Waldensian cookery

ingredients mixed with nuts. Pour into greased pan. Bake in moderate oven 350 or 375 degrees for 30 minutes. —Mrs. Charlie Burgin TEA TIME DAINTIES 1 cup flour 14 cup butter Mix and spread ¥% inch in bottom of pan. Bake until light brown. Mix: 1 cup coconut 1 cup pecans 2 cups brown sugar 2 tablespoons baking powder 1% teaspoon salt 1 teaspoon vanilla 2 eggs, beaten Spread over baked crust and bake in moderate oven 15 to 20 minutes. Cut in squares. —Mrs. L. R. Burris, Sr. ORANGE BARS 2 tablespoons butter 1 cup light brown sugar 2 eggs, unbeaten 2 tablespoons orange juice 4 cup nut meats 1% pound cut-up gum drop candy— orange Grated rind of one orange 1% cups sifted flour Few grains of salt Mix the above ingredients dusting a little flour over the gum drops. Pour into a greased biscuit pan and cook 30 minutes at 350 degrees. Remove from oven and while hot pour over it: Juice of one orange Grated rind of one orange 144 cup white sugar-all dissolved. Cut into strips 1 x 3 inches and roll in white sugar. —Mrs. L. R. Burris, Sr. Waldensian Cookery LACE COOKIES 1 cup melted butter 2 cups oatmeal 3 cups brown sugar 2 teaspoons sweet milk Almond flavoring Mix above ingredients well. Roll in tiny balls about the size of a small marble. Place on well greased baking sheet some distance apart and bake at 350 degrees until a golden brown color. Let cool on cookie sheet before taking up. Makes 80 cookies. —Mrs. L. R. Burris, Sr: COOKIES, CANDY 95 Candies MINT CANDY 2 cups sugar 1 cup boiling water 1/3 cup butter 5 drops peppermint oil generous pinch of salt Dissolve sugar in water, add butter and salt and boil until mixture tests brittle in cold water. Pour mixture out on greased slab and drop peppermint oil in streaks over it. Work mixture on greased slab and as it cools, work toward center. When of desired consistency, pull out and cut into small pieces with scissors. Place in air-tight container and leave until ready to use. This makes one pound and should be made in the winter time. —Mrs. Julius Pascal ai = - “= 2 - nied te ce ae, termi ees Ei . nd pile be - ws ~~ ad AP, «8*~—§ + nn, i> <= Fe ee ee an ae a en Waldensian Cookery HERB USE and MEASUREMENTS 97 A QUICK GUIDE TO HERB USE Basil—with all tomato dishes; try it also in soups, salads, egg and cheese dishes. Caraway—with baked apples, bread, cookies and cheese. Celery—freshly dried leaves for giving good taste to many foods. Chervil—a popular French herb similar to parsley, which is fine in all soups and salads. Dill—-which besides being used in pickling is very tasty in dried green leaf form potato soup and fish sauces. Fennel—for flavoring breads, cookies, fish sauces, chowders, and the tea from which is a common beverage among Europeans as a digestive aid. Coriander—one of the ingredients in curry powder, used in breads, cookies, pies and soups. Marjoram—for lamb, string beans, lima beans and as an excellent salad herb. Parsley—called an indispensable seasoning, for use with vegetables and in all salads. Peppermint—as a refreshing tea and on fresh fruits, melons, etc. Rosemary—for all chicken dishes, gravies; also good with lamb and beef. Sage—to go with pork, cheese and egg dishes. Savory—to add life to string beans and any beef recipe. Spearmint—for mint sauce, relish and vinegar, as Well as on several vegetables, fruits and in beverages. Tarragon—for the best vinegar, French dressings, omelet, fish and cheese plates. Thyme—a favorite in lamb and beef; an important poultry herb. STANDARD MEASUREMENTS