8 PROCEEDINGS OF THE NATIONAL MUSEUM. vol. bO. 



Boiling, which is the third method, is illustrated by the basket 

 and stones which were heated and used in " stone boiling " and pots 

 for boiling and stewing and culminates in the double boiler and 

 chafing dish (Nos. 7, 8, 9, 10, and 11). 



Cooking by steam is illustrated by the double vessel called the 

 steamer (No. 13). 



The series is to be regarded only as an epitome of a subject capa- 

 ble of extensive elaboration and Avhich it is expected to be taken up 

 in extenso later. 



No. 1. Broiling sticks. Stuck in the ashes of the fireplace. Fish are spitted on 

 them for broiling. Ainos, .Japan. Broiling fork of iron. Sioux 



Indians, Dakota 150,963, 126,802 



No. 2. Gridiron. Set over coals for broiling meat. Colonial period. United 



States 127,284 



No. 3. Frying pan of stone. Frying pan on small stove of earthenware. Korea 



and Portugal 151,634, 178,193 



No. 4. Baking dishes, of soapstone, heated and filled with acorn mush, which 

 is baked by the heat of the stone and before the fire. Hupas, Cali- 

 fornia 77,170, 77,172 



No. 5. Samoan pit oven. Alternate layers of food and hot stones are placed in 



pit, covered over, and allowed to bake. 

 No. 6. Oven. Iron vessel with short legs, handle, and heavy lid, for baking by 

 means of hot coals placed on top and underneath. United States, 



130,315 



No. 7. Boiling basket. Food to be cooked is placed in the basket and heated 



stones are dropped in. The method is known as " stone boiling." 



Clallams, Washington 23,512 



No. 8. Coiled pot for boiling. Ancient vessel from the abandoned pueblos. 



Hopi, Arizona 69,874 



No. 9. Tripod pot for boiling. Earthenware, with three legs, allowing the ves- 

 sel to be set up in the fire. Zuiii, New Mexico. This form was ac- 

 quired from the white man's cooking pots, but stands for the 



type 68,375) 



No. 10. Shoe-shaped pot. Earthenware, small handle. In use this vessel was 



thrust in the ashes at the side of the fire. Hopi, Arizona 155,930 



No. 11. Chafing dish. Combination stove for boiling and frying 178,206 



No. 12. Rice boiler. Double vessel, the lower containing hot water to prevent 



the food from scorching 178,208 



No. 13. Steamer. Double vessel, the bottom of the upper portion perforated and 

 set over the lower vessel containing hot water. Used for steaming 

 food 178,207 



HISTORY OF UTENSILS FOR PERSONAL USB. 



SERIES 1. KNIFE AND FORK. 



Plate 8. 

 The knife and fork as eating utensils of personal use have devel- 

 oped together. This series shows the skewer-like fork and bamboo 

 knife, combination knife and one-pronged fork, chopsticks and 

 knife, combination of knife, fork, and spoon, and the modern table 

 knives and forks. 



