Instruction in cookery (Methuen's text-books, Thompson)

6 cook’s knives, i corkscrew. 6 dessert spoons, i dustpan. 1 Dutch oven. 2 fish kettles and steamers (large size). 1 fish kettle. 2 flour dredgers, i flue brush. 3 small frying pans. 1 large frying pan. 2 gravy strainers. 1 housemaid’s box. 2 sets of measures, i meat chopper. i hook, i saw. 3 meat stands. 4 pails (large), i pepper box. 6 plate covers (according to number of dinners sent out). I preserving pan. 18 root knives. 6 pint saucepans (3 enamelled). 6 two-pint saucepans (3 enamelled). 4 eight-pint saucepans. Scales. Scissors. 3 wire sieves. 1 hair sieve. 2 sets of skewers. 1 spice box. 6 dessert spoons. 2 stewpans. 12 table knives. 12 table spoons. 12 tea spoons. 6 tin plates. 1 toasting fork. 6 iron pan stands. 3 trays. Dusters, tea cloths, glass cloths, house flannels, chamois leather, brushes (scrubbing, black-lead), brooms and banister brushes, pastry brushes, and wooden spoons. 2 flour tubs. 18 pastry boards. 6 oven boards. 18 rolling pins. 1 knife board. 1 salt box. Pens, exercise books, blotting paper, ink, and paper as required. CLERICAL WORK Registers — As these are the documents upon which depend the money paid by the State for the maintenance of cookery classes, it is absolutely necessary that they should be accurately kept and punctually marked. The Board of Education requires every register to be marked in ink at the moment the class meets, and to be closed half an hour afterwards, accurately totalled and initialled by the teacher taking the class. Every pupil who arrives punctually receives a red mark. Every child who arrives less than half an hour late receives a black mark, and any child arriving after this is marked with an 0 as though not present. Half an hour is deducted for every black mark in the child’s total number of attendances. Let no teacher be induced to accept any excuses for unpunctuality, or give a red mark when the pupil is late. The quickest way of totalling registers if hours and fractions of hours have to be reckoned is always to employ decimals, and to make out a simple table of these, as a ready reckoner. Supposing the duration of a class is 2J hours, or 2*5, the table would run as follows : and so on, deducting half an hour, or 0*5 of an hour, for every late attendance. If, as used sometimes to happen, 2f hours has to be reckoned, 1 attendance = 2*5 hours 2 attendances =5 ,, 3 >> = 7 5 ” 4 >> = 10 » 1 attendance 2 attendances 275 hours This may seem absurdly obvious, but it is wonderful what a number of cookery teachers spend hours over registers for lack of such a table, which can, by the way, be purchased at any stationer’s. The entries are made at the same time on a special sheet register, to be kept in the cookery teacher’s charge, and in a roll-book for the convenience of the school register. The names should be entered in alphabetical order, with the age and standard next to the name. The Board of Education are becoming very particular about age, and therefore, if an inspectress was unable to see the ages of the children at a glance, she might withdraw the grant. Registers should be kept under lock and key. RECORD BOOKS These are books kept to show the lessons given and the work done by the pupils’ own hands.