Evening Republican, Volume 18, Number 65, Rensselaer, Jasper County, 17 March 1914 — Egg Salad. [ARTICLE]

Egg Salad.

Boil six eggs 16 minutes, cool in cold water, cut in halves, mash the yolks, add one-fourth teaspoon mustard, little pepper, same of salt, one tablespoon vinegar, three of oil or melted butter. Stir all together, place the halves of whites on lettuce leaves, form the yolks into little balls and place in the whites.