Waldensian cookery

2 tablespoons olive oil (or salad oil) 6 eggs salt and pepper Peel tomatoes and remove seeds. Cut tomatoes into eighths and fry in oil for five minutes. Cool. Mix with eggs that are well beaten and follow directions as in plain omelet. EGGS WITH OLIVES AND CHEESE 4 eggs 3 tablespoons olive oil 2 ounces Provolone cheese salt and pepper to taste 12 large ripe Italian olives Pit olives and cut in half. Beat eggs thoroughly. Cut cheese into % inch pieces. Heat oil in frying pan or skillet. Add olives; saute for two minutes. Add cheese; stir constantly for one minute over medium heat. Fold in beaten eggs, pinch of pepper. Stir until eggs are as firm as desired. Serve very hot. Serves two. Waldensian Cookery Vegetables POMMES DE TERRE AU FROMAGE (Cheese and Potatoes) 6 potatoes butter salt and pepper 1 cup grated Swiss cheese Wash, peel and boil potatoes. Mash them thoroughly. Butter a casserole and place a layer of potatoes on the bottom. Cover with a layer of cheese. Sprinkle with a very little salt and a generous dash of freshly ground black pepper. Dot with butter and cover with another layer of potatoes. Continue this until the cheese and potatoes are used and finish with a layer of cheese and pour a little melted butter on the top. Place in 400 degree oven and bake until the top is golden brown. FRENCH POTATO SALAD 6 cooked potatoes, sliced, cold 1% cup salad oil 1 head lettuce 14 teaspoon mustard 2 tablespoons vinegar 14 cup cream 2 medium cooked beets cut in strips 2 egg yolks salt and pepper 1 teaspoon sugar Potatoes should be cut into thin Slices and beets into strips. Have lettuce washed and patted dry, then cut into long thin strips also. Mix all of these vegetables lightly in the salad bowl. Make dressing by adding salt, mustard and sugar to the egg yolks. While beating, add slowly the oil, vinegar and cream. Pour the dressing over the salad and toss lightly before serving. BOSTON BAKED BEANS 3 cups beans—pea beans Yt cup light molasses 1% pound salt pork 2 teaspoons salt 2 teaspoons dry mustard Wash and soak the beans overnight in plenty of water to allow for swelling. Parboil after soaking until the skins wrinkle slightly. Drain the beans and place in bean pot. Cut the pork in half and slash each piece several times almost through. Place the pork in the beans. Mix salt, molasses and mustard with enough boiling water to cover the beans slightly. Bake covered in 300 degree oven six to eight hours, adding more water as needed. Serve with brownbread and pickles. FRENCH STYLE PEAS 2 pounds shelled peas 6 small onions pinch of thyme salt and pepper to taste 6 leaves of lettuce 1 teaspoon sugar % cup water Place the peas on the lettuce leaves and add the remaining ingredients. Cover tightly and cook over slow flame until the peas are done, Add generous tablespoon of butter and serve. NEW POTATOES - SAUTEED 2 pounds small new potatoes salt and pepper to taste 3 tablespoons butter or bacon fat Pare the potatoes and dry them well with a towel. Heat 3 tablespoons butter in heavy skillet and drop in potatoes cooking over moderate heat until they are golden brown outside and mealy Waldensian Cookery inside. During cooking, shake the potatoes about so that they can get richly browned on all sides. Pour off fat, season with salt and pepper and Serve very hot. Optional: Sprinkle with finely chopped parsley. GNOCCHI (Potato Dumplings)