CARE OF TABLE LINEN

Table linen, like friendship, must be kept constantly in repair. Look
out for the thin places and darn before they have a chance to wear
through. Ravelings from the cloth should be kept for this purpose. A
carefully applied patch or darn is scarcely noticeable after laundering.
The hardest wear comes where the cloth hangs over the edge of the table,
at head and foot. When it begins to be thin at these places cut off one
end at the worn point, if the cloth is sufficiently long to warrant it,
and hem the raw edge. This draws the other worn place well up on the
table where the friction is much less, considerably lengthening the life
of the cloth. The cut-off end may be converted into fringed napkins, on
which to lay croquettes, fried potatoes, etc., doilies for bread and cake
plates, children's napkins, or tray covers. Old table linen passes
through several stages of decline before it becomes absolutely useless;
when too much worn for table purposes it enwraps our bread and cake and
strains our jellies, and when at last it has won the well-earned rest of
age, it still waits in neat rolls to bandage our cuts and bruises.



HOW TO LAUNDER

There is a saying that "Old linen whitens best," to which we might also
add that it looks best, gaining additional smoothness and gloss with each
laundering. Table linen should never dry on the line, but be brought in
while still damp, very carefully folded, and ironed bone-dry, with
abundant "elbowgrease." This is the only way to give it a "satin gloss."