Breakfast

Pears in Cream (2034)

Semolina (192) Eggs, Einstein

Broiled Devilled Oysters

Corned Beef Hash (241)

English Muffins (528)

2614. Eggs, Einstein

Cut covers from the tops of six fresh, ripe, medium-sized tomatoes, then scoop out the interior with a spoon without cutting the shells, placing the soft part in a demi-glace pot (No. 122). Season the interior with a light teaspoon salt, teaspoon sugar and light half teaspoon pepper. Mix on a plate one ounce butter with half teaspoon each chopped parsley and chives, divide this preparation evenly in the six tomato shells, place on a tin, then set in oven for ten minutes. Remove, crack one fresh egg into each tomato shell, evenly season with a half teaspoon each salt and pepper. Cut six small, thin pieces raw lean bacon, then lay a piece on top of each egg, set in oven for six minutes, remove, dress on a dish, pour a ham sauce (No. 1493) over them and serve.

2615. Broiled Devilled Oysters

Thoroughly wipe on a cloth twenty-four large, freshly opened oysters, season with a teaspoon salt and half teaspoon pepper, lightly roll in devilled butter (No. 11), roll in bread crumbs, place on a double broiler and broil for five minutes on each side. Dress on a hot dish over six toasts, spread a maitre d'hotel butter (No. 7) over and serve.

Luncheon

Soft Clams, Louisiana

Irish Stew (428) Salad, Tyrolienne

Pumpkin Pie (492)

2616. Soft Clams, Louisiana

Open forty-eight very fresh soft clams and remove all sandy parts, keeping nothing but the perfect bodies. Thoroughly wash and brush forty-eight half-shells and discard the other forty-eight, place one clam in each half-shell, place in roasting pan one beside another, then season them evenly with a teaspoon salt and half teaspoon paprika. Chop exceedingly fine one seedless green pepper, four branches crisp celery, and evenly sprinkle them over the clams. Cut from lean bacon eight very thin slices, then cut each slice in six even pieces, arrange a piece on top of each clam, sprinkle over two tablespoons bread crumbs, then set in oven for fifteen minutes, remove, dress them on a dish and serve.

2617. Salad, Tyrolienne

Place in a bowl a half pint cold, cooked string beans, two medium sliced, pickled beetroots, one finely sliced onion, two cold, hard-boiled eggs finely chopped up, and two medium peeled and cored apples cut in small square pieces. Toss well in bowl, pour in four tablespoons dressing (No. 863), mix well and serve.