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;