a la Reine, 365. Balls or Marbles, 437. French, 365. Fried, 438. in White Wine, 367. Baskets, Mashed-, 403. Poinsettia Salad, 508. Biscuit, 82. Pomegranate Ice, 579. Border, 433. Pomegranates, 53. Cakes, 442. Pomme Fondante, 432. Chips, Cocktail, 117. Pomona Frappé, 190. Croquettes, 438. Pompano, Broiled, with Fricassee of and Spinach, 439. Clams, 226. French, 438. Pone, Southern, 98. Nut and, 439. with Buttermilk, 98. Piedmont, 438. Poor Man’s Pudding, 536. Sweet, 442. Pop Corn, 727. with Almonds, 442. Buttered, 727. Cubes, Fried, 437. Sugared, 727. Flour Sponge Cake, 651. Pop-overs, 94. Fritters, 439. Graham, 94. Mayonnaise, 492. Rye, 94. Omelet, 432. Poppy Seed, 34. Pancakes, 436. Porcupine, Apple, 55. Puff, Sweet, 440. Tomato Salad, 509. Salad, 508. Pork, 303-316. German, 508. Baked Tenderloins with Sweet Hot, 507. Potatoes, 305. Soup, 176. Chops, Braised, 304. Swiss, 176. Mexican, 304. Stuffing, 181. Pan-Broiled, 303. : with Giblets, 181. Stuffed Rib, with Apples, Potatoes, 430-445. 304. a l Antlers, 443. Sweet Potatoes, and Apples, a la Goldenrod, 443. 304. a la Hollandaise, 434. Cuts aad Their Uses, 303. Alphonso, 445. Fried Salt, Country Style, Anna, 435. 308. au Gratin, 443. in Made-Over Dishes, 315. Baked, 430. Kernels of, 304-305, Hotel Style, 431. 818 Potatoes, Baked (Continued) Stuffed, 430. Anchovied, 431. with Cheese, 431. with Peppers, 431. Boiled, 431. New, 435. Brabant, 435. Chambery, 434. Chantilly, 432. Chartreuse, 444. Cottage-Fried, 444. Creamed, 443. Curried, 443. Delmonico, 443. Duchess, 432-433. en Casserole, 435. Franconia, 435. ‘Fried, Bourgoyne, 437. French, 436. German, 434. Hashed Brown, I, 434; II, 444. Hongroise, 433. Julienne or Shoestring, 437. Lattice, 437. Lyonnaise, I, 444; II, 444. Maitre d’Hotel, 433. Martinique, 431. Mashed, 432. Oak Hill, 445. O’Brion, 437. Oven-Fried, 436. Persillade, 434. Pittsburgh, 433. Pomme Fondante, 432. Princess, 437. Riced, 431. Rissolée, 437. Sausages Baked in, 313. Savory, 432. Scalloped, 435. Shadow (Saratoga Chips), 437. Souffléed, 438. Spanish, 432. Steamed, 431. Sweet, 430. au Gratin, 441. Baked, 440. Balls or Croquettes, 442. with Almonds, 442. Boiled, 440. Candied, I, 441; II, 441. Creamed, Clubhouse 442. en Brochette, 441. Franconia, 440. Style, INDEX Potatoes, Sweet (Continued) Georgian Style, 440. Glazed, 441. Mashed, 440. de Luxe, 440. Scalloped, and Appies, 442. Sherried, 440. Ways to Use Cooked, 442-445, Potted Chicken, Breslin, 338. Pigeons, 349. Poulette Sauce, 195. Poultry and Game. 330-360. Garnishes for, 184-185. Made-Over Dishes Using, 356- 360. Preparation of, for Cooking, 331— 535 to Draw, 331-332. to Dress and Clean, 331. to Select, 330-331. to Singe, 331. to Stuff, 333. Pound Cake, 661. Ginger, 661. Grandmother’s, 661. Molasses, 662. Newport, 661. Praline Cream Filling, 672. Peach, 640. Powder, 29. Pralines, 734. Preserve, Raspberry and Currant, 753. Preserved Kumquats, 751. Melon Rind, 751. Oranges, Stuffed, 187. Preserves, Damson, 750. Yellow Tomato, 754. Pressed Beef Flank, 276. Princess Consommeé, 145. Potatoes, 437. Priscilla Cake, 657. Prize Cake, 656. Prune Almond Cake, 660. Almond Filling, 676. Bread, 100. Pie, 634-635. Salad, 515. Sandwich Filling, 723. Soufflé, 544. Nut, 544. Whip, 544. and Apricot, 544. Prunes, Chutney, 188. in Bacon, 188. Sausage Stuffed, 313-314. Stewed, 57. INDEX 819 Prunes (Continued) Puddings (Continued) Stuffed, 726. Rhubarb Tapioca, 536. with Cheese, 502. ' Rice and Raisin, 536. Puddings, 529-553. Baked, 536. Amber, 561. Chocolate, 536. Blueberry, 543. with Fruit, 536: Bread, 538-540. Quick, 537. Banana, 538. Snow, I, 561; II, 561. Butterscotch, 538. Southern Corn, 460. Caramel, 538. with Corn Meal, 460. Chocolate, 538. Squash, 542. Costes: 538. Standish, 595.

