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Meat-Cutter

equipped kitchen; it may be taken from or added to, as occasion requires: One souppot; two vegetable-pots; one stew-kettle; one teakettle; one coffeepot; two enameled sauce-pans; two enameled stew-pans; one meat-broiler; one bread-toaster; two frying-pans; one Bain-marie-pan; one omelet-pan; two pudding-moulds; two jellymoulds; one rolling-pin; one flour-dredge; one pepper-dredge; one salt-dredge; one meat-chopper; one colander; one fish and egg slice; one marble slab for pastry; one steamer for potatoes, etc.; one coffee-mill.

To these may be added, pans, ladles, knives, skewers, baking-pans and moulds; scales, meat-forks, wooden and iron spoons, fish-scalers, egg-beater, steak-beater, and in lieu of the marble slab, a smooth, hard-wood board for moulding bread. A "Bain-marie" may be improvised from any flat-bottomed pan that will hold one or a number of small sauce-pans, its principal use being when filled with boiling water and placed where it will keep hot, to simmer sauces, entrees, etc. The list might be