Deviled Egg Sandwich FIlling

I know its not officially Fall for another couple of days.. but the weather is definitely a bit cooler and today was a little overcast.. I really fancied oatmeal for breakfast and Hubby was all for it. This recipe comes from The Ministry of Food in England It offers two variations of the porridge breakfast.. and I chose the recipe using rolled oats. I like mine as written... with salt... but MrD prefers his with a little added milk and sugar

Photo: Singer Sewing Machine 1948

After breakfast Hubby had some work do do in his workshop so while he tinkered in there I escaped to my sewing room. Its a perfect day for sewing projects...

On the agenda... new kitchen curtains 

an Autumn scarecrow apron...

and a pumpkin apron...

But of course.. MrD had to come looking for me and show his appreciation on my choice of fabric for the curtains. Well he has no choice really because they are nearly finished...

Devilled Egg Sandwich Filling

Over the next few weeks..as the weather gets colder, we will start having soup for Saturday lunch. Until then, sandwiches are still on the menu. 

This week we had a Wartime recipe for a Deviled Egg filling.. which I found on a list of other tasty sandwiches from 1943. It was absolutely delicious, and I look forward to trying out some of the others

6 hard-cooked eggs

1/4 tsp. dry mustard

½ tsp. salt

2 tbsp. vinegar

Dash of pepper

2 tbsp. mayonnaise

• Remove shells from eggs. 
• Separate yolks from whites. 
• Mash the yolks fine
• Add the salt, pepper, mustard and vinegar, mix well. 
• Cut whites fine with fork. 
• Combine the two mixtures and add the mayonnaise. 
• Mix well.

Recipes for Lunch Box Meals 1943