Page:The Jewish Manual.djvu/256

Parsley fried, 31.
Partridges, 185.
Passover pudding, 133.
⁠ditto, 133.
⁠ditto, 133.
⁠fritters, 134.
⁠a superior kind, 134.
⁠ditto with currants, 134.
⁠balls for soup, 9, 10.
⁠diet bread, 158.
⁠cakes, 157.
Pastry, directions for making, 103.
⁠plain puff paste, 104.
⁠rich, ditto, 105.
⁠short crust, 105.
⁠nouilles or egg paste, 105.
⁠beef dripping paste, 106.
⁠glaize for, 106.
Patty meats, 110.
Peas-soup, summer, 13, 14.
⁠winter, 13.
⁠stewed with oil, 93.
Pears to stew, 150.
⁠to bake, 161.
⁠syrup of, 160.
Pepper pot, 6.
Pheasants, to roast, 185.
Piccalili, 171.
Pickling, rules for, 169.
Pie a fruit, 106.
⁠giblet, 108.
⁠a savoury, 107
⁠a ditto for persons of delicate digestion, 88.
⁠a beef steak, 188.
⁠a French plum, 185.
⁠salmon, 187.
Pigeons, 86.
Pippins, stewed, 151.
Piqué, see larding.
Plum cake, 153.
⁠jam, 167.
⁠pudding, 132.
Pœlée, 51.
Pommes frites, 13.
Porridge, 179.
Potatoes, to mash, 91.
⁠balls, 91.
⁠wall, 91, 92.
⁠shavings, 92.
⁠soup of, 7.
Poultry cold, to warm, 85.
Pound cake, 156.
Prenesas, 118.
Preparation for cutlets, 36.
Preserving, observations on, 161.
Puddings, directions for, 112.
⁠plum, 132.
⁠millet, arrowroot, ground rice, tapioca, sago, 136.
⁠Passover for, 133.
⁠iced, 190.
⁠almond, 117.
⁠cocoa nut, 120.
⁠citron, 150.
⁠Grosvenor, 149.
⁠Yorkshire, 136.
⁠suet, 137.
⁠bread, 135.
⁠rice, 130.
⁠custard, 135.
⁠batter, 135.
⁠cherry batter, 131.
⁠ratafia, 132.
⁠college, 131.
⁠Cumberland, 131.
⁠rich bread and butter, 130.
Punch, 183.
⁠jelly, 144.
⁠whiskey, 184.