The national course in home economics

TO FRY CORN MUSH. Boil the corn-meal the day before, and put it in a deep square tin with straight sides. This makes the slices look even when cut. Have the slices all of one size. Roll each one in egg and flour and fry in Ko-nut oil. They must be turned, so as to have a crust on both sides. Mrs. p. Pfennig. TO STEAM RICE. Rice should be cooked so as to leave the grains whole, consequently it should be first washed through cold water several times, or until that floury substance is washed off. Then take a cup of rice and put it in a pan with three cupfuls of cold water. Put it in a steamer and cook one hour. If it thickens too much add boiling water. Have a fruit sauce to eat with it, warm. L- C. A. RICE CUTLETS. One-fourth of a pound of rice, one-half pound of cold meat, one onion, one-fourth pound of bread-crumbs, boil the rice and strain it, chop up the meat and onions small, and mix with rice; sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it; mix well together, with just a little milk to make a paste; let the mixture set on a plate; cut into the shape of mutton cutlets; dip in egg and bread-crumbs. Fry a golden brown; serve with tomato sauce. M. E. M. CORN BREAD MADE WITH KO-NUT. One quart of sifted yellow or white meal, three cupfuls of buttermilk, one teaspoonful of soda, one-half cupful of molasses, one egg, three teaspoonfuls of Ko-nut, one tablespoonful of flour and a pinch of salt. Stir well and bake in a moderate hot oven one hour. E. E. A. BAKING-POWDER BISCUIT. Mix four cupfuls of pastry flour, eight level teaspoonfuls of bakingpowder, one teaspoonful of salt. Mix into this with tips of fingers four tablespoonfuls of Ko-nut, then moisten with one and one-half cupfuls of milk. Roll three-fourths of an inch in thickness, cut and bake in hot oven ten minutes. Myrtle Robinson. STEAHED FIG PUDDING. Take two cupfuls of shredded wheat biscuit crumbs, one-half cupful entire-wheat flour, one-half package of fig mince, one-fourth teaspoonful each of salt, allspice and cinnamon, one-third cupful of molasses and onehalf teaspoonful of soda mixed, also one cupful of cold water, two tablespoonfuls of melted Ko-nut. Steam this pudding till done. The shredded wheat can be obtained at all the leading grocery stores. Myrtle Robinson. SHREDDED WHEAT CROUTONS. Spread shredded wheat biscuit with Ko-nut, cut into fourths crosswise and toast until brown. Serve hot. Myrtle Robinson. KO-NUT MUFFINS. One egg beaten light, one teaspoonful of sugar, two-thirds cupful of milk, one teaspoonful of melted Ko-nut, two teaspoonfuls (level) of baking-powder and flour enough to make a batter not too stiff. Mix thoroughly the baking-powder and salt with the flour. Stir the beaten ^gg, sugar and milk together; add the melted Ko-nut, then the flour. Turn into gem pans and bake at once in a hot oven ten minutes. H. F. L. SALLY LUNN. Three eggs, a third of a cupful of Ko-nut, a cupful of brown sugar, a cupful of milk, a cupful of yeast, a pint of flour and nutmeg. Make these up at ten in the morning to use for tea in the evening. E. S. C, WHEATEN GRITS. Put two cupfuls of grits in a kettle with water to cover, and a little salt. Set on the fire, stir occasionally but do not let it scorch. It requires