MEAL-TIME TASKS

Dominion, Volume 26, Issue 29, 28 October 1932, Page 6

MEAL-TIME TASKS

A Labour-Saving Plan for Small Homes “DO IT WITH TRAYS .. In the small servautless house or flat the laying and clearing away of meals involves a great deal of unnecessary work and running about. In fact, although a number of ingenious laboursaving devices have been introduced in recent years which minimise the labour of cleaning and cooking, this particular problem lias received comparatively little attention. "Do it with trays,” is the new idea for meal-laying, says “Homes and Gardens.” A few good-sized trays are needed. On one are placed all the china, cutlery, silver, etc., for breakfast. Another is packed with the equipment for lunch, aud a third with tea things. Dinner, as it usually requires the same things as lunch, docs

not need a separate tray, but some households will find it convenient to have a fourth tray, containing cups aud saucers, plates, etc., sufficient for a light supper. The precise number and arrangement of the trays is a matter for adjustment to suit individual needs, but not more than four different trays will be needed by the average family. Saving Time and Bother. The saving of time and bother effected by this method is very considerable when.it is borne in mind that in order to lay a meal all that is necesr sary is simply to carry in the particular tray with everything to hand. Clearing away is equally simple, the articles then being washed up, dried, and then put back on their own tray, ready for the next meal of that kind. The constant collecting of things from three or four places and troublesome redistribution bf them, is thus avoided. ’ . It may be found necessary to purchase a few additional items of crockery in order to put this scheme into operation, but' it is’ inore than likely that the existing supply can toe made to serve quite adequately. For instance, in a family of three,, a tea service of six will divide nicely into two lots of three—one for breakfast and one for tea. An extra teapot, milk jug, etc., will probably be standing idle in the cupboard ready to be put into service. The arrival of visitors to a meal need not upset the routine. All that is necessary is to add the extra items, which would have to be got out in any case; and in households where visitors are frequent it is not a bad idea to include equipment for one or two extra persons on the lunch and tea-trays, for use as aud when required. Question of Accommodation. Accommodation for the trays presents no great problem. In many instances sufficient space cau be cleared on the shelves of the cbiua cupboard, or an extra shelf to take them can be put up quite easily. Another method is to have a simple stand, something like the sort used to hold trays of fruit in greenhouses, into which the trays can be slipped. If any qualms arc felt about leaving china —and particularly silver —exposed, it is-a simple matter to hare each tray protected by a light cover of linen or some other material just thrown’over it. But if the trays are kept in a cupboard this, of course, is not necessary. Even, when a. trolley waggon is in regular use the tray system is by no means to be despised. The two work very well together, the required tray being placed ou the waggon, while dishes of food go on the lower tier. In the average small home or flat, “doing it with trays” will save anything from 20 to 30 minutes at each meal, while the walking about from place to place which is thereby avoided will probably total up to a surprisingly long “hike” in the course of a week.