Evening star., 1944-12-26
REMOVING STAINS.
(Thdnks to Mrs. H. M. T..
WaShfnQton.l

IbIIuSN llsNJ . 1A4NS.
(Thnftks to Mrs. H. M. T..
Washington
In answer to several requests on
removing stains, would like to SUBJ
NIT the following information which
was printed in a famous column in
Los Angeles paper many years ago
and handed down to me by my
mother:
Absorbents - Cover grease spots
with abSorber such as talcum
French chalk, Fuller's earth, starch
and bolted meals: let stand several
hours, then brush carefully, repeat
ing If needed Repeat until the
stain is entirely removed. Cover
blood and ink stains with starch
paste; when paste dries and diScol-
ors repeat until the stain disappears
Cover freshly spilled liquids to keel
from spreading and sinking into the
material.
Bleaching Agents - Remember q
number of short applications OF
diluted bleaches are safer than long
applications of strong bleaches.
Sunlight, lemon juice, sour milk,
borax, oxalic acid, hydrogen perox-
ide, potassium pomanganate, or
Javelle water are commonly used as
bleaches. Place the stain, as fruit,
Ink, iron, ETC., over a bowl of hot
water and apply bleaching agent a
drop at time. When the stain
changes color dip into the water.
Rinse with ammonia and then clean
water. Caution: Use Javelle water
only on white cotton and linen. If
permanganate leaves a pink stain
remove with diluted oxalic acid.
Blood and Meat-Rub with soap,
soak in warm water and wash. A
paste of raw starch mixed with cold
water can be applied to stains on
flannel and blankets and heavy
goods. Repeat If necessary.
Chocolate, Cocoa and COffee-Use
boiling water, bleaching if necessary
with potassium permanganate or
Javelle water. If cream has been
added to coffee, f1rst apply a grease
solvent.
For COlored Fabrics-Apply mo-
lasses or paste of soap and cooking
soda and let stand overnight.
Iodine-Soak or sponge with am
monia. Prepare starch as for laun-
dry purposes, immerse stained ma
terial and boil. Wash with alcohol.
Mildew-If fresh, wash with soap
and cold water. Soak in sour milk,
place in sun without rinsing. Bleach
old stain with Javelle or potassium
permanganate
Mud-Allow to dry and brush.
Sponge with alcohol.
Paint and Varnishes-Sponge with
turpentine. Boil white cottons and
linens in solution of washing soda
6 teaspoons to each gallon of
WateD. Use carbon tetrachloride on
delicate goods.
Perspiration-Use soap and warm
water, bleach. Remove odor with
chloroform.
Pitch, Rosin, Automobile and Wa
gon Grease-Rub with fat and wash.
Sponge with benzine, gasoline or
carbon -tetra- -choloride.
Tobacco-Soap and water, followed
by lemon juice bleach. Use Javelle
water on white cottons and linens.
Sponge wool with alcohol.
Water - Dampen entire garment,
press while damp. Shake in steam
and press.
REQUESTS
FRENCH BREAD.
Thanks to Mrs. T. E. M,
SilUer Spring.
Have any of your readers a
method for cleaning colored suede
gloves? My second request is for a
method to keep Parker House rolls
closed. The last request is to ask
Mrs. B. r. j., Takoma Park how
much flour she uses in the recipe
for lemon cookies that she sent in
some time ago and is the -four sifted
before measuring?
Plain Ordinaire (Crusty French
Bread. Recipe requested by Mrs,
G. G. M, Chevy Chase:
One yeast cake, 4 cup boiled
water, cooled; q cup -four, 2 cups
boiled water, cooled; IL teaspoons
ooAe, CNPo 1IOu1. SllG IlOuf DeIOre
measuring. Knead the first in
gradients into ball. Make 2 cuts
across the top 4 inch deep. Set
the ball in bowl containing the 2
cups water When the ball floats.
add the salt and the rest of the
flour. Using more -four if necessary.
Knead Is minutes. Let rise until
doubled in bulk. Punch down. Knead
again. Shape into long loaves,
pointed at the ends. Cut a deep
furroW into the center of each loaf.
Put the loaveS on creased pan,
not touching. Cover with a clean
cloth and let rise until doubled in
bulk. Bake 10 minutes in hot oven
400 degrees and so minutes more in
q moderate oven, $50 degrees. Brush
with beaten egg white and return
to oven about minutes or until it
forms golden glaze. Makes 2
loaves. usually make part of the
dough into narrow bread sticks and
sprinkle with coarse salt or caraway
seed.
Thanks to Mrs. J. r. r.,
Washington
haven't seen any answer to the
request for French Bread, so am