Washing Dishes
To wash dishes, silver, and knives, you need: A clean sink, plenty of hot water, soap without much soda in it, a dish drainer, dish cloths and mops, a soap shaker, a cake of sapolio, a bottle of dilute ammonia, a knife cleaner, plenty of clean, dry towels.
Make a suds not too strong. Too much soap quickly takes color and gilding off from china.
Never leave soap lying in the water.
Begin with the glass, and see that every glass is emptied before you begin to wash. Cold water in one, some milk in another, claret in another, will soon make your pan unfit to wash anything in.
The rule for glass holds good for cups. See that every cup is emptied before you begin to wash.
When a pitcher has been used for milk or cream, rinse it first with cold water, and you will have no trouble to cleanse it. The same rule applies to tumblers.
After the glass, take the delicate china cups and saucers, dessert plates, etc. Put your mind on your work. Inspect each piece when it leaves your hand to see if it is perfectly clean and dry.
By the time the glass and fine china are washed the water will be chilled. Let it run out, and make a fresh hot suds for the silver.
Never leave soap lying in the water.