pan with a quart of water, four ounces of rice, a small sprig of
thyme, and a little parsley; season with a few peppercorns and a little
salt; boil very gently for two hours.

No. 180. MEAT PANADA FOR INVALIDS AND INFANTS.

First, roast whatever kind of meat is intended to be made into panada,
and, while it is yet hot, chop up all the lean thereof as fine as
possible, and put this with all the gravy that has run from the meat on
the plate into a small saucepan with an equal quantity of crumb of bread
previously soaked in hot water; season with a little salt (and, if
allowed, pepper), stir all together on the fire for ten minutes, and
give it in small quantities at a time. This kind of meat panada is well
adapted as a nutritious and easily-digested kind of food for old people
who have lost the power of mastication, and also for very young
children.

No. 181. HOW TO PREPARE SAGO FOR INVALIDS.

Put a large table-spoonful of sago into a small saucepan with half a
pint of hot water, four lumps of sugar, and, if possible, a small glass
of port wine; stir the whole on the fire for a quarter of an hour, and
serve it in a tea-cup.

No. 182. HOW TO PREPARE TAPIOCA.

This may be prepared in the same manner as sago; It may also be boiled
in beef tea, mutton broth, or chicken broth, and should be stirred while
boiling.

Arrow-root is to be prepared exactly after the directions given for the
preparation of sago and tapioca.

No. 183. HOW TO MAKE GRUEL.

Mix a table-spoonful of Robinson's prepared groats or grits with a
tea-cupful of cold water, pour this into a saucepan containing a pint of
hot water, and stir it on the fire while it boils for ten minutes;
strain the gruel through a sieve or colander into a basin, sweeten to
taste, add a spoonful of any kind of spirits, or else season the gruel
with salt and a bit of butter.

No. 184. BROWN AND POLSON GRUEL.

Brown and Polson's excellent preparation of Indian corn is to be
purchased of all grocers throughout the kingdom. Mix a dessert-spoonful
of the prepared Indian corn with a wine-glassful of cold water, and pour
this into a small saucepan containing half a pint of hot water; stir on
the fire for ten minutes, sweeten with moist sugar, flavour with nutmeg
or a spoonful of spirits.

No. 185. GRUEL MADE WITH OATMEAL.

In the absence of groats, oatmeal furnishes the means of making
excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of cold
wat