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Updated: May 27, 2025
Tin-ware must include colander, gravy and jelly strainers, and vegetable-sifter or purée-sieve; six tin pie-plates, and from four to six jelly-cake tins with straight edges; and at least one porcelain-lined kettle, holding not less than four quarts, while a three-gallon one for preserving and canning is also desirable; Muffin rings or pans; "gem-pans;"
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