Preserving Pans.—Jams, jellies, marmalades and preserves are made in these utensils, which should be kept scrupulously clean, and well examined before being used. Copper preserving pans range in size from 11 inches to 18 inches in diameter, in capacity from 5 quarts to 21 quarts, and in price from 14s. to 29s. Preserving pans in enamelled cast iron are sold at from 3s. 6d. upwards, according to size.
Vegetable Cutters.—Vegetables are cut into fanciful shapes, by means of these little cutters. Stewed steaks and such dishes, in which vegetables form an important addition, are much improved in appearance by having these shaped. The price of a box of assorted vegetable cutters ranges from 2s. 3d. to 4s. 6d. Fancy cutters are sold at 2d. to 6d. each. These cutters can be made useful in ornamenting pastry, or cutters especially made for pastry can be had at 3d. each, or in boxes from 1s. 6d. to 2s., according to make.
Vegetable Scoop.—This implement is used for cutting vegetables into small, pea-shaped forms. It is supplied at a cost of 6d.
Cucumber Slice.—For shredding cucumbers into the thinnest possible slices, a little machine is often used. It is made of wood, with a steel knife running across the centre, and sold at 2s. After the cucumber is pared it should be held upright, and worked backwards and forwards on the knife, being borne sufficiently hard to make an impression on the cucumber.
Paste-Board and Rolling Pin.—Paste-boards of average size, made of well-seasoned deal, with clamped ends, are supplied at 2s. 6d. or 3s. 6d. When not in use they should be kept in a clean dry place, otherwise they may become mildewed, and the stains thus caused are indelible. Rolling-pins are made in two shapes, convex, that is, tapering towards each end, and perfectly straight. The shaped ones may be very dexterously employed by a skilful cook in shaping pastry and dough; but novices in this branch of the culinary art should select a straight rolling-pin. Both shapes are supplied at from 4d. to 1s., according to size, and the quality of the wood. The best qualities are made from well-seasoned Indian boxwood; a rolling pin of this description, measuring 18 inches in length, costs 2s. 3d.
Sieves.—Sieves, both hair and wire, are made in various sizes, but they are inconvenient unless large enough to fit easily over large basins, into which soup is usually sieved or strained. The hair sieves are used principally for vegetable purées and other substances of a sufficiently fine soft nature to allow them to be readily passed through. Some of the fibre of meat, after being well pounded, may be rubbed through a hair sieve, but with a considerable expenditure of time and strength, therefore a fine wire sieve is usually selected for this purpose. A fine wire sieve is also used in making breadcrumbs. Sieves of suitable size and mesh for ordinary purposes may be had for 6d. to 1s. 2d.
Paste Jaggers.—These are used for trimming and cutting pastry.
