Getting Rid Of Rings Martha Has Some Advice For Eliminating Spots On All Your Wood Surfaces

Q. I have white rings on my table. Could you tell me how to remove them without having the table refinished? Ethel Waite, Etobicoke, Ontario, Canada

A: A white ring on a tabletop or other wood surface usually means that moisture or heat has penetrated the thin layer of wax or furniture polish that protects the wood, reaching the finish but not doing serious harm. A dark ring, however, is an indication of damage to the finish and perhaps the wood beneath it, for which the only cure is refinishing.

To eliminate white rings, you must give the area a thorough cleaning. Use a mild solvent such as mineral spirits or odorless paint thinner (both found at hardware stores). It won’t harm most finishes (shellac, varnish, French polish, oil and wax itself are common ones), but you should always test an inconspicuous spot first.

Dampen a soft cotton cloth (such as cheesecloth or an old T-shirt) with the solvent, and rub it over the wood. You’ll remove the old wax and polish, and the white marks should gradually disappear. You may want to go over the rest of the table while you’re at it; it’s a good idea to clean wood furniture this way every few years.

Finally, you’ll need to rewax the table. I recommend using paste wax, the solid kind that comes in tins. Cream and liquid waxes and polishes are easier to apply, but they wear away more quickly.

Use a soft cloth to apply the wax in a thin even layer. Let it dry for 10 to 25 minutes, then buff it to a soft sheen with another clean cloth.

Q: I have never heard of scalding cream before whipping. What is the difference between chilling and whipping, and scalding, chilling and whipping? - Bess Stuth, Kirkland, Wash.

A: Chilling the cream is an essential step in the whipping process, because heavy cream whips much more quickly when it is cold. It is a good idea to chill your metal bowl and whisk as well.

Scalding the cream - slowly heating it just to the boiling point - is necessary only if you are infusing the cream with a flavoring, such as a vanilla bean.

Recipes for whipped cream often call for vanilla extract, but the result will be far superior if you use whole vanilla beans instead. Try the recipe below. The cream will be wonderfully fragrant and flavorful, suitable in elaborate desserts or simply spooned over fresh berries.

Vanilla beans are available at specialty-food stores and some supermarkets.

Vanilla Whipped Cream

2 cups heavy cream

2 whole vanilla beans

1 teaspoon honey

Pour cream into a saucepan. Split the vanilla beans lengthwise, scrape the seeds into the cream and add the pods.

Bring mixture to a gentle boil. Remove from heat and let steep for 10 to 15 minutes.

Meanwhile, fill a large bowl with ice water and place a smaller bowl inside it. Pour the cream mixture into the smaller bowl; let stand to chill thoroughly.

Transfer the cream to a large, chilled metal bowl. Remove the vanilla pods. Place the metal bowl over the ice water, and whip with a large balloon whisk.

Gently mix in the honey, and serve as desired. Makes 4 cups.

Q: My (crystal) dinner bell is broken. I saved every piece. Where can I find someone who repairs glass? - Carol Marsella, Fresno, Calif.

A: Glass restorers do extraordinary work. A chipped rim can be sanded down, a snapped stem can be repaired and broken pieces can be glued back together. Though it is impossible to make fine crack lines disappear, your piece will be usable and, depending on the damage, it may look almost as good as new.

The painstaking work can be expensive, but for a beloved piece of glass or crystal, it is well worth it.

To find an expert in your area, contact the American Institute for Conservation of Historic and Artistic Works (1717 K St. N.W., Suite 301, Washington, D.C. 20006; (202) 452-9545) for a referral.

One good company that does a great deal of mail-order work is Trefler & Sons (99 Cabot Street, Needham, MA 02194; (617) 444-2685). If you want to send something to them, they recommend wrapping the pieces individually in tissue paper or bubble wrap and packing them into a box with packing peanuts or other padding. Place this box into another box about 2 inches larger all around and fill the space between the boxes with more padding.

Include a note with your name and address, as well as a description of the damage to the piece. Be sure to insure the package.

MEMO: Questions should be addressed to Martha Stewart, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, N.Y. 10168. Questions may also be sent to Stewart by electronic mail. Her address is: mstewart@marthastewart.com.

The following fields overflowed: CREDIT = Martha Stewart New York Times Syndicate