Part 75

Phosphated gelatine, 121.

Physical changes, 10, 11, 12.

Pigeons, 180.

Pink blanc-mange, 210.

Pink sugar, 209.

Poisons in milk (bacterial), 22, 285, 286.

Porridge, 90, 91.

Porter, 119.

Potato and onion salad, 311.

Potatoes, 32, 34, 70, 161. Baked, 165. Boiled, 163. Composition, 161. Creamed, 166. Duchess, 166. Mashed, 164. Roasted, 165.

Potato soup, 136.

Preserved milk, 289.

Protein, 17, 18, 19, 24, 25, 52, 53, 56, 58, 59, 60, 62, 64, 68, 71.

Puddings, 195. Baked custards, 196. Barley, 205. Chocolate cream, 200. Coffee cream, 199. Corn-starch, 204. Cream-of-rice, 206. Egg cream, 198. French custard, 197. Fruit tapioca, 207. Irish moss blanc-mange, 209. Orange baskets, 208. Orange layers, 208. Orange omelet, 160. Peach foam, 202. Pink blanc-mange, 210. Princess, 204. Rennet custard, 197. Rice cream, 202. Slip, 197. Soft custard, 195. Snow pudding, 203. Tapioca cream, 201. Tapioca jelly, 207. Velvet cream, 199.

Puncheon jelly, 126.

Racahout des Arabes, 88, 89.

Reed-birds, 179.

Rennet, 198.

Restorative jelly, 125.

Rice, 76, 79, 81.

Rice-water, 102.

Ridge's food, 291, 297.

Roly-poly pudding, 312.

Rules for the feeding of children, 294.

Salads, 10, 71, 211. Celery, 216. Chicken, 214. Lettuce, 213. Potato, 215. " with olives, 216.

Salad Dressing, 211. French, 212. Mayonnaise, 212.

Saliva, 50, 290, 51.

Salt (sodium chlorid), 11, 18, 66.