A spotless cleanliness is the standard for the kitchen, and all the equipment should be selected with the thought of making cleanliness easily possible. Next in order is forethought in securing the comfort and convenience of the worker.
Plan of the kitchen.—Here the motto should be “Save steps.” How many weary miles do women walk within their kitchen walls because the sink, the stove, the refrigerator and the closets for food and dishes are put in to fit the spaces allowed by the windows and doors, with no thought of the rapid and easy dispatch of work.
Figure 2 shows the plan of a kitchen, of the “buffet” type, suitable for a small home or apartment. As this plan is drawn it would be necessary to use either electric apparatus, or a small gas stove upon one of the tables. A large gas stove could stand in place of the table at (1), or against the wall at (2), pushing the table at (3) nearer the door. The cupboards at (4) and (5) should be raised, leaving table space at both the right and left of the sink. Notice that the ice box is in the entry, and also that there is a cupboard that could be used for food. The china cupboard is conveniently near in the dining-room.
Fig. 2.—Plan of a small kitchen. Courtesy of the House Beautiful.
Figure 3 shows a larger kitchen, with a serving room between it and the dining-room. The ice box is in the outer
wall and is filled from the outside. The cupboard at (1) could hold the cooking utensils, as it stands conveniently between the sink and the range. A kitchen as large as this should have a small table on rollers for carrying food materials and utensils back and forth. If you have ever visited the kitchen in a dining-car you will realize that compactness is one of the advantages of the small kitchen over the large, although the latter may be better ventilated and cooler.
Fig. 3.—Plan of a larger kitchen. Courtesy of the House Beautiful.