Allow enough room for the tables, so as to avoid
crowding and confusion when a meal is being prepared
or served. Swinging tables are convenient, as they oc-
cupy no space when not in use. At one end of the sink
have a table, about 2£ X 3£ feet, containing one drawer
for knives, forks, and spoons, and one for towels. This
table should be placed on castors, so that it can easily
be moved to the centre of the room. There should be
a small table, about the height of the range, for use as a
resting-place for utensils when omelets, waffles, griddle-
cakes, etc., are made. Its top should be covered with
zinc. When not in use this table may be moved to some
other part of the room. There should be one more table
in the kitchen, between two windows if the space will
permit, — a settle table, which serves as a seat when
not in use for ironing or some other purpose. Above
the table have two shelves, — one for a clock, and the
other for cook-books, the grocer's and marketman's order-
books, etc. It is a good idea to have the corners of all
the tables rounded, so that nobody shall be hurt by
striking against them.
Have broad window-seats, in order to keep a few pots
of flowers, herbs, or other plants in the room. Flowers
brighten a kitchen wonderfully, and seem to grow better
there than in any other part of the house. One other
point about the windows : they should be supplied with
wire screens in summer. Swarms of flies will get in
AN IDEAL KITCHEN.
15
f
^
f
16
MISS PARLOA'S KITCHEN COMPANION.
unless this precaution be taken. The same barrier is
needed at the outside door as much as at the windows.
The most important piece of furniture is the range.
Many housekeepers find it difficult to decide which is
better, a set or a portable range. Each has merits. Less
room is required for set ranges; broiling and roasting
can be done before the fire, and a constant supply of
hot water is insured. But set ranges are rather slow to
respond to draughts and checks ; they consume a great
deal of coal ; the hearth becomes hot, and uncomfortable
to stand on ; and there is but one side of the range to
approach, which necessitates the frequent lifting and
moving of heavy utensils.
Now, a portable range can be so placed as to permit
of one's walking almost around it ; it can be used as
advantageously as a set range, with about half the same
quantity of coal ; there is a prompt response to the
opening or closing of a draught ; one's feet do not get
heated by standing near it ; there are no dark corners ;
the need of moving utensils is to a large extent avoided,
and it can be so managed that there shall be a hot oven
at any time of the day. But roasting must be done in
AN IDEAL KITCHEN. 17
the oven, and broiling over the coals, and the supply of
hot water is limited.
With a set range there must be a broad hearth of tiles,
slate, or best face-brick. If a portable range be used,
only a large piece of zinc will be required under it.
THE PANTRY.
Page 4
Presented as published in 1887. 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
Allow enough room for the tables, so as to avoid crowding and confusion when a meal is being prepared or served. Swinging tables are convenient, as they occupy no space when not in use. At one end of the sink have a table, about 2£ X 3£ feet, containing one drawer for knives, forks, and spoons, and one for towels. This table should be placed on castors, so that it can easily be moved to the centre of the room. There should be a small table, about the height of the range, for use as a resting-place for utensils when omelets, waffles, griddlecakes, etc., are made. Its top should be covered with zinc. When not in use this table may be moved to some other part of the room. There should be one more table in the kitchen, between two windows if the space will permit, — a settle table, which serves as a seat when not in use for ironing or some other purpose. Above the table have two shelves, — one for a clock, and the other for cook-books, the grocer's and marketman's orderbooks, etc. It is a good idea to have the corners of all the tables rounded, so that nobody shall be hurt by striking against them.
Have broad window-seats, in order to keep a few pots of flowers, herbs, or other plants in the room. Flowers brighten a kitchen wonderfully, and seem to grow better there than in any other part of the house. One other point about the windows : they should be supplied with wire screens in summer. Swarms of flies will get in
unless this precaution be taken. The same barrier is needed at the outside door as much as at the windows.
The most important piece of furniture is the range. Many housekeepers find it difficult to decide which is better, a set or a portable range. Each has merits. Less room is required for set ranges; broiling and roasting can be done before the fire, and a constant supply of hot water is insured. But set ranges are rather slow to respond to draughts and checks ; they consume a great
deal of coal ; the hearth becomes hot, and uncomfortable to stand on ; and there is but one side of the range to approach, which necessitates the frequent lifting and moving of heavy utensils.
Now, a portable range can be so placed as to permit of one's walking almost around it ; it can be used as advantageously as a set range, with about half the same quantity of coal ; there is a prompt response to the opening or closing of a draught ; one's feet do not get heated by standing near it ; there are no dark corners ; the need of moving utensils is to a large extent avoided, and it can be so managed that there shall be a hot oven at any time of the day. But roasting must be done in
the oven, and broiling over the coals, and the supply of hot water is limited.
With a set range there must be a broad hearth of tiles, slate, or best face-brick. If a portable range be used, only a large piece of zinc will be required under it.
THE PANTRY.