rind, etc.

BASINS.--Large for mixing, small for puddings, etc.

EGG SLICE.--For dishing up rissoles, etc.

EGG WHISK.--The coiled wire whisk, price 1d. or 2d., is the best.

FOOD CHOPPER.--See that it has the nut-butter attachment.

FRYING BASKET and stew-pan to fit.

FRYING AND OMELET PANS.--Cast aluminium are the best.

GEM PANS.

JARS.--Earthenware jars for stewing.

JUGS.--Wide-mouthed jugs are easiest to clean.

JELLY AND BLANC MANGE MOULDS.

LEMON SQUEEZER.--The glass squeezer is the best.

MARMALADE CUTTER.

NUT MILL.

NUTMEG GRATER.

PALETTE KNIFE.--For beating white of egg, scraping basins, etc.

PASTE BOARD and ROLLING PIN.

PESTLE and MORTAR.

PRESERVING PAN.--Copper or enamelled.

RAISIN SEEDER.

SAUCEPANS.--Cast aluminium are the best.

SCALES AND WEIGHTS.

SIEVES.--Hair and wire.

STILL.--For distilling water.

STRAINERS.

TINS.--Cake tin, qr. qtn. tin, vegetable and pastry cutters.

XVI.--MENUS.

The menus given below do not follow the conventional lines which ordain
that a menu shall include, at least, soup, savoury and sweet dishes. The
hardworking housewife can afford neither the time nor the material to
serve up so many dishes at one meal; and the wise woman does not desire to
spend any more time and material on the needs of the body than will
suffice to keep it strong and healthy. Lack of space will not allow me to
include many menus. I have only attempted to give the barest suggestions
for two weeks. But a study of the rest of the book will enable anyone to
extend and elaborate them. Three meals a day are the most that are
necessary, and no woman desires to cook more than once a day. If possible
the cooked meal should be the mid-day one. Late dinners may be
fashionable, but they are not wholesome. If the exigencies of work make
the evening meal the principal one, let it be taken as early as possible.

WARMING UP.

It often happens that while the father of a family needs his dinner when
he comes home in the evening, it is necessary to provide a mid-day dinner
for the others, especially if children are included. Many housewives thus
go to the labour of preparing a hot dinner twice a day, but this may be
avoided if the following directions are carefully carried out:--Prepare
the mid-day meal as if the father were at home, and serve him first. Put
his portion--savoury, vegetables and gravy--in one soup plate, and cover
it immediately with another. Do the sa