An English lady says : There are so many modes of washing dishes, that some will take it as quite unnecessary that they should be told how to do it. The proper way is perfectly simple. Have a pan of hot water in which a little soap has been dissolved, and then use a mop made of an old linen towel, or candle wicking fastened to the end of a stick, and then transfer them to a pan of still hotter water, and drain a moment, and wipe dry. This gives them an elegant polish. They should be wiped as soon as they have been through the last water, else they have a streaked effect, which can be felt, if not seen. It is the custom in England to drain them in racks, but we think our own mode the best — at least, with the white ware so fashionable in this country, and which is so little known there. The glassware should be washed first, then the silver, then the cups and saucers, etc., and the greasy dishes last. Never wash nor wipe more than one article at a time. When china is rough to the touch, it is simply because it is not cleansed. Hot water, and plenty of it, dry, clean towels and rapid wiping make the dishes shine like mirrors. You can wash glasses in quite hot water, by rolling them round in the water, filling them as soon as they touch it, thus making all portions of the glass equally hot. They will never crack if treated in this way. Dish-washing forms a large proportion of the daily life of the housekeeper, and anything which expedites it, and leaves time for other things, ought to be welcomed. IV. The Damper in the Stove, The following, on the use of the damper, by an editorial lady friend, although written for stoves in which wood is burned, contains information of equal value for those burning coal, whether hard or soft. The use of the instrument, must, however, be studied, since different fuels require different treatment. Con- cerning the damper, our contributor says: A damper in the stove is of great importance in a house — both as a matter of economy, and of comfort. ADJUSTABLE STOVE DAMPEB. t, , ,, i , • • ■ xi it makes the hot air remam in the stove, and does not take in the outside heated air, which is done through the crevices and proper drafts. If the damper is shut, you instantly feel the heat on your face, showino- that it is thus kept in the room. The circulation is thus stopped in the room, and a soft, pleasant atmosphere is the result. Economy in Fuel — The main item is, however, economy in fuel. Not more than half the quantity of wood is used, and yet an equal amount of heat is obtained. This is of some consequence to the purchaser, or to the person who has the wood to chop, and of course, has an extra amount to furnish when it goes roaring up the 294 TWENTIETH CENTURY HOME COOK BOOK. chimney. Then to the housekeeper, the fact that she gains more ashes by the use of a damper, is an inducement to use one, as they are not lost in the air. Wood Fuel. — Dry hard wood is positively necessary, where a damper is used. Dry hickory makes the best coals. Maple and birch come next, though the flame is not so hot and bright. The beech blazes well, but is too much like soft wood. When the blaze is gone there is not much left of it. With a damper you can use soft maple. It is often the case that when there is not a damper, the fire is contin- ually " o;oino- down," the heat is unequal, and the temperature of the room is being continually rendered cool — first dry, then damp, making it disagreeable and danger- ous. This matter is of the utmost importance to the housekeeper, and should be attended to. V. Regulating Coal Fires.

AI-modernized reading of the original text

An English lady says : There are so many modes of washing dishes, that some will take it as quite unnecessary that they should be told how to do it. The proper way is perfectly simple. Have a pan of hot water in which a little soap has been dissolved, and then use a mop made of an old linen towel, or candle wicking fastened to the end of a stick, and then transfer them to a pan of still hotter water, and drain a moment, and wipe dry. This gives them an elegant polish. They should be wiped as soon as they have been through the last water, else they have a streaked effect, which can be felt, if not seen. It is the custom in England to drain them in racks, but we think our own mode the best — at least, with the white ware so fashionable in this country, and which is so little known there. The glassware should be washed first, then the silver, then the cups and saucers, etc., and the greasy dishes last. Never wash nor wipe more than one article at a time. When china is rough to the touch, it is simply because it is not cleansed. Hot water, and plenty of it, dry, clean towels and rapid wiping make the dishes shine like mirrors. You can wash glasses in quite hot water, by rolling them round in the water, filling them as soon as they touch it, thus making all portions of the glass equally hot. They will never crack if treated in this way. Dish-washing forms a large proportion of the daily life of the housekeeper, and anything which expedites it, and leaves time for other things, ought to be welcomed. IV. The Damper in the Stove, The following, on the use of the damper, by an editorial lady friend, although written for stoves in which wood is burned, contains information of equal value for those burning coal, whether hard or soft. The use of the instrument, must, however, be studied, since different fuels require different treatment. Concerning the damper, our contributor says: A damper in the stove is of great importance in a house — both as a matter of economy, and of comfort. ADJUSTABLE STOVE DAMPEB. t, , ,, i , • • ■ xi it makes the hot air remam in the stove, and does not take in the outside heated air, which is done through the crevices and proper drafts. If the damper is shut, you instantly feel the heat on your face, showino- that it is thus kept in the room. The circulation is thus stopped in the room, and a soft, pleasant atmosphere is the result. Economy in Fuel — The main item is, however, economy in fuel. Not more than half the quantity of wood is used, and yet an equal amount of heat is obtained. This is of some consequence to the purchaser, or to the person who has the wood to chop, and of course, has an extra amount to furnish when it goes roaring up the chimney. Then to the housekeeper, the fact that she gains more ashes by the use of a damper, is an inducement to use one, as they are not lost in the air. Wood Fuel. — Dry hard wood is positively necessary, where a damper is used. Dry hickory makes the best coals. Maple and birch come next, though the flame is not so hot and bright. The beech blazes well, but is too much like soft wood. When the blaze is gone there is not much left of it. With a damper you can use soft maple. It is often the case that when there is not a damper, the fire is continually " o;oino- down," the heat is unequal, and the temperature of the room is being continually rendered cool — first dry, then damp, making it disagreeable and dangerous. This matter is of the utmost importance to the housekeeper, and should be attended to. V. Regulating Coal Fires.

Twentieth century home cook book