Ingredients
- two quart basins
- two pint basins
- two quart covered tin pails
- two pint molds
- one quart measure
- two dish pans
- four milk pans
- one four-quart covered tin pail
- two sizes
- two tin cups
- four jelly molds
- one skimmer
- two dippers
- two funnels
- one
- two scoops
- two round jelly cake pans
- two long pie pans
- one dozen muffin rings
Directions
Boiler for Clothes ; Bread Pan ; two Dish Pans ; Preserving Pan ; four Milk Pans ; two Quart Basins ; two Pint Basins ; two quart covered Tin Pails; one four-quart covered Tin Pail; Sauce Pans with covers, two sizes ; two Tin Cups, with handles ; four Jelly Molds (half-pint) ; two Pint Molds for rice, blanc mange, etc. ; one Skimmer ; two Dippers, different sizes ; two Funnels (one for jug and one for cruets) ; one quart measure, also, pint, half-pint and gill measures (they should be broad and low as they are more easily kept clean) ; two Scoops ; Bread Pan ; two round Jelly Cake Pans, and two long Pie Pans ; Coffee Pot ; Tea Steeper; Colander; Steamer; Horseradish Grater; Nutmeg Grater; small Salt Sieve ; Hair Sieve for straining jelly; Dover's Egg Beater; Cake Turner; Cake Cutter; Apple Corer; Potato Cutter; one dozen Muffin Rings ; Soap Shaker; Ice Filter; Flour Dredge; Tea Canister; Coffee Canister ; Cake, Bread, Cracker, and Cheese Boxes ; Crumb Tray ; Dust Pan.