Model kitchen and its departments

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Show simple item record Swingle, Cora Edith 2017-09-20T21:37:10Z 2017-09-20T21:37:10Z
dc.description Citation: Swingle, Cora Edith. Model kitchen and its departments. Senior thesis, Kansas State Agricultural College, 1900.
dc.description.abstract Introduction: The hope of our nation lies in the homes of its people to just the extent that these homes are what they should be. The question was once asked, “Does what people eat affect their moral natures”? The answer came “Most assuredly! After eating one of many of the dinners prepared at the present day, it would be impossible to live the Christian graces for the next twelve hours”. We may wonder why such a state of affairs continues, and we find that it is chiefly because it has always been so. The kitchen is the laboratory of the house, and in it are performed some of the most important duties. The object should be to supply the family with good, wholesome, palatable, digestible food that will build up and strengthen both body and mind. It is just as easy to have well prepared and thoroughly cooked food as a poorly prepared article, if one will but take pains to learn how; and it is often much easier to prepare wholesome digestible food than much of the heavy pastry that we find on our American tables. In many of the kitchens we find a lack of system, not only in the arrangement and adjustment of furniture and utensils, but also in the articles themselves. We find in many articles that a trained housekeeper would have no use for, and at the same time a great lack of useful and even necessary articles—necessary at least from her point of view. It is with this need in view that this thesis is written.
dc.rights Public Domain Mark 1.0
dc.subject Home Economics
dc.subject Kitchen
dc.subject Kitchen Utensils
dc.subject Kitchen Appliances
dc.subject Kitchen Floor Plan
dc.title Model kitchen and its departments
dc.type Text 1900
dc.subject.AAT Theses

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