Devilled Tomatoes.
Fine, firm tomatoes—about a quart.
3 hard-boiled eggs—the yolks only.
3 table-spoonfuls melted butter.
3 table-spoonfuls vinegar.
2 raw eggs, whipped light.
1 teaspoonful powdered sugar.
1 saltspoonful salt.
1 teaspoonful made mustard.
A good pinch of cayenne pepper.
Pound the boiled yolks; rub in the butter and seasoning. Beat light, add the vinegar, and heat almost to a boil. Stir in the beaten egg until the mixture begins to thicken. Set in hot water while you cut the tomatoes in slices nearly half an inch thick. Broil over a clear fire upon a wire oyster-broiler. Lay on a hot chafing-dish, and pour the hot sauce over them.