Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-07-21
Recipes


add vinegar is not against the laws
Of health, but they are so much more
like the fresh one when the vinegar
is omitted and the acid that one
gets from the drug store is positively
dangerous to the health of the family.
| heard woman. say that she is go
ing back to the acid, for she lost
every bean that she put up last year.
L lost one quart, and l knew at the
time that they would not keep. I did
not boil them long enough, as I have
told you many times, 1 gather all
the beans on the vines every day or
| SO and what I do not use for the
table I put in quart jars, set them in
a bucket or whatever it requires to
hold them, and process them as the
other beans cook. 1t helps the flavor
to blanch the ones that you are go
ing to have for dinner, and is very lit
tie more trouble. A gallon bucket
and a cup towel will do to process a
quart, or half-gallon jar, and by do
ing this when there is a surplus, one
gets fresher and sWeeter beans in
ones jars.
Wash and string young tender snap
beans, put them in flour sack and
drop them in boiling water. Then let
them boil from to 5 minutes, ac-
cording to whether they are very
young or not. From the hot water
bath, put them in cold water and just
OIp UP anu OO"ll' L 1ctSS IlISIl1 III IlAC
jars, and let me remind you that a
dirty jar will not keep beans or any
thing else. After you think your
jars are absolutely clean, place in a
vessel and set on the back of the
stove and fill with hot water. Have
smaller vessel with the tops and
rubbers in it and fill it also with
hot water. AS you fill one jar, put in
a heaping teaspoonful of salt and fill
with hot water. The rubber you have
,1,.Nrn
on the top and give it one or two
turns. Set it in the vessel of hot
water in which you are going to
process them and then proceed with
another. Never let jar stand open
until you have filled another: germs
seem like nlinnows and seize the first
opportunity to enter. Watch them,
and as soon as they begin to boil.
time them and keep them at it steadi-
1y one hour, and for the half-gallon
jars, boil an hour and a half. Screw
the top right then and turn upside
the next day. Unscrew it a little and
boil as long as you did the day be-
fore. If the beans are little tough,
it would not hurt them to be boiled
the third day, but with clean jars
and actua! boiling the time given
Some times 1 cook more than VIC
need for meal and I set them on
the stove after dinner, bring them to
a boil and can them hot. They keep
and already have meat in them if you
have to make a hurried addition to
meal.
Canned okra
If you have never canned okra you
have missed a nice, dainty dish. Sc
lect the young, tender pods, do not
cut off the cap; wash carefully and
put in the bag to blanch. Drop in the
'hOi1inp water, and keen there two
minutes, five minutes If the pods are
fully grown, then dip in the cold
water and place carefully in the
jars. Fill the jars with cold water
and put in the container you are go
ing to use for processing them and
boil half an hour Remove from the
fire and tighten the tops, and it is a
wise thing to always tighten tops
again as soon as the jars get cold,
nine times out of ten you can give
them another turn and that turn may
be their salvation.
Mustard Pickle
A subscriber asks for a recipe for
mustard pickle, and this g. good one
Chop fine quart of each of these:
green tomatoes, onions, beans, cab
bage, cucumbers and green bell pep
per. Add one teacup of salt. Mix
we'll and put in a stone or granite
vessel; let it stand over night, then
wash in cold water and drain.
For the dressing, heat three quarts
of vinegar, three Tablespoonful each
Of flour and powdered mustard and
celery seed, and four cups of sugar.
To make the dressing, rub all the
dry ingredients together until
smooth, then add the hot vinegar.
slowly stirring to make a smooth
paste. Cook over pan OF water I'LL
the sauce thickens. Drain the Vege-
tables thoroughly and pour the mus
tard dressing over them while hot:
Mix we'll and put in your jars and
process them two hours. II you nave
the vinegar to spare you can let them
set in enough apple vinegar TO cover
them for twenty-four hours. All do
not care for the extra acid, and IN
making the dressing ones taste must
be consulted by tasting the dressing
to see if it is too sweet, sour, or mas
enough of the various ingredients.
Chilli Sauce
T want every one OF you TO MAKE
some chilli sauce according. to TINS
recipe, and please use good. Str0ng
vinegar and cook till it is thick. Some
that 1 have had to taste mas peeh
sloppy stuff that must have the Wash
ing Of the vinegar jug instead OF
the real article. One gallon of chop
ped ripe tomatoes, one-half cup. Oh
sweet red pepper, one large onion
one quart vinegar, one cup sugar, one
tablespoonful of ginger, two TABLE
spoonfuls of cinnamon ana one Ie@-
snoonful of nutmeg, onnfourth OF
taasnoonf11l of ground red pepper and
two table spoonfuls of salt. COOK the
Vegetables until soft, tAen add VIM
egar and seasoning and COOK I'LL
thick. Be careful not to let 1t burn.
it's a slow, steady job, out the sauce
- "0A IL Cooperation
heard a woman complain that
the peddler who collects eggs once
week was giving her only Twelve
cents a dozen. Its your own fault,
said the peddler. 81 must haul them
TO Tuscumbia and get fifteen cents
for them. You country people seno
them there and take whatever the
n r1lH offers. You say what are
YOU paying for eggs?' then you ask
what are you charging for sugar.
It's take it or leave with the sugar,
but YOU never think of taking your
eggs back home. You never go 70
another merchant to see II he Will
pay more.
tits your own fault, cold storage
means no more than to pack them IN
waterglass. When eggs were hlgn
nlentv of people boycotted them and
helped to bring down the price. Now
that they are low you country people
never think of playing that game on
the town people. You dump them
just the same"
That was about the time that was
begging women to put their surplus
in waterglass. ..
DR.. Frederick C. Howe has written
book on Cooperation as Practiced
in Denmark. / know America is
too large (and too conceited) to learn
much from foreigners, but commu-
mites might learn that cooperation
means more money for the producers.
Those people of Denmark do not
scorn the small things of life
They know that little from each
farmer makes a wagon load, and it's
better for one wagon and team to
take it all, and market it at a uni
form price than for half dozen men
to dump their little bits on the mar