Miss Parloa's new cook book and marketing guide

The Japanned ware is best for canisters for tea and coffee and for spice and cake boxes. Cake boxes are made Cake Box. square and round. The square boxes have shelves. The most convenient form is the upright. It is higher-priced than the other makes. The spice box is a large box filled with smaller ones for each kind of ground spice. It is very convenient, and, besides, preserves the strength of the contents. Tea Caddy. Spice Box. There are so many beautiful moulds for fancy dishes that there is no longer any excuse for turning out jellies, blancmange, etc., in the form of animals. There are two modes of making moulds. By one the tin is pressed or stamped Oblong Jelly Mould. Pointed Jelly Mould. into shape, and by thby which it is cut in pieces and soldered together. Moulds made by the second method are quite cheap, but not particularly handsome. Those made in the second way come in a great variety of pretty forms, but as all are imported, they are expensive. Rice Mould. The crown moulds are especially good for Bavarian creams, on which is served whipped cream, heaped in the centre. 4^g|^ Crown Moulds. The French pie mould comes in a number of sizes, and can be opened to remove the pie. Deep tin squash-pie French Pie Mould. plates, answer for custard, cream, Washington and squash pies, and for corn cake. Tin vegetable cutters, for cutting raw vegetables for soups, Vegetable Cutter. and the cooked ones for garnishing, are nice to have, as is also a confectioner's ornamenting tube for decorating cake, etc. Larger tubes come for lady fingers and eclairs. Lady- Fingers Pan. Little pans also come for lady- fingers, but they cost a Confectioner's Tube. Jagging Iron. great deal. The jagging iron will be found useful for pastry and hard gingerbread. The little tin, granite ware and silver-plated escaloped shells are pretty and convenient for serving escaloped oysters, lobster, etc. The price for the tin style is two dollars Escaloped Shell. per dozen; for the granite ware, four dollars; and for the silver-plated, from thirty to forty dollars. Remarks on Soup Stock. There is a number of methods of making soup stocks, and no two will give exactly the same results. One of the simplest and most satisfactory is that of clear stock or bouillon. By this the best flavor of the meat is obtained, for none passes off in steam, as when the meat is boiled rapidly. The second mode is in boiling the stock a great deal, to reduce it. This gives a very rich soup, with a marked difference in the flavor from that made with clear meat kept in water at the boiling point. The third way leaves a mixed stock, which will not be clear unless whites of eggs are used. In following the first methods we buy clear beef specially for the stock, and know from the beginning just how much stock there will be when the work is completed. By the second method we are not sure, because more or less than we estimate may boil away. The third stock, being made from bones and pieces of meat left from roasts, and from the trimmings of raw meats, will always be changeable in color, quantity and quality.