Navet, description of the 1168
Nectar, Welsh 1830
Nectarines, preserved 1562
Needlework 2325
Negus, to make 1835
Nesselrode pudding 1313
Nitric acid 2650
Normandy pippins, stewed 1563
Notice to quit 2716
38
Noxious trades 2712
Noyeau cream 1452
Homemade 1825
Nurse, attention to children's dispositions 2401
Carrying an infant 2398
Convulsion fits 2406
Croup 2407
Dentition 2405
General duties of the 2402-4
Habits of cleanliness in children 2400
Hooping-cough 2408
Measles and scarlatina 2410-12
Miss Nightingale's remarks on children 2414-5
Worms 2409
Nursemaids, upper and under 2397
Nurse, Monthly, age of 2431
Nurse, Monthly, attention to cleanliness in the patient's room 2433
Choice of a 2429
Doctor's instructions must be observed 2430
General duties of the 2432
Infant must not be exposed to light or cold too early 2434
Nurse, Sick, airing the bed 2425
Attention to food 2427
Bad smells must be removed 2422
Cleanliness, necessity of 2421
Diet suitable to the patient's taste 2428
Duties of the 2416
Necessity for pure air in the sick-room 2417
Night air injurious, a fallacy 2426
Opening of windows and doors 2418-9
Patient must not be waked 2424
Quiet in the patient's room 2423
Ventilation necessary in febrile cases 2402
Nurse, Wet, abstinence from improper food 2411
Age of the 2439
Diet of the 2442
General remarks on the 2435-8
Health and morality of the 2440
Spirits, wines, and narcotics to be avoided 2443
Nutmeg, the 378
Nuts, dish of 1599
hazel and filbert 1599
Olive and olive oil 506
Omelet, au Thon 1494
Aux confitures, or jam omelet 1460
Bachelor's 1462
Ham 1457
Kidney 1458
Plain, sweet 1459
Souffle 1461
The Cure's p. 753
To make a plain 1456
Onion before the Christian era 139
History of the 485
Origin of the 1131
Properties of the 1130
Sauce, brown 485
39
or Soubise, French 483 white 484
Soup 138-9
Onions, burnt, for gravies 1130
Pickled 486-7
Spanish, baked 1129 pickled 527
stewed 1131
Open jam tart 1365
Opium and its preparations 2662
Orange, and cloves 1565
Brandy 1826
Cream 1463-4
Fritters 1465
Gravy 483
In Portugal, the 1565
Jelly 1454
Orange, jelly, moulded with slices of orange 1455
Marmalade 1566-7
an easy way of making 1568 made with honey 1569
Pudding, baked 1314
Salad 1571
Seville 1464
Tree, the first in France 1564
Uses of the 1314
Wine 1827
Oranges, a pretty dish of 1466
Compote of 1565
Iced 1564
To preserve 1570
Ox, the 176
Cheek, soup 176 stewed 638
Feet, or cowheel, fried 639
Tail, broiled 652 soup 177
Tails, stewed 610
Oxalic acid 2652
Oyster, and scallop 288
Excellence of the English 291
Fishery 289
Forcemeat 489
Ketchup 490
Patties 289
Sauce 492
Season 197
Soup 196-7
The edible 286
Oysters, fried 286 in batter 291
Pickled 491
Scalloped 287
Stewed 288
To keep 290
Paint, to remove from silk cloth 2276
Pan kail 140
Panada 420
40
Pancakes, French 1425
Richer 1468
To make 1467
Parsley, and butter 493
Fried 494
How used by the ancients 123, 493
Juice (for colouring various dishes) 495
To preserve through the winter 496
Parsnip, description of the 141, 1132
Soup 141
Parsnips, to boil 1132
Partridge, the 178,1039
Broiled 1035
Hashed, or salmi de perdrix 1038
Pie 1036
Potted 1037
Roast 1039
Soup 178
To carve a 1057
Paste, almond 1220
Common, for family pies 1207
French puff, or feuilletage 1208
Paste, medium puff 1206
Soyer's recipe for puff 1209
Very good puff 1205
Pastry, and puddings, general observations on 1175-9
Ramakins to serve with cheese course 1650
Sandwiches 1318
To ice or glaze 1334-5