— One can-opener. — Three pairs of common knives and forks. — One small Scotch or frying kettle. — One chop- ping-knife. — One meat-knife. — One bread-knife. — One set of skewers. — Trussing-needles. Earthen and Stone Ware. Two large mixing-bowls, holding eight or ten quarts each. — One eight-quart lip-bowl for cake. — Half a dozen quart bowls. — Half a dozen pint bowls. — Three or four deep plates for putting away cold food. — Six baking- dishes of different sizes, round or oval. — Two quart UTENSILS EEQUIRED. 279 blancmange-molds. — Two or three pitchers. — Two stone crocks, holding a gallon each. — Two, holding two quarts each. — One bean-pot for baked beans. — One dozen Mason's jars for holding yeast, and many things used in a store closet. — Stone jugs for vinegar and molasses. — Two or three large covered stone jars for pickles. — One deep one for bread. — One earthen tea- pot. — One dozen pop-over cups. — One dozen custard- cups. — Measuring-cup. Miscellaneous. Scrubbing and blacking brushes. — Soap-dish. — Knife- board. — Vegetable-cutters. — Pastry-brush. — Egg-bas- ket. — Market-basket. — Broom. — Brush. — Dust-pan. — Floor and sink cloths. — "Whisk-broom. — Four roller- tow- els.— Twelve dish- towels. — Dishes enough for setting servants' table, heavy stone-china being best. 280 HINTS TO TEACHEBS. HINTS TO TEACHERS. In beginning with a class of school-girls from fourteen to eighteen, it is best to let the first two or three lessons be demonstration lessons ; that is, to have all operations performed by the teacher. An assistant may be chosen from the class, who can help in any required way. The receipts for the day should first be read, and copied plainly by all the pupils. Each process must be fully ex- plained, and be as daintily and deftly performed as possi- ble. Not more than six dishes at the most can be pre- pared in one lesson, and four will be the usual number. Two lessons a week, from two to three hours each, are all for which the regular school-course gives time ; and there should be not more than one day between, as many dishes can not be completed in one lesson. After yeast and bread have been once made by the teacher, bread should be the first item in every lesson thereafter, and the class made a practice-class. Each pupil should make bread twice, — once under the teacher's supervision, and at least once entirely alone. In a large class this may occupy the entire time in the school-year. Let the most important operations be thoroughly learned, even if there is little variety. To make and bake all forms of bread, to broil a steak, boil a potato, and make good tea and coffee, may not seem suflacient result for a HINTS TO TEACHERS. 281 year's work ; but the girl who can do this has mastered the principles of cooking, and is abundantly able to go on alone. The fire should be made and cared for by each in turn, and the best modes of washing dishes, and keeping the room and stores in the best order, be part of each les- son. Once a week let a topic be given out, on which all are to write, any ingredient in cooking being chosen, and the papers read and marked in order of merit. Once a month examine on these topics, and on what has been learned. Let digestion and forms of food be well understood, and spare no pains to make the lesson attrac- tive and stimulating to interest.

AI-modernized reading of the original text

— One can-opener. — Three pairs of common knives and forks. — One small Scotch or frying kettle. — One chopping-knife. — One meat-knife. — One bread-knife. — One set of skewers. — Trussing-needles. Earthen and Stone Ware. Two large mixing-bowls, holding eight or ten quarts each. — One eight-quart lip-bowl for cake. — Half a dozen quart bowls. — Half a dozen pint bowls. — Three or four deep plates for putting away cold food. — Six bakingdishes of different sizes, round or oval. — Two quart UTENSILS REQUIRED. 279 blancmange-molds. — Two or three pitchers. — Two stone crocks, holding a gallon each. — Two, holding two quarts each. — One bean-pot for baked beans. — One dozen Mason's jars for holding yeast, and many things used in a store closet. — Stone jugs for vinegar and molasses. — Two or three large covered stone jars for pickles. — One deep one for bread. — One earthen teapot. — One dozen pop-over cups. — One dozen custardcups. — Measuring-cup. Miscellaneous. Scrubbing and blacking brushes. — Soap-dish. — Knifeboard. — Vegetable-cutters. — Pastry-brush. — Egg-basket. — Market-basket. — Broom. — Brush. — Dust-pan. — Floor and sink cloths. — "Whisk-broom. — Four roller- towels.— Twelve dish- towels. — Dishes enough for setting servants' table, heavy stone-china being best. In beginning with a class of school-girls from fourteen to eighteen, it is best to let the first two or three lessons be demonstration lessons ; that is, to have all operations performed by the teacher. An assistant may be chosen from the class, who can help in any required way. The receipts for the day should first be read, and copied plainly by all the pupils. Each process must be fully explained, and be as daintily and deftly performed as possible. Not more than six dishes at the most can be prepared in one lesson, and four will be the usual number. Two lessons a week, from two to three hours each, are all for which the regular school-course gives time ; and there should be not more than one day between, as many dishes can not be completed in one lesson. After yeast and bread have been once made by the teacher, bread should be the first item in every lesson thereafter, and the class made a practice-class. Each pupil should make bread twice, — once under the teacher's supervision, and at least once entirely alone. In a large class this may occupy the entire time in the school-year. Let the most important operations be thoroughly learned, even if there is little variety. To make and bake all forms of bread, to broil a steak, boil a potato, and make good tea and coffee, may not seem sufficient result for a year's work ; but the girl who can do this has mastered the principles of cooking, and is abundantly able to go on alone. The fire should be made and cared for by each in turn, and the best modes of washing dishes, and keeping the room and stores in the best order, be part of each lesson. Once a week let a topic be given out, on which all are to write, any ingredient in cooking being chosen, and the papers read and marked in order of merit. Once a month examine on these topics, and on what has been learned. Let digestion and forms of food be well understood, and spare no pains to make the lesson attractive and stimulating to interest.

The easiest way in housekeeping and cooking