Bread Panada, or Jelly. ✠
Pare some slices of stale baker’s bread and toast nicely, without burning. Pile in a bowl, sprinkling sugar and a very little salt between; cover well with boiling water, and set, with a tight lid upon the top, in a pan of boiling water. Simmer gently, until the contents of the bowl are like jelly. Eat warm with powdered sugar and nutmeg.
Chicken Jelly. (Very nourishing.) ✠
- Half a raw chicken, pounded with a mallet, bones and meat together.
- Plenty of cold water to cover it well—about a quart.
Heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one half. Strain and press, first through a cullender, then through a coarse cloth. Salt to taste, and pepper, if you think best; return to the fire, and simmer five minutes longer. Skim when cool. Give to the patient cold—just from the ice—with unleavened wafers. Keep on the ice. You can make into sandwiches by putting the jelly between thin slices of bread spread lightly with butter.