This space was comprised of three rooms: the main kitchen, a butler’s pantry and another for food storage. Census records between 1900-1940 indicate 5400 had a hired cook who lived on the premises. Her day begin long before everyone else’s. She had to bring in wood, stoke the oven and heat water in preparation for the labor intensive preparation of meals. Her duties also included shopping, raising chickens and a small garden plot. Although canned goods were available, there were no frozen foods or mixes. Meat was fresh off the hoof at the butcher shop and had to be quickly prepared before it went bad in the ice box. Baking bread, cakes and pies was an everyday occurrence.