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HomeMy WebLinkAboutThe Seaforth News, 1955-03-17, Page 6How To Restore Discolored Nylon Wondering what to do about a nylon garment which is none the worse for its years of wear, though it has seen whiter days? klere is how a textile chemist restores the original gleam. Don Crawford, a dyeing and finishing specialist at Du Pont of Canada's nylon spinning plant in Kingston, Ont., recently col- lected all the use -discolored tricot slips ad shirts he could lay his hands on and turned his •lab into a laundry. After sub- jecting the bundle to numerous tests with household bleaches and wash -day chemicals. he re- commends two methods for whitening greyed or yellowed garments. His first method, which is a quick single-step treatment, he suggests for slight discoloration. First, wash the garment in the usual manner using an ordinary synthetic detergent and rinse it twice in clear, warm water. Then fill up the basin again with water as hot as the hand can comfortably stand and add about a tablespoon of one of the new optical bleaches or nylon whiteners as directed on the bot- tle. Squeeze the water through the fabric for about 10 or 15 minutes until the solution has penetrated every fold. Hang it up to dry without any further rinsing. As the name suggests, optical bleaches or whiteners produce an optical illusion or an effect of greater whiteness. This does not mean that they are not efficient. They are one of mod- ern chemistry's most important anti -tattle -tale -grey discoveries. What they actually do is con- vert the ultra -violet rays of the sun and some types of arificial light, which are too short to be seen, into longer, visible wave lengths, Thus, white fabrics appear whiter and colored ones brighter because they reflect more light than they would un- der normal conditions. For garments which are quite discolored through long usage, Mr. Crawford suggests a four- step method. Begin by washing and rinsing the article in the usual manner. Dissolve one package of com- mercial color remover (e.g. 01Rit") in an enamel basin con- taining approximately one gal- lon of water which is as hot as the hand can bear. Maintaining TWO-WAY HEALER — Sure to cure his patients one way or another is Lewis F. Brinton, Medical College student from the Belgian Congo. All he has to do when he gets back home is combine his authentic witch - doctor outfit with the modern medical training he's getting. the medium hot -temperature, stir gently for about 30 minutes. If whiteiness is restored evenly, remove the garment and rinse thoroughly in hot water until no odor of the color remover re- mains. If whiteness is not en- tirely satisfactory, leave the garment in for an additional 30 minutes. The third step consists of soaking the garment in a gallon of warm water containing two tablespoons of liquid chlorine bleach (e,g. Javel water) and two tablespoons of synthetic detergent. After stirring occa- sionally for 30 minutes, rinse all odor of bleach from the gar- ment. The fourth and final step is the optical bleach treatment desdcribed above in Mr. Craw - ford's prescription for slight dis- coloration. He stresses the im- portance of carefully reading all the labelsonthe products used and following the steps in the proper sequence. Of course, a minute of pre- vention is worth an hour of cure. One of the most common causes of greying or Yellowing is inadequate washing and rinsing. Because nylon garments are easy to wash', there Is a ten- dency to short cut the thorough sudsing and rinsing which should be given every washable article of clothing, regardless of fibre. Hard water is often the cul- prit in certain parts of Canada. Regular soap when used with hard water leaves a deposit on the fabric which is almost im- possible to rinse off. After a number of launderings, these de- posits begin to build up and the garment looks grey. Those liv- ing in hard -water areas con overcome this by using either a synthetic detergent or a water softener in both wash and rinse waters. Discoloration can some- times be traced back to the transfer of dyes which may occur when white garments are laundered With colored ones or to extreme ironing or automatic drying temperatures. Costly Movie When the cinema in Nababeep, South Africa, ended its show one night recently and the patrons trooped into the street, they thought it must have rained be- cause there Was a huge wet patch almost in front of the cinema. Men and women simply walked through it --and the the trouble started. Womens les began to itch; stockings began to disintegrate; shoes came apart as the nails loosened. The "ramp" was sul- phuric "acid which had leaked from the near -by copper mine acid plant. The smell had not been noticed because the town always smells of chemicals used at the mine. Cars