1 spider. 1 griddle. 1 pan for meat. 1 pan for fish. 1 meat fork. 1 can opener. 1 meat cleaver. 2 wooden-handled spoons. 1 braising pan (cover).  Scales, etc.

TIN AND WIRE WARE.

     2 large graters.
     1 nutmeg grater.
    12 flour dredges.
    12 measuring cups.
     1 funnel.
     1 basting spoon.
     1 wire broiler, for toast.
     2 wire broilers, for steak.
     1 wire soap dish.
     3 Dover egg beaters.
     3 small wire strainers.
     1 large wire strainer.
     1 flour scoop.
     2 flour sifters.
     1 gravy strainer.
     1 colander.
     2 dish pans.
     2 2-qt. milk cans.
     1 quart measure.
     1 pint measure.
     1 steamer.
     6 small bread pans.
     6 small jelly moulds.
     1 set gem pans.
     1 doz. muffin rings.
     2 dustpans.
     2 plain cake cutters.
     1 doughnut cutter.
     1 small biscuit cutter.
     1 frying basket.
     1 dipper.
     2 long, shallow cake tins.
     2 egg whisks.
     1 round cake tin.
     1 wire frame.
     1 vegetable cutter.

MISCELLANEOUS.

1 doz. dish towels. 2 floor cloths. 12 holders.  Cheese cloth.  Pudding cloth.  Needles.  Twine.  Scissors.  Skewers.  Screw driver.  Corkscrew. 1 doz. knives and forks.  Hammer.  Tacks and Nails.  Ironing sheet and holder.  Coal scuttle.  Fire shovel.  Coal sieve.  Ash hod.  Flat irons.  Paper for cake tins.  Wrapping paper.  Small tub for laundry work. 6 tablespoons. 2 doz. teaspoons.

While this may seem a formidable list, it will not be found expensive.  Some of the above articles may be omitted and others substituted.  It must be remembered that the utensils will be well cared for, consequently will last for many years.  In country schools, or where gas is not available, oil stoves may be used.  In some schools, where space is limited, one small table is used, two or more pupils demonstrating the lesson under the supervision of the teacher, the pupils taking this duty in alternation.  The remainder of the class observe and take notes.

The cost of material is trifling.  It should not average more than fifty cents per pupil per annum, and for a large number should average less than this amount.

The Boston school kitchens are, many of them, furnished at a cost of from $200 to $300.  A fair average cost for Ontario should be about $175.

* * * * *

PLANNING AND SERVING MEALS.

During the last quarter of school work each pupil should submit a typical menu for breakfast, dinner and supper, allowing for a certain number of people.  Consider the occupation, and give reasons for the choice of food for each meal.

State how long it should take to prepare the meal, and give the cost.  Insist upon variety in menus, and request the pupil to describe how the meal should be served. System, neatness and promptness should be especially emphasized.  Clean table linen—­no matter how coarse—­is possible for every one.  A dish of fruit or flowers, if only a bunch of green foliage, improves the appearance of the table.