The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1897-02-13
THE HOUSEHOLD.
Some Careful Directions for SAM
tary Dish washing.
USEFUL HOUSEKEEPING HINTS.
Normandy Cake; Hot Butter Rolls; ScOl-
lOped Salmon; Steamed Spin
ach; Cream and Barley;
Balloons.

Plenty OF hot water and clean towels are
the essential requisites for expenditous
and thorough dish washing. A few drops
of crude ammonia added to the water will
soften it, and add to the luster Of the silver
and china. Soap may be used according to
circumstances; all greasy dishes require a
good strong suds. If the dishes have not
been scraped clean, the crumbs should first
be rinsed off in pan OF tepid water with
out dishcloth, then carefully washed in
clean, hot water.
There should also be provided two dish
drainers, or trays, unless there is station
AIRY sink with tray on which to drain the
dishes. For washing glassware and fine
china, papier-machie tubs are preferable to
anything else, as they are less liable to
occasional breakage of the ware.
If many dishes are to be washed, fire.
quent changes of water will be necessary,
as the first soon becomes either cold or
dirty. Perfectly sweet, clean dishes are
not evolved from dirty dish water.
The usual order given for the washing of
dishes is glasses, silver, fine china, cups,
saucers, pitchers, plates and other dishes
This is, however, based upon the SUPPOSE
ton that cups and saucers are used for
beverages, and that plates are soiled by the
use of various greasy foods; but in families
where tea and coffee and animal foods are
dispensed WITH and saucers are used for
grains with cream dressing, the plates are
often cleaner than the saucers, and should
be washed first. The general rule to be
followed is to wash the dishes least soied
first and all of one kind together.
If for any reason the dishes must wait
for time before being washed, the best
plan is to pack them carefully into large
pans, cover with warm water, and let them
soak. When ready to wash them, prepare
hot suds for washing, and clear water for
rinsing in additional pans Do not use too
hot water, as a high temperature will break
glass, and 'check" the enamel of ordinary
ware.
All dishes used for milk should he first
thoroughly rinsed in cold water before be-
ing washed in hot water or suds.
BE sure that the inside of all cups and
pitchers is thoroughly clean. 1t is IA good
plan to have a mop made by fastening finger
lengths of coarse cotton Irvine to suitable
handle, for washing the inside of pitchers.
In cleaning forks, spoons, or cups which
have been employed in eating or beating
eggs rinse them in cold water before put
ting them in hot sllds, as hot water cooks
the egg and causes it to adhere. Common
table salt is said to be excellent for remov-
ing the tarnish from silver. Clean egg
beatels by beating in Il dish of cold water
or by holding under il stream of cold water
from the faucet, then carefully rinse and
wipe perfectly dry. Do not put the upper
part of the heater into hot water, as it will
remove the oil from the wheels so that
they will not work easily.
Grain boilers and mush kettles should be
allowed to cool then filled with cold water
and left to soak during the meal hour,
when then can be easily cleaned.
Tin dishes should be washed with hot
water as soon as possible after using.
All tin and iron dishes should be thor
oughly dried before putting away, to pre-
vent rustng.
a1 colt atar
and soap or washing soda, with Il wire
dishcloth or kettle scraper. IF the food
adheres to the sides, fill with cold water
and soak.
Kettles and all dishes placed over fire
should he cleaned on the outside as well as
the inside. To remove the SCOT, rub first
with pieces of dry paper, and afterward
with damp paper, then wash with hot suds
and cloth.
Kettles and saucepans burned on the in
side may be cleaned by putting little
cold water and ashes in them and allowing
them to soak on the range until the water
is warm.
olCtldlH anu SrdnlIe-WdTe utensils
stained from food burned on them may be
cleaned after soaking for time in solu-
ton of sal soda, which may be prepared by
pouring boiling water over the soda in the
proportion of two pints of water to one
pound of sal soda, and stirring until dis
solved. 1t may be prepared in quantity,
and stored in stone jar until needed.
Wash woodenware and bread boards with
cold water and sand soap. In scraping
dough from the bread board, always scrape
with the grain of the wood, and be careful
not to roughen the surface
Steel knives and forks with ivory or
wooden handles should not be put into
dish-water. Hot water will expand the
steel and cause the handles to crack. Wipe
them thoroughly with the moist dshcloth,
scour with bath brick and wipe with dry
towel.
No dishes or utensils can he well cared
asy 20 r AXE