> The Way

> To a

> Man's

> Heart

[Illustration: An illustration of two women reading a cookbook.]

> "The Settlement"

> Cook Book

[Illustration: An illustration of two women walking and reading a cookbook.]

[Editorial note: Handwritten inscription]

[Editorial note: Newspaper recipe]

Whipped Cream Dressing--This dressing is to be used on fruit salads. Heat 1/2 cup of pineapple juice and 3 tablespoons of water in a double boiler, beat 2 eggs very light, gradually adding 1/2 cup of sugar, add, the hot liquid to the egg mixture and cook over the hot water until custard--like consistency, add 1/4 cup of orange juice and 2 tablespoonfuls lemon juice and remove from the stove. When cold and just before using add 1/2 cup of stiffly beaten cream.

[Editorial note: The following is a newspaper recipe, which is located on the left side of the page.]

> Boiling.

Meats (4 to 5 pounds.)--2 to 3 hours. (Tough meats should keep boiling. 180° F.)

Fish (2 to 5 lbs.)--30 to 45 minutes.

Ham (12 to 14 lbs.)--4 to 5 hours.

Corned meat (6 to 8 lbs.)--4 to 6 hours.

Potatoes, white--20 to 30 minutes.

Potatoes, sweet--15 to 25 minutes.

Peas, green--20 to 40 minutes.

Beans, string--20 to 40 minutes.

Beets, young--45 minutes.

Beets, old--3 to 4 hours.

Onions--40 minutes.

Cauliflower--20 to 25 minutes.

Cabbage, cut up--20 to 25 minutes.

Turnips, parsnips--30 to 45 minutes.

Green corn--8 to 15 minutes.

Spinach--15 to 20 minutes.

Squash--20 to 30 minutes.

Asparagus--20 to 30 minutes.

Diced vegetables--10 to 20 minutes.

> Baking.

Beef rib (medium. 8 lbs.)--2 hours, 15 min.

Leg of lamb--1 hour, 30 minutes.

Pork (rib)--3 to 4 hours.

{Illegible} (leg)--3 to 4 hours.

Chicken (3 to 4 lbs.)--1 to 1 1/2 hours.

Turkey (8 to 10 lbs.)--2 to 3 hours.

{Illegible} (3 to 4 lbs.)--45 to 60 minutes.

{Illegible} raised beef--4 to 5 hours.

Bread, white--45 to 60 minutes, depending on size of loaf.

{Illegible} graham--35 to 45 minutes.

{Illegible} doughs--8 to 15 minutes.

{Illegible} --8 to 10 minutes.

{Illegible}, thin--15 to 30 minutes.

{Illegible}, loaf--40 to 60 minutes.

{Illegible}, Indian, etc.--3 hours or more.

Bread pudding--20 to 45 minutes, depending on shape and number of eggs.

{Illegible}--30 to 45 minutes.

Scalloped dishes--15 to 20 minutes.

Baked beans--12 hours or longer.

[Editorial note: The following is a handwritten inscription located on the right side of the page.]

{illegible} Krebs

Wine Jelly for {illegible}
p. 281
Brod Torte P. 355
Chicken P. 232
Mushrooms, Sauted P. 164

> The "Settlement"

> Cook Book

> COMPILED BY

> MRS. SIMON KANDER

> ASSISTED BY

> Mr. Henry Schoenfeld, Mrs. Nathan Hamburger-Behal,

> Mrs. Isaac D. Adler

> Containing Many Recipes used in The "Settlement" Cooking Classes, the

> Milwaukee Public School Cooking Centers, and gathered

> from various other Reliable Sources.

> FOR THE BENEFIT OF

> THE "SETTLEMENT"

> 601 Ninth Street

> MILWAUKEE, WIS.

> SIXTH EDITION

> Price, $1.20 Postpaid

> Send all orders to Mrs. James M. Pereles.

> 529 Astor Street, Milwaukee, Wis.

> COPYRIGHTED 1901.

J.H. Yewdale & Sons Co., Printers, Milwaukee, Wis.

