The Washington times., 1895-06-16

what count in the sense of fatigue at the end
OF the day. and her kitchen should be fitted
up with i special view TO this very matter.
Let the sink be near the stove, and immedi-
ateiy beside the sink place the kitchen Ia Bile
not the ordinary kitchen table either. such
as one buys for So in the house furnishing
shops, but one made TO special order by a
carpenter. 1t must BE- an ample one-three
feet wide by SIX feet long. All down both
/ sides to the floor must BE- a set Of dTa wers:
a table of the average height viii allow for
five on one side. The middle space between
these drawers should be cupboard with one
shelf
AT the back uf the table should be
rack; oue-half of II should be fitted with
hooks on which can be hung the iron spoons
and fuykS for cooking, the egg beater lemon
Squeezer, mops, meat chopper, aud potato
parer.. The other half Of the rack should
De fitted with slots into which the knives
can fit. The drawers should be furnished
with good sensible handles the sort that
curve in one piece over the fingers;
aud should slide smoothly and easily. Such
4 table viii cost $40 or S12. made Of the
best material, but one need hardly move
frOmit, save to thestOve and sink ,alIthrough
the process of getting meal and cleaTingUp
after it. The drawers should hold ones
clean towels, spice boxes, flavorinG. yeast
sapOliO, stove polish, brushes, acid for clean
ing boilers, extra dish cIoths-aII the small
needs of the kitchen.
The middle cupboard will contain. on
the upper shelf, bowls. crooks, pitchers
coffee pots. cake pans, bread pans, all the
cooking utensils save the big SauCepanS
griddles. aud skiIets. which should find a
place in the POT ciCset. The lower shelf
should be filled with coffee, tea, flour,
sugar, cooking butter, lard, ETC., all the food
not perishable.
GETTING A DINNER
is then an easy job. The fire once made and
the kettle on 10 boil each dish can be pre-
pared without moving from the table and as
the small ware-spOous, egg beaterS,
knives, and the like-beCome Soiled, one
has but TO lean over TO drop them into the
dishpan, which stands ready with warm
soap suds, in the sink to receive such things,
As pots are empued they are filled with
hot water and stood also in the sink, and
when the meal is over cleaning up is but
a trifling task. Especially is it easy IL
an ample box is tackled TO the other end of
the sink aud kept filled with common
washing soda, as effective in such mat
ters as these. Throw a light handful into
the dishpan when it is first set in the
the sink and into every greasy pot as soon
as done with, put teaspoOuful OF soda
when it is filled with hot water When
washing up comes all grease has been re-
moved, rinsing in hot water does the rest,
ana no Scru DDlng is needed.
As soon as the kitchen things are all
wiped and put back in their places let the
mops and dish towels be wrung out in
little clean water and soda, and hung on
the rack which should be on the wall be
hind the stove, or uear the range. so that
they may be Cry and ready for next time
These convenienceS are quite as valuable
for maid-of-all-work as for the woman
who does her own domestic labor. and once
is 70
She will finish her work in half the time
If the bride does her own work i is worth
her while to buy q pair OF rubber gloves,
which cost 81 so, ana which help to save
her hands from being codrsened and red
dened. Much of the work must be done
with bare hands though. and if right under
the roller towel she will keep a small
bowl OF weak vinegar and water into which
to dip her hands after washing them with
soap, and before 'wiping them. she will find
it very softening and whitening.
The summer bride would do well through
the hot summer months to remember that
salads, fruits, cold meats, light simple
iellies, eggs, milk, and custards are far
more wholesome food than the hot meats.
gravies, puddings. and entrees that she
may be ambitious to prepare to show off
her recent studies in the cook book, and are.
beside, infinitely less trouble to provide
IN THE LAUNDRY.
Common sense and knowledge of these
same domestic secrets are quite as valuable
as in the kitchen. There is an old tradi-
ton about Monday being washday, and
most tyounghousekeepersfol WI hetradition
bIindly without examining for themselves
into the adyisability OF the choice. The
truth is that on Monday the house is likely
to be a little disheveled from the Sunday
interregnum, the harder is likely to be
empty, and there are a thousand things