Plum cake, 153.
  jam, 167.
  pudding, 132. Poelee, 51. 
Pommes frites, 13. 
Porridge, 179. 
Potatoes, to mash, 91.
  balls, 91.
  wall, 91, 92.
  shavings, 92.
  soup of, 7. 
Poultry cold, to warm, 85. 
Pound cake, 156. 
Prenesas, 118. 
Preparation for cutlets, 36. 
Preserving, observations on, 161. 
Puddings, directions for, 112.
  plum, 132.
  millet, arrowroot, ground rice, tapioca, sago, 136. 
  Passover for, 133.
  iced, 190.
  almond, 117.
  cocoa nut, 120.
  citron, 150. 
  Grosvenor, 149. 
  Yorkshire, 136.
  suet, 137.
  bread, 135.
  rice, 130.
  custard, 135.
  batter, 135.
  cherry batter, 131.
  ratafia, 132.
  college, 131. 
  Cumberland, 131.
  rich bread and butter, 130. 
Punch, 183.
  jelly, 144.
  whiskey, 184.
  milk, 184.
Puree of vegetables, 96.

Quince marmalade, 163.

Rachael, a, 118. 
Ragout of beef, 60. 
Ramakins, 100. 
Raspberries preserved whole, 165.
  jam, 165.
  jelly, 166. 
Ratafia pudding, 132. 
Restorative milk, 176.
  jelly, 179. 
Rice fritters, 125.
  pudding for children, 130.
  fruit tart, 127.
  soufle, 143.
  custard, 128.
  caudle, 178.
  wall, 91. 
Risoles, 33, 34, 100. 
Roasting, rules for, 50. 
Rump of beef stewed, 53. 
Russe, a charlotte, 139.

Salmon cutlets, 42.
  pie, 187. 
Sauces, piquante, 17.
  egg, 18. 
  English, do., 28.
  celery, 19.
  tomato, 19.
  for steaks, 21.
  without butter for fish, 21.
  for fish to keep, 22.
  to serve with ducks, 22.
  oiled butter, 24.
  bread, 22.
  apple, 23.
  onions, 23.
  melted butter, 25.
  mushroom, 24.
  white, to throw over vegetables, 26.
  for puddings without butter, 26. 
  Robert, 26.
  caper, 27, 19.
  a la Tartare, 28.
  for roast mutton, 28.
  asparagus, 28.
  cucumber, white, 29.
  brown, 29.
  veloute, 31.
  bechamel, 32. 
Sauer krout, 56. 
Savoury jelly, 20.
  herb powder, 27. 
Seasoning for poultry, 27. 
Siesta, a, 151. 
Soda cake, 155. 
Sopa d’ora, 119. 
Soufle, 140, 141.
  omelette, 142.
  rice, 143. 
Soups, almondegos, a superior white soup, 11.
  asparagus, 12.
  cressy, 7.
  malagatany, 4. 
  English do., 5.
  gravy, 3.
  barley, 14.
  carrot, 8.
  giblet, 14. 
  Julienne, 5.
  mock turtle, 3.
  matso, 9. 
  Palestine, 8.
  de poisson, or fish, 15.
  ox tail, 16.
  peas, summer, 13.
  winter, 14.
  potatoe, 7.
  a la turque, 6.
  vermicelli, 9.
  white, a, 9.
  tomato, 10.
  vegetable, or French, 11. 
Spanish beans and peas, 29. 
Spinach a la Francaise, 92. 
Sponge cakes, 158. 
Spring dish, a, 95. 
Staffin, 125.