=Hot water supply.=——A good supply is essential to rapid and thorough work. The apartment dweller who finds it piped to the sink is most fortunate. The separate house must have a boiler connected with the coal range, or a water tank fastened to the range. If gas is used, have some kind of gas water heater that will give a sufficient flow for dish-washing and cleaning purposes. A boiler may be heated with a kerosene stove. The boiler should be fastened above the floor with space below for a one-burner blue-flame kerosene stove. Have a faucet in the boiler. Wherever a boiler is used it is economy to have it covered with some non-conducting material, just as steam pipes are packed. =Utensils.=——The expert cook is known by the small number of utensils that she uses. If you watch the expert at work, you will see too, that each utensil is exactly fitted to its use. The skilled cook is like the carpenter or painter, and her set of tools is individual. The list given on page 28 is a sample one, to be changed to suit the individual preference, and increased as the need arises; it could be smaller, if necessary. When you first furnish a kitchen, avoid an elaborate display of tools, beginning with the few essentials only. No one material is suitable for the construction of all utensils. Those subjected to intense heat must be of material able to resist it. The material for a given utensil must be selected with the purpose of the utensil in mind. The material should be durable, easy to clean, and of such a nature that it does not affect chemically the food material cooked in it. _Aluminium._——A white metal, fairly durable, very light in weight. Discolors easily, and is not easy to clean. Expensive. Used for all kinds of utensils. _Copper._——Endures heat, durable, fairly light to handle. Hard to keep clean. Expensive. Used for kettles. Not desirable for family use. _Earthenware._——Will not endure the highest temperatures without crackling. Easily breakable. Easy to clean, unless crackled. Inexpensive. Useful for slow oven processes, for pitchers and mixing bowls. _Enamel._——A vitrified material upon iron or steel. The English enamel ware upon iron is durable, excellent for preserving, heavy. The German and American enamels are lighter. Avoid the attractive blue, and blue and white except for pitchers, cups, bowls, and plates. They crackle and chip off more easily with heat then the gray enamels. One German make, of a dark mottled gray, is less brittle in the finish than most American makes. All the enamels are easy to keep clean. Used for kettles, saucepans, roasting, and baking. Less durable than steel and iron. _Iron._——Endures intense heat. Durable. Heavy to handle. Becomes smooth with long use, and then is not difficult to clean. Affects the color of acid fruits. Not expensive. Used for frying kettles and pans and kettles for boiling. _Russia iron_ is a sheet iron of good quality for roasting and bread pans. Expensive.