The Institute cook book

pie, 323 pudding, 219 tart, 323 Peaches, baked, 368 dried, 441 stewed, 368 Peanut brittle, 347 butter, 141 cakes, 307 salad, 202 Pea-pod soup, 33 Peas, green, 164, 433, 455 sugar, 164 Pears, baked, 35S dried, 442 Peffiy cake, 209 Pepper and cream cheese salad, 198 pot, 37 Pcppernuta, 303 Peppers, pickled, 386 staffed, 435 Perfect cream wafers, 277 Pcttijohn's breakfast food, 416 Pheasants, 98 Pickle for corning beef, 72 Pickled beets, 166 cherries, 375 cucumbers, 387 peppers, 386 tomatoes, 386 Pickles, 385 Pie crust, 317-319 Pies, 320-324 baking, 317 Pigeon pie, 97 Pigs' feet in jelly, 86 Pigs in blankets, 465 Pimiento bisque, 40 roast, 138 Pineapple and banana cocktail, 94 ice, 236 ice cream, 235 mousse, 240 Pinoche, 347 Piquante sauce, 112 Plain cake, 294 frosting, 308 paste, 319 Planked chops, 83 lobster, 58 shad, 52 f Salisbury steak, 72 steak with oysters, 73 Plum jeUy, 379 Pop-corn balls, 349 Pop-overs, 278 Pork chops, 84 roast, 84, 427 tenderloin, 427 Pot pie, 86 roast, 70 Potato balls, 174 cakes, 174 chips, 456 cream of, 32 croquettes, 174 Hour cake, 292 puff, 17« Potato salad, 198 soup, 419 Potatoes au gratin, 175 boiled, 172, 435 baked, 173, 434 baked sweet, 430 browned, 175 candied sweet, 176 creamed, 174, 434 French fried, 173 fried sweet, 176 hashed brown, 173 lyonnaise, 175 mashed, 173, 434 new in cream, 174 on the half-shell, 407 saut^ of, 456 scalloped, 175, 434 steamed, 173, 434 stuffed, 173 Potted meat, 151 Poultry and game, 93 marketing, 93 to dress, 93 to stuff, 94 to truss, 94 Pound cake, 293 Pralines, 348 Preserved cherries, 372 pineapple, 373 plums and green gages, 372 strawberries, 372 strawberries andpineappple,378 yellow tomatoes, 374 Preserving fruit, 371 Prune whip, 215 Prunes, 442 Puddings and desserts, 207 in fireless, 442 Puff-paste, 317 Pulled bread, 42 Pumpkin pie, 320, 444 Punch, 392, 396 frozen, 237, 238 Purchasing beef, 70 Pur^ of dried beans, 137 Purposes of cooking, 7 Q Quail, 99> 468 roast, 453 Queen of puddings, 210 Quenelles, 105 Quince jelly, 377 Quincea, baked, 358 stewed, 358 R Rabbit, 98 curried, 188 panned, 98 Raisin bread, 263 compote, 374 pie, 321 puff, 220 Ralston'a breakfast food, 416 Rarebit, 126, 469 Raspberries and currants, 368 3tewed, 359 Raspberry and currant jelly, 378 CQcktail, 24 jelly, 378 sauce, 249 Wnegar, 395 Realengo, 216 Reed birds, 99 Rhubarb pie, 320 stewed, 359 Ribbon sandwiches, 331 Rice and figs, 416 baked, 140 blanc mange, 210 boiled, 341, 416 ' bread, 269 cakes, 282 English, 140 in milk, 341 in ramekins, 477 meringue, 208 muffins, 276 pudding, 207 water, 404 Rinktum ditty, 462 Ripe-grape jelly, 378 Aissoles, 184 Roasted meats, 429 Roasting, 67 Rolled dumplings, 283 steak, 73 wheat, 416 Rolls, 273 Roman gnocchi, IS-J Round steak on biscuits, 423 Rusk, 269 Russian tea, 392 Rye bread, 261 Sago gruel, 402 Salad dressing, cooked, 194 dressing, cream, 194 dressing, French, 195 dressing, in large quantity, 195 dressing. Mayonnaise, 193, 194 Salads, 193 SaUy Lunn, 275 Salmagundi salad, 200 Salmi of game, 188 Salmon au gratin, 478 boiled, 422 creamed, 54 scalloped, 421 salad, 196 surprise, 54 Salsify, 165 Salt fish dinner, 53 pork in milk, 86 rising bread, 259 Salted almonds, 334, 470 peanuts, 334 Sand tarts, 307 Sandwiches and savories, 329 Sardine salad, 196