At the left of the sink is a table; at the right, a drain-board, which is inclined toward the sink, and provided with grooves. At the right of this is a swing-table on the same level. The soiled dishes are placed on the table at the left, washed in the sink, which is provided with cocks for hot and cold water, drained on the drain-board, and, when wiped, placed on the table at the right. A glance at the plan will show that they are then beside the door which leads to the china-closet, and may be quickly placed where they belong.
It may be well to say a few words about the china-closet. The shelves are placed in a passage which leads from the kitchen to the dining-room, and are separated from the passage by doors. This passage is lighted by a window, and has two doors leading into it—one from the dining-room, and one from the kitchen ([Fig. 2]). These doors are swung on double swinging hinges, so that they may be opened by merely pushing against them, and will then swing back noiselessly into a closed position. One may pass through doors of this kind with a tray full of dishes without touching them with the hand. This arrangement dispenses with the necessity for a slide, and also does away with the noises and odors from the kitchen, which so readily find their way to the rest of the house where a slide is used. However, if a slide is really desired, it can be placed over either the table at the left of the sink or over the swing-table at the right, and be convenient from both kitchen and dining-room.
The china-pantry could be readily enlarged into a butler’s pantry, by extending it across the end of the dining-room, and placing the end window of this room on one side, thus bringing two windows on the same wall. There is a movable shelf under one of the permanent shelves in this china-closet, which can be drawn out in order to place a tray of dishes on it while they are being put away, and which can be pushed out of the way when not in use. This shelf is also of service as a place upon which to arrange the different dishes needed for the several courses of a meal, and in this way facilitates the table service.
In [Fig. 4], the combination idea is carried out in pantry and china-closet. The pantry-cupboard projects into the room in a way to form a partition between the pantry and china-closet, and, at the same time, admits of a passage between the kitchen and dining-room with a separation of two doors.
[Fig. 5] indicates an approved form of construction of china-closet and pantry, such as may be used in most of the pantries and china-rooms which are in this book.
The work which takes the most time is the preparation of food, and every well-planned kitchen has its arrangements for lightening this burden. The first consideration is the location of the utensils, and the table and sink where the meats and vegetables are prepared. All should be near enough to the range so that there are no unnecessary steps to be taken. The number that are taken where the sink is in one corner of the kitchen, the table in another, and the range removed from both, is innumerable. In this kitchen the table proper and the sink are together, and they are but a step from the range.
There is a small swing-table attached to the wall at one side of the range. This provides a place for utensils, such as spoons, and forks, and dishes, such as those holding pancake batter, which are in constant use during cooking, and which cannot be held in the hand while the cooking is in progress. This alone saves many steps. The drain-board is a good place for draining vegetables, and to place utensils which are used in the preparation of food. Above the sink are hooks, etc., upon which to keep small utensils. In localities where there is much dust coming in from the outside these utensils must be kept elsewhere, behind closed doors.