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 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 of ironing is increased by using raw starch, for unless the ironer is skillful the starch cooks on the iron and starch specks are then produced on the clothes. Moreover, raw starch gives a less durable finish than does cooked starch.

Rice starch:

1/4 cup rice

1 quart boiling water

Wash rice, cook in water until very soft.

As water evaporates, add more to keep quantity up to 1 quart.

When cooked add another quart boiling water.

Strain, without squeezing, through double thickness of cheese-cloth or through flannel. Use while hot. The most satisfactory starch for delicate fabrics is rice starch, and it may be used in place of clear starch.

Glue for stiffening dark clothes:

12 ounces dark glue

1 quart water

Boil together until glue is dissolved, cool somewhat. Dip the garment to be stiffened into glue and wipe off excess of glue with piece of black cheese-cloth, sateen, or calico. After sprinkling, roll garment in black cloth and iron on ironing board covered with black cloth. Any glue left over may be saved and used again.

To increase stiffness:

1. Partly dry garment before starching.

2. Add 1 tablespoon powdered gum arabic reduced to liquid in 1/2 cup boiling water, to the stiff starch mixture.

3. Use borax.

4. Add a small amount of glue to starch mixture.

5. Dry quickly.

Gum arabic as a starch substitute:

4 tablespoons pulverized gum arabic

1 pint cold water

3 tablespoons alcohol.

Put water and gum arabic in saucepan and set into saucepan containing boiling water.

When dissolved, strain through cheese-cloth, cool, add alcohol, pour into a bottle, cork, set away for use. The alcohol acts as a preservative and the mixture may be kept for any length of time.