A large wire basket or dish drainer placed in the rinsing
pan simplifies the rinsing and draining of dishes. Place the
basket (see Figs. 9, 10) containing the dishes in the rinsing
Fig. 10. — Dish drainer.
pan and then lift the basket out of the water to drain the
dishes.
(e) Be "efficient." The following "efficiency" method
for washing dishes in a sink has been suggested. A sink
provided with a stopper over the drainpipe and with a
rubber hose attached to the hot water faucet saves the use
of several pans and eliminates lifting the dishes from one
pan to another. Place the prepared dishes in proper order
in the sink, arrange the stopper over the drainpipe and
fill the sink with cold water. Allow the dishes to soak,
Remove the stopper, drain off the cold water 5 replace the
20 THE COOKING OF FOODS
stopper and fill the sink with hot water. As the hot water
issues from the hose, hold a soap holder at the mouth of
the hose and "wash"
the dishes by direct-
ing the water from the
hose all over the dishes.
Allow the dishes to re-
main in the hot water
about 15 minutes. If
necessary, wash with
a cloth or dish mop.
Again remove the stop-
per and drain off the
soapy water, Replace
the stopper and fill the
sink with clear hot
Fig, 11. — Dish rack. water. Lift the dishes
out of the sink and
place the china dishes on dish racks or drainers. (See Figs.
11 and 12.) If necessary, dry them. Then drain and dry
the glasses and silver.
Directions for Washing Dishes. — (1) Preparation. Pre-
pare the dishes for washing by removing food and soaking as
previously suggested. See (6) : Carefully remove bits of food
from dishes before washing (p. 18) ; and (c) : Soak every dish
and pan before washing (p. 18). Arrange the dishes in con-
venient order for washing, — place all of one kind together.
If the dishpan is used, fill it about two thirds full of hot
water. "Soap" the water before placing the dishes in the
pan ; use soap-powder, a soap holder, or a bar of soap. If
the latter is used, do not allow it to remain in the water.
Fill another pan about two 'thirds full of hot water for
rinsing the dishes. Place a wire basket in the rinsing pan.
See (d). Eliminate unnecessary movements (p. 19).
DISHWASHINO 21
(2) Washing and Scouring. Do not put too many dishes
in the pan at one time. Wash the cleanest dishes first,
usually in the following order: glasses, silverware, cups,
saucers, plates, large dishes, platters, cooking utensils, then
the soap dish and dishpan. In washing decorated china,
use soap sparingly. Do
not wash cut glass in
very hot water. Use
slices of potato, finely
torn bits of blotting
paper, or egg shells to
clean the inside of
water bottles or vine-
gar cruets. Wooden-
handled utensils or the
cogs of the Dover egg
beater should not soak
in water. If the cogs
of the egg beater are
soiled, wipe them with
a damp cloth. Change
the dish water occa-
sionally, not allowing
it to become cold or
greasy.
Wash steel knives
and forks and place
them at once on a tin
pan tO SCOUr. With. Tram Home rvmuhtns. by Alice M. Kellore.
a cork apply powdered Fig. 12. — A rack for drying dishes,
bath brick or other
scouring material to the steel. Again wash the scoured
utensils, rinse, and dry.
If there are any stains on tin, iron, or enamel ware, re-
move with scouring soap. Apply the latter with a cork, or
22 THE COOKING OF FOODS
Page 11
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A large wire basket or dish drainer placed in the rinsing pan simplifies the rinsing and draining of dishes. Place the basket (see Figs. 9, 10) containing the dishes in the rinsing
Fig. 10. — Dish drainer.
pan and then lift the basket out of the water to drain the
dishes.
(e) Be "efficient." The following "efficiency" method for washing dishes in a sink has been suggested. A sink provided with a stopper over the drainpipe and with a rubber hose attached to the hot water faucet saves the use of several pans and eliminates lifting the dishes from one pan to another. Place the prepared dishes in proper order in the sink, arrange the stopper over the drainpipe and fill the sink with cold water. Allow the dishes to soak, Remove the stopper, drain off the cold water 5 replace the
stopper and fill the sink with hot water. As the hot water
issues from the hose, hold a soap holder at the mouth of the hose and "wash" the dishes by directing the water from the hose all over the dishes. Allow the dishes to remain in the hot water about 15 minutes. If necessary, wash with a cloth or dish mop. Again remove the stopper and drain off the soapy water, Replace the stopper and fill the sink with clear hot Fig, 11. — Dish rack. water. Lift the dishes
out of the sink and
place the china dishes on dish racks or drainers. (See Figs.
11 and 12.) If necessary, dry them. Then drain and dry
the glasses and silver.
Directions for Washing Dishes. — (1) Preparation. Prepare the dishes for washing by removing food and soaking as previously suggested. See (6) : Carefully remove bits of food from dishes before washing (p. 18) ; and (c) : Soak every dish and pan before washing (p. 18). Arrange the dishes in convenient order for washing, — place all of one kind together.
If the dishpan is used, fill it about two thirds full of hot water. "Soap" the water before placing the dishes in the pan ; use soap-powder, a soap holder, or a bar of soap. If the latter is used, do not allow it to remain in the water. Fill another pan about two 'thirds full of hot water for rinsing the dishes. Place a wire basket in the rinsing pan. See (d). Eliminate unnecessary movements (p. 19).
(2) Washing and Scouring. Do not put too many dishes in the pan at one time. Wash the cleanest dishes first, usually in the following order: glasses, silverware, cups, saucers, plates, large dishes, platters, cooking utensils, then the soap dish and dishpan. In washing decorated china, use soap sparingly. Do not wash cut glass in very hot water. Use slices of potato, finely torn bits of blotting paper, or egg shells to clean the inside of water bottles or vinegar cruets. Woodenhandled utensils or the cogs of the Dover egg beater should not soak in water. If the cogs of the egg beater are soiled, wipe them with a damp cloth. Change the dish water occasionally, not allowing it to become cold or greasy.
Wash steel knives and forks and place them at once on a tin
pan to scour. With a cork apply powdered Fig. 12. — A rack for drying dishes, bath brick or other
scouring material to the steel. Again wash the scoured utensils, rinse, and dry.
If there are any stains on tin, iron, or enamel ware, remove with scouring soap. Apply the latter with a cork, or