Cookery for every household

Baked, for Invalid, 534 Fillets, with Green Peas, 94 Stuffed and Baked, 94 to Carve, 662 to Stew, 93 Plate-Rack, 9 Plover, Roast, 303 with Rice, 303 Plovers’ Eggs, in Aspic, 327 — to Cook and Serve, 327 Pluck, Sheep’s, 204 Plum Duff, 404 Jam, 471 Pudding, Baked, 415 — Vegetarian, 407 — Xmas, 408 Tartlets, 304 Plums, to Bottle, 476 — — French Method, 476 Poached Eggs. See Eggs, Poached. Pocket Design for Folding Serviette, Pointed Strainer, 182 Poivrade Sauce, 190 Polenta, 148 Pommes de Terres. See Potatoes. Pomponettes de Foie Gras, 507 Pop-Com, 148 Poor Man's Goose, 241 Pork, 201, 242-247 Pork, 201, 242-247. See also under Ham and Pig and Apple Pie, 244 Brawn, 245 Cutlets, 243 Diagram illustrating Cuts of, 204 Faggots, 245 Ham, to Carve, 660 Hand and Spring, or Belly, 204 Kidneys, Broiled, 245 Lard, to Prepare, 247 Leg of, 204 — to Carve, 660 Loin of, 204 — to Carve, 660 Mock Goose, 245 Pie, Raised, 344 Prices of, 205 Roasted, 243 Salt, Boiled, and Pease Pudding, Sausages. See under Sausages Stew, 243 Sucking Pig, Roasted, 243 — to Carve, 660 to Carve, 660 to Pickle, 242 Tongues, to Cook, 246 Porridge, Hominy, 381 Oatmeal, 381 Wheatenmeal, 381 Port Wine and Sago, for Invalid, 546 — Drops, 613 — Jelly, 442 Porterhouse Steak, 217 Portuguese Soup, 54 — Clear (Consomme k la Portugaise), 66 Posset, Treacle, for Invalid, 547 Pot-au-feu, 46 Pot Roast, 212 Potatoes, 155 a la Duchesse, 158 k la Maltre d’H6tel, 159 ala Parisienne, 161 Potatoes and Artichoke Soup, 48 and Beetroot, 133 and Beetroot Salad, 180 and Beetroot and Cabbage Soup, 49 and Cheese Balls, 517 — — Mould, 512 and Cold Meat Cones, 254 and Egg Pie, 317 and Fish Souffle, 119 — — Timbale, 119 and Ham Hash, 258 and Leek Soup, 54 and Lentil Cakes, 174 and Meat Pie, 340 and Nut Rissoles, 378 — — Roll, 378 and Sausage Croquettes, 517 and Tomato Savoury, 518 — — Soup, 54 and Watercress Soup, 57 Anna ( Pommes de Terre Anna), 161 au Gratin, 159 Balls, 157 Borders, 158 Cake, 583 Cases, 158 Cheese Cakes, 369 Chips, 157 Croquettes, 157 Curry, 158 Dressing, 192 Dumplings, for Soup, 310 Fritters, 158 Marzipan, 611 Mashed, 156 New, Cooked in Paper Bag, 628 — (Pommesde Terre Nouvelles: Almond Pastry), 459 Noisettes (Pommes de Terre Noisettes), 161 Omelet with, 330 Pasties, 351 Pastry, 336 Pudding, 416 Puree, 159 Quenelles, for Soup, 3ro Ribbons, 157 Roses, Rings, &c., 159 Saratoga, 157 Sautdd, 159 Scones, 560 Snowflakes, 156 Souffle (Baked), 160 Souffldes (Pommes de Terres Souffles), 160 Soup, 54 — k la Parmentier, 73 Stew of, 159 Stewed, 160 Straws, 157 Stuffed, 160 — au Gratin, 160 Stuffing, 308 Sweet. See Sweet Potatoes to Bake, 156 to Boil, 155 — — in the Skin, 155 to Fry, 156 to Roast, 156 to Steam, 156 to Store, 33 with Bacon, 157 with Parsley Sauce, 159 with Tomatoes, 168 Potted Beef, 383 — Scotch, 384 Potted Beef, Bloater, 384 Cheese, 496 Crab, 107 Head, 220 Herring, 91 Lentils, 174 Mackerel, 93 Meat, 256 — Sandwiches, 523 — Toast, 511 Pigeons, 286 Salmon, 388 Shrimps, 112 Pouding en Surprise, 487. See Iced Puddings Glac6 a l’Orange, 487 — 4 la Rose, 487 — aux Fruits, 478 Poularde, 274 Poulette Sauce, 191 Poultry, Approximate Time required for Cooking, 306. SVe also Fowl and Chicken Choice of, 274 French Terms for, 636 Preparation for Table, 273 to Carve, 661 to Keep, 31