Subject: Deviled egg recipe
Date: 8/14/2019, 1:23 AM
My name is Barbara Williamson and I am a survivor of the recent fire in Northern calif.
In Paradise calif.
I lost my home and business. Everything I had collected in 30 years. My grandmother's
things,mothers things and my sister's things and ashes( my sister died a month before
the fire I had got a month before the fire came and wiped out our town almost completely
in a few hours on Nov.8, 2018. My beautiful town burned in just a few hours. Many died
I'm a fiber artist and had some quilts in exhibition. The rest burned along with my
awards ,appraisals and my studio worth over 20 thousand dollars. We barely escaped with
our lives that day and i became homeless. I was homeless for almost nine months. I had
never been homeless before.
I lost my cookbook collection and my art / craft book collection of almost 300 books.
I lost all my friends of 25 years and they also lost their homes. 52,000 people
evacuated that day. Many still do not have homes. It was the worst fire in calif.
I'm disabled and had worked hard to get what I had. I was selling things in one of the
local shops which also burned. I was a teacher.
I just got a new home a month ago and I'm trying to rebuild
I'm going to have to go to therapy to help with the nightmares and flashbacks of that
days event. It almost broke me.
In the last few days I've begun collecting some books and recipes I can remember.
One of the recipes I had and enjoyed making was from the cookbook written by Meta
Givens in her book Modern Encyclopedia of Cooking.
It was the deviled egg recipe.
Can you help me replace it. I'm going to cook a meal for family and friends in my new
home who have helped me survive this ordeal .
My new home is in a quiet small ag town and everyone has been very kind and been
helping me build my business and life. Soon I will have a doctor again and receive
the help I need to heal from this .
I would greatly appreciate it if you could help me get the recipe.
I am sorry to hear about your losses, and I am happy that you have found a new home. I hope that
you can find a return to some normalcy in your life very soon.
We don't have any Meta Givens cookbooks in our home library, and I was unable to find any of her
devilled eggs recipes on the Internet. According to this site - MetasMeals ,
she had three devilled eggs recipes in the 1942 edition of her book “The Modern Family Cook Book”,
so there may also have been multiple devilled eggs recipes in "The Modern Encyclopedia of Cooking."
If so, it would be helpful to have more details about the particular recipe that you want, to
differentiate it from the others. I will post this for input from my readers. Surely one of them
has a copy of "The Modern Encyclopedia of Cooking". To help them know which recipe to send, please
provide as many unique details as you can of the specific devilled egg recipe that you want.
On 8/14/2019 5:11 PM, Barbara wrote:
Thank you so much,
I had volume 1 and 2 of Meta Givens " Modern Encyclopedia of Cooking".
The recipe for the deviled eggs may be in vol. 2. I dont remember. My brain isnt
functioning its best right now sorry.
Hopefully one of your readers will have both volumes and can find the recipe.
Thank you so much for your time and help. I appreciate it very much.
If all fails I can buy the books on eBay. Saw them yesterday but thought I would
ask you first.
You have always been so helpful in the past. Your a God send.
All my best to you
I'm still wondering whether there was anything unique about the devilled eggs recipe that you are
looking for. Meta had three devilled eggs recipes in one of her books, and I found the one below in
an old newspaper. So, was there only one devilled eggs recipe in both volumes of "Modern Encyclopedia
of Cooking"? If there was more than one, how do we know the correct one when we see it? What was unique
about that particular recipe?
While I was digging deeply for your recipe, I came across the one below, which was in a clipping from
"The Harrisburg Telegraph", May 30, 1941. See: Harrisburg Telegraph, 1941
Meta Givens had a regular newspaper column called "How to Eat Well", and this recipe was in that day's
column. If this is not the one you want, don't despair. Your request will appear on my site tomorrow
and surely one of my readers has both volumes of "Modern Encyclopedia of Cooking." Give it a week.
If you are in a hurry, you might check your local library. They might have a copy of "Modern Encyclopedia
Meta Givens "How to Eat Well"
"The Harrisburg Telegraph", May 30, 1941
Devilled Egg Salad
4 hard-cooked eggs, cooled
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1 teaspoon vinegar
1 1/2 teaspoons melted butter
Cut hard-cooked eggs in halves lengthwise.
Remove yolks and mash; add remaining
ingredients and whip until smooth and fluffy.
Heap into whites and sprinkle with a little
paprika or chopped parsley. Serve on lettuce.
Subject: Meta Given's deviled eggs
Date: 8/15/2019, 5:50 PM
Uncle Phaedrus, hello!
I saw the request from Barbara on 8/14/19 for a deviled egg recipe from Meta Given's
Modern Encyclopedia of Cooking. I was able to locate a PDF to borrow online for
14 days from Archive.org. This is the New Revised Edition from 1959.
Below are the deviled eggs recipes from this version. Cynthia
Deviled Eggs No. 1
6 hard-cooked eggs
1/4 tsp salt
3/4 tsp prepared mustard
1/2 tsp vinegar
1/4 tsp fresh onion juice
1 tbsp mayonnaise
1/4 tsp sugar
Dash of pepper
2 to 3 drops of Worcestershire sauce, if desired
Paprika, parsley, chives, or pimiento
Cut hard-cooked eggs in half lengthwise. Remove yolks carefully and force through
coarse sieve. Add next eight ingredients and whip until smooth and fluffy. Heap
spontaneously into egg whites. Do not pack or pat surface smooth. Sprinkle with
paprika, chopped parsley, finely chopped chives, or a strip of pimiento.
Serve immediately. Makes 12 halves.
Deviled Eggs No. 2
6 hard-cooked eggs
1/4 tsp salt
1/2 tsp prepared mustard
2 tsp lemon juice
1/4 cup cream
1 tsp finely chopped chives
1/4 tsp sugar
Dash of red pepper
Prepare as directed in Deviled Eggs No. 1, above. Makes 12 halves.
6 hard-cooked eggs, p. 663 (page number of two above recipes)
1/2 tsp salt
1/8 tsp pepper
1/4 tsp dry mustard
Drop or 2 of onion juice
1 1/2 tsp cider or tarragon vinegar
2 tbsp sour or sweet cream
Parsley or paprika
Cut cooled peeled eggs in half. Remove yolks carefully, mash; add next 6 ingredients
and blend until smooth. Pile lightly into egg whites. Stick parsley leaflet in top
or add dash paprika.
For variation, add fine-chopped baked or boiled ham, crisp crumbled bacon, pickles
or celery to egg yolk mixture. Or blend a little anchovy paste, mashed anchovies or
sardines into yolk mixture. But add salt last with anchovy paste or sardines, and
taste to see if salt is needed.
Please thank your reader. The first recipe is the one i used.
I'm so happy to get this recipe.
Thank you so much for your help.
I appreciate it very much.
All my best to you and your readers!!!!!