A small sifter in basket shape will be found good for cake-making, and a
larger one for bread; and spices can be most conveniently kept in a
spice-caster, which is a stand holding six or eight small labeled
canisters. Near it can also be small tin boxes or glass cans for dried
sweet herbs, the salt-box, &c.
The _Crockery_ required will be: at least two large mixing-bowls, holding
not less than eight or ten quarts, and intended for bread, cake, and many
other purposes; a bowl with lip to pour from, and also a smaller-sized one
holding about two quarts; half a dozen quart and pint bowls;
Half a dozen one-and two-quart round or oval pudding-dishes or nappies;
Several deep plates for use in putting away cold food;
Blancmange-molds, three sizes;
One large pitcher, also three-pint and quart sizes;
Yeast-jar, or, what is better, two or three Mason's glass cans, kept for
yeast.
This list does not include any crockery for setting a servant's table;
that being governed by the number kept, and other considerations. Such
dishes should be of heavier ware than your own, as they are likely to
receive rougher handling; but there should be a full supply as one means
of teaching neatness.
_Wooden-ware_ is essential in the shape of a nest of boxes for rice,
tapioca, &c.
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