July, 1907 



THE GARDEIN MAGAZINE the new delicacies jor the camp larder. 



349 



Ask the Home-Maker 



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About Shredded Wheat 



She will say: "A Shredded Wheat Biscuit, heated in an oven and 

 eaten with hot milk every morning, keeps the children healthy and 

 strong and supplies me with all the energy needed for a day's work." 



Ask the Chef: 



He will say that he can make hundreds of wholesome, nourish- 

 ing and appetizing "dishes" out of' Shredded Wheat. 



You do not have to be a chef to enjoy Shredded Wheat Biscuit. It is ready- 

 cooked, ready-to-serve. Delicious for breakfast or for any meal in combination with 

 fruits, creamed meats or vegetables. Contains all the muscle-making, brain-build- 

 ing elements in the whole wheat grain, made digestible by steam-cooking, shred- 

 ding and baking. 



An ideal summer food — not so heating as corn or oats; contains more nutri- 

 ment and is more easily digested. 



A breakfast of SHREDDED WHEAT BISCUIT will supply the energy for the work or play. TRISCUIT is the 

 same as the biscuit except that it is compressed into a wafer. It is used as a Toast with butter, cheese or marmalades. 

 It is an ideal food for flat-dwellers, light housekeepers, campers, for picnics, for excursions on land or at sea. 



The Natural Food Co., Niagara Falls, N. Y. 



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