The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1922-01-06

z n (. Ss%s9 food that was not
in every way clean
LINO OSBORNE and pure will put
it in dishes that
are poorly washed sticky unscalded;
dried on a filthy dish cloth; or put
it TO cook in skillet or pot that was
washed in dishwater, in which all
sorts Of chunks of food; n fly or so
may be, and then dried on the dirty
dish cloth. partially squeezed out Of
this water.
Sickening to think of, isn't it? How
ever, If you have observed as / have
you cannot help but realize it is the
truth.
Dish washing in many homes is
looked upon as a sort Of drudgery
which may be slighted, cheated-given
a "lick and a promise" job by any
one that is tall enough to reach the
table.
Suppose we consider the methods
of the women who knows the easiest
and best way to wash her dishes:
1st-Scrape all foods from dishes
that are to be washed. This may be
done with piece Of bread, a knife
or best OF all, there are rubber
dish scrapers on the market that sell
for only 10c or 15c a piece and they
are ideal for this. A dish may be
wiped almost entirely free from food
with this scraper. However. if there
are pieces of bread left and there is
a cat or dogs to feed, or even chick
l. MI of
makes a good bite for them and it is
not waste.
However the important part of
this is that all dishes should be wiped
clean before putting them in the dish
water.
2nd-Stack all like dishes together.
Large plates, small plates, saucers,
cups, etc. This should be for neatness
as well as for convenience in wash
ing.
3rd-A pan with plenty Of hot. soapy
water for washing. II is best to have
hot soapy water because good soap
acts as a purifying agent. II cleans
as nothing else can do. The hotter the
water for washing dishes. the better
because it also acts as a sterilizing
agent.
4th-Have draining rack or a pan
that will hold plenty OF scalding wa.
ter. These draining racks are very
fine. They are oblong or round so as
to fit in a pan or sink. They are so
made that dishes may be placed in
them and the scaldng water reach
every side and surface. But no dif.
ference what plan you use SCALD
EVERY DISH that IS used. For
health sake. this must be- done. Colds.
flu, grip and many such contagious
diseases are spread from person TO
person by the use OF poorly washed
dishes. Especially is this true In pub
lie eating houses and soda fountains
whore glasses and cups are only dip
ped in water (often cold water al
that halfway dried and then passed
out again.
Jth-A dish mop Will allow Of the
use OF hotter water FOR washing
dishes than "a cloth but this mop mus,
be well scalded after each using. How.
ever. the 10th is good. n it is a clean
one. Think OF using ono dish washing
cloth until IL IS worn out and so black
and greasy that it would give "A self
respecting person the shivers 20 touch
it--yet many otherwise nice house
keepers who pride themselves on being
clean. do this very thing.
6th-Wash, scald and dry only one
set or group Of dishes az q time. That
IS II you are doing them By yourself
Often II two are dong them u IS
NECESSARY TO have TWO draining pans.
When one group has been washed and
schidcd and is being dried-put the
nexf group IN another pan 20 they
mAs be scalded later then dried
7th--Wash dishes in those groups
Sa)--glass ware.
sbl--silycr.
tol-cups and sauccrs
ita)--small plates. sauce dishes and
bowls.
te)--largc plates.
Hsrc, u there have been a large
numDeI of dishes washed. freshh dish.
waSsr should be made up FOR the skill.
lots, POTS and pans.
Sine 1t Is In these very Kettles. skill.
lotss etc, In which our foods are
crked. Il stands to reason they should
haee as good care. br washed In as
clear watcr-dried with as clean
cloth as the dain,icst ricce of china
or the best of glass ware.
do you not know families whore
the pot rag" as It Is called Is brought
cut to wash these very utensils. rag.
Eef. greasy, black-not black from
color but from dirt-this rag Is used
to wash these most important cooking
veseels
All cooking vessels should be soaked
before beginning to wash. In fact. as
soon as the food is lifted from the
vessel water either hot or cold should
be poured in. lio, water in all vessels
which have grease or syrups in them.