Saving Steps in the Kitchen
The kitchen should be characterized by cleanliness, system and order. Two maxims that will help save steps are: "A place for everything, and everything in its place;" and "Plan your work, then work your plan."
1. Arrange kitchen as conveniently and systematically as possible. Walls and floors should be easily cleaned. No superfluous furnishings or worn-out utensils should be tolerated. Arrange stove, sink, shelves, table or kitchen cabinet near together and in logical order, so that in preparing a dish one can move from raw material at table or cabinet around to the washed dish at sink. Have shelves and hooks within easy reach. Have drain-board and shelves for dishes convenient to sink. Keep stove lifters and cloths for managing hot dishes upon hooks near stove. Arrange those utensils and raw materials in constant use close at hand, placing utensils used in same kind of work together. In storeroom and pantry arrange shelves in certain order, with things seldom used on highest shelves and those used oftener on lower shelves. Place together ingredients used for salad-making, as vinegar, mustard, etc.; things used in laundry together, etc. Other groups will suggest themselves. Keep all groceries possible in air-tight labelled cans or glass jars.
2. Stock your kitchen with as many labor-saving devices as you can afford, making sure they are suited to your needs. Keep all utensils and tools in good repair. Glass oven-doors, small tables upon rollers which can be wheeled into dining room, indexed cook books and clipping-files are step-savers.
3. Plan each day's work ahead and have materials and utensils for that day's work handy.
4. Do all kitchen work in a certain order, using that routine which experience has proved best.
5. Think before you step. When in storeroom or pantry bring as many needed articles as possible at one time. Baskets and waiters are great helps here. In preparing a certain dish first gather together all necessary ingredients and utensils. Do not begin work until everything is ready. When possible prepare several things for the stove at once.
6. Clean and straighten as you go, replacing disarranged utensils, etc. Have plenty of hot water handy, placing in soak those articles which cannot be washed immediately. While preparing one meal do as much as possible toward getting the next ready. If meals are planned ahead, many things for supper can be cooked with the noon-day meal, also the breakfast cereal. After each meal leave everything ship-shape for the next.
Mrs. L. H. McRaven, Meridian, Miss.
"Nobody knows the work it takes
To keep the home together;
Nobody knows the steps it takes,
Nobody knows but Mother."
Keep a small market basket handy. In it place the things to be taken upstairs when you are going up and when you are making the beds and dusting, the things which are to be brought down.
"Make your head save your heels." Think, in making trips to pantry, cellar or icebox if you cannot both take things and bring others on the same trip.
Keep a chair or revolving stool in the kitchen and whenever possible sit down to work. Vegetable paring, cake beating and even washing and ironing may be done sitting.
Have a method in your work. Occasionally take time to sit down and think over the day's work, and remember how many unnecessary steps you took yesterday.
Have your kitchen shelves arranged to suit your own height, so that there is no unnecessary straining to reach up or bending over to reach one set too low.
