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1 1/2 lb. sugar cured ham,
boiled in 1 1/2 qt. water
until tender and makes a
good broth, with bone
1 stick margarine
3 hard-boiled eggs
2 c. self-rising flour
1 c. hot water (not boiling)

Top Crust:
1 1/2 c. flour
1/3 c. Crisco
1/2 c. ice cold water

After ham is boiled, cut in bite-size pieces. Then make
dumplings, using 2 cups flour and 1 cup hot water. Use addi-
tional flour as needed to roll out the dumplings and then cut
them in small strips, adding them 1 by 1 to the boiling broth
and ham. Simmer approximately 10 to 12 minutes, adding marga-
rine. In large casserole bowl, put dumplings and juices.
Slice eggs and toss lightly into dumplings. (Be sure this is
not too stiff; if needed hot water may be added.) Salt and
pepper to taste.
Last, mix top crust, roll out and put over top of the
casserole. Dab top with butter or margarine. Bake in 350 degrees
oven for 20 to 30 minutes, until golden brown.

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