Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton

CREAM.

       ORANGE CREAMS.

       ORANGE FRITTERS.

       ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.

       ORANGE JELLY.

       ORANGE MARMALADE.

       ORANGE MARMALADE.

       ORANGE MARMALADE, made with Honey.

       ORANGE MARMALADE, Pounded.

       ORANGE PUDDING, Baked.

       ORANGE PUDDING, Seville.

       ORANGE SALAD.

       ORANGE WINE, a very Simple and Easy Method of Making a very Superior.

       ORANGES, Compôte of.

       ORANGES, a Pretty Dish of.

       ORANGES, Iced.

       ORANGES, Preserved.

       OX, The.

       OX-CHEEK SOUP.

       OX-CHEEK, Stewed.

       OX-TAIL, Broiled (an Entrée) .

       OX-TAIL SOUP.

       OX-TAILS, Stewed.

       OYSTER, Forcemeat for Roast or Boiled Turkey.

       OYSTER KETCHUP.

       OYSTER PATTIES (an Entrée) .

       OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.

       OYSTER SOUP.

       OYSTER SOUP.

       OYSTERS, Fried.

       OYSTERS Fried in Batter.

       OYSTERS, to Keep.

       OYSTERS, Pickled.

       OYSTERS, Scalloped.

       OYSTERS, Scalloped.

       OYSTERS, Stewed.

       PANCAKES.

       PANCAKES.

       PANCAKES, French.

       PANCAKES, Snow.

       PAN KAIL.

       PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.

       PARSLEY, Fried, for Garnishing.

       PARSLEY JUICE, for Colouring various Dishes.

       PARSLEY, to Preserve through the Winter.

       PARSNIP SOUP.

       PARSNIPS, Boiled.

       PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish) .

       PARTRIDGE PIE.

       PARTRIDGE, Potted.

       PARTRIDGE, Roast.

       PARTRIDGE SOUP.

       PARTRIDGES, to Carve.

       PARTRIDGES, Hashed, or Salmi de Perdrix.

       PASTE, Common, for Family Pies.

       PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe) .

       PASTE, Puff, very Good.

       PASTE, Puff, Medium.