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.