The Coconino weekly sun., 1895-03-14
HOME HINTS AND HELPS.


 --Mush Waffies: To one pint of warm cornmeal mush add two beaten eggs, s pint of flour, and milk to make thin batter Stir in cupful of milk first, then add the four, a tablespoonfuls of melted butter, two level teaspoonfuls of baking powder, and finish with milk sufficient to make batter the consistency of thin pancake batter Country Gentleman.
 -Frothed Eggs: Separate the de- sired quantity of eggs, keeping the yolks in the shell and perfectly whole. Beat the whites to stiff froth and arr range them neatly in the form of a nest in little shirred egg cups. Drop yolk in the center of each; stand in a pan of boiling water; cook in quick oven about one minute. Do not allow them to brown. Dust with salt and pepper, add bit of butter and serve at once.-Ohio Farmer.
 Plain Suet Pudding: One cup of molasses, one cup of chopped suet, one cup of raisins or mixed fruit, one cup of sour milk, one teaspoon of soda and spice to taste. Use flour to make stiff batter. Put in a 'greased pudding mold, and boil three hours. This is a very nice pudding, and cheap. Bread crumbs may be used in place of the flour. It is good cold, for children's lunch in place of cake; will keep sev- eral days, and may be warmed over, and be nearly as nice as fresh.-House- keeper.
 Rabbit Croquettes: Mince finely the white meat from a rabbit, add to it an equal quantity of bacon or ham, season with grated lemon peel and chopped parsely, salt and cayenne to taste. Place all in basin, add lit- tie four, and one or two eggs, accord ing to the amount of meat used. Form the meat in rells, dip in egg and then in breadcrumbs, and fry in boiling lard Serve on a folded d'oyley, and garnish with fried parsely, potato | chips and slices of lemon.-Leeds Mercury.
 A little good gravy can easily be made by boiling a few well-cracked bones for an hour, strairing and thick ening the liquor with teaspoonful of flour rubbed smooth, seasoning with pepper and salt and adding teaspoon full of butter. Heat the mince in this, letting it come just to a boil, and serve on squares of toast. No one will dream of calling it "hash." The flavor can be varied by using a teaspoonful of curry powder, or little cloves and allspice, or pinch of sweet marioram. Ladies Home Journal.
 At the linen shops and counters are always to be had small damask face towels, which the wise oman will provide in quantities for heH hath room closet. Huckaback is exNenent for general use. but much too harsh for face wiping. Many housewives buy pieces of diaper linen, cut them by drawing thread into small lengths, buttonhole the ends in red or white cotton, and find them soft and inex- pensive face towels. A quality of mar row and heavy piece linen is also cut up and used in this way. A chest of drawers and set of shelves in a we'll ordered bathroom hold many varieties of cloths for face and bath use-from the washrag of cheesecloth, linen or Turkish toweling, or it may be a bath mitten to the big bath sheet two yards square. in which the bather may en- velop himself. Woolen or carpet rugs are not so hygienic in the bathroom as rubber or cork mats, or, if these are deemed too chilling, the mat of Turk ish toweling, which can be constantly freshened, is liked.-N. Y. Times.