The official handbook for the National Training School for Cookery

— roly-poly pudding — Pastry 284 — rough puff paste, for pies, tarts, and tartlets 282 — sausage rolls 117 — — rolls of Australian meat 46 — short crust 278 — — crust for apple turnovers and dumplings ... 287 — tartlets of puff paste 276 — veal and ham pie 119 Patty cases of puff paste — Pastry 277 Pea soup — Soups 198 Peas — Vegetables 26 1 Pickle for meat 392 Pickled cabbage 391 Pie — Australian meat 44 — .beef steak 123 — -pork 130 — sea 132 — shepherd's, of cold meat ... 35 — rabbit 12 1 — veal. and ham 1 19 Pig's head, salted and boiled 134 — fry — Poor man's goose 128 Piquante sauce — Sauces 271 — — Sheep's trotters... 160 Plaice, fried — Fish 237 Plain cake — Cakes 397 Plum cake — Cakes 401 — pudding, boiled — Puddings 302,328 — puddings, baked — Puddings 349 Poor man's goose — Pig's fry 128 Pork pie 130 Porter j elly — Jellies 365 Potato chips, fried — Vegetables... 250 — c:oquettes — Vegetables .. 252 — fried slices of — Vegetables 251 — souffle — Souffles 380 Potatoes, baked — Vegetables 249 — bailed — Vegetables 245 — mashed — Vegetables 248 — new, boiled — Vegetables... 246 — puree of — Soups 178 — jmute — Vegetables 249 Potatoes, steamed — Vegetables... 246 Pot-au-feu, or soup — Soups 188 Pudding, fish — Fish 214 — roly-poly — Pastry 284 Puddings — Alexandra pudding... 313 — amber pudding 307 — apple amber pudding 347 — — charlotte 296 — arrowroot — Sick - room cookery 425 — baked batter and fruit 335 — baked lemon 294 — baked plum pudding 349 , — batter pudding in a cup ... 320 — beef-steak 125 — beef-steak — Pastry 284 — blanc-mange 315 — boiled batter 316 — lemon pudding 332 — bread and butter pudding . 346 — bread-pudding 324 — brown bread pudding 309 — cabinet pudding 292 — carrot pudding 311 — cold cabinet pudding 337 — corn-flour pudding 32 1 — corn-flour pudding in a cup 318 — curate's pudding 323 — custard pudding 301 — fig pudding 341 — ginger pudding.... 345 — marmalade pudding 343 — pancakes 298 — plum pudding 302 — — puddings 328 — rice pudding 300 — rice pudding (with egg) ... 322 — semolina pudding 334 — suet pudding 339 — tapioca and apples 330 — ■ treacle pudding 326 — Vennoise pudding 305 — Yorkshire pudding 340 Puff paste— Pastry 275 — rough, for pies, tarts, and tartlets — Pastry 282 Index. Puree, haricot — Soups ... 204 — lentil — Soups 202 — potato — Soups 178 — vegetable — Soups 205 Quenelles of veal — Entrees ... 57 Rabbit, curry of — Entrees 82 — pie 121 — stewed — Stews 94 — stuffed and roasted 149 Regulations, rules, and fees, of the National Training School for Cookery 444 Rice, boiled 84 — — Tripe 103 — buns 410 — water — Sick-room cookery 427 — pudding (with egg) — Puddings 322 — pudding 300 Rissoles, fried— Cooked meat ... 37 — of Australian meat 46 — or croquettes of chicken — Entrees 79 Roast rabbit stuffed 149 Roasting meat 17 Rock cakes 406 Rolls of bacon — Entrees 68 Roly-poly pudding — Pastry 284 Rough puff paste, for pies, tarts, and tartlets— Pastry 282 Salmon, grilled — Fish 230 Sauce, anchovy — Fish 223 — bread 169 — brown — Sauces 268 — custard — Soufflets 376 — Dutch — Sauces 272 — egg 146 — egg — Fish 216 — German — Puddings 310