Deviled Eggs
Remove the shells from hard-boiled eggs; cut about 1/3 from the small end of each. Take out the yolks, mash with the pieces of whites and season highly with salt, pepper, mustard, a tablespoonful of melted butter, (salad oil if preferred) and a little vinegar. Mix thoroughly and fill into the cavities left by the yolks. Fill it all in, heaping each egg up well. Set each one on a lettuce leaf, and stand close together on a pretty flat dish. Very ornamental for lunch or evening party. Cut off a slice from the whites that they may stand firmly.