Stuffed Tomatoes.

Have number of tomatoes required, equal in size but not too large.  With a sharp knife take off a small slice from the stalk end.  Scoop out a little of the centre part, mix this with some forcemeat, or sausage mixture, beaten egg, &c., and fill in the cavity.  Put some butter on the top and bake.  A few chopped mushrooms with crumbs, egg, &c., make a delicious filling.

Cheese Fritters.

Mix 2 tablespoonfuls flour with 1/2 teacupful milk, 2 ozs. grated cheese, teaspoonful made mustard, and the whites of 2 eggs stiffly beaten.  Mix well, and drop by small spoonfuls into hot fat.  Fry a nice brown and serve very hot.

One might go on indefinitely to detail breakfast dishes, but that is quite unnecessary.  It is a good thing, however, to have some simple, easily-prepared food as a regular stand-by from day to day, just as porridge is in some households, and bacon and eggs in others.  Variety is very good so far, but we are in danger of making a fetish of changes and variations.  Most of you know the story of the Scotch rustic who was quizzed by an English tourist, who surprised him at his mid-day meal of brose.  The tourist asked him what he had for breakfast and supper respectively, and on getting each time the laconic answer “brose,” he burst out in amaze:  “And do you never tire of brose!” Whereupon the still more astonished rustic rejoined “Wha wad tire o’ their meat!” “Meat” to this happy youth was summed up in brose, and to go without was to go unfed.

Well, I am afraid the most Spartan hausfrau among us will scarcely attain to such an ideal of simplicity, but we might do well to have one 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 and crisp from the oven—­a rather difficult, or at least uncertain consummation if there is much shifting from one dish to another.  These