Waldensian cookery

gredients and simmer 14 hour or longer to blend flavors and slightly thicken sauce. Makes four cups. Yields eight servings. —Miss Isabel Dalmas LA SOUPPA 1 package of bread sticks or 1 loaf French bread, toasted 1 to 2 quarts chicken broth, seasoned grated cheese 2 to 4 tablespoons butter dash cinnamon (optional) Break bread sticks or bread in mod- erately shallow baking dish. Saturate with broth and then sprinkle grated cheese, butter, and cinnamon, (if de- sired) over mixture. Bake in moderately hot oven until brown. Serve while hot. This was a favorite of early Wal- densian settlers to Valdese and was the basis for a Simple Waldesian meal served with a glass of wine and cheese. —Mrs. Henriette Pascal MILK RICE WITH CINNAMON 1 cup rice 1 cup cold water 1 teapsoon salt 1 quart of hot milk 1 tablespoon cinnamon 2 or 3 tablespoons brown butter Place rice and water in saucepan, bring to a boil, reduce heat and cook very slowly over low heat. When water has disappeared, add a cup of milk at a time stirring occasionally till the milk has been used in the rice, this takes about 34 hour. Pour cooked rice in pyrex or casserole dish. Sprinkle cin- namon over top and pour melted, brown, butter over top. Serve while hot. Serves 12. —Mrs. Pete Meytre RISOTTO Y, cup butter or margarine 1 cup uncooked rice 14 cup grated Parmesan cheese 4g cup Marsala wine Y, teaspoon saffron 44 cup finely chopped onion 3 cups quick chicken broth, or chick- en broth 1 teaspoon salt 2 tablespoons hot water Using a 1% quart saucepan with tight-fitting cover, melt butter or mar- garine, add and cook onions until lightly browned, then stir in the uncooked rice. Cook slowly until rice is lightly brown- ed, stirring frequently with a fork. Add slowly, and stirring until mixture boils, the three cups chicken broth and % cup wine (this is optional) and 1 tea- spoon salt. Cover the pan and reduce heat to a minimum and allow rice to simmer without stirring 18 minutes. Turn off heat under rice without mov- ing pan; do not lift cover as rice must steam. In the meantime, dissolve the Y, teaspoon saffron in the 2 tablespoons hot water. In 30 minutes water in Saucepan should be absorbed and rice tender, fluffy and dry. Add saffron mix- ture to rice. Mix well using a fork to lift and turn rice. Serve warm and top with % cup grated Parmesan cheese, Serves four. —Mrs. Edward Micol SCRAMBLED EGGS (Italian Style) 4 eggs 2 tablespoons butter 3 tablespoons milk 1% teaspoon salt Y, teaspoon pepper 4 cup grated cheese Beat eggs with fork, pour into frying pan in which butter has been melted. Add milk, salt and pepper. Cook slowly stirring with fork until mixture becomes thick and creamy. Pour into warm plat- ter and top with grated cheese. Garnish with parsley and serve at once. —Mrs. Nelle Garrou Hern Waldensian Cookery VEGETABLES 73 AMERICAN CHOW MEIN Melt 1 tablespoon butter in large pan. Brown 2 pounds ground beef. Season with salt and pepper. Add: 1 cup onions finely chopped 1 cup chopped celery 1 cup chopped sweet green pepper 1 cup minute rice or regular rice cooked six minutes. Pour 1 can tomatoes over all. Cover with lid, cook on medium- high 10 minutes, then reduce heat to medium-low for remaining 50 minutes. Do not remove lid during cooking as the flavor will be lost. Serves eight. —NMrs. Jeanette Jacumin Norman POTATO DUMPLINGS FROM BOILED POTATOES 314 pounds boiled potatoes 114 cups rolled crumbs 1% roll cut into cubes 14 pound butter 3-4 eggs 1% teaspoon onion pinch pepper 1 heaping tablespoon salt 1% cup flour salt water The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot. When cold, the mashed potatoes are mixed well with rolled crumbs, eggs, onion, pepper, salt, the % pound melted butter and the