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.

If from deficiency of sugar, or being kept too warm, or not closely covered, any of your sweetmeats turn sour, do not hastily throw them away, but carefully remove the surface, (even if coated with blue mould), add an additional portion of sugar so as to make them very sweet, and put them into a Bain-Marie. Fill the outer kettle with hot water, and boil it till you find the preserves restored to their proper taste. Then put them up again in jars that have been well scalded, rinsed, and sunned, and lay brandied paper on the surface of each.

Mouldy pickles may be recovered in a similar manner, adding fresh spices and vinegar before you put them up again.

Bain-Marie; or, Double Kettle. (Pronounced Bine Maree.)