(b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed rice, puffed wheat, triscuit.
Breads.
(a) Plain—White, Graham, nutri-meal, whole wheat, brown, rye, etc.
(b) Toasts—Dry, buttered, zwieback.
(c) Crackers—Soda, Graham, oatmeal, Boston butter, milk.
(d) Biscuits—Yeast biscuits (twenty-four hours old), baking-powder biscuit, beaten biscuit.
Egg Preparations.
(a) Boiled, poached, scrambled, baked.
(b) Omelets.
(c) Souffles of meat and of potatoes.