If a new kitchen is to be built, a separate ventilating tlue may
be provided in addition to the smoke floe. Tbis ventiiatinR
flue, provided with a register inlet about four feet above the
stove t^p, will relieve the kitchen of odors and of excessive
heat, especially if a projecting metal hood Is fastened over the
range for collecting the risijig air
The stove or ranjr;e requires more care and makes more dirt
than any other feature in live kitcJien. Fuel must Ik* brought in
and ashes must be removed. Whatever can be done to simplify
the incoming and the outgoing of fuel will make for cleanliness
and for economy of lal»or, A generous temporary supply may
be stored either in a separate fuel compartment next to the
kitchen, or in a fuel box fitted with a double-hinged cover and
built into the wall in such a way that it may be filled from
without and emptied from within. The actual arrangement in
any case will liefiend on whether wooil or coal is burned and
wliether the main supply may lie stored in or near the house.
A.shes may be emptied directly into an air-tight metal can in
the cellar. This is an easier and cleaner method than removing
them Vjy hantL A can of a size that one man can handle easily
will probably not ne<*d to l>e emptied oftener than once a week.
Many of the newer ranges are already equipped for this method
of aslwlisposal, l>yt any stove may be so arranged if tliere is a
caieful workman at hand* The a.sli pan should first be removed
from the stove and a rotmd hole cut through the bottom of the
ash compartment and through the floor lx*low; a stovepipe is
then pa«*sed through these holes and is flanged over the bottom
of the ash pit of the stove. Two precautions must Ije observed
in this piece of work: firsts the stovepipe which is to lead the
ashes into the cellar can must tie provided with a damper
near the stove, in order to prevent an upward draught of air
from burning out the fire; second, a free air space of at least two
inches mui^t l>e allowed all around the pipe where it passes
tlu*uugb the floor, consequently the floor hole must be cut at
I
I
I
I
I
PLANMNG THE HOME KITCHEN
109
least four inches larger than the pipe. This open space may be
filled with concrete or covered with an ordinary metal collar.
Measures should also be taken to make the ash can perfectly
safe. A container of hot a^hes in a place not frequently visitedj
such a.s the cellar^ may prove a source of fianger unless it is
surrotmded by a wire cage or in soTue way protected so that rub-
bishy paper, kindling, or other combustible material can never
be thrown directly against it.
Sink and drain-boards,
Page 61
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
If a new kitchen is to be built, a separate ventilating tlue may
be provided in addition to the smoke floe. Tbis ventiiatinR
flue, provided with a register inlet about four feet above the
stove t^p, will relieve the kitchen of odors and of excessive
heat, especially if a projecting metal hood Is fastened over the
range for collecting the risijig air
The stove or ranjr;e requires more care and makes more dirt
than any other feature in live kitcJien. Fuel must Ik* brought in
and ashes must be removed. Whatever can be done to simplify
the incoming and the outgoing of fuel will make for cleanliness
and for economy of lal»or, A generous temporary supply may
be stored either in a separate fuel compartment next to the
kitchen, or in a fuel box fitted with a double-hinged cover and
built into the wall in such a way that it may be filled from
without and emptied from within. The actual arrangement in
any case will liefiend on whether wooil or coal is burned and
wliether the main supply may lie stored in or near the house.
A.shes may be emptied directly into an air-tight metal can in
the cellar. This is an easier and cleaner method than removing
them Vjy hantL A can of a size that one man can handle easily
will probably not ne<*d to l>e emptied oftener than once a week.
Many of the newer ranges are already equipped for this method
of aslwlisposal, l>yt any stove may be so arranged if tliere is a
caieful workman at hand* The a.sli pan should first be removed
from the stove and a rotmd hole cut through the bottom of the
ash compartment and through the floor lx*low; a stovepipe is
then pa«*sed through these holes and is flanged over the bottom
of the ash pit of the stove. Two precautions must Ije observed
in this piece of work: firsts the stovepipe which is to lead the
ashes into the cellar can must tie provided with a damper
near the stove, in order to prevent an upward draught of air
from burning out the fire; second, a free air space of at least two
inches mui^t l>e allowed all around the pipe where it passes
tlu*uugb the floor, consequently the floor hole must be cut at
I
I
I
I
I
PLANMNG THE HOME KITCHEN
109
least four inches larger than the pipe. This open space may be
filled with concrete or covered with an ordinary metal collar.
Measures should also be taken to make the ash can perfectly
safe. A container of hot a^hes in a place not frequently visitedj
such a.s the cellar^ may prove a source of fianger unless it is
surrotmded by a wire cage or in soTue way protected so that rub-
bishy paper, kindling, or other combustible material can never
be thrown directly against it.
Sink and drain-boards,