Page:Art of Cookery 1774 edition.djvu/437

 Powder sweet, how to make for cloaths, 366.

Prawns, how to stew, 186. How to chuse prawns, 325.

Preserve, how to preserve cocks combs, 107. To preserve or pickle pigs feet and ears, 108. To preserve apricots, 304, 348. Damsons whole, 305. Gooseberries whole, 16. White walnuts, 306. Green walnuts, ib. Large green plumbs, 307. Peaches two ways, ib. Artichokes all the year, 309. French beans all the year, 310. Green pease till Christmas, ib. Another way to preserve green pease, ib. Green gooseberries till Christmas, ib. Red gooseberries 311. Walnuts all the year, ib. Lemons, two ways, ib. White bullice, pear plumbs, or damsons, &c. for tarts or pies, ib, 358. To preserve artichokes the Spanish way, 344. Pippins in jelly, 349. White quinces whole, 351. Apricots or plumbs green, 354. Cherries, ib, 359. Barberries, 355. White pear plumbs, 358. Currants, ibid. Raspberries, ibid. Pippins in slices, 361. The Jews way of preserving salmon, and all sorts of fish, 376. To preserve tripe to go to the East-Indies, 379.

Prune pudding, to make, 220.

Pudding, how to bake an oat pudding, 130. How to make a calf's foot pudding, ib. A pith pudding, ib. A marrow pudding, 131. A boiled suet pudding, 131. A boiled plumb pudding, ib. A Yorkshire pudding ib. A steak pudding, 132. A vermicella pudding with marrow, ib. An Oxford pudding, 133. Rules to be observed in making