P
- Paderewski, I. J., [158], [164], [259], [285], [435], [488].
- Palatability (see [flavor]).
- Pancake, French, [246].
- Pancreas, [225].
- Paper-bag cookery, [148].
- Parcel Post, [553].
- Paris restaurants, [244] (see [France]).
- Parloa, Maria, [127].
- Pasteurized cream, for butter, [298].
- Pâté de foie gras, [370].
- Pawlow, Prof., [55], [225], [290], [561].
- Pawpaw, [502].
- [Peaches], [68], [530], [531], [536].
- Peanut butter, [133].
- Pears, [527].
- Perfumery, [570].
- Persimmon, [500].
- Petite marmite, [250].
- Pickles, [343].
- Philadelphia, [550].
- Physicians and cookery, [167].
- Pies, [466], [560].
- Piesse, C. H., [564].
- Pigs: wild boar's meat, [82];
- for bacon, [411];
- fair play for, [418];
- dairy farming and, [415];
- (see [pork], [ham], [bacon]).
- Pineapples, [532].
- Pleasures of the table, [41-64].
- Plum pudding, [443].
- Plums, [512], [517].
- [Pork], increasing popularity of, [417].
- Portland, Ore., [10].
- Potatoes, [320], [495], [513].
- [Poultry]: cold storage, [69-74];
- future of, in America, [72];
- marketing in France, [74];
- undrawn, horrors of, [76];
- why do we eat? [79];
- French varieties, [220];
- turkeys and guinea fowl, [473];
- feeding flavor into, [546], [552].
- Powell, E. P., [198], [497].
- Preservatives, chemical, [28-39], [40], [351].
- Psychology of eating, [61].
- Pure food experts, school girls as, [528].
- [Pure Food] laws, [31], [34], [342], [352].
Q
- Quince, Burbank's improved, [516].
R
- Raw foods, [30].
- Restaurants: in Paris, [244];
- Munich, [379];
- Berlin, [381];
- London, [447].
- Rhubarb, Burbank's, [515].
- Rice, [67].
- Roasting, [130].
- Rogers and Gray, [300].
- Romans, ancient, [309], [551].
- Ronald, Mary, [146], [167], [317], [318].
- Rorer, Mrs., [167].
- Rossini, [163].
- Ruskin, [42].
- Russia, [55], [226-256], [283].
S
- Sage, Mrs. Russell, [478].
- St. Louis, [486].
- Sala, G. A., [424].
- Salads: digestive value of sour, [224];
- dressing for, [224-232];
- best varieties of, [232-241];
- fruit, [242].
- Salt, [142], [560] (see [taste]).
- Sardines, [314].
- Sauces, [142], [215].
- Sauerkraut, [343].
- Sausages, [345].
- Scallops, [488].
- Schoolgirls as food experts, [528].
- [Schools]: cooking in, [171], [177], [181];
- teaching the art of eating, [187].
- Scotch marmalades, [437].
- Sewage and oysters, [87], [428].
- Sicilian cooking, [310].
- Smell, sense of, [61], [63], [chapt. XIII].
- [Smoked] meats and fish, [66], [97], [245], [344], [350], [414], [427].
- Snails, [276], [310].
- Soldiers as cooks, [173].
- Sole, [426].
- Soup, [123], [212].
- Sour (see [taste]).
- Spain, [147], [230], [336].
- Spices (see [condiments]).
- Steaming, [129].
- Stewing, [134].
- Stock-pot, French, [211].
- Strassburg, [370].
- Strawberries, [435], [511].
- Sweet (see [Taste]).
- Switzerland, [374], [386].
- Syrup, [461].
T
- Table d'hôte, philosophy of, [58].
- Tangelo, [508].
- [Taste], sense of, [59-64], [559-566].
- Tastes, quarreling about, [574].
- Tea, [575].
- Terrapin, [549].
- Thackeray, [53], [265], [394].
- Thompson, Henry, [125], [136], [152], [207], [323].
- Toast, [290].
- Tobacco, [568], [571].
- Tomatoes, [236], [337], [431], [492].
- Truffles, [280].
- Turkeys, [473], [552].