It should be pointed out that, in these days of sanitary building and furnishing, there is no necessity for the semi-annual "housecleaning" of former times. Each week the house can be thoroughly gone over, with the exception of laundering curtains and washing wood-work, and these duties might be taken in turn, a room at a time every week, so that the work will not acc.u.mulate.
The cla.s.s should be taught to consider the economy of time and energy and encouraged to provide themselves with all the latest aids they can afford.
The cleaning methods which are necessary for this work and which have not been formally taught, should now be definitely outlined. These are the weekly sweeping, weekly dusting, and cleaning special metals.
DIRECTIONS FOR WEEKLY SWEEPING
1. Dust and put away all small articles.
2. Lift the small rugs, sweep them on both sides, out-of-doors if possible, and leave them to air. Rugs too large to take out should be brushed and folded over to allow of sweeping the under side and wiping the floor beneath.
3. Cover the furniture with dust sheets.
4. Shut the doors and open a window.
5. Begin at the side of the room farthest from the door and sweep toward the centre; sweep from the other side toward the centre; gather the dust in a dust-pan and empty it into the garbage pail or fire.
6. Put away the broom and dust-pan.
7. Leave the room shut up for a few minutes, in order to allow the dust to settle.
8. Use a "dustless" mop to dust the floor.
DIRECTIONS FOR WEEKLY DUSTING
1. Use a soft cotton or cheesecloth duster very slightly dampened.
2. Roll up the covers that are over the furniture and carry them outside, in order to shake off the dust.
3. Wipe the dust from the furniture, pictures, window-sills, ledges, doors, and baseboard, being careful not to scatter it in the air.
4. Change the duster when necessary.
5. Replace the small articles.
6. Wash and dry the dusters.
CARE AND CLEANING OF METALS
IRON OR STEEL
Utensils made of these are heavy, but strong and durable, and hold the heat well.
1. Care:
They must be kept dry and smooth. Moisture causes rust, roughens the surfaces of the utensils, and makes them more difficult to clean. If they are not to be used for some time, the surfaces should be greased or coated with paraffin.
2. Cleaning:
(1) Wash in hot soap-suds, rinse in hot water, and dry thoroughly.
(2) If food is burned on, scour with some gritty material or boil in a solution of washing soda, rinse in hot water, and dry thoroughly.
TIN
Utensils made of this are light and inexpensive; they are good conductors of heat, but they are also good radiators and lose heat quickly.
1. Care:
As tinware is steel or iron coated with liquid tin, the grades vary according to the "base-metal" used and the thickness of the coating. Utensils made of this metal must be carefully kept from scratches, since deep scratches expose the base-metal and allow the formation of rust.
2. Cleaning:
(1) Wash in hot soap-suds, rinse, and dry thoroughly.
(2) If food is burned on, boil in a weak solution of washing soda, rinse in hot water, and dry thoroughly.
NOTE.--Whiting may be used to brighten the tin, but scouring is not recommended, as it wears off the coating.
GRANITE AND ENAMEL WARE
Utensils made of this are attractive, not heavy, and they do not tarnish or rust.
1. Care:
These wares are made by coating steel or sheet-iron with a specially prepared gla.s.sy substance called enamel or glaze. Two or three coats are applied. The durability depends on the ingredients used in the glaze and on the number of coats applied.
Such utensils should be heated gradually, sc.r.a.ped carefully, and handled without knocking, to avoid "chipping".
2. Cleaning:
(1) Wash in hot soap-suds.
(2) If stained, use some scouring powder; wash and dry.
(3) If food is burned on, boil in a solution of washing soda and then scour; wash and dry.
ALUMINIUM
Utensils made of this are very light in weight and, as they have no crevices, are easily cleaned. They are also good conductors of heat.
1. Care: