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Classic
Cook Books
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page 305
P.
PAINT, to Clean, 208.
Panada, 266.
Panada, Barley, 269.
Panada, Egg, 267.
Pan Cakes, 98.
Pan Cakes, Water, 99.
Papered Walls, 225.
Parsnips, 53.
Paste, Gum Arabic, 223.
Paste, for Puddings or Pies, 84.
Peaches in Brandy, 140.
Peaches, to Conserve, 141.
Peaches in Cider, 140.
Peach Dumplings, 97.
Peach Marmalade, 138.
Peaches, Pickled, 158.
Peaches, to Preserve, 132.
Peaches, Spiced, 165.
Peach Pie, 87.
Pears, to Conserve, 140.
Pears, to Preserve, 136.
Peas, 53.
Pea Soup, 33.
Peppers, Green, to Preserve, 135.
Pepper Mangoes, 160.
Pickle for Butter, 180.
Pickle for Chines, 168.
Pickled Oysters, 42.
Pickled Pork, 167.
Pickles, Vinegar, 147.
Pickles, Yellow, 159.
Picking Geese, 211.
Pie, Chicken, 28.
Pie, Beef Steak, 24.
Pie Crust, to Make, 84.
Pie, Currant, 88.
Pie, Mince, 85, 86.
Pie, Peach, 87.
Pie, Oyster, 40.
Pie, Pork Mince, 88.
Pie, Puddings, 83.
Pie, Rhubarb, 87.
Pie, Sweet Potato, 87.
Pies, to make Common, 83.
Pies, to Stew Fruit for, 83.
Pigeons, 16.
Pigs' Feet, 170.
Pigs' Head, 16.
Pig, to Roast a, 14.
Pine Apples, 128.
Pine Apple Syrup, 107.
Plaster, Adhesive, 259.
Plum Cake, 114.
Plum Cake, raised, 121.
Plums, Green Gage, 130.
Poached Eggs, 42, 268.
Poison, Remedy for, 254.
Pokeberry Juice, to Stain Ices, 109.
Poke and Greens, 52.
Pone, Cold Water, 80.
Pone, Lightened, 80.
Pone, Virginia, 80.
Pork, to Fry and Stew, 19.
Pork, or Mutton, to Corn, 174.
Pork, to Pickle, 167.
Pork, to Roast, 15.
Pork Stew Pie, 25.
Porter Beer, 153.
Porridge, Corn Meal, 78.
Porridge, Milk, 268.
Potatoes, to Boil, 45.
Potatoes, to Fry, 47.
Potatoes, Sweet, 46.
Potato Starch, 193.
Potatoes, to Stew, 46.
Potato Yeast, 64.
Potato Yeast, with Sugar, 64.
Potash Soap, 188.
Pot Pie, 28.
Pound Cake, 114.
Poultice, Bread and Milk, 258.
Poultice, Cream, 259.
Poultice, Flaxseed, 258.
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Classic
Cook Books
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