Food and freedom

The small equipment consists of- such utensils as are required for the preparation of food, dish- washing, and care of the kitchen. While many good lists of the small equipment of a kitchen have been made, there is no list complete or perfect for all conditions. Tools must satisfy not only the particular requirements of the house- hold in which they are to be used, but the in- dividuality of the one who is to use them. Uten- sils should number as few as possible, and be as good in quality and as light in weight as is con- sistent with the purpose for which they are in- tended. Before purchasing any utensil always ask: Do I need this particular tool ? While nothing should be lacking to make kitchen-work go easily, quick- ly, and well, yet every tool or utensil that one can do without is just one less to find a place for and keep clean. Although a utensil may be pur- chased specifically to save labor, every article brought into the kitchen, in itself, increases labor. Before buying any tool, therefore, let us be very sure that it will serve us more than it will work us. Having concluded that it is needed, check it next for its value: A KITCHEN THAT WILL HELP YOU 235 Is it fitted for the work required? In size. Material. Shape. Construction. Will it save labor as claimed? Is it a good investment? As to first cost. As to wearing qualities. As to maintenance cost. As to time and energy it will save. As to the pleasure it may give. The properly selected tool will be neither too large nor too small for its purpose; it will be sound in construction, with no complicated parts to get out of order or require unnecessary care; the material will be the most desirable for the use to which the tool is to be put, and will not in any way injuriously affect the food with which it comes in contact; it will not be awkward to handle; it will give one pleasure to look at it; it will bring a just return in labor saved or other profit for the investment, and the price will be fair for the quality offered. The sanitary, well-arranged kitchen will re- quire very little special cleaning, other than that covered by the normal, every-day care. Where 236 FOOD AND FREEDOM sanitary conditions exist, whatever cleaning is necessary can be accomplished with very little effort. If, in fact, the kitchen is that ideal place about which we have been dreaming and for which, too, many of us have been working, then cleaning up in the kitchen really resolves itself into — well — almost fun ! LET us MAKE OF OUR HOMES A PLACE WHERE THE FAIRIES SHALL LOVE TO COME AND DANCE AMONG THE PITCHERS AND THE TEA-POTS A KITCHEN THAT WILL HELP YOU 237 REFERENCES: For further practical details and helpful suggestions in planning and equipping a labor-saving kitchen, see: ''Planning the Home Kitchen," Helen Binkerd Young, Cornell Reading Course, Cornell University, Ithaca, N. Y. "Planning and Equipping the Kitchen," Home Eco- nomics Bulletin, Iowa State College, Ames, Iowa. The New Housekeeping, Christine Frederick. The Efficient Kitchen, Georgie Boynton Child. "The Farm Kitchen as a Work Shop," Anna Barrows, Farmers' Bulletin 607, United States Department of Agriculture, Washington, D. C. "Household Engineering, Good Housekeeping Insti- tute," Good Housekeeping Magazine, 119 West Fortieth Street, New York, N. Y.