The Coconino weekly sun., 1895-07-11
HOME HINTS AND HELPS.


 Yankee Dried Beef: Chip beef very thin, parboil, pour off the water, add milk and thickening, and a lump of butter. Western Rural.
 Stuffed Beefs Heart: Stuff beefs heart with dressing, as made for tur- key, pour over one cup of water and roast until tender.-Chicago Record.
 Pineapple Compete: Cut pineapple into small dice, stew slowly in rich sirup, take one fruit, add to the sirup one-third of box of gelatine previ- ously dissolved in half cup of hot water Strain all over pineapple Serve cold.-Prairie Farmer.
 --Broiled Sardines on Toast: Select fine, firm sardines; arrange them in double broiler and broil for two min utes on each side over very brisk fire Place on fresh toast, pour over little maitre d'hotel sauce, garnish with lemon and parsley. Chicago Record.
 -Cocoanut Pie: Soak one and one- half cupfuls of shredded cocoanut two hours in one pint of sweet milk, then add one cupful of granulated sugar, the well-beaten yolks of three eggs, flavoring to taste. Put in deep tin with an under crust and bake at least thirty minutes. Use the whites to frost it.-Prairie Farmer.
 Hard Sauce: Beat one cupful of sugar and half cupful butter to cream. add the whites of two eggs beaten to a stiff froth, and table spoonful of lemon or any havoring to taste. Beat all together a few min utes; pile lightly upon dish, grate nutmeg over it, and set it on the ice to harden until needed. - Boston Budget.
 There is nothing more unappetiz- | ing than the ordinary boiled potato, and nothing daintier and more palata- able than potatoes served as they may | be served. Potato croquettes are delicious. Boil and mash thoroughly four or five potatoes, add cream, butter and salt Cream them and add the white of one egg beaten to froth. Make into oblong rolls with the hands and dip into the yollS of the egg, and then into cracker crumbs. Put in a wire basket and fry in deep hot lard until nice brown.-N. Y. World.
 -Gooseberry Jelly: Green gooseber- ries are one of those good fruits that one can not make too much of, and yet the cooking of them in most households | is exceedingly monotonous. Stew a pint of green gooseberries in a quart of water with sugar, allow them to get cold, and then heat them again, for this will make the fruit nice pink color Dissolve an ounce of gelatine in water, add to it a quarter of pound of sugar and place it in the juice of the fruit, which should be carefully strained and clear, add sufficient water to make pint and half in all. Pour into wetted mold, and when cold serve.-Leed's Mercury.
 Spanish Cream: One-quarter of box of gelatine, one-quarter of a cup of cold water, the yolks of four eggs, three tablespoonfuls of sugar, one-haf saltspoonful of salt, one pint of milk, the whites of three eggs, one teaspoon ful of vanilla. Soak the gelatine in cold water until soft, then dissolve it in boiling water. Make a custard with the yolks of the eggs beaten and mixed with the sugar and salt. Pour on the hot milk and cook in the double boiler till it thiclkens. Add the strained gela- tine, water. vanilla and the whites of the eggs beaten stiff. Mix all we'll and turn into molds wet in cold water. Place in ice-chest. When hard serve.- Chicago Record