Sacramento daily record-union., 1881-09-24
Household Hints.


ANTs.-To get rid of black ants TAKE
white chalk, "native" is the best. but
prepared chalk will do now make mark
say an inch wide, where you don't want
the ants to go; they will not cross the
mark.
IRON RUsT.-I saw a receipt to take out
iron rust on cloth with ripe cucumbers. Al
they cannot be had at all times, will sent
my receipt. Take lemon and wet tn,
rust with the juice and lay in the sun
Generally one wetting will take it out i
the sun shines directly upon it. l have
known it for years, and it has never failed
Mrs. E, ii. T.
TOMATO PRESERVES. to tomato pre-.
serves, use the little yellow-bell for pre-
serving. Put measure for measure OF
pound for pound of the sugar and to-
matoes, slicing in one lemon to every two
pounds. Boil down quite thick and put in
stone jars, cover tightly, and you will have
something delicious for winter use.
FLY Y-TRAP.-Take glass tumbler, fill it
half full, or little more, with soapsuds
now take slice of bread large enough to
cover the top of the tumbler, spread it well
with molasses, make hole in the center.
and place it over the tumbler of suds, mo-
lasses side down. This maynot be as rna-
mental as some of the patent fly. traps, but
it is certainly as useful.
WHITEFIsH.-A favorite way to cook a
whitefish is this Choose one that weighs
about seven or eight pounds, boil it until
it is done, and then take out all the bones
take quart of sweet milk, two onions and
little summer savory; boil until the milk
is thoroughly seasoned, then thicken it
with flour, using enough to make thin
paste add butter, pepper and salt to suit
your taste. Then pat in pudding dish a
layer of fish and layer of dressing cover
the top with rolled cracker, as you do for
scalloped oysters; bake for three quarters
of an hour. or until the top is golden
brown. Serve with mashed potatoes,
spiced currants and the vegetables of the
season.
CREAM FOR LAYER CAKE.-Cream to
use with any kind of layer cake is made
from this recipe: Take one pound of
blanched almonds. pounded to paste, one
coffee cup of thick sour cream, two table,
spoonfuls of corn starch scalded in little
sweet milk, put all together and spread
between the layers of cake; favor with a
little almond extract. This is very rich,
and is suitable for the incest kinds of
cake. For more common use an inviting
cream may be made in this way: Take a
pint of sweet milk, thicken with half a
cup of corn starch, add half a cup of
sugar, and boil until the cream or custard
is of the consistency of starch. When al
most cool add one tablespoonful of lemon
or vanilla and spread between the layers
of cake.
CHOCOLATE. AND CocoANUT CAKES
Three cups sugar, one and half cup but
ter, one OF mix, four and half cups -four,
five eggs, one teaspoonful saleratus, two of
cream tartar. For the inside-One and a
half cup brown sugar, half cup milk, one
cup molasses, one teaspoonful butter, one
tablespoonful -four, two of cold water.
Boil this mixture five minutes, then add a
half cake Bakers chocolate grated. Boil
again until of the consistency of rich GUS
tard, Add a pinch of soda, and stir well /;
favor when nearly cold, and spread soon
between layers of the cake and on tor.
Makes two large loaves. Cocoanut cake
may be msde by using the fresh nut; Two
and half cups of white sugar, three and
three.eights cups -four, one and one-haif
cups butter, SIX eggs, one nut grated ;
beat eggs separately. Reserve one cup
of cocosnut when grated for the
outside. which sprinkle on while the
frosting is wet. Desiccated cocoa
nut cake: Two cups sugar, three of
foar, one of milk, half cup butter, three
eggs, one teaspoonful soda, two of cream
tartar bake in layers make thin FROST
ing and add the finest part of the cocoanut,
enough to make it thick, spread between
She layers. Frost the top with a plain
coating and throw on the coarsest Of the
meat, all that viii stick. Makes an At