Parsley in winter, 113

Paste, puff, 22
To handle, 24

Pastry tablets, 26

Pate a la Careme for frying, 59
" " Provencale, 60

Peas, to boil, 66

Pease soup, maigre, 103

Pie, bread dough for crust, 97
Chicken, to eat cold, 38
Fruit, 24
English raised, 38
To "raise" a, 39
Veal and ham, 38
Windsor, 36

Pork for jelly, 31

Potato salad, 54
Snow, 45
Soup, maigre, 103
To warm over, 46

Pot-au-feu, 68

Pot roasts, 99

Potted meats, 43

Punch drops, 94

Ragout of cold meat, 78
Of cucumber and onion, 102

Ravigotte, 33

Remarks, preliminary, 1-12
On boiling, 65
On bread-making, 12
On frying, 54
On kitchen and servants, 114
On little dinners, 50
On luncheons, 35
On maigre dishes, 104
On management in small families, 47
On sauces and flavoring, 70

Remarks on soups, 67
On table prejudices, 108
On true economy in buying meat, 99
On roasting, 62

Rissolettes, 25

Rolls, 15

Roux, 34

Rusks, 16

Salad, Celeraic, 54
Potato, 54
Cold meat, 52

Salamander, substitute for, 112

Sauces, 70
Flavoring, 70
Brown or espagnole, 71
Mephistophelian, 81
White, 71
Mayonnaise,