Newspaper Page Text
ATLANTA
THE SUNDAY AMERICAN’S PURE FOOD PAGE
MAY 25, 1913.
Saving Nutriment in Your Foods
VALUABLE ELEMENTS LOST
By ALICE QUIMBY, D. D. O. S. S. C.
A OR EAT deal Of valuable food,
meaning the most nutritious
part, la dally lost by the av
erage howewife because she doesn't
know exactly how to prepare It.
F\»r Instance, potatoes should never
be peeled before they are boiled,
because next to the skin there are
always found valuable salts which
are naturally boiled away and dis
solved If the skins are off.
TPTsh and meats decrease in
weight In rooking, whereas vege
tables and cereal* always Increase.
Meat loses from one-sixth to one-
third of Its weight* and boiled meat
1s probably the least wasteful of
Its bulk.
Rolled meat, however, may lose
some of its best foodstuff properties
if too much water Is used in its
boiling, or If 1t Is taken from the
water in which It is boiling. In
stead of allowing it to remain and
recover by absorption some of Its
valuable properties.
Eight pound** of beef, after it is
boiled, will weigh six and a half
pounds. After It is baked it will lose
two pounds and six ounces; after
It 1a roasted it 'will 'lose three
pounds and ten ounces. Other meat
loses almost In the same propor
tion* when it Is cooked. It will be
noticed that roaming meat causes
It to decrease considerably more
than boiling
One great trouble, of course, In
boiling moat is that it loses nearly
45 per cent of Its mineral matter
and 12 per rent of Its fats and near
ly 8 per cent of its protetds.
Housewives should not worry
over this, ’ however, when it is
known that there Is a greater per
centage of nutriment )n cooked
meats, notwithstanding the loss by
cooking, than there is in raw meats.
In the matter of vegetables, great
care should be taken not to cook
In too much water. Experiments
made by a skillful, scientific com
mission showed that there is a con
siderable loss of nutriment in rook
ing vegetables, but that this 'lose
can be lessened when only enough
water la uf*ed to perfectly cook
them. A hundred pounds of un
cooked cabbages contain only 7
pound* of solid matter, and in the
cooking 2 1-2 pounds of this Is
lost. This loss consists of mineral
matter, carbo-hydrates and pro-
telds. Parrots, for Instance, lose
25 per cent of the total food mate
rial. This is extracted from the
vegetable Into the broth, and ex
plains why light broth or soups
are of such value to invalids These
brotlm are full of various forms of
nutritious matter, mineral salts,
carbo-hydrates and proteids. At
the same time there Is no great
bulk of liber or waste materials and
so the invalid gets only the best
of foods that will never overload
How Beef Loses Weight Through
Various Methods of Cooking It.
of Raw Beef
Boiled itweigh$ (
t~6/2 lbs.
Baked it weighs.
Roasted it weighs
I 4-lbs. 5 oz. V
his stomach or overtax his digestive
organs.
There Ip practically no loss suf
fered in bulling potatoes if the peel
ing remains intact, as It acts as a
protection.
On tho other hand, spinach Is the
most remarkable vegetable for
shrinkage, there being only ten
pounds of solid matter in one hun
dred pounds, the remainder being
water. When it is cooked more than
two pounds of the remaining ter.
pounds of bulk is lost.
lUce, while a common article of
food, is by no mean.** as nutritious
as many would have us believe, and
when It is boiled a great share of
what little nutrition it possesses Is
lost from the kernels and taken into
the water. The cleverness of the
native soldiers in the Far East has
been demonstrated when they g've
the English soldiers the solid rice
and demanded only the water the
rice was cooked in.
About the host way rice can he
cooked Is to boll It for twenty min
utes in two and a half times its
bulk of water. If covered with a
piece of cheese-cloth it will keep
warm for an hour. At the same time
-T M El-
-Kist Crankless
Just pack it
—that’s all!
The freezer
will do the
rest. No
crank to
turn — no
hard work
—no dash
er to clean
— no glass
to break —
no hoops to
fall off.
