FoodNet

A manual of home-making

1919

Page 227

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Ribbons may be cleaned with gasoline or washed with soap and water. If they are to be washed, they should be stretched cm a clean table, scrubbed with a soft brush dipped in neutrid soapsuds and rinsed in clear water. In the rinsing, the ribbon should be kept smooth and straight, and the water should be pressed out by running tlic hand down the ribbon. The ribbon should then h>e stretched on the table again and allowed to dr>% RibbouH washed in this way need only a slight pressing with warm irom Velvet. Velvet may be cleaned by being sprinkled thoroughly with magnesia or commeal and allowed to stand for twenty-four lioLirs, It should then be brushed with a soft brush. A second application of the cleaning agent may be necessary. Another way of cleaning velvet is to steam it. This also re- moves any folds. A hot iron is plaet^d so that it rests on the handle, and live base is covered with a wet cloth. The velvet is then pfissed over the iron^ the wrong side of it being held nesct the wet clotli. In this way the steam is forced up through the pile. As the steam is passing through, the velvet should be brushed gently with a soft brush. Laces. Laces should be washed according to the directions given on page 272. Ecru hire may be washed in the same way as white lace, but it should be rinsed in a weak infusion of tea or coffee, (lold or silver lace may be freshened by brushing it with alco- hol or gasoline. be on H J MILLINERY 403 Feathers, Feathers may be washed satisfactorily in a good suds of white soap and water. The feather should l?e drawn through the hand from the stem to the tip with a regular stroke. It should then be tlried by shaking it in tlie air. Before being curled, it should be steamed by being hekl with the back toward the steam from the spout of a teakettle. The feather should not be allowed to become wet. While it is damp, the stem may te shaped in any desired way. The feather should be held with the right side up. It is then curled by having three or four fibers at a time drawn over a dull knife, with a cpiick downward and inward curving stroke. Work should progress from the large end toward the tip. Veils, Veils may be washed in wann soapsuds in the same way as laces are washed. Black veils should be rinsed finally in a strong infusion of black tea to which gum arabic luts been ailded in the prt)portiou of two teaspoons of powdereil gum arabic to one pint of water. Veils should be stretched in shape, pinned, and dried. Chiffon. Chiffon shoukl be washed in a light suds in lukewarm water. It should not be rul>l)€^d, but shaken and squeezed lightly in the suds. It should be stretched to dry, and when nearly dry should be pressed with a warm iron on the wrong side. Chiffon may also be washed in pure alcohol and stretched to dry. White felL A white felt hat can be cleaned satisfactorily with cornmeal or magnesia. The liat is covercnl with the suVistance, and left for two days. The meal or powder is then l)rushed off. It may l>e necessarj^ to re|xy^ifc this process. Art gum removes spots that are not of long standing. 4(M A MANUAL OF HOME-MAKING i SIMPLE HANDMADE TRLMMINOS