> CONTENTS

APPENDIX...................................453-470

APPETIZERS.................................... 58

BEVERAGES, HOT AND COLD....................... 20

BISCUITS AND BREAKFAST CAKES.................. 39

BREAD, ROLLS AND TOAST........................ 28

CAKE.......................................... 336

CAKE FROSTINGS AND FILLINGS................... 325

CANDIES....................................... 386

CANNING FRUITS AND VEGETABLES................. 422

CEREALS....................................... 17

CHAFING DISH RECIPES.......................... 229

COOKIES AND KISSES............................ 368

DUMPLINGS AND GARNISHES FOR SOUPS............. 81

EGGS, OMELETS AND PANCAKES.................... 47

ENTREES....................................... 213

FISH AND OYSTERS.............................. 96

FRUITS, FRESH AND STEWED...................... 397

FRUIT SYRUPS, JUICES AND WINES................ 402

HOUSEHOLD RULES............................... 3

ICE CREAMS AND FROZEN PUDDINGS................ 282

INVALID COOKERY............................... 444

JELLY......................................... 408

KUCHEN........................................ 311

MEAT.......................................... 113

MEHLSPEISE.................................... 179

PASTRY AND PIES............................... 299

PICKLES AND CATSUP............................ 432

POTATOES...................................... 172

POULTRY AND GAME.............................. 137

PRESERVING AND PICKLING....................... 412

PUDDINGS, HOT................................. 246

PUDDINGS, COLD................................ 264

SALADS........................................ 194

SALAD DRESSINGS............................... 188

SANDWICHES.................................... 235

SAUCES FOR FISH, MEAT AND VEGETABLES.......... 87

SAUCES FOR PUDDINGS........................... 241

SOUPS......................................... 66

STUFFING FOR MEAT AND POULTRY................. 134

TARTLETS AND FRIED CAKES...................... 320

VEGETABLES.................................... 149

> INDEX.

Airing a Room, 10.

Albumenized Milk, 445.

Almond--

Cookies, 385.

Pretzels, 382.

Soup, 74.

Torte with Ladyfingers, 355.

Almonds--

Deviled (or Chestnuts), 234.

Salted (or Peanuts), 396.

Anchovy and Cheese Sandwiches, 236

Butter on Toast, 60.

Angel--

Charlotte Russe, 273.

Food, 349.

Mousse, 294.

Torte, 355.

Anise Cookies, 377.

Apple--

Charlotte, 255.

Dessert, 270.

Fritters, 214.

Fritters en Surprise, 323.

Kuchen, 303.

and Pear Conserve, 418.

Pie, 302-303.

Pudding, 248.

Sauce, 399.

Snow, 269.

Strudel, 250-251.

Stuffing for Goose and Duck, 136

Tapioca, 268.

Water, 447.

Apples--

Baked, 398.

Canned, 425.

Egg-Salad, 464.

Pickled, 418.

Apricot or Peach Ice Cream, 283.

Artichoke, 151-152.

Appetizer of--, 63.

Fillet of Beef with, 227.

Salad, 201.

Asparagus, 150.

Mock, 181.

Omelet, 54.

Salad, 201-202.

to can, 428.

Aspic Jelly I, 208-209.

Assorted Vegetables (Potatoes), 178.

Auf Lauf, 253.

Bacon, 125.

Liver and, 125.

Potato Salad with, 198.

Baked Alaska, 294.

Baking Powder, 44.

Batters, 44.

Biscuits, 39.

Baking Powder--

Doughs, 39.

Dumplings, 82 and 180.

Banana Cream, 274.

Croquette Salad, 204.

Filling, 333.

Ice Cream, 283.

Pudding, 273.

Sponge, 274.

Whip, 271.

Bananas, Baked, 401.

Fried, 152.

Bar-Le-Duc (Filled Currants), 411.

Barley, 18.

Soup, 70.

Water, 448.

Baskets, Cake, 370.

Tomato, 196.

Batters, for Fritters, 213.

Bean, Baked, Soup, 75.

Black Soup, 75.

Beans, Baked, 152.

and Barley, 153.

Dill, 434.

Fritter, 85.

Lima, 153.

Pickled, 437.

String, 154.

String, and Tomatoes, 155.

String, Sweet and Sour, 154.

String, to Can, 429.

Bearnaise Sauce, 92.

Beef--

A la Mode, 120.

Braised, 117.

Brisket of, 118.

Broiled Steak, 114.

Broiled Tenderloin, 115.

Division of Side of, 113.

Dried, in Sauce, 130.

Dried, with Eggs, 133.

En Casserole, 119.

Fillet of, 117.

Fillet of, with Artichoke, 227.

General Rules, 114.

Hamburg Steak, 116.

and Liver Dumplings, 182.

Loaf, 116.

Lyonnaise Tripe, 123.

Mock Birds, or Beef Rolls, 119.

Mock Roast Duck, 120.

Pan Broiled Steak, 115.

Pickled, 221.

Pot Roast, 119.

Roast, 116.

Roast Meats, with Gas, 116.

Roast, with Gravy, 130.

Round Steak, 115.

Scraped, 451.

Steak en Casserole, 115.

View page [V]

Beef--

Steak for Oven, 115.

Steak with Onions, 115.

