The Somerset reporter. [volume] (Skowhegan, Me.) 1868-1909, 1890-11-27
FARM, GARDEN AND
HOUSEHOLD.
A Kitchen Dining Table.

Several years ago there appeared In
print description of a small table on
castors, to be wheeled from the kitchen
to the dining. room. 1t was to be used
to carry dishes to the table, and into the
kitchen after meal. An improvement
on this can be made by people who do
their work, and are limited for room.
Have table on casters, narrow enough
to be pushed through the door. Take
the two end sets of legs of an old table
and put in new side rails, any length
desired, and put on new top. II seven
feet long, the material will cost about one
dollar, and the work can be done In half
day. A new table can be made by a
carpenter for three dollars, IL the legs
are plain. Turned legs will make the
table look better, and also increase the
expense. The food can be taken from
The range, brought from pantry and eel.
lar. and placed upon the table before It
is wheeled into the dining-room. Many
people In the winter make bedroom of
their sitting room, 80 that the dining
room must also serve as q sittlng-room
As soon as the table Is wheeled from
the dining room, the floor can be brushed
the windows opened to air the room.
The extension table belonging to the
tining-room can be used as q library Ia
ole for writing and reading. II one can
wash dishes without spattering, q drip
)ing-pan, with q towel folded and laid
in the bottom, can be set on the end of
The table, with towels at hand Then let
the dish-washer sit down with the pan
np her Ian and her feet IN a. fantstnn1
One cannot wash dishes as rapidly as on
kitchen table, but there are times when
q woman does not care whether she
works rapidly or not. IL Is good way
to rest on ironing days, and at other busy
times. The tired muscles get rested, and
the work Is not stopped Sometimes the
sitting room Is warmer than the kitchen.
II the pots and pans have been put ia
SOAK" as they should have been, the
kitchen work can be rapidly finished up
afterward.
1t Is matter Of great wonder to one
passing through kitchen, after a meal,
to see 80 many dishes, pots and pans; to
try to imagine how the cook used so
many In getting such a simple meal of
roast meat, with two or three vegetables,
one kind Of grain and a simple pudding
or pic, yet the kitchen table has so many
more than the dlning-room table that the
work Is only fairly started when the ia
BILE dishes are done.
Ii napkins are used before hands and
lips touch the goblets, soap Is not needed
to wash them. Hot water In clean pan,
with clean cloth to wash with, answers
all purposes. The glasses should then
be set on folded towel to drain, and
polished with clean towel. Cups and
saucers, II clear Of coffee grounds, need
no rinsing; plates and vegetable dishes
can have hot water poured over them
while held over the dishpan. A mop Is
good for washing the plates aud larger
dishes lone can be made easily of old
fashioned candlewicking on the handle
Of a little feather duster or q round-han-
died paint brush. A mop saves the hands,
but 1t makes the washing process little
slower. When pork, mutton, fish, onions
or any other greasy or loud smelling food
In cooked, soap and hot rinse-water must
be used.
After the dishes are washed, and those
not needed for the next meal put into the
cupboard or pantry, the table can be SET
and cloth spread over all. Small-fg-
ured percale or large tablecloth can be
used. When the tabecloth Is to be chang
ed for clean one, all the dishes can be
set on the kitchen table proper, and the
change made very quickly. such a table
Is useful In house cleaning of closets and
shelves.-Good Housekeeping.