,transcriber's ,note3 ,every effort has been made to replicate this text as faithfully as possible4 ,missing punctuation and spaces have been added1 and capitalization has been fixed4 ,some other changes have been made4 ,they are listed at the end of the text4 ,hyphens have been doubled where they represent dashes4 ,underlined text has been marked with underscores4 ,friendship ,club ,cook ,book ,illustration ,illustration ,,dora ,,levitan ,,memorial ,gift of ,,mortimer ,,levitan ,,foreward ,the ,friendship ,club is an inter-racial women's social club4 ,it was founded two years ago in ,madison by a group of ,negro and white women1 who felt that in developing mutual understanding among themselves1 they were thus answering a most grave result of segregation--ignorance4 ,in the course of its short history1 the club has brought together white1 ,negro1 ,chinese1 ,jewish1 ,catholic and ,protestant women2 working and professional women1 students and teachers1 mothers and housewives4 ,in informal gatherings1 at our pot-luck suppers1 sewing bees1 teas and coffee hours1 the women of the ,friendship ,club have gained insight into each others problems and re-affirmed their confidence that if people of different races1 creeds and national origins would but have the opportunity to know and appreciate each other1 it would be a long step forward towards solving some of the trying problems which face us all4 ,this little book is a token of our friendship and faith in each other and in all people4 #aiea ,madison1 ,wisconsin ,,friendship ,,club ,,cook ,,book ,,christmas--#aiea ,,contents ,meats1 ,entrees1 ,fish1 ,one-,dish ,meals ,,white ,hot ,vegetables1 ,salads1 ,salad ,dressings ,,gold ,cookies1 ,cakes1 ,frostings1 ,desserts ,,white ,breads1 ,hot ,breads1 ,breakfast ,specialties ,,green ,in this little cookbook you will find the favorite recipes of the ,club members and many of their friends4 ,they are favorites for one or more of three reasons--economy1 ease of preparation1 or unusual tastiness4 ,the simplicity of the book is in keeping with the simplicity of our belief--our differences are superficial2 our likenesses are fundamental4 ,for we are all members of a single race--the human race4 ,,swedish ,,meatballs #b ,c soft bread crumbs ,c water #a lb4 ground beef #f ,t dried milk #a egg--slightly beaten #b ,t minced onion #a t salt t nutmeg #a_/h t pepper ,c flour ,c fat #b ,c milk #a t salt t nutmeg ,soak bread in water4 ,add to meat4 ,sprinkle dried milk over this4 ,blend thoroughly4 ,add rest of ingredients 7except flour and fat74 ,make #a meatballs2 roll in flour2 brown in fat4 ,remove from skillet4 ,add fat to pan to make #d ,t4 ,combine #b ,t4 cornstarch with small amount of milk to make paste4 ,add milk to #b ,c4 ,add seasoning and add mixture to melted fat4 ,cook over low heat1 stirring constantly until thick4 ,return meatballs to gravy and reheat4 ,,creole ,,chicken #b poulets 7spring chickens7 #b large onions sliced #b cloves garlic #f large tomatoes #f sweet green peppers #b or #c sprigs thyme #b sprigs parsley #a bay leaf #b ,t butter #b ,t flour #b ,c stock or water salt pepper ,disjoint chicken1 season well with salt and pepper4 ,cook chicken in melted butter until brown all over4 ,add onion and brown lightly4 ,sprinkle with flour1 mix and cook until flour browns4 ,add sliced tomatoes1 chopped garlic and herbs and peppers4 ,cover and simmer for #bj minutes4 ,add hot stock or water1 season highly with salt and pepper and simmer for #de minutes more4 ,serve pieces of chicken with sauce poured over them4 ,serve with rice4 ,,cheese ,,bake stale bread cut in pieces onion chopped cheese grated or sliced 7any process cheese although ,swiss cheese is best7 #a-b eggs milk 7about #a ,c7 salt pepper ,grease a deep baking dish4 ,cover bottom with a layer of bread1 then cheese and onion4 ,alternate layers ending with bread4 ,beat egg1 milk and seasoning4 ,pour slowly over layers4 ,milk mixture should fill half the dish4 ,bake in moderate-hot oven about #de minutes or until brown4 ,,swiss ,,cheese ,,pie #a-i pie shell - lb4 ,swiss cheese grated #a-b eggs separated #a t cornstarch #a ,c milk ,mix egg yolks1 cheese1 milk1 cornstarch and seasoning4 ,add stiffly beaten egg whites4 ,pour into unbaked pie shell and bake until brown4 ,about hour4 ,variations3 a7 ,an onion sauteed in fat may be added to the cheese mixture4 b7 ,pie shell may be lined with sliced tomatoes4 ,,bacon ,,and ,,beef ,,burgers #e slices bacon #a lb4 ground beef #b ,t chopped onion #a egg1 beaten ,c sharp cheese grated #a ,t catsup #a ,t ,worcestershire sauce t salt t pepper ,combine all the ingredients except the bacon1 mixing well4 ,pat the meat into a roll and slice one inch thick4 ,wrap each slice with a strip of bacon fastening with a toothpick4 ,broil or pan broil #e minutes on each side4 ,,suki ,,yaki 7,japanese beef vegetables7 #a lb4 beef cut in thin strips and pounded flat 7sirloin is excellent7 green onions