In selecting kitchen furnishings it will be found that a linoleum covering for the floor will give the greatest satisfaction, preferably one which is entirely plain or with a pattern which extends all the way through. Next to linoleum, a hardwood floor. An oilcloth is unsatisfactory, unless it be, perhaps, the best quality, for a small family which will not give it hard wear. A painted floor is hard to care for and is, in many respects, least desirable.

In selecting a stove a steel range is by far the most desirable, if possible. It is more expensive in first cost than a cast-iron stove, but this difference is more than offset by efficiency, economy of fuel and durability.

Galvanized iron is the most desirable material for such utensils as coal hod, garbage and ash cans and the like, being superior because of its light weight, durability and cleanliness.

A nickeled teakettle with copper bottom is very satisfactory for general use, costing about $2.50. Aluminum ware is increasing in favor. Its price alone limits its use. The price of a teakettle is from $2.25 up, but the aluminum teakettle wears a lifetime. Stransky ware is, next to aluminum, the most durable of any for cooking utensils. It is moderate in price, the teakettles being $1.75 to $2.25. Tin is very undesirable for almost all cooking utensils, as water and acids act upon the tin, forming unhealthful chemical compounds. For such uses as are allowable, one should buy block tin with rolled edge. The grade is readily seen by markings on the back. The cheapest is marked X, medium XX, .best XXX or XXXX. Those tins which have fewest crevices and seams are best.

Sheet-iron bread tins with dull surface are excellent.

Woodenware should be used as little as possible, as it is difficult to keep it sweet, dry and free from odors and insect life. Bread and meat boards and chopping trays are usually of wood. These should never be cheap in quality, as the wood of such is soft and not well seasoned, so that it cracks and peels easily. Wooden spoons should be those designated as the French holly.

Glass or porcelain jars are excellent for spices and such articles as rice, tapioca, coffee, tea, etc.

Materials

Wooden Ware

These should be neatly labeled and conveniently arranged in order on shelves in a cupboard near the cooking table.

Iron for cooking utensils is almost a thing of the past. Although most durable, the weight is sufficient to banish it. Agate or Stransky have taken the place to a great extent. Agate ware has depreciated greatly in quality since first introduced. The best of it is more durable and safer than enamel ware. Sheet iron frying pans are best, as they endure the highest heat. Steel is next. Agate may be used for certain things.

Chairs should be tested for comfort. Wooden ones, if properly constructed, may be very comfortable. The shape and length of back, seat and legs greatly affect the comfort. A high stool is a strength saver when working at the table.

Tables constructed for kitchen use are a great addition in modern furnishings. They are supplied with drawers for knives, spoons and such small utensils. Those of white wood are cheapest, pine being about 50 per cent more. The drawer increases the expense slightly, but this will not be grudgingly paid by one who has once enjoyed the advantage secured. The top should be unfinished, very smooth and even. It should be made of one piece of wood to avoid cracks. Oilcloth may be used as a covering, although less convenient because of the care necessary to avoid setting anything hot on it. Paint is altogether undesirable for the same reason.

Iron

Cooking

Utensils

Chairs

Tables

A Movable Kitchen Cabinet, Useful When There Is No Built-In Cabinet