There should be a plentiful supply of kettles in every kitchen; and one should be set apart for boiling ham, as the odor is so lasting.

The farina kettle, or double-boiler, as it is sometimes called, is one of the most useful of kitchen utensils. It can be used for cooking many preparations, such as boiled custards, cream for filling in layer cake, blanc-mange and any dish that is made of heated milk. Water is placed in the lower kettle and the milk in the upper one ; and the latter, being heated by the steam from the boiling water, cannot possibly be scorched. The price of this boiler is small, one that has a two-quart capacity for the upper kettle costing seventy-five cents. A small family will only need the quart size for the upper kettle.

Farina Kettle.

A kettle or saucepan in which to cook mush for breakfast, without danger of scorching, has been very recently invented. Oatmeal or. cracked wheat is served on nearly all breakfast tables nowadays, and it is no easy matter to cook either of these cereals with the ordinary kettle, both requiring to be stirred almost constantly to prevent their sticking to the bottom of the vessel. This kettle, therefore, is gladly welcomed. The part A is made of good tinware, while B is of copper ; and the space B is solidly filled with asbestos, the inside bottom of the kettle being where A and B meet. In this way the food is held at least an inch from the top of the stove or fire. Such a kettle of two-quart size costs seventy cents.

Kettle.

Dust-Pan.

The dust-pan here shown is an improvement on the old style. The foot is placed on the section marked A and the dust is taken up without stooping on the part of the sweeper. This dust-pan costs thirty cents.