The Pattern cook-book

Foods that have little odor, and those that absorb odors readily should be placed at the bottom of the refrigerator, while all edibles possessing a strong odor should be kept on the top shelves. Sour milk or cream should be rigidly excluded from the ice-chest, and salad dressings, Tartar sauce and celery should be covered closely, or they will flavor everything that is shut in with them. Pineapples, strawberries and raspberries should not be placed in the common ice-chest with milk or cream. Butter, milk, cream and other delicate foods may be kept in the lower part of refrigerators in which there is a circulation of dry air, and the fruits, vegetables, etc., with stronger flavors and odors maybe put on the top shelves. If this arrangement is carefully observed, there will be little danger of one sort of food absorbing the odor or flavor of another. A dish of powdered charcoal should always be kept on one of the top shelves of the refrigerator, as it is an excellent absorbent of odors. It should be changed every few days. The refrigerator should above all be maintained in a perfect state of cleanliness; and with the above precautions there need be no trouble in preserving all kinds of food in a properly wholesome condition. People who live in flats are especially dependent upon this mode of keeping food, and too much care and vigilance cannot be exercised to have the ice-chest always sweet and healthful. HOW TO DISSOLVE GELATINE. If gelatine is covered with water and placed on the hearth or on the back of the stove, it will melt in fifteen minutes ; but it will be strong-flavored and will impart a gluey odor to anything in which it is used. But if it is soaked in cold water for an hour, or even longer, and boiling water or milk is then poured upon it, it will at once dissolve and will rarely have an unpleasant taste or odor. Here is a good rule for dissolving a box of gelatine : Place the gelatine in a bowl, and pour over it half a pint of cold water. Cover the vessel, and let it stand in a cool place for at least an hour — two hours will not be too long. When ready to use the gelatine, add half a pint of boiling water, or the same quantity of boiling milk if the latter is to be used. Stir for one minute, when the gelatine will be wholly dissolved. HOW TO PREPARE MUSTARD FOR TABLE USE. Place the dry mustard in a tea-cup, and gradually add boiling water sufficient to make a thick paste, stirring well until the latter is perfectly smooth. Then put in enough strong vinegar to thin the paste to the desired consistency, and season with salt. LIME-WATER, AND ITS USES. Place a piece of unslaked lime in a bottle, and fill with cold water. The quantity of lime used is immaterial, as the water will take up only a certain amount. Cork the bottle tightly, and set it in the cellar or some cool, dry place ; it will be ready to use in a few minutes. Use only the clear portion of the liquid. When this has been poured off, more water may be added to utilize the rest of the lime.