DISH-WASHING

Collect all dishes, scraping and rinsing them well, and pile all of a kind together near the dishpan.

Wipe the table to have a place to put clean dishes.

Rinse cups and dishes that have held milk, egg and starchy foods in cold water before washing.

Soak utensils used for sugary substances in hot water.

Greasy dishes and those blackened should be wiped with clean paper.

Have the dishpan half full of hot, soapy water; a rins- ing pan at the left of dishpan.

Dish-towels and dish-cloths should be neatly hemmed, and after each using should be washed and hung in the air and sun to dry.

Do not waste soap by leaving it in the water.

Wash dishes in the following order : Glass, silver, cups, saucers, plates, larger dishes and platters; last, tin and cooking utensils.

Steel knives, forks and pans should be scoured, rub- bing with a cork.

The cogs of a Dover egg beater should not be put in water; wipe with a damp cloth. Wooden or bone handles of knives or forks should not be. put in water.

Change dish water before it becomes cold or greasy.

When all dishes are washed and wiped with clean hands, put them in their proper places.

Wash the dishpan, soap dish and sink in hot, soapy water.

Hot water poured down the drip pipe of ice box will keep it sweet.

Cleaning Spinach. Adding a little salt to first water will remove grit.

Salt. To keep it dry put shaker in covered jelly glass.

A raw potato cut in half will take away the burnt taste of vegetables or soup.

Spice in a tea ball for flavoring is much better than in a muslin bag.