August, 19 2 2 
63 
GASTRONOMIC 
Dispatch and, Cleanliness 
Preparation of Meals 
Xorthend 
The equipment in this modern kitchen is well arranged jor the maximum of 
service with jew servants. It consists of a soapstone sink above which supplies 
and china for the servants are kept in a cupboard; the electric stove with two 
ovens is below the skylight, assuring ventilation of cooking odors; substantial 
work table, incinerator for garbage, set tub for the washing of tea towels, etc., 
and a gateleg table for servants’ meals. A pot rack is arranged above the work 
table. Butler & Corse were the architects 
Hewitt 
In the New York home of William 
Ziegler, Jr., the main kitchen is com¬ 
plete and up-to-date. The walls are 
of white tile and the cabinets set 
flush with the walls. Blue and white 
linoleum covers the floor. All the 
cupboards and cabinets are of steel 
enameled in white. The large door 
in the lower cabinet to the right con¬ 
ceals a flour barrel set on a sliding 
truck. Bins for coffee, sugar, etc., 
and shelves for dishes are equally 
convenient 
v v 
Another view of the Ziegler kitchen 
shows the built-in refrigerators. In 
close proximity to the electric stove 
is the steel table with rack for pots 
and an electric plate warmer. An in¬ 
cinerator consumes the garbage. The 
opening in the wall behind the refrig¬ 
erator goes through to the pantry. 
It contains a revolving drum on 
which are placed the dishes. Photo¬ 
graphs by courtesy of Janes & Rut¬ 
land. Sterner & Wolfe, architects 
Hewitt 
