26 September 1922: Kitchens revolutionised by electrical appliances and labour-saving devices
The modern kitchen differs in almost every respect from the average kitchen of thirty years ago. Conditions of work have necessitated radical changes to equipment. In a present-day kitchen there is no room for anything that is not of practical everyday use. Elaborate copper moulds and fancy dishes and crocks have given place to the plainest designs in earthenware and fireproof china. White wood furniture is no longer regarded as a necessary evil and a sign of respectability. The kitchen table is covered with linoleum or oil-baize; cupboards and dressers are stained and wax-polished to render them dustproof, and open shelves and spaces are discouraged since they make unnecessary work. In every point modern devices must require only a reasonable amount of time and attention to keep them in good condition. The cooking stoves in use to-day are a tremendous advance on the old-fashioned coal-eating ranges. Modern ranges are planned and equipped so that the fuel is used with the utmost efficiency and the heat can be perfectly controlled. Gas and electric stoves are universally popular both for the ease with which they can be used and for the efficiency with which they perform their work.
Related: Would you live in a house without a kitchen? You might have to
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