The table should stand on casters and be placed in a good light as far from the stove as may be. The latest product of the manufacturer's genius in this line contains two drawers - one spaced off into compartments for the different knives, forks, and spoons for kitchen use - a molding board, and three zinc-lined bins, one large one for wheat flour, and two smaller one for graham flour, corn meal, etc. When one considers the economy of steps between kitchen and pantry which it makes possible, its price, $6.75, is not large, while it obviates the necessity for purchasing bins and molding board. Our friend, the white table oilcloth, tacked smoothly in place, gives a dainty top which is easily kept clean with a damp cloth - another labor-saving device, which stands between cook and scrubbing brush. A zinc table cover is preferred by some housewives, as it absorbs no grease and is readily brightened with scouring soap and hot water. Separate zinc-covered table tops can be had for $1.50. The marble-topped table is not desirable, for, though it undoubtedly is an aid to the making of good pastry, it stains easily, dissolves in some 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.