2. Utilize the zvall space of the kitchen for shelves and
cupboards, instead of having a pantry with its open shelves,
extra floor space, etc. Have a cupboard for the cooking
utensils near the stove, one for supplies and mixing dishes
near the table ; make them shallow enough so that every-
thing can be seen at a glance, and have the shelves set far
enough apart to accommodate the dishes, etc., but near
enough to avoid waste of space.
3. Have enough shelf room, if possible, to set utensils of
different sizes and shapes separately.
4. Keep all supplies in jars, glass preferably, which
should then be labeled.
5. A shelf over or near the stove, for coffee can and
coffee pot, tea can and tea pot, salt, pepper, flour dredge,
etc., is a very great convenience.
6. Raise the kitchen table and the sink to a height six
inches below the waist line. This will lessen the strain of
v/ork wonderfully, and put an end to the aching back.
7. Drop shelves, which can be dropped out of the way
when not needed, and raised to make extra table space when
necessary, will help exceedingly in a small kitchen.
Copyright, 1912, by Home Economics Association.
253
254 LESSONS IN COOKING
8. A thick rug, made of washable or replaceable mate-
rial, laid where the worker stands in front of the table, will
be a great comfort. Many thicknesses of newspaper cov-
ered on both sides with building paper and secured at the
edges with adhesive tape makes a very good one.
9. A separate hook for every article — no two things on
the same hook — will save the disposition.
10. A ivaste paper basket should stand in an inconspicu-
ous place.
11. Instead of a kitchen table drawer filled with every-
thing, substitute the following:
a. A set of pockets, each one labeled, hung on the back of
a door, for string, corks, etc., large ones for paper
sacks, etc.
b. A leather strap tacked on the inside of a cupboard door
to hold carving and kitchen knives and forks. Tack
at intervals so that each article has its particular
socket. Leave one for a carborundum knife sharpener.
c. Two square hooks near the sink, screwed on a line, to
hold the paring knife. It is so convenient while
standing at the sink to reach up for the knife rather
than to search through a drawer filled with every-
thing.
12. Hang a pair of scissors on tzuo hooks in a convenient
place.
13. A pin cushion, with a linen cover, which can be
removed and washed, should hang in an accessible place.
14. A light over the stove will relieve the strain of trying
to see in the dark, often caused by the necessity of standing
in one's own light.
15. A lid rack with graduated spaces for the lids, the
small ones in the front, with the large ones to the back,
should be placed near the stove.
16. A large, light-zv eight tray should be kept in a con-
venient place, ready for use. One of the best devices is the
wheel tray, which is a rack on wheels, carying one or two
large trays.
17. A hook shelf for cook books, a clock, a pad with
pencil attached for memoranda, and a roll of tissue or
toweling paper for wiping out especially greasy or soiled
dishes or utensils, should be in every kitchen.
APEIL MENUS 255
Page 141
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Utilize the small space of the kitchen for shelves and cupboards, instead of having a pantry with its open shelves, extra floor space, etc. Have a cupboard for the cooking utensils near the stove, one for supplies and mixing dishes near the table ; make them shallow enough so that everything can be seen at a glance, and have the shelves set far enough apart to accommodate the dishes, etc., but near enough to avoid waste of space.
3. Have enough shelf room, if possible, to set utensils of different sizes and shapes separately.
4. Keep all supplies in jars, glass preferably, which should then be labeled.
5. A shelf over or near the stove, for coffee can and coffee pot, tea can and tea pot, salt, pepper, flour dredge, etc., is a very great convenience.
6. Raise the kitchen table and the sink to a height six inches below the waist line. This will lessen the strain of work wonderfully, and put an end to the aching back.
7. Drop shelves, which can be dropped out of the way when not needed, and raised to make extra table space when necessary, will help exceedingly in a small kitchen.
Copyright, 1912, by Home Economics Association.
8. A thick rug, made of washable or replaceable material, laid where the worker stands in front of the table, will be a great comfort. Many thicknesses of newspaper covered on both sides with building paper and secured at the edges with adhesive tape makes a very good one.
9. A separate hook for every article — no two things on the same hook — will save the disposition.
10. A waste paper basket should stand in an inconspicuous place.
11. Instead of a kitchen table drawer filled with everything, substitute the following:
a. A set of pockets, each one labeled, hung on the back of
a door, for string, corks, etc., large ones for paper sacks, etc.
b. A leather strap tacked on the inside of a cupboard door
to hold carving and kitchen knives and forks. Tack at intervals so that each article has its particular socket. Leave one for a carborundum knife sharpener.
c. Two square hooks near the sink, screwed on a line, to
hold the paring knife. It is so convenient while standing at the sink to reach up for the knife rather than to search through a drawer filled with everything.
12. Hang a pair of scissors on two hooks in a convenient place.
13. A pin cushion, with a linen cover, which can be removed and washed, should hang in an accessible place.
14. A light over the stove will relieve the strain of trying to see in the dark, often caused by the necessity of standing in one's own light.
15. A lid rack with graduated spaces for the lids, the small ones in the front, with the large ones to the back, should be placed near the stove.
16. A large, light-weight tray should be kept in a convenient place, ready for use. One of the best devices is the wheel tray, which is a rack on wheels, carrying one or two large trays.
17. A hook shelf for cook books, a clock, a pad with pencil attached for memoranda, and a roll of tissue or toweling paper for wiping out especially greasy or soiled dishes or utensils, should be in every kitchen.