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Show MADW0DK MPS MAKE HOUSEWORK EASY. Bv PROF. P. G HOLDEN. Is It not surprising to find that n sninR housewife Is often wasteful and extravagant? If we were to say: "The average housewife throws nuay SHOO a year,' or if we snld : "She wastes a pound of sugar a week," we should begin at once to search for the reason and the remedy for the waste. Yet the Waste of vital energy is much more extravagant and the consequences much more Rerious The nvernce woman wastes n vast amount of energy In useless walking. Her kitchen furnishings ar arrnnRcrl around the wall In such n way that she I Tnsses and reerosses the central floor spare from one place to another. Don't cross your tracks. In planning the klfi hen we ilnd thpre are Just two main processes in nil kitchen work One process Is t prepare the meal , the other to clear It away. Disorganization in the kitchen means wasted energy. Standardize the Kitchen. Standardize the arrangement of your klt hen by placing the equipment, ;tove. sink, Icebox or cupboard, table, etc . In right relation to each other. Material ami furniture for clearing away should be arranged with the same object In view. We have taken for example a kitchen measuring 15 feet by 15 feet In T J I V I po box I otAm V r 0,A 4 . 1 I I rf I iTOVE OrtH CUP Vrong Way Right Way. size. We measure the distance traveled In preparing one vegetable, from cellar to sink for the washing, to stove for cooking, to Icebox or cooler and cabinet for butter or cream and seasoning, back to stove, to table for dishing up, to dining room. The distance traveled was 75 feet. In clearing away this one dish the distance traveled was 32 feet. In the second diagram we have shown the same kitchen with furnishings rearranged rear-ranged with u view to placing the equipment used for preparing the meal and that for clearing away in the right relation to each other. The dlsrance traveled In preparing one vegetable with this arrangement was only 52a feet, and In clearing away only 20 feet. , Figuring oo this basis that we should prepare on an average five dishes for each meal and three meals a day for one mouth we should 6ave more than 15,000 feet of walking by having the equipment arranged as In the second diagram. In one year the distance saved in steps would amount to more than 5 miles. Have Right Equipment. "When the furniture has been arranged so that the work may be done with the fewest steps, then study euch task and have the right equipment and tools for each. Is the dlshpan below or within reach of the sink or Is it In a cupboard across the room? Is there a little shelf over the sink on which can be kept soap, etc.. and u narrow strip of hooks above the sink for such things as soap, dishes, dish mops, dippers, etc.? Has the work table shallow drawers which hold carving knives, work spoons, knives, forks, etc., and a deeper drawer for extra towels, holders, etc.? Are the skillets, saucepans, kettles, long spoons, etc., on shelves or hook strips near the stove? Have we really furnished the kitchen with all the convenient rk tools we can afford? If not, why not? |