fingers, but they cost a great deal. The jagging iron will be found
useful for pastry and hard gingerbread.

[Illustration: Lady-Fingers Pan.]

[Illustration: Confectioner's Tube. Jagging Iron.]

The little tin, granite ware and silver-plated escaloped shells are
pretty and convenient for serving escaloped oysters, lobster, etc. The
price for the tin style is two dollars per dozen, for the granite
ware, four dollars, and for the silver-plated, from thirty to forty
dollars.

[Illustration: Escaloped Shell.]





SOUPS.

Remarks on Soup Stock.

There is a number of methods of making soup stocks, and no two will
give exactly the same results. One of the simplest and most
satisfactory is that of clear stock or bouillon. By this the best
flavor of the meat is obtained, for none passes off in steam, as when
the meat is boiled rapidly. The second mode is in boiling the stock a
great deal, to reduce it. This gives a very rich soup, with a marked
difference in the flavor from that made with clear meat kept in water