A deep drawer in the table for holding coarse towels and aprons, balls of twine of two sizes, squares of cloth used in boiling delicate fish or meats, &c., will be found almost essential.  Basting-spoons and many small articles can hang on small hooks or nails, and are more easily picked up than if one must feel over a shelf for them.  These will be egg-beaters, graters, ladle, &c.  The same dresser, or a space over the sink, must hold washing-pans for meat and vegetables, dish-pans, tin measures from a gill up to one quart, saucepans, milk-boiler, &c.  Below the sink, the closet for iron-ware can be placed, or, if preferred, be between sink and stove.  A list in detail of every article required for a comfortably-fitted-up kitchen is given at the end of the book.  House-furnishing stores furnish elaborate and confusing ones.  The present list is simply what is needed for the most efficient work.  Of course, as you experiment and advance, it may be enlarged; but the simple outfit can be made to produce all the results likely to be needed, and many complicated patent arrangements are hindrances, rather than helps.

The Iron-ware closet must hold at least two iron pots, frying-pans large and small, and a Scotch kettle with frying-basket for oysters, fish-balls, &c.,—­this kettle being a broad shallow one four or five inches deep.  Roasting-pans, commonly called dripping-pans, are best of Russia iron.

Tin-ware must include colander, gravy and jelly strainers, and vegetable-sifter or puree-sieve; six tin pie-plates, and from four to six jelly-cake tins with straight edges; and at least one porcelain-lined kettle, holding not less than four quarts, while a three-gallon one for preserving and canning is also desirable;

Muffin rings or pans; “gem-pans;”

Four bread-tins, of best tin (or, better still, Russia iron), the best size for which is ten inches long by four wide and four deep; the loaf baked in such pan requiring less time, and giving a slice of just the right shape and size;

Cake-tins of various shapes as desired, a set of small tins being desirable for little cakes.

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;