The Book of Household Management - The Original Classic Edition. Beeton Mrs

Nature and art in nursing 2445-2452

       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