The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1872-06-08
To MAKE HARD Soap.-Take

settle: melt the grease in another
kettle, aud pour ON the I've care
fully, so that none of the settings
will miagle with it. Add quarter
OF a pound of horaX and a pint Of
glycerinr. Boil until as thick MS
molasScs or honey. Stir all the
time lest it burn on the kettle; per
fume with oil of orange flowers or
burgamot, etc. Turn it into a pan |
to harden, then cat into squares,
or if preferred. turn into tins. !
This makes a very nice soap for
the hands and toilet.
! BREAD pUDDING.-Soak cue
pint and a half of bread crumbs in
one pint and a half of milk for AN
hour, and squeeze with the hands;
place in bowl and mix with it
three tablespoonful of sugar, four
ounces of raisins, four ounces of
melted butter, four yelks of eggs,
one ounce OF citFon; then beat the
four whites of eggs to a stiff
froth, and mix with the rest.
Grease a mould or dish well with
butter, dust with bread crumbs
turn the mixture in and bake.
The mould must not be more
than two-thirds full. Bake forty
minutes. Serve with hot or cold
sauce. This is a most delicious
pudding.
OYSTERS KETCHUP.-Wash
some fine fresh oysters in their
own liquor; skim the latter and
then pound the oysters in a mortar
To half Il pint of oysters add half
Il pint of sherry; boil mp; add half
an Dance of salt, a drachn of
pounded mace, aud half that guam
THY OF cayenne. just let it boil
up again, skim, and rub through
a sieve. When cold, bottle it,
cork up vel, and seal down.
To DESTROY THE CUCUMBER
, BUG.-A strong solution of hen
house mannre-Say one peck of
the manure to one and half gal
Ions of water; let it stand twenty
four hours, and sprinkle the
+ pants freely with it after sunset.
D TO Pickle BlackberrieS Select
! blackberrieS with care, leaving
! out unripe and poor berries; pack
r them in jar, shaking it OCCASION
!. ally to be sure they are as closely
e packed as they can be without
g bruising the fruit. Take strong
n cider vinegar, about one quart e
S each gallon of berries, and add to
It it one and half or two pounds OF
& sugar drown is good but white is
e better in suitable vessel and
!, heat the mixture, stirring it most
= of the time till 1t boiIs aud the SUI
K gar is dissolved; then pour it hot
on the berries; cover closely will
a cloth laid on the berries; shut up
: the jar and set in a dry, coo
d place in the cellar. If the LIQUID
e is not sufficient to cover the her
i ries, more most be added, as it i.
of necessary that it should cover
II them. If they show signs of fer
V mentation (and they will if th,
+. weather is warm,) drain off the Ii
IA quid, all of it, and boil it well ant
return it to the berries hot, as "A
re first. The cloth which is laid OF
? the top of the pickles must be rims
Il ed occasionally. Shonld the Il
1t quor be diminished by scaIding
IN more must be added.
i Blackberry Jelly.-Gathcr tn
= fruit when perfectly ripe, aud i
% very dry weather. Put the black
!" berries into "A jar and place tn
. jar in hot water, keeping it boi
ing until the juice is extracte,
J., from the fruit. Pass it throug
:, a fine sieve or jellybag withou
much pressure. For every pin
~ ofjuIce add fourteen ounces of ST
- gar and boil in a clean preservin!
y, pan about five and twenty mir
q utes, carefully taking off the scul
as it rises to the surface. Place
" hot in small jars and cover it wit
~ thin tissue-paper, dipped in bral
y dy, and brown paper over it,
- Keep it in cool, dry place.
of Blackberry WiRe.-The followin
is the plan used by Swiss settler
IT. in the United States, and it is sal
ne to make most excellent wine: I
in one bushel of berries put two GA
tn Ions of water, and express ii
juice; to each gallon of the liaui
ed add one pound of refined viii
e, sugar. Put into a cask about
nd peck of freshly-burned charcoa
in broken into small pieces; the
lie pour the liquid upon it. Let
X ferment. AS soon as the ferme
RS. tatiou subsidies close the cas-
tight, and let it remain until ia