Tin vessels must be thoroughly washed in hot water, dried, lightly covered with whiting, and then rubbed bright with wash-leather.
Kitchen tables must be washed over with a wet cloth, sprinkled with silver sand, and thoroughly scrubbed, the way of the grain, with hot water and soda. All the sand must then be carefully wiped off with a damp cloth. Should the table be very greasy, damp fuller’s earth must be used instead of sand.
Pastry boards and wooden utensils must be washed over with a wet cloth, sprinkled with crushed soda and boiling water, then scrubbed well, the way of the grain, and dried with a cloth.
Knives must be placed in a jug, and covered with hot water as far as the haft, then wiped quite dry, cleaned with bath brick on a wooden board placed in a slanting position. When quite bright, the dust must be wiped off with a dry cloth.
The prongs of forks must be cleaned with a piece of rag dipped in bath brick.
Plates and dishes must be washed in hot water and soda, then rinsed in cold water, and left in the plate-rack to dry.
Printed by Wertheimer, Lea & Co., Circus Place, London, Wall.
[1]. The word kosher means “to render fit or proper for eating.”
[2]. In order that the school may gain this grant, the teacher must have passed the requisite examination of the National Training School for Cookery.