Connecticut western news., 1875-11-26
FARM, GARDEN AND HOUSEHOLD,
Housekeeping Hints.


 POTATOES SAUTEEs. boiled po- tatoes are sliced up, and tossed in 8 saucepan with butter. mixed with little chopped parsley, till they are lightly Drowned. Pure goose or other drip ping is by many cooks preferred to but ter for this purpose.
 MooK M1NcE P1E.-One cup of raisins, one cup of entrants, one cup of syrup, one cup of sugar, three-fourths of cup of vinegar, one teaspoonful of all- spice, one teaspoonful of cinnamon, three cups of water. Boil all together, and when cool add three soda crackers rolled fine. This will make three pies
 To MASH TURNRs. having been boiled very tender, and the water pressed thoroughly from them, put them into saucepan and stir them constantly for some minutes over gentle fire add little cream, salt, fresh butter, and pepper continue to simmer and to stir them for five minutes longer, and then serve them. .-...
 LIGHT TPUDDING.-Puttwo tablespoon fuls of sago, tapioca or rice in pie dish, pour over pint or pint and half of milk add one and half tablespoonfuls of sugar, 8 little grated nutmug, if liked bake two hours in 8 slow oven if rice is used, bake three hours.
 CHEESE PUDDING. Crate three ounces of cheese, five ounces of bread, warm one ounce of butter in quarter of a pint of milk, and mix with the above, then add two wen-beaten eggs, a little salt, pepper and mustard mix all we'll together, and bake in @ pie dish for half an hour.
 SUFFERED EeGs.-Break four eggs into basin, and beat them we'll put three ounces of butter, three tablespoon fuls of cream Cor milky into stew pan add little grated tongue, pepper and salt to taste. When quite hot add the eggs, stirring all the time. Have ready some hot buttered toast, and spread the mixture over it.
 .. To DRY PUMPKINs.-Cut the pump through literally, clean the inside then continue to cut, in the direction as be- fore, rings about half an inch thick. Gut of the rind and hang the rings on a pole in the sun or warm room to dry. When dried 1t will keep 8 year. It is to be boiled in plenty of water until ten der then skinned outand prepared for pies, the same as undried pumpkins. Another way: Take the ripe pumpkins, pare, cut into small pieces, stew soft, mash and strain through colander, as if for making pies. Spread this pulp on plates, in layers not quite an inch thick, dry 1t in the stove oven, which should be kept at so low temperature as not to scorch it. In about day it will be- come dry and crisp. The sheets thus made can be slowed in 8 dry place, and they are always ready for use for pies and sauces. The quick drying after cooking prevents any portion from slightly souring, as 1t is nearly always the case when uncooked pieces are dried, the flavor is much better 'pre. served and the after cooking is saved To use : Soak pieces over night in g little milk, and they will return to a pult as delicate as the fresh pumpkins.
 '- Draining the Farm.
 There are several ways of draining { farm that are not to be recommended Here are some Illustrations: We have in mind neighbor who inherited g large and valuable farm, including ar extensive tract of heavy timber land The cleared land really needed draining, and the young man has been engaged upon it ever since it came into his pos. session, but instead of digging ditches he spends all his leisure hours at the village store, digging into the business affairs of his more industrious neigh bors. When the tax collector gives him call, he sells off a few tons of hay in. stead of feeding it out, and so makes g beginning toward draining his land. Having acquired 8 taste for alcoholic drinks, he occasionally makes 8 trip tc the liquor store, and at the same time that he drains his cup he continues the drains already begun on his farm al home. This kind of drainage has already removed large portion of tht surplus capital left him by his ancestors
 Another young man left with farm that needed draining, and having little taste for working cold, wet land, has fol several years past spent large portion of his time swapping horses, and en deavoring in this way to realize enougl to drain his farm. We fear he vii find 1t all drained before he is aware of it Another has not quite enough surplu capital to drain his farm all at once, ant not liking to do anything by halves, ha let his farm to another, while he is chas ing fortune in the shape of "paten right" from which he hopes to realiz enough to enable him to drain his farr very thoroughly, and judging by tn result of nine -tenths of such cases, h will probably be successful.
 /. Proat in Farming.
 We take the following extract from a address delivered before farmers clut Profit in farming consists not wholly i dollars and cents. The intelligent farm CT who loves his business, and success fully rears his family in spite of insects drought or storms, and at the same tim increases the fertility of his soil, witt out being ingulfed in 8 whirlpool debts, is really richer in true manhoo and life usefulness than many a million aire with his i'll gotten gains. We not expect, and hardly care to convinc each other, that any one branch of fari pursuit is so much more profitable tha others as to make us rush pell- nell i that branch, for which, perhaps, neithe aptitude nor education in farm life fiji us. Of course, as a body of intelligel gentlemen, we expect to learn mar things from our comparison of viev and statement of facts. For one, I shs be content if we show to each oth' several methods by which farmers vii ordinary intelligence and without te constant and excessive toll, can secu enough of this worlds goods to mal J fife happy, home cheerful, our childrt intelligent, and an accumulating safet fund for our declining years. I wou net have farmers all rich if I could, f very few of the rich men are such as V delight to honor; but would gladly s' that day of jubilee that must have
 cheered the ancient world, when deb v>yre ,Janished from existence.
 Young Keizle's Awakening.
 s. ''My son." said old Keizle, appea ing at the head of the stairs with a su