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A
BACHELOR'S
CUPBOARD
Stocking
the
Cupboard
nicely
fitted
up
for
permanent
occupation,
save
the
things
necessary
for
that
closet
which
he
will
have
for
his
"
kitchenette
and
pantry
"
and
is
going
to
stock
up
on
the
utensils
and
supplies
necessary
for
his
use
in
providing
his
own
breakfast,
and
an
occasional
Sunday
spread
or
little
supper
for
his
friends.
The
stocking
of
the
cupboard
may
be
divided
into
three
classes:
the
service,
the
utensils
for
cooking,
etc.,
and
the
supplies.
In
ordinary
cases
the
following
list
will
be
sufficient.
The
bachelor
should
remember
if
the
first
cost
seems
a
bit
large,
although
it
eats
a
tremendous
hole
in
his
week's
salary,
that
it
is
the
first
cost
that
counts
;
for
the
dishes
w^ill
last,
likewise
the
condiments
"
and
sich,"
most
of
which
will
keep
indefinitely.
THE
For
ordinary
use,
he
may
follow
his
own
SERVICE
taste
in
china;
but
it is
well
to
expend
a
trifle
more
in
getting
something
that
is
artistic,
and
will
always
be
in
good
taste.
Willow
ware
is
always
in
perfect
taste,
and,
being
heavy,
has
the
added
ad-
vantage
of
"
toughness,"
which
is
a
good
point.
Sup-
posing
then
that
one
decides
upon
this:
^
dozen
large
plates
2
covered
vegetable
dishes
J
dozen
small
plates
i
sauce
boat
i
dozen bread
and
butter
i
salad
bowl
plates
1
cream
pitcher
i
dozen
cups
and
saucers
i
dozen
sauce
plates
2
platters
i
dozen
soup
plates
2
bowls
This
will
be
enough
of
the
Willow
ware.
For
des-
sert
or
fruit,
a
half
dozen
china
plates
will
be
needed,
and
half
a
dozen
glass
jelly
plates
as
well.
For
his
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