Collect the knives, forks, and spoons. Scrape the dishes, rinse the cups, and soak in cold water any dishes that have egg or dough adhering to them ; pack them neatly where they are to be washed. Have the dish-pan half full of hot soapy water, and the drainer near. Wash the glass first, one piece at a time, and wipe instantly. Wash the silver, and wipe at once without rinsing. Then wash the china, taking the less soiled dishes first, - cups, saucers, pitchers, plates, etc. Place the dishes on the drainer so they may be scalded inside and outside. Scald with hot soapy water, and wipe immediately. Glass, silver, and in fact, all kinds of dishes look brighter and better if wiped from hot, slightly soapy water instead of clear water. But be careful not to leave the soap in the water. Use a soap strainer, or keep the soap in a cup and pour the water over it.

Steel knives and forks should never be placed in the dish-water. Keep them in the hand and wipe the handles with the dish-cloth, wash the blades, scour if needed, then wash again and wipe at once.

Be particular to wash bright tin ware in clean hot soapy water with as much care as if it were silver. Do not forget to clean the grooves and seams.

Greasy iron ware should be wiped out first with soft paper to absorb the grease, then washed in scalding hot suds and wiped dry, - not with the dish-cloth, but with a dry towel.

Lukewarm or greasy water, and wet wiping towels, or the dish-cloth used instead of the towel for wiping, should never under any circumstances be allowed in cleaning dishes.