The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-02-18
for TWo1uem.

says g writer in Good Health are the
essential requisites for expeditions and
thorough dish-was hipg. A few drops OF
crude ammonia added to the water will
soften II. and add to- the lustre Of the
Silver and china. Soap may be used ae-
cordlng to circumstances: all greasy dish
es require a good strong suds If the
DISHES have not been 1 escraped clean,
the crumbs should first be r.nsed off in
a a of tepid water without q dishcloth,
then carefully washed in clean hot water.
There should also be provided two dish
drainers. or trays. unless there is a sta
tionary sink with tray on which to drain
the dishes. For WASHING glassware and
fine china. papier-mache tubs the prefer
able 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, fin china,
cups. saucers, pitchers, and'otEer 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 3lnd animal
foods are dispensed with, end saucers
are used for grains with cream dressing,
the plates are often cleaner than the sau-
GERS and should be washed first. The gen
eral rule to be followed is always to wash
the dishes least soiled first, and all of one
kim together.
If for any reason the dishes must wait
for a 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 u d for washing, and clear
water for rinsing in additional pans. Do
not use too hot water, as a high temper
ature viii break glass, and check the
enamel of ordinary ware.
s -s
All dishes used for milk should be first
thoroughly rinsed in cold water before
being washed in hot water or suds.
Be sure that the inside of all cups and
pitchers is thoroughly clean. It is a good
plan to have a mop made by fastening
finger lengths of coarse cotton Irvine to a
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 suds, as hot water cooks
the egg and causes it to adhere. Com
mon table salt is said to be excellent for
removing the tarnish from silver. Clean
egg heaters by beating in a dish of cold
water or by holding under a 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 1t win remove the oil from the
vessels 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 they can be easily cleaned.
Tin dishes should be washed with hot
suds as soon as possible after using.
All tin and iron dishes should be thor
oughly dried before putting away, to pre-
vent rusting.
For cleaning iron pots, use soft water
and soap, or washing Soda, with a wire
dishcloth or kettle scraper. If the food
adheres to the sides. I'LL with cold water
and soak.
Kettles and all dishes placed over a
fire should be cleaned on the outside as
@-~-- 90 Lax ~ = It1lONE II SOOG.
rub first with pieces of dry paper, and
afterward with damp paper then wash
with hot III and a cloth.
Kettles and saucepans burned on the
inside may be cleaned by putting a. lit
tie cold water and ashes in them and al
lowing them TO soak on the range until
the water is warm.
Porcelain n graniteware utensils
stained from food burned on may be
cleaned after soaking for a time In a So
luton of sal soda, which may be pre-
pared by pouring boiling water over
the soda in the proportion of two pints
Of water to one pound of sal soda, and
stirring until dissolved. 1t may be pre-
pared in quantity, and stored in a stone
5ar until needed.
Wash wooden ware and bread boards
with cold water and and soap. In scrap
ing dough from the bread board, always
Grape 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
dishwater- Hot water viii expand the
steel and cause. the handles to crack.
Wipe them thoroughly. with the moist
dishcioth, scour with bath brick and
wipe with a dry towel.
No dish or utensils can be well Jared
for without good, clean dishcloth.J and
towels, and plenty Of them. An excellent
dishcloth may be either knit or crochet
ed in some solid stitch from coarse cot
ton yarn. Ten or twelve inches square is
a good size. Several thicknesses Of cheese
cloth basted together also makes a good
dishcloth, as do also pieces Of old knit
ted garments and Turkish toweling. If
a dish mop is preferred. it may be made
as follows:-Cut a groove an inch from
the end of a stick about a foot in length,
and of suitable shape for a handle; cut a
ball of coarse Irvine into nine-inch lengths
and lay around the stick with the mid
die of the trands against the Irvine to
fasten it in the groove; then shake down
the Irvine. SO it will lie all one way like
a mop, and fasten to the handle by tying
a second cord around it on the outside.
Towels for drying dishes should be of
three different grades-fne ones without
lint for glass, silver and fine china:
coarser ones for the ordinary tableware.
and still another quality for pans, kettles
and other kitchen ware. a convenient
size is a yard in length and half as wide.
with the ends hemmed. AS to material.
fine-checked linen is usually employed for
plasS and silver fouaje OIL