Waldensian cookery

3 ounces grated Parmesan cheese 1 tablespoon salt 14 pound butter Wash rice and cook until done but not soft. While rice is cooking, put egg yolks in mixing bowl. Add cheese and butter and mix well. When rice is cooked, drain and add one spoonful at a time until all the rice is used, mixing well each time rice is added. Serve at once. —Mrs. Aldo Martinat RICE CASSEROLE 1 cup uncooked rice No. 2 can tomato juice 1 tablespoon butter salt to taste 1 cup grated cheese 1 cup milk 1 minced onion Place all ingredients in casserole. Bake one hour in oven over 200 degrees. —Isabel Dalmas AUBERGINES FARCIES (Stuffed Eggplant) 2 small eggplants 2 tablespoons oil 1 tablespoon chopped parsley 2 scallions, chopped fine fine bread crumbs 1 clove garlic, chopped salt and pepper 14 pound mushrooms, chopped Waldensian Cookery Wash eggplants and split. Remove the centers and chop rather coarsely. Heat one tablespoon oil in small pan. Add parsley, scallion, garlic, mushrooms and chopped center and heat thoroughly. Fill the eggplants with this mixture and place in a flat oven-proof dish. Sprinkle with bread crumbs and moisten with the rest of the oil. Bake 30 minutes in 375 degree oven. POTATOES IN WINE AND HERBS 8 medium-sized potatoes 1 cup hot water 2 tablespoons flour 2 tablespoons butter 1 cup red wine 8 small onions herb bouquet salt and pepper Wash, peel and quarter potatoes. Melt butter in a heavy saucepan. Stir in flour and when it is lightly browned add water, wine, salt, pepper and herb bouquet (this is made up of 4 sprigs parsley, sprig of thyme and 1 bay leaf and tied together so that herbs will not loosen and float in sauce). Stir sauce until it is smooth. Add the onions and potatoes. Cover and simmer one hour. (Try it, it is different!) BAKED PEPPER RELISH 6 large bell peppers, (2 red, 2 green and 2 yellow) 1 clove of garlic \% cup salad oil (olive oil preferred) juice of 2 lemons salt and pepper to taste Bake peppers until the skins slip off easily. After cooling, slip off skins and remove all seeds. Cut in strips about 1/4 inch wide. Prepare a dressing of oil, garlic and lemon juice seasoned with salt and pepper to taste. Pour over pepper strips. Toss until all is well mixed Remove garlic before serving. This is a very pretty as well as very tasty dish served with cold meats. —Mrs. John D. Guigou BROCCOLI PARMESAN 1 large bunch of broccoli salt and pepper to taste 1/2 cup melted butter 1/2 cup grated Parmesan cheese Put broccoli in small amount of water, season with salt and pepper, add butter, and cover tightly. Steam until tender, and drain. Put in a hot serving dish, pour pan juices over broccoli and sprinkle with grated Parmesan cheese. Serve immediately. Serves four to Six. —Mrs. E. Squillario ONIONS BAKED IN CREAM 2 cans small onions 1 cup cream 1 cup milk (all cream or all milk may be used if desired) 2 tablespoons flour bread crumbs salt and pepper 1 stick butter Drain onions and put in buttered baking dish. Dot with butter, add salt and pepper. Sprinkle with dry bread crumbs. Add flour to milk, mix well and pour over onions. Bake at 350 degrees until crumbs are light brown. Serve hot. —Mrs. Nelle Garrou Hern EASY CORN FRITTERS 1 large egg 3/4 cup prepared pancake flour 1 8-ounce can of yellow cream style corn Beat egg yolk thoroughly in mixing bowl. Stir in corn. Add pancake flour. fold in stiffly beaten egg white. Drop large tablespoon into hot shortening, Waldensian Cookery or oil. Fry just like you would pancakes. Will be soft and fluffy. Can be served with syrup, or with sliced tomatoes, eggs and bacon or sausage for lunch. Will make about 10 fritters. —Mrs. Henry Bouchard STUFFED ZUCCHINI (Squash)