Bread Panada

Set some water on the fire, about a tumblerful, with a glass of sherry, some loaf-sugar, and a little grated nutmeg and lemon-peel. Have some grated crumbs of bread ready, and the moment the water boils put them in without taking the pan off the fire. Let it boil as fast as possible. When sufficiently thick just to drink it is ready for use.

Chicken Panada

Skin a chicken, and boil it in a quart of water till about three-parts ready; let it stand till cold, then cut all the white meat off; put it into a mortar and pound it to a paste with a little of the water it was boiled in; season with a little salt, a grate of a nutmeg, and a small piece of lemon-peel; boil gently a few minutes to the consistency you like. It should be tolerably thick, but such as you can drink if you please. Barley or rice may be boiled to a pulp, passed through a tammy, and added to it, which makes it more nourishing. The panada can also be made with partridge or pheasant in the same way. It is very nutritious and easy of digestion.

Caudle

Put two spoonfuls of oatmeal into a quart of water, with a little mace and lemon-peel, stir it often, and let it boil half an hour; strain it; add some sugar and nutmeg, and a large glass of white wine. Brown caudle is prepared as above, but after straining you add a pint of good mild ale, and flavour with brandy and sugar.

Grit Gruel

Well wash half a pint of split grits, boil them in three pints of water till rather thick and smooth, stirring it frequently; strain through a hair sieve, and add either sugar or salt to taste.

Oatmeal Gruel

If for thick gruel, mix well together in a basin two tablespoonfuls of oatmeal with three of water; if for thin gruel, only one with the same quantity of water; have ready in a stew-pan a pint of boiling water or milk; pour this by degrees to the oatmeal you have mixed, and then return the whole to the sauce-pan, set it on the fire, and let it boil five minutes, stirring it all the time; then strain it through a hair sieve, and it is ready for use. If wished more nourishing, it may be made with broth instead of water or milk.

How To Make Arrowroot

For one cupful take a teaspoonful of the best arrowroot, and mix it by degrees with cold water till it is quite smooth, but so stiff that the spoon will only just turn round in it; have ready a kettle of quite boiling water, and fill the cup up, pouring at first slowly and then more rapidly, and stirring all the time in the same proportion. The result should be a perfectly clear jelly, to which you may add a tablespoonful of brandy or sherry, or flavour it with lemon, and sweeten with sugar to taste. It is much better made in this way than boiled.

Porridge

Fill a pan with water, and while it is boiling add a little meal and as much salt as you think will be necessary to season the porridge; then take the porridge-stick (a round stick like a thin rolling-pin; in the right hand and the oatmeal in the left, and when the water begins to rise shake in the meal with one hand and stir with the other quickly, but adding the meal by degrees; continue putting it in till it is thick enough not to fly over when stirred; continue to boil it for some time, well beating it with the porridge-stick. It may be made thinner or thicker according to taste. Barley-meal porridge is made in the same way, and should be served in a soup plate, which is better than a wooden bowl, in which oatmeal porridge is best. They are both eaten with milk and cream, or ale and brown sugar. Nothing is so wholesome and nourishing for children.