Evening star., 1924-03-21

" telligence is used in the per-
forming, which applies to
housework as well as to any
thing else. Every housewife is obiiE-
ed to spend several hours day In
tile room of the stove and the sink.
Except to the aomestieaily inspired
few, il is not amusing work at the
best, but it can be made more in
tcresting if the surroundings are
made more attractive and labor saw
ing methods are used
In a kitchen that is pretty and at
tractive. and where the processes are
quick and easy. all the dFudgery will
be taken out of the work, and the
saved time and energy of the house,
wife can be used for the higher plea
sures of home making.
Time is the most precious thing
We have. We should plan to save 1T
in every legitimate way. Strength
is also of great value and should be
money, time, and effort is problem
that affects the whole house, but the
greatest leaks occur in the kitchen.
Cleanliness in kitchen, for instance,
means "A sanitary kitchen. while the
case with which a kitchen can be
cleaned means that drudgery is taken
out of cleaning. The work i'll any
kitchen consists of three processes: @
First, the preparation of the food, then
the serving of the meals, and lastly,
the cleaning after the meals.
In the average kitchen the mousse
wife walks about 500 miles each year
her family: The usual confused
grouping of kitchen furniture adds
literally hundreds Of miles each year
to the distance walked by the per-
son who cooks the meals.
Always group your kitchen furni-
ture in the following order and you
will have no trouble: First, the cup
board; second, the refrigerator; third,
the work table: fourth, the stove,
and fifth, the serving table.
The serving table should be near
the door leading to the dining room;
Take this as your starting point ana
grouping, you will seldom reeross
YOUR steps AS soon as you have fin
jshed at the work table, you go TO
tho stove, Immediately at your right.
You must have the serving taoie next
to the stove, because you serve as
soon as your food is cooked.
Another help to having All eheiehI
Kitchen is to place near each other
connecting links in the process OF
getting a meal. Practically all
utensils other than serving disnes
SHOULD be within direct reach or the
housewife dS SH6 SitS CT NuS "S'~>
table.
The best way TO treat the utensils
Is to classify each according TO It's
use. Those utensils needed at the
stove for cooking should be hung On
a rack behind the stove. Also these
utensils should be hung as near to
the working surfaces as possiele
This will eliminate d great deal OF
carrying articles from one place 10
A simple rule for grouping kitchen
utensils together. SO that all OF one
process may be done at one time, Is
to consider, for example, the ordinary
utensils and processes in daily use IN
every kitchen. such as the can OF
coffee, the 'meauring spoon and the
cohee perculator or pot, in another
Eroup, the bottle of cream, the cap
litter and the cream pitcher. The
housewife can watch her own pro-
cesses and see where she duplicates
motions and steps which can be
Of utensils and materials are made.
To save work. if the family is
small ens diShwashlng can asnss be ,;nss dene
If this plan is followed, the dishes
should be well scraped of all food
and stacked neatly out of the way
This would mean a saving or hot
water, soap. and, above all, time and
effort. 1t weuld probably save an
heur of time each day, or Se5 hours
a year.
II you d6 HOT 9& Fl d IWASHSFp odi
efficient way to wash the dishes is
to use the sink as q dishpan, pro-
viding the sink has a stopper, of
course. This way great maay dishes
whiie the others are being washed:
This makes the work easier and
quicker.
When one has once started on q
search for the article which is not
an absolute necessity but is very
fine accessory to the equipment of the
kitchen, it is difficult to stop. When
considering buying equipment for
Kitchen the questions to ask your
self are these:
What is The relation between the
cost and it's true value to me? VIII
It save me time? Is 1t efficient and
Will it really solve my pFehiem?"
II YOU want to be a versatile house
keeper, you must have the best tools
to work with, and there is no bet
ter guide to secure these than the
in the store where you trade. There
is everything new waiting for you,
from fireless electric cooker to a
tiny little mustard spoon Go shop
ping some day, and you will be sur
rrised to learn what fairy1and the
heaps of tin. iron, aluminium. wooden
ware, crockery and glassware can
become when once you set your
imagination working upon them.
Preparation for Cleaning.
Spring houseeleaning should usual
" be postponed until the weather
has become settled, no matter what
date it is, so that winter underwear.
5paperie carpets and other things
may be stored away if desired, and
no that the health OF the household
need not suffer by reason of the open
windows and dampRess attendant
upeu scrubbing floors and walls,
whitewashing, painting and other
work.
The work of housekeeping will be
. very much simDlified by thinking out
in advance a systematic plan of cam
paign. In . blank book make an
inventory of the principal coHteRts
of each room. Measure the floors and
the width and length of the window
shades needed. Ascertain the num-
her of yards of carpet or mating.
the number of rolls of wall paper and
the yards of border required for every
room in the house, and the amount of
paint or stain needed for the various
floors, the size Of the dining room
tablecloths, the length and width of
sheets and the size of pillowcases
for different pillows Divide the book
in sections, assign a number of pages
to each room in the house, take a6;-
curate measurements note them
down, then keep the book for future