I never paid much attention to my mother’s cookbook collection as a kid. And yet, thinking back to my childhood home, I can clearly envision a copy of The Settlement Cook Book. I can see its spine, faded and tattered, the way a well-loved book should be. And I remember thinking its cover—a simple drawing of apron and chef’s toque-wearing women bustling toward a large heart—was at once odd, dated, and hopelessly charming. What I did not realize at the time was that the unassuming community cookbook perched in the alcove of my mother’s red secretary desk is one of the best-selling cookbooks of all time.
Image courtesy of Jewish Museum Milwaukee Archives
Ingredients
- 3matzos, soaked and squeezed dry
- 2tablespoons raisins, chopped
- 2tablespoons chopped almonds
- 3egg yolks
- ¾cup sugar
- 1grated lemon rind
- 1tablespoon lemon juice
- 3egg whites, beaten stiff
Preparation
- Step 1
Mix in the order given and drop from tablespoon into deep, hot fat. Serve hot with stewed prunes flavored with orange juice.
From The Settlement Cook Book