Nasturtium

Name of a plant whose seeds are extensively used as a substitute for pickled capers.

Navarin

A French word given to a brown mutton stew with vegetables, the same as our "haricot of mutton."

Nesselrode

Name given to an iced pudding, named after a Russian statesman, composed of a puree of chestnuts, whipped cream, glazed fruits, a flavoring of maraschino, mixed and frozen.

Neufchatel

Name of a cream curd cheese imported from Switzerland. But most of that used in hotel life is made in our own dairies and equally as good as the imported.

Nivernaise

Name given to a garnish of Julienne vegetables mixed in Allemande sauce.

Noodles

A stiff paste made with sifted flour and yolks of eggs, then rolled out very thin in sheets, place several sheets one on another, then with a sharp knife cut in strips; for soups or to be used for all purposes in place of macaroni; for all the recipes given for macaroni, noodles may be substituted; from the sheets may be stamped out fancy shapes for decorating raised pies, etc.

Noyeau

Name of a very fine liqueur prepared from the kernels of fruit stones, almonds, brandy, gin, flavoring extracts and syrup.

Nutmeg

The kernel of the fruit of the nutmeg tree. The fruit itself is in size and shape that of a small pear, which on ripening, bursts, exposing its kernel covered with a netting; this netting is known as mace, the kernel itself as nutmeg; it is used as a flavoring to soups, sauces, puddings, custards, etc. The nutmegs from PENANG are considered of most commercial value.

Oatmeal

As the word implies it is the meal of oats; the oat grains are skinned, dried, then ground in a mill and placed into commerce as coarse and fine oatmeal. This is then used to make in conjunction with wheat flour, cakes, biscuits, bread, gruel, drinks, mush, puddings, thickening soups, etc., etc. A mistake is therefore made when writing "bills of fare" to say "oatmeal porridge" unless you use the meal; and seldom is the meal used. It is customary nowadays to use rolled oats, flaked oats, and the different names given by manufacturers, such as H. O., Quaker oats, etc., which are all rolled and not meal. Groats is the proper name for the dried oat grains which are neither crushed or ground.

Olives

The fruit of the olive tree, picked green, prepared and salted, then packed into barrels, kegs, etc., also put up in glass jars. Our own California olives have been brought to such perfection, that they are now found to be superior to the imported European, French, Spanish and Italian. Olive oil is prepared from the ripe fruit. Olives are used as an appetizer, either plain or stoned and stuffed; as a decorative to salads, as a flavoring to sauces, as an addition to garnitures, etc.

Olla Podrida

-One of the national dishes of Spain; a rich soup stew, made in the style of a pepper-pot. A large earthern ware pot into which is placed tomatoes, garlic, long peppers, chick peas, pieces-of root vegetables, chopped cabbage and endive, a piece of flank of beef, a fowl, a piece of streaky bacon and sausages. The sausages are made of equal quantities of minced lean and fat pork, seasoned with garlic and red pepper; when mixed it is macerated in dry sherry wine for four days till it has absorbed all it can, it is then filled into sausage casings, tied in links, hung till dry in a cool air. The contents of the pot are seasoned with salt and pepper, moistened with water, placed in medium oven and cooked till tender. It is served as a family dish by placing the vegetables at the bottom of a platter as a garnish to the three meats, the sausages on top of the vege. tables, and the broth poured over the whole.