HOUSE AND GARDEN 
186 
March, 1913 
A small serving-room between kitchen and dining-room eliminates noise 
and odors and provides convenient space for china and linen 
mined upon—and small kitchens are now the rule even in large 
houses — it is a good idea for the home-builder to draw to scale, 
upon the roughly-sketched plan, the built-in fitments and the fur¬ 
niture necessary for the room. Through following this method 
everything is clearly understood from the beginning. The home¬ 
builder does not suddenly find, for instance, that the kitchen sink 
is too near a corner to permit space for a drain-board; the actual 
measurements of a completed cupboard do not disappoint the 
housemistress. To aid in filling out a plan, rough elevations 
might be made of the sides of the room, showing cupboards and 
fixtures. And not only a scale should be used, but a six-foot rule, 
so that actual trial measurements of existing cupboards and fit¬ 
ments may give to the amateur, as they often do to the profes.- 
sional, a clear idea as to how the paper dimensions will turn out. 
Even when the architect has a special talent for designing con¬ 
venient fitments, as often happens, the formulation of the ideas 
of home-builders gives results of individuality, helping greatly to 
produce distinctive equipment. 
In planning the kitchen, it may be divided for practical pur¬ 
poses into the cooking side and what the French call the cote de 
la batterie, the side where the kitchen ammunition, the household 
pots and pans, stand ready for action. The other walls, being as 
a rule largely given over to entrances, are usually negligible in 
this connection. 
The chimney location determines that of the range, usually on 
an inner wall. Whether to place the sink on this, the cooking side 
of the kitchen, or elsewhere, is the next point to settle. Where 
cost is not a first consideration, a vegetable sink is placed next 
the range, so that vegetables may be cleaned and the kettles filled 
with the least possible walking. A vegetable sink of solid porce¬ 
lain with integral divisions for rinsing, etc., costs about sixty 
1 he built-in cabinet gives opportunity to carry out individual ideas. It 
should have shelves of varying height and bins for flour 
dollars in a thirty by twenty-two inch size. A sixteen by twenty- 
four inch sink, porcelain-enameled, is quoted at much less, about 
eighteen dollars. 
In the small house-kitchen, where there is but the one sink and 
dishes must be washed in it, their convenient stacking and drain¬ 
ing are necessities. The sink requires good lighting and suffi¬ 
cient space on each side for drain boards and ledges. Placing it 
at about the center of the “ammunition wall,” with a group of 
high windows above, on one side a drain board, on the other a 
ledge for unwashed dishes, is found a good solution of the small 
kitchen problem. A sink five feet long, of porcelain, with integral 
drain shelf, costs complete in “B” quality (“A” quality is a 
rarity, fabulous in price), about one hundred dollars, and is a 
beautiful and luxurious-looking affair. A porcelain-enameled 
sink twenty by thirty inches, costs about fifty-eight dollars with 
porcelain-enameled legs. A rubber drain mat, necessary to pre¬ 
vent breakage, comes at about two dollars. A roll rim sink and 
back with brackets, enameled, costs eighteen dollars and fifty- 
eight cents. If preferred, a “pantry” sink of copper or German 
silver, instead of the porcelain variety, may be set into a ledge 
beneath the window. The cocks are out of the way, a convenient 
feature. Two of these sinks, one for washing, the other for rins¬ 
ing, with movable faucets, form an admirable outfit. It is de¬ 
sirable to cover the ledge with sheet copper fastened to the edge 
with large-headed tacks. Any special size desired is furnished to 
order by the manufacturers of these sinks, but, like the porcelain 
ones, they come in great variety of sizes and quality. A good 
quality should be specified. 
On either side of the sink are often built-in cabinets, one pro¬ 
viding space for saucepans, spoons and cooking dishes, the other 
for cooking materials. In planning the saucepan cupboard an 
