The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1895-08-22
WASHING THE DISHES.
There Is a Right and 3 Wrong Way In
This Prosaie Occupation.

There Is a Right and 8 Wrong Way In
This Prosaic Occupation.
With a view to assisting readers to
the right way is here appended in brief
an extended dissertation on the washing
of dishes which recently appeared in
some of the weekly exchanges. AS res
cued from its decentralization and pre-
gented in Good Housekeeping, the sub
stance Of the instructions given was as
follows:
The articles required for dish wash
ing equipment comprise a clean sink,
plenty of hot water, high grade soap
without an excess of soda, dish drain
er and plenty of room for handling the
work, disbc1oths and mQps, a cake of
sapolio, bottle of diluted ammonia, a
knife cleaner and plenty of clean, dry
towels When the dishes have been
placed in the suds, they should be i'm
mediately washed out, rinsed and
wiped. Leaving them in the soapy wa
ter has a tendency'to injure the glaze.
Before commencing operations see that
the cups and glasses are enptied of any
surplus fluids, and that other dishes are
freed from remnants of the feast, wheth-
er fluids, semif1uids or solids Wash the
dishes of one kind together, for the rea-
son that, apart from less liability to
damage, they go together through all
the subsequent stages and reduce the
labor of handling to minimum.
Begin with the glassware, following
with the finer china. By this time it is
likely that the suds will be too cool for
efficient service. In that case it may be
brought to the right temperature by add
ing more hot water and little soap.
Take the silver next, and after washing
place it upon the drainer, rinsing it by
pouring hot water upon it from pitch
er. The same process may be pursued
in regard to other dishes and is very
excellent method of rinsing, but with
fine china care is TO be taken that the
water is not too hot, else the vessels
may be cracked.
Carrying on the system thus far in
Dictated, the remainder of the task will
be found comparatively easy. One class
of dishes at time is TO be taken, deftly
washed and passed on, the suds being
changed or re-enforced as often as it
loses heat. All the dishes and appurte-
nances of the table which are used and
handled should be washed after each
meal.
After the dishes are out of the way
comes the cutlery This should be
rinsed, wiped, secured and again wiped
to remove any traces of the polishing
material This securing is not by any
means a formidable process if proper
appliances are provided, but in that
connection it should be borne in mind
to place the blade fat upon the scour-
ing board to avoid strain upon the han
dies, and il the washing handles of
knives OF forks should never be i'm
mersed in hot water. They should be
quickly washed over and wiped dry. It
also may not be a1niss to suggest the
Importance of giving prompt attention
to the inside Of articles like pitchers.
mugs and cups. The difficulty of access
emphasizes the necessity of care and
prOmptness. Sedimentary stains are
easily removed on the first day, they
''sticl1 like brother, - on the second
and afterward seem to have become al
most a part of the fiber of the material