| Show BETTER KITCHENS FOR BETTER HOMES in line with suggestions from many sources for making better homes ur arc 0 several points on kitchen planning from the bureau of home economics of the united states depart department ment of ag agriculture gri culture cooperating with B etter better homes in america one of the fir first q things the homemaker thinks about in a better home is a well arranged well equipped kitchen that does not rhean mean that she is kitchen minded either cither it rather mc means ans that she knows where convenience counts most in a house in most familio kitchens at least 1000 meals are cooked during the course of every year surely for any job that comes as regularly and often as getting three meals a day every step saving timesaving time saving arrangement possible should be included in the plan and the equipment the points that make for convenience in the kitchen are as follows according to the bureau of home economics first last and all the time in planning and equipping a kitchen says the bureau think about the work to be done in it if building or remodeling a kitchen make it oblong and with no more floor space than actually needed A kitchen is a workroom spaciousness is paid for in miles of useless steps study the relation of the kitchen to the rest of the house make a direct connection from k kitchen to dining dinin in room in the common wall between them see sec to it also that there is easy access to front and back doors to the telephone and to the stairs to the cellar and the second floor arrange for adequate ventilation in all weathers and for good lighting at all work centers at night as well as during the lay day screen windows and doors against household pests flies particularly arc a menace to health choose finishes for floors walls and woodwork that are durable suitable in color and can be kept clean easily select furnishings that fit the wall anti and floor space and will pay for themselves in usefulness weigh the pros and cons of built in or movable pieces and compare prices carefully make sure sare thero there is an abundant supply of hot and cold running water and a sanitary drainage system decide on the most comfortable height of working surfaces i group all equipment largo large and small into compact work centers for preparation of raw food cooking serving clearing away and dishwashing and any other activities done regularly and often in the kitchen arrange these groups from left to right following the order in which the various jobs are done the kitchen is above all else a place to prepare and serve food limit the kitchen to this use if possible and arrange for laundering an and d such work to be done in another place |
