The Settlement Cook Book

Summary

The original “way to a man’s heart,” features authentic American, European, and Jewish. It was put together by the cooking students at the Milwaukee Settlement House and was a staple of the American kitchen for more than fifty years.

Glowing with the warmth and crackling of an old-fashioned hearth, The Settlement Cookbook will take you back in time to the cozy, wood-fired kitchens of freshly immigrated American families settling into their new home. There are introductory tips for setting the table and "Rules fo Placing the Dishes."

With hundreds of recipes for delicious and practical meals made from scratch, The Settlement Cookbook has a lot to offer the health-conscious and self-reliant modern family. First devised in 1903 by social reformer Elizabeth Kander as a homemaking guide for newly arrived families from around the world, this back-to-basics cookbook will serve today’s readers both as a source of hardy, old-time recipes as well as a fun historical read. 

Written in clear and accessible language, The Settlement Cookbook will guide you through recipes for staples like breads, biscuits, and cornmeal, as well as American classics and dishes designed to help immigrants feel at home. Some favorites include griddle cakes, shrimp creole, oyster stew, roast chicken with chestnut stuffing, gefilte fish, matzo ball soup, and dozens of cakes, tortes, pies, and other mouth-watering desserts. Also included are tips on canning, preserving, pickling, and general housekeeping.

A delightful window into a world before microwaves and packaged foods.

Details

• Paperback
• Size:  5" x 8" x 1/2" 
• Pages: 228
• Facsimile edition in original font and page layouts
• Illustrations: More than a dozen pages of print advertisements from the era
• Complete with "Rules," lessons, and guidelines

Chapters

1. Rules for the Household
2. Beverages
3. Bread
4. Kuchen
5. Mixtures with Baking Powder
6. Fried Cakes
7. Cereals
8. Eggs and Omelets
9. Soups
10. Fish
11. Sauces for Fish and Meats
12. Vegetables
13. Salads and Salad Dressings
14. Entrees — Chafing Dishes
15. Custards Puddings and Pudding Sauces
16. Ice Cream and Frozen Puddings
17. Pastrie — Pies
18. Cakes
19. Tortes
20. Cake Frostings and Fillings
21. Cookies, Kisses
22. Confections
23. Luncheon and Picnic Dainties
24. Cooking, Preserving, Canning Fruit
25. Pickling