Plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing. A few drops of crude ammonia added to the water will soften it, and add to the luster of the silver and china. Soap may be used according to circumstances; all greasy dishes require a good strong suds. If the dishes have not been scraped clean, the crumbs should first be rinsed off in a pan of tepid water without a dish-cloth, then carefully washed in clean hot water.

There should also be provided two dish-drainers, or trays, unless there is a stationary sink with tray on which to drain the dishes. For washing glassware and fine china, papier-mache tubs are preferable to any-, thing else, as they are less liable to occasion breakage of the ware.

If many dishes are to be washed, frequent changes of water will be necessary, as the first soon becomes either cold or dirty. Perfectly sweet, clean dishes are not evolved from dirty dish-water.

The usual order given for the washing of dishes is: glasses, silver, fine china, cups, saucers, pitchers, plates, and other dishes. This is, however, based upon the supposition that cups and saucers are used for beverages, and that plates are soiled by the use of various greasy foods; but in families where tea and coffee and animal foods are dispensed with, and saucers are used for grains with cream dressing, the plates are often cleaner than the saucers, and should be washed first. The general rule to be followed is always to wash the dishes least soiled first, and all of one kind together.

If for any reason the dishes must wait for a time before being washed, the best plan is to pack them carefully into large pans, cover with warm water, and let them soak. When ready to wash them, prepare hot suds for washing, and clear water for rinsing in additional pans. Do not use too hot water, as a high temperature will break glass, and "check" the enamel of ordinary ware.

All dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds.

Be sure that 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 twine to a suitable handle, for washing the inside of pitchers.

In cleaning forks, spoons, or cups which have been employed in eating or beating 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 tarnish from silver. Clean Dover egg-beaters by beating in 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 left 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.

All tin and iron dishes should be thoroughly dried before putting away, to prevent rusting.

For cleansing iron pots, use soft water and soap or washing soda, with a wire dish-cloth 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 afterwards with damp paper, then wash with hot suds and a cloth.

Kettles and saucepans burned on the inside may be 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 and graniteware 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 woodenware and bread-boards with cold water and sand soap. In scraping dough from the breadboard, always scrape parallel 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 dish-water. Hot water will expand the steel, and cause the handles to crack. Wipe them thoroughly with the moist dish-cloth, scour with Bath brick, and wipe with a dry towel.