Abstract: A candy or gum holding device including an elongated flexible cord. The candy or gum is of a gummy type which can be threaded onto the cord along its length. Near a lower end of the cord, the cord is flared slightly so that the candy or gum pieces will not fall off but can be pulled off over the flare. The upper end of the cord is provided with a head and the lower end of the cord is provided with a tail section. The head is provided with an aperture which receives the end of the tail section in order to form a bracelet or anklet after the candy has been consumed.

Abstract: A pizza sauce disk and a method for making the same are provided. The pizza sauce disk comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the disk to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce disk may optionally include cheese and assorted pizza toppings. To form a pizza with the present disk, the disk is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: A filter is formed from a laminate of two sheets having a layer of adsorbent material and a layer of flavor enhancing material in the form of a flavor or supplement layer sandwiched between the sheets. Preferably, the adsorbent layer and the flavor or supplement layer are applied by a printing process.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In the preferred form, the food items include one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: A shrimp tray having a raised, circular, outer rim, a first annular surface extending downwardly from the outer rim toward the center of the tray and a central recessed area. The first annular surface includes a lower portion that defines a plurality of drain holes. The tray is preferably made from a single sheet of material having a uniform thickness. A plurality of shrimp are nested relative to each other on the first annular surface with their tail ends overhanging the circular outer rim of the tray and their forward ends preferably contacting an annular wall. An annular spacer member may be provided to increase the diameter of the tray. Additional annular surfaces may be provided for serving additional layers of shrimp.

Abstract: A beverage package and a method of forming such a package defines a primary chamber containing an insert defining a secondary chamber. The insert has a seating in the form of a bore within which is received the lower end of a tube which is fitted to the insert. When the package is charged with beverage such as beer having gas in solution and sealed to form a headspace containing gas at a pressure greater than atmospheric, beer from the primary chamber fills the tube. The secondary chamber contains beverage and gas at a pressure greater than atmospheric and on opening the container the headspace de-pressurises causing beverage and gas from the secondary chamber to be ejected through the tube. A restricted aperture between the bottom end of the tube and an opposing wall of the insert causes froth to be developed in the beverage in the secondary chamber as the beverage flows into the bottom end of the tube. The frothy beverage then flows through the tube into the headspace.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having a trough (24) supplied by food under pressure. Radially disposed barriers (132) divide the trough (24) into axial portions.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: A confectionery product that also functions to transmit a greeting or a message to a person receiving the product. The product comprises a rectangular bar of chocolate candy having a top surface provided with a cavity. A wrapper enclosing the candy bar and extending into the cavity is in turn encircled by a tubular heat shrink member. The heat shrink member is in firm engagement with the wrapper that provides access to the cavity so that the greeting card can be personalized and then inserted in one end of the heat shrink member and pushed to a position in the cavity. The resulting product can then be displayed in a flower arrangement or used by itself.

Abstract: The invention relates to a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus for carrying out the method comprises a dosing assembly comprising a substantially cylindrical tube element having a plurality of circumferential openings defining the pattern and being mounted rotatably; and a hollow core element with at least one supply inlet and at least one discharge orifice, the core element being positioned substantially in the tube element with the discharge orifice facing downwardly, so that when the tube element is rotated about its longitudinal axis the openings are in turn aligned with and brought adjacent to the discharge orifice allowing food material introduced into the core element to be discharged through the opening created.

Abstract: An edible shell/thermoplastic container system consists of a first substantially hemispherical edible shell and a second substantially hemispherical edible shell. The thermoplastic container preferably consists of a first substantially non-hemispherical shell and a second substantially non-hemispherical shell that differs from the first non-hemispherical shell. The first non-hemispherical thermoplastic shell and second non-hemispherical thermoplastic shell are held together by a fastening system that can be easily unfastened to gain access to a novelty item that may be stored in said thermoplastic container.

Abstract: A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such as oysters, arrives at the processing plant in a refrigerated state. The mollusks then have a band placed around them, securing them against opening. The banded mollusks are then placed in a fluid bath at a sufficient temperature and duration to kill pathogens yet leave the meat in a raw state. The mollusks are then conveyed from the heated fluid bath and placed in a cold fluid bath. The mollusks are then removed from the cold fluid bath. The natural enclosure of the mechanically banded mollusk prevents the hot or cold fluids from contacting the flesh of the mollusk. The mollusks remain in a raw state and in the shell throughout the process. The pathogenic bacteria are reduced through the action of this process.

