,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,,an ,,ideal ,,kitchen4 ,,miss ,,parloa',s ,,kitchen ,,companion4 ,a ,,guide ,,for ,,all ,,who ,,would ,,be ,,good ,,housekeepers4 ,,by ,,maria ,,parloa1 ,,founder ,,of ,,the ,,original ,,cooking-,,school ,,in ,,boston2 ,,principal ,,of ,,the ,,school ,,of ,,cookery ,,in ,,new ,,york2 ,,and ,,author ,,of 8,,miss ,,parloa',s ,,new ,,cook-,,book10 8,,the ,,appledore ,,cook-,,book10 8,,first ,,principles ,,of ,,household ,,management10 8,,camp ,,cookery10 ,,etc4 ,,twentieth ,,edition ,,illustrated4 ,,boston3 ,,estes ,,and ,,lauriat1 ,,publishers4 ,mind your ,ps ,qs ,and the three best ,ps to mind are ,,miss ,,parloa',s ,kitchen ,companion4 #a vol41 crown #hvo1 cloth or waterproof binding1 #b4ej4 ,it is thoroughly practical2 it is perfectly reliable2 it is marvellously comprehensive2 it is copiously illustrated2 it is in short overflowing with good qualities1 and is just the book that all housekeepers need to guide them4 ,,miss ,,parloa',s ,new ,cook ,book and ,marketing ,guide4 #a vol41 #abmo1 cloth1 #a4ej4 ,this is one of the most popular ,cook ,books ever printed1 containing #a1gbd receipts and items of instruction4 ,the directions are clear and concise1 and the chapters on marketing and kitchen furnishing very useful4 ,,miss ,,parloa',s ,camp ,cookery4 ,how to ,live in a ,camp4 #a vol41 #ahmo1 cloth1 #ej cents4 ,a most comprehensive little manual4 ,every one who intends camping out during the coming summer should have it right at hand for constant reference4 ,for sale by all booksellers1 or sent postpaid by ,,estes ,,and ,,lauriat1 ,boston1 ,mass4 ,,an ,,ideal ,,kitchen4 ,,miss ,,parloa',s ,,kitchen ,,companion4 ,a ,,guide ,,for ,,all ,,who ,,would ,,be ,,good ,,housekeepers4 ,,by ,,maria ,,parloa1 ,,founder ,,of ,,the ,,original ,,cooking-,,school ,,in ,,boston2 ,,principal ,,of ,,the ,,school ,,of ,,cookery ,,in ,,new ,,york2 ,,and ,,author ,,of 8,,miss ,,parloa',s ,,new ,,cook-,,book10 8,,the ,,appledore ,,cook-,,book10 8,,first ,,principles ,,of ,,household ,,management10 8,,camp ,,cookery10 ,,etc4 ,,twentieth ,,edition ,,illustrated4 ,,boston3 ,,estes ,,and ,,lauriat1 ,,publishers4 ,copyright1 #ahhg1 ,,by ,,maria ,,parloa4 ,university ,press3 ,,john ,,wilson ,,and ,,son1 ,,cambridge1 ,u4,s4,a4 ,,an ,,ideal ,,kitchen4 ,how few people who build houses give proper attention to the plan and construction of the kitchen6 ,pains may be taken to have the exterior of the building attractive1 the halls broad1 the parlors spacious and finely finished1 the dining-room bright and inviting1 the chambers airy and sunny1 but the plan of the kitchen generally receives much less thought than its importance deserves1 if one be seeking to make the house as nearly perfect as is practicable4 ,the trouble is not wholly due to unwillingness to expend more money than may have been at first appropriated4 ,a little extra thought alone is needed to effect many improvements on the average kitchen when a house is in process of construction1 but this extra thought usually is missing4 ,of course1 in order to have a model kitchen1 one must be willing to pay a good price for it2 yet the price will not be so high that one will ever regret the expenditure2 indeed1 most persons will promptly admit that the money has been used as profitably as that used for any other part of the house4 ,the object of this chapter is to show how a model kitchen may be arranged2 and although few people may adopt the recommendations as a whole1 it is hoped that every reader may find some suggestions of value1 to be followed whether the house be already built or yet to be erected4 ,illustration ,the first matter to be considered is the size of the room4 ,while it is important to have ample space for range1 sink1 dresser1 tables1 and chairs1 and for free movements1 it also is important to avoid having the room so large as to oblige one to take many steps to and from range1 sink1 table1 and pantry4 ,a good size is #af #af or #ae #ag feet4 ,be particular to have the ventilation as good as possible2 for the comfort of not only those who have duties in the kitchen1 but of the entire household1 is in a measure dependent upon it4 ,if the ventilation be poor1 