The question of finding a suitable cottage for a lady gardener is sometimes considered a difficulty by employers. But this need not be so. As a rule, the cottage stands alone in the kitchen garden, or near by, and what is large enough for a married man with many children will suit a lady admirably.

A lady gardener will want either a companion or a servant, as it is too tiring for her to cook and manage for herself after a hard day’s work. There are several ways of arranging this comfortably. Should the salary be a large one, it will be best to have a servant to cook and undertake all household duties. If the cost of a resident servant is too great, it will probably be possible to make some arrangement with a woman in the village. She will come for so many hours a day for cleaning and rough work, and the cooking can be dealt with by the gardener herself. As, however, it is extremely important that she should keep in good health, I urge that she should endeavour, by some arrangement or other, to get the cooking and house work done for her. There is sure to be an extra bedroom in the cottage, and should it be impossible to keep a servant, it can probably be arranged to have either a friend or a garden student as companion, who is willing to take over these small responsibilities. Often there are ladies training for Colonial work, who would gladly come and manage, in exchange for board and lodging. Vegetables are allowed to a gardener, and, therefore, she can easily afford to pay for the board of someone who helps her. Sometimes milk is provided for the use of a head gardener, and also coals. Before a post is accepted it should be ascertained exactly to what she is entitled, and then a calculation should be made as to how expenses can best be met. It must be remembered, however, that good, well-cooked food often saves a doctor’s bill; so no pains should be spared to live well. The greater variety that can be managed in the case of food, the better the health will be. Women living alone are very apt, from laziness, to fall into a habit of drinking tea and eating only bread and butter. Work certainly cannot be done on this; solid food is absolutely necessary.

With a view to assisting lady gardeners to undertake their own cooking in cases of emergency, I am able, through the kindness of Miss J. S. Turner, to give a few hints which may, I hope, be of use.

For roasting, an American roaster, which can be placed in the oven and requires no attention for basting, is necessary. If there is a close range, the earthenware French casseroles and marmites are nicer than saucepans. There are many American “notions” too, that save labour.

Asbestos mats for placing under saucepans on a closed stove only cost 4d. each, and prevent the contents burning.

Aluminium utensils are much better than those of iron or tin. They cost more, but are indestructible, and easily kept clean.

To commence with, the following utensils should be provided:—

1 large saucepan. It should be the largest that can be fitted on the stove, and a steamer to fit it is also required.

1 spirit lamp for quickly boiling hot water or eggs.

1 small saucepan.

1 double saucepan or porringer.

1 kettle.

1 gourmet boiler.

1 American roaster.

3 frying pans for meat, fish, and eggs.

1 oven tin.

1 pudding bowl.

2 pie dishes.

2 basins.

2 jugs.

1 teapot.

1 coffee pot.

1 bowl for mixing paste.

Pastry board and rolling-pin.

Cups, glasses, knives, forks, spoons, egg-cups and table-cloths will be needed.

With the above-mentioned articles most things can be done, and other utensils can be added as required.

Breakfast.—Breakfast should consist of porridge and milk, a boiled or poached egg, and a rasher of bacon if necessary.

The porridge should be made overnight. Half a breakfast cup of Provost or Quaker Oats, with a good pinch of salt, should be put into a saucepan. A cup and a half of boiling water must be poured over it and well stirred. Put on the lid, and allow the whole to boil for ten to twenty minutes. Leave it by the side of the stove all night, and it will only want heating up in the morning, which can be done on a paraffin stove. Do not forget to put water in the lower half of the saucepan.

It will only take a few minutes to boil an egg or fry some bacon.

When going out early in summer, it may be convenient to make a hot cup of tea, and for this the spirit lamp will be useful.

Midday meal.—If lunch has to be prepared by oneself, bread and cheese, cold meat, soup, a hard-boiled egg with salad, will be the most easily managed. Tinned food should not be relied upon; it is dear and unwholesome. If a hot luncheon can be obtained it will be better. I only give the above suggestions to those who have to manage for themselves.

Supper.—As work ceases at 6 p.m., there will be plenty of time to prepare a meal for 7.30 p.m. A gourmet boiler is most useful. Put in meat, potatoes, onions, etc., and a teacupful of water. Place the boiler in a large saucepan, and fill up with water to the rim of the boiler. If this be put on the fire at luncheon time, a good stew will be ready in two hours, and a still better one in eight hours’ time. One visit to replenish the water in the saucepan will be necessary

Beefsteak pudding, too, can be left on for hours, with the assurance that it will be all the nicer for long cooking.

Many dishes can be prepared beforehand, and heated up when required. It only needs a little thinking out.

Coffee.—Buy the whole berries roasted. Grind them as they are wanted. Small mills can be procured cheaply. Put the coffee in an earthenware coffee jug, and place it upon the stove for ten minutes or until it gets thoroughly heated. Pour on boiling water, and let it stand for five minutes. Stir it up, and then let it settle.

Tea.—Should the locality be one where the water is “hard,” “Hardwater tea” should be obtained. This is economical. Other blends are expensive, because the water does not extract the full flavour, and more tea has to be used.

Milk.—If milk is bought, get new milk, and do not skim it. Put it into a jug as soon as it is received. Let it stand twelve to twenty-four hours according to the season, and stir it well before it is used

Butter.—An icicle butter box, to hold from 1 lb. upwards, can be obtained, and if butter is kept in this box it will be firm even on the warmest day.

Pot au feu.—When tired after a day’s work, and not up to cooking, this and Pepperpot or Lancashire Hot Pot (the recipes in Mrs. Beeton’s cookery book) will be found a great stand-by. The pot merely has to be put on the stove, and in a few minutes a respectable meal is ready.

Life in the open air gives a good appetite, and, as a rule, no difficulty will be found in responding to it, if these slight instructions are followed.