Waldensian cookery

1 cup enriched cornmeal 1 teaspoon salt 1 tablespoon shortening 2 cups water 2 eggs 1 cup milk Cook cornmeal, salt, shortening, and water in double boiler for 10 minutes, stirring until thick and smooth. Allow to cool. Add the well-beaten eggs and thin down with the 1 cup of milk. Beat well. Pour into a greased baking dish and bake in a moderate oven 350 degrees for about 30 minutes. Serve at once. HUSH PUPPIES 1% cup sifted all-purpose flour 2 teaspoons baking powder 1 tablespoon sugar 1% teaspoon salt 1144 cups enriched cornmeal 1 small onion, finely chopped (optional) 1 beaten egg 34 cup milk Sift together dry ingredients. Add onion. Add beaten egg and milk to dry ingredients, stirring lightly. Drop a teaspoon of batter for each hush puppy into hot deep fat, 360 degrees frying only a few at a time. Fry until golden brown. Drain on absorbent paper. Makes two dozen hush puppies. CORNMEAL MUSH 14 cup enriched cornmeal 2% cups boiling water 34 teaspoon salt Sprinkle enriched cornmeal, stirring constantly, into rapidly boiling water. Add salt. Cook 30 minutes over direct low heat, or in double boiler one hour. FRIED MUSH Prepare enriched cornmeal mush. Pour while hot into pan or mold which has been rinsed in cold water. Smooth the surface of mush. Cool until firm. Remove from mold. Cut in 34 inch slices. Brown in hot fat. HOECAKE 1 cup enriched cornmeal 1 cup boiling water or milk 34 teaspoon salt Moisten salted enriched cornmeal with boiling liquid, allow to stand a few minutes. Put two or three teaspoons of this on hot greased griddle. Pat into cakes one-half inch thick and let it cook, When one side is done, turn over and brown the other. Serve very hot. Good with fish or vegetables. Pare a: ks aa iat el a * - etapa ge pina Pe = “<j Ee ° . * a ed gst 8 eee = am Bi SERS oat gee 3 ngage? on ge ee ee o 4 a: eee ac es » 4 SE ote eee ape es » Ve. we ig cae Te rn bat Delite Ses, ee ae os ~ a A at ee Pp nn ae me tes & MEATS Beef Veal Lamb Venison Pork Rabbit Squin°' Derr teen: Dressings and Stuftings Guinea Hen Squab Fish eh ERS oor) yao it h ah * A iva h “ ia ' Wh Peele a } ) Tivdt4if . 7 . : iu ‘ i+ ey ay ' ‘ 14! : ae ie ' 4 r a ele ~ - a ; 13 it a) “yy "y ' iy an peas) ny ee : / pee , . “ % 6 ee ; 7 eeltt Di toe ue A ne : ba eat 7 > _ , — ae wg) 7 ae voy “ete . rae ee denice € *. me Bieta if] pene - r aan” a Os a fo wes tree Fates she ib ua ae ny } Wat zt in - a | mee on ie ha Hoe Mis Ca rk wine i ‘ ort bss , : h, “ 7 eae pl ie Ah NE EY eS ae ae vie iy: ithe -7 af, . » = ’ D les, a ® 0 a j : i 2 Poy La ‘ : - uC} | r ‘ : hs Si t aT ~ a) ; ety 4 - ¢ % A ere } . , 7 ra Nee ae a al a oP ; ? {i 1 ae - \ is | ‘ i 7 : Th \ a at Fs iad» ak | ae fy, itt Vea 7 one Waldensian Cookery MEATS 35 Beef RAVIOLI 1 four or five pound chicken, boiled 1 pound pork, fried or baked 1 pound veal, fried or baked 1% pound imported Swiss cheese, (can be substituted with other kind of cheese) 1 dozen eggs ¥, pound of butter A little spinach Bread sticks or cracker crumbs, enough to hold together Add parsley, celery, salt and pepper to taste, other ingredients if desired. The above mixture is for inside of Ravioli which is ground and made into small balls. The following pastry is prepared for the outside: For each cup of flour at least one egg is used. Any kind of salad oil or water to have pastry soft enough to roll and place over balls and trim around. After balls are covered with the pastry, they should be left in cool place to dry for at least 24 hours.