Miss Parloa's kitchen companion

Where doughnuts are made, a double cutter will be found very convenient. Where one is fond of cone-shaped croquettes, such a mould as this will be needed. There should be a cutlet-mould in every kitchen. The cost is only twenty-five cents. Swedish timbale-irons are made plain and fluted. The plain kind is the better ; the other holds too much fat. Croquette-mould. Cutlet-mould. Timbale-mould. A salamander is a round, flat piece of iron attached to a long iron handle. When one desires to brown Salamander. without putting it made red-hot and into the oven, held over the an article quickly the salamander is dish. Genuine gratin dishes are rather deep platters, made of copper, with the inside silver-plated. They come in many sizes, and are used for cooking all kinds of fish, meat, and vegetables that are browned in the oven and served in the dish in which they were cooked. They are imported by Lewis & Conger, New York. Silver baking-dishes are Silver Baking-dish. used when the article to be cooked should be cooked in a deep dish. These baking-dishes are, however, more appropriate for hot puddings and souffles. The baking is done in a porcelain-lined dish that fits into a silver frame. Beautiful fluted pudding-dishes, with a bakingdish inside, come in English china. They are, however, suitable only for puddings and souffles, whereas the silver dish may be used for escaloped fish, meats, or vegetables, as well as for desserts. Silver Baking-dish. A palette-knife, which costs fifty or sixty cents, should be included in the kitchen supplies. It is used to scrape mixing-bowls free of dough or batter of any kind. Palette-knife. Two useful articles in a kitchen are a meat saw and cleaver. Cleaver. Braising-pan. A deep, round granite- ware dish, similar to that in the cut, when covered closely with a tin cover free of solder, answers all purposes for braising. The Dean lemon-squeezer works easily, is strong and very clean. It is a wise plan to buy one or two extra tumblers. Whisk. Lemon-squeezer. Spoons made of hard maple are light and quite strong. They come in all sizes. Some have slits cut in them, which make the spoon particularly useful for beating cake and frosting. A wire whisk is necessary for beating whites of eggs and jellies, and making snow-pudding, etc. The American whisk is light, and has a wooden handle. It is not durable. The French whisk is heavy, the handle being made of wire, and wears well. Graded measuring-cups are of great value. They are made of tin. One cup is divided into four parts, so that fourths, halves, and three-quarters can be measured accurately. The other cup is divided into thirds. There are several patterns of these cups. Get those which are gauged by the old-fashioned beer-measure. A pair of creased wooden hands, for making butter balls, should be included in the outfit of the kitchen. With a little practice, butter may be shaped in many pretty forms, so that the dish will look very nice on the table. Be particular to select hands with fine grooves, as they give 0 J * much better results than those with coarse grooves. [illustration: Creased Hands for Shaping Butter] •*