Many of us have to take our kitchens as we find them, and have no say as to the relative positions of the permanent fixtures. We can, however, see that the utensils and equipment are as they should be. More and more so-called "labor-saving devices" are to be had until it is easy to conceive of the kitchen in the future in which electricity will not only be the means of light and heat, but will also be the motive force for nearly everything, not only for dishwashers, but also for bread-mixers, ice-cream freezers, egg-beaters, etc. We are so accustomed to the Dover egg-beater, the Universal bread-mixer, the meatchopper, that we can hardly think of them as being labor-saving devices; yet a woman cooking for a good-sized family would not be without them. The efficient home-maker should be constantly on the watch for new devices that may really be a means of saving time and labor for her.

The ideal system for cooking, whether it be coal, gas, or electricity, is the one which gives the largest possible percentage of its heat for the cooking process itself without waste into the room, and at the same time puts a definite amount of heat under quick control with a great saving of fuel and labor in operating. Measured by this standard, the coal range is not ideal, since it loses much heat into the room, so much in fact that it is customary not to provide any other means of heating the kitchen where there is a coal range. It is also very slow to control, though many like the results obtained, especially from the oven in baking. It also has the advantage over a gas stove of constant low heat for soups, stews, and other long-process cookery. It is dirty to care for, however, and requires much energy in carrying coal and ashes. On the other hand, both gas stoves and electric ones have the advantage of being easy to control and to keep clean. When used in connection with a fireless cooker separately or as a part of the stove itself, either is far preferable to a coal or wood range for convenience and economy. Gas or electric stoves combined with fireless cookers can be found on the market nowadays. Whatever variety of stove is used, it must be thoroughly understood and kept in good order. A coal stove should be taken apart and the drafts and dampers studied carefully, so that the effect of each is well known. The underlying principle of all stoves is the same; that is, a fire to burn well must have plenty of air, as all burning is combustion, or the uniting of a substance with the oxygen of the air. In lighting a fire in the stove we empty the grate completely. Then we place the most inflammable material at the bottom - paper, excelsior, or shavings. The less easily ignited comes next - chips or kindling - and the hardest of all on top - coal or large pieces of wood. Before applying a match, we make sure that the drafts are correct. The one in the chimney should be wide open; the slide below the fire-bed should be open and the one above it closed; for the air must come through the fire from below and be able to pass unblocked straight up the chimney. When the fire is burning well, it may be checked by closing the chimney damper all or part way, and also the slide below the fire-bed. Care must always be taken to prevent so great a flow of cold air against the bottom of the fire as will check its combustion. If the oven is to be used, the oven damper must be closed, which forces the hot air to pass around the oven box before going up the chimney. To check the fire completely, the slide above the fire-bed should be opened to enable the cold air to blow in on top of the coals.

Labor-saving devices

Stoves

Care of stoves

No fuel should come above the bricks in the fire-box, and never should the fire be allowed to get so hot as to make the top of the stove red, as that warps the iron.

The same principle of combustion is found in a gas stove, the air uniting at the point of burning with the gas coming through the pipe. The flame of a gas stove should be blue with a light-blue center. If it burns with a yellow flame, it is not adjusted correctly and the gas company should be notified. The oven doors of a gas stove should always be left open while it is being lighted until all the burners have caught, in order to prevent a pocket of unburned gas from collecting in the oven.

Stoves of all types must be kept clean. They should be rubbed often with paper, and anything spilt in the oven should be scraped up carefully. Gas-burners as well as the tops of a gas stove can be removed and washed thoroughly at the sink with boiling water and washing-soda. Blacking makes stoves look better and preserves the iron.

The principle of a refrigerator is to preserve food through low temperature obtained by the melting of ice. In order to melt, ice must absorb heat, and in a refrigerator it draws this heat from the other compartments. Hence a perfect refrigerator should be so built that it cannot absorb heat from outside and has perfect circulation of air inside. In buying a refrigerator, much must be left to the honesty of the dealer so far as the outside structure is concerned; but the purchaser can see for herself if there is allowance for good circulation inside and if it can be kept clean easily. Every refrigerator should be so built as to have a space between each compartment, so that the warm air rising from the food may pass over the ice at the top and the cold air from the ice-chamber may go down to the compartment below.

Refrigerators

A white lining, either tile or enamel, is attractive and dirt is easily seen; but if it cracks or chips easily it is unsatisfactory. Shelves should be removable, and if made of wire permit freer circulation of air than if of glass or slate. If the floor of the refrigerator is flush with the door, it can be more easily washed than if it drops below, though in this case the door must shut very tightly.

