(4) xirrangement of doors should be planned to furnish ready access to dining room, pantr}^, or storage room, and out of doors. (5) Working surfaces should be arranged at such a height that stooping on the part of the worker is unnecessary. If tables or sink are too low they should be raised by placing wooden blocks under the legs. (6) The kitchen equipment should be grouped so as to take the least amount of walking necessary, either in the preparation of food or in the clearing away after meals. Equipment should be grouped around three centers — the preparation center, the cooking center, and the clearing center. Arrangements should be made for the storage of necessary supplies and utensils in connection with the center wdiere they are used. (7) The supply of kitchen utensils of the proper type, shape, size, and material should be adequate for the Avork in hand. The housewife needs good tools if she is to do efficient work. There are many tested labor-saving devices which she may use, 246 USE AKD PEEPATvATIOIsr OE FOOD. the choice depeiidmg upon tlie amount of money she wishes to spend and the kind and amount of work to be done. No tool is a labor-saving device if its care requires an excessive amount of time or if it is used so infrequently that its storage becomes a burden and takes up space better devoted to other things. (8) Each piece should be kept in good working order. (9) Keep utensils in place when not in use. (10) Be economical in the use of both dishes and cooking utensils, thus saving dishwashing. METHOD OF DEVELOPING LABORATORY WORK. Ask the women to plan a simple meal svutable for guests which may be served by the hostess with the least trouble and the fewest number of absences from the table. Ask each woman to make a rough drawing of her kitchen and to point out any improvements which could be made in the arrange- ment of its equipment which would lessen the labor required for preparing a meal and cleaning the dishes. It would be of interest if the teacher could have on display some good labor-saving devices for the kitchen. (These might be bor- rowed from local merchants.) Ask for a discussion of these, and suggestions from the women as to which might be grouped as essen- tial and which as desirable. Have the women report upon any special devices, either bought or made at home, which have proven to be time or energy savers. Have each woman estimate the length of time required to prepare and clean up the different meals. Have them work over menus and arrangements for preparation and service of meals to see if this time can not be reduced. Suggestions from each other will help in this. Some time should be devoted to the discussion of the meal which must be prepared in a hurry. REFEKENCES. United States Department of Agriculture: Farmers' Bulletin 607. The Farm Kitchen as a Worlvsliop. Farmers' Bulletin 927. Farm Home Conveniences. Separate 646, Yearbook, 1914, The Selection of Household Equipment. Lesson 3. Selection of Food for Body Needs. AIM. To give general information as to the different kinds and amounts of food needed by the body and to apply this information in the se- lection of food for a day. USE AND PREPAKATiON OF FOOD. 247 rOIl^TS TO BE BROUGHT OUT.

AI-modernized reading of the original text

(4) Arrangement of doors should be planned to furnish ready access to dining room, pantry, or storage room, and out of doors. (5) Working surfaces should be arranged at such a height that stooping on the part of the worker is unnecessary. If tables or sink are too low they should be raised by placing wooden blocks under the legs. (6) The kitchen equipment should be grouped so as to take the least amount of walking necessary, either in the preparation of food or in the clearing away after meals. Equipment should be grouped around three centers — the preparation center, the cooking center, and the clearing center. Arrangements should be made for the storage of necessary supplies and utensils in connection with the center where they are used. (7) The supply of kitchen utensils of the proper type, shape, size, and material should be adequate for the work in hand. The housewife needs good tools if she is to do efficient work. There are many tested labor-saving devices which she may use, 246 USE AND PREPARATION OF FOOD. the choice depending upon tlie amount of money she wishes to spend and the kind and amount of work to be done. No tool is a labor-saving device if its care requires an excessive amount of time or if it is used so infrequently that its storage becomes a burden and takes up space better devoted to other things. (8) Each piece should be kept in good working order. (9) Keep utensils in place when not in use. (10) Be economical in the use of both dishes and cooking utensils, thus saving dishwashing. Ask the women to plan a simple meal suitable for guests which may be served by the hostess with the least trouble and the fewest number of absences from the table. Ask each woman to make a rough drawing of her kitchen and to point out any improvements which could be made in the arrangement of its equipment which would lessen the labor required for preparing a meal and cleaning the dishes. It would be of interest if the teacher could have on display some good labor-saving devices for the kitchen. (These might be borrowed from local merchants.) Ask for a discussion of these, and suggestions from the women as to which might be grouped as essential and which as desirable. Have the women report upon any special devices, either bought or made at home, which have proven to be time or energy savers. Have each woman estimate the length of time required to prepare and clean up the different meals. Have them work over menus and arrangements for preparation and service of meals to see if this time can not be reduced. Suggestions from each other will help in this. Some time should be devoted to the discussion of the meal which must be prepared in a hurry. United States Department of Agriculture: Farmers' Bulletin 607. The Farm Kitchen as a Worlvsliop. Farmers' Bulletin 927. Farm Home Conveniences. Separate 646, Yearbook, 1914, The Selection of Household Equipment. Lesson 3. Selection of Food for Body Needs. AIM. To give general information as to the different kinds and amounts of food needed by the body and to apply this information in the selection of food for a day.

Use and preparation of food