No. 1, lace papers to use under cake, puddings, jellies, individual creams, bonbons, etc.; also for timbales.
No. 2, paper boxes and china cups to use for individual souffles, biscuits, glace oranges and grapes, creamed strawberries, and cherries; also for creamed chicken, and fish, salpicon, etc.
The china cups are useful for the latter purposes.
The rectangular paper boxes are easily made. For boxes 3-1/4 x 1-3/4 inches, cut heavy unruled writing paper into pieces 5-3/4 x 7-1/4 inches; fold down an edge two inches wide all around; fold it back again on itself, giving a border one inch broad. Cut the corners at the black line, as shown in diagram, and fold the box together. The ends will fit under the folds, and hold the box in shape. A little more stability may be given the box by taking a stitch at each corner, and letting the thread run around the top of the box under the flap.