HOUSE AND GARDEN 
March, 1913 
inventory should be taken of pots and pans, and space adequate 
for them provided, neither too much nor too little. It should 
have one good-sized compartment, fitted with hooks for hanging 
saucepans and spoons, easier of access in this arrangement than 
if put on shelves. The compartment should be above the center 
ledge, not below it; or the upper part of this cabinet may consist 
of an open rack on which hang the ladles and saucepans in every¬ 
day use, each having its own hook, 
like a tool on a tool rack, so that no 
time is lost in looking for the right 
utensil. For kettle covers narrow 
shelves are built, with grooves and a 
protecting rail. The French method 
of fastening to a wall against wood 
strips a long metal or wooden rod, 
fitted with movable hangers from 
which depend the saucepans, might 
well be adopted in the American kitch¬ 
en. Compartments with shelves are 
planned for bowls and tins. Shelves 
only a few inches apart are found 
convenient for cake tins and platters, 
which then need not be placed one on 
top of the other. One or two narrow 
shelves, half way between ordinary 
ones, are a space-saving feature, used 
for cups. 
The cooking material cupboard is 
sometimes supplemented by one of 
the kitchen cabinets on the market. 
One of the new cabinets, with removable flour bin, sliding nickel- 
plated table top and glass sugar bin sells at about twenty-eight 
dollars. If one of 
these cabinets is used, 
it should, if possible, 
be procured un¬ 
finished and stained 
or painted to match 
the other woodwork. 
If the built-in cabinet 
alone is planned, it 
should contain bins 
for flour, usually 
zinc-lined boxes be¬ 
neath a ledge, hinged 
on the bottom, so that 
they can be tilted for¬ 
ward by a drawer pull 
at the top. Another 
variety, perhaps pref¬ 
erable, is above the 
table ledge that the 
cabinet always has, al¬ 
lowing the flour to be 
sifted through a n 
opening in the bot¬ 
tom. There should be 
two receptacles for 
different kinds of 
flour. A niche is pro¬ 
vided for the bread board, which pulls out, forming a shelf. If 
a large sheet of plate glass is kept on the ledge, it makes an ex¬ 
cellent pastry board. Receptacles for sugar, spices, etc., are fur¬ 
nished. In a cupboard recently fashioned is a compartment 
fitted with graduated steps in pyramid form, used for holding 
little jars of dried herbs and spices. The inside of a door is 
sometimes utilized for holding small boxes with good results. 
In planning structural features on the cooking side of the 
kitchen, a shallow alcove is designed for the range, lined' with tile 
or brick. A hood, projecting above, is of metal or covered with 
sheets of asbestos. In selecting a range, a combination coal and 
gas range is considered the most satisfactory for all-year use, 
although a gas stove alone is frequently used in the city or subur¬ 
ban home, supplemented by a fireless cooker. The electric stove 
is still too expensive for general use. 
The combination range shown in our 
illustration costs ninety-five dollars. 
Lights are planned above cupboards 
and sink, range and ironing fixtures. 
A special connection is made for the 
electric flatiron, if one is used, so that 
an elect'ric light is not put out of com¬ 
mission when ironing is done. 
Wall treatment in the kitchen is 
strictly hygienic. Walls are often 
tiled to a height of three or four feet, 
while the plaster above is painted in 
oil colors in a light tone. If tile is 
found too expensive the dado is given 
a coat of cement, marked off into 
squares, and then given several coats 
of white enamel paint, eight in a re¬ 
cent instance. 
Floors are covered with linoleum 
cemented at the joints, or more rarely 
with tile. In the latter case rubber 
mats are desirable, as tile floors are 
very hard on the feet of kitchen workers. Floors of unfinished 
wood are less often put in than formerly, since while attractive 
in appearance, they 
require so much time 
and labor to scrub 
that they are not real¬ 
ly a paying invest¬ 
ment. 
Woodwork is some¬ 
times stained and giv¬ 
en a paraffine finish, 
cleaned by rubbing 
occasionally with the 
paraffine oil. Pine and 
cypress are attractive 
in this finish, al¬ 
though pains must be 
taken not to allow a 
careless maid to spot 
the wood with water. 
An oil rubbing on the 
unfinished wood gives 
a light, pretty efifect. 
Highly varnished 
wood is not so pop¬ 
ular as it once was, 
since there is a senti¬ 
ment in favor of pret¬ 
ty finish for woods, 
even in kitchens. Per¬ 
haps the most cleanly and attractive treatment is to paint the 
woodwork, in this case usually whitewood, white with an enamel 
finish. 
Kitchen color schemes are simple and positive, subtle values 
being reserved for other rooms of a house. White and buff, gray 
and white, blue and white, pale yellow and gray, are most often 
(Continued on page 224) 
Neat cases lining the walls are much better for pre¬ 
serves than the old fashioned hanging shelf 
A model Kitchen, 
and ledges. 
1 he sink requires good lighting and space on each side tor dram boarus 
Placing it below a group of high windows gives excellent results 
