Breakfast

Stewed Prunes (1) Malta Vita (159a)

Eggs Cocotte with Oyster Crabs

Broiled Sardines on Toast (740)

Tripe, Monticello (1935) Potatoes Pailles (611)

English Muffins (528)

2662. Eggs Cocotte With Oyster Crabs

Thoroughly wash and drain on a cloth a half pint fresh oyster crabs. Heat a tablespoon melted butter in a frying pan, add crabs and fry for five minutes, briskly tossing them meanwhile. Pour in two tablespoons sherry and one and a half gills cream, season with three saltspoons salt, saltspoon grated nutmeg, and boil for five minutes. Evenly divide crabs in six cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper, equally divided, then set in oven for five minutes, remove and serve.

Luncheon

Clam Broth (80)

Oysters, Baltimore

Broiled Mutton Chops (49)

Mashed Squash

Vanilla Custard (1345)

2663. Oysters, Baltimore

Wipe thirty-six large, fresh-opened oysters, season with a teaspoon salt and a half teaspoon pepper, then roll in a tablespoon oil on a plate, arrange on a double broiler and briskly broil them for three minutes on each side. Prepare six toasts, trim off crusts, place on a hot dish, place oysters on top, pour a maitre d'hotel butter (No. 7) over and serve.

2664. Mashed Squash

Cut a small squash in pieces, peel and remove all the spongy part place in saucepan with enough water to cover, add a teaspoon salt, then boil for forty-five minutes, or till soft. Drain on a sieve, press them through potato masher into a saucepan, add one ounce good butter, season with a light teaspoon salt and a half teaspoon pepper, stir on fire for two minutes, remove, dress on a vegetable dish and serve.