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Sauces, Dressings, Pickles
PAS TRIES ® BRATS tessa bets ops.n hei nity iegice 25
Beef, Veal, Lamb, Venison, Pork, Rabbit,
Squirrel, Poultry, Dressings and Stuffings,
Guinea Hen, Squab, Fish
Salads, Omelets, Vegetables
PUDDINGS O THERAD ESSE Ri) 333. hntesepe oe eie 75
CAKES: GOORIES? CANDIES) 25 -sets sheen 85
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BEVERAGES
Waldensian Cookery
BEVERAGES 13
Beverages
RED GRAPE OR BLACKBERRY
WINE VARIATION
(Recipe No. 1)
One peck of fruit
2 quarts of boiling water✪ Red Grape or Blackberry Wine
Let stand for 48 hours, then squeeze
out juice. Add one measure of sugar to
two measures of juice. Put in crock and
set in dark place for six weeks. Strain
carefully through a cloth, and bottle.
BLACKBERRY WINE
(Recipe No. 2)
Measure the berries and bruise them.
To every gallon add one quart of boil-
ing water. Let stand 24 hours, stirring
occasionally; then strain off the liquor
into a cask, adding two pounds of sugar
to every gallon. Cork tight and let it
stand till the following October when
it will be ready for use without further
boiling or straining.
BLACKBERRY WINE
(Recipe No. 3)
Take one gallon of ripe blackberries
and bruise thoroughly to extract the
juice. Let this stand 24 hours, occasion-
ally stirring it. Then strain off the
clear juice. To every gallon of juice
allow three pounds of sugar. Let this
stand until all fermentation rises and
has been removed. Strain into dark
bottles. Cork loosely to allow the escape
of any gas that may collect. Set away
in a dark place for three months when
it will be ready for use.
DANDELION WINE
2 quarts Dandelion Flowers
(pressed down)
4 quarts Boiling Water
3 pounds sugar
34 cake yeast✪ Dandelion Wine
Pour over flowers 4 quarts of water,
keeping at boiling point. Let stand over
night in warm place. Peel and slice
three lemons and one orange. Remove
seeds and pour sugar over this and let
stand over night, too. Next day, strain
flowers and pour over sugar and fruit.
Add yeast which has been dissolved in
1% cup water. Mix well. Keep in warm
place 6 or 7 days, bottle. Put new corks
lightly and let stand nine weeks before
sealing tight.
LIME JELLO PUNCH
2 packages Lime Jello
Juice 8 lemons
1 large can Pineapple juice
2 cups sugar
Enough water to make 5 quarts✪ Lime Jello Punch
Serves 50
PARTY FRUIT PUNCH
Boil together for five minutes 3 cups
sugar and 3 cups water. Add % cup
tea leaves and steep five minutes.
Cool sugar syrup and tea and add:
3 cups orange juice
1 cup lemon juice
3 cups pineapple juice
1% quarts gingerale✪ Party Fruit Punch (add just before
serving)
Serves 50
—Mrs. Mary M. Garrou
HOT WEATHER PUNCH
1 pint cranberry juice
21% cups pineapple juice
1 12-ounce bottle pale dry ginger ale
Mix above ingredients and serve over
crushed ice. Makes a pretty and tangy
refreshing drink.
—Mrs. Mary M. Garrou
a BEVERAGES
Waldensian Cookery
RUSSIAN TEA
1% cups sugar
Rind of 1 orange
5 cups water
8 whole cloves
Juice of 1 lemon
Juice of 4 oranges
11% tablespoons tea
8 cups boiling water✪ Russian Tea
Boil together for five minutes sugar,
1 orange rind, cloves and water—strain
and cool. Place the tea leaves in an
enamel or earthenware pot, and pour
over them the 8 cups of freshly boil-
ing water. Steep three minutes, strain.
Mix the tea syrup and fruit juices.
Keep hot until ready to serve. Add
chilled water, or gingerale, and chip-
ped ice.
