Middle class cookery book

,, Spanish, 116 „ Stuffed, 109 Orange Fritters, 169 „ Jelly, 191 Orangeade or Lemonade, 193 Outdoor Workers' Diet, 18 Oven, to Tost Heat of, 41 Overturned Eggs, 91 Ox Diagram, 30, 31 ,, Tail Soup, 48 ,, „ Stewed, 74 Oxford Toast, 89 Oxidation, 5 Oxygen, 5, 16 Oyster Sauce, 130 ,, Scalloped (1, 2), 67 Palestine Soup, 50 Panada, 187 Pancakes, 168, 169 Pans, to Clean, 26 Parsley and Butter, 124 ,, Fried, 13S Parsnips, 115 ,, Salad, 145 Pastry, 148-154 Bakewell Pudding, 154 Cheese-cakes, Curd, 154 ,, Lemon, 154 Cocoa-nut Tart, 153 Custard Pies, 152 Dripping, 149 Flaky, 150 Fruit Tarts, 151 Geneva, 150 Heat of Oven for, 40, 41 Mince Pies, 153 Rough Puff, 149, 150 Short Crust, 148 ,, Richer, 149 Suet Crust, 154 ,, Roly-poly, 155 ,, „ Richer, 155 Tartlets, 152 Pea Soup, 51 ,, Economical, 51 Peas, 121 ,, Green, Puree, 5S l’eptonised Foods, 21 Piccalilli, 107 Pickled Mackerel, 69 Pieces of Meat, Names of, 29 Pies, Beef Steak, 74 „ Crab, 6S ,, Custard, 152 ,, Fish, Cornwall, 65 ,, Devonshire, 65 „ Fruit, 151 ,, Giblet, S6 51 eat, Crust for, 149 Mince, 153 ,, Pork, Devonshire, 80 INDEX 207 Pies, Suet Crust, 154 „ Tripe, 187 ,, Veal, 84 Pigeon, Boiled, 1S9 „ Roast, 1S9 Piquante Sauce, 126 Plain Cake, 176 ,, Lunch Cake, 179 Plates, to Clean, 27 Plum Pudding, 162 ,, ,, Richer, 161 Plums, Stewed, 182 Poached Eggs, 90 Pork, Boiled, 81 ,, to Choose, 2S ,, Pie, Devonshire, SO ,, Roast, 80 Portuguese (see Onions) „ Rice Milk, 166 Pot Range, 26 Pot-au-Feu, 54 Potato Balls, 122 ,, Chips, 113 Flour (note), 48 ,, Salad, 145 Potatoes, Boiled, 112 „ „ in Jackets, 112 „ Baked, 112 ,, to Cleanse, 33 „ to Peel, 33 „ Fried Raw, 113 ,, ,, Cooked, 113 „ Mashed, 112 ,, New, 122 „ Water hurtful, 111 Poultices, 195-197 Bread, 196 Care afterwards, 196, 197 Carrot, 197 to Carry, 195 Charcoal, 196 Linseed, 195 ,, and Mustard, 196 „ and Yeast, 197 Mustard, 197 Oatmeal, 197 judge Warmth, 195 Wool Substitute for, 198 Poultry, 85-89 Chicken, Aspic, 181 Duck, 85 ,, Stuffed, 85 Filling for Bread Cases, 102 Fowl, Boiled, 85 Poultry, 85-S9 Fowl, to Choose, 28 ,, Roast, 85 ,, Stuffed, 85 „ Trussing, 135, 136 Giblet Pie, 86 Goose, S6 ,, Stuffing, 85 Pigeon, Boiled, 1S9 ,, Roast, 189 Rabbit, Baked, 87 „ Boiled, 86 ,, Ragofit, S7 „ Stewed, 88 Turkey, Boiled, 89 ,, Roast, SS Principles of Cookery, 11-14 Puddings, 154-173 Alexandra, 169 Amber, 162 Apple, 155 ,, Dumpling, 157 ,, Fritters, 168 ,, Shape, 171 Bakewell, 154 Baroness, 158 Beef Steak, 73 Bermuda Shape, 170 Bread, Steamed, 164 ,, with Sauce, 165 Canary, 163 Cheese, 160 Cloth, 156 Currant, Red, 156 ,, Dumpling, 158 Friar’s Omelette, 167 Frugality, 165 Fruit, Crust for, 154 General Satisfaction, 108 German Puffs, 173 Gooseberry, 156 Inexpensive, 159 Lemon, 157 Malvern, 167 Omelette Soufllie, 169 Pancakes, 168 ,, Russian, 169 Plum, 162 • ,, Richer, 161 PortugucsoRicoMilk, 168 Rice, 158 ,, Shape, 171 Roly-poly, 100 ,, Lancashire, 161 ,, Crust for, 155 208 INDEX Puddings, 154-173 Rolled Currant, 161 Semolina, 172 ,, Steamed, 172 Steamed, 137 Suet, 166 „ Crust, 154 Toad-in-tlie-Hole, 170 Venoise, 165 Welcome Guest, 164 Yorkshire, 170 Pull's, Germau, 173 Puree, Beans, 58, 59 ,, Carrot, 59 „ Celery, 59 ,, Lentils, 58 ,, Peas, Green, 58 Quantity of Pood, 3 Quickly-made Soup, 47 Rabbit, Baked, 87 ,, Boiled, 86 „ Ragoftt, 87 ,, Stewed, S8