The Settlement Cook Book : tested recipes from the Milwaukee public school kitchens, Girls Trades and Technical High School, authoritative dietitians and experienced housewives / compiled by Mrs. Simon Kander.

Format:

Book

Author/Creator:

Kander, Simon, Mrs., compiler.

Contributor:

Kapenstein, Dorothy, donor.

Grad, Laurie Burrows, associated name, former owner.

Settlement Cook Book Co., publisher.

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Physical Description:

xlvi, [2], 623, [1] pages : illustrations, portrait ; 20 cm

Edition:

Twenty-ninth edition, enlarged and revised

Manufacture:

Milwaukee, Wisc. : The Cramer-Krasselt Co.,

Other Title:

Way to a man's heart The Settlement Cook Book

Place of Publication:

Milwaukee : Settlement Cook Book Co., 1949.

Contents:

1. Household Rules, Kitchen Equipment, Directions for Serving

2. Feeding the Family; Infant Feeding; Invalid Cookery; Recipes Low in Starch and Sugar; Wheat- Egg- or Milk-Free Diets; Vitamin Values

3. Breakfast Cereals

4. Beverages

5. Bread, Rolls and Toast (Yeast)

6. Quick Breads, Baking Powder Biscuits and Muffins

7. Griddle Cakes, Pancakes and Waffles

8. Eggs and Omelets

9. Soups, Cream Soups, Wine Soups

10. Dumplings and Garnishes for Soups

11. Sauces for Fish, Meat and Vegetables

12. Fish and Shellfish

13. Meat: Beef, Veal, Lamb, Pork, Sweetbreads, Liver, Tongue, Etc., Warmed Over Meats

14. Stuffing for Meat and Poultry

15. Poultry and Game

16. Vegetables and Vegetable Rings or Soufflés

17. Potatoes and Sweet Potatoes

18. Rice, Barley, Dried Peas and Beans

19. Dumplings, Noodlels, Macaroni and Spaghetti

20. Entrées, Luncheon Dishes, Fritters, Croquettes, Timbales. Chafing Dish Recipes

21. Cheese Dishes, Cold and Hot

22. Salad Dressings

23. Salads, Jellied Salads, and Salad Rings

24. Appetizers, Hors D'Oeuvres, Canapés, First Course Cocktails and Snacks.

(Continued) 25. Sandwiches, Hot Sandwiches, Fancy Sandwiches

26. Fresh and Cooked Fruits

27. Pudding Sauces

28. Puddings and Desserts (Hot and Cold), Baked, Biscuit Dough, Fruit Desserts, Soufflés, Stamed, Grandmother's Puddings, Gelatin Desserts, Custards

29. Pastry, Pies, Fruit Kuchen, and Tarts

30. Coffee Cake (Kuchen with Yeast)

31. Doughnuts and Fried Cakes

32. Cake Frostings and Fillings

33. Cakes, Butter and Sponge

34. Cake Desserts and Icebox Cakes

35. Torten

36. Small Cakes, Cookies, Kisses

37. Ice Cream Sauces: Ice Creams, Ices Made in Freezer: Ice Creams, Ices, Frappés and Sherbets in Mechanical Refrigerator: Frozen Mousses and Puddings

38. Candies

39. Cold and Hot Drinks, Fruit Syrups, Punches, Mixed Drinks and Cocktails

40. To Make Fruit Juices, Wines and Vinegars

41. Jelly

42. Preserving and Pickling of Fruits

43. Pickles, Catsups and Relishes

44. Canning, Drying and Quick-Freezing Fruits and Vegetables

45. Menus. Camp Cookery.

Local Notes:

TX715.K14 1949: presented to the Penn Libraries by Laurie Burrows Grad has white leatherette boards stamped in black with front cover illustration of a row of cooks studying a cook book leading to the heart symbol. Copy has individual recipes laid in.

OCLC:

3248540