The bathroom, the most hated room in the home when it comes to cleaning. Even though it was not the most discussed aspect of cleaning for the early 20th century housekeeper. Here a few tidbits on the steps of cleaning the bathroom. While much of the methods can still be used today the chemicals surely should not!

note: The ‘closet’ during this time period is what we know today as the toilet. And the ‘basin’ the sink.

First, in cleaning, dust and take from the bathroom all movable things. These will be a bag or box for tissue
paper, toilet paper, soap dish, bar for towels and wash cloths, etc. Besides these things there must be in every
bathroom a brush for cleaning the water closet and a cloth for cleaning the chamber.

Now that all movable things have been taken from the bathroom, brush the floor with a covered broom, wash
the water-closet, using the closet brush with hot soda water and a good cleaning cloth. Do not use a linty cloth in the closet or tub.

Close the closet, after putting down chloride of lime, and with covered broom brush the walls. Wipe the floor
again and wash all the woodwork around the tub and closet ; give the floor a thorough scrubbing after washing the tub.

Wash out bathtub (not with sand soaps of any kind, since they scratch, but with soap and water). A tin tub
may be brightened with Dutch Cleanser or Sapolio, and a porcelain tub may have yellow stains removed with
turpentine. Kerosene is especially good for removing stains from porcelain tubs; use it before washing tub

~Housekeeping Notes


THE BATHROOM

Apparatus:

  • Closet brush
  • scrub cloth
  • dry flannelette duster,
  • and string mop.


Procedure:

1. Clean the bathtub. Let in a little very hot water, rub soap on the scrub cloth, and wash all scum deposits from the tub. Rinse out the tub and wash the taps. See that the outside is clean, and wipe everything dry with the duster.

2. Clean the closet. Raise the cover and the wooden seat. Wash the bowl thoroughly with the closet brush. If necessary scrub above the water line with soap, and see that the outside is clean. Flush the bowl. Wash the seat inside and out, also the inside of the cover. If necessary, wash the marble floor-slab. Wipe everything dry with the duster.

3. Dust the floor with the string mop. Take pains to get the dust out of the corners and from under the tub. Dust the chair and the woodwork.

4. Wash the closet brush with soap in the washbasin, rinse, shake thoroughly, and hang up. (This brush is usually kept in an inconspicuous corner of the bathroom.)

5. Wash and wipe the basin taps. Wipe off all pipes below the basin with the duster. If necessary, scrub the basin.

6. Wash and rinse the scrub cloth and the duster in the basin and wring as dry as possible. Rinse out the basin and wipe with the duster.

7 . Hang up the cloths to dry.

8. If tubs and other appliances have been neglected and are very dirty,it may be necessary to scrub them with kerosene.

~Rules for Cleaning

The preparation of the Thanksgiving- dinner should be begun the day before, so that all of the work will not fall to the
forenoon of the holiday.

The turkey or fowl that is to be used can be roasted in advance and set back in the oven the next morning’, it will heat
through in an hour or two ; it should be basted frequently whileheating.

A more satisfactory way is to make the fowl ready for the roaster, then set it in a cool place over night, in the morning
make the dressing ; if it is to be oyster dressing, fry one oniountil browned, mix with other ingredients in the usual way, mix in the raw oysters last, and stuff the fowl ; nse a covered roaster-

When done remove fowl from pan and also part of grease, then make brown gravy with grease and dregs left in pan.

Plum pudding should be made several days in advance, and steamed an hour or two before serving, it is best with un-
cooked lemon sauce.

Mince pie is equally as good made in advance and reheated for serving. Pumpkin pie is very good served cold.

Cranberry moulds can be made several days before they are needed, and should not be forgotten as they always go with a Thanksgiving dinner, as do mashed rutabagas. Mashed potatoes are by no means the least task in preparing a dinner; boil briskly, well covered with water, drain, set on edge of stove for a minute or two uncovered, salt, then mash well, add half cup sweet milk, stir briskly with masher or heavy spoon until snow white; take up in warmed vegetable dish, dot top with small bitsof butter and then sprinkle with a few dashes of peprika.

… one vegetable is enough, celery and olives are very nice, sweet pickles such as peach or melon, should be served rather than sour pickles.

For dessert — Plum pudding and sauce is sufficient, possibly one variety of pie; fruit and nuts need not be served unless in place of something else.

The salad should be fresh made ; for a cabbage salad, chop the cabbage very fine or use a food chopper, which some like
better; use a good rich dressing.

~Bread Making and Bread Baking

The art of scheduling the days within your week was fine tuned long before I was born. Planning the steps of your day leaves little undone. This extremely detailed workweek from an early 20th century housewife did include rest periods which are important for well being.

 

Examples Of Schedules

While, as was said, it is not possible to give one type schedule that will apply to any and all conditions, here is a work schedule carefully planned for a week for a woman who does all her own work in a family of 5, the 3 children going to school (but coming home at noon) ; husband’s shirts being sent to laundry. The house is a detached, 7-room suburban cottage; the fuel used gas, with coal water heater.

