WASHING DISHES A SCIENCE? CERTAINLY!
TEN POINTS TO BE OBSERVED
Washing dishes is drudgery in
many kitchens because it is done
without any system". Here are a few
simple rules designed to simplify anjd
dignify the work. They are by Prof.
Louise G. Turner of the University
of Tennessee and they were prepared
especially for the guidance of .un
trained girls. -
BY PROF. LOUISE G. TURNER,
Home Economics Department of the
University of Tennessee.
1. Scrape all food from the dishes.
2. Soak dishes that have con
tained batter, dough, eggs and
starchy foods in cold water; those
that have contained sugar, in hot
3. Wipe greasy frying pans and
kettles with paper and use the paper
for starting the flre.
4. Pile all dishes of a kind to
5. Have a pan half-full of hot,
soapy water in which to wash the
dishes, one half-full of hot, clear wa
ter in which to rinse them, and a
clean, dry place for the clean dishes.
The water should be as hot as you
can touch, with your hand.
5. Wast glassware, then knives,
forks and spoons, cups and saucers,
plates, large dishes, cooking utensils
and kettle. Wash inside and out
with soapy water; rinse well, except
glassware; drain and wipe dry. Get
fresh water as soon as that in the
pans becomes dirty.
7. Never soak the wooden or bone
handles of knives and forks inthe
8. Never scrape tin or enamelware
with a knife. Use a scrubbing brush
with soap or scouring powder. II
food is burned in an enamelware
kettle, boil it with a little water with
a teaspoon of cooking soda. '
9. Never wipe dishes on anything
except dish towels and cloths.
10. Never throw dish water near
the kitchen door and do not throw it
continually in one place until the
ground is wet all the time.
Russia has more blind people than
the rest of the world, two to one.
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