Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton

       PRAWN SOUP.

       PRAWNS, to Dress.

       PRESERVES.

       PTARMIGAN, the, or White Grouse.

       PTARMIGAN, to Dress the.

       PTARMIGAN, to Carve.

       PUDDING, Alma.

       PUDDING, Aunt Nelly’s.

       PUDDING, a Bachelor’s.

       PUDDING, Bakewell (very Rich) .

       PUDDING, Bakewell.

       PUDDING, Baroness (Author’s Recipe) .

       PUDDING, Royal Coburg.

       PUDDING, Cold.

       PUDDING, College.

       PUDDING, Comarques (Excellent) .

       PUDDING, Delhi.

       PUDDING, Empress.

       PUDDING, Exeter (Very Rich) .

       PUDDING-PIES, Folkestone.

       PUDDING, German.

       PUDDING, Half-Pay.

       PUDDING, Herodotus.

       PUDDING, Hunter’s.

       PUDDING, Manchester (to eat Cold) .

       PUDDING, Mansfield.

       PUDDING, Marlborough.

       PUDDING, Military.

       PUDDING, Monday’s.

       PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe) .

       PUDDING, Paradise.

       PUDDING, Pease.

       PUDDING, Quickly-Made.

       PUDDING, Somersetshire.

       PUDDING, Vicarage.

       PUDDING, West-Indian.

       PUDDING, Yorkshire, to serve with hot Roast Beef.

       PUFF-PASTE RINGS, or Puits d’Amour.

       PUMPKIN, Preserved.

       PUNCH, to make Hot.

       QUAILS, to Dress.

       QUAILS.

       QUINCE JELLY.

       QUINCE MARMALADE.

       RABBIT, Boiled.

       RABBIT, Curried.

       RABBIT, Fried.

       RABBIT, à la Minute.

       RABBIT PIE.

       RABBIT OR HARE, Ragoût of.

       RABBIT, Roast or Baked.

       RABBIT SOUP.

       RABBIT, Stewed.

       RABBIT STEWED, Larded.

       RABBITS, Stewed in Milk.

       RABBITS, to carve.

       RAISED PIE, of Poultry or Game.

       RAISED PIE, of Veal and Ham.

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