The larger tube is for coring apples; the smaller one for coring Siberian crab-apples, for preserving.


This is simply and cheaply made. Rings can be fastened to the ends of the cords, and slipped over the four top rounds, to hold the jelly-bag on the stand; or it may be tied. The jelly-bag should be made of flannel, or of Canton flannel. This arrangement is not only convenient for jellies, but for clear soups as well.

Jelly Stand 40Jelly Stand 41


Meat-Pie Mold

Fig. A represents the mold closed, the wires at each end fastening the two sides together. It is here ready to be buttered, the crust to be laid in, and pressed into the decorations at the sides, filled, the top crust to be fitted over, and baked. Fig. B, the wire is drawn out one side, the mold opened, and removed from the pie. Fig. C, the pie ready to be served at table.


Meat Pie Mold 42


Meat Pie Mold 43


Meat Pie Mold 44


Fig. A represents a paste-jagger, for cutting and ornamenting the edges of piecrust. Fig. B is a plain circle of pie-crust cut with the jagger, to fit the pie-dish. Fig. C is part of a strip of pie-paste, which is cut with the jagger to lay around the edge of the pie. Fig. D, the strip laid around the edge. Fig. E, the pie placed upon a plate, ready to serve at table.


Paste Jagger 45Paste Jagger 46Paste Jagger 47Paste Jagger 48


Paste Jagger 49

Glass Or Tin Mower Forms

These are flat forms for decorating the table with flowers. They are filled with water or wet sand. The flowers are placed in, and may, or may not, conceal the tin form.

Glass Or Tin Mower Forms 50Glass Or Tin Mower Forms 51Glass Or Tin Mower Forms 52

Silver-Plated Scallop Shell, For Any Thing Served En Coquille

Articles served en coquille make a pretty course for lunch or dinner. The shells in plated silver are quite expensive, costing sixty dollars a dozen at Tiffany's. I imagine they could be made as well of block-tin, with a single coating of silver, and with the little feet rivet-ed, so as to stand the beat of the oven.

An Egg-Whisk

Decidedly the best form for an egg-whisk is the one given in the cut. It is equally useful for making roux and sauces. By holding the whisk perpendicularly, and vigorously passing it in the bottom of a saucepan, a small quantity of butter and flour or sauce can be thoroughly mixed.

An Egg Whisk 75