Mrs. Beeton's Book of Household Management/Analytical Index/P
Contents:
P. - Page (see Man-Servant).
Paint, to Clean 1813 To Disperse Smell of 1814 To Remove from Clothing 1808 Palpitation of the Heart 1867 Pan Kail 147 Panada, Chicken 1364 Panade or Panada 1649 Pancake Batter, Recipes for 885 Pancakes, Batter for 882 Caviare 1196 French 949 German 1543 Herb 841 Jewish 1576 Meat 1538 Melbourne 1584 with Spinach 1538 Pannicled Millet 1461 Paprika Kedsrere 1243 Paradise Pudding 959 Paraguay Tea 1476 Parfait Coffee 1060 Parfaits, Variety of 1060 Parisian Salad Dressing 1112 Sauce 247 Tartlets 905 - Parlourmaid, The—
Duties 1774 Dish Covers, to Clean 1794 Evening Work 1775 Everyday Dress 1775 Gas, to Detect Escape 1794 Glass Stoppers,to Loosen 1793 Glass, to Wash 1793 Knives and Forks, to Clean 1794 Knives, Not in Use, to Keep 1794 Knives, to Wash 1794 Lamps, to Trim 1792 Plate Rags for Daily Use 1793 Plate, to Clean 1792 Rattling Windows 1794 Screws, Rusted in Wood, to Loosen 1793 Waiting at Table 1775 Parmentier Eggs 1314 Parmesan Cheese 1292 Parmesan„ Eggs with 1238 Parmesan„ Sardines with 1250 Parrot Pie 1585 Parsley 144 Antiquity of 230 Sauce 230, 259 To Blanch 1649 To Chop 1649 To Fry 1649 To Preserve 1187 Use of 1640 Parsnip, The 194 Parsnip, Mashel 852 Soup 194 where Found 852 Wine 1490 Parsnips and Salt Fish 375 Boiled 851 Fried 852 Partridge, Boiled 742 Characteristics 171 Escalopes of 742 Fillets of, Farced 743 Habits of the 743 Pie 743 Potted 748 Roasted 744 Soup 171 Stewed 1532 Partridges, Braised with Cabbage 1521 Hashed 743 To Carve 1272 - Passover Dishes—
Amnastich 1572 Fillets of Salmon, Fried in Butter 1572 Fish Stew, Brown 1573 Fish, Stewed 1573 Fish, to Fry 1573 Fried Salmon 1574 Frimsel Soup 1574 Grimslichs 1574 Invalid's Jelly 1575 Jacob Pudding 1575 Meat Baked with Rice and Potatoes 1575 Meat, to Prepare for Cooking 1575 Motza Kleis for Soup 1576 Motza Pudding 1576 Pancakes 1576 Peas and Kleis 1577 Recipes 1572–1578 Rosina Pudding 1577 Sassafras 1577 Steak Stewed with Rice and Tomatoes 1578 Vanilla Bread Pudding 1578 Paste, Almond, for Icing 909 Board and Rolling Pin 68 Brioche 882 Choux 882 Flaky 883 for Paper-hanging, to Make 1814 for Pies, etc. 881 for Raised Pics 885 French Puff 884 Furniture 1814 Genoese 884 Half-Puff 887 Harness 1706 Jaggers 68 Neapolitan 885 Noodle 1279 Nouille 1279 Potato 886 Potato„ German 886 Puff 887 Puff„ Rings with Jam 907 Rough Puff 887 Sweet, for Tartlets 889 To Keep 886 Transparent 886 Pasties, Cornish 788 Pasties,„ Sardine 786 Pastry, General Observations 879–881 Genoese 885 Recipes (see also Paste) 881–909 Sandwiches 906 To Glaze 889 Vegetarian Recipes for 1342, 1343 Without Butter, V.R. 1343 Pastry, Potato 531 Pâtè Brisee, or French Crust 884 Patties, Caviare 1197 Cheese 1201, 1301 Chicken 681 Chicken Liver 679 Lobster 347 Meat 793 Mock Fish, V.R. 1328 Mushroom, Cold, V.R. 1329 Oyster 356 Rabbit 772 Sardine 1218 Veal 481 Veal„ and Ham, Economical 482 Patty Pans 69 Pavini Cake 1438 Paw Paw, Green, to Boil 1585 Pea, The 195 Fritters, V.R. 1341 Green, and Bean Salad 1100 Green,„ Soup 191 Origin of 853 Soup 194 - Pea—
