THE NEW
DR. PRICE
COOK
BOOK
FOR USE WITH
DR. PRICE'S PHOSPHATE
BAKING POWDER
_Address_
PRICE BAKING POWDER FACTORY
1001 Independence Boulevard
CHICAGO
_Recipes of Universal Appeal_
In presenting these recipes great care has been exercised to select
only those that will be popular in every home, in order that the new
Dr. Price Cook Book will be useful every meal every day the year
through.
Herein will be found many famous recipes, made more appealing than
ever by the use of Dr. Price's Phosphate Baking Powder--recipes that
meet present-day conditions by economizing in eggs and other expensive
ingredients.
Here also are many new and unusual recipes, easily prepared by the
beginner but so excellent that they will add new laurels even to the
reputation of the expert, if perfection is maintained by the use of
Dr. Price's Phosphate Baking Powder.
Copyright 1921, by Royal Baking Powder Co.
INDEX TO RECIPES
The New Dr. Price Cook Book
Albuminized Orange, 46
Almonds, Salted, 45
Angel Cake, 11
Apple Cake, 22
Apple Dressing, 35
Apple Dumplings, 22
Apple Fritters, 9
Apple Pie, 26
Apple Roll, 23
Asparagus, 40, 48
Baking Powder Bread, 2
Banana Cake with Jelly Sauce, 23
Banana Fritters, 9
Barley Water, 46
Beans, 48
Bean Soup, 29
Beef, Dried with Eggs, 37
Beef, Scraped, 46
Beef Tea, 46
Berries, Canned, 48
Berry Pies, 27
Beverages, 43
Biscuits, 5
Blueberry Cake, 24
Blueberry Muffins, 6
Boiling and Stewing, 32
Boston Baked Beans, 38
Boston Brown Bread, 2
Boston Cream Pie, 23
Bran Biscuits, 5
Bread Crumb Fritters, 9
Bread Dressing, 35
Breads, Biscuits and Rolls, 2
Bride's Cake, 10
Broiling, 32
Brussels Sprouts, 40
Buckwheat Cakes, 8
Buns, Brown Sugar, 4
Butter Scotch, 43
Butterscotch Icing and Filling, 18
Butterscotch Layer Cake, 16
Butter Taffy, 43
Cabbage, Boiled, 40
Cake, 10
Candies, 43
Canning, 47
Caramel Sauce, 25
Carrots, Creamed, 40
Cauliflower, 40
Cereal Muffins, 6
Cereals, 45
Charlotte Russe, 23
Cheese Biscuits, 5
Cheese in Scallop Shells or Ramekins, 38
Cheese Soufflé, 39
Cheese Straws, 39
Cherries, Canned, 48
Cherry Tarts, 27
Chicken Croquettes, 37
Chicken Fricassee, 35
Chicken, Fried, 34
Chicken Patties, 38
Chicken Pie, 35
Chicken Salad, 41
Chili Sauce, 49
Chocolate, 43
Chocolate Blanc Mange, 23
Chocolate Cake, 11
Chocolate Caramels, 44
Chocolate Filling and Icing, 13, 17
Chocolate Ice Cream, 28
Chocolate Layer Cake, 13
Chocolate Sauce, 25
Chow Chow, 49
Chowder, Fish, 31
Christmas Plum Pudding, 25
Cinnamon Buns, 4
Clam Chowder, 31
Clam Fritters, 9
Cocoa, 43
Cocoa Cookies, 20
Cocoa Cream Candy, 44
Cocoa Drop Cakes, 18
Cocoa Icing, 18
Cocoa Syrup, 43
Cocoanut Cake, 12-13
Cocoanut Cookies, 20
Cocoanut Cream Candy, 44
Cocoanut Filling and Icing, 15
Cocoanut Layer Cake, 15
Codfish Balls, 30
Coffee, 43
Coffee Cakes, 4
Coffee, French or Drip, 43
Coffee Fruit Cake, 12
Coffee Ice Cream, 28
Coffee Ring, 5
Coffee Spice Cake with Mocha Filling, 14
Cold Slaw, 40
Cookies and Small Cakes, 18-20
Corn, Boiled, 40
Corn Bread, 2
Corn, Canned, 48
Corn Fritters, 9
Corn Meal Griddle Cakes, 8
Corn Meal Muffins, 6
Corn Pudding, 39
Cottage Pudding, 22
Crabs, Boiled, 31
Cranberry Sauce, 36
