Miss Parloa's new cook book and marketing guide

300 Veal 201 souffle^ 3°4 Peach Bavarian cream, 289 sponge, 286 ice cream, 294 Oranges, Preserved sour 338 meringue pudding, 270 Ox tails, a la Tartare 168 pudding, 273 Haricot of 168 sponge, 286 Stewed 168 Peaches, Brandied 337 OVSTERS, 47 Frozen 302 INDEX. 425 Peaches, Continued. Pollock, 42 Pickled 342 Pork, see "Marketing" in Index. Preserved 336 Port wine sauce, 230 Pears, Pickled 342 Pot age a la reine. 94 Preserved 336 Potatoes, 238 Pea soup, Green 97 a la maitre d' hotel, 243 Peas, }t lafran^aise, 250 a la Parisienne, 241 when in season, 49 a la royale, 240 Peppers, Stuffed 344 a V Italienne, 240 Philadelphia clam soup, 100 baked with roast beef, 242 Pickled blueberries, 342 balls, fried in butter 242 cauliflower, 345 Boiled 238 Chopped pickle, 344 borders, 191 cucumbers, 343, 344 Broiled 242 mangoes, 344 Creamed 244 oysters, 124 croquettes, 198 peaches, pears and sweet apples, 342 Duchess 243 Spiced currants, 343 Escaloped 244 Spiced plums, 343 Fried 240, 24 ^245 Stuffed peppers, 344 fritters, 194 Sweet melons, 342 Housekeeper's 243 Sweet tomato, 343 Lyonnaise 242 tomatoes, 345 Mashed 239 /ies, 255 puffs, 239 Chicken 169 Puree of 239 Chocolate 259 Riced 239 Cold game 171 salad, 217 Corn 359 souffle', 244 How to make 257 soup, 96 Lemon 258 Stewed 243 Orange 259 Sweet 245 Shepherd's 377> 378 when in season, 49 Squash 258 Potting, 347 Sweet potato 258 beef, 347 Pigeons, 40 chickens, 348 Broiled 154 fish, 349 in jelly, 155 ham, 348 Potted i54 lobsters, 35o Pineapple Bavarian cream, 289 mackerel, 35o ice cream, 293 smelts, 35o jelly, 309 tongue, 348 Preserved 335 veal, 349 sherbet, 300, 301 Poultry, 142 to 153 sponge, 287 See "Marketing" in Index. Piquant sauce, 229 Chicken a la matelote, 150 Pistachio ice cream, 296 a la reine, 151 Plum cake, Kneaded 330 h la Tartare, 151 pudding, 260 Broiled I51 Plums, Preserved 337 Roasted 149 Spiced 343 stew with dumplings, 152 Polish salad, 213 Duck, Roasted 148 sauce, 222 Fowl and pork, 143 426 INDEX. PAGE. PAGE. Poultry, Continued, Puddings, Continued. Fowl and pork, H3 Cold. boiled with macaroni, 144 Nesselrode, 299 Goose, Roasted I48 Orange, 273» 274 To clean and truss 142 Orange diplomatic, 275 Turkey, Boiled 145 Peach, 273 Boiled, with celery, 144 Peach meringue, 270 Boned 145 Princess, 277 Roasted, with chestnut stuf- Quince iced, 276 fing and sauce, 145 Royal, 268 Pound cake, Molasses 328 Royal diplomatic, 274 Prairie chickens, 40 Tapioca, 269 Preserving, 334 Hot. Apple ginger, 339 Amber, 263 . Barberry jelly, 34o Amherst, 267 blackberries, 336 Apple and rice, 266 Brandied peaches, 337 Apple souffle, 266 cherries, 335 Apple tapioca, 264 Cider apple jelly, 34o Baked apple, 265 crab-apples, 336 Batter and fruit, 266 Crab- apple jelly, 34i Cabinet, 260 currants, 335 Chocolate, 261 Currant jelly, 34o Chocolate roll, 261 damsons, 337 Corn, 254 grapes, 339 Custard soufflf, 259 Grape jelly, 34o Date, 264 Orange marmalade, 339 Delicate Indian, 267 peaches, 336 Down East, 263 pears, 336 Dutch apple, 265 pineapple, 335 English plum, 260 pineapple, grated 335