The Heath 853 The Sweet 853 The Wood 853 Varieties of the 853 Peach, The 1151 and Pineapple Marmalade 1585 Cream 1009 Marmalade 1151 Pickle 1596 Sherbet 1058 Peaches, Compôte of 1036 for Dessert 1068 Preserved in Brandy 1151 To Dry 1626 Pear The 1152 Pear„ The Bon Chretien 1152 Pears and Rice 959 Border of 959 for Dessert 1068 Pickled, Sweet 1152 Preserved 1152 Al Buon Gusto 1561 All Antica 1560 Peas and Kleis 1577 Creamed 1517 French Style 853 Green 852 Green„ Boiled 852 Green„ Stewed 853 Tinned, to Dress 854 Pease Brose, V.R. 1341 Pease Pudding 640, 854 Peel, Candied 1076 Pencilled Hamburg, The 673 Pepper 1644 Cultivation of 226 Krona 1645 Pepper, Mignonette 1645 Mill 69 Sauce 247 Peptonized Foods, Recipes for 1383–1384 Perch, The 359 Boiled 359 Fried 359 Stewed 360 Peritonitis 1860 Pestle and Mortar 67 Petits Fours 1089, 1438 Petty Juries 1955 Pfankuchen 1543 Pheasant, The 745 Alia Napolitana 1561 Boiled 744 Broiled 745 Croquettes of 746 Cutlets of 746 Excellence in 746 Roasted 746 Salmis of 747 To Carve 1273 Phosphorus 1876 Piccalilli 1176 Piccolomini Cake 1438 Pickerel, to Cook 1626 Pickle, General Observations 1124–1130 Adulteration in 1129 Beetroot 1162 Dry, for Beef 503 Excellent 1169 for Beef 503 Garlic 1185 Indian 1170 Lemon 1171 Mango 1610 Mixed 1173 Peach 1596 Recipes 1161–1178 Shallot 1185 Sweet 1629 Pickled Artichokes 1162 Bilberries 1162 Blueberries 1162 Capsicums 1163, 1164 Cauliflowers 1164 Cauliflowers„ with Onions 1164 Cherries 1165 Cockles 1167 Cucumbers 1167 Damsons 1168 Egus 1169 French Beans 1169 Gherkins 1169 Horseradish 1170 Indian Maize 1170 Lemons 1171, 1172 Limes 1172, 1609 Mackerel 351 Mangoes 1172 Melons 1172 Mushrooms 1174 Nasturtium Seeds 1174 Onions 1174, 1175, 1176 Onions„ and Tomatoes. 1177 Oysters 1176 Pears, Sweet 1152 Pork 656 Poultry 713 Radish-Pods 1176 Red Cabbage 1163 Salmon 372 Spanish Onions 1177 Steak 1596 Tomatoes 1177 Vegetable Marrows 1177 Walnuts 1178 Pickles, Average Prices 94 Picnic Luncheon, Menu for 1729 Picnics, General Observations 1682 Pie, Beefsteak 490 Pie, Beefsteak„ and Kidney 500 Pie, Beefsteak„ and Oyster 500 Pie, Beefsteak„ and Potato 500 Blackbird 735 Chicken 682 Cod 311 Codfish 1228 Conger Eel 321 Custard 944 Eel 322, 323 Fish 328, 329, 1239 Fish„ American 1224 Fish„ and Oyster 328 French Game 737 Game 739 Giblet 708 Gramma 1582 Grouse 739 Halibut 337 Lamb 569 Lark 711 Lemon 1623 Loquat 1584 Macaroni 1558, 1595 Meat and Potato 592, 793 Onion, V.R. 849 Parrot 1585 Partridge 743 Pigeon 716 Pork 647 Potato, V.R. 1331 Pumpkin 863, 907, 1585, 1586 Pumpkin and Apple 864 Rabbit 773 Raised 750 Rook 751 Salmon 1249 Sea 534 Shepherd's 613, 796 Squab 613 Tomato and Onion, V.R. 1336 Veal and Ham 482 Veal, Ham and Liver 478 Veal Olive 481 Veal Pot 483 Vegetable 1337 Washington 1631 Pies, Mince 904 Paste for Raised 885 Pork, Little Raised 634 Savoury