Waldensian cookery

Brown meat in olive oil into which onion has been cooked until lightly browned. Add slowly tomato juice, salt and bay leaves. Cover sauce pan and simmer over very low heat, about 214 hours. Add tomato paste. Simmer un- covered over very low heat, stirring oc- casionally, about two hours, or until thickened. If sauce becomes too thick, add another cup of tomato juice. Re- move bay leaves and serve over cooked spaghetti. —Mrs. Romilda Richard TOMATO SAUCE WITH CHICKEN LIVERS (Salsa di Pomodore e Fegatini di Pollo) Follow recipe as above but substitute 1% pound of chicken livers in place of ground meat. TOMATO SAUCE WITH WALDENSIAN SAUSAGE (Salsa di Pomodore e Salseccia) Follow tomato sauce recipe using about % pound Waldensian sausage cut into 2-inch pieces browned in one table- spoon olive oil. WINE TOMATO SAUCE Follow tomato sauce recipe. About 30 minutes before sauce is done, add '% cup dry red wine. GARLIC AND BUTTER SAUCE 34 cup butter or margarine 2 cloves garlic, sliced thin 14 cup water 1% teaspoon finely chopped parsley Heat butter in skillet add and cook slowly until lightly browned then add slowly water and parsley. Cook about 10 minutes and serve over cooked spa- ghetti. —Catherine Dalmas Ze SAUCES, DRESSINGS Waldensian Cookery MINT SAUCE 4 cup vinegar 1 teapsoon granulated sugar 14 cup water 1 heaping tablespoonful orange mint and apple mint Boil all ingredients gently for 10 minutes and cool before serving. Instead of sugar, one heaping teaspoonful of orange marmalade may be used. Dressings FRENCH DRESSING (Basic) 14 cup wine, cider or malt vinegar 3%4 cup salad oil 1 tablespoon olive oil for flavor salt to taste and speck of fresh ground pepper The above ingredients are basic in French dressing and variations are many. Combine all ingredients in well- corked shaker, or electric blender, until thoroughly emulsified. Pour prior to serving over any combinations of legu- minous salad mixtures, or blend with other dressings for fruit combinations. —Miss Catherine Dalmas Following are some variations: For meat combinations: Add 3 table- spoons grated horse radish and a few drops of Worchestershire For fruit: One may substitute lemon juice for the vinegar, or add % cup grenadine and grated rind of orange and lemon. For green salads: Variations may be enjoyed as fol- lows: Adding two tablespoons chopped tarragon leaves. Rocquefort dressing, by adding two tablespoons of rocquefort cheese, or blue cheese, crumbled. Vinai- grette, by adding one gherkin, 3 stuffed olives, one hardcooked egg yolk, chives and parsley chopped very fine. DRESSING FOR FRUIT SALADS Mash two tablespoonsful of mint jelly, add the juice of one lemon, a pinch of salt and four tablespponsful of mayonnaise. Mix thoroughly and combine with four tablespoonsful of whipped cream. Waldensian Cookery PICKLES 23 Pickles CHOW CHOW 1 gallon cabbage chopped fine 2 quarts green tomatoes chopped fine 1 quart onions chopped fine 1 cup green hot pepper chopped fine 2 pounds brown sugar Y gallon vinegar 3 teaspoons all spice 3 teaspoons cinnamon 3 teaspoons black pepper salt to taste Cook 30 minutes after mixture begins to boil. Seal while hot. Make about nine quarts. —Mrs. Mary M. Garrou DILL PICKLES Sterilize four l-quart jars. Place in each jar: 1 clove garlic 6 pepper corns or 1 hot red pepper 3 or 4 cloves 1 sprig of dill with seed Scrub well, then dry % peck straight 38-inch cucumbers. Pack them closely into jars. Bring to boiling point: 2 quarts cider vinegar 1 quart water 1 cup coarse salt Fill the jars with this mixture. Seal the jars. Permit the pickles to ripen for five days before serving. —Margaret Stockton MUSTARD PICKLES Sterilize six 1-pint jars. Mix: 14 cup coarse salt 14 cup dry mustard