the strength of those who work in the room will needlessly become exhausted1 and they are likely to get irritated easily4 ,moreover1 odors of cooking will escape to other parts of the house instead of passing to the open air4 ,the room should be high1 and have large windows that can be raised or dropped easily4 ,if the kitchen be located in a one-story extension1 almost perfect ventilation may be secured by means of a ventilator in the roof or by a skylight2 or it may be found easy to have a ventilator placed in the chimney4 ,if expense be no obstacle1 it will be well to have a separate chimney for the kitchen1 as this is one of the surest ways of preventing odors of food from reaching other rooms4 ,although the room may be admirably arranged and finished1 it will not be a model apartment unless there be good ventilation and an abundance of light4 ,most kitchens have some dark corners1 but there should be none4 ,excepting the ceilings1 every part of the room1 as well as of the pantry and the adjoining closets1 should be finished in a way that permits of washing4 ,a hard-wood floor is desirable4 ,avoid spruce4 ,hard pine1 if carefully selected1 makes a good floor2 but the best wood is maple or birch1 in strips not more than three inches wide4 ,if soft wood be used1 splinters will in time get torn up4 ,oil-cloth often is used for covering the floor4 ,it may look bright and clean1 but is too cold1 and frequently causes rheumatism4 ,lignum1 which somewhat resembles oil-cloth1 but is thicker and warmer1 is as good a covering as can be found4 ,it is clean and durable4 ,tiles are sometimes recommended for the floor of a kitchen2 they can be kept clean and will wear well1 but they tire the feet1 and for that reason should not be used4 ,it is well to have the woodwork in a kitchen oiled4 ,a wainscot is desirable4 ,have the walls painted a rather light color4 ,if one can afford it1 the walls about the range and sink should be tiled4 ,at the outset tiles may appear costly1 but after experience one finds it is really a saving to use them4 ,they can easily be kept perfectly clean1 and will last as long as the house itself4 ,english or ,dutch tiles should be used1 and there is nothing more appropriate than the blue and white4 ,the price for furnishing and setting such tiles is from seventy cents to a dollar per square foot4 ,probably the time will come when nobody will think of finishing a house without them4 ,do not be satisfied with a small sink4 ,have one of good size1 and of iron1 with a sloping and grooved shelf at one end1 on which to drain dishes after washing them4 ,let the sink rest on iron legs4 ,the space under it should not be enclosed1 as every dark place is a source of temptation to a slovenly domestic4 ,one caution in regard to the sink3 have the strainer screwed down firm4 ,anything that will not pass through the strainer should not go into the pipes4 ,the hinged or loose strainer gives but little protection1 as the temptation to lift it and let sediment pass through is very great4 ,with an immovable strainer and the use1 once a fortnight1 of the hot solution of soda described in the chapter on 8,care of ,utensils10 there will be no trouble with pipes1 unless it be caused by wear or freezing4 ,after using the hot soda1 flush the pipes with cold water4 ,this plan has been followed in the care of the plumbing of a large house for many years1 with the most satisfactory results4 ,put hooks under the sink1 for dish-cloths1 dish-pans1 etc4 ,unless there be tiles above1 below1 and at the sides of the sink1 all this space should be finished in hard wood4 ,if tiles be used1 have a broad capping of hard wood extend across the upper edge of the top row1 in which to place brass hooks for the various small utensils in frequent use at the sink4 ,illustration ,between the doors leading to the china closet and the hall have a dresser4 ,here can be kept the kitchen table-ware and some utensils4 ,near the back part of each shelf have a groove1 so that plates and platters may be placed on edge without danger of their falling4 ,there also should be two drawers1 and below the drawers two closets containing shelves4 ,the doors of the upper part of the dresser should