1 teakettle, enamel or aluminium. 1 double-boiler, enamel ware. 1 pint saucepan, enamel covered. 1 or 2 stewpans, enamel covered. 1 kettle, covered. 1 steamer.
For broiling, pan broiling, the sauté, and frying.
(Broiler and toaster supplied with gas range.)
1 wire toaster. 1 heavy wire broiler. 1 frying pan, with lip, steel or iron. 1 frying kettle and basket.
For roasting, braising, and baking.
(Roasting pan provided with gas range.)
1 roasting pan, covered, steel or iron. 1 or 2 heavy earthen pots, covered. 1 baking pan for fish, iron, or heavy earthenware. 2 or 3 bread pans (for loaf cake also). 1 shallow pan for cake. 1 muffin pan. 1 flat cooky tin. 3 round pans, for layer cake, enamel. 2 pie pans. 2 or 3 pitchers. 6-12 heavy earthen cups, for popovers and custards. 2 round baking dishes, earthen or enamel.
For holding food materials.
A few cheap saucers, plates, and bowls for food in the refrigerator. Bins for flour, meals, and sugar. A dozen glass wide-mouthed preserving jars. Jelly glasses for spices, etc. Tin boxes can be kept for such purposes. (Use gummed labels on these jars and glasses.)