Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-20
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~ ~ LIZZIE. O THOMAS Mssag1

| Squash ................ 10 90
Tomatoes .............. 20
Tomatoes and corn 80
Fish or pork .......... 200
Chicken or beef ....... 25O
At tomatoes are dipped in hot water
to peel, no blanching is given. Two
p, minutes for that
The printer made a big mistake in the
other list of directions. The right pro-
portion is one cupful of sugar to a quart
of pumpkin or Hubbard squash pulp.
Please correct this item in the other
paper, for there 1t reads one quart of
sugar. instead of one cupful to a quart
of pulp.
Before potato canning time l hope 10
have letter from an expert in that line.
A wholesale merchant told me that there
has never been as many sweet potatoes
canned as the market demands. They
are a boon to perplexed housekeepers
for custards, to fry or to candy.
Cucumber pickles come next in the
number of requests. This first recipe -
one / got out of handy little book that
the makers of Ball jars sends out: Make
brine by adding half a cupful of salt
TO each four quarts of water: in this
soak hundred medium-slze Tor small
Ci SuNullDcIS ONcI IlSnI. Boil together
ten quarts of water, one quart Of vine
gar, two cupfuls of salt; let this brine
stand over night. In the morning drain
the cucumbers and pack in tight layers
In two-quart glass jars between cherry
leaves and dill. Add a small piece of
red pepper to each jar Cover the Gu
cumbers with the boiled brine and seal.
Here is the method used in our fami-
ly:
Gather the cucumbers when two or
three inches long, keep them all day
or all night, then put in brine as the
freshly gathered ones weaken the brine 4
To make the brine: Make il strong
enough to bear up an egg After it
has been boiled and skinned pour it
in a keg or jar and let ii cover the
cucumbers. To this brine they may
be added every day or so If allowed to
wilt first. Keep a cloth over them, and
keep a weight on them. Grape leaves
are put in by some to help them retain
their color But a heaping tablespoon
full of soda in gallon of hot water
poured over them just before they are
put in the brine will help them retain
their color
If one cannot make the brine they
may be kept by simply packing in salt.
Cover the bottom of the vessel with salH
then layer of fresh cucumbers, then
salt, and add to them as you have the
cucumbers. Remember they must be
salted down when right off the vines.
When you get ready to use the GU
cumbers, and let that be after the can
ming rush is over soak the ones you
want to pickle in fresh water to which
has been added one heaping tablespoon
full of pulverized alum to each half
gallon Of water. Next day pour off the
alum water and put in fresh water,
adding the alum will make the cucum-
bers firm and in no way interfere with
the taste. OF course if you cut your
cucumbers when you take them out
of the brine they will freshen in half
the time. Three days is the time when
three inches long.
Cucumber Pickles - After soak
ing until fresh add to one gallon of
them two or three large onions cut in
quarters or that amount of small white
onions. a few pods of red pepper, or a
quarter of a pound of fresh horseradish,
grated or stripped. Make a pickle Of
two quarts of apple vinegar, one pound
Of sugar two sticks of cinnamon, one
teaspoonsfuls each of spice cloves and
mace. Heat and pour over the cucum-
hers that have been closely packed in
the jars. Seal Immediately
Stuffed cucumbers-Seleot one dozen
large green cucumbers, cut a small
piece from one end and remove the seed
with a teaspoon, put in strong salt
water and let remain over night. Then
chop very, very fine, six heads of cell
cry, six green tomatoes, one small cab
bage and three bell peppers. Add one
cup of sugar, half a cup of salt, two
tablespoonfuls of mustard seed, and
vinegar enough to mix together Wash
the cucumbers in cold water and fill
with the mix .urc. fasten the tops OF
with toothpicks and put in jars. Cover
with boiling spiced vinegar. This
solves the problem of what to do with
the large cucumbers and this pickle is
especially good with cold meats.
Higdon Salad-Take equal parts Of
cabbage and green tomatoes, season
with onion and green pepper. all cut
finely together, Put in Jar and cover
with salt. Let remain six hours. then
Grain Put in vinegar and let stand
twenty-four hours, drain out of this
vinegar. then put in a jar with white
mustard seed, cloves and cinnamon to-
suit the taste. | put mine In bag
and pour on boiling vinegar to cover
II the contents of jar. This will be
ready to use in one week.
If you have never had canning day
and all the friends meet in one place
and work together. you have missed a
treat. Let each contribute the vege-
table she has most of, and il one has
not been able to have any, let her thinH
that her help compensates for all she
needs HE who gives gets" and the
friendliness is not to be estimated mi
dollars and cents. Fill some pints, and
some old commercial pickle jars so that
YOU will have something nice to tuck
into the bag of friend. or send in
a Thanksgiving box. | save my pea
nut butter glasses for such purposes.
Faithfully yours,
LIZZIE o. THOMAS.
Tuscumbia, Ala.
KEEP A HEN.