Cold water starch stiffens more than boiling water starch, but the latter
gives a clearer appearance to the clothes.
Starch Recipes.
Boiling Water Starch:
Two tablespoonfuls starch (equals one-quarter cupful).
One level teaspoonful borax dissolved in one tablespoonful boiling water.
A few shreds laundry wax or candle.
Four tablespoonfuls cold water.
One quart boiling water.
Blend the starch with the cold water, using the fingers. Add the wax, and
dissolved borax. Stir vigorously and pour in sufficient boiling water to render —
the starch semi-transparent. Then add a cup of cold water. Cover with cheese-
cloth to prevent a skin forming.
If very thick starch is desired, double the quantity of starch and use ene
same amount of water.
Many people use this starch without further cooking, but if cooked the
starch is less liable to stick and it penetrates the material better.
Cooked starch is made as above, and is then cooked slowly for the following
time. Stir it occasionally to prevent it burning or a skin forming.
Time for Cooking:
Rice starch, 10 minutes.
Corn starch, 20 minutes.
Wheat starch, 30 minutes.
If a mixture of starches is used, put the one requiring longest cooking on
first, then add the other ten minutes later.
“
Articles usually put in Full Strength Starch.
Cotton blouses and muslins (desired very stiff) sun-bonnets, collars, and
cuffs of one thickness.
Articles usually put in equal parts of Full Strength Starch and Water mixed.
Aprons, pinafores, skirts, underskirts, cheap laces, sideboard cloths, frills
of underwear, prints, blouses, and muslins.
LAUNDRY WORK 163
If the articles that are required stiffest are put through first, the starch is
generally about the right consistency for those things needing less stiffness, or
a little more water may be added.
If table linen and underwear are preferred not stiff, a good plan is to add
one or two cups of hot starch to the blueing water for these goods. This
gives them a slight body and prevents them soiling as quickly.
. For bran and rice water for stiffening purposes see recipes under those
headings.
Cold Water Starch.
Great care must be taken to have everything scrupulously clean in making
this starch.
The collars and cuffs must be bone dry when they are starched.
Starch (No. 1 Rice), two tablespoonfuls (this stiffens),
Turpentine, half teaspoonful (this prevents iron sticking).
Borax, one’ teaspoonful (this gives a gloss).
Cold water, one pint (this mixes the ingredients).
Method:
Mix the starch to a cream with tablespoonful of cold water, add the turpen-
tine, borax (dissolved in one tablespoonful of boiling water), then pour on
remainder of water. Mix well and strain through cheesecloth into a clean bowl.
Stir well each time before using it.
Gum Arabic.
Gum Arabic is obtained from a certain kind of acacia tree.
Use: It is used to stiffen laces, silks and some dress materials where starch
is unsuitable.
To Prepare It for Laundry Work: Wash quarter pound solid gum arabic
with cold water and place in a double saucepan with one quart boiling water✪ Gum Arabic Solution.
Stir occasionally. When dissolved, strain into a bottle.
Quantity: Use from one teaspoonful to one tablespoonful of gum solution
to each cup of water, according to the stiffness desired. Laces require a
stronger solution than silks.
This is used to stiffen delaines, nun’s veiling, serges, madras curtains, and
casement cloth.
164 GIRLS’ HOME MANUAL
CHAPTER IV.
TEXTILE FABRICS
Cotton.
Cotton is of vegetable origin, it is fibrous and surrounds the seed of the
cotton plant. Under the microscope the cotton fibre looks like a long, flattened,
twisted tube, thicker at the edges than in the middle. The cotton fibre is
separated from the seeds, cleaned, carded, twisted and spun. It is then woven into
material.
Effect-of Alkalies on Cotton:
Page 97 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cold water starch stiffens more than boiling water starch, but the latter gives a clearer appearance to the clothes.
Starch Recipes. Boiling Water Starch: Two tablespoonfuls starch (equals one-quarter cupful). One level teaspoonful borax dissolved in one tablespoonful boiling water. A few shreds laundry wax or candle. Four tablespoonfuls cold water. One quart boiling water.
Blend the starch with the cold water, using the fingers. Add the wax, and dissolved borax. Stir vigorously and pour in sufficient boiling water to render — the starch semi-transparent. Then add a cup of cold water. Cover with cheesecloth to prevent a skin forming.
If very thick starch is desired, double the quantity of starch and use the same amount of water.
Many people use this starch without further cooking, but if cooked the starch is less liable to stick and it penetrates the material better.
Cooked starch is made as above, and is then cooked slowly for the following time. Stir it occasionally to prevent it burning or a skin forming.
Time for Cooking:
Rice starch, 10 minutes.
Corn starch, 20 minutes.
Wheat starch, 30 minutes.
If a mixture of starches is used, put the one requiring longest cooking on first, then add the other ten minutes later.
“
Articles usually put in Full Strength Starch. Cotton blouses and muslins (desired very stiff) sun-bonnets, collars, and cuffs of one thickness. Articles usually put in equal parts of Full Strength Starch and Water mixed.
Aprons, pinafores, skirts, underskirts, cheap laces, sideboard cloths, frills of underwear, prints, blouses, and muslins.
If the articles that are required stiffest are put through first, the starch is generally about the right consistency for those things needing less stiffness, or a little more water may be added.
If table linen and underwear are preferred not stiff, a good plan is to add one or two cups of hot starch to the blueing water for these goods. This gives them a slight body and prevents them soiling as quickly.
. For bran and rice water for stiffening purposes see recipes under those headings. Cold Water Starch.
Great care must be taken to have everything scrupulously clean in making this starch.
The collars and cuffs must be bone dry when they are starched.
Starch (No. 1 Rice), two tablespoonfuls (this stiffens),
Turpentine, half teaspoonful (this prevents iron sticking).
Borax, one’ teaspoonful (this gives a gloss).
Cold water, one pint (this mixes the ingredients).
Method:
Mix the starch to a cream with tablespoonful of cold water, add the turpentine, borax (dissolved in one tablespoonful of boiling water), then pour on remainder of water. Mix well and strain through cheesecloth into a clean bowl. Stir well each time before using it.
Gum Arabic.
Gum Arabic is obtained from a certain kind of acacia tree.
Use: It is used to stiffen laces, silks and some dress materials where starch is unsuitable.
To Prepare It for Laundry Work: Wash quarter pound solid gum arabic with cold water and place in a double saucepan with one quart boiling water. Stir occasionally. When dissolved, strain into a bottle.
Quantity: Use from one teaspoonful to one tablespoonful of gum solution to each cup of water, according to the stiffness desired. Laces require a stronger solution than silks.
This is used to stiffen delaines, nun’s veiling, serges, madras curtains, and casement cloth.
TEXTILE FABRICS Cotton.
Cotton is of vegetable origin, it is fibrous and surrounds the seed of the cotton plant. Under the microscope the cotton fibre looks like a long, flattened, twisted tube, thicker at the edges than in the middle. The cotton fibre is separated from the seeds, cleaned, carded, twisted and spun. It is then woven into material.
Effect-of Alkalies on Cotton:
Records on this page
Boiling Water StarchGum Arabic Solution