i n d 
F. 
Paco-Lilla, or Indian pickle, 
how to make, 377. 
Pain Perdu, how to make, 163. 
Panada, how to make, 320. 
Pancakes, how to make, 159. 
To make fine pancakes, four 
ways, 160. Rice pancakes, 161. 
Parsley, how to diflil, 314. 
Parsnips, how to drefs, 16. How 
to flew, 195. Tomalh, ib. 
Partridge, fauce for partridge, 
ij. Directions forma/hing par¬ 
tridges, 14, 91. To boil par¬ 
tridges, 91. To drefs partridges 
a 1 a braife, 92. To m ake p ar- 
tridge pains, ib. The French 
way of drelling partridges, 103. 
Another way to boil partridges, 
235. How to chufe a partridge, 
cock or hen, 322. 
Pastie, how to make little paflies, 
117. To make petit paflies for 
garnifhing of difhes, ib. How 
to make venifon pally, 140. 
To make pally of a loin of mut¬ 
ton, 141. 
Peaches, to pickle, 263. How 
to make fyrup of peach blof- 
foms, 304. How to p referve 
peaches two ways, 307. How 
to dry peaches, 347. 
Pearl, to make fugar of pearl, 
346. 
Pears, how to flew, 161. Toflew 
pears in a fauce pan, 162. To 
flew pears purple, ib. How to 
make pear pudding, 220. Pear 
pye, 225. To keep pear plumbs 
for tarts or pies, 311. How to 
dry pears without fugar, 344. 
To dry pear plumbs, 359. 
Pease, how to flew peafe and let¬ 
tuce, hi. How to make a green 
peafe loop, 124. A white peafe 
foop,two ways. 1 25 . How to make 
peafe foop for a faft-dinner, 146* 
E 5T. 
To make a green peafe foop for 
ditto two ways, 147. Howto 
make peafe porridge, 152. To 
drefs peafe Francoife, 203. Green 
peafe with cream, 204. To make 
peafe pudding, 246. To keep 
green peafe till Chriftmas, 310, 
376. Another way to prejerve 
green peafe, ib. To flew green 
peafe the Jews ^vay, 341. A 
Spanifh peafe foop, 342. An¬ 
other way to drefs peafe, 343. 
Pel low, how to make it the In¬ 
dian way, 101. Another way 
to make a pellow, IC2. 
Pet* ny-royal, how to diftiL 311. 
Pepper cakes, how to make, 274. 
Pheasants may be larded, 11. 
To roall pheafants, ■ 93. To 
flew pi eafants, ib TV drefs 
a pheafant ala braife, 94. o 
boil a pheafant, ib. To chVe 
a cock or hen pheafant, 322. 
To chufe pheafant poults, ib. 
Pi ckle, to pickle ox palates, 10B. 
To pickle pork, 256, A pickle 
for pork which is to be eat foon, 
257. To pickle mackrel, called 
caveach, 259 To pickle wal¬ 
nuts green, 60, To pickle 
walnuts white, ib. To p ckle 
walnuts black, 261. To pickle 
gerkins, 262. To pickle large 
cucumbers in dices, ib. To 
pickle afparagus, 263. To pic¬ 
kle peaches, ib. To pickle 
raddifh pods, 294, To pickle 
French beans, ib. To pickle 
cauliflowers, ibid. To pickle 
beet-root, 365. To pickle 
white plumbs, ib. To pickle 
nectarines and apricots, ibid. 
To pickle onions, ib. To 
pickle lemons, 266. To pickle 
mufhrooms white, ibid. To 
make pickle for mufhiooms, ib. 
To pickle codlings, 267. To 
* pickle 
