1. Scrape the dishes, putting away any food which may remain on them, and which it may be proper to save for future use. Put grease into the grease-pot, and whatever else may be on the plates, into the slop-pail. Save tea-leaves, for sweeping. Set all the dishes, when scraped, in regular piles; the smallest at the top.
2. Put the nicest articles in the wash-dish, and wash them in hot suds, with the swab or nicest dish-cloth. Wipe all metal articles as soon as they are washed. Put all the rest into the rinsing-dish, which should be filled with hot water. When they are taken out, lay them to drain on the waiter. Then rinse the dish-cloth and hang it up, wipe the articles washed, and put them in their places.
3. Pour in more hot water, wash the greasy dishes with the dish-cloth made for them; rinse them, and set them to drain. Wipe them, and set them away. Wash the knives and forks, being careful that the handles are never put in water; wipe them, and then lay them in a knife-dish to be scoured.
4. Take a fresh supply of clean suds, in which wash the milk-pans, buckets, and tins. Then rinse and hang up this dish-cloth, and take the other; with which wash the roaster, gridiron, pots, and kettles. Then wash and rinse the dishcloth, and hang it up. Empty the slop-bucket and scald it. Dry metal tea-pots and tins before the fire. Then put the fire-place in order, and sweep and dust the kitchen.
Some persons keep a deep and narrow vessel, in which to wash knives with a swab, so that a careless domestic can not lay them in the water while washing them. This article can be carried into the eating-room, to receive the knives and forks when they are taken from the table.