Ogden Standard-Examiner | 1923-04-16 | Page 5 | Eggs for Supper

4 I EGGS FOR FOB SUPPER I t i By B I RH Sit JI Of Columbia la Allow one hard boiled egg for tor torI I each person to be sen Sorted served ld and two i or three ree e extra ones onci In Iii boiling tho eggs place them thorn in cold nater ater 1 brIng water nater to a boil and COO t i gently for tor 20 minutes Pour oft oCt the boiling water w and cover tr the i eggs with cold water until really ready to Rento-ic Rento useI use shells cut in ln haRes I and remove remo the thc olli I I Mash losh yolks and add adl melted butter I salt pepper and an any fin finely Iy chop chop- chopped chopped ped bita ot oi cold old meat left choP I over IIII the egg whites with this mix tuie two tUIO and press the two halves to- to together together to together gether J Have ve ready as many slices slice of tomato as M there are lire eggs gB and two or three leaves of or lettuce for tor each serving On th the lettuce place the tomate slices and on on each slice of tomato place an egg Pour over oer 0 er this l it spoonful of ot ma to whIch has b been en added chill chili sauce or 10 to tomato mato ketchup allowing allotting two table table- tablespoons tablespoons table spoons spoons of ot the chill bill sauce sauco or ketch ketch- UI up to each cup of mayonnaise l Ser Servo Eero 0 with these eggs egg olives and hot biscuits or bread broad and butter buttor sandwiches