The Settlement Cook Book 1903

( 2 )

Overview


Imparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple recipes that will fit today's demanding lifestyles, the text covers everything from making roast chicken (with chestnut dressing) to ...
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The Settlement Cook Book 1903

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Overview


Imparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple recipes that will fit today's demanding lifestyles, the text covers everything from making roast chicken (with chestnut dressing) to the best way to dust a room.
Clearly detailed, easy-to-read directions tell how to create such tasty fare as griddle cakes, shrimp Creole, and mulligatawny soup; cheese fondue, oyster a la poulette, and other Continental specialties; as well as ethnic foods such as gefilte fish and matzo ball soup. Sections on preserving, canning, and pickling are interspersed with quaint "lessons" on how to sterilize milk, build a fire, and discern fresh eggs from stale ones.
A delightful culinary education from the days before convection ovens and "dream kitchens," The Settlement Cook Book is a treasury of Americana, a delightful sampling of cultural history that will enchant lovers of old cookbooks and well-prepared foods.
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Product Details

  • ISBN-13: 9780486443492
  • Publisher: Dover Publications
  • Publication date: 7/26/2005
  • Pages: 224
  • Sales rank: 196,017
  • Product dimensions: 5.30 (w) x 8.40 (h) x 0.50 (d)

Table of Contents

Chapter I: Rules for the Household
  Food Classified
  Proportion of food Required
  Relative Value of Foods
  Measuring
  Setting the Table
  Placing the Dishes
  Waiting on Table
  To Clear the Table
  Washing Dishes
  To Build a Fire
  To Dust a Room
Chapter II: Beverages
  General Rules
  Milk
  Composition of Milk
  Sterilized Milk
  Filtered Coffee
  Boiled Coffee
  Chocolate
  Cocoa
  Tea
  Flaxseed Tea
  Cold Drinks
    Iced Tea
    Lemonade
    Orangeade
    Lemonade for 150 People
    Lemon Whey
    Rhubarb Water
    Grape Cordial
    Albumenized Milk
    Egg Nog
    Manhattan Cocktail
    Punch for 12 people
    Egg Milk Punch
    Champagne Punch
    Claret Cup
    Pousse Café
    Orange Julep
    Mint Julep
  Fruit Syrups
    Bottle Wax
    Lemon Syrup
    Unfermented Grape Juice
    Grape Juice Cordial
    Blackberry Cordial
    Grape Wine
    Dandelion Wine
Chapter III: Bread
  Composition
  General Rules
  Bread
  Small Loaf of Bread
  Bread Twist
  Bread Sticks
  Rolls
  Rye Bread
  Soft Graham Bread
  Entire Wheat Bread
  Potato Split Biscuits
  Steaming Brown Bread
  Boston Brown Bread
  Brown Bread
  Gingerbread
  Currant Bread
  Soft Corn Bread
  Toast
    Crisped Crusts
    Water Toast
    Milk Toast
    Croutons
    Crisped Crackers
Chapter IV: Kuchen
  Yeast Cake Dough
  Coffee Kuchen
  Schnecken
  Kuchen Tarts
  Good Kuchen
  Berliner Pfann Kuchen
  Filled Walnut Kippel
  Bundt Kuchen
  Savarin
  Apple Kuchen
  Poppy Seed Filling
  Cheese Filling
  Blueberry Filling
Chapter V: Mixtures with Baking Powder
  General Rules
  Baking Powder Biscuits
  Rolled Biscuits
  Short Cake
  Wheat Muffins
