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2038
ANALYTICAL INDEX
Page Oysters, Marguerite Style 355 Mariner's Fashion 350 on Toast 1214 Pickled 1176 Scalloped 357, 1215 Shrivelled 1520 Stewed 1360, 1625 To Keep 355
P. - Page (see Man-Servant).
Paint, to Clean 1813 To Disperse Smell of 1814 To Remove from Clothing 1808 Palpitation of the Heart 1867 Pan Kail 147 Panada, Chicken 1364 Panade or Panada 1649 Pancake Batter, Recipes for 885 Pancakes, Batter for 882 Caviare 1196 French 949 German 1543 Herb 841 Jewish 1576 Meat 1538 Melbourne 1584 with Spinach 1538 Pannicled Millet 1461 Paprika Kedsrere 1243 Paradise Pudding 959 Paraguay Tea 1476 Parfait Coffee 1060 Parfaits, Variety of 1060 Parisian Salad Dressing 1112 Sauce 247 Tartlets 905 - Parlourmaid, The—
Duties 1774 Dish Covers, to Clean 1794 Evening Work 1775 Everyday Dress 1775 Gas, to Detect Escape 1794 Glass Stoppers,to Loosen 1793 Glass, to Wash 1793 Knives and Forks, to Clean 1794 Knives, Not in Use, to Keep 1794 Knives, to Wash 1794 Lamps, to Trim 1792 Plate Rags for Daily Use 1793 Plate, to Clean 1792 Rattling Windows 1794 Screws, Rusted in Wood, to Loosen 1793 Waiting at Table 1775 Parmentier Eggs 1314 Parmesan Cheese 1292 Parmesan„ Eggs with 1238 Parmesan„ Sardines with 1250 Parrot Pie 1585 Parsley 144 Antiquity of 230 Sauce 230, 259 To Blanch 1649 To Chop 1649 To Fry 1649 To Preserve 1187 Use of 1640 Parsnip, The 194 Parsnip, Mashel 852 Soup 194 where Found 852 Wine 1490 Parsnips and Salt Fish 375 Boiled 851 Fried 852 Partridge, Boiled 742 Characteristics 171 Escalopes of 742 Fillets of, Farced 743 Habits of the 743 Pie 743 Potted 748 Roasted 744 Soup 171 Stewed 1532 Partridges, Braised with Cabbage 1521 Hashed 743 To Carve 1272 - Passover Dishes—
Amnastich 1572 Fillets of Salmon, Fried in Butter 1572 Fish Stew, Brown 1573 Fish, Stewed 1573 Fish, to Fry 1573 Fried Salmon 1574 Frimsel Soup 1574 Grimslichs 1574 Invalid's Jelly 1575 Jacob Pudding 1575 Meat Baked with Rice and Potatoes 1575 Meat, to Prepare for Cooking 1575 Motza Kleis for Soup 1576 Motza Pudding 1576 Pancakes 1576 Peas and Kleis 1577 Recipes 1572–1578 Rosina Pudding 1577 Sassafras 1577 Steak Stewed with Rice and Tomatoes 1578 Vanilla Bread Pudding 1578 Paste, Almond, for Icing 909 Board and Rolling Pin 68 Brioche 882 Choux 882 Flaky 883 for Paper-hanging, to Make 1814 for Pies, etc. 881 for Raised Pics 885 French Puff 884 Furniture 1814 Genoese 884 Half-Puff 887 Harness 1706 Jaggers 68 Neapolitan 885 Noodle 1279 Nouille 1279 Potato 886 Potato„ German 886 Puff 887 Puff„ Rings with Jam 907 Rough Puff 887 Sweet, for Tartlets 889 To Keep 886 Transparent 886 Pasties, Cornish 788 Pasties,„ Sardine 786 Pastry, General Observations 879–881 Genoese 885 Recipes (see also Paste) 881–909 Sandwiches 906 To Glaze 889 Vegetarian Recipes for 1342, 1343 Without Butter, V.R. 1343 Pastry, Potato 531 Pâtè Brisee, or French Crust 884 Patties, Caviare 1197 Cheese 1201, 1301 Chicken 681 Chicken Liver 679 Lobster 347 Meat 793 Mock Fish, V.R. 1328 Mushroom, Cold, V.R. 1329 Oyster 356 Rabbit 772 Sardine 1218 Veal 481 Veal„ and Ham, Economical 482 Patty Pans 69 Pavini Cake 1438 Paw Paw, Green, to Boil 1585 Pea, The 195 Fritters, V.R. 1341 Green, and Bean Salad 1100 Green,„ Soup 191 Origin of 853 Soup 194 - Pea—
The Heath 853 The Sweet 853 The Wood 853 Varieties of the 853 Peach, The 1151 and Pineapple Marmalade 1585 Cream 1009 Marmalade 1151 Pickle 1596 Sherbet 1058 Peaches, Compôte of 1036 for Dessert 1068 Preserved in Brandy 1151 To Dry 1626 Pear The 1152 Pear„ The Bon Chretien 1152 Pears and Rice 959 Border of 959 for Dessert 1068 Pickled, Sweet 1152 Preserved 1152 Al Buon Gusto 1561 All Antica 1560 Peas and Kleis 1577 Creamed 1517 French Style 853 Green 852 Green„ Boiled 852 Green„ Stewed 853 Tinned, to Dress 854 Pease Brose, V.R. 1341 Pease Pudding 640, 854 Peel, Candied 1076 Pencilled Hamburg, The 673 Pepper 1644 Cultivation of 226 Krona 1645
