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EGGS EN MARINADE

1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1

teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of

salt 2 saltspoonfuls of pepper

Hard−boil the eggs; plunge them into cold water and remove the shells.

Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil

them in about a pint of water. To this water add the vinegar, bring it to

boiling point, add salt, pepper and the celery and mustard seed. Put the eggs

into a glass jar and pour over the boiling vinegar; put on the tops and stand

them aside for three weeks. A tablespoonful of grated horseradish or a half

cupful of nasturtium seeds will improve the flavor and prevent mold.

 

 

 

 

 

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