Home › Canning and Preserving › French Panada

French Panada

1/2 teaspoon butter Yolk of 1 egg 2 tablespoons milk Break the biscuit into a saucepan; pour over it boiling water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir in the egg yolk, well beaten in the milk; bring all to a boil and serve.

MILK TOAST No. 1 1 cup scalded milk 1/4 teaspoon salt 3 slices buttered toast Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once.

MILK TOAST No. 2 1 cup scalded milk 1 tablespoon butter 1 tablespoon flour 1/4 teaspoon salt 3 slices toast Cook the flour in the butter, but do not brown it; add the milk gradually; season and pour over the toast.