THE KITCHEN TABLE

Shannon News, 6 October 1922, Page 4

THE KITCHEN TABLE

Few women in these servantless days go in for needless scrubbing. One can almost picture a time wdien scrubbing brushes will be out of date. But v r hat of the kitchen table, it may be asked? I have heard of enamelled covers —although I have never seen one —it can be bought and fitted to any table top, and this is held to be ideal for most cooking preparations, being cleanly and cool (for pastry), and does away with the need of a baking board. It depends for success upon the kitchen. I cannot picture it in any kitchen of mine. It might do in a scullery. A more homely and seemly cover for a deal top is linoleum very securely fastened on with glue —not merely the edges glued on, but the entire surface. If the linoleum is of fairly stout quality, it will not turn over the edges without cracking. In this case cut if off neatly by tho edge, place weights all round to keep it down until the glue has liardenedi Then promire a pint of best quality varnish. Give the whole of the remainder of the table one or two coats of this, giving special attention to the edges of the table top, so that, however it may be soused with wrntcr, none of it will get under the cover. Lastly, shred some parraffin w r ax over tho top, make a ball of a piece of old material and rub it well in. Add more if necessary, and rub until the grain of the linoleum is quite filled -with the wax. The surface is now impervious to water, and the whole table can bo wiped clean daily w r ith a minimum of trouble.

If the table is new, and the covering objected to, give the top a coat of boiled linseed oil, then next day rub in shredded parraffin wax until the wmod will absorb no more.