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HomeFood ArticlesKitchen Equipment >  Washing Dishes (1903)



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The Way to a Man’s Heart (1903) (“The Settlement Cook Book”)

Have a pan half filled with hot water. If dishes are very dirty or greasy, add a little washing soda or ammonia.

Wash glasses first. Slip them in sideways, one at a time, and wipe instantly.

Wash the silver and wipe at once, and it will keep bright.

Then wash the china, beginning with the cups, saucers, pitchers, and least greasy dishes, and changing the water as soon as cool or greasy.

Rinse the dishes in a pan of scalding water, take out and drain quickly.

Wipe immediately.

Then wash the kitchen dishes, pots, kettles,-pans, etc.

A Dover egg-beater should not be left to soak in water, or it will be hard to run. Keep the handles clean, wipe the wire with a damp cloth immediately after using.

Kitchen knives and forks should never be placed in dish water. Scour them with brick dust, wash with dish cloth, and wipe them dry.

Tinware, granite ironware should be washed in hot soda water, and if browned, rub with sapolio, salt or baking soda. Use wire dish cloth if food sticks to dishes.

Keep strainer in sink and pour all dish water, etc., in it, and remove contents of strainer in garbage pail.

Wash towels with plenty of soap, and rinse thoroughly every time they are used.

Hang towels up evenly to dry. Wash dish cloths.

Scrub desk boards with brush and sapolio, working with the grain of the wood, rinse and dry.

When scrubbing, wet brush and apply sapolio or soap with upward strokes.

Wash dish pans, wipe and dry.

Wash your hands with white (castile or ivory) soap, if you wish to keep smooth hands, and wipe them dry.

Wash teakettle.

Polish faucets.

Scrub sink with clean hot suds.





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