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Page 107
Mayonnaise, 178.
of salmon, 180.
Meats, 144.
roasted, 154.
broiled and fried, 158.
Meat, cold, to warm, 161.
Meringues, 231.
Mince-meat, for pies, 237.
Muffins, graham, 213.
rye, 213.
Mush, 186.
Mutton, boiled, 149.
broth, 125.
broth for sick, 263.
chops, 268.
leg of, stuffed, 155.
roasted, 155.
Oatmeal, boiled, 185.
Omelet, plain, 182.
baked, 183.
Omelette souffl�e, 248.
Onions, boiled, 201.
Oyster or clam fritters, 143.
Oyster-plant, 200.
Oysters, fried, 141.
for pie or patties, 142.
scalloped, 141.
smothered, 143.
spiced or pickled, 142.
stewed, 141.
Panada, 266.
Parsnips, 199.
fritters, 199.
Pastry and pies, 232.
Patties, 233.
Pease, 202.
field, 202.
Pickles, cucumber, 257.
ripe cucumber, 258.
melon-rind, 258.
sweet; peaches, &c, 258,
Pie, cherry or berry, 236.
custard, 236.
dried-apple, 234.
grandmother's apple-pie, 234.
lemon, 235.
squash or pumpkin, 236.
sweet potato, or pudding, 235.
Plain pie-crust, 232.
Pork and beans, 157.
roasted, 157.
steak, 160.
Potato croquettes, 198.
snow, 198.
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