It is impossible to cook small quantities satisfactorily in large dishes; so the first thing to do is to buy dishes and utensils of the right size. The following list is given as a suggestion.

A small casserole or a large ramekin for souffles and casserole dishes, to be used either for the meat course or for baked puddings.

Individual ramekins and custard cups.

A small frying-pan for cooking eggss bacon, etc.

A small baking-pan for roasting meat.

Small saucepans and kettles for vegetables and other boiled foods. The saucepans that fit together, two or three on a single burner, are especially good for the small family.

A deep pot of small diameter for deep fat frying and a wire strainer that will fit down inside it to be used as a frying basket.

A double boiler holding one quart.

Muffin pans in sets of six.

Layer cake and pie pans five or six inches in diameter.

A small square or oblong shallow pan for baking sheets of cake, ginger-bread, etc.

A small loaf pan for breads, loaf cakes and meat loaves.

A set of skewers for serving "en brochette."

A cup sized egg beater.

Small bowls.

An ice cream freezer either of the crank or vacuum type, holding from one pint to one quart.

The small ovens for use on top of the stove are very convenient for baking two or three potatoes or apples or a small dish of rice pudding, custard and similar desserts.