62 
House & Garden 
Hewitt 
The modern kitchen has become a gastronomic laboratory. It is equipped with 
all manner of machines which lighten labor and assure speed, ease and cleanli¬ 
ness in the preparation of meals. This equipment is so arranged that only the 
necessary steps have to be taken, and so finished that only the minimum of labor 
is required to keep the kitchen clean. In some large houses the main kitchen is 
augmented by a smaller complete kitchen upstairs. In the New York home of 
William Ziegler, Jr., the diet kitchen shown here is on the fourth floor 
EQUIPPING 
the 
MODERN KITCHEN 
Examples of Recent Work in New 
York and Boston Residences 
*' '4. 
‘ 4 / 
In the service department of a well- 
managed house of size the labor is 
distributed—the meals are prepared 
in the kitchen and in the kitchen only 
those utefisils used in the prepara¬ 
tion of meals are washed; the butler’s 
pantry houses the china, silver and 
linen and in there the after-meal 
washing of dishes and clearing away 
is done. This pantry, in a Boston 
home, was designed by Butler & 
Corse, architects 
Equally important in the manage¬ 
ment of a house is the well-equipped 
butler’s pantry. Here the china is 
kept in cupboards set above a wide 
counter. It should contain a sink 
for washing dishes and glassware, 
which can be immediately put away 
without having to be carried to the 
kitchen. An electric plate warmer 
and tray rack are additional helps. 
This pantry is in the New York home 
of Dr. Samuel Milbank. Edward M. 
Wheeler, architect 
Gillies 
Northern! 
