itre d'Hotel, 167
" Saute, 168
" with Scrambled-Eggs, 166

Pan-Broiling, 212
Panned Oysters, 167
Paste, Chou, 140
Pastry Bag and Tubes, To Decorated Salads, 18
Pate-de-Foie-Gras in Aspic, 85
" " " Sandwiches, 122
Peach-and-Almond Salad, 94
Peach Salad, 95
Peach,-Strawberry-and-Cherry Salad, 95
Peanut Sandwiches, 125, 126
Peas, Creamed, 179
" with Egg, 198
Pineapple-and-Pimento Salad, 95
Pineapple Sandwiches, 133
Pineapple Sponge, 217
Plain Chocolate, 145
Plain Cocoa, 145
Potato Salad, 32, 33
" " , German Style, 37
" " with Mayonnaise, 50
" -and-Nasturtium Salad, 34
Potatoes, Maitre d'Hotel, 199
" , White Hashed, 199
Potted Meats and Fish, 141
Puff Balls, Sauted, 198
Puff Paste Sandwiches, 133
Pulled Bread, 139
Punch, Fruit, 146
" a la Nantes, 146

Radishes, To Cut for Garnish, 13
Ramequins, Cheese, 106
Rarebit, Halibut, 184
" , Oyster, 185
" , Sardine, 185
" , Welsh, 183
" , " No. 2, 183
" , " With Ale, 184
" , Yorkshire, 186
Rechauffe of Fish, 180, 181
" " Mutton, 215
Rechauffes, Concerning, 202
Rice Bread, 138
Rich Chocolate, 144
Rolls, Salad, 138
Rolls, Wedding Sandwich, 129
Romaine, To Shred, 15
Rose Leaf Sandwiches, 132
Royal Custard for Garnishing, 11
Russian Salad, 62
" Vegetable Salad, 48
" Sandwiches, 121

Salad Dressing, Boiled, 26
Salad Dressing, Cream, 27
" Dressings, Use of, 7
" , Fruit, When to Serve, 10
" Making, Important Points in, 9
" Rolls, 138
Salad:
" Anchovy, 74
" Apple,-Celery-and-English-Walnut, 92
" Artichoke, 45
" Asparagus, 47
" Asparagus and Salmon, 46
" Asparagus and Cauliflower, 46
" Bacon, 84
" Bluefish, 75
" Boudins-de-Saumon, 61
" Brook Trout, 55
" Brook Trout in Aspic, 55
" Brussels Sprouts and Beet, 35
" Cauliflower, 39
" Cauliflower, Egg Garnish, 49
" Celery-and-Chestnut, 92
" Celery-and-Nut, 43
" Cherry, 91
" Chicken, 78
" Chicken-and-Fresh Mushroom, 79
" Chicken, No. 3, 79
" Chicken, No. 4, 79
" Chiffonade, 94
" Combination, A Few, 30
" Cooked Vegetable Salad, 37
" Country, 87
" Cowslip-and-Cream Cheese, 49
" Cress,-Cucumber-and-Tomato, 41
" Cucumber,