Waldensian cookery

1 cup boiling water 1 cup nut meats Add hot water to jello. Add coca-cola, cut up cherries and nuts. Put in molds. To serve, unmold; garnish with crisp greens. Makes four to six servings. —Mrs. Gary Hammond 24 HOUR SALAD % cup sugar 2 egg yolks 1 teaspoon salt 2 tablespoons flour 1/3 cup lemon juice 14 cup whipped cream 1 cupful pineapple (crushed or diced) 1 cup seeded grapes i cup seeded white raisins 1 cup diced marshmallows 14 cup blanched and diced almonds (pecans may be substituted) Blend the sugar, flour and salt in upper part of double boiler. Add egg yolks and beat well. Add the lemon juice, put over hot water and cook until very thick and smooth, stirring constantly. Cool and add whipped cream. Drain the pineapple of juice and combine with marshmallow and nut meats. Combine fruit, marshmallow and nuts to dressing, and store in refrigerator for 24 hours. At serving time stir with silver fork, separating the nuts and fruits. —Mrs. L. C. Johnston GOLD & BLACK SALAD 2 cups diced apples 2 cups raisins 2 cups shredded carrots mayonnaise dressing If desired, cabbage or celery may be added to give variety in flavor. Dates may be substituted for raisins. Toss together and serve on lettuce leaves or plain with slice cucumber pickle. FROSTED LIME SALAD 1 package lime jello 1 cup boiling water 1 No. 2 can crushed pineapple 1 cup cottage cheese 144 cup chopped celery 1 tablespoon cherries or pimento 14 cup chopped nuts Dissolve jello in hot water, stir in ingredients and mold. Topping: 1 large package (3 oz.) cream cheese 1 tablespoon mayonnaise 1 teaspoon lemon juice Mix and spread on top of congealed salad. Serve on lettuce with crackers. —Mrs. Loy I. Williams FROZEN PINEAPPLE SALAD 3 egg yolks 2 tablespoons sugar 2 tablespoons lemon juice 1 cup whipping cream 16 marshmallows 7 maraschino cherries 1% cup blanched chopped almonds (other nut meats may be used if preferred) 1 small can crushed pineapple Combine beaten egg yolks, sugar and lemon juice and cook slowly until thick, cool, then add chopped marshmallows, pineapple, nuts and cherries. Fold in whipped cream. Pour into freezer tray and freeze. Serves six or eight. —Mrs, Loy Williams 64 OMELETS Waldensian Cookery Omelets ONION OMELETS 4 eggs 6 tablepsoons olive oil or butter 1 large sweet onion salt and pepper to taste Break eggs into deep bowl; add salt and pepper to taste; beat lightly. Slice onion wafer-thin. Heat half oil or butter in skillet. Brown onion slightly for about five minutes. Remove. Place in bowl. Add eggs and beat well. Heat balance of oil in skillet; cook eggs over low heat three to five minutes or until omelet is light and fluffy and browned on under side. Turn over carefully, using spatula. Brown lightly. Serve immediately. Serves four. OMELETTE AU NATURAL (Plain Omelet) 6 eggs 1% teaspoon salt ¥z teaspoon pepper 1 teaspoon water 1 tablespoon butter Beat the eggs thoroughly. Add salt, pepper, and water. Melt butter in a light frying pan. When butter is sizzling hot, but not brown, pour in the eggs. As egg mixture begins to set on the bottom, prick with fork and raise a little so uncooked eggs can seep through. Continue cooking until all liquid has disappeared. Remove from the fire, loosen the edge of half the omelet from pan with spatula and fold one half over the other. Turn upside down on a heated platter. Omelet should never be overcooked and the center a little runny. Omelets may be made in any number of eggs depending upon number to be served allowing approxmiately one egg per person, OMELETTE AU FROMAGE (Cheese Omelet) Add % cup grated Swiss or Parmesan cheese to number of eggs used in making up plain omelet and follow directions for plain omelet. OMELETTE AU TOMATES (Tomato Omelet) 4 tomatoes