The English makers stamp the sides deep, and the
mould of jelly presents a beautiful appearance when on
a dish. The cost of the English goods is from one-third
to one-half more than those of American make. All
the handsome forms are imported. They are made of
many pieces soldered together, and consequently are
very expensive, costing five and six times as much as
Jelly-moulds.
a mould of the same size on which the design is
stamped. But these expensive forms are made of the
best tin, and will last a great many years. Some of
the finest shapes come in copper ; but this is a metal
in which a combination of milk and eggs, or an acid,
48
MISS PAKLOA'S KITCHEN COMPANION.
cannot be kept with safety for many hours. The safest
and sweetest ware is earthen or china, but the finest
shapes do not corne in these materials. Besides, it takes
much longer to cool a jelly or cream in such moulds than
in tin.
The two moulds on page 47 are very desirable, as they
can be used for rice, vegetables, creams, or jellies. The
fluted mould is quite cheap. The cross-fluted is made
of more pieces and is more expensive. It is, however,
one of the prettiest moulds made.
Here are simple and hand-
some moulds for jelly, Bavarian
cream, or. any kind of dessert
that is served with whipped
cream. It is particularly nice
Jelly-mould, for imperial pudding. There Jelly-mould.
are several sizes. A two-quart
mould costs $1.75.
This mould is made of so many
pieces as to be costly. Beautiful
effects can be produced with it ;
for example, a jelly, cream, or
blanc-mange of three colors could
be arranged in it.
Below and on page 49 are some
handsome shapes in individual
moulds. They are simple and
cheap; good to have in a small
family, or to use when sending delicacies to the sick.
Jelly-mould.
Individual Jelly-moulds.
KITCHEN FURNISHING.
49
Individual Jelly-moulds.
Ice-cream moulds come in many pretty shapes. Do
not choose elaborate styles for this purpose. Only pro-
fessionals can pack such
moulds properly.
Charlotte-russe P,u;.
Pudding-mould.
Charlotte-russe moulds are needed in the modern
kitchen. They come in all sizes from half a pint up-
ward. Those of oblong shape, with slanting sides, are
Vegetable-cutters.
the best. One rarely wants a mould of a greater size than
two quarts. The quart mould, or even a smaller size, is
the most useful.
50
MISS PABLO A'S KITCHEN COMPANION.
A fluted pudding-mould costs but little more than a
plain one, yet the appearance of the pudding cooked in
the former is twice as attractive.
A set of vegetable-cutters will add much to the beauty
of many a dish. It should be
made of the best tin. Boxes of
graded cutters may be had. They
are very useful in stamping out
vegetables, force-meat, and jellies
for decorative purposes, and also
are valuable for coring apples and
other fruit, stoning olives, etc.
Fluted cutters for patties can
be bought in sets of two or in
nests. Oblong fluted cutters for
large vol-au-vents can be found at
the best kitchen-furnishing stores.
Besides these fancy cutters there should be a plain,
round biscuit-cutter, two and one-half inches in diameter,
Box of Cutters or Carers.
Cutters.
Biscuit-cutter. Doughnut-cutter.
These answer for
and another, four inches in diameter,
biscuit, patties, and ginger-snaps.
Page 19
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The English makers stamp the sides deep, and the mould of jelly presents a beautiful appearance when on a dish. The cost of the English goods is from one-third to one-half more than those of American make. All the handsome forms are imported. They are made of many pieces soldered together, and consequently are very expensive, costing five and six times as much as
Jelly-moulds.
a mould of the same size on which the design is stamped. But these expensive forms are made of the best tin, and will last a great many years. Some of the finest shapes come in copper ; but this is a metal in which a combination of milk and eggs, or an acid,
cannot be kept with safety for many hours. The safest and sweetest ware is earthen or china, but the finest shapes do not corne in these materials. Besides, it takes much longer to cool a jelly or cream in such moulds than in tin.
The two moulds on page 47 are very desirable, as they can be used for rice, vegetables, creams, or jellies. The fluted mould is quite cheap. The cross-fluted is made of more pieces and is more expensive. It is, however, one of the prettiest moulds made.
Here are simple and handsome moulds for jelly, Bavarian cream, or. any kind of dessert that is served with whipped cream. It is particularly nice Jelly-mould, for imperial pudding. There Jelly-mould.
are several sizes. A two-quart mould costs $1.75.
This mould is made of so many pieces as to be costly. Beautiful effects can be produced with it ; for example, a jelly, cream, or blanc-mange of three colors could be arranged in it.
Below and on page 49 are some handsome shapes in individual moulds. They are simple and cheap; good to have in a small family, or to use when sending delicacies to the sick.
Jelly-mould.
Individual Jelly-moulds.
Individual Jelly-moulds.
Ice-cream moulds come in many pretty shapes. Do not choose elaborate styles for this purpose. Only professionals can pack such moulds properly.
Charlotte-russe Pan.
Pudding-mould.
Charlotte-russe moulds are needed in the modern kitchen. They come in all sizes from half a pint upward. Those of oblong shape, with slanting sides, are
Vegetable-cutters.
the best. One rarely wants a mould of a greater size than two quarts. The quart mould, or even a smaller size, is the most useful.
A fluted pudding-mould costs but little more than a plain one, yet the appearance of the pudding cooked in the former is twice as attractive. A set of vegetable-cutters will add much to the beauty of many a dish. It should be made of the best tin. Boxes of graded cutters may be had. They are very useful in stamping out vegetables, force-meat, and jellies for decorative purposes, and also are valuable for coring apples and other fruit, stoning olives, etc.
Fluted cutters for patties can be bought in sets of two or in nests. Oblong fluted cutters for large vol-au-vents can be found at the best kitchen-furnishing stores. Besides these fancy cutters there should be a plain, round biscuit-cutter, two and one-half inches in diameter,
Box of Cutters or Carers.
Cutters.
Biscuit-cutter. Doughnut-cutter.
These answer for
and another, four inches in diameter, biscuit, patties, and ginger-snaps.