Put two or three tablespoonfuls of starch into a bowl, and mix it gradually, with just enough of clear cold water to convert it into a thin paste, pressing out all the lumps with the back of the spoon till it becomes perfectly smooth; then pour it into a clean pipkin or skillet. Have ready a kettle of boiling water, and by degrees add some of it to the starch, stirring it well. A pint or a quart of the hot water may be allowed, according as it is desired that the starch should be thick, thin, or of a moderate consistence. Set it on hot coals and boil it thoroughly for half an hour. If not well boiled, it will fail to be glutinous. When it has boiled for about fifteen minutes, stir it a few times, for a moment each time, with the end of a spermaceti candle. This will prevent it becoming sticky. If a spermaceti candle is not at hand, sprinkle in a little salt, about a tea-spoonful to a pint of starch or throw in a piece of loaf sugar. Finish by stirring it vigorously with a spoon. Strain the starch through a white cloth into a large pan, and squeeze into it a very little blue from the indigo bag; but it must be very little.

How To Prepare Common Starch

Put a sufficient quantity of dry starch (for instance, from two to three table-spoonfuls) into a bowl, and mix it gradually with just enough of clear cold water to make it a thin paste, pressing out all the lumps with the back of the spoon till you get it perfectly smooth. Then pour it into a clean pipkin or skillet. Have ready a kettle of boiling water, and by degrees add some of it to the starch, stirring it well. You may allow from a pint to a quart of the hot water, according as you wish to have the starch thick, thin, or moderate. Set it on the fire, and boil it well for half an hour. If not well boiled, it will not be glutinous. When it has boiled about fifteen minutes, stir it a few times (merely for a moment each time) with the end of a spermaceti candle. This will prevent its being sticky; but take care not to stir it too much. If you have no spermaceti, sprinkle in a little salt (about a teaspoonful to a pint of starch), which will answer a similar purpose, or throw in a lump of loaf sugar. Finish by stirring it hard with a spoon.

Strain the starch through a white cloth into a large pan, and squeeze into it a little blue from the indigo bag.

For common colored dresses you may make the starch with fine flour mixed as above.

Gentlemen's collars should be quite dry before they are starched. Dip them into warm starch and let them dry again perfectly. They must then be dipped into cold water, spread out smoothly on a clean towel and rolled up tightty. If the starch is properly prepared and the above rules adhered to, the linen will have a fine gloss when ironed.

Stiffness To Collars

A little gum arabic and common soda, added to the starch, gives extreme stiffness and gloss to collars.