January, 1908 



AMERICAN HOMES AND GARDENS 



37 



draught obtainable in the 

 vent flue, a small electric fan 

 placed in it will provide very 

 satisfactory results. 



The odors of the kitchen 

 must not reach the dining- 

 room. The rooms should 

 never be placed side by side. 

 If they are on different floors 

 be certain that the dumb- 

 waiter will not directly trans- 

 mit the odor and heat from 

 one to the other. If they 

 are on the same floor (the 

 usual case in country 

 houses), take care with the 

 intercommunicating doors. 

 The pantry or serving-room 

 is generally the intermediary 

 chamber. It is then through 

 the k i t c h en - pantry and 

 pantry-dining-room doors 

 that the odors and heat will 

 come. The door leading 

 from the kitchen to the pan- 

 try should never be opened 

 during the serving time. It 

 should remain tightly closed 

 and the dishes should be 

 passed through a slide in the 

 door, and which is always 

 closed except when the food 

 is being served. This slide 

 should merely be wide en- 

 ough to take the largest plat- 

 ter. A small folding leaf 



other portions of the building. The nearest rooms are, of on each side of the door, acting as a table to rest the plate 



course, those which will suffer first. If these rooms are di- upon, will be found of considerable help to the servants. 



rectly above, they are bound to be hot, especially in summer, Still better than a slide is a revolving drum placed at a 



and must thus be planned 



for use either as pantries, 



serving-rooms, or possibly 



servants' bedrooms. If, as 



is the case in most country 



houses, the kitchen is situ- 

 ated on the same floor as 



the dining-room, its odors 



easily penetrate into the 



dining-room, unless fore- 

 thought takes care of them. 



Heat and smell will best be 



disposed of by plenty of 



windows on at least two 



sides of the room, and 



preferably three, so as to 



furnish cross currents of 



air, ventilating and cooling. 



There should always be a 



generous, steel-bound, ja- 

 panned iron hood on the 



chimney, gathering the heat 



and odors rising from the 



range directly below it and 



pouring them into a register 



to a ventilating flue in the 



chimney. 



In city residences, where 



the ventilation of the 



kitchen is extremely faulty 



and there is no natural Glass Topped Tab , es in , he Center of the Room 



Compactness Is a Notable Element in Planning a Successful Kitchen 