AI-modernized reading of the original text

a la Reine, 365. Balls or Marbles, 437. French, 365. Fried, 438. in White Wine, 367. Baskets, Mashed-, 403. Poinsettia Salad, 508. Biscuit, 82. Pomegranate Ice, 579. Border, 433. Pomegranates, 53. Cakes, 442. Pomme Fondante, 432. Chips, Cocktail, 117. Pomona Frappé, 190. Croquettes, 438. Pompano, Broiled, with Fricassee of and Spinach, 439. Clams, 226. French, 438. Pone, Southern, 98. Nut and, 439. with Buttermilk, 98. Piedmont, 438. Poor Man’s Pudding, 536. Sweet, 442. Pop Corn, 727. with Almonds, 442. Buttered, 727. Cubes, Fried, 437. Sugared, 727. Flour Sponge Cake, 651. Pop-overs, 94. Fritters, 439. Graham, 94. Mayonnaise, 492. Rye, 94. Omelet, 432. Poppy Seed, 34. Pancakes, 436. Porcupine, Apple, 55. Puff, Sweet, 440. Tomato Salad, 509. Salad, 508. Pork, 303-316. German, 508. Baked Tenderloins with Sweet Hot, 507. Potatoes, 305. Soup, 176. Chops, Braised, 304. Swiss, 176. Mexican, 304. Stuffing, 181. Pan-Broiled, 303. : with Giblets, 181. Stuffed Rib, with Apples, Potatoes, 430-445. 304. a l Antlers, 443. Sweet Potatoes, and Apples, a la Goldenrod, 443. 304. a la Hollandaise, 434. Cuts aad Their Uses, 303. Alphonso, 445. Fried Salt, Country Style, Anna, 435. 308. au Gratin, 443. in Made-Over Dishes, 315. Baked, 430. Kernels of, 304-305, Hotel Style, 431. Potatoes, Baked (Continued) Stuffed, 430. Anchovied, 431. with Cheese, 431. with Peppers, 431. Boiled, 431. New, 435. Brabant, 435. Chambery, 434. Chantilly, 432. Chartreuse, 444. Cottage-Fried, 444. Creamed, 443. Curried, 443. Delmonico, 443. Duchess, 432-433. en Casserole, 435. Franconia, 435. ‘Fried, Bourgoyne, 437. French, 436. German, 434. Hashed Brown, I, 434; II, 444. Hongroise, 433. Julienne or Shoestring, 437. Lattice, 437. Lyonnaise, I, 444; II, 444. Maitre d’Hotel, 433. Martinique, 431. Mashed, 432. Oak Hill, 445. O’Brion, 437. Oven-Fried, 436. Persillade, 434. Pittsburgh, 433. Pomme Fondante, 432. Princess, 437. Riced, 431. Rissolée, 437. Sausages Baked in, 313. Savory, 432. Scalloped, 435. Shadow (Saratoga Chips), 437. Souffléed, 438. Spanish, 432. Steamed, 431. Sweet, 430. au Gratin, 441. Baked, 440. Balls or Croquettes, 442. with Almonds, 442. Boiled, 440. Candied, I, 441; II, 441. Creamed, Clubhouse en Brochette, 441. Franconia, 440. Style, Potatoes, Sweet (Continued) Georgian Style, 440. Glazed, 441. Mashed, 440. de Luxe, 440. Scalloped, and Appies, 442. Sherried, 440. Ways to Use Cooked, 442-445, Potted Chicken, Breslin, 338. Pigeons, 349. Poulette Sauce, 195. Poultry and Game. 330-360. Garnishes for, 184-185. Made-Over Dishes Using, 356- Preparation of, for Cooking, 331— to Draw, 331-332. to Dress and Clean, 331. to Select, 330-331. to Singe, 331. to Stuff, 333. Pound Cake, 661. Ginger, 661. Grandmother’s, 661. Molasses, 662. Newport, 661. Praline Cream Filling, 672. Peach, 640. Powder, 29. Pralines, 734. Preserve, Raspberry and Currant, 753. Preserved Kumquats, 751. Melon Rind, 751. Oranges, Stuffed, 187. Preserves, Damson, 750. Yellow Tomato, 754. Pressed Beef Flank, 276. Princess Consommeé, 145. Potatoes, 437. Priscilla Cake, 657. Prize Cake, 656. Prune Almond Cake, 660. Almond Filling, 676. Bread, 100. Pie, 634-635. Salad, 515. Sandwich Filling, 723. Soufflé, 544. Nut, 544. Whip, 544. and Apricot, 544. Prunes, Chutney, 188. in Bacon, 188. Sausage Stuffed, 313-314. Stewed, 57. Prunes (Continued) Puddings (Continued) Stuffed, 726. Rhubarb Tapioca, 536. with Cheese, 502. ' Rice and Raisin, 536. Puddings, 529-553. Baked, 536. Amber, 561. Chocolate, 536. Blueberry, 543. with Fruit, 536: Bread, 538-540. Quick, 537. Banana, 538. Snow, I, 561; II, 561. Butterscotch, 538. Southern Corn, 460. Caramel, 538. with Corn Meal, 460. Chocolate, 538. Squash, 542. Costes: 538. Standish, 595.

Boston Cooking-School cook book