The Project Gutenberg eBook ofFriendship Club Cook BookThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: Friendship Club Cook BookAuthor: Wisconsin) Friendship Club (MadisonRelease date: May 2, 2013 [eBook #42631]Most recently updated: October 23, 2024Language: EnglishCredits: Produced by Dianna Adair, Paul Clark, UW Digital CollectionsCenter, University of Wisconsin; Friendship Club (Madison,WI) and the Online Distributed Proofreading Team athttp://www.pgdp.net*** START OF THE PROJECT GUTENBERG EBOOK FRIENDSHIP CLUB COOK BOOK ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Friendship Club Cook BookAuthor: Wisconsin) Friendship Club (MadisonRelease date: May 2, 2013 [eBook #42631]Most recently updated: October 23, 2024Language: EnglishCredits: Produced by Dianna Adair, Paul Clark, UW Digital CollectionsCenter, University of Wisconsin; Friendship Club (Madison,WI) and the Online Distributed Proofreading Team athttp://www.pgdp.net
Title: Friendship Club Cook Book
Author: Wisconsin) Friendship Club (Madison
Author: Wisconsin) Friendship Club (Madison
Release date: May 2, 2013 [eBook #42631]Most recently updated: October 23, 2024
Language: English
Credits: Produced by Dianna Adair, Paul Clark, UW Digital CollectionsCenter, University of Wisconsin; Friendship Club (Madison,WI) and the Online Distributed Proofreading Team athttp://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK FRIENDSHIP CLUB COOK BOOK ***
Transcriber's Note:Every effort has been made to replicate this text as faithfully as possible. Missing punctuation and spaces have been added, and capitalization has been fixed. Some other changes have been made. They are listed at the end of the text.Hyphens have been converted to dashes where appropriate. Underlined text has been converted to italics.
Transcriber's Note:
Every effort has been made to replicate this text as faithfully as possible. Missing punctuation and spaces have been added, and capitalization has been fixed. Some other changes have been made. They are listed at the end of the text.
Hyphens have been converted to dashes where appropriate. Underlined text has been converted to italics.
The Friendship Club is an inter-racial women's social club. It was founded two years ago in Madison by a group of Negro and white women, who felt that in developing mutual understanding among themselves, they were thus answering a most grave result of segregation—ignorance.
In the course of its short history, the club has brought together white, Negro, Chinese, Jewish, Catholic and Protestant women; working and professional women, students and teachers, mothers and housewives.
In informal gatherings, at our pot-luck suppers, sewing bees, teas and coffee hours, the women of the Friendship Club have gained insight into each others problems and re-affirmed their confidence that if people of different races, creeds and national origins would but have the opportunity to know and appreciate each other, it would be a long step forward towards solving some of the trying problems which face us all.
This little book is a token of our friendship and faith in each other and in all people.
1951
Madison, Wisconsin
In this little cookbook you will find the favorite recipes of the Club members and many of their friends. They are favorites for one or more of three reasons—economy, ease of preparation, or unusual tastiness.
The simplicity of the book is in keeping with the simplicity of our belief—our differences are superficial; our likenesses are fundamental. For we are all members of a single race—the human race.
Soak bread in water. Add to meat. Sprinkle dried milk over this. Blend thoroughly. Add rest of ingredients (except flour and fat).
Make 1" meatballs; roll in flour; brown in fat. Remove from skillet.
Add fat to pan to make 4 T. Combine 2 T. cornstarch with small amount of milk to make paste. Add milk to 2 C.
Add seasoning and add mixture to melted fat. Cook over low heat, stirring constantly until thick. Return meatballs to gravy and reheat.
Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.
Grease a deep baking dish. Cover bottom with a layer of bread, then cheese and onion. Alternate layers ending with bread. Beat egg, milk and seasoning. Pour slowly over layers. Milk mixture should fill half the dish. Bake in moderate-hot oven about 45 minutes or until brown.
Mix egg yolks, cheese, milk, cornstarch and seasoning. Add stiffly beaten egg whites. Pour into unbaked pie shell and bake until brown. About ½ hour.
a) An onion sauteed in fat may be added to the cheese mixture.
b) Pie shell may be lined with sliced tomatoes.
Combine all the ingredients except the bacon, mixing well. Pat the meat into a roll and slice one inch thick. Wrap each slice with a strip of bacon fastening with a toothpick. Broil or pan broil 5 minutes on each side.
Fry meat and vegetables sliced very thin in fat in saucepan until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 minutes or until beef is tender. Serve over dry rice.
note: Pork or chicken may be substituted for beef
Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and meat. Mix well; shape into loaf about 7 inches long and 2 inches high in greased baking pan. Cut slits across top of loaf and tuck in orange sections. Combine orange juice, sugar and corn syrup. Pour over top of loaf, reserving ⅓ to use for basting. Bake in moderate oven about 1 hour, basting often.
