Puits d' Amour. — Make a fine rich puff
paste, and roll it outthia. With tin shapes,
made on purpose, cut it out, each size less than
another. Lay the sizes in a pyramidical form ;
then bake in a moderate oven, that the paste
may be done sufficiently, but verj^ pale. Lay
difi'erent coloured sweetmeats on the edges.
Pulled Bread (for the Cheese Course). —
Take the crust off a newly-baked loaf while it
is still warm. Pull it lightly and quickly with
the*, fingers of both hands into rough pieces, and
bake these in a slow oven until they are lightly
browned and crisp.
Pulled Turkey, Fowl, or Chicken.
— Skin a cold chicken, fowl, or turkey. Take
off the fillets from the breasts, and put them
into a stewpan with the rest of the white meat
and wings, side-bones, and merrythought, with.
PUL
( 668 )
PUM
a pint of broth, a large blade of pounded mace,
a finely-minced shallot, the juice of half a
lemon, and a i-oU of the peel, some salt, and
a few grains of cayenne ; thicken with flour
and butter, and let it simmer for two or three
minutes, till the meat is warm. In the mean-
time score the legs and rump, powder them with
pepper and salt, broil them nicely brown, and
lay them on or round the pulled chicken.
Three table-spoonfuls of good cream, or the
yolks of as many eggs, \vHl be a great improve-
ment to this dish.
Pulque. — This is a beverage much de-
lighted in by the Mexicans and inhabitants of
some parts of Central and South America. It is
made from the juice of different species of agave.
The juice is collected by cutting out the
flowering stem just when it is beginning to grow
from the midst of the leaves, and scooping a
hole for the juice. The cavity being formed,
large quantities of juice are removed daily from
it for months. \\Tien fresh, pulque is an
agreeable drink, but it is more frequently drunk
after fermentation, when its taste is more
pleasant. The great di-awback is a putrid
smell, but one gets over that in time. Mixed
with water and sugar, and allowed to ferment
for a few hours, pulque forms a beverage called
Tepach.
PulS9. — Under this name are ranged the
edible seeds of leguminous plants. The most
important of all kinds of pulse are peas and
beans ; after these may be ranked kidney-beans,
lentils,' chick-peas, &c. The best kinds of pulse
contain a great deal of nutriment. They are
not, however, easy of digestion, and are apt to
produce flatulence.
Pumpkin. — The pumpkin sometimes grows
to a great size, as large as two feet in diameter.
It is never eaten excepting when cooked.
Pumpkin and Rice Soup.— Wash a ✪ Pumpkin and Rice Soup
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Puits d' Amour. — Make a fine rich puff
paste, and roll it outthia. With tin shapes,
made on purpose, cut it out, each size less than
another. Lay the sizes in a pyramidical form ;
then bake in a moderate oven, that the paste
may be done sufficiently, but verj^ pale. Lay
difi'erent coloured sweetmeats on the edges.
Pulled Bread (for the Cheese Course). —
Take the crust off a newly-baked loaf while it
is still warm. Pull it lightly and quickly with
the*, fingers of both hands into rough pieces, and
bake these in a slow oven until they are lightly
browned and crisp.
Pulled Turkey, Fowl, or Chicken.
— Skin a cold chicken, fowl, or turkey. Take
off the fillets from the breasts, and put them
into a stewpan with the rest of the white meat
and wings, side-bones, and merrythought, with.
PUL
( 668 )
PUM
a pint of broth, a large blade of pounded mace,
a finely-minced shallot, the juice of half a
lemon, and a i-oU of the peel, some salt, and
a few grains of cayenne ; thicken with flour
and butter, and let it simmer for two or three
minutes, till the meat is warm. In the mean-
time score the legs and rump, powder them with
pepper and salt, broil them nicely brown, and
lay them on or round the pulled chicken.
Three table-spoonfuls of good cream, or the
yolks of as many eggs, \vHl be a great improve-
ment to this dish.
Pulque. — This is a beverage much de-
lighted in by the Mexicans and inhabitants of
some parts of Central and South America. It is
made from the juice of different species of agave.
The juice is collected by cutting out the
flowering stem just when it is beginning to grow
from the midst of the leaves, and scooping a
hole for the juice. The cavity being formed,
large quantities of juice are removed daily from
it for months. \\Tien fresh, pulque is an
agreeable drink, but it is more frequently drunk
after fermentation, when its taste is more
pleasant. The great di-awback is a putrid
smell, but one gets over that in time. Mixed
with water and sugar, and allowed to ferment
for a few hours, pulque forms a beverage called
Tepach.
PulS9. — Under this name are ranged the
edible seeds of leguminous plants. The most
important of all kinds of pulse are peas and
beans ; after these may be ranked kidney-beans,
lentils,' chick-peas, &c. The best kinds of pulse
contain a great deal of nutriment. They are
not, however, easy of digestion, and are apt to
produce flatulence.
Pumpkin. — The pumpkin sometimes grows
to a great size, as large as two feet in diameter.
It is never eaten excepting when cooked.
Pumpkin and Rice Soup.— Wash a