GREASE. Stretch stained part over a firm pad of towelling or other
absorbent goods and rub with any of the following applied with woolen
cloth : Turpentine, benzine, ether or chloroform.
INK. Dampen in cold water, dip in a solution of boiling Oxalic acid (two
teaspoonfuls oxalic acid in one glass of water), rinse and wash in soap
solution.
IRON RUST. Moisten stain with ammonia, then apply salts of lemon
or oxalic acid ; ^fter effervescence appears, dip in boiling water.
MUCUS (HANDKERCHIEFS). Soak in salt water (two tablespoonfuls
to one quart water), wash out and boil.
18
BRIDE'S COOK BOOK
MACHINE OIL. 1. Soak in cold water, then wash out with soap.
2. Soak in cold water and borax, then wash.
MEAT JUICE. Proceed as for blood.
MILK. Wash in cold water, then warm water and soap.
PERSPIRATION. Immerse in soap solution and set in sunshine for sev-
eral hours.
SCORCH. Soft water and strong sunshine will remove a slight scorch.
SHOE STAINS ON WHITE STOCKINGS. Soak in a solution of oxalic
acid, then wash out in ammonia water.
TEA. Cover stain with common salt, cover with lemon juice and set in
sunshine.
VASELINE. Place two thicknesses of blotting paper beneath stain, and
moisten with benzine. Cover with two thicknesses of blotting p'aper
and press with a warm — not hot — iron. Use care in working with
benzine as it is inflammable.
EGG. Cold water followed by hot water and soap as in ordinary launder-
ing.
ICE CREAM. Sponge the stains thoroughly with water, followed by
agents used in removing grease spots.
IODINE. Unstarched Materials: Sponge the stain with diluted am-
monia. Then sponge with alcohol. Starched Materials: Soak the
stains in diluted ammonia until they disappear, or boil the stained
material for five or ten minutes.
LEATHER. Use an abundance of soap with thorough rubbing and pro-
ceed as in ordinary laundering.
PAINTS. Sponge the stains with pure turpentine. If stains are not fresh,
soften by moistening with ammonia and sprinkling with turpentine.
Roll articles up for fifteen minutes, then wash in warm water and
soap.
WATER COLOR. Dip stained portion in gasoline and rub vigorously.
SALAD DRESSING. Soap and luke warm water for washable materials.
SOOT. First brush the stain, then place on absorbent powders such as
Fuller's earth, French chalk, cornstarch, corn meal or salt; work
around until they become soiled and brush them away. Then wash
or sponge the stain.
TOMATO STAIN. Wash stains carefully, then moisten with lemon
juice and expose to sun for several days. Sponge the stain with alco-
hol which removes the green part of the stain. This is good for stains
on wool or silk.
19
BRIDE'S COOK BOOK
RULES FOR HOUSEHOLDERS.
The United States Food Administration asks you to comply strictly
with the following rules.
Owing to the constant changes in the Food situation these rules must
be revised from time to time. You are requested to note such revisions
in the daily press, and to conform to them.
The recipes and directions contained in this book have been compiled
for the purpose of helping you to conform to these new food situations
patriotically and easily.
ALL KINDS OF FOOD SHOULD BE ECONOMICALLY USED.
HOARDING: NO FOOD SHOULD BE HOARDED. Hoarding is
Page 8
Presented as published in 1915. 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
GREASE. Stretch stained part over a firm pad of towelling or other absorbent goods and rub with any of the following applied with woolen cloth : Turpentine, benzine, ether or chloroform.
INK. Dampen in cold water, dip in a solution of boiling Oxalic acid (two teaspoonfuls oxalic acid in one glass of water), rinse and wash in soap solution.
IRON RUST. Moisten stain with ammonia, then apply salts of lemon or oxalic acid ; ^fter effervescence appears, dip in boiling water.
MUCUS (HANDKERCHIEFS). Soak in salt water (two tablespoonfuls to one quart water), wash out and boil.
MACHINE OIL. 1. Soak in cold water, then wash out with soap. 2. Soak in cold water and borax, then wash.
MEAT JUICE. Proceed as for blood.
MILK. Wash in cold water, then warm water and soap.
PERSPIRATION. Immerse in soap solution and set in sunshine for several hours.
SCORCH. Soft water and strong sunshine will remove a slight scorch.
SHOE STAINS ON WHITE STOCKINGS. Soak in a solution of oxalic acid, then wash out in ammonia water.
TEA. Cover stain with common salt, cover with lemon juice and set in sunshine.
VASELINE. Place two thicknesses of blotting paper beneath stain, and moisten with benzine. Cover with two thicknesses of blotting paper and press with a warm — not hot — iron. Use care in working with benzine as it is inflammable.
EGG. Cold water followed by hot water and soap as in ordinary laundering.
ICE CREAM. Sponge the stains thoroughly with water, followed by agents used in removing grease spots.
IODINE. Unstarched Materials: Sponge the stain with diluted ammonia. Then sponge with alcohol. Starched Materials: Soak the stains in diluted ammonia until they disappear, or boil the stained material for five or ten minutes.
LEATHER. Use an abundance of soap with thorough rubbing and proceed as in ordinary laundering.
PAINTS. Sponge the stains with pure turpentine. If stains are not fresh, soften by moistening with ammonia and sprinkling with turpentine. Roll articles up for fifteen minutes, then wash in warm water and soap.
WATER COLOR. Dip stained portion in gasoline and rub vigorously.
SALAD DRESSING. Soap and luke warm water for washable materials.
SOOT. First brush the stain, then place on absorbent powders such as Fuller's earth, French chalk, cornstarch, corn meal or salt; work around until they become soiled and brush them away. Then wash or sponge the stain.
TOMATO STAIN. Wash stains carefully, then moisten with lemon juice and expose to sun for several days. Sponge the stain with alcohol which removes the green part of the stain. This is good for stains on wool or silk.
RULES FOR HOUSEHOLDERS.
The United States Food Administration asks you to comply strictly with the following rules.
Owing to the constant changes in the Food situation these rules must be revised from time to time. You are requested to note such revisions in the daily press, and to conform to them.
The recipes and directions contained in this book have been compiled for the purpose of helping you to conform to these new food situations patriotically and easily.
ALL KINDS OF FOOD SHOULD BE ECONOMICALLY USED.
HOARDING: NO FOOD SHOULD BE HOARDED. Hoarding is