celery watercress leeks any of the above vegetables plus any other vegetables may be used except starchy ones like potatoes #a ,t sugar #a ,t soy sauce fat for frying -#a ,c beef stock or bouillon ,fry meat and vegetables sliced very thin in fat in saucepan until brown4 ,moisten with stock1 add sugar and soy sauce and let simmer for #ae-bj minutes or until beef is tender4 ,serve over dry rice4 note3 ,pork or chicken may be substituted for beef ,,orange ,,meat ,,loaf #a egg #a_/c ,c milk #a onion chopped #b t salt t pepper #a ,t ,worcestershire ,sauce #a ,c bread crumbs lb4 ground beef lb4 ground pork lb4 ground veal #aj-ab orange sections #b ,t sugar #b ,t light corn syrup #b ,t orange juice ,combine egg1 milk1 salt1 pepper1 ,worcestershire sauce1 bread crumbs and meat4 ,mix well2 shape into loaf about #g inches long and #b inches high in greased baking pan4 ,cut slits across top of loaf and tuck in orange sections4 ,combine orange juice1 sugar and corn syrup4 ,pour over top of loaf1 reserving #a_/c to use for basting4 ,bake in moderate oven about #a hour1 basting often4 ,,spaghetti ,,with ,,garlic ,,oil -#a lb4 spaghetti #d-e ,t olive oil #c-d cloves garlic salt pepper parsley boiling water ,boil spaghetti in plenty of water so that strands are well separated from each other4 ,cook until tender but still firm4 ,do not break the strands of spaghetti and do not overcook4 ,drain cooked spaghetti in a colander4 ,put spaghetti in a frying pan with oil in which the garlic has been browned4 ,sprinkle with salt1 pepper and parsley4 ,mix well let simmer a few minutes over low heat4 ,serve on hot platter4 ,,spiced ,,chicken ,,stew #a stewing hen cut in pieces #a large onion chopped #d bay leaves #d whole cloves #a can tomato soup salt pepper ,make a layer of the onion in the bottom of a large saucepan4 ,put the spices on the onion and then the pieces of chicken4 ,pour a can of tomato soup over the top4 ,bring to a boil and reduce flame so that chicken cooks slowly4 ,when chicken is tender and browned remove spices and use gravy over rice or potatoes4 ,gravy should be salted before serving4 ,,veal ,,tongue #d small veal tongues #b bay leaves #a onion #c cloves ,boil tongue until tender4 ,take out of juice and remove outer skin4 ,put back in juice1 add salt and pepper1 bay leaves1 onions and cloves4 ,cook hour4 ,,chinese ,,chicken #a small chicken1 cut into serving pieces ,sauce #a ,t chopped ,dow ,soo #a t chopped garlic #a t salt #b ,t soy sauce ,c water ,brown chicken in hot pan quickly4 ,let chicken simmer in pan with sauce for hour or until tender4 ,saute green peppers and tomatoes in another until tender4 ,season to taste4 ,add cooked chicken4 ,thicken gravy if desired4 ,note3 beef or pork may be substituted for chicken4 ,dow ,soo1 a ,chinese spice may be purchased in ,chinese importing shops or in some restaurants4 ,,pot ,,roast ,,in ,,pressure ,,cooker ,chuck roast1 round bone or blade #a onion sliced #b ,t water salt pepper #a bay leaf 7op7 fat potatoes carrots ,brown meat well on all sides in fat4 ,add other ingredients and cook #bj minutes per pound at #ae pounds pressure4 ,let stand at least #h hours before using4 ,thicken gravy if desired4 ,,liver ,,and ,,rice #a lb4 beef1 calf or lamb liver #a medium sized onion #b ,t savory fat 7bacon or chicken7 #b t soy sauce salt pepper to taste #a ,t cornstarch #a ,c bouillon ,cut liver into small pieces4 ,brown the liver and sliced onion quickly in hot fat4 ,add the cornstarch to a little of the bouillon and mix to a smooth paste4 ,add to the rest of the bouillon and cook until thick and clear4 ,add the soy sauce and seasoning1 then the browned liver and onion4 ,serve over dry rice4 ,,cream ,,peas ,,tuna ,,fish #c ,t butter #b ,t flour #b ,c warm milk #a can tuna fish #a ,c peas toast ,make cream sauce and cook until thickened4 ,add tuna and peas4 ,serve on toast4 ,,veal ,,paprika #b lbs4 boneless veal steak--pounded paper thin #a lb4 mushrooms #a medium onion #b ,t salad oil ,brown onions mushrooms in oil and remove from skillet4 ,brown veal--7cut up in serving size pieces74 ,return onions and mushrooms to skillet4 ,add sour cream seasonings4 ,simmer #bj minutes4 ,if sour cream too thick1 thin with milk4 ,make sweet cream sour with few drops vinegar4 ,if canned mushrooms used1 use juice in gravy4 ,,spaghetti ,,with ,,meat ,,sauce ,,in ,,pressure ,,cooker #a lb4 hamburger #a onion chopped #a can tomato paste #b cans tomato sauce #a green pepper chopped #a ,t ,worcestershire sauce salt pepper #b bay leaves ,mash the meat with a fork4 ,add onion1 green pepper1 paste1 sauce1 spices and cook at #ae pounds pressure for #aj minutes4 ,it is best to add salt and pepper after cooking to taste4 ,remove bay leaves4 ,serve meat sauce over cooked spaghetti4 ,this may be made earlier and reheated when ready to use but long simmering is not necessary4 ,,baked ,,snapper ,,cuba french dressing 7marinade7 #a_/c ,c lime juice #b_/c ,c olive oil #a ,t soy sauce dash garlic salt dash fresh ground black pepper ,marinate a big snapper or any baking fish in #a cup of the french dressing for #d-f hours4 ,if fish is split for stuffing1 marinate the inside of the fish too4 ,stuff with bread stuffing if desired4 ,bake at #dej for #e-f minutes or until well seared1 brush plenty of the marinade over the fish4 ,cover and bake until tender1 basting with the marinade frequently4 ,a little basil or thyme or crushed bay leaves may be added to the fish before baking4 ,this is a recipe from ,havana1 ,cuba4 ,,lasagne #b ,t4 oil #a lb4 hamburger--crumbled #b cloves garlic--crushed #b #h oz4 cans tomato sauce #a t salt2 t pepper t oregano lb4 lasagne noodles mazzarella cheese 7 lb7 sliced lb4 cottage cheese parmesan cheese-grated ,heat oil4 ,brown hamburger and garlic4 ,add sauce and seasonings4 ,simmer until thickened 7#bj-cj minutes74 ,cook noodles in water with a little oil about #ae minutes 7until tender74 ,fill casserole with alternate layers3 noodles mazzarella cheese cottage cheese meat sauce parmesan cheese ,end with meat sauce and parmesan cheese4 ,bake in oven #cge #ae-bj minutes4 ,,squaw ,,corn #a can corn #a lb4 hamburger green pepper onion salt pepper #a can tomatoes ,fry hamburger crumbling it while it cooks1 then add onions and diced green pepper4 ,fry4 ,add corn and tomatoes4 ,season to taste4 ,,beef ,,porcupine #a lb4 hamburger #a ,c cooked rice #b t catsup onion diced #a egg #a can tomato paste #a can water ,fry in fat until brown1 then add tomato paste and water4 ,cook until done4 ,,creole ,,jambalaya ,,with ,,sausages #a ,c rice lb4 or more sausages #a large onion #a clove garlic lb4 tomatoes chilli pepper salt pepper cayenne butter ,cook rice and let stand so that the water will evaporate and the rice will be dry4 ,chop onion and garlic and fry to a light golden colour in butter4 ,quarter the tomatoes and add to the onion1 crushing them to extract the juice4 ,fry the sausages separately and when done cut in #b inch lengths4 ,put the cooked rice in a deep pan1 add the fried onion1 garlic and tomatoes1 and the butter in which they were cooked4 ,add the sausages1 mix well1 season with salt1 pepper1 dash cayenne and finely chopped chilli pepper4 ,cover and simmer very gently for #cj minutes1 stirring often4 ,serve very hot4 ,,sour ,,cream ,,veal ,,stew #c lb boneless veal #c medium onions #c ,t fat salt pepper to taste #a qt4 stock 7beef bouillon cubes water7 stalk celery sprig parsley pinch thyme #d medium potatoes qt4 mushrooms #a ,c sour cream ,fry onions4 ,remove from fat4 ,fry veal seasoned to taste4 ,return onions and add stock and seasonings4 ,cover and simmer about #b hours4 ,add and cook until tender #d potatoes and mushrooms4 ,add sour cream just before serving and heat long enough for thorough blending4 ,,meat ,,loaf #a lb4 ground beef lb ground pork ,c cracker or dry bread crumbs #a egg #b strips browned bacon #a medium onion1 chopped small can tomato sauce ,saute onion in bacon fat4 ,chop crisp bacon fine4 ,combine other ingredients4 ,add onion and chopped bacon4 ,bake in moderate oven 7#cej7 for one hour ,,liver ,,and ,,onions ,soak #a lb4 of liver in enough milk to cover for one hour4 ,saute one large onion sliced into rings4 ,dip liver pieces in salted flour2 fry on both sides until brown2 cover tightly and simmer for #bj minutes4 ,cover with browned sauteed onion rings and serve hot4 ,,chili ,,veal #a large onion #b green peppers #c large peeled tomatoes or #a large can tomatoes #a t salt #a t chili powder #b ,c gravy or tomato soup 7condensed7 #c-d ,c pieces of cooked cold veal or pot roast ,saute chopped onion green peppers in bacon fat4 ,add tomatoes seasoning4 ,cook #ae minutes4 ,add gravy or soup4 ,cook #e minutes4 ,add meat4 ,cook until thoroughly heated4 ,serve on broad noodles or rice4 ,,mashed-,,potato-,,coated ,,meat ,,loaf ,loaf #c large pepper #a large onion #a ,c cracker crumbs #c ,c tomatoes 7,no4 #b can7 #a lb ground beef #a lb ground pork t salt #a_/h t paprika #e slices bacon juice from tomatoes ,potato-coating #f medium potatoes ,c margarine ,c hot milk salt pepper #a egg yolk ,grind pepper and onion4 ,add crumbs4 ,drain tomatoes and add 7saving juice74 ,add meat and seasoning4 ,shape into loaf and dredge4 ,cover with bacon4 ,bake for #a hour at #cej4 ,baste frequently with tomato juice4 ,for potato coating3 ,cook peeled potatoes in boiling salted water4 ,drain and mash well4 ,add margarine1 milk1 salt1 pepper1 and egg yolk4 ,beat until fluffy4 ,cover loaf completely2 brush with melted butter4 ,brown in broiler4 ,,blintzes ,batter #b eggs #a ,c flour #a ,c milk pinch salt grease for pan ,filling #a-ab oz4 dry cottage cheese #a egg #a ,t melted butter #a t sugar salt to taste pinch pepper ,pour batter into small frying pan 7#h71 so that batter just covers bottom of pan4 ,cook over low heat until set and dry but not brown4 ,turn sheets of batter out on towel until filled4 ,pancakes should