be made in part of glass1 and instead of swinging on hinges they should slide one in front of the other4 ,allow enough room for the tables1 so as to avoid crowding and confusion when a meal is being prepared or served4 ,swinging tables are convenient1 as they occupy no space when not in use4 ,at one end of the sink have a table1 about #b #c feet1 containing one drawer for knives1 forks1 and spoons1 and one for towels4 ,this table should be placed on castors1 so that it can easily be moved to the centre of the room4 ,there should be a small table1 about the height of the range1 for use as a resting-place for utensils when omelets1 waffles1 griddle-cakes1 etc41 are made4 ,its top should be covered with zinc4 ,when not in use this table may be moved to some other part of the room4 ,there should be one more table in the kitchen1 between two windows if the space will permit1--a settle table1 which serves as a seat when not in use for ironing or some other purpose4 ,above the table have two shelves1--one for a clock1 and the other for cook-books1 the grocer's and marketman's order-books1 etc4 ,it is a good idea to have the corners of all the tables rounded1 so that nobody shall be hurt by striking against them4 ,illustration3 --,kitchen ,view-- ,have broad window-seats1 in order to keep a few pots of flowers1 herbs1 or other plants in the room4 ,flowers brighten a kitchen wonderfully1 and seem to grow better there than in any other part of the house4 ,one other point about the windows2 they should be supplied with wire screens in summer4 ,swarms of flies will get in unless this precaution be taken4 ,the same barrier is needed at the outside door as much as at the windows4 ,illustration3 --,kitchen ,view-- ,the most important piece of furniture is the range4 ,many housekeepers find it difficult to decide which is better1 a set or a portable range4 ,each has merits4 ,less room is required for set ranges2 broiling and roasting can be done before the fire1 and a constant supply of hot water is insured4 ,but set ranges are rather slow to respond to draughts and checks2 they consume a great deal of coal2 the hearth becomes hot1 and uncomfortable to stand on2 and there is but one side of the range to approach1 which necessitates the frequent lifting and moving of heavy utensils4 ,now1 a portable range can be so placed as to permit of one's walking almost around it2 it can be used as advantageously as a set range1 with about half the same quantity of coal2 there is a prompt response to the opening or closing of a draught2 one's feet do not get heated by standing near it2 there are no dark corners2 the need of moving utensils is to a large extent avoided1 and it can be so managed that there shall be a hot oven at any time of the day4 ,but roasting must be done in the oven1 and broiling over the coals1 and the supply of hot water is limited4 ,with a set range there must be a broad hearth of tiles1 slate1 or best face-brick4 ,if a portable range be used1 only a large piece of zinc will be required under it4 ,,the ,,pantry4 ,and now the pantry4 ,it should be about #ab #h feet4 ,the window should have a wire screen1 and inside folding blinds will be found a great convenience1--indeed1 they are a necessity4 ,a large1 strong table1 containing two drawers1 should be placed at this window4 ,there should be hooks at the ends of the table1 from which to suspend the pastry-board1 the board on which cold meats are cut1 and that on which bread and cake are cut4 ,in one drawer the rolling-pin1 knives1 pastry and cake cutters1 and a few other utensils may be kept2 and in the other drawer1 spices1 flavoring extracts1 etc4 ,at one end of the room the wall should be covered with hooks on which to hang saucepans4 ,at the same end1 about a foot from the floor1 there should be a broad shelf on which to keep heavy pots and kettles1 turned upside down to keep out dust4 ,two feet above this shelf there should be a narrow one for the covers of the utensils just mentioned4 ,by following this plan one can keep all these articles together and always in sight1 and no time need be lost in searching for any of them4 ,there will be space in this end of the room for small shelves for the glass jars