The Bridgeport evening farmer., 1913-12-26
NEW METHODS OF PICKING
 UP TABLE AFTER THE MEAL

Have you a system of table clear
 ing and dish washing-the inevitable
 aftermath of breakfast, lunch and
 dinner? Or do youN go at it b1ind:y,
 hurriedIy, thoughtlessly, with the firm
 conviction that dish washing is an un-
 mitigated drudgery?
 By all means. a system is worth
 while it gives the work dignity,
 makes it a, source of real pleasure, and
 lessen the time needed to wash dishes
 by many minutes. Try fnstitut1ng this dish washing and table clearing rule whether you do it yourself or have a maid or divide the work up among the younger members of the family.
 As soon as the meal is over. close the doors into the dining room and open a, window, more or less, accord ing to the state of the weather Then clear the table: first, pile all
 the glassware on a server or tray and carry it to the kitchen or pantry.
 Place the articles near the sink with cold water in all the glasses which have held milk. On the next trip take out all the silver, remove salt dishes, napkins, vinegar cruets or any other articles that do not go in
 and saucers and egg dishes-at break fast-or whatever dishes are on the table. Place them near the sink. and stack up the plates and heavie.- dishes. If two persons are dividing the work, one should stay in the kitchen to put
 away Ieavings of food and stack plates while the other crumbs the ta- b1e cloth, removes the cloth or doi1- ies, gathers up crumbs from the floor with a carpet sweeper or a brush and
 dustpan and finally closes the win dows.
 In washing the dishes, have d dish
 mop, heavy dishcloth, a soap sl1ak-
 CT and some good securing powder or
 cake. Fill the dishpan, first letting the water run through the soap shak- CT and wash the dishes in the fol- lowing order.
 First silver, because silver is more likely to discolor when left unwash- ed, next glass dishes of all sorts, then cups and saucers, then plates, next the large dishes, platters, vegetables dish es, etc, and finally pots and pans. You should have a second dishpan, smaller than the one used for wash ing in which to rinse the dishes. and if hot water is scarce which has grown too cool to be good for rinsing can be used for change of dishwater. There should also be a wire drainer to put dishes, glass and silver in after they are washed and rinsed.
 As much as possible cooking dishes
 should be washed before the meal. At any rate, they should always be filled
 with cold water as soon as they are
 emptied, so that they will be easier to wash.
 After the dishes are put away don't consider the dish washing process fin ished until the salt dishes have been
 washed and filled when necessary, and pepper boxes and vinegar dishes and sugar bowls have been inspected. | In one well-run maidIess househ old
 where there are several children the
 dish washing problem is solved aI- most perfectly. It is divided into
 two parts-one to clear the table and dry the dishes and the other to put away the food and wash the dishes
 As there are four children old enough to be trusted with this work 1t is nec-
 essary for each one to do it only half the time, and each one washes dishes i only one week in four and dries them only one week in four, while those not doing this work are giving certain up stairs work to do at the same time.