Before disposable wipes, paper towels, and an endless parade of cleaning products, homemakers relied on much simpler methods to keep their homes clean. One of those methods was boiling dish rags and washcloths in water with baking soda, and after seeing it in action, it's clear this old trick deserves a comeback.
Generations ago, families didn't have a fresh paper towel to grab every time something needed wiping up. Cloth rags were used over and over, which meant they needed a deeper clean than a regular wash cycle could give them. Boiling was the answer. It's a simple, low-cost way to lift out dirt, grease, and odors that build up in fabric over time, without needing anything more than water and a pot already sitting in the kitchen.
Baking soda played a key role too. It's a natural deodorizer and mild abrasive, and when combined with boiling water, it helps pull embedded grime and smells out of cotton fibers.
I came across this idea on the Youtube channel, Tales From The Mutiny. You can watch her video and read her method below.
What You'll Need:
1 to 2 gallons of water
1 cup baking soda (or 1/2 cup per gallon of water)
100% cotton cleaning cloths or dish rags
Instructions:
Fill a large pot about halfway with water and bring it to a boil.
Add the baking soda. Do this carefully, since it will cause the water to foam up.
Add the dish rags, making sure they are fully submerged and saturated.
Set a timer for about 15 minutes and let them simmer.
Remove the rags and check the water. If it's especially dirty, consider doing a second round with fresh water and more baking soda.
Run the rags through a regular wash cycle.
Hang them outside to dry in the sunshine, if possible.
The Results Were Shocking
Even just a minute into boiling, dirt and grime were already visibly lifting out of the cloths. By the time the timer went off, the water had turned a deep, murky brown. It was dirty enough that a second round of boiling with fresh water and baking soda was needed. Even that second batch of water came out looking bad, which explains why the rags didn't turn out perfectly white.
Did the rags look brand new after all that? No. Four years of stains don't disappear completely. But they came out noticeably cleaner, fresher, and completely free of odor.
Why Line Drying Makes a Difference
After washing the rags a final time, hanging them outside in the sun to dry adds another layer of freshness. Sunlight contains UV radiation, which has natural antimicrobial properties that can help reduce bacteria, mold spores, and odor-causing microorganisms. UV light also has a mild bleaching effect, the same effect that fades colors in the sun can actually help whiten white fabrics, especially natural fibers like cotton.
As a bonus tip, this same principle works well for pillows. Setting them outside in bright sunlight for a bit after washing your bedding can give them a natural round of disinfection.
Sometimes the Old Ways Still Work
This method didn't restore the rags to a like-new appearance, but it did something the washing machine alone wasn't accomplishing. The odors were gone, the rags felt cleaner, and the color of that boiling water was proof that a lot of buildup was finally being released.
I hope this recipe for making a peach glaze helps you learn to make many glazes. At this time of year, when so many fruit and vegetable products are being harvested, you hear about festivals or community “days” like Peach Days celebrations. Hurricane and Brigham City in Utah host Peach Days events featuring parades, music, food, craft booths, and more.
Mark and I have tried attending those and loved the local atmosphere and fun times. We typically pick up two boxes of peaches. We love to eat them fresh for breakfast and snacks, and preserve a few. We freeze some and dehydrate some to enjoy later. There’s nothing like fresh fruit when there’s snow on the ground!
Speaking of peaches, have you wondered how to make an easy peach glaze? This recipe is from my mother’s recipe box. What a treasure to make a recipe she made years ago when I was growing up. There’s nothing better than juicy, fresh peaches. I just updated this post for you.
The cake in this post has only five ingredients. I love that I don’t have to buy a cake mix. I can make this cake quickly and with little fuss. It pairs well with any fresh fruit from your garden or a farmer’s market.
The glaze recipe was also in my mother’s recipe box. I use it for every fruit to make a glaze for puddings, pies, or cakes.
You can use this recipe with just about any fresh fruit, such as raspberries and strawberries, to create a glaze topping that your family will enjoy. Add the whipping cream, and it’s downright perfect!
You get a recipe for the glaze and a delicious cake using the same recipe!
Step One: Cream Ingredients
Combine the softened butter, sugar, flour, baking powder, and two eggs to make the cake.
Step Two: Beat Until Smooth
Use a hand mixer to beat the mixture until it’s smooth. It will make a sticky batter.
Step Three: Spray The Pan Before Adding Batter
Spray the fluted cake pan with vegetable spray and spread the batter evenly over the whole pan. Use a spatula to spread the sticky batter as evenly as possible. Bake in your oven at 375°F (190°C) for 15-20 minutes or until golden brown.
Step Four: Invert the Cake
After ten minutes, invert the cake on a cake platter to cool. Cool the cake further before adding the fruit and glaze.
