Convenient kitchens. Page: Front Inside
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HIGH POINTS OF KITCHEN PLANNING
First, last, and all the time, in planning and
equipping a kitchen, 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 extra steps.
Study the relation of the kitchen to the rest of the
house. Make a direct connection from kitchen to
dining room in the common wall between them.
See to it also that there is easy access to front and
back doors, to the telephone, to the stairs, to the
cellar, and to 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 day.
Choose finishes for floor, walls, and woodwork
that are durable, suitable in color, and can be kept
clean easily.
Select furnishings that fit the needs, suit the wall
and floor space, and will pay for themselves in usefulness.
Weigh the pros and cons of built-in or
movable furnishings for your own kitchen and compare
prices carefully.
Decide on the most comfortable height of working
surfaces.
Group all equipment, 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 it to this use if possible, and
arrange for laundering and such work to be done in
another place.
This bulletin supersedes Farmers' Bulletin 607.
Washington, D. C. Issued November, 1926II
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Gray, Greta. Convenient kitchens., book, 1937; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc6184/m1/2/: accessed April 25, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.