The hull was a necessary utensil village life. It was a hemispherical thick iron plate, which at the top had a handle from which it can be lifted with the so-called “xythali” or it could be carried by hand when it was cold.
Below the handle was a metal hoop to hold the hot ashes and lighted coals. At the “corner”, which was usually made of plates to keep the heating, the housewife can lit a strong fire.
The hull was placed over the fireplace and it became red from the strong flame. When the fire weakened the landlady would be cleaning the corner, would put the round pan with bread or food, cover with the pot and then put the coals and hot ashes over and around the hull and sealed portable oven.
In two or three hours the food or bread was ready. The hull baked bread, pies, sweets, baklava, buns, and dishes.
It was a primitive portable oven. The hull with the trivet, with the “xythali”, with a lid plate were the basic utensils of everyday housewife.
The food in the hull had great flavor and taste because it kept inside the liquid and baked very slowly.
Other kitchen utensils of the village were the pan, the pan, the so-called“chouliara” (ladle), the kettle, the Mastrapas, the skafidi.
Plank – Sofras
The “Sofras” or “soufras”, was a round dining table big or small to very low walk, to 40 cm. high, that was not only used for dining table.
The eaters were sitting cross-legged, except young women who ate relying on their knees or sitting on small stools. The men sit cross-legged on headrests always.
In older times they were not using tablecloths on sofras put a big “sini” within which they would place the “sania” or “sagania”. In large dinners, as in the case of marriage, they used orthogonal soufrades with normal height for 10 or more people and sat on wooden seats. Women, however, did not participate in public with men but in a separate table. Other activities would take place on the sofras, such as kneading dough sheets for pies, kneading the kalampokokoulouras, tenders for the church, buns. On the sofras they would place the pies, they would spread figs after cooking them to make sykomaides etc. The sofras would be present in any village home.
The skafidi was an ordinary-sized vessel made of wood and was used only for kneading bread. To ferment the corn bread the skafidi was necessary because what was needed was not just the kneading part but the shuffling part as well.
They put the flour in the middle, like a vertical wall and from one side they would be throwing salt and yeast and from the other hot water. With a large wooden Chouliara (ladle) they pushed little by little the flour to the water and would stir to soak well with the hot water scalded otherwise it would smell too much of corn. They had to accomplish the ideal liquidity to make good bread. There, on the edge of the skafidi, they would leave it until the fermentation would be complete and then carried it into the pan to bake later.
- Stone handmill to grind the wheat.
- Koskinaki for sifting flour for
- Kneading trough.
- Iron mill to grind rice and butter.
- Shallow baking pans for cakes especially in engagements and weddings.
- Pans and more compact deep baking dishes.
- Trivet: iron triangle with legs that was put to fire based on the pot or pan.
- Ruffle/sofras: low round table where the family ate sitting cross-legged.
- Small cauldron for “trachana”. Great for laundry.
- Panniers for clothes dirty or clean.
- “Pitharakia”: clay pots which kept oil cheese and olives.
- “Sentoukaki”: chest for storing items.
- “Vartalamidi”: small chest for storing valuables.
- “Katzelia”: metal hooks for hanging items and pulling bucket that has fallen into the well.
- “Kantari”: Scales weigh in kilos. It was an iron rod at one end of which hung the item you want to weigh in and another moves a counterweight to balance the rod.
- “Tsotra”: wooden container for drinking water treated with the threshing floor or generally in rural jobs. He kept the water cold.
- “Pavouri / canteen”: small container, usually metal, for water.
- “Ntourvas – ntrouvas”: woven bag which brought water and bread.