Transcribe
Translate
Elsie L. Smith cookbook, 1944
Page 14
More information
digital collection
archival collection guide
transcription tips
How to Remove Stains and Set Colors. General Laws: Acids injure vegetable fibres and alkalies injure animal fibres. Stains are removed by three different types of action. 1. Absorbing. 2. Dissolving. 3. Bleaching. 1. Absorbents. Cover grease talcum, fuller’s earth, French chalk, starch or bolted meal and let stand for several hours. Sometimes use blotting paper and a hot iron. 2. Solvents. Water sometimes is valuable. Also alcohol, benzine, ether, chloroform, gasoline, or turpentine. 3. Bleaching. Lemon juice, sour milk, borax, sulphur, oxalic acid, hydrogen peroxide, javelle water are sometimes used. Recipe for Javelle Water. (Keep in dark place.) 1/2 lb. chloride lime dissolved in 2 quarts cold water. 1 lb. washing soda in 1 quart boiling water.
Saving...
prev
next
How to Remove Stains and Set Colors. General Laws: Acids injure vegetable fibres and alkalies injure animal fibres. Stains are removed by three different types of action. 1. Absorbing. 2. Dissolving. 3. Bleaching. 1. Absorbents. Cover grease talcum, fuller’s earth, French chalk, starch or bolted meal and let stand for several hours. Sometimes use blotting paper and a hot iron. 2. Solvents. Water sometimes is valuable. Also alcohol, benzine, ether, chloroform, gasoline, or turpentine. 3. Bleaching. Lemon juice, sour milk, borax, sulphur, oxalic acid, hydrogen peroxide, javelle water are sometimes used. Recipe for Javelle Water. (Keep in dark place.) 1/2 lb. chloride lime dissolved in 2 quarts cold water. 1 lb. washing soda in 1 quart boiling water.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
