FoodNet

Waldensian cookery

1957

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.
DDE LG AAR LONE ee cree eet ee ee et ern PEE E 3 AGIGNOMILEDG MENS | Gr ren ae ee 5 PEON SING Steere Reet eke Attell tl 7 ee Diener CONDENS ited ee toh a AICS M1 OS Ba ha PE EAS PATER SORA R eae reno Bleue Ls 1] RUNG GR VAD MA bE eso oeerg eet ee See Pak oer) bay See eee 15 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 waterRed 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 yeastDandelion 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 quartsLime 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 gingeraleParty 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 waterRussian 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.