Evening star., 1947-10-08
Step-Soving, Storage
and Lighting
Plans Listed

The counter to the left of the
sink, where the clean dishes are set,
can be slightly shorter, unless it
must be used for a serving counter
as well.
We find that making cookies and
bread are the two food jobs that
require the most space. They both
need a counter at least SO inches
long, but preferably AZ inches. The
standard height OF working counters
now used by equipment manufac-
turers Is So inches from the floor.
But if you do good deal of baking
you will find it convenient to have
a mixing surface 1894 inches from
the floor. This may be obtained by
having counters at different levels,
by a pull-out board or by using a
kitchen table.
Reduction of Motion.
Along with our studies of working
space and heights, we have studied
ways of reducing to a medium,
hand motions. steps, stoops and
stretches involved In kitchen work.
Emptying refuse into the garbage
pail, for example, takes much stoop-
ing every day if the pail is kept in
the usual place under the sink. It
also requires extra handling OF
garbage.
We have raised the pail to a cabi-
net shelf just under the counter
to the right of the sink, and have
cut an oblong piece out of the
counter Just above It. This piece
fits flush with the counter and may
be lifted out at will.
Vegetables, fruits or other foods
are held above this opening as they
are prepared, so that the refuse
falls directly into the garbage pail.
No STOPPING is required and no
extra cleanup Of refuse from the
sink. The garbage pail can be taken
out by opening the cupboard door,
or by opening door In the outside
wall.
In our studies of kitchen storage,
we have found that corner space in
cupboards is often wasted because
it is too difficult to reach. To make
this space useful and convenient we
are testing lazy Susan" cupboards.
In this type of cupboard, a center
pole holds circular shelves that re-
volve on ball bearings. When closed,
the cupboard is flush with the other
cabinets. When you want some
thing out of 1t, you simply give the
door a push and the shelves re-
volve until the article comes within
easy reach.
This saves time as we'll as space
and means less STOPPING and stretch
ing than when getting utensils out
Of the ordinary lower corner cabi-
nets.
Utensils and Supplies.
In our experimental kitchen, we
locate utensils and supplies near
the place where they are first used.
We store the kettles and saucepans
that are used first with water near
the sink. while skillets, dutch ovens
and griddle are stored at the range.
We keep our baking pans near
the mixing center, where we also
keep the bowls and beaters used
there, and the food supplies like
-four and sugar.
For our china and silverware, we
have arranged two-way shelves and
drawers. These may be reached
either from the kitchen or dining
room side Of the wall, thus saving
time and steps In putting these
items away after washing and in
setting the table.
Our research is being done pri-
marily for the farm kitchen, but
most of our findings apply as well to
kitchens in city and suburban
homes. We are working particu-
larly on plans for kitchens that any
competent carpenter can build.
In choosing any kitchen arrange
ment, or any of the numerous new
designs and devices that are being
developed every day by commercial
concerns, architects and others, you
will be best suited If you judge them
In terms of your special needs.