Things not connected with pantry work should have a place found for them elsewhere.
Things most frequently used should be on the shelves and in the drawers which require least reaching and stooping.
Things of the same kind should be grouped together except when this violates the previous rule. That is, for the sake of keeping all the platters together, it is not necessary to use precious space on the most practicable pantry shelf for a platter only used at Thanksgiving and Christmas.
Dish Washing.—Dish washing is such a frequent and important part of pantry work that it deserves a few words of description, perhaps of praise.
Dish-washing accessories should be within arms' reach as one stands at the sink. They are: a dishpan, soap, borax or ammonia, towels—soft ones for the fine dishes, coarser ones for the heavier dishes—a dish drainer, a sink strainer for scraps. To these may be added a mop and a dishcloth if you feel you must have these articles, but I wish I could convert you to the use instead of a small-sized whisk, or a little fibre broom such as is sold for cleaning sinks. Broom straws softened by warm water will not scratch cut glass and yet are stiff enough to use for washing pots. The little broom can be scalded and dried through and through on the back of the stove. It does not smell, and dish washing done with it is as different from dish washing done with a cloth, as eating with a fork is different from eating with your fingers.
In a pantry where many dishes are washed a folding table is a serviceable accessory to dish washing. It can be set up to receive the dried dishes, and folded again when no longer needed.
The list of accessories for dish washing done where there is no running water is slightly different. One must then have one or two kettles of hot water on the fire. The dish drainer must have a tray to stand on or be replaced with pans. The sink strainer will not be needed. A bowl can be used instead, but not a tin receptacle, for scraps of food sometimes combine to form acids which eat or discolour tin.
The Preparation.—For the work of dish washing, first get yourself ready. Put on an apron, preferably one with a bib. If your sleeves are long, either turn them back or cover them with half-sleeves which button tightly round the wrist.
Next put away all food.
Then prepare the dishes. Gather the glass together. Empty the tumblers which have contained water, but fill with water those which have contained milk. Collect the cups and saucers, emptying the cups and rinsing out dregs or tea leaves. Scrape the plates thoroughly with a spoon, not with a knife, and pile each kind together. If there is much gravy or sauce upon them, rub them off quickly with a discarded crust or a celery stalk. Put the silver into a bowl or pitcher and pour water upon it. Platters should be scraped like the plates. Fill cream pitchers, gravy boats and vegetable dishes with water.