A reasonable equipment of kitchen utensils and a convenient, systematic arrangement of them will save time and strength. Kitchen scales are almost indispensable, and a cooking thermometer eliminates guesswork, especially in boiling sugar and heating fat for frying. Pans, molds, and cutters of various shapes prevent monotony; suitable baking dishes and covered casserole dishes simplify both cooking and serving; and food cooked or served in individual dishes is often more attractive. When the cogs of the egg beater slip, do not discard it, but tighten the rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any other containers for which a charge is made, should be promptly returned to be credited.