Make the Peach Glaze
Step One: Boil the Water
Cut the peaches in half as shown. This makes it easy for the skins to slip off after plunging into boiling water and then icy cold water.
Step Two: Blanch the Peaches
Next, blanch the peaches in the boiling water for 2-3 minutes.
Step Three: Plunge Into Cold Water
This step completes the blanching process. What a time-saver when removing the peels from the peaches!
Step Four: Remove Peelings
The peelings should slip right off. Remove the peach pit from each peach and discard it.
Step Four: Make the Glaze
To make the glaze, combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring the mixture to a boil. You can use your food processor to mash the peaches, but I opted to use a potato masher, as I prefer the texture of the glaze.
Some people add lemon juice to their glaze for a more tart flavor. I’ve also heard others like to add a teaspoon of cinnamon for a unique flavor change.
Let the glaze simmer on low heat until it’s clear. Remove the mixture from the stove and stir in the butter. Let it cool before assembling the fruit on the cake.
Step Six: Layer the Peaches on the Cake
Layer the sliced peaches on top of the cooled cake. These peaches are so sweet; this will be a great dessert.
Step Seven: Add the Glaze
Spoon the glaze over the peaches. Serve with freshly whipped cream or a scoop of vanilla ice cream.
6-7Peaches, sliced. Mash some peaches to make one cup and set the cup aside
1/2cupwater
1cupsugar
1tablespoonbutter
Instructions
Cake Instructions
Preheat your oven to 375°F (190°C).
Combine all ingredients and scoop the sticky batter onto a greased flan pan.
Spread dough evenly with a spatula. Bake at 375°F (190°C) for 15-20 minutes or until golden brown.
Invert on the cake platter after ten minutes. Cool cake before adding fruit and glaze.
Peach Glaze
Combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring it to a boil.
Let the glaze simmer until clear.
Remove from the stove and stir in the butter.
Let cool before assembling the fruit on the cake, and then scoop the glaze carefully over the sliced peaches. Serve with freshly whipped cream.
How do I store this after making it?
I prefer keeping leftovers in the refrigerator. Place the leftovers in an airtight container before putting them in the fridge.
How long will it keep in the refrigerator?
The maximum I would store the leftover cake is 1-2 days. The cake will become mushy from the peaches and glaze, so eat it before it does. You want this dessert to have texture with some moisture, but not too much.
Can I freeze this after baking?
You can freeze the cake without the peaches and cover it tightly in the freezer for up to one month. I prefer to make this ahead of time because I have the base ready for fresh fruit when it’s in season.
Although peaches are good for us, even those on a diet, since this fruit has some quality nutrients, it would be a stretch to call this a “healthy” treat with the butter and sugar found in the ingredients. I haven’t figured out the calorie count, but the sweetness suggests that it would be relatively high and wouldn’t fit into many individuals’ daily diets.
The Story Behind Peach Glaze
Peaches didn’t start out as an American fruit. Spanish missionaries brought peach trees to the New World, and peaches were already being grown in Georgia by 1571. From there, the fruit spread across the American Southeast largely through the knowledge and effort of Indigenous communities, who cultivated peaches and carried them along established trade routes. By the late 1600s, peaches were growing in such abundance across the Carolinas, the mid-Atlantic, and the Northeast that many early settlers assumed the fruit had always grown there. Through much of the 1800s, peaches were still a fairly humble crop, gathered from half-wild trees more than tended in orchards. The Tree Center.
That long history of peaches growing close to home is really the root of why a peach glaze feels so familiar. Glazing fruit is an old-fashioned kitchen technique born out of simple ingredients on hand. Peaches are peeled and cooked down, then thickened with a little sugar and cornstarch so the natural juice turns silky and clings to whatever it tops. There was rarely a formal written history behind a recipe like this. It simply worked; it used what the garden or the farmer’s market gave you, and it got repeated often enough within families to become tradition, the same way this one was passed down in my own mother’s recipe box.
That is likely why peach glaze still feels so at home on a dessert table at a family reunion or a church potluck. It’s inexpensive to make, it stretches a small amount of fruit into something that looks and tastes special, and it dresses up a plain cake or a bowl of ice cream in minutes. Peaches carry a strong sense of nostalgia and togetherness in American food culture, and a peach-glazed cake at a reunion or church function tends to disappear fast, along with a few requests for the recipe.
Final Word
This easy peach glaze recipe is perfect for you to print and have ready when the various fruits are in season and ready for picking. There’s something incredibly satisfying about making a fresh, homemade dessert from scratch.
We need to teach our kids and grandkids these skills. With this recipe, you get both the cake and the glaze, making for a delicious double-whammy treat. Enjoy! May God bless this world, Linda
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