which had driven through the wet patch were damaged considerably with paintwork streaked and chromium pitted. The question of whether or not the mine is to be held respon- sible for the damage is being considered.. LIKED LONG -SHOTS A horseplayer was ill, Re sent his small son for a certain doc- tor. A different doctor arrived. The boy was asked to explain. "Well, Dad, it was like this. There were a lot of brass plates on the doors, and when I got to the number you gave me, I saw 'Consultations 11 to 12,' and the chap down the road was offering Consultations 10 to 1.' I guessed you'd like the one who gave the best odds." TABLE JcI am l ndi,ews. KS COMPLIMENT - CAPTURING CASSEROLE Two foods dear to the hearts of generations of budget -minded housew. ✓es are canned salmon a n cl macaroni. Traditionally low in price and popular in price with children and adults of all ages, these foods combined are especially delectable and nu- tritious. Together in a main dish, in fact, they provide gen- erous amounts of protein, min- erals and many of the necessary vitamins. The addition of chop- ped green pepper, as in the recipe below, raises the score for Vitamin C as well. You'll find that condensed green pea soup adds a novel flavor twist to this dandy delicious Lenten dish. As a matter of fact, we'll wager this will become a fam- ily favorite for almost ,any sea- son -- and a dish you can easily double to serve to a crowd, for it's the sort of food everybody likes. SALMON - MACARONI CASSEROLE 8 ounces elbow macaroni (2 cups) 2 tblsps, butter or margarine 1 can salmon, app. 7 oz. X can condensed green pea soup, undiluted X small can evaporated milk 1 small onion, chopped 1 green pepper, chopped teaspoon salt sj teaspoon pepper 2 canned pimientos 1 cup grated cheese Add 1 tablespoon salt to 3 quarts rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until just tender. Dram; turn into 2 -quart• casserole, Add but- ter; toss until butter is melted. Drain salmon, flake; add soup, milk, onion, green pepper, salt and pepper, Reserve one piece of pimiento for garnish; chop remaining pimiento and stir into fish mixture. Stir in 11s cup of the cheese. Toss fish mixture with macaroni in casserole. Sprinkle remaining cheese over top. Bake at 350 deg. F. (moder- ate oven) 20 to 25 minutes. Gar- nish top with piece of pimiento and sprigs of parsley. Makes 4 to 6 generous servings. If your family is like the one I'ni best acquainted with, beef and pork are your meat "stand- bys." Still veal and lamb are nice for a change, and here are some highly recommended ways of cooking then'. VEAL STEAK XIEt lbs, veal steak, tie thick N small onion 4 tablespoons shortening 2 tablespoons flour 1 teaspoonful salt X teasponfui paprika 2 tablespoons brown sugar 1 tablespoon lemon juice 1 bouillon cube 1 cup boiling water IS cup stuffed olives 1 canned pimiento 4 sprigs parsley Cut veal into 4 pieces. Peel onion and chop fine. Melt short- ening in skillet. Add veal and brown well on both sides. Mix flour, salt, paprika, brown sugar, lemon juice, and onion together. Dissolve bouillon cube in water. Gradually stir in bouillon, mix- ing until smooth. Pour over meat. Cover tightly and cook gently for 30 minutes or until meat is tender. Meanwhile cut olives into slices, pimiento into pieces, and chop parsley fine. When meat is tender, add olives, pimiento, parsley; cook 3 min- utes longer. Makes 4 servings. * * * LAMB PATTIES 3 sprigs parsley 1 small onion Vs teaspoon sage 31 teaspon dry mustard 1 teaspoon salt V teaspoon pepper KEYS TO PURSEONALITY—White kidskin bag, left, is locked to the chain of spring fashions with these large costume keys of gold and silver -toned lightweight metal: The striking fashion. accessory is a Parisian original. At right, fashionwise Kit Grant In London, England, carries a treasury of Shakespeare In three volumes, which opens to reveal not coins of wisdom, but a place for coins of the realm. The Item speaks volumes for the display at the recent Leather Goods Industries' Nig'. 34 cup dry bread crumbs 1 lb. ground lamb X egg 14 cup Xailk 6 strips bacon Chop the parsley; peel and chop onion fine. Add parsley, onion, sage, mustard, salt, pep- per, bread crumbs to lamb. Mix well. Beat egg until bubbly. Add milk to egg. Stir into lamb mixture and mix very well. Make into 6 patties. Wind a strip of bacon around each patty and fasten with toothpick, Pre- heat broiler. Put patties on broiler pan and place 4" from heat. Broil for 5 minutes on one side. Turn and broil 5 min- utes on other side. Makes 6 servings. * VEAL WITH CHEESE LOAF CHEESE 4 slices from leg of veal ?!s a4 teascuppoodourn salt ni teaspoon pepper 14 cup grated parmesan cheese 1 egg 1 cup dry bread„crumbs cup salad or olive oil 1 (8 oz.) can tomato sauce Pound slices thin. Mix flour, salt, pepper and parmesan