Franklin Osmond should not have been frowning at the remains of his breakfast. The half-dozen scrambled eggs had been light and fluffy; the rasher of bacon crisp. The rack of buttered toast had been delicious. But the eight-tiered stack of waffles, though covered with whipped cream and strawberries, were disappointing. They had definitely been frozen, not freshly baked, as was the custom at Kurtz Coffee Shop.