The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-06-15
HOUSEHOLD HINTS.

SouEAKY BooTs.-A double row OF
nails or pegs, or two rows at right angles
to each other will, it is said, stop the
noise, which is caused by the rubbing to-
gether of the layers of leather composing
the sole.
REMOVING On SrAINs.-1ou can get a
bottle or a barrel of oil out of any carpet
or wooden stuff by applying dry buck
wheat plentifully and faithfully. Never
put water to such a grease spot or liquid
of any kind.
A CORRESPONDENT of the Ohio Farmer
states that he kept plum tree from cur
culios by sprinkling the ground under the
tree with corn-meal. This induced the
chickens to scratch and search. The meal
was strewed every morning from the time
the trees blossomed until the fruit was
large enough to be out of danger. The
consequence was that the fowls picked up
the curculies with the meal, and the tree
being saved from the presence OF the IN
sects was wonderfully fruitful.
APPLE CuARTREUsE.-In quart OF
milk boil till tender half a pound OF rice
with four ounces of sugar. Pare seven
good. sized apples, and take out the cores
without opening them through. Put in
each apple teaspoonful of some kind OF
lam and fill with cream. Put in deep
dish and arrange the rice round them
leaving the tops of the apples uncovered,
make the whole smooth, and frost with
the white of an egg we'll beaten; sitt sugar
over it and bake forty minutes.
To IMPROVE the appearance of turnl'
ture, the Industrial Hoatbly advises its
readers to take soft sponge, wet with
clean cold water, and wash over the ar
ucle. Then take soft Chamois skin, and
wipe it clean. Dry the skin as well a:
you can by wringing it in the hands, and
wipe the water off the furniture, being
careful to wipe only one way. Never use
a dry channels on varnish work. If the
varnsh is defaced and shows white marks
take linseed oil and turpentine in equa
parts, shake them well in a vial, and APP
ply a very small quantity on a soft rag I'M
til the color is restored; then with a clear
soft rag wipe the mixture off. In deeply
carved work the dus. can be removed
without sponge. Use stitt-haired pain
brush instead of a sponge.
To MAKE HARD CUSTARD.-Put on the
stove one quart of milk to heat; when just
at the boiling point take off and pour into
a bowl Have ready in another bowl five
eggs, beaten up with half a teacup o.
sugar. Pour eggs and sugar gradually
into the milk, mixing thoroughly; flavor
and pour into baking dish. Set the dish
into a dripping pan, with about one inch
of boiling water covering the surface Of
the pan; as the water evaporates renew it
Bake half an hour in a medium oven
Four eggs to a quart of milk is not suf'
ticient for custard. Use eight if you
can, but not less than six. SCald The
milk first, beat the eggs well, and stil
them thoroughly into the milk. Do moi
cook it too much, or it turns to curds and
whey. If cooked in cups set them in 1
dripping pan halt full of hot water anG
watch them When they are done TO turn
If seasoned with vanilla, and kept a few
hours in an ice chest, such custards are
very nearly as good as ice cream. Bake
cuslard by setting dish in pan of no,
water while in the oven, and You will
have better tasting custard.-N. !
Times