One fish kettle.

Three porcelain-lined stew-pans, holding from one to six quarts.

One No. 4 deep Scotch frying kettle.

One waffle iron.

Three French polished frying-pans, Nos. 1, 3 and 6.

Four stamped tin or granite ware stewpans, holding from one pint to
four quarts.

One double boiler, holding three quarts.

One Dover egg-beater.

One common wire beater.

One meat rack.

One dish pan.

Two bread pans, holding six and eight quarts respectively.

Two milk pans.

Two Russian-iron baking pans--two sizes.