EGGS CAROLINA
To serve four persons hard boil 6 eggs, then put them in cold water for one minute, peel 2 of them, chop the whites, and mix with melted butter and 1 tablespoon of chopped parsley, and form into nests on 4 pieces of hot “corn bread.” Then peel the other 4 eggs, and arrange one on end in each nest. Pour a little parsley butter on each, and season with salt and pepper.
MÜNCHNER EGGS
Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard.
EGGS IN MARINADE
Hard boil the eggs required, then remove the shells, and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and rub together a little vinegar, ½ teaspoon of mustard, ½ teaspoon of salt, and ½ teaspoon of pepper, and stir into the boiling vinegar. Place the eggs in a glass jar, and pour the boiled vinegar over them. They can be used in a fortnight, halved or sliced as a garnish or in salads.