Breakfast

Grape Fruit (130)

Oatmeal Porridge (2)

Fried Eggs with Eggplants (739)

Broiled Sardines on Toast

Country Sausages (134)

Flannel Cakes (136)

739. Fried Eggs With Eggplants

Neatly peel a small eggplant, cut it into six equal slices and place on a soup plate. Season with a teaspoon salt, half teaspoon white pepper, adding half gill cold milk; turn well in the seasoning, then in flour.

Heat two tablespoons butter in a large black frying pan, lay the eggplants, one beside another, in the pan, and gently fry for three minutes on each side. Carefully crack twelve eggs over the slices. Season the eggs evenly with a teaspoon salt and half teaspoon white pepper; then set the pan in the oven and bake for five minutes. Remove, carefully slide on a large, round, hot dish and serve.

740. Boiled Sardines On Toast

Arrange twelve good-sized boneless sardines on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on six freshly prepared toasts, spread a tablespoon melted butter evenly over them, decorate with six pieces lemon and a little parsley greens and serve.

Luncheon

Stuffed Devilled Crabs (10)

Chicken Pot Pie (159)

String Bean Salad

French Pancakes with Jelly (17)

741. String Bean Salad

Open a pint can string beans, suppress all the water and thoroughly dry on a cloth. Place in a salad bowl, add two cold hard-boiled eggs, cut into quarters Season with four tablespoons dressing as per No. 863. Thoroughly mix and serve.