Food and freedom

Composition and tile floors are ideally sanitary and indefinitely permanent, but comparatively expensive as well as cold and tiring to stand on. A cork- compound flooring — ^made in a variety of desirable colors, and laid in attractive block- title designs — combines the good points of both linoleum and tile; it will cost more than the linoleum, however, but less than the tile. A sanitary cove base of tile or composition ma- terial is worth some sacrifice in other direc- tions. Such a base prevents comer accumula- tions, simplifies the cleaning of the entire floor, and is a partial insurance, at least, against A KITCHEN THAT WILL HELP YOU 219 mice and insect troubles. If tries and cupboards, and any ing to the cellar, are treated and finished as part of the kitchen floor, an atmos- phere of finished harmony pre- vails. Against some such back- ground as this, add your gaily colored pottery cups and plates — in neat, single rows on an open, white-enameled, narrows- shelved dresser — and short, crisp, white, cross-barred ruffles across the window-tops, and there can be no grimy side to kitchen work. Not unless we ourselves may choose to make it so. Even the stair- way leading to a basement laundry can be painted a clean, hard, battle-ship gray, and open on a picture that rivals a little piece of stage fairy-land, if we but will to have it so. And loving it and wanting it is almost the most that it need cost us. Let us want it, that is all ! the floors of pan- stair landing lead- riH 1 7 i ) - I- -I8-— ' ^ 1 h -'^••-1 t\ 1 ' u — - I J"ECT10N KikhenPre ijer CROSS - SECTION OF DRESSER SHOWING LOWER SHELVES EACH TWO INCHES NARROWER THAN THE ONE ABOVE, PERMITTING CUPS AND PITCHERS TO BE HUNG TO ADVAN- TAGE. THE "in- cline" SHELF, IN THE LOWER PART, IS WORTH NOTING — ALSO THE SPACE BE- TWEEN WALL AND SHELVING 220 FOOD AND FREEDOM When planning a new kitchen, the size will depend largely on: Its relation to the house as a whole. The size of the family. The uses to which it must be put. The amount of wall space left for large equip- ment, after the necessary doors and windows have been provided. Individual preference. In remodeling an old kitchen, the best, of course, must be made of conditions as the}^ exist. Neither the very large nor the very small kitchen can be recommended. In the large kitchen too much walking is required, and there is too much surface to be kept clean. In a kitchen that is too small, overcrowding can cause equal inconvenience. An oblong rather than a square floor plan usually suggests the best arrangement for easy working conditions, although the square kitchen is always happy-looking, and offers a generous corner as a compact working base. Eight feet by II feet is a good size for a kitchenette; la feet by 12 feet, or 11 feet by 13 feet, or 12 feet by 12 feet, or 11 feet by 14 feet are good sizes for a family kitchen. It is the la^'out of this floor plan, however, that is so important, as it is the compact, logical arrangement of the work- ing equipment, rather than the actual nmnber of square feet as measured, that really controls the 5*