Here’s a pattern for a bread tray ruffle (and ruffly it is!) from a vintage pattern magazine (1948). I’ve uploaded it in a pdf file for anyone who’d like to have it: Bread Tray Ruffle - Crochet Pattern (pdf file)

For starching doiling instructions, here’s what they advised:

Directions for Starching Doilies

Starch: Dissolve 1/4 cup starch in 1/2 cup cold water. Boil slowly over a low flame, as it thickens stir in gradually about 1 1/4 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.

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Posted in Crafts, Crochet | ( 0 )