Democratic Sentinel, Volume 19, Number 26, Rensselaer, Jasper County, 5 July 1895 — FOR THE KITCHEN MAID. [ARTICLE]

FOR THE KITCHEN MAID.

Simple Rule« in Dishwashing That Are Serviceable. The following simple rules, as taught in the cooking schools, hung in the kitchen, and followed, may prove of vaule to the young housekeeper or the “new girl:” 1. Collect knives, forks and spoons by themselves. 2. Put avray any food that has been left on small, clean dishes, never leaving fragments on dishes in which they were served. t 3. Scrape all fragments sticking to dishes or pans into a refuse pail or in the back of the pshpan and underneath the firebox, where they*may dry out, and then be burned. 4. Arrange all dishes conveniently on the table, putting glasses nearest the dishpan, then silver next the fine china, beginning with cups, saucers and pitchers, and lastly the greasy dishes. 5. Rinse out milk bottles, pitchers and egg cups with cold w ater. Empty and rinse cups. Put any dishes used in baking to soak in cold water. Fill kettles and spiders full of cold water, and set away from the stove to soak. If left on the stove the heat hardens whatever has adhered to the sides in cooking and renders it harder to remove. 6. Have one pan filled with hot,soapy water. For this purpose keep the soap in a shaker made for this object, or improvise one by putting a few holes through the bottom of a small pail Never leave the soap in the dishpan to waste and stick to the dishes. Have a second ready full of hot water for rinsing before draining. 7. Wash glasses first, slipping them one at a time sideways into the hot water, so that the hot water touching them outside and inside at the same time may obviate the danger of breakage from unequal expansion. Dry immediately on a clean glass towel or on squares of old cotton cloth, hemmed and kept for this purpose. 8. Wash the silver and wipe at once from the soapy water, rubbing any piece with silver polish that seems at all discolored. 9. Wash the china, standing the plates and saucers on edge in the rinsing pan, and setting the cups right side up that they may be thoroughly rinsed. Scald the milk pitchers. 10. Wash steel knives and forks in warm, not hot water, scouring the blades, if necessary. Never leave the handles in water, as it tends to loosen them. 11. Rub tins inside and out, using sapolio if discolored, and paying especial attention to the seams of the double boilers. Set on back of range to dry. 12. Wash ironware inside and out with hot, soapy water, rinse thoroughly in clear water and dry. Dripping pans and kettles that have been used with grease may be wiped off first with soft paper, to remove as much of it as possible, and then washed in the suds, with a tablespoonful of soda added to the water. Granite dishes browned by neglect may be cleaned by boiling half an hour in soda water, then rubbing vigorously. Do this several times if necessary. 13. Coffee pots should never be washed inside with suds, but in clear water. Dry thoroughly on back of stove, wiping out with a clean cloth when dry, to remove the brownish sediment that is apt to cling to the pot. 14. Wash dishtowels in lukewarm soapy water, rinse thoroughly and dry after every meal, and they will keep soft and clean.