Page:Every Woman's Encyclopedia Volume 1.djvu/108

 KITCHEN AND COOKERY 90 offices, which includ3 a stuffy little larder, a cupboard-like place dignified by the name of scullery, and a badly built, badly lighted and ventilated room tor the kitchen and living-room of the unfortunate maids. Now, an ideal kitchen is one in which the necessary cooking can be done expeditiously and with the least possible drudgery. There is no need for a huge kitchen ; on the contrary, a large room, much furniture, and many utensils are not easily kept spotlessly clean and tidy. However, if there is not even a tiny room in which the domestics can sit and have their meals, it is advisable to have a larger kitchen, because, otherwise, the valuable maids will soon leave, and the worthless ones, who may condescend to remain, will work specially badly. WALLS AND CEILING If possible, therefore, avoid a sitting-room kitchen, and if you have the opportunity of planning your own kitchen, see that the walls are built with rounded corners, like modern hospitals, and with hard, washable surfaces. These can be prettily tinted with light, bright colours in strong, washable distemper or enamel paint. The ceiling should be painted white, and washed at least once a year. It can, of course, be whitewashed, but if so treated should be renewed annually. THE FLOOR The floor is one of the most important parts in the kitchen, and must, under all circumstances, be washable. It should be made of wood which can easily be stained, or covered with an inlaid linoleum, either of a carpet-like design, or in the parquet pattern. The former, perhaps, is more suitable if it is necessary for the servants to sit in the room. Linoleum is warm for the feet ; and, if it is inlaid, the pattern does not wear off, even under the strain of constant friction. Cocoanut matting is strong, but it har- bours dust, and the same objection applies to rugs ; but, if the latter are used, the edges should be stoutly bound. The floor of the scullery can be treated like the kitchen, for the usual stone floor is hard to keep clean, and is very cold and cheerless. At any rate, a wooden scullery mat should be provided, since stone flooi s, damped perhaps with splashings from the sink, are responsible for many chills. The wall around the sink, behind the gas-stove, and on each side of the kitchen range, should be lined either with tiles, galvanised zinc, or a substance now much used, composed of zinc enamelled so as to give the effect of tiles. Curtains are out of place in the cookery department, but a bare, comfortless look may be prevented by using pretty reed and bead curtains. These keep out no air, and every now and then can be taken down dipped into a tub of soapy water, rinsed, rubbed down, and hung up again, all within the space of ten minutes, THE RANGE Never grudge money spent on a good cooking range, for on the efficiency of the range depend the amount of fuel con- sumed, the supply of hot water, and the quality of the roasting and baking. Nowadays there are numerous makers who build stoves with every modern con- trivance and which ensure economy and good results. Moreover, such ranges are moderate in price and procurable in sizes suitable for a family of two or twenty. A gas stove, in addition, is of the utmost value, since it saves much unnecessary coal, labour, and heat during the summer months. THE KITCHEN TABLE The height of the kitchen table should be adapted to the height of the cook, because, if this is done, she can be spared much backache and weariness. If the table is too high, supply a wooden mat to stand on; or, if the cook is too tall, the table can be raised on four blocks. The modern housewife no longer worries about the snowy boards of the dresser and table, after the fashion of her grandmother. It is not that she is less cleanly — on the contrary, she is infinitely more hygienic — but she has learnt that time may be spent more wisely than in scrubbing wood. She covers her table and other much-used surfaces, therefore, with pretty imitation tiles of galvanised zinc, which can be kept as bright as any silver, or tiled oilcloth. Moreover, this substance will not be injured if a hot saucepan be placed upon it, and after it has been wiped over with hot soda-water, it looks the picture of cleanliness. When cooking is over a cheerful coloured tablecloth can be put on the table, and this will add considerably to the comfort of the room. It is advisable to have drawers fitted in the kitchen table ; one built like a writing- table, with drawers down each side and screw- hooks at the ends on which to hang rolhng-pins, pastry brushes, etc.. is invaluable, but not suitable if the maids have to use it for meals. KITCHEN UTENSILS All kitchen utensils should be light, durable, and made of such ware that they can be easily kept clean without laborious scouring and polishing. A few good enamel saucepans are useful, but they are only suitable for light work. Very cheap enamelled ware, though pretty and clean-looking, is not economical, as the lining soon chips off. Aluminium utensils are very popular, being light, durable, and easily kept clean. The initial outlay is. however, heavy, and as the heat penetrates very quickly, owing to the thinness of the metal, they are not suitable for every kind of cooking — e.g., stewing.