STUFFED EGGS
Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small piece from the bottom so they will stand; put the yolks in a bowl, mash into a paste, and season with salt, a pinch of cayenne, a little mustard, a little sugar, vinegar, cream, and olive oil. Be careful not to add too much vinegar. Fill the whites and pile on top. Serve on crisp lettuce leaves with mayonnaise.
Miss H. Asch