6 eggs.
2 saltspoonfuls of dry mustard.
1/2 teaspoonful of salt.
1 saltspoonful of cayenne pepper.
1 teaspoonful of olive-oil or cream.
1 large tablespoonful of chopped ham.
1/2 teaspoonful of vinegar.

Boil the eggs hard for twenty minutes, and put them in cold water
at once to get perfectly cold so they will not turn dark. Then peel,
cut in halves and take out the yolks. Put these in a bowl, and
rub in the seasoning, but you can leave out the ham if you like.
With a small teaspoon, put the mixture back into the eggs and
smooth them over with a knife.

If you do not serve these eggs with cold meat it is best to lay
them on lettuce when you send them to the table.


Eggs in Beds

Chop a cup of nice cold meat, and season with a little salt, pepper
and chopped parsley. Add enough stock or hot water just to wet it,
and cook till rather dry. Put this in buttered baking-dishes, filling
each half-full, and on top of each gently slip from a cup one egg.
Sprinkle over with salt and pepper, and put in the oven till firm.


Shepherd's Pie