The Boston Cooking School magazine of culinary science and domestic economics . Reducing Time Spent in the Kitchen By Jessamine Chapman Williams NO homekeeper wishes to spendmore time than is absolutelynecessary in accom_plishing thekitchen duties. There are many otherfields for her time and efforts that arejust as important and, perhaps, moreinteresting. Time saved in kitchen workwill make these other duties and plea-sures, otherwise impossible, a realiza-tion. It may be only a minute, hereand there, in doing this or that, thattime may be saved, but the minutescount up into hours, and it is t
The Boston Cooking School magazine of culinary science and domestic economics . Reducing Time Spent in the Kitchen By Jessamine Chapman Williams NO homekeeper wishes to spendmore time than is absolutelynecessary in accom_plishing thekitchen duties. There are many otherfields for her time and efforts that arejust as important and, perhaps, moreinteresting. Time saved in kitchen workwill make these other duties and plea-sures, otherwise impossible, a realiza-tion. It may be only a minute, hereand there, in doing this or that, thattime may be saved, but the minutescount up into hours, and it is then thehousekeeper will be glad she studied theproblem of kitchen economy of time. With pencil in hand, then, let herenumerate the various methods to em-ploy in saving time in doing the kitchenwork. The first item on her list mustnecessajly be; 1. A convient work-shop. No efficientworkman will endure an incon\-enientplace for business, if there is a way ofavoiding it. The kitchen must be asnear as possible a model the relative positions of thenecessary mach
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
