made Plain and Eafy. 237 
it through a coarfe fieve. When you ufe it, fvveeten it to your 
palate, grate in a little nutmeg, and what wine is proper ; and 
if it is not for a fick perfon, fqueeze in the juice of a lemon* 
T0 make brown caudle* 
BOIL the gruel as above, with fix fpoonfuls of oatmeal, and 
(train it; then add a quart of good ale, not bitter ; boil it, then 
fweeten it to your palate, and add half a pint of white wine* 
When you don’t put in white wine, let it be half ale. 
T0 make water-gruel. 
YOU muft take a pint of water, and a large fpoonful of oat¬ 
meal ; then ftir it together, and let it boil up three or four times, 
ftirring it often. Don’t let it boil over, then (train it through 
a fieve, fait it to your palate, put in a good piece of freih but¬ 
ter, brew it with a fpoon till the butter is all melted, then it 
will be fine and fmooth, and very good. Some love a little pep¬ 
per in it. 
To make panada. 
YOU muft take a quart of water in a nice clean fauce~patt, 
a blade of mace, a large piece of crumb of bread; let it boil two 
minutes, then take out the bread, and bruife it in a bafon very 
fine. Mix as much water as will make it as thick as you would 
have ; the reft pour away, and fweeten it to your palate. Put 
in a piece of butter as big as a walnut, don’t put in any wine, it 
fpoils it; you may grate in a little nutmeg. This is hearty and 
good diet for fick people. 
To boil /ago. 
PUT a large fpoonful of fago into three quarters of a pint of 
water, ftir it, and boil it foftly till it is as thick as you would have 
it; then put in wine and fugar, with a little nutmeg to your pa¬ 
late. 
To boil falup . 
IT is a hard ftone ground to powder, and generally fold for 
one (hilling an ounce : take a large tea-fpoonful of the powder 
and put it into a pint of boiling water, keep ftirring it till it is 
like a fine jelly; then put wine and fugar to your palate, and 
lemon, if it will agree. 
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