Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-07-06
Some FavOrite Recipes

Not long ago ! saw the notice of
the death of Marion Harland, Mrs.
Virginia Terhune. She was a Won
derful woman, and thousands of
women who never saw her, women
of two generations, have risen up
TO call her blessed. She was really
the pioneer in helping inexperienced
women by conducting her common
sense departments and her cook
book meets every need.
In my mothers early housekeep-
ing days Mrs. Hills Cookbook" was
considered the one to quote. Things
were delicious, they had the true
southern flavor and richness, but
as the lean years came to the south
there had to be more economy prac-
ticed in the culinary department and
Marion Harland came to our rcs-
cue, herself a Virginian. If every
woman that has been helped by the
recipes and suggestions she had in
The Atlanta Journal should combine
they could build her a monument,
but as that is not feasible let's all
try to be as helpful to the world as
Marion Harland has been to us, and
leave our names engraved in the
| helped. You in your small corner
and in mine.
am giving you her Cucumber
Pickle recipe" Choose only small
cucumbers, as they make pretty, as
we'll as tender, pickles. Lay $50
small cucumbers in cold water for
an hour. Remove them and let
them drain, then turn them into a
perfectly clean crock or enamel pan
and pour over them a cold brine so
strong an egg may float on it's sur
face. After being in this brine for
three days the cucumbers may be
| removed and dried on a towel. Wash
the vessel and again put them in it..
| Cover with cold water and let them
soak until next day. Have ready on
the range hot vinegar in which you
have boiled two minced onions, 20
cloves, an ounce of mustard and
celery seed, and a few blades of
mace.
Fill the jar with this boiling mix
| ture, and add a cupful of sugar,
| stirring the cucumbers from the
| bottom. Seal them. In week
scald the vinegar again and add to
| the jar. Let these pickles stand
for six weeks, but six months is
| better.
Marion Harland gives her method
of canning string beans. She can
ned beans and through the papers
taught others, long before the cold
pack method was used. have used
her method when did not find it
convenient to cold pack.
| Hx,s~
tender beans, the pods filled but not
tough. Remove the strings from
both sides, break in two or three
lengths and cover with cold water.
Boil till tender but not soft. Season
with salt and pepper and fill the
hot cans, using a split spoon tc
remove them from the pot, and
shake the can occasionally to get
them well packed. Then fill to the
brim with boiling water and one
teaspoonful of salt. Seal immediate.
ly.
I cannot understand how people
fail to keep their beans, I prefer
the cold pack method, but I use
this sometimes, and often when ]
have a quart of beans that were
especially nice at dinner 1 put them
back in the pot and let them come
to a boil, I leave a few slices of
meat in there and put it all in a
jar and seal Immediately. Then, if
company comes just as I am putting
dinner on the table it doesn't take
a minute to add the beans. Why
don't you try brining some beans?
Prepare as for canning, then put
a layer of salt, one of beans and
one of salt in a key or jar until it
is full. Usually they make thier
own brine, but if not add enough
strong brine to cover them. Cover
with clean cloth and a plate
weighted down. Soak overnight
when you are going to use some.
See that the brine doesn't evaporate.
Roasting ears may be kept that way.
I know man who puts up barrel
every year. Shuck, silk, wash clean
if there is a speck on them and put
in brine that will support an egg.
At this season we eat fresh fruit,
ice cream and fruit salads, it's too
hot to bake elaborate cakes, so keep
the cooky jar or teacake box full OF
something simple. Here is the
foundation for all sorts Of cookies,
and lust as it is they please most
of us.
Plain Cookies-One cupful Of but
ter, or mix with other shortening,
two cupfuls Of sugar, two eggs, four