This section is from the book "A Handbook Of Invalid Cooking", by Mary A. Boland. Also available from Amazon: Handbook of Invalid Cooking.
1 Tin tea-kettle.
6 Half-pint measure cups in thirds. 6 Half-pint measure cups in fourths.
2 Tin jelly-molds.
1 Large-mouthed tunnel.
3 Small tunnels. 1 Colander.
1 Taper soup-strainer.
3 Coarse wire strainers. 3 Fine wire strainers.
2 Tea-strainers. 1 Flour sieve.
1 Dredging box. 1 Egg-poacher. 1 Grater.
1 Whip-churn.
2 Dover egg-beaters.
1 Lemon-squeezer. 1 Meat-press.
1 Potato-masher.
2 Large wire broilers. 2 Small wire broilers. 1 Oyster-broiler.
1 Wire cake-rest.
2 Large tin pans.
3 Frying-pans.
2 Iron baking-pans for bread.
2 Sponge-cake pans.
1 Iron gem pan.
2 Muffin tins.
1 Chafing-dish.
3 Lacquered trays.
3 Small trays.
12 Japanned boxes of different sizes, for flour, etc. 6 Tea-caddies. 1 Biscuit-cutter.
4 Cutting-knives.
3 Vegetable knives.
1 Chopping-knife.
1 Meat-cleaver.
6 Forks.
1 Set of steel skewers.
1 Corkscrew.
1 Can-opener.
1 Ice-pick.
1 Sugar-scoop.
1 Basting-spoon.
6 Mixing-spoons. 12 Tablespoons. 12 Teaspoons.
 
Continue to: