Another careless habit which often proves a great grief of heart to the thorough housekeeper, and to which the attention of the beginner should be directed from the first, is the use of dish-towels and dish-cloths, instead of “holders,” to remove pots, stew-pans, and kettles from the fire, or meats and pies from the oven. It is a habit that is harder to conquer than almost any other. The most ample supply of _holders_ may be provided, yet the mistress seldom enters the kitchen but she sees the nice crash towel caught up to remove a boiling pot from the stove, or a gridiron from the fire, and if it is not tossed into the sink, scorched and smeared, it is a marvel. And the “holder” you had so neatly made but a few days before, now a mass of grease, stove-crock, and filth, is perhaps lying in the coal-hod ready to be thrown into the fire, where you will be the least likely to find it out; for to _wash a holder_ never enters into the heads of those who use, or rather abuse, them so badly. A _cook’s holder_ should be made of some strong, dark material, a piece of tape about a half-yard long sewed on one corner, and a large hook on the tape to hook into cook’s belt or apron-string. It is then always ready for use. “And will she remember to use it?” Doubtful; certainly not without your watchful care. But be sure and have them ready, and then strictly endeavor to secure their proper use. The ironing-holder should be of soft, light-colored material, that dirt and stains may bear testimony against its use about clean clothes, till it is washed. Harsh material is severe on the hands when used for hours on a hot iron. When out of use, the ironing-holder must be put away with the ironing-sheet, bosom-board, etc., that they may not be used in the kitchen.