Waldensian cookery

flour. The roll cubes are fried in butter crisp and yellow. These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle. The water must be boiling when the dumplings are put in. Remarks: Try a dumpling; if it does not hold together, add more flour. The dumplings must be taken out of water as soon as done. Serve hot. —Cora Lee Thierfelder RAW POTATO DUMPLINGS 5 pounds large potatoes 1% pints milk ¥g pound fine cereal 1 tablespoon salt 1 roll cut into cubes salt water for cooking 3 eggs The raw potatoes are peeled, grated and pressed dry in a cloth. Bring the milk to boil, pour in the cereal slowly and boil 3 to 4 minutes, stirring constantly. Mix the grated potato with the boiling cereal, yolks of eggs, salt and beaten whites of eggs. Fry the roll cubes in butter very crisp. Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center. While the dumplings are being made the salt water is brought to boil and the dumplings are put in for 15 to 20 minutes. Do not cover the pot. The raw potato dumplings must be prepared quickly or they will turn black. They may be served with any kind of meat. —Cora Lee Thierfelder — - ~ eget = « ~~ Sa ae and SS chy ~é ad PUDDINGS OTHER DESSERTS Waldensian Cookery PUDDINGS 77 Puddings BAKED SWEET PUDDING WITH WINE FROSTING 6 rolls 1 pint milk. Y% Ib. good butter 4 Ib. sugar 1/8 lb. chopped citron or almonds 14% grated lemon peel % tsp. cinnamon 6 eggs The crust is grated off the rolls. These are cut and soaked in milk for 1 hour, then the milk is pressed out and the baked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 eggs (yolks) and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour. For Wine Frosting Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine, heat it on the firewhile beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once. 6 eggs 1/8 Ib. sugar peel and juice of 1 lemon 4 tsp. cinnamon 2 glasses French white wine —Cora Lee Thierfelder SABAYON A delicious dessert, or cake filling, or fruit cake sauce. 14 cup Marsala Wine (a white sauterne may be used). 1/3 cup of sugar 3 egg yolks Beat wine, sugar and egg yolks together, then place in top of double boil- er, and beat with rotary beater for about 5 minutes or until stiff enough to hold up in points. This dessert may be served plain like a soft custard, or used as a filling for cake, or thinned with more wine and used as a sauce over fruit cake, —Mrs. John D. Guigou ALMOND CREAM PUDDING 1 envelope unflavored gelatin 3 tablespoons water 14 cup chopped almonds 2 tablespoons confectioner’s sugar 1 teaspoon almond extract 4 pint heavy cream 6 maraschino cherries Soften gelatin in cold water, then heat very gently until gelatin is dissolved. Combine dissolved gelatin, nuts, sugar and almond extract, and chill until mixture thickens. Whip cream until stiff and fold into gelatin mixture. Chill for at least 3 hours, then serve in sherbet glasses, garnished with a maraschino cherry. Serves 6. —Mrs. E. Squillario SWEET POTATO - BANANA PUDDING 4 potatoes (1 lb.) 2 eggs 1 tablespoon butter 1 cup milk 1 banana sliced 1 teaspoon vanilla Pinch of salt Cook sweet potatoes until done, mash, mix all ingredients except banana together. Put alternating layers of potato mixture and banana in casserole. Bake in 400 degree oven for about 20 minutes. When done, mix up % cup corn flakes with sugar, sprinkle on top of pudding. —Mrs. James Henry Pascal 78 PUDDINGS