Recipe For Cooking Stuffed Eggs For Picnics
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 72 of 825.
Prepare the eggs as for stuffed eggs with salad, but cut the eggs in halves, crosswise, instead of lengthwise; make the mixture level with the edge of the halves of egg; brush over the edge of one white with uncooked white of egg and press the corresponding half closely upon it; let stand to dry. Cut white tissue paper into pieces six inches square, fringe the opposite sides, and roll an egg in each paper, adding with the egg a sentiment or quotation within on a bit of paper; twist the fringed ends in the same manner as "candy secrets." Serve in a small basket lined with ferns.