If it is to be kept some time, pack in little jars, and pour melted butter over the top.
This receipt should have had place under "Meats," but was overlooked.
LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.
TIN WARE.
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.