Now in a deep basin placed upon a small tray, col-
lect all the refuse, carefully emptying and scraping the
dishes which have contained food as clean as possible,
that no crumbs or particles of food be introduced into
the dish-water.
Pile the dishes as fast as cleaned upon a second tray
in readiness for washing. It saves much liability of
breakage in transferring from the dining-room to the
kitchen, if each kind of soiled dishes be packed by
itself.
Wipe carefully, if not needing to be washed, and
replenish all salts, granola-cups, and sugar-bowls be-
fore putting away.
Brush the table-cloth, fold in its creases, also the
subcover if one be used, and lay both away until again
needed.
Washing the Dishes. — Plenty of hot water and
clean towels are the essential requisites for expeditious
and thorough dish- washing. A few drops of crude
ammonia added to the water will soften it, and add to
the luster of the silver and china. Soap may be used
according to circumstances; all greasy dishes require a
good strong suds. If the dishes have not been scraped
clean, the crumbs should first be rinsed off in a pan of
tepid water without a dish-cloth, then carefully washed
in clean hot water.
There should also be provided two dish-drainers, or
trays, unless there is a stationary sink with tray on
which to drain the dishes. For washing glassware and
fine china, papier-mache tubs are preferable to any-
1G6 EVERY-DAY WORK.
tiling else, as they are less liable to occasion breakage
of the ware.
If many dishes are to be washed, frequent changes
of water will be necessary, as the first soon becomes
either cold or dirty. Perfectly sweet, clean dishes are
not evolved from dirty dish-water.
The usual order given for the washing of dishes is :
glasses, silver, fine china, cups, saucers, pitchers,
plates, and other dishes. This is, however, based
upon the supposition that cups and saucers are used for
beverages, and that plates are soiled by the use of
various greasy foods ; but in families where tea and
coffee and animal foods are dispensed with, and saucers
are used for grains with cream dressing, the plates are
often cleaner than the saucers, and should be washed
first. The general rule to be followed is always to
wash the dishes least soiled first, and all of one kind
together.
If for any reason the dishes must wait for a time
before being washed, the best plan is to pack them
carefully into large pans, cover with warm water, and
let them soak. When ready to wash them, prepare
hot suds for washing, and clear water for rinsing in
additional pans. Do not use too hot water, as a high
temperature will break glass, and ' ' check ' ' the enamel
of ordinary ware.
All dishes used for milk should be first thoroughly
rinsed in cold water before being washed in hot water
or suds.
Be sure that the inside of all cups and pitchers is
thoroughly clean. It is a good plan to have a mop
1
ECONOMICAL HOUSEWOKK. 167
made by fastening finger lengths of coarse cotton twine
to a suitable handle, for washing the inside of pitchers.
Page 103
Presented as published in 1897. 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
Now in a deep basin placed upon a small tray, collect all the refuse, carefully emptying and scraping the dishes which have contained food as clean as possible, that no crumbs or particles of food be introduced into the dish-water.
Pile the dishes as fast as cleaned upon a second tray in readiness for washing. It saves much liability of breakage in transferring from the dining-room to the kitchen, if each kind of soiled dishes be packed by itself.
Wipe carefully, if not needing to be washed, and replenish all salts, granola-cups, and sugar-bowls before putting away.
Brush the table-cloth, fold in its creases, also the subcover if one be used, and lay both away until again needed.
Washing the Dishes. — Plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish- washing. A few drops of crude ammonia added to the water will soften it, and add to the luster of the silver and china. Soap may be used according to circumstances; all greasy dishes require a good strong suds. If the dishes have not been scraped clean, the crumbs should first be rinsed off in a pan of tepid water without a dish-cloth, then carefully washed in clean hot water.
There should also be provided two dish-drainers, or trays, unless there is a stationary sink with tray on which to drain the dishes. For washing glassware and fine china, papier-mache tubs are preferable to any-
thing else, as they are less liable to occasion breakage of the ware.
If many dishes are to be washed, frequent changes of water will be necessary, as the first soon becomes either cold or dirty. Perfectly sweet, clean dishes are not evolved from dirty dish-water.
The usual order given for the washing of dishes is : glasses, silver, fine china, cups, saucers, pitchers, plates, and other dishes. This is, however, based upon the supposition that cups and saucers are used for beverages, and that plates are soiled by the use of various greasy foods ; but in families where tea and coffee and animal foods are dispensed with, and saucers are used for grains with cream dressing, the plates are often cleaner than the saucers, and should be washed first. The general rule to be followed is always to wash the dishes least soiled first, and all of one kind together.
If for any reason the dishes must wait for a time before being washed, the best plan is to pack them carefully into large pans, cover with warm water, and let them soak. When ready to wash them, prepare hot suds for washing, and clear water for rinsing in additional pans. Do not use too hot water, as a high temperature will break glass, and ' ' check ' ' the enamel of ordinary ware.
All dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds.
Be sure that the inside of all cups and pitchers is thoroughly clean. It is a good plan to have a mop
ECONOMICAL HOUSEWOKK. 167
made by fastening finger lengths of coarse cotton twine to a suitable handle, for washing the inside of pitchers.