Historical information

(1) Used in baking and pastry-making, particularly for cutting dough into consistent shapes.
Often found in early 20th-century kitchens, before plastic or aluminium cutters became common.
Collectible item for vintage kitchenware enthusiasts.
(2) Likely from the early to mid-20th century, when steel kitchen tools were standard before plastic or silicone alternatives.
Used in baking, cooking, and food preparation.
Versatile for straining soups, sifting flour, or draining boiled food items.
A practical and collectible vintage kitchen tool.

Physical description

(1) An oval-shaped steel pastry cutter, likely used for cutting dough into precise shapes for pastries, biscuits, or cookies.
The cutting edge is sharp, allowing for easy dough cutting.
The top part may have a handle or grip, designed for comfort while pressing the cutter into dough.
Shows signs of wear, tarnishing, and rust, indicating age and frequent use.
(2) A round, shallow strainer, typically used for sifting flour, straining liquids, or draining foods.
The perforated metal bottom allows for efficient draining of water or sifting of fine ingredients.
A long steel handle is attached, designed for holding it over bowls, pots, or sinks.
Shows signs of rust and wear, indicative of significant past use.