DEVILED EGGS
- 6 hard-boiled eggs
- ½ tsp. prepared mustard
- 2 tsp. soft butter
- salt, pepper, paprika
Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.
HOT DUTCH POTATO SALAD
- 4 slices bacon
- ½ cup chopped onion
- ½ cup chopped green pepper
- ¼ cup vinegar
- 1 teaspoon salt
- 3 hard boiled eggs
- ⅛ teaspoon pepper
- 1 teaspoon sugar
- 1 egg
- 1 qt. hot, cubed, cooked potatoes
- ¼ cup grated raw carrot
Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.
HOT SLAW
Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made as follows:
- ½ teaspoon mustard
- 1½ teaspoons salt
- 1½ teaspoons sugar
- 1½ tablespoons flour
- ⅛ teaspoon pepper
- 1 beaten egg
- 1 cup milk
- 4 tablespoons vinegar
- 1½ tablespoons butter
Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently until thick. Add butter. Cook and stir until melted.