Panada.
Sprinkle a little salt or sugar between two large Boston, soda, or Graham crackers, or hard pilot-biscuit; put them into a bowl; pour over just enough boiling water to soak them well; put the bowl into a vessel of boiling water, and let it remain fifteen or twenty minutes, until the crackers are quite clear and like a jelly, but not broken. Then lift them carefully, without breaking, into a hot saucer. Sprinkle on more sugar or salt if desired: a few spoonfuls of sweet, thick cream poured over are a good addition for a change. Never make more than enough for the patient at one time, as they are very palatable when freshly made, and quite insipid if served cold.
Toasted bread cut into thin even slices may be served in the same way. This is also a good baby diet.
A panada may be made by adding an ounce of grated bread or rolled crackers to half a pint of boiling water, slightly salted, and allowing it to boil three or four minutes. It may be sweetened, and flavored with wine or nutmeg, or both; or the sugar and nutmeg may be simply sprinkled over.