A manual of home-making

It has been found that for efTeclive results, a son ai tlexible relation exists l>etween tlie amount of window space to be used and the size of the room to Ix* hghted. Accordingly, the total window area for a kitchen should in general l>e about 25 per cent of the floor area. For example, a kitchen 11 by 11 feet, having 121 square fcH?t of floor area* should be provided with about 30 square feet of window space, arranged on the two outer walls. This space may be divided iiito two windows 3 by 5 feet each, or thrt*e windows 2^/2 by 4 feet each, or three windows 2 by 4}^ feet each, as the case may recjuire. The the \ I I PLAS'NISG THE HOME KITCHEN 105 necessary window space for any given kitchen may thus he approximated. Ordinarily, kitchen windows should be located as far apart as possible. In the case of a rnrner exposure, they should be placed near the partition walLs rathei than near the corner of the hoiLse, This arrangement insures a stroni^ diagonal sweep of air and an even distribution of light. The tops of the windows should be not more than a foot from the ceiling, so that the rising heat ^ and odors can easily escape. Broad, short i;^indows, built high from the floor, arc an excellent type for kitchen ase. The dis- tance from the floor to the sill should be from three to four feet, in order to allow for table space l:>eneath the windo^-s. While Dot so picturesque as casements, double-hung windows are usually the easier tv-pe to operate in a kitchen* ARRAJJGEMENT OF EQUIPMENT Having planned the kitchen that is structurally suited to its use, further convenience depends on the selection and arrange- ment of the furniture, or equipment. In this, as in the case of any industry^ the aim should be to do the most work in the leAst time without friction and with the fewest workers. The equipment should line the walls, leaving a free central space for working. Theoretically, every change in working levels whether of floor or table, and ever>' gap between two pieces of equipment, cause loss of efliiciency; that is to say, the more continuous the armngement of eciuipnierit, the more con- venient will be the work. Having dispensed with all imneees- sar>" doors and deliberately preserved one or two continuous wall spaces, the disposition of the equipment becomes an easy matter. Indeed, it would }>e difficult to make a really incon- venient work-place of a compact, well-lighted kitchen of limited sise, having few doors and generous wall spaces, such as has beeo previously described. But in order to reach a standard of maadmum convenience, the work and the equipment should be organized so that all things pertaining to a given operation are grouped together. The table, thi* stove, and the sink represent the tluee < 106 A MANUAL OF HOME-AfAK!NG tial operations carried on iti a kitchen: the preparation of the food, the cooking of the food, and liie cleaning-ap process that follows. This equipment and this work form the nucleus of three oi>eration centers: (1) the food center, (2) the heat center, and (3) the water center. This orji^anization is the basis of convenient arrangement for every home kitchen, large or small, whether it belongs to apartment, suburban home, or farmhouse. 1. The food ncntcr reqiiirea the fallowing? equipment: a. Table space, from 8 to 12 square feet excluaivc of aink-fxjarda b. Storage space