Useful Utensils

Baking Dishes: Earthenware are the best.
Bread Grater: The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc.
Basins: Large for mixing, small for puddings, etc.
Egg Slice: For dishing up rissoles, etc.
Egg Whisk: The coiled wire whisk, price 1d. or 2d., is the best.
Food Chopper: See that it has the nut-butter attachment.
Frying basket and stew-pan to fit.
Frying and Omelet Pans: Cast aluminium are the best.
Gem Pans
Jars: Earthenware jars for stewing.
Jugs: Wide-mouthed jugs are easiest to clean.
Jelly and Blanc Mange Moulds
Lemon Squeezer: The glass squeezer is the best.
Marmalade Cutte
Nut Mill
Nutmeg Grater
Palette Knife: For beating white of egg, scraping basins, etc.
Paste Board and Rolling Pin
Pestle and Mortar
Preserving Pan: Copper or enamelled.
Raisin Seeder
Saucepans: Cast aluminium are the best.
Scales and Weights
Sieves: Hair and wire.
Still: For distilling water.
Strainers
Tins: Cake tin, qr. qtn. tin, vegetable and pastry cutters.