A manual of home-making

This room can rdso be used for the storage of cleaning mater- ials anil as a direct entranci? into the main )}art of the house, thereby eliminating constant passage through the kitchen. Therefore, by taking out of the kitchen proper all operations foreign to foods, a smaller and more convenient room may be planned. Even in alterinjj; an old house, this idea of planning the kitchen proper for food work only, should l)e t he guiding thought. Thus, u large kitchen in which tlie family wa^shing has been done L 102 .1 MAXrAL or imMK-MAKLXG J should be rcmocleled in siicli a way tliat all food work is jcrouped at oru' oixd and laundry work and jmssage at thf^ other end, with tht* stnve as the common piQce of equipment between. If the room iH Iarj?e enough for it, a thin partition wall may be uswi to eompletc the division* This makes a more cleanly and more eeononiieal arrangement than ilocs the single large rcMjni with the two kinds of w^ork erosaing each other. Such a kitchen al- tera! ion is shown in Fig. 34, The same idea of grouping the food work in an alcove and using the Remainder of the space for another purpose? can \>e applic^d to a combination kitchen and dining-room, such as is shown in Fig. 14. Thc^ compact kitchen end could be made light and washable in character, antl the dining-room end more like a sitting-room, with passage through the room halfway between, thus disturbing the comfort of neither part. It is evident from the foregoing explanation that the intelligent planning of a kitchen involves a number of side issues, w^iich, in the case of the farmhouse, unite to make of it a vcr>^ complex problem. If the kitchen is to become a compact, businesslike compartment f«>r one use only, the entire working aiTangenjents of the house must i>e thoroughly studied in order to make sure that there is a definite place allotted to every need (Fig. 37). EXPOSURE The location of the kitchen will of coui-se depend on the re- mainder of the house plan and on the location of the other rooms* Theorelically^ the best exposure and location for a kitchen is tow*ard the north, the northeast, or the northwest, w^ith at least two outer walls for light and air. This implies either a corner locat ion or a separate wing. South, southeast, and south- west are less desiraljlc exposures for a kitchen, because they are likely to be hot and glaring and are usually hfird to ventilate. Furthennore, siouthern exposures are usually at a premium for the more important living-rooms. If the arrangement is such that the kitchen can have but a single exposure, it can still be made a ver}' comfortable 4>ne as rt^grirds light* air, and coolness, if it faces north and is prt»vided with plenty of windows; whereas^ I I I I PLANNING THE HOME KITCHEN a kitchen having but one outside wall, and that facing directly south, is in the very worst situation from every viewpoint. SIZE The size of the kitchen h determined chiefly by the number of workers and by the kind of fuel to be u-sed for cooking. In general it should always be large enough to accommodate two workers in emergency, and yet at the same time as small as convenience will allow.