Stew, 117.

Stewed Tripe, 123.

Sweet and Sour, 121.

Tea, 449

Tongue, 121.

Vienna Roast, 458.

Beet and Horseradish Relish, 443.

Soup, with Meat, 79.

Soup, with Milk, 79.

Beets, Boiled, 155.

Pickled, 155 and 437.

To Can, 429.

Belgian Hare, 148.

Berliner Pfann Kuchen, 317.

Beverages, 20-27.

General Rules, 20.

Bird's Nest Salad, 202.

Bird's En Casserole, 142.

Mock, or Beef Rolls, 119.

Biscuit, Baking Powder, 39.

Potato, 36.

Yellow, 35.

Bishop's Bread, 455.

Bisque, Lobster, 77.

Mock, 78.

Blackberry Cake, 343

Cordial, 405.

Blackberries, Canned, 427.

Blanc Mange, 267.

Chocolate, 267.

Blitz Kuchen, 340-341.

Blueberry Pie or Kuchen, 303-304.

Bohemian Cream, 273.

Kolatchen, 315.

Pancakes, 56-57.

Boiled Broad Noodles, 183.

Cheese (Koch Kase), 221.

Chocolate Frosting, 328-329.

Icing, 327-328.

Maple Sugar Frosting, 328.

Mayonnaise Dressing, 190-191.

Oil Mayonnaise, 191.

Bone a Fish, 97.

Boston Brown Bread, 32.

Browned Potatoes, 174.

Bouillon, 67.

Braided Bread, 29.

Brain Canope, 458.

Brains, Calf's, 129.

Braised Beef, 117.

Breast and Legs of Goose, 145.

Calves Liver, 122

Bran Bread, 454.

Muffins, 454.

Brandy Sauce, 241.

Bread, 28.

and Butter Sandwiches, 235.

and Fruit Pudding, 246.

Bishop's, 455.

Boston Brown, 32.

Braided, 29.

Bran, 454.

Buttermilk, 453.

Corn, 31-32.

Bread, 28.

Currant, 31.

Entire Wheat, 30.

General Rules, 28.

Ginger, 33.

Glazed- (and Rolls), 29.

Graham- (with Buttermilk) 453.

Griddle Cakes, 45.

Gluten, 30.

Omelet, 53-54.

Pancakes, 55-56-57.

Patties (or Canapes), 37.

Pudding, 246-247.

Pudding (Steamed), 259.

Rye, 30.

Sticks, 34.

Stuffing, 134.

Stuffing for Goose or Duck, 135.

Sugar Ginger, 454.

White Nut, 454.

Brisket of Beef, 118.

of Beef, with Sauerkraut, 158.

with Beans, 118.

with Cabbage, 118.

with Carrots, 118.

with Celery Sauce, 118.

Brod Torte Filling, 332.

Torten, 355.

Brown Bread Ice Cream, 284.

Flour Soup, 450.

Sauce, 89.

Brownies, 370.

Brunswick Stew, 227.

Brussels Sprouts, 155.

Sprouts and Chestnuts,

Buckwheat Cakes, 46.

Bundte Schuessel, 370.

Bundt Kuchen, 319.

Spiced, 455.

Butter Cakes--373.

Cookies, 373-374.

Crawfish--on Toast, 60.

Filling, 334.

for Frying, 322.

Icing, 327-328.

Scotch, 390.

Buttered Eggs, 48.

Buttermilk Bread, 453.

Graham Bread, with--, 453.

Cabbage and Celery Salad, 199.

au Gratin, 157.

Boiled, 156.

Filled Plead, 463.

Fried, 462.

New, 156.

Pickled, 437.

Red and White-Salad, 197.

Rolls, 157.

Rose Salad, 197.

Salad, 197.

Sauerkraut with Brisket of Beef, 158.

Strudel, 251.

Sweet and Sour, 157.

with Brisket of Beef, 118.

with Sausage, 157.

View page [VI]

Cafe Parfait, 290.

Cake, 336-367.

Angel Food, 349.

Baskets, 370.

Blackberry, 343.

Blitz Kuchen, 340-341.

Butter, 337.

Canopes, 234.

Caramel Layer, 347.

Cheap Cup, 338.

Chocolate Layer, 346.

Chocolate Nut, 343.

Chocolate Sponge, 348.

Coffee, 342-343.

Devil's Food, 345-346.

Fillings and Frostings, 325-335.

Fruit or Wedding, 344.

General Rules, 336.

Gold, 340.

Hickory Nut, 343.

Imperial Cake, 348.

Jelly Roll (Sponge), 351.

Layer, 345.

Lemonade, 466.

