EGGS BUCKINGHAM

Allow one egg to each person that is to be served. Cut either a dry or
a Virginia ham into very thin slices; allow one thin square to each
person. Toast squares of bread, remove the crust. Broil the ham
quickly; put each square of ham on a square of toast, put on top a
poached egg, dust lightly with pepper and send to the table.


POACHED EGGS ON FRIED TOMATOES

Cut solid tomatoes into slices a quarter of an inch thick, dust them
with salt and pepper, dip them in egg beaten with a tablespoonful of
water, roll them thickly with bread crumbs, dip them again in the egg,
dust again with bread crumbs, and fry in deep hot fat. Drain on brown
paper, dish on a heated platter, put a poached egg in the center of
each slice, dust with salt and pepper, put a tablespoonful of tomato
sauce over each egg and send at once to the table. Cream sauce may be
used in the place of tomato sauce.


EGGS A LA FINNOIS

6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 tablespoonful of chopped chives
2 green peppers