It is extremely important that a refrigerator should be kept especially clean. Anything spilled must be wiped up at once, and the whole inside given a thorough washing with soda and water at least once a week. Hot water should be poured down the waste pipe and a long wire with brush end may be used to clean the pipe. If it is connected directly with the sewer, it should have a trap.

Do not forget to wash the inside of the doors when washing the inside of the refrigerator.

If it is possible to have a word about the sink when it is put in, be sure to have it set up high enough for comfort; also to see that it is large enough to hold two dishpans comfortably, and that it has a good-sized draining-board on each side if possible. Porcelain sinks require a good deal of effort to keep them clean, especially if strong soap-powders have injured the finish; enamel on iron is apt to chip. Soapstone is very satisfactory and can be kept in good condition by frequent scrubbing with soap and a short-bristled brush.

Sink

Every housekeeper has her own ideas on the subject of utensils, her favorite type of material and her favorite shape and style. Aluminum is expensive to begin with, but lasts a.long time if it is of the best grade and gives very satisfactory service. Where the water is hard, it discolors easily and requires considerable effort to keep it bright. The heavy gray enamel-ware also gives good service and is easy to clean if not abused. As enamel-ware may be unsafe if the enamel has been chipped off, the base metal not being prepared to resist acids in the food, it is well to buy a good quality to begin with and to take good care of it.

The kitchen is more than a workshop. It is a laboratory where food is prepared for family consumption. As such, absolute cleanliness is of first importance with everything pertaining to its preparation. All food delivered to the house should come wrapped up. No town should permit flesh products to be carried through its streets uncovered, or to be hung outside stores for display. Fruit and vegetables should be very carefully washed before serving, as they have been exposed to the dirt of the street as well as to much handling. Dry groceries can be kept in glass or enamel jars to prevent dust falling in them, and should never be left in paper bags or opened car-tons.

Cooked food should be carefully covered and cooled before putting into the refrigerator. It should be removed from the dining-room china or glass and put onto plates kept for that purpose. No food, no matter how small a quantity, should be thrown away. Freshly cooked breadstuffs should be cooled on an open rack before putting away in a well-aired and sunned bread-box.

Utensils

Cleanliness essential

Plates should be scraped into a drainer in the sink. Very greasy ones could be wiped off with soft paper which is then burnt. All dishes are then piled on the left side of the sink ready for washing. Rinse the milk and egg glasses with cold water. Use two dishpans, one containing very hot soapy water, and the other very hot clear water for rinsing. Wash glassware first, then silver, then the cleanest of the china, leaving the dinner plates and platter until last. Have a wire or wooden drainer to the right of the rinsing-pan, and as the dishes are rinsed stand them in the drainer. If the water is very hot, they will need practically no drying. If they are washed and put in the drainer in the reverse order from which they can be stacked when dry, it saves handling them twice; that is, if the dinner plates are washed last, they are dried first and can be at the bottom of the pile when ready to put away.

Three towels should be used for wiping dishes and should be kept for their separate uses: a soft linen towel for glass and silver; a heavier linen for china; and a heavy crash one for pots and pans. If towels are used carefully and always rinsed out after each dish-washing, they will last a long time. They should also be given a thorough boiling at least once a week.

No matter how much care the worker in the kitchen takes with the food and the utensils, it is all of no avail if she herself is not immaculate in her person and her habits. The kitchen is no place in which to wear a dress too old and too soiled to be worn any longer in the parlor; but it demands a suitable uniform of its own. The dress worn here should be a cotton one, easily laundered, and so made as to be perfectly comfortable, with short sleeves, low collar, short skirt, and plenty of room. The hair should be kept very neat and should be confined if possible by a net or close-fitting cap.

Dishwashing

It is most essential that the hands and finger-nails should be kept with the utmost care, frequently washed, and always after coming from the toilet. Even then the hands should be kept out of food just as much as possible. It is not necessary to use the hands in order to get good results, as many old-fashioned cooks will tell you. Cake and baking-powder biscuit can both be made very satisfactorily without putting the hands in the mixture at all, and if the bread-mixer is used for making bread, that process too may be carried on without handling the dough. A palette knife (and not the finger) should be used for scraping out the mixing-bowl, and never should food be tasted from the stirring-spoon. A tasting-spoon may be kept for the purpose and not put into the whole mass, but some dipped out onto it with the stirring-spoon.

This standard of cleanliness is easily achieved and should be accepted as attainable.

Personal cleanliness