Szydełkowe kapelusze15

HOW TO BŁOCK AND SIZE YOUR COMPLETED CROCHET

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GELATINE

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1 Materials: A smali saucepan. an envelope (or 2-1/4 teaspoons) of plain. unflavourcd gelatin. and half a cup of water (to size a doiły 33 cm in diameter) plus 1 tablespoon. A corn-pass. pencil, ruler, hair-dryer, and a sheet of cardboard 40 cm square. Measure the tablespoon of water into a smali Container and sprinkle the gelatine over it to soften. Bring the half-cup of water to a boil in the saucepan. scrape in the softened gela-tine. and stir over Iow heat until com-pletely dissolved. Let the solution cool to lukewarm before soaking the doiły.

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2 Tracę a circle on the cardboard to the circumference of the fiat part of the doiły. Using the ruler. draw lines through the circle to divide it into a number of sections corresponding to the number of motifs in the doiły. Next. pin out the centre of the doiły over the circle. then pin the points and centre the motifs on the lines.

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3 Dampcn the ruffled part of the doiły using a wad of fabric or cotton wool soaked in the aelatine solution.

Repeat several times if necessary. Arranging the ruffle: Grasp the end of a motif between the thumb and index finaer of either hand. and

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stretch the motif. raising it with your fingers and following the shape of the motif. Use the hair-dryer to dry the doiły and emphasize the shape of the ruffle. Once the work is tho-roughly dry, remove the pins.

SUGAR

1 Materials: A smali saucepan and a measuring cup. You will need 6 cups of water for every cup of sugar. Measure the water into the saucepan. then the sugar. Bring to a boil over a

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Iow heat and simmer. stirring constantly. until the volume of syrup has reduced by one-third (to size a miniaturę hat. you will need 3 table-spoons of sugar syrup).

2 Let the syrup cool to lukewarm, then dip the untrimmed hat. Once it has thoroughly absorbed the syrup, place the article on a suitable sup-port.

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3 Press the article into shape, wor-king especially quickly on the stitches of the brim. because once dry. the article is permancntly fixed. To prevent sticking, remove the sup-port just before the article is dry.

CORNFLOUR

1 Materials: A smali saucepan, a tablespoon of comflour, and half a cup of water for 2 miniaturę hats. Place the comflour in the saucepan and pour in the water. stirring to make a smooth pastę. Bring to a boil over Iow heat and stir until the pastę turns elear. Take the saucepan off the heat and leave the starch to cool. Lightly dampen the article to be sized so that it absorbs the starch eveniy.

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2 On a sheet of cardboard, tracę a circle with the circumference of the hat brim. Place the hat over a suitable support to dry. and place the support in the centre of the circle.

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3 Place pins at regular intervals around the brim. following the circle you have traced.

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4 Leave the hat to dry. You may has-ten the drying by using a hair-dryer.