Starch

Ingredients

• a quart boiling water
• two or three table-spoons starch
• a little salt
• butter or pure lard
• a tea-spoon kerosene

Method

1. 1

   Wet the starch smooth in a little cold water, pour on boiling water while stirring rapidly.

2. 2

   Place on stove, stir until it boils, then boil from five to fifteen minutes until clear.

As published

This recipe was extracted from Buckeye cookery (1892), page 291. The excerpt below is the record exactly as published.

starch in thick starch, dry out.doors if the day be clear; if not, place between. dry - cloth, roll tightly and put away till dry; then, with the fingers, open each row and pull out smoothly (have a cup of clean water in which to dip the fingers or dampen the lace); then pull out straight the outer edge of each with the thumb and finger, and draw the binding over the point or side of < hot iron. If the, ruche is single, or only two rows, it can be ironed after being smoothed (the first process). Blonde or net, that has become yellow, can be bleached by hanging in the sun or laying out over night in the dew. To MAKE Fine Starcu.—Wet the starch smooth in a little cold water, in a large tin pan, pour on a quart boiling water to two or three table-spocus starch, stirring rapidly all the while’; place on stove, stir until it boils, and then occasionally. Boil from five to fifteen minutes, or until the starch is perfectly clear. Some add a little salt, or butter or pure lard, or stir with a sperm candle; others add a tea-spoon kerosene

Cook this with the app: pantry check, scaling, and the assistant.