The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1876-11-09
FARM AND FIREsIDE.

EAo4 dhc SOOu uduu1ul O1
hops; steep them in about l pint of
water; 6 fullsized potatoes grated !;
strain the hop-water on the potatoes,
set it on the stove, let it cook until its
surface looks smooth. When cool, add
| teacup of good yeast OF. 2 cakes of
dry yeast; also teaspoonful of ginger,
teaspoonful of salt, and 2. of sugar.
This is an excellent and safe yeast for
any season of the year.
| PICKLEs.-Take cucumbers from 1 to
inches long, or small cantelope melons
| (green) small enough to go into the
mouth of Mason fruit can :; let them
stand in weak salt brine "a hours !;
take out and wipe with soft cloth care
fully, so as not to bruise the skin put
in bottles or jars; use best cider vinegar
to cover the pickles; put in such spices
as your taste may call for, and then
cork tight, and you will have a pickle
hard and sound, good enough for any
epicure. }ot'''5S1 = :
| CUCUMBER PIcKLEs.-Fil your q
quart fruit jars with small cucumbers.
Add, cold, a brine, allowing table,
spoonfuls, even full, of salt to each jar
Let them stand over night. Then heat
the pickles in the brine till they come to
boil. Take them out and put them
back in the jars. Have ready hot vine
gar, seasoned with piece of horse
radish 2 inches long by inch in diam
eter, and I even tablespoonful Of whole
mustard to each jar. Pour this over
them hot, and seal tight.
DRESSING FOR PICKLES. Boil dozen
eggs hard; mix to a paste with olive oil !;
quart of cider vinegar, I tablespoon
full of mustard-seed, L teaspoonful Of
turmeric, ! spoonful of whole pepper
corns; boil all (but the mustard) in the
vinegar; then mix with the paste and
cover your pickles, after having soaked
them "a hours in brine It may be
cucumbers alone, or what are better,
small green musk-melons from two to
four inches long, or any other. article
you may like best and have at hand.
You will find this dressing equal to
Crosse & Blackwell's best chow-chow.
GRAPE PICKLEs.-Take ripe grapes :;
remove all imperfect or broken ones
divide the large punches, as they will
pack more closely; put in an, earthen
jar a layer of grapes and then one Of
grape leaves Gas the tannin in the
leaves helps to preserve the firmness of
the grapes). To A quarts of vinegar
take pints OF white sugar, ounce of
cinnamon, ! ounce each Of cassia and
cloves. Let the vinegar, sugar, and
spices all boil together for a few min
utes, and, when quite cold, pour over
the grapes. By pouring vinegar over
the grapes cold you avoid cracking the
grapes, and they retain their. natural
form and color as long as they last.
CIDER VINEGAR.-Make the cider as
early as possible. When the barrel is
filled, let it remain where the sun can
shine on it part of the day. Leave the
bung out, and insert the neck end of a
bottle. This will let the air in, while
it will keep the flies out. Put into each
barrel one sheet of foolscap paper,
pint of white beans, and pint of good
brewers yeast-or other yeast that is
as good. Also, if you choose, put in a
pint of molasses. Manage in this way,
and you will have vinegar in six weeks.
Remember that good cider will make
good vinegar.
sE.-s 2 ssssEt ~ lk= &f&EFb FFs 7$tf 80
PLUM BUTTER.-Look over the plums,
discarding the bad ones; then wash
them. Put them in either a tin or por-
celain vessel, and pour in hot water to
cover them,, but leave out the soda.
Boil until the skins crack; drain OF,
and measure the water; put it in a tin
pan or porcelain kettle with pound of
white sugar to every pint of plum water,
boil it and try it until it jells. I Isome-
times put in little lemon extract while
hot. You will find that you have the
clearest, incest jelly you ever saw, and
the easiest made. While the jelly is
boiling, if you have time-but don't me-
glect your jelly and let it burn or boil
over-you can rub the plums through a
colander for your butter. s ii ,xI7a1t
A Reminiscence Of George d. Prentice.