No. 64. Salamander

The round plate or blade of this instrument is made hot in the fire and held over pastry, etc, to brown it.

No. 65. Cook Hold

Cook Hold, a two-pronged weapon for fixing meat securely on the spit.

No. 66. Balance Skewer

Balance Skewer, for adjusting the equipoise of joints which cannot be centrically spitted.

No. 67. Vegetable Strainer

Vegetable Strainer, a wire frame made to fit inside a stewpan for removing parsley or other vegetables when fried in lard or oil.

No. 68. Egg Whisk

Egg Whisk, for beating up eggs, syllabubs, etc.

No. 69. Daried Mould

Daried Mould, a small shape for jellies or puddings.

No. 70. Gum Paste-Board

Gum Paste-board, a flat board engraved with various devices or patterns, used for stamping or embossing gum-paste ornaments for raised pies, etc.

No. 71. Paste Cutter

Paste Cutter, made in great variety of pattern, for shaping tartlets, patties, etc.

No. 72. Jelly Mould

Jelly Mould, for shaping jellies, blanc mange, etc.

No. 73. Baba Mould

Baba Mould, for baking baba and other cakes.

Scales

As one of the great elements' of success in cooking is preciseness in the proportions of ingredients, the cook should never be without a good pair of scales, and she should keep them in thorough order. In delicate dishes an unequal proportion of an article, inserted only to impart a certain flavour, will ruin the dish. The necessity as well as use of scales is therefore obvious.

Puree Presser For Pulping Fish