Wash the glass first, then the finer, lighter china. Wash
quickly, set each set on the drainer, and dry thoroughly
with towel. Put each set, as they are dried, in exactly the
place left vacant for them.
Pour out the noAv cool water.
Make more hot suds, removing the soap.
Wash the silver. Place it on the drainer, pouring over
it a pitcher of hot water. Dry quickly, and put it in its
appointed permanent place, lest it be spattered with wet
from the other washing.
If the water is still hot, wash in the same way the plates
and other dishes, putting in only one kind at a time.
These may be placed in turn on the drainer ; but the clean
water poured over them must not be too hot, or the finer
china will be cracked, and its glaze gradually destroyed.
Be careful to wash thoroughly the insides of pitchers.
After the milk pitchers are washed, it is a good plan to
pour into them boiling water, and let them stand until all
the other dishes have been dried.
Now for the knives. Their handles must never touch
water. For this reason, the tin pitchers that come for this
purpose are a great convenience ; for in them the knives
may be placed from the beginning, handles up.
In washing them, hold the handles in the left hand, and
wash with the right. Then let the blades rest flat on the
scouring board. Dip a cork or cloth in water, and then in
powdered Bath brick, rubbing the steel until all stains are
removed. Dry the knives with dry brick-dust, wipe with a
soft cloth, and put them in the permanent place at once.
Put away all the dishes.
Pour out the last dish-water.
218 HANDBOOK OP DOMESTIC SCIENCE
Put into the dislipan plenty of very hot water. To this
add a little ammonia. Wash in it all the dish towels and
hang them out in the air to dry.
See care of the sink in the section on cleaning in the
chapter on The Kitchen.
Clean the table.
Sweep the floor.
Return to the dining room.
Air it, and, while the windows are open, remove the
crumbs from the cloth, fold it in the old crease, put it
and the napkins away.
Brush up the rug.
Class-koom Lessok
Method. — Why do we eat in the dining room rather than
our own bedrooms ? How can we be sure that the air is suf-
ficiently fresh ? What else is important besides fresh air ?
What must we do in order to be sure that the dining room is
clean ? What else is necessary besides fresh air and clean-
liness ? How shall we secure order ?
What is the use of a table-cloth? Is it thick enough?
What can we do to make it thicker ?
What dishes shall we put on the table ?
Since this obviously depends on the food to be served,
discuss with the students the question of breakfast dishes
and courses.
Find out from the students their usual breakfast. The
safest way to do this is to ask them to write for you, the day
before, just what they had for breakfast on that day. This
gives you the opportunity quietly to put yourself in
touch with their mode of living and adapt your ideas to it.
It will save you perhaps from riding rough shod over their
prejudices and habits, and, better still, show you the easiest
place for the entering wedge of something better.
THE DINING ROOM 219
Page 103
Presented as published in 1900. 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
Wash the glass first, then the finer, lighter china. Wash quickly, set each set on the drainer, and dry thoroughly with towel. Put each set, as they are dried, in exactly the place left vacant for them.
Pour out the now cool water.
Make more hot suds, removing the soap.
Wash the silver. Place it on the drainer, pouring over it a pitcher of hot water. Dry quickly, and put it in its appointed permanent place, lest it be spattered with wet from the other washing.
If the water is still hot, wash in the same way the plates and other dishes, putting in only one kind at a time. These may be placed in turn on the drainer ; but the clean water poured over them must not be too hot, or the finer china will be cracked, and its glaze gradually destroyed.
Be careful to wash thoroughly the insides of pitchers. After the milk pitchers are washed, it is a good plan to pour into them boiling water, and let them stand until all the other dishes have been dried.
Now for the knives. Their handles must never touch water. For this reason, the tin pitchers that come for this purpose are a great convenience ; for in them the knives may be placed from the beginning, handles up.
In washing them, hold the handles in the left hand, and wash with the right. Then let the blades rest flat on the scouring board. Dip a cork or cloth in water, and then in powdered Bath brick, rubbing the steel until all stains are removed. Dry the knives with dry brick-dust, wipe with a soft cloth, and put them in the permanent place at once.
Put away all the dishes.
Pour out the last dish-water.
Put into the dishpan plenty of very hot water. To this add a little ammonia. Wash in it all the dish towels and hang them out in the air to dry.
See care of the sink in the section on cleaning in the chapter on The Kitchen.
Clean the table.
Sweep the floor.
Return to the dining room.
Air it, and, while the windows are open, remove the crumbs from the cloth, fold it in the old crease, put it and the napkins away.
Brush up the rug.
Class-room Lesson
Method. — Why do we eat in the dining room rather than our own bedrooms ? How can we be sure that the air is sufficiently fresh ? What else is important besides fresh air ? What must we do in order to be sure that the dining room is clean ? What else is necessary besides fresh air and cleanliness ? How shall we secure order ?
What is the use of a table-cloth? Is it thick enough? What can we do to make it thicker ?
What dishes shall we put on the table ?
Since this obviously depends on the food to be served, discuss with the students the question of breakfast dishes and courses.
Find out from the students their usual breakfast. The safest way to do this is to ask them to write for you, the day before, just what they had for breakfast on that day. This gives you the opportunity quietly to put yourself in touch with their mode of living and adapt your ideas to it. It will save you perhaps from riding rough shod over their prejudices and habits, and, better still, show you the easiest place for the entering wedge of something better.