in which to keep materials used frequently1 such as tapioca1 barley1 rice1 baking-powder1 soda1 cream-of-tartar1 ginger1 split peas1 etc4 ,here1 also1 may be kept small pasteboard boxes containing herbs4 ,in the window-frame put brass hooks1 on which to hang the egg-beater1 spoons1 graded measuring-cups1 a whisk1 etc4 ,at the lower end of the pantry have a strong rack1 a few inches from the floor1 on which to place flour-barrels4 ,this plan insures the circulation of air under the barrels1 keeping their contents sweet4 ,about a foot above the barrels have a wall closet1 with shelves about twenty inches wide4 ,this should be supplied with a lock1 as it is designed for keeping cooked food and such groceries as raisins1 currants1 and citron1 in glass jars1 besides fresh fruit4 ,the door or doors should be made partly of wire4 ,illustration ,extending the length of one side of the room have a tier of shelves1 beginning about a foot from the floor and running as high as the top of the wall closet4 ,tin cans of meal and sugar1 stone jars of salt1 and jugs of molasses and vinegar may be kept on the lower shelves2 and mixing-bowls1 mixing-pans1 stone-china measuring-cups1 etc41--indeed1 all utensils for which no other place has been provided1--may be kept on the upper shelves4 ,in some place near the door of the pantry have a hook or a roller for a towel1 in order to avoid taking steps across the kitchen whenever the hands require wiping4 ,now1 if a kitchen and pantry be built or reconstructed on this plan1 the cooking can be done with comfort1 and the washing of dishes will not seem so burdensome as it does in the ordinary kitchen4 ,even if one find it impracticable to follow all or many of the suggestions made1 pains ought to be taken--whatever the plan of the kitchen be--to concentrate the work1 obtain good light1 good ventilation1 and ample table-room2 and all measures which are calculated to insure cleanliness and to make the kitchen an attractive place should be adopted4 ,there must be a closet near by for brooms1 brushes1 dusters1 etc42 and there should be a cold room near the kitchen1 in which to keep most of the perishable stores4 ,in case there be no room of this kind1 it will be well to keep the refrigerator in the pantry4 ,,the ,,storeroom4 ,a storeroom well arranged and properly managed is a source of economy1 security1 and comfort to a housekeeper4 ,it should be kept locked except when stores are being put in or taken out4 ,light should be furnished by a small window4 ,for a household of moderate size a room #g #e feet will suffice4 ,in the ground-plan given on page #aj no provision is made for such a room on the first floor1 but there would be space for one if the china closet were made smaller and there were no closets in the back hall4 ,broad shelves should run all round the room1 and there should be a movable set of broad1 firm steps--say two or three steps--for use in reaching the upper shelves4 ,the floor and shelves should be planed smooth1 that there may be no grooves nor defective places where any substance which may be spilled will lodge1 giving a disagreeable odor to the room4 ,the shelves must be made strong1 so that no danger shall arise from putting a great weight of stores on them4 ,a tier of three shelves will be enough4 ,have a space of about twenty inches between the shelves4 ,do not have any of the woodwork painted4 ,the walls may be plastered or sheathed4 ,if plastered1 they may be whitened each spring1 if necessary4 ,this will freshen and sweeten the room4 ,the shelves and floor may be cleaned once a month1 and the other woodwork washed twice a year4 ,care must be taken not to use much water4 ,the room should be kept dry1 as well as clean1 cool1 and dark4 ,use the lower shelves for such supplies as are frequently drawn upon1 and the upper ones for those stores which are used the least4 ,on the upper shelves there may also be kept such kitchen utensils as may be required to replace those which become worthless1--such as bowls and cups1 saucepans1 etc41 which a wise housekeeper will always keep in reserve4 ,if flour be kept in a barrel in the storeroom1 there should be a strong rack1 a few inches from the floor 7as recommended