The practice lessons should last two hours, so that there may be plenty of time for the pupils to thoroughly cleanse and put away every article used, scrub the floor and table and tidy the hearth. In these two hours the luncheon hour might easily be included. The number of girls at a practice lesson should never exceed twelve, and they should work two together at one board. They should be shown how to weigh carefully each ingredient, and should themselves regulate, by a clock, the cooking of their own dishes. Perfect order must be maintained, and it is very necessary that neatness should be insisted on throughout every stage, and that special attention should be paid to personal cleanliness. The girls should be made to read through the recipe to be prepared, and to collect all the ingredients required before they actually commence to cook. It is desirable that the various processes should be carried on with the simplest means, so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson. It is, therefore, better to avoid the expense of a mincing-machine, knife-machine, and other labour-saving appliances. Footnote 2: In order that the school may gain this grant, the teacher must have passed the requisite examination of the National Training School for Cookery. REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS. £ s. d. 3 Iron saucepans (various sizes) 0 3 8 1 Gridiron (reversible) 0 2 2 2 Frying-pans (meat and butter) 0 1 6 1 Strainer (conical) 0 1 2 1 Colander 0 1 2 1 Pepper-box 0 0 2 1 Salt-cellar 0 0 2 1 Grater 0 0 4 1 Tin mould 0 1 3 1 Meat-stand 0 3 0 1 Dripping-tin 0 2 7 1 Set skewers 0 0 4 1 Basting-ladle 0 0 10 1 Toast-fork 0 0 1 6 Wooden spoons (various sizes) 0 0 8 1 Knife-board 0 0 10 1 Galvanised pail 0 1 6 1 pint measure 0 0 9 1 gill measure 0 0 6 1 Yorkshire Pudding tin 0 0 9 6 Iron spoons (various sizes) 0 1 6 2 Teaspoons 0 0 4 1 Potato-knife 0 0 5 1 Onion knife 0 0 5 1 Wash-hand bowl 0 1 2