In arranging the kitchen, the three things of most importance are the
stove, the sink, and the kitchen table. If there is no sink in the
kitchen, there will be some other place arranged for washing the dishes,
probably the kitchen table, and this must be taken into consideration
when the furniture is placed. As most of the work is done at the stove
and the table, both these must be placed where they will have a good
light, and they should be close to each other, so that but few steps are
necessary for the worker.
In furnishing the kitchen, the housekeeper will find a high stool very
useful, as it will enable her to wash dishes, prepare vegetables, and do
other work while seated.
All the furniture should be kept so clean and free from dust that the
kitchen will have a neat and attractive appearance. A vase of flowers or
a potted plant, and a washable table-cover to be used after the dishes
have been put away, will help to make this room a pleasant place for the
family. Special attention should be given to the ventilation.
The kitchen should be thoroughly cleaned after each meal. If it has
become dusty or disarranged, it should be put in order before the next
meal is to be prepared. While the cooking is under way, everything
should be kept in an orderly condition. As soon as the meal is
completed, the left-over food should be covered and put away; the scraps
and waste material should be gathered and disposed of; and the dishes,
pots, and pans should be scraped, and washed in hot, soapy water, then
rinsed in clear, hot water, dried, and put away. The table should be
scrubbed, the stove cleaned, the floor swept and scrubbed whenever
necessary, and everything put neatly in its place.
_Care of the coal or wood range._--All spots should be removed from the
range by wiping it with old paper. If it is in bad condition, it should
be washed with soap and water. If it is oiled occasionally, blacking
will not be necessary; but if blacking is used, it should be applied
with a cloth and rubbed to a polish with a brush, just as the fire is
being started. The ashes and soot flues back of the oven and underneath
it should be cleaned out once a week.
_Directions for building a fire._--To build and care for a fire in the
coal or wood range, close all the dampers, clean the grate, and remove
the ashes from the pan. Put on the covers and brush the dust off the
stove. Open the creative damper and the oven damper, leaving the check
damper closed. Lay some paper, slightly crumpled into rolls, across the
base of the grate. Place small pieces of kindling wood across one
another, with the large pieces on top. Lay pieces of hardwood or a
shovelful of coal on top of the kindling, building so as to admit of the
free circulation of air. If the stove is to be polished, rub it with
blacking. Light the paper from below. When the fire begins to burn
briskly, add coal or wood: then add more when that kindles. When the
fire is well started and blue flame is no longer seen (about ten
minutes), close the oven damper. Close the creative damper when the fire
is sufficiently hot. Brush the stove and the floor beneath it as soon as
the fire is started. Polish the stove. If the fire becomes too hot, open
the check damper. Fill the tea-kettle with fresh water and set it on the
front of the range.
_Care of the sink, wash-basin, and garbage pail._--A neglected sink or
garbage pail may be a fruitful source of disease, in addition to
attracting water-bugs and other pests. Scraps should never be left in
the sink. After washing the dishes it should be thoroughly cleaned, a
brush and scouring material being used. The nickel part may be washed
with hot soap-suds, wiped dry, and polished. Water should never be left
in the wash-basin. Both the soap-dish and the wash-basin should be
scoured daily. The garbage pail should be emptied and washed every day,
and carefully scalded once or twice a week.