Long-handled dipper from Mrs. Lincoln's Boston Cook Book by Mary Johnson Bailey Lincoln (1884), skimmer from Seventy-five Recepts for Pastry, Cakes, and Sweetmeats by Eliza Leslie (1832). These ladle-like utensils were used to remove foods from hot fats and liquids. They have holes in the round, metal end to allow liquid and fat to drip off of the food item and out of the skimmer. The long handle helps to keep distance from the hot fat or liquid. The longer handled of the two skimmers is hand crafted.
Mrs. Lincoln's Boston cook book : what to do and what not to do in cooking, available at: https://n2t.net/ark:/85335/m5nd67 Seventy-five receipts for pastry, cakes, and sweetmeats, available at: https://n2t.net/ark:/85335/m5tq10
