The times. [volume] (Richmond, Va.) 1890-1903, 1897-11-07
WATCH The KITCHEN CLOSE.
Gssins Lemcks, Cookery Expert, Porirays
The Consequences Of Neglect.
SCORES NY LADY IN PLAIN TERMS.
European Housekeeping Methods su-
perior TO Ours--Coai Range
an Unnecessary
Evil.

II Is time for plain speaking about the
American kitchen. Too many housewives
permit a state Of affairs that is disgrace
to us all. Many think themselves excellent
housekeepers who do not know the first
rudIments OF managing house. and yet
wonder why they have such trouble ana
SO MANY yexations daily in their hovs--
hold
Let me tell them frankly why they
are not successful. The true reason Is
that they know absolutely nothing about
conducting a house.
II every woman. either rich or poor
were thoroughly educated In domestic
affairs and knew how to superlntenn
her own kitchen and the preparation OK
food. she would then understand the
time. labor. and patience required III
cooking. and would be less fault-nnding
and more appreciatlve OF efforts made
by those employed I'm the house.
BENEATH THEIR DIGNITY.
There are many women who think X
beneath their dignity TO enter the k'tch-
en-. and look with contempt upon the ART
Of cooking. But they forget that by neg
lectng this most important duty they
iniure their own health as well as that
OF their own family
Our kitchens. instead OF being such
dark. dreary dungeons as we often huu
them. would then be light. airy ana
well ventilated. In place OF the elenhan-
tine range or coal-heater, with ovens that
will neither bake nor roast unless the
wind blows to suit its capriclous temper
"a stove
ready al all times. Then there would be
fewer clashes between mistress and cook
USED DISHPAN FOR BATHTUB.
am ashamed 10 notice the cooking
utensils in some kitchens A few rusty
old tins. an iron pot, a frying pan. ana
a dishpan constitute the cooking imple-
ments I'm the ordinary kitchen.
The dishpan. in particular. N II could
sneak would tell us some revolving tales.
I know of instances where IL was USED
not only for washing dishes ana mixing
bread. but also as "A preserving kettie.
for cooking clam chowder, and OCCASION
ally as a bathtub for the baby
There Is no country I'm which the women
pay so little attention 10 their kitchen
affairs as here i'm America All the money
Is spent on the drawing-room, where
strangers can admire and envy the et-
feet.
BADLY LOCATED.
II would seem. too that the very last
thing an architect thinks Of when PLAN
ming a house Is the kitchen. Then he puts
IL In some obscure corner for which
he can find no other use. This Is most
evident in the planning OF our apartment
houses
Everything is for show with some;
whatever they do In the culinary line II
must be in the way Of pink teas. chrys-
anthemum lunchcons. or daisy suppers'
on such humbug a great deal OF valuable
time and money Is wasted. which. II
applied i'm the right way would be a
source of comfort and happiness and not
the pleasures OF the moment.
GREAT WASTE or FOOD.
In many households there Is more food
wasted or thrown away than Is eaten
Remains OF meat. vegetables. stale bread
and cake. ought 30 be utilized and made
into appetizing and palatable dishes. IL
grieves one TO see such food thrown into
the garbage pail. while we have 50 many
needy poor IN the cities suffering daily
for lack Of the necessary food To sus-
tan life.
Garbage Is great source for gencr-
ating germs Of disease. II should either
be burned up or kept I'm covered recep-
tdflcS. Wnlcn snOulu DC tntftNNNiN 'i'hl-
ed at least twice a week with soda and
hot water. The cellar should be ven
tlated every day and whitewashed twice
a year.
COOKS AT A DISADVANTAGE.
The kitchen Is the laboratory where
the food for the family is prepared. and
the cook Is the chemist. in whose hands
the health and happiness Of the whole
family lie-yes. even life and death are
dependent upon her Why is Il. then. that
our women pay so little attention 10 these
important things'
In many kitchens the cook has 10 work
part Of the day'by gasllght. there being
neither ventilation nor sunshine, and nc
outlet for the poisonous gases Organic
vapors of various kinds necessarily devel.
op i'm every occupied dwelling from the
daily culinary operations. This eniuyia IL
harmless at first but Is subject TO rapid
decomposition, and then becomes ex-
tremely dangerous.
EUROPEAN HOUSTKFrpTNG.
Good ventilation is absolutely neces-
sary I'm ali kitchens. noticed during
my last visit that European countries
surpass rs in their kitchens.
The European woman brides herself
upon her kitchen. which Is generally SC
situated that the odor Of cooking does
not penetrate through the whole house
u Is kept scrupulously clean and wen
stocked with every article needed In
this important work. and the reckless
waste so common in the American ktchee
Is unknown
American women do not spend enough
thought on the kitchen.
GEsTNE LEMcKE.
.sH - A q n