Cassell's dictionary of cookery

To use the Alexandra Mould. — Put the mould in ice. Fill the first cross with white jelly, and when this is stiff fill the second cross with pink jelly, and let this also stiffen. Put the lining in the mould, and fill the space outside it as far as the plain band of the mould with pink jelly. When this is stiff, pour a little warm water into the lining to loosen it. Withdraw it instantly, and fill the cavity with white jelly or blancmange. When this is set, fill the plain band of the mould with bright yellow jelly. When this jelly is turned out it will represent the Danish cross upon a golden ground. To use the Star Mould. — Put the mould in ice, then fill the circle at the top with bright red jelly. When this is set, fill the smaller star with silver jelly. Let this set, and fill the large star with red again. Put the lining into the mould, and fill the space outside it, as far as the plain band of the mould, with clear jelly. Withdraw the lining, and fill the empty space with blancmange. When this is perfectly stiff pour as much red jelly into the band part of the mould as will fill it. When this is quite stiff the jelly is ready to be turned out. To turn jelly out of the mould dip the mould quickly in and out of boiling water. Shake it gently, place a glass dish upon it, and turn it carefully upside down. If necessary give it a sharp tap with a knife or spoon. Moulds for Raised Pies. — Moulds for raised pies are made to open, which renders it a comparatively easy task both to form the pie and to turn it out when baked. The cost is about 6s. 6d. Nutmeg Grater. — A nutmeg grater is made of tin, perforated with holes, and presenting a rough surface upon which nutmegs or whole ginger can be rubbed to powder. It generally constitutes a portion of the spice-box. When bought separately it can be procured for Id. or 2d. Paste Board and Rolling Pin. — Pastry-boards are plain smooth boards, upon which pastry can be rolled. They are generally made of common wood, but the best kinds are made of box- wood. Even these, however, are not to be compared with marble slabs. Pastry-boards should be kept scrupulously clean, should be scrubbed well every time they are used, and should be hung in a dry situation where they will be in no danger of mildewing. Probable cost of pastry-board and roller, from 2s. 6d. Paste Jagging Wheel and Corner Cutter. — These utensils are used for trimming and cutting pastry. The wheel which is placed at the end of the pastry jagger is used to mark pastry which is to be divided after it is baked. Probable cost, Is. Patty Pans. — These little pans which are used for baking tarts, cheesecakes, &c., are made of tin. They may be procured of all shapes and sizes. Probable cost, Is. or Is. 6d. per dozen. Pepper Mill. — A pepper mill can be so regulated that the pepper shall be either fine or coarse. Probable cost, 4s. 3d. ; if made of steel, £1 2s. 6d. Pestles and Mortars. — These utensils are used to pound various ingredients, and are exceedingly useful in cookery. They are sold made of both brass and iron, but these are neither so sweet, nor are they so easily kept clean, as when made either of marble or wedgewood-ware. They should be washed and dried perfectly each time they are used. Probable cost, 14s. 6d.