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2042
ANALYTICAL INDEX
Page Pudding, Curate's 943 Currant, Boiled 943 Custard, Baked 943, 944 Custard,„ Steamed 944 Damson 945 Danish 945 Date 945 Delhi 945 Devonshire Rum 946 Dresden 946 Duchess 947 Empress 947 Eve's 947 Exeter 948 Fig 948 Finger 948 Fish, for Invalids 1358, 1359 Forest 949 Fresh Plum 949 Frozen 1050 Fruit 1028 Geneva 950 German Rice 950 Ginger 951 Gingerbread 951, 1342 Gooseberry, Baked 951 Gooseberry,„ Boiled 952 Greengage 952 Ground Rice 952 Hampshire 952 Hasty 952 Honey 952 Huckleberry 1623 Hunter 953 Ice 1050 Iced Queen's 1061 Italian 953 Jacob 1575 Jenny Lind 954 Kaiser 954 Lemon, Baked 954 Lemon,„ Boiled 955 Macaroni 955, 1328 Madeira 955 Marmalade 955 Marrow 956 Meringue 957 Motza 1576 Mushroom V.R. 1329 Mutton 603 Nesselode 1063 Newmarket 957 Nouille 958 Oatmeal 958 Omnibus 958 Onion, V.R. 1330 Orange 958 Oxford 959 Paradise 959 Pease 640, 854 Plum 960, 961 Plum„ Sauce for 268, 269, 271 Plum„ V.R 1343 Porcupine 1036 Pound 961 Primrose 962 Queen Mab's 1037 Queen's 962 Rabbit 774 Raisin, Baked 963 Raisin,„ Boiled 963 Raspberry 963 Raspberry and Currant 798 Rhubarb 061 Pudding, Rice, Baked 963 Rice Meringue 963 Roly-Poly 964 Rosina 1577 Royal 964 Rump Steak 795 Sago 968 St. Cloud 1039 Savarin 964 Savarin„ with Pineapple 965 Savoury 649 Savoy 965 Saxon 965 Semolina 966 Snow 1039 Snowdon 966 Somersetshire 966 Spaghetti 955, 967 Spinach 1565 Sponge 967 Sponge„ Cake 967 Suet 967, 1375 Swiss 967 Tapioca 968 Tipsy 1042 Transparent 968 Treacle 969 Vanilla 969 Vanilla,„ Bread 1578 Veal 483 Vermicelli 969 Victoria 969 Viennoise 970 Washington 970 Wellington 970 Welsh 971 West Riding 971 Windsor 971 Yorkshire 972 Yorkshire„ Boiled 972 Yorkshire„ with Raisins 972 - Puddings—
Almond Castles 916 Almond, Small 918 Boiled, Rules for 914 Bread and Butter Baked 931 Castle 936 Coburg 940 College 940, 941 Custard Sauce for 265 Fish 329 for Invalids 1373–1375 Frangipanni 901 - Ice (see Ice Puddings)
Military 957 Milk, General Observations 914 Recipes 957 Queen of Bread 962 Recipes for 916–972 - (see also Pudding)
Red Currant Sauce for 269 Steamed, Cooking of 914 Sweet, Lemon Sauce for 267 Sweet,„ Sauce for 270 Vegetarian 1342–1343 White Sauce for 272, 1339 Puff Paste 887 Puff Paste„ French 884 Puff Paste„ Making of 880–881 Puff Paste„ Rings with Jam 907 Puffs, Fried 982 Pumpkin and Apple Pie 864 Fried 863 Mashed 863 Pumpkin Pie 863, 907, 1585, 1586 Soup 1533 To Preserve 1155 Punch 1506, 1507 Cider 1480 Cold 1507 East India 1483 Jelly 999 Milk 1063 Mint Julep, Marrayat's 1506 Roman 1065 Rum 1495 Wedding 1495 Whisky 1509 Pure Air, Importance of 1821 Pure„ Water, Importance of 1822 Purée Alia Soubise 1562 Chicken for Garnish 683 Meanning of term 134 Mushroom, in Cases 1523 of Asparagus 195, 196 of Sorrel 866 Recipes 182–200
Q. Quadrupeds, General Observations on 414–434 Quail, The 750 Quailes en Casserole 1523 Quails, Liver Farce for 282 Roasted 749 Stuffed 749 To Carve 1274 To Truss 1637 Quantities and Measures 126 Quantities„ and Time 126 Quarantine, Table of Queen Cakes 1441 Mab's Pudding 1037 of Bread Puddings 962 Soup 171 Queen's Pudding 962 Quenelles à la Tortue 79 Beef, en Chaudfroid 502 Cod's Liver, of 310 Fish 1359 for Soup 284 Lobster Farce for 283 of Chicken 684 of Veal, for Invalids 1368 To Shape 284 Veal 464 Veal Farce for 286, 287 Quince and Apple Marmalade 1155 Blancmange 1037 Jelly 1156 Marmalade 1156 Quinces, to Preserve 1156 Quinine 1894 Quin's Sauce 277 Quinsy 1861 Quoorma Curry 1613
R. Rabbit, à la Minute 766 American Style 766 Barbecue of 767 Boiled 768
