Connecticut western news., 1886-02-10
Household Hints.

A good way to clean an iron sink is to rub well with cloth wet in kerosene oil.
 Glaze the bottom crust of fruit pies with white of an egg and they will not get soggy.
 Whole cloves are now used to extermi- nate moths, and are better for that pur- pose than either tobacco, camphor, or cedar ahavings.
 By rubbing with damp flannel dipped in the best whiting, the brown discolora- tion may be taken off cups in which cus- tards have been baked.
 If you have not sunny windows do not attempt to keep towering plants. The west windows may always be delight if the plant stand be filled with aspidistra, ivy, begonias, and varieties of fern which only require light.
 The German method of getting rid oi rats: A mixture of two parts of well bruised common squills and three parts of finely chopped bacon is made into a stiff mass, with as much meal as may be re- quired, and then baked into small cakes, which are put down for the rats to eat. It proves an exterminator.
 An authority in laundry matters says that borax is valuable adjunct to the raw starch for collars and cuffs. Too much should not be used, as it has ten dency to make the linen yellow. Lump borax may be dissolved in hot water and bottled for future use. Perfectly clear gum-arabic water is also an excellent ad- dition. It is we'll to bear in mind that the polish on cuffs and collars is the re- suit of heat, friction and pressure.
 Potatoes Fried in Cysam.-Chop cold boiled potatoes, season with salt and pepper. For the cream, one pint of boiling milk, one tablespoon of butter, same of flour. Use just cream enough to moisten the potatoes. Make into flat cakes and fry brown in hot fat, on all sides.
 Hickory Nuts Maocaroons. are very easy to make. Two cupfuls of hickory nut meats; beat them fine in a mortar and add two cups of sugar, four tablespoonfuls of flour and three eggs. Mix we'll together and bake on we'll greased paper. Put only little of the mixture in each place.
 Fried Apples.-Fried apples make a nice entree. Cut across the core in slices and then brown in lard, or butter and lard mixed, drain and serve them hot. They make nice garnish for roast pork when prepared in this way. Some cooks use beef drippings instead of lard and l like the flavor better.
 Pickled Eggs.-Pint strong vinegar, half pint cold water, one teaspoon each of cinnamon, allspice and mace; boil the eggs very hard and take off the shell !; put on the spices in white muslin bag, in the cold water, boil, and if the wate, wastes away, add enough to leave half pint when done; add the vinegar and, pour over the eggs, putting in as many as can be covered. When used, heat the mixture and pour over another lot. Or place eggs in jar of beet pickles and cut in two in serving.
 Tea Cakes.-A very good tea cake is made by beating to a cream half a cup o1 butter and two cups of sugar, with one cup of milk and a teaspoonful of soda dissolved in it. Beat well together, ther 1 add one cup of flour with two teaspoon fuls of cream of tartar rubbed in it ano the well-beaten yelks of three eggs Beat the whites separately until stiff add them and two more cups of flour te the other ingredients, beat well, butte. two tins, pour in the cake and bak' twenty minutes or half an hour. Care fa1nsss in baking is important.