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Bacon, Constituents of

One of the most popular articles of food in England, bacon is cured and smoked in many of our counties, and immense quantities are imported here from British Colonies as well as foreign countries; these imports during the last few years having been greatly on the increase.

Of all salted meats bacon is most easily digested. It contains, as will be seen by the following analysis, only one part of fleshforming properties to twenty of heat givers, reckoned as starch, and this may be taken as a fair average of the quality of the food.

CONSTITUENTS OF 1 LB. OF BACON.

Nitrogenous Matter Water Fat Mineral Matter eed oz. grs. 3 250 BAKING.

Bain Marie, The, is an open kind of vessel, as shown in the engraving, and is a utensil much used in modern cookery, both in English and French kitchens. It is filled with boiling or nearly boiling water; and into this water should be put all the stewpans containing those ingredients which it is desired to keep hot. The BAIN MARIE. quantity and quality of the contents of these vessels are not at all affected; and if the hour of dinner is uncertain in any establishment, by reason of the nature of the master's business, nothing is so sure a means of preserving the flavour of all dishes as the employment of the bain marie.