The Coconino weekly sun., 1895-07-18
HOME HINTS AND HELPS.

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 Drawers that open badly should have the top edges rubbed with 8 piece of dry blacklead.
 | Seed Cake: One cup of butter. two of white sugar, three eggs, half cup of caraway seeds, and four enough to make stiff paste. Sprinkle the board with sugar, roll out the dough very thin, and cut it in rounds. Bake about fifteen minutes. Budget.
 Orange Jelly: The juice of four oranges, the grated rind of one juice and rind of the lemon, one and one half cupfuls of sugar. Put one-half box of gelatine into cold water, let it stand two hours and pint of boiling water and the other ingredients, pour into molds and set on ice to cool.-N. Y. Ledger.
 Boiled Gooseberry Pudding: Make plain paste by mixing with water half pound of finely y-chopped suet, one pound of -four and little salt. Line buttered basin with the paste, l til it with gooseberries, add half pound of sugar, cover with the paste, tie in floured cloth, and boil for an hour and half. Serve with cream Leeds Mercury.
 Cherry Meringue: Line a plate with puff paste, prick and bake in a quick oven. While still warm, spread thiclzly with fresh-stoned cherries. Make meringue of the whites of four eggs, one-half cupful of sugar and one 'mall cupful of cherries, stirred through last. Heap this on the plate, brown lightly and serve as soon as ,ool.-Good Housekeeping.
 Soda Crackers: Make with fresh buttermilk a stiff dough with one quart of flour, one tablespoonful of butter, and half a teaspoonful of salt; beat till very light indeed, roll thin, gut accurately into squares, prick with fork and bake quickly. If shredded rasins are put into the buttermilk the crackers resemble the fruit crackers we find in market. Farmer.
 A lemon ice which will make even July seem endurable is made in this way: Squeeze the juice of six lemons into bowl and steep in it the rind of an orange and of the lemons for an hour. Strain the mixture, add pint of sugar and then pint of water Stir this until the sugar is dissolved. Freeze in the usual way. Before the mixture is quite stiff remove the iasher and pour in cup of rich cream. Stir rapidly for few minutes, but do not churn the mixture with the flasher again. When it is frozen it will be found delicious.-N Y. World.
 -Quaking Omelet: Four eggs. half a sup ofSnilk, a rounded tablespoonful of four and teaspoonful of salt. Beat together the yolks of the eggs, the four and salt and add them to milk. Then whip the whites to stiff froth and stir them into the mixture. Put the salt into the yolks before adding the milk. Put a tablespoonful of but. ter into hot frying pan and turn the mixture into it. In about one minute put the pan into the stove and let it remain six minutes. Have hot plat. ter ready and a sup of cream sauce well seasoned. Turn the omelet on the platter, but do not try to fold it. Pour the sauce around it. Serve at once, as it will fall if let stand.-Chicago Rec. ord.
 Red Raspberry Float: One quart of ripe red raspberries; one pint of cream; one cup and half of powered sugar; whites of six eggs, beaten to a meringue, and slightly sweetened Press the berries until they are quite dry. To their juice add the powdered sugar, and stir into the pint of cream. Pour this into a glass bowl. Stir lightly into the meringue the squeezed berries, and pour carefully, not to mix, on top of the cream in the bowl. Serve at once. This is, if properly made, not only delicious but pretty dish. The pink cream at the bottom of the glass vessel, and above this the white meringue dotted with red fruit, please the esthetic taste as we'll as the pal ate.-Home Queen.