  Cornmeal Muffins
  Popovers
  Lemon Puffs
  Corn Cakes
  Griddle Cakes
  Rice Griddle Cakes
  Cornmeal and Rice Griddle Cakes
  Waffles
  Sugar Syrup
Chapter VI: Fried Cakes
  General Rules for Cooking in Deep Fat
  To Render Beef, Goose or Duck Fat
  To Render Butter
  Doughnuts
  Fried Potato Biscuits
  Crullers, or Snowballs
  Hesterliste
  German Pancakes
  Potato Pancakes
  Matzos Pancakes
  Corn Fritters
  Fritters
  Pineapple Fritters
  Fritters Souffle
Chapter VII: Cereals
  Digestion of Foods
  Composition of Cereals
  General Rules
  Rolled Oats or Wheat
  Cornmeal Mush
  Fried Mushes
  Baked Corn Cakes
  Fried Corn Cakes
  Cracker Gruel
  Steamed Rice
Chapter VIII: Eggs and Omelets
  Composition of Eggs
  General Rules
  Soft Cooked Eggs
  Hard Cooked Eggs
  Egg Vermicelli
  White Sauce
  Curried Eggs
  Steamed Eggs
  Poached Eggs
  Creamy Omelet
  Foamy Omelet
  Omelet with White Sauce
  Omelet with Flour
  Bread Omelet
  Orange Omelet
Chapter IX: Soups
  Beef Juice
  Beef Tea
  Soup Stock
  Vegetable Soup
  Beef Soup
  Mulligatawny Soup
  Potato Soup
  Tomato Soup
  Split Pea Soup
  Cream of Potato Soup
  Cream of Asparagus
  Cream of Tomato Soup
  Cream of Barley or Rice
  Crabfish Cream Soup
  Oyster Stew
  Cream of Oyster Soup
  Farina Balls
  Matzos Balls
  Noodles
Chapter X: Fish
  Composition of Fish
  General Rules
  To Bone a Fish
  Fried Fish
  Sauted Fish
  Broiled Fish
  Planked Fish
  Baked Fish
  Boiled Fish
  Sour Fish
  Filled Fish
  Baked Fish with Sardelles
  Pickled Herring
  Sauces for Fish and Meat
    Lemon Sauce for Fish
    Sharfe Fish Sauce
    Fish Sauce with Mayonnaise
    Mayonnaise Dressing
    Sauce Maitre D'Hotel
    Sauce Hollandaise
    Tartare Sauce
    Sauce Bernaise Delmonico
    Tomato Sauce
    White Sauce
    Horseradish Sauce for Soup Meat
    Fricassee Sauce
    Chicken Madeira Sauce
    Sauce Allemande
    Mint Sauce
Chapter XI: Meat
  General Rules
  Pot Roast
  Roast Beef
  Pan Broiled Chops
  Scraped Beef
  Hamburg Steak
  Beef Loaf
  Broiled Steak
  Steak for Oven
  Steak in Casserole
  Fillet of Beef
  Boiled Tenderloin
  Braised Beef
  Stewed Mutton
  Veal
    Veal Cutlets
    Gulash
    Mock Brids
    Mock Roast Duck
  Warmed Over Meats
    Roast Beef with Gravy
    Potato and Meat Pie
    Hash
    Casserole of Rice and Meat
    Rissoles
    Croquettes
    Scalloped Meat
    Chicken a la Waldorf
  Poultry
    Roast Chicken
    Stuffing for Poultry
    Chestnut Stuffing
    Gravy for Roast Chicken
    Birds in Casserole
    Stuffing for Squabs
    Pickled Meat
    Smoked Goose
    To Preserve Goose Meat
    Hasen Pfeffer
Chapter XII: Vegetables
  Composition of Potatoes
  Boiled Potatoes
  Mashed Potatoes
  Baked Potatoes
  Potato Balls
  Boston Brown Potatoes
  Franconia Potatoes
  Saratoga Potatoes
  French Fried Potatoes
  Warmed Over Potatoes
    Duchesse Potatoes
    Lyonnaise Potatoes
    Scalloped Potatoes
    Surprise Balls
    Potato Cakes
    Potato Puffs
  Vegetables
    Onions, Carrots, Cabbage, etc.
    Boiled Green Corn
    Flemish Carrots
    Asparagus
    Asparagus Hollandaise
    Artichoke Sautes
    Stewed Tomatoes
    Stuffed Tomatoes
    Mushroom Sautes
    Broiled Mushrooms
