Chapter XVIII: Part I: , and it is necessary here to give only a few simple rules for (5)

One boiler for clothes, holding eight or ten gallons.--Two dish-pans,--one large, one medium-sized.--One two-quart covered tin pail.--One four-quart covered tin pail.--Two thick tin four-quart saucepans.--Two two-quart saucepans.--Four measures, from one gill to a quart, and broad and low, rather than high.--Three tin scoops of different sizes for flour, sugar, &c.--Two pint and two half-pint molds for jellies.--Two quart molds.--One skimmer with long handle.--One large and one small dipper.--Four bread-pans, 10x4x4.--Three jelly-cake tins.--Six pie-plates.--Two long biscuit-tins.--One coffee-pot.--One colander.--One large grater.--One nutmeg-grater.--Two wire sieves; one ten inches across, the other four, and with tin sides.--One flour-sifter.--One fine jelly-strainer.--One frying-basket.--One Dover egg-beater.--One wire egg-beater.--One apple-corer.--One pancake-turner.--One set of spice-boxes, or a spice-caster.--One pepper-box.--One flour-dredger.--One sugar-dredger.--One biscuit-cutter.--One potato-cutter.--A dozen muffin-rings.--Small tins for little cakes.--One muffin-pan.--One double milk-boiler, the inside boiler holding two quarts.--One fish-boiler, which can also be used for hams.--One deep bread-pan; a dish-pan is good, but must be kept for this.--One steamer.--One pudding-boiler.--One cake-box.--Six teaspoons.

WOODEN WARE.

One bread-board.--One rolling-pin.--One meat-board.--One wash-board.--One lemon-squeezer.--One potato-masher.--Two large spoons.--One small one.--Nest of wooden boxes for rice, tapioca, &c.--Wooden pails for graham and corn meal.--Chopping-tray.--Water-pail.--Scrubbing-pail.--Wooden cover for flour-barrel.--One board for cutting bread.--One partitioned knife-box.

IRON WARE.

One pair of scales.--One two-gallon pot with steamer to fit.--One three-gallon soup-pot with close-fitting cover.--One three-gallon porcelain-lined kettle, to be kept only for preserving.--One four or six quart one, for apple sauce, &c.--One tea-kettle.--One large and one small frying-pan.--Two Russia or sheet iron dripping-pans; one large enough for a large turkey.--Two gem-pans with deep cups.--Two long-handled spoons.--Two spoons with shorter handles.--One large meat-fork.--One meat-saw.--One cleaver.--One griddle.--One wire broiler.--One toaster.--One waffle-iron.--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 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 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.

In classes for ladies the work is usually done entirely by the teacher, and at least five dishes are prepared. A large class can thus be taught; but the results will never be as satisfactory as in a practice-class, though the latter is of course much more troublesome to the teacher, as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self.

A class lunch or supper is a pleasant way of demonstrating what progress has been made; and, in such entertainment, do not aim at great variety, but insist upon the perfect preparation of a few things. To lay and decorate a table prettily is an accomplishment, and each classroom should have enough china and glass to admit of this.

To indicate the method which the writer has found practicable and useful, a course of twelve lessons is given, embracing the essential operations; and beyond this the teacher can construct her own bills of fare. When the making of bread begins, it will be found that not more than two or three other things can be made at one lesson. Let one of these be a simple cake or pudding for the benefit of the class, whose interest is wonderfully stimulated by something good to eat.

Large white aprons and small half-sleeves to draw on over the dress-sleeves are essential, and must be insisted upon. A little cap of Swiss muslin is pretty, and finishes the uniform well, but is not a necessity.

For the rest each teacher must judge for herself, only remembering to _demand the most absolute neatness_ in all work done, and to _give the most perfect patience_ no matter how stupid the pupil may seem.

TWELVE LESSONS.

LESSON FIRST.

To make stock. Beef rolls. Apple float. Boiled custard.

LESSON SECOND.

To clarify fat or drippings. Clear soup. Beef soup with vegetables. To make caramel. Cream cakes.

LESSON THIRD.

Beef _à la mode_. To boil potatoes. Mashed potatoes. Potato snow. Potato croquettes. Yeast. Wine jelly.

LESSON FOURTH.

