Between the doors leading to the china closet and the hall have a dresser. Here can be kept the kitchen table-ware and some utensils. Near the back part of each shelf have a groove, so that plates and platters may be placed on edge without danger of their falling. There also should be two drawers, and below the drawers two closets containing shelves. The doors of the upper part of the dresser should be made in part of glass, and instead of swinging on hinges they should slide one in front of the other. Allow enough room for the tables, so as to avoid crowding and confusion when a meal is being prepared or served. Swinging tables are convenient, as they occupy no space when not in use. At one end of the sink have a table, about 2½ × 3½ feet, containing one drawer for knives, forks, and spoons, and one for towels. This table should be placed on castors, so that it can easily be moved to the centre of the room. There should be a small table, about the height of the range, for use as a resting-place for utensils when omelets, waffles, griddle-cakes, etc., are made. Its top should be covered with zinc. When not in use this table may be moved to some other part of the room. There should be one more table in the kitchen, between two windows if the space will permit,—a settle table, which serves as a seat when not in use for ironing or some other purpose. Above the table have two shelves,—one for a clock, and the other for cook-books, the grocer’s and marketman’s order-books, etc. It is a good idea to have the corners of all the tables rounded, so that nobody shall be hurt by striking against them. [Illustration: —Kitchen View—] Have broad window-seats, in order to keep a few pots of flowers, herbs, or other plants in the room. Flowers brighten a kitchen wonderfully, and seem to grow better there than in any other part of the house. One other point about the windows; they should be supplied with wire screens in summer. Swarms of flies will get in unless this precaution be taken. The same barrier is needed at the outside door as much as at the windows. [Illustration: —Kitchen View—] The most important piece of furniture is the range. Many housekeepers find it difficult to decide which is better, a set or a portable range. Each has merits. Less room is required for set ranges; broiling and roasting can be done before the fire, and a constant supply of hot water is insured. But set ranges are rather slow to respond to draughts and checks; they consume a great deal of coal; the hearth becomes hot, and uncomfortable to stand on; and there is but one side of the range to approach, which necessitates the frequent lifting and moving of heavy utensils.