Forcemeat for 282 Suet Crust for Meat 889 Pig Breeders 622 English Mode of Hunting 641 How Pastured Formerly 653 Pig, Indian Mode of Sticking 641 Joints, Names of 629 Roast, How Discovered 651 Sucking, Roast 650 to Scald 652 The Country 622 The Wild 624 Pig's Cheek 634 Pig's Cheeks, to Cure 656 Cheeks,„ to Pickle 634 Ears 635 Ears„ with Tartare Sauce 635 Feet and Ears,Fricasséed 635 Feet„ and Ears,„ in Jelly 636 Stuffed 650 Fry 636 Baked with Herbs 636 Head, Boiled 637 Collared 637 Kidneys, Broiled 637 Fried 638 Pettitoes, Fried 638 Pettitoes,„ Stewed 638 Tongues 639 Pigeon Pie 716 The Barb 719 The„Carrier 716 The„ Fantail 718 The„ Jacobin 718 The„ Nun 717 The„ Owl 719 The„ Pouter 719 The„ Rock 719 The„ Runt 717 The„ Trumpeter 717 The„ Tumbler 716 The„ Turbit 718 The„ Wood or Wild 717 The„ To Carve 1271 The„ To Truss a 1636 Pigeon-House, The 714 Aspect of 715 Necessity for Cleanliness 715 Pigeons, Breeding of 715 Compôte of 713 Curry of 714 Cutlets of, with Espagnole Sauce 714 Duchess Style 715 Grilled 716 Jugged 716 Potted 717 Roasted 717 Stewed 718 with Olives 718 Pike, The 361 Baked 360 Boiled 361 Crimped and Fried 361 Fillets of, Italian Style 361 Stewed 362 Pilau of Fowl 1611 Pilau„ of„ Mutton 1610 Pilau„ or Pilloff 1610 Pilchards 362 - Piles (see Haemorrhoids).
Pilloff 1610 Pine, for Dessert 1069 Pineapple Chips 1152 Cream 1009 Flan of 899 Fritters 983 Ice Cream 1052 Julep 1511 Marmalade 1153 Mousse 1064 Plombiere 1052 Preserved 1153 Sherbet 1506 Snow Candy 1088 Soufflé 974 Water 1509 Water„ Ice 1058 Pineapple, where Found 1010 Piquant Sauce 247, 248, 1184 Pistachio Cream 1010 Pistachio„ Cream„ Ice 1052 Pistachios, to Peel 1650 Plaice, The 363 Baked 362 Fillets of, with Wine Sauce 363 Fried 363, 364 Rolled 364 To Carve 1263 Plain Biscuits 1417 Buns 1422 Cake 1438 Cake„ for Children 1439 Omelet 978 Plant Decoration for Table 1695 Plants, Aromatic 1638 Plaster, Court, to Make 1889 Plate Basket 69 Plate„ Carrier 69 Plate Rags for Daily Use 1792 Plate„ to Clean 1792 Pleurisy 1860 Pleurisy„ Homoeopathic Treatment 1932 Plombière, Japanese 1051 Plombière,„ Pineapple 1052 Plombière,„ Vanilla 1055 Plover, The 748 Plovers' Eggs 1294 in Aspic 1315 in Jelly 1330 on Croûtes 1315 to Serve 1315 Plovers, Roasted 747 To Carve 1274 To Dress 748 To Truss 1637 Plum Cake 1440 Cake, Common 1439 Jam 1154 Pudding 961 Pudding,„ Christmas 960, 961 Pudding,„ Fresh 949 Pudding,„ Sauce for 268, 269, 271 Pudding,„ V.R. 1343 Plums, for Dessert 1068 French, for Dessert 1069 Species of 1154 Spiced 1155 To Preserve 1141, 1154 To Preserve, Dry 1154 Pneumonia 1860 Pneumonia„ Homœopathic Treatment 1932 Poets, The, on Food 1683 Poffertjes 1597 Poisoned Wounds 1878 Poisoning Animals 1935 Poisons and Treatment of 1874–1876 Aconite 1874 Alkalies 1875 Arsenic 1875 Barytes 1875 Belladonna 1875 Blue Rocket 1874 Carbolic Acid 1875 Copper 1875 Foxglove 1875 Fungi 1875 Hemlock 1875 Henbane 1875 Hydrochloric Acid 1875 Laburnum 1875 Laudanum 1875 Lead 1876 Mercury, Corrosive