Boil spaghetti in plenty of water so that strands are well separated from each other. Cook until tender but still firm. Do not break the strands of spaghetti and do not overcook. Drain cooked spaghetti in a colander. Put spaghetti in a frying pan with oil in which the garlic has been browned. Sprinkle with salt, pepper and parsley. Mix well & let simmer a few minutes over low heat. Serve on hot platter.
Make a layer of the onion in the bottom of a large saucepan. Put the spices on the onion and then the pieces of chicken. Pour a can of tomato soup over the top. Bring to a boil and reduce flame so that chicken cooks slowly. When chicken is tender and browned remove spices and use gravy over rice or potatoes. Gravy should be salted before serving.
Boil tongue until tender. Take out of juice and remove outer skin. Put back in juice, add salt and pepper, bay leaves, onions and cloves. Cook ½ hour.
Brown chicken in hot pan quickly. Let chicken simmer in pan with sauce for ¾ hour or until tender. Saute green peppers and tomatoes in another until tender. Season to taste. Add cooked chicken. Thicken gravy if desired.
Note: beef or pork may be substituted for chicken.
Dow Soo, a Chinese spice may be purchased in Chinese importing shops or in some restaurants.
Brown meat well on all sides in fat. Add other ingredients and cook 20 minutes per pound at 15 pounds pressure. Let standat least 8 hoursbefore using. Thicken gravy if desired.
Cut liver into small pieces. Brown the liver and sliced onion quickly in hot fat. Add the cornstarch to a little of the bouillon and mix to a smooth paste. Add to the rest of the bouillon and cook until thick and clear. Add the soy sauce and seasoning, then the browned liver and onion. Serve over dry rice.
Make cream sauce and cook until thickened. Add tuna and peas. Serve on toast.
Brown onions & mushrooms in oil and remove from skillet. Brown veal—(cut up in serving size pieces). Return onions and mushrooms to skillet. Add sour cream & seasonings. Simmer 20 minutes. If sour cream too thick, thin with milk. Make sweet cream sour with few drops vinegar. If canned mushrooms used, use juice in gravy.
Mash the meat with a fork.
Add onion, green pepper, paste, sauce, spices and cook at 15 pounds pressure for 10 minutes. It is best to add salt and pepper after cooking to taste. Remove bay leaves. Serve meat sauce over cooked spaghetti. This may be made earlier and reheated when ready to use but long simmering is not necessary.
Marinate a big snapper or any baking fish in 1 cup of the french dressing for 4-6 hours. If fish is split for stuffing, marinate the inside of the fish too. Stuff with bread stuffing if desired.
Bake at 450° for 5-6 minutes or until well seared, brush plenty of the marinade over the fish. Cover and bake until tender, basting with the marinade frequently.
A little basil or thyme or crushed bay leaves may be added to the fish before baking.
This is a recipe from Havana, Cuba.
Heat oil. Brown hamburger and garlic. Add sauce and seasonings. Simmer until thickened (20-30 minutes). Cook noodles in water with a little oil about 15 minutes (until tender). Fill casserole with alternate layers:
End with meat sauce and parmesan cheese. Bake in oven 375° 15-20 minutes.
Fry hamburger crumbling it while it cooks, then add onions and diced green pepper. Fry. Add corn and tomatoes. Season to taste.
Fry in fat until brown, then add tomato paste and water. Cook until done.
Cook rice and let stand so that the water will evaporate and the rice will be dry. Chop onion and garlic and fry to a light golden colour in butter. Quarter the tomatoes and add to the onion, crushing them to extract the juice. Fry the sausages separately and when done cut in 2 inch lengths. Put the cooked rice in a deep pan, add the fried onion, garlic and tomatoes, and the butter in which they were cooked. Add the sausages, mix well, season with salt, pepper, dash cayenne and finely chopped chilli pepper. Cover and simmer very gently for 30 minutes, stirring often. Serve very hot.
Fry onions. Remove from fat. Fry veal seasoned to taste. Return onions and add stock and seasonings. Cover and simmer about 2 hours. Add and cook until tender 4 potatoes and mushrooms. Add sour cream just before serving and heat long enough for thorough blending.
Saute onion in bacon fat.
Chop crisp bacon fine.
Combine other ingredients.
Add onion and chopped bacon.
Bake in moderate oven (350°) for one hour
LIVER AND ONIONS
Soak 1 lb. of liver in enough milk to cover for one hour.
Saute one large onion sliced into rings.
Dip liver pieces in salted flour; fry on both sides until brown; cover tightly and simmer for 20 minutes.
Cover with browned sauteed onion rings and serve hot.
Saute chopped onion & green peppers in bacon fat.
