Waldensian cookery

1 Ib. sugar 34 Ib. blanched grated almonds 1 grated lemon rind Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to 4% inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. —Cora Lee Theirfelder CREAM PUFFS 4 cup butter 4 cup boiling water 1/8 teaspoon salt 14 teaspoon sugar 1% cup all purpose flour 2 eggs Waldensian Cookery Put butter in pan, pour boiling water over it. Add salt and sugar then put pan over burner and bring to a rapid boil. Dump flour all at once. Lower heat immediately; stir vigorously until the mixture comes completely away from the pan and forms a ball in the center. Take pan from stove, add eggs one at a time. Beat hard until batter is glossy. Drop half teaspoon on greased cooky sheet. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees, bake for 10 minutes, Test by taking one from oven. If it doesn't collapse, the puffs are done. When cool slice off top, remove any moist dough left in shell and fill with custard, ice cream, whipped cream, the lemon fluff filling below or any dessert filling. Makes 12 puffs. LEMON FLUFF FILLING 1 lemon (grated rind and juice) 3 eggs 4 cup sugar Few grains of salt Beat yolks until thick, add sugar, lemon juice, grated rind and salt. Cook over hot water until mixture thickens, stirring constantly. Remove from heat. When cool, fold in stiffly beaten egg whites. Chill and fill puffs with mixture. (This may be served as a dessert without the cream puffs.) EGG NOG SAUCE 1 egg, slightly beaten 1 cup powdered sugar 4 cup creamed butter 1 tablespoon brandy or other flavoring Cream butter, add sugar, like hard sauce. Add egg and flavoring. Mix and pile on nut souffle. —Mrs. L. R. Burris, Sr. Waldensian Cookery NUT SOUFFLE 1 cup Zweiback 1 cup pecans, broken 1 cup sugar 1 teaspoon baking powder 4 eggs, beaten separately 1 pint double cream Mix egg yolks, sugar and baking powder. Add Zweiback, pecans and egg Whites. Bake in moderate oven 30 minutes. Whip cream, sweeten to taste and pile between baked layers. BELLE FEMME (Strawberries in Wine) Prepare one basket fresh strawberries. Combine following ingredients: 1 six ounce glass Wine 1 one ounce glass Brandy 3 teaspoons sugar Pour over strawberries and leave overnight. Serve chilled. Fresh peaches may also be prepared the same way. —Steve Grill SPICED WATERMELON CUBES Watermelon rind, cubed, 6 cups Water, 31% cups Fresh Mint Leaves, packed, 12 cup Whole Cloves, 2 teaspoons Whole cinnamon, 2-inch sticks Sugar, 6 cups Cider Vinegar, 1 cup Green fruit coloring Pare off green skin and inner pink portions from watermelon rind; cut into %-inch cubes and measure. Soak overnight in salt water to cover (4%4 cup salt to 2 quarts water) in refrigerator or cool place. Drain, cover with clear water and boil for 30 minutes, then drain again. Measure the 314 cups water into 4-quart kettle. Tie mint leaves and spices in piece of clean cheesecloth; add to water and boil for 2 minutes. Then add sugar, vinegar, lemon and cubed watermelon. Boil gently 50 minutes until cubes are transparent and sirup is slightly thickened, Then 15 minutes before cooking is completed add a few drops of green food coloring to tint a delicate color. Remove bag of spices; spoon into hot sterilized jars and seal. Makes 6 halfpints. —Mrs, Celestine Dalmas