Nun's puffs 142 Nut cake 250 Oatmeal gruel 157 " how to cook . . 77 " muffins .... 207 '* rolls 207 Oats, rolled, how to cook 77 Okra soup No. i 113 " " No. 2 114 " No. 3 115 " to stew 92 Omelet, creamy 312 ham 313 light 314 " orange 314 " souffle 314 *' with breakfast bacon 314 Onion salad 273 Onions, fried 139 " to bake 61 " to saut6 147 " to select 16 " to stew 92 Oolong tea, to make ... 79 Orange cream 257 " pie .... 223 ice ........ 261 jelly 254 marmalade .... 173 omelet 314 pie 223 pudding 257 salad 270 sauce 244 sherbet 260 shortcake .... 203 Orangeade 160 Oranges, to wash .... 30 Oven broiling 43 "■ how to test temper- ature of 49 Oven, temperature for bak- ing bread 190 Oven, temperature for bak- ing cake 48 3^4 Index. Oven, temperature for roasting meats .... Oven, temperature for roasting poultry . . . Oven, to broil a chicken in '* to broil a fish in . " to broil a quail in " to broil a rabbit in ' * to broil a squirrel in Ox-tail soup Oyster broth fritters patties pie sauce Oysters, bisque of ... . creamed, No. i . No. 2 . curried fricasseed .... fried panned raw stewed to broil " on a griddle to saute to scallop, No. I . " No. 2. to steam .... Pancakes, French . Panned oysters . . Parsley butter No. i " No. 2 " sauce No. i •* No. 2 Parsnips, purt^e of . toboil . . " to saut6 . 49 48 44 45 44 45 45 115 107 142 226 225 131 121 284 284 288 290 146 288 275 284 39 43 153 57 57 81 199 288 127 127 130 130 124 73 150 Parsnips, to select .... 15 " to stew .... 93 Paste, puff 213 Pastry, q%% 216 " potato 217 " suet 216 " and pie 213 Patties, creamed asparagus 226 ** " celery . . . 226 " chicken. . 226 ** " green peas 226 " " mock ter- rapin 226 Patties, creamed mush- room 226 Patties, creamed oyster . 226 sweet- bread 226 Patty cases 215 Pea soup 113 Peach fritters 141 " jelly 255 " marmalade .... 174 " pie 221 '' tapioca pudding . . 238 Peaches in jelly 258 ** spiced 177 " to can 165 " to pare 28 " to preserve . . . 168 " to remove the skins from 28 Peaches, to stew dried . . 99 " to stew fresh . . 97 Pears, to bake 63 " to can 166 " to preserve .... 169 " to stew 96 Peas, pur^e of 122 " to can 167 Index. 365 Peas, to select 16 " to shell 25 " to stew 93 Peeled wheat flour bread 205 " gruel 158 Pickled cabbage . . . . 175 " cucumbers . . . 177 ** green tomatoes . 176 Pie, apple. No. i .... 217 " No. 2 . . . . 217 " No. 3 . . . . 217 baked chicken . . . 225 beefsteak 224 blackberry 219 cherry 220 crust, flaky 215 custard 222 damson 220 English apple, No. I . 218 *' No. 2 . 218 English meat .... 226 fish 225 gooseberry 220 grape 220 huckleberry 220 lemon. No. i . . . . 222 " No. 2 . . . . 223 lemon cream .... 223 New England apple . 218 orange 223 orange cream .... 223 oyster 225 peach 221 pie-plant 220 plum 220 potato 222 pumpkin 221 raspberry, No. i . . . 219 '* No. 2 . . . 219 scrap meat 224

AI-modernized reading of the original text

Nun's puffs 142 Nut cake 250 Oatmeal gruel 157 " how to cook . . 77 " muffins .... 207 '* rolls 207 Oats, rolled, how to cook 77 Okra soup No. i 113 " " No. 2 114 " No. 3 115 " to stew 92 Omelet, creamy 312 ham 313 light 314 " orange 314 " souffle 314 *' with breakfast bacon 314 Onion salad 273 Onions, fried 139 " to bake 61 " to saut6 147 " to select 16 " to stew 92 Oolong tea, to make ... 79 Orange cream 257 " pie .... 223 ice ........ 261 jelly 254 marmalade .... 173 omelet 314 pie 223 pudding 257 salad 270 sauce 244 sherbet 260 shortcake .... 203 Orangeade 160 Oranges, to wash .... 30 Oven broiling 43 "■ how to test temperature of 49 Oven, temperature for baking bread 190 Oven, temperature for baking cake 48 3^4 Index. Oven, temperature for roasting meats .... Oven, temperature for roasting poultry . . . Oven, to broil a chicken in '* to broil a fish in . " to broil a quail in " to broil a rabbit in ' * to broil a squirrel in Ox-tail soup Oyster broth fritters patties pie sauce Oysters, bisque of ... . creamed, No. i . No. 2 . curried fricasseed .... fried panned raw stewed to broil " on a griddle to saute to scallop, No. I . " No. 2. to steam .... Pancakes, French . Panned oysters . . Parsley butter No. i " No. 2 " sauce No. i •* No. 2 Parsnips, purt^e of . toboil . . " to saut6 . Parsnips, to select .... 15 " to stew .... 93 Paste, puff 213 Pastry, q%% 216 " potato 217 " suet 216 " and pie 213 Patties, creamed asparagus 226 ** " celery . . . 226 " chicken. . 226 ** " green peas 226 " " mock terrapin 226 Patties, creamed mushroom 226 Patties, creamed oyster . 226 sweetbread 226 Patty cases 215 Pea soup 113 Peach fritters 141 " jelly 255 " marmalade .... 174 " pie 221 '' tapioca pudding . . 238 Peaches in jelly 258 ** spiced 177 " to can 165 " to pare 28 " to preserve . . . 168 " to remove the skins from 28 Peaches, to stew dried . . 99 " to stew fresh . . 97 Pears, to bake 63 " to can 166 " to preserve .... 169 " to stew 96 Peas, pur^e of 122 " to can 167 Index. Peas, to select 16 " to shell 25 " to stew 93 Peeled wheat flour bread 205 " gruel 158 Pickled cabbage . . . . 175 " cucumbers . . . 177 ** green tomatoes . 176 Pie, apple. No. i .... 217 " No. 2 . . . . 217 " No. 3 . . . . 217 baked chicken . . . 225 beefsteak 224 blackberry 219 cherry 220 crust, flaky 215 custard 222 damson 220 English apple, No. I . 218 *' No. 2 . 218 English meat .... 226 fish 225 gooseberry 220 grape 220 huckleberry 220 lemon. No. i . . . . 222 " No. 2 . . . . 223 lemon cream .... 223 New England apple . 218 orange 223 orange cream .... 223 oyster 225 peach 221 pie-plant 220 plum 220 potato 222 pumpkin 221 raspberry, No. i . . . 219 '* No. 2 . . . 219 scrap meat 224

The art of cookery