5. Experiment with the much disputed point of whether dishwashers will wash pots and pans. Most dishwashers will clean them of everything except burnt-on food or particles which have to be taken off with a powder. 6. Note how easy it is to dry the silver and polish glassware, and that while you are doing this the china dries itself and needs only to be put away. 7. If you have a small family do not wash the dishes after every meal, but stack them in the dishwasher and wash them once a day, say after breakfast. 8. Remember that dishwashing is but one of a series of kitchen operations. To begin at the beginning, and to get the utmost value out of the electric dishwasher, glass, aluminum and enamel cooking utensils are to be recommended, wherever possible without handles, so that they do not take up too much space in the machine. In cooking and serving, clean up as you go, using as few utensils as possible in your cooking (all modern houseworkers recommend this procedure, although it does not always meet with the approval of housekeepers generally), stacking bowls, plates, spoons, etc., in the dishwasher as you work, thus having a comparatively clean kitchen when you are ready to serve the meal. 9. See that the dishwasher is properly placed in relation to the entire dishwashing performance. The ideal placement is near the dining room or pantry door, so that it receives the dishes without extra steps, and adjacent to cupboard where dishes are put away. You will perhaps think this is a lot to do, but didn’t you have to learn to “do” things on your vacuum cleaner, your washing machine, your typewriter, too? Weren’t you willing to learn how to run your own car? When buying a dishwasher, look at the racks. Be sure they are smooth and easily cleaned, finished so that there is naught to peel off and catch food. Also be sure these racks fit and are not cantankerous in going back into the machine. If they are difficult to manipulate the misery is untold. In purchasing look for the following points: 1. The dishwasher must be smooth inside. 2. No corners to harbor bits of food. 3. Self cleansing. 4. Dishes placed so as to be unmoveable and not stick together. 5. Cost of electricity low, from one to two cents per washing. 6. Capacity to be convenient to your uses. 7. Operates in kitchen or pantry. 8. Operates from three to fifteen minutes. 9. The water penetrates all sides of dishes. 10. Easy to fill and empty whether attached or unattached to water and outlet systems. Some booklets advertise the fact that machines require only six quarts of water--less water than in ordinary dishwashing. The water, unless it is to be hand handled, need not trouble anyone. But it is a well known fact that dishes to be washed satisfactorily must have water used on them without stint.