--One three-gallon
porcelain-lined kettle, to be kept only for preserving.--One four or six
quart one, for apple sauce, &c.--One tea-kettle.--One large and one small
frying-pan.--Two Russia or sheet iron dripping-pans; one large enough for
a large turkey.--Two gem-pans with deep cups.--Two long-handled
spoons.--Two spoons with shorter handles.--One large meat-fork.--One
meat-saw.--One cleaver.--One griddle.--One wire broiler.--One
toaster.--One waffle-iron.--One can-opener.--Three pairs of common knives
and forks.--One small Scotch or frying kettle.--One chopping-knife.--One
meat-knife.--One bread-knife.--One set of skewers.--Trussing-needles.
EARTHEN AND STONE WARE.
Two large mixing-bowls, holding eight or ten quarts each.--One eight-quart
lip-bowl for cake.--Half a dozen quart bowls.--Half a dozen pint
bowls.--Three or four deep plates for putting away cold food.--Six
baking-dishes of different sizes, round or oval.--Two quart
blancmange-molds.--Two or three pitchers.--Two stone crocks, holding a
gallon each.--Two, holding two quarts each.--One bean-pot for baked
beans.--One dozen Mason's jars for holding yeast, and many things used in
a store closet.--Stone jugs for vinegar and molasses.--Two or three large
covered stone jars for pickles.
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