Connecticut western news., 1873-03-14
Farm, Garden and Household.
Houaehold Recipes.

1zouSouot4 AoCAPoSs
 CoooA-NUT BALLs.-One and 8 half pounds of sugar, one pint of water, one tumblerful of coeoa-nut milk. Boil it until it candies. Stir itinto good-sized cocoa -nnt, grated. 3. When cold enough, make into balls. -..
 APPLE PUDDMa.-Take ten eggs. Leave out half of the whites. A pint of apples stewed and passed through a sieve, half a pound of butter, the rind of two lemons, and the juice of one. SWeeten it as you please, and bake in pastry. Tkis quantity will fill two deep pie-plates.
 LEMON PUDDNG.-The peels of two large fresh lemons grated on sugar, or boiled and beat in a mortar; half 8 pound of sugar; the juice of large lemon half pound of butter; ten eggs, half the whites left out. Beat all well together, and after lining your dish or plates with puff paste, bake. Sift over the top finely powdered sugar just before you send to table. -.
 Coop MoLAssEs PUDDINas. To one pint of molasses, measured after it has been stewed until very thick, add a heaping tablespoonful of butter and four lightly beaten eggs, the whites and yolks whisked up separately. Flavor highly with the rind and juice of lemons, or in default of these, season with cloves or nutmeg. Bake in pie plates lined with pastry, plain or rich as preferred. ..
 PUMPKIN PUDDING. - One quart of pumpkin after it is stewed and mashed fine through sieve, one pint of rich cream, six spoonfuls of chopped beef suet, or a quarter of a pound of butter, and eight table-spoonfuls of sugar, four eggs, a wine-glassful of wine, and half that quantity of brandy, half nutmeg, and a dessert-spoonful of ground gin ger. This recipe will do for potato pudding, Irish or sweet; if sweet, less sugar is required. Line pie-plates with pastry rolled thin at bottom, and orna- ment the top with twisted strips laid crosswise. as
 To SPICE A ROUND OF BEEF.-One ounce of powdered Cayenne pepper, half an ounce of cloves, half an ounce of allspice, and two nutmegs. Rub into your beef first an ounce of salt petre, then cupful of sugar, and two handfuls of salt Break up the spices fine, and add them, laying the round in large bowl or other covered vessel tight enough to hold the brine that will be forming. Turn the beef every morn ing, rubbing the spices in with the hand. It may be cooked in 8 fortnight, or left for six weeks. Stew in a pot. with beef suet strewed fine over it. Add some beef gravy, or quart of wa ter and bottle of port wine or claret. It must be done slowly, taking care to keep in the steam. It will require three or four hours, perhaps five, according to the size. Cook it also in the pickle drawn from the beef, adding three or four gallons of 6oiling water. Take care that it does not touch the vessel it is boiled in. If you choose you may tie 1t in cloth, or wrap it in 8 coarse paste made for the purpose. A large round often keeps until too hard and dry to use it is better than ever then for relish if grated up fine, and is especi- ally nice for tea. 0's -I' 'f$
 Farmers Visiting Each Other
 Better, but not a substitute for the interchange of experience through the papers by farmers, is the practice of visiting and talking with each other, examining each others means and methods of doing business, exchanging suggestions on the farm and stock man agement and relative to devices for facilitating work. Scarcely any farmer will consider his time lost who devotes certain proportion of it each year to this method of acquiring information and suggestions for use in his own hus- bandry; for there are some things far mers must learn which no amount of newspaper description will teach-no- thing but actual observation will answer.
 This sort of education, it seems to us, is too much neglected by farmers. Ex- perence has taught us how profitable it IS, how much it saves in the way of ex- periments, and how much it enriches in the way of actual suggestion of improv- ed methods, and by the accumulation of facts that never reach the public, be- cause so few farmers ever write them. It is, therefore, urged here that no pos slble investment of time can give great CT compensation than that expended in exchanging visits with the best farmers of township or county.