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Pickled Eggs

These make a nice accompaniment for broiled steak. Six eggs; one pint of vinegar; twenty-four whole cloves; one-half teaspoon of salt; one-half teaspoon of pepper; one-half teaspoon of ground mustard. Boil the eggs fifteen minutes, throw them into cold water. and when cool, remove the shells and stick four cloves into each egg. Put the vinegar on to boil, rub the mustard, salt and pepper to a paste with a tablespoon of the cold vinegar, and when the vinegar is boiling, add the paste to it and stir until the whole is well mixed. Put the eggs in a glass fruit-jar, pour the boiling vinegar over them, cover well and use after two weeks. For some tastes use half the quantity of cloves.