QUESTIONS
Are apples sold by weight or by measure, i.e. by the pound or peck?
What is the price per pound or per peck of apples?
Why should dishes which have held milk, cream, egg, flour, or starch be rinsed with cold water?
Why should dishes having contained sugar or sirup be soaked in hot water?
Why should greasy dishes and utensils be wiped with paper and then rinsed with hot water before washing?
Why should not a bar of soap "soak" in dish-water?
Why not fill the dish-pan with soiled dishes?
Why should glass be washed in warm (not hot) water?
Why should not wooden-handled utensils and the cogs of the Dover egg beater "soak" in dish-water? Why should glass and silver be wiped with a soft towel?
Why should tin, iron, and steel utensils be dried most thoroughly?
Why should woodenware be allowed to dry in the open air? (See Experiment 87.)
Why should dish-towels be placed in boiling water during laundering?
Why should scouring soap or powder not be used in cleaning a porcelain or enamel sink?
What is the purpose of wringing out dry a sink-cloth and letting no water run from the faucet while cleaning a sink?