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Show ' Large Kitchen Handy as Dining Room J w m -wK-7rn-Tr'jr-R--)i--jrff- ' (Prepared by ths Unltnd states Dopai-tment of AKrl:ullur.) W.NU MarvKjo. ! In tlie country, lurije kitchens are more or less necessary, because at certain seasons food must he prepared In considerable quantity to provide for the extra helpe In the farm work. Frequently It proves pra'-tlea! und convenient con-venient to use the kitchen as a family eatlni; plane, rather than to carry food A f '"' '"'" ' ' " ' ff ':, ' '" .: - y , ' ' ' ' ' ' I df.fy ). .: . - . ; Dining Table at One Side of Kitchen. and dishes some distance to the din-Inn din-Inn room. The kitchen ranjje makes the riioin very oomforluble and It Is not necessary to increase the heat elso- IT It -K -K -K -K -K -K -K 1C ft WTC It IT TV IT W H where In the house. If much of the family activity goes on In the roomy kitchen. li-wever, from the home-maker's home-maker's point of view, the main con-sldera: con-sldera: n, In having family meals In the kitchen. Is the step-saving feature. The old-fashioned way was to put a Iare tuble right In the middle of the room. Tliis was apt to make more work than It saved, for the housewife bad to walk around It constantly In getting meals and doing other tasks. It alwajs seemed to be laden with odds and ends about the time It was wanted for the next meal. A- much better plan when a large kitchen does double duty, is to group the dining table ta-ble and chairs at one side of the room, and bring the work centers close together to-gether on the other shirs. Placing tlie dining table to one side does away to some extent with the temptation to use It as an extra kitchen table. Tlie bureau of home economics of tlie L'niled Slates Department of Agriculture Agri-culture has mailt? n study of convenience conven-ience in the kitchen, and emphasized the need of grouping work centers to route the tasks in logical order. Preparation Prep-aration of raw foods, cooking, serving, and clearing away and dishwashing, are tlie four activities that follow each oilier every day, and several times a day, in most kitchens. Compact centers cen-ters for these Jobs should therefore follow tlie same order around the room from left to right, for tlie right-handed' worker. The centers for serving and clearing away and dishwashing should be nearest the dining room and close together. In this case they will he nearest the dining center. A glimpse of the sink on one side of the picture shows that this plan has been met in a satisfactory way in the farm kitchen that was photographed. The large closet Is near both the sink and the table for putting dishes away or for setting die table. |