Waldensian cookery

1 teaspoon chopped parsley 1 teaspoon salt 14 teaspoon freshly ground black pepper 2 tablespoons wine vinegar 34 cup olive oil Mix all the seasonings with the vinegar and allow to stand several minutes before combining with the oil. Mix and serve. 18 APPETIZERS Waldensian Cookery ARTICHOKES IN LEMON (Carciofi con Lemons) 8 fresh artichoke hearts 3 tablespoons lemon juice 2 tablespoons olive oil 1 clove garlic, finely chopped 14 teaspoon salt ¥, teaspoon pepper Boil artichokes in salt water until tender. Drain and place in refrigerator until chilled. Combine other ingredients, blend well and chill in refrigerator. When ready to serve, stir lemon-olive oil mixture and pour over artichoke hearts. PICKLED SHRIMP 1 pound of cleaned shrimp or 2 pounds of green shrimp Dressing: 2 teaspoons sugar 1 teaspoon salt 1¼ teaspoon mustard Tobasco sauce to taste 2 tablespoons Worcestershire sauce 1/3 cup catsup 1 cup vinegar 1 cup salad oil Put layer of clean shrimp in bottom of pint sized jar, then a layer of thin sliced onions, soaked a while in cold water. Sprinkle a little crushed bay leaf and repeat whole process until jar is full. Then pour in dressing. Let stand at least 12 hours in refrigerator before serving. Cook shrimp in big pot of water to cover all contents. Add a stalk of celery. Cut up lemon or half of lemon with rind, one or two bay leaves and sprinkle a good portion of paprika in pot. After water comes to boil, cook 20 to 30 minutes. Then cool, skin and vein shrimp. —Mrs. J. A. Grisette TOMATOES IN OIL (Pomodori All Olio) 3 tomatoes 3 tablespoons olive oil 2 cloves garlic, sliced thin 14 teaspoon salt 14 teaspoon oregano 1, teaspoon pepper Wash, trim and slice tomatoes lengthwise. In another container combine rest of ingredients. Then pour mixture over tomatoes and serve. —Mrs. Nelle Garrou Hern Waldensian Cookery Sauces BAGNO CIAUDO 1 clove of garlic 2 tablespoons of cream 2 tablespoons of butter olive oil or vegetable oil 2 anchovies Slice garlic. Put all ingredients in frying pan cook five minutes. Serve keeping sauce hot with burner on table. Cut celery in plate and dip in sauce. —Mrs. James Henry Pascal MUSHROOM SAUCE Y% pound sliced mushrooms 14 cup onion, minced 1 tablespoon parsley, minced 1 tablespoon celery, minced 2 tablespoons carrots, minced 14 cup butter or olive oil 1 cup tomato paste, diluted in 1% cups water salt and pepper to taste Saute onions, celery, parsley and carrots in butter or oil until onion is soft. Add tomato paste mixture and simmer uncovered for 25 minutes. Add mushrooms, season to taste and simmer for 10 to 15 minutes more. Enough for one pound of macaroni or rice. PROVENCAL SAUCE (Sauce Provencale) 6 medium size tomatoes 2 tablespoons olive oil 1 teaspoon chopped parsley 1% teaspoon salt 1 clove garlic, finely chopped 1, teaspoon pepper Wash and place in boiling water for 1 minute the tomatoes. Peel, remove seeds and chop. Heat in saucepan olive oil and garlic. Add tomatoes and the rest of ingredients. Cook slowly 30 minutes. Serve hot over sliced cooked meat or croquettes. POULTRY LIVER PASTE (Pate de Foie de Volialle) 2 tablespoons bacon dripping 1 cup boiled chicken livers 1 teaspoon salt 14 teaspoon thyme 4 teaspoon freshly ground pepper 2 bay leaves Heat oil until very hot then add rest of ingredients. Cook 3 to 4 minutes. Remove bay leaves. Rub livers through a sieve. Blend sieved livers well with Y% cup brandy or sherry. Serve on crisp crackers. MARINADE - MARINATING 1 tablespoon wine vinegar % cup salad oil flavored with 1 tablespoon olive oil (optional) 1 clove of garlic, chopped fine Sprig of thyme 1% bay leaf 2 tablespoons chopped parsley