Cream Filling, 15, 23, 24
Cream Layer Cake, 15
Cream Puffs, 24
Cream Sauce, 35
Cream Soups, 29
Creole Soup, 29
Croquettes, 37
Crullers, 10
Currant Jelly Meringue, 18
Currant Jelly Sauce, 35
Currant Tea Cakes, 7
Custard, Baked, 22
Custard Pie, 27
Date Bread, 3
Date Loaf Cake, 12
Date Muffins, 6
Date Pudding, 24
Dates, Stuffed, 45
Devils Food Cake, 14
Doughnuts, 9
Dumplings, Apple and Peach, 22
Dumplings, Stew, 32
Eggs, 36
Egg Biscuits, 5
Eggless, Milkless, Butterless Cake, 10
Egg Sauce (For Fish), 35
Emergency or Drop Biscuits, 5
English Muffins, 6
Fig Envelopes, 7
Fig Pudding, 24
Filled Cookies, 20
Fireless Cookery, 45
Fish, 30
Fish, Meat and Vegetable Sauces, 35
Fish Salad, 42
Floating Island, 24
Foamy Sauce, 25
French Dressing, 42
French Fried Potatoes, 40
French Toast, 39
Fritter Batter, 9
Fritters, Doughnuts and Crullers, 8
Frosting, 16
Frozen Desserts, 28
Frozen Pudding, 28
Fruit Filling, 15, 17
Fruit Fritters, 9
Fruit Layer Cake, 15
Fruit Salad, 41
Fruit Sauce, 25
Fruit Shortcakes, 21
Fudge, 44
Fudge Squares, 21
Gems, Green Corn, 7
Giblet Gravy, 34
Gluten Muffins, 46
Graham Bread, 2
Graham Gems, 7
Grape Sherbet, 28
Griddle Cakes and Waffles, 7, 8
Hard Sauce, 25
Hermits, 21
Hickory Nut Candy, 45
Hollandaise Sauce, 36
Honey Drop Cakes, 19
Horse-Radish Sauce, 36
Huckleberry Float, 24
Icings and Fillings, 16
Invalids, Suggestions for, 46
Jams, 49
Jellies, 49
Jelly Meringue, 18
Jelly Roll, 25
Jelly Sauce, 23, 35
Kidney Beans with Bacon, 39
Kohl-Rabi, 41
Lady Baltimore Cake, 15
Layer Cakes, 14 to 16
Lemon Jelly, 24
Lemon Meringue Pie, 26
Lemon or Orange Sauce, 25
Lemon Sherbet, 28
Lima Beans, 41
Loaf Cake, Cream, 12
Lobster Salad, 42
Lobsters, Boiled, 31
Luncheon and Other Dishes, 38
Macaroni with Cheese, 38
Maple Icing I-II, 17
Maple Nut Cake, 13
Maple Sauce, 25
Marble Cake I-II, 13
Marquise Salad, 41
Marshmallow Cookies, 20
Marshmallow Icing, 14, 17
Mayonnaise I-II, 42
Meats, 32
Meringues, 23
Milk Sponge Cake, 16
Mince Meat, 27
Mince Pie, 27
Mint Sauce, 36
Mocha Icing and Filling, 14
Molasses Cakes, 12, 19
Molasses Candy, Pulled, 44
Mousse, Strawberry, 29
Muffins, Gems, etc., 5
Nut & Potato Croquettes, 38
Nut and Raisin Rolls, 3
Nut Bars, 20
Nut or Raisin Bread, 2
Nuts, Creamed, 44
Oatmeal Macaroons, 21
Old-Fashioned Chocolate Filling, 17
Old-Fashioned Shortcake, 21
Omelets, 37
Orange Cakes, 19
Orange Cream Layer Cake, 14
Orange Frosting, 14
Orange Icing, 18
Orange Water Ice, 28
Ornamental Frosting, 16
Oyster Dressing, 34
Oysters, 31
Pan Broiling or Frying, 32
Pancakes, French, 8
Parker House Rolls, 4
Parsnips, Browned, 41
Pastry, 26-35
Patty Shells, 38
Peaches, Canned, 48
Peaches, Pickled, 49
Peanut Brittle, 43
Peanut Butter Bread, 3
Pears, Canned, 48
Penuche, 44
Pickled Beets, 40
Pickles, 49
Pineapple Juice, 46
Plum Conserve, 49
Plum Pudding, 25
Popcorn, Candied, 44
Popovers, 6
Pork, Roast, 33
Potatoes an Gratin, 40
Potatoes, Stuffed, 40
Potato Rolls, 3
Potato Salad, 42
Pot Roasting, 32
Pot Roast of Beef with Browned Potatoes, 33
Poultry, 34
Pound Cake, 11
Preserving and Canning, 47
Prune or Date Bread, 3
Prune Puff, 24
Prunes, Stuffed, 45
