Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1911-04-22
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SAVING STEPS In THE :
EVTE,IIEN 4
II I ! Z HI Ne



A weIl-known lecturer on cookery,
who manages an apartment house and
restaurant where she caters to nearly
100 guests every day, and who runs
summer hotel, where her guests num-
Der more than 800, says she is never
tired. She is on her feet from six to
eight hours every day in her kitchen
and about her house. She is not a
young woman. She has been house
keeper more than 40 years. And she
weighs close to 200 pounds. Most
women of her weight and age would
be dead tired at the end of the day if
they did what she does. $50 there must
be a reason for her freshness. There
is. She saves her steps. And she
saves her steps by planning her work
and having things handy.
When her summer hotel was being
built she stood on the ground where
her kitchen was to be, and in her i'm
agination did her work. Then she
told the builders how the kitchen was
to be planned This idea she carries
into everything. She never takes an
unnecessary step.
Not all housekeepers can have their
kitchens built to suit them. But they
can arrange their kitchens to suit
themselves And in this arrangement
they can save themselves many unec-
essary steps.
Before arranging a kitchen it would
be wise to stand, as did this woman
and mentally go through the process
of cooking, dishwashing, and other
kitchen work, and then put things nee
essary to this work near where it Will
be done
The cooking knives and forks should
be placed on a rack or hung near the
range so that when they were wanted
they can be reached instantly without
running to a drawer and hunting them
out. The cooking utensils should be
arranged in the same handy fashion.
A kitchen is a workshop, and it should
be furnished as workshop. A carpen-
ter does not carefully put all his tools
out of sight. He has a place for his
things, and keeps them in it, but they
are handy to where he is working.
1t will be claimed that cooking uten-
sils arranged this way will get dusty.
This is true and for modern kitchen
a modern cleaner, such as some vac
mum apparatus, should be used. This
is not always possible, and if it is not,
the cooking utensils can be carefully
wiped before being used. This is less
work than running to a cupboard, fire.
quently a dark cupboard, or one under
q dresser where the hOusekeeper must
stoop for the pan or pot needed
Not only should the kitchen be ar
ranged so that everything is handy,
but when any special operation is 10
be undertaken, such as making bread
or pies or a stew, everything needed
for the work schould be collected be-
fore proceedings start, Think out
what is wanted, if possible get it all at
once, and put it where the work is TO
be done Then, when the pie or bread
or stew is half made, it will not be
necessary to wipe the hands and run
and get some forgotten ingredient, and
in five minutes repeat the operation,
AMI so on until a lot of time and en-
crgy have been thoughtlessly wasted
Brains are needed in housekeeping
if it is to be done properly. But if
brains are used, housekeeping is no
more tiresome than any other occupa-
ten and no tnalf so exacting as many
BARBARA BOYD.