--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.
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