KITCHKNS AND SCU.I.KKIKS. 



89 



planned symmetrically to balance one on (lie other side, that 

 might, perhaps, contain the stables. 



II \ve think, then, of a &quot;School for Scandal &quot; set oi 

 folk, we lind, looking at the plans of their houses, that what 

 they required was a fine suite of rooms lor entertaining 

 pin-poses, little care being given to the kitchen and its 

 offices. They were daintier feeders, though, and would 

 probably have turned up their noses and stigmatised as 

 gross such a dinner as was given by the Karl of Hertford 

 to Oueen Kli/.abeth. The roasting fires were retained, but, 

 in addition, it is usual to find in kitchens of this period provision 

 made for cooking by charcoal. A sort of brick table was 

 built up on a series ol arches which served to store the 

 charcoal in. and on the table enclosed in metal rings 

 made and cooking was done over these in 



SMOKE & 

 FLAMES DRAW 

 51 DEWAYS 

 OVER THE 

 OVENS 



up 

 oal 



charcoal fires were 

 small pots. 



A singularly 

 illustrated it has 



Glemham is 

 life by the 

 ovens lor stewing 

 still shown with 



JOINT 

 ROASTING 



a bird trussed and 



interesting old kitchen 



been given a new lease 

 introduction of the modern hot-plate and 

 and baking ; but the old roasting tire is 

 The spit-rack can be seen 

 spit with the smoke-jack, 

 is standing. The screen 



is also used for plate-warming. On the side ol the screen are baslint, 

 many tine old pots and pans, and the clock is such a beauty that serving 



its aid must be a pleasure. Passing to the details of the modern kitchen, first 



as the bird, and 

 There are as we! 

 meals to time by 

 consideration must 

 If there is to be a 



--pitted in front. 



attached to the front of the range, and the method ol turning the 

 There are trivets at the sides of the tire, on one of which a kettle 

 in front of the lire serves to keep the cook Irom being grilled as well 



ladles. 



be given to the si/.e of the house and the number of servants to be accommodated. 



highly paid specialist in charge of the cooking department, with attendant kitchen- 

 maids, tin accepted plan of kitchen and sculleries, servants hall, butler s pantry and housekeeper s room 

 solves the difficulty, and if care is taken that the suite of offices are arranged like a modern factory, so 

 that from the moment when the food is delivered like raw material at the tradesman s door it will pass 

 along until it is delivered as the finished product into the dining-room, and make steady progression during 



122. RANGE WITH ROASTING FIRE AND NEW TYPE BATH BOILER 







