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Show LEAVES" hom Wii&Sants , l ;v g,.Jf)CfejHARRICT MAY WILSON! Convenient Farm Kitchens If the farm wife and her family are taking over an already established estab-lished farm and farmstead, the chances are that the kitchen will already al-ready be "fixed" and not subject, readily, to much re-planning. If, however, it is at all possible to build the kitchen according to plan, it will pay to expend a good bit of forethought fore-thought upon it. The choice and placement of kitchen kitch-en equipment will be facilitated by having in mind the usual routine of kitchen labor. As a rule the preparing pre-paring of raw food, cooking, serving, serv-ing, clearing away, and dishwashing will occur, day after day, in the order given. WORK CENTERS IN THE KITCHEN In a readable government bulletin dealing with farm kitchen equip- j ment, the following pertinent paragraph para-graph occurs: "The grouping of equipment, small as well as large pieces, into work centers is one of the most impor-, impor-, tant and oftentimes one of the easiest eas-iest things to accomplish in mak- ing a kitchen convenient. Equally important, but in some cases more I difficult to bring about, is the rela-, rela-, tion of the work centers to one an-. an-. other and to the room as a whole. . They should be so placed that the , various activities in the daily rou- tine go from one center to the next." , SEVEN IMPORTANT KITCHEN CENTERS In order that the work which must be done in the kitchen may proceed with facility and dispatch, it is well to arrange equipment in such groups as are indicated below: 1. Raw food preparation center: This center will include the sink and worktable, where fruits and vegetables vegeta-bles are washed and pared, and where utensils are filled with water for cooking. Here will be gathered, then, all brushes, knives, strainers, stewpans, and similar tools and utensils uten-sils used in such preparation, plus, also, a serviceable garbage can for the ready reception of waste products. prod-ucts. 2. Cooking center: Here will be the range, surrounded by shelves or hangers to accommodate frying pans, griddles, large spoons, forks and ladles, salt, pepper and spice containers, and whatever may be needed for the seasoning of foods. Many such utensils can be hung on the wall if a sheet of zinc is placed to receive them, and the seasonings can be kept on narrow shelves above the range. 3. Serving center: At the serving center accommodation will be provided pro-vided for china, glassware, silver, electric toaster and percolator; and for bread, crackers, cake and other ready-to-serve foods. Space should be allowed for the setting out of foods which are ready to serve. 4. Clearing-away and dish-washing center: These duties bring the housewife back to the sink. The china closet should be located near the sink but if this is impracticable a wheeled tray or table should be provided for the transportation of dishes to and from the sink. 5. Laundry center: Laundry work does not really belong in the kitchen but if it must be done there, the necessary equipment should be so placed as to interfere as little as possible with the other work of the kitchen. A stationary tub can often be placed under a hinged drainboard of the sink, its cover serving as a work table. An ironing board should be folded into a wall cabinet, which may hold also irons, starch, soap, etc. 6. A dining center: A dining alcove al-cove may save many steps, especially especial-ly if the family is small, or, lacking an alcove, dining equipment may be placed in a corner of the kitchen. It should be near the serving table and should face away from the sink and stove. 7. A social center: If the kitchen is large, space can be found for a comfortable chair and a small work table or desk where the houseworker can mend, or read, or keep accounts ac-counts or even entertain a chance guest while she keeps an eye on food that is being prepared. If the kitchen is old and inconvenient. incon-venient. Often an old and inconvenient incon-venient kitchen is a source of despair de-spair to the housewife, because the cost of remodeling is prohibitive. Even in such a case, much can often be achieved by a re-arrangement of the furnishings and equipment, particularly par-ticularly if it is possible to refinish the floor and the walls. For additional information, together with many suggestions lor kitchen plans, send five cents to Superintendent of Documents. Docu-ments. Washington. D. C. asking for Farmers' Bulletin No. 1513. SOIL FOR ROSE CULTURE: Roses are heavy feeders and must have rich soils if good results are to be obtained. The soil must be carefully prepared and heavily fertilized, fer-tilized, the best fertilizer to use being be-ing cow manure. Composted manure ma-nure is valuable, as are also wcll-composted wcll-composted leaves and straw. USES FOR DEERHORX Everyone is familiar with the use of deerhorn for knife handles, but not everyone knows that much gelatine gel-atine is made from deerhorn. |