Creole Eggs
3 tablespoonfuls Crisco 2 tablespoonfuls flour 8 hard-cooked eggs 2 cupfuls tomato pulp Salt, pepper, and paprika to taste 1 small chopped onion 1 bay leaf 1 blade mace 2 cloves 2 tablespoonfuls chopped parsley Pinch of powdered thyme Slices of cooked ham