The best are made of brass. Those that are sold for steel are generally of iron, and break easily.

Those for beef a la mode are of steel, and must be flat near the point, in order to cut the meat.

Leaven

Knead four ounces of flour with baker's yeast, enough to make a rather thick dough; give it the shape of a rather flat apple; with a sharp knife make two cuts on the top and across, and through about one-third of the paste; put the paste in a pan of lukewarm water. In a few minutes it will float; take it off and use then after it has floated about two minutes.