Cookery and housekeeping

— weight of, 138 Mushrooms, 331 — for garnishing, 298 Mussels, when in season, 142 ]\Iustard, 271 Mutton, 157 — broth, 98 — chops, 165 — with sauce piquante, 165 — boned leg of, 157 — braised leg of, 158 — roast, a la venaison, 158 — neck of, with rice, 159 — steak and potato, 160 — cutlets, 160 — haricot, 164 — hashed, 166 — time for roasting, 59 — time for boiling leg of, 64 — and fowl pillau, 206 — ' Chillo,' 171 ATEAPOLITAN cake, 386 Norwegian Lax, 104 Nottingham jar, 59 Nudeln au parmesan, 252 ( \^ UFS brouilles a I'lndienne, ^-^ 256 Olives for garnishing, 298 PAR 011a podrida, 239 Omelettes, 254 Omelette, friar's, 369 — oyster, 132 — soufiflee, 366 — of game, 238 — with tomatoes, 346 Onions, 332 — a la poulette, 334 — baked, 333 — for garnishing, 297 — glazed, 333 Orange baskets, 403 — creme d', 420 — gin, 420 — jelly, 402 — marmalade, 415 — to preserve whole, 415 Oven for pastry, 69 Ox-cheek, 152 Oxtail, 152 — sauce for, 152 Oysters, 127 — au parmesan, 136 — a la Villeroi, 134 — curried, 134 — devilled, 135 — en papillotes, 137 — forcemeat of, 135, 136 — fried, 137 — kabobs of, 136 — kromeskis of, 127 — loaves of, 128 — omelette of, 132 — patties of, 133 Oyster sauce, 132, 291 — sausages, 131 — scalloped, 131 — stewed, 128 — toast, 129 — vol-au-vent of, 130 — when in season, 142 — with macaroni, 128 pALATES, beef, 153 — a la Lyonnaise, 154 Panada, 456 Pancakes, 385 Parfait au chocolat, 432 536 INDEX. PAR Parsley, fried, 296 Partridge, chartreuse of, 229 — with cabbage, 230 — salmis of, 232 — souffle of, 230 — time for roasting, 59 Paste for raised pies, 66 — for timbales, 67 — puff, 68 Pastr}% 66 — Genoese, 381 Pate de foie gras, imitation, 187 Patties a la reine, 201 — cold bread, 260 Peas, 338 — and carrots, 350 — and ham, 340 — dressed, 339 — stewed, 339 Pease pudding, 306 Perch, as water souche, iiS — French name for, 139 — weight of, 138 Periwinkles, season for, 142 Perquisites, 46 Pheasant a la soubise, 231 — a la St-Cloud, 231 — salmis of, 232 — time for roasting, 59 Pickle for beef, 156 — for brawn, 196 — for ham, 193 — for pork, 194 — for tongue, 156 Pie, beef, 151 — game, 236 - — pigeon, 219 — with potato crust, 215 Pigeon cutlets, 219 — aux petits pois, 220 — pie, 219 Pig's feet a la Ste-Menehould, 191 Pike, French name for, 139 — weight of, 138 Pilchard, 118 — how to distinguish from her- ring, 118 — French name for, 139 — when in season, 140 PUD Pillau, plain fowl, 206, 207 — mutton and fowl, 206 Pineapple marmalade, 416 Plaice, French name for, 139 — weight of, 138 — when in season, 140 Plover, 235 Polenta, 340, 341 Pollack, French name for, 139 Polio con arroz, 209 Pork, 190 • — - American way, 517 — cutlets, 190, 191 — fresh, when in season, 14 — pickle for, 194 — roast spare rib, 190 — time for roasting, 59 — time for boiling, 65 Potato salad, 358, 515 — balls, 336 — chips, ZZ^ Potatoes, a la maitre d'hotel, 337 — new, 335 — old, 335 — puff, 337 — for garnishing, 297 — savoury, 336 — to boil, 334 ■ — with truffles, 356 Potted beef, 155 — meat, 524 Poultry, chapter on, 198 — devilled legs of, 221 Prawns, when in season, 142 Preserves, chapter on, 412 Profiterolles as a sweet dish, 389 ■ — for soup, 295