A manual of home-making

Tile working area of a farmhouse is represented in Fig. 37 » in which the principles of kitchen planning are clearly expressed. The relation of the kitchen to the dining-rooni» llie porch, the pantry, and the washroom, should first lie noted, after which size, location, openings, and general equipment may he studied. ■ This kitchen has a corner location on the plan, with the food pantr}"" and one wall exposed in a northerly direction. The kitchen proper represents an area of 130 scjoare feet and the pantry an area of 45 square feet. The number of doors has been reduced to two, which are placed adjacent so that travel from the porch occurs around a corner and not across the working center. The most fhrect passage from the barns he.s through the washroom, as should be the case. The windows of the kit- chen, which are placed high, light the working area sufficiently and provide good ventilation. Moreover, if it is nec^ded, a com- plete sweep of air may be ol>tained from end to end by opening the two pantry doors, over either of which a transom may be built. Both these doors are glazed, in order to afford light and view* A fuel compartment is conveniently located for either kitchen or washroom. An eating porch, looking toward the I I d PLANNING THE HOME KITCHEN 111 garden and the sunset, occupies the corner angle between the kitchen and the clininjtc-room. The kitchen and the porch con- nect with a Dutch door, so that outdoor meals are easily served. Extra food and extra fuel are stored in the cellar, whence they are delivered by a dumb-waiter, or lift. lAVMDU V*' rl Fig. 35* — A farmhouse kitt-lu-n thitt demoDstmtea tho priDciplcs of Bound pLuniiiiig. The purpose of a washroom is to save the other parts of the house. Here all dirty and occasional forms of work may be done. The room is equipped for tlie family washing and ironing, and stores such general cleaning apparatus as brooms, pails^ and vacuum cleaner. Here, also, men coming from the barn may remove muddy boots and overalls, and may clean up before going to the table. Such feeding pails for stock as are brought to the house should be deposited here, not taken into the kitchen* MANUAL OF m)Mi:-MAK!NG Considering the nature of this room and its many uses, it shouldi be made as lar^e as can be alTorded, and should be provided,] if possible, with a cement rtoor and a painted waJl so that splash- ing will not injure it. The room shown in Fig. 37 is in reality] Fig. 30. — A kitchen fc>r u guhurbfin houa*'. dcvoloped in arcord- ance with thcs principles of good arrange ttietit. the old washliousc and woodshed, fitted more completely than formerly^ and is an important part of the plan. PANTRIES AND CLOSETS No part of the kitchen equipment ha-s been so evaded in planning as has accurate and systematic storage space. The habil has lx}en acqiiired of using evTr>^ corner and tuck-away place for n closet, the idea being that tlie more clos<^ts, the greater would be the convenience. Too much or inaccessible storage space invites slack housekeeping and is, therefore, more de- structive to the general scheme than is too little closet room. 'LATE XI. — (Above) Shelves of ftuitable siie for the materials to be stor^. (Below) t'tensiliii in which foods may be both cooked and aerved — eaneroles aud meat plank. PLANNING THE HOME KITCHEN 113