Waldensian cookery

Boil six medium-sized potatoes in their skins, peel them, and mash them while hot. Add a little salt and about a cup of flour, and while the mixture is hot, knead it into a dough with your hands. Roll the dough into a sausage about three fingers thick and cut across into pieces that are about an inch long. Pinch each piece with your fingers at either end so that it will form a little cup. Sprinkle the gnocchi with a little flour and boil in plenty of salted water about 10 or 15 minutes. (It is well to put in a few at a time.) Drain well and serve with any standard tomato or meat sauce and Parmesan cheese. —Mrs. Ben Pons POTATOES, TOMATOES AND ONIONS 14 cup bread crumbs 6 Irish potatoes 6 tomatoes 6 onions % cup Wesson oil salt and pepper Peel potatoes. Slice very thin. Wash tomatoes and slice. Wash, peel and slice onions. In a deep greased baking dish put a layer of potatoes, tomatoes and onions. Sprinkle a little salt and tablespoon Wesson oil. Be sure last layer is tomatoes. Sprinkle with salt, remaining Wesson oil and bread crumbs. Bake in oven at 350 degrees until potatoes are well done and top is golden brown. Serves six. —Mrs. Aldo Martinat ASPARAGUS CASSEROLE Cheese Sauce: 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt 14 teaspoon pepper 2 cups milk 14 teaspoon Worcestershire sauce 2 cups, grated cheese Melt butter over low heat; add flour, salt and pepper; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until cheese is melted. Makes 2 cups. 2-3 cups cooked asparagus or a No, 2 can all green asparagus 114-2 cups cheese sauce 14 cup buttered crumbs 4 sliced, hard cooked eggs 2 tablespoons, chopped pimiento In a greased casserole arrange the asparagus, white sauce, eggs and pimiento in layers. Top with buttered crumbs. Bake in moderate over 375 degrees about 25 minutes or until browned. Makes six servings. —Mrs. Wayburn Jones BAKED ASPARAGUS WITH TOASTED ALMONDS 1 bunch (2 pounds fresh asparagus 4 hard cooked eggs 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup soft bread crumbs salt and pepper to taste 1% cup dried buttered bread crumbs 1% cup silvered toasted almonds 14 cup or more grated sharp American cheese Waldensian Cookery Cut asparagus. Cook until tender. Make cream sauce of butter, flour, milk, add soft bread crumbs and seasoning. Cover bottom of buttered casserole with thin layer of cream sauce, layer of drained asparagus, sliced hard cooked eggs then almonds, repeat until dish is filled. Sprinkle top with dried bread crumbs and cheese. Bake at 375 degrees for 30 minutes. Uncover last ten minutes to brown. —Miss Margaret Stockton BAKED POTATO 6 tablespoons butter 14 teaspoon salt 6 teaspoons powdered basil, or fresh chopped leaves 3 large or 6 small baked potatoes Cook butter, salt and basil gently over low flame for five minutes. Just before serving, split freshly baked potatoes in half lengthwise, scoop a tiny bit of potato out of middle and criss-cross the length and breadth 2 or 3 times with knife spreading cuts. Carefully pour over herb butter mixture letting it soak down through the cuts. Serve immediately. —Catherine Dalmas POTATO PANCAKES 2 eggs 1% teaspoon flour 1% teaspoon baking powder 1 teaspoon salt 2 cups grated raw potatoes 1 tablespoon grated onion 1 teaspoon chopped parsley 2 tablespoons butter or margerine Break eggs into a bowl, add flour, baking powder and salt; beat well. Stir in grated raw potatoes, onion and parsley. Melt butter or margerine in heavy skillet-—drop the potato mixture by large tablespoonsful into the hot fat. Fry until the pancakes brown, turning once. —Madeleine Grill are golden RICE WITH EGGS 2 cups rice 4 egg yolks