1 can opener. 1 corkscrew. 1 vegetable knife, pointed. 1 steel table knife, broad blade. 1 meat knife and fork. 1 bread knife, _or_ slicer. 1 small meat axe. 1 knife sharpener. 1 3-bladed chopping knife, _or_ meat grinder. 1 apple corer. 2 plated or steel forks, table. 1 long-handled fork, three-pronged. 1 palette knife. 1 pair heavy scissors. 1 set skewers. 1 large mixing spoon, enamel ware. 6 plated tablespoons, or German silver. 6 plated teaspoons, or German silver. 1 saltspoon, bone. 1 wooden spatula. 1 Dover egg beater, large size. 1 wire egg beater. 1 wire potato masher. 1 colander. 1 wire strainer. 1 wire strainer, cup size. 1 flour sifter. 1 flour dredger. 1 salt shaker. 1 coffee mill. 1 grater. 1 nutmeg grater. 1 glass lemon squeezer. 1 large mixing bowl for bread. 1 medium bowl for cake. 2 pint bowls. 1 quart measure. 1 half-pint measuring cup. 1 molding board. 1 rolling pin. 1 meat board. 1 or 2 plates. 1 or 2 china molds. 1 kitchen scales. _Other conveniences._ 6 small hand towels. Towel racks. 1 high stool. 1 or 2 comfortable chairs. A clock. Sheets of paper, tissue and heavier. Heavy linen thread and large needle. Ball of soft, strong twine. A shelf for cook books. _For stewing, steaming, and boiling._ (Sizes dependent on number in family.) 1 teakettle, enamel or aluminium. 1 double-boiler, enamel ware. 1 pint saucepan, enamel covered. 1 or 2 stewpans, enamel covered. 1 kettle, covered. 1 steamer. _For broiling, pan broiling, the sauté, and frying._ (Broiler and toaster supplied with gas range.) 1 wire toaster. 1 heavy wire broiler. 1 frying pan, with lip, steel or iron. 1 frying kettle and basket. _For roasting, braising, and baking._ (Roasting pan provided with gas range.) 1 roasting pan, covered, steel or iron. 1 or 2 heavy earthen pots, covered. 1 baking pan for fish, iron, or heavy earthenware. 2 or 3 bread pans (for loaf cake also). 1 shallow pan for cake. 1 muffin pan. 1 flat cooky tin. 3 round pans, for layer cake, enamel. 2 pie pans. 2 or 3 pitchers. 6-12 heavy earthen cups, for popovers and custards. 2 round baking dishes, earthen or enamel. _For holding food materials._ A few cheap saucers, plates, and bowls for food in the refrigerator. Bins for flour, meals, and sugar. A dozen glass wide-mouthed preserving jars. Jelly glasses for spices, etc. Tin boxes can be kept for such purposes. (Use gummed labels on these jars and glasses.) _For washing dishes._ 1 dishpan, enamel. 1 shallow rinsing pan. 1 soap shaker. 2 soap dishes. 1 shaker for washing powder. 6 glass towels. 6 heavier towels. 6 loose weave dishcloths.