Recipes for the million

NOSE (BLEEDING OF THE), To Stop. — Introduce into the nostrils a small piece of lint, previously dipped in some mild styptic, such as a solution of alum, white vitriol, creosote, or even cold water. If this does not succeed in stopping the bleeding sniff some cold water up the nostrils, or place something cold against the spine of the back, either ice or a cold key. An upright posture should be maintained and the arms held up above the head. NOSE (POLYPUS IN THE), To Relieve. — Powder some alum and take it frequently after the manner of snuff. At bed-time plug the nostril with lint dipped in brandy, in which alum is dissolved. NOUGAT. — Blanch and peel one pound of sweet almonds and six or eight bitter ones, cut them into dice, and dry them in an oven, but keep them white. Take three or four spoonfuls of fine sugar, put it ovet a slow fire, and when melted, put in the almonds, and stir with a wooden skewer. Rub the inside of a mould with a little oil or butter, and lay soma of the almonds in beds, as thinly as possible ; take an oiled lemon to press the almonds with, but do it quickly, otherwise the almonds will get cool, when they cannot be worked so thin ; then put it into the oven to soften again. Nougat requires to be made light and to perfection. It may take any form desired. It is sometimes spread in a buttered baking dish, rolled out with an oiled rolling pin, put into the oven to soften, then cut into thin strips, and kept in a dry place till required. NOUILLES. — Lay flat on a table half a dozen spoonfuls of flour; make a hole in the middle, and put in a small pinch of salt, a little water to melt the salt, the yolks of three eggs, and a piece of butter the size of a walnut ; mix the whole, flatten the paste with a roller, about one inch thick, cut it into slices about an inch broad and about the same in length. Blanch them in boiling water to take oft' the flour that sticks around, and when they are blanched drain them and let them cool, that they may not stick together. Boil them in some good broth, and when done, drain and put them into béchamel or other sauce. If served as an entreMet, send it to table accompanied with scraped Parmesan cheese ; if for soup or fowl serve with the broth in which they were boiled. NOUILLES (CROQUETTES OF).— Prepare and blanch the nouilles as above directed ; take a pint of milk and boil it with a little salt, a small piece of sugar, and the peel of half a lemon ; when the milk boils, put the nouilles into it and reduce it till it becomes very thick ; put them into a cold dish, and when quite cold, shape them ; fry some, after dipping them in the whites of eggs, and crumble others ; frost and glaze them with sugar. NOYEAU, Quintessence of. — Dissolve one ounce of essential oil of bitter almonds in one pint of spirits of wine. A few drops is sufficient to perfume several pounds of pastry. NUTMEG, Essence of. — Dissolve a quarter of an ounce of essential oil of nutmeg in a quartern of spirits of wine. Put into a bottle and cork closely. It may often be used where ground nutmeg would be unsuitable. OAK FLOORS, To Polish. — To any quantity of wax add benzoline in the proportion of one glassful to every ounce of wax. Take a large paint brush, brush the mixture over the floor, and when it is dry (which will be in less than half an hour) polish with a brush.