Puddings and Other Desserts, 22
Pudding Sauces, 25
Pumpkin Pie, 26
Raisin Bread, 2
Raisin Drop Cakes, 18
Raisin Rolls, 3
Raspberry Jam, 49
Rhubarb Pie, 27
Rice Griddle Cakes, 8
Rice Muffins, 6
Rice Pudding, 22
Roast Meats, 32, 46
Rolls, Luncheon or Sandwich, 3
Rusks, 4
Russian Dressing, 42
Rye Rolls, 3
Salads and Salad Dressings, 41
Scones, 7
Scrambled Eggs, 37
Sea Foam Icing, 18
Seven Minute Icing, 17
Shell Fish, 31
Soups, 29, 45
Soup Stock, Brown, 29
Spanish Cake, 10
Spanish Cream, 46
Spice Cakes, 19
Spinach, 40
Sponge Cake, 16
Steamed Fig or Date Pudding, 24
Strawberry Cake, 21
Strawberry Icing, 18
Strawberry Mousse, 29
Strawberry Pie, 27
Strawberry Shortcake, 21
Sunshine Cake, 11
Sweetbreads, Creamed, 33
Sweet Potatoes, Candied, 41
Tapioca Pudding, 22
Tartare Sauce, 36
Tea, 43
Three-Egg Angel Cake, 11
Time Table, Canning, 47
Time Table, Vegetables, 39
Tomato Pickles, 49
Tomato Sauce, 37
Veal Cutlet, 33
Vegetables, 39-46
Vegetable Salad, 42
Waffles, 8
Wedding Cake, 12
Whole Wheat Hot Cakes, 8
Whole Wheat Raisin Biscuits, 5
GENERAL DIRECTIONS
Where shortening is mentioned in the recipes it is understood that
butter or lard, or an equivalent quantity of butter substitute or
vegetable oil may be used.
MEASUREMENTS
All measurements for all materials called for in the recipes in this
book are level.
The standard measuring cup holds one-half pint and is divided into
fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess
with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
BAKING
Much depends upon the baking. Many a cake otherwise perfectly prepared
is spoiled because the oven is too hot or not hot enough. Regulate the
oven carefully before mixing the ingredients.
When a cake is thoroughly baked it shrinks from the sides of the pan.
A light touch with the finger which leaves no mark is another
indication that the cake is baked.
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
1 saltspoon = 1/4 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce
3-1/2 tablespoons cocoa = 1 ounce
BREADS, BISCUITS AND ROLLS
Dr. Price's Baking Powder may be used instead of yeast to leaven
bread. It does precisely the same work; that is, raises the dough,
making it porous and spongy. The great advantage of bread made by this
method is in time saved, as it can be mixed and baked in less than two
hours. Milk bread needs little or no shortening, and less flour is
required than when water is used. Sift flour before measuring, and use
level measurements for all materials.
BAKING POWDER BREAD
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
1 medium-sized, cold, boiled potato
Milk (water may be used)
Sift thoroughly together flour, salt, sugar and baking powder, rub in
potato; add sufficient liquid to mix rapidly and smoothly into soft
dough. This will require about one pint of liquid. Turn at once into
greased loaf pan, smooth top with knife dipped in melted butter, and
allow to stand in warm place about 30 minutes. Bake in moderate oven
about one hour. When done take from pan, moisten top slightly with
cold water and allow to cool before putting away.
