While waiting for the day when labor-saving machinery will be the rule instead of the exception, much can be done by selection, arrangement, and care of kitchen equipment to make work easier and working hours shorter.

Kitchen utensils should not be selected at random to clutter storage space. Only those articles that are used daily or at least weekly should be given a place in the kitchen cupboards. A housekeeper should weigh well the usefulness and the cost of any article that is only seldom to be taken from the shelf. The following considerations should be kept in mind in choosing kitchen utensils: Whether the utensil is all that it is advertised to be; whether it is durable, convenient to handle, well balanced, of good weight for its purpose; whether a handle or a bail is desirable; whether the cover is good for the purpose; whether the lip of the utensil is on the proper side for use; whether the utensil is easy to clean, free from seams and corners, free from rolled rims, rough edges, and grooves; whether the utensil is of the proper size and shape for the amount and kind of cooking to be done; whether it is a safe receptacle for food.