Waldensian cookery

When ready to cook these should be boiled in broth or water for about 20 or 30 minutes. When Ravioli are removed from broth a well prepared tomato sauce is to be poured over them and place in moderate oven for 15 to 30 minutes in baking dish. The above recipe will serve 25 people. Another way of making pastry: 10 cups of flour 15 eggs Oil and very little water TOMATO SAUCE 34 pound butter 2 onions 2 buttons garlic 3 cans tomato paste 3 cans tomatoes (or tomato juice) 3 small cans mushrooms (may be left out) 2 or 3 chicken livers 1 sprig rosemary Parsley, bay leaf and celery 2% tablespoons sugar Salt and pepper Saute chopped liver and onions in fat until golden brown, add tomatoes and paste. Place garlic, bay leaf, rosemary and celery in a small cheesecloth bag and put in with rest to cook slowly for 2 or 3 hours. Mushrooms may be added near the end of the cooking period. Season with salt, pepper and sugar. This recipe makes enough for serving 25 for the Ravioli recipe above. —Mrs. Ben Pons Les CALIETTE (Pronunced: Ka-yet-tes) 4 pound soda crackers or bread sticks 4 whole eggs 134 cups whole sweet milk Y% pound ground cured ham 1 ounce grated parmesan cheese 1 teaspoon ground cinnamon 1 pinch black pepper 12 to 15 large cabbage leaves Add salt only if necessary Soak crackers in milk until soft. Add eggs, ham, cheese, and all other ingredients except the cabbage leaves and mix thoroughly. Scald cabbage leaves with boiling water to make them pliable. Wrap 1 tablespoon full in each cabbage leaf and tie securely with white string. Place caliette in pot containing 3 quarts of vigorously boiling salted water and continue to boil for % hour with cover on pot. Remove from pot and serve as the main dish with a salad. Makes six average servings. —Mrs. James Henry Pascal Waldensian Cookery LES CAGLIETTA (Pronounced: Lay Ka-yet-tes) 1 clove garlic 1 small onion 1 pound salted crackers 1 package chopped frozen spinach 1 large cabbage 10 eggs Soup meat for broth Bacon, butter nutmeg, red pepper seeds, salt, pepper and grated Italian cheese Crush crackers with hands in large bowl; then add some broth to moisten the crackers (do not get too moist). Fry a small onion cut up fine in bacon, which has also been cut up fine, until golden brown. Include a clove of garlic. Then add the spinach that has been cooked to the onion and bacon and cook just a few minutes. Take out clove of garlic. Beat the eggs slightly, add salt (be careful not to add too much as the crackers are salted), pepper, a little nutmeg and a dash of red pepper seeds. Pour this egg mixture over the crackers and stir well with a two-tine fork. (This to keep it fluffy). Add the spinach and mix thoroughly. Lastly, add a handful of Italian grating cheese. Cabbage: Take cabbage and put in boiling water for a few minutes to wilt the leaves. Separate leaves and when you come to the leaves that are hard, put back in boiling water and repeat process until all the leaves have been wilted. (Be careful not to cook cabbage or it will not hold the mixture). Put two tablespoons in a leaf of cabbage, fold over or wrap and tie with string. Broth can be diluted considerably so that you will have a good pot full of liquid. Put the cagliettas in the boiling broth and cook for twenty to twentyfive minutes (when cabbage leaves are done), take out, drain well, arrange on large platter. Remove string, Melt butter in frying pan. Pour over cagliettas and then sprinkle generously with grated cheese. Serve hot. This makes about 24 cagliettas. The cagliettas may be made in advance and put in the refrigerator and cooked just before serving time.