Be Wise! Make YourOwn Ice Cream
Of coarse, you know Uiat boaie-tnade ice creams, sherbets or ices are
superior from every viewpoint. They are always sweet, pure and
wholesome: there is a flavor and genuine goodness aboui them that
not found in the general mu of factory products. Besides that, when
you make your own preparations you know that the ingredients are
always pure, and that the can is clean and sanitary. The mam reason
why icecream is made in but comparatively few homes, is the work and
bother connected with the old- <f—re
fashioned crank freeser That . i ,*?-
is one reason why the arrival of
_ jeSiaLv
The ‘Ice-Kist’ Crankless Freeze-
win be hailed with delight bv
every one who is fond of ice
creams, etc., because it elimi
nates the tedious turning of the
crank entirely, and produces
creams, sherbets and ices that
will make your mouth water.
That is one reason, bnt there
are many others.
DON'T YOU KNOW that the enjoyment of a dish largely depends
upon the manner in which it is served? Could you imagine a daintier
and more appetizing manner of serving ice creams than provided for
by the “Ice-Kist?"
Write us to-day for our lieautifully illustrated booklet, telling all about
the frefaer; it is ABSOLUTELY FREE—and receive our free trial offer.
WESTERN MERCHANDISE & SUPPLY CO.
32C W. MADISON ST., CHICAGO. ILL
m coupon
Western Merchandise and Supply
Co., 37€ W. Madison St., Chi
cago, III.
Please mend wwr hea a tifully ill amt rated
booklet end free trial offer of the “Ice-
Kist” Free ter.
Name
Addrmsm
tho rive will not only be tender and
sweet, but It will have retained a
good share of whatever nutriment It
originally possessed.
With perhaps one or two excep
tions, all vegetables will weigh more
when cooked than in their raw Htat°
All vegetable* contain an extremely
high percentage of water. Naturally
when they Increase their weight
by rooking they have taken on more
water and thin in time dilutes or
lessens the food value to a certain
extent. It Is said that 100 pounds
of Brussels sprouts when cooked
will weigh about 122 pounds. On
ions gain equally in weight, while
oats sometimes increase in bulk
ten times while in the process of
being cooked.
Our bodies demand a certain
amount of food—starch, sugar (enjr-
ho-hydrates), mineral salts and pro
teids—every day. It is the pro
teids that build up the tissues and
give us both energy and heat, but
this must be with the help of water
and minerals such as commpn table
salt. At the same time certain car
bo-hydrates or foods, especially
bacon, are the real energy pro
ducers.
All over the world the amount of
actual nutriment that a working
man needs is Just about the same,
whether be is mining in Siberia,
engi neerlng In Panama, planting in
Brazil, or farming in New England.
This average has been found by a
number of scientific investigators
to be about 4 1-2 ounces of proteid,
1(1 ounces of carbo-hydrates and
4 1-2 ounces of fat for a man which
does a moderate or average day’s
work. For a woman, about four-
fifths of the above amount Is re
quired, while children, except in a
few especially rapidly-growing
stages, need even less than that.
The little red herring that has
been Joked about for ages still re
mains a particularly good food, al
though the edible portions yield
only one-fifth per cent of nutriment,
while lentils are a valuable food
because of their supply of proteids. j
If we depended entirely upon them j
for all the proteids our bodies need
ed we would have to eat more than
a pound of lentils a day, cooked,
which would mean over four pounds
of the uncooked lentils.
Our carbo-hydrates we can obtain
from bread. About three pounds of
bread alone would give all the sugar
and starch we needed. Tf we de
pended solely upon potatoes for
the starch we needed, we would
have to eat about 81-2 pounds a
day, while the supply of proteids in
potatoes is so small that if we ate
potatoes alone we would have to
cat 22 pounds a day to get a suf
ficient supply of proteids.
Women Are Now
Studying Foods
BY MIRIAM RAWLS.
Instructor at tho School of Domes
tic Arts and Science, Chicago.
The women of the country are
waking rapidly to perception of the
work of home making as a dignified
occupation calling for special educa
tion In order to carry it to its high
est plane. Everywhere schools for
girls are springing up, women are
organizing to study these common
problems.
Tho study of foods leads us to a
knowledge of their value and menu
making becomes an art. A well-bal
anced menu, properly prepared and
attractively served, is no mere mat
ter of chance, and its beneficent effect
is felt by those who little under
stand the cause. But you reply you
do not want to spend all your time
over such things. Having studied,
you do not need to, for you soon
learn the foods which really count,
and it is the universal evidence of
all who have really entered into this
interest that the non-essentials slip
away.
