‘The Settlement Cookbook’ allowed its readers to have their gefilte fish and chop suey too
It was an inspiration for bestselling cookbook writer Mark Bittman, a trusted reference for James Beard, the first recipe book owned by New York Times food critic Mimi Sheraton, and the source of the recipes that famed Jewish cookbook writer Joan Nathan grew up with: The Settlement Cook Book, across 40 editions, sold over 2 million copies and defined Jewish American food.
In her book “Recipes for the Melting Pot: The Lives of the Settlement Cook Book,” Nora L. Rubel traces the book from its birth as a 1901 fundraising pamphlet by Elizabeth “Lizzie” Black Kander, a kosher cooking-class instructor for Milwaukee immigrants, to its life as a hardcover distributed globally by Simon & Schuster into the 1990s.
For many Jewish Americans, the cookbook brings back memories of seder meals and their mother’s brisket. I didn’t grow up with a dog-eared copy of my grandma’s, but that didn’t mean I found the book any less interesting. Rubel, a University of Rochester professor of religion, discovered The Settlement Cook Book in graduate school. In it, she found not just a snapshot of the Jewish American kitchen throughout the 20th century, but also a continuous debate over what counts as American, conducted in the language of potato soup and noodle kugel.
Your guide to Milwaukee’s cook book: “Recipes for the Melting Pot: The Lives of the Settlement Cook Book,” By Nora L. Rubel, Columbia University Press, 232 pages, $28
Rubel credits Kander with pioneering “culinary pluralism” at a time when social reformers pushed immigrants to rid themselves of their garlicky and spiced ethnic cuisine in favor of a blander New England “diet of cornmeal mush and pea soup.“ Kander, a Reform Jew, aimed to help recently arrived Eastern European Jews integrate into American society. Unlike Christian reformers, Kander, an ethnic minority herself, envisioned an America where immigrant groups belonged.
The first edition contained kosher recipes for traditional Ashkenazi fare, but the Russian Jewish immigrant women in Kander’s class were also being prepared for domestic work in the Milwaukee homes of wealthier German Jews like Kander who did not keep kosher and had a taste for ethnic cuisine. Thus, the matzo ball recipe appears on the same page as the mulligatawny soup, and filled fish (gefilte fish) sits alongside scalloped oysters.
Rubel argues that, by not placing Jewish or other ethnic dishes in a separate section, the Settlement Cook Book is the among the first to define modern American cuisine through its immigrants. “Kander’s vision of American diversity,” she writes, “suggests that ethnic recipes are on equal footing with each other and traditional ‘American’ recipes, thus framing the United States as a multiethnic society.”
The ethnic mix and straightforward, simple recipes made Kander’s book the most successful of the era’s many charitable cookbooks. It funded the Abraham Lincoln House, which offered programming for impoverished Jews, as well as the Milwaukee Jewish Center, and helped establish Milwaukee’s first nursery school. By mid-century it had expanded from helping Jewish immigrants to funding programs for the broader public.
Kander was blunt that her philanthropy was rooted in what she called a “selfish motive.” The affluent German-Jewish community in Milwaukee feared the newly arrived Orthodox, unassimilated Yiddish-speaking Eastern European Jews might spark American antisemitism, which would threaten their own status. “To protect ourselves, our own reputation in the community,” Rubel quotes Kander, “we must work with tact, with heart and soul to better the home conditions of our people . . . and teach them habits of industry and cleanliness.”
The quote is a reminder that despite the framing of Kander as a multiculturalist, at its heart, The Settlement Cook Book was an assimilationist project. As Rubel notes in her introduction, “liking foodways does not automatically translate into welcoming the people who make it.” A century ago, Americans ate chow mein while backing the Chinese Exclusion Act; many today happily order tacos and arepas, while supporting ICE raids targeting Mexican and Venezuelan immigrants. Still, the book captures a real push-and-pull into what counts as American– with the immigrants being Americanized, inevitably changing what it means to be American. .
Unsurprisingly, many Jewish immigrants didn’t appreciate Kander’s “selfish motive.” While young Jewish women were enthusiastic about the classes, their parents resented the patronizing German-Jewish teachers. Kander’s plan to train domestic workers backfired, the immigrant girls rejected being “neat little housekeepers,” preferring clerical and garment work. Rubel notes that the Jewish women avoided work at the time associated with African Americans. “In a country with a distinct color line,” she wrote, “Jews found their whiteness still in question, tenuous at best.”
In response, Kander pitched the cooking classes as preparation for marriage, as captured in the book’s original title: The Way to a Man’s Heart: The Settlement Cook Book. For decades, the book was a quintessential bridal gift, yet its crowdsourced nature allowed it to evolve with the times.
Wartime editions included canning instructions; the book went dry during Prohibition; and new gadgets and processed foods were introduced to keep up with the post-war kitchen. By the 1970s, however, the nonprofit organization that held the rights to The Settlement Cook Book resisted change, and became a guardian of tradition. The book stubbornly kept old fashioned housekeeping tips like how to remove stains with cod-liver oil and a section entitled “When There Is No Maid.” Only in the last edition, published in 1991, did an editor prevail to have pad Thai, curried lentil and refried beans appear alongside kugel and kreplach, altering the book’s content, but returning to Kander’s multicultural instincts.
Most keenly, Rubel examines the paradox of what makes The Settlement Cook Book so profoundly Jewish, given its massive popularity among gentiles and while it had many Jewish recipes, one would never know from its cover. Simon & Schuster, which took over the book in 1954, further chipped away at any hint of Jewishness in favor of mass appeal.
But as was the case with mid-century Jews assimilating into middle-class America, the cookbook’s Jewishness was not erased; it was merely coded, obvious to anyone looking for it. It’s precisely the cosmopolitan blending of recipes that makes The Settlement Cook Book a truer representation of how Jewish Americans actually ate than a Haddasah cookbook or the popular 1958 Jennie Grossinger’s “The Art of Jewish Cooking.“ “Unlike kosher cookbooks that eschew treyf,” writes Rubel, “it is what this cookbook includes, rather than what it omits, that codes the text as Jewish.”
Ultimately, this coded nature led to the book’s greatest irony. As mid-century Jewish Americans moved to the suburbs, they yearned for the food and customs of the old neighborhood, if not the old country. Once a tool to Americanize Jews, The Settlement Cook Book became the definitive guide for American Jews who wanted to remember how to make matzo brei and gefilte fish. Rubel argues that the book itself became a marker of a Jewish home without explicitly announcing religion or ethnicity.
Though nostalgia kept The Settlement Cook Book alive in its final decades, and has kept it in the Jewish American consciousness, I have no memory of my family ever using it and have zero nostalgia for it. The recipes Rubel reproduces in her book might be of historical interest, but a 1910 chop suey recipe with canned mushrooms and chicken gizzards is decidedly dated today. And yet, reading this book, I felt incredibly seen.
That is because, as early as 1901, Lizzie Black Kander defined part of being Jewish in America as a cosmopolitan embrace of the world. The 1921 edition, for instance, includes a “Chinese Supper” menu as well as a list of Passover Seder recipes, “allowing Jews,” as Rubel puts it, “to have their gefilte fish and eat chop suey too.”
Yet 125 years since Lizzie Kander wrote her recipe pamphlet, it’s clear that, when it comes to building a truly multicultural and tolerant society, enjoying both gefilte fish and chop suey is the easy part.
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