One of the greatest conveniences for a kitchen is that piece of furniture called a kitchen cabinet, which unites the functions of a dresser, a receptacle for provisions, a table or shelf at which to make bread and roll pastry, and various other qualities that must be known to be appreciated fully. These cabinets come in different sizes, styles, and finish, and are easily made by the clever home carpenter. The fireless cooker must not pass unnoticed, whether this be of the home-made hay-box kind or of the more elaborate variety containing plates to heat for cooking the contents of the vessels of the cooker. Whichever make is selected, the cooker itself is one of the most potent aids the housekeeper can have as a saver of time, of fuel, of labor, and of fatigue. By its assistance the meal virtually cooks itself, once it has been started in the right way. Food prepared in the fireless cooker preserves its flavor as it cannot do if cooked in the oven or on top of the stove, and there is far less waste of the material of each article than if it were suffered to go off in steam and aroma. The most popular fuel of the day is undoubtedly gas, since the cost of electric equipment puts it beyond the reach of most housekeepers of moderate means. Yet there are many parts of the country where all cookery must be done by coal or even by wood, and where the only solace of the worker is that she has the comfort of the heat in winter and the benefits of slow cooking at all times. For housekeepers who must buy their coal it is well to know that the most advantageous mixture for the average-sized range is a mixture of egg-coal and nut-coal, in the proportion of equal parts of the red ash and the white ash. The latter burns more slowly than the former, while this gives a stronger fire and makes fewer cinders. A fresh fire need not be made more than once a week if the housekeeper is careful to rake out the ashes at bedtime, put on fresh coal, open the draughts for ten or fifteen minutes or until the new coal is fairly kindled, then close the draughts and leave the upper door of the stove open. In the morning the draughts have only to be opened after the upper door has been closed and a little fresh coal put on as soon as the fire has begun to be red. Not until this has begun to burn well should a further small supply of coal be added. This mode is much more economical of fuel and work than making a fresh fire every day. VII THE HOME WITHOUT A SERVANT The housekeeper who undertakes to run her establishment without a servant is beset by certain disadvantages. When she has had a bad night, is suffering from indisposition of any kind, or wishes to undertake some piece of work, such as dressmaking, for which she desires to have her time free, it is inconvenient to feel that without her personal effort no part of the business of the house will be done, that all responsibility as well as all performance falls upon her.