Miss Parloa's New Cook Book Part 9

One meat rack.

One dish pan.

Two bread pans, holding six and eight quarts respectively.

Two milk pans.

Two Russian-iron baking pans--two sizes.

Four tin shallow baking-pans.

Four deep pans for loaves.

Two quart measures.

One deep, round pan of granite-ware, with cover, for braising.

One deep Russian-iron French roll pan.

Two stamped tin m.u.f.fin pans.

One tea-pot.

One coffee-pot.

One coffee biggin.

One chocolate pot.

One colander.

One squash strainer.

One strainer that will fit on to one of the cast-iron pots.

One frying-basket.

One melon mould.

Two brown bread tins.

One round pudding mould.

Two vegetable cutters.

One tea canister.

One coffee canister.

One cake box.

One spice box.

One dredger for flour.

One for powdered sugar.

One smaller dredger for salt.

One, still smaller, for pepper.

One boning knife.

One French cook's knife.

One large fork.

Two case-knives and forks.

Two vegetable knives.

Four large mixing spoons.

Two table-spoons.

Six teaspoons.

One larding needle.

One trussing needle.

One set of steel skewers.

One wire dish cloth.

One whip churn.

One biscuit cutter.

One hand basin.

One jagging iron.

Three double broilers--one each for toast, fish and meat.

One long-handled dipper.

One large grater.