hat the inside of all cups and pitchers is thoroughly clean. It
is a good plan to have a mop made by fastening finger-lengths of coarse
cotton twin to a suitable handle, for washing the inside of pitchers.

In cleaning forks, spoons, or cups, which have been employed in beating
or eating eggs, rinse them in cold water before putting them into hot
suds, as hot water cooks the egg and causes it to adhere. Common table
salt is said to be excellent for removing the egg tarnish from silver.
Clean Dover egg beaters by beating a dish of cold water, or by holding
under a stream of cold water from the faucet, then carefully rinse and
wipe perfectly dry. Do not put the upper part of the beater into hot
water, as it will remove the oil from the wheels so that they will not
work easily.

Grain-boilers and mush-kettles should be allowed to cool, then filled
with cold water and allowed to soak during the meal hour, when they can
be easily cleaned.

Tin dishes should be washed with hot suds as soon as possible after
using.

[Illustration: Wire Dishcloth]

For cleaning; iron pots, use soft water and soap or washing-soda with a
wire dishcloth or kettle scraper. If the food adheres to the sides, fill
with cold water and soak. Kettles and all dishes placed over a fire
should be cleaned on the outside as well as the inside. To remove the
soot, rub first with pieces of dry paper and afterward with damp paper;
then wash with hot suds and a cloth. Kettles and saucepans burned on the
inside may he cleaned by putting a little cold water and ashes in them
and allowing them to soak on the range until the water is warm.
Porcelain-lined and granite-ware utensils stained from food burning on,
may be cleaned after soaking for a time in a solution of sal-soda, which
may be prepared by pouring boiling water over the soda in the proportion
of two pints of water to one pound of sal-soda, and stirring until
dissolved. It may be prepared in quantity and stored in a stone jar
until needed.

Wash wooden ware and bread boards with cold water and sand soap. In
scraping dough from the bread board, always scrape with the grain of the
wood and be careful not to roughen the surface.

Steel knives and forks with ivory or wooden handles should not be put
into dishwater. Hot water will expand the steel and cause the handles to
crack. Wash them thoroughly with the dishcloth, scour with bath brick,
and wipe dry.

All tin and iron dishes should be thoroughly d