The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1878-05-30
MndsI Kltchen Table.

A correspondent Of an exchange
gives the following description Of q
kitchen table: Having for several
years walked miles each day while doing
my cooking and dairy work, and now
having the comfort of a cooking table
established within eight steps Of my
cooking stove, I shall describe it, hop
ing some woman Of many steps may be
induced to supply the need for herself.
Ny cooking table is eight feet long lit
should be nine, and is placed in a re-
cess between the chimney and the win
dow, the size Of which decided its
length. 1t is two feet seven inches
high, and should be two feet three
inches wide on top. Below it is inclOsed
at the back and ends and has door in
front 1t has no floor, but stands di-
rectly on the door Of the room, and is
movable. The inclosed space below
is divided into three compartments.
The right hand closet contains the
flour barrel; a door coming down to the
floor opens TO admit it, and closes tight
" Ggain until the next barrel isneeded.
Inside there is a space to hang baking
pans by their rings to the partitions;
over the -four barrels is a lid that is
raised whenever flour is to be taken
out; the ssive and scoop remain in the
barrel. The lid is a part Of the surface
Of the table, and opens over the whole
width Of the floor compartment. Above
the dOOg Of the middle closet there Is a
drawer without back or sides, which
is the bread board. When drawn out
and turned around, the front becomes
a back, and is very useful in preventing
the scattering Of -four in rolling pastry.
When returned to its place the roller
can remain upon the board. Below
this drawer is a closet with a door, and
a shelf large enough for a pan Of milk,
OF bowls and pudding dishes; below the
shelf is a space for a bucket Of sugar,
a jar Of lard or cream, and a molasses
jug. The left hand closet has at the
top a drawer divided into two compart-
ments, one for eggs, the other for
spices, yeast, powders, nutmeg-grater
and cake-Cutter; a shelf below holds
boxes Of saleratus, a bag Of salt, boxes
Of rice and tapiOCa, jug Of syrup, jars Of
preserves, while in use, or is an excel
lent place to keep pies. 1 can assure
any woman who has no better convent
snces, that it is a great saving Of time
in cooking to have all these within
reach Of her hand without stepping
from her place. The table, including
its surface, being about an inch and
half higher than a flour barrel, a short
woman cannot roll bread OF mould
pastry easily without something TO
stand on. I have a narrow piece Of
board about two feet long, with two
pieces Of inch board nailed across its
under side. This is one Of the best
Of all, for on a cold
when have biscuit to bake,
[ warm my wooden cricket by the fire,
and it saves me from any uncomforta-
bic chilliness, and as the closet door
swings over it, it is not in the way.
There should be a narrow strip of wood
nailed upon the back Of the surface Of
lhe table, and one across between the
principal part Of the table and the flour
division, to keep water from flowing
over the back or into the division con-
aiming the flour, when washing the
able after cooking.