Yes, this young woman can see her reflection in this shirt’s elegant gloss.
In 1893, Ella Eaton Kellogg wrote in the preface to her Science in the Kitchen that “THE interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade, as is evidenced by the success which has attended every intelligent effort toward the establishment of schools for instruction in cookery in various parts of the United States.”
Back in the day, they were adding science to everything, which is where we get —
The Greatest Invention of the Age: Electric Lustre Starch
This product, delivered in familiar blue paper boxes, was recommended by Hood’s Practical Cook Book in 1897:
Our forefathers made potato starch, and even now in the backwoods districts this industry furnishes a market for potatoes, but the crudeness of the country-made starch cannot compare with the greater results of science, which has given the household “The Best” to compare with “The Rest.”