Then, and only then, did her employer wake up with a start to the realization of the true position every housewife occupies in the eyes of her household employees. They evidently regard her in the light of a caterer; she does the marketing not only for her family but for them too. She pays a cook high wages, not only to cook meals for herself and family, but for her employees also. For the first time in her life, this housewife asked herself the following questions: Why should she allow her household employees to live in her house? Why should she consent to board them at her expense? Why should she continue to place at their disposal a bedroom each, a private bathroom, a sitting room or a dining room? Why should she allow them to make use of her kitchen and laundry to do their own personal washing, even providing them with soap and starch, irons and an ironing board, fuel and gas? Why should she do all this for them when no business employer, man or woman, ever does it? Was it simply because her mother, her grandmother, her great-grandmother had been in the habit of doing it? This awakening was the beginning of the end of all the trouble and expense which she had endured for so many years in connection with the boarding and lodging of her "servants." To-day she has no "servants"; she has household employees who come to her house each day, just as other employees go each day to their place of employment. They take no meals in her house, and her housekeeping expenses have diminished as much as her own comfort has increased. Her employees are better and more efficient than any she ever had under the old régime, and nothing could persuade her to return to her former methods of housekeeping. The cost of providing meals for domestic employees varies according to the mode of living of each individual family, and of late it has been the subject of much discussion. Some important details, however, seem to be generally overlooked, for the cost of the food is the only thing usually considered by the average housewife. To this first expense must be added the cost of pots and pans for cooking purposes; even under careful management, kitchen utensils are bound to wear out and must be replaced. Then there is the cost of the extra fuel or gas or electricity required to cook the food, nor must one forget to count the extra work of the cook to prepare the meals, and of the kitchen maid or of some other maid to wash up the dishes after each meal served to employees. There is also the expense of buying kitchen plates and dishes, glasses, cups and saucers, knives and forks, etc. Every housewife is in the habit of providing kitchenware for the use of her employees.