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Eradicating Fruit Stains

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 5 ingredients
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Eradicating Fruit Stains

Ingredients

Directions

  1. Fruit stains will sometimes yield to cold water; cherry stains, for example. Others require boiling water, and still others some bleaching agent. The most convenient material is Javelle water, generally kept by druggists. To make it, dissolve one pound of saleratus in a pint of water ; mix four ounces of fresh chloride of lime with one pint of water, stirring to remove the lumps — it will not all dissolve. Pour the two liquids together, stir or shake thoroughly, set aside, and when the deposit has settled pour off the perfectly clear liquid, and bottle for use. Glass or earthern vessels should be used in preparmg it. Wet the stains with this and rinse well, just before washing the articles. It can, of course, only be used on white articles, as it would bleach colored ones. Stains from fabrics may be removed by moistening the spot with a solution of Epsom salts in a few drops of hot water. Rub it well the first time and then moisten again. Next, fill a tin vessel with boiling water, and set it on the stained place for a few minutes, and afterwards wash out in soft water. It is advisable to have articles thus treated washed immediately. To remove grass stains pour boiling hot water on the stains before washing the garment.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.