Waldensian cookery

Wash, prepare and soak lentils in 2 quarts of cold water over night. In the morning, boil the lentils in the same water in which they were soaked for one hour. Chop onion, garlic, and celery, brown in oil until slightly browned, adding parsley. Add tomatoes and cook for 10 minutes longer. Pour this mixture into lentils, cover and let simmer for 15 minutes or until lentils are soft. Serve in deep soup bowls and sprinkle with grated Romano cheese if desired. Serves four. POTATO SOUP 4 leeks, sliced, use tops as well as white parts 1 Bermuda onion, sliced 5 large potatoes, peeled and sliced 2 tablespoons butter 1 cup light cream and 1 cup milk 4 cups water—5 bouillon cubes or home made chicken broth Fry leeks and onions in 1 tablespoon butter until golden brown. Simmer water to which bouillon cubes have been added until cubes are dissolved. Add potatoes, leeks, onion and salt. Let cook covered 35 to 40 minutes or until potatoes are well done. Rub mixture through a fine sieve or use a standard blender. Stir in milk and return to pot. Add cream, stir until boiling point is reached. Remove from fire, add remaining butter. The trick: Constant stirring while adding milk and cream. Hint: If you prefer, onions may be substituted for the leeks; add a clove of crushed garlic. —Celestine Allio Dalmas POT - ON - THE - FIRE Savory in fragrance and rich in flavor, this bouillon is a French favorite. It is served piping hot, usually as a separate course. Strained and cooled, it may be stored to use as Brown Stock in soups or sauces. Hence, this Pot-onthe-Fire is often called the Stock Pot. Put into a large kettle 1 soup bone, cracked 2 pounds lean beef (chuck or plate), cut in 1l-in. pieces. Add 3 quarts cold water 1% tablespoons salt Cover and bring slowly to boiling. Skim, cover and simmer about four hours. Skim as necessary. Add , 5 carrots, cut in large pieces 2 turnips, cut in large pieces 1 large onion, sliced 4 leeks (white part only), sliced 3 or 4 sprigs of parsley 1 sprig thyme 1% bay leaf 2 whole cloves 1 medium-size onion Add onion to kettle. Cover and bring to boil. Simmer about 1% hours longer. Allow to stand until cold and fat hardens on surface. Remove fat. Cover bouillon and store in refrigerator for future use. Or reheat and serve with crisp slices of toast. —Miss Isabel Dalams 58 SOUPS Waldensian Cookery ONION SOUP 6 onions, thinly sliced 2 tablespoons bacon fat, butter, margarine, or olive oil 1% teaspoon Worcestershire sauce dash Tobasco sauce Y% teaspoon kitchen bouquet 3 tablespoons Parmesan cheese Fresh bread, toasted 7 cups water 10 beef bouillon cubes or 7 cups homemade beef stock salt and pepper Fry onions in fat until golden brown. Add onions and sauces to bouillon or meat stock. Simmer in covered pan for one hour. Season with salt and pepper. To serve: Toast slices of French bread, top each slice with Parmesan cheese and slip under the broiler. Top each bowl of soup with a piece of toast, add more cheese, if desired. The trick: Use plenty of onions. —Mrs. Celestine Allio Dalmas MINESTRONE Heat to boiling in large saucepan 12 cups of water. Wash thoroughly and discard imperfect beans from 1 pound navy beans. Gradually add beans to water so boiling will not stop. Simmer 4 minutes. Remove from heat. Set aside to soak 1 hour. Add to beans 4% pound salt pork, cut in small pieces. Return to heat and simmer 1 hour, stirring once or twice. In another skillet heat 6 tablespoons olive oil, add 2 small onions, chopped and 2 cloves garlic, chopped. Cook until lightly brown. Set aside. Wash and cut into thin slices 4 stalks celery, 4 small carrots and 2 medium sized potatoes. Set aside.