Cold game and poultry, lettuce, celery and lobster salad, tongue, ham,
potted meats, dressed chicken, pies, jellies, ices, cakes and fruit are
served in many ways. Some of the most charming lunches given are
those the least expensive. Where everything is good in quality, and
the dishes are well dressed, and the guests congenial, a degree of suc-
cess will be insured that will be pleasant to both guests and hostess.
DISH WASHING.
UTENSILS AND METHODS.
In the first place, be provided with a mop made of coarse crotchet,
cotton, tied or crotcheted in tassel-like form around a handle, which
should have a neatly turned knob at the end for this purpose. The mop
will enable you to use the hot soap-suds, which is indispensable for
making glass and silver sparkle and shine as they should do when prop-
erly kept.
The best pan for washing-up purposes is of tin, made in oval form
with a partition in the middle, and a very small tray inserted at one end
for holding the piece of hard soap that will be needed from day to
day, and thus saved from being wasted. The pan should be large
enough to hold two gallons of water at least in each division. Half
fill one side of the pan with nice hot soap-suds, and the other side with
an equal quantity of clear, hot water for rinsing purposes. Wipe china
and glass immediately from the pan, one piece at a time, with a dry
towel. The provision of at least three clean linen crash towels should
be made for the washing-up of a medium-sized family for a single
time, and one of very strong, stout linen for the wiping of knives, and
then the equipment will be complete.
Each household should be provided with at least twelve tea towels
and six knife towels, and arrangements made for having them as regu-
larly laundried as any other articles of household use.
Then it is important that the things be taken in proper order. First,
the glasses, taking care to hold them obliquely, and' not let the heat of
the water strike them too suddenly ; also, in summer time, see to it that
all ice and ice water are emptied from them some little time before
commencing. Secondly, wash all the silver and plated ware save the
forks, rubbing them hard, each article separately, as you take them
directly from the hot rinsing water. A piece of chamois skin should be
at hand for further burnishing ; silver thus attended to daily seldom
needing a special day of rubbing and cleaning. If spoons have been
discolored by tgg or mustard, rub them over with a paste of Spanish
whiting and water mixed smoothly ; let it dry upon them and then rub
48 DUSTERS.
off with a dry flannel cloth. Thirdly, wash the cups and saucers, the
pitchers and every article which has not come in contact with grease ;
then the plates and dishes, renewing your soap-suds if needful, and
lastly, the knives, taking the greatest care, if they have ivory handles,
not to let them be submerged or even touched by hot water. Ordinarily
when put off to the last, the water will be no more than lukewarm when
you get to them, but be very sure to ascertain the fact if you would
preserve your cutlery for any length of time.
DUSTERS.
HOME-MADE FEATHER ONES.
Page 42
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cold game and poultry, lettuce, celery and lobster salad, tongue, ham, potted meats, dressed chicken, pies, jellies, ices, cakes and fruit are served in many ways. Some of the most charming lunches given are those the least expensive. Where everything is good in quality, and the dishes are well dressed, and the guests congenial, a degree of success will be insured that will be pleasant to both guests and hostess.
DISH WASHING.
UTENSILS AND METHODS.
In the first place, be provided with a mop made of coarse crotchet, cotton, tied or crotcheted in tassel-like form around a handle, which should have a neatly turned knob at the end for this purpose. The mop will enable you to use the hot soap-suds, which is indispensable for making glass and silver sparkle and shine as they should do when properly kept.
The best pan for washing-up purposes is of tin, made in oval form with a partition in the middle, and a very small tray inserted at one end for holding the piece of hard soap that will be needed from day to day, and thus saved from being wasted. The pan should be large enough to hold two gallons of water at least in each division. Half fill one side of the pan with nice hot soap-suds, and the other side with an equal quantity of clear, hot water for rinsing purposes. Wipe china and glass immediately from the pan, one piece at a time, with a dry towel. The provision of at least three clean linen crash towels should be made for the washing-up of a medium-sized family for a single time, and one of very strong, stout linen for the wiping of knives, and then the equipment will be complete.
Each household should be provided with at least twelve tea towels and six knife towels, and arrangements made for having them as regularly laundried as any other articles of household use.
Then it is important that the things be taken in proper order. First, the glasses, taking care to hold them obliquely, and not let the heat of the water strike them too suddenly ; also, in summer time, see to it that all ice and ice water are emptied from them some little time before commencing. Secondly, wash all the silver and plated ware save the forks, rubbing them hard, each article separately, as you take them directly from the hot rinsing water. A piece of chamois skin should be at hand for further burnishing ; silver thus attended to daily seldom needing a special day of rubbing and cleaning. If spoons have been discolored by tgg or mustard, rub them over with a paste of Spanish whiting and water mixed smoothly ; let it dry upon them and then rub
48 DUSTERS.
off with a dry flannel cloth. Thirdly, wash the cups and saucers, the pitchers and every article which has not come in contact with grease ; then the plates and dishes, renewing your soap-suds if needful, and lastly, the knives, taking the greatest care, if they have ivory handles, not to let them be submerged or even touched by hot water. Ordinarily when put off to the last, the water will be no more than lukewarm when you get to them, but be very sure to ascertain the fact if you would preserve your cutlery for any length of time.
DUSTERS.
HOME-MADE FEATHER ONES.