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Classic
Cook Books
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page 356
THE KITCHEN.
It is almost impossible to give any directions except in a general way regarding
the kitchen, as there is an endless variety of plans and arrangement. The main
point is to systematize every thing, grouping such things as belong to any
particular kind of work. For instance, in baking do not go to the china closet
for a bowl, across the kitchen for the flour, and to the farther end of the
pantry or store-room for an egg, when they may all just as well be within easy
reach of each other. Study and contrive to bring order out of the natural chaos
of the kitchen, and the head will save the hands and feet much labor.
If kitchen floors are simply oiled two or three times a year, no grease spot is
made when grease drops on them, for it can be easily wiped up--carpet or paint
is not advisable. Neither paint nor paper the walls, but once a year apply a
coat of the good old-fashioned whitewash. Do not have the wood-work painted; the
native wood well oiled and varnished lightly is much the best finish. A wide,
roomy dresser is a great convenience; it should have two wide closets below and
three narrower ones above, with a row of drawers at top of lower closets. Here
should be kept all pots and kettles, sauce-pans, waffle-irons, kitchen crockery,
tins, etc., all arranged and grouped together so as to be convenient for use. If
possible, have good sliding doors, and at top and bottom of same have a narrow
sliding panel for a ventilator, which should be closed when sweeping. By this
arrangement every article of kitchen ware can be inclosed from the dust and
flies. A well-appointed sink is a necessity in every kitchen, and should be near
both window and range, so as to have light, and also be convenient to the hot
water. It should be provided with a "grooved" and movable dish drainer, set so
as to drain into the sink. Always have bracket or wall lamps placed at each end,
or at the sides, so that the room may be well lighted in the evening. The sink
should be washed and wiped dry daily, or it will become foul, especially if the
weather is warm. When possible, a long table at the end of the sink, and so
close to it that water can not drip between, on which to dress vegetables,
poultry, game, etc., saves time and steps; and the good light, which is a
necessity in this part of the room, leaves no excuse for slighted or slovenly
work. Under this table may be two drawers, with compartments in one for
polishing materials, chamois leather, and articles needed for scouring tin and
copper; and in the other, articles for keeping the stove or range in order. Back
of the table and sink, the wall should be ceiled with wood for three feet above
them, and here may be put up galvanized iron
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Classic
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