HOW TO PLAN YOUR KITCHEN TO THE BEST ADVANTAGE

Sun (Auckland), Volume III, Issue 753, 28 August 1929, Page 14

HOW TO PLAN YOUR KITCHEN TO THE BEST ADVANTAGE

SOME 20 vears ago, Flora Klickman wrote: ‘'Let the housekeeper, when planning the running of her establishment, consider (1) the house healthful; (2) the bouse comfortable; (3) the house convenient.” Intelligent ’Women will agree that these words are especially applicable to the kitchen* We- women do not always have an opportunity of planning our own kitchens, but we are foolish indeed if, when purchasing a new house, we do not before concluding the bargani, make a careful study of the possibilities presented by its kitchen. It is perhaps too much to expect that we should find all that we would like in the way of labour-saving devices and conveniences, but on the following essential points we should absolutely insist : 1. Satisfactory lighting. 2. Walls that are easily cleaned and that do not provide a resting place for germ-laden dust. Tiles provide the ideal covering for kitchen walls, but these are very expensive, and plasterboard is an economical and sanitary substitute. 3. A good stove. This may be gas. electric, or even the old-fashioned coal stove, but must be by a reliable maker and in good condition. 4. Tbc next point of importance after

the stowe is the kitchen sink: ill-health may often be traced to want of attention to this part of the establishment, it should be placed against an outside wall and constructed of enamelled cast iron, and should have a table space on either side, so that china, etc., to be washed, can be placed on one side, and that which has been washed on the ether. 5. A good larder. It should face south, hut, besides being cool, it is necessary that it should be dry and well-ventilated. No lavatory, ash pit, or drain ventilator should be anywhere j near, as all food, especially milk, is , easily contaminated. 6. A sufficient number of cupboards : ensure that all cooking and clean- ; ing utensils may be stored (separately, J of course) away from grime and dust, and not placed on walls or mantelpiece as, even in modern kitchens, is Loo often done. 7. Arrangements that ensure a plentiful supplv of hot water, whether by the fuel-saving incinerator, electrical current, or a good circulating water sys- j tern behind a coal stove. 8. Such arrangement of stove, sink, cupboards, pantry, etc., as make it possible for you to do all your kitchen work with the fewest steps, and therefore with the smallest possible expenditure of time and energy.