rumbs of bread. The moment the mixture
boils up, keeping it still on the fire, put in the crumbs, and let it
boil as fast as it can. When of a proper thickness just to drink, take
it off.--Another way. Make the panada as above, but instead of a glass
of wine, put in a tea-spoonful of rum, a little butter and sugar. This
makes a very pleasant article for the sick.--Another. Put into the water
a bit of lemon peel, and mix in the crumbs: when nearly boiled enough,
add some lemon or orange syrup. Observe to boil all the ingredients; for
if any be added after, the panada will break, and not turn to jelly.

PANCAKES. Make a light batter of eggs, flour, and milk. Fry it in a
small pan, in hot dripping or lard. Salt, nutmeg, or ginger, may be
added. Sugar and lemon should be served, to eat with them. When eggs are
very scarce, the batter may be made of flour and small beer, with the
addition of a little ginger; or clean snow, with flour, and a very
little milk, will serve instead of egg. Fine pancakes, fried without
butter or lard, are made as follows. Beat six fresh eggs extremely well,
strain and mix them with a pint of cream, four ounces of sugar, a glass
of wine, half a nutmeg grated, and as much flour as will make it almost
as thick as ordinary pancake batter, but not quite. Heat the fryingpan
tolerably hot, wipe it with a clean cloth, and pour in the batter so as
to make the pancakes thin.--New England pancakes are made of a pint of
cream, mixed with five spoonfuls of fine flour, seven yolks and four
whites of eggs, and a very little salt. They are then fried very thin in
fresh butter, and sent to table six or eight at once, with sugar and
cinnamon strewed between them.--Another way to make cream pancakes. Stir
a pint of cream gradually into three spoonfuls of flour, and beat them
very smooth. Add to this six eggs, half a pound of melted butter, and a
little sugar. These pancakes will fry from their own richness, without
either butter or lard. Run the batter over the pan as thin as possible,
and when the pancakes are just coloured they are done enough.

PAP BREAD. To prepare a light nourishing food for young children, pour
scalding water on some thin slices of good white bread, and let it stand
uncovered till it cools. Then drain off the water, bruise the bread
fine, and mix it with as much new milk as will make a pap of a moderate
thickness. It will be warm enough for use, without setting it on the
fire. It is common