THE BEST CEMENT FOR JARS.—
Before preserving and pickling time, buy at a druggist's, two ounces of the clearest and whitest gum tragacanth. Obtain also two grains of corrosive sublimate, (indispensable to this cement), and having picked the gum tragacanth clean, and free from dust and dark or discolored particles, put it with the sublimate into a very clean yellow or white-ware mug that holds a small quart and has a close-fitting lid belonging to it. Then fill the vessel more than two-thirds with very clean water, either warm or cold; and put on the lid. Let it rest till next morning. Then stir it with an unpainted stick, that will reach quite down to the bottom. Repeat the stirring frequently through the day, always replacing the lid. In a few days the cement will have risen to the top of the mug, and have become a fine, clear, smooth paste, far superior to any other; and, by means of the corrosive sublimate, it will keep perfectly well to an indefinite period, if always closely covered, and having no sort of metal dipped into it. On no account attempt to keep this paste in tin, or even in silver. Both paste and metal will turn black and become spotted. Remember this.
When going to put away your sweetmeats or pickles, this paste will come into use, and be found invaluable. It is best to keep all these things in small jars, as opening a large jar frequently, may injure its contents by letting in the air. In a large family, or where many pickles are eaten, those in most frequent use may be kept in stone-ware jars, with a wooden spoon always at hand for taking them out when wanted. On the surface of every jar of pickles, put one or two table-spoonfuls of salad oil, and then cover the top of the jar closely with a circular piece of bladder or thin leather. Next cut out a narrow band of the same, and cement it on with gum tragacanth paste, (made as above), and let it remain till you open the jar for use.
For sweetmeats, have glass or white-ware jars. Lay on the surface of each a circular paper, cut to fit and dipped in brandy. Next, put on an outside cover of bladder or thick white paper secured with a band of the same, coated with tragacanth paste. When this cement is used, the jars will not be infested with ants or other insects, the corrosive sublimate keeping them out.
This paste should be at hand in every library or office, when wanted for papers or books. It requires no boiling when made, and is always ready, and never spoils. For a small quantity, take an ounce of the best gum tragacanth and a grain of corrosive sublimate. Get a covered white or yellow-ware mug that holds a pint; such a mug will cost but twelve cents. Dissolve in less than a pint of water.
A BAIN-MARIE; OR, DOUBLE KETTLE.—
These are most useful and satisfactory utensils, as all who have tried them can certify. They are to be had of various sizes at the best household furniture stores, and are made to order by the chief tinsmiths. The French make great use of the Bain-Marie; which, in some measure, accounts for the general superiority of their cookery.
This utensil, as made in America, is a double kettle of the strongest and best block-tin. The bottom of the outside kettle is of strong copper or iron, well tinned, and kept so. The food, however, is all contained in the inner kettle, which is of tin entirely. After the food is in, (having with it no water whatever), put on the lid tightly, and through the tube on the outside, pour into the outer kettle the water that is to cook it. If it boils away too fast, replenish it with more water poured in at the tube.
If it boils too slowly, quicken it by adding some salt put in at the tube. Keep the kettle closely covered, except when removing the lid to take off the scum; and do this quick and seldom. The superfluous steam is all the time escaping through the top of the tube and through a very small hole in the lid. Nothing cooked in this manner (with all the water outside) can possibly burn or scorch. After every skimming, stir the stew down to the bottom before you replace the lid. To cook in a Bain-Marie, requires a strong, steady heat, well kept up; and you must begin earlier than in the common way of stewing. This is an excellent vessel for boiling custards, blancmanges, marmalades, and many other nice things; as a good housewife will soon discover. Also, for making beef tea and other preparations for invalids. It is well to keep a small one purposely for a sick room.