Our Summer Kitchen holds several tools that were used during the 18th and 19th centuries. The items were donations and purchases made to add to the authenticity of our kitchen and to offer a view into the rigors of open-hearth cooking.

Prior to stovetop cooking, open-hearth cooking was the method used to prepare foods. Hot coals were spread onto a stone floor, and pots were placed over the coals on trivets. Our trivet was purchased in 1976 by one of the Trust’s founding members, Irwin Brill. Here is the description of the item that was provided when the trivet was accepted by the Manor: 18thcentury trivet; iron; 2 legs (under the pot stand) 1 leg 5” (at the end of the trivet); moveable arm holds spoon; 21” long overall.

The Summer Kitchen contains a beehive oven so named because it resembles a bee’s hive from the outside. It functioned as a brick oven would today. Hot coals were placed in the oven and left until the base of bricks in the oven warmed to the temperature needed to bake breads, cakes, pies, cookies, etc. Then the coals were swept from the oven, and the items were placed inside, with those needing the most baking time toward the back. A paddle, like a pizza paddle, was used to do this. Our paddle was donated to us in August 1977 by Mr. and Mrs. John Griffith. John’s son runs the Griffith Shade Company in Nutley. He also donated a butter mold at the same time time. Butter was churned in the kitchen and, when ready, was placed into a mold to give the butter a decorative form.

We also have a cabbage shredder donated by Miss Josephine Schrimpe of Annapolis, Maryland, in June 1987. The purpose of this item is evident in the name. The item is described as: an ingenious design – 17-1/4” x 6” wooden form with 2 metal blades made adjustable for desired thickness by means of 2 slender bolts and wingnuts. Pressed into the back of board; 626 T and D Mfg. Co., Indianapolis, Made in USA.