ITALIAN PASTES.
Macaroni, vermicelli, and the like dry pastes, are called Italian pastes, whatever the shape—round, oval, or star-like.
ISINGLASS.
It is sometimes used instead of gelatine to make jellies.
JELLY-BAG.
Make a conical bag of good white flannel, about twenty inches long, fifteen inches broad at one end when spread on a flat surface, or about thirty inches in circumference, the other end being the point. Sew to it four pieces of white tape at the large end, and at equal distances, so that two sticks may be run into them. The sticks are placed on chairs or something else, in order to have the point of the bag about one foot from the floor. It is then ready to pass the jellies through it.
KITCHEN UTENSILS.
Gastronomists use, in preference to any thing else, crockery or earthen pans; or, for want of these, block-tin pans.