Flour sieve.
Frying-basket.
Frying-pans,—one, small, with short handle; four with long handles, Nos. 1, 2, 3, 5.
Glass jars for rice, etc.
Graters,—one for nutmegs; one coarse, for general use.
Griddle.
Lemon squeezer, glass.
Measuring cups, two.
Meat board.
Meat rack, small.