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 dignity and inspiration, as well as
satisfaction, in being able to "bring forth butter in a lordly dish."
Kitchen crockery is being rapidly supplanted by the porcelain enamel
dishes, which, though rather more expensive in the beginning, are
unbreakable, and so cheaper in the long run. They are even invading
the domain of the faithful yellow mixing bowl and becoming decidedly
popular therein, being light in weight and more easily handled. The