The thorough good cook

for, 169 Hare Pie, 290 Hasty Pudding, 465 Hottentot Pie, 224 Lark Pies, 265 Little Fish Puddings, 197 Lobster Pie, 190 Marrow Pie, 367 Mushi-oom Pie, 373 Mutton Pie, 314 Neat's Foot Pudding, 232 Oyster Pie, 188 ,, Pudding, 188 Pease Pudding, 87 Pigeon Pie, 248 ,, Pudding, 249 Potato Pudding, 361 482 THE THOROUGH GOOD COOK. Pies and Puddings, Savouey {con- tinucd): — Pumpkin Pie, 367 Eabbit Pie, 285 ,, Pudding, 211 Raised Ham Pie, 223 St. Germaius Pudding, 457 Salmon Pudding, 149 Salt Fish Pie, 198 ,, ,, Puddings, 199 ^ Sole Pudding, 157 Spinach Pudding, 357 Sweetbread Pie, 216 Veal and Ham Pie, 223 Vegetable Pie, 368 Venison Pie, 215 Wiiite Pudding in Skins, 238 Whiting Puddings, 163 „ a rUde, 163 Pies and Puddings, Sweet : — Almond Pudding, 402, 403 Amber Pudding, 401 Angelica Tart, 404 Apple Pudding, 405. 406 Apricot Pudding, 406 Bakewell Pudding, 407 Barley Pudding, 407 Brown Bread Pudding, 408 Cabinet Pudding, 428 Chestnut Pudding, 411 Curd Pudding, 415 Delicious Pudding, A Very, 437 Derbyshire Pudding, 417 Duke of Cumberland's Pudding, 417 Dutch Pudding, 418 French Pudding, 419 German Puddings, 422 Grateful Puddings, 422, 423 Green Pudding, 422 Hanover Pudding, 423 Hunting Pudding, 423 Italian Pudding, 424 Lady Sunderland's Pudding, 425 Lemon Puddings, 425 Macaroni Pudding, 426 Macaroon Custard Pudding, 425 Milles Feuilles (ItalianPyi-amid),426 Mince Pies, 427 Muffin Pudding, 428 Nelson Puddings, 429 Nesselrode Pudding, 35, 429 Noddjf Puddings, 430 Northuinl)erland Pudding, 439 Orange Pudding, 431 Pancake Padding, 434 Plum Puddings, 435 Pudding h la Parisienue, 436 Pumpiou Pie, 438 Pies and Puddings, Sweet {cm- tiuKcd) : — Quaking Pudding, 438 Queen's Pudding, 438 Raspberry Tart,"439 Sago Pudding, 443 Swiss Pudding, 440 Tapioca Puddings, 441 Transparent Pudding, 441 Vermicelli Pudding, 443 Welsh Pudding, 444 Yam Pudding, 444 Pigeon, Gratin of, a la Perigord, 214 „ Pie, 248 ,, Pudding, 249 Pigeons a la Crapaudiue, 247 ,, to Roast, 247 ,, on the Skewer, 248 Pike, Baked, 195 (French Way), 195 ,, Roast, 194 Pineapple Cream, 415 Ice, 447 Pink- coloured Pancakes, 434 Plain Boiled Calf's Head, 228 ,, Fritters, 420 ,, Fruit Cake, 409 ,, Omelette, 237 ,, Sausage-Meat, 205 Plovers, 268 Capilotade of, 268 Plovers' Eggs in Aspic, 395 Plum Puddings, 435 Plums, Preserved, 466 Poacher's Soup, 124 Pomeranian Sauce for Wild Ducks, 14 Poor Man's Sauce, 341 Pork Chops, Broiled, 301 ,, ,, Lamb and, 224 ,, Cutlets and Tomato Sauce, 225 ,, Cake of, 320 Porridges : — Celery, 459 Flour, 459 Hominy, 459, 460 LeutU, 460 Milk, 460 Oatmeal, 460 Sago, 461 ,, and Rice, 461 Wheatmeal, 461 Portuguese Sauce, 341 Potage a la Clermont, 89 ,, MaDiable, 113 ,, b, rivoire, 118 ,, aux Pointes d'Asperges, 89 ,, de Poisson a la Mariuiere, 102 ,, Priutanier, 82 IXDEX TO RECIPES. 483 Potage a la Piu-ee de Chouxfleurs, 94 , de Pur^e de Gibier h, la Chasseur, 121 ,, a la Reine, 109 Potato Cake, 361 ,, Cheese-Cakes, 363 ,, Fritters, 363 ,, Omelette, 362 ,, Pudding, 361 ,, Rissoles, 362 ,, Salad, 15, 380 ,, Souffle, 362 ,, Soup, 85 ,, Stuffiug, 361 Potatoes, Fried, 43 ,, " Steward's," 360 Pot-au-Feu, 77 Pottage, The Jacobiu's, 115 Potted Cheese, 398 ,, Hare, 214 Poulet, Epigram de, 208