The Washington herald., 1910-01-24

be kept spotless-they are too often used
10 lift up sooty pans-a soap suds maker
that is, a small receptacle 10 hold the
odds and ends Of soap which, when
shaken In the hot water, will create a
whole painful Of suds-and two dish pans,
one for washing an done for rinsing
When the maid is educated up to the
proper standard OF dishwashing and
learns 10 arrange her dishes in we'll
scraped piles. the plates having been
scraped with bread 10 remove the grease.
her mistress will find that breakage and
tear Will be considerably decreased. The
maid must learn. however. and she usu-
ally does by bitter experience. that to
put delicate glassware into scalding hot
water means death and destruction 70
the glassware, The same thing will hap
pen II hot tea is poured into a cold and
brittle teacup. This causes sudden ex-
pansion. and the piece cracks either
under the glaze or quite through Il. 1t
is a simple matter either to warm the
cups by pouring in little warm water
or by putting them in a warm oven for a
moment. or. better still by pouring the
tea over q silver spoon resting on the
cup.
The heaviest cut glass cracks under a
change Of temperature. I once saw an
ice cream dish OF this costly ware split
In half while the mold Of ice cream was
being helped. Inquiry at the factory dis.
closed the fact that the sudden fall OF
Temperature, combined with the pressure
in cutting the tee cream. had caused the
accident. Had the dish been set in the
refrigerator a little while before the ice
cream had been served it would never
have split in half IN washing cut glass.
therefore, place It in warm water first
before putting it in the hot soap suds
When cleansing delicate and costly
china. strong soaps and soap powders
should be avoided. They will surely eat
into the gliding and decorations. Either
ammonia or borax Is safer.
In arranging handsome china on the
shelves, soft mats should be placed be-
tween the plates 10 avoid scratches and
hicks. The cups should be hung by their
handles from hooks. This Is much safer
than piling them up on the shelves Plat
ters should rest lengthwlse in a groove
on the back OF the shelf.
In washing handsome glass and china
there should always be an exceedingly
soft cloth TO be used for a polisher after
the piece has been dried with the usual
dish cloth.
In washing ordinary china II will be
found that the hotter the water the easier
The pieces are 70 dry and the SIMMER they
will be.
II q housekeeper can persuade her maid
to rinse of all dishes before putting them
into the first dishwater she has indeed
achieved a triumph. and the maid will
learn at once that such systematic dish
washing makes the work hundred times
easier than to dump greasy dishes into q
pan of lukewarm soap suds
The general rule for washing dishes is
first the glasses, then the teacups. then
the silver. and then the plates While
waiting for their turn to come the silver
should be piled into a large crock or
earthenware bowl full of hot water. with
little powder or ammonia They will
be entirely free from grease by the time
you are ready to wash them
The cook who scatters food around the
sink and pours greasy water, down the
pipe should be taught one good lesson by
her mistress, but the cook whose sink
is as clean and shining as a new tin pan
Is an abiding Joy.