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Deviled Peppers

(Vaughan’s Vegetable Cook Book)

Use green bell peppers, cut off the stem end and remove the inside. Chop

cooked cold ham, and with it as many eggs as one wishes, or chop tongue,

veal or chicken, and use the following salad dressing:--To a pint of

meat use the yolk of a hard boiled egg, rubbed smooth in a scant

tablespoonful of melted butter, a half teaspoonful of made mustard, half

a teaspoonful of sugar, add enough vinegar to make it thin and stir in

the meat. Fill the pepper shells with this mixture rounding it up high.

It is an excellent lunch dish.

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