Page:The Boston cooking-school cook book (1910).djvu/730

 Mince Meat, II, 471. Mince Meat, English, 472. Mince Meat (without Alcoholic Liquor), 472. Mock Cherry, 472. Mock Mince, 472. Peach, 472. Prune, 473. Pumpkin, 474. Rhubarb, 473. Squash, I, 473. Squash, II, 474. Washington, 507.

Pigeons, 241. Potted, 258. Stuffing for, 259.

Pigs' Feet, Broiled, 238. Feet, Fried, 238.

Pilaf, Turkish, I, 89. Turkish, II, 89. Turkish, III, 89. Russian, 90, 373.

Pimento (Allspice) 14. Timbales, 363.

Pineapple Bavarian Cream, 430. Cream, 440. Frappé, 438. Ice Cream, 445. Lemonade, 42. Mousse, 455. Pudding, 412. Sorbet, 438.

Pineapples, Canned, 579.

Pin Wheel Biscuit, 71.

Piquante Sauce, 268.

Pistachio Bisque, 447. Fruit Ice Cream, 453. Ice Cream, 447. Paste, 526.

Plain Frosting, 527. Paste, 463.

Planked Beefsteak, 198. Chicken, 250. Eggs, 100. Haddock, 168. Shad or White Fish, 167. Shad, with Creamed Roe, 168.

Plombière Glacé, 457.

Plover, 242. Broiled or Roasted, 258.

Poached Eggs à la Reine, 96. à la Tripe, 97. with Clam Soup, 131. with Sauce Bearnaise, 98.

Polish for Hard Wood Floors, 590. Tartlets, 478.

Pomegranate Ice, 436.

Pomona Frappé, 439.

Pompano Broiled with Fricassee of Clams, 164.

Poor Man's Pudding, 390.

Pop-overs, 76. Graham, 77.

Popped Corn, Sugared, 537.

Pork, 235. Chops, 236. Chops, with Fried Apples, 236. Roast, 236. Salt, Fried with Codfish, 236. Tenderloins with Sweet Potatoes, 236.

Porter Apples, Canned, 578.

Portière Poles, how to Slip Easily, 591.

Port Wine Sauce, 277.

Potage à la Reine, 121.

Potato and Celery Salad, 330. Apples, 317. Balls, 313. Balls, Fried, 315. Balls, Sweet, 318. Border, 311. Cakes, 319. Croquettes, 316. Croquettes, French, 316. Curls, 316. Fritters, 316. Marbles, 315. Mayonnaise, 327. Nests, 314. Omelet, 311. Salad I, 329. Salad II, 330. Salad, Hot, 330. Soup, 138. Soup, Swiss, 139. Stuffing, 256.

Potatoes à l'Antlers, 319. à la Hollandaise, 311. Anna, 313. au Gratin, 319. Baked, 310. Baked in Half Shell, 312. Boiled, 310. Brabant, 313. Chambery, 311. Chartreuse, 320. Composition of, 309. Creamed, 319. Curried, 321. Delmonico, 319. Duchess, 312. en Surprise, 317. Franconia, 312. French Fried, 315. Hashed Brown, 319. Hongroise, 313. Lattice, 314. Lyonnaise, I, 320. Lyonnaise, II, 320. Maître d'Hôtel, 312. Mashed, 311. Oak Hill, 320. O'Brion, 315. Persillade, 313. Riced, 310. Sautéd, 320. Scalloped, 311. Shadow, Saratoga Chips, 314. Shredded, 314. Somerset Style, 315. Sweet, 310. Sweet, au Gratin, 318. Sweet, Baked, 317. Sweet, Balls, 318. Sweet, Boiled, 317. Sweet, Croquettes, 318. Sweet, en Brochette, 318.