The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1925-03-19
THE HOMEMAkERS
CORNER
Conducted by Miss A. L. Webb, State
College of Washington.1
Equipment for the Kitchen


The experienced housekeeper knows
the equipment that she needs" said
Miss Gladys Gallup, home manage
ment specialist for the State College
of Washington in a recent radio talk
over X. F. A. E. on Labor and Time
Saving Equipment for the Kitchen"
She continued:
1.-THE kitchen cabinet, whether built
in when the house is constructed, OF
ready built, is helpful piece of equip
ment. If the supplies are arranged
properly cabinet can take care of
many details efficiently.
although there is cabinet in the
kitchen, table is necessary. Wooden
topped tables can be treated with
linoleum so as to make good kitchen
working surfaces, impervious to
stains. Then there is the cupboard
for dishes. at the end and above the
left draining board so that the dishes
can be put away without step.
1.-THE teawagon or small table on ST.
lent castors, and the dumb waiter, both
save many steps in meal preparation.
One trip down to the cellar, and you
can put many articles on the dumb
waiter and send it up to the kitchen.
After the meal is over these can be
placed on the wagon, wheeled on to the
dumbwaiter, and returned to the cellar
in a single trip. The wood box near
the range saves many steps. Still bet
ter is the wood box that can be filled
from the outside.
The Sink
"But is there anything in the kitch-
en- quite so essential as the sink? 1t
is purchase for lifetime, 80 it pays
to buy one that will stand hard serv-
ice. A sink equipped with two drain
boards is much more efficient than
with one, but if space is limited so
there is only room for one, movable
table should be used for the extra
board. In the single drain board sink
there is tendency to pack soiled
dishes in the sink around the dishpan,
and it is here that the breaking of
dishes occurs. IL double drain board
is used the soiled dishes can be neatly
packed at the right of the worker and
washed toward the left, or the other
way around. as preferred. That will
depend largely on the position of the
dining room door.
"The kitchen sink should be the
proper height. With sink that Ii
low, 1t is necessary to stoop to work
1t is possible to secure leg supports
or plain metal piping to make the sinh
a proper height This piping can b.
painted and enameled white SO that il
can hardly be distinguished as an ad
dition rather than an original part o.
the sink. The sink should be con
venient height for the worker. Thu
usual height of 80 inches to the top o.
the rim, is too low for most persons
81 inches would still be too low. 4
height of IS inches from the floor Il
1.-THE bottom of the sink has been fount
comfortable for workers who are
feet, 3 inches or more, In height.
1.-THE material Of the sink should b
the best available, and should be non
absorbant of greases and moisture. 1
wooden sink, even when it receives al
annual coat of paint, absorbs moistur
and grease, but if it is necessary
|should be metal lined. These sheet
of metal, tin, zinc, or galvanized iro
should be we'll soldered where JOINED
land all parts Of the sink, including tn
Itops Of the sides, covered with tn