Evening Republican, Volume 17, Number 45, Rensselaer, Jasper County, 21 February 1913 — How to Make Good Starch. [ARTICLE]

How to Make Good Starch.

It is an art to make good starch. To make thick starch use eight times as much water as starch and a quarter teaspoonful of lard, borax or spermaceti to one quart of water. Salt may also be added. These ar. put In when the starch begins cooking. Bluing Is added when reaCy to use. Thin starch has twice as much water as thick starch. If one wishes to thin starch already made, use hot water. Starch that is thoroughly cooked will not stick. Partly cooked, it is milky; when done it is clear. Make a smooth paste with cold water; thin by as much more cold water. Add boiling water, stirring fast. If the paste lumps, stop adding hot water and beat the lumps out Cook over the flame when all the water has been added. After five minutes, finish cooking over water. Keep covered and hot till ready to use.