Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.
168/177

Parsley, fried, 62—196 Parsnips, boiled, 10-1—4J6 and browned under meat, 104-458 fritters, 104—457 Cartridges, to choose, 8 to roast, 85—330 to truss, 85—335 Pastes, for custards, 109—4S9 German, 103—486 light puff, 103—487 Pastry, 108 German, 110—501 Patties, ham and veal, 98—418 lobster, 98—417 oyster, 97—416 Pepperpot, 65—145 Perch, to boil, 45—88 to fry, 45—89 to scale, 45 Pheasants, to choose, 8 to roast, 85—339 to truss, 85—338 Piccalilly, 140—699 Pickling, rules to be observed in, 139—697 Pickles, 136 French beans, 140—70a gherkins, 140—704 mushrooms, 140—701 onions, 140—603 piccalilly, 140—699 red cabbage, 141—605 walnuts, 141—700 Pies, beefsteak, 95—406 Cheshire, 96—409 chicken, 96—410 conger eel, 95—404 of larks or sparrows, 97— 413 mutton, 96—^407 pigeon,97—414 potato pasty, 95—40^ rabbit, 96—411 rook, 97—414 veal and oyster, 96—448 Pickled pork, 76—298 Pig, to bake, 77—282 to roast, 77—281 to scald, 76—280 sucking, 76—280 Pigs’ cheek, 80—305 ears, 36—35 feet, soused, 37—36 and ears, 36—34 head, to boil, 80—304 to roast, 79—303 kidneys, 86—33 pettiloes, 79—302 tongues, 79—301 Pigeons, to choose, 8 fricassee, 85—334 jugged, 85—333 roast, 81—332 soup, 81—331 Pike, baa^d, 46—91 boiled, 45—90 Pippins, frosted, 129—634 Plaice, boiled, 48—73 iilleted, 48-71 to fry, ^-73 Flam biscuits, 136—677 cako, ao1t“06o Plain directions for roasting, 19 plumoake, 184—663 shortbread, 181—66i Plovers, to choose, 8 Pluck, lamb’s, 73—203 Plums, preserved, 137—686 Polish for tables, 146—747 Pork, 76 bladebone, 79—300 to choose, 7 griskin, 78—289 hand of, 79—399 leg, to boil, 78—394 to roast, 77—285 old-fashioned way,77—2S6 loin, to roast, 78—2S7 pickled, 79—298 sparerib, to roast, 78—288 to pickle, 106—475 pudding, 99—424 Port wine jelly, 143—718 Potatoes, to bake, 100—433 to boil, 100—428 with theirskinson,100—429 to brown imder meat, 101— ■435 dressed, 101—434 fried, 100—433 to mash, 100—430 to steam, 100—427 Pot au feu, 62—139 Potting, 106 Pot ted beef, 107—478 fowl and ham, 107—479 head,107—480 herrings, 107—481 lobsters, 107—482 ox tongues, 107—477 Poultry, 81 chicken, to boil, 84—328 to roast, 83—325 duck, roast, 83—322 to stew, 83—323 to truss, 83—321 fowls, to blanch, 87—348 to boil, 84—328 to truss, for boiling, 84— 3^7 to gnll, 84—330 to roast, 83—325 to trus3,for roasting, 83— 324 to roast, 83—326 giblets, to stew, 83—320 golden plovers, 88—358 goose, to roast, 82—319 to truss, 82—318 guineafowl,roastand larded, 89—366 larks, 89—365 turkey, to boil, 82—315 to roast, 81—314 to truss, 81—314 Preserves, 136 apple, 139—6g6 cherries, 139—694 bottled, 139—695 damsons, 136—678 greengages, 137—684 green gooscberries,137—681 Price of food, 1 Puddings, 111 required for. 111 Pudding, Alexandra, 113—516 amber, 113—515 Anna’s, 113—517 apple, 112—509 baked,112—510 and crumb, 112—513 arrowi'oot, 113—518 Aunt Louisa’s, li7—553 baked, 112 Ilakewell, 113—522 batter, boiled, 114—523 cheap, 11-4—524 Beaulieu, 114—526 beefsteak, 93—420 ai d kidney, 99—41 black, 80—310 bread,113—519 and butter, 113—520 economical, 113—522 cabinet, 114—528 plain, 114—527 sauce, 114—529 Cassel, 116—536 cherry, 115—531 Christmas, 119—564 college, 116—530 cocoa-nut, 116—532 cup, 116—538 currant, lid—539 custard, apple, 115—J33 boiled, 115—534 for puddings, 116—535 date, 116—540 Duke of Cambridge, 115— 537 dumplings, hard, 123—596 fig, 116—541 fun, 116—542 general satisfaction, 116— ^ ^43 German, 116—545 gingerbread, 116—544 ginger, 117—546 golden, 117—547 hasty, 117—548 oatmeal, 117—549 jam roUy-poUy, 117—550 Josephine, 117—551 lemon suet, 117—552 Louisa’s, Aunt, 117—553 Mab’s, Queen, 117—554 Malvern, 117—556 marmalade, 117—557 marrow, 118—559 ' Montreal, 117—558 muffin, 118—555 mutton, 99—422 Norfolk, 119—561 Nottingham, 119—560 orange, 119—562 orange marmalade, 118— 557 peas, 119—567 plum, 119—565 without eggs, 119—566 Christmas, 119—5O4 polka, 119—563 porcupine, 120—568 potato, 120—5O9 Queen Mab, 118—554 rabbit, 99-425 raisin, 121—578 economical, 121—579