Part 1

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 doubled where they represent dashes. Underlined text has been marked with _underscores_.

Friendship Club Cook Book

DORA LEVITAN MEMORIAL

Gift of

MORTIMER LEVITAN

FOREWARD

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

FRIENDSHIP CLUB COOK BOOK

CHRISTMAS--1951

CONTENTS

Meats, Entrees, Fish, One-Dish Meals WHITE

Hot Vegetables, Salads, Salad Dressings GOLD

Cookies, Cakes, Frostings, Desserts WHITE

Breads, Hot Breads, Breakfast Specialties GREEN

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.

SWEDISH MEATBALLS

2 C soft bread crumbs ¾ C water 1 lb. ground beef 6 T dried milk 1 egg--slightly beaten 2 T minced onion 1½ t salt ¼ t nutmeg _1/8 t pepper_ ¼ C flour ¼ C fat 2 C milk 1 t salt ¼ t nutmeg

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.

CREOLE CHICKEN

2 poulets (spring chickens) 2 large onions sliced 2 cloves garlic 6 large tomatoes 6 sweet green peppers 2 or 3 sprigs thyme 2 sprigs parsley 1 bay leaf 2 T butter 2 T flour 2 C stock or water salt pepper

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.

CHEESE BAKE

stale bread cut in pieces onion chopped cheese grated or sliced (any process cheese although Swiss cheese is best) 1-2 eggs milk (about 1 C) salt pepper

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.

SWISS CHEESE PIE

1-9" pie shell ½-¼ lb. Swiss cheese grated 1-2 eggs separated 1 t cornstarch 1 C milk

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.

Variations:

a) An onion sauteed in fat may be added to the cheese mixture.

b) Pie shell may be lined with sliced tomatoes.

BACON AND BEEF BURGERS

5 slices bacon 1 lb. ground beef 2 T chopped onion 1 egg, beaten ½ C sharp cheese grated 1½ T catsup 1½ T Worcestershire sauce ½ t salt ¼ t pepper

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.

SUKI YAKI (Japanese beef & vegetables)

1 lb. beef cut in thin strips and pounded flat (sirloin is excellent) green onions celery watercress leeks any of the above vegetables plus any other vegetables may be used except starchy ones like potatoes 1 T sugar 1 T soy sauce fat for frying ½-1 C beef stock or bouillon

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

ORANGE MEAT LOAF

1 egg 1/3 C milk 1 onion chopped 2 t salt ¼ t pepper 1 T Worcestershire Sauce 1½ C bread crumbs ½ lb. ground beef ½ lb. ground pork ½ lb. ground veal 10-12 orange sections 2 T sugar 2 T light corn syrup 2 T orange juice

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 1/3 to use for basting. Bake in moderate oven about 1 hour, basting often.

SPAGHETTI WITH GARLIC & OIL

½-1 lb. spaghetti 4-5 T olive oil 3-4 cloves garlic salt pepper parsley boiling water

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.

SPICED CHICKEN STEW

1 stewing hen cut in pieces 1 large onion chopped 4 bay leaves 4 whole cloves 1 can tomato soup salt & pepper

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.

VEAL TONGUE

4 small veal tongues 2 bay leaves 1 onion 3 cloves

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.

CHINESE CHICKEN

1 small chicken, cut into serving pieces

_Sauce_

1 T chopped Dow Soo 1½ t chopped garlic 1½ t salt 2 T soy sauce ½ C water

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.

POT ROAST IN PRESSURE COOKER

Chuck roast, round bone or blade 1 onion sliced 2 T water salt pepper 1 bay leaf (op) fat potatoes carrots

Brown meat well on all sides in fat. Add other ingredients and cook 20 minutes per pound at 15 pounds pressure. Let stand _at least 8 hours_ before using. Thicken gravy if desired.

