STUFFED EGGS. A highly seasoned cold dish that is delicious for picnics or cold lunches can be made by removing the yolks from hard-cooked eggs, seasoning them, and then stuffing them into the whites, as is explained in the recipe here given. Eggs so prepared also make a desirable high-protein dish for summer weather when meat dishes fail to appeal to the appetite. Wafers or tiny bread-and-butter sandwiches served with stuffed eggs make them more attractive.

• 6 hard-cooked eggs
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. paprika
• 1/2 tsp. mustard
• 2 Tb. vinegar

Cut the eggs in half, either lengthwise or crosswise. Remove the yolks, mash them, add to them the salt, pepper, paprika, mustard, and vinegar, and mix thoroughly. Fill the egg whites with the yolk mixture. The eggs will be much more appetizing in appearance if the yolk is not packed smoothly back into the white but allowed to stand up roughly. The plate on which the eggs are served should be nicely garnished with lettuce, parsley, or celery leaves.

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