Marble, 341.

Matzos Sponge, 350-351.

Mocha Layer, 353.

Molasses Layer, 345.

Orange Layer, 353.

Oven, Testing for Cake, 337.

Plain, 339.

Potato Flour, 350.

Quick, 339.

Sand Torte, 341.

Seven Layer, 353.

Sour Cream, 351.

Sour Cream Chocolate, 352.

Sponge Layer, 352.

Sponge (with Water), 347-348.

Streusel for Blitz Kuchen, 341.

Sunshine, 349.

White, 339-340.

Without Butter, 347.

Cakes, Torten, 354-367.

Almond, 354.

Almond with Lady Fingers, 355.

Angel, 355.

Brod, 355.

Cheese, 356.

Chestnut, 356.

Chocolate, 357.

Chocolate Zwieback, 357.

Coffee Cream, 357.

Daisy, 358.

Date, 358.

Date and Walnut, 358.

Farina, 359.

Filbert, 359.

Filled (Cherries), 359.

Filled (Macaroon), 359.

Himmel, 360.

Karmeliter, 360.

Kiss, 360.

Lady Finger, 361.

Layer, 361.

Macaroon, 361.

Martzepan, 361.

Cakes, Torten--

Matzos, 362.

Matzos Chocolate, 362.

Moss, 362.

Mushkazunge, 363.

Orange, 363.

Poppyseed, 364.

Potato Chocolate, 363.

Rum, 364.

Rye Bread, 365.

Walnut, 366.

Zwieback, 367.

Cakes, Small--

Brownies, 370.

Bundte Schuessel, 370.

Chocolate Drop, 372.

Chocolate Eclairs, 369.

Cocoanut Drop, 372.

Cream Puffs or Eclairs, 369.

Ginger Drop, 371.

Lady Fingers, 368.

Othellos, 368.

Peanut Drop, 372.

Small Strawberry Cream, 370.

Sponge Drop, 368.

Calf's Brains, 129.

Heart, 123.

Liver (Potted), 458.

Calves' Liver, Braised, 122.

Canapes--

Brain, 458.

Bread Patties or, 37.

Cake, 234.

Crab or Lobster, 60.

Chicken or Goose Liver, 459.

Candy--

Almonds or Peanuts, Salted, 396

Butter Scotch, 390.

Chocolate Carmels, 389.

Chocolate Cream Drops, 392.

Chocolate Dipped Cherries, 392.

Chocolate Dipped Grapes, 393.

Chocolate Fudge, 388 and 469.

Chocolate Sausage, 394.

Cinnamon Balls, 391.

Cocoanut Candy, 388.

Daisy Cream, 390.

Date or Fig Chocolates, 394.

Date Sausage, 394.

Dates, Stuffed, 393.

Figs, Stuffed, 394.

Fondant, 391-392.

Fudges, 388.

General Rules, 386.

Glaced Nuts or Fruits, 395.

Gum Drops, 396.

Marshmallow Fudge, 388.

Marshmallows, Toasted, 396.

Marron Glace, 395.

Molasses Candy, 390-391.

New Orleans Pralines, 390.

Opera Caramels, 389.

Orange Sticks, 395.

Peanut Brittle, 387.

Penoche, 387.

Peppermint or Wintergreen

Wafers, 391.

View page [VII]

Candy--

Popcorn Balls, 396.

Prunes, Stuffed, 394.

Seafoam, 389.

Spanish Sweets, 394.

Strawberries (Fresh) Dipped,

Sugar Effects of Too Much, 386-387.

Turkish Candy, 389.

Canning--

Directions for, 423.

General Rules, 422.

Table for--Fruit, 422.

To Prepare Syrup, 423.

To Sterlize Jars, 423.

Canned Fruits, 422-428.

Apples, 425.

Blackberries, 427.

Cherries, 425.

Fruit (Baked), 424.

Fruit (Steamed), 425.

Fruit (Stewed), 424.

Peaches (Steamed), 426.

Peaches (Stewed), 425.

Pears, 426.

Pineapples, 427.

Raspberries or Blueberries, 428.

Rhubarb, 427.

Strawberries and Raspberries, 427.

Strawberries--Without Fire, 428

Canned Vegetables, 428-431.

Asparagus, 428.

Beans (String), 429.

Beets, 429.

Cauliflower, 429.

Corn, 430.

Corn on Cob, 430.

Peas, 430.

Soup (Tomato), 431.

Tomatoes (Stewed), 431.

Tomatoes (Whole), 431.

Caper Sauce, 89.

Caramel Custard, 266.

Filling, 330.

Frosting, 329.

Ice Cream, 284.

Layer Cake, 347.

