Evening star., 1933-10-20
a n ANY home makers are anxiously
M longing for some spare time
IN which they can have for
/ themselves The solution OF


N which they can have for
1 / themselves. The solution OF
their problem may be in
simpler living, Encouragement OF their
homes, better planning and schedunng
of work, o. in the use of more labor
saving devices. Leisure time is not only
possible, but is duty the home maker
owes to herself and her family. Life
will be happier and sweeter.
One of the principles of efficiency
which will do much to reduce the work
of food preparation is that Of having
good operating conditions. This means
working at the right height, with the
right tools, under the best available
conditions of light, ventilation and COM
fort.
A small, compact kitchen saves time
and steps by concentrating work proc
esses. 1t should be slightly oblong to
permit of most Step-Saving arrange
ments. The surfaces for preparing foods
should be separate from those of the
clearing-away process, and the route to
the dining room should be as direct as
possible.
Both fixed and portable equipment
should be grouped TO meet the actual
order of work. 1t should be easy to
pass from one occupation to another
with the least possible waste OF time
or motion, and where it is practical,
work should proceed from left to right.
Next in Importance to correct group
ing is that of correct and comfortable
heights for all working surfaces and
euuipment. No absolute rule can be
given for invariable heights, but from
tests made on women OF varying
heights a guide has been compiled
which may be used by each worker to
determine her individual needs. For a
woman feet high the sink should be
29ls inches from floor to base of sink,
and one-haf inch should be added
to height of sink for each additional
inch in the height of the worker.
For other working surfaces the height
should be 3112 inches, with one-half
inch added for each additional inch
in height of the worker. The stool for
a 5-foot woman should be % inches
high, and one inch should be added
for each additional inch in height OF
the worker.
Garbage Can Important.
A metal garbage can is the proper
receptacle for table waste. If made OF
galvanized iron, the better, for this
metal does not rust SO readily. 1t
should be water tight. This calls for
q cover.
Study garbage cans in department.
and hardware stores. Having decided
upon the one that suits your purpose,
purchase it, even if you have to sacri-
fee to do so. Never be persuaded into
buying an open garbage can. Do not
mix paper and other rubbish with your
garbage. Have a special receptacle for
them, and burn frequently.
When the can is emptied, scald 1t
le ck,i ,ivNcy cndd
scrub it clean and leave it in the sun
for several hours. If you put all your
garbage into paper bags and put the
bags into the garbage can you will find
it much easier to keep the can clean.
Labor-Saving Equipment
After careful consideration Of her
practical needs, each homemaker
Should buy as much of labor and time
saving equipment as her conditions
warrant, but any investment made In
equipment must be justified by its use
fulnesS.
Some form Of fireless cooker or auto
matte regulated gas or electric oven Is
within the reach of every one. The
fireless cooker saves time, fuel, worry.
It does away with the mental ana
physical strain of standing many hours
over a hot stove and in an overheated
kitchen in Summer 1t makes possible
the long, slow cooking necessary to
bring many foods to the highest state
Of perfection. -,
The fireless cooker is especially well
adapted to the cooking of meat which
requires a temperature bordering on
that used for angel food cake. The
automatic gas or electric cookers are
an Improvement over the old portable
models. in which the radiators were
heated Independently.
Another important fuel saver is the
steam cooker. By accommodating
number of dishes or foods, the steam
cooker saves fuel which would be con-
sumed if each of these was cooked on
a separate burner. Steam cooking Is
also preferable to boiling for vegetables,
because there is less loss in weight,
flavor and important mineral saiIs. In
the boiling process these minerals are
too often thrown away. All one needs
to do is prepare the vegetables, put