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Classic
Cook Books
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page 289
keep a pan, or a small tub, for the purpose of holding the water, which should
not be too hot. If tea things are put in very hot water, it will be apt to crack
them, or they will look smeared. Put a little soap in the water, wash the glass
first, then the silver, then the cups and saucers, and lastly, the plates and
knives and forks. If spoons have been used with eggs, put them to soak
immediately, to prevent their turning dark. Have a common waiter for the pan to
stand in and on it drain your tea things. Spoons when used with care, require
polishing but seldom, as it wears the silver away. Dinner dishes should be
washed first in moderately warm water and soap, rinsed in hot water, and drained
before wiping. Put every thing in its proper place, and inspect your pantry and
cellar frequently. Sometimes things are forgotten, for want of attention, until
they are spoiled. Air the cellar frequently; do not let refuse vegetables
accumulate, or any thing that would be likely to cause sickness.
You should provide coarse towels of different kinds, for china and glass, and
for the dinner dishes; also knife cloths; have them marked and kept in their
proper places. Some persons have their towels washed out every day; but it is
better to save them for the weekly wash. If towels are thrown aside damp, they
are liable to mildew. You should keep dusters of several kinds. Old silk
handkerchiefs, are best for highly polished furniture, or an old barege veil
answers a good purpose. For common purposes, a square of coarse muslin, or check
is suitable. You should keep one floor cloth for chambers, and one for the
kitchen. Keep brooms for different purposes; always use a soft one for carpets;
as soon as they wear stiff, they will do for the kitchen, or pavements. Pouring
a little hot
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Classic
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