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Radio Record, Volume VIII, Issue 20, 30 November 1934, Page 50

LACH large slices of bologna Sausage or' minced ham (1-8 inch thick and skin unbroken) in a skillet with a little butter. Let them cook slowly and they will form cups. Turn them over and brown on the bottom side. Filled with scrambled eggs, spaghetti or any filling desired, they make an attractive luncheon dish. Serve on a platter garnished with buttered toast and individual mounds of vegetable,