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Classic
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page 459
PAGE.
MUSH.
Blackberry.....................198
Corn............................30
Fried...........................30
Graham..........................32
Graham, fried...................32
Oat meal........................32
MUSTARD--made.......................112
To prepare.....................112
MUTTON--leg of......................172
Boiled, Caper sauce............171
Chops..........................171
Pie with tomatoes..............172
Nectar cream........................117
Nutmeg-melon, spiced................233
Nut-taffy, Aunt Top's................98
OKRA.
Boiled.........................288
And tomatoes...................289
OMELET..............................122
Omelet.........................123
Corn...........................123
Easily made....................121
Ham............................121
Oyster.........................262
Puff...........................123
To make........................121
With parsley...................121
Onions..............................289
ORANGES.
In jelly.......................137
To select......................134
Float...........................91
Pyramid........................137
Soufflé.........................92
OYSTERS.............................258
Broiled........................260
Escaloped......................260
For soups......................258
Fried..........................261
Fritters.......................262
Omelet.........................262
Patties........................262
Pickles........................263
Pies...........................262
Raw............................263
Short-cake.....................262
Soup, plain....................263
Stew...........................263
Steamed........................264
To fry.........................258
PARSNIPS.
Baked..........................293
Boiled.........................279
In cakes.......................287
Stewed.........................293
Partridge pie.......................148
PASTE...............................181
Good common....................183
Graham.........................183
Puff...........................183
With drippings.................184
With suet......................184
Wholesome shortening for.......181
Pastry..............................181
Pate de Veau........................178
PEACHES.............................184
Canned.........................102
Canned.........................103
Frozen.........................138
PAGE.
PEACH.
Figs...........................222
Pyramid........................138
PEARS...............................134
Baked..........................137
Canned.........................104
PEASE.
Green..........................294
In cream.......................294
Stewed.........................294
Pepper-nuts..........................78
Pheasant, broiled...................142
PIE PLANT.
Baked..........................137
Stewed.........................138
Pickerel, baked.....................128
PICKLES.............................223
Alum in........................223
Artichokes.....................223
Bean...........................224
Bottled........................224
Butter-nut.....................231
Cabbage........................225
Cauliflower....................226
Chow-chow......................225
Chopped........................227
Cucumber.......................226
French.........................229
Kettle for.....................228
Onions.........................229
Peppers........................230
Piccalilli.....................229
Plums pickled like olives......230
Pyfer..........................230
Ripe tomato....................231
Spanish........................230
To bottle......................228
To put up......................228
Variety........................231
Walnut.........................231
PICKLES, SWEET......................232
Pickles, sweet.................235
Pickles sweet..................322
Beet...........................232
Clingstone.....................234
Grape..........................233
Peach..........................234
Pear...........................234
Pine-apple.....................235
Plum...........................235
Raisin.........................235
Ripe cucumbers.................232
Strawberry.....................235
Watermelon.....................235
PIES................................181
Apple..........................184
Apple custard..................185
Apple-butter custard...........325
Apple meringue.................184
Apple sliced...................185
Banana.........................185
Buttermilk.....................186
Chess..........................187
Combination....................187
Crab-apple.....................185
Crumb..........................187
Currant, green.................188
Currant, ripe..................188
Custard........................187
Cream..........................186
PAGE.
Corn starch....................186
Cocoat-nut.....................187
Dried apple....................185
Dried peach....................191
Eggless squash.................325
Lemon..........................188
Meringue for...................182
Mince..........................182
Mock Mince.....................190
Orange.........................190
Pie-plant......................190
Pie-plant, frosted.............190
Pine-apple.....................192
Potato.........................191
Potato, raw....................191
Potato, sweet..................185
Pumpkin........................191
Mince, temperance..............190
Tins for.......................182
To bake fruit..................182
Tomato, green..................192
To prevent bursting............182
Juice running over in green
currant pie..........181
Juice soaking through..........182
Vinegar........................193
Whipped Cream..................186
Pie Crust, Aunty Phelp's............182
PIGEONS.
Jugged.........................143
To cook........................141
Pig, to roast.......................174
PINE-APPLES.........................135
Canned.........................104
To keep........................138
Plums, canned.......................104
Pocket-books.........................23
Popovers.............................22
PORK.
And beans, Yankee..............177
Salt, fried....................177
Steaks, fried..................177
POT-PIE.
Chicken........................242
Spare-rib......................175
POTATOES.
And onions.....................290
Baked..........................289
Boiled.........................289
Boiled in jackets..............289
Cakes..........................291
Cakes, grated..................291
Flour..........................326
Fricasseed.....................290
Fried..........................290
Fried raw......................290
Fried whole....................290
Frozen.........................278
In jackets.....................291
Kentucky style.................292
Mashed.........................291
New............................291
Saratoga.......................293
Soufflé........................292
Sweet, baked...................293
Sweet, fried...................293
Sweet, steamed.................293
Sweet, with beef...............293
POULTRY.............................237
Garnishes for..................240
To lard........................141
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Classic
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