Abstract: A combination drinking straw and edible plug, the edible plug includes a body formed of a fondant mixture containing water, glucose and sucrose. There is not less than 30 parts of glucose and not more than 220 parts of glucose for every 100 parts of sucrose. The body has not less than 2% water and not more than 6% water by weight.

Abstract: A food product package comprises two half shells having respective mouths in face-to-face relation. One of the half shells defines an edible part of the package. The other half shell defines a receptacle for play elements.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need for a baking pan. The paper sheet is formed with the dough product, and the dough extends through the holes and locks the sheet to the dough. The end user may thus remove the frozen dough product together with the sheet from a backing preform and place the assembly on an oven rack for baking. As the dough thaws the crust will loose its stiffness. The sheet however, will prevent the more pliable crust from distending through the oven rack before the dough has become baked and rigid. The sheet forms a backing which restrains flow of the dough, while at the same time the holes permit the escape of gases from the bottom of the crust and ensure uniform baking. Furthermore, the holes allow direct radiant heating of the dough product through the paper sheet.

Abstract: A device for generating a head on a beverage in a sealed can, when the can is opened, comprising a hollow capsule with first and second compartments communicating via tubes with apertures respective each on the opposite side of the capsule from the side of the chamber with which the tube communicates, and a ballast means for orientating the capsule in a position such that, as one chamber charges with liquid, the capsule is caused to rotate and trap a volume of air therein. The capsule may be cylindrical or more preferably spherical in external shape.

Abstract: The food component transfer sheet of this invention comprises(i) a water- and heat-resistant base sheet in the form of a continuous ribbon extending in one direction,(ii) a layer of granules, powders and/or chips of a food component to be transferred as disposed repeatedly along the length of said ribbon with a ligation interval between repeats, and(iii) a glue layer made of an edible water-soluble macromolecular substance as disposed between said base sheet and said food component layer.Casings fabricated from this food component transfer sheet can be easily gathered and mechanically clipped with the same clips as used for conventional casings so that the production of ham and other food items is greatly facilitated.

Abstract: Methods of making a frozen confection with an encased whistle element wherein a first embodiment provides for the formation of a recess to hold the whistle by means of a drill or heated element, which whistle is frozen in place and a plug-like element communicating to the recess is easily removed by reason of the mold configuration. In another embodiment a removeable plug or the like is super-positioned to an open bottom wall mold portion so that once the ingredient filling the mold is frozen, removal of the plug-like member provides for air communication to a recess which is adapted to receive a whistle therein. In another embodiment, a bracket member is used to support a whistle in the formed recess to thereby eliminate freezing of the whistle in the recess so the same is securely fastened within the frozen confection.

Abstract: A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the preform to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce composite preform may optionally include cheese and assorted pizza toppings. To form a pizza with the present preform, the preform is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: A container of beverage sealed under pressure is provided with a secondary chamber in the form of a hollow insert adapted to provide a flow of gas through an orifice into the beverage when the container is opened. The insert is in the form of an elongate tubular member whose axis extends around an axis corresponding generally to the axis of the container.

Abstract: An apparatus for carrying a compressed hay bale. The apparatus comprises a strap surrounding the compressed hay bale and a handle extending from the strap and from an exterior surface of the compressed hay bale. The handle may be secured around the strap or may be integral to the strap. The apparatus may further include additional straps around which the handle is secured, or additional handles may be secured to the additional straps. Alternatively, the apparatus may comprise a handle coupled to a stopper via a coupler. The handle in this alternative embodiment extends from the exterior surface of the compressed hay bale and the coupler is disposed within the interior of the compressed hay bale. The stopper may be disposed within the interior of the compressed hay bale or against another exterior surface of the compressed hay bale that may be opposing the exterior surface from which the handle extends.

Abstract: Devices are described for fitting into pressurized individually packaged beverages (typically canned beers, ales and stouts), by which gas at high pressure is stored within the package for jetting into the beverage as the package is opened to atmosphere. One embodiment comprises a length of tube (10) having a gas jetting orifice (14) which in use is submerged below the beverage in a pressurized can having a gaseous headspace, which can be used to charge the tube with gas during the passage of the filled can (16) along a conventional canning line, on which the can is inverted after filling which brings the orifice into the gaseous headspace.

