The Coconino weekly sun., 1893-11-16
HOME HINTS AND HELPS.


 r-Molasses, Sponge Calfe= 0necup mo lasses, two cups four, oieIhalf cup shortening. one-half cup sugar, little salt, cinnamon and ginger. Mix, and add one teaspoon soda dissolved in a cup of Boiling water.-Detroit Free Press. a
 -Frepeh Chicken: Tie thin bacon over the breast, put in psn with one small carrot, one small onion stuck with two cloves, one spriG of parsley. Half co%er with hot water or stock. Cover the pan and simmer forty min utes. Remove fowl, baste with butter; dredge with flour, and brown in the oven. Serve with sauce made from pot liquor--Good Housekeeping.
 -Bruiled Sweetbreads: Split open and skewer the sweetbreads; season them with pepper and salt and with powdered mace. Broil them on but tered gridiron till thoroughly done. While they are broiling prepare some melted butter seasoned with mushroom catsup, and have ready some nicely made toast with the crust cut off. Lay the toast on the bottom of platter; place the sweetbreads upon it and pour over them the drawn butter.-Ohio. Farmer.
 Small Blue Damson Preserves: These plums have little to recommend them for eating, but they are among the best for preserving. Remove the stems, wash. take as much sugar as plums if desired rich. Add a teacupful or less of water to each pound of fruit. Boil and skim the sirup before putting in the plums, then cook slowly until they are thoroughly done and sweet to the pit and the sirup is rich and thick. Place in self-sealing bottles and they are ready.-Orange Judd Farmer.
 Celery Cruel: This may be pre- pared in different ways, says the Med- 1 ical Record. As a cure for rheumatic twinges, it may be steeped in water, and the water seasoned with salt and pepper and drunk either warm or cold. It is usually relished in the form of a stew. Cut the celery in inch bits. Place in small quantity of boiling salted water. After half an hours boiling add rich, sweet milk to make it quite juicy. Let this scald, and add season. ing to taste.-Rural New Yorker. Preserved Whole Peaches: The peaches and sugar, of equal weight, are put into the kettle in layers, as in the case of cut peaches, set over the | fire, and pint of water to each four pounds of fruit and sugar is added. The sirup is brought to boil, which continues for half an hour, when the peaches are taken carefully out and put on flat dish in the sun. The sirup is boiled down till it is thick and clear, when the peaches are put back and boiled till they look clear, when the whole is ready for putting into cans, which are sealed when cool.-Farm, Field and Preside.
 Ribs of Beef Rolled and Stuffed: Make a nice forcemeat out of four ounces of bread crumbs, two ounces of butter melted, little grated lemon peel, a little grated nutmeg, pepper, salt and sweet herbs to taste. Mix all together with the yolk of one egg Lay this forcement on this beef, roll up, and fasten wsh a skewer, and a broad piece of tape in the shape of a round. Put in dripping pan on meat rack, haste frequently with butter About twenty minutes before it is done rub it over the top with butter. dredge it with flour and brown handsomely. Remove the sllewer and tape and serve with a good gravy round it.-Bostop Budget