THE KITCHEN

The kitchen is the working room of the house ; here the orders are issued for the day ; from here are the meals produced for the family table, and for this reason, if no other, should it be light, airy, clean and well furnished with everything that will enable one to systematize or economize in work and steps. Here the housekeeper should study and contrive to have things convenient, and let the head save the feet and hands many hours of labor.

If the floors are made of hard wood, and simply oiled a few times a year, no grease spots will stick on them, but can be easily wiped off. If the wood-work can also be made and finished in the same way, it is advisable ; if not, the floor and wood-work should be painted in cor- responding colors. If the walls have never been papered, they may be tinted and varnished, and then they can be wiped off at any time with a damp cloth ; if they must be papered, choose a medium-colored paper, neither very light or dark, and have the ceiling tinted a very light grey, or buff.

Put red shades at the window, a plant or two on the sills, a side lamp on the wall so that the room may be well lighted, and out of the way ; a low, old-fashioned lounge, with calico cushion, filled with excelsior, and pillow to match ; a rocker, straight-backed chair, and a small stand. All this is for the housekeeper's comfort ; for though it is a kitchen, it is not necessary that one may have no time for comfort or rest. If the mistress is seldom in the kitchen there is all the more reason for making the girl comfortable. Few servant girls will leave a mistress who makes their working place pleasant, and shows a proper consideration for their comfort. Then when their work is done they can black their stove, shut away all the unsightly implements of their service, and for a time forget that they are working for others, but as if in a house of their own ; this gives them a home-feeling and attaches them to the place.

Have separate cupboards made for the iron and tin-ware, and a closet for earthen-ware, spice boxes, etc. A sink is necessary for dish-washing, and, if possible, a long table should be placed near the sink to place dishes upon. A folding table, or one that maybe' let down from the wall is quite necessary for cutting bread, pie or cake upon, and should be kept exclusively for things of this kind. The pantry should have an abundance of shelves and cupboards — it can hardly have too many — the upper closets for the sQver and china, and the lower ones to hold other utensils when not in use.

THE CARE OF KITCHEN UTENSILS. 187

The drawers are for table linen and dish towels. At the pantry window should be placed a green shade and screen to shut out flies and light. Use a brush to wash potatoes. In the work apron have two pockets, one to keep a clean holder in, and near the stove have a place to hang another, to handle kettles and pans. A piece of clam shell is useful to scrape kettles, if you are unfortunate enough to burn them. A ripe tomato will cleanse the hands after paring fruit, and also remove the grease from the table. If you use a copper kettle, or tea-kettle, wash it with sour milk, then with clean water, and it will be as good as new.