The Saratoga Potato-cutter.—The screws at the sides adjust a sharp knife, so that, by rubbing the potato over the plane, it may be cut as fine or as coarse as may be desired. The plane is also used for cutting cabbage, or for onions to serve with cucumbers. Cabbage, however, should not be cut too thin, as it is thereby less crisp. Cost, 50 cents.
The Can-opener.—This is the best and cheapest pattern. The handle, knife, and square piece are all made together of pressed iron. Cost, 25 cents.
The Cream-whipper.—The handle A is placed inside the tube B. The tube is dipped into a bowl of sweetened and flavored cream. By churning and pressing it through the perforated holes, the cream becomes a light froth, which is skimmed off the top, and put on a sieve, as soon as a few table-spoonfuls of it are formed. Cost, 25 cents.
The Wire-basket, for Frying.—Articles to be fried are placed in the basket, which is immersed in boiling fat. It facilitates frying, as the articles are all cooked, lifted out, and well drained at the same time. It is especially nice for frying smelts or for boiling eggs.
The Egg-poacher.—The eggs are carefully broken into the little cups, and placed in the stand. The stand is then dipped into well-salted water, which is merely simmering. When done, each cup (formed like a shell) is taken out from the stand, and carefully tipped over a piece of buttered toast, leaving the egg with the pretty form of the cup on top.
