Study to simplify the process of washing dishes as much as possible and to do it so well that it will be enjoyable. It is not the dish washing that is disagreeable, but the way it is done. All the conveniences that will lessen labor should be secured. While preparing a meal keep either a dishpan full of hot water standing in the sink, or, better still, stop the drain of the sink and fill with hot water. As the dishes are used drop into the water and at any convenient moment wash, dry and put away.

To stop up the sink use a flat rubber disk which is held tightly over the drain by suction. These cost 10 or 15 cents. In lieu of this a cloth or dish laid tightly over the drain will keep the water in for some time. Some of the more modern drains are supplied with a shut-off.

Requisites For Dishwashing

1. Dishpan, draining pan, dish towels, dish cloth, dish mop, a long-handled fiber brush, pot scraper, soap shaker, roll of tissue paper, sink strainer and sink scraper.

2. Plenty of hot water, soap and a sand cleaner.

3. A short piece of hose or rubber tubing attached to each faucet is a great convenience. The water can be turned in any direction desired and when running it does not splash or make much noise.

General Preliminaries

As the dishes are removed from the table quickly and carefully wipe all those that require it with tissue paper, instead of scraping. Instead of paper a crust of bread may be used. Pile all dishes of a kind together. Wipe the silver with paper and stand up in a tall pitcher with a broad base and filled with water. Put to soak everything that needs it, using cold water except for dishes which are greasy or have had sugar cooked in them. All greasy dishes should be thoroughly wiped out with paper.

Process I - With Running Water

1. Pile dishes neatly and carefully in the sink, keeping the glasses and silver at one end. Turn in the cold water and rinse thoroughly.

2. Stop the drain and turn on the hot water, holding the soap shaker containing scraps of soap, at the mouth of the hose, and directing the water all over the dishes, filling the sink.

3. Let stand for 15 or 20 m while doing other work.

4. Remove the stopper, let the soapy water drain off, and turn on the clean hot water, rinsing thoroughly. Dry glasses and silver.

5. Pile the dishes in the drainer and wipe those requiring it, but if the rinsing water is very hot, scarcely any drying is necessary.

Process II - Without Running Water, Dish-Washing Device

1. Use two dishpans, large frying basket, folding dish drainer and a long-handled fiber brush or a dish mop.

2. Fill both dishpans two-thirds full of very hot water, making a strong suds in the left-hand one.

3. Have the dishes piled at the left and the folding dish drainer at the right.

4. Put the wire basket into the soapy water, wash silver with the brush and drop into the basket.

5. When the silver is all in, lift the basket, let drain a second and lower into the rinsing water.

6. Drain an instant from rinsing water and wipe silver.

7. With plates, etc., wash each plate with the brush as it is put into the basket in the soapy water. When all plates of a size are in, lift out basket, tip to drain a second and lower into the rinsing water; drain and put plates into the folding dish drainer, each separate. If rinsing water is very hot and sufficient soap is used in the washing water, plates will dry perfectly, clean and bright.

8. When the water in the rinsing pan becomes somewhat dirty, add soap and use it for the washing pan, filling up the other pan anew with clean rinsing water.

The advantage of this method is that the hands are kept out of the water entirely, that very hot water may be used, that nothing hut the glasses and silver need be wiped, thus saving time and labor.

It takes less gas to heat water directly in the dishpans than in a kettle.

Note

As the large size frying basket and the folding dish drainer are not easily obtained except in large department stores, the School has made arrangements to furnish, through its Purchasing Department, this apparatus, consisting of folding dish drainer, large wire basket, and two fiber brushes for $1.50, express prepaid east of the Rocky Mountains, $2.00 west.

Process III - Without Running Water

1. Pile dishes neatly and carefully on the table at the left of the dishpan. Arrange drain pan at the right.

2. Fill dishpan with hot water and use the soapshaker, making a good suds.

3. Wash glasses and silver first, rinse with hot water and dry.

4. Pour this hot rinse water into the dishpan and proceed with the rest of the dishes.

5. When through, wash the dishpan and the dish cloth thoroughly, using plenty of soap and water. Then wash the hands in cold water to remove the odor of the dishwater.

Description Of Requisites

1. For dish towels a good absorbent should be selected. The best and cheapest are flour sacks and sugar sacks. The sugar sacks are the best, as they are very large. These can be obtained from grocers at almost no cost. Wash, then rip the stitching and hem. The coarse linen crash makes very good towels. They should be about 1 yard long and 1/2 yard wide.

The dish towels should be scalded and rinsed each day after breakfast, or at the most convenient time. Whenever possible they should be hung in the sunshine.

2. Dish cloths may be made from the dish towels as they get thin, cutting them into small pieces and hemming them. (Dish rags should never be seen in a home.)

Two dish cloths should always be on hand, one for the kettles and the pans, the other for the glass and china.

They should be washed and scalded with the dish towels and spread out carefully to dry on the finger rack after each meal.

3. A dish mop is very convenient to use for glasses, deep pitchers, etc., and to keep the hands out of very hot water. When through using wash with soap, scald, wring out and then shake thoroughly, separating the strands. Hang with the mop end up, allowing the strands to fall apart and so dry. The fiber brush is even better for such purposes. It should be cleaned each time it is used.

4. A pot scraper or chain dish cloth should be thoroughly rinsed and dried over the stove.

5. A soapshaker is most convenient to use up all the small bits of soap that are left. Do not use bits of sapolio. These may be ground up and kept in a can for scouring purposes.

6. A roll of tissue paper hanging in a convenient place on the kitchen wall is most useful. In lieu of this a large pocket may be placed on the back of a door or elsewhere in which scraps of tissue or soft paper may be kept ready for use.

7. A sink strainer should be of good size, raised about an inch from the floor of the sink and enameled white. These are much more satisfactory than those that hang in the corner. The holes should be small enough to retain all the solid matter.

8. A sink scraper of rubber is much better than a metal one. It cleans the sink more thoroughly and does not scratch it.

Note

If the above small appliances cannot be obtained locally, they will be sent from the School postpaid for the following prices in stamps: Long handled fiber brush 13c, dish mop 12c, soap shaker 12c, pot scraper and chain 13c, sink scraper 12e, rubber tubing 15c.

Folding Dish Drainer.

Circular Dish Drainer.

Wire Basket with Handle.

Pot Scraper and Chain.

Soap Shaker.

Sink Strainer.

Dish-Washing Apparatus

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