_Care of the sink, wash-basin, and garbage pail._--A neglected sink or garbage pail may be a fruitful source of disease, in addition to attracting water-bugs and other pests. Scraps should never be left in the sink. After washing the dishes it should be thoroughly cleaned, a brush and scouring material being used. The nickel part may be washed with hot soap-suds, wiped dry, and polished. Water should never be left in the wash-basin. Both the soap-dish and the wash-basin should be scoured daily. The garbage pail should be emptied and washed every day, and carefully scalded once or twice a week.
It will be well to have this lesson succeed or follow a cooking lesson, for then the pupils will have a keener interest in the problems of the kitchen. (See Twenty Lessons in Cooking, Lesson I.)
Cleanliness and order are the two points to be considered in this lesson. The doing well of each simple household task and the thoughtful arrangement and planning of all parts of the house should be emphasized as being of great importance to the housekeeper's success.
Begin the lesson with a discussion of the purpose of the kitchen; then discuss its arrangement from the standpoint of convenience for the work that must be done there. Emphasize the importance of having the furniture so arranged that the work may be done quickly and easily, and that the kitchen may be given a comfortable and attractive appearance. Let the pupils arrange the furniture in the school-room. Discuss and demonstrate the care of the stove by the use of the school stove. Assign each pupil a time when she is to look after the stove on succeeding days and grade her on her work. Let each pupil bring a report from home as to what she is doing to help in the care of the home kitchen. Make a specific assignment for home work.
What are the principal articles of furniture in the kitchen?
Can we make any general rules as to arrangements?
Why is it difficult to keep the kitchen clean?
At what times is the kitchen most apt to become disarranged?
Why is it important to keep the kitchen in good order?
In what order should the kitchen be at the time we begin the preparation of the meal?
How should the floor be cleaned? The utensils?