acids, and clogs with oils. The easiest way to keep the table clean
and neat is simply to--keep it so. When the mixing of cake, pudding,
etc., is in process, a large bowl should be near at hand, and into it
should go egg beater, spoons, and forks when the cook is through using
them, after which they, with all other soiled utensils, should be
carried to the sink, washed, dried, and put away. Never lay eggshells
upon the table nor allow anything to dry on the utensils. If, as
occasionally happens even in the best-regulated kitchens, one is baking
in too great a hurry to observe all these precautions, a heavy paper
spread on the table will catch all the droppings and can be rolled up
and burned. Jars containing sugar, spices, etc., which have been in
use, should be wiped with a damp cloth before returning to the pantry.



THE CHAIRS

The first aid to the cook should be at least one comfortable chair,
neither a rocking chair nor one upholstered, both of which are out of
place in the kitchen; but one low enough to rest in easily while
shelling peas or doing some of the numerous tasks which do not require
the use of the table. A chair of this kind has a cane seat and high
back and can be purchased for $1.25, the other chair to be of the
regulation kitchen style at 55 cents. The second aid is a 24-inch
office stool at 85 cents, for use while washing dishes, preparing
vegetables, etc. This sort of a stool is light, easily moved about,
and means a great saving in strength. Though it has sometimes been
dubbed a "nuisance" by the uninitiated, the woman who has learned its
value finds it a very present help and wonders how she ever did without
it.