In Case 36, on the same shelf as the pan for baking cakes, is a bronze frying-pan (No. =322=), with a spout at one corner. Instead of butter, fat, or dripping, the Romans, like the inhabitants of southern countries at the present day, were accustomed to use oil in frying. The shelf above the pans is occupied with ladles, dippers, and other implements. The handles of the ladles usually terminate in a beautifully modelled head of an animal, such as that of a duck, swan, or dog. One wine dipper (No. =323=) is hinged so as to fold for the pocket. On the next shelf above are two painted plates of about the beginning of the third century B.C. They belong to a well marked class (cf. Fourth Vase Room, Cases 26-7) of plates of Campanian fabric, distinguished by the fish and other marine creatures painted upon them. It is probable that they were intended for the serving of fish. Of the two examples shown in this case one (No. =324=) is decorated with a sea-perch, a sargus (a fish peculiar to the Mediterranean), and a torpedo, the other (No. =325=; fig. 124) with a red mullet, a bass, a sargus, and a cuttlefish. [Illustration: FIG. 122.--BRONZE LANTERN (NO. 318). 1:4.] [Illustration: FIG. 123.--EARTHENWARE LANTERN (NO. 320).] The strainers (No. =326=), with perforated designs, on the right of Case 36, were used for clearing wine and other liquids. In Cases 36, 37 are bronze moulds for shaping food in the form of shells. Some remains of ancient walnuts, grain, and fragments of calcined bread from Pompeii, and a black cup from Rhodes, containing eggs, are shown in the middle shelf of Case 35. The process of bread-making is illustrated by the terracottas shown in this case. One (No. =327=) from Kameiros in Rhodes represents a woman kneading dough on a board placed in a circular trough resting on three legs. Another (No. =328=), of much rougher workmanship, shows a bearded man engaged in a like occupation. A third (No. =329=) shows a woman kneading in front of the oven. A small terracotta model of an oven shows two cakes baking (No. =330=). [Illustration: FIG. 124.--FISH-PLATE (NO. 325). Diam. 8-3/4 in.] In antiquity knives and forks were little used at table, fingers being mainly employed. Only one three-pronged fork (No. =331=) is here shown. Spoons, however, were common, and a considerable number of ancient spoons (No. =332=) are exhibited in Case 36. The series of large ivory spoons with elaborately ornamented handles belong to an early period, a similar one coming from the Polledrara tomb at Vulci in Etruria, of the seventh century B.C. The small spoons in bronze or ivory, with round head and handle running to a point, were probably used for the eating of eggs and the extraction of snails from their shells. Snails were a favourite dish with the Romans, and the spoon got its name (_cochleare_) from being employed in this way.[42]