flannel, wiping them with a dry cloth, and lastly with a soft dry cloth or leather.
Washing of Dishes, Etc.—Do not be afraid of hot water in washing up dishes and dirty cooking utensils; as these are essentially greasy, lukewarm water cannot possibly have the effect of cleansing them thoroughly, and soda in the water is a great saving of time as is also a fresh supply of hot water.
After washing the plates and dishes wash out your dish tubs with a little soap, soda and water, and scrub them often; wash the dish cloth also and wring it out, and after wiping out the tubs stand them to dry.
Pudding cloths and jelly bags should have immediate attention after being used; the former should be well washed, scalded, and hung up to dry. Let them be perfectly aired before being put away. No soda should be used in washing pudding cloths.
The Sink.—Do not throw anything but water down the sink, as the pipe is liable to get choked, a state of things which causes both expense and annoyance. At least three times a week pour a pailful of boiling soda water down every trap, for this prevents accumulation of fat, which more often than anything else stops up sink pipes.
Try to realize how important this duty is; bad smells (often caused by a stoppage in the sink pipes) are most disagreeable and dangerous.
Whilst a cook should be versed in all the details of her position, a mistress should never forget her own duty of seeing that the laws of economy, cleanliness and order are not neglected by her servants. The servants who reflect that some day they will probably need neatness, cleanliness and economy in their own homes, and for their own benefit, will feel grateful to the employer who insists on the practise of these virtues.