The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-10-28
HOUSEHOLD HINTS.

BLUE WHITEwAsH.-Dissolv one and
a half pounds of blue vitriol in boiling
water and add one pound of well dissolved
glue. Add this to whitewash, prepared
with slaked lime in the usual manner,
until the right shade is acquired. Put
on two coats at right angles with each
other.
To DRIVE away rats, an English journal
gives the following recipe, which it says
has proved very successful: Take some
glass and powder with pestle and mortar,
then mix with some lard into pills and
drop into the rat-holes. 1t will drive rats
and mice out of the place; they die of de-
cline.
THoRN-APPLE JELLY.-Gather thorn
apples after the frost has made them red
| and stew them with water enough to cover
them; strain, and to a cup of juice use a
cup of dry white sugar-granuiated is
best; boil about fifteen minutes and try
on the back of a silver spoon. This jelly
is excellent.-HousehOiG
PRIME CAKE.-Flour three pounds,
sugar half a pound, butter one pound,
raisins two pounds, dried prunes one
pound, chopped fine, eight eggs, one tea
cupful OF yeast, one teacupful of cInna-
mon water, half ounce of pulverized Gin
namon; form into loaves and let it rise.
Bake in a moderate oven n hour.
II cases of a sudden jar, knock or jam
of the hand or fingers, Immediately after
the blow press the injured part with the
uninjured hand, say between the thumb
and forefinger, and gradually let up on it.
1t will nearly always remove the pain,
and generally any swelling that might oc,
cur under the circumstances .-Scteatifc
american.
THERE is an objection TO the common
way of boiling eggs which people do not
understand. 1t is this: The white under
three minutes rapid cooking becomes
tough and indigestible while the yolk is
left soft. When properly cooked eggs
are done evenly through like any other
food. This result may be attained by put
ting the eggs into a dish with a cover, as
a tin pail, and then pouring upon them
boiling water, two quarts or more to d
dozen eggs, and cover and set them away
from the stove for fifteen minutes. The
heat Of the water cooks the eggs slowly
and evenly and sufficiently and to a jelly,
like consistency, leaving the center Of
yoIk harder than the white, and the egg
tastes as much richer and nicer as a fresh
egg is nicer than "a stale egg, and no per
son will want 10 eat them boiled after hav
ing tried this method.-RuraL Ne1
Yorker.
THE Lars gLts gives the following il
reply to an inquiry for a recipe for Ora
ham crackers: We answer with pleasure
and for the purpose have interviewed the
cook who makes the sweetest ones tina
ever was Have some soft water, eithel
cold or tepid, in a mixing dish, and sif
nice meal slowly through the fingers int,
the water, stirring it until too stiff t
manage with the spoon; then mold til,
dough on a board with the hands until i
is about as stiff as for common biscuit
Roll it with a rolling-pin about three
tourths of an inch thick, cut with :
round cookie-cutter, and lay on a baking
tin, not CREASED but busted with flour, Sc
the cakes will nottouch each otner. BAKE
about thirty minutes in a pretty hot oven
making them sharp and crusty or tender
as preferred. Take them from the over
into a pan or bowl, and lay a napkin ovel
them to steam awhile, then lay them il
neat little piles on plates for the table
They are excellent and more popular il
our private family than any other form o
Iranl