WASH UP AS YOU GO ALONG.

King Country Chronicle, Volume XXVI, Issue 3445, 19 March 1932, Page 7

WASH UP AS YOU GO ALONG.

A great many people object to cooking because, as they say, it makes such a mess in the kitchen. After they have prepared a meal everything is dirty, the sideboard, or the sink board, or the sink-boai*d.

My answer, and my advice, writes a correspondent in an exchange, to these people, who are either careless or untidy, is: wash up as you go along. The professional cook as well as the amateur will profit by it. When the meal is prepared and ready to be served, the kitchen should be almost as clean and clear as before it was started.

It is easy enough. When you use a knife for something, instead of taking another, wash it and use it again; when a saucepan is finished with, quick, a small piece of soda and hot water —it is clean in a few seconds and ready for something else. So you avoid dirty saucepans, in which congealed fat complicates the cleaning, those discouraging piles of plates, those mountains of cutlery. Your few utensils, always ready, will be worth a large collection; your work is simplified because systematic, and you can serenely sit down to the good meal you have prepared.