Cream in the coffee sometimed necessitates the use of gi^aae solventa in
addition to other reagents.
One of thc^ following a^^ents should be employed:
1. Soap and water. Fresh stains and most old ones on washable ma-
terials can lie removiHJ liy ordinary laundering, A slight trace of the
slAin sometimes remains in the casp of v^ery heavy or old stains, Drj^ing
the material in the nun frequently helps to remove the last traces.
2. Poti^ssium permanganat*', Slight stains remaining after treatment
with soap and water can be removed with this agent.
3. Bi-iiling water, poured on the stain from a height of 2 or 3 feet. This
is effective on stains whieh are not more than a few hours old.
4. Cold or lukewarm water. Sfxjnge the stains from wool or silk ma-
terials. If a grease siMjt from crfrnm remains after the spot has dried,
reuiove it by the use of greiise solvents.
5. Damp cloths and a hot iron. Fairly good results are obtained in
removing small coffn:* staim from light^Nilored silk material by plaeing
the stain l>etween clean, damp cloths and pressing the whole with a hot
iron.
Djfe and running colon.
As the dyes of textiles differ greatly in chemical composition^ differeot
methods must be tried, begin tiing with the simplest, until the
difiappear. For washable materials, No. I may be tried.
STAIN REMOVAL
291
1. Cold or warm water and sunligliti for stams on washable materials.
Rinse the stains in water, or soak thRm (for 10 or 12 hours, if neceaaary),
and then drj^ thern in tho sun. Repeat the trcjituicnt if the stains arc not
removed entirely by the tirst treatment. Spots on wo<ilen and silk ma-
terials sometimes may Ijg removed by soaking or wasliing in cold water.
2. Jftvelle water.
3. Potassium permanganate,
4. Hydrogen peroidde made dightly alkaline with ammonia, for stains
OD white silk or wool. Soak the staiiis in tliia solution until they disappear,
and then rinse thoroughly.
Egg.
Egg stains should l>e washed or sponged with cold or lukewarm water
before any hot water is applied. S-ometimes a largo part of the stain
hardens on the surface of the materia! and may Ije scraped off with a blunt
knife.
One of the following agent.s should be used to remove egg stains:
L Cold water followed by hot water and soap, as in ordinary laun-
dering,
2. Ojld water followed by a grease solvent. Allow the stained place to
dry afU*r l>eing B]K)ngtHl with cold water. Then apply the grease solvent
(pages 292 to 293).
Fly paper {Micky).
See "reamous substances,"
especially effective.
Fruits and berries (fresh).
Practically all fruit stains, when they are fresh and still moist, can be
removed with lioiling or even warra water. After they have dried, they
become much more difficult to remove. The color of some materials may
be affet^ted by the organic acids present in certain fruit^g like the grajK^fruit
and lemon. In such cases the color can generally be restored by the methods
used for acid stains.
The following agents are satisfactory for fruit or berry stains:
Page 159
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cream in the coffee sometimed necessitates the use of gi^aae solventa in
addition to other reagents.
One of thc^ following a^^ents should be employed:
1. Soap and water. Fresh stains and most old ones on washable ma-
terials can lie removiHJ liy ordinary laundering, A slight trace of the
slAin sometimes remains in the casp of v^ery heavy or old stains, Drj^ing
the material in the nun frequently helps to remove the last traces.
2. Poti^ssium permanganat*', Slight stains remaining after treatment
with soap and water can be removed with this agent.
3. Bi-iiling water, poured on the stain from a height of 2 or 3 feet. This
is effective on stains whieh are not more than a few hours old.
4. Cold or lukewarm water. Sfxjnge the stains from wool or silk ma-
terials. If a grease siMjt from crfrnm remains after the spot has dried,
reuiove it by the use of greiise solvents.
5. Damp cloths and a hot iron. Fairly good results are obtained in
removing small coffn:* staim from light^Nilored silk material by plaeing
the stain l>etween clean, damp cloths and pressing the whole with a hot
iron.
Djfe and running colon.
As the dyes of textiles differ greatly in chemical composition^ differeot
methods must be tried, begin tiing with the simplest, until the
difiappear. For washable materials, No. I may be tried.
STAIN REMOVAL
291
1. Cold or warm water and sunligliti for stams on washable materials.
Rinse the stains in water, or soak thRm (for 10 or 12 hours, if neceaaary),
and then drj^ thern in tho sun. Repeat the trcjituicnt if the stains arc not
removed entirely by the tirst treatment. Spots on wo<ilen and silk ma-
terials sometimes may Ijg removed by soaking or wasliing in cold water.
2. Jftvelle water.
3. Potassium permanganate,
4. Hydrogen peroidde made dightly alkaline with ammonia, for stains
OD white silk or wool. Soak the staiiis in tliia solution until they disappear,
and then rinse thoroughly.
Egg.
Egg stains should l>e washed or sponged with cold or lukewarm water
before any hot water is applied. S-ometimes a largo part of the stain
hardens on the surface of the materia! and may Ije scraped off with a blunt
knife.
One of the following agent.s should be used to remove egg stains:
L Cold water followed by hot water and soap, as in ordinary laun-
dering,
2. Ojld water followed by a grease solvent. Allow the stained place to
dry afU*r l>eing B]K)ngtHl with cold water. Then apply the grease solvent
(pages 292 to 293).
Fly paper {Micky).
See "reamous substances,"
especially effective.
Fruits and berries (fresh).
Practically all fruit stains, when they are fresh and still moist, can be
removed with lioiling or even warra water. After they have dried, they
become much more difficult to remove. The color of some materials may
be affet^ted by the organic acids present in certain fruit^g like the grajK^fruit
and lemon. In such cases the color can generally be restored by the methods
used for acid stains.
The following agents are satisfactory for fruit or berry stains: