_China comes next_--all plates having been carefully scraped, and
all cups rinsed out. To fill the pan with unscraped and unrinsed dishes,
and pour half-warm water over the whole, is a method too often adopted;
and the results are found in sticky dishes and lustreless silver. Put all
china, silver, and glass in their places as soon as washed. Then take any
tin or iron pans, wash, wipe with a dry towel, and put near the fire to
dry thoroughly. A knitting-needle or skewer may be kept to dig out corners
unreachable by dishcloth or towel, and if perfectly dried they will remain
free from rust.
The cooking-dishes, saucepans, &c., come next in order; and here the wire
dish-cloth will be found useful, as it does not scratch, yet answers every
purpose of a knife. Every pot, kettle, and saucepan must be put into the
pan of hot water. If very greasy, it is well to allow them to stand partly
full of water in which a few drops of ammonia have been put. The _outside
must be washed_ as carefully as the inside. Till this is done, there will
always be complaint of the unpleasantness of handling cooking-utensils.
Properly done, they are as clean as the china or glass.
Plated knives save much work. If steel ones are used, they must be
polished after every meal.
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