cheese together. Beat egg until bubbly. Dip slice first into flour mixture, then in egg, and fin- ally in dry bread crumbs. Heat oil in skillet. Add veal and brown on each side. Put veal slices in a shallow baking dish. Pour tomato sauce around veal. Preheat broiler. Cut these into thin strips. Put on top of veal. Place under broiler, 4” from heat and broil until cheese melts, Makes 4 servings. * * * LAME RING 2 stalks celery • ?4 canned pimiento 2 lbs. ground lamb shoulder 1 (14s/4 oz.) can condensed onion soup to I cup dry bread crumbs X egg 34 teaspoon salt 34 teaspoon pepper aF teaspoon ground rosemary Start oven at 350° F. Chop celery and .pimiento into .small pieces. Mix with ground lamb, bread crumbs, salt, pepper, rose- mary. Beat egg unitl bubbly and stir into lamb mixture with the onion soup. Mix all together well. Pack meat mixture tight- ly into a ring mold. Then turn out onto shallow balcing dish and bake for 14 hours. Makes 6 servings. How Can 1 ? By ROBERTA LEE Q. Sow should sweaters be laundered to prevent stiffness? A. Dissolve two tablespoon- fuls of white soap flakes in a cup of bbiling water and then stir into a gallon of warm wa- ter. Dip the garment up and down in this, squeezing instead of rubbing. Rinse in several wa- ters of the same temperature. — Q. How can I destroy silver fish? A. Sprinkle bubach powder on shelves and in drawers, and force it into cracks and crivices with a blower, and it will des- troy the silver fish. Q. How should bananas be baked? A. Baked bananas will, be more delicious if they are Best dipped in lemon juice, then roll- ed in crumbs, before baling. Q. How can I remove scorch- ed spots from woolen garments? A. If the''material cannot be washed rub lightly with a piece of white flannel that has been wrung very dry out of cold wa- ter and slightly moistened with glycerine. If. there are any gly- cerine stains they can be sponged out with alcohol. Q. How can I avoid clogging_ the sink drain? A. Hot grease should not be poured clown the dram pipe of the sink. It will congeal as soon as it strikes the cold pipe and tend to clog it. Q. How can I get rid of dan- druff? A. A remedy for dandruff is to rub pure olive oil into the scalp, then follow with a good shampoo within a few hours. It also causes the hair to grow. Your House Plants Keep Them Healthy The increasing sunlight is coaxing new growth from houseplants, It's a good tiine of the year 'to take cuttings from the old plants so new ones will be rooted and ready to flourish in the summer sun. Choose the strongest and healthiest plants as parents. Young growth is preferable and is best when it will break readily when bent. Cut off squarely just below the second or third joint below the tip, and remove some of the leaves. Keep the cuttings in a glass of water away from direct sunlight for two or three weeks until roots form and they are ready for the earth. A good general soil for houseplants is two parts garden loam, one part peatmoss, and one part sand. For apartment -dwellers who don't own enough of Mother Earth to fill a flowerpot, pot- ting soil can be bought tidily clone up by the pound in poly- thene bags. • * * * How do you know when a plant needs water? Squeeze a bit of earth between the fingers —dry soil crumbles. Or tap the side of the pot—if it gives off a hollow sound the soil is dry. Horticulturalists claim more house plants are stunted and die through lack of proper water- ing than through. any other cause. If you let the soil get bone-dry before you remem- ber to give the plant a drink, quite likely you've checked its growth or more seriously in- jured it. On the other hand, most plants don't like "wet fent" and their roots will rot if the soil is always saturated. Plants, like people, need food if they are to grow and flourish. If the soil has been properly prepared, the food supply will last a long time, but a little fer- tilizer once a month will keep plants in good condition. In a complete plant food there is nitrogen for good foliage, phos- phoric acid and potash for fine flowers, s t r on g stems and healthy roots, and several other elements necessary for growths,, For a six-inch pot, sprinkle one- third of a teaspoon of "Gar- denite" on the earth around the side of the pot, well away from the plant. Use fertilizer spar- ingly, strictly accordirfg to di- rections on the package. MATCHLESS — Even though it may not be the smallest book in the world as claimed, it would be a gamble to bet there's a smaller volume in existence. This tiny tome, on display in Monte Carlo, Mon- • acs, is compared in size to the head of a pocket -box match, NOT "BURROWING" TROUBLE-Trinca's no donkey, she's a smart burrowho knows the wisdom of the NEW adage, "an apple a day keeps the doctor at splay;" and takes her daily ration from' owner Dr. Laurel Foxworthy,