withered parts, and cut up the green in 1/2 inch lengths. Put these in a
saucepan with boiling water to barely cover, a little salt, pinch sugar, and
a little mint, sage, or parsley. Cook gently for half an hour, then add the
white cut in rings, and stew till quite tender. Stir in 1/2 oz. butter, a
little ketchup or extract, and serve on prepared S.W. Biscuits.


Craigie Toast

will commend itself to those who wish for a quickly made dish. Allow one
egg and a small tomato to each person. Beat up the eggs and add the
tomatoes minced, also seasoning--a few capers or a little gherkin finely
chopped is very good--and a little milk, ketchup and water, or diluted
extract--half a teacupful to 4 eggs. Melt a good piece of butter in
saucepan, pour in the other ingredients, and mix over the fire till
thoroughly hot. Cover, and allow to cook by the side of the fire for a few
minutes, then serve piled up on crisp toasted S.W. Biscuits.

All the recipes I have given for using these biscuits are designed to have
them dry and crisp. I think they are much nicer in that way, but those who
like them soft or as a mush can have them so with even less trouble. Put a
little milk, tomato juice, extract, sauce, &c., &c., in a soup plate. Dip
in each biscuit lightly and drain, place on buttered tin or dish to warm
through. For a


Bachelor's Mush

which might suitably take the place of porridge where the preparation of
that is inconvenient, toast one or two Shredded Wheat Biscuits on a deep