Evening star., 1918-05-24

by themselves and the glassware ana
silver in separate piles. 1t is a mis-
take to strew dishes all over the ta-
BILE and sink, to pull them out as they
are washed. To pile them in order IS
not simply to be neat, but to save
time as we'll
Washing the Dishes.
When the dishes are in order, pour a
generous supply Of hot water into the
dishpan and put into it, a little borax.
Soak dishes which have contained milk,
eggs or starchy foods in cold water first.
and those used for sugar, greasy or sticky
foods in hot water. Keep bottle brush
hanging over the sink and use 1t TO clean
milk pitchers, vinegar cruets or any dish
into which you cannot get your hand
First wash the glassware in hot suds
and rinse thoroughly. The silver next
Usually the flat silver can all be put into
the water at once, then washed a Few
pieces at time and laid carefully in a
drainer or a pan Larger pieces must
be put in like the dishes-a piece or
two at time-to avoid dents and
scra tches.
Silver should be rinsed in very hot
water and dried with cloth and Wig
orous rubbing. Egg stains may be re-
moved with a little salt or silver polish
Use a soft cloth and soft brush for
applying polish and a piece of chamois
skin for the last polishing. Rub the pol
ish on smooth surfaces with the cloth.
and on filigree or engraving with the
brush. Never touch the silver with the
bare hands after 1t comes out of the
hot water. If silver, not constantly in
use, Is kept in dark canton flannel bags
in a box where there Is a piece OF gum
camphor, it will be as bright when it Is
taken out as 1t was when it was put in.
he bar haf iGcn M
per. for that sometimes contains chem
icals which discolor the silver
Next come cups and saucers and other
delicate china, which must not be rinsed
with very hot water. as a sudden change
| of temperature sometimes break 1t as
| it does glass Plates. platters and veg
| etable dishes come last. Black spots on
! dishes and discoloration on teacups
! may often be removed by salt. Place
! dishes that are stained brown in a pan
with one and one-half gallons of cold
water and one-half cup of soda on the
back of the range, and let boil about
| fifteen minutes. then rinse well, and the
disfiguring marks will disappear. Don
place gilt-edged china in water with
soda. Soak stained glassware in but
termilk for a few days and the stains
! will disappear.
For rinsing or washing dishes a
short piece Of hose. fitted to screw on
the hot-water faucet at the sink, with
| a spray nozzle, will facilitate the
work The force of the spray is
greater than the ordinary flow and
| the water may be- applied to any part
| of the article. Two and a half feet is
a good length for the hose.
Care Of Steel Knives.
Steel knives need special care. They
should never be laid in water. but
| held in the dishwasher's hands while
they are being washed, then wiped
perfectly dry. They should be
secured as often as used. This helps
| to keep them sharp as we'll as bright.
Avoid anything which greatly heats
| the blades. for this breaks the han
dies by expanding the steel which
runs up into them. To clean. take a
| piece of board ten inches long and
six inches wide. Tack on to it a
piece of brussels carpet and sprinkle
| with fine emery powder. Rub the
with little labor Rub discolored and
yellow ivory handles with turpentine
or alcohol instead Of water to restore
their original whiteness.
If pan is badly scorched. do not
scrape the burned part off Fill the
pan with boiling water. add a little
soda to it and cover. Steaming will
! loosen the burned parts and make the
most objectionable feature of dish
washing less troublesome. Kerosene
will make tin teakettles as bright
as new Rusted ironWare or sinks
may be cleaned by smearing thickly
with unsalted lard. then covering
with powered quicklime and leaving
| for several hours. Wash off with hot
water and washing soda. Do not touch
with the hands. but use cloth tied to a
| stick.
After a food chopper has been used
for some time. the knives will be-
come dull both in color and cutting
power When this happens. 1t is not
| to be supposed that the chopper has
| a piece of securing soap and passing
| it through the chopper, grinding it up
| Just as you would an article Of food.
| the knives will become bright and
| sharp.
Before using a new enameled cook
ing utensil grease the inside with but
| ter. This prevents the enamel crack
| ing and chipping. BE sure that you
never I'LL enameled pans with cold
| water Immediately after emptying
boiling water from them, or the
enamel will. crack and split off.
Coarse salt and vinegar is the best
thing for cleaning enameled ware
which, has become discolored.
New earthenware should be boiled
before using it. as this effectually
toughens and hardens it. 1t is partic-
ularly good in the case of ordinary
brown kitchenware, the articles being
placed In a large pan of cold water
which is then brought slowly to a
boil After being allowed to boil for
ten minutes. remove the pan and al
low the water to cool before taking
out the ware.
How many housckeepers possess a
long. waterproof apron to put on
when working at the sink or the
washtub. 1t is a great protection,
easily made. and when soiled can he
sponged OFF with soap and warm
water on a fiat board or table.
Care of Glassware and China.
The washing of valuable china needs
to be carried out very cautiously and
carefully. Do not use hot water, for the
heat will crack the surface and Dretty
dishes are ruined by crinkly lines. When
washing china which has a raised or
openWork pattern a brush should be
used, as dust and dirt creep into the
lines around the figures and settle in the
intersticeS and cannot be removed by
washing with a cloth. A big wooden
bowl filled with warm soapsuds to which
few drops of household ammonia have
been added. should be prepared and each
piece of china washed separately, using
a square Of old flannel for plain pieces
and a soft brush for ornamental pieces
warm water and dry with linen cloths.
Wash the pretty. new table china your
self In the dining room. Have a pan Of
hot water SOn1a SOan a Tpon nd tn,volu