Mornay sauce, 45.
Mulligatawny soup, 30.
Mussels and rice, 79.
Mutton and potato ragout, 104.
— broth, 99.
— stuffed breast of, with barley,
99.
— tea, 245.
252
Nouilles, 134, 135.
Nut and haricot pie, 140.
— roll, 139.
Nuts, II.
Oaten savoury, 129.
Oatmeal canelons, 128.
— pudding (baked), 129.
— sausages, 127.
— — with stock meat, 128.
O’Connor soup, 32.
Oil, 14, 235.
Omelette with dried eggs, 206.
Onion soup, 26. —
Onions, stuffed, 152.
Orange maize pudding, 194.
— pudding, 198.
Ox cheek and haricot pie, 101.
— — broth, 245.
— — (fried), 107.
— — fritters, 107.
Pan fish, 58.
Parsnip sauce (sweet), 47.
Parsnips, 151.
Paste for fruit tartlets, 179.
— haricot, 181.
Pastry, 175.
Patties, 95.
Paupiettes of herring and
tomato sauce, 68.
Pea bread, 220.
Pea-pod soup, 33.
Peas, I19.
— stew, 126.
Peptonised foods, 240.
— milk, 240.
Perch, how to cook, 72...
Pickle liquid, to use up, 236.
Picnic roll, 246.
Pie crust with ground rice,
181.
— — with potato, 181.
Pie paste (without fat), 180.
Pilaw, Ifo.
Poached eggs jardiniére, 205.
INDEX _
Poached eggs with peas purée
baked, 208. ‘
Pocket lunches, 246.
Polenta, 121.
— with potatoes, 122.
Pot-au-feu made with ox
cheek, 25.
Potato and apple cheese cake,
178.
— and barley pudding
(savoury), 136.
— and cheese pudding, 165.
— and jam rings, 217.
— and macaroni pudding, 136.
—and maize pudding, 192,
193.050"
—and tapioca paste for
savoury pies, 179.
— bread, 220.
— buns, 221.
— cake, 215.
— — (hot), 218.
— cheese, 230.
— —en casserole, 162.
— gateau, 190.
— gnocchi, 137.
— — and raisin flan, 200.
— lemon pudding, 201.
— omelet, 161.
— pancakes with bacon, 97.
— pudding, 196.
— rock cakes, 218.
— rocks, I9I.
— rolls, 221.
— salad, 165.
— sandwich, 215.
— scones, IQI, 222.
— shortbread, 192.
— soufflé pudding, 196.
— stew and bacon, 97.
— (stuffed baked), 162.
— timbale of, 164.
— toast, 224.
— (tripe style), 163.
Potatoes, bakers’, 163.
— jacket, 164.
INDEX
Potted rice and meat for sand-
wiches, 246.
Proteid, 5.
Protein foods, 6.
Puddings, 175.
Pulse (curried), 134.
— food, method of cooking,
117.
Pulses, 12.
Purée, vegetable, 29.
Purées, 9, 153.
Quenelles of chicken, 242.
— of rabbit, 93.
Rabbit and potato ragout, 104.
— cutlets of, 93.
— (fillets of), with white sauce,
en casserole, 92.
— quenelles of, 93.
— soup, 95.
— stewed, 94.
Rarebit, 123.
Ravioli, 140.
Red currant jelly (imitation),
228.
Red lentils, 119.
Rhubarb and rice cakes, 186.
Rice, 120.
— (baked), and lentils, 121.
— balls, 132.
— — and lentils, 133.
— savoury, 121.
— — with meat or fish, Io1!.
Risotto, 138.
Robert sauce, 45.
Sago jelly, 195.
Salmon (baked), 80.
— cakes, 82.
— (creamed), 78.
— flamande, 63. .
— how to use a tin of, 80.
— salad, 82.
— sandwiches, 83.
— scalloped, 81.
Salsify, 156.
—- and barley soup, 31.
— Yorkshire pudding, 156.
Sauce without fat, 41, 238.
Sauces—
bercy, 45.
bread, 42.
curry, 41,
custard, 46.
devil, 45.
fish, 46.
imitation bread, 42.
Italian, 44.
lyonnaise, 43.
mayonnaise, without eggs,
47.
— without oil, 48.
melted butter, 46.
mornay, 45.
parsnip (sweet), 47.
Robert, 45.
tomato, 43.
white, 41.
Sausage, fresh meat, 91.
— rolls, 91.
Sausages, fish, 56.
— made with cooked meat,
gl.
— oatmeal, 127, 128.
— (vegetable), with pulse or
nuts, 122.
Savoury maize and vegetable
pudding, 137.
— — roll, 109.
— Sips and barley pudding,
1306.
— rice with meat or fish,
Iol.
— spice, 232.
Scarlet runners, 158.
Scones, drop, 222.
— potato, 222.
Scrambled eggs with bread
sauce, 209.
Semolina cheese cakes, 193.
Sheep’s trotters, 106.