not be thicker than three sheets of paper4 ,filling3 ,mash cheese well or put through sieve4 ,add other ingredients4 ,put ,t of filling on a pancake1 roll1 tuck in ends to make envelope1 fry in butter or shortening 7veg474 ,blintzes filled or unfilled keep well in refrigerator until fried4 ,can be served with sour cream or sprinkled with sugar4 ,,hot ,,slaw--,,german ,,cabbage #a small head cabbage #d ,t diced bacon cooked to light brown ,c hot water #b-c t sugar #b ,t vinegar salt and pepper ,steam cabbage1 bacon and hot water over low heat for twenty minutes4 ,add more water if necessary4 ,when done add the sugar1 vinegar1 salt pepper4 ,simmer for #e minutes more with cover on4 ,,spinach ,,pancakes #b ,c cooked spinach1 well drained #a egg1 beaten t salt t pepper - ,c cracker meal1 flour or bread crumbs shortening ,mix all the ingredients together except for the shortening1 adding the cracker meal last4 ,add enough cracker meal so that the mixture will hold its shape4 ,drop by tablespoon into hot shortening until brown and crisp on the surface4 ,,italian ,,squash ,,or ,,eggplant #a medium egg plant #a medium summer squash #a green pepper #b-c tomatoes1 sliced ,c water 7if vegetables not juicy7 dash of salt1 pepper1 cinnamon handful of grated ,swiss or ,parmesan cheese oil ,cut egg plant1 squash and pepper in walnut-sized pieces 7squash and egg plant may be substituted for each other74 ,saute in salad oil4 ,sprinkle with salt1 sugar1 cinnamon4 ,add tomatoes1 and water if needed4 ,cover and cook over slow heat #bj-cj minutes4 ,add cheese1 cover and cook for five minutes4 ,,turnips ,,with ,,caraway ,,seeds #a medium sized turnip #a t sugar salt caraway seeds fat #a ,c water ,cut turnips lengthwise into strips4 ,melt sugar in pan until brown4 ,add water at once4 ,add turnips4 ,sprinkle with salt and caraway seeds4 ,add a piece of fat or butter4 ,cook for twenty minutes or until done4 ,,caraway ,,potatoes medium sized potatoes salt caraway seeds oil ,scrub potatoes4 ,cut in half4 ,brush cut side with oil4 ,sprinkle with salt and caraway seeds4 ,put cut side up in baking dish and bake tender4 ,,dutch ,,potatoes #a onion chopped #a ,t fat #c medium potatoes cubed #b ,t chopped parsley salt pepper ,brown onion in hot fat4 ,add potatoes1 parsley1 and seasonings4 ,barely cover with hot water4 ,cook covered until potatoes are tender4 ,,raw ,,potato ,,pancakes 7,,latkes7 #c large potatoes grated #b eggs t baking pdr4 #a t salt t pepper cracker meal1 matzo meal or flour vegetable shortening or oil ,add all the ingredients to the grated potatoes1 mixing well4 ,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 oil4 ,fry until brown and crisp4 ,the edges of the pancake should be very crisp and the inside soft4 ,serve with applesauce or sour cream4 note3 a medium-sized onion may be grated into the potatoes and the pancakes served with meat4 ,,salads ,raw grated yellow turnips1 carrots1 or beets make a very good salad4 ,for their dressing take oil1 vinegar 7or lemon71 a little milk or cream and salt4 ,to turnips and beets add a few grains of caraway seeds4 ,any kind of raw vegetable1 or chopped fruit can be put in a suitable flavor of ,jello4 ,marshmellow 7chopped7 is good mixed with fruit or celery4 ,,mayonnaise #a egg yolk t salt #b_/c ,c salad oil #b ,t vinegar #a t ,worcestershire sauce ,put egg yolk into a small chilled bowl or saucer4 ,stir in salt4 ,add oil1 a few drops at a time1 stirring vigorously after each addition4 ,after a few additions more oil may be added4 ,when the mixture thickens add the vinegar alternately with the oil4 ,add the ,worcestershire sauce last4 ,if the mixture should separate add another egg yolk a little at a time4 note3 mayonnaise is easy to make if the oil vinegar are well chilled4 ,,sour ,,cream ,,dressing #a ,c thick sour cream ,c vinegar 7scant7 #a t salt t pepper #a ,t sugar #a ,t celery seed 7op7 dash paprika 7op7 ,mix all ingredients until well blended4 ,store in jar in refrigerator4 ,celery seed may be added for variety4 ,very good on cabbage slaw4 ,,carrot ,,casserole #a ,c 7heaping7 mashed carrots cooked in salted water #a-b ,c cracker crumbs -#a ,c diced cheese #a small onion diced ,c diced green pepper #a ,c milk salt pepper butter on top ,mix ingredients and place in greased casserole dish4 ,can be mixed several days ahead and cooked as needed4 ,for economy use maximum crackers1 minimum cheese4 ,bake for #a hr4--#cbe ,,carrot ,,ring #a ,c butter or ,oleo 7no other shortening7 ,c brown sugar #b ,c raw grated carrots #a ,c f #a t baking pdr4 t salt #b eggs #a ,t lemon juice #a ,t grated lemon rind t soda1 dissolved in #a ,t hot water ,cream butter and sugar4 ,add ingredients in order given4 ,put in ring mold which is set in a bowl of hot water4 ,bake in moderate oven about one hour4 ,,delicate ,,spice ,,cookies #a ,c sugar1 white or brown ,c shortening #a egg #b ,c flour #b t soda #a t salt #d ,t molasses t cinnamon t ginger t cloves ,put ingredients together in the order given4 ,mix thoroughly4 ,pinch off pieces of dough the size of a marble4 ,roll in granulated sugar4 ,bake at #cej1 #ab-ae minutes4 ,,quick ,,doughnuts #c ,t shortening #b_/c ,c sugar #b eggs1 well beaten #c ,c sifted flour #d t baking pdr4 #a t salt t cinnamon 7op7 #a_/h t cloves 7op7 #a_/h t nutmeg #b_/c ,c milk ,cream shortening and sugar1 blend in eggs4 ,sift dry ingredients together and add alternately with milk to make dough the consistency of biscuit dough 7amount of flour may vary7 ,roll out inch on a floured board and cut with a doughnut cutter4 ,fry a few at a time in deep hot fat 7#cfj-cge7 turning as soon as the doughnuts rise to the top of the fat4 ,when cool dust with confectioner's sugar4 ,,banana ,,cake ,c shortening #a ,c sugar ,c brown sugar #b eggs well beaten #a t vanilla extract #b ,c flour t salt t soda ,c sour milk #a ,c banana pulp mashed ,cream shortening sugar1 add eggs vanilla and beat well4 ,add sifted dry ingredients alternately with sour milk banana pulp1 beating well after each addition4 ,bake in greased #f-aj inch loaf pan in a moderate oven for #ej minutes4 ,frost with nut frosting4 ,,honey ,,cake #a ,c honey1 or molasses or corn sirup 7or any desired combination of these7 #c ,t sugar #b ,c flour #d t baking pdr4 ,c milk 7or more7 ,c chopped walnuts peel of one orange cut up fine dash of cinnamon1 cloves1 anise ,heat sugar and honey4 ,sift dry ingredients and spices4 ,add warm sirup to dry ingredients4 ,add orange peel and nuts4 ,add enough milk so that batter is thin and can be poured easily4 ,pour into greased pan1 layer or loaf4 ,bake in slow oven for #de minutes4 ,increase heat somewhat for second half of baking4 ,when done brush warm cake with sweetened milk and sprinkle with nuts 7op474 ,serve next day1 slice thin4 ,this is a ,swiss recipe and uses no eggs and little sugar4 ,,golden ,,frosting #b ,c sugar #a t vinegar ,c hot water #b ,t butter #b egg yolks #a t baking pdr4 #a t orange juice #a t lemon juice #a t grated orange rind ,combine sugar1 vinegar1 water4 ,stir cook until mixture boils4 ,cover and cook without stirring until syrup spins a thread #aj inches long4 7#bcb;,f7 ,add butter4 ,beat egg yolks until thick4 ,pour syrup over the egg yolks in a fine stream1 beating vigorously4 ,add baking powder flavoring4 ,beat with beater until creamy4 ,store in refrigerator until needed4 ,may be thinned with more fruit juice if necessary4 ,,soft ,,chocolate ,,frosting ,c sugar #a ,t cornstarch #a #a-ounce square unsweetened chocolate pinch salt ,c water boiling #a ,t butter or margarine #a t vanilla flavoring t rum extract 7op7 ,mix sugar1 cornstarch and salt4 ,cut chocolate into small pieces and add to sugar mixture4 ,add boiling water2 cook until thick4 ,remove from heat2 add butter and vanilla4 ,spread on cake as a frosting or filling4 ,can be used hot4 ,,ranger ,,cookies #a ,c shortening #a ,c white sugar #a ,c brown sugar #b eggs #a t vanilla #b ,c flour #a t soda t baking powder t salt #b ,c oatmeal #b ,c ,rice ,krispies #a ,c coconut ,cream shortening and sugar4 ,add the eggs and vanilla and mix until smooth4 ,add flour which has been sifted with soda and baking powder and salt4 ,add oatmeal1 cereal and coconut4 ,mold dough in balls size of walnut and press slightly on cookie sheet4 ,bake at #cej ,f4 ,large yield4 ,,cherry ,,pie ,,filling #b-b ,t cornstarch #b_/c ,c cherry juice ,c sugar #b ,t butter #b ,t orange juice #b t lemon juice #b #b_/c ,c drained sour cherries ,mix dry ingredients and fruit juices4 ,cook until clear and thick4 ,remove from heat and add butter and cherries4 ,fill pie shell and bake in hot oven until pastry is browned4 ,variation3 omit orange and lemon juice and use #a t vanilla and t almond extract for flavoring4 ,substitute brown sugar for white4 ,after cherries are added to the thickened sauce1 cook the cherries for about #e minutes and then cool4 ,the cooked cherries may be then put into a baked pie shell4 ,whipped cream can be put over serving or over the whole cooled pie filling4 ,,delicate ,,french ,,cookies lb4 butter lb4 cream cheese #b ,t sugar #a t salt #b ,c flour 99 99 99 99 99 99 #a egg beaten 7with #a ,t water7 granulated sugar chopped nuts ,mix butter1 cheese1 sugar salt until the consistance is like thick cream4 ,add flour and make a ball of the dough4 ,do not use any liquids4 ,wrap in wax paper and towel and put in the refrigerator over night4 7the dough keeps well for a week74 ,roll out #a_/c of the dough at a time4 ,roll the dough inch thick and fold over #d times4 ,roll out again inch thick and cut with cookie cutter4 ,dip top surface of cookies in beaten egg1 sugar and chopped nuts4 ,bake on greased sheet in hot oven until puffed and brown4 ,remove carefully4 ,,cry ,,babies ,c strong hot coffee ,c molasses ,c sugar ,c butter #b eggs #a t baking pdr4 #a t ginger #a t nutmeg #d ,c flour t soda ,melt the butter with the coffee4 ,add sugar1 molasses and