It is well to have the woodwork in a kitchen oiled. A wainscot is desirable. Have the walls painted a rather light color. If one can afford it, the walls about the range and sink should be tiled. At the outset tiles may appear costly, but after experience one finds it is really a saving to use them. They can easily be kept perfectly clean, and will last as long as the house itself. English or Dutch tiles should be used, and there is nothing more appropriate than the blue and white. The price for furnishing and setting such tiles is from seventy cents to a dollar per square foot. Probably the time will come when nobody will think of finishing a house without them.
Do not be satisfied with a small sink. Have one of good size, and of iron, with a sloping and grooved shelf at one end, on which to drain dishes after washing them. Let the sink rest on iron legs. The space under it should not be enclosed, as every dark place is a source of temptation to a slovenly domestic.
One caution in regard to the sink: have the strainer screwed down firm. Anything that will not pass through the strainer should not go into the pipes. The hinged or loose strainer gives but little protection, as the temptation to lift it and let sediment pass through is very great. With an immovable strainer and the use, once a fortnight, of the hot solution of soda described in the chapter on “Care of Utensils,” there will be no trouble with pipes, unless it be caused by wear or freezing. After using the hot soda, flush the pipes with cold water. This plan has been followed in the care of the plumbing of a large house for many years, with the most satisfactory results. Put hooks under the sink, for dish-cloths, dish-pans, etc. Unless there be tiles above, below, and at the sides of the sink, all this space should be finished in hard wood. If tiles be used, have a broad capping of hard wood extend across the upper edge of the top row, in which to place brass hooks for the various small utensils in frequent use at the sink.
Between the doors leading to the china closet and the hall have a dresser. Here can be kept the kitchen table-ware and some utensils. Near the back part of each shelf have a groove, so that plates and platters may be placed on edge without danger of their falling. There also should be two drawers, and below the drawers two closets containing shelves. The doors of the upper part of the dresser should be made in part of glass, and instead of swinging on hinges they should slide one in front of the other.
Allow enough room for the tables, so as to avoid crowding and confusion when a meal is being prepared or served. Swinging tables are convenient, as they occupy no space when not in use. At one end of the sink have a table, about 2½ × 3½ feet, containing one drawer for knives, forks, and spoons, and one for towels. This table should be placed on castors, so that it can easily be moved to the centre of the room. There should be a small table, about the height of the range, for use as a resting-place for utensils when omelets, waffles, griddle-cakes, etc., are made. Its top should be covered with zinc. When not in use this table may be moved to some other part of the room. There should be one more table in the kitchen, between two windows if the space will permit,—a settle table, which serves as a seat when not in use for ironing or some other purpose. Above the table have two shelves,—one for a clock, and the other for cook-books, the grocer’s and marketman’s order-books, etc. It is a good idea to have the corners of all the tables rounded, so that nobody shall be hurt by striking against them.
Have broad window-seats, in order to keep a few pots of flowers, herbs, or other plants in the room. Flowers brighten a kitchen wonderfully, and seem to grow better there than in any other part of the house. One other point about the windows; they should be supplied with wire screens in summer. Swarms of flies will get in unless this precaution be taken. The same barrier is needed at the outside door as much as at the windows.
