_The Saratoga Potato-cutter._--The screws at the sides adjust a sharp knife, so that, by rubbing the potato over the plane, it may be cut as fine or as coarse as may be desired. The plane is also used for cutting cabbage, or for onions to serve with cucumbers. Cabbage, however, should not be cut too thin, as it is thereby less crisp. Cost, 50 cents.
_The Can-opener._--This is the best and cheapest pattern. The handle, knife, and square piece are all made together of pressed iron. Cost, 25 cents.
_The Cream-whipper._--The handle _A_ is placed inside the tube _B_. The tube is dipped into a bowl of sweetened and flavored cream. By churning and pressing it through the perforated holes, the cream becomes a light froth, which is skimmed off the top, and put on a sieve, as soon as a few table-spoonfuls of it are formed. Cost, 25 cents.
_The Wire-basket, for Frying._--Articles to be fried are placed in the basket, which is immersed in boiling fat. It facilitates frying, as the articles are all cooked, lifted out, and well drained at the same time. It is especially nice for frying smelts or for boiling eggs.
_The Egg-poacher._--The eggs are carefully broken into the little cups, and placed in the stand. The stand is then dipped into well-salted water, which is merely simmering. When done, each cup (formed like a shell) is taken out from the stand, and carefully tipped over a piece of buttered toast, leaving the egg with the pretty form of the cup on top.
_The Fish-stand._--Fried smelts are hung by catching them to the sharp points of the stand. The intervening places are filled with parsley or leaves, and the whole served in form of a pyramid.
_The Butter-roller._--The wooden squares are dipped into cold water. A small piece of butter (enough for one person at table) is placed on one square, then rolled around with the other one held in the other hand. A little ball is formed with a net-work surface. A number of balls are thus formed of the same size, and piled on the butter-dish, as in cut.
_Butter or Mashed-potato Syringe._--The butter is placed in the tube, and pressed through the round holes in the end on to the butter-dishes. It forms a pretty effect of fillets of butter, resembling vermicelli. Potatoes boiled, seasoned, and mashed may also be pressed through the tube around beef, venison, or almost any meat or fish dish, making a pretty decoration.