LIVER AND RICE

1 lb. beef, calf or lamb liver 1 medium sized onion 2 T savory fat (bacon or chicken) 2 t soy sauce salt & pepper to taste 1½ T cornstarch 1 C bouillon

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.

CREAM PEAS & TUNA FISH

3 T butter 2 T flour 2 C warm milk 1 can tuna fish 1 C peas toast

Make cream sauce and cook until thickened. Add tuna and peas. Serve on toast.

VEAL PAPRIKA

2 lbs. boneless veal steak--pounded paper thin 1 lb. mushrooms 1 medium onion 2 T salad oil

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.

SPAGHETTI WITH MEAT SAUCE IN PRESSURE COOKER

1 lb. hamburger 1 onion chopped 1 can tomato paste 2 cans tomato sauce 1 green pepper chopped 1½ T Worcestershire sauce salt pepper 2 bay leaves

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.

BAKED SNAPPER CUBA

french dressing (marinade) 1/3 C lime juice 2/3 C olive oil 1 T soy sauce dash garlic salt dash fresh ground black pepper

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.

LASAGNE

2 T. oil 1 lb. hamburger--crumbled 2 cloves garlic--crushed 2 8 oz. cans tomato sauce 1½ t salt; ¼ t pepper ½ t oregano ½ lb. lasagne noodles mazzarella cheese (½ lb) sliced ¾ lb. cottage cheese parmesan cheese-grated

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:

noodles mazzarella cheese cottage cheese meat sauce parmesan cheese

End with meat sauce and parmesan cheese. Bake in oven 375° 15-20 minutes.

SQUAW CORN

1 can corn 1 lb. hamburger ½ green pepper ½ onion salt & pepper 1 can tomatoes

Fry hamburger crumbling it while it cooks, then add onions and diced green pepper. Fry. Add corn and tomatoes. Season to taste.

BEEF PORCUPINE

1 lb. hamburger 1 C cooked rice 2 t catsup ½ onion diced 1 egg 1 can tomato paste 1 can water

Fry in fat until brown, then add tomato paste and water. Cook until done.

CREOLE JAMBALAYA WITH SAUSAGES

1 C rice ½ lb. or more sausages 1 large onion 1 clove garlic ½ lb. tomatoes ½ chilli pepper salt pepper cayenne butter

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.

SOUR CREAM VEAL STEW

3 lb boneless veal 3 medium onions 3 T fat salt & pepper to taste 1 qt. stock (beef bouillon cubes & water) stalk celery sprig parsley pinch thyme 4 medium potatoes ½ qt. mushrooms 1 C sour cream

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.

MEAT LOAF

1½ lb. ground beef ½ lb ground pork ½ C cracker or dry bread crumbs 1 egg 2 strips browned bacon 1 medium onion, chopped small can tomato sauce

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.

CHILI VEAL

1 large onion 2 green peppers 3 large peeled tomatoes or 1 large can tomatoes 1 t salt 1 t chili powder 2 C gravy or tomato soup (condensed) 3-4 C pieces of cooked cold veal or pot roast

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.

MASHED-POTATO-COATED MEAT LOAF

_Loaf_

3 large pepper 1 large onion 1 C cracker crumbs 3½ C tomatoes (No. 2½ can) 1 lb ground beef 1 lb ground pork ½ t salt 1/8 t paprika 5 slices bacon juice from tomatoes

_Potato_-_coating_

6 medium potatoes ¼ C margarine ½ C hot milk salt & pepper 1 egg yolk

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.

BLINTZES

_Batter_

2 eggs 1 C flour 1½ C milk pinch salt grease for pan

_Filling_

1-12 oz. dry cottage cheese 1 egg 1 T melted butter 1 t sugar salt to taste pinch pepper

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.

HOT SLAW--GERMAN CABBAGE

1 small head cabbage 4 T diced bacon cooked to light brown ½ C hot water 2-3 t sugar 2 T vinegar salt and pepper

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.

