Page:The Boston cooking-school cook book (1910).djvu/731

 Sweet, Georgian Style, 318 Sweet, Glazed, 318. Sweet, Mashed, 317. Sweet, Southern Style, 317. Sweet, Warmed over, 319. Sweet, with Pork Tenderloins, 236. White, 309.

Poulette Sauce, 308.

Poultry and Game, 240-264. Giblets, to clean, 244. to Cut up, 243. to Dress and Clean, 242. to Select, 242. to Stuff, 244. to Truss, 244. Ways of Warming over, 261.

Pound Cake, 520.

Praline Ice Cream, 446.

Pralines, 543.

Preserved Melon Rind, 582.

Preserving Fruits, 577.

Preserving, Ways of, 26. by Antiseptics, 27. Canning, 26. Drying, 27. Evaporation, 27. Exclusion of Air, 26. Freezing, 26. Pickling, 27. Refrigeration, 26. Salting, 27. Smoking, 27. Sugar, 26.

Pressed Beef Flank, 205.

Prune Almond Cake, 516. Almond Filling, 516, 526. Norwegian Pudding, 416. Pie, 473. Whip, 414.

Prunes, Jellied, 421. Stewed, 572.

Pudding à l'Adrea, 431. à la Macédoine, 423. Amber, 422. Apple, Bread and Butter, 393. Apple, Steamed, 398. Apple Tapioca, 391. Apricot Soufflé, 396. Bangor, 394. Blueberry, Steamed, 399. Bread, 392. Bread and Butter, 393. Cabinet, 424. Cerealine, 390. Chestnut Soufflé, 398. Chocolate, 395. Chocolate Bread, 393. Chocolate Rice Meringue, 398. Chocolate Soufflé, 397. Chocolate, Steamed, 400. Cold Cabinet, 424. Columbian, 424. Corn, 392. Cottage, 395. Cracker Custard, 393. Cranberry, Steamed, 399. Custard Soufflé, 396. English Plum, I, 404. English Plum, II, 404. Fig, I, 403; II, 403. French Easter, 432. French Fruit, 403. Frozen, I, 449; II, 449. Fruit Soufflé, 397. Ginger, 399. Glacé, 449. Graham, 401. Harvard, 400. Hunter's, 403. Indian, 390. Lemon Soufflé, 396. Lemon Steamed, 394. Marshmallow à la Stanley, 432. Marshmallows, Toasted, 422. Mocha Soufflé, 397. Mock Indian, 394. Moulded Snow, 412. Nesselrode, 453. Newton Tapioca, 391. Norwegian Prune, 416. Orange Puffs, 395. Peach Tapioca, 391. Pears Sautéd, Chocolate Sauce 418. Pineapple, 412. Poor Man's, 390. Rebecca, 411. Rice, 390. Royal Diplomatic, 430. Scalloped Apples, 392. Snow, I, 422. Snow, II, 422. Snowballs, 401. Spanish Soufflé, 398. St. James, 401. Strawberry Cottage, 395. Suet, 402. Swiss, 400. Tapioca Custard, 391. Thanksgiving, I, 402. Thanksgiving, II, 402. Tipsy, 413.

Pudding Sauces, 406-410.

Puddings, Hot, 390-405.

Puff Paste, 461. Paste, to Bake, 462.

Puffs, Breakfast, 77. Orange, 395. Raspberry, 477.

Pulled Bread, 146.

Pumpkin Pie, 474.

Pumpkins, 300.

Punch, 433. Cardinal, 440. Champagne, 44. Claret, 42. Club, 44. Fruit, I, 43. Fruit, II, 43. Fruit, III, 43. Fruit, IV, 43. German, 441. Ginger, 44. Hollandaise, 441. Lenox, 441.