tor pastry making a marble slab is, par excellence, the thing on which to roll it out but is rather expensive. The best substitute is a white wood pastry-board, and a boxwood rolling-pin, though there are several excellent kinds made of white composition.
A pastry-brush is a necessity, being used not only in making pastry, but in almost every branch of cookery; for example, for "egging " cutlets, rissoles, etc., for greasing cake-tins, for glazing tongues, and for many other purposes.
Every kitchen should contain a good selection of basins of all sizes and kinds, including a few enamelled ones. These are more expensive to buy than china ones, but they are unbreakable.
A mincing machine is a great convenience and also a great saving, as frequently "scraps " of meat, etc., when minced, can be turned into dainty little dishes. They are also a saving of time, as chopping by hand is a tedious and long process.
A good griller is an excellent investment.
A folding griller is an excellent cooking utensil
There are various shapes, but a folding one is the most convenient.
A brawn-presser with a screw should be found in every country house. It will greatly simplify brawn making.
A mayonnaise mixer is one of the latest contrivances. It is a great saver of time and trouble, and obviates all chance of curdling mayonnaise sauce. The oil drops through mechanically, and all that the operator has to do is to turn the handle. This is a decided advance on the old method, when the oil had to be poured, literally, drop by drop from the bottle, no small matter when a large quantity of the sauce bad to be made.
A chafing dish, though it does not, strictly speaking, come under the heading of kitchen utensils, is invaluable to the cook, for those dishes, which to be good
For making brawn at home, a brawn-presser with screw should always be used
A mayonnaise mixer saves time, and greatly aids in the blending of the ingredients must be eaten very hot, may be sent to table in it.
A spice-box having each division neatly labelled is a great convenience. Spices should never be kept in paper, or they will soon deteriorate.
A steel brush for saucepans enables the cook to keep these utensils clean and bright used in France. For stewing there is no comparison between the earthenware and metal pots.
Marmites can be bought in all sizes, from the large ones which would hold a large
A wire stand on which pastries or cakes can be placed when hot prevents them from getting heavy family stew, to the tiny ones which are used for soups, etc., and are served one to each person. All ragouts, stews, salmis, and hot-pots "can be made in a marmite or casserole.
Eggs are most delicious and delicate of flavour when steamed in the fireproof ware egg-poachers, and they make a pleasing change from the more ordinary poached egg.
A casserole in fireproof ware is one of the most useful utensils the cook has at her disposal
"Au gratin" dishes of various shapes and sizes are very convenient. In them can be made all dishes "au gratin," which are, correctly speaking, those dishes which are baked in the oven and sprinkled over with browned crumbs, such, for instance, as " cauliflower au gratin," " sole au gratin," etc.
An apple baking-dish is most dainty,
Covered pipkin in fireproof ware is convenient for use in preparing many dishes
Fireproof ware stewing jar for fruit or meat stews and adds greatly to the appearance of roast apples. It is made in white china.
The green fireproof ware entree dishes are very pretty and effective, and are invaluable in houses where meals have to be kept waiting, as they will not break if put in the oven to be kept hot.
Space will not allow us to describe all the many excellent and dainty devices which are now made in fireproof ware.
Thorough washing in soap-and-water, or, when stained, soaking in soda-andwater, will suffice to keep fireproof ware in order. Rubbing with a little fine sand will remove any marks of burning from the edges.
the contents are easily poured out as required