A manual of home-making

The pass pantry (Fig. 39) is for several reasons an almost invaluable adjunct to the kitchen* Not only does it provide closet space for eliina and aid the smooth serving of meals, but it also shuts ofT the noise and the odors of the kitchen from the remainder of the house. Owing to the nature of its use, the pass pantry should be located on the partition wall betw^een the dining-room and the kitchen. It is of course desirable, but not really necessarj', to arrange the pass pantr>^ so that it touches the outer w^all and is provided with a window. WTiere this is impossible, an inside sening-pantrv^ painted wiiite and lighttxl through a glass panel in the doc>r leading to the kitchen, will be found to he light and satisfactory (Figs. 35 and 36). Sometimes in place of, or in addition to, the pass pantry, a 116 .4 MANUsiL OF HOME-MAKING china closet opening both ways is built into the wall between the dining-room and the kitchen (Fig, 37). Although con- venient, this destroj's the quieting effect of the pass paritr>% as it provitles direct communication between the dining-room and the kitchen, and danger of noise and odors. A simple and dirc^ct arrangement for meal service is shown in Figs. 35 and 36, where the pass pantry is used and there is a sHde through to the sink drain-board. In neither case are the dishes carried across the kitchen; they are deliveretl, washed, antl returned within the shortest possible line of service* Glass china closets and plate rails should be used sparingly in the design of the dining-room. The cupboard — a closet filled with shelves — is a valuatile place of storage for pans, china, or supplies. If intelligently slielved, it can be made almost as capacious as a small pantry. The arrangement of shelving is perhaps the most iinj^ortant feature in the phuming of storage space. For the best results, shelves should be dt^slgned only wide enough to hold com- fortably one row of supplies, of whatever kind considered. An arrangement of narrow shelves spaced close together wnll prove to be more capacious, accessible, and easy to clean than wide shelves spaced far apart. From every standpoint, deep shelves are a great mistake, t^ecause one must then arrange for two or three rows of materials in ortler to use the space. It will be found that the area of comfortatile reach is between one and six feet from tlie floor^ leaving alMnit five feet of quickly available space. For the sake of efficiency, this space should l>e as compactly shelved as is ft^asiblc for the use intended. A cupboard provided witli one or two broad slielves below and a series of narrower shelves above, will hold a large number of articles, both effectively and accessilily dispIayetL A cupl>oard with doors for pans, china, or supplies is ample if mafle from 10 to 15 inches deep; a serit\s of open shelves, if made from 8 to 10 inches deep. Shelves as narrow as 6 inches are ginwl for single rows of dry supplies. From 7 to 10 inches bet w(H?n shelves is a safe average distnnce for spacing; but in urder to make the most out of a given space, it is l>est to think out I I 'r to make M it carefully ■ PLANNING THE HOME KITCHEN the materials that are to be store<l, and to space the shelves accordingly.