Over a bowl of wonderful and mys
terious Chinese chow-mien a much-
traveled epicure told of the wonders
of real Chinese cooking; of their
wonderful menus, combining Just the
right proportions; of the chemically
correct recipes, and of the exclusive
school of cooks, who, like the famous
Yogi men of India, take only one
apprentice in a lifetime, and train
that much envied lad in the AJRT of
cooking.
“For it is an art over there,” he
concluded, “When our ancestors were
still digging roots the Chinese were
dining. DINING, not eating, Ameri
cans don’t know the first preliminar
ies of cooking!”
We should gratify our eyes by a
symmetrical arrangement of china,
silver and linen; our ears by restful-
ly quiet handling of the same; our
minds by cheerful conversation,
which a lack of methodical service
precludes, and our hearts by looking
to the comfort of each person at the
table, especially of the guest in
whose honor we should set forth the
best our means afford, without self-
consciousness if it be simple even to
meagerness.
There is a scientific way for the
care of dining room and pantry, care
of silver and cutlery, washing of
dishes, care of lamps, serving of
breakfast, luncheon, dinner and ar
ranging of invalid's tray; prepara
tion of fruit, salads and sandwiches,
use of chafing dish.
Shad Roe Well Pre
pared
Shad roe and bacon form a deli
cious combination. To prepare them
boil the roe 15 minutes in salted wa
ter. drain it and keep it warm over
steam. Fry the bacon crisp and
brown and in the bacon fat brown the
roe. Serve it with the bacon and a
garnish of parsley or crisp lettuce
hearts.
Croquettes of shad roe are another
delicacy. )They are made of four roes
boiled In salted water for 15 or 20
minutes. While they are boiling make
:i thick cream sauce of a pint of rich
milk or cream with four tablespoon -
fuls of butter and four of hour. Add
the cream sauce, a teaspoonful of
mlt, some red pepper and the Juice z:
two lemons to the roe, cool, shape, dip
in beaten egg and fine bread crumbs
and fry brown.
To make shad roe salad boil three
roes in suited water for 15 or 20 min
utes, cool them and slice them neatly
in thin slices. Pour over the slices
two tablespoonfuls of lemon juice and
half as much vinegar with a generous
seasoning of salt and pepper. Chill
on the ice, then arrange on lettuce
leaves crisp and white and cover with
French or mayonnaise dressing.
One of the most perplexing prob
lems for the housewife is the plan
ning of suitable menus for the w’eek’s
meals.
The Sunday American has arrang
ed with E. L. Thornton, steward of
the Athletic Club and the East Lake
Country Club, to give its readers a
series of menus for the week, with
recipes of the principal dishes. Mr.
Thornton is one of the best known
stewards In the country, and mem
bers of the Athletic Club who have
eaten his tempting dishes at both the
town club and East Lake Country
Club pronounce him “a master of his
art.”
Following are M3r. Thornton’s
menus for this week:
MONDAY.
BREAKFAST:
Sliced Oranges
Corn Meal Mush and Cream
Smothered Steak with Brown Gravy
Fried Boiled Potatoes
Wheat Waffles
Georgia Cane Syrup
Coffee
DINNER:
Old-fashioned Bean Soup
Radishes
Country Beef Stew with Vegetables
Georgia Corn Pone
Potato and Kgg Salad
Rice CuBtand Pudding—Cream Sauce
Buttermilk
SUPPER:
Minced Barn and Fried Eggs
Hot Grits
Buttered Toast
Green Apple Marmalade
Sugar Wafers
Iced Tea
RECIPES.
OLD-FASHIONED BEAN SOUP.—
Soak over night one cup of dry
navy beans. Take ham hock and
put over fire in cold water. Add
the beans and salt and pepper to
taste. Let boll until the beans are
very tender. Strain off stock and
run beans through sieve or colander
and put back In stock over fire
and let boil until ready to serve.
Have crotons (toasted bread cut in
squares) to serve when soup is
dishes up for the table.
COUNTRY STEW WITH VEGE
TABLES.—Two pounds of lean
beef stew meat, six large Irish po
tatoes, six onions, six carrots, six
turnips, one l /»-lb. can tomatoes.
