h cloth and hang it to dry.

TABLE CLEANING (CLASS WORK)

1. If necessary, scrape or brush off the table stoves.

2. Get a scrub cloth, a wash-basin of warm water, and a scrub-brush.

3. Wash the part of the table used by your group, doing the part not
occupied by the dish washing first; then get the dish washers to move
along, so that you can finish it, proceeding as follows:

(1) Wet the table all over.

(2) Rub the soap cake over it.

(3) Scrub with the wet brush with the grain of
the wood.

(4) Rinse the soap off with the clear water.

(5) Wipe with the cloth wrung dry.

4. Get clear water. Rinse the brush and put it away. Rinse the scrub
cloth and wring it dry.

5. Take the basin and cloth to the sink. Empty, rinse the basin, and dry
it with the cloth. Rinse the cloth under the tap and wring it dry.

6. Fold and hang the cloth to dry. Bring back a dry cloth and thoroughly
dry the aluminium strip.

7. Put away the dry cloth and basin.

SINK CLEANING

1. Let the other housekeepers get the water they need.

2. Get a sink pan, a scrub cloth, and a brush. Put warm water in the
pan.

3. Scrub the drain board if there be one, as follows:

(1) Wet the board all over.

(2) Rub the soap cake over it.

(3) Scrub with a wet brush with the grain of
wood.

(4) Rinse the soap off with clear water.

(5) Wipe with the cloth wrung dry.

4. Wash the nickel part of the sink (tap and stand) with soap. Wipe with
the cloth wrung dry.

5. Wash the outside of the basin of the sink.

6. When the other housekeepers have emptied their water, wash the inside
of the sink basin and wipe with the cloth wrung dry.

7. Wash the scrub cloth and pan, rinse the brush, and put all away.

8. Polish the nickel with a dry duster.

DUSTING

1. Get a cheesecloth duster.

2. Dust the chairs and put them in place.

3. Dust the table legs and drawer handles.

4. Dust the cupboard and refrigerator.

5. Dust the wood-work, window-sills, ledges, etc.

6. Wash the duster and hang it up to dry.

MEASURES AND RECIPES

Another preliminary part of the work will be teaching the pupils to
measure and follow a recipe.

MEASURES

The measures used in kitchen work are teaspoon, tablespoon, pint, quart,
and gallon, of which a table should be developed as follows:

3 teaspoonfuls (tsp.) 1 tablespoonful