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Picnic Eggs

Boil a number of eggs hard and when cold cut each in two lengthwise. Take out the yolks, mash them with a fork, mix with butter and add minced potted ham and French mustard. The hollowed whites of the eggs should be filled with this mixture, the two halves of each being pressed together and then each egg wrapped in white oiled paper, the ends of which are twisted to keep the halves in place.