kitchen use. Keep a holder within reach of the oven so as to avoid
burning the fingers, or using an apron. See that a kettleful of
boiling water is poured down the sink pipes every day.

All boxes, jars and shelves in which food is kept, must be kept
scrupulously clean and well aired. The refrigerator requires special
attention; see that the drain pipe and interior of ice-box are kept
thoroughly clean. A stiff wire with a piece of cloth fastened on the
end may be used to clean the drain pipe at least once a week. Do not
have any closet under the sink or places of concealment for dirty pots
and pans. Bowls which have been used for flour mixtures should be
filled with cold water if not washed immediately after using. Never
put kitchen knives and forks into the dish water, as it loosens the
handles; hold them in the hand and wash with the dish cloth. Burn all
refuse, both for convenience and as a sanitary measure. If a refuse
pail is used, it should be scalded frequently and a solution of
carbolic acid, chloride of lime or other disinfectant used. Do not put
pans and kettles half filled with water on the stove to soak, as it
only hardens whatever may have adhered to the kettle and makes it more
difficult to clean.


DISH WASHING.

Many young housekeepers look upon dish washing as the "bug-bear" of
the kitchen. It need not be disagreeable work; indeed the washing of
china, glass and silver ware may be placed among the arts of
housekeeping. It should be the ambition of every young housekeeper to
know how everything pertaining to household management should be done,
and how to do it; whether she has to do it herself or direct others.