The modern potato-masher is a great improvement on the old wooden pounder. The potatoes should be seasoned after being put through the masher the first time ; they should then be re-heated and pressed through into the serving-dish. They should not be smoothed nor patted down before being sent to table, as that would greatly diminish their lightness. The masher or strainer here illustrated is quite inexpensive, costing only twenty-five cents ; and it can be used in many ways - for crushing berries, in powdering the yolks of eggs, etc., etc., the method of doing which is described further on.

Dish-Drainer.

There are many different kinds of vegetable cutters. They are made of tin, and a set of graded sizes and shapes can be purchased. They are. very useful. The cups or ends of figures A and B are pressed into the vegetables, and then given a turn around. The cutter A will make little potato balls one inch in diameter, which are called potatoes "a la Parisienne" when fried. The cutter shown at figure B will cut oblong forms. The cutters C, D, E and F may be used for cutting vegetables that have been previously sliced for the purpose and are intended for decorations or for soup. These cutters can also be used- for cutting slices of bread to fry, the shapes resulting being very attractive when served. There should also be biscuit cutters, one large and one small ; these will answer for ginger-snaps as well. Then a round and a fluted cooky-cutter will be needed ; and if doughnuts are to be made, a double cutter will be found of great assistance.

Sink-Rack.

Potato-Masher.

Vegetable Cutters.

Cooky.

Cutters.

Biscuit.

Doughnut