KITCHEN EFFICIENCY.

Northern Advocate, 23 August 1924, Page 10 (Supplement)

KITCHEN EFFICIENCY.

apparatus. If utensils can thus be classified and concentrated according to the task of which they are n part, rather than according to their composition, i.e., whether of china, tin, etc., the kitchen work is rendered much more efficient, and much unnecessary fetching and carrying is also eliminated. —iVI.Cx.H. in the "Manchester Guardian."

A PLACE FOR EVERYTHING. SOME SIMPLE HINTS. One of the most important factors of good housekeeping is mental efficiency. This is far more important than actual hand efficiency, the latter being the natural outcome of the former and . depending upcrti it for any real progression. Mental efficiency is largely aided by a right sequence of the placement of equipment, so that each task follows on in its turn without undue labour and interruptions caused by I scattered utensils and far-distant • stores. Badly arranged equipment J causes conscious or unconscious lmta- | tion to the worker and impedes her concentrated attention to the work in hand. Of the first importance is the sink equipment. Too often the sink and its surroundings are untidy and crowded for lack of proper storage places. There ' should be a shallow cupboard hanging nt one side of the sink in which to keep the soda, friction powder, soap, borax, ' etc., used during sink operations. The cupboard should have a board at its base fitted with brushes, mops, scissors, etc. A shelf or cupboard directly < under the draining board provides accommodation for bowls in constant use, and for scrubbing- brushes, floorcloths, } pail, etc. An "arm" drier frr teacloths j is another necessary accessory. Such details as these make all the difference between efficient and inefficient sinkwork. For cooking operations there is no- | thing more compact and efficient than j

the kitchen cabinet, holding as it does the stores, ingredients, and utensils necessary for everyday cooking, and at the same time providing the necessary working surface —all in the one fitment. Failing this, however, the stores and utensils may be concentrated by placing the cupboard above or at the side of the kitchen table and thus keeping everything at hand. Much time, fatigue, and worry arc saved by so planning that everything necessary for any particular task is concentrated in one place. Special brush tidies can be obtained consisting of an upright wooden stand with a cross-piece at the top fitted with studs to support the broom heads. Hooks are placed at intervals down the central support upon which to hang short brushes and dustpans, while at the base is a fitted compartment for boot-cleaning apparatus. Such a fitment is especially useful where a cupboard is not available.

A tool board is another great aid to efficiency, since upon it can be hung all the tools in everyday use. such as a hammer, chisel, tin-opener, screwdriver, corkscrew, etc., and a box can be fastened to the base for holding nails, screws, etc. Such a board enables one to see at a glance whether the tools are in their proper place and to select any one required without searching.

Equally important is a knife board, consisting of a board covered with thick baize and with a leather strap placed diagonally across it and divided into small section?. Each kitchen knife lias thus its own special division, and arc kept separate and in the right order, and consequently do not become blunted or damaged, as is the case if they are kept in a drawer together with other utensils.

A special small cabinet or box should be kept in the kitchen for the purpose of holding a simple first-aid outfit in case of accidents. It should contain lint bandages, iodine, carron oil, zinc ointment, sal volatile, scissors and safety pins. The housewife should see that a supply of these things is always in the cabinet, a.s kitchen workers are liable to scalds, burns, cuts, etc., and these require prompt attention.

Whore laundry work is clone-at home much confusion and running about can be saved by reserving one special cupboard for laundry utensils. In this should l>o kept bowls and tubs, soap saucepans, kettles, washing' soaps and powders, soda, borax, starch, blue, stain removers, and all the ironing