ss than two tables are required: one for all rough
work,--preparing meat, vegetables, &c, and dishing up meals; the other for
general convenience. The first must stand as near the sink and fire as
possible; and close to it, on a dresser, which it is well to have just
above the table and within reach of the hand, should be all the essentials
for convenient work, namely:--

A meat-block or board;

A small meat-saw;

A small cleaver and meat-knife;

Spoons, skewers, vegetable-cutters, and any other small conveniences used
at this table, such as potato-slicer, larding and trussing needles, &c.;

A chopping-knife and wooden tray or bowl;

Rolling-pin, and bread and pastry board;

Narrow-bladed, very sharp knife for paring, the French cook-knife being
the best ever invented for this purpose.

A deep drawer in the table for holding coarse towels and aprons, balls of
twine of two sizes, squares of cloth used in boiling delicate fish or
meats, &c., will be found almost essential. Basting-spoons and many small
articles can hang on small hooks or nails, and are more easily picked up
than if one must feel over a shelf for them. These will be egg-beaters,
graters, ladle, &c. The same dresser, or a space over the sink, must hold
washing-pans for meat and vegetables, dish-pans, tin measures from a gill
up to one quart, saucepans, milk-boiler, &c. Below the sink, the closet
for iron-ware can be placed, or, if preferred, be between sink and stove.
A list in detail of every article required for a comfortably-fitted-up
kitchen is given at the end of the book. House-furnishing stores furnish
elaborate and confusing ones. The present list is simply what is needed
for the most efficient work. Of course, as you experiment and advance, it
may be enlarged; but the simple outfit can be made to produce all the
results likely to be needed, and many complicated patent arrangements are
hindrances, rather than helps.

The _Iron-ware_ closet must hold at least two iron pots, frying-pans large
and small, and a Scotch kettle with frying-basket for oysters, fish-balls,
&c.,--this kettle being a broad shallow one four or five inches deep.
Roasting-pans, commonly called dripping-pans, are best of Russia iron.

_Tin-ware_ must include colander, gravy and jelly strainers, and
vegetable-sifter or _puree_-sieve; six tin pie-plates, and from four to
six jelly-cake tins with straight edges; and at least one porcelain-lined
kettle, holding not less tha