Waldensian cookery

Serves 20-25. —Mrs. Henry J. Pascal RUSSIAN TEA 8 cups of water 1 stick of cinnamon 5 whole cloves Boil together for 15 minutes, remove cinnamon and cloves, add: 1% cups sugar 5 teaspoons tea Tie tea in thin cloth and hold in water until tea colored, add: Juice of 4 oranges Juice of 2 lemons Serve HOT Serves 12 —Mrs. John Simmons SPICED APPLE CIDER 1 quart sweet apple cider 8 whole allspice 9 whole cloves 1 stick cinnamon Y4 cup brown sugar, firmly packed Put cider into saucepan, add the spices and sugar also dash of salt. Cover and heat verly slowly to the boiling point.. It should be so slow that it takes the cider about % hour to come to a boil. Remove from heat, strain and serve steaming hot. Makes five servings. —Mrs. Gary Hammond FOUNDATION PUNCH 3 cups strained orange juice 144-2 cups strained lemon juice 2 cups sugar Water to make 1 gallon Make sugar into a syrup with 2 cups of the water. Cool. Combine with fruit juice and remaining water. Pour a small amount in punch bowl, add a block of ice, pour remainder of punch over ice. Tea may be substituted for part of water. Other fruit juices sweetened to taste may be added for variety. Makes approximately 1 gallon. —Mrs. Gary Hammond HOT CRANBERRY PUNCH 1 quart water 1 quart cranberries 1 quart pineapple juice 1% cup lemon juice 2 quarts water Sugar to taste Cook berries in first quart of water, about 10 minutes. Add sugar and let it cook until dissolved. Strain and add other juices and remainder of water. Heat to boil, add more sugar or water if desired. Serve with decorative lemon slices floating on top. —Mrs. L. C. Johnston APPETIZERS DRESSINGS PICKLES Waldensian Cookery APPETIZERS 17 Appetizers DILL PICKLES Sterilize 4 one-quart jars. Place in each jar 1 clove garlic, 6 pepper corns, 1 clove (optional) and 1 flower of Dill. Scrub well % peck 3-inch cucumbers. Pack them closely into jars. Bring to boiling point 2 quarts vinegar, 1 quart water and 1 cup coarse salt. Fill the jars with hot mixture and seal. Let ripen five days before serving. ITALIAN PICKLED PEPPERS (Peperoni) 3 pounds large peppers, green, red yellow 1 3-oz. can anchovy fillets 6 sprigs parsley 3 cloves garlic 6 cups vinegar 1% cups water 1% cups sugar 1 tablespoon salt Wash peppers, remove cores and seeds and cut in eights. Pack into hot, clean jars. Into each jar .put one anchovy fillet, one sprig parsley and one-half clove garlic. Combine remaining ingredients and pour into jars to within % inch of the top. Process in hot-water bath 30 minutes. Yields 6 pints. —Miss Catherine Dalmas CHEESE & HAM APPETIZERS 2 tablespoons mayonnaise 2 tablespoons stuffed olives, chopped 1% teaspoon prepared mustard 1 3-oz. package cream cheese (1/3 cup) 4 thin slices cold boiled ham Mix thoroughly mayonnaise, cheese, olives and mustard. Spread ¥ inch thick on ham slices. Roll as you would a jelly roll and fasten with toothpicks. Chill an hour or two. Slice in % inch slices. Place slices on crackers and serve. BROILED GRAPEFRUIT Cut large grapefruit in half. Cut sections but not center. Place 1 teaspoon brown sugar or honey, plus % teaspoon butter in center. Broil with a little water in pan to prevent burning. Note: This can be used as a cocktail and is especially appealing as fruit for winter breakfasts. —Miss Isabel Dalmas ARTICHOKES WITH FRENCH DRESSING Boil artichokes in rapidly boiling salted water uncovered for about 25 to 30 minutes or until the outer leaves can be easily detached. Drain well. Serve hot or cold with French Dressing. ASPARAGUS IN FRENCH DRESSING Boil asparagus gently in salted water until tender. Drain. Cool but do not chill. Serve with French Dressing. FRENCH DRESSING 1 teaspoon chopped onion 1 teaspoon chopped chives