Hassle free wash ups!

Most people dislike washing up more than any other household chore. This is usually because they do not set about in a methodical way and have no idea how simple it can be if it is done systematically.

There are five processes, which make up the washing method: preparation, washing, rinsing, draining and drying-in that order.

The most essential requirement for washing up is a constant supply of hot water, this should be as hot as the hand can bear for the actual washing and very hot indeed for the rinsing, so that as well as sterilizing the articles the heat can help to dry them.

The various agents used for washing up are largely a matter of personal choice. Synthetic detergents are perhaps better for this than soap because of their greater grease removing properties. Mops, cloths, scrapers, sponges and other means for removing particles of food from the articles being washed are all useful. Those made from plastic or nylon are best as they have a long life and do not get greasy or slimy easily.

Food should be scraped off and then plates, dishes and pans with very stubborn particles should be put to soak in lukewarm water. Cups, glasses and teapots should be emptied and should be given an initial rinse in cold water. Washing, rinsing and draining are continuous operations, the temperatures of the wash and rinse waters should be maintained throughout and both waters should be changed if they become dirty. The articles should be washed and then transferred immediately to the rinse water, and then put straight onto the draining board or into a drainer. The order in which the articles are to be washed is important: glasses, cutlery, crockery and finally pots and pans and other utensils, which have been used in the cooking operations.

If the rinse water is really hot, as it should be, then most articles will be dry in a minute or so and will need only a final polish with a clean soft cloth or a kitchen paper before they are put away.