[Illustration: The kitchen.]
THE FLOOR
Despite the fact that we are enjoined to "look up, not down," the floor seems to be the focal point to anyone entering the kitchen, and it becomes a source of pride or humiliation to the occupant according to its condition. A beautiful, snowy hardwood floor, "clean enough to eat on," is a delight, but it has such an insatiable appetite for spots after the newness has worn off that it requires frequent scrubbing—twice a week at least—and on a dry day, if possible, with doors and windows opened during the operation, all of which means energy misapplied. To be sure, the new "colonial" cotton-rag rugs, woven in harmony with the general color scheme, protect the floor and help to relieve the strain of much standing, and can he washed and dried as satisfactorily as any piece of cotton cloth; while raw oil, applied with a soft cloth or a handful of waste every two months, will keep the floor in good condition. But the housekeeper who chooses the better part covers her floor with linoleum at comparatively small cost, a piece good both in quality and design selling at 60 cents a square yard. In this, too, the color idea can be carried out, the smaller designs being preferable. Neutral tints follow wood-carpeting designs, are neat, and less apt to soil than the lighter patterns. It is a wise plan in buying to allow enough linoleum for three smaller pieces to be placed before stove, table, and sink, thus saving wear and tear on the large piece. Thus covered, the floor is easily cleaned with a damp cloth. It must be thoroughly swept once a day, followed by a general dusting of the room, with brushings up between times.
THE WINDOWS
Kitchen windows must he washed once a week—oftener in fly time. A dainty valance, or sash curtains of muslin, dimity, or other summer wash goods, give an attractive and homey touch to the room. Each window should have a shade with a double fixture, fastened at the middle of the casement and adjusted upward and below from that point.
THE SINK
The sink, unless it is porcelain-lined, should be kept well painted and enameled, white being preferable to any color. Faucets can be kept bright by rubbing with whiting and alcohol, followed by a vigorous polishing with a bit of flannel. It surely cannot be necessary to suggest the dangers arising from an untidy sink in which refuse of various kinds—tea leaves, coffee grounds, vegetable parings, and the like—is allowed to accumulate. Unsanitary conditions about the sink not only are unsightly, but attract roaches and breed germs which are a menace to life and health. The rinsing water from coffee and tea pots and cooking utensils should be poured into the sink strainer, which catches the odds and ends of refuse and keeps them from clogging the drain pipe. Grease must never be poured into the sink, nor dish nor cleaning cloths used after they are worn enough to shed lint. Boiling water and ammonia should be poured down the drain pipe once a day, which treatment must be supplemented once a week with a dose of disinfectant—chloride of lime, copperas, or potash in boiling water. An occasional inspection by a plumber makes assurance doubly sure that the condition of the drain pipe is as it should be. All refuse ought to be burned at once or put into a covered garbage can and disposed of as soon as possible. The can itself must be scalded every day with sal soda water, thoroughly dried, and lined with thick, clean paper.
THE PANTRY
The same treatment accorded the kitchen in decoration and care must be bestowed also upon the pantry, which should be dry and well ventilated. After a thorough scrubbing with soap and water, with the aid of a dish mop rinse the shelves with boiling water, dry carefully, and cover with plain white paper, using the ornamental shelf paper for the edges. White table oilcloth makes a good covering, and comes specially prepared with a fancy border for that purpose. The convenient pantry is equipped with both shelves and drawers, the latter to contain the neatly folded piles of dish, glass, and hand towels, cheesecloth dusters, holders, and cleaning cloths. There are usually four shelves, the top one being reserved for articles of infrequent use. On the others are arranged the kitchen dishes, pans, and all utensils which do not hang, together with jars and cans containing food. Leave nothing in paper bags or boxes to attract insects, soil the shelves, and give a disorderly appearance to an otherwise tidy pantry. Glass fruit jars are desirable repositories for small dry groceries—tea, coffee, rice, tapioca, raisins, currants, and the like—though very dainty and serviceable covered porcelain jars in blue and white are made especially for this purpose, those of medium size costing 25 cents each, the smaller ones less, the larger more. Jars or cans of japanned tin, designed for like use, are less expensive, but also less attractive, and in the course of time are liable to rust, particularly in summer, or where the climate is at all damp. The shelves should be wiped off and regulated once a week, and crockery and utensils kept as bright and shining as plenty of soap and hot water can make them. The pantry requires special care during the summer, when dust and flies are prone to corrupt its spotlessness. A wall pocket hung on the door will be found a convenient dropping place for twine, scissors, and papers.