Nor are these larger arrangements the only ones to be thought about. Quite as much saving of time can be made by the proper placing of utensils and supplies. Think where any given article is used most and keep it near that place. For example, soap, scouring powder, silver polish, as well as the dishpan, dish-mop, and the like are all used in the sink. Store them so that they are within immediate reach. Some may hang from the wall behind the sink, or from the edge of a small shelf placed above and a little to one side of the sink. Compare the con- venience of this with the practice, for example, of carrying ARRANGEMENTS IN THE KITCHEN 289 the dishpan, often every time it is used, across the kitchen and standing it in a pantry closet. Certain supplies should be kept near the stove, as well II 1 1 II Cellar Illllll Cupboard Ice Box Sink X / X / / ,-/? ,' Table O O O Stove Serving Shelf „-- • /V-N i , OiningRoom Si rTablel (A From '• You and Your Kitchen," bv Mrs. Christine t'reuerlck. FLOOR PLAN OF A POORLY-ARRANGED KITCHEN A. Steps taken in the preparation of a meal. B. Steps taken in clearing away. as spoons and other utensils to be used there. Of course, nothing which is not used frequently should be stored in the kitchen. Other things are better put away in cupboards or in the pantry. If the kitchen is dusty, as when a coal 290 FOOD STUDY range is used, open shelves may be replaced by cupboards, or by curtained shelves protected by a window shade which will roll up. Narrow shelves with articles only one row deep are much more convenient than wider ^ « II 1 1 1 1 1 1 C*&\\&Y' Cs@JJclU I se ^ — — •» fc ox A V Hoosiec Cabinet Drain Sink >-, 8 V< o o o Stove Otain v >. ^ \ Servingr Table China 1 '. / t / Shelf Dining Room fl /' \\ \ N X ^ ^^^ Table) \f hi' L From " You and Your Kitchen," by Mrs. Christine Frederick. FLOOR PLAN OF THE SAME KITCHEN, PROPERLY ARRANGED shelves where the articles in front must be moved aside to give access to those behind. Plan never to hang one article over another on the same hook. Apply these same principles to the arrangements of the dining room. Evidently salt and pepper shakers, sugar ARRANGEMENT IN THE KITCHEN 291 bowls, napkins in use, and other articles used only at the table should be stored as near it as possible. But what about serving dishes? If these are kept in the dining room, they must be taken to the kitchen, filled, brought J \kA >^ »£ 2 Of ^ hp Pantcy *^^ X Drain 0 TYX ^ o Sink vv 8 -^ Stove Drain N +* V: A/ i Serving SheJf Table China Oining'Room S( (fablej ;A \ v*— x / N. ^ X ANOTHER WELL-ARRANGED KITCHEN back, used, carried out, washed, and brought back again for storage, 'only to be carried out to the kitchen again before using. This is evidently not efficiency. Planning of this sort is really very useful. Time studies are often made to determine which is the quickest way of carrying on a given process, or to see how much time is 292 FOOD STUDY

AI-modernized reading of the original text

Nor are these larger arrangements the only ones to be thought about. Quite as much saving of time can be made by the proper placing of utensils and supplies. Think where any given article is used most and keep it near that place. For example, soap, scouring powder, silver polish, as well as the dishpan, dish-mop, and the like are all used in the sink. Store them so that they are within immediate reach. Some may hang from the wall behind the sink, or from the edge of a small shelf placed above and a little to one side of the sink. Compare the convenience of this with the practice, for example, of carrying ARRANGEMENTS IN THE KITCHEN the dishpan, often every time it is used, across the kitchen and standing it in a pantry closet. Certain supplies should be kept near the stove, as well II 1 1 II Cellar Illllll Cupboard Ice Box Sink X / X / / ,-/? ,' Table O O O Stove Serving Shelf „-- • /V-N i , OiningRoom Si rTablel (A From '• You and Your Kitchen," bv Mrs. Christine t'reuerlck. FLOOR PLAN OF A POORLY-ARRANGED KITCHEN A. Steps taken in the preparation of a meal. B. Steps taken in clearing away. as spoons and other utensils to be used there. Of course, nothing which is not used frequently should be stored in the kitchen. Other things are better put away in cupboards or in the pantry. If the kitchen is dusty, as when a coal range is used, open shelves may be replaced by cupboards, or by curtained shelves protected by a window shade which will roll up. Narrow shelves with articles only one row deep are much more convenient than wider ^ « II 1 1 1 1 1 1 C*&\\&Y' Cs@JJclU se ^ — — •» fc ox A V Hoosiec Cabinet Drain Sink >-, 8 V< o o o Stove Otain >. ^ \ Servingr Table China '. / t / Shelf Dining Room fl /' \\ \ N X ^ ^^^ Table) \f hi' From " You and Your Kitchen," by Mrs. Christine Frederick. FLOOR PLAN OF THE SAME KITCHEN, PROPERLY ARRANGED shelves where the articles in front must be moved aside to give access to those behind. Plan never to hang one article over another on the same hook. Apply these same principles to the arrangements of the dining room. Evidently salt and pepper shakers, sugar ARRANGEMENT IN THE KITCHEN bowls, napkins in use, and other articles used only at the table should be stored as near it as possible. But what about serving dishes? If these are kept in the dining room, they must be taken to the kitchen, filled, brought J \kA >^ »£ Of ^ hp Pantcy *^^ Drain TYX ^ o Sink -^ Stove Drain N +* V: A/ Serving SheJf Table China Oining'Room S( (fablej ;A \ v*— x / N. ^ ANOTHER WELL-ARRANGED KITCHEN back, used, carried out, washed, and brought back again for storage, 'only to be carried out to the kitchen again before using. This is evidently not efficiency. Planning of this sort is really very useful. Time studies are often made to determine which is the quickest way of carrying on a given process, or to see how much time is

Food study