Wisconsin) Friendship Club (Madison

“ CRY BABIES 1⁄2 C strong hot coffee 1⁄2 C molasses 1⁄2 C sugar 1⁄2 C butter 2 eggs 1 t baking pdr. 1 t ginger 1 t nutmeg 4 C flour 1⁄2 t soda
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. ”

“ Sift dry ingredients together and add alternately with milk to make dough the consistency of biscuit dough (amount of flour may vary) Roll out 1⁄2 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 1⁄2 C shortening 1 C sugar 3⁄4 C brown sugar 2 eggs well beaten 1 t vanilla extract 2 C flour 1⁄2 t salt 1⁄2 t soda 1⁄4 C sour milk 1 C banana pulp mashed
Cream shortening & sugar, add eggs & vanilla and beat well. ”

“ 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. ”

“ Add juice and milk; nuts and wheat germ.
SOUP BALLS (Kneidlach) 3 eggs 1 medium onion, chopped or grated 1 t salt matzo or cracker meal 4 T chicken fat, melted
Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.
BUCKWHEAT KNISHES (Dumplings) 1⁄2 lb. buckwheat groats (medium grind) 4 eggs 3 C flour 2 T butter 1⁄2 lb. ”

“ LEMON MERINGUE PIE 5 T corn starch 2 C water 1 C sugar 1⁄4 t salt 3 eggs (slightly beaten) 2 T butter 5 T lemon juice 2 t lemon rind Meringue:
Beat 3 egg whites stiff, adding 6 T sugar. Bake for 15 minutes in 325° oven. After it has become brown turn off oven and let cool in oven.
Mix corn starch with 1⁄2 C water in top of double boiler. Blend in sugar and salt. Add remainder of water. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks. ”

“ MASHED-POTATO-COATED MEAT LOAF Loaf 3 large pepper 1 large onion 1 C cracker crumbs 31⁄2 C tomatoes (No. 21⁄2 can) 1 lb ground beef 1 lb ground pork 1⁄2 t salt 1⁄8 t paprika 5 slices bacon juice from tomatoes Potato-coating 6 medium potatoes 1⁄4 C margarine 1⁄2 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. ”

“ 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. ”

“ 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. ”

“ CARROT CASSEROLE 1 C (heaping) mashed carrots cooked in salted water 1-2 C cracker crumbs 1⁄2-1 C diced cheese 1 small onion diced 1⁄4 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. ”

“ 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. ”