Cookery for every household

Peasants’ Soup, 46 Pease Pudding, 175 Peaches à la Melba, 487 Glaces au Nid, 487 Peel Candied, to Make, 635 • — to Prepare, 552 Pepper, 631 Black, 631 Cayenne, 631 Mignonette, 631 Paprika or Pimenta, 631 Peppermint, 630 Creams, 601 — Chocolate, 605 Cushions, 607 Rock, 613 Tablet, 602 Peptonised Arrowroot, 548 Beef-Tea, 548 — Jelly, 548 Blancmange, 549 Custard Pudding, 549 Gruel, 548 Milk, 548 Peptonised Milk Gruel, 548 Perch 4 la Maltre d’Hotel, 104 to Boil or Fry, 103 to Stew with Wine, 104 Périgueux Sauce, 190 Pese Syrop, 596 Petite Marmite Soup, 69 Petites Crèmes de Monte Carlo, 502 Gondoles aux Bananes, 495 Petits Amours, 365 Choux 4 la Creme, 453 Cornets de Homard, 409 Pains de Foie Gras, 273 Pheasant, Boiled, 302 Cream, 302 Roast, 302 Pickle and Veal Sandwiches, 524 for Meat, 219 — — Dry, 219 — — Wet, 219 for Pig’s Head, 245 for Pork, 242 Pickled Green Tomatoes, 633 Nasturtium Seeds, 632 Onions, 633 Red Cabbage, 633 Walnuts, 633 Pickling of Meat, General Directions for, 219 of Pork, 242 Pie-Crust, Raised, 334 Pie-Dish, to Line and Decorate with Pastry, 409 Pie-Melon Jam, 471 Pies, Apple, 355. See also Pasties and Patties — and Pumpkin, 356 — and Pork, 244 Beefsteak and Kidney, 338 Calfs Head, 338 Chicken and Ham, Cold, 338 — — — Hot, 339 Cold Meat, 339 — — (Pasty), 347 — — and Macaroni, 255 Cottage, 250 Duck, 339 Egg and Potato, 317 Eel, Cold, 345 — Hot, 345 Fish, 4 la Russe, 117 - — and Oyster, 345 — Russian, 346 — Tart, 346 — with Macaroni, 1.16 — with Potatoes, 117 — with Rice, 117 Fruit, 354-356 — Small, 366 Funnel for, 336 Game, Raised, 344 Giblet, 339 Grouse, 340 Hare (Raised), 345 Macaroni and Ham, 375 Maltese, 346 Meat, 336-354 — and Macaroni, 255 — and Potato, 340 — to Cover and Bake, 337 Mince, 368 Miscellaneous, 345-350 Mutton, 340 — Small, 344 Pigeon, 340 Pork (Raised), 344 Pies, Pumpkin, 356 — and Apple, 356 Rabbit, 341 — (P&te), 347 Raised, 343-345 — Crust for, 334 Rice and Egg, 371 Roman, 348 Salmon (Raised), 345 Sea, 348 Sheep's Head, 341 Shepherd's, 250 Sweet Potato, 165 Veal and Ham, 341 (Pasty) 347 Raised, 314 — and Rice, 347 Vegetable, 349 Venison, 341 Pig's Cheek, 383 Feet, 204 — Stuffed, 244 — with Tomato Sauce, 244 Fry or Harslet, 204 — Fried, 244 — Stewed, 244 Head, 204 — Collared, 245 — to Pickle and Boil, 245 Kidneys, Broiled, 245 Sucking, Roasted, 243 Tongues, to Cook, 246 Pigeons, 274 Boiled or Steamed, 286 Braised with Spaghetti, 287 Cutlets k la Duchesse, 287 — k la Milanaise, 288 — k la Villeroi, 288 Forcemeat for, 308 Grilled, with Orange Sauce, 286 Pie, 340 Potted, 286 Roast, 286 Stewed , for Invalid, 538 — with Macaroni, 286 Stuffed, with Mushrooms, 287 to Carve, 661 with Green Peas, 287 with Rice, 287 Pike a la Bordelaise, 120 a la Meunifere, 104 k la Pompadour, 120 Stuffed and Baked, 104 to Boil, 104 to Grill, 104 to Stew with Wine, 104 Pilaff or Pilau, of Cold Beef, 253 of Rice, 371 Pineapple and Cornflour Meringue, 4^5 Chocolates, 604 Cream, 447 Ice (Cream), 483 Ice (Water), 481 Mould , 437 Sauce, 199 Souffte, 429 Pintails, to Cook, 302 Pippins, Normandy, Stewed, 463 Piquante Sauce, 187 Pistachio Kernels, for Cake Decoration, S93 Nut Souffles (Cold), 459 Nuts, to Prepare for Cakemaking, Pitcaithly Bannock, 583 Plaice, 93