•  
  •  

Home > Agriculture > Series3 > Vol. 5 > No. 5

 

Journal of the Department of Agriculture, Western Australia, Series 3

Keywords

Cooking, Dried fruit, Jams, Starching clothes.

First Page Number

541

Last Page Number

548

ISSN

0021-8618

Abstract

Dried fruit cookery

The housewife will readily appreciate the value of dried fruits in helping her to provide variety at mealtimes, especially in districts where fresh fruits are not readily available. Apart from this aspect, dried fruits, with their concentration of flavour and sugar, make welcome and fairly economical additions to the bill of fare. Many of the health-giving properties of fresh fruits are retained in the dehydrated products— iron and laxative elements being two of the more important.

Cold water starching

With the current vogue for bouffant skirts, cold water starching has once more returned to the laundry routine. For really successful stiffening of full-skirted petticoats, cold water starch, or "raw starch," as it is sometimes called is required. This gives a much stiffer result and one which lasts longer than that obtained with boiled starch. When garments are stiffened in raw starch the heat of the iron actually cooks the starch into the material and it is this which gives the increased stiffness. Even after the garment is washed, quite a lot of stiffening is left so that it is not necessary to re-stiffen in the raw starch each time.

Download

Share

COinS