Omaha daily bee., 1909-10-10

progress Of the meal. The lower part of the
pantry fixture SHOULD be divided into COM
psrtments and drawers to suit Individual
requirements. Some housekeepers would
require in the pantry fixtures a place for
the nash bowl, kneading board and a
place for storing extension table boards.
A little careful planning will usually find a
place for all Of these. Each pantry should
have several broad drawers for table linen
and small drawers for Knives and forks,
etc. The average table cloth is six feet
wide and folds up to eighteen inches, 1t
needs a drawer about three feet long and
two feet deep to contain II properly. A six
foot drawer for table cloths Is sometimes
used in a larger pantry. II is a mere
luxury, however, and is not absolutely
necessary. 1t should be very shallow when
used or II cannot be pulled out easily. A
drawer about twenty-eight inches by TWEEN
ty-eight inches by two inches. inside
measurements, is really needed to contain
doilies, center pieces and tray cloths, which
are never folded. It is best not 10 make
the drawers very deep. but make six rows
OF them. A deep drawer when filled cannot
be easily drawn back and forth. Five
inches is a good depth for a pantry drawer
and six Inches should be the limit.
Drawers more than twenty-four inches
wide should have two drawer pulls.
Drawers should be made OF seven-eights
inch boards, and have a board shelf division
between each row. The fronts OF the
drawers can be paneled for looks, but
are kept clean easier when the front is
one plain board rounded on the outward
edges. All lumber in pantry fixtures should
be perfectly smooth and dry. OF white or
yellow pine. In pretentious homes oak OF
birch Is sometimes used for all exposed
parts. Pantry shelves should be OF seven
Fights boards. They are usually fixed In
place. but can be made adjustable. There
should be from ten TO twelve inches dis
lance between the shelves and each shelf
should be from twelve to fourteen inches
deem.
While these dimensions for shelves are
given. II is better to give the matter OF
shelves more study on each problem. The
wider the shelves are the greater should
be the space between them, in order 70 be
able to reach over and al out the dishes
behind. It is best to make the lowest
space above the counter about twenty
inches high. for the platters often run as
wide at eighteen Inches and should be
stood on edge on the counter top at the
back; for his purpose a narrow strip
should be run along the top OF the counter
near the back. When a tall space is re-
quired for tall vases, pictures, etc, II is a
good plan 70 place a him Ehelf about -four
inches wide and six inches from the top for
tumblers. on the edge Of this shelf car
be placed a row OF brass or niekel-plated
hooks on which to hang cups, cream pitch
ers, etc.
Pantry shelves and kitchen cupboard
shelves shouid not be more than seven feet
from the floor. as higher than this makes
too high reaching. The front Of the fix
ture. however. can be uilt up TO ceiling
to prevent the dust from gathering on
top. Pantry doors should be Bsven-sighths
inch thick and narrow IN width, having
glass or wood pamela II glass panels are
! used they san be plain OF loaded. A neat