Add tomatoes & seasoning. Cook 15 minutes.
Add gravy or soup. Cook 5 minutes.
Add meat. Cook until thoroughly heated.
Serve on broad noodles or rice.
Grind pepper and onion. Add crumbs. Drain tomatoes and add (saving juice). Add meat and seasoning. Shape into loaf and dredge. Cover with bacon. Bake for 1 hour at 350°. Baste frequently with tomato juice.
For potato coating: Cook peeled potatoes in boiling salted water. Drain and mash well. Add margarine, milk, salt, pepper, and egg yolk. Beat until fluffy. Cover loaf completely; brush with melted butter. Brown in broiler.
Pour batter into small frying pan (8"), so that batter just covers bottom of pan. Cook over low heat until set and dry but not brown. Turn sheets of batter out on towel until filled. Pancakes should not be thicker than three sheets of paper.
Filling: Mash cheese well or put through sieve. Add other ingredients. Put T of filling on a pancake, roll, tuck in ends to make envelope, fry in butter or shortening (veg.). Blintzes filled or unfilled keep well in refrigerator until fried. Can be served with sour cream or sprinkled with sugar.
Steam cabbage, bacon and hot water over low heat for twenty minutes. Add more water if necessary. When done add the sugar, vinegar, salt & pepper. Simmer for 5 minutes more with cover on.
Mix all the ingredients together except for the shortening, adding the cracker meal last. Add enough cracker meal so that the mixture will hold its shape. Drop by tablespoon into hot shortening until brown and crisp on the surface.
Cut egg plant, squash and pepper in walnut-sized pieces (squash and egg plant may be substituted for each other). Saute in salad oil. Sprinkle with salt, sugar, cinnamon. Add tomatoes, and water if needed. Cover and cook over slow heat 20-30 minutes. Add cheese, cover and cook for five minutes.
Cut turnips lengthwise into strips. Melt sugar in pan until brown. Add water at once. Add turnips. Sprinkle with salt and caraway seeds. Add a piece of fat or butter. Cook for twenty minutes or until done.
Scrub potatoes. Cut in half. Brush cut side with oil. Sprinkle with salt and caraway seeds. Put cut side up in baking dish and bake tender.
Brown onion in hot fat. Add potatoes, parsley, and seasonings. Barely cover with hot water. Cook covered until potatoes are tender.
Add all the ingredients to the grated potatoes, mixing well. Add enough cracker meal to absorb the liquid from the potatoes so that the mixture can be dropped by the spoonful into hot fat or oil. Fry until brown and crisp. The edges of the pancake should be very crisp and the inside soft. Serve with applesauce or sour cream.
note: a medium-sized onion may be grated into the potatoes and the pancakes served with meat.
Raw grated yellow turnips, carrots, or beets make a very good salad. For their dressing take oil, vinegar (or lemon), a little milk or cream and salt. To turnips and beets add a few grains of caraway seeds.
Any kind of raw vegetable, or chopped fruit can be put in a suitable flavor of Jello. Marshmellow (chopped) is good mixed with fruit or celery.
Put egg yolk into a small chilled bowl or saucer. Stir in salt. Add oil, a few drops at a time, stirring vigorously after each addition. After a few additions more oil may be added. When the mixture thickens add the vinegar alternately with the oil. Add the Worcestershire sauce last. If the mixture should separate add another egg yolk a little at a time.
note: mayonnaise is easy to make if the oil & vinegar are well chilled.
Mix all ingredients until well blended. Store in jar in refrigerator. Celery seed may be added for variety. Very good on cabbage slaw.
Mix ingredients and place in greased casserole dish. Can be mixed several days ahead and cooked as needed. For economy use maximum crackers, minimum cheese.
Bake for 1 hr.—325°
Cream butter and sugar. Add ingredients in order given. Put in ring mold which is set in a bowl of hot water. Bake in moderate oven about one hour.
Put ingredients together in the order given. Mix thoroughly. Pinch off pieces of dough the size of a marble. Roll in granulated sugar. Bake at 350°, 12-15 minutes.
Cream shortening and sugar, blend in eggs. Sift dry ingredients together and add alternately with milk to make dough the consistency of biscuit dough (amount of flour may vary) Roll out ½ inch on a floured board and cut with a doughnut cutter. Fry a few at a time in deep hot fat (360°-375°) turning as soon as the doughnuts rise to the top of the fat. When cool dust with confectioner's sugar.
Cream shortening & sugar, add eggs & vanilla and beat well. Add sifted dry ingredients alternately with sour milk & banana pulp, beating well after each addition. Bake in greased 6½-10½ inch loaf pan in a moderate oven for 50 minutes. Frost with nut frosting.