Sublimate 1875 Monkshood 1874 Morphia 1875 Nitric Acid, or Aqua-fortis 1876 Opium 1875 Oxalic Acid 1876 Phosphorus 1876 Prussic Acid 1876 Shell-Fish 1876 Sulphuric Acid 1876 Thorn Apple 1875 Tobacco 1875 Treatment of 1874 Poland Fowl, the 678 Polantine, Beef 1226 Polenlina, Alia Veneziana 1562 Polenta 1246 Alia Bologna 1561 Alia Parrrugiann 1562 and Cheese, V.R. 1342 Porridge, V.R. 1340 Polish Fritters 983 Salad 1103 Tartlets 906 Polish, Boot 1801 Furniture 1814 Harness 1796 Pollack, The 403 Polnischei Bock 1543 Pomade for the Hair 1803 Pomatum, to Make 1803 Pomegranate Juice 1612 Pompadour Sandwiches 1120 Pomplet, to Cook 1612 Pontac Ketchup 1182 Pooloot 1612 Pop Overs 1626 Popcorn, Candied 1077 Porcupine Pudding 1036 Pork and Beans 639 Baked 639 Boiled, and Pease Pudding 639 Bologna Sausages, Imitation 632 Carving of 1268–1269 Cheese 640 Chops 641, 643 Croquets of 632 Cutlets 641, 643 Cutlets„ Grilled 642 Cutlets„ Hash of 643 Cutlets„ Robert Sauce for 249 Cutlets„ with Robert Sauce 642 Cutlets„ with Soubise Sauce 642 Fillet of 633 Galantine of 633 Griskin, or Spine 633 Hashed 644 in Season 85 Joints, Names of 629 Kidney, Fritters of 644 Lard, to Make 658 Leg of, Roast 640 Leg of,„ to Carve 1268 Loin of, Baked 634 Loin of, German Style 645 Loin of,„ Savoury 646 Loin of,„ Stuffed 645 Loin of,„ to Carve 1269 Minced 646 Mould 647 Pickled, to Boil 658 Pie 647 Pies, Little Raised 634 Recipes 632–660 Roast, Sage and Onion Sauce for 249 Roast,„ Sage„ Stuffing for 284, 285 Robert Sauce for 249 Sausages, to Boil 648 Sausages,„ to Fry 648 Sausages,„ to Make 659 Savoury Liver 649 Savoury„ Pudding 649 Savoury„ Tenderloin 649 Stuffing 283 Sucking-Pig, to Carve 1268 Table of Prices 85 Tenderloin, Fried 651 To Choose 626 To Cure 656 To Pickle 656 Unwholesome 625 Value, Relative,of Joints 630 Weight and Waste in Cooking 631 - Porridge—
for Invalids 1374 Hominy, V.R. 1340 Lentil, V.R. 1340 Maize Meal, V.R. 1340 Mush, V.R. 1340 Oatmeal, V.R. 1341 Polenta, V.R. 1340 Wheatmeal, V.R. 1342 Port Wine Jelly 999, 1372 Port„ Wine„ Sauce 248 Porterhouse Steak 532 Posset, Milk, for Invalids 1382 Treacle, for Invalids 1381 Pot-au-Feu 145, 1532 Potato, The 195 Analysis of 857 as Food 807 Balls 855 Border, Brown 1650 Border,„ White 1650 Bread 857 Cake 1440 Chips 855, 1247 Croquettes 855 Family of 855 Nests 860 Omelet, V.R. 1331 Paste 886 German 886 Pasty 531 Pie, V.R. 1331 Puff 860 Ribbons, Fried 858 Rice 862 Rissoles 860 Rolls, V.R. 1331 Salad 1103, 1541 Sanders, V.R. 1332 Snow 862 Soufflé 861 Soup 195, 1322 Potato Starch 863 Straws 861, 1247 Sugar 856 Uses of 857 Varieties of 865 Vermicelli 862 Potatoes, Baked 854 Baked„ Eggs in 1309 Boiled 855 Cold, to Use 856 Crisp 856 Fried 857 German Style 859 Irish Way 858 Lyonnaise Style 859 Mashed 859 Mashed„ and Baked 859 Parisian 860 Preserving 858 Roasted 860 Sauté or Toasted 861 Sautéd 1247 Sweet, Fritters 865 To Cook Dried 865 To Roast 865 To Boil New 862 To Steam 863 with Cheese 856, 1331, 1541 with Jackets 860 