mixed with a little gum
Arabic, where extra stiffness is required.

TO MAKE STARCH.

2391. INGREDIENTS.--Allow 1/2 pint of cold water and 1 quart of boiling
water to every 2 tablespoonfuls of starch.

_Mode_.--Put the starch into a tolerably large basin; pour over it the
cold water, and stir the mixture well with a wooden spoon until it is
perfectly free from lumps, and quite smooth. Then take the basin to the
fire, and whilst the water is _actually boiling_ in the kettle or
boiler, pour it over the starch, stirring it the whole time. If made
properly in this manner, the starch will require no further boiling; but
should the water not be boiling when added to the starch, it will not
thicken, and must be put into a clean saucepan, and stirred over the
fire until it boils. Take it off the fire, strain it into a clean basin,
cover it up to prevent a skin forming on the top, and, when sufficiently
cool that the hand may be borne in it, starch the things. Many persons,
to give a shiny and smooth appearance to the linen when ironed, stir
round two or three times in the starch a piece of wax candle, which also
prevents the iron from sticking.

2392. When the "things to be starched" are washed, dried, and taken off
the lines, they should be dipped into the hot starch made as directed,
squeezed out of it, and then just dipped into cold water, and
immediately squeezed dry. If fine things be wrung, or roughly used, they
are very liable to tear; so too much care cannot be exercised in this
respect. If the article is lace, clap it between the hands a few times,
which will assist to clear it; then have ready laid out on the table a
large clean towel or cloth; shake out the starched things, lay them on
the cloth, and roll it up tightly, and let it remain for three or fours,
when the things will be ready to iron.

2393. To be able to iron properly requires much practice and experience.
Strict cleanliness with all the ironing utensils must be observed, as,
if this is not the case, not the most expert ironer will be able to make
her things look clear and free from smears, &c. After wiping down her
ironing table, the laundry-maid should place a coarse cloth on it, and
over that the ironing-blanket, with her stand and iron-rubber; and
having ascertained that her irons are quite clean and of the right heat,
she proceeds with her work.

2394. It is a good plan to try the heat of the iron on a coarse cloth or
apron before ironing an