Sprinkle salt between soda or graham crackers, or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers in a bowl and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain 20 or 30 minutes, until crackers are quite clear, but not at all broken; then lift them out, carefully, without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream. Suitable for young children and invalids. - Mrs. C. C. Clancy, Kenilworth, Ill.

Variation I

Boil 1 tablespoon of cracker crumbs 5 minutes in 1 cup boiling water, slightly sweetened, salted and flavored with lemon. - Mrs. William Barnes, Bartlett, Ill.

Variation II

Boil 1 cup of stoned raisins, 1 hr. in 1 qt. of water. Skim out the raisins and add 1 cup bread crumbs or 2 slices of toasted bread to the boiling water; boil 15 minutes, stirring well. Beat 2 eggs, add 1 tablespoon sugar, and pour the panada over them, stirring all the time. - Mrs. Ethan Earle, Mayfair, Ill.