1. Use plenty of water. Have two separate pans; one for washing, the other for rinsing. Use Ivory soap. It is better to have it in a soap shaker than to rub it on dishcloth.

2. Wash first the glassware, then silver, delicate china, and last the heavier dishes.

3. Scrape all food from dishes, and allow water to run over them before putting them in the dishpan. Never place any receptacle in the dishpan that contains the smallest particle of food. Dishwater should always be clear. Do not allow it to become greasy; change it often. Remember that the dishes out of which you cook and eat should be washed with the greatest care.

4. The handles of knives and forks, if of ivory, bone or celluloid, should not be left standing in warm water, as it will be apt to cause them either to split open, to discolor or loosen. Polish steel blades with sapolio or pulverized bristol brick.

5. Wash the cooking utensils with the same care that you do the fine china. Rough handling will cause the enamel to split or chip off. Do not allow the cooking utensils to become discolored; use sapolio or some good cleaner to remove burnt or discolored spots. For this purpose do not use your dishcloth. Use instead a cork or a small piece of cloth that can be discarded afterwards.

6. Use soft linen towels for glass and silverware, and linen for the other dishes. Use a good quality of cheesecloth, properly hemmed, for dishcloths.

7. Keep towels and dishcloths properly washed and rinsed. Dishes will not be clear and shiny if linen is not properly kept.

8. All dishes which have contained doughy substances should be washed with a small scrubbing brush and in cold water. When all particles of dough are removed, then they may be washed in the ordinary manner Wash baking board with brush and cold water.

9. Wash sink in hot, soapy water. Keep a large strainer in the sink in which to scrape the dishes. This will prevent particles of food from going down the drain, and will keep the sink looking neat. Once a week sinks should be flushed with boiling water, in which washing soda has been dissolved.

10. The refrigerator should be looked over daily. Allow nothing to spoil in it. Once a week take everything out and wash it carefully with good soapy water and pour through the drains a strong solution of hot washing soda. Do not allow any food with strong odor to be placed in the refrigerator. Keep the butter, if possible, in covered glass or earthenware dishes. Keep the milk covered and close to the ice. If the ice is covered with an asbestos blanket or newspaper it will not melt so quickly.

11. The stove is an important item and should be kept clean and spotless. Most of the stoves now used in the homes are made in such a way that they may be kept clean with soap and water. The nickel plate may be kept clean and shiny with silver polish. The burners of gas stoves once a week should be boiled in a solution of washing soda. Keep the oven clean and free from dust. To light a top burner of a gas stove, turn the cork for one second, allowing the air that is in the pipe to escape, then turn it off; turn on the second time and apply lighted match. The flame should be blue. A yellow flame smokes the cooking utensils, wastes the gas and does not give the required amount of heat. To light the oven burner, open the door of the lower oven, turn on the pilot light cord, lighting the pilot light from the outside. Turn on the two oven burners. When both are burning blue, turn off the pilot light. The upper oven is used for keeping dishes and food warm. The middle oven for baking and roasting; the lower oven for toasting and broiling.