A, soap-holder, B, C bottle-brushes, D, dish-mop, E F, wire dish-cloths G
plate scraper]

Utensils used in cooking can generally be washed with greater efficiency
if they are soaked before washing. Fill each dish or pan with water, using
cold water for all utensils which have held milk, cream, eggs, flour, or
starch, and hot water for all dishes having contained sugar or sirup.

ARRANGING DISHES.--Arrange dishes and all the requisite dish-washing
utensils in convenient order for washing, placing all of one kind of
dishes together. Also place the dishes to be washed at the _right_ of
the dish-pan. Wash them and place the washed dishes at the _left_ of
the pan. A dish-washer invariably holds a dish that is being washed in her
left hand and the dish-cloth or mop in her right hand. That there may be
no unnecessary motions, the dishes should be placed to drain after washing
at the left of the dish-pan. In this way there is no crossing of the left
hand over the right arm as there would be if the washed dishes were placed
at the right of the dish-pan. A cupboard located above the draining board
at the left makes the storing of dishes an efficient process (see Figure
2).

WASHING AND SCOURING DISHES AND UTENSILS.--Fill the dish-pan about two
thirds full of hot water. "Soap" the water before placing the dishes in
the pan; use soap-powder, a soap-holder, or a bar of soap. If the latter
is used, do not allow it to remain in the water. Fill another pan about
two thirds full of hot water for rinsing the dishes. A wire basket may be
placed in the rinsing pan.

Place the dishes, a few at a time, in the dish-pan. Wash the cleanest
dishes first, usually in the following order: glasses, silverware, cups,