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 Parsley fried, 31. Partridges, 185. Passover pudding, 133. ditto, 133. ditto, 133. fritters, 134. a superior kind, 134. ditto with currants, 134. balls for soup, 9, 10. diet bread, 158. cakes, 157. Pastry, directions for making, 103. plain puff paste, 104. rich, ditto, 105. short crust, 105. nouilles or egg paste, 105. beef dripping paste, 106. glaize for, 106. Patty meats, 110. Peas-soup, summer, 13, 14. winter, 13. stewed with oil, 93. Pears to stew, 150. to bake, 161. syrup of, 160. Pepper pot, 6. Pheasants, to roast, 185. Piccalili, 171. Pickling, rules for, 169. Pie a fruit, 106. giblet, 108. a savoury, 107 a ditto for persons of delicate digestion, 88. a beef steak, 188. a French plum, 185. salmon, 187. Pigeons, 86. Pippins, stewed, 151. Piqué, see larding. Plum cake, 153. jam, 167. pudding, 132. Pœlée, 51. Pommes frites, 13. Porridge, 179. Potatoes, to mash, 91. balls, 91. wall, 91, 92. shavings, 92. soup of, 7. Poultry cold, to warm, 85. Pound cake, 156. Prenesas, 118. Preparation for cutlets, 36. Preserving, observations on, 161. Puddings, directions for, 112. plum, 132. millet, arrowroot, ground rice, tapioca, sago, 136. Passover for, 133. iced, 190. almond, 117. cocoa nut, 120. citron, 150. Grosvenor, 149. Yorkshire, 136. suet, 137. bread, 135. rice, 130. custard, 135. batter, 135. cherry batter, 131. ratafia, 132. college, 131. Cumberland, 131. rich bread and butter, 130. Punch, 183. jelly, 144. whiskey, 184.