One of the most important duties is dish-washing. A few simple rules
may help to make this duty less objectionable. 1. Collect knives,
forks and spoons by themselves. Scrape the dishes, empty the cups, and
arrange neatly in the order in which they are to be washed. 2. Never
pile dishes indiscriminately in a dish pan, as each kind requires
separate treatment. 3. Have two pans half full of water; one with
soapy water, the other with clear hot water for rinsing. 4. Wash the
glassware first, in moderately hot water, slip the glasses in sideways
so that the hot water may strike inside and outside at once, which
will prevent breaking. Rinse and wipe at once, as they will be much
brighter and clearer than if allowed to drain. 5. If the glass is cut,
use a brush to cleanse out all the grooves. As it is difficult to dry
such glassware, it should be dipped in clear cold water after washing,
and allowed to drain. 6. Always keep the towel between the hands and
the glass so as to avoid finger marks. Rinse glasses which have
contained milk in cold water before washing. 7. Next wash the silver
and wipe at once; then the china, first in the hot suds, then rinse in
the clear hot water; wipe while warm. 8. Change dish water often,
especially if the dishes are greasy; and do not leave the soap in the
water to waste and stick to the dishes. 9. Use fresh water for the
kitchen crockery, and pots and pans. After wiping tinware, place it on
the hearth to dry, as it rusts very easily. 10. Polish the knives with
bathbrick, wood ashes or sandsoap. Wash, and wipe perfectly dry; hold
in the hand and wash with the dish cloth; do not under any
circumstances allow knives and forks to lie in hot water. Next wash
the tray, the rinsing pan, the table and the sink. Finally, the dish
towels, dish cloth and dish pan.

Pans in which fish or onions have been cooked should be washed and