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Page 99
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.
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