Abstract: When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising gas and means (6) responsive to opening of the container (1) to provide communication between the inside of the insert (5) and beverage (7) contained in the body of the container (1) upon opening it to jet gas from the insert (5) into the beverage (7). The means (6) preferably has the form of a pressure responsive valve. The insert (5) may be arranged so that its internal pressure is increased after the container (1) is sealed or the means (6) may have a different relief pressure when initially inserted into the container (1) from that upon opening the container (1).

Abstract: An insert (10, 12) for use in providing a creamy head on a carbonated beverage dispensed from a beverage container (50) comprises a restricted orifice (20) for providing communication between its inside and outside, and a pressurized gas contained inside. The restricted orifice (20) is separated from the pressurized gas by a closure (22) which is arranged to be permanently and irreversibly opened on being subjected to a temperature above a predetermined threshold, or on being subjected to a pressure difference in which the pressure outside the insert (10, 12) exceeds that within. This enables the insert to be pre-pressurized and completely closed and stable during insertion into the container (50) and during filling. Then the closure (22) is permanently and irreversibly opened during a subsequent pasteurization step to ensure that all of the gas is vented from the insert (10, 12) on opening the container (50).

Abstract: A beverage package and a method of forming such a package has a can 1 within a primary chamber 5 of which is located an insert 6 having a secondary chamber 10. The insert has a seating in the form of a bore 11 within which is received the lower end of a tube 15. The tube 15 is fitted to the insert whilst the latter is positioned in the can. When the can is charged with beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric, beer from the chamber 20 may fill the tube 15. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening the container the headspace 21 de-pressurises causing beverage and/or gas from the secondary chamber to be ejected through the tube 15 and such ejection causes froth to be developed in the headspace 21.

Abstract: The invention comprises a salad sandwich and method of making the same where the salad sandwich is made of a baked edible shell that is open at one end and contains a tear-away bag which is filled with an appropriate sandwich fill. The tear-away bag keeps the sandwich fill fresh and prevents the sandwich fill from transferring moisture to the shell. The tear-away bag has a tear-away mechanism which, just before the salad sandwich is eaten, allows the bag to be removed in one step without removing the sandwich fill from the confines of the shell.

Abstract: The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The interior of the bag (1) according to the invention contains material releasing flavoring gas, whereby desired flavoring of food curing inside the bag is attained.

Abstract: A beverage package has a can 1 within a primary chamber 5 to which is located an insert 6 having a secondary chamber 10. The insert has a bore 11 within which is received a lower end of a capilliary tube 15. The can 1 contains beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric. The tube 15 contains beverage and its upper end opens into the headspace 21. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening of the container the headspace 21 de-pressurises causing beverage and/or gas from the chamber 10 to displace beverage through the restriction of the capilliary tube 15 directly into the headspace 21 causing froth to develop in the headspace.

Abstract: Proofed dough is formed into pizza crusts which am formed and frozen without baking. The dough is positioned on corrugated paperboard preforms within a tray having multiple circular openings. The preforms have sidewardly opening corrugations. The trays are conveyed through the forming apparatus in a continuous process, with formed crusts being removed and fresh preforms being inserted. The preforms are positioned in a rectangular array within the openings in the conveyed tray. A quantity of raw dough is positioned on each preform within the tray. The dough is conveyed on the preforms beneath a bank of high pressure forming dies. The dies are pressed into the openings within the tray and over the dough to form the dough into the desired pizza crust shape. Each die extends between the preform and the tray within the opening to force portions of the dough into the preform corrugations to thereby secure the formed dough to the preform.

Abstract: A flexible film and flexible food storage bag for packaging produce such as vegetables and fruits wherein the film or bag has plurality of microholes specifically designed to allow the produce to breath in a controlled rate such that localized condensation and weight loss is minimized, which in turn reduces microbial (bacteria and mold) growth and reduces produce mushiness (softness) respectively.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: A method and apparatus for serving confectioneries comprises a first base support member having a second support member positioned thereon. The second support member is smaller in plan than the base support member thereby defining a peripheral ledge or tier. Cupcakes or other similar confectioneries may be placed on the ledge and on top of the second support member and an illusion of a traditional multi-tiered birthday cake is created. Yet, each cupcake or confectionery is available to be readily removed by children of the earliest ages and consumed without the need for plates or utensils.

