In selecting dishes and cooking utensils it is well to remember that cheapness does not always spell economy, and that one buys not alone for the present, but for the future as well. Utensils which require scouring are not economical, either, for scouring is friction, and "friction means loss of energy." Scouring has gone out with the heavy ironware which required it, in whose stead we have the pretty porcelain enamel ware and the less expensive agate ware, both of which need only a thorough washing in hot, soapy water, rinsing in boiling water, and careful drying. Ware of this kind helps to produce the kitchen restful, and so, indirectly, the cook rested. A well-cared-for kitchen is always more or less attractive, but why not make it rather more so than less? Taste and harmony add nothing to the expense of furnishing, and there is a certain dignity and inspiration, as well as satisfaction, in being able to "bring forth butter in a lordly dish." Kitchen crockery is being rapidly supplanted by the porcelain enamel dishes, which, though rather more expensive in the beginning, are unbreakable, and so cheaper in the long run. They are even invading the domain of the faithful yellow mixing bowl and becoming decidedly popular therein, being light in weight and more easily handled. The complete equipment of the kitchen is a more costly operation than one is apt to imagine, individual items amounting comparatively to so little. But the sum total is usually a rather surprising figure. And so, remembering that Rome was not built in a day, carefully select those things which are really the essentials of every day, adding the useful non-essentials bit by bit. The size and number of utensils must be governed by the size of the family in which they are to be used. Never buy anything of copper for kitchen use, as the rust to which it is liable is a dangerous poison. There is one utensil only which is better to be of iron--the soup kettle--as it makes possible the slow simmering which is necessary for good soups and stews. It is not worth while to buy knives of anything but wrought steel, which are best cleaned with pumice stone. Cheesecloth for fish bags and strainers, and strong cotton for pudding bags must not be overlooked. And so, with kitchen complete, artistic, and satisfactory in every detail, it remains but to emphasize two facts--that perfect cleanliness is absolutely essential to health, and that she who looketh well to the ways of her kitchen eateth not the bread of idleness. The following list may be too extensive for some purposes, not suited to others, but out of it the new housekeeper can select what she thinks her establishment will need, and estimate the price of stocking her kitchen with those necessaries which make for good housekeeping: