6 Boston crackers, split.
2 tablespoonfuls white sugar.
A good pinch of salt, and a little nutmeg.
Enough _boiling_ water to cover them well.
Split the crackers, and pile in a bowl in layers, salt and sugar
scattered among them. Cover with boiling water and set on the hearth,
with a close top over the bowl, for at least one hour. The crackers
should be almost clear and soft as jelly, but not broken.
Eat from the bowl, with more sugar sprinkled in if you wish it. If
properly made, this panada is very nice.