    Baked Onions
    Chestnut Vegetables
    Baked Beans
    Cauliflower
    String Beans
    Spinach
  Sauces for Vegetables
    What Sauces Contain
    White Sauce
    Yellow Cream Sauce
    Brown Vegetable Sauce
    Sweet Sour Sauce
Chapter XIII: Salads and Salad Dressings
  General Rules
  French Salad Dressing
  Sour Cream Dressing for Lettuce
  Vinaigrette Dressing
  Boiled Dressing
  Boiled Mayonnaise Dressing
  Mayonnaise
  Salad Dressing
  Delmonico
    Sauce for any Pudding
    Lemon Sauce
    Kirsch Sauce
    Wine Sauce for Pudding
    Hard Sauce
Chapter XVI: Ice Cream and Frozen Puddings
  General Rules
  Vanilla Bean for Ice Cream
  Ice Cream for One
  Vanilla Ice Cream
  Chocolate Ice Cream
  Caramel Ice Cream
  Coffee Ice Cream
  Chestnut Ice Cream
  Peach Ice Cream
  Strawberry Ice Cream
  Maple Ice Cream
  Chocolate Sauce for Vanilla Ice Cream
  Sherbet
    Fruit Ice
    Lemon Ice
    Lemon Milk Sherbet
    Orange Frappe
    Creme de Menthe Ice
    Champagne Sherbet
  Frozen Puddings
    To Mould Frozen Mixtures
    Simple Frozen Pudding
    Strawberry Parfait
    Café Parfait
    Frozen Nesselrode
    Pink and Yellow Frozen Pudding
    Frozen Coffee Pudding
    Lalla Rookh Cream
    Frozen Strawberry Pudding
  Frozen Chocolate Pudding
  Frozen Macaroon Pudding
  Frozen Kiss Pudding
  Frozen Diplomat
  Frozen Egg Nog
Chapter XVII: Pastry--Pies
  General Rules
  Pie Crust
  Murberteig
  Apple Pie
  Lemon Pie
  Orange Pie
  Custard Pie
  Pumpkin Pie
  Prune Pie
  Mince Meat
  Almond Tarts
  Apple Strudel
  Apple Charlotte
Chapter XVIII: Cakes
  General Rules
  Rules for Cakes with Butter
  Cheap Cake
  Plain Cake
  Layer Cake
  White Cake
  Gold Cake
  Old English Fruit Cake
  White Fruit Cake
  Fruit or Wedding Cake
  Blitz Kuchen
  Devil's Cake
  Coffee Cake
  Sand Torte
  Molasses Cake
  Ada's Carmel Cake
  Ada's Carmel Frosting
Sponge Cakes
    Rules for Sponge Cakes
    Cheap Sponge Cake
    Sunshine Cake
    Sponge Cake
    Angel Food
    Potato Flour Cake
    Chocolate Cake
    Delicate Zwieback
    Seven Layer Cake
    Orange Cake
Chapter XIX: Tortes
  Rules for Baking Tortes
  Mocha Torte
  Walnut Torte
  Walnut-Date Torte
  Date Torte
  Kiss Torte
  Almond Torte
  Daisy Torte
  Potato Chocolate Torte
  Himmel Torte
  Rye Bread Torte
  Chocolate Torte
  Filled Torte
  Farina Torte
  Hickory Nut Torte
  Hazelnut Torte
  Zwieback Torte
  Nut Torte
  Moss Torte
  Lady Finger Torte
  Poppyseed Torte
  Mushkazunge
  Martzepan Torte
  Cheese Torte
  Chestnut Torte
Chapter XX: Cake Frostings and Fillings
  Plain Frosting
  Orange Frosting
  Lemon Icing
  Colored Frosting
  Boiled Frosting
  Maple Sugar Frosting
  Chocolate Frosting
  Nut Frosting
  Whipped Cream Filling
  Custard Filling
  Almond-Custard Filling
  Chocolate Filling
  Caramel Filling
  Nut or Fruit Filling
  Walnut Filling
Chapter XXI: Cookies, Kisses
  Plain Cookies
  White Cookies
  Cocoanut Cookies
  Jumbles
  Butter Cookies
  Good Cookies
  Fruit Cookies
  Chocolate Cookies
  Peanut Cookies
  Spiced Cookies
  Molasses Cookies
  Anise Cookies
  Cardamom Cookies
  Clove Cookies
  Rocks
  Lebkuchen
  Springerlie
  Pfeffernusse
  Chocolate Drop Cakes
  Cream Puffs
  Kisses
    Kisses with Whipped Cream
