_French Vegetable-cutters._--The little cups of figures _A_ and _B_ are pressed into potatoes, or any bulbous vegetable, then turned around. The cutter _A_ will make little potato-balls, say an inch in diameter, which are fried, and called “potatoes _à la Parisienne_.” The figure _B_ will cut oblong forms. Smaller-sized cutters are preferable for cutting potatoes, carrots, turnips, etc., for garnishing _à la jardinière_.
_Tin Cutters, for cutting Slices of Bread to fry for decorating Dishes (croûtons), or to serve in Soups._--They may also be used for cutting slices of vegetables for decorations or for soups.
_Potato, Carrot, or Turnip Cutter._--This simple little instrument cuts the vegetables mentioned into curls. When the curl is cut, the vegetable is afterward cut from the outside to meet it, when it easily slips out. The handle is separate from the iron wire, and has to be taken off in order to remove the curl. The curls can be boiled in salted water, if of carrots; if of turnips, they are better cooked after the French receipt given; if of potatoes, they are generally fried in boiling lard, and sprinkled with a little salt as soon as done. They make a pretty garnish, or may be served alone.
_Fluted Knife, for cutting Vegetables into various fancy Forms for Decorations, or for Salads._--Some cut mushrooms with this knife, to give them a scolloped surface.
_French Cook’s Knife._--Made of best steel. It can easily be kept very sharp, and made of almost constant use in preparing dishes. It is especially useful for boning. It costs seventy-five cents, yet, with proper care, should last a life-time. These knives are so light, sharp, and easily handled, that, when once used, a person would consider it very awkward to cook without one.
_A Knife for Peeling._--The wire prevents the cutting of more than the skins of fruits or vegetables. The wire may be attached or detached at will, for cleaning it.
_Wire Skewers_ (Fig. A).--They are about three inches long, and may be of silver or plain wire. Fig. B is a skewer run through three smelts, with thin slices of bacon between. They are fried in boiling lard, and one skewerful is served to each person at table. The fish dish is garnished with lemon slices, one of which is placed on the top of each skewerful of fish when on the plate (see page 112). Fig. C, a skewer of alternate slices of egged and bread-crumbed sweet-breads and bacon, managed in the same manner as the smelts (see page 155).