Pickled Eggs
Take as many hard-boiled eggs as will fill a small jar. When cold remove the shells and pack closely. Scald some of the best vinegar with pepper, allspice, cloves and stick cinnamon, whole. Pour this boiling hot over the eggs, leaving the spice in. Be sure that the eggs are completely covered with the vinegar. Fasten up the jar for a month, sealing if necessary, they will then be ready for use. At any time after being opened, if they should not be sufficiently sharp, renew the vinegar. Serve with cold meat.