    Nut and Fruit Kisses
    Cocoanut Kisses
    Hickorynut Kisses
    Macaroons
    Almond Kisses
    Chocolate Kisses
    Cocoa Kisses
    Date Macaroons
    Cinnamon Stars
    Almond Bows
    Peanut Macaroons
Chapter XXII: Confections
  General Rules
  Peanut Candy
  Molasses Candy
  Vinegar Taffy
  Daisy Cream Candy
  Cream Taffy
  French Cream Candy
  Colored Stock Dough
  Walnut Creams
  Chocolate Cream Drops
  Maple Fondant
  Fondant Candies
  Cocoanut Balls
  Chocolate Fudges
  Peppermint Wafers
  Butter Scotch
  Chocolate Caramels
  New Orleans Pralines
  Orange Sticks
  Spanish Paste
  Glaced Nuts or Fruits
  Compote of French Chestnuts
  Marrons Glaces
  Chocolate Sausage
  Popcorn Balls
  To Sugar Popped Corn
  Salted Almonds or Peanuts
Chapter XXIII: Luncheon and Picnic Dainties
  Oyster Cocktail
  Sweetbread Cocktail
  Patties
  Goose Liver Patties
  Cucumber Jelly
  Sandwiches
  Anchovy Butter
  Peanut Butter
  Crawfish Butter
  Pate de Foie Gras
  Sardellen Butter
  Sweetbread Sandwiches
  Boston Brown Bread Sandwiches
  Stuffed Olive Sandwiches
  Lettuce Sandwiches
  Sardine Sandwiches
  Cheese
    General Rules
    Toasted Crackers and Cheese
    Cottage Cheese
    Cheese Sandwich Filling
    Cheese Balls
Chapter XXIV: Coking, Preserving, Canning Fruit
  Baked Apples
  Apple Sauce
  Rhubarb Sauce
  Stewed Prunes
  To Prepare an Orange
  Jelly
    Preparing the Juices
    Filling the Glasses
    Cranberry Jelly
    Crabapple Jelly
    Raspberry and Currant Jelly
  Preserves
    Tomato Preserves
    Grape Marmalade
    Strawberry Preserves
    Quince Preserves
    Orange Marmalade
  Canning Fruit
    General Rules
    Canned Pineapple
    To Boil Fruit for Canning
    To Steam Fruit for Canning
    Table for Canning Fruit
Chapter XXV: Pickling
  Pickled Cherries
  Brandy Peaches
  Pickled Peaches
  Sweet Pickled Beans
  Ripe Cucumber Pickles
  Sweet Sour Pickles
  Green Tomato Pickles
  Chili Sauce
  Cold Catsup
  Tomato Catsup
  Mixed Pickles
  Estregan Pickles
  Dill Pickles
  Summer Dill Pickles
  Small Dill Pickles
"The Settlement" Cooking Classes
1st Lesson
  Measuring
  Setting the Table
  Washing Dishes
  To Build a Fire
  Coffee
  Scalloped Apples
2nd Lesson
  Toast
  Soft Cooked Eggs
  Hard Cooked Eggs
  Egg Vermicelli
  White Sauce
3rd Lesson
  Poached Eggs
  Steamed Eggs
  Creamy Omelet
  Foamy Omelet
  Orange Omelet
4th Lesson
  Mashed Potatoes
  Onions, Carrots, Cabbage
  Tomatoes, Asparagus
  Vegetables with Sauce
5th Lesson
  Croutons
  Potato Soup
  Tomato Soup
  Cream of Potato Soup
  Cream of Tomato Soup
6th Lesson
  Sugar Syrup
  Rolled Oats
  Rolled Wheat
  Cornmeal Mush
  Fried Mush
7th Lesson
  Rice Pudding
  Cornstarch Mould
  Rice Snow Balls
  Stewed Prunes
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted January 31, 2014

    This is a miss!

    Very disappointed in this book. Skimpy,small print. Not what I expected at all. I have an old Settlement Cookbook that I have worn out. I was hopeing to replace it with this.

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  • Anonymous

    Posted August 1, 2012

    No text was provided for this review.

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