Rules for Dishwashing. — To wash dishes plenty of
hot water is needed, also a dishpan, rinsing pan, dishcloth,
wire cleaner for pots and pans, a soap shaker, brush for
silver and glass, scouring board, cork and ae sapolio,
soap, and clean, dry dish towels.
After the dining room table is cleared, collect knives,
forks, and spoons.
Scrape all crumbs, scraps, and dough into a waste Jar.
Wipe greasy dishes out with soft paper so that they will
not make the dishwater greasy.
Dishes with egg adhering should be soaked in cold water,
as the hot water cooks the egg and makes it difficult to
remove.
Rinse with cold water glasses and bottles that have held
milk.’
Empty the tea and coffee pots.
Put all pans and kettles to soak in hot water so that they
will clean easily.
Pile all dishes of a kind devely together.
Have the dishpan half full of hot, soapy water, the rins-
ing pan half full of clear hot water.
For ease and rapidity of work, place the soiled dishes on
the extreme right of the work table, the dishpan to the
left of the soiled dishes, the rinsing pan to the left of the
dishpan, and then place the clean dishes to the left of
the rinsing pan.
GENERAL DIRECTIONS II
Wash the glasses first and dry at once, then wash silver,
cups, saucers, plates, etc., taking the cleanest first, rins-
ing and drying thoroughly.
Scour the knives when necessary.
Wash the tea and coffee pots with clean, hot water and
dry them.
_Lastly, wash the tins and cooking utensils, scouring, if
necessary, with powdered sapolio applied with a cork or
flannel.
Do not put boiling water on glasses or china.
Do not put wooden handles or the cogs of Dover egg
beaters into the water.
Never leave the soap in the sink or dishpan.
When all the dishes are washed and wiped, pile the dif-
ferent kinds together and put into place.
Empty the dishpan, wash the dish towels in warm suds,
rinse, and hang to dry.
Wash the table, soap dish, and sink in warm suds.
Wash both dishpan and rinsing pan with hot suds,
rinse with clear water, and dry thoroughly with a dish
towel.
Wash the dishcloth, rinse, and hang to dry.
The daily care of the sink consists in keeping it free from
grease and scraps, scrubbing it thoroughly, and keeping it
dry when not in use. In addition to this, at least once a
week, pour a hot, strong solution of sal soda down the waste
pipe to wash off all the grease that may have cooled and
settled in the pipe. Follow this with plenty of hot water.
If this is done, waste pipes will not become clogged with
grease. All sinks should have a strainer screwed down
over the waste pipe, and no tea leaves, coffee grounds,
burnt matches, or potato parings should ever be put in the
12 GENERAL DIRECTIONS
sink. A garbage pail should be kept for that purpose.
This pail should be washed daily with a solution of sal
soda and dried and placed in the sunshine when possible.
Fire and Firemaking. — The success of-cooking depends
upon the application of the right amount of heat to the
right combination of foods, so a study of fire making and
fire regulation is necessary to produce the best results.
Cooking at the wrong temperature injures the food and °
often unfits it for use. It is said that the baking of bread
or cake is two thirds of the making. At any rate, both
are spoiled by too slow or too fast an oven. Much fuel is
wasted because the application of the right amount of
heat is not understood or is neglected.
Page 3
Presented as published in 1914. 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
Rules for Dishwashing. — To wash dishes plenty of hot water is needed, Also a dishpan, rinsing pan, dishcloth, wire cleaner for pots and pans, a soap shaker, brush for silver and glass, scouring board, cork and sapolio, soap, and clean, dry dish towels.
After the dining room table is cleared, collect knives, forks, and spoons.
Scrape all crumbs, scraps, and dough into a waste Jar.
Wipe greasy dishes out with soft paper so that they will not make the dishwater greasy.
Dishes with egg adhering should be soaked in cold water, as the hot water cooks the egg and makes it difficult to remove.
Rinse with cold water glasses and bottles that have held milk.’
Empty the tea and coffee pots.
Put all pans and kettles to soak in hot water so that they will clean easily.
Pile all dishes of a kind closely together.
Have the dishpan half full of hot, soapy water, the rinsing pan half full of clear hot water.
For ease and rapidity of work, place the soiled dishes on the extreme right of the work table, the dishpan to the left of the soiled dishes, the rinsing pan to the left of the dishpan, and then place the clean dishes to the left of the rinsing pan.
Wash the glasses first and dry at once, then wash silver, cups, saucers, plates, etc., taking the cleanest first, rinsing and drying thoroughly.
Scour the knives when necessary.
Wash the tea and coffee pots with clean, hot water and dry them.
_Lastly, wash the tins and cooking utensils, scouring, if necessary, with powdered sapolio applied with a cork or flannel.
Do not put boiling water on glasses or china.
Do not put wooden handles or the cogs of Dover egg beaters into the water.
Never leave the soap in the sink or dishpan.
When all the dishes are washed and wiped, pile the different kinds together and put into place.
Empty the dishpan, wash the dish towels in warm suds, rinse, and hang to dry.
Wash the table, soap dish, and sink in warm suds.
Wash both dishpan and rinsing pan with hot suds, rinse with clear water, and dry thoroughly with a dish towel.
Wash the dishcloth, rinse, and hang to dry.
The daily care of the sink consists in keeping it free from grease and scraps, scrubbing it thoroughly, and keeping it dry when not in use. In addition to this, at least once a week, pour a hot, strong solution of sal soda down the waste pipe to wash off all the grease that may have cooled and settled in the pipe. Follow this with plenty of hot water. If this is done, waste pipes will not become clogged with grease. All sinks should have a strainer screwed down over the waste pipe, and no tea leaves, coffee grounds, burnt matches, or potato parings should ever be put in the
sink. A garbage pail should be kept for that purpose. This pail should be washed daily with a solution of sal soda and dried and placed in the sunshine when possible.
Fire and Firemaking. — The success of-cooking depends upon the application of the right amount of heat to the right combination of foods, so a study of fire making and fire regulation is necessary to produce the best results. Cooking at the wrong temperature injures the food and ° often unfits it for use. It is said that the baking of bread or cake is two thirds of the making. At any rate, both are spoiled by too slow or too fast an oven. Much fuel is wasted because the application of the right amount of heat is not understood or is neglected.