and crisp from the oven--a rather difficult, or at least uncertain
consummation if there is much shifting from one dish to another. These


"Shredders,"

as we familiarly dub them, are most toothsome served quite simply as above,
but they may be acceptably varied with sundry relishes. A very good way is
to have a little gravy prepared by diluting half a teaspoonful "Marmite" or
a teaspoonful "Carnos" in a half teacup _boiling_ water. Pour a very
little over each biscuit, and serve on very hot plates. Prepared thus they
may serve as toast for scrambled eggs or any savoury mixture. For


Tomato "Shredders"

fry the necessary quantity of tomatoes, free from skin and seeds, in a
little butter, with seasoning of grated onion, pepper, and salt. A little
"Marmite" or "Carnos" is a great improvement.



may be used in the same way, and a mixture of mushrooms and tomatoes fried
or baked and mixed together is especially good.


Green Onions

are also very good. Take 1/2 lb. green onions, trim away any tough or