Cut the beef into blocks about one
inch square and put over a brisk
fire. Add the tomatoes, carrots and
turnips and let boll for two
hours; then add the onions and
potatoes. Let continue to boil un
til the vegetables are done, then
season to taste. Thicken with a
little flour and water before taking
off fire. When dished up for the
table, Hprlnkle a little chop parsley
over.
MINCED HAM AND FRIED EGGS.
—Take the ham hock left from your
bean soup and cut fine. Chop one
onion and put on fire in fry pan
with a little butter and fry until a
light brown; then add the ham and
a little water to cover and let cook
for 20 minutes. Season with a lit
tle mustard, tabasco or Worcester
sauce. Serve on toast with the
fried eggs on top.
TUESDAY.
BREAKFAST:
Stewed Prunes
Oat Meal and Cream
Country Fried Ham with Red Gravy
Hominy with Butter
Corn Muffins
Hot Tea
DINNER:
* Okra and Tomato Soup
Iced Cucumbers
Baked Chicken Pie, family style
Corn Bread
New r Potatoes Spring Beets
Sliced Sweet Potato Pie
Milk
SUPPER:
Country Beef Hash on Toast
Fried Yams
Hot Biscuit
Peach Preserves
Coffee
R EC | PES
BAKED CHICKEN PIE, FAMILY
STYLE.—One hen, six boiled pota
toes, four small onions, six eggs
(boiled), one cup milk, two table
spoons of butter, pie crust. Boil
the hen for two hours on brisk
fire, with the onions and salt and
pepper; plenty of water to cover.
Take out of pot when done and
cut into 12 or 14 pieces. Keep the
stock on fire, and thicken with the
milk, blitter and a little flour. Roll
pie crust thin to cover deep pan
and cover bottom of pan well. Put
the chicken and blocked potatoes,
with the boiled onions and chopped
boiled eggs, into pan, and last add
the chicken stock. Cover the pan
with the pie crust and bake in a
slow oven.
COUNTRY BEEF HASH.—Boiled or
roasted beef cut into small squares,
four onions cut fine, six boiled po
tatoes cut into dice, leftover biscuit.
Put the beef, potatoes and onions
over fire, with salt, pepper and one
part of red pepper, and boil for 30
minutes; thicken with a little flour.
Just before you take It off the fire,
cut leftover biscuits into halves
and put into pot with hash. Sprin
kle a little chop parsley over w r hen
dished up to serve.
WEDNESDAY.
BREAKFAST:
Grape Fruit
Boiled Rice w r lth Cream
• Country Scrambled Eggs
Fried Lye Hominy
Wheat Cakes
Syrup
Coffee or Tea
DINNER:
Cream of Chicken, Southern style
Spring Onions
Beef Roast and Sweet Potatoes
Turnip Greens and Corn Dodgers
Sliced Pineapple
Chocolate Cake
Coffee
SUPPER:
Fried Calf Liver, Brown Gravy
Corn Fritters
Black bebry Jam
Toast
Iced Tea
RECIPES.
BEEF ROAST AND SWEET POTA
TOES.—Two or three-pound beef
roast, six large yams. Put roast
into baking pan, sprinkle a little
flour over to season; add three ta
blespoons bacon grease. Pare the
potatoes and lay around roast and
hash well as it cooks.
THURSDAY.
RREAKFAST:
Stewed Peaches
Porridge and Cream
Country Breakfast Hash
Hot Grits
Rice Waffles
Coffee
DINNER:
Vegetable Soup. Southern style
Radishes
Veal Stew with dumplings,
Corn Pone
Candied Yams Beet Tops Green
Apples and Nut Salad
Fresh Strawberry Gelatine
Ginger Wafers
Milk
SUPPER:
Sliced Fresh Peaches and Cream
Smothered Chicken ami Rice
Baked Stuffed Potatoes
Graham Toast
Tea
RECIPES.
VEAL STEW WITH DUMPLINGS.—
Three pounds veal stew r meat;
small amount butter; pie dough;
three boiled eggs; one cup milk.
Put the stew meat cut into squares
on fire, with two quarts of water
and salt and pepper. Let cook un
til very tender. Chop the boiled
eggs fine and add to pot, also the
butter. Roll the pie crust thin and
cut Into strings and put into pot
and let cook until done. Serve in
covered dish.
SMOTHERED CHICKEN WITH
RICE.—Cut spring chicken into
quarter; place In small deep pan.
