Every kitchen should be provided with a fish-kettle, a soup-boiler, a ham or turkey boiler, dripping-pans of all sizes, from one large enough for a large turkey or young pig, to the little one for a pair of pigeons or other small birds; three French metal or porcelain-lined saucepans, the largest one holding a quart, and the smallest half a pint; an oval braising or stewing kettle lined with tin or porcelain, with a close-fitting lid, and large enough to hold a leg of mutton or a pair of fowls, and those of a smaller size at least six in number, all with close-fitting lids, for vegetables, stews and gravies; a porcelain-lined preserving kettle, large enough to hold eight pounds of fruit with the sugar; a smaller size for stewing cranberries, peaches, or other fruit; an oyster broiler; a beef-steak broiler, and one kept purposely for broiling fish; a farina boiler, for custards, milk, etc.; six pie-plates made of tin, or, what is better, of iron, and if you intend to have chowder, or any kind of pot-pie an old-fashioned iron pot, with close-fitting lid.