First.— rn demonstration classes the number of pupils that can be admitted depends upon the accom- modation It is advisable to have the seats slightly raised; if this cannot be done, the teacher must teach from a small platform. She should have either a gas stove or a projecting American stove to cook with as, if an ordinary close or open range is used, she would require constantly to turn away from her class m attending to the pots and pans on the fire. The utensils should be such as are commonly used bv a working man’s family. 3 APPENDIX. 153 Second. — In order to gain from a practice class its peculiar advantages as compared with demonstrations, each dish should be entirely cooked by certainly not more than two pupils. Ten, or at most twelve, pupils so coupled are as many as a teacher can efficiently direct at one time. For practice lessons it is advisable to have a kitchen-range of the kind usually used by the working classes of the district. To enable a class of ten or twelve girls to work at the same time, this should be supplemented by the gas or American stove already mentioned. A sink should be fitted up in the room in which practice lessons are conducted ; also a cupboard to hold utensils and stores. Utensils Required for Demonstration Lessons.1 1 small girdle 1 kettle 1 fish kettle 1 large saucepan 1 medium do. 1 smaller do. 1 very small do. 1 frying pan x smaller do. 1 medium stew pan x small do. 1 colander 1 strainer 1 pint measure 1 pair scissors 1 vegetable bruiser 3 skewers 1 flour dredger 2 boards 1 rolling pin 1 carrot grater 1 egg brush 1 small fish slice 1 toasting fork 2 baking tins and 2 baking sheets 6 patty tins 1 soup ladle 4 wooden spoons 6 iron do. 3 teaspoons 1 pointed knife 1 small pointed potato knife 1 onion knife 3 dinner knives and forks 1 knife board 3 blacklead brushes 1 scrubbing brush 1 small tub 1 pitcher 1 teapot 1 coffee pot 6 bowls (2 with rims) 4 small pie dishes 6 jugs 9 dinner plates 3 soup do. 3 cups and saucers 6 towels 6 dusters 2 pudding cloths they are 1 Scales and weights may be used, but are not essential; rarely found in an artisan's home. 1 54 ATPENDIX. Additional Utensils Class of Ten i smaller fish kettle 1 large saucepan 1 medium do. 2 smaller do. i very small do. i frying pan 1 stew pan, medium 2 small do. i tin roasting screen, ladle, and dripping tin i gridiron 1 Dutch oven 2 boards i rolling pin 8 wooden spoons 3 iron do. Required for a Practice or Twelve Pupils. i small pointed potato knife 1 onion knife 6 dinner knifes 6 bowls, 3 with rims 8 small pie dishes 4 pie dishes a little larger 3 meat dishes 3 dinner plates 3 soup do. 3 cups and saucers 2 very large brown earthen- ware basins 6 jars 6 towels 6 dusters 2 pudding cloths INDEX. Ages, different food for, 20. Albumen, r6. Apple pudding, 109 ; dumpling, 118 ; dumpling, boiled, 109 ; water, 145. . Arrowroot, 142 ; milk, 142 ; pudd- ing, 142 ; sauce, 129. Bacon and eggs, 77 ; toasted, 77. Baking, general directions for, 44. Barley, pudding, 114 ; ground, pudding, 114; water, 144. Beans, French, to cleanse, 38. Beef, how to choose, 29 ; corned, 65 ; olives, 70 ; roast, 63 ; rolled ribs of, 63 ; stewed, 70. Beefsteak, broiled, 65 ; pudding, xo8 ; pie, 106. Beef tea, ordinary, 26, 138; raw, 139 ; essence of, 139. Beetroot, 100. Bird’s nest pudding, 122. Black cap pudding, 117. Blackleading, 34.

AI-modernized reading of the original text

First.—In demonstration classes the number of pupils that can be admitted depends upon the accommodation It is advisable to have the seats slightly raised; if this cannot be done, the teacher must teach from a small platform. She should have either a gas stove or a projecting American stove to cook with as, if an ordinary closed or open range is used, she would require constantly to turn away from her class in attending to the pots and pans on the fire. The utensils should be such as are commonly used bv a working man’s family. 3 APPENDIX. Second. — In order to gain from a practice class its peculiar advantages as compared with demonstrations, each dish should be entirely cooked by certainly not more than two pupils. Ten, or at most twelve, pupils so coupled are as many as a teacher can efficiently direct at one time. For practice lessons it is advisable to have a kitchen-range of the kind usually used by the working classes of the district. To enable a class of ten or twelve girls to work at the same time, this should be supplemented by the gas or American stove already mentioned. A sink should be fitted up in the room in which practice lessons are conducted ; also a cupboard to hold utensils and stores. Utensils Required for Demonstration Lessons.1 1 small girdle 1 kettle 1 fish kettle 1 large saucepan 1 medium do. 1 smaller do. 1 very small do. 1 frying pan 1 smaller do. 1 medium stew pan 1 small do. 1 colander 1 strainer 1 pint measure 1 pair scissors 1 vegetable bruiser 3 skewers 1 flour dredger 2 boards 1 rolling pin 1 carrot grater 1 egg brush 1 small fish slice 1 toasting fork 2 baking tins and 2 baking sheets 6 patty tins 1 soup ladle 4 wooden spoons 6 iron do. 3 teaspoons 1 pointed knife 1 small pointed potato knife 1 onion knife 3 dinner knives and forks 1 knife board 3 blacklead brushes 1 scrubbing brush 1 small tub 1 pitcher 1 teapot 1 coffee pot 6 bowls (2 with rims) 4 small pie dishes 6 jugs 9 dinner plates 3 soup do. 3 cups and saucers 6 towels 6 dusters 2 pudding cloths they are 1 Scales and weights may be used, but are not essential; rarely found in an artisan's home. 1 54 APPENDIX. Additional Utensils Class of Ten i smaller fish kettle 1 large saucepan 1 medium do. 2 smaller do. i very small do. i frying pan 1 stew pan, medium 2 small do. i tin roasting screen, ladle, and dripping tin i gridiron 1 Dutch oven 2 boards i rolling pin 8 wooden spoons 3 iron do. Required for a Practice or Twelve Pupils. i small pointed potato knife 1 onion knife 6 dinner knives 6 bowls, 3 with rims 8 small pie dishes 4 pie dishes a little larger 3 meat dishes 3 dinner plates 3 soup do. 3 cups and saucers 2 very large brown earthenware basins 6 jars 6 towels 6 dusters 2 pudding cloths Ages, different food for, 20. Albumen, r6. Apple pudding, 109 ; dumpling, 118 ; dumpling, boiled, 109 ; water, 145. . Arrowroot, 142 ; milk, 142 ; pudding, 142 ; sauce, 129. Bacon and eggs, 77 ; toasted, 77. Baking, general directions for, 44. Barley, pudding, 114 ; ground, pudding, 114; water, 144. Beans, French, to cleanse, 38. Beef, how to choose, 29 ; corned, 65 ; olives, 70 ; roast, 63 ; rolled ribs of, 63 ; stewed, 70. Beefsteak, broiled, 65 ; pudding, xo8 ; pie, 106. Beef tea, ordinary, 26, 138; raw, 139 ; essence of, 139. Beetroot, 100. Bird’s nest pudding, 122. Black cap pudding, 117. Blackleading, 34.

The school cookery book