Two dish pans; two or more papier-mache tubs for washing glassware; one kneading board; one bread board; one pair scales, with weights; scrubbing and stove brushes; brooms; dustpans; roller for towel; washbowl; soap dish; vegetable brushes.

[Illustration:  A Double Boiler.]

FOR THE TIN CLOSET.-One dipper; one egg-beater; one two-quart pail; one four-quart pail; six brick-loaf bread pans; three shallow tins; three granite-ware pie tins; two perforated sheet iron pans for rolls, etc.; one set of measures, pint, quart, and two quart; two colanders; two fine wire strainers; one flour sifter; one apple corer; one set patty pans; two dripping pans; two sets gem irons; one set muffin rings; one toaster; one broiler; the six saucepans, different sizes; two steamers; six milk-pans; one dozen basins, different sizes; one chopping bowl and knife; six double boilers; two funnels, large and small; one can opener; griddle; kettles, iron and granite ware; two water baths.

FOR THE DISH CLOSET.—­One half dozen iron-stone china cups; three quart bowls; three pint bowls; two large mixing bowls; two quart bowls with lip; six deep plates; three kitchen pitchers; one glass rolling pin; six wooden and six iron spoons, assorted sizes; six kitchen teaspoons; one stone baking pot; glass jars for stores; crocks and jars.

THE PANTRY.—­The pantry and china closet should have direct light and good ventilation.  The dark, dingy places sometimes used for this purpose are germ breeders.  There should be plenty of shelf room and cupboards for the fine glass and china-ware, with a well-arranged sink for washing the dishes.  The sink for this purpose is preferably one lined with tinned or planished copper; for dishes will be less liable to become injured and broken then when washed in an iron or earthen-ware sink.  Extension or folding shelves are a great convenience, and can be arranged for the sink if desired.  The accompanying cuts illustrate a sink of four compartments for dish-washing, devised by the writer for use in the Sanitarium Domestic Economy kitchen, which can be closed and used as a table.  Two zinc trays fit the top, upon which to place the dish drainers.  If preferred, the top might be arranged as a drainer, by making it of well-seasoned hard wood, with a number of inclined grooves to allow the water to run into the sink.  If the house be heated by steam, a plate-warmer is an important part of the pantry furnishing.

[Illustration:  Compartment Sink for Dish-Washing.  Open.]

THE STOREROOM.—­If possible to do so, locate the room for the keeping of the kitchen supplies on the cool side of the house.  Plenty of light, good ventilation, and absolute cleanliness are essential, as the slightest contamination of air is likely to render the food supply unfit for use.