Dariole-inoulds can be used for baking cakes and corn muffins, as well as for timbales and various other things. There are two qualities. The cheap ones cannot bear a high, dry temperature, such as one needs for bak- ing corn cakes. Moreover, they do not keep their shape ; and this would be a draw- back when making timbales. These moulds come in several sizes, the smallest costing about $1.25 per dozen. This size is quite desirable when plain "timbales are made for a company dinner or luncheon, as the contents of one mould are enough to serve to one person. Some of these shapes are imported from France. These moulds are made of the best quality of tin, and are annealed while being made. They are purchased largely by pro- prietors of first-class hotels and restaurants for baking corn cakes. They are expensive at first, but wear so well that it is real economy to buy them in preference to the poor tin that loses shape and becomes rough when exposed to heat and hard usage. This cut shows the French tin, which is 2 x 2i inches. Besides the tapering strainer already men- tioned, there should be a strainer of this shape. It should be only fine enough to keep back the seeds of small fruits, and should be quite concave. There should be a generous number of holes. Lewis & Conger, of have strainers of this pattern for sale. They cost sixty cents, and are well worth that sum. A finer strainer that can be used for liquids is necessary. These strainers Corn-cake Pan* Strainer. New York, Handled Strainers. 46 MISS PARLOA'S KITCHEN COMPANION. are made of such fine wire that they cannot be cleaned in the ordinary way, and should be rubbed with a stiff brush. A strainer for the teapot also will be required. It may be had in tin, silver- plated ware, or silver. Purees are fashionable now- a-days. Even under favorable conditions, considerable work is required to make them ; and unless there be proper uten- sils for doing the work, much time will be lost and there will be a great waste of materials. A coarse and a fine sieve are needed where the best modern cooking is to be Teapot Strainer. Coarse Puree Sieve. done. The coarse sieve is used not only for purees, but for force-meats. The frame may be made of wood or strong tin; the strainer, of strong wires woven into a coarse netting ; this netting being strengthened by two cross-pieces of coarse wire. The substance to be strained KITCHEN FURNISHING. • 47 is placed in the sieve and rubbed through with a wooden vegetable-masher. Properly used, this sieve will last a long time. Fine French sieves, for use in straining semi- liquid purees, are made of the finest woven wire. They are used only for fine cooking, and therefore should last a great many years. The shapes in which pudding jellies, creams, etc., are cooked or chilled, may make much difference in the at tractiveness of the dish. A few well-chosen forms are more to be desired than many that are neither handsome nor clearly defined. Moulds that have the designs stamped on them are comparatively cheap. American moulds of this class usually have^ the design at the top deep and clear ; but the impression in the sides is so slight that the cream or jelly, when turned out, is found to have perfectly smooth sides.

AI-modernized reading of the original text

Dariole-moulds can be used for baking cakes and corn muffins, as well as for timbales and various other things. There are two qualities. The cheap ones cannot bear a high, dry temperature, such as one needs for baking corn cakes. Moreover, they do not keep their shape ; and this would be a drawback when making timbales. These moulds come in several sizes, the smallest costing about $1.25 per dozen. This size is quite desirable when plain "timbales are made for a company dinner or luncheon, as the contents of one mould are enough to serve to one person. Some of these shapes are imported from France. These moulds are made of the best quality of tin, and are annealed while being made. They are purchased largely by proprietors of first-class hotels and restaurants for baking corn cakes. They are expensive at first, but wear so well that it is real economy to buy them in preference to the poor tin that loses shape and becomes rough when exposed to heat and hard usage. This cut shows the French tin, which is 2 x 2i inches. Besides the tapering strainer already mentioned, there should be a strainer of this shape. It should be only fine enough to keep back the seeds of small fruits, and should be quite concave. There should be a generous number of holes. Lewis & Conger, of have strainers of this pattern for sale. They cost sixty cents, and are well worth that sum. A finer strainer that can be used for liquids is necessary. These strainers Corn-cake Pan* Strainer. New York, Handled Strainers. are made of such fine wire that they cannot be cleaned in the ordinary way, and should be rubbed with a stiff brush. A strainer for the teapot also will be required. It may be had in tin, silverplated ware, or silver. Purees are fashionable nowadays. Even under favorable conditions, considerable work is required to make them ; and unless there be proper utensils for doing the work, much time will be lost and there will be a great waste of materials. A coarse and a fine sieve are needed where the best modern cooking is to be Teapot Strainer. Coarse Puree Sieve. done. The coarse sieve is used not only for purees, but for force-meats. The frame may be made of wood or strong tin; the strainer, of strong wires woven into a coarse netting ; this netting being strengthened by two cross-pieces of coarse wire. The substance to be strained is placed in the sieve and rubbed through with a wooden vegetable-masher. Properly used, this sieve will last a long time. Fine French sieves, for use in straining semiliquid purees, are made of the finest woven wire. They are used only for fine cooking, and therefore should last a great many years. The shapes in which pudding jellies, creams, etc., are cooked or chilled, may make much difference in the attractiveness of the dish. A few well-chosen forms are more to be desired than many that are neither handsome nor clearly defined. Moulds that have the designs stamped on them are comparatively cheap. American moulds of this class usually have^ the design at the top deep and clear ; but the impression in the sides is so slight that the cream or jelly, when turned out, is found to have perfectly smooth sides.

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