All kitchen utensils should be light, durable, and made of such ware that they can be easily kept clean without laborious scouring and polishing. A few good enamel saucepans are useful, but they are only suitable for light work. Very cheap enamelled ware. though pretty and clean-looking, is not economical, as the lining soon chips off. Aluminium utensils are very popular, being light, durable, and easily kept clean. The initial outlay is, however, heavy, and as the heat penetrates very quickly, owing to the thinness of the metal, they are not suitable for every kind of cooking - e.g., stewing.

Copper is, of course, everlasting, but the initial outlay is considerable; it is heavy for constant lifting, and needs thorough cleaning and burnishing, and unless the tinned interior is kept intact it soon becomes a serious danger to health.

Tin utensils are useless except for spirit lamps, although good block-tin answers well for gas-stove cooking, or for such utensils as fish-kettles, steamers, etc. The seamless steel pans are, perhaps, the most serviceable. They are very strong, easily cleaned, and can be re-tinned, if necessary.

Nowadays, no kitchen would be considered properly equipped without a supply of earthenware utensils, casseroles, mar-mites, and such like, for they are so cleanly, and there is never the least risk of their spoiling the most delicately flavoured foods. if they are kept properly cleaned.