The Dining Room and Kitchen 



175 



A kitchen corner showing the disposition of coal and gas ranges 



are perhaps some few things that the latter will cook better, but the gas 

 stove will bake " Boston beans," which seems a very good test of its efficiency. 



The best sink 

 is, of course, the 

 enamel or porcelain 

 one; the soapstone 

 is a close second, 

 and for the kitchen 

 and its heavy work 

 the latter is safer. 

 Although the gal- 

 vanised iron is sup- 

 posed to be superior 

 to the plain iron, 

 there seems to be 

 considerable doubt 

 on that point. The 

 iron sink, if attended 

 to and oiled occa- 

 sionally, can be kept 

 in very good order. 

 Some who have used 



both declare in favour of this last, claiming that the galvanised sink involves: 

 constant care, owing to its great tendency to spot; nor is it entirely rust proof. 



In the setting of the sink, the point where the legs set on the floor should be 

 at least six inches behind the line of the front of the sink. This rule applies to 

 cases where the cupboard is used underneath as well as all stationary counter 

 shelves (see Fig. 27). The reason for this is obvious; the human foot projecting; 

 beyond the line of the leg would interfere were these two 

 members made on the same line. 



Counter shelves, sinks and the like should be of a con- 

 venient height for those using them. It is perhaps well that 

 all counter shelves should be zinc covered, particularly 

 those adjacent to the sink. Tile is even better than zinc 

 for this purpose for the stationary type. A marble slab 

 raised slightly above the shelf level is often a convenience 

 not to be underestimated, especially in the pantry, where it 

 may be used as a mixing slab. Often the swinging shelf is of 

 advantage; but this should only be used \vhere space will not 

 allow a fixed shelf. Its great objection lies in the fact that, as 

 an emergency shelf, it is usually down when one has both arms 

 full and it is most wanted. That time is when the cook arrives 

 from the cold closet laden with the making of a boiled dinner, 

 and incidentally two scuttles of coal and a pie pumpkin, and 

 unless she is more than commonly dexterous with her feet, her temper is apt to suffer. 



The location of the ice box is frequently overlooked in the general arrangement. 



Fig. 27. Section through a 

 kitchen sink 



