We are fans of the Pulitzer Prize-winning writer Marjorie Kinnen Rawlings, author of The Yearling. However, many are not aware that she wrote a classic Southern cookbook in l942. Thanks to a friend who knows of my love for vintage, I have a copy. Called Cross Creek Cookery, MK Rawlings recreated the luscious meals described in her famous memoir, Cross Creek.

Cross Creek is a small Florida hamlet, only a few hours from my island. Her description encourages me to visit this rural area. “In cold weather, we eat in the old fashioned farmhouse dining room with its open fireplace. We look through the French windows out across the veranda to the fresh leafy world beyond.”

This is a simple hot cucumber soup MK Rawlings enjoyed by the fire.

Cream of Cucumber soup (Potage Cumberland)

Ingredients

2 medium cucumbers (or 1 very large)
4 Tbs butter
2 Tbs flour
1 quart whole milk, hot
pinch of salt to taste

Optional
1 tbs whipped cream, sour cream or cream fresh as a topping, if desired.

Method

Wash and grate, without peeling cucumbers on coarse side of grate.
Saute in butter until golden brown, add flour, salt, and whole hot milk, blending until smooth. Strain if you prefer. I like mine rustic.

Top with cream.
Serves about 6 in deep soup bowls, 8 in mugs.

Tip

I tried this recipe with the addition of a few generous tablespoons of grated mild, sweet onion. It was delicious if you love onions. The original soup is more subtle and delicate without the onion. I also added paprika on top before serving.
Brenda C. Hill
International Food Wine & Travel Writers Association
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Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”