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Mornay sauce, 45.
Mulligatawny soup, 30.
Mussels and rice, 79.
Mutton and potato ragout, 104.
— broth, 99.
— stuffed breast of, with barley,
99.
— tea, 245.
252
Nouilles, 134, 135.
Nut and haricot pie, 140.
— roll, 139.
Nuts, II.
Oaten savoury, 129.
Oatmeal canelons, 128.
— pudding (baked), 129.
— sausages, 127.
— — with stock meat, 128.
O’Connor soup, 32.
Oil, 14, 235.
Omelette with dried eggs, 206.
Onion soup, 26. —
Onions, stuffed, 152.
Orange maize pudding, 194.
— pudding, 198.
Ox cheek and haricot pie, 101.
— — broth, 245.
— — (fried), 107.
— — fritters, 107.
Pan fish, 58.
Parsnip sauce (sweet), 47.
Parsnips, 151.
Paste for fruit tartlets, 179.
— haricot, 181.
Pastry, 175.
Patties, 95.
Paupiettes of herring and
tomato sauce, 68.
Pea bread, 220.
Pea-pod soup, 33.
Peas, I19.
— stew, 126.
Peptonised foods, 240.
— milk, 240.
Perch, how to cook, 72...
Pickle liquid, to use up, 236.
Picnic roll, 246.
Pie crust with ground rice,
181.
— — with potato, 181.
Pie paste (without fat), 180.
Pilaw, Ifo.
Poached eggs jardiniére, 205.
INDEX _
Poached eggs with peas purée
baked, 208. ‘
Pocket lunches, 246.
Polenta, 121.
— with potatoes, 122.
Pot-au-feu made with ox
cheek, 25.
Potato and apple cheese cake,
178.
— and barley pudding
(savoury), 136.
— and cheese pudding, 165.
— and jam rings, 217.
— and macaroni pudding, 136.
—and maize pudding, 192,
193.050"
—and tapioca paste for
savoury pies, 179.
— bread, 220.
— buns, 221.
— cake, 215.
— — (hot), 218.
— cheese, 230.
— —en casserole, 162.
— gateau, 190.
— gnocchi, 137.
— — and raisin flan, 200.
— lemon pudding, 201.
— omelet, 161.
— pancakes with bacon, 97.
— pudding, 196.
— rock cakes, 218.
— rocks, I9I.
— rolls, 221.
— salad, 165.
— sandwich, 215.
— scones, IQI, 222.
— shortbread, 192.
— soufflé pudding, 196.
— stew and bacon, 97.
— (stuffed baked), 162.
— timbale of, 164.
— toast, 224.
— (tripe style), 163.
Potatoes, bakers’, 163.
— jacket, 164.
INDEX
Potted rice and meat for sand-
wiches, 246.
Proteid, 5.
Protein foods, 6.
Puddings, 175.
Pulse (curried), 134.
— food, method of cooking,
117.
Pulses, 12.
Purée, vegetable, 29.
Purées, 9, 153.
Quenelles of chicken, 242.
— of rabbit, 93.
Rabbit and potato ragout, 104.
— cutlets of, 93.
— (fillets of), with white sauce,
en casserole, 92.
— quenelles of, 93.
— soup, 95.
— stewed, 94.
Rarebit, 123.
Ravioli, 140.
Red currant jelly (imitation),
228.
Red lentils, 119.
Rhubarb and rice cakes, 186.
Rice, 120.
— (baked), and lentils, 121.
— balls, 132.
— — and lentils, 133.
— savoury, 121.
— — with meat or fish, Io1!.
Risotto, 138.
Robert sauce, 45.
Sago jelly, 195.
Salmon (baked), 80.
— cakes, 82.
— (creamed), 78.
— flamande, 63. .
— how to use a tin of, 80.
— salad, 82.
— sandwiches, 83.
— scalloped, 81.
Salsify, 156.
—- and barley soup, 31.
— Yorkshire pudding, 156.
Sauce without fat, 41, 238.
Sauces—
bercy, 45.
bread, 42.
curry, 41,
custard, 46.
devil, 45.
fish, 46.
imitation bread, 42.
Italian, 44.
lyonnaise, 43.
mayonnaise, without eggs,
47.
— without oil, 48.
melted butter, 46.
mornay, 45.
parsnip (sweet), 47.
Robert, 45.
tomato, 43.
white, 41.
Sausage, fresh meat, 91.
— rolls, 91.
Sausages, fish, 56.
— made with cooked meat,
gl.
— oatmeal, 127, 128.
— (vegetable), with pulse or
nuts, 122.
Savoury maize and vegetable
pudding, 137.
— — roll, 109.
— Sips and barley pudding,
1306.
— rice with meat or fish,
Iol.
— spice, 232.
Scarlet runners, 158.
Scones, drop, 222.
— potato, 222.
Scrambled eggs with bread
sauce, 209.
Semolina cheese cakes, 193.
Sheep’s trotters, 106.