oyster, 327-Peach cobbler, 399.

ice cream, 217.

meringue, 396.

short cake, 397.

water, ice, 243. Peaches with rice, 935. Pearl barley soup, 628.

glaze, 3. Perch, water souchet, 1023. Pigeon or squab pie, 971. Pig, roast, 108. Pike, 982.

Pineapple cream pie, 1009. fritters, 833. ice, 240. ice cream, 206. sauce, 834.

Pie, apple, 25, 178, 800, 926. apple cream, 800. butter or custard without eggs, 777. cocoanut custard, 621.

white, 677. chocolate butter, 617. cherry, 665. chicken, 850, 110.

pot, 1015. English fruit, 303. fried, 272.

lemon, 852, 22, 23, 162, 192. mince, 28.

mixed fruits, for, 885. oyster, 17, 18. pigeon, 971. pineapple cream, 1009. pumpkin,.24, 811, 630. potato cream, 964. rabbit, 64. rhubarb, 519, 114. spice, 593.

squash, 24, 811, 630. sweet potato, 1020. tomato, 876. vinegar, 593.

Plum pudding, 769, 901. Popovers, 623. Pork, (see Entrees.) roast, 1001.

tenderloins, 74. Porterhouse steak, 43.

Potato boulettes, 898. cakes or pats, 523. cream pie, 964. croquettes, 839. crulls, 1000. salad, 718.

shells or croustades, 874. soup, 528, 921.

Potatoes, Algerienne, 890. baked in milk, 514. Baden-baden, 947. Brabant, 715. browned, 157. broiled, 556. Colbert, 915. dauphine, 804. duchesse, 831. Francaise, 612. French fried, 983.

VII.

Potatoes, fricasseed, 1024.

frizzed, 773.

gastronome, 749.

German fried, 511.

Hollandaise, 722.

Julienne, 729.

Lyonaise, 563.

maitre d' hotel, 174, 970.

marechale, 758mashed, 112.

Monaco, 848.

minced, 82, 542.

Nantaise, 671.

poulette, a la, 1024.

Saratoga, 682.

serpentine, 880.

small, for garniture, 142.

stewed in cream, 534. Potted tongue, 699. Pot pie dumplings, 540. Pound cake varieties, 734.

fruit cake, 9.

pudding, steamed, 780. Prairie chickens, 1073. Prune pudding, 919. Puffs, cream, 288.

transparent, 292.

French cream, 297. Puff paste, 133. Punch, Angelica, 128.

cider, 476. Punches, frozen, 245. Pumpkin, 811, 812, 24.

Pudding, apple, baked,69.

steamed, 616-Astor House, 391. barley, baked, 1089. batter, 815. birdsnest, 851 bread, baked,390.

custard, 113.

and butter, sliced, 893. cabinet, based, 1008.

steamed, 1019. cherry, steamed, 176. cinnamon, boiled, 792. corn starch, baked, 689.

boiled, 639. cottage, 547. cracked wheat, 392. cream curd, 538. currant suet, 809. custard, 136.

baked, 512. Eve's, 675. farina, boiled, 761.

baked, 991. frozen, 219. ginger, 742. gipsy, 927. golden sauce for, 743.

Pudding, huckleberry roll,937. Indian, cheap, baked, 907.

fruit, 161.

rich, 884. lemon, boiled, 827. soufflee, 1077. Nesselrode, 225. plum, boiled, 901.

baked, 769. pound, steamed, 780. prune, baked, 919. queen, 845. rice and milk, 391.

baked, 594, 616.

boiled, 631.

frozen, 222, sago, baked, 974.

boiled, 1028.

frozen, 223. sponge, baked, 664. steamed fruit, cheap, 586. spice, boiled, 742. suet, boiled, 732. tapioca custard, 726.

without eggs, 652.

frozen, 221. tipsy, 135. West Point, 820. Yorkshire, 815.

Queen cakes, 1007. fritters, 753. pudding, 845. soup, 846.

Rabbits, 64, 1066. Raspberries and cream, 608. Raspberry butter sauce, 676.

dumplings, 719.

meringue, 604.

sauce, 653.

shortcake, 595. Refrigerator, good hotel, 527. Remoulade, 889. Rice batter cakes, 409, 647.

cases or croustades, 924.

pudding, (see Puddings.) southern style, 768.

with cream, 615. Ribbon sandwiches, 945. Rissolettes, 843. Rissoles, 806. Roasting ears, 973. Rolls, corn, 286.

cream, 260.

French, 532.

graham, 261. Roman cream, 194.

punch, 246. Rose icing, 711. Rusks, 277, 280, 657.

Salad dressing, 151,357,358.

cabbage, 361.

chicken, 150, 857.

crab, 131, 375, 376.

cucumber, 149.

lobster, 189, 353 to 362.

potato, 718.

shrimp, 368, 369, 504.

tomato, 869, 944.

turkey, 150.

water cress, 152. Salmon, (see Fish.) Sally lunn, 644. Sandwiches, devilled ham, 509.

ribbon, 945. Sardines, 502. Saratoga cake, 301.

chips, 682.

Sauce, Allemande, 842. Apple for meats, 109. Bearnaise, 740. Bechamel, 662. Bordelaise, 987. brown gravy, 576. butter, 573." Cardinal, 999. caper, 143. champagne, 1071. Chili, 1094. Claremont, 777. courtbouillon, 786. curry, 795. diplomate, for puddings,

810. egg, 57.

Espagnole,.784. for apple dumplings, 70, 68. frangipane, 181. game, 1074. hard, or butter and sugar,

177. Hollandaise, 1097. Italian, brown, 789.

white, 962. Mayonaise, 151. mint, 147. mustard, 1045. Neapolitan, 775. orange or Bigarrade, 130. parsley, 823. pineapple, 834. piquante, 990. remoulade, 889. Robert, 767. rum, for fritters, 156. sabayon, 754. Scotch fish, 168. shrimp, 118. Spanish, 784. sweet veloute,for puddings,

733.

VIII.

Sauce, tomato, 51.

Trianon, 717.

veloute, 819.

Venetian for fish, 803. Scotch broth, 683.

cakes, 273, 274. Scallops, 343. Scalloped oysters, 326.

fish, 772. Scrambled brains, 187.

sweetbreads, 832, 673. Sea bass, 141. Sherbets, 229. Shortcakes, 595, 397, 398. Sheephead, 870, 879. Shrimps, 504, 118, 367 to 371. Soft shell clams, 342.

crabs, 373. Sour milk cheese, 888. Spaghetti, 154. Spanish sauce, 784. Sponge cake, 1090, 281, 975.

pudding, 664. Squabs, Philadelphia, 971. Squash, fried.

pie, 24, 811, 630. Squash, summer, 920, 175 Strawberry ice cream, 216, 218, 1078.

meringue, 195.

punch Romaine, 249.

shortcake, 397. Stuffed fish, 914. Suet pie paste, 21. Succotash, 826. Sucking pig, 108. Sweetbreads, (see Entrees.)

Soup.

A la mode Beef, 10. Barley a la Princesse, 727.

Broth, 683. Beef, a l'Anglaise,55, 659. Bisque" of Lobster, 1081. Calf's Head, a la Portuguaise, 1022. Celery Cream, 116. Clam Chowder, 344, 345.