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Classic
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page 344
Poultry, 79 to 96
........, directions for dress ing, 81
Poultry-yard, 269 to 276
Pound cake, good, 236
Prawns, to cheese, 3
......, curry of, 20.
......, to butter, 21
......and crayfish in jelly, 21
......soup, 108
PRESERVES, 185 to 231
Preserved fruit, remarks on using it in pastry, 156
.........., to preserve fruit tor winter use, 224 to 228
Prune tart, 159
Puddings, 136 to 153
........., observations on ma- king them, 136
........, a quick-made one,150
........, in haste, 140
........, to keep oranges or lemons for, 215
.........Other puddings are under the names of the prin cipal articles they
are made of, or their first names; as Bread pudding, Light pudding.
Puff-paste, rich, 154
........, less rich, 154
...., light or German puffs, 140
........, excellent light ones,162
...., apple-puffs, 162
...., lemon puffs, 162
...., cheese puffs, 162
...., to prepare apples for puffs, 162
Puits d'amour, 186
Punch, an excellent method of making, 257
......, milk, or verder, 257
Punch, Norfolk, two ways,258
Purple, a beautiful one for dying gloves, 231
Q.
Quails, to dress, 93
Quaking pudding, 142
Queen cakes, two ways of ma king, 237
Quick-made pudding, 150
Quinces, to preserve whole or half, 221 ......, quince marmalade,221
R.
Rabbits, to choose, 80
......, various ways of dress ing, 95
......, to make them taste much like hare, 96
......, to pat, 96
......, to blanch, 96
...... pie (like chicken),132
......, fricasseed, crust for,135
......, management of live rabbits, 276
Ragout(Hessian), and soup,104
Raised crust for custards or fruit, 155
.......... for meat-pies or fowls, 135
Raisin wine, excellent, 254
.........., with cyder, 255
.........., without cyder,255
Ramakins, 205
Raspberry tart with cream,160
........brandy, 256
........cakes, 224
........ cream, two ways,194
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Classic
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