Among the various knives needed in the kitchen, the French fluted knife will be found a great convenience. It cuts solid vegetables in a round, fluted shape.

French Fluted Knife.

The French cook's knife is made of the best steel and is easily kept sharp. It is very useful for boning. It costs about eighty cents, but will, if properly used, last for years in constant service.

French Cook's Knife.

This coffee-mill is one of the newest, and is easily regulated to grind coarse or fine, by means of a thumb-screw on the side. It is a little more expensive than the common mill, costing $1.75; but it is manipulated more easily. It can be held on the table while in use.

The "bain-marie" pan is an open vessel to be filled with hot water and placed on the back of the range; several sauce-pans or cups with handles are fitted in, and are intended to hold sauces, entrees and other dishes that must be served hot. The flavoring is not diminished when articles are kept hot in this way.

Coffee Mill.

Muffin-Pan.

The "Bain-Marie" Pan.

A muffin-pan, for cooking muffins or corn cakes, should be made of iron, and should be thoroughly heated before each using. There are different depths for these pans, and a shallow one is not advisable.

A measuring cup is a most necessary article in the culinary department. Cups of this kind are graded in two ways - at the quarter cupfuls and at the eighths.

Oysters cannot be properly broiled without a separate utensil for the purpose. In the broiler here shown the wires are so close together that the oysters cannot slip into the fire.

Measuring Cup.

Oyster-Broiler.

The Dover egg-beater, than which no better is made, may seem a luxury to many who do not possess one, but as they cost but twenty-five cents, they are within the means of the most economical. The egg-whip here pictured is used simply to whisk the eggs to thin them, without beating them light.

Dover Egg-Beater.

Egg-Whip.

This kettle is used for boiling fish. It is half filled with water, and the fish is laid on the rack and submerged. The rack can be removed when the fish is done, all danger of breaking the latter being thus avoided. The fish should be drained a moment over a pan or kettle before being removed from the rack.

The waffle-iron finds a place in nearly every kitchen. It should not be on a frame that lifts it too high from the fire, and it should fit the stove, if possible, otherwise it will be a source of great annoyance.