The large dish of ham and eggs served at some restaurants as described at No. 76 as costing 25 cents is not the best dish of the kind that can be served. It is quantity in that case rather than quality,

Take the best pieces of ham, the right-hand cut shown at No. 552, shave off the outside, cut slices very thin the full size of the piece - they scarcely ever weigh so much as two ounces - and broil over a brisk fire. Lay on a good sized platter up towards one end and two fried eggs partly upon the ham and partly on the dish. If at 18 cents a dozen two eggs cost three cents, and two ounces of choice cut of nam worth 24 cents a pound net costs 3 cents each dish served counts six cents for material.