Copper utensils must be washed in very hot water with a little soda dissolved in it, then scoured with soft soap and fine sand, or with sapolio rubbed on with a soft cloth. If there is green in any part from verdigris, vinegar and salt will remove it. Brass should be scoured with vinegar and salt and rinsed in hot water ; Propert's paste is very good for that purpose, Putz pomade, or Presto polish. Sieves should be scrubbed with a soft brush in hot water, and then thoroughly dried. Jelly bags must be thoroughly scalded and perfectly dried. To clean the china fireproof saucepans, fill them with hot water, put in a teaspoonful of powdered borax, and let it boil. If this does not remove all the stains, scour well with a cloth and sapolio. All zinc is best cleaned with hot, soapy water, then polished with kerosene. If a tin kettle has become blackened from constant use over the fire, it is best to wash it with strong soda-water, then scour it lightly with silver sand, and rub it all over with a paste made with methylated spirit and whiting. When dry, polish with whitening and a leather, or saturate a piece of rag in kerosene oil and dip it into whitening and rub it on. All crusts and odd pieces of bread should be carefully saved and made into puddings for the servants, and also put into the oven and then rolled into crumbs with the rolling pin and put aside in a clean, dry bottle, well corked, when bread crumbs for dressing cutlets, etc., will be always ready. Lemons which have been used should be put to dry on the rack, then grated, and put into bottles for flavouring purposes. Dish washing is most essential in a kitchen, whether it be by scullery-maid, kitchen-maid, or by the cook in small 12 THE housewife's EEFBKEE families where only one is kept in the kitchen. Perfect drying is very important. The water should be very hot. The proper way to wash dishes and plates* is to scrape oft* all the food ; then carefully wash each piece by itself. Kinse thoroughly with clean cold water and use dry cloths to wipe them with. Crockery should never be washed together, as the pieces so often get chipped and cracked. Pudding, pie and tart dishes in which food has been baked should be soaked carefully before washing, and if very much stained, a little salt added to the water will remove it. A few drops of Scrubb's ammonia in the water, or Hudson's soap, brightens both glass and china, and where the dishes are very greasy a dish mop is useful for these purposes. Meat should never be put directly on ice, as it helps to draw out the juices, but placed on a dish and then set on the ice. Every scrap of meat and bones left from roasts, broils, and bacon rinds should be saved for the stock-pot. Trimmings from ham, tongue, mushrooms peelings, etc., should be saved, as they can be turned into so many uses in flavouring sauces and purees. Bacon fat should be clarified and kept by itself, for it makes capital pastry. Fowl fat, if kept by itself, is very good for delicate frying. Every particle of soup, sauce, and gravy should be saved, as a small quantity of either adds a great deal of flavour to many little dishes. Tea, coftee, and sauces should never stand open or un- corked, as they lose their strength.

AI-modernized reading of the original text

Copper utensils must be washed in very hot water with a little soda dissolved in it, then scoured with soft soap and fine sand, or with sapolio rubbed on with a soft cloth. If there is green in any part from verdigris, vinegar and salt will remove it. Brass should be scoured with vinegar and salt and rinsed in hot water ; Propert's paste is very good for that purpose, Putz pomade, or Presto polish. Sieves should be scrubbed with a soft brush in hot water, and then thoroughly dried. Jelly bags must be thoroughly scalded and perfectly dried. To clean the china fireproof saucepans, fill them with hot water, put in a teaspoonful of powdered borax, and let it boil. If this does not remove all the stains, scour well with a cloth and sapolio. All zinc is best cleaned with hot, soapy water, then polished with kerosene. If a tin kettle has become blackened from constant use over the fire, it is best to wash it with strong soda-water, then scour it lightly with silver sand, and rub it all over with a paste made with methylated spirit and whiting. When dry, polish with whitening and a leather, or saturate a piece of rag in kerosene oil and dip it into whitening and rub it on. All crusts and odd pieces of bread should be carefully saved and made into puddings for the servants, and also put into the oven and then rolled into crumbs with the rolling pin and put aside in a clean, dry bottle, well corked, when bread crumbs for dressing cutlets, etc., will be always ready. Lemons which have been used should be put to dry on the rack, then grated, and put into bottles for flavouring purposes. Dish washing is most essential in a kitchen, whether it be by scullery-maid, kitchen-maid, or by the cook in small THE housewife's REFEREE families where only one is kept in the kitchen. Perfect drying is very important. The water should be very hot. The proper way to wash dishes and plates is to scrape off all the food ; then carefully wash each piece by itself. Kinse thoroughly with clean cold water and use dry cloths to wipe them with. Crockery should never be washed together, as the pieces so often get chipped and cracked. Pudding, pie and tart dishes in which food has been baked should be soaked carefully before washing, and if very much stained, a little salt added to the water will remove it. A few drops of Scrubb's ammonia in the water, or Hudson's soap, brightens both glass and china, and where the dishes are very greasy a dish mop is useful for these purposes. Meat should never be put directly on ice, as it helps to draw out the juices, but placed on a dish and then set on the ice. Every scrap of meat and bones left from roasts, broils, and bacon rinds should be saved for the stock-pot. Trimmings from ham, tongue, mushrooms peelings, etc., should be saved, as they can be turned into so many uses in flavouring sauces and purees. Bacon fat should be clarified and kept by itself, for it makes capital pastry. Fowl fat, if kept by itself, is very good for delicate frying. Every particle of soup, sauce, and gravy should be saved, as a small quantity of either adds a great deal of flavour to many little dishes. Tea, coftee, and sauces should never stand open or uncorked, as they lose their strength.

The housewife's referee