Waldensian cookery

Set control of refrigerator at coldest point. Beat egg white until stiff but not dry. Gradually add 2 tablespoons of the sugar and beat until stiff and satiny. Beat cream, remaining sugar and vanilla until stiff. Fold cream mixture into egg-white mixture. Pour into freezing tray and chill until the mixture has frozen ¥% inch from sides of tray. Melt chocolate morsels and shortening over hot water (not boiling). Turn frozen mixture into chilled bowl and stir until smooth but not melted. Fold in nuts. Fold in melted chocolate as you drizzle it over slowly. This “chips” the chocolate. Pour into 8 2-ounce paper cups. Continue to freeze until firm. Yield: 8 portions. — Isabel Dalmas Waldensian Cookery eee COFFEE TORTONI 1 egg white 1 tablespoon instant coffee 1g teaspoon salt 2 tablespoons sugar 1 cup heavy cream 4 cup sugar 1 teaspoon vanilla YZ teaspoon almond extract 4 cup toasted almonds, finely chopped Set refrigerator at coldest point. Combine egg white with coffee and salt; beat until stiff but not dry. Gradually add 2 tablespoons sugar; beat until stiff and satiny. Beat cream, % cup sugar, vanilla and almond extract until stiff. Fold with nuts into egg-white mixture. Pour into 8 2-ounce paper cups. Freeze. Yield: 8 portions. —Isabel Dalmas TOASTY TORTONI 3/4 cups finely crushed corn flakes 2 egg yolks slightly beaten 1% cup sugar 14 teaspoon salt 1 cup hot water 1 package lemon gelatin ¥% cup lemon juice 1 teaspoon grated lemon rind 2 cups of whipping cream whipped 2 eggs whites 3 tablespoons sugar Grease Freezing tray with butter and line bottom and sides with % cup crushed corn flakes. Combine egg yolks, Y% cup sugar, salt and water, Cook over hot water until it coats a spoon. Remove from heat. Add gelatin and stir until it dissolves. Add lemon juice, rind, and cream. Blend. Chill until slightly thickened. Beat egg whites and add 3 tablespoons sugar. Fold into gelatin mixture. Turn into tray that has been coated with crumbs. Top with remaining crumbs. Freeze in tray until firm. Un- mold and slice. Serve with whipped cream. Serves 8 to 10. — Mrs. L. R. Burris, Sr. ICE CREAM (Sure to make a hit with every member of the family.) 1 Gallon: 3 cans sweetened condensed milk 3 quarts fresh sweet milk 3 tablespoons vanilla flavoring Pinch of salt Mix milk, salt and flavoring well. . Pour into freezer and freeze. For variation use fresh fruits. Chocolate milk may be used for chocolate ice cream in place of sweet milk. —Valdese Fire Department SAVARIN 1 egg and 2 yolks Y% cup milk, scalded and cooled 34, cup sugar 2 c. flour 4 tbsp. melted butter 1 yeast cake Y4 tsp. vanilla Have scalded milk lukewarm, then add the yeast and let stand 10 minutes. Add the melted butter to the sugar and beat together with two yolks until thick and lemon colored. Add the remaining egg, beaten, and blend well. Add the milk and yeast mixture alternately with flour. Set aside in warm place, cover and let rise 3 hours. Place in welloiled tube or ring mold and bake at 350 degrees F. Unmold and sprinkle generously with confectioners’ sugar. Center of Savarin may be filled with any fresh fruit in season, BLACK WALNUT TARTS Pastry for double-crust 9” pie, or 1 pkg. prepared mix 1 cup chopped English walnuts, or black walnuts 3 eggs 1 cup light corn syrup Y, teaspoon salt 1 tablespoon flour 1 teaspoon black walnut, or vanilla flavor Line muffin pans or tart pans with pastry, place nuts on bottom of each shell, With pastry blender, beat eggs lightly in mixing bowl. Add corn syrup, blend just enough to combine. Add remaining ingredients, blend without beating. Quickly pour filling over nuts. Bake 30 min. in 325 degrees F. oven. Yields 24 to 28 tarts, or 2 pies. —Isabel Dalmas ALMOND STRAWS 6 eggs