The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

124. Larding, 51. Lemon tarts, 126. jelly, 146. Luction, 118. Maccaroni with cheese, 99. pudding, 136. Mackarel, baked, 44. Macrotes, 121. Malagatany soup, 4. English do. 5. Maigre soup, 12. Maintenont cutlets, 76. Marmalades, 163. Melon mango, 171. Milk, barley, 179. porridge, 178. restorative, 179. Mince meat, 121. pies, 110. Minced veal, 71. Miroton, a, 71, 72. Mint sauce, 23. Mock turtle soup, 3. Melina pie, 109. Matso cakes, 157. fried, 157. diet bread, 158. Mushrooms _au naturel_, 96. large flap, 97. to pickle, 172. sauce, 25. Mutton, a French receipt for roasting, 75. stewed with celery, 75. a simple way of dressing, 76. cutlets maintenant, 76. a haricot, 76. Irish stew, 77. a l'Hispaniola, 77. collops, 77, 78. cutlets, 78, 79. smoked, 79. Nouilles paste, 105. Noyeau cream, 143. jelly, 146. Oil twist, 153. Olio, 52. Omelet sweet, 142. souflé, 142. savoury, 99. chorissa, 109. Onion sauce, 23. to pickle, 172. Orange jelly, 146. Orgeat, 180. Ox-tail soup, 16. Palestine soup, 8. salad, 99. Pancakes, 129. for children, 129. Parsley crisped, 30. Parsley fried, 31. Partridges, 185. Passover pudding, 133. ditto, 133. ditto, 133. fritters, 134. a superior kind, 134. ditto with currants, 134. balls for soup, 9,10. diet bread, 158. cakes, 157. Pastry, directions for making, 103. plain puff paste, 104. rich, ditto, 105. short crust, 105. nouilles or egg paste, 105. beef dripping paste, 106. glaize for, 106. Patty meats, 110. Peas-soup, summer, 13, 14. winter, 13. stewed with oil, 93. Pears to stew, 150 to bake, 151. syrup of, 160. Pepper pot, 6. Pheasants, to roast, 185. Piccalili, 171. Pickling, rules for, 169. Pie a fruit, 106. giblet, 108. a savoury, 107 a ditto for persons of delicate digestion, 88. a beef steak, 188. a French plum, 185. salmon, 187. Pigeons, 86. Pippins, stewed, 151, Piqué, _see_ larding. Plum cake, 153. jam, 167. pudding, 132. _Poelée_, 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