Metal Strainer, for gruel or gravy.
Stewpan, differing from a saucepan in having straight sides, a flat cover, and flat handles, on which account it is more convenient for many purposes.
Egg Poacher, with a loose inside frame, and ladles to hold the eggs.
Wine Cooler, with divisions for bottles or decanters, and interstices for ice.
Spring Water Ewer, with long narrow neck and lip for pouring, and Wood Ice Tub, to contain it.
Trussing Needle, for trussing poultry.
Beef Fork, for lifting large joints in the pot or saucepan.
Dishing-up Fork, for lifting small joints, vegetables; etc.
Mincing Knife, for chopping up meat, suet, and "mince-meat."
Saddle of Mutton Skewer, for holding this joint on the spit for roasting.
Fritter Mould, and
French Cook's Knife, much preferred by men cooks, especially to the short, round bladed knife, for cooking purposes.
Poultry Chopper, a strong description of knife, thick and heavy, for breaking bones, etc.