the Department of Education.

UTENSILS

In regard to the selection of small articles required, such as dishes
and utensils of various kinds, the greatest care should be exercised.
This part of the equipment can be exactly duplicated by the pupils in
their homes, and in this way may be of educational value to the
community. The cooking and serving dishes should combine quality,
utility, and beauty.

It is not economy to buy cheap utensils. As far as possible, they should
be chosen with smooth, curved surfaces, as seams and angles allow
lodging places for food and make the cleaning difficult.

Everything should be of good quality, the latest of its kind that has
been approved, and, at the same time, have a shape and colour that is
artistic.

It is wise to buy from stock which can be duplicated if breakages occur,
so that the equipment may be kept uniform. For individual work the
utensils should not be too large.

Coloured granite ware is best for most of the cooking dishes. Where tin
is necessary, it should be of a good quality. Crockery is desirable for
some bowls, jars, and serving dishes. Spoons and serving forks should be
of Nevada silver, and knives of the best steel with well-made wooden
handles.

The cost of this part of the equipment and the number of articles
purchased must of course depend on the funds available. The following
list is intended to give what is really desirable in a specially
equipped room, at prices which are a fair average.

EQUIPMENT

FOR TWENTY-FOUR PUPILS

I. CLASS TABLE

1. UTENSIL DRAWER:

24 plates, enamel, 9 inch $0.70
14 " white crockery, 7 inch .80
24 bowls white crockery, 7 inch 3.60
24 " " " 5 1/2 inch 1.20
24 enamel bowls, 6 inch 2.40
24 popover cups 1.80
24 bakers, crockery (oval) 1.20
24 platters, " (small) 1.50
24 sieves (wire bowl) 1.30
24 spoons, wooden 1.92
24 spatulas, wire handle 7.20
24 knives, paring 2.00
24 forks, Nevada silver 2.50
24 spoons, table, Nevada silver 2.50
48 spoons, tea, " " 1.20
24 cups, measuring,