Waldensian cookery

% cup flour 1 cup brown sugar % gallon cider vinegar celery seed 1 peck cucumbers, cut Pour boiling water over cucumbers and let stand till cool, then pack in jars and pour solution over cucumbers and seal. Let the solution come to a boil for a few minutes. —Margaret Stockton =~ gy ey ar ict eied —heie ie a ee aan ot —_— - om e~ — i . 4 Lntie en eee = oes ae Ne. - ¥ —!,_ - nei tee allie ne spies I Sh e. >! PASTRIES BREADS Waldensian Cookery PASTRIES oat Pastries CHERRY CARAMEL PIE 1 can condensed milk 1 can pitted sour cherries, drained 1% pint whipping cream Boil condensed milk three hours in can. Bake pie shell and put drained cherries in bottom. Put juice of cherries in caramel to make it the right thick- ness. Pour caramel over cherries and top with whipped cream. —Mrs. Loy Williams CHOCOLATE FUDGE PIE Mix 134 squares Baker’s chocolate with % pound butter. Beat eggs, 1 cup sugar and % cup flour. Add chocolate mixture and 1 teaspoon vanilla. Bake in buttered pyrex dish 25 min- utes at exactly 350 degrees. Top with whipped cream or ice cream. Let cool before serving. —Margaret Stockton RICOTTA PIE (Cottage Cheese Pie) 2 unbaked 9-inch pie shells 11% pound cottage cheese 14 cup flour 2 tablespoons lemon juice 3 eggs, separated % pint heavy cream Combine cottage cheese with sugar, blend in flour and lemon juice. Beat thoroughly. Beat egg yolks until thick and lemon colored and fold into cot- tage cheese mixture. Beat egg whites until stiff and fold into cottage cheese. Pour filling into unbaked pastry shells and bake in slow oven 300 degrees for one hour. Pie will be just set. Turn off oven, and leave the pies in the oven without opening for one-half hour. Re- move from oven and cool thoroughly. Serves 12. — —Mrs. E, Squillario TORCETTI (Italian Pastry) Y% pound butter or margarine 144 pound vegetable shortening (I use three sticks of butter and one of margarine) 5 cups sifted all-purpose flour Y% cup warm milk 14 tablespoon sugar Y% tablespoon vanilla 1 yeast cake 2 eggs, beaten 1 pound confectioners’ sugar Cut butter and shortening into flour until mixture is as fine as corn meal. Combine milk, sugar, and vanilla; stir in yeast until dissolved. Add yeast liquid to flour mixture. Beat in eggs. Add more flour if necessary. Knead slightly. Let rise until double in bulk (about one hour). Cover bread board with confec- tioners’ sugar. Break off small pieces of dough, roll in sugar and shape in figure eights or crescents. Place on greased baking sheet. Bake at 375 de- grees for 12 or 15 minutes. Yields about 6 dozen cookies. ==Mrse Ss EL Scarutii LEMON - RAISIN PIE Pastry for 2-crust pie, 8 inches 1 cup sugar 1% cups water 11% cups raisins Y, teaspoon salt I lemon 2 tablespoons butter or margarine, softened 3 tablespoons flour 28 PASTRIES Waldensian Cookery Prepare pastry. Combine sugar, water, raisins and salt in 14% quart saucepan. Cut half the lemon into thin slices, then into quarters, remove seeds and add to raisin and sugar mixture. Bring to boil, then cover and simmer for 15 minutes. Blend butter with flour and add to rai- sin mixture, stirring to keep smooth. Bring this mixture to boil and cook until thick—about three minutes. Add juice from remaining half of lemon. Now roll out half of pastry and fit into 8-inch pie pan. Pour in raisin-lemon mixture. Roll out remaining pastry, cut into strips and make lattice top. Bake in hot oven 425 degrees for 30 minutes. —Mrs. Mary M. Garrou APPLE CRISP Butter a round pyrex dish (about 9 x 2). Into this slice four or five apples, as for pie. Sprinkle with one-half cup sugar and dot with butter. Cover and bake until apples are tender.