A clock is a very important article in
the kitchen, in order to secure regularity at meals.
WASHING DISHES.
No item of domestic labor is so frequently done in a negligent manner,
by domestics, as this. A full supply of conveniences will do much
toward the remedy of this evil. A swab, made of strips of linen tied
to a stick, is useful to wash nice dishes, especially small, deep
articles. Two or three towels, and three dish-cloths should be used.
Two large tin tubs, painted on the outside, should be provided; one
for washing, and one for rinsing; also, a large old waiter, on which
to drain the dishes. A soap-dish, with hard soap, and a fork, with
which to use it, a slop-pail, and two pails for water, should also be
furnished. The following rules for washing dishes will aid in promoting
the desired care and neatness:
1. Scrape the dishes, putting away any food which may remain on them,
and which it may be proper to save for future use. Put grease into the
grease-pot, and whatever else may be on the plates into the slop-pail.
Save tea-leaves for sweeping. Set all the dishes, when scraped, in
regular piles, the smallest at the top.
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