Waldensian cookery

6 medium-sized Zucchini squash 6 slices day-old bread 14 cup grated Pramesan cheese 2 eggs salt and pepper to taste 1 onion chopped fine Wash the Zucchini well. Remove the stem and blossom ends and parboil for about seven minutes in salted water. Split lengthwise and scoop out the pulp. Pour cold water over the broken-up bread slices and squeeze dry. Chop the pulp of the squash and mix with the bread and all of the remaining ingre- dients. Sprinkle olive oil, salad oil or butter over the top and sprinkle with grated cheese. STUFFED CABBAGE 1 head cabbage about 2% pounds 214 pounds ground beef 1 chopped onion No. 2 can whole tomatoes 4 slices day-old bread salt and pepper 1 ess Pour cold water over the bread which has been broken up. Squeeze bread dry and place in a mixing bowl with meat, chopped onion, salt, pepper and drop in the egg, mix thoroughly. Parboil cab- bage five to seven minutes. Run cold water over it to separate the leaves slicing off thicker veins on larger leaves. With the hands, form the meat mixture into little logs about 1144 inches around and 3 inches long. Roll the meat in the cabbage leaves and hold together with a toothpick. Place 6 potatoes and one bunch of carrots pared and cut in half on the botom of large kettle. Salt the vegetables. Lay the stuffed cabbage on top and add %4 cup water. Cover tightly and simmer for 45 minutes over low heat. Whip the tomatoes and pour over the mixture and continue to cook for 15 minutes, SQUASH CASSEROLE 2 cups cooked squash 2 eggs 1 medium onion, chopped i cup bread crumbs 2 tablespoons butter salt and pepper to taste 34 cup milk Cook squash until tender and drain. While still hot, add butter, chopped up onion and egg. Add bread crumbs and milk. Stir. Cook in moderate oven 350 degrees for %4 of hour. —Violet Burrus STUFFED SQUASH 8 squash 1 pound ground beef 14 chopped onion 1/3 cup raw rice 1 can No. 2 tomatoes salt and pepper cinnamon Select large tender yellow squash. Slice off neck (reserve for sauce). Scoop out insides. Mix ground beef, onion, salt, pep- per and rice together. Fill squash ca- vity with mxiture. Any remaining stuff- ing reserve for sauce. Place stuffed squash into large ves- sel. Combine squash necks and any remaining stuffing with tomatoes, sea- son with salt and pepper. Pour this sauce over stuffed squash, adding enough water to cover squash. Simmer 70 VEGETABLES 14% to 2 hours or until tender. A dash of cinnamon may be added just before serving. Serves six. —Mrs. Elmo Pascal STRING BEANS WITH TOMATO SAUCE 2 pounds fresh string beans, cut in 2-inch pieces 1% cup olive oil 1 clove garlic 2 tablespoons tomato paste diluted in 4% cup lukewarm water 1 pound ripe tomatoes, peeled and diced or one pound canned peeled to- matoes, diced. Saute garlic in oil until golden. Dis- card garlic. Add beans, salt and pepper and cook over low flame for about five minutes, stirring occasionally. Add to- matoes, paste and water. Cover and continue to simmer until beans are tender, about 30 to 40 minutes. If mix- ture becomes dry during cooking, add water. Serves six to eight. —Mrs. Frederic Pons SCALLOPED STRING BEANS 4 tablepsoons butter 2 tablespoons flour 1 cup milk 1% teaspoon salt 1 tablespoon herb mixture (summer Savory, sweet marjoram, chervil, basil) 4 cups cooked string beans 2 tablespoons bread crumbs 2 tablespoons grated cheese Melt 2 tablespoons butter in a sauce- pan, stir in flour, add milk gradually stirring to a smooth paste and cook until it is a medium thick sauce. Add salt, herbs and string beans and heat thoroughly. Pour into a buttered baking dish, sprinkle with bread crumbs, then grated chese, dot generously with butter. Bake in a moderate oven 350 degrees 25 minutes. Waldensian Cookery BROILED TOMATOES