PREPARED BY THE HOME ECONOMICS BUREAU OF THE DEPARTMENT OF AGRICULTURE
The first consideration in arranging kitchen equipment is to save steps and labor. The kitchen should be clean, odorless and attractive.
Size—Not more than 120 square feet of working space for preparing food and washing dishes. More space when kitchen is used for laundry or has dining alcove.
Ventilation—If no cross drafts are provided for, cut a transom over back door if possible and arrange window boards to allow ventilation through top and bottom of window. Is desirable to have hood installed over stove to carry off drafts.
Lighting—Two or three windows desirable and a glass pane in kitchen door. If unavailable, increase light by having very pale walls and mirrors in dark corners. Artificial light should be from powerful burner hung from center of ceiling. Electric light should be indirect. Additional side lights should be added near sink and stove, unless they receive full light.
Wall Coverings—(1) Commercial oil cloth wall covering; or (2) good oil enamel paint. Color—Light tones. On Southern exposure—pale gray, green or pale blue; on Northern exposure—buff walls with a deeper buff or tan woodwork are good. For very dark rooms—white. Avoid white in well lighted rooms because of glare. If natural color, woodwork should have two coats of water proof varnish; if painted, two coats of flat paint and one of enamel paint.
Floor Coverings—If room has cement floors, provide rubber mats before sink, stove and cabinet to avoid foot strain. Otherwise, use linoleum slightly darker than walls and harmonizing or contrasting in color; or any other surface easy to keep clean.
List of Kitchen Fixtures
The Kitchen should have the following equipment:
Range—Coal, wood, gas, oil or electric. Good hood for ventilation is desirable. Height of all working surfaces depends upon height of woman who will work in kitchen. All working surfaces including top of range should be as near the same height as possible. Height should be at least 32 inches, or more, if worker is tall. A label should state this fact. If coal range is the main one, have supplementary gas, electric or oil range. Gas range should have stove pipe from oven.