Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1895-06-07
fari11 and firssias.
FOURTEEN RULES FOR DISHw ASKING.

FOCRTEEN RULES FOR UlShM AShlNG.
The following simple rules-as taught
in the cooking schools-hung in the
kitchen, and followed may prove of
value to the young housekeeper or the
"new girl":
l. Collect knives, forks and spoons
by themselves.
2. Put away any food that has been
left, on small, clean dishes, never leav-
ing fragments on dishes ON which they
were served.
3. Scrape all fragments sticking to
dishes or pans into refuse pail or in
the back of the ash pan underneath
the fire box, where they may dry out
and then he burned.
4. Arrange all dishes conveniently
on the table, putting glass nearest the
dish pan, then silver, next the fine
china, beginning with cups, saucers
and pitchers, and lastly the greasy
dishes.
5. Rinse out milk bottles, pitchers
and egg cups with cold water. Empty
and rinse cups. Put any dishes used
in baking to soak in cold water. Fill
kettles and spiders full of cold water,
and set away from the stove to soak.
If left on the stove, the heat hardens
whatever has adhered to the sides in
cooking and renders it harder to re-
move.
6. Have one pan half filled with hot,
soapy water. For this purpose, keep
the soap in a shaker made for this OBJ
ject, or improvise one by putting few
holes through the bottom of small
lard or cottolene pail. Never leave
the soap in the dish pan to waste and
stick to the dishes. Have second
pan ready full of hot water for rinsing
before draining.
7. Wash glasses first, slipping them
one at time sideways into the hot
water, so that the hot water touching
them outside and inside at the same
time may obviate the danger Of break
age from unequal expansion. Dry
Immediately on clean glass towel, or
on squares of old cotton cloth hemmed
and kept for this purpose.
s. Wash the silver, and wipe at
once from the soapy water, rubbing
any piece with silver polish that seems
at all discolored.
9. Wash the china, standing the
plates and saucers on edge in the
rinsing pan, and setting the cups right
side up, that they may be thoroughly
rinsed. Scald the milk pitchers.
10. Wash steel knives and forks in
warm, not hot, water, securing the
blades if necessary. Never leave the
handles in water, as it tends to loosen
them.
II. Rub tins inside and out, using
sapolio if discolored, and paying espec-
ial attention to the seams of the double
boilers. Set on back of range to dry.
12. Wash ironware inside and out
with hot, soapy water, rinse thorough
ly in clear water and dry. Dripping
pans and kettles that have been used
with grease may be wiped off first
with soft paper, to remove as much
of 1t as possible, then washed IN tne
suds, with tablespoonful of soda ad-
ded to the water. Granite dishes
Drowned by neglect may be cleaned
by boiling a half hour in soda water,
then rubbing vigorously. Do this sew
eral times if necessary.
13. Coffee pots should never be wash
ed inside with suds, but in clear water.
Dry thoroughly on back of stove, wip-
ing out with a clean cloth when dry,
to remove the brownish sediment that
is apt to cling to the pot.
IA. Wash dish towels in lukewarm
soapy water, rinse thoroughly and dry
after every meal, and they will keep
soft and clean.