See Fish.
See Game.
See Macaroni.
Patties. — Without rolling the paste,
cut out as many disks as you will
require patties, using a sharp cutter
two inches in diameter. Cut a ring
into the centre of each an inch in
diameter, being careful not to cut
quite through to the bottom. Place
them in a greased pan, like biscuits,
glaze, and bake a delicate brown.
Remove the little cap made by the
small cutter, fill the opening with the
prepared oyster, sweetbread, or chicken
filling, replace the cap, and serve
hot. Filled with jelly or jam, they
are served cold. Raw oysters, boiled
sweetbreads, goose liver, or scraps
of the breast of chicken or turkey are
chopped into coarse bits, with truffles
or mushrooms, and are then masked
in a white sauce made by creaming
a dessert-spoonful each of flour and
butter over the fire ; thin with milk
or cream, add a pinch of salt, a dash
of cayenne, and, if liked, a spoonful
of sherry wine.
Passover Force-meat Balls.
See Force-meats.
Patties, Fried. — Prepare some
good puff paste, and roll it out to the
237
Patties, Game
PEACHES
Pepper Pot
thickness of about a quarter of an
inch, stamp it with a pastry-cutter
into rounds an inch and three-quar-
ters in diameter, place a teaspoonful
of any minced meat✪ Patties between two
of these, moisten the edges, pinch
them securely^ and fry them in
plenty of fat until they are crisped
and lightly browned. They should
be placed in a wire drainer, plunged
into the fat when it is boiling, and
well drained from it before they are
served.
Patties, Game. See Game.
Patties, Mutton. See Mutton.
Peaches. — The following recipes for
cooking peaches will be found un-
der their respective headings as in-
dicated :
Liqueur.
See Beverages.
Short Cake.
See Cakes.
Cream.
See Creams.
Custard.
See Custards.
in Custard.
Fritters.
See Fritters.
Compote of.
See Fruits.
Flanc of.
Float.
Jelly.
Sugared.
Trifle.
Vol-au-vent of.
Ice-cream.
See Ices.
Mousse.
Surprise.
Snow.
See Jellies.
Brandied.
See Pickles.
Mangoes.
Spiced.
Meringue Pie. See Pies.
Tart.
Canned.
See Preserves.
Conserves.
##
Jam.
..
Jelly.
Leather.
##
Marmalade.
„
Preserved.
Syrup.
Cobbler.
See Puddings.
Liqueur Sauce.
Pudding.
Peanuts. — The following recipes
calling for peanuts will be found un-
der their respective headings as indi-
cated :
Peanut Candy. See Candy.
.. Salad. See Salads.
.. Soup. See Soups.
Pears. — The following recipes for
cooking pears will be found under
their respective headings as indicat-
ed :
Pears, Baked. See Fruits.
.. Compote of.
.. Charlotte.
.. Frosted or Iced.
.. in Jelly.
Meringue of.
.. Stewed.
.. Stewed in Butter.
.. with Rice.
Pickled. See Pickles.
Spiced.
Tart. See Pies.
Canned. See Preserves.
Marmalade.
Preserves.
Pease. — The
cooking pease
their respective
cated :
Pease, Boiled.
.. Green.
.o Salad.
Soup.
following recipes for
will be found under
headings as indi-
See Vegetables.
See Salads.
See Soups.
Page 265 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
See Fish.
See Game.
See Macaroni.
Patties. — Without rolling the paste, cut out as many disks as you will require patties, using a sharp cutter two inches in diameter. Cut a ring into the centre of each an inch in diameter, being careful not to cut quite through to the bottom. Place them in a greased pan, like biscuits, glaze, and bake a delicate brown. Remove the little cap made by the small cutter, fill the opening with the prepared oyster, sweetbread, or chicken filling, replace the cap, and serve hot. Filled with jelly or jam, they are served cold. Raw oysters, boiled sweetbreads, goose liver, or scraps of the breast of chicken or turkey are chopped into coarse bits, with truffles or mushrooms, and are then masked in a white sauce made by creaming a dessert-spoonful each of flour and butter over the fire ; thin with milk or cream, add a pinch of salt, a dash of cayenne, and, if liked, a spoonful of sherry wine.
Passover Force-meat Balls.
See Force-meats.
Patties, Fried. — Prepare some good puff paste, and roll it out to the
Patties, Game
PEACHES
Pepper Pot
thickness of about a quarter of an inch, stamp it with a pastry-cutter into rounds an inch and three-quarters in diameter, place a teaspoonful of any minced meat between two of these, moisten the edges, pinch them securely^ and fry them in plenty of fat until they are crisped and lightly browned. They should be placed in a wire drainer, plunged into the fat when it is boiling, and well drained from it before they are served.
Patties, Game. See Game.
Patties, Mutton. See Mutton.
Peaches. — The following recipes for cooking peaches will be found under their respective headings as indicated :
Liqueur.
See Beverages.
Short Cake.
See Cakes.
Cream.
See Creams.
Custard.
See Custards.
in Custard.
Fritters.
See Fritters.
Compote of.
See Fruits.
Flanc of.
Float.
Jelly.
Sugared.
Trifle.
Vol-au-vent of.
Ice-cream.
See Ices.
Mousse.
Surprise.
Snow.
See Jellies.
Brandied.
See Pickles.
Mangoes.
Spiced.
Meringue Pie. See Pies.
Tart.
Canned.
See Preserves.
Conserves.
##
Jam.
..
Jelly.
Leather.
##
Marmalade.
„
Preserved.
Syrup.
Cobbler.
See Puddings.
Liqueur Sauce. Pudding.
Peanuts. — The following recipes calling for peanuts will be found under their respective headings as indicated :
Peanut Candy. See Candy.
.. Salad. See Salads.
.. Soup. See Soups.
Pears. — The following recipes for cooking pears will be found under their respective headings as indicated :
Pears, Baked. See Fruits.
.. Compote of.
.. Charlotte.
.. Frosted or Iced.
.. in Jelly.
Meringue of.
.. Stewed.
.. Stewed in Butter.
.. with Rice.
Pickled. See Pickles.
Spiced.
Tart. See Pies.
Canned. See Preserves.
Marmalade.
Preserves.
Pease. — The
cooking pease their respective cated :
Pease, Boiled.
.. Green.
.o Salad. Soup.
following recipes for will be found under headings as indi-
See Vegetables.
See Salads. See Soups.
Records on this page
PattiesPatties, Fried