The kitchen arrangements will depend upon many conditions, as size, shape and means of owner. But every kitchen can always be kept neat and tidy and supplied with a stove or range and usual cooking utensils. These we need not describe here. Only a few hints or things which may be overlooked will be needed here.
Since American enterprise has succeeded in supplying cheap time-keepers of reliable performance, every kitchen should include a clock in its outfit. Having learned from cook books and personal experiment the average length of time required to cook the usual meats, poultry, vegetables, etc., make a list of these and hang it up in some convenient place in your kitchen. You will find it of great aid. It will be a helpful supplement to the time-table just given.
The kitchen utensils should include, as useful additions, a small brush for cleaning vegetables which are cooked in their skins, as potatoes and beets; a pair of sharp-pointed scissors for opening fish, small birds, etc.; a wall pincushion containing, besides pins and needles, a large darning-needle for sewing-up poultry ; a bag with a thimble, coarse thread, soft cotton for the darning-needle, twine, and narrow strips of muslin for tying up bunches of asparagus ready for cooking; a coarsely crocheted or netted bag for boiling cauliflower; several small boards to set hot pots and pans on, while dishing their contents, and a linked chain dishcloth for scouring the inside of pots and pans when they have been used to cook any article that sticks.
All cooking utensils should be kept free from soot, as less fire is required to boil the contents of a bright, clean saucepan or kettle. Should they have been neglected and have become very black, rub them with a flannel rag dipped first in oil, then in powdered brick, and polish with a dry flannel and a little more brickdust. All pots and pans are easier to wash if a little hot water is poured into them when their contents are emptied out, they being then placed on the rack at the back of the stove or on the hearth until it is convenient to wash them.
Silver should always be washed in clean, hot water, as soap dulls the polish. In washing the dishes, take the glasses first, next the silver, then such dishes as are not greasy, and, finally, the greasy dishes - these are best washed in two waters. Never let steel knives lie in water, as this discolors and loosens the handles. Pouring hot water on them is likely to have the same effect. Always have two cloths for cleaning knives; wet the first with water, dip into brickdust or fine ashes, and rub off all spots ; polish with a dry cloth with a little of the dust; then wipe on a clean, dry towel.
It is best to have two sets of tea towels; one set going into the wash each week, and being ironed and, if needed, darned. Close attention should be given to the sink. It should be rinsed out whenever soiled, and when the day's work is done should be thoroughly flushed with clean hot water, so as to wash from the drainpipe trap any impurities which may have lodged there.