Utensils

Illustration No. 1, Egg-Beaters

No. 1, Dover beater; Nos. 2 and 3, Wire Whips; No. 4, Daisy beater.

Egg Whips.

EGG WHIPS.

1. Dover Beater.

2. Wire Spoon.

3. Wire Whip.

4. Daisy Beater.

Illustration No. 2, Jelly Molds

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.

Jelly Molds.

JELLY MOLDS.

1. Two Charlotte Molds for double molding.

2. Cylindrical Mold. 3, 4. King Molds.

Jelly Molds.

JELLY 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).

Illustration No. 3

No. 1, jelly mold packed in ice ready to be filled; No. 2, smaller mold to fit inside for double molding.

Illustration No 3 105

Illustration No. 4

Pastry bag and tubes.

Pastry Bag And Tubes.

No. 4. PASTRY BAG AND TUBES.

Illustration No. 5

Paper for filtering fruit juices.

Paper For Filtering Fruit Juices.

NO. 5. PAPER FOR FILTERING FRUIT JUICES.

Illustration No. 6

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 3xl inches, cut heavy unruled writing paper into pieces 5x7 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.

Lace Papers, Paper Boxes, And China Box.

NO. 6. LACE PAPERS, PAPER BOXES, AND CHINA BOX.

Weights And Measures

4 gills = 1 pint. 2 pints = 1 quart. 4 quarts = 1 gallon. 16 ounces = 1 pound.

1 kitchen cupful = 1 gill.

1 kitchen cupful = pint or 2 gills.

4 kitchen cupfuls = 1 quart.

2 cupfuls of granulated sugar 2 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 cupful.

1 cupful of butter = pound.

4 cupfuls of flour 1 heaping quart == 1 pound.

8 round tablespoonfuls of dry material = 1 cupful. 16 tablespoonfuls of liquid = 1 cupful.

Proportions

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 1 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 pint of molasses.