Add salt and pepper and sprinkle
a little flour over it. A little but
ter and small amount of water and
let cook slow In oven. Have boil
ed rice ready to mould Into cups,
and after you dish the chicken,
place on platter and serve.
BAKED STUFFED POTATOES.—
After baking potatoes done, hollow-
out and mash the potatoes and
season with salt, pepper and but
ter; place back and put into oven
to brown.
FRIDAY.
BREAKFAST:
Grape Fruit
Grits with Cream
Fried Salt Mackerel (corn meal)
Mashed Browned Potatoes
Corn Cakes
Coffee
DINNER:
Clam Tea In Clips
Cucumbers
Baked Speckled Trout, Tomato Sauce
Creamed Potatoes Hot Slaw
Corn Muffins
Lettuce and Egg Salad
Green Apple Pie, farmer’s style
Coffee
SUPPER:
P!«h Flake Halls, Cream Sauce
Fried Potatoes
Bread, Cakes and Preserves
Coffee
RECIPES.
SALT MACKEREL, FRIED (CORN
MEAL).—Soak mackerel over night
and dry before frying. Beat one
egg well and place mackerel in shal
low dish and pour egg over. Sprin
kle corn meal over and fry in very
hot fat. Serve on platter with boil
ed eggs, boiled potatoes and small
piece of lemon.
SATURDAY.
BREAKFAST:
Sliced Bananas
Cream of Wheat and Cream
Fried Salt Pork and Apples
Lye Hominy
Hot Biscuit
Coffee
DINNER:
Beef Soup with Rice
Sliced Onions
Boiled. Ham Hock and Green Cabbage
New Potatoes, Butter Sauce
Georgia Eggbread
Tomato and Pepper Salad
Bread and Raisin Pudding
Coffee
SUPPER:
Pork Chops, Brown Gravy
Fried Sweet Potatoes
Browned Grits and Eggs
Hot Rolls
Preserves Tea or Coffee
R ECI PES.
SALT PORK AND FRIED APPLES.
—Slice salt pork and soak over
night. Fry in pan brown and save
grease to fry the apples after slic
ing them, not too thin. Make a
little brown gravy out of what
grease you have left.
SUNDAY.
✓ BREAKFAST:
Cantaloupe
Boiled Rice and Cream
Breakfast Bacon
Omelette with Cheese
Southern Wheat Cakes
Georgia Cane Syrup
Coffee
DINNER:
Cream of New Asparagus
Celery Tomato Pickle Radishes
Fried Spring Chicken, country style
Creamed Potatoes Baked New Corn
Fried Young Okra
Muffins
Rice Croquettes Strawberries
vegetable Salad
Fresh Peach Ice Cream
Lem on-layer Cake
Cream Cheese and Jelly
Coffee
SUPPER:
Chicken and Tomato Sandwiches
Sliced Tomatoes
Peach Ice Cream and Cake
Iced Tea
RECIPES.
SPRING CHICKEN. COUNTRY
STYLE.—Unloint chicken and dry
on cloth. Salt, pepper and flour
well and fry in hot fat (slow)
Make brown gravy in pan with the
fat that is left.
SUGGESTIONS FOR THE AFTER
NOON TEA.
Fig and Nut Sandwiches
Olive Relish Sandwiches
Chicken and Egg Salad (Surprise}
Wheat Wafers
Strawberry 'Ice Cream and Whipped
Cream
Caramel Laver Cake
Cheese Sticks
Tea
RECIPE9.
FIG-NUT SANDWICH.—One small
Jar fig preserves; pound Pecan
meat: one large spoon butter.
Pound the preserves Into a pulp
and add the butter and chopped
nuts (must be finely chopped).
Mash Into a paste and spread on
thin bread or butter-thin crack
ers.
OLIVE RELISH SANDWICH.—The
olive relish can be bought at some
grocery stores. Tf not convenient
to buy prepared. I give yon a recipe-
that Is easily prepared. One small
bottle of stuffed olives; one tea
spoon prepared mustard; two tea
spoons mayonnaise. Chop the olives
very fine and add the mustard and
mayonnaise. Work into a paste and
spread on square salt-tine crack
ers or freshly toasted bread.