for the pantry71 on which to place the barrel2 the idea being to get a free circulation of air under the barrel and prevent dampness4 ,such groceries as molasses1 granulated sugar1 vinegar1 wine1 cider1 washing-soda1 etc41 may be kept on the floor4 ,a strip of wood into which are screwed half a dozen or more hooks1 may be fastened on one side of the room1 and on it can be hung the brushes1 brooms1 etc41 required to replace those which become worn out4 ,following is a list of supplies which should be kept in the storeroom4 ,in sections of the country where such articles as shrimp and lobster can always be found fresh it will not be necessary to use canned goods4 ,again1 in those places where fish and oysters are never found fresh1 it is well1 on account of the saving in cost1 to buy them by the quantity1 as one would buy canned peas1 tomatoes1 mushrooms1 etc4 ,in some parts of the country the people depend almost wholly upon condensed milk rather than upon the fresh fluid4 ,if canned milk must be used1 a considerable saving can be made by buying a large quantity at one time4 ,then1 too1 if one be so placed that it would not be possible to obtain an extra quantity of milk in an emergency1 it will be well to keep a few cans of condensed milk on hand4 ,time and money will be saved by purchasing by the dozen such canned goods as peas1 tomatoes1 mushrooms1 peaches1 apricots1 as well as gelatine1 etc4 ,soap and ,sapolio1 candles and starch1 all should be bought by the box4 ,it is well to have peas of two qualities1--the small ,french peas for use as a vegetable1 and the larger and cheaper kind for making soups and pures4 ,truffles1 caviare1 sardines1 anchovies in various forms1 and a few other things1 are luxuries in which many housekeepers never indulge2 and in any case a small can or bottle is all that one will require in a storeroom1 provided one lives in or near a large city where such articles can be obtained4 ,in the list of supplies which follows these remarks are mentioned many things not actually essential1 but which are very useful in giving variety to the fare4 ,it may surprise some readers that dried or smoked fish1 ham1 bacon1 salt pork1 brown soap1 and some other articles are not included in the list4 ,the reason is1 that they have moisture or a strong odor1 two things to be avoided in a storeroom where delicate groceries are kept4 ,a cold room where there is a free circulation of air is a better place for them4 ,experience has proved that tin boxes are the best receptacles for all kinds of food that would attract mice or weevils4 ,tin boxes are1 to be sure1 much more expensive than wooden buckets2 but as they are lasting and perfectly secure1 it is1 in the end1 economical to buy them4 ,each box should be labelled2 and if they be made to order1 it will be well to have the labels painted on them at the time4 ,such boxes as cracker-manufacturers use will answer for this purpose1 and a housekeeper may obtain them through her grocer if no more convenient way presents itself4 ,when made to order1 tin boxes are expensive4 ,first ,shelf4--,graham1 corn meal1 both white and yellow1 oatmeal1 rye meal1 hominy1 buckwheat1 rice1 soda1 cream-of-tartar1 tapioca1 powdered and block sugar1 dried peas1 beans1 barley1 picked raisins1 currants that have been cleaned1 eggs1 cheese1 gelatine1 tea1 coffee1 chocolate1 starch1 bluing1 candles2 all the articles1 except the last three and the gelatine1 to be kept in tin boxes4 ,second ,shelf4--,olive oil1 vanilla1 lemon1 orange1 and almond extracts1 ,santa ,cruz rum1 eau-de-vie de ,dantzic1 maraschino1 brandy1 white wine1 tarragon vinegar1 olives1 capers1 liquid rennet2 table salt1 macaroni1 spaghetti1 vermicelli1 crackers1 lime-water1 stove-polish1 ,sapolio1 ,castile soap1 toilet soap1 chloride of lime4 ,preserved ginger1 pickles1 anchovy paste1 chutney sauce1 extract of meat in small jars1 arrowroot1 cornstarch1 potted ham1 tongue1 and chicken1 ,french paste for coloring soups and sauces1 devilled ham1 anchovies in oil and in salt1 ,russian caviare1 sardines1 orange marmalade1 jellies1 canned and preserved fruits1 almonds1 citron1 candied lemon and orange peel1 tomato1 walnut1 and mushroom ketchup1 essence of