hands, when cooking.

One large spoon, for stirring and general use.

One kitchen-knife, suitable for cutting bread,
carving meat, turning pancakes, etc.

One kitchen-fork, strong and big, but not a
toasting-fork.

One Dutch oven pot, a strong seamless pot with
cover, to use for baking, boiling, and stewing.

Three dish-towels, washed after every meal.

One dish mop or cloth, washed and dried after each
meal; dry in sun when possible.

Four large cakes of soap.

One thick holder, for lifting pots. Hang this up
in a certain place where it may always be found
when needed.

One pepper and one salt shaker, small and light in
weight.

One net air-bag, for meat, fish, and anything that
must be kept fresh (Fig. 33) and protected from
the flies. Use strong net and two or more hoops