Paper Handles for Lamb-chops, Cutlets, etc.—A long strip of thin writing-paper is doubled, and cut half-way down with scissors, in as thin cuts as can be easily made (Fig. A, a fragment of the paper). One edge of the paper is then slipped a little distance farther than the corresponding edge, which gives the fine cuts a round shape, as in Fig. B. The edges can be held in this position, with the aid of a very little mucilage. Now roll the paper spirally over a little stick, about the size of a cutlet bone. Fasten the end with a little mucilage, and the paper handle is quite ready to slip over cutlet bones, just as they are about to be sent to the table. Larger-sized paper handles can be made in the same manner for boiled hams.
Silver-plated Scallop Shell, for any thing served en coquille.—Articles served en coquille make a pretty course for lunch or dinner. The shells in plated silver are quite expensive, costing sixty dollars a dozen at Tiffany’s. I imagine they could be made as well of block-tin, with a single coating of silver, and with the little feet riveted, so as to stand the heat of the oven.
A Méringue Decorator.—The little tin tube A (one-third of an inch in diameter), or B, is put in the bottom of the bag. Méringue (whipped whites of eggs, sweetened and flavored), or frosting for cakes, is put in the bag, and squeezed through the tube on puddings, lemon or méringue pies, or on cakes, forming any design that may suit the fancy. If it is squeezed through the tube A, the line of frosting will be round; if through tube B, it will be scalloped, when leaves and flowers can easily be formed. The lady-fingers are shaped by pressing the cake batter through a tube half an inch in diameter. The bag is easily made with tightly woven twilled cloth. The little tin tubes can be made at the tinsmith’s, or at home, with a piece of tin, a large pair of scissors, and a little solder. With this little convenience, the trouble of decorating dishes is very slight, and their appearance is very much improved.
