A manual of home-making

(l) For coltl foods, (2) Diiinli-waiter Frwid ptmtry (Any or all of these) Drawers and shelves (la form of closet or cahtnef b, Stoni^c s[)iirc\ For dry suppUea imd utenaib needed in foud preparation 2. The heat rrntrr rer|uires the fallowing equipment : a. tjtove or rungr, frnm 2 by 3 feet to 2H hy 5 feet Fnel liox or tiin, if vmd or woc»d is to be userl Pan vUm^t for utensils Water l)oiler The water center requires the foilowinK equipment: a. Sink, 2 by 3 fci^t, njore nr li'ss b. Drain-lxiani, H square fei^t or more— part to right and part to left of sink I Shelves and drawers (In form of china closet and pan eloaet) The food center should^ if possible, be located on an outer wall, with the sink and range centers on inside walls and with Yighi comin^^ from the side. OrdinarilVt tfie position of the dinini^-rooni and the fooation of the main chimneys of the house determine tlie general location of the sink and the range, re- spectively. The sink shotild be near or next the tlining-room walh so that meal service involves a short path of travel imd but one handling of dishes. PLANKING THE HOME KITCHEN w If possible, the food and water centers should l>e combined into one arran^ienient, so that all the table space, such as the table top, the cabinet shelf, and the drain-board , forms a con- tinuous work shelf on the same level. Ordinarily the stove or the range is the one piece of equip- ment that should i)e set somewFiat apart. It may even be conveniently i>laced in a detached fiosition on a st*parate wall space, partly because the other work is more comfortable if the stove is not too near, and partly because the design of stoves is such that two or three sides must l>e accessible to the worker The question is often «asked whether movalile or built-in equipment is preferalile. While the use of either sort can be made entirely convenient in arrangement, there is much to be said in favor of built-in equipment as far as cleanliness and appearance are concerned. In the latter case, there are no cracks behind or under the furniture, and, consequently, the moving of heavy articles is unnecessary in cleaning. A table, a stove, and a cabinet, all separate and standing on legs or casters, make the problem of a clean floor more difficult than if the cabinet and the range were set directly on the floor and the table space was supplied by drain-boards or a shelf. Also, the appearance is simpler and more restful with the built-in pieces. However, a satisfactory kitchen can be made by the use of separate pieces. T(AIe space. Extensive tal>le space may be gained by providing generous drain-boards to right and left of the sink, continuous with the cabinet shelf. A movable table of the siime height, mounted on casters or, preferal>ly, on small wheels, wilt prove a great step- saver and will simplify the serving of meals. A double-deck wheel tray would serve this purpose even better since it is lighter to push about. All floors on a level and all table tops on a level save many an accident in the kitchen. A work table covered with zinc will give satisfaction for it is nonabsorbent and is easilv cleaned. 108 A MANUAL OF HOME-MAKING Range. The newer pattern?; of reliable ranges are simpler and le ornate than those of tlie older stoves and require le^s care*