ill 1 1 h' 1 1 I mmm ice-creams, etc., come m many dif- rf II I m^L ^^^^"^ forms. It is not best to at- -'^^^-^^-kXL^^^^m tempt too fancy a form for ice- cream, as the result is apt to be very disappointing ; none but an expe- rienced packer can use elaborate moulds to advantage. BLANC-MANGE OR JELLY MOULD. INDIVIDUAL JELLY MOULDS. We give a simple form that the least skilful need not fear to attempt. Moulds for puddings are shown in pretty designs in earthenware. The best tin moulds are quite expensive, THE KITCHEN. 43 but jelly and cream cool much more quickly in tin than in earthen ware. Individual jelly moulds are not very expensive when purchased by the dozen, and a very pretty dessert may be produced by their use. ROUND MOULD, HOLLOW CENTER. The round mould, with open i-uDDiNG MOULD. ccutcr f o r steamed p u d- dings, renders expeditious cooking a possibility, as the steam can penetrate the center as well as the sides. The round mould for pudding made of corn starch or gela- tine has a hollow center. When the pudding is turned from the mould, and the center or hollow filled with strawber- ries or whipped cream, a very attractive dish is the result. There should be a plentiful supply of kettles in every kitchen ; and one should be set apart for boiling ham, as the odor is so lasting. The farina kettle, or double- boiler, as it is sometimes called, is one of the most useful of kitchen utensils. It can be used for cook- ing many preparations, such as boiled custards, cream for filling in layer cake, blanc-mange and any dish that is made of heated milk. Water is placed in the lower kettle and the milk in the upper one ; and the latter, being heated by the steam FARINA KETTLE. 44 THE PA TTEKN COOK-BOOK. from the boiling water, cannot possibly be scorched. The price of this boiler is small, one that has a two-quart capacity for the upper kettle costing seventy-five cents. A small family will only need the quart size for the upper kettle. A kettle or saucepan in which to cook mush for breakfast, without danger of scorching, has been very recently in- vented. Oatmeal or cracked wheat is served on nearly all breakfast tables nowadays, and ^^'^"^^^- it is no easy matter to cook either of these cereals with the ordinary kettle, both requiring to be stirred almost constantly to prevent their sticking to the bottom of the vessel. This kettle, there- fore, is gladly welcomed. The part A is made of good tinware, while B is of copper ; and the space B is solidly filled with asbestos, the inside bottom of the kettle being where A and B meet. In this way the food is held at least an inch from the top of the stove or fire. Such a ketde of two-quart size costs seventy cents. The dust-pan here shown is an improvement on the old THE KITCHEN, 45 Style. The foot is placed on the section marked A and the dust is taken up without stooping on the part of the sweeper. This dust-pan costs thirty cents. A wire soap-bracket should hang over the kitchen sink in a convenient position; and a soap shaker will use up all the small bits of soap. The latter costs fifteen cents.

AI-modernized reading of the original text

Ice-creams, etc., come in many different II I m^L ^^^^"^ forms. It is not best to at- -'^^^-^^-kXL^^^^m tempt too fancy a form for icecream, as the result is apt to be very disappointing ; none but an experienced packer can use elaborate moulds to advantage. BLANC-MANGE OR JELLY MOULD. INDIVIDUAL JELLY MOULDS. We give a simple form that the least skilful need not fear to attempt. Moulds for puddings are shown in pretty designs in earthenware. The best tin moulds are quite expensive, but jelly and cream cool much more quickly in tin than in earthen ware. Individual jelly moulds are not very expensive when purchased by the dozen, and a very pretty dessert may be produced by their use. RROUND MOULD, HOLLOW CENTER. The round mould, with open center for steamed puddings, renders expeditious cooking a possibility, as the steam can penetrate the center as well as the sides. The round mould for pudding made of corn starch or gelatine has a hollow center. When the pudding is turned from the mould, and the center or hollow filled with strawberries or whipped cream, a very attractive dish is the result. There should be a plentiful supply of kettles in every kitchen ; and one should be set apart for boiling ham, as the odor is so lasting. The farina kettle, or doubleboiler, as it is sometimes called, is one of the most useful of kitchen utensils. It can be used for cooking many preparations, such as boiled custards, cream for filling in layer cake, blanc-mange and any dish that is made of heated milk. Water is placed in the lower kettle and the milk in the upper one ; and the latter, being heated by the steam FARINA KETTLE. from the boiling water, cannot possibly be scorched. The price of this boiler is small, one that has a two-quart capacity for the upper kettle costing seventy-five cents. A small family will only need the quart size for the upper kettle. A kettle or saucepan in which to cook mush for breakfast, without danger of scorching, has been very recently invented. Oatmeal or cracked wheat is served on nearly all breakfast tables nowadays, and it is no easy matter to cook either of these cereals with the ordinary kettle, both requiring to be stirred almost constantly to prevent their sticking to the bottom of the vessel. This kettle, therefore, is gladly welcomed. The part A is made of good tinware, while B is of copper ; and the space B is solidly filled with asbestos, the inside bottom of the kettle being where A and B meet. In this way the food is held at least an inch from the top of the stove or fire. Such a ketde of two-quart size costs seventy cents. The dust-pan here shown is an improvement on the old Style. The foot is placed on the section marked A and the dust is taken up without stooping on the part of the sweeper. This dust-pan costs thirty cents. A wire soap-bracket should hang over the kitchen sink in a convenient position; and a soap shaker will use up all the small bits of soap. The latter costs fifteen cents.

The Pattern cook-book