Abstract: Methods of making a frozen confection with a whistle element encased therein are disclosed. In a first embodiment a one-piece first mold with a central through-passage containing a shoulder is used to make a first frozen part with support sticks therein. A complementarily shaped second mold is used to make a second frozen part with a matching through-passage. A whistle element is inserted into the through-passage of the first part until the element abuts the shoulder and then the second part is inserted, pressure is applied, and the two parts are frozen together. A second embodiment employs a two-piece first mold and alternative ways of securing the whistle element in the finished frozen confection are disclosed. In a third embodiment for soft frozen products such as ice-cream, an ingredient is frozen in a mold and a tubular tool is used to remove some of the frozen ingredient to create a central through-passage with a shoulder into which the whistle element is inserted and retained with a frozen plug.

Abstract: A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer and then placed in a casing. The aggregated and cured ham muscle and fat are tumbled and massaged to extract protein and placed into said casing so as to concentrically surround the bone segments. The product is then cooked and sliced into ham steaks of uniform size and weight with a central bone piece.

Abstract: A sealed beverage package has a bottle 1, a neck 4 of which provides a narrow mouth 5. A hollow insert 7 is submerged in beverage 13 in the bottle. A headspace 14 in the bottle is at a pressure greater than atmospheric and when the package is opened to de-pressurise the headspace 14, gas and/or liquid under pressure in the insert 7 is ejected through an aperture 8 into the beverage to cause a head of froth to develop on the beverage 13. The insert 7 is retained in position by an open framework 9 of struts 10 which extend between the insert and a retaining ring 11 that frictionally engages in a bore 6 adjacent to the mouth 5 of the bottle. The insert 7 can be attached to the framework 9 or formed integral therewith.

Abstract: An oxygen scavenging composition for use with foods, cosmetics, and pharmaceuticals comprising a combination of a metal that can exist in two redox states at ambient conditions, and a radical oxygen scavenger. The oxygen scavenging system is also effective in inhibiting the growth of yeasts, molds, and most aerobic bacteria.

Abstract: An oxygen scavenging composition for use with foods, cosmetics, and pharmaceuticals comprising a combination of a metal that can exist in two redox states at ambient conditions, and a radical oxygen scavenger. The oxygen scavenging system is also effective in inhibiting the growth of yeasts, molds, and most aerobic bacteria.

Abstract: An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the capsule and edible core. The capsule is fabricated to facilitate separation from the interface and core as two or more pieces. The invention encompasses simulated seeds and simulated nuts for the animal food industry and snacks for primates including humans.

Abstract: A stick candy package includes a transparent plastic clip having stiff arms embracing the candy with a tag and bow being attached to the attachment clip member for ornamental effect. In a first embodiment the tag and bow are attached by adhesive means to the attachment clip while in the second embodiment they are attached to the attachment clip by a twist-tie member embracing a length of ornamental ribbon arranged to have the appearance of a bow but which has not been pre-tied.

Abstract: Frozen dessert cones made from a cooked batter capable of having lower and higher moisture contents, which respectively cause the cone to assume dimensionally contracted and expanded states, are provided with sanitary jackets while in their dimensionally contracted state. When the cooked batter forming the cone attains a higher moisture content, the cone will dimensionally expand against the walls of the sanitary jacket thereby exerting a restraining force against removal of the jacket from the cone. The sanitary jacket is applied to an interior handle region of a cone so that the sanitary jacket will nest with the exterior surface of a downstream cone handle when stacked therewithin. A chute is provided so as to align and direct the sanitary jacket with respect to the interior handle region of the cone. A stream of pressurized fluid (e.g., air) is then preferably directed against the sanitary jacket so as to propel the same into a seated relationship with the interior handle region.

Abstract: A strawberry rose comprised of a stalk portion and a head portion combined to appear to be a long-stemmed rose bud is disclosed. The stalk portion includes a rigid elongate skewer wrapped with a bark-colored paper strip and having a sharpened end. A sprig of artificial leaves protrudes from the stalk. The head portion includes a strawberry covered with a hardened meltable confection, which may have various edible enhancements adhered thereto. A plurality of such strawberry roses are bound into an arrangement along with artificial fern fronds and baby's breath, all wrapped loosely in tissue paper and fitted into a display box having a glassine window in its cover.

