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Deviled eggsMy grandmother was a list-maker so it was no surprise when I found a stack of index cards among her papers, containing lists of how much to tip someone (bellboys 25-50₵ per bags), painting and household advice, uses for vinegar, and what to make for meals. Below is what she wrote down for appetizers, followed by her recipe for deviled eggs. 

Fish: Preserved

  • Kippered salmon
  • Lox
  • Bismarck [herring]
  • Anchovies
  • Sardines

Fish: Fresh

  • Boiled
  • Gefilte


  • Sweet & sour meatballs
  • Sweet & sour chicken
  • Chopped liver
  • Liver and eggs scrambled
  • Brains [beef, boiled, mashed, and mixed with onions]


  • Chopped egg
  • Deviled egg chilled
  • Eggplant [Russian caviar]
  • Fruit cup

Deviled Eggs

  • Hard cooked eggs
  • 2 teaspoons vinegar
  • ¼ teaspoon mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Melted butter [replacement for mayonnaise]

Cut eggs in half lengthwise. Remove yolks and mush with remaining ingredients. Refill whites and garnish with paprika.