£ s. d. Two small enamel saucepans at 8½d. and 6½d. 0 1 3 Two medium ditto at 1s. 2d. and 1s. 4d. 0 2 6 Two enamel stewpans at 1s. 9d. and 2s. 0 3 9 One paste-board 0 1 9 One rolling-pin 0 1 0 One dripping-tin 0 0 8 One dripping-tin with meat-rack 0 1 0 One baking-sheet 0 0 8 Three pint pie-dishes at 3¾d. 0 0 11¼ Two large basins at 6½d. 0 1 1 Three pudding-basins at 2d., 4d. and 6d. 0 1 0 Three wooden spoons at 1d. 0 0 3 Three iron spoons 0 0 3 Flour dredger 0 0 8½ Fine wire sieve 0 1 9½ Enamel omelette-pan 0 0 6½ Small iron frying-pan 0 0 10 Enamel pint and half-pint measures, 4½d. and 6½d. 0 0 11 Three jugs, quart, one and a half pints, and pint (to hold) 0 1 9 Weights and scales 0 14 6 Set of skewers 0 0 4½ Tin fish-kettle 0 8 6 ------------ £2 6 0¼ ------------ The pretty dinner-service that they used belonged to the Orlingburys, and the tea-service was Marion's. The tea-service and the tumblers and wine-glasses were kept in a cupboard in the sitting-room. The house-linen was kept in a cupboard on the landing outside the Orlingburys' bed-room. A good deal of it they had brought with them and the rest had been lent to the establishment by Mrs. Thomas, Marion's mother. Coals were only needed for the sitting-room fire, as the three hardy country girls never indulged in such a luxury as a fire in their bed-rooms, and they found that half a ton of coals lasted them for six weeks. Marion arranged her cooking so as to have as little as possible to do just before the dinner was served. For instance, on days when they had soup it would be made in the morning and warmed up at dinner-time; pies and milk puddings the same. Fish would be filleted, egged, and crumbed, ready to be fried at the last minute; and so would rissoles or cutlets. As there were only three of them, they never had big joints. Stews and curries were made early and warmed up; also such dishes as macaroni cheese.