BOSTON BROWN BREAD
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons Dr. Price's Baking Powder
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal
1 cup flour
4 teaspoons Dr. Price's Baking Powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
1 egg
2 tablespoons shortening
Mix and sift dry ingredients; add milk, beaten egg, and melted
shortening; beat well and pour into greased shallow pan. Bake in hot
oven about 25 minutes.
SPIDER CORN BREAD
1 egg
1-3/4 cups milk
2 tablespoons sugar
1 cup corn meal
1/3 cup flour
1 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt
and baking powder which have been sifted together; turn into frying
pan in which shortening has been melted; pour on remainder of milk,
but do not stir. Bake about 25 minutes in hot oven. There should be a
line of creamy custard through the bread. Cut into triangles and
serve.
GRAHAM BREAD
1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1-1/2 cups liquid (1/2 water and 1/2 milk)
2 tablespoons sugar or molasses
Mix flour, graham flour, baking powder and salt together; rub in
shortening; beat egg and add with sugar or molasses to liquid; stir
into dry mixture and beat well; add more milk if necessary to make a
drop batter. Put into greased loaf pan, smooth with knife dipped in
cold water. Bake about one hour in moderate oven.
NUT OR RAISIN BREAD
2-1/2 cups flour
1/2 cup graham flour
1/4 cup sugar
1 teaspoon salt
1 cup walnuts or raisins
4 teaspoons Dr. Price's Baking Powder
1 egg
1-1/2 cups milk
Sift dry ingredients together. Add raisins or nuts chopped not too
fine; add beaten egg to milk and add to dry ingredients to make a soft
dough. Put into greased loaf pan. Allow to stand about 30 minutes.
Bake in moderate oven from 45 to 60 minutes.
PEANUT BUTTER BREAD
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
2/3 cup peanut butter or 1/2 cup finely ground peanuts
Sift flour, baking powder, salt and sugar together. Add milk to peanut
butter or peanuts, blend well and add to dry ingredients; mix
thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
This is best when a day old. It makes delicious sandwiches cut in thin
slices and filled with either cream cheese or lettuce and mayonnaise.
PRUNE OR DATE BREAD
1 cup prunes or dates
2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
1/4 cup sugar
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 tablespoon shortening
Wash prunes, soak several hours, drain, stone and chop, or use dates
stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
to make soft dough and beat well; add fruit and melted shortening. Put
into greased bread pan; allow to stand about 30 minutes in warm place.
Bake in moderate oven one hour.
LUNCHEON OR SANDWICH ROLLS
4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
1-1/2 cups milk
Sift together flour, salt and baking powder; rub in shortening; add
milk, and mix with spoon to smooth dough easy to handle on floured
board. Turn out dough; knead quickly a few times to impart smoothness;
divide into small pieces: form each by hand into short, rather thick
tapering rolls; place on greased pans and allow to stand in warm place
15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
baked brush again with melted butter. Bake 10 minutes longer and serve
hot. If a glazed finish is desired, before taking from oven brush over
with yolk of egg which has been mixed, with a little cold water.
These rolls make excellent sandwiches, using for fillings either
lettuce and mayonnaise, sliced or chopped ham, chopped seasoned
cucumbers, egg and mayonnaise with a very little chopped onion and
parsley, or other filling desired.
RYE ROLLS
4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1-1/2 cups milk
1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead
on floured board; shape into rolls. Put into greased pans and allow to
stand in warm place 20 minutes. Bake in moderate oven 25 to 30
minutes.
POTATO ROLLS
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
2 medium sized cold boiled potatoes
Water or milk or equal quantities of each
Sift thoroughly together flour, salt, sugar and baking powder; rub in
potatoes or add after putting through ricer; add sufficient liquid to
mix smoothly into a stiff batter or soft dough. This will require
about one and one-half cups. Divide into small pieces; knead each and
shape into small rolls; place on greased pan and brush with melted
shortening and allow to stand in warm place 15 to 20 minutes. Bake in
hot oven and when nearly done, brush again with melted shortening.
NUT AND RAISIN ROLLS
2-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg
2/3 cup milk
Butter
Raisins
Chopped nuts
1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted
shortening and beaten egg to milk and add to dry ingredients, mixing
well. Turn out on floured board and knead lightly. Roll out very thin.
Spread with butter and sprinkle with raisins, chopped nuts and small
amount of granulated sugar. Cut into about 4-inch squares. Roll up
each as for jelly roll. Press edges together. Brush over with yolk of
egg mixed with a little cold water and sprinkle with nuts and sugar,
and allow to stand in greased pan about 15 minutes. Bake in moderate
oven from 20 to 25 minutes.
PARKER HOUSE ROLLS
4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
2 to 4 tablespoons shortening
1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to
milk and add slowly to dry ingredients stirring until smooth. Knead
lightly on floured board and roll out one-half inch thick. Cut with
biscuit cutter. Crease each circle with back of knife one side of
center. Butter the small section and fold larger part well over the
small. Place one inch apart in greased pan. Allow to stand 15 minutes
in warm place. Brush each with melted butter and bake in moderate oven
15 to 20 minutes.
RUSKS
2-1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 cup water
1 egg
Sift together flour, salt, sugar, baking powder, and spice; add melted
shortening to beaten egg and water to make soft dough and mix well.
Turn out on floured board; with floured hands shape into small rolls;
place on greased shallow pan close together; allow to stand 10 to 15
minutes before baking; brush with milk and sprinkle with a little
maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with
butter, sprinkle with sugar and bake.
CINNAMON BUNS
2-1/4 cups flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
1/2 cup water
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking
powder; rub shortening in lightly; add beaten egg to water and add
slowly. Roll out 1/3 inch thick on floured board; brush with melted
butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
roll; cut into 1-1/2 inch pieces; place with cut edges up on well
greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven
30 to 45 minutes; remove from pan at once.
BROWN SUGAR BUNS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup milk
1 tablespoon butter
1 cup brown sugar
Sift together flour, baking powder and salt; add shortening and rub in
very lightly; add milk slowly to make a soft dough; roll out 1/4 inch
thick. Have butter soft and spread over dough; cover with brown sugar.
Roll same as jelly roll; cut into 2-inch pieces; and place with cut
edges up on well greased pan. Bake in moderate oven about 30 minutes;
remove from pan at once.
COFFEE CAKE
2 cups flour
1/2 teaspoon salt
3 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to
make stiff batter. Spread 1/2 inch thick in greased pan; add top
mixture. Bake about 30 minutes in moderate oven.
TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons
sugar 3 tablespoons shortening $/
Mix dry ingredients; rub in shortening and spread thickly over top of
dough before baking.
INDIVIDUAL COFFEE CAKES
2 cups flour
3/4 teaspoon salt
4 tablespoons sugar
3 teaspoons Dr. Price's Baking Powder
4 tablespoons shortening
1 egg
1/2 cup milk
Sift dry ingredients together; rub in shortening lightly with finger
tips; add beaten egg to milk and add to dry ingredients to make soft
dough; divide the dough into six long narrow pieces; with hands roll
out on board each piece very long and thin; spread with butter; cut
each in two and beginning in center twist two pieces together and
bring ends, around to form crescent. Put into greased pan; sprinkle
with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush
over with thin icing made with 1/2 cup confectioner's sugar moistened
with 1 tablespoon hot water.
COFFEE RING
3 cups flour
5 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
3/4 cup milk
1 cup raisins, washed, drained and floured
3 tablespoons shortening
1 egg
1/2 cup chopped nuts
Sift dry ingredients together; add raisins; to milk add melted
shortening and beaten egg; mix thoroughly and add to the dry
ingredients; add more milk if necessary, to make a soft dough; roll
out lightly about 1/2 inch thick, divide into two long strips and
twist together to form a ring; put into greased pan and sprinkle with
a little sugar and nuts; allow to stand about 20 minutes. Bake in
moderate oven 20 to 25 minutes.
BISCUITS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in
very lightly; add liquid slowly to make soft dough; roll or pat out on
floured board to about one-half inch in thickness handling as little
as possible; cut with biscuit cutter. Bake in hot oven 15 to 20
minutes.
EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make
stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15
to 20 minutes.
