THE KITCHEN

set so as to drain into the sink. Always have bracket or wall lamps, if not lighted by gas, placed at each end, or at the sides, so that the room may be well lighted in the evening. When possible, a long table at the end of the sink, and so close to it that water can not drip between, on which to dress vegetables, poultry, game, etc., saves time and steps; and the good light, which is a necessity in this part of the room, leaves no excuse for slighted or slovenly work. Under this table may be two drawers, with compartments in one for polishing materials, chamois leather, and articles needed for scour- ing tin and copper, and a pariYig knife, which is so essential in preparing fruit and vegetables, one with a guard on the side, as illustrated, prevents taking too thick a paring ; and in the other, articles for keeping Wie stove or range in order. Back of the table and sink, the wall should be ceiled with wood for three feet above them, and here may be put up galvanized iron hooks and nails on which to hand basting-si)oons, ladles, cooking forks and spoons, the chopping knife, cake turner, etc. A set of drawers close at hand for salt, pepper and spices is also convenient. There should never be bevel, beading, or moulding on kitchen window or door frames; and the kitchen door, leading to the dining room, should be faced with rubber and closed with a not too strong spring. Not less than three large windows are desiralile in every kitchen, which should be cheerful, pleasant, well ventilated, conven- ient and clean.

In houses of the old stj'le there was either no pantry at all, the kitchen being furnished with a dresser and shelves, or it was merely a small closet to hold the articles in less common use. In modern houses the pantry is next in importance to the kitchen, and it should be so arranged as to accommodate all the appliances used in cookery, as well as the china, glass-ware, cutlery, and other articles for the table, unless a dresser is used as before suggested. In arranging a plan for a building, the pantry should receive careful consid- eration, as next in importance tflthe kitchen ; it should be sufficienth' roomy, open into both the dining-room and the kitchen, and, in oi'der to "save steps," should be as convenient to the range or cooking stove as circumstances will allow. The window should be placed so as to give light without infringing on the shelving ; the shelves should be so arranged as to not obstruct the light from it ; the lower ones should be two and a half feet from the floor, and two feet or more in width, and project about three inches be- yond the closets and drawers below ; and the part near the window, where there is no shelving,may be used for moulding and pre- paring pastry, and such other work as may ^i''«'^' Kact. be most conveniently done here, andif possible, have a Baking Cupboard (as described in Kitchen Wrinkles) near by with drawers, etc., for spices, but if that cannot be had a Spice Rack, which, as illustrated, is a neat rack in which

984 THE KITCHEN.

is set small cans coutaining spices. The handle is a convenience and can be set near when cakes are to be made, and when the work is done it may be set away on a shelf or in a cupboard until needed again, or some prefer a Spice Cabinet, being a little bureau, about a foot high with each drawer labeled outside, "nutmegs," "cloves," etc., and put up near where cakes, etc., are made. It costs little, probably about two dollars, and is a great eonvenience. Other shelves, or a china closet, should be provided for the china and other table furniture in every day use. The pantry should have an abundance of drawers and closets, of which it is hardly possible to have too many — the up- per closets for the nicer china and glass, and the lower ones to hold pans and other cooking utensils in less frequent use. The drawers are for table-linen and the many uses the housekeeper will find for them. If psssible the window should be on the north side, but in any case it should have blinds for shade, and a wire gauze or other screen to keep out flies.

Use a cloth to wash potatoes. It is no trouble to keep one for this pur- pose, and it will save hands and time. Some prefer a small brush which you can buy for the purpose. Tie a strip of muslin on the end of a round stick, and use to grease bread and cake pans, gem-irons, etc. Have two large pockets in your kitchen apron, and in one of them always keep a holder. A piece of clam or oyster shell is much better than a knife to scrape a kettle, should you be so unfortunate as to burn anything on it. If you use a copper tea-kettle, keep an old dish with sour milk and a cloth in it, wash the kettle with this every morning after washing oil' with clear water, audit will always look bright and new. Cut a very ripe tomato and rub over a kitchen table to remove grease. The juice will also remove stains from and whiten the hands.