Boiled starch is made by adding cold water to raw starch in the proportion of one cup of water to three-quarters of a cup of starch, and then pouring on boiling water till it has thickened to a smooth mass, constantly stirring as you pour.

A bit of butter is added by many excellent laundresses, the bit not to be larger than a filbert.

Any thing starched with boiled starch must be dried and sprinkled before ironing, while with raw starch this is not necessary.
To make raw starch, allow four even tablespoonfuls to a half-pint of cold water.

Dip collars, cuffs, and shirt-bosoms, or any thing which must be very stiff, into this starch, being careful to have them dry.

When wet, clap them well between the hands, as this distributes the starch evenly among the fibers of the cloth.