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
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 custard-cups.--Measuring-cup.

MISCELLANEOUS.

Scrubbing and blacking brushes.--Soap-dish.--Knife-board.--
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.

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 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