There are so many beautiful moulds for fancy dishes that there is no
longer any excuse for turning out jellies, blanc-mange, etc., in the
form of animals. There are two modes of making moulds. By one the tin
is pressed or stamped into shape, and by the other it is cut in pieces
and soldered together. Moulds made by the first method are quite
cheap, but not particularly handsome. Those made in the second way
come in a great variety of pretty forms, but as all are imported, they
are expensive.


[Illustration: Crown Moulds.]

The crown moulds are especially good for Bavarian creams, with which
is served whipped cream, heaped in the centre.


[Illustration: French Pie Mould.]

The French pie mould comes in a number of sizes, and can be opened to
remove the pie. Deep tin squash-pie plates, answer for custard, cream,
Washington and squash pies, and for corn cake.


[Illustration: Vegetable Cutter.]

Tin vegetable cutters, for cutting raw vegetables for soups, and the
cooked ones for garnishing, are nice to have, as is also a
confectioner's ornamenting tube for decorating cake, etc. Larger tubes
come for lady fingers and eclairs. Little pans also come for lady-