Deviled Eggs

Boil 6 eggs hard, drop them into cold water for a minute, and then carefully remove the shells; cut them in half with a sharp knife, and gently remove the yolks; mash and mix them with a dash of pepper, salt, a tablespoonful of olive oil, a teaspoonful of vinegar and a little chopped pickle and parsley.Mold this into the whites.Put the two halves of the egg together and tie with baby ribbon Los Angeles Times Cook Book, No. 2, by the Los Angeles Times, page 99, Los Angeles: Times-Mirror Co., 1905

Note: The most predominant size of egg for the nineteenth century was a medium egg. This is a great recipe for picnics, teas, Easter, and baby showers.