DISHWASHING There is no single operation of housekeeping in which system will save so much time as in dishwashing. Sys tem is only force of habit and soon becomes second nature. The follow ing suggestions are condensed from the practical experience of a large number of intelligent housewives.
(1) Wash the cooking utensils as soon as the food is emptied out of them and before it is placed on the table. Or, if this is not convenient, fill them with hot water and leave them to soak. (2) After the meal is finished, and before clearing the table, prepare a place in the kitchen to re ceive the soiled dishes. (3) Scrape off all bits of food into one dish, using preferably a good plate scraper of sheet rubber. This will remove all food and grease, and will not injure the most delicate china. If greasy dishes are not scraped, the dishwater will become too foul, and it will be difficult to wash or wipe the dishes clean. Greasy dishwater also makes the sink difficult to clean, and tends to stop up the spout. If a little lye is scattered over very greasy dishes, it will cleanse them readily by partially transforming the grease into soap. Be careful not to use lye strong enough to injure the skin. (4) Sort the dishes and stack them up in an orderly way, with the smallest articles on top; place the glass, small china articles, silver, and other delicate pieces together; next, cups and saucers, sauce dishes and the like, and finally plates, plat ters, and larger objects. (5) Load these lots on a large tray in the above order, carry them to the kitchen, and keep them separate until they are washed, wiped, and put away. This method saves frequent steps to the kitchen as well as confusion in sorting them there. Lay a newspaper or piece of wrapping paper over a large pan, scrape all the garbage into that, and if possible burn it in the range. Or use a small garbage burner. Or ob tain a good, odorless garbage can that can be thoroughly disinfected and cleaned. Keep at hand a grease kettle in which to preserve scraps of grease.
Sprinkle a little lye on the most greasy cooking utensils, as skillets, iron ket tles, and platters, and rinse them into the grease pot. The lye will keep the grease sweet and assist in the process of soap making. Save the tea leaves to be used for sweeping. (6) Next prepare a suds with soap or any wash ing compound. Borax is good. Wash first in hot suds the silver, glass, and delicate china, using a swab with a long wooden handle. Wipe the silver as soon as it is washed. Put the glass and china in a wire basket, and pour hot water over them. (7) Place the second lot of dishes—cups and saucers, vegetable and side dishes—in the dish water, and allow them to soak while the first lot are being wiped. (8) Add hot water if necessary, wash the sec ond lot of dishes, set them in the drainer, and place the third lot in the suds, or make new suds for it if neces sary. (9) Next make fresh suds for milk pans, if any, and other tinware. Finally, wash the ironware—roaster, gridiron, pots, and kettles. Use for this purpose a little lye and scrape with a stiff fiber brush.
Conveniences for Dishwashing. — The process of dishwashing will be much simplified if a large bench or table can be arranged to stand beside the sink, with the china cabinet or pantry for the ordinary tableware placed just above it In many mod ern kitchens (especially in city apart ment houses) an arrangement which is ideal allows the dishwasher to wash, dry, and put away most of the dishes without leaving the sink. The time and steps lost in walking from the sink to the table, even if but a few feet distant, and thence to pantry or closet, is a waste of energy that can never be justified. If, for any reason, a permanent bench or table cannot be placed near the sink, get a movable folding table like a sewing table, or a shelf arranged to let down against the wall. A small shelf or cupboard above the sink to contain soap, borax, washing powder, and various utensils will be found convenient.