Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

come; the utensil containing it is placed in hot water, and it not only keeps it warm, but there is almost no evaporation while in it. It does not boil away either. There are things that are much more delicate when prepared or warmed in hot water. One utensil made for that purpose, and of brass, with compartments, is more handy, but a large saucepan may be used in its stead. When any thing is in the bain-marie, the water should not be allowed to boil fast enough either to upset the pans or get into them. BAKE-PANS. A bake-pan for baking meat, fish, or any other object that requires liquor of any kind, must have borders in order to hold that liquor; but a bake-pan for cakes or any other object that does not require any liquor, or that does not turn liquid in baking, is better without borders--that is, a simple piece of sheet iron of a size to go easily in the oven. BAY-LEAF. This is known also under its French name laurier. It is used as a spice; it is exceedingly cheap and is excellent to flavor sauces, gravies, etc. It comes especially from Italy, where it is used to pack figs, oil, and different fruits. BEETS. The red beet is much used to decorate different dishes. It is boiled, then pickled, cut in fancy shapes, either with a knife or with paste-cutters, and tastefully placed on or around the object it is used to decorate. It is served as a _hors-d'oeuvre_, pickled, and cut in slices. _To boil._--Set it on a good fire in a pan, covered with cold water, and boil gently till done. The beet must not be touched at all with any thing rough, for if the skin or root is cut or broken, all the color goes away in boiling, it is not fit to decorate, and loses much of its quality. When you buy beets, see that they are not bruised, and that the root is not broken. BRAISING. Braising, in cookery, means to cook any thing with fire under