Page 2 · 8 recipe records on this page
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
[illustration: Table of Contents page with decorative text]
Sauces, Dressings, Pickles
PAS TRIES ® BRATS tessa bets ops.n hei nity iegice 25
Beef, Veal, Lamb, Venison, Pork, Rabbit, Squirrel, Poultry, Dressings and Stuffings, Guinea Hen, Squab, Fish
Salads, Omelets, Vegetables PUDDINGS O THERAD ESSE Ri) 333. hntesepe oe eie 75 CAKES: GOORIES? CANDIES) 25 -sets sheen 85
DIN DBS € S00 2 cb 25ers a rpc se 99
goa ————w = - - Fi ie ts ee eee all 7 ++ oo mane
_— ia nc
an ee —_ “ ; aes, See 7 a oe 4 . a ‘ 2 a, We cf . ‘a . cot _ as 28s i. A i~ -- —— ha = — _ . " - “ — 2 ew = a, ti elapse — % . al mae -* . — rE a ee ee —_* in. bet -
BEVERAGES
Waldensian Cookery
BEVERAGES 13
Beverages
RED GRAPE OR BLACKBERRY WINE VARIATION
(Recipe No. 1)
One peck of fruit 2 quarts of boiling water
Let stand for 48 hours, then squeeze out juice. Add one measure of sugar to two measures of juice. Put in crock and set in dark place for six weeks. Strain carefully through a cloth, and bottle.
BLACKBERRY WINE (Recipe No. 2)
Measure the berries and bruise them. To every gallon add one quart of boiling water. Let stand 24 hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds of sugar to every gallon. Cork tight and let it stand till the following October when it will be ready for use without further boiling or straining.
BLACKBERRY WINE (Recipe No. 3)
Take one gallon of ripe blackberries and bruise thoroughly to extract the juice. Let this stand 24 hours, occasionally stirring it. Then strain off the clear juice. To every gallon of juice allow three pounds of sugar. Let this stand until all fermentation rises and has been removed. Strain into dark bottles. Cork loosely to allow the escape of any gas that may collect. Set away in a dark place for three months when it will be ready for use.
DANDELION WINE
2 quarts Dandelion Flowers (pressed down)
4 quarts Boiling Water
3 pounds sugar 34 cake yeast
Pour over flowers 4 quarts of water, keeping at boiling point. Let stand over night in warm place. Peel and slice three lemons and one orange. Remove seeds and pour sugar over this and let stand over night, too. Next day, strain flowers and pour over sugar and fruit. Add yeast which has been dissolved in 1% cup water. Mix well. Keep in warm place 6 or 7 days, bottle. Put new corks lightly and let stand nine weeks before sealing tight.
LIME JELLO PUNCH
2 packages Lime Jello Juice 8 lemons
1 large can Pineapple juice 2 cups sugar
Enough water to make 5 quarts Serves 50
PARTY FRUIT PUNCH
Boil together for five minutes 3 cups sugar and 3 cups water. Add % cup tea leaves and steep five minutes.
Cool sugar syrup and tea and add:
3 cups orange juice 1 cup lemon juice 3 cups pineapple juice 1% quarts gingerale (add just before serving) Serves 50 —Mrs. Mary M. Garrou
HOT WEATHER PUNCH
1 pint cranberry juice 21% cups pineapple juice 1 12-ounce bottle pale dry ginger ale
Mix above ingredients and serve over crushed ice. Makes a pretty and tangy refreshing drink.
—Mrs. Mary M. Garrou
a BEVERAGES
Waldensian Cookery
RUSSIAN TEA
1% cups sugar Rind of 1 orange 5 cups water
8 whole cloves Juice of 1 lemon Juice of 4 oranges 11% tablespoons tea 8 cups boiling water
Boil together for five minutes sugar, 1 orange rind, cloves and water—strain and cool. Place the tea leaves in an enamel or earthenware pot, and pour over them the 8 cups of freshly boiling water. Steep three minutes, strain. Mix the tea syrup and fruit juices. Keep hot until ready to serve. Add chilled water, or gingerale, and chipped ice.
Records on this page
Red Grape or Blackberry WineBlackberry Wine (Variation)Blackberry WineDandelion WineLime Jello PunchParty Fruit PunchHot Weather PunchRussian Tea