Of paramount importance is, of course, the stove, and what kind it shall be, whether gas, coal, or oil.  Those of us who have grown accustomed to the immunity from those inevitable accompaniments of a coal range, ashes, soot, dust, and heat, afforded by the gas range, with its easily regulated broiler and oven, could hardly be persuaded to go back to first principles, as it were, and the coal range.  But when this is necessary, either for warmth or because there is no gas connection in the house, one has a wide choice of first-class stoves and can hardly go astray in selecting one.  Twenty-one dollars will buy a good, durable stove with all modern improvements and a large oven.  A stove with the same capacity but manufactured under a world-famous name sells for $32, while between the two in price is one at $28.  Two firms manufacture, in connection with their regular line of ranges, a three-plate gas stove which can be attached directly to the range, and sells for $6.  A portable steel oven, covering two burners, for use on gas and oil stoves alike, adds to the convenience of the gas plate, and sells for $2.  If a gas range is desired, an excellent one with a large oven, broiler, and all conveniences may be purchased for $18, one with a smaller oven for $15.  It might be well to suggest in passing that a small oven is poor economy.  Water backs, for both gas and coal ranges, are $3.50 each.  Where gas is unobtainable a three-burner wickless oil-stove plate will be found to give very good satisfaction, and can be placed on the coal range or on a table or box.  The range of the same capacity is $1 more, with an increase in price corresponding with the number of burners, until we have the five-burner stove at $11.  To do away with the odor which is apt to result from the use of oil as fuel, remove the burners, boil in sal soda water, dry thoroughly, and return to the stove.  In setting up a stove look carefully to it that the height is right, otherwise the cook’s back is sure to suffer.  If too low, blocks can be placed under the legs to raise it to a comfortable height.  A whisk broom hung near the stove is useful in removing crumbs, dust, etc., and keeping it tidy.  A rack behind the stove, on which to hang the spoons and forks used in cooking, is a great convenience and a saving to the table top.

THE TABLE AND ITS CARE

The table should stand on casters and be placed in a good light as far from the stove as may be.  The latest product of the manufacturer’s genius in this line contains two drawers—­one spaced off into compartments for the different knives, forks, and spoons for kitchen use—­a molding board, and three zinc-lined bins, one large one for wheat flour, and two smaller one for graham flour, corn meal, etc.  When one considers the economy of steps between kitchen and pantry which it makes possible, its price, $6.75, is not large, while it obviates