No. 49. Slicing, Or Larding Knife

Slicing or Larding Knife, for preparing the slips of fat alluded to at No. 40.

No. 50. Mashed Potato Fork

Mashed Potato Fork, for beating up mashed potato - much superior to the wooden spoon for this purpose.

No. 51. Beef Steak Tongs

Beef Steak Tongs, for handling steaks, etc, during the grilling process.

No. 52. Boiling Pot

Boiling Pot, for the reception of large joints, puddings, etc.

No. 53. Yorkshire Pudding Pan

No. 54. Tartlet Pan

Tartlet Pan, for baking tartlets, etc.

No. 55. Omelet Pan

Omelet Pan, a shallow frying pan, with shelving sides, for omelets.

No. 56. Cutlet Pan

Cutlet Pan, a deep frying.pan, with upright sides, for cutlets.

No. 57. Frying Pan

Frying Pan, requires no explanation.

No. 58. Bain Marie Pan

Bain Marie Pan, a shallow pan with false bottom to contain hot water, in which soups, ragouts, etc, are placed when ready for the table, and kept at a boiling heat, but prevented from burning or drying up.

No. 59. Jelly Bag

Jelly Bag, made of felt or flannel, for straining jellies, purees, etc.

No. 60. Seasoning Box

Seasoning Box, with divisions for salt, pepper, or spices.

No. 61. Revolving Gridiron

Revolving Gridiron, with fluted bars, lined with enamel.

No. 62. Meat Screen

Meat Screen, made of wood lined with polished tin, and provided with rack-shelves for dishes and plates, sliding doors at the back, and a lock-up hot closet at the top. It is frequently fitted also with hinged flaps, or "wings," at the sides, to enclose the fire completely.

No. 63. American Oven

American Oven, for baking pastry, bread, or. meat by reflection only from the bright surfaces of the inclosing sloped plates. The iron cover is to moderatc the heat when light pastry or small articles are baked.