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bhome and garden 83 v wednesday april 27 1983 md13 c fi v r are icrmrbut 3eumtibnai todays kitchens are not only boasting- brighter colors but theyve got surprising- v ingly practical functions built right into their designs f more and mort the layout and design is a madetoorder package which can accommodate the careeroriented family i whose members also enjoy the occasional homecooked meal bozena sandorithe manager of design kitchens on 8400 woodbine ave in mar- khamays she will consider many factors befor ordering the right kitchen a designer whom the majority of ped- t pie now consult before renovating re- cords how many people there are in the family how much time is spent in the kitch- en the type of appliances people use and- the general lifestyles of the family mrs sandoris company only does com- pleterenovations her staff will tear out the old cupboards and put in new ones but were pretty flexible she says homeowners can remove their own cabinets thereby saving some of the costs if theytheclientsarejustrefacingor replacing doors they dont gain much in actual use and theyre still spending quite a bit of money adds mrs sandori she says that she prefers a customer to come to the showroom first then get the estimated costs next the company will visit the house take measurements and draw up the plans trends in counter surfaces are slightly changing she says from the traditional woods such as the popular oak to the brighter easiertoclean laminates whether you buy kitchen components of italian pastel grey with pink or blue trim the smooth sometimes shiny surface of the laminate units are more cheerful mrs sandori says eating and working areas are often combined she notes dining rooms are still popular she adds but eating bars built right ito the design are now also popular newfangled sinks are also on the mar- ket cast iron sinks are often larger than the traditional stainless steel and like the acrylic sinks come in a wider variety of colors also colorful sinks shaped like hour glasses and small bar sinks are relatively new the bar sink acts as a second sink in or near the food preparation area mrs sandori said some tips for storing r in bozena sandori manager of design kitchens sits at the counter of a display showing one of themany modern kitchen configurations available at her outlet homeowners are using brighter colors with many builtin features which are convenient for modern families on the go jackie steffler why do so many of us find our refrigerators too crammed for comfort it could be that were storing more leftovers now more bulky fresh fruits and vegetables- more from scratch basic in gredients to avoid the cost of readyprepared dishes today well have regular milk and skim milk several types of juices and tall mineral water bottles all competing for top shelf space along with ketchup- wnite wule and whathaveyou foods stored in irregular packages or just loose on plates cannot be stacked which con tributes to space loss and untidiness and peering into a messy haphazard refrigerator can make a person just home from work feel exhausted even before din ner preparations are begun moreover poorly stored food loses nutrients and flavorand can spoil more rapidly than properlycontained edibles a collection of quality storage containers in dif ferent sizes and shapes to use in storing various foods is a wise investment for the economyminded the educational services department of tupperware home parties a group dedicated to nutrition and health education has some interesting suggestions on proper food preservation for instance cooked poultry can keep for several days in a tightsealed container store any stuffing or gravy separately in sealed plasiccon- tainers s egg yolks or whites will keep fresh and not dry out refrigerated in sealed plastic con tainers add a little cold water to the yolks if you prefer to dour it off before use cheese needs to keep moisture in and air out cheese wil also pick up or give out odors tightsealed containers in a variety of stacking shapes will hold blocks wedges or slices ofall tvoes of cheese fresh for days firm vegetable shortening can be stored at room temperature if tightly covered but opened olive oil and salad oils should be refrigerated on the bottom shelf of the door if they solidify 20 minutes at room temperature and they will beocme liquid again nonfat dry milk can get stale and lumpy once the package is opened for freshness transfer the powder to a sealed container nd store in refrigerator open canned milk should be poured into a small sealed con tainer to keep flavor in and odors out wash celery spinach and salad greens and refrigerate them in special containers with a raised grid to keep them above the water dripping off leaves snmi venst bread doughs can be stored in a tightlyscaled bowl in the refrigerator which slows down yeasty action mix one day and bake the next classifieds for fast results unique landscaped homes by parklane 2942200 iwi 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