the well beaten eggs4 ,sift the spices1 flour1 baking powder and soda4 ,add to the liquid ingredients4 ,beat well4 ,chill4 ,drop in tablespoonfuls on a well buttered baking sheet or pan4 ,bake #aj minutes in a moderate oven 7#cej;,f7 ,frost while hot4 ,makes #d dozen ,cry ,babies4 ,,strawberry ,,dessert #a package frozen strawberries pint whipping cream #a t vanilla dash salt #b ,t powdered sugar strawberry gelatine in a ring mold ,let berries defrost and drain off the syrup4 ,whip the cream with the sugar1 vanilla and salt4 ,mix the berries with the cream and put into the center of the ring of gelatine which has been unmolded onto a large platter4 ,cut a slice of the gelatine and top with the berries and cream4 ,serve with small cookies4 ,,schenbeli #b ,c flour #a ,c sugar #b eggs #a_/h lb butter peelings of lemon grated juice of #a lemon fat for deep frying ,cream sugar and butter4 ,add eggs1 beat well4 ,add lemon peelings and juice4 ,add flour1 beat well4 ,knead dough a few times4 ,let dough stand in a cool place for #a hour4 ,roll out dough on lightly floured board and shape into rope like strips around size of thumb4 ,deep fry in hot fat until brown4 ,sprinkle with confectioner's sugar4 ,makes #ej-fj4 ,,strudel #b ,c flour #a t salt #b eggs beaten #b ,t butter ,c warm water ,filling #e ,c sliced apples #a ,t lemon rind grated #a ,c brown sugar #c ,t melted butter ,c raisins ,c chopped nuts ,sift flour salt4 ,cut in butter1 add eggs and water4 ,knead well1 beat or throw dough until it blisters4 ,let stand in warm place under cloth for #bj minutes4 ,cover table with white cloth and flour it4 ,pull dough out on the cloth until paper thin4 ,spread on filling4 ,roll as for jelly roll4 ,grease top4 ,bake roll for #aj minutes at #dej1 then for #bj minutes at #djj4 ,cool and slice4 ,,caramelized ,,custard #c eggs ,c sugar #a_/h t salt #b ,c milk1 scalded t vanilla extract -#a ,c brown sugar ,spread sugar 7brown7 in the bottom of a baking dish4 ,pour the following custard over it4 ,add sugar and salt to well beaten eggs4 ,stir in scalded milk slowly4 ,add flavoring4 ,place baking dish with custard and brown sugar in a pan of hot water and bake in a moderate oven until firm4 ,cool and invert onto a platter4 ,the brown sugar forms a caramel sauce4 ,use more or less brown sugar depending on how much sauce is desired4 ,,peach ,,scallop ,arrange alternate layers of #c layers of each3 #a ,c sliced peaches ,c light brown sugar #b ,t butter #b ,c cake crumbs 7last layer7 ,over top pour ,c evaporated milk diluted with ,c water4 ,bake until brown4 ,if canned peaches are used use juice for sauce4 ,,poppy-,,seed ,,cookies #d ,c sifted flour #c t baking pdr4 t salt #a ,c shortening ,c brown sugar #b ,c granulated sugar #b eggs1 well beaten #a ,c poppy seed #a ,t vanilla ,cream shortening1 add sugar gradually and cream together thoroughly4 ,add eggs1 poppy-seed and vanilla4 ,add flour sifted with baking powder and salt4 ,mix well4 ,shape stiff dough into rolls1 #a inches in diameter4 ,wrap in waxed paper and chill well or overnight4 ,slice #a_/h inch thick4 ,bake on ungreased cookie sheet in #dbe oven or until lightly browned4 ,this is a very sweet cookie4 ,if less sweetness and more richness is desired cut white sugar to #a cups and flour to #c cups4 #g dozen cookies4 ,,economy ,,angel ,,food ,,cake #a ,c 7scant7 egg whites #a ,c sugar #a ,c cake flour sifted #d times 7once before measuring7 #a t cream of tartar t salt #a t lemon extract or t vanilla and t almond extr4 nutmeg if desired ,beat egg whites until stiff with cream of tartar and salt4 ,with wire whisk fold in sifted sugar and flavoring4 ,fold in flour through sifter4 ,bake in ungreased chimney pan an hour or more at #bej1 or by the new method 7 hour at #dbe7 until wire tester comes out clean4 ,invert on chimney to cool4 ,cut with vertical motion with very sharp knife1 wiping clean after each cut with moist cloth4 ,,pfeffernuesse #d ,c sifted flour t soda #a t each3 cloves1 nutmeg1 salt #a_/h t cinnamon t black pepper #b t anise seed #d eggs slightly beaten #b ,c 7packed brown sugar7 ,combine eggs and brown sugar4 ,add dry ingredients and mix4 ,shape into walnut-sized balls and put on greased baking sheet4 ,let stand overnight covered with towel4 ,bake #bj to #be minutes 7#cej74 ,shake few cookies at time in paper bag with confectioner's sugar4 ,keep tightly covered4 ,become softer the longer kept4 ,,quick ,,chocolate ,,cake #a ,c sour milk or buttermilk #a ,c brown or white sugar #a egg #b sq baking chocolate #b ,t shortening #a t vanilla #a t baking soda #a ,c flour ,dissolve sugar in milk4 ,add egg and beat well4 ,melt chocolate and shortening together4 ,add other ingredients in order given beating well after each addition4 ,bake in moderate oven in greased #h baking pan or in cupcake tins4 ,,german ,,sweet ,,chocolate ,,cake4 ,c shortening #b ,c brown sugar #b eggs #a cake ,germain's ,sweet ,chocolate dissolved in ,c hot