2. Put the nicest articles in the wash-dish, and wash them in hot suds
with the swab or nicest dish-cloth. Wipe all metal articles as soon
as they are washed. Put all the rest into the rinsing-dish, which
should be filled with hot water. When they are taken out, lay them to
drain on the waiter. Then rinse the dish-cloth, and hang it up, wipe
the articles washed, and put them in their places.
3. Pour in more hot water, wash the greasy dishes with the dish-cloth
made for them, rinse them, and set them to drain. Wipe them, and set
them away. Wash the knives and forks, _being careful that the handles
are never put in water_; wipe them, and then lay them in a
knife-dish, to be scoured.
4. Take a fresh supply of clean suds, in which wash the milk-pans,
buckets, and tins. Then rinse and hang up this dish-cloth, and take
the other, with which, wash the roaster, gridiron, pots, and kettles.
Then wash and rinse the dish-cloth, and hang it up. Empty the
slop-bucket, and scald it. Dry metal teapots and tins before the fire.
Then put the fire-place in order, and sweep and dust the kitchen.
Some persons keep a deep and narrow vessel, in which to wash knives
with a swab, so that a careless servant _can not_ lay them in the
water while washing them.
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