Pie, squash 222 " strawberry, No. i . . 219 No. 2 . . 219 " sweet potato .... 221 * ' sweetbread and mush- room 225 Pie, vanilla cream .... 223 Pie-plant pie 220 " to stew .... 96 Pine-apple cream .... 257 " fritters .... 141 " ice cream . . . 262 jelly 255 " marmalade . . 173 " salad 271 " sauce 245 " sherbet .... 261 *' shortcake . . . 204 Pine-appleade 161 Pine-apples, to can . . . 165 " to preserve . 169 Piquant sauce No i . . . 129 " " No. 2 . . . 129 Plain cream 241 " fritters 140 " soup 106 Plum jelly 106, 255 " marmalade .... 174 " pie 220 " pudding No. i . . . 240 " " No. 2 . . . 240 No. 3 . . . 241 Plums, to can 166 " to preserve .... 170 * ' to remove the skins from 28 Plums, to stew 97 " to stew dried ... 99 Pop-overs 202 Pork chops, to broil ... 38 366 Index. Pork chops, to saut6 . " fricasseed salt . " to bone a leg of. ' ' to roast fresh . . a leg of. " to select .... Potato, browned hashed . sliced. . " cakes, browned . " croquettes No. i . " " No. 2 . N0.3. " hashed " Lyonnaise .... " pastry " pie ** puree of " salad No. i . . . '' No. 2 . . . " souffle " timbales of . . . . " and fish cakes . . Potatoes, browned sliced . " creamed .... " fried " scalloped, No. i . No. 2. ** to bake " to boil " to prepare . . . " to saut^ .... ** to select .... " to steam .... " to stew Poultry, stuffing for . . . " to braise .... " to select Pound cake Prairie chicken, fried . . . to broil . 151 291 310 53 53 13 296 297 297 299 299 300 296 297 217 222 122 274 274 302 301 297 297 285 138 286 286 58 71 24 149 15 82 93 27 89 13 152 306 506 99 98 239 239 232 233 238 238 Prairie chicken, to saut^ . Pressed corned beef . . . veal Prunellas, to stew Prunes, to stew dried . . . Pudding, baked apple, No, I Pudding, baked apple. No. 2 Pudding, baked corn-meal, No. I Pudding, baked corn-meal. No. 2 Pudding, baked sago . . . tapioco . Pudding, banana 257 ' ' bread and butter, No. I 237 Pudding, bread and butter, No. 2 238 Pudding, fig 240 " French 234 " fruit and bread . 238 " " and rice . . " huckleberry . . " orange " plum, No. I . . " No. 2 . . " No. 3 . . " sauces . . . 227, 241 " snow 257 " souffle 233 " steamed. No. i . 235 " " No. 2 . 235 No. 3. 235 No. 4. 235 apple. 238 238 257 240 240 241 249 No. I 236 145 Pudding, steamed apple, 39 No. 2 236 Index. 367 Pudding, steamed batter . black- berry Pudding, steamed cherry . " ♦* fruit., huckle- berry Pudding, suet Puddings Puffs, nun's Pumpkin pie Pur^e of asparagus .... beans No. i . . . " No. 2. . . " No. 3. . . beets carrots chestnuts .... lentils parsnips .... peas potato salsify sorrel spinach tomato No. i . . " No. 2 . . " No. 3 . . turnip Purees

AI-modernized reading of the original text

Pie, squash 222 " strawberry, No. i . . 219 No. 2 . . 219 " sweet potato .... 221 * ' sweetbread and mushroom 225 Pie, vanilla cream .... 223 Pie-plant pie 220 " to stew .... 96 Pine-apple cream .... 257 " fritters .... 141 " ice cream . . . 262 jelly 255 " marmalade . . 173 " salad 271 " sauce 245 " sherbet .... 261 *' shortcake . . . 204 Pine-appleade 161 Pine-apples, to can . . . 165 " to preserve . 169 Piquant sauce No i . . . 129 " " No. 2 . . . 129 Plain cream 241 " fritters 140 " soup 106 Plum jelly 106, 255 " marmalade .... 174 " pie 220 " pudding No. i . . . 240 " " No. 2 . . . 240 No. 3 . . . 241 Plums, to can 166 " to preserve .... 170 * ' to remove the skins from 28 Plums, to stew 97 " to stew dried ... 99 Pop-overs 202 Pork chops, to broil ... 38 Index. Pork chops, to saut6 . " fricasseed salt . " to bone a leg of. ' ' to roast fresh . . a leg of. " to select .... Potato, browned hashed . sliced. . " cakes, browned . " croquettes No. i . " " No. 2 . N0.3. " hashed " Lyonnaise .... " pastry " pie ** puree of " salad No. i . . . '' No. 2 . . . " souffle " timbales of . . . . " and fish cakes . . Potatoes, browned sliced . " creamed .... " fried " scalloped, No. i . No. 2. ** to bake " to boil " to prepare . . . " to saut^ .... ** to select .... " to steam .... " to stew Poultry, stuffing for . . . " to braise .... " to select Pound cake Prairie chicken, fried . . . to broil . Prairie chicken, to saut^ . Pressed corned beef . . . veal Prunellas, to stew Prunes, to stew dried . . . Pudding, baked apple, No, Pudding, baked apple. No. Pudding, baked corn-meal, No. I Pudding, baked corn-meal. No. 2 Pudding, baked sago . . . tapioco . Pudding, banana 257 ' ' bread and butter, No. I 237 Pudding, bread and butter, No. 2 238 Pudding, fig 240 " French 234 " fruit and bread . 238 " " and rice . . " huckleberry . . " orange " plum, No. I . . " No. 2 . . " No. 3 . . " sauces . . . 227, 241 " snow 257 " souffle 233 " steamed. No. i . 235 " " No. 2 . 235 No. 3. 235 No. 4. 235 apple. 249 No. I 236 145 Pudding, steamed apple, 39 No. 2 236 Index. Pudding, steamed batter . blackberry Pudding, steamed cherry . " ♦* fruit., huckleberry Pudding, suet Puddings Puffs, nun's Pumpkin pie Pur^e of asparagus .... beans No. i . . . " No. 2. . . " No. 3. . . beets carrots chestnuts .... lentils parsnips .... peas potato salsify sorrel spinach tomato No. i . . " No. 2 . . " No. 3 . . turnip Purees

The art of cookery