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Baked Ham and Eggs

Butter a shallow baking-dish and sprinkle two tablespoonfuls of well-buttered soft bread-crumbs on the bottom. Add one cup of cooked ham chopped and one-quarter cup of hot milk. Break on top the number of eggs desired. Season and sprinkle with few fine white crumbs, well buttered. Bake until the eggs are sufficiently cooked. Garnish with a little finely chopped water-cress, if at hand, and serve in the bakingdish. a