These cabinets come in the natural woods, and should, as nearly as possible, match the woodwork of the kitchen.  Many have the satin finish which renders them impervious to grease, and all are fitted out with molding boards, shelves, cupboards, and drawers of various sizes.  So convenient is a cabinet of this kind, and so economical of steps, that it might well be called “the complete housewife.”  First and foremost, it accommodates the kitchen dishes, plates, platters, and saucers, standing on edge of course, with cups hanging from small hooks, and pitchers, bowls, etc., variously arranged.  Then come the jars of spice, sugar, salt, tea, and coffee—­all groceries, in fact, which are in most frequent use.  Where the decorative design in both jars and dishes is carried out in the blue and white, with a utensil or two of the same coloring, the effect is truly charming, though this is, of course, a matter of individual taste.  The cupboards are handy hiding places for the less ornamental bottles, brushes, etc., while the base, which is really nothing more nor less than a very complete kitchen table, usually has a shelf for kettles, stone jars, etc.  A good cabinet can be had for $10, a more commodious one for $16, and so on.  The cabinets without bases range from a tiny one, just large enough to hold six spice jars, at $1, to one, with five drawers, shelves, and cupboards with glass doors, for $6.  Any price beyond this simply means elaboration of design without additional increase of capacity or convenience.

KITCHEN UTENSILS

In selecting dishes and cooking utensils it is well to remember that cheapness does not always spell economy, and that one buys not alone for the present, but for the future as well.  Utensils which require scouring are not economical, either, for scouring is friction, and “friction means loss of energy.”  Scouring has gone out with the heavy ironware which required it, in whose stead we have the pretty porcelain enamel ware and the less expensive agate ware, both of which need only a thorough washing in hot, soapy water, rinsing in boiling water, and careful drying.  Ware of this kind helps to produce the kitchen restful, and so, indirectly, the cook rested.  A well-cared-for kitchen is always more or less attractive, but why not make it rather more so than less?  Taste and harmony add nothing to the expense of furnishing, and there is a certain dignity and inspiration, as well as satisfaction, in being able to “bring forth butter in a lordly dish.”  Kitchen crockery is being rapidly supplanted by the porcelain enamel dishes, which, though rather more expensive in the beginning, are unbreakable, and so cheaper in the long run.  They are even invading the domain of the faithful yellow mixing bowl and becoming decidedly popular therein, being light in weight and more easily handled.  The complete equipment of the kitchen is a more costly operation than one