Directions for Cookery, in its Various Branches

are of the utmost importance. A large sieve for flour is also necessary; and smaller ones for sugar and spice. There should be a marble mortar, or one of lignum vitae, (the hardest of all wood;) those of iron (however well, tinned) are apt to discolour the articles pounded in them. Spice may be ground in a mill kept, exclusively for that purpose. Every kitchen should be provided with spice-boxes. You should have a large grater for lemon, cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot be stirred together conveniently without a spaddle or spattle, which is a round stick flattened at one end; and a deep earthen pan with sides nearly straight. For beating eggs, you should have hickory rods or a wire whip, and broad shallow earthen pans. Neither the eggs, nor the butter and sugar should be beaten, in tin, as the coldness of the metal will prevent them from becoming light. For baking large cakes, the pans (whether of block tin or earthen) should have straight sides; if the aides slope inward, there will be much difficulty in icing the cake. Pans with a hollow tube going up from the centre, are supposed to diffuse the heat more equally through the middle of the cake. Buns and some other cakes should be baked in square shallow pans of block tin or iron. Little tins for queen cakes, &c. are most convenient when of a round or oval shape. All baking pans, whether large or small, should be well greased with butter or lard before the mixture is put into them, and should be filled but little more than half. You should have at least two dozen little tins, that a second supply may be ready for the oven, the moment the first is taken out. You will also want tin cutters for cakes that are rolled out in dough. All the utensils should be cleaned and put away as soon as they are done with. They should be all kept together, and, if possible, not used for any other purposes. [Footnote: All