THE MODERN KITCHEN

Evening Star, Issue 22450, 22 September 1936, Page 2

THE MODERN KITCHEN

PLANNING AND ARRANGEMENT ATTENTION TO DETAIL NECESSARY It will ho realised that, of all of the departments of the modern home, the kitchen is one in which the greatest attention must bo given to detailed planning and arrangement. It is a part of the house that must serve its function as perfectly as pos sible, and give the utmost in convenience and efficiency. Careful, consideration of the smallest detail is necessary if time and labour are to be saved, and the process of food preparation, cooking, and clearing up are to be made more of a pleasure than a drudgery. Tiie lay-out of tlio kitchen will depend largely on tho type and amount of equipment available, and the cost of such equipment will certainly have a bearing on its succss as an essential unit of tho home. To obtain good results the kitchen does not necessarily have to bo large. Tho use of specially designed, up-to-date fittings and equipment arranged in ordered sequence has proved that the small kitchen can be highly efficient. A square shaped room is not usually ideal, and one of narrow rectangular form will minimise the distance between the various fittings. For the convenient working of any combination of fittings, it is essential to have some idea of the order in which they are to be used. This order may differ slightly with individual taste, but a good arrangement is given by an overseas authority ns follows : First we have dry storage space and a cnpboa’rd for perishable goods not usually stored in a refrigerator or its substitute. Next we have the refrigerator itself and an adjoining work table for the preparation of food. A good position for the sink is close to this table with its draining board next in order. Then comes the range or cooker which must have easy access to, yet be placed so that its efficiency will not bo reduced by draughts. Following the cooker wo place the serving table for dishing up food already prepared and cooked, and next to that we have tho dresser or china cupboard. For case of working it is best that tho fronts of the various fittings be as far as possible in lino on each side and at one end of the room. Projections are bad and seriously hamper tho work of the kitchen. The corners or angles of the room are always a problem to deal with satisfactorily, and are best used for cupboards. The difficulty of the corners will be surmounted if the room can be planned so that fittings can be placed across them. The sequence of arrangement should not bo interrupted by doors, and these aro best placed between tho dry food store and the china cupboard. An ideal position for the window is at one end, possibly over the sink. CUPBOARD SPACE, As well as the principal fittings and appliances already mentioned, it is necessary to have ample well-placed cupboard space for accommodating the various utensils used in the process of kitchen work. Wall cupboards built above tbo table and fittings aro easily accessible and very useful, while space for utensils not in continuous use may be provided in cupboards under the tables. Cupboard floors are better kept slightly above the general floor level of the room For cleanliness and ease of upkeep it is essential that the applied finishes to walls and fittings bo of a hard, serviceable nature. For general surfaces a bard drying enamel is good and inexpensive. Specially prepared compositions in sheet form look well, give excellent service, and should bo carried up walls to a height above all working spaces. Tiling, of course, is more expensive, but makes by far the most permanent finish. In many of the older types of houses kitchens were large and not always convenient to work in. it is quite possible in many cases to replan existing kitchens and afford a great improvement in efficiency without undue expenditure.