Breakfast

Peaches and Cream (1823)

Boiled Grits (131) Eggs, Bertschmana

Broiled Bluefish (326)

Mutton Chops (49)

Baked Sweet Potatoes (14)

Puffs (314)

2319. Eggs, Bertschmann

Cut three fresh red tomatoes in four slices each. Season with half teaspoon salt, half teaspoon sugar, three saltspoons pepper and lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, place tomatoes on the pan and briskly fry two minutes on each side. Remove, dress on a dish.

Have three quarts boiling water in a saucepan with two tablespoons vinegar and level tablespoon salt. Carefully crack in six fresh eggs and poach three minutes. Lift up with a skimmer, neatly trim, arrange on the tomatoes; prepare six more in same way, place them on the other tomatoes. Broil six very thin slices bacon two minutes on each side, place them over the eggs and serve.

Luncheon

Canape's Lorenzo (538) Corned Beef and Cabbage (438) Barcelone Salad Creme au Caramel (480)

2320. Barcelone Salad

Thoroughly wipe three nice, good-sized, red tomatoes, then cut each one in eight even sections, place in a salad bowl, add one sliced and seeded sound green pepper. Remove outer leaves, wash well and thoroughly drain on a cloth a fresh head of chicory, detach leaves from the root and cut in two-inch pieces, add to the bowl with two cold, hard-boiled eggs cut in quarters. Season with four tablespoons dressing (No. 863). Mix all well together and serve.