CHTCKEN AND EGG SALAD (SUR
PRISE)—Two stalks celery; six
boiled eggs; the white meat of one
boiled h^n: one dozen tomatoes;
green neppers: one cup of Mayon
naise. Have the cefery very cold so as
to be crisp. Cut the meat or chicken
into small squares and chop the
eggs and celery about the same size
as the chicken. Put into a bowl
and add the mayonnaise, salt and
pepper to taste. Take the toma
toes or peppers and hollow and fill
with salad, and put on lettuce leaf
and serve.
AHandsome Cornell Pennant
For 15 Cents and the Pennant
Coupon That Appears Below
AUTHENTIC DESIGN AND COLORS
Regulation Size—-12x30 Inches
On Sale by the Following Newsdealers
IN ATLANTA
Hjfr'
JACKSON-WESSEL DRUG CO., Marietta and Broad Streets,
MARSHALL PHARMACY, Peachtree and Ivy Streets.
PALMER BRANCH, 389 Peachtree Street.
CRUICKSHANK CIGAR CO., Peachtree and Pryor Streets.
GEORGIAN TERRACE CIGAR CO., Georgian Terrace. -
HARBOUR’S SMOKE HOUSE, 41 North Pryor Street,
WEINBERGER BROS. CIGAR STORE, Alabama and Pryor Streets.
BROWN & ALLEN, Alabama and Whitehall Streets. . . .
HAMES DRUG CO., 380 Whitehall Street.
ARAGON HOTEL NEWS STAND.
GUNTER-WATKINS DRUG CO., Peachtree and Walton Streets.
MEDLOCK PHARMACY, Lee and Gordon Streets.
WEST END PHARMACY, Lee and Gordon Streets.
JOHNSON SODA CO., 441 Whitehall Street.
WHITEHALL ICE CREAM CO., 284 Whitehall Street.
T. J. STEWART, Cooper and Whitehall Streets.
GREATER ATLANTA SODA CO., 209 Peachtree Street.
ADAMS & WISE DRUG STORE, Peachtree and Linden Streets.
TAYLOR BROS. DRUG CO., Peachtree and Tenth Streets.
TAYLOR BROS. DRUG CO., West Peachtree and Howard Streets.
CRYSTAL SODA CO., Luckie and Broad Streets.
ELKIN DRUG CO., Peachtree and Marietta Streets.
JACOBS’ PHARMACY, Alabama and Whitehall Streets.
•Vft
Out-of- Town Dealers
Out-of-Town Price, 18c and the Pennant Coupon.
BENNETT BROS., 1409 Newcastle Street, Brunswick, Ga.
JOE N. BURNETT, 413-A King Street, Charleston, S. C.
REX VINING, Dalton, Ga.
ORA LYONS, Griffin, Ga.
THE GEORGIAN CAFE, East Clayton' Street, Athens, Ga.
M. & W. CIGAR CO., East Clayton Street, Athens, Ga.
COLLEGE CAFE, Broad and College Streets, Athens, Ga.
ORR DRUG CO., East Clayton Street, Athens, Ga.
BOSTON CAFE, North College Avenue, Athens, Ga.
SUNDAY AMERICAN BRANCH OFFICE, 165 East Clayton Street, Athens, Ga.
ROME BOOK STORE CO., Rome, Ga.
CHEROKEE NEWS STAND, Rome, Ga.
H. K. EVERETT, Calhoun, Ga.
J. D. BRADFORD, Sumter, S. C.
If your newsdealer can not supply you, write
to us. We send pennants anywhere for 1 8 cents
and the Pennant Coupon.
A limited supply of the following pennants
is now in stock:
Harvard Georgia Tech
Yale Georgia University
Princeton Auburn
CLIP THE COUPON AND START
YOUR PENNANT COLLECTION NOW
THIS COUPON entitles the holder to a handsome Wool-Felt
College Pennant at the Special Reduced Price of 15 Cents
when presented to any Atlanta newsdealer or at the offices of
20 East Alabama Street
35 Peachtree Street
Three cents extra if sent by mail or redeemed by out-of-town news dealers or agents
SPECIAL—On Sunday, June 1, and Sunday, June 8,
handsome Masonic and Elk Pennants will be offered in the
order named. This will afford an unusual chance to obtain
fraternal emblems at a previously unheard-of-price. Watch
for the Pennant Coupons in the Sunday American of these
dates.
20 East Alabama St.
ATLANTA
35 Peachtree St.