The refrigerator may or may not stand in the pantry, according to convenience, or as there is sewer connection for it.  Some authorities maintain that there is grave danger from sewer gas where the refrigerator is connected directly with the sewer, and that, therefore, the only safe way to dispose of the waste water is to catch it in a pan placed beneath the refrigerator, unless the house is so built that the waste pipe can be continued down into the cellar and there empty its contents into a sink.  A good, zinc-lined refrigerator, interlined with charcoal, with a hundred-pound capacity, a removable ice pan, which facilitates cleaning, and three shelves, is to be had for $16.50.  In selecting a refrigerator it is well to choose one of medium size, as a larger one entails waste of ice, while a smaller necessitates the placing near together of foods which should be kept apart, as butter and milk with fish, fruit, etc.  If one cares to invest in the higher-priced refrigerators, of course those lined with tile, porcelain, or enamel are very desirable, as they are easily kept clean and do not absorb odors.  But for the average income and use, a first-class zinc-lined refrigerator answers every purpose.  It should be thoroughly cleansed, on the mornings 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