water #a ,c sour milk with t soda #b #b_/c ,c flour #b t baking pdr4 #a_/h t salt ,frosting #b oz4 bitter chocolate #a ,c powdered sugar #a egg #a t vanilla ,c milk #a ,t soft butter ,cream shortening and sugar4 ,add eggs4 ,beat well4 ,add chocolate1 and then milk and dry ingredients alternately4 ,bake in #c #h pans at #cej until tester comes out clean4 ,when cool ice with frosting4 ,frosting3 ,melt chocolate4 ,mix #a ,c sugar1 egg1 vanilla1 milk and butter4 ,place bowl this mixture in pan of cold water4 ,add melted chocolate4 ,beat with rotary beater until stiff4 ,for variation add #b drops peppermint extract4 ,,lemon ,,meringue ,,pie #e ,t corn starch #b ,c water #a ,c sugar t salt #c eggs 7slightly beaten7 #b ,t butter #e ,t lemon juice #b t lemon rind ,meringue3 ,beat #c egg whites stiff1 adding #f ,t sugar4 ,bake for #ae minutes in #cbe oven4 ,after it has become brown turn off oven and let cool in oven4 ,mix corn starch with ,c water in top of double boiler4 ,blend in sugar and salt4 ,add remainder of water4 ,stir constantly over low heat until mixture boils4 ,cover and cook over boiling water #aj minutes4 ,gradually pour hot mixture over beaten egg yolks4 ,stirring constantly return to double boiler and cook #b minutes longer4 ,remove from heat1 add butter1 lemon juice and rind4 ,mix well and cool4 ,pour into #h pie shell4 ,,single #h ,,pie ,,crust #a ,c flour t salt #a_/c ,c shortening #b ,t water ,sift together flour and salt4 ,cut in shortening until it is the size of peas4 ,sprinkle the water over the mixture and make into ball4 ,roll out on floured board4 ,build up fluted edge and prick bottom with fork to prevent puffing4 ,bake for #aj-ab minutes in #dge oven4 ,,quick ,,loaf ,,cake #b eggs #a ,c sugar #a ,c flour #a t baking pdr4 t salt ,c milk1 scalded #b ,t melted shortening ,beat eggs until very light with rotary beater4 ,add baking powder and salt and mix well4 ,melt shortening in hot milk and add all at once to egg mixture4 ,fold in flour4 ,bake in greased loaf pan in a moderate oven until brown4 ,,seven-,,minute ,,frosting ,,in ,,three ,,minutes #b egg whites #a ,c brown sugar firmly packed ,c water dash salt #a t vanilla extract ,place all ingredients except vanilla extract in a double boiler2 mix well4 ,cook over boiling water1 beating with beater until mixture holds peaks1 about #c minutes4 ,remove from heat1 add vanilla and beat until of spreading consistency 7not usually necessary74 note3 ,if very dark brown sugar is used1 omit the vanilla since the frosting will have a caramel taste4 ,use the vanilla with yellow sugar4 ,,economy ,,sponge ,,cake #f egg yolks #a cup sugar ,c hot water #a ,c cake flour sifted #d times 7once before measuring7 #b t baking pdr4 t salt #a t lemon extract nutmeg if desired ,beat egg yolks until lemon colored4 ,add sugar1 hot water and stir until sugar dissolved4 ,sift dry ingredients into egg mixture1 beating constantly4 ,add flavoring1 and beat five hundred times 7#b or #c minutes on mixer74 ,bake in chimney pan at #cbe-cej for #de minutes or longer until tester comes out clean4 ,invert on chimney to cool4 ,cut as ,angel food4 ,,whipped ,,cream ,,frosting #a ,c whipping cream #b t powdered coffee #d ,t powdered sugar t vanilla flavoring or t rum flavoring or t almond flavoring #d ,t cocoa dash salt ,mix cream with coffee or cocoa or both4 ,add sugar1 one of the flavorings and salt4 ,beat until stiff and use to frost any kind of chocolate1 white1 yellow1 chiffon or sponge type cake4 ,do not use with fruit flavored cakes4 note3 ,the coffee cocoa makes a mocha flavored frosting4 ,this is a very stiff mixture and may be thinned with light cream to make spreading easier4 ,the coffee alone1 without cocoa used on devil's food cake is especially good4 ,the cocoa1 without the coffee1 makes a lightly flavored chocolate frosting4 ,,pickled ,,watermelon ,,rind #g lbs4 rind 7skinned7 #c lb4 gran4 sugar #a pt4 white vinegar t oil of cloves t oil of cinnamon ,wash rind1 and cut into desired size1 #ax#a1 or oblong4 ,cover rind with boiling water4 ,parboil in this water until the rind can be pierced with a fork1 but not too soft4 ,bring sirup1 made of remaining ingredients1 to boil4 ,pour over drained rind4 ,cover tightly and put in cool place overnight4 ,in the morning drain off sirup1 boil for few minutes and pour over rind again4 ,do the same thing the next morning4 ,on #crd morning heat rind in sirup slowly until boiling4 ,fill sterilized jars1 cover with wax and seal4 ,,cheese ,,straws #b ,c flour t salt ,c shortening #a ,c grated cheese #b t ,worcestershire sauce cayenne pepper ,sift flour and salt4 ,cut in shortening and grated cheese4 ,mix with ,worcestershire sauce until blended4 ,press into a ball and roll on floured board to inch thickness4 ,cut in strips about inch wide4 ,bake in hot oven #h-aj minutes until golden brown4 ,sprinkle very lightly with cayenne pepper if desired4 ,,clam ,,dip ,,for ,,potato ,,chips #a clove garlic #f oz4 cream cheese #a t ,worcestershire sauce 7op7 #a t lemon juice t salt ,c minced clams #a ,t clam juice ,rub bowl with garlic4 ,blend cheese with seasonings4 ,add drained clams and juices4 ,chill4 ,,all ,,purpose ,,pastry #c ,c flour #a ,c vegetable shortening 7not margarine7 #b ,t sugar #a t salt - ,c ice water ,cut shortening into sifted dry ingredients4 ,add ice water and work quickly into a ball of dough4 ,wrap in wax paper and towel and place in refrigerator4 ,use as needed4 ,keeps indefinitely4 ,can be used for filled meat patties1 fruit horns1 pies etc4 ,,waffles #a ,c flour #c t baking pdr4 t salt #c eggs separated #a ,c milk ,c melted shortening #a ,c cornmeal ,mix and sift dry ingredients4 ,combine well-beaten egg yolks and milk4 ,add to flour mixture1 beating until smooth4 ,add shortening and fold in stiffly beaten egg whites4 ,bake in hot waffle iron4 ,yield--#f waffles ,,hush ,,puppies ,c corn meal ,c flour #a t baking pdr4 salt #a ,t shortening 7veg7 #a egg milk to make dough ,mix ingredients and form into balls4 ,brown in deep fat4 ,,buttermilk ,,pancakes #a egg1 beaten #a ,c buttermilk #a ,c flour #a t salt #c t sugar #a t soda dissolved in a little hot water #a ,t butter melted #a t baking pdr4 ,add ingredients in order given1 mixing well after each addition4 ,bake on hot1 lightly greased griddle4 ,,buccellate 7,italian ,bread7 lb4 butter #a ,c sugar #b eggs separated #b t baking pdr4 #a ,c milk #c ,c flour #a handful anise seed #a t vanilla extract ,cream butter and sugar4 ,add egg yolks and beat well4 ,add milk and beat well4 ,mix in dry ingredients4 ,add stiffly beaten egg whites and beat well4 ,bake in well greased pan at #cej until brown4 ,,bircher ,,mues for each serving #e heaping teaspoons quick-cooking oatmeal 7raw7 #a apple1 banana or berries #a ,t lemon juice #a ,t sweetened condensed milk 7or sugar milk or honey milk7 few chopped walnut meats #a t wheat germ 7op7 ,in each bowl put the oatmeal1 and cover with water to moisten4 ,add grated apple1 thinly sliced banana1 fresh berries or a combination of these4 ,add juice and milk2 nuts and wheat germ4 ,,soup ,,balls 7,kneidlach7 #c eggs #a medium onion1 chopped or grated #a t salt matzo or cracker meal #d ,t chicken fat1 melted ,beat eggs until light foamy4 ,add other ingredients4 ,enough meal should be added so a loose dough is formed4 ,put in refrigerator to chill4 ,the dough will become stiffer when cold4 ,form into balls the size of a walnut and drop into boiling chicken soup4 ,cover and let cook #ae minutes4 ,serve with soup or as a meat garnish4 ,,buckwheat ,,knishes 7,dumplings7 lb4 buckwheat groats 7medium grind7 #d eggs #c ,c flour #b ,t butter lb4 potatoes1 boiled #c onions1 chopped #b t salt #f ,c boiling water note3 ,the recipe for filling can be used as a base for gravy to be served with meat4 7,kasha7 ,the stuffing3 ,mix the buckwheat with #a egg and place into the oven for #aj or #ae minutes4 ,when the buckwheat is browned add to the boiling water4 ,add #a teas4 salt1 #a tablespoon of butter and allow to boil #cj minutes on slow fire4 ,fry the onions and mix with the buckwheat4 ,the dough3 ,mash the potatoes2 add #c eggs1 #a teaspoon salt4 ,add flour and knead a thin dough4 ,cut the dough into sections2 place some buckwheat mixture on each and roll into a dumpling4 ,bake in buttered pan in oven for #ce minutes1 moderate temperature4 ,,never ,,fail ,,hot ,,cakes #a ,c flour #a t baking pdr4 t salt #a ,t sugar #a egg1 beaten ,c milk #c ,t melted shortening ,sift dry ingredients together4 ,combine egg and milk and add gradually to dry ingredients to make smooth batter 7beat with rotary beater74 ,add shortening4 ,drop batter on hot1 greased baking sheet4 7do not re-grease sheet between bakings74 ,makes about one dozen4 ,transcriber's notes3 ,the following is a list of changes made to the original4 ,,baked ,,snapper ,,cuba3 sexared changed to seared ,,lasagne3 organo changed to oregano in list of ingredients ,,beef ,,porcupine3 hamberger changed to hamburger in list of ingredients ,,sour ,,cream ,,veal ,,stew3 bouillion changed to bouillon in list of ingredients ,,hot ,,slaw--,,german ,,cabbage3 wate water changed to water ,,salads3 mild changed to milk ,,soft ,,chocolate ,,frosting3 margerine changed to margarine in list of ingredients ,,ranger ,,cookies3 ,crean changed to ,cream soze changed to size ,,strudel3 raisens changed to raisins in list of ingredients ,,german ,,sweet ,,chocolate ,,cake3 ,repeated in removed from ,place bowl this mixture in in pan of cold water4 ,,lemon ,,meringue ,,pie3 sligthly changed to slightly in list of ingredients ,,single #h ,,pie ,,crust3 ,buil changed to ,build ,,clam ,,dip ,,for ,,potato ,,chips ,worstershire changed to ,worcestershire in list of ingredients ,,all ,,purpose ,,pastry3 margerine changed to margarine in list of ingredients indefinately changed to indefinitely ,,bircher ,,mues3 teasoons changed to teaspoons in list of ingredients