Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-01-20
The Kitchen as a Work Shop

The Kitchen as a Work Shop
The acreage housewife spends the
greater part of her time, in the
kitchen. If that be true, it should
be the best lighted, arranged and ven
tilated room in the house. 1t should
should provide for as much comfort
of body and peace of mind as is pos
sible for anyone to enjoy. Instead
of being a center of drudgery and a
place to be detested, why not make
it the work shop of the home? 1t
is indeed a great food laboratory
in which the nutrients needed by the
family are to be prepared and COM
pounded in such proportions as will
best insure the satisfaction of the
bodily requirements of boys and girls
and young men and women. 1t is
the place where study and skill will
bring the greatest possible rewards
most desirable, attractive and pleas
ant room il the house. Some sug-
gestions of thirgs which should be
considered along this line have been
prepared and incorporated in pam
phlet by experts of the home eco
nomics division of the Georgia State
College of Agriculture. We direct
full consideration of some Of the more
important facts set forth below.
A compact, conveniently arranged
kitchen will save miles of walking
and will make the preparation of
food for the familya pleasure rather
than drudgery. Labor saving
equipment properly arranged in a
from one operation to another cuts
the labor in half,
A scarcity of servants and the in
creased cost Of living have caused
a larger and still larger number of
housewives to do their own cooking.
They are turning their attention t.
the kitchen as the greatest oppor-
tunity for improving the efficiency of
the household. Better equipment for
the kitchen and its proper arrange
ment is one of the best investments
that the housewife can make.
The fact that there are approx
mately 277,000 underweight children
in Georgia and that they are found
in the best homes as we'll as in the
poorest has brought the realization
of the need for we'll selected food,
prepared. The feeding of the family
is no longer hit or miss PROPOSE
ton, but one which calls for careful
study.
The housewife who does not have
a model kitchen or food work shop
to which she may invite her neigh
Dors is behind the times. Kitchen
should command more attention from
the housewife than anything else in
the home.
Cleanliness and convenience are the
first essentials of good kitchen.
Cleanliness requires careful thought
for floors and walls, for the absence
of molding and other dust catchers,
in Of 1fnY 1c,i1 e.
plenty of sunshine and fresh air.
There should be no unnecessary an
giles, and all surfaces should be as
lmperV1ouS to grease as possible.
They should be made of such mate
rial that they can be cleaned easily
with soap and water.
There should be placed in the
from the food and dishes. On Ieav-
ing the kitchen even for a few mo-
ments ones hands come in contact
with doors, chairs, and other objects
which may hold germs that are dan
gerous to health. For this reason,
any one handling food should wash
her hands again and again.
Facts to Consider I,
Plan to do without a servant.
Make every surface easy to clean.
Plan for convenience in every de-
tail.
Have a placeeto wash the hands
and the hand towels convenient.
Eliminate steps by proper placing
of permanent equipment.
Group your tools.
Have a place for every utensil,and
keep every utensil in it's place.
Route your work.
Have homemade water system.
Don't bend your back.
Have work table, stove and sink
the proper height.
Provide sufficient light and ven
ti]ation.
Convenient and adequate storage
space is necessary.
The kitchen floor must be made to
require as little care as possible.
Walls can be made sanitary and
attractive.
Use labor machinery to do your
work
! Organize your work.
ASK your county home demonStra-
ton agent to help you.
The kitchen should be compact in
order to eliminate extra steps, and
there should be a natural arrange
ment OF the permanent equipment
with regard to successive operations
Ia the cooking processes, so that the
worker goes logically from one kind
of work to another without retracing
steps or crossing the room unneces-
sarily. Each utensil should be placed
Where 1t will normally be used, and
there should be supply adequate to
this grouping on the basis of differ
ent kinds of work to be done. All
equipment should be selected with
the idea of requiring the least pos
sible amount of care.
For each housekeeper who can
have new kitchen laboratory or
food workshop there are thousands
liz MI G olyn l0 N11 ~.
there are few among these thou
sands who cannot do something to
the old kitchen to make it easier
and pleaSanter in which to work
AS a sanitary measure and a nee.
essary convenience for the kitchen, d
WaterWorks system comes first. Nc
woman should draw water from a
well, nor lift it the greater number
of times that it has to be handled
in the days work. If one does no,
have a water system, a simple home
made device for bringing water into
the kitchen is recommended.
This consists of a barrel on the
outside of the kitchen placed on q
support. This barrel is filled Witr
water and covered with lid. In
the bottom of the barrel is a pipe
which carries water to the sink
This sink is large enough to hold q
dish pan, and of such height from
the floor that the worker can wash
dishes without bending her back. On
each side is drain board for con.
venience. A waste pipe carries of
the water. Shelves can be placed
beneath the sink for heavy utensils
and above it should be hung the ar.
t1c!es frequently needed there-the
DISTINGUISHING and sink-cleaning ne
cessities.
The work table, the stove, and the
sink furnish working surfaces and
working centers for the different
processes carried out in the kitchen
and should be so related that every
possible extra step and movement is
saved. There is one general princi.
pie that is always important in
Kitchen arrangement. The stove, the
work table ard the supply cabinet
should be grouped so that you hav.
at the cabinet the storage place OF
groceries and utensils from which
the cooking process starts. Then al
your right is tha a h1a he