re to the
attractiveness of the kitchen. These cabinets come in the natural
woods, and should, as nearly as possible, match the woodwork of the
kitchen. Many have the satin finish which renders them impervious to
grease, and all are fitted out with molding boards, shelves, cupboards,
and drawers of various sizes. So convenient is a cabinet of this kind,
and so economical of steps, that it might well be called "the complete
housewife." First and foremost, it accommodates the kitchen dishes,
plates, platters, and saucers, standing on edge of course, with cups
hanging from small hooks, and pitchers, bowls, etc., variously
arranged. Then come the jars of spice, sugar, salt, tea, and
coffee--all groceries, in fact, which are in most frequent use. Where
the decorative design in both jars and dishes is carried out in the
blue and white, with a utensil or two of the same coloring, the effect
is truly charming, though this is, of course, a matter of individual
taste. The cupboards are handy hiding places for the less ornamental
bottles, brushes, etc., while the base, which is really nothing more
nor less than a very complete kitchen table, usually has a shelf for
kettles, stone jars, etc. A good cabinet can be had for $10, a more
commodious one for $16, and so on. The cabinets without bases range
from a tiny one, just large enough to hold six spice jars, at $1, to
one, with five drawers, shelves, and cupboards with glass doors, for
$6. Any price beyond this simply means elaboration of design without
additional increase of capacity or convenience.

KITCHEN UTENSILS

In selecting dishes and cooking utensils it is well to remember that
cheapness does not always spell economy, and that one buys not alone
for the present, but for the future as well. Utensils which require
scouring are not economical, either, for scouring is friction, and
"friction means loss of energy." Scouring has gone out with the heavy
ironware which required it, in whose stead we have the pretty porcelain
enamel ware and the less expensive agate ware, both of which need only
a thorough washing in hot, soapy water, rinsing in boiling water, and
careful drying. Ware of this kind helps to produce the kitchen
restful, and so, indirectly, the cook rested. A well-cared-for kitchen
is always more or less attractive, but why not make it rather more so
than less? Taste and harmony add nothing to the expense of furnishing,
and there is a certain digni