1. For dish towels a good absorbent should be selected.
The best and cheapest are flour sacks and sugar sacks.
The sugar sacks are the best, as they are very large. These
can be obtained from grocers at almost no cost. Wash, then
rip the stitching and hem. The coarse linen crash makes
very good towels. They should be about i yard long and
Yz yard wide.
The dish towels should be scalded and rinsed each day
after breakfast, or at the most convenient time. When-
ever possible they should be hung in the sunshine.
2. Dish cloths may be made from the dish towels as
they get thin, cutting them into small pieces and hemming
them. (Dish rags should never be seen in a home.)
Two dish cloths should always be on hand, one for the
kettles and the pans, the other for the glass and china.
76 LESSONS IN COOKING
They should be washed and scalded with the dish towels
and spread out carefully to dry on the finger rack after
each meal.
3. A dish mop is very convenient to use for glasses,
deep pitchers, etc., and to keep the hands out of very hot
water. When through using wash with soap, scald, wring
out and then shake thoroughly, separating the strands. Hang
with the mop end up, allowing the strands to fall apart
and so dry. The fiber brush is even better for such pur-
poses. It should be cleaned each time it is used.
4. A pot scraper or chain dish cloth should be thorough-
ly rinsed and dried over the stove.
5. A soapshaker is most convenient to use up all the
small bits of soap that are left. Do not use bits of sapolio.
These may be ground up and kept in a can for scouring
purposes.
6. A roll of tissue paper hanging in a convenient place
on the kitchen wall is most useful. In lieu of this a large
pocket may be placed on the back of a door or elsewhere
in which scraps of tissue or soft paper may be kept ready
for use.
7. A sink strainer should be of good size, raised about
an inch from the floor of the sink and enameled white.
These are much more satisfactory than those that hang in
the corner. The holes should be small enough to retain all
the solid matter.
8. A sink scraper of rubber is much better than a metal
one. It cleans the sink more thoroughly and does not
scratch it.
Note. — If the above small appliances cannot be obtained locally,
they will be sent from the School postpaid for the following prices in
stamps: Long handled fiber brush 13c, dish mop 12c, soap shaker
12c, pot scraper and chain 13c, sink scraper 12c, rubber tubing 15c.
Folding Dish Drainer.
Circular Dish Drainer.
J^i%
Wire Basket with Handle.
Pot Scraper and Chain.
Soap Shaker.
Sink Strainer.
DISH-WASHING APPARATUS.
EDUCATION AND LIFE
I.
Typical Schools
Home School for Girls
II.
^•To This Favor Shall She Come at Last
NOVEMBER MENUS 77
NOVEMBER MENUS
BREAKFAST
Monday Lesson 43
ORANGES
BROILED BACON POTATOES BROWNED IN CREAM
BUTTERED TOAST COFFEE
Oranges
Cut the oranges in half, crosswise. Serve on a fruit
plate with an orange spoon.
Potatoes Browned in Cream ✪ Potatoes Browned in Cream
Page 42 · 1 recipe record on this page
Presented as published in 1912. 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
1. For dish towels a good absorbent should be selected. The best and cheapest are flour sacks and sugar sacks. The sugar sacks are the best, as they are very large. These can be obtained from grocers at almost no cost. Wash, then rip the stitching and hem. The coarse linen crash makes very good towels. They should be about i yard long and Yz yard wide.
The dish towels should be scalded and rinsed each day after breakfast, or at the most convenient time. Whenever possible they should be hung in the sunshine.
2. Dish cloths may be made from the dish towels as they get thin, cutting them into small pieces and hemming them. (Dish rags should never be seen in a home.)
Two dish cloths should always be on hand, one for the kettles and the pans, the other for the glass and china.
They should be washed and scalded with the dish towels and spread out carefully to dry on the finger rack after each meal.
3. A dish mop is very convenient to use for glasses, deep pitchers, etc., and to keep the hands out of very hot water. When through using wash with soap, scald, wring out and then shake thoroughly, separating the strands. Hang with the mop end up, allowing the strands to fall apart and so dry. The fiber brush is even better for such purposes. It should be cleaned each time it is used.
4. A pot scraper or chain dish cloth should be thoroughly rinsed and dried over the stove.
5. A soapshaker is most convenient to use up all the small bits of soap that are left. Do not use bits of sapolio. These may be ground up and kept in a can for scouring purposes.
6. A roll of tissue paper hanging in a convenient place on the kitchen wall is most useful. In lieu of this a large pocket may be placed on the back of a door or elsewhere in which scraps of tissue or soft paper may be kept ready for use.
7. A sink strainer should be of good size, raised about an inch from the floor of the sink and enameled white. These are much more satisfactory than those that hang in the corner. The holes should be small enough to retain all the solid matter.
8. A sink scraper of rubber is much better than a metal one. It cleans the sink more thoroughly and does not scratch it.
Note. — If the above small appliances cannot be obtained locally, they will be sent from the School postpaid for the following prices in stamps: Long handled fiber brush 13c, dish mop 12c, soap shaker 12c, pot scraper and chain 13c, sink scraper 12c, rubber tubing 15c.
Folding Dish Drainer.
Circular Dish Drainer.
J^i%
Wire Basket with Handle.
Pot Scraper and Chain.
Soap Shaker.
Sink Strainer.
DISH-WASHING APPARATUS.
EDUCATION AND LIFE
Typical Schools
Home School for Girls
^•To This Favor Shall She Come at Last
Monday Lesson 43
BROILED BACON POTATOES BROWNED IN CREAM
Oranges
Cut the oranges in half, crosswise. Serve on a fruit plate with an orange spoon.
Potatoes Browned in Cream
Records on this page
Potatoes Browned in Cream