St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1895-07-05
DISH WASHING As SCIENCE.
Fourteen Simple Rules that Houseke ep.
erS should Heed.

efS SHOuId Heed.
The following simple rules, as
taught in the cooking schools, hung
in the kitchen and followed, may
prove of value TO the young house.
keeper or the new GIRL" says the
Chicago Times:
First.-Collect knives, forks and
spoons by themselves.
Second.-Put away any food that
has been left in small, clean dishes,
never leaving fragments on dishes in
which they were served
Third.-Scrape all fragments stick
ing to dishes or pans into a refuse
pail or in the back of the ashpan
underneath the hrebox, where they
may dry out and then be burned.
Fourth.-Arrange all dishes con.
venently on the table, putting glass
nearest the dishpan, then silver, next
the fine china, beginning with cups,
saucers and pitchers, and then the
greasy dishes.
Fiith.-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. II lett on the stove
the heat hardens whatever has ad.
hered to the sides in cooking, and
renders it harder to remove.
Sixth.-Have one pan full of hot,
soapy water. For this purpose keep
the soap in shaker made for this
object, or improvise one by putting
few holes through the bottom of
small pail. Never leave the soap in
the dishpap to waste and stick to the
dishes. Have second ready full of
hot watertor rinsing before draining.
Seventh.-Wash glasses first, slip
ping them one at time sideways in.
to the hot water, so that, the hot
water touching them inside and out.
side at the same time may obviate
the danger of breaking from unequal
expansion. Dry Immediately on
clean glass towel or on squares ofold
cotton cloth hemmed and kept for
this purpose.
Eighth.-Wash the silver, and wipe
at once from the hot, soapy water,
rubbing any piece with silver polish
that seems at all discolored.
Ninth.-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.
Tenth.-Wash steel knives and forks
in warm, not hot, water, securing
the blades, il necessary. Never leave
the handles in water, as it tends 10
loosen them.
Eleventh.-Rub boilers inside and
out, using Sapoio if diScoIored, and
paying especial attention o the seams
OF the double boilers. Set on back of
range to dry.
Tweltth.-Wash ironware inside |
and out with hot, soapy water, rinse
thoroughly with 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 as possible, then washed
in the suds, with a tablespoonful of
soda added to the water Granite
dishes Drowned by neglect may be
cleaned by boiling halt hour in soda
water, then rubbing vigorously. Do
this several times it necessary.
Thrteenth.-Coffee pots should
never be washed inside with suds,
but in clear water. Dry thoroughly
on back of stove, wiping out with
clean cloth, when dry, to remove the
brownish sediment that is apt to
cling to the pot.
Fourteeth.-Wash dishtowels in
lukewarm, soapy water, rinse thor
oughly and dry after every meal, and
they will keep soft and clean.