ONE WEEK SCHEDULE FOR FAMILY OF FIVE

Without Labor-Saving Equipment

~Monday~

6 : 00 – 6 : 30 Rise and dress; start water heater

6:30- 7:00 Prepare breakfast

7:00- 7:30 Breakfast

7:30- 8:30 Wash dishes; straighten kitchen; inspect icebox; plan meals for Monday and Tuesday

8:30- 9 : 00 Prepare towards lunch

9 :  00-1o : 00 Bedrooms, bath and hall cleaned; sort and prepare soiled linen and laundry

10 : 00-11 : 00 Thorough downstairs cleaning

11: 00-11 :30 Rest period

11:30-I2: 00 Serve lunch

12 : 00 – 1: 00 Lunch

I : 00- 3 : 00 Lunch dishes; prepare cooking for Monday
and Tuesday; mop kitchen

3 : 00- 4 : 00 Sewing and mending

4: 00- 4:30 Soak clothes and prepare for next day’s washing

4:30-5:30 Rest period; play with children; walk, recreation or market

5 :30- 6 : 00 Prepare supper

6: 00- 7: 00 Supper

7: 00- 7:30 Wash dishes

~Tuesday~

6: 00- 6:30 Rise and dress: put on boiler

6:3o- 7 :00 Prepare breakfast

7: 00- 7:30 Breakfast

7:30- 8 : 00 Stack dishes; make beds

8: 00-11:30 Washing 1

11:30-12: 00 Rest period

12: 00- 1 : 00 Lunch (prepared day before)

I : 00— 2:30 Wash breakfast and lunch dishes; clear up laundry

3:30- 4 : 00 Take in clothes; fold, sprinkle, lay away

4 : 00- 5:3o Rest period

5:30- 6: 00 Prepare supper

6: 00- 7: 00 Supper

7: 00- 7:30 Wash dishes

~Wednesday~

6 : 00- 6:30 Rise and dress; start water heater

6:30- 7: 00 Prepare breakfast

7 : 00- 7:30 Breakfast

7:30-8:30 Wash dishes; inspect icebox; plan meals; start lunch

8:30- 9: 00 Make beds; light cleaning

9 : 00 – 12 : 00Ironing

12: 00- 1 : 00 Lunch

1 : 00- 2: 00 Finish ironing; put away clothes

2: 00- 3: 00 Wash dishes; straighten kitchen

3: 00 – 4: 00 Rest period

4 : 00 – 5: 00 Market; walk

5: 30- 6: 00 Prepare supper

6: 00- 7: 00 Supper

7: 00- 7: 30 Wash dishes

~Thursday~

6 : 00- 6: 30 Rise and dress; start water heater

6: 30- 7 : 00 Prepare breakfast

7 : 00- 7: 30 Breakfast

7: 30- 8: 30 Wash dishes ; straighten kitchen; plan meals

8: 30- 9: 00 Make beds

9: 00-11: 30 Bedrooms and closets cleaned

11: 30 – 12: 00 Rest period

12 : 00- 1: 00 Lunch

1: oo – 2: 00 Wash
dishes; prepare vegetables toward supper

2: 00- 3: 30 Upstairs windows cleaned(Up and down stairs windows alternately each week)

3: 30-4: 00 Silver polished

4:00- 5: 30 Rest period

5: 30 – 6: 00 Prepare supper

6: 00- 7: 00 Supper

7: 00- 7: 30 Wash dishes

Friday

6: 00- 6: 30 Rise and dress; start heater

6: 30- 7: 00 Prepare breakfast

7: 00- 7: 30 Breakfast

7: 30-8: 30 Wash dishes; straighten kitchen; plan meals

8: 30- 9: 00 Make beds

9: 00 – 11: 30 Downstairs cleaning

11: 30 – I2: 00 Rest period

12: 00- 1: 00 Lunch

1: 00- 2: 00 Wash dishes; start supper

2: 00 – 3: 30 Clean refrigerator, pantry, kitchen, drawers

3: 00 – 5: 30 Rest period; marketing

5: 30- 6: 00 Prepare supper

6: 00- 7: 00 Supper

7: 00- 7: 30 Wash dishes

7: 30- 8: 00 Set bread

Saturday

6: 00- 6: 30 Rise and dress; start heater

6: 3o- 7: 00 Prepare breakfast

7: 00- 7: 30 Breakfast

7: 30- 8: 00 Make beds

8: 00- 8: 30 Wash dishes

8: 30 – 11: 30 Special cooking, and baking

11: 30 – 12: 00 Rest period

12: 00- 1: 00 Lunch

1: 00- 2: 00 Wash dishes; start supper

2: 00 – 3:3o Clean stove; wipe kitchen and porch

3: 3o – 5: 30 Rest period

5: 30- 6: 00 Prepare supper

6: 00- 7: 00 Supper

7:00- 7: 30 Wash dishes

light or cold meals Sunday

~Household engineering