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mutton, whichever is recommended by the medical at 

 tendant; mince it small, and pound it till it will pass 

 through a sieve, when mixed with broth or hot water, 

 which will be according to the state of the patient, more 

 or less rich and nourishing : unless ordered, no other sea- 

 soning than a sprinkling of salt should be added. When 

 the panada is prepared, it should be put into an earthen 

 vessel, and placed in a cool situation. A little of it, 

 taken out as it is wanted, should be warmed up in a little 

 panakin. It must be stirred all the time it is on the fire, 

 and served with delicate thin sippets of bread. 



Bread panada. Grate a teacupful of bread, and mix 

 with it some beef or mutton gravy, beating the bread with 

 a spoon till perfectly smooth. Then boil it till it thickens, 

 stirring it all the time it is boiling. 



Another recipe for bread panada. Boil a glass of white 

 wine and the same quantity of water together, adding a 

 little sugar and lemon-peel to it, nutmeg if approved of; 

 but spices are rarely desirable for invalids. Grate a cup 

 of bread crumbs ; and when the wine and water boil, 

 pour in the crumbs; stir them together, and boil very 

 quickly until the mixture thickens ; take itofl'the fire and 

 pour it into a basin. 



Bread panadas may be flavored with the juice of fruits, 

 such as lemon and orange syrup, etc. Remember always 

 that the ingredients must be boiled together, or they will 

 not form into a jelly. 



PUDDINGS FOR INVALIDS. 



Light flour Pudding. Take a spoonful of fine flour, 

 boil a teacupful of milk and mix the flour very smoothly 

 with it. Let it stand till cold, occasionally stirring it, to 

 prevent the flour from settling at the bottom. When cold, 

 add to it the yolk of an egg, well beaten, with a small 

 quantity of salt ; tie it up very securely in a buttered 



