A manual of home-making

H level tablespoon lard or butter or kerosene or turpentine; or U. incb-eqiiare wax or paraffia Mix, and cook according to directiona for csooking starch. Thinttareh: J4 cup starch, mixed with H cup cold water 3 quarts boiling water Other ingredients, same as for thick starch Bfiz, Dook according to directioDS for cooking starch. CZeor niarch: Dilute H cup thick starch with 1 quart hot water. Qear starch is used for thin muslinSp infantfl' dresses^ and the Uke. <^ ^ i Baw starch: Same proportiona as for thick starch. Uee borax but omit fatty substances. Stir thoroughly before using, Baw starch is often used with rery thick or veiy thin goods^ to in their stiffness. A fabric will take up a greater amount of starch m tb raw than m the cooked form. The desired stiS'ness m produced by Hw cooking given the raw starch by the heat of the iron. The difficulty li troning is increased by using raw starch, for unless the ironer is akillfdi the starch cooks on the iron and starch specks are the^ produced on & clothes. Moreover, raw starch gives a less durable finish than does cooVej starch. Bice Biarck: Ji cup rice 1 quart boiling water Wsah rice, cook in water until very soft. As water evaporates, add more to keep quantity up to 1 quart. When cooked add another quart boiling water. Strain, withoat squeezing, through double thickneaa of cheese-clol through flannel . Use while hot. The most satisfactory starch for ^* fabrics is rice starch, and it may be used in place of dear starch. Glut /or sHffening dark doihu: 12 ounces dark glue 1 quart water Boil together until glue is dissolved, cool somewhat. Dip the gu.. to be stiffened into glue and wipe off excess of glue with piece of t eheeee^oth^ s&teen, or calico. Alter epnnklin^, toU ^tm^^^ m' I THE LAUNDEY City subetaneesp such as wax, paraffin, turpentine, I&rd, or Imttcr, are used to add a amoothnessj gloss, and finish, to pre- vent the starch from sticking to the iron, and to aid in prevent- ing; the absorption of moisture. Substances resettibling glue, such as gum arabic and dextrin, an? u^ed with starch to increase its stiffening power. They are H)metimes used alone when the white color of starch is con- sidered a disadvantage in stiffening colored fabrics, Diredians for imng sU^ch, starch mibsHtuies, and ^arch ao- casories: In making starch, a naturaUy soft water is greatly to be de- *:irrdp but if the water furnished is hard it should be softened with borax, not with washing-soda or lye, since these tend to produce a yellow color with starch; 1. )^ cup wheat starch to 1 quart water givea flexible, light ^ durable fimsh. 2. H cup coroatarch to 1 quart water gtves moderate body atiffuess. 3. H cup wheat Btarch to I quart water gives flexible, firm flniah. 4. H cup comatarch to 1 quart watei- givea a tiff body finish, A mixture of the two starches may be varied, to produce any desired result. DiredioTis for cookinQ starch: Starch should first be mixed with a little cold water and then htirred slowly into boiling water and cooked in accordance with the following directions: t. If wheat starch is used, cook alowly at least 25 or 30 minutes. 2, If oomstarch is used, cook slowly 15 to 20 minutes.