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167
In a properly arranged kitchen many other things suggest themselves, such as
separate scullery and cold (ice) larder, separate rooms for cooked and uncooked foods,
fish larder, vegetable store, dry goods store, plate room, saucepan room, &c., &c.
It is almost unnecessary to add that kitchens should be adequately ventilated and
that the temperature should not exceed 80° Fahr. Many persons appear to imagine
the cooking can only be carried on in an extremely hot kitchen, but this is a wrong
impression. The lack of proper provision for keeping food hot whilst being served up
often results in the temperature being kept unduly high, the windows being closed to
prevent the rapid cooling of the dishes.
It is found that the businesses are constantly changing hands, and that the kitchen
arrangements are an ever-varying quantity. Gas stoves are frequently added, without
any provision being made for carrying off the fumes, the water-closet accommodation
for the sexes has to be re-adjusted and the walls and ceilings of the kitchens soon get
dirty. These and many other points need constant and vigilant attention to ensure a
decent standard being maintained.
Special attention is now being paid to the storage of food, and suggestions from my
Department are often appreciated and acted upon.