NO. 10. UTENSILS.
1. Baking sheet.
2. Purée sieve.
3. Fontage or Swedish timbale irons.
4. Pastry brush.
5. Two pastry bags made of rubber cloth, the larger one holding a star tube.
6. Tubes for pastry bags with plain, round, and star openings of different sizes. The last four on the right are small tubes for icing cake in ornamental designs.
NO. 12. CUTTERS AND MOLDS.
1. A nest of long vegetable cutters making pencil-shaped pieces of different sizes.
2, 3, 4. Bread and cake cutters in the forms of a heart, a spade, and a clover leaf.
5. Individual timbale molds.
6. Pastry cutter for vol-au-vents.
7. Form for molding lobster or fish chops.
8, 9. Small plain round, and fluted cutters for tiny biscuits or for garnishes.
10. A group of fancy cutters for sliced vegetables to be used in macedoine, in soup, or as garnishes.
11. A smaller cutter used for truffles and hard boiled eggs.
12. Cake cutter in form of crescent.
13. Three vegetable scoops.
14. Fluted knife for cutting fluted slices of vegetables, turnip cups, etc.
15. A spatula, or dull edged flexible knife.
16. Small molds for aspics or other jellies used for garnishing.
NO. 13. RING MOLDS.
Potato straws are very attractive and seem so light and harmless that those who ordinarily reject fried dishes are tempted by them. They are cut lengthwise of the tuber, first in slices about one eighth of an inch in thickness, and then into straws the length of the slices. They cook very quickly in smoking-hot fat, and must not be left in so long as to become brown and dry. They should be crisp and of a lemon color. The straws can be cut of a larger size if desired, and are especially pretty if cut with a fluted knife.
It seems desirable to suggest to housekeepers the feasibility of making a specialty of cooking potatoes, and with them to give variety, which is so acceptable to those who sit at their board. Perhaps no other one thing is susceptible to so many changes, and is so simple to prepare, is so satisfactory when properly served, and withal so nutritious. It answers both the substantial and the esthetic requirements of the perfect meal; it can be suitably served for breakfast, dinner, supper, and luncheon; it is within the reach of all.
CREAM
Whipped cream often makes the best sauce for a dessert dish, and can be used as a garnish. Its use need not be considered an extravagance. A half-pint of double cream is all that is usually called for, this costs but ten cents, and often the use of cream saves the use of butter, in the same way that water can sometimes be substituted for milk if a little butter is added to the receipt to give the richness which milk imparts.