Bread. Plain rolls. Beef hash with potatoes. Beef croquettes. Coddled apples.

LESSON FIFTH.

Graham bread. Rye bread. To broil beef steak. To boil macaroni. Macaroni baked with cheese. To make a _roux_. Baked custard.

LESSON SIXTH.

Parker-House rolls. Steamed brown bread. Purée of salmon. Croquettes of salmon. Corn-starch pudding.

LESSON SEVENTH.

Baked fish. To devil ham. Stuffed eggs. Plain omelet. Saratoga potatoes. To use stale bread. Bread pudding and plain sauce.

LESSON EIGHTH.

Irish stew. Boiled cabbage. Baked cabbage. Lyonnaise potatoes. Whipped cream. Sponge cake. Charlotte Russe.

LESSON NINTH.

Bean soup. To dress and truss a chicken. Chicken fricassee,--brown. Chicken pie. Meringues, plain and with jelly.

LESSON TENTH.

Oyster soup. Oyster scallop. Fried oysters. Pie-crust. Oyster patties. Lemon and apple pie.

LESSON ELEVENTH.

To bone a turkey or chicken. Force-meat. Boiled parsnips. To boil rice. Parsnip fritters.

LESSON TWELFTH.

To decorate boned turkey. To roast beef. To bake potatoes with beef. Gravy. Rice croquettes. Chicken or turkey croquettes.

LIST OF TOPICS FOR TWENTY LESSONS.

Wheat and corn. Making of flour and meal. Tea. Coffee. Chocolate and cocoa. Tapioca and sago. Rice. Salt. Pepper. Cloves and allspice. Cinnamon, nutmegs, and mace. Ginger and mustard. Olive-oil. Raisins and currants. Macaroni and vermicelli. Potatoes. Sweet potatoes. Yeast and bread. Butter. Fats.

LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.

Draper's Physiology. Dalton's Physiology. Carpenter's Physiology. Foster's Physiology. Youman's Chemistry. Johnston's Chemistry of Common Life. Lewes's Physiology of Common Life. Gray's How Plants Grow. Rand's Vegetable Kingdom. Brillât Savarin's Art of Dining. Brillât Savarin's Physiologie du Goût. The Cook's Oracle, Dr. Kitchener. Food and Dietetics, by Dr. Chambers. Food and Dietetics, by Dr. Pary. Food and Digestion, by Dr. Brinton. Food, by Dr. Letheby. Cook-books at discretion.

QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR.

1. How is soup-stock made?

2. How is white soup made?

3. What are purées?

4. How is clear soup made?

5. How is caramel made, and what are its uses?

6. How is meat jelly made and colored?

7. How is meat boiled, roasted, and broiled?

8. How can cold meat be used?

9. How is poultry roasted and broiled?

10. How are potatoes cooked?

11. How are dried leguminous vegetables cooked?

12. How is rice boiled dry?

13. How is macaroni boiled?

14. How are white and brown sauces made?

15. Give plain salad-dressing and mayonnaise.

16. How are beef tea and chicken broth made?

17. Give receipts for plain omelet and omelette soufflée.

18. How are bread, biscuit, and rolls made?

19. How is pie-crust made?

20. Rule for puff paste?

21. How should you furnish a kitchen?

22. What are the best kinds of cooking utensils?

END.

BIBLIOGRAPHY.

THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.

THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.

FOODS. By Edward Smith.

FRUITS, AND HOW TO USE THEM. By Hester M. Poole.

EATING FOR STRENGTH. Dr. M.L. Holbrook.

FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook.

FOOD AND FEEDING. By Sir Henry Thompson.

MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking.

JUST HOW. By Mrs. A.D.T. Whitney.

MRS. RORER'S PHILADELPHIA COOK BOOK.

PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson.

IN THE KITCHEN. By Mrs. E.S. Miller.

GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren Brugière.

FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.

CUISINE CLASSIQUE. Urbain-Dubois.

CARÈME.

GOUFFÉ.

SOYER.

DIET FOR THE SICK. A Treatise on the Values of Foods, their Application to Special Conditions of Health and Disease, and on the Best Methods of their Preparation. By Mrs. Mary E. Henderson.

Cookery-Books at discretion.

INDEX.