It is impossible to give any directions, except in a general way, regarding the kitchen and pantry. Both should be light, airy, and well furnished with convenient and labor-saving utensils. A wide, roomy dresser is most convenient. It should have at least two closets above, and two below, with two deep drawers at the top of the lower closets. In the upper closets should be kept all the dishes necessary for cooking, the pudding moulds, tins, etc. In the lower closet, pots, kettles, saucepans, waffle irons, and broilers, all arranged and grouped so that those in frequent use can be quickly gotten out. In the drawers should be kept cooking knives and forks, larding and trussing needles, wooden spoons and forks; also jelly-bags, dish towels, linen soup-strainers, fish cloths, and a large piece of cheese-cloth that may be torn in convenient pieces as wanted; a roll of tape and a ball of linen twine for trussing. Over the kitchen door there should be a ventilator. Two or three wall-pockets are convenient for holding papers, etc.

Keep all scouring apparatus, chamois skins, etc., in the table drawers.

By the side of the range there should be a bracket large enough to hold a dredging-box with flour, one with salt, another with pepper, and still another with sugar.

Keep tureens, large meat plates and bowls on the body of the dresser.

A corner closet in the pantry should hold all the sugar and spice boxes, all sauces in constant use, tea, coffee, and small dry groceries. Immediately under the window in the pantry there should be a stationary pastry table with marble top, and grooves underneath holding a hard-wood bread board, which can be pulled out and placed on top the marble when wanted for bread or biscuits. A small refrigerator should also be kept in the pantry to hold the little things that need to be kept cool while a meal is in preparation. By the side of the pastry table have two or three deep shelves to hold the bread and pies as you finish them. The pantry should open both into the kitchen and the dining-room, and should be as convenient to the range as circumstances will allow. It should have an abundance of shelves, closets, and drawers.

Glass jars are convenient and best for most dry groceries, such as rice, tapioca, oatmeal, etc.

If you have a large refrigerator, place it in the basement or cellar where it can be filled with ice from a window or opening made for the purpose. A drain-pipe should also be attached to carry the water away. This saves much time and labor. A refrigerator should be examined daily, and kept scrupulously clean. Fish, onions, cucumbers, or any strong vegetables should not be kept in a refrigerator with milk or butter unless the refrigerator has an automatic circulation of pure, dry air. If your refrigerator is lined with metal, "things" will taste, one of the other.

The inexperienced housekeeper will, we believe, be glad of some guidance in selecting the proper utensils needed in a well-furnished kitchen. There are a number of utensils which are not in general use which lessen the labor of cooking, and add much to the attractiveness of the food, as well as to the comfort of the cook. It certainly is unfair to expect a cook to prepare a well-appointed meal without allowing her the needful implements. The following list will be found to contain all the utensils needed in a well-furnished kitchen: -