NO. 2.--Pick over and wash a cup of dried Scotch
peas, and put to cook in a quart of cold water, cook slowly in a double
boiler or in a kettle placed on the range where they will just simmer,
until but a cupful of liquid remains. Strain off the broth, add salt and
one third of a cupful of the liquor, without pulp, from well-stewed
tomatoes. Serve hot.

MIXED VEGETABLE BROTHS.--Broths may be prepared as directed from
both black and white beaus, and combined in the proportion of one third
of the former to two thirds of the latter; or a broth of lentils may be
used instead of the black bean.

_RECIPES FOR PANADA._

BROTH PANADA.--Use beef or chicken broth in place of water, and
proceed the same as in Egg Panada, omitting the egg.

CHICKEN PANADA.--Take a cupful of the white meat of chicken,
pounded to a paste in a mortar, and half a cup of whole-wheat crust or
zwieback crumbs. Add sufficient chicken broth to make a thick gruel.
Season with salt, boil up for a few minutes, and serve hot.

EGG PANADA.--Put two ounces of light, whole-wheat crusts into a
pint of cold water in a granite-ware stewpan; simmer gently for three
quarters of an hour, stirring occasionally. Season with a spoonful of
sweet cream and a little salt, then stir in the well-beaten yolk of an
egg, and serve.

MILK PANADA.--Heat a pint of milk to boiling, then allow it to
cool. Add two ounces of nice, light, whole-wheat crusts, and simmer for
half an hour, stirring frequently. Season with a little sugar, if
allowed. Granola may be used in place of the crusts, if preferred.

RAISIN PANADA.--Boil a half cup of raisins in a half pint of water.
Break a slice of zwieback into fragments in a bowl. Add a well-beaten
egg and a teaspoonful of sugar. Pour in the raisins, water and all, and
beat very thoroughly.

GRAINS FOR THE SICK.

For invalids able to digest solid food, rice, cracked wheat, Graham
grits, oatmeal, barley, farina and other grains may be prepared and
cooked as previously directed in the chapter on Grains.

The various cooked preparations of grains--granola, wheatena, avenola,
wheat gluten and gluten meal--manufactured by the Sanitarium Food Co.,
Battle Creek, Mich., form excellent articles of diet for many invalids,
when served with hot milk or cream, or prepared in the form of mush.
Several recipes for their use have already been given in preceding
chapters; the following are a few additional ones:--

_RECIPES._

GLUTEN MUSH.--He