DEAR SUN SPOTS: I have adopted a sweet cat but she is insisting on scratching the furniture, even though she has a scratching post and one of those cardboard scratching boxes. I would love it if readers shared their ideas with me on what to do and what training methods have worked for them. — Kim, Monmouth

ANSWER: I’ve had some luck with duct tape with the sticky side out, put on the edges of the back of the couch with pins. There’s wide, extra-sticky, two-sided clear tape you can purchase as well.

I’ve also scattered orange peel around. Even when the peels are dry the cats stay away from them. There is also citrus spray for furniture but I only had fair results with that. Readers, please give us more ideas to work with.

DEAR SUN SPOTS: I’m looking for an old yearbook for my mom and I remember that in the past you have written about a website where I could look up her high school and perhaps find her year book. She graduated in 1972 in New Hampshire and I would like to surprise her with it for her 50th reunion. Her copy was lost long ago. — Anna, no town

ANSWER: That would be a wonderful thing to do! I discovered the site when I was looking for an old yearbook for another Sun Spots reader. The site is https://www.classmates.com/. All the states are listed so click on the one you want. From there it brings you to the alphabet so you click on the letter of the town where your mom’s high school is located. If your mom wants to create an account on the site (after she receives her surprise), she can log in with a password then connect with former classmates, post a photo, and more.

DEAR SUN SPOTS: This is my favorite rhubarb recipe. I’ve been making it for many years. Rhubarb Cake: Preheat oven to 350 degrees. Butter a 9- by 9- by 2-inch baking pan. In a large mixing bowl sift together 1 1/2 cups sugar, 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Add 1 egg, 5 tablespoons melted butter, 2/3 cup milk, and 1 teaspoon vanilla; beat on medium until all ingredients are combined. Batter will be thick.

Place 4 1/2 cups chopped rhubarb in the prepared baking pan and cover with the batter, spreading evenly.

In a small bowl combine 3/4 cup sugar, 1 tablespoon corn starch and 1 teaspoon cinnamon, stirring until combined. Sprinkle over top of batter evenly. Carefully pour 1 1/4 cups boiling water over top. Bake 1 hour, or until a toothpick comes out clean when inserted halfway down. Bottom rhubarb layer will be moist. Serve warm or cool with whipped cream or ice cream. — Jean, Topsham

ANSWER: All these recipes readers have recently provided sound absolutely delicious and so easy. I can’t wait to try them all. My rhubarb patch is coming along nicely and boy oh boy, do I have big plans for it!

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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