Pages 3 and 4 of the notebook cover dishwashing.
Why shouldn’t you immerse the tops of egg beaters? If we’re talking about the roatary egg beaters that were being used at the time this was written, it’s almost certainly that they’d rust. There wasn’t a U.S. patent for a stainless steel process until 1919, but even among non-stainless grades, the stronger you make the steel, the more brittle it becomes. For something that has moving parts, you want to choose a metal that can take some abuse, which means, in most cases, something that rusts.
If you mean a modern beater, don’t immerse the top because it’s probably an electric appliance and you’ll zap yourself. (I’m helpful, right?!)
Put away all food and clean dishes. Scrape the refuse in one dish and empty into garbage can. Collect all dishes to be washed, putting each kind together.
Soak in cold water all dishes which have contained milk, eggs, or starchy foods. Soak in hot water those used for sugary substances. Wipe greasy dishes with soft paper, then soak in hot water.
Prepare a clean dry place for the dishes when they are dry. Have two pans, one one-half full of clear hot water for rinsing and the other one one-half full of hot soapy water for washing. Washing cleanest things first and in
the following order–glass, china, silver, steel knives and forks, and then the tinware. Never wash the tops of egg beaters and empty the dishwater through sink-strainer.
Wash the towels and hang up to dry. Scrub tables and clean out sink-strainer, rinse out and wipe it dry, and wash and dry dishpan.
|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|