Omaha daily bee., 1906-10-28
MODERN KITCHEN PLANS
Experts on Home Economics Tell What
is Best to Do.
SIZE, CONSTRUCTION AND CoNVENlENcEs
Most Important Room I'm the Home
Too Frequently scrimDed - Es-
sentinIs for Cleanliness,
and Labor Saving.

sentiaIs for Cleanliness,
and Labor Saving.
The first OF a series Of Home study
papers. prepared by the home economies
department Of the University Of Nebraska
is appropriately devoted to discussion
of Convenient kitchens" The author
Rosa Bouton discusses the size OF the
most important room of the home, the ma
terials for floor and walls, the value OF
light and ventilation, and the equipment
with a view to diminishing the labor OF theI
housekeeper, promoting cleanliness ana
health and thus increase the appetizlng
quality of the foods prepared.
The paper, in part, follows;
The percentage Of kitchens in which no
unnecessary steps need be taken because
Of inconvenient arrangements is very low.
In planning houses it often happens that
the kitchen is the last room to be consid-
cred. on the contrary, It should be con-
sidered first because the health and happi-
ness of the family is dependent, in very
large measure on whether or not the work
done in the kitchen be carried on success
fully.
Kitchens vary greatly in size from the
large. airy ones Of the olden time, which
served also as dining room and living room,
to the very compact affairs in connection
with railroad dining cars, scarcely large
enough for a man to turn around with
outstretched arms. The location or doors
and windows and the arrangement of furni-
ture must be kept in mind in planning the
size OF the kitchen. The large kitchens of
our grandmothers were light and airy. and
were admirably suited to the conditions
of their day. But times have changed and
the majority of people do not eat In the
kitchen. nor do they use it as their living
room. For this reason large family kitchens
| are no longer necessary. Moreover, there
is a decided objection to large kitchens,
| because OF the long distances that must
be Travelled and the many unnecessary
steps that must be taken in doing the
work. It seems very small thing to take
! a few extra steps in walking across room
/ that Is three OF four feet longer than 1t
need be- or in passing from table to sink
1 or stove not conveniently near each other.
If. however. one will take the trouble to
multiply these short distances by the num-
Der OF times one travels them in doing
/ the DAYS work and then multiply the prod
uct by the number of days in single year
! Il will be evident that many miles Of I'M
necessary steps are taken by weary work.
| ers.
A kitchen should be large enough to give
sufficient window and door space for good
light, air and easy passage to other rooms
and out of doors, also room for the con-
venient Arrangement Of those articles OF
furniture which will enable one to do her
work with the greatest possible ease and
dispatch A kitchen larger than this is
too large. If ON the other hand the room
be so small that there is not sufficient cup
board space within easy reach. and ono
must often climb on a stool to get things
on high Shelves or there is not enough
table and sink room to do the work with
out being crowded, the room is too small.
lust what the dimensions should be depend
on the kind and amount Of work to be
done. II the family washing is to be done
Ia the kitchen, and meals prepared at the
same time, It must be larger than II there
| were another room for laundry purposes.
| In deciding on the size OF the kitchen one
must also consider the amount OF cooking
| 10 be done on the farm at certain sea
sons Of the year there are the harvest
hands and the threshers to be fed. Com
pany must also be provided for In many
a delightful farm home There must
therefore be more room than II only the
needs of the family were 20 be considered
In the town or city home where much en-
PERTAINING is done. the kitchen must be
larger than II the family live simply and
have very little company
The dining car kitchen IS perhaps the
best example OF wise utilization Of space
and compact arrangement Of any kitchen
Of modern times. While it is not ad
vfsabis to pattern home kitchens exactly
after those OF the railroad dining car, ye
many valuable suggestions may be gotteI
from a careful study OF their plan anC
equipment.
Light and Ventilation.
Every kitchen should be we'll lighted anS
ventilated Good air and sunshine are alb
solutely necessary il the one who does tn
cooking and the cleaning is to keep in tn
bes. Of health. AS the worker runs dow
physically. so will the efficiency OF her ser
vice be reduced, whether she be mother
daughter or hired helper. II Is so EVIL
; dent that good light and air are essential
J that II would seem unnecessary TO mentor
these as requisites. were It not for the fac
that many kitchens are defective in thes
I particulars Sometimes houses are so ar
I ranged that there Is but one window Il
the kitchen and that one IL shaded BY
: porch, and the porch In turn, Is shaded b.
a large tree or vines. When such are IN
, conditions practically no direct sunligh
( finds its way into the kitchen. and the at
Is impure the greater portion OF the time
and often uncomfortably hot
When rooms are so small that there /
insufficient wall space for the windows an
furniture, high windows may be put IN
, thus giving room for sink. tables, etc
beneath the windows. Additional light ma
also be secured by putting glass In IN
Auyper part Of the outside door. All kitchs