Wheat and Rice Flour Panada

Wheat Flour.—Boil half a pint of broth with half an ounce of butter, remove it to the side of the fire, and add to it four or five ounces of flour, or as much as it can absorb, stir the paste quickly, return it to a slow fire to dry, do not cease stirring until it detaches from the saucepan. Pour it into a bowl, cover with a round piece of buttered paper, and set it away to cool.

Rice Flour.—Have one pint of white broth or milk and half an ounce of butter; boil together and add sufficient rice flour to form a paste, let it dry, then set it away with a buttered paper cover to get cool.