SPINACH PANCAKES

2 C cooked spinach, well drained 1 egg, beaten ½ t salt ¼ t pepper ¼-½ C cracker meal, flour or bread crumbs shortening

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.

ITALIAN SQUASH OR EGGPLANT

1 medium egg plant 1 medium summer squash 1 green pepper 2-3 tomatoes, sliced ½ C water (if vegetables not juicy) dash of salt, pepper, cinnamon handful of grated Swiss or Parmesan cheese oil

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.

TURNIPS WITH CARAWAY SEEDS

1 medium sized turnip 1 t sugar salt caraway seeds fat 1 C water

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.

CARAWAY POTATOES

medium sized potatoes salt caraway seeds oil

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.

DUTCH POTATOES

1 onion chopped 1 T fat 3 medium potatoes cubed 2 T chopped parsley salt & pepper

Brown onion in hot fat. Add potatoes, parsley, and seasonings. Barely cover with hot water. Cook covered until potatoes are tender.

RAW POTATO PANCAKES (LATKES)

3 large potatoes grated 2 eggs ½ t baking pdr. 1 t salt ½ t pepper cracker meal, matzo meal or flour vegetable shortening or oil

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.

SALADS

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.

MAYONNAISE

1 egg yolk ½ t salt 2/3 C salad oil 2 T vinegar 1 t Worcestershire sauce

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.

SOUR CREAM DRESSING

1 C thick sour cream ½ C vinegar (scant) 1 t salt ½ t pepper 1 T sugar 1 T celery seed (op) dash paprika (op)

Mix all ingredients until well blended. Store in jar in refrigerator. Celery seed may be added for variety. Very good on cabbage slaw.

CARROT CASSEROLE

1 C (heaping) mashed carrots cooked in salted water 1-2 C cracker crumbs ½-1 C diced cheese 1 small onion diced ¼ C diced green pepper 1 C milk salt pepper butter on top

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°

CARROT RING

1 C butter or Oleo (no other shortening) ½ C brown sugar 2 C raw grated carrots 1¼ C f 1 t baking pdr. ½ t salt 2 eggs 1 T lemon juice 1 T grated lemon rind ½ t soda, dissolved in 1 T hot water

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.

DELICATE SPICE COOKIES

1 C sugar, white or brown ¾ C shortening 1 egg 2 C flour 2 t soda 1 t salt 4 T molasses ½ t cinnamon ¼ t ginger ¼ t cloves

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.

QUICK DOUGHNUTS

3 T shortening 2/3 C sugar 2 eggs, well beaten 3½ C sifted flour 4 t baking pdr. 1 t salt ¼ t cinnamon (op) 1/8 t cloves (op) 1/8 t nutmeg 2/3 C milk

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.

BANANA CAKE

½ C shortening 1 C sugar ¾ C brown sugar 2 eggs well beaten 1 t vanilla extract 2 C flour ½ t salt ½ t soda ¼ C sour milk 1 C banana pulp mashed

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.

HONEY CAKE

1 C honey, or molasses or corn sirup (or any desired combination of these) 3 T sugar 2 C flour 4 t baking pdr. ½ C milk (or more) ½ C chopped walnuts peel of one orange cut up fine dash of cinnamon, cloves, anise

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.

GOLDEN FROSTING

2 C sugar 1 t vinegar ½ C hot water 2 T butter 2 egg yolks 1 t baking pdr. 1 t orange juice 1 t lemon juice 1 t grated orange rind

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.

SOFT CHOCOLATE FROSTING

½ C sugar 1½ T cornstarch 1 1-ounce square unsweetened chocolate pinch salt ½ C water _boiling_ 1½ T butter or margarine 1 t vanilla flavoring ½ t rum extract (op)

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.

RANGER COOKIES

1 C shortening 1 C white sugar 1 C brown sugar 2 eggs 1 t vanilla 2 C flour 1 t soda ½ t baking powder ½ t salt 2 C oatmeal 2 C Rice Krispies 1 C coconut