anchovy1 curry-powder1 white and red pepper1 essence of shrimp1 ,worcestershire or ,leicestershire sauce1 and these whole spices1-nutmegs1 cloves1 cinnamon1 mace1 allspice1 pepper-corns1 and ginger2 these ground spices1--mace1 cinnamon1 clove1 allspice1 ginger2 these whole herbs1--sage1 savory1 thyme1 parsley1 sweet-marjoram1 summer savory1 tarragon2 these ground herbs1--sage1 summer savory1 thyme1 parsley1 sweet-marjoram4 ,third ,shelf4--,these canned vegetables1--button onions1 cauliflower1 peas1 string beans1 shelled beans1 mixed vegetables1 tomatoes1 and corn2 also1 canned cpes1 mushrooms1 truffles1 salmon1 lobster1 shrimp1 chicken and tongue1 and dessert biscuit1 prunes1 twine1 chamois skin1 whiting1 household ammonia1 clothes-pins4 ,floor4--,molasses1 cider1 vinegar1 granulated sugar1 wine1 coarse salt for freezing1 washing-soda for the plumbing4 ,,the ,,cold ,,storeroom4 ,this room should be on the north side of the house1 and should have two small windows1 on two sides of the room1 if possible4 ,a broad beam should extend across one end of the room1 at least one foot from the wall4 ,strong meat-hooks should be fastened in this beam1 on which to hang ham1 bacon1 smoked tongue1 smoked salmon1 and fresh meat or poultry that is to be kept a day or more4 ,at the other end of the room there should be broad1 strong shelves on which to put the tubs or jars in which pork1 lard1 pickles1 etc41 are kept4 ,all the things which should be kept very cold1 such as fruits1 vegetables1 preserves1 etc41 may be stored in this room4 ,if one have a good light cellar1 the cold storeroom may be arranged there4 ,the entrance should be near the kitchen stairs4 ,in most modern cellars the furnace gives so much heat that a separate place is required for storage purposes4 ,if one be about to build a house1 it will be well to take this matter under consideration4 ,have a separate cellar under the kitchen1 and keep it for vegetables and a storeroom4 ,in the larger cellar have the furnace1 fuel-bins1 and a workshop1 if one be needed4 ,if the cellar extend the entire length of the house1 a cold room may be made by building a brick partition at the end of the cellar farthest from the furnace4 ,the room1 whether on the ground floor or downstairs1 should be so arranged that it can be made light when necessary4 ,the windows should have inside blinds4 ,in most households the cellar will be found to be the most desirable place for a cold room1 because the temperature will be more even than in a place above ground4 ,dry atmosphere1 light1 and ventilation are the special points to keep in mind4 ,even in an old house1 where the light is insufficient1 large windows may be put in1 and the trouble thus easily remedied4 ,perfect cleanliness and frequent airing are necessary for the preservation of food in this room4 ,of course1 it is desirable to have the room divided into two parts1--a thin partition will suffice1--that the milk and butter in one compartment shall not absorb the flavor of meats1 fish1 fruits1 or vegetables kept in the other4 ,if there be no refrigerator in the pantry1 have one in this room4 ,ice will not melt so quickly here as in other parts of the house4 ,a writer who has given considerable thought to the subject of ventilation says that 8a great mistake is sometimes made in ventilating cellars and milk-houses4 ,the object of ventilation is to keep the cellars cool and dry1 but this object often fails of being accomplished by a common mistake1 and instead the cellar is made both warm and damp4 ,a cool place should never be ventilated unless the air admitted is cooler than the air within1 or is at least as cool as that1 or only a very little warmer4 ,the warmer the air the more moisture it holds in suspension4 ,necessarily1 the cooler the air the more this moisture is condensed and precipitated4 ,when a cool cellar is aired on a warm day1 the entering air being in motion appears cool2 but as it fills the cellar the cooler air with which it becomes mixed chills it1 the moisture is condensed1 and dew is deposited on the cold walls1 and may often be seen running down them in streams4 ,then the cellar is damp1 and soon becomes mouldy4 ,to avoid this1 the windows should only