Clear Starching

Ingredients

• two tablespoonfuls of starch in a little cold water
• one quart of boiled starch
• two ounces fine white gum arable
• two ounces
• one gallon of water
• one tablespoonful of white starch
• a drop of bluing
• a teaspoonful of lard
• a piece of paraffine the size of a hazel nut
• a large tablespoonful of starch
• a piece of borax the size of a lima bean
• a pint of starch that has been made in the usual manner will give to lawns
• a good pinch of salt
• a pint of cold water
• a small piece of lump borax about the size of the tip of a finger in hot water
• one ounce
• four shirts
• six medium-sized potatoes
• two large tablespoonfuls of ordinary starch
• salt

Directions

1. Dissolve two tablespoonfuls of starch in a little cold water ; when it is a smooth paste, pour in boiling water slowly, and stir briskly to keep from lumping. The exact quantity of water will depend on the quality of starch, a pint to each ounce is a fair average ; add a good teaspoon- ' ful of salt, a drop of bluing, and half a teaspoonful of lard. (Mem. For colored goods put a little alum in the starch.) Boil for twenty minutes by the clock, A clean bright pan and spoon should be kept

2. CLEAR STARCHING. 231

3. purposely for making- starch. Strain, if not perfectly smooth when done, and if it has to stand before using, cover the pan to prevent a scum forming, and keep it hot. It should be used as hot as the hand can possibly bear, in order that it may better penetrate the linen ; for the same reason the starch must not be made too thick. It must be rubbed in until the linen is completely saturated, and none is left unab- sorbed on the surface. In mild weather starch the clothes from the rinsing water ; in cold or windy weather dry them first, as both wind and frost snap out the stiffness.

4. Starch for Collars and Cuffs made in this way is far superior to white wax, spermaceti and gum arable, and also less expensive : To one quart of boiled starch, put a piece of paraffine the size of a hazel nut ; cook the starch thoroughly, and do not have it but little thicker than pancake batter. In the winter dry the shirts and collars before starching, as considerable of the starch will freeze out ; use the starch scalding hot, dipping it on the bosom with a spoon ; rub in each spoon- ful with your hands ; when the shirts are dry, dip in cold starch made by taking a large tablespoonful of starch, and mix smooth in a little cold water ; then take a piece of borax the size of a Lima bean, dissolve in a little boiling water and add starch; then add sufficient cold water to just dip the bosoms in and no more ; rub the starch in well. The cold starch is much improved by letting it stand over night before using. After starching the s"hirts and collars, roll them up tightly in a clean dry cloth and in two hours they will be ready to iron.

5. Gu7n Arabic Starch : Take two ounces fine white gum arable and pound to a powder; next put it into a pitcher and pour on a pint or more of boiling water, according to the degree of strength required, and then having covered, let it stand all night. In the morning pour it carefully from the dregs into a clean bottle ; cork and keep it for use. A tablespoonful of gum water stirred into a pint of starch that has been made in the usual manner will give to lawns (either white or printed) a look of newness to which nothing else can restore them after washing.

6. Superior Starch Polish : Take of white wax one ounce, spermaceti two ounces and a good pinch of salt. Mix and melt them together, and when cold it will be a hard, white cake that will not mould or sour even in hot weather. Put a piece the size of a pea in the hot starch that is intended for every three or four shirts. When ironing go over it a second time quickly, which increases the gloss or polish.

7. Potato Starch : Grate six medium-sized potatoes and mix thoroughly with one gallon of water ; strain through a coarse towel, let settle, drain off the water and turn on another gallon of clear water and let settle again ; drain again, put in an earthern dish and set in a warm place (not too warm) to dry. Use same as corn-starch for starching clothes.

8. Raw Starch for Collars and Cuffs should be mixed very gradually,

9. 232 THE LA UNDR Y.

10. one tablespoonful of white starch with half a pint of cold water ; dis- solve a small piece of lump borax about the size of the tip of a finger in hot water ; when cold stir it into the starch. Put the collars into the starch, rub them up and down in it, squeeze and press them in a cloth ; smooth them well out with a soft piece of Hnen, and iron imme- diately, first with a flat-iron, then with a polishing-iron. And to those who make up their own fine linen, we can highly recommend the fol- lowing plan : Let the collars be washed, blued and dried ; then take two large tablespoonfuls of ordinary starch and blend in cold water till there is about a breakfast-cupful of it. Dip your collars through it without going to the sediment ; wring dry and lay them in a clean towel for two or three hours ; then draw them and iron them, and they will be stiff and glazed.

11. To Stiffen Gauze. Good wheat starch and white wax are employed, either cold or warm, according to the color. The gauze on removal from the starch is perfectly untwisted, pressed out, and clapped with the hands, so that the starch may be uniformly distributed. Any meshes that may still appear filled with starch may be free from it when the gauze is stretched on the drying-pad by brushing it with the hand, or, better, with a soft brush. Small starched pieces can also be placed on the finishing-board, since the starch remaining in any meshes will stick to the cloth when the gauze is removed. In this case, however, it will unavoidably have a spotted luster on the side fiext the cloth.

12. After starching shirts, collars and cuffs, and the articles that require a deal of stiffening, pour in some hot water and starch your pillow- slips, white aprons, etc. Wring out the remainder of your clothes except the tablecloths, napkins and towels, pour your starch in the bluing water and it will give these articles just the right stiffness.

Nutrition, whole recipe (rough)

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.