Extending the length of one side of the room have a tier of shelves, beginning about a foot from the floor and running as high as the top of the wall closet. Tin cans of meal and sugar, stone jars of salt, and jugs of molasses and vinegar may be kept on the lower shelves; and mixing-bowls, mixing-pans, stone-china measuring-cups, etc.,—indeed, all utensils for which no other place has been provided,—may be kept on the upper shelves.
In some place near the door of the pantry have a hook or a roller for a towel, in order to avoid taking steps across the kitchen whenever the hands require wiping.
Now, if a kitchen and pantry be built or reconstructed on this plan, the cooking can be done with comfort, and the washing of dishes will not seem so burdensome as it does in the ordinary kitchen. Even if one find it impracticable to follow all or many of the suggestions made, pains ought to be taken—whatever the plan of the kitchen be—to concentrate the work, obtain good light, good ventilation, and ample table-room; and all measures which are calculated to insure cleanliness and to make the kitchen an attractive place should be adopted. There must be a closet near by for brooms, brushes, dusters, etc.; and there should be a cold room near the kitchen, in which to keep most of the perishable stores. In case there be no room of this kind, it will be well to keep the refrigerator in the pantry.
THE STOREROOM.
A storeroom well arranged and properly managed is a source of economy, security, and comfort to a housekeeper. It should be kept locked except when stores are being put in or taken out. Light should be furnished by a small window. For a household of moderate size a room 7 × 5 feet will suffice. In the ground-plan given on page 10 no provision is made for such a room on the first floor, but there would be space for one if the china closet were made smaller and there were no closets in the back hall.
Broad shelves should run all round the room, and there should be a movable set of broad, firm steps—say two or three steps—for use in reaching the upper shelves. The floor and shelves should be planed smooth, that there may be no grooves nor defective places where any substance which may be spilled will lodge, giving a disagreeable odor to the room. The shelves must be made strong, so that no danger shall arise from putting a great weight of stores on them. A tier of three shelves will be enough. Have a space of about twenty inches between the shelves. Do not have any of the woodwork painted. The walls may be plastered or sheathed. If plastered, they may be whitened each spring, if necessary. This will freshen and sweeten the room. The shelves and floor may be cleaned once a month, and the other woodwork washed twice a year. Care must be taken not to use much water. The room should be kept dry, as well as clean, cool, and dark.
Use the lower shelves for such supplies as are frequently drawn upon, and the upper ones for those stores which are used the least. On the upper shelves there may also be kept such kitchen utensils as may be required to replace those which become worthless,—such as bowls and cups, saucepans, etc., which a wise housekeeper will always keep in reserve.
If flour be kept in a barrel in the storeroom, there should be a strong rack, a few inches from the floor (as recommended for the pantry), on which to place the barrel; the idea being to get a free circulation of air under the barrel and prevent dampness. Such groceries as molasses, granulated sugar, vinegar, wine, cider, washing-soda, etc., may be kept on the floor. A strip of wood into which are screwed half a dozen or more hooks, may be fastened on one side of the room, and on it can be hung the brushes, brooms, etc., required to replace those which become worn out.