The Fish-stand.—Fried smelts are hung by catching them to the sharp points of the stand. The intervening places are filled with parsley or leaves, and the whole served in form of a pyramid.
The Butter-roller.—The wooden squares are dipped into cold water. A small piece of butter (enough for one person at table) is placed on one square, then rolled around with the other one held in the other hand. A little ball is formed with a net-work surface. A number of balls are thus formed of the same size, and piled on the butter-dish, as in cut.
Butter or Mashed-potato Syringe.—The butter is placed in the tube, and pressed through the round holes in the end on to the butter-dishes. It forms a pretty effect of fillets of butter, resembling vermicelli. Potatoes boiled, seasoned, and mashed may also be pressed through the tube around beef, venison, or almost any meat or fish dish, making a pretty decoration.
French Vegetable-cutters.—The little cups of figures A and B are pressed into potatoes, or any bulbous vegetable, then turned around. The cutter A will make little potato-balls, say an inch in diameter, which are fried, and called “potatoes à la Parisienne.” The figure B will cut oblong forms. Smaller-sized cutters are preferable for cutting potatoes, carrots, turnips, etc., for garnishing à la jardinière.
Tin Cutters, for cutting Slices of Bread to fry for decorating Dishes (croûtons), or to serve in Soups.—They may also be used for cutting slices of vegetables for decorations or for soups.
