The daily morning journal and courier., 1905-06-10
HINTS ON DISH WASHING.


 First of all, one should have proper tools to work with, for without these any labor becomes disheartening, Pur- chase and keep for this purpose, two of the small wooden tubs which were used so much about generation ago; or, instead of these paper tubs may be substituted. Either of these is pref erable to the enamel dishpan in com- mon use, although the pan of enamel is much better than one of tin, which is hard to keep free from grease and rust.
 When tubs are used there is no dan ger of marring the gilded edges, or scratching and breaking the delicate china against the metal sides. Place underneath the tubs, in the bottom of the sink, wooden rack that is made just to fit; this rack serves the double purpose of keeping the tubs from contract with the iron sink, which soon wears them out, and of raising the tubs to height convenient for the worker; these racks are sim pie affairs, easily made, and consist of two strips of wood nailed securely to cross pieces which may be thick or thin, as one wishes, to raise to lower the tubs; three cross pieces are neces- sary--one in the middle and one at each end.
 Preparing the Dishes-If ones meals are served in courses as they should be, it is impossible to pile the dishes in orderly and well scraped heaps be- fore they are carried from the dining IoIJ icJa oJ, course are carried to the kitchen and placed on the table, and in this way there is no risk of soiling the cloth in picking them up. Then, one can stand in a single spot, and prepare the dishes for washing, and this preparation re- moves half the labor of making the dishes clean. Small squares of paper hanging on nail just over the kitchen table can be used to wipe of fishy and greasy plates, and these bits of paper should be burned at once, The silver, too, may be wiped in this same way if 1t is fishy and greasy; if the fishy odor remains on silver after it has been washed, rubbing each piece with a bit of lemon, will effectually remove it.
 Having the dishes all picked up and pifSu HGdlly, lliil DOtii llDS WltH nOC water, and to the first add little soap, not by placing bar of soap in the water and allowing it to remain there and melt, but by placing the small pieces of soap in a soap shaker, and agitating the water with this. Com- menee with the glasses. washing them carefully in the first tub, placing them in the second to scald and then, lifting them onto the dry towel i'll the drain ins pan; do not allow the glassware to become cold before wiping it dry and setting 1t upon a large tray which should be placed close at hand for re- ceiving the clean dishes. making as few trips as possible to the dining room.
 Care of Towels and China-It stands to reason that one must have plenty of not water and clean dry towels, in order to do this work properly, and that the dishwater should be changed frequently or all one's labor is lost, for dishes can never be made clean in dirty water; having finished the dish es 1t requires but 8 moment or two longer to rinse out the dishcloths and towels, scald and l1inse in cold water and hang them on q rack or line. They. are then in perfect condition to do good