HINTS ON CLEANING KITCHEN UTENSILS
Saucepans should always be filled immediately after use, with hot water and soda. When they have stood some time, they must be scoured well, inside and out, with silver sand, well rinsed in hot water, and thoroughly dried in front of the fire. The lids must be wiped, and hung up separately.
Frying-pans should never be washed, but should be wiped thoroughly clean with soft paper immediately after use.
Tin vessels must be thoroughly washed in hot water, dried, lightly covered with whiting, and then rubbed bright with wash-leather.
Kitchen tables must be washed over with a wet cloth, sprinkled with silver sand, and thoroughly scrubbed, the way of the grain, with hot water and soda. All the sand must then be carefully wiped off with a damp cloth. Should the table be very greasy, damp fuller’s earth must be used instead of sand.
Pastry boards and wooden utensils must be washed over with a wet cloth, sprinkled with crushed soda and boiling water, then scrubbed well, the way of the grain, and dried with a cloth.
Knives must be placed in a jug, and covered with hot water as far as the haft, then wiped quite dry, cleaned with bath brick on a wooden board placed in a slanting position. When quite bright, the dust must be wiped off with a dry cloth.
The prongs of forks must be cleaned with a piece of rag dipped in bath brick.
Plates and dishes must be washed in hot water and soda, then rinsed in cold water, and left in the plate-rack to dry.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen