Good Housekeeping Infographic

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- A HELPFUL GUIDE TO - GOOD HOUSEKEEPING BATHROOM PLANT WATERING RUBBISH BINS For a spotless bathroom, bleach Plants are a great way to add Empty your rubbish as soon as the toilet and wipe surfaces such greenery to your room. Keep you notice it’s full - just make sure them lush by feeding/watering all rubbish is placed properly in as the shower, sink and mirror on the bin store bins and not on the a daily basis. them when necassary and floor. Ensure bin store doors are making sure they have sunlight. closed behind you. IRONING TIDY AS YOU GO DISH WASHING Iron your clothes for the week Put clothes away as soon as you Once you’re done, clean up the ahead and you’ll thank yourself finish ironing, take your cups/plates sink area to make tomorrow’s those mornings you have less to the kitchen and pick up your task a little easier! Remember to towels off the bathroom floor. Tidy replace sponges and cloths time to get ready for university! as you go and cleaning up won’t be such a daunting task! regularly. CLOTHES WASHING FLOOR CLEANING KITCHEN SURFACES Stay on top of your laundry with Mop up spills straight away to Wipe kitchen surfaces daily and the Circuit Laundry app. Just avoid slips/falls and sweep or each time after use to keep make sure you are considerate to vacuum on a regular basis to away any nasty bugs that could others by removing your washing keep things shipshape. contaminate your food. once the cycle ends..

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H O M E, H E a R T H, and Housekeeping
— C hapter 3 HOME, HEARTH, AND HOUSEKEEPING Marketing new ideas and new ways of homemaking • The evo- lution of consumerism and technology in the kitchen • Easing the labor of laundry and housework • Cooking, canned goods and processed foods • Consumption and housecleaning American women of all classes historically have shared one particular common denominator: cooking. Prior to the second quarter of the nineteenth century when mass-produced cast iron and steel stoves were more available nationwide, cooking was a labor-intensive chore done on an open fire in a fireplace. Wood or coal had to be hauled into the house, and ashes removed daily. Worse was the limited variety of food that could be cooked by this method. Kettles of stews or soups were easy enough, but the art of banking fires over Dutch ovens or piles of bricks or stones for baking took consider- able experience. Likewise, choosing the types of wood that burned hotter or longer and then arranging the fuels for consistent fires required great skill. Figure 3-1. Selling for as little as five dollars— Even when successful, though, early American cooking was regarded with freight paid—the freestanding cast iron stove disdain both at home and abroad. English novelist Frederick Marryat wrote provided greater control and versatility in cook- ing than did the open hearth. Majestic ad 1900, in the early nineteenth century that there were “plenty of good things for the Magee ad 1901. table in America; but ‘God sends meat, and the devil sends cooks.’”1 —38— —Home, Hearth, and Housekeeping Echoing Marryat’s assessment of American cuisine, Count de Volney wrote in 1804: “In the morning at breakfast they deluge their stomachs with a quart of hot water, impregnated with tea, or so slightly with coffee that it is more colored water; and they swallow, almost without chewing, hot bread, half baked, toast soaked in butter, cheese of the fattest kind, slices of salt or hung beef, ham, etc.
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Trainee Competency Manual: Housekeeping
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EC66-1193 Make Short Work of Ironing Clara Leopold
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1966 EC66-1193 Make Short Work of Ironing Clara Leopold Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Leopold, Clara, "EC66-1193 Make Short Work of Ironing" (1966). Historical Materials from University of Nebraska-Lincoln Extension. 3783. http://digitalcommons.unl.edu/extensionhist/3783 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Mrci s 85 £7 -#-L;(p- J (Cj 3 E.C. 66-1193 {!_,l make short work of IRONING • E X TENS ION S E RVICE UNIV ERS ITY OF NEBRASKA COLLEGE O F AGR ICULTURE AN D HOM E ECONOMICS AND U . S . DEPARTM ENT OF AGRICULTU R E COO P ERATING E . F. FROLIK, DEAN .J. L . ADAMS. DI RECT OR MAKE SHORT WORK OF IRONING BY MRS. CLARA N. LEOPOLD STATE EXTENSION SPECIALIST HOME MANAGEMENT There is iron-easy satisfaction in looking at a stack of freshly ironed laundry- particularly if you have made your ironing as easy as possible. Equipment and tec h nique are, of course, essential to doing any job well. Ironing methods and habits vary with individuals and will also have a great deal to do with the problems of making the total ironing job easier. If you are not ecstatic about ironing, even with today' s efficient equipment, you may need a new approach.
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Clean to Dirty
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View Housekeeping Procedures
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Curatorial Care of Textile Objects
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Job Description
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