By Helen Binkerd Young

Any home-maker should be able to plan a kitchen intelligently. This means a kitchen that measures up to some standard tests on general essential points. The details are of small moment when compared to such fundamental considerations as the size of the kitchen, the amount of light and air, and the general organization of the work. Too much or too little floor space, too many doors, too few windows, and too little wall space are basic matters that may break up the entire convenience of the place, no matter how perfect the details of equipment may be. Naturally, it is too late to begin to plan a kitchen after it is built, for the structural conditions are then fixed and the possibilities of arrangement are accordingly limited. This is not meant to discourage the remodeling of old kitchens, but merely to emphasize the importance of planning the kitchen correctly at the start.