Abstract: A water treatment system and related components for reducing contaminants in normal drinking water are provided. An elongated tube has first and second ends and is connected with an interference fit at its first end to the interior surface of a neck of a conventional bottle. Water treatment media is disposed within the tube adjacent its second end, such as activated charcoal, halogenated resins, ion exchange resins, calcium and/or magnesium leaching material. The tube includes a flange adjacent its first end which minimizes the possibility that water will enter the bottle except by flowing through the open first end of the tube.

Abstract: A wrapper for preparing a rosin baked potato by wrapping a whole potato in a wrapper formed from a rosin impregnated absorbent cellulosic substrate laminated by rosin to a flexible sheet and allowing melted rosin to be retained around the potato as the potato is baked in a heating apparatus.

Abstract: A deoxidizer package for use together with a food to be treated by a microwave irradiation comprises a deoxidation composition including iron powder, a metal halide, and a power filler having a small or no water-solubility and having a particle size of 60 mesh or finer and a specific surface area of 50 m.sup.2 /g or less, the powder filler being contained in of 100 volume parts or more for 100 volume parts of the iron powder. The deoxidizer package further has a gas permeable packaging material containing the deoxidation composition and having a gas permeability of 1,000 seconds/100cc or less in terms of Gurley gas permeability. A food pack can be prepared in which the deoxidizer package is packed together with a food in a container made of a material having an oxygen permeability of 200 ml/m.sup.2 24 hr atm or less.

Abstract: Containers of the present invention are particularly adapted for use in heating a food product contained therein by utilizing an oven that operates with forced heated air. In one embodiment of the present invention, the container includes a body portion having a bottom end panel attached thereto, and a top end panel releasably attached thereto. The container is provided with means for allowing heated air to pass through the container such as a plurality of apertures in the container's top and bottom end panels, or a plurality of apertures in the container's sidewall panel. In one embodiment, the body portion of the container is provided with a pleat that is initially folded. When the container's top end panel is removed, the pleat is unfolded to allow the container to be expanded. In another particularly preferred embodiment of the present invention, the body portion of the container is provided with a line of weakness that is broken to open the container.

Abstract: Flavored inserts which can be impregnated with a desired flavor and placed inside of a conventional coffee filter. The insert permits the brewing water to filter through the filter without obstruction while imparting the desired flavor to the brewing water.

Abstract: The disclosure relates to a taco holder wherein a blank is provided with a central region and four legs extending outwardly from the central region, a pair of adjacent legs on each side of the central region. Each leg is in the shape of a right triangle with each leg being secured to the central region at a crease. Each leg includes a notch at a portion thereof remote from the central region, a pair of legs on opposite sides of the central region being opposed to each other whereby the notches therein can mate and form a V-shaped trough. Two such V-shaped troughs are thereby formed to support a taco therein. An adhesive material can be disposed on a surface of the central region to secure the taco holder to a table or the like to free the hands of the taco maker and also to prevent sliding of the taco during preparation or eating thereof.

Abstract: A method of making a mailing receptacle from a coconut, comprising the steps of, making a hole in the coconut so that access to the inner compartment of the coconut can be obtained, draining out the milk of the coconut by way of the hole so that the inner compartment of the coconut becomes dry, filling the coconut with a preserving solution by way of the hole so that the coconut will be preserved, waiting a predetermined period of time so that the preserving solution has preserved the coconut, emptying the coconut of the preserving solution by way of the hole so that the preserving operation is completed, letting the coconut dry so that items can be put into it by way of the hole, inserting items to be mailed into the hole until times drop into the inner compartment of the coconut, and, sealing the hole in the coconut so that the mailing receptacle is ready for transit.

Abstract: A device for mounting thereon a consumable confection. The invention is a combination of a mouth and lip conforming confection that is mounted on a drip-catching, stylistically shaped, biodegradable handle that can be grasped comfortably and securely by a toddler. The drip catch device may be either of a consumable composition and secured to the handle by a nontoxic, consumable musilage, or it may be formed integrally with the handle and be of a nontoxic, disposable, biodegradable composition. The main objective of the invention is to provide a confection holder, whether for frozen product or other solid or semi-solid product, that may be securely grasped by a toddler and which has the shape most comfortably and easily received into the toddler's mouth. The base handle is biodegradable and is disposable; it provides an aseptic means for the toddler to handle the confection during its consumption.