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Stuffed Eggs

The following is a very fine recipe for stuffed eggs: Boil six eggs very hard, remove the shells, cut the eggs in two . 28 crosswise, and slice off a piece from the round end of each half so it will stand firmly. Remove the yolks, mix with them a little chopped ham, and fill the cavities in the whites with this mixture, heaping it in cone fashion. Arrange the little filled "cups" on a flat dish, and pour about them a dressing made by the following recipe, which will be sufficient for eight "cups": Two eggs (yolks); one-half teaspoon of mustard; one-half teaspoon of salt; two tablespoons of vinegar; twelve tablespoons of salad oil. Beat the yolks light, and stir into them the salt and the mustard. Then add the salad oil very slowly; and as the mixture thickens, thin it with the vinegar.