Discovering 'The Friendship Club Cookbook' By Tracey Vale

Quick Loaf Cake (see below)

While searching for books for my e-reader, I came across this cookbook gem from 1951, The Friendship Club Cookbook, thanks to Project Gutenberg. The Friendship Club was founded in Madison, Wisconsin, in 1949, to bring together women of all races, creeds and religions "who felt that in developing mutual understanding among themselves, they were thus answering a most grave result of segregation--ignorance," to quote the books' foreword.


It goes on to say "...the women of the Friendship Club have gained insight into each others (sic.) 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." What better premise for a cookbook?

The following are a few simple cake and dessert recipes I've picked out, written with some adjustments:

Caramelized Custard (otherwise known as 'Creme Caramel')

3 eggs
1/4 cup sugar
1/8 tsp salt
2 cups milk, scalded
1/2 tsp vanilla extract
1/2-1 cup brown sugar

Spread the brown sugar over the base of a round baking dish. This will form the caramel sauce, once baked and inverted, so use more or less brown sugar depending on how much sauce is desired. In a separate bowl, beat the eggs well, then add sugar and salt. Slowly stir in the scalded milk. Add vanilla. Gently pour mixture over the brown sugar. Place dish into a pan of hot water so that the water comes up about halfway to the top of the custard. Bake at 180'C until firm. A knife inserted into the centre should come out clean and, judging by other creme caramel recipes, it takes around 45 minutes to bake.

Apple Strudel

2 1/2 cups plain flour
1 tsp salt
2 eggs, beaten
2 Tbsp butter
1/2 cup warm water
Filling
5 cups apples, peeled and sliced
1 Tbsp grated lemon rind
1 cup brown sugar
3 Tbsp melted butter
1/2 cup raisins
1/2 cup chopped nuts

Sift flour and salt. Cut in butter. Add eggs and water. Knead well, beat or throw dough until it blisters. Leave to stand in a warm place under a cloth for 20 minutes. Prepare a floured surface and roll dough out into a rectangle, until paper thin. Spread filling over evenly, allowing a one inch gap down one edge. Roll up lengthwise  Grease top. Bake for 10 minutes in a preheated oven at 230'C, then for 20 minutes at 200'C. Cool and slice.

Peach Scallop (I'm assuming this is a version of 'Peach Cobbler')

1 1/2 cups sliced peaches, drained
1/2 cup light brown sugar
2 Tbsp butter
2 cups cake crumbs
1/2 cup evaporated milk, diluted with 1/2 cup of water (or use juice from canned peaches)

Arrange 3 alternate layers, each made up of peaches, sugar and melted butter, in a baking dish. Top with the cake crumbs. Pour evaporated milk and water mix over the top (or pour peach juice over). Bake at 180'C until brown.

Quick Loaf Cake

2 eggs
1 cup sugar
1 cup plain flour
1 tsp baking powder
1/2 cup milk, scalded
2 Tbsp butter (orig. recipe asked for shortening and 1/4 tsp salt)

Beat eggs with a rotary beater until very light. Add baking powder and mix well. Melt butter in the hot milk and add to the egg mixture. Stir in sugar and fold in flour. Bake in a greased and paper-lined loaf pan at 180'C for 30-35 minutes, until brown.

Honey Cake

1 cup honey (or molasses; corn syrup, or a combination)
3 Tbsp sugar
2 cups plain flour
4 tsp baking powder
1/2 cup milk (or more)
1/2 cup chopped walnuts
Peel of one orange, finely cut up
dash of cinnamon, cloves, anise

Heat sugar and honey. Sift dry ingredients and spices. Add warm syrup to dry ingredients. Add orange peel and nuts. Add enough milk so that batter is thin and can be easily poured. Pour into a greased pan, square or loaf. Bake in a slow oven for 45 minutes. Increase to 180'C for a further 45 minutes. Once removed from pan but still warm, brush top with sweetened milk and top with walnuts. Serve next day, thinly sliced.