Heat sugar and honey. Sift dry ingredients and spices. Add warm sirup to dry ingredients. Add orange peel and nuts. Add enough milk so that batter is thin and can be poured easily. Pour into greased pan, layer or loaf. Bake in slow oven for 45 minutes. Increase heat somewhat for second half of baking. When done brush warm cake with sweetened milk and sprinkle with nuts (op.). Serve next day, slice thin.
This is a Swiss recipe and uses no eggs and little sugar.
Combine sugar, vinegar, water. Stir & cook until mixture boils. Cover and cook without stirring until syrup spins a thread 10 inches long. (232°F) Add butter. Beat egg yolks until thick. Pour syrup over the egg yolks in a fine stream, beating vigorously. Add baking powder & flavoring. Beat with beater until creamy. Store in refrigerator until needed. May be thinned with more fruit juice if necessary.
Mix sugar, cornstarch and salt. Cut chocolate into small pieces and add to sugar mixture. Add boiling water; cook until thick. Remove from heat; add butter and vanilla. Spread on cake as a frosting or filling. Can be used hot.
Cream shortening and sugar. Add the eggs and vanilla and mix until smooth. Add flour which has been sifted with soda and baking powder and salt. Add oatmeal, cereal and coconut. Mold dough in balls size of walnut and press slightly on cookie sheet. Bake at 350 F. Large yield.
Mix dry ingredients and fruit juices. Cook until clear and thick. Remove from heat and add butter and cherries. Fill pie shell and bake in hot oven until pastry is browned.
Variation: omit orange and lemon juice and use 1 t vanilla and ½ t almond extract for flavoring. Substitute brown sugar for white.
After cherries are added to the thickened sauce, cook the cherries for about 5 minutes and then cool. The cooked cherries may be then put into a baked pie shell. Whipped cream can be put over serving or over the whole cooled pie filling.
Mix butter, cheese, sugar & salt until the consistance is like thick cream. Add flour and make a ball of the dough. Do not use any liquids. Wrap in wax paper and towel and put in the refrigerator over night. (the dough keeps well for a week). Roll out ⅓ of the dough at a time. Roll the dough ¼ inch thick and fold over 4 times. Roll out again ¼ inch thick and cut with cookie cutter. Dip top surface of cookies in beaten egg, sugar and chopped nuts. Bake on greased sheet in hot oven until puffed and brown. Remove carefully.
Melt the butter with the coffee. Add sugar, molasses and the well beaten eggs. Sift the spices, flour, baking powder and soda. Add to the liquid ingredients. Beat well. Chill. Drop in tablespoonfuls on a well buttered baking sheet or pan. Bake 10 minutes in a moderate oven (350°F) Frost while hot. Makes 4 dozen Cry Babies.
Let berries defrost and drain off the syrup. Whip the cream with the sugar, vanilla and salt. Mix the berries with the cream and put into the center of the ring of gelatine which has been unmolded onto a large platter. Cut a slice of the gelatine and top with the berries and cream. Serve with small cookies.
Cream sugar and butter. Add eggs, beat well. Add lemon peelings and juice. Add flour, beat well. Knead dough a few times. Let dough stand in a cool place for 1 hour. Roll out dough on lightly floured board and shape into rope like strips around size of thumb. Deep fry in hot fat until brown. Sprinkle with confectioner's sugar. Makes 50-60.
Sift flour & salt. Cut in butter, add eggs and water. Knead well, beat or throw dough until it blisters. Let stand in warm place under cloth for 20 minutes. Cover table with white cloth and flour it. Pull dough out on the cloth until paper thin. Spread on filling. Roll as for jelly roll. Grease top. Bake roll for 10 minutes at 450°, then for 20 minutes at 400°. Cool and slice.
Spread sugar (brown) in the bottom of a baking dish. Pour the following custard over it. Add sugar and salt to well beaten eggs. Stir in scalded milk slowly. Add flavoring. Place baking dish with custard and brown sugar in a pan of hot water and bake in a moderate oven until firm. Cool and invert onto a platter. The brown sugar forms a caramel sauce. Use more or less brown sugar depending on how much sauce is desired.
Arrange alternate layers of 3 layers of each:
Over top pour ½ C evaporated milk diluted with ¼ C water. Bake until brown.
If canned peaches are used use juice for sauce.
Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice ⅛ inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.
This is a very sweet cookie. If less sweetness and more richness is desired cut white sugar to 1½ cups and flour to 3 cups. 7 dozen cookies.
Beat egg whites until stiff with cream of tartar and salt. With wire whisk fold in sifted sugar and flavoring. Fold in flour through sifter.
Bake in ungreased chimney pan an hour or more at 250°, or by the new method (½ hour at 425°) until wire tester comes out clean. Invert on chimney to cool.
Cut with vertical motion with very sharp knife, wiping clean after each cut with moist cloth.