Wall space should not be wasted; if utensils are kept in sight the easier it is to find them, and the more likely they are to be kept clean. Each new cook, however, should not be allowed to hammer in nails at her own sweet will, but strips of painted wood should be fixed properly to the walls, and into these brass hooks screwed.

Pans of all sorts should be arranged in one group, iron spoons, fish slice, and skewers in another. ' A place for everything and everything in its place " is one of the golden rules for the kitchen. An orderly cook should be able to find the merest trifle in the dark.

Provide white-glazed earthenware-covered jars for ingredients, with the name of the contents on each in black lettering. Enamelled tins of a similar kind look bright, although the former are really preferable. Bits of groceries should on no account be left lying about in paper bags, since, if they are, they merely invite mice and beetles. Jars and tins should be arranged on a shelf at a convenient height; this facilitates work and avoids hunting for things in a badly lighted cupboard.

In the scullery it is useful to have fixed wooden grooved draining boards, sloping towards the sink; slate, marble, or tiled sides are very cleanly and look well, but plates are easily chipped against the stone when laying them to drain.