The best-selected utensils may fail in usefulness if arranged awkwardly. Although "stacking" is not the menace to kitchen utensils that it is to tableware, it calls for many unnecessary motions, especially if the utensil sought is the lowest one in the stack. Utensils in regular use are best hung on small brass hooks in the wall, each article having a separate hook. They should hang bottom side out, so as to protect the inside from dust, and should be within easy reach of the hand. If there is sufficient space for some definite system of arrangement- whereby, for example, the largest utensils hang at the left and the utensils decrease in size toward the right-it will improve the appearance of the kitchen and make it possible to reach mechanically the tool needed, without expending thought on its whereabouts.

Whatever is kept in storage cupboards should be so arranged as to be easy of access, easy to keep account of, easy to keep in order, and easy to note the condition of. The average cupboard shelves are too far apart. Shallow shelves that accommodate only one or two rows of utensils, easily seen and reached, will save many searchings (Plate XI). Covers are conveniently stored behind ribs of wood nailed to available wall space or to a cupboard door. Arrangement according to size will again be found a great saving of time. A canvas or leather pocket, divided off in a way similar to a traveler's case or shoe-bag, is a convenient place for the cook's knives, each one slipping into its own division and being safer and easier to find than when in a kitchen drawer filled with miscellaneous articles.