with Maitre d'Hôtel Sauce 861 Potted Beans 1324 Beef 509 Calfs Head 463 Cheese 1303 Chicken 683 Crab 317, 318 Crayfish 318 Game 748 Ham 648 Hare 764 Herrings 339 Lobster 317, 348, 785 Meat 793 Ox-Tongue 531 Partridge 748 Pigeons 717 Prawns 365 Salmon 373,786 Sardines 786 Shrimps 379 Smelts 382 Veal 463 Venison 758 Poulardes, to Dress 669 Poulette Sauce 231 Poultice Bran 1885 Bread 1885–6 Linsead-Meal 1886 Bread and Water 1886 Mustard 1886 Mustard and Linseed 1887 Poultry, General Observations 661–668 and Game, Relative Values 733 Carving of 1269–1271 English and French names for 1674 for Invalids 1386 in India 1600 in season 86 Olive Sauce for 245 Pickled 713 Poultry, Preparation before Killing 665 Recipes 669–725 Table of Prices 86 Tinned 786–797 To Bone 1633 To Choose 667 To Draw 1633 To Pluck 1632 To Singe 1633 Weight and Loss in Cooking 734 White Sauce for 234, 235 Pound Cake 1440 Pound„ Pudding 961 Pout, The 403 Powder, Biscuit 1413 Herb 1181 Indian Curry 1182 Mushroom 1183 Violet 1805 Pralines, Chocolate 1079 Prawn, The 364 Prawns and Caviare 1196 Curried 365, 785, 1205 Potted 365 To Boil 364 To Serve 365 To Shell 380 Premises, Assignment of 1967 Holding over by Tenant 1965 Infected, Disinfection of 1932 - Prescription—
Light, Right to Access and Use of 1988 Lights, Ancient 1988 Obstruction of a View 1988 Right to Air 1988 Rights Generally Accquired 1989 Preservation of Foods 120 Preserve, Damson 1141 Preserve,„ of Tomatoes 1160 Preserved Foods, General Observations on 779–782 Ginger 1008 Macedoines 843 Mushrooms, with Brown Sauce 845 Recipes for 783–798 Sprats 392 - Preserves—
General Observations 1124–1130 Beetroot 1135 Cucumbers 1168 Damsons 1142 Greengages in Syrup 1146 Mulberries 1148 Nectarines 1149 Pears 1152 Pineapple 1153 Recipes 1131–1189 Preserving Pans 67 Preserving, Sugar 1125 Preserving,„ Syrup 1125 Pressed Beef 503 Pressed„ Veal 463 Primrose Pudding 962 Prince's Soup 159 Princess Sandwiches 1120 Property, Left to Children 2004 - Property, Married Woman's (see Married Women).
Rateable 1989 Prune Mould 1036 Sauce 1546 Souffle'„ 974 Tarts 906 Prunes, Rice Border with 1038 Stewed 1040 with Cream, Border of 1022 Prussic Acid, Poisoning by 1876 Ptarmigan, The 749 Ptarmigan,„ to Carve 1273 Ptarmigans, Roasted 748 Pudding, Alma 916 Almond, Baked 917 Angel 918 Apple Amber 918 Apple, Baked 921 Apple, Boiled 922 Apricot, Baked 924 Arrowroot, Baked 925 Arrowroot,„ Steamed 925 Asparagus 817 Austrian 925 Bachelor's 927 Bakewell 927 Banana 927 Barley Custard 1373 Baroness 928 Batter, Baked 928 Batter,„ Boiled 928 Beefsteak 501 Beefsteak„ Baked 535 and Kidney 502 Berlin 929 Betsy 929 Black-Cap 929 Boston Cup 1022 Brain and Tongue 580 Brandy 930 Bread, Baked 930 Bread,„ Boiled 930 Bread and Butter, Steamed 931 Brown Bread 931, 932 Brown Bread and Chestnut 932 Cabinet 933 Cabinet, Cold 1007, 1024 Cabinet,„ Plain 933 Canadian 934 Canary 934 Cannell 934 Caramel 934 Caramel„ Rice 935 Carrot 935, 936, 1325 Cassell 936 Cheese 1202, 1591 