Evening star. [volume] (Washington, D.C.) 1854-1972, 1960-11-22
Kitchen
Clinic
Crowded
BY MARY L. VAUGHAN
Star Hornefurnishings Writer

4&J 4tAfA18 ~ NAONAAhIy
star Hornefurnishings Writer
A formula for laying out
the almost-perfect kitchen
was presented last night to a
capacity crowd of more than
$50 attending the first of
three two-hour Kitchen
clinics" being held in the Ma
tional Housing Center here.
= Mr.. William P. Breckley.
jr., design editor Of Kitchen
Business MAGAZINE and first
on the clinics three member
panel. said he has planned
more than 5000 Kitchens and
that his system will work in
every case. " e.
He pointed out his formula
for determining the amount
of work surface Of a kitchen
is one that was developed
after much scientific research
by the Small Homes Council
Of the University Of Illinois.
: The Formula
It is: Draw a triangle with
the points touching the re-
frigerator, the sink and the
burners, and measure the
sides. The total of the three
should be between a mini
mum Of IL feet and q maxi
mum Of "a feet. A total of
less than IL feet means an
inadequate amount of work
ing space, and more than "a
feet means you have some
space that could be better
used for another purpose"
Using an illustrated folder
supplied to the audience, the
speaker noted that all kitch-
ems fall into four basic shapes
the straight line. the 81"
shape, the "U" shape and the
corridor or straight line lay
out broken into two pieces
and set UP parallel facing
each other.
In explaining the formula,
Mr.. Breckley stressed the
point that no set rule deter
mines how much Of the work
surface should 60 in any
given spot.
There should be one ma
jor work area, either be-
tween the refrigerator and
the sink or the sink and the
range" he said. This is
where most Of the actual
work Of food preparation
will be done. A cutting board
should be Incorporated in
the counter at this point,
and drawers for cutlery,
rolling pin and the like
should be handy. At this
point. too. should be storage
for flour, cake mixes. ETC."
Basic LayoutS
The four basic kitchen
layouts with accompanying
sketches ended the booklet
illustrating Mr.. Breckley's
talk on types Of sinks and
their utilization, counter
tops. metal VS.. wood cabinets,
ventilation and lighting.
Lighting, he emphasized,
is most important in the
kitchen and should include
two kinds concentrated
lighting on the work area,
plus general overhead illumi-
nation.
Joseph L. Geeraert, presi-
dent of the Home Builders
Association Of Metropolitan
Washington, co-sponsorS Of
the kitchen clinic with the
local RCA-Whirlpool dis
tributor Joseph M. Zamoi-
ski Co.. opened the program
which will be repeated to-
night and tomorrow night
beginning at 8 o'clock.
Miss Lynn Crandall, color
consultant with the Union
Wallpaper and Paint Co.
utilized the model kitchen
set up on a stage at the
clinic. She smeared the
printed Early American
wallpaper with catsup, ink.
bacon grease and jelly. WHIP
ing it of with soap and wa
ter to demonstrate the dura-
bility Of today's beautiful
wall coverings.
Color In Kitchen
She stressed color in
kitchens.
Miss Crandall said color
kitchen trends are a matter
of individual tastes, adding
that appliances should fade
into the overall color scheme
through the use of Mono
chromatic hues.
She pointed out that to-
days delicate looking but
sturdy wallpapers can be
removed easily to make way
for new colorS or patterns