This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Put any very soiled pieces to soak. Wash, rinse, and blue, according to directions given above. All may be washed in one water, in the following order: table-linen, dish-towels, side-towel or hand-towel, cap, apron, and curtains. Boil the towels.
Several small flat pieces may be rolled together after sprinkling. If the curtains are thin, make them very damp, or some of the fabric may dry before the iron reaches it. If this happens, dampen with a damp cloth.
Straighten each piece and pull corners square. It is almost impossible to iron curtains on a board without stretching them out of shape. Large curtains must be dried on a frame. Have the iron very hot for linen. Iron heavy linen on both sides. Fold napkins into accurate squares. Fold a table-cloth right side out, first making a lengthwise fold down the middle.
In ironing the apron, do the bib first, next the band and strings, the body of the apron last. Iron the gathers till they are dry, running the point of the iron up into them. If the cap is not made so that the gathers can be let out for laundering, a small iron will be useful for the crown. If there is a band, lay that along the edge of the table and iron it first. Do the frill next, and the crown last, ironing it on the inside.
For further development of topics treated in this section see: -
Balderston : Laundering.
Vail : Approved methods for home laundering.
Morris : Household science and art. Chapter on Laundering.