Cherry 936 Chester 937 Chestnut 937 Chocolate 938 Christmas 939, 940, 960 Christmas„ Sauce for 270 Christmas„ without Suet 939 Cocoanut 940 Corn 833,941 Cornflour 941 Cottage 941 Cracker 1619 Cranberry 942 Crystal Palace 942 Cumberland 943 Pudding, Curate's 943 Currant, Boiled 943 Custard, Baked 943, 944 Custard,„ Steamed 944 Damson 945 Danish 945 Date 945 Delhi 945 Devonshire Rum 946 Dresden 946 Duchess 947 Empress 947 Eve's 947 Exeter 948 Fig 948 Finger 948 Fish, for Invalids 1358, 1359 Forest 949 Fresh Plum 949 Frozen 1050 Fruit 1028 Geneva 950 German Rice 950 Ginger 951 Gingerbread 951, 1342 Gooseberry, Baked 951 Gooseberry,„ Boiled 952 Greengage 952 Ground Rice 952 Hampshire 952 Hasty 952 Honey 952 Huckleberry 1623 Hunter 953 Ice 1050 Iced Queen's 1061 Italian 953 Jacob 1575 Jenny Lind 954 Kaiser 954 Lemon, Baked 954 Lemon,„ Boiled 955 Macaroni 955, 1328 Madeira 955 Marmalade 955 Marrow 956 Meringue 957 Motza 1576 Mushroom V.R. 1329 Mutton 603 Nesselode 1063 Newmarket 957 Nouille 958 Oatmeal 958 Omnibus 958 Onion, V.R. 1330 Orange 958 Oxford 959 Paradise 959 Pease 640, 854 Plum 960, 961 Plum„ Sauce for 268, 269, 271 Plum„ V.R 1343 Porcupine 1036 Pound 961 Primrose 962 Queen Mab's 1037 Queen's 962 Rabbit 774 Raisin, Baked 963 Raisin,„ Boiled 963 Raspberry 963 Raspberry and Currant 798 Rhubarb 061 Pudding, Rice, Baked 963 Rice Meringue 963 Roly-Poly 964 Rosina 1577 Royal 964 Rump Steak 795 Sago 968 St. Cloud 1039 Savarin 964 Savarin„ with Pineapple 965 Savoury 649 Savoy 965 Saxon 965 Semolina 966 Snow 1039 Snowdon 966 Somersetshire 966 Spaghetti 955, 967 Spinach 1565 Sponge 967 Sponge„ Cake 967 Suet 967, 1375 Swiss 967 Tapioca 968 Tipsy 1042 Transparent 968 Treacle 969 Vanilla 969 Vanilla,„ Bread 1578 Veal 483 Vermicelli 969 Victoria 969 Viennoise 970 Washington 970 Wellington 970 Welsh 971 West Riding 971 Windsor 971 Yorkshire 972 Yorkshire„ Boiled 972 Yorkshire„ with Raisins 972 - Puddings—
Almond Castles 916 Almond, Small 918 Boiled, Rules for 914 Bread and Butter Baked 931 Castle 936 Coburg 940 College 940, 941 Custard Sauce for 265 Fish 329 for Invalids 1373–1375 Frangipanni 901 - Ice (see Ice Puddings)
Military 957 Milk, General Observations 914 Recipes 957 Queen of Bread 962 Recipes for 916–972 - (see also Pudding)
Red Currant Sauce for 269 Steamed, Cooking of 914 Sweet, Lemon Sauce for 267 Sweet,„ Sauce for 270 Vegetarian 1342–1343 White Sauce for 272, 1339 Puff Paste 887 Puff Paste„ French 884 Puff Paste„ Making of 880–881 Puff Paste„ Rings with Jam 907 Puffs, Fried 982 Pumpkin and Apple Pie 864 Fried 863 Mashed 863 Pumpkin Pie 863, 907, 1585, 1586 Soup 1533 To Preserve 1155 Punch 1506, 1507 Cider 1480 Cold 1507 East India 1483 Jelly 999 Milk 1063 Mint Julep, Marrayat's 1506 Roman 1065 Rum 1495 Wedding 1495 Whisky 1509 Pure Air, Importance of 1821 Pure„ Water, Importance of 1822 Purée Alia Soubise 1562 Chicken for Garnish 683 Meanning of term 134 Mushroom, in Cases 1523 of Asparagus 195, 196 of Sorrel 866 Recipes 182–200