Soak mixing-bowls and milk-jars in cold water.
Put supplies in their places and clean up as you work.
Wash in hot soapy water bread, cake, and muffin pans after
every using. Do not try to save work by wiping them out
with a dry cloth or paper instead of washing; they soon
become rancid if not scalded, and the under-crust will betray
your negligence.
Tables, Shelves, Bread-boards, and Woodenware. Scrape
off the dough and crumbs; dip a brush slightly in warm
water ; rub on sand soap and rub hard with the brush, always
with the grain of the wood, and hardest where there are grease
spots. Clean dough from cracks with a skewer or old knife.
Do not let the water run over the edge but be careful to wash
the edges. When clean, wash with a cloth in clear cold water,
rinse off, and wipe dry. Wash the cloth and brush and leave
brush, bristles down, to dry. Always wash bread and meat
boards on the table where they have been used. They are
awkward to handle in a sink and if left in an iron sink they
will be blackened by the iron. Stand them on edge until
perfectly dry.
Before serving the meal, have a covered, granite pail or
21
22 SCHOOL KITCHEN TEXTBOOK
pan large enough for your need near the sink ready for refuse
and table scraps, a tin pail for hot fat to be used as dripping,
and another for soap grease. As soon as meat or fried food
is dished, pour off the fat while hot, and fill the pan with hot
soapy water. Fill vegetable boilers and saucepans with cold
water and keep them cold. Do not set either on the stove to
dry on around the edges.
Have coarse crash-towels and holders for oven use and
never use the dish towels for that purpose.
When broiling or baking meat, spread a newspaper on the
floor to catch any grease that may spatter about. Keep near
but not under the sink a floor cloth ready for instant use when
anything is spilled on the floor.
After dishing food leave the work table and sink in order,
with room for the table dishes when the meal is finished.
If you have no hot water in the sink see that kettles are
filled and heating.
Clearing Dining Table. In clearing the dining table, form
the habit of placing the dishes at once where they belong, and
save moving them twice. It takes but an instant to put the
silver into a granite pitcher or quart-measure, the scraps
into the pan, the soiled dishes of a kind together, and dishes
with good food remnants by themselves. Finish clearing
the table and put the dining room in order before you begin
the washing.
Care of Left-overs. Put good food left-overs into small
dishes kept for this purpose, and set them in the refrigerator
or their proper place ; put useless scraps into the refuse pan ;
empty tea and coffee pots into a strainer, also any cups,
plates, sauce dishes, stewpans and boilers with liquid rem-
nants, and thus avoid having to remove crumbs from the
sink. Rinse and pile in order.
Preliminary Work. Soak in cold water any dishes that
have milk, acid, egg or dough adhering, and in very hot
soapy water any with sugar, gelatine, or grease, especially
mutton fat ; even after scraping or wiping with soft paper, a
film of mutton fat remains which only boiling hot suds will
remove.
When the dishes are all arranged compactly, wash off the
DISH WASHING 23
Page 14
Presented as published in 1915. 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
Soak mixing-bowls and milk-jars in cold water.
Put supplies in their places and clean up as you work.
Wash in hot soapy water bread, cake, and muffin pans after every using. Do not try to save work by wiping them out with a dry cloth or paper instead of washing; they soon become rancid if not scalded, and the under-crust will betray your negligence.
Tables, Shelves, Bread-boards, and Woodenware. Scrape off the dough and crumbs; dip a brush slightly in warm water ; rub on sand soap and rub hard with the brush, always with the grain of the wood, and hardest where there are grease spots. Clean dough from cracks with a skewer or old knife. Do not let the water run over the edge but be careful to wash the edges. When clean, wash with a cloth in clear cold water, rinse off, and wipe dry. Wash the cloth and brush and leave brush, bristles down, to dry. Always wash bread and meat boards on the table where they have been used. They are awkward to handle in a sink and if left in an iron sink they will be blackened by the iron. Stand them on edge until perfectly dry.
Before serving the meal, have a covered, granite pail or
pan large enough for your need near the sink ready for refuse and table scraps, a tin pail for hot fat to be used as dripping, and another for soap grease. As soon as meat or fried food is dished, pour off the fat while hot, and fill the pan with hot soapy water. Fill vegetable boilers and saucepans with cold water and keep them cold. Do not set either on the stove to dry on around the edges.
Have coarse crash-towels and holders for oven use and never use the dish towels for that purpose.
When broiling or baking meat, spread a newspaper on the floor to catch any grease that may spatter about. Keep near but not under the sink a floor cloth ready for instant use when anything is spilled on the floor.
After dishing food leave the work table and sink in order, with room for the table dishes when the meal is finished.
If you have no hot water in the sink see that kettles are filled and heating.
Clearing Dining Table. In clearing the dining table, form the habit of placing the dishes at once where they belong, and save moving them twice. It takes but an instant to put the silver into a granite pitcher or quart-measure, the scraps into the pan, the soiled dishes of a kind together, and dishes with good food remnants by themselves. Finish clearing the table and put the dining room in order before you begin the washing.
Care of Left-overs. Put good food left-overs into small dishes kept for this purpose, and set them in the refrigerator or their proper place ; put useless scraps into the refuse pan ; empty tea and coffee pots into a strainer, also any cups, plates, sauce dishes, stewpans and boilers with liquid remnants, and thus avoid having to remove crumbs from the sink. Rinse and pile in order.
Preliminary Work. Soak in cold water any dishes that have milk, acid, egg or dough adhering, and in very hot soapy water any with sugar, gelatine, or grease, especially mutton fat ; even after scraping or wiping with soft paper, a film of mutton fat remains which only boiling hot suds will remove.
When the dishes are all arranged compactly, wash off the