ABOUT DISH-WASHING.

Timaru Herald, Volume LXXVIII, Issue 11998, 21 February 1903, Page 3 (Supplement)

ABOUT DISH-WASHING.

Do not become wedded to the idea that dUhes can be washed only in a sink If your pantry or your cookroom is some distance from your sink, and has a broad ihelf or table in it, take your dishpan into th« pantry, wash and wipe your dishes there, and in this way save a few of the unnecessary steps which soon amount to miles with many weary housekeepers.

Never wash a bread board in an iron sink. The iron will leave a black mark on the board, which it is difficult to remove. Wash the board on the table where you have use it; use cold water, and scrape occasionally with sand soap. In scraping dough from the board, scrape with the grain of the board, and hold the knife in a slanting direction, to prevent roughening the surface. Wash, and wipe dry, and never let dough accumulate in the cracks. Have one board for bread and pastry, and keep it smooth. Use a smaller board for rolling crumbs and pounding and cleaning meat and fish. An egg beater should never' be left to soak in water, as the. oil will be washed out of the gears, and the beater he hard to (urn ; or, if used again before it be dry, the oil and water will spatter into the beaten mixture. Use if with clean hands and then the handle will require no washing. Wipe the wires with a damp cloth immediately after using, dry thoroughly and keep it well oiled.

All dishes should be scraped before washing. A small wooden knife is best for this purpose. Bread and cake bowls, or any dishes in which flour or eggs have been used, are mora easily cleaned if cold water is put into them immediately after using, or washed at once.

Clear up as you work ; it takes but a moment then, and saves much time and ffctigue afterwards - . Never put pang and kettles half filled with water on the stove to soak. It only hardens whatever may have adhered to the kettle, and makes it much more difficult, to clean. Keep them full of cold water, and soak them away from the heat. Kitchen knives and forks should never be placed in the dish water. Many err in thinking it is only the handles which should not 1)B wet. The practice of putting the. blades into a pitcher of very licit water is wrong, as thu Midden expansion of the 'steel by tlii- beat eaus.es the handles t<> crack. Keep the knives out of the water, but wash thoroughly with lha dish cloth, rub them with mineral soap or brick dust and wipe them dry. Keep them bright, and sharpen often on n, sandstone. The disadvantage mil the venation of dull tools would be avoided if every woman would learn to use a whetstone, and where and when to apply o. little nil.

Milk will sour quickly if put into dishes which have not. been scalded. They should Until bo washed in clear, cold water, then iu hot soapy water, then rinsed in clean

boiling water, and wiped with a dry fresh towel. Do not forget to scrape til seam and grooves of a double boiler Ironware should be washed, outside as well a 8 inside, m hot soapy water, rinsed a dish-cloth, but with a dry towel Drip ping pans, bowls and other greasy dishes should be scraped and wiped with soft paper which will absorb the grease. The paper will be found useful in kindling the fire, and is a great saving of water, which is sometimes an object. A tablespoonful of soda added to the water will facilitate the cleansing.