Molds.—Fig. A, a circular tin mold for blanc-manges, jellies, etc. Fig. B, supposed to be a blanc-mange filled with strawberries. These centres may be filled with any kind of berries, compotes, fresh fruits, creams, etc., and make exceedingly pretty dishes. With a small mold of this kind one can prepare a very dainty-looking dish for an invalid. It may be filled with blanc-mange, tapioca jelly, Irish moss, wine, or chicken jellies, etc., and filled with a compote, a whipped cream, beaten eggs, or any allowable relish. Fig. C, a circular mold, of more elaborate pattern, yet quite as easy to manage as the simple one. Fig. D, wine jelly, filled with whipped cream. Fig. E, a casserole mold. Fig. F, a casserole of rice or mashed potatoes, filled with fried (sautéd) spring chickens, with cream sauce, and surrounded with cauliflower blossoms. A pretty course for dinner, tea, or supper.
Little Silver-plated Chafing-dish.—It is about four and a half inches square, for serving Welsh rare-bits, or for small pieces of venison-steak, with currant jelly. One is served to each person at table. The lower part is a reservoir for boiling-hot water. I have seen them also made with little alcohol-lamps underneath, when the thin slices of venison-steak can be partly or entirely cooked at table, in the currant jelly. At least, the preparation served is kept nicely hot.
An Instrument for drawing Champagne, Soda, and other Effervescing Liquids at pleasure, leaving the last Glass as sparkling as the first.—The instrument D is driven through the cork in the bottle, the wire A is withdrawn, the button C turned, when the Champagne is drawn through the tube B. When enough is drawn, the button is again turned, and the wire replaced before the bottle is raised. The bottle should then be kept bottom side up. The instrument is a perfect success, and can be obtained of H. B. Platt & Co., 1211 Broadway, New York. It costs $1 85.
Paper Cases for Soufflés, Chickens à la Bechamel, or for any thing that can be served scolloped, or en coquille.—These cases are easily and quickly made. They furnish a pretty variety at table, filled with any of the materials described among the receipts for articles to be served in paper cases or in shells. To make the paper cases, choose writing-paper: fold and crease it at the dotted lines in Fig. A, then cut the paper at the dark lines in Fig. B. By turning the corner squares, so that they may lap over the sides, the box is formed. Sew the sides together, all around the box, hiding the stitches under the small piece of paper at the top, lapped over the outside. They should be buttered just before filling. Fig. D is a case filled with a rice soufflé. Figs. E and F are small cases made of round pieces of paper (four inches in diameter), creased with a penknife. The top may be left unturned, as Fig. F, or turned twice, as Fig. E. These cases may be purchased already made; however, it is a pleasant diversion to make them.