Sauce, 241.

Cardamom Cookies, 377.

Card Gingerbread, 381.

Carrots, 158.

Cheese, 464.

Compote of (Russian Style), 159

Flemish, 159.

Lemon, 159.

And Peas, 159.

Sweet and Sour, 158.

Casserole of Rice and Meat, 132.

Catsup Sauce, 89.

Cauliflower, 155-156.

And Beet Salad, 201.

Au Gratin, 156.

Baked, 156.

Boiled, 155.

Pickled. 436.

To Can, 429.

Caviere with Egg, 64.

Celery and Cabbage Salad, 199.

and Nut Salad, 203.

Stewed, 160.

Celeriac or German Celery, 160.

Cereals, 17-19.

Cereal with Sliced Bananas, 18.

Chafing Dishes, 229 and 459.

Cake Canopes, 234.

Cheese on Toast, 229.

Chicken a la King, 233 and 461.

Chicken a la Newburg, 232.

Crab-Meat and Green Peppers,

Creamed Crab Meat, 230.

Deviled Almonds and Chestnuts 234.

English Monkey, 232.

Frogs Legs a la Newburg, 233.

Grilled Sardines, 234.

Hot Ham Sandwiches, 234.

Lobster a la Newburg, 233.

Lobster a la Thackery, 231.

Macaroni with Tomato Sauce, 230.

Minced Meat and Jelly Sauce, 234.

Mock Crab on Toast, 231.

Oyster a la Poulette, 231.

Oyster Rarebit, 231.

Rictum-Dity, 232.

Sardines on Toast, 234.

Savory Sausage, 459.

Scotch Woodcock, 232.

Welch Rarebit, 230.

Champagne Punch, 26.

Sherbet, 290.

Charlotte--

Apple, 255.

Chocolate, 275.

Orange or Strawberry, 279.

Cheap Cup Cakes, 338.

Checker Board Sandwiches, 237.

Cheese--

And Anchovy, 236.

Baked Eggs, with, 456.

Baked Noodles with, 184.

Balls, 221-222 and 465.

Bird's Nests, 465.

Boiled (Koch Kase), 221.

Carrots, 464.

Cottage, 221.

Crab Apples, (Salad), 464.

Creamed, 222.

Eggs, 465.

Fingers, 321.

Fondue, 222.

General Rules, 220.

Macaroni and, 185.

Mixture for Sandwiches 236.

Pie or Kuchen, 304-305.

Prepared, 221.

Ramikins, 224.

Salad (Fancy), 465.

Salad Dressing, 464.

Sandwiches, 235-236.

Sandwiches, Hot, 235.

View page [VIII]

Cheese--

Souffle, 224.

Souffle (Salad), 465.

Straws, 321.

Toasted Crackers and, 223.

On Toast, 229.

Torten, 356.

with Filled Dumplings, 185.

Cherries--

Brandied, 421.

Canned, 425.

In Currant Jelly, 411.

Pickled, 420.

Spiced, 420.

Cherry Bounce, 405.

Conserve, 16.

Pie or Kuchen, 305.

Or Raspberry Preserves, 413.

Salad, 203.

Soup, 80.

Chestnuts, 160.

And Sweet Potatoes, 467.

Brussels Sprouts and, 468.

Croquettes, 217.

Flake, 271.

Gravy, 459.

Ice Cream, 285.

Pudding Frozen, 295.

Salad, 201.

Souffle, 262.

Stuffing, 135.

Torte, 356.

Chicken a la King, 233 and 461.

a la Maryland, 141-461.

a la Newburg, 232.

And Nut Filling (for Sandwiches), 236.

And Rice, 140.

And Rice, (Creole), 460.

And Rice, (Hungarian), 460.

Croquettes, 215.

Cut and Dress, 137-138.

Casserole, 141 and 459.

Fricassee, 140.

Gravy for Roast, 138.

Liver Timbales, 220.

Madeira Sauce, 140.

Mousse, 142.

Pressed or Jellied, 141.

Roast, 138.

Salad, 206.

Salad in Tomatoes, 207.

Sandwiches, 236.

Soup, 68.

Spanish, 460.

Spring, Broiled, 139.

Spring, Fried, 139.

Supreme of, 461.

Sweetbreads and Mushroom Salad, 207.

Sweetbreads with Mushrooms, 223.

Timbales, 220.

Chili Con Carne, 228.

Chili Sauce, 440 and 457.

Chocolate, 22.

Blanc Mange, 267.

Bread Pudding, 247.

Chocolate, 22.

Caramels, 389.

Charlotte, 275.

Cookies, 374.

Cornstarch Pudding, 466.