The Sink

White enameled iron and porcelain are the most desirable materials for the sink. A simply constructed sink is shown in Fig. 10. Notice that the sink is supported from the wall, leaving a free space underneath. A larger sink is shown in Fig. 11, with the draining board in the sink. The trap below the sink should be a large S trap, and the trap and faucets should be nickel plate.

Fig. 10.   A sink of simple construction.

Fig. 10. - A sink of simple construction.

An iron sink should be rubbed and polished until it becomes very smooth. Do not attempt to paint it. If it is left perfectly dry, it will not rust.

Hot Water Supply

A good supply is essential to rapid and thorough work. The apartment dweller who finds it piped to the sink is most fortunate. The separate house must have a boiler connected with the coal range, or a water tank fastened to the range. If gas is used, have some kind of gas water heater that will give a sufficient flow for dishwashing and cleaning purposes. A boiler may be heated with a kerosene stove. The boiler should be fastened above the floor with space below for a one-burner blue flame kerosene stove. Have a faucet in the boiler. Wherever a boiler is used it is economy to have it covered with some non-conducting material, just as steam pipes are packed.

Fig. 11.   A larger sink.

Fig. 11. - A larger sink.

Utensils

The expert cook is known by the small number of utensils that she uses. If you watch the expert at work, you will see too, that each utensil is exactly fitted to its use.

The skilled cook is like the carpenter or painter, and her set of tools is individual. The list given on page 28 is a sample one, to be changed to suit the individual preference, and increased as the need arises; it could be smaller, if necessary. When you first furnish a kitchen, avoid an elaborate display of tools, beginning with the few essentials only.

No one material is suitable for the construction of all utensils. Those subjected to intense heat must be of material able to resist it. The material for a given utensil must be selected with the purpose of the utensil in mind. The material should be durable, easy to clean, and of such a nature that it does not affect chemically the food material cooked in it.

Aluminium

A white metal, fairly durable, very light in weight. Discolors easily, and is not easy to clean. Expensive. Used for all kinds of utensils.

Copper

Endures heat, durable, fairly light to handle. Hard to keep clean. Expensive. Used for kettles. Not desirable for family use.

Earthenware

Will not endure the highest temperatures without crackling. Easily breakable. Easy to clean, unless crackled. Inexpensive. Useful for slow oven processes, for pitchers and mixing bowls.