Adjoining the kitchen there should be a pantry. Ten by twelve feet, inside measure, is a good size. The window should have a wire screen, so that the room can be well aired, and there should be a shade of some kind to shut out the sun when necessary. A large, strong table containing two drawers should be placed near the window. There should be hooks at the end of the table, from which to suspend the pastry board, egg beater, etc. The board on which cold meats are cut, also that for bread and cake, may be hung in some convenient place."In one drawer the rolling pin, knives, pastry and cake cutters, and a few other utensils may be stored. In the other, measuring cups, steel knives, forks, etc., may be kept.
On one side of the room there should be shelves for jars, or boxes, in which materials frequently used, such as coffee, tea, rice, etc., may be kept. For the daily or weekly supplies in the pantry there is nothing better than glass jars. They may be securely closed from insects, prevent loss of strength by evaporation, and permit one to see at a glance when the stores need replenishing. Some shelves should be placed up higher than can be reached from the floor, as during the summer these will be found a convenient place for empty fruit jars and such things as are not in use at the time. Near the door have a roller for the towel, to save steps while working in the pantry. Near the window, but not in the sunshine, have the refrigerator, unless there is a cold room near the kitchen in which perishable articles of food may be kept. If the house has a good cellar, a refrigerator is not a necessity, but is convenient, as it saves many steps, and preserves foods better than a cellar.