Waldensian cookery

14 cup chopped pecans Grated rind of 1 lemon Soften gelatin in cold water. Beat egg yolks, combine with 4% cup sugar and milk, Cook over boiling water, stirring constantly, until thickened. Stir gelatin until dissolved. Cool; add lemon juice and rind. Beat egg whites until stiff, adding - cup sugar gradually while beating. Fold beaten egg whites, pecans and 1 cup cream whipped into custard mixture, Alternate with strips of angel food cake in a 3 quart ring mold. Chill several hours or overnight. Turn out; add sugar to second cup heavy cream, whipped; frost dessert. Sprinkle with chopped nuts and lemon rind. Makes 20 servings. —Mrs. Alex Vinay DATE NUT LOAF 1 cup sugar 1 heaten egg 1 tablespoon butter 1 package chopped dates 1% cup chopped nuts 11% cups sifted flour 1 teaspoon baking soda 14 teaspoon salt 1 cup boiling water Cream sugar and butter. Add beaten egg, chopped dates and nuts. Mix well. Sift flour, soda and salt together and add alternately with boiling water. Bake in greased loaf pan at 350 Degrees for 1 hour. This cake is best when baked a day in advance and will keep fresh and moist for a week or more. It may be served plain, iced with a butter frosting or is delicious sliced and topped with whipped cream. —Mrs; is.).G..Johbnston 80 DESSERTS Waldensian Cookery DATE NUT ROLL 1 Ib. pecans (shelled) 1 package dates (pitted) 1 large box honey graham crackers 1 medium package marshmallows 1 small can condensed milk Roll graham crackers with rolling pin into crumbs. Chop nuts and cut dates. Cut marshmallows or melt in condensed milk. Cool. Pour milk mixture over nuts, dates and crumbs, Mix well. Reserve enough crumbs. To roll mixture in. Ap- proximately 1 cup. Divide 4 ways. Roll into logs. Wrap in heavy foil. Store in refrigerator and let mellow, For variation add ... raisins and citrus fruits: Roll in chopped nuts or moist coconut. To serve slice thin. —Mrs. John Stephen Perrou ORANGE ICE 30 Marshmallows 8 to 12 oranges, juice Whipped cream Melt marshmallows in orange juice. Freeze. Top with whipped cream, —Mrs. L. R. Burris Sr. BANANA - PUMPKIN CHIFFON PIE 1% cup milk 1144 cups pumpkin 1 cup brown sugar 4% teaspoon salt 14 teaspoon cinnamon 4 teaspoon ginger ¥% teaspoon nutmeg 3 eggs, separated 114 envelopes gelatine, plain Y% cup water, cold 4 cup bananas, mashed Y cup white sugar 1 cup heavy cream 4 teaspoon orange rind Heat milk in the top of double boiler with pumpkin, brown sugar, ginger, cinnamon and nutmeg. Separate eggs, beat yolks slightly. Add gradually some of the hot mixture to the egg yolks. Mix well and pour into balance of hot mixture, Continue cooking over boiling water until slightly thickened, That will be the spoon coating stage. Stir con- stantly. Soften gelatine in cold water, add to the hot custard and stir until dissolved. Cool. Beat the egg whites un- til stiff but not dry. Fold into pumpkin mixture, add the mashed bananas. Chill a little while but do not allow to set. Beat cream until stiff, add with care the orange rind and sugar, Fold this into the pumpkin mixture. Pour into baked pie crust. Chill until set. Serve garnished with whipped cream and wal- nut halves. Use your favorite pie crust recipe. —Mrs,. Johnsie Crowe CHOCOLATE - CHIP TORTONI 1 egg white 4 tablespoons sugar 1 cup heavy cream 2 teaspoons vanilla 4 cup semi-sweet chocolate morsels 1 teaspoon shortening 14 cup toasted almonds, finely chopped