Pudding-dishes.
The baking-dish of “ye olden time” was never comely; often positively unsightly. Dainty housewives pinned napkins around them and wreathed them with flowers to make them less of an eyesore. In this day, the pudding-maker can combine the æsthetic and useful by using the enameled wares of Messrs. Lalange and Grosjean, 89 Beekman Street, New York. The pudding-dishes made by them are pretty in themselves, easily kept clean; do not crack or blacken under heat, and are set on the table in handsome stands of plated silver that completely conceal the baking-dish. A silver rim runs around the top and hides even the edge of the bowl. They can be had, with or without covers, and are invaluable for macaroni, scallops, and many other “baked meats.” Saucepans and kettles of every kind are made in the same ware by this firm.