1 1 22 The Cornell Reading-Courses 



A mixture of the two starches may be varied, to produce any desired 

 result. 



Directions for cooking starch. — Starch should first be mixed with a little 

 cold water and then stirred slowly into boiling water and cooked in 

 accordance with the following directions: 



1. If wheat starch is used, cook slowly at least 25 or 30 minutes. 



2. If cornstarch is used, cook slowly 15 or 20 minutes. 



3. If a mixture of wheat starch and cornstarch is used, the wheat starch should 

 be added first and cooked 1 5 minutes. The cornstarch should then be added and 

 the mixture cooked 15 minutes longer. Stir mixture frequently, to prevent stick- 

 ing and formation of a skin. 



Thorough cooking of starch is very desirable in laundry practice, for it 

 increases the penetrability of the starch and decreases its tendency to 

 stick to the iron. If borax, lard, butter, kerosene, or other like sub- 

 stance is used it should be cooked with the starch, to insure thorough 

 mixing. 



Thick starch: 



I cup starch, mixed with | cup cold water 

 I quart boiling water 

 § to I level tablespoon borax 



\ level tablespoonful lard or butter or kerosene or turpentine; or J-inch-square 

 wax or paraffin 

 Mix, and cook as directed under directions for cooking starch. 



Thin starch: 



I cup starch, mixed with \ cup cold water 



3 quarts boiling water 



Other ingredients, same as for thick starch 



Mix, cook as directed under directions for cooking starch. 



Clear starch: 



Dilute I cup thick starch with i quart hot water. 



Clear starch is used for thin muslins, infants' dresses, etc 



Raw starch: 



Same proportions as for thick starch. 

 Use borax but omit fatty substances. 

 Stir thoroughly before using. 



Raw starch is often used with very thick or very thin goods, to increase 

 their stiffness. A fabric will take up a greater amount of starch in the 

 raw form than in the cooked form. The desired stiffness is produced by 

 the cooking given the raw starch by the heat of the iron. The difficulty 



