In so far as is possible use no tin in the kitchen. Use agate, aluminum,
porcelain or iron. When necessary to have very large boilers buy those
made of re-tinned steel with copper bottoms. For a camp of fifty or more
the following equipment is necessary: two large boilers, two feet high
and from twelve to fourteen inches in diameter, with handles and with
closely fitted covers; one large open boiler with a bail; three agate
boilers with bails, holding from twelve to fifteen quarts; two smaller
boilers and one sauce pan holding three quarts; four, three quart pails
with covers; one large and one small tea kettle; one colander, two
sieves (one with a handle and one large one without a handle); three or
four iron pans, the largest size that will fit into the oven; one quart
measure, one pint measure, one measuring cup; three large mixing bowls,
four milk pans, four milk bowls, and dishes in which left-overs can be
kept; one bread board, rolling pin, toaster, two iron pot rests, two
frying pans, a tea pot, a long-handled dipper, a long-handled skimmer,
six spoons with handles of different lengths, a bread knife, a meat
knife, a cleaver, a dozen vegetable knives, two can openers, one large
serving tray for each table, three dish pans, a bread cutter, a flour
sieve, a sugar scoop, an apple corer, scales, a meat grinder, and an ice
cream freezer.
[Illustration: THE SWIMMING CRIB]