Kitchen for Hikers
By PRESTON HELLER
With a view to provide all the needs of a commissary department for 36 boys for a period of four days, either on a hike or in a permanent camp, the kitchen illustrated was constructed. As it is placed on two wheels, which are removed when the kitchen is in use, it can be moved from one day’s camp to another by attaching it to the rear of a horse-drawn wagon by means of a shaft. When the wheels are removed the entire outfit rests on legs, which are swung down from the bottom. The sides and one end are opened by swinging one half up and resting it on the top, while the other half swings down to a horizontal position where it is used as a work board, making all parts easily accessible.
The outside dimensions of the kitchen, when closed and in the form of a large box on wheels, are 5 ft. 3 in. long, 3 ft. wide, and 2¹⁄₂ ft. high. The main feature of this entire kitchen is its compactness. At the front, and extending about 1 ft. back, is a kitchen cabinet where the plates, sugar, salt, flour, etc., are kept in separate compartments. Here also are found the necessary cooking utensils, such as bread knives, butcher knives, cleaver, cooking spoons, pancake turner, sieves, large forks, lemon squeezer, etc.; and on the shelves of galvanized iron small boxes and packages of baking powder, cocoa, etc., are placed. This entire compartment, as well as all others where food is handled and prepared, is lined with No. 28 gauge galvanized iron which makes sanitation a feature also.
Upon passing around to one side there can be seen a large three-shelved oven, 21 in. wide, which is heated by a gasoline burner. Between the burner and the bottom of the oven are located coils of pipe for heating water, and these coils are connected with a tank of 7-gal. capacity, located just above the oven. An air valve and glass gauge are attached to the tank.
The next compartment to the rear is a large storage space, extending all the way through the kitchen, and a 2¹⁄₂-gal. forged-copper gasoline tank occupies a shelf in the upper portion of this space. At the rear end along this side are located nickelplated faucets which are connected with the hot-water tank mentioned; a 7-gal., white enameled milk tank above; an 18-gal. cold-water tank, and an ice-water tank, used when distilled-water ice can be secured. These faucets all drain into a small sink, which, in turn, drains off through an ordinary sink drain to a hole dug in the ground beneath it. Practically the entire rear end of the kitchen is occupied by the large water tanks, ice box, and milk tanks, with the exception of a small space at the bottom where the silverware is kept in a drawer.
On the other side, and to the rear, two compartments above and below the large water tank form excellent storage space for ham, bacon, sausage, preserves, butter, etc., which need to be kept in a cool place. Next in line is the other end of the large storage place which extends through from the other side. Pans, pails, canned goods, larger packages, etc., are kept in this space.
Immediately to the rear of the kitchen cabinet, on this side, are located compartment shelves where the tin cups are kept, and adjoining this is found a three-compartment steam cooker. By having the cups and plates near this steam cooker, which is also heated by a gas burner, there is less danger from rust, as they are kept thoroughly dried. Wherever there is a gasoline burner the compartment in which it is located is not only lined with galvanized iron, but asbestos in sheets is placed on the inner side, so that the heat will not ignite the interior packing or the woodwork. The tanks are accessible from the top of the kitchen for filling and cleaning, and are packed with ground cork.
The kitchen has shown its efficiency by giving satisfactory service in camps of many members.
Hungry Campers Quickly Provided For from the Compact, Easily Transported Kitchen, Shown with Supply Cabinets on Left and Utensil Cupboards on Right