Waldensian cookery

Wash in cold water and remove outer leaves from 4% head cabbage, shred finally. Add all vegetables and oniongarlic mixture to beans with 2 tablespoons chopped parsley, 1 teaspoon salt, Ye teaspoon pepper. Pour in slowly, 2 quarts hot water. Simmer 1 hour or until beans are tender. Meanwhile cook % cup rice, about 10 minutes before beans are done, add the cooked rice and 1 cup frozen peas. When peas are tender, stir in 1 cup tomato paste. Simmer about 5 minutes. Served sprinkled with Parmesan cheese, grated. —wNelle Garrou Hern ROMAN EGG SOUP (Stracciatella) 144 quart chicken broth 6 eggs 2 tablespoons flour 2 tablespoons grated Parmesian cheese Y, teaspoon salt ly teaspoon pepper chopped parsley Bring chicken broth to boiling. Beat eggs until thick, mix together other ingredients. Add to eggs and beat until thoroughly combined. Slowly pour egg mixture into boiling broth, stirring constantly. Continue stirring and simmer eight minutes. Serve in bouillon cup and top with parsley. —Mrs. Nelle Garrou Hern VITALIENNE (Cabbage Soup) 1 cup rice 1 small cabbage 2 tablespoons butter chicken fat) Y, cup grated Parmesan cheese 6 cups water 1 chopped onion salt and pepper 6 cups stock (or seasoned Bring water to a boil. Add rice and small cabbage, salt and cook 45 minutes. Drain. Melt fat, add onion, cabbage, rice pepper, salt and stock. Simmer 30 minutes, stirring occasionally. Before serving, sprinkle with grated cheese. Waldensian Cookery SOUPS, SALADS 59 VICHYSSOISE (Potato Onion Soup) 2 medium onions (large for extra flavor) 3 tablespoons butter 4 medium sized potatoes 1 pint top milk, or light cream chives or parsley 8 stalks celery (with some of the tender leafy tops) 4 cups chicken stock salt and pepper Slice onions and celery fine cooking in covered pan in the butter until onions are transparent and celery tender. Pare and dice the potatoes and with the broth add to the onions and celery and cook until the potatoes are tender. Run all this through a food blender and before serving, add cream and serve very hot using chopped parsley or chives for garnish. KIDNEY BEAN SOUP 14% pound kidney beans 6 peppercorns 6 cloves 1 tablespoon vinegar smoked ham shank 2 quarts water 1% cup sugar Soak the beans overnight, then drain. Place in a large soup kettle and add the water, ham shank, onion and spices. Let simmer about three hours. Remove the bone and meat and run the soup through a strainer. Add the sugar and vinegar—to taste—and serve very hot with toasted bread cubes that have been toasted in skillet in 2 tablespoons butter and 1 tablespoon of sugar. Salads WINTER SALAD Especially good! 2 onions 4 dill pickles 6 cups eating apples Cut apples in bite-sized pieces and toss with mayonnaise thinned with a little cream, add the onions which have been sliced and chipped pickles. Season to taste and top servings with sprinkling of paprika. Yields six servings. —Isabel Dalmas ASPARAGUS SALAD 4 cups asparagus puree (use canned asparagus and pick out the green tips. Mash the stem parts and save the juice.) 1 teaspoon salt 4 teaspoons Worchestershire sauce a dash of vinegar and lemon juice 1 teaspoon grated onion 3 tablespoons plain gelatin (three envelopes) Soak gelatin in 1 cup water, then dissolve in two cups of the hot asparagus stems and tips. Tint to a soft green color with food coloring. —Catherine Rivoire WALDENSIAN SALAD 1 head lettuce good sized 3 stalks celery 1 green pepper 1 green cucumber 2 tomatoes 1 medium onion 1% cup French dressing Cut or tear in bite size pieces the head of lettuce making sure this is drained Waldensian Cookery