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Extension Strainer
This very convenient strainer has an extension wire frame which is made to rest on the top of a pan, jar or pail.
They are made of several degrees of fineness for various purposes.
In using the coarser kinds a cloth may be laid inside to strain very fine. { CANDY TONGS. -These very cheap and very neat tongs are an excellent substitute for silver, where the latter can not be afforded, for use in serving candies provided for dessert. The makers of white wire goods deserve thanks for the many neat and useful articles they have placed within the reach of people of small means.
PIC TRIMMER AND MARKER. - This simple little instrument trims off the surplus pie-crust that projects over the plate, and at the same time neatly ornaments the border. It is one of the indispensable conveniences of the kitchen after it has once been used. Pies can be made without it, but if ornamentation does not add to the nutriment, it pleases the eye and aids digestion, and pies are not famous for being the most digestible articles in the world, no matter how carefully made.
MEAT CHOPPER. - This little machine is indispensable in every family where sausage and mince pies are favorite dishes. It does its work perfectly and with great rapidity. Men who buy mowing machines and hay forks can not afford to let their wives work away in the kitchen with old-fashioned implements when better ones are to be had at a small outlay of money. If any husband refuses to buy it, let the wife cut off his supply of hash and sausages on trial, and then take severer means afterward if necessary. THE DOVER BROILER. -A good deal of ingenuity has been exhausted in various inventions for broiling meat easily and quickly, and leaving housewives no excuse for using the dyspepsia-producing, old-fashioned frying pan, and there are several good ones in the market. The latest candidate for favor hails from Boston, and is well represented in the engraving. The meat is placed between the bars of the bars of a reversible wire broiler, and set upright inside the tin or Russia iron case, the cover to which slides over the handles and keeps in all the head. The case has no bottom, but is made in several sizes to fit the holes of the various sizes of stoves. The meat is thus suba jected to great heat without danger of burning. A spout is arranged to catch all the juices as they flow, and carries them to a little pan provided for the purpose. Great care must be taken not to remove a cover or open the stove door while the broiling is going on, or the smoke will rush up into the broiler. With care to avoid this, not a particle of smoke reaches the meat.