s when the ice is to be renewed,
with hot sal soda water followed by a cold bath and a thorough drying.
The drain pipe must not be overlooked, but given the same sal soda
treatment, otherwise it becomes coated and a fruitful source of germs.
If, after this has been done, a musty odor still clings about the
refrigerator, remove the shelves and boil in the clothes boiler for
twenty minutes. Pieces of charcoal placed in the corners of the
refrigerator and frequently renewed will absorb much of the odor.
Never place warm food in the refrigerator, nor food of any kind on the
shelves, unless it is first placed on a plate or platter. It is
economy to keep the ice chamber well filled, and all ice should be well
washed before being placed therein. Some housekeepers cover the ice,
with newspapers or carpet. This no doubt helps to preserve it, but it
also keeps the cold from the food chambers. No food and nothing
containing it should ever be placed directly on the ice.

FURNISHING THE KITCHEN

And now, having cleaned and decorated our kitchen and pantry, and
provided for the refrigeration and partial disposal of our food,
suppose we turn our attention to the fascinating task of selecting the
different parts of the machinery which turns out that finished
masterpiece--a perfect meal--bearing in mind in the meantime that the
saying, "Art is the expression of joy in one's work," applies to
nothing more truly than to the art of cookery, and that no tools
necessary to its perfect success nor to her comfort and convenience
should be denied that master artist, the cook, be she mistress or maid.

THE STOVE

Of paramount importance is, of course, the stove, and what kind it
shall be, whether gas, coal, or oil. Those of us who have grown
accustomed to the immunity from those inevitable accompaniments of a
coal range, ashes, soot, dust, and heat, afforded by the gas range,
with its easily regulated broiler and oven, could hardly be persuaded
to go back to first principles, as it were, and the coal range. But
when this is necessary, either for warmth or because there is no gas
connection in the house, one has a wide choice of first-class stoves
and can hardly go astray in selecting one. Twenty-one dollars will buy
a good, durable stove with all modern improvements and a large oven. A
stove with the same capacity but manufactured under a world-famous name
sells for $32, while between the two in price is one at $28. Two fir