Glazed Deviled Eggs

 1 dozen hard-cooked eggs

1 teaspoon dry mustard

⅓ cup mayonnaise

½ cup finely chopped dill pickle

3 tablespoons vinegar

Salt and pepper

12 pimiento strips

½ pkg. lemon-flavored gelatine

¾ cup hot water

Shell eggs and cut in halves lengthwise; remove yolks and put through a sieve.

Mix with mustard, mayonnaise, chopped pickle, 1 tablespoon of the vinegar, salt and pepper.

Refill the whites, using a pastry bag if one is available, or a fork.

Garnish with pimiento strips and chill.

Dissolve lemon gelatine in hot water, stir in remaining vinegar, and chill.

When it begins to thicken, pour a thin coating over the filling in each egg; try to keep it from spreading over white. 

Chill until set. 

This makes 12 servings if used as an appetizer, 8 servings if used as a salad.

Hamburg Filling

 ¼ cup (4 tablespoons) shortening or oil

1 peeled garlic bud or 1 tablespoon minced onion

1 ½ lbs. hamburg steak

¼ cup PILLSBURY'S BEST Flour

1 ½ teaspoons salt

¼ teaspoon pepper

2 ½ cups milk or clear brown broth

1.  Fry garlic (cut in half) or onion in shortening or oil until soft and tender.  Remove garlic if used.

2.  Add meat to hot fat and brown quickly.  Reduce heat; cook slowly until meat is tender (about 20 minutes).

3.  Add more fat if meat seems dry.  Sprinkle flour and seasonings over meat; blend well.

4.  Add milk or broth.  Stir and cook until mixture is smooth and creamy, scraping up browned fat and meat from bottom of skillet as sauce cooks.  Use very hot between shortcake layers.

NOTE:  Additional seasonings of Worcestershire Sauce, bottled meat sauce, minced parsley, et., may be used as desired.  Canned bouillon is convenient to use for brown broth.  Part tomato juice may be used with it.

Ham Sandwich Filling

 Yield: 50 sandwiches, half-slice size

1 lb cooked ham

12 hard cooked eggs

1 can pimiento

1 c. salad dressing

50 slices bread (3 pound loaves)

½ lb. butter, creamed

Grind ham and chop or grind eggs and pimiento.  Mix with dressing.  Spread butter on half of the slices of bread, ham mixture on the others.  Put together with lettuce, if desired.  Cut in half diagonally.

Baked Beans with Chili Sauce

 Mash beans an moisten with chili sauce, adding chopped pickle.  Good spread for rye bread.

Cheese and Pimento

Press snappy cheese through a sieve and mix with chopped pimento, moisten with cream.  Spread between thin slices of salt rising bread.

Cheese-Prune-Nut

 Combine cream cheese, chopped stewed prunes and pecan meat.  Makes a delicious semi-sweet sandwich.

Egg-Fish

Chopped hard-boiled eggs and add tuna fish or cold chopped meat, left-over chicken, and pickle relish, moistened with mayonnaise. 

Cream Cheese and Olives

 Add finely chopped olives to cream cheese and mix with enough mayonnaise to make it the spreading consistency desired.

Baked Eggs

6 eggs, beaten well

6 tablespoons sweet-milk

½ teaspoon black pepper 

½ teaspoon salt

Grease baking dish well, and have it hot.  Pour eggs in and bake in a hot oven until done.

- Mrs O.L.T.

Pilau

 Chop an onion and cook in 1 tablespoon butter.  Before it begins to brown add two cups of cut up cold meat and cook 10 minutes.  Boil ½ cup rice with 1 cup water 16 minutes then add to the meat and add a cup tomatoes and  ½ cup of water and simmer until the rice is tender then serve.