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SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP,
E.C.

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BREAKFAST SAVOURIES.

Most of the rissoles, toasts, &c., given in the earlier part of the book are
suited for breakfast dishes, but we may add a few more.


Savoury Omelets.

Separate the whites from the yolks of 3 eggs, or one for each person; beat
up the yolks, and add some grated onion, pepper and salt. Beat the whites
till very stiff and mix or rather fold in very lightly. Make a small piece
of butter very hot in small frying pan, pour in one-third of the mixture,
shake over gentle heat till set, easing it round the edges with a knife,
fold over and put on very hot napkin. Repeat till all are done and serve
very hot. A little hot lemon juice may be squeezed over, or a spoonful of
mushroom ketchup will give a nice relish.


Cheese Omelet

is made by mixing in grated cheese--a dessert spoonful for each egg. The