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THE KITCHEN GEM

A kettle-shaped vessel made of tinned wire, to be filled with articles to be boiled, and lowered into another kettle which contains the water. It is provided with a bail by which to lift it out, and with projecting flanges which rest on the top of the outer kettle, touching neither the bottom or sides, so as to keep it suspended either in or over the water; when done, the cooked articles are lifted out in it. It is admirable for vegetables, for making soups (especially when the meat is to be served on the table), and for boiling eggs, as well as for steaming dumplings, puddings, etc. CAKE-PAN. The bottom and sides are not permanently attached, but when fastened together, are in the shape of an ordinary cake-pan. When the cake is done, by unfastening the hooks that join the two ends of the strips of tin that forms the sides of the pan, it opens and leaves the cake standing on the bottom of the pan, from which it is slipped on a plate without inverting, as is necessary with the old-style pan. The bottom is also provided with a movable stem, which may be taken off when using the dish for puddings, bread, etc.