Flower Doilies and a New Pansy Doily
Star Book No. 64
American Thread Company
Original Copyright 1949
DIRECTIONS FOR STARCHING DOILY —
STARCH: Dissolve ¼ cup starch in ½ cup of cold water. Boil slowly over a low flame, as it thickens stir in gradually about 1¼ cups of cold water. Boil, stirring constantly until starch clears. This makes a thick pasty mixture. As soon as starch is cool enough to handle, dip doily and squeeze starch through it thoroughly. Wring out extra starch. The doily should be wet with starch but there should be none in the spaces. Pin center of doily in position according to size and leave until thoroughly dry. If steam iron is used, iron ruffle after it is dry. If regular iron is used, dampen ruffle slightly before pressing. Pin folds of ruffle in position and leave until thoroughly dry.
After doily is dry tie flowers over loops of doily as illustrated alternating the Colors.