Patent barley;
96
Pea and tomato soup;
282
Peach, the;
170
cream;301
custard pie;341
digestion of;39
jelly;208
mush;294
meringue;327
sauce;355
tapioca;311
toast;292
Peaches;
189
and cream, directions for serving;180
and pears, directions for serving;180
to can;201
Peanut bread;
110
the, or ground nut;214
Pear, the;
170
Pearl barley;
96
barley with lemon sauce;97
barley with raisins;97
wheat;87
Pearled wheats;
86
Pears, to can;
201
Peas bainock;
220
cake;221
canned;269
description of;220
gravy;352
green, description of;264
green, recipes for cooking of;266
pudding;220
puree;221
recipes for cooking;221
sausage;221
stewed;266
the history;220
Pecan, the;
214
Pectic acid;
165
Pemmican;
394
Peptonized gruel;
424
milk for infants;426
Percolate holder;
73
Perforated sheet iron pans for rolls;
152
Phosphates in wheat;
86
Picnic biscuit;
546
dinners;545
pudding;327
Pie, fresh fruit;
336
crust, raised;319
with one crust;335
Pies, general suggestions for making;
334
paste for;336
recipes for making;336
Pigeons;
406
to select;404
Pineapple, the;
178
beverage;362
cake;347
directions for serving;180
lemonade;362
tapioca;347
Pineapples, to cane;
203
Pink dinners;
468
lemonade;362
Pippins and quinces;
187
Plain cornstarch pudding;
328
custard;328
fruit pudding;305
omelets;387
pudding sauce;355
rice soup;282
Plaster of Paris in flour;
116
Plum, the;
170
jelly;208
porridge;90
Plums;
189
to can;202
with sweet apples;202
Poached eggs with cream sauce;
386
Poisonous mussels;
409
substances produced in fried foods;54
Polenta;
102
Pomaceous fruits;
168
Pomegranate, the;
174
Pop corn;
101
,
104
pudding;330
Popovers;
159
Porcelain-lined utensils, to wash;
474
ware;57
Pork, digestion of;
39
Porridge, milk;
423
Potato and rice soup;
282
and vermicelli soup;283
bread;143
bread with whole-wheat flour;144
browned;238
cake with egg;237
cake;237
chemistry of cooking;233
cooked in jackets;234
digestion of;39
frozen;233
hash;240
Irish, description of;233
paring of;234
preparation and cooking of;234
recipes for cooking of;235
snowballs;237
soup;282
sprouts, poisonous;239
stewed with celery;237
structure of;233
sweet, preparation and cooking of;238,239
yeast in bread making;140
Pot barley;
96
roast lamb;401
Poultry and game;
402
and game, recipes for cooking;406
less stimulating than game;402
suggestions for selecting;403
Preparation of mushes with meal or flour;
83
Prepared food for infants;
444
Prune, the;
171
marmalade;191
pie;341
pudding;305,328
toast;292
whip;328
Prunes;
191
Pulled bread;
143
Pulp succotash;
224
Pumice stone;
477
Pumpkin;
259
baked;260
canned;269
dried;260
pie;342
pie without eggs;342
recipes for cooking of;260
stewed;260
Puree with chicken;
416
Putrefactive fermentation;
119
Quails;
406
Quantity of food for the aged;
441
Quince, the;
170
jelly;208
Radish;
256
description of;257
Radishes, to serve;
257
Raised biscuit;
145