Cassell's dictionary of cookery

Nuns' Cako. — Beat eight ounces of fresh butter to a cream ; add half a pound of fine flour, a small nutmeg grated, eight ounces of powdered sugar, the well-beaten yolks of four eggs, and a table-spoonful of cold water. Mix thoroughly, then stir in the whites of two of the eggs whisked to a solid froth. Work all briskly together for some minutes. Pour the mixture into a buttered mould, and, being careful to leave room for it to rise, bake in a moderate oven for about an hour. Probable cost, Is. 4d. Sufficient for a quart mould. Nuremberg Egg. — Put an egg in boiling water, and let it simmer gently for ten minutes. Take it out, remove the shell, and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it. Time, according to size. Nuremberg Gingerbread.— Beat four eggs thoroughly ; mix with them half a nutmeg grated, six pounded cloves, two ounces each of candied lemon and citron finely minced, and eight ounces of powdered sugar. Stir these briskly for ten minutes ; then add very gradually half a pound of dried flour, a small pinch of salt, and half a quarter of an ounce of carbonate of soda dissolved in a little warm milk. When the ingredients are thoroughly blended, put with them eight ounces of sweet almonds blanched and sliced. Spread the mixture a quarter of an inch thick on waferpaper, cut it into fingers, place these on buttered tins, and bake in a very moderate oven. Time, about half an hour to bake. Probable cost, Is. 6d. Nut Cakes, Hazel {see Hazel-nut Cakes). Nutmegs are the seed of a small tree belonging to the natural order Myristicaceae. In Great Britain about 2,000 lbs. are consumed annually. Pereira mentions that to prevent the attacks of an insect known as the nutmeg insect, the nuts are frequently limed. For the English market, however, the brown or unlimed nutmegs are preferred. " The Dutch lime them by dipping them into a thick mixture of lime and water ; but this process is considered to injure their- flavour. Others lime them by rubbing them with recently-prepared well-sifted lime. This process is sometimes practised in London." Nutmeg, Tinctlire of. — Grate three ounces of nutmeg ; put the powder into a quart bottle, and fill it up with good brandy or spirits of wine. Cork it, and shake it well every day for a fortnight, then pour off the liquid, leaving the sediment behind. Put the tincture into small bottles, cork these closely, and store for use. Probable cost, according to the quality of the spirit. Sufficient, three drops to flavour half a pint of liquid. Nutritive Drink. — Beat three eggs thoroughly ; add a pint of cold water, two table-spoonfuls of sugar, two glasses of sherry, and the strained juice of a fresh lemon. Time, a few minutes to prepare. Probable cost, 4d., exclusive of the wine. Sufficient to fill two tumblers. Nutritive Properties of Pood {see Properties of Food, &c.). Nuts, American Dough {see Dough Nuts, American).