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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

EGG RECIPES

STUFFED EGGS

Boil the eggs hard; when cold, take off the shells and cut the eggs in halves; remove the yolks, then put in a bowl and mix very fine, adding salt, pepper, butter, and vinegar, a little mustard may be added if desired; when all are well mixed, fill up the hollows with this mixture, and stand on a platter, and serve.

Sister John E. Gnagey, Accident, Md.

 

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