staple dish, either in plane of, or along with porridge. For this purpose I
know of nothing better than


Shredded Wheat Biscuits.

These have been referred to several times already in various savoury
recipes, and, indeed, the ways in which they may be used are practically
unlimited. For a


Standard Breakfast Dish,

especially in these days of "domestic" difficulty, they are exceedingly
useful. For some years now we have bought them through our grocer by the
case of 50 boxes--which, of course, brings them in much cheaper than buying
these boxes singly--and use them week in, week out, for the family
breakfast. Most people are familiar with the appearance of these, but any
who have not yet sampled them should lose no time in doing so. Fortunately,
they can now be had of all good grocers. When some of us began to use them
first we had no end of bother sending away for them to special depots.

To prepare:--Have a flat tin or ashet large enough to hold the biscuits side
by side. Spread the tin liberally with butter, lay in the biscuits, put
more butter on the top of each, and toast till nicely crisp and brown in
good oven, or under the gas grill. If the latter, turn to toast the under
side. Be very careful not to burn. If toasted on an ashet serve on same
dish. One can now have fire-proof ware which is not unsightly. There is a
very artistic white fire-proof ware which is specially suitable for using in
this way, so that besides the saving of trouble, one can have the food hot