No. 1, Dover beater; Nos. 2 and 3, Wire Whips; No. 4, Daisy beater.
1. Dover Beater.
2. Wire Spoon.
3. Wire Whip.
4. Daisy Beater.
No. 1, Two Charlotte Russe molds to use for double molding; No. 2, cylindrical mold for Charlottes, Bavarians, cornstarch, etc.; Nos. 3 and 4, ring molds.
1. Two Charlotte Molds for double molding.
2. Cylindrical Mold. 3, 4. King Molds.
1. Mold packed in ice for fancy molding.
2. Smaller Mold of same shape to fit into No. 1 for double molding. (See page 325).
No. 1, jelly mold packed in ice ready to be filled; No. 2, smaller mold to fit inside for double molding.
Pastry bag and tubes.
No. 4. PASTRY BAG AND TUBES.
Paper for filtering fruit juices.
NO. 5. PAPER FOR FILTERING FRUIT JUICES.
No. 1, lace papers to use under cake, puddings, jellies, individual creams, bonbons, etc.; also for timbales; No. 2, paper boxes and china cups to use for individual souffles, biscuits, glace oranges and grapes, creamed strawberries, and cherries; also for creamed chicken, and fish, salpicon, etc.
The china cups are useful for the latter purposes.
The rectangular paper boxes are easily made. For boxes 3¼xl¾ inches, cut heavy unruled writing paper into pieces 5¾x7¼ inches; fold down an edge two inches wide all around; fold it back again on itself, giving a border one inch broad. Cut the corners at the black line, as shown in diagram, and fold the box together. The ends will fit under the folds, and hold the box in shape. A little more stability may be given the box by taking a stitch at each corner, and letting the thread run around the top of the box under the flap.
NO. 6. LACE PAPERS, PAPER BOXES, AND CHINA BOX.
4 gills = 1 pint. 2 pints = 1 quart. 4 quarts = 1 gallon. 16 ounces = 1 pound.
1 kitchen cupful = 1 gill.
1 kitchen cupful = ½ pint or 2 gills.
4 kitchen cupfuls = 1 quart.
2 cupfuls of granulated sugar 2½ cupfuls of powdered sugar = 1 pound.
1 heaping tablespoonful of sugar = 1 ounce.
1 heaping tablespoonful of butter Butter size of an egg = 2 oz. or ¼ cupful.
1 cupful of butter = ½ pound.
4 cupfuls of flour 1 heaping quart == 1 pound.
8 round tablespoonfuls of dry material = 1 cupful. 16 tablespoonfuls of liquid = 1 cupful.
5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
1 saltspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to one quart of milk for custards.
2 ounces of gelatine to 1¾ quarts of liquid.
4 heaping tablespoonfuls of cornstarch to 1 quart of milk.
3 heaping teaspoonfuls of baking-powder to 1 quart of flour.
1 even teaspoonful of baking-powder to 1 cupful of flour. 1 teaspoonful of soda to 1 pint of sour milk. 1 teaspoonful of soda to ½ pint of molasses.