The national course in home economics

Six grated ears of corn or one can of corn strained through a colander and chopped. Add one cupful of milk, a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk; two eggs not beaten, but stirred in well; drop by the spoonful into boiling fat and drain on paper. Serve hot J. E. A. :\ NOODLES BAKED. The paste for noodles is composed of eggs and flour. Boil a sufficient number of them, drain and cover them with cold milk in a stew-pan. Add an ounce of butter, two ounces of grated cheese, and pepper and grated nutmeg. Turn them over the fire several times, then pile them on a hot dish, cover them with grated bread-crumbs and brown them in a quick oven. Serve hot. Mrs. Lydia Fay. PATTIES OF RICE. In a saucepan put one-quarter of a pound of rice that has been washed carefully through three or four waters, cover it with white stock and boil slowly till the rice has absorbed all the liquid. Add a little milk to give the rice a white appearance. Grate Parmesan cheese and add it to taste, and when the rice begins to be jellied, turn it into a dish, making it two inches thick. Cut the patties out with a round biscuit cutter. Mrs. E. Locke. RICE MUFFINS. Mix six cupfuls of rice flakes, one and one-half cupfuls of flour, one teaspoonful of salt, four level teaspoonfuls of baking-powder, one tablespoonful of sugar, two eggs well beaten, two cupfuls of milk, two tablespoonfuls of melted Ko-nut. Bake twenty-five minutes. Myrtle Robinson. FLAKED RICE FRITTERS. Take four cupfuls of flaked rice, one cupful of flour, two level teaspoonfuls of baking-powder, one-half teaspoonful of salt, one-fourth teaspoonful of paprica, one egg, one cupful of milk. Drop by spoonfuls into hot Ko-nut and fry five minutes. Myrtle Robinson. RICE CROQUETTES. Put two cupfuls of rice into a saucepan with plenty of water and boil until soft. Take up a little at a time in a spoon, roll it into a pear-shape and dip them into egg and bread-crumbs, fry carefully in boiling fat or Ko-nut, drain and place them on a napkin, garnish neatly with parsley and serve. B. A. P. FRUIT BISCUITS. Mix graham flour with just enough of scalded figs — previously washed —to make an adherent dough by much kneading; roll or cut into biscuits one-half inch thick, and two or three inches square; bake in a quick oven. 28 li. b. r. SAQO PORRIDGE. Soak four tablespoonfuls of sago ten minutes in a quart of cold water. Boil it gently one hour and season with a little sugar. Pour it into the soup plates. G. N. R. FARINA GRUEL. This is very nutritive. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Pour very slowly on the mixture a quart of boiling water, stirring thoroughly and boiling ten minutes. Mrs. Kate Collins. CORN-STARCH BLANC MANGE. Dissolve one-half pound of corn-starch in a pint of cold milk; then put it into three pints of boiling milk; and boil very moderately five or six minutes. L. F. T. CORN-MEAL MUSH. Sift with one hand into two quarts of boiling water enough corn-meal to make a thick gruel. Stir it till all the lumps are smoothed out. Set it on the back of the range and let it cook a couple of hours. Use cream, or butter and sugar on it. F. E. P.