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Three or four deep plates for putting away cold food. Six baking-dishes of different sizes, round or oval. Two quart blancmange-molds. Two or three pitchers. Two stone crocks, holding a gallon each. Two, holding two quarts each. One bean-pot for baked beans. One dozen Mason's jars for holding yeast, and many things used in a store closet. Stone jugs for vinegar and molasses.
Half a dozen one-and two-quart round or oval pudding-dishes or nappies; Several deep plates for use in putting away cold food; Blancmange-molds, three sizes; One large pitcher, also three-pint and quart sizes; Yeast-jar, or, what is better, two or three Mason's glass cans, kept for yeast.
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