1193. _Panada._--Is indispensable in making good farce of any kind; it is even better for it than Naples' biscuit, and is made as follows:--Steep a sufficient quantity of good stale bread-crumb in cream or stock; set it over the fire in a sauce-pan, and work it with a wooden spoon till it is as smooth and dry as a stiff paste: let it cool, and beat it with a yolk or two, according to the quantity, in a mortar: it is then ready to be put into all kinds of farces. CAKES, BREAD, PIES, AND PUDDINGS. 1194. _Wine Crust for Cakes or Pastry--a foreign Receipt._--Pour gradually to the well-beaten yolks of three fresh eggs, cleared from the specks, a quarter of a pint of light white wine (Marsala will serve for the purpose well enough), stirring them briskly as it is added; throw in half a salt-spoonful of salt, and an ounce and a half of pounded sugar; and when this last is dissolved, or nearly so, add the mixture to as much flour as will be required to form a smooth, firm paste: about three-quarters of a pound will be sufficient, unless the eggs should be of an unusual size. Roll it out, cut it asunder, and spread one half with eight ounces of butter, cut small; lay the other half of the paste upon it, and roll them together as lightly as possible; turn the paste on the board, and fold the two ends over each other, so as to make the whole of equal thickness; roll it quite thin, and repeat the folding once or twice, touching the paste in doing it as little as can be, and rolling it _very_ lightly. It may be used for any kind of sweet pastry; or it may be served in the form of cakes, either iced or plain; these again may be adapted to the second course, by spreading the under-sides of one half with rich preserve, and pressing the others on them. 1195. _Pic-nic Biscuits._--Work, very small, two ounces of fresh butter into a pound of flour; reduce to the finest powder, and mix, intimately, half a salt-spoonful of very pure carbonate of soda (Howard's is the best), with two ounces of sugar; mingle these thoroughly with the flour, and make up the paste with a few spoonfuls of milk; it will require scarcely a quarter of a pint. Knead it very smooth, roll it a quarter of an inch thick, cut it in rounds about the size of the top of a _small_ wine-glass; roll these out thin, prick them well, lay them on lightly-floured tins, and bake them in a gentle oven until they are crisp quite through. As soon as they are cold put them into dry canisters. The sugar can be omitted at pleasure. If thin cream be used instead of milk, in making the paste, it will much enrich the biscuits; but this would often not be considered an improvement, as plain simple biscuits are generally most in favor. Carraway seeds or ginger can be added, to vary these at pleasure. The proportion of soda used should be too small to be perceptible, even to the taste: it will be no disadvantage to use milk with it which is slightly acid.