ch Chain
st Stitch
sl st Slip st.
s c Single Crochet
s d c Short Double Crochet
d c Double Crochet
tr c Treble Crochet
d tr c Double Treble Crochet
tr tr c Triple Treble Crochet
o m Open Mesh. Sometimes termed sp-Space
s m Solid Mesh. Sometimes termed bl-Block
p Picot
d p Double Picot
beg. rnd Beginning Round
incl Inclusive
inc Increase
dec Decrease
_Directions for Starching Doilies_
STARCH: Dissolve ¼ cup starch in ½ cup of cold water. Boil slowly over a
low flame, as it thickens stir in gradually about 1¼ 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.