Food and freedom

Kitchen food-storage space must include suit- able provision for both perishable and dry foods in current use, as well as a special shelf or small closet, set a little apart, for extra stock or emergency foods. If possible, combine these needs in one large pantry — 7 feet by 6 feet is a fair average size — ^with a window, so that all food-storage interests are confined to the one center. The walls and shelves of this pantry should be finished in a hard, smooth, white- enamel paint, so that wiping and cleaning are always easy. Shelf papers or oil-cloths are un- sanitary, and, with painted shelves, unnecessary. The shelves should be spaced, as far as practical. 226 FOOD AND FREEDOM to fit the articles to be stored, and should be narrow rather than wide — varying in width, approximately, from 6 to 12 inches — so that all articles may be placed in single rows only. This plan automatically prevents disorder. One wider shelf will be needed for bread- and cake- boxes; a cutting-board and knife, conveniently placed, may complete this shelf. Shelving should, further, be so . arranged that articles most fre- quently needed are most easily reached. Shelv^ ing that is too high or too low is never practical; 5 feet 6 inches is a good limit for the highest shelf, and 15 inches from the floor for the low- est shelf. Comers of shelves should be rounded, and the shelves fitted a scant one-third of an inch from the wall; this prevents dust acctimulation and makes cleaning easy. Covered glass jars are attractive and practical for dry groceries. For perishable foods, a re- frigerator is usually a necessity. The chief points of a desirable refrigerator include easily cleaned, sanitary surfaces, particularly on the inside, a construction that will maintain a low temperature at a minimum ice consumption, with perfect circulation of air currents, and an ice chamber that is easily filled. A well-fitting drain- pipe for carrying off the water is essential. The location of the refrigerator in relation to con- venient icing should not be overlooked. Refrig- /"Windoou over THE NE^'"^'vRK ■ PUBLIC LIBRARY ASTOR, LENOX . ' TILDES ECUKDATIONS A KITCHEN THAT WILL HFXP YOU 229 eration without ice is not yet possible for all, but it is coming. Food preparation is the next step. This re- quires food materials, utensils, water, and a prac- tical non-absorbent, sanitary surface, installed at a comfortable working level. Both kitchen floor space and waste effort will be saved if the usual work-table or cabinet and the constantly needed sink, with its two drain-boards, can be combined so as to form one compact working base or unit, the whole — ^with a deep-silled casement window to light it — within easy reach or stepping distance of the stove. The ideal arrangement is to have the table-top and left-hand drain-board form one continuous working surface, with the water fau- cets of the sink within instant reach of the right hand, and the sink itself immediately available for such work as vegetable cleaning and the wash- ing of used utensils. A fair average height for this combination table and drain-board level will vary from 33 to 36 inches. This height will bring the inside bottom of the sink approxi- mately from 26 to 30 inches from the floor. In the case of a very tall worker, it may be necessary to raise this level an inch or two. It.