The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1895-06-19
Fourteen Rules for Dishwashing.

The following simple rules-as
taught in the cooking schools-huDg
in the kitchen, and followed may
prove of value to the young house
keeper or the "new girl':
|. Collect knives forks and spoons
by themselves.
>. 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, We're they may dry out
and then he hurne.i
I. 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.
). Rinse out milk bottles, pitchers
and egg cups with cold wafer. Emp
ty and rinse cups. Put any dishes
used in baking TO soak in cold water.
Fill kettles and spiders full of cold wa
ter, aud set away from the stove to
soak. II left on the stove, the heat
hardens whatever has adhered to the
sides in cooking and renders it harder
to remove.
6. Have one pan half filled with hot,
soapy water. For this spurpose, keep
the soap in shaker made for this OBJ
iect, or improvise one by putting few
holes through the bottom of a small
lard of cottolene pail. Never leave the
soap in the dish pan to wasle and
stick to the dishes. Have second
pan ready full of hot water for rinsing
before draining.
:. 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 inn
mediately 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.
8. Wash the china, standing the
plates and saucers on edge in the rims
iuS pau, duu SCltiuS5 lhC SuPS iiShI
side up, that they may be thoroughly
raised. 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.
IL. Rub tins inside and out, using
sapolio if discolored, and paying espec-
ial attention to the seams of the dOub-
le boilers. Set on back of range to dry.
II. Wash ironw&re 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 it as possible, then washed in the
suds, with tablespoonful of soda add
ed to the water. Granite dishes
Drowned by neglect may be cleaned by
boiling half hour in soda water, then
rubbing vigorously. Do this several
times if necessary.
Is. 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.
H. Wash dish towels in lukewarm
soapy water, rinse thoroughly and dry
after every meal, and they will keep
soft and clean.