Devilled Tomatoes
Cut in half and broil three or four nice solid tomatoes, and serve them with a sauce made as follows: Take the yolks of 4 hard-boiled eggs and crush them with a fork, add to them a scant teaspoon of dry mustard, 1 heaping saltspoon of salt, and several shakes of paprika, or a dash of cayenne pepper; mix these dry ingredients well together, and then add to them 5 tablespoons of melted butter, 2 tablespoons of vinegar or lemon juice, and heat in a double boiler; when it begins to thicken remove from the fire and stir in 1 well-beaten egg. Chop the whites of the boiled eggs, and put with them 2 teaspoons of chopped parsley, and decorate the centre of each broiled tomato with this before serving.