This recipe comes from a 1930's cookbook, and I like the results.
1 part corn starch (originally ½ cup, use a smaller quantity as your base measure unless you want a lot of starch!)
Slowly add 1 part cold water, stirring into a paste
Add 16 parts very hot water, stirring as you add
Cook about 5 minutes over low/medium heat, stirring to prevent lumps (the starch should become clearer, so cook until this happens!)
Strain, cool and put into a clean spray bottle. The recipe says to dilute to the consistency of thin cream, but I use it nearly straight. It may leave residue on your iron, but it should come off with a damp cloth and some elbow grease. (obviously, don't try to clean a hot iron!)
Keep it in the fridge if you are not going to use it all in a short period of time, as it can go bad and stink.
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