Q:Somewhere I read that cracked china teacups could be saved by boiling them in milk. If this is possible, what grade of milk-whole, half, fat-free-should be used? How long is the boiling process? I'm considering donating a set of china to a charity and two of the cups are cracked.

A:We've seen several sources that recommend repairing china by boiling it in milk. Evidently the hint originally came from a 1940s book of home remedies. We've never tried it. It might help if the cracks aren't too large. Test the method on one cup. Put the cup in a pan and cover it with milk. It doesn't seem to matter whether it's whole milk or not. Bring the milk to a boil and then immediately lower it to a simmer. Simmer for about 45 minutes to an hour. The protein in the milk may react with the kaolin in the china and "mend" the crack. Be careful. If you continue to "cook" the china at a high heat, the crack may widen. Let the milk cool completely before taking the cup out. If the china is valuable, you should have it professionally repaired.