be opened at night1 and late1--the last thing before retiring4 ,there is no need to fear that the night air is unhealthful2 it is as pure as the air of midday1 and is really drier4 ,the cool air enters the apartment during the night and circulates through it4 ,the windows should be closed before sunrise in the morning1 and kept closed and shaded through the day4 ,if the air of the cellar be damp1 it may be thoroughly dried by placing in it a peck of fresh lime in an open box4 ,a peck of lime will absorb about seven pounds1 or more than three quarts1 of water2 and in this way a cellar or milkroom may soon be dried1 even in the hottest weather40 ,,the ,,china ,,closet4 ,between the kitchen and dining-room there should be a closet where the dining-room dishes 7except rare glass and china7 can be kept1 and where the glassware1 silver1 and delicate china--if not all the china--can be washed4 ,a window is needed in this room4 ,have the floor made of hard wood1 unless it is to be covered4 ,if covered1 use lignum4 ,a woollen carpet never should be laid in a china closet4 ,the walls may be sheathed1 or plastered and painted4 ,everything considered1 sheathing with well-finished hard wood is the best plan4 ,on one side of the room have closets about three feet high1 beginning at the floor4 ,above the closets have broad shelves4 ,these should have deep grooves1 so that meat dishes may be placed on edge and inclined against the wall4 ,on the opposite side of the room have a similar tier of shelves1 with drawers1 instead of closets1 under the lowest4 ,if the room be planned like that in the design given1 there will be space between the two tiers of shelves already mentioned for still another tier1 although it will be better to save this space for the steps needed for reaching the high shelves4 ,these steps should be broad1 as a precaution against accidents to anybody and damage to dishes4 ,illustration ,the shelves should be made of smooth hard wood1 which is easily kept clean4 ,it adds considerably to the cost of the room1 but also considerably to the convenience1 to have sliding glass doors in front of the shelves4 ,they will exclude a great deal of the dust which otherwise would collect4 ,at one end of the room1 near the window1 have a sink for washing dishes1--not such a sink as that in the kitchen1 but a rather small basin1 say of copper1 about eighteen inches long1 twelve wide1 and eight or nine deep4 ,copper is especially recommended because it wears better than zinc4 ,a soapstone sink or a porcelain-lined pan would be desirable but for the greater liability of breaking dishes4 ,it is a good idea to have a small cedar tub--they are made with brass hoops1 and look very neat--for the washing of the most delicate china and glassware1 which is likely to get marred or broken if crowded into a pan with other heavier articles4 ,on each side of the sink have a swinging table1 on which to place dishes4 ,the tables will at times be convenient when making salads and other similar dishes4 ,above the table nearest the kitchen have a slide in the wall1 that dishes may be passed to and from the kitchen4 ,this small space will not admit odors or the hot air as the door would if kept open4 ,in case there be two or more servants in the household1 the door from the closet to the kitchen need not be opened at all while a meal is served1 all dishes being passed through the slide4 ,the small closets in the room are for the sugar1 tea1 condiments1 and the cake1 bread1 and cracker boxes4 ,there should be one small closet for the articles used in cleaning the table-ware1 such as soap1 whiting1 alcohol1 ammonia1 brushes1 chamois skin1 etc4 ,the drawers under the shelves are intended for the table linen1 clean dish-towels1 etc4 ,a towel-rack that can be fastened to the window-casing is a necessity4 ,in case the walls be plastered or tiled1 a broad moulding of wood should be placed just above the sink4 ,brass hooks screwed into this moulding will prove to be a great convenience4 ,this room is often called the butler's pantry4 ,illustration ,miss ,parloa's ,cook ,books ,can be procured from any bookseller in the ,united ,states4 ,her name in connection with cooking is a household word4