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Page 108
Potatoes, baked, 198.
baked with beef, 198.
boiled, 197.
Lyonnaise, 187.
mashed, 198.
Saratoga, 188.
Potatoes, stewed, 187.
sweet, 199.
what to do with cold, 187.
Poultry, to clean, 161.
dressing for, 162.
Porridge, milk, 264.
Preserves, 254.
Pudding, any-day plum, 240.
batter, 240.
bread, 241.
bread-and-apple, 242.
bread-and-butter, 241.
bird's-nest, 242.
corn-starch, 243.
cabinet, 244.
corn-meal or Indian, 245.
English plum, 239.
gelatine, 244.
minute, 243.
plain rice, 243.
Sunder land, 241.
tapioca, 242.
tapioca cream, 243.
tipsy, 246.
Puff paste, 233.
Pur�es, 128.
Rammekins, 237.
Rice, boiled, 207.
croquettes, 207.
water, 265.
parched, 267.
Rolls, plain, 214.
Parker-House, 215,
Roux, to make, 174.
Salads, 173.
Salmi of duck or game, 169.
Sauces, 173.
Sauce, apple, 176.
bread, 174.
celery, 175
cranberry, 175.
foaming, 176.
fruit, 177.
hard, 177.
mayonnaise, 178.
mint, 175.
molasses, 176.
plain pudding, 176.
Spanish tomato, 178.
Sausage, fried, 190.
Short-cake, 217.
Sinks and drains, to purify, 270.
Soft soap, 270.
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