WHOLE WHEAT RAISIN BISCUITS
2 cups whole wheat flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse
strainer; add shortening and rub in very lightly; add milk; mix to
soft dough, add raisins. Drop with tablespoon quite far apart on
greased baking tin or in greased muffin tins. Bake in moderate oven
about 25 minutes.
BRAN BISCUITS
1/2 cup bran
1-1/2 cups flour
5 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
3 tablespoons sugar
1/2 cup water
2 tablespoons shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
water to make soft dough; add melted shortening; roll out lightly to
about 1/4 inch thick on floured board; cut with biscuit cutter. Bake
in hot oven 12 to 15 minutes.
CHEESE BISCUITS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese
5/8 cup milk
Sift together flour, baking powder and salt; add shortening and
cheese; rub in very lightly; add milk slowly, just enough to hold
dough together. Turn out on floured board and roll about 1/2 inch
thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
minutes.
EGG BISCUITS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 cup water
Sift together flour, baking powder, salt and sugar; add well beaten
egg and melted shortening to water and add to dry ingredients to make
soft dough. Roll out on floured board to about 1/2 inch thick; cut
with biscuit cutter. Bake in moderate oven about 25 minutes.
MUFFINS, GEMS, ETC.
MUFFINS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening
Sift together floor, baking powder, sugar and salt; add milk,
well-beaten eggs and melted shortening; mix well. Half fill greased
muffin tins with batter and bake in hot oven 20 to 25 minutes.
ENGLISH MUFFINS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1 teaspoon sugar
1-1/4 cups milk
Sift together dry ingredients. Mix in gradually milk to make soft
dough. Half fill greased muffin rings placed on hot greased griddle or
shaped lightly with floured hands into flat round cakes: Bake on
griddle or frying pan turning until brown and cooked through, about 15
minutes. Split and serve hot with butter.
BLUEBERRY MUFFINS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
1 tablespoon shortening
1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly,
well-beaten eggs and melted shortening; mix well and add berries,
which have been carefully picked over and floured. Grease muffin tins;
drop one spoonful into each. Bake about 30 minutes in moderate oven.
CEREAL MUFFINS
1/2 cup cooked hominy, oatmeal or other cereal
1/2 teaspoon salt
1-1/2 tablespoons shortening
1 egg
1/2 cup milk
1 cup flour
1/2 cup corn meal
4 teaspoons Dr. Price's Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add
flour and corn meal which have been sifted with baking powder; beat
well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30
minutes.
CORN MEAL MUFFINS
3/4 cup corn meal
1-1/4 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add
milk, melted shortening and well-beaten egg; mix well. Half fill
greased muffin tins with batter and bake about 35 minutes in hot oven.
CRUMB MUFFINS
2 cups stale bread crumbs
1-1/4 cups milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder
and salt which have been sifted together; add well-beaten eggs and
melted shortening; mix well. Half fill greased muffin tins with batter
and bake 20 to 25 minutes in hot oven.
RICE MUFFINS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup milk
1 egg
1 tablespoon shortening
1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly;
then well-beaten egg and melted shortening; add rice and mix well.
Half fill greased muffin tins with batter and bake 20 to 30 minutes in
hot oven.
DATE MUFFINS
1/3 cup butter
1 egg
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
3/4 cup milk
1/2 lb. dates
Cream butter, add beaten egg, flour in which baking powder and salt
have been sifted, and milk. Stir in dates which have been pitted and
cut into small pieces. Bake about 25 minutes in greased gem pans in
hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
POPOVERS
2 cups flour
1/2 teaspoon salt
2 eggs
2 cups milk
Sift together flour and salt. Make a well in flour, break eggs into
well, add milk and stir from center until all flour is mixed in and
until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes
in very hot oven. If taken out of oven too soon they will fall.
GRAHAM GEMS
1 cup flour
1 cup graham flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening
Mix together dry ingredients. Add milk, beaten egg, molasses and
melted shortening. Stir until smooth. Bake in greased gem pans in hot
oven about 25 minutes.
GREEN CORN GEMS
2 cups green corn put through food chopper
1/4 cup milk or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder,
salt and pepper which have been sifted together; mix well. Drop into
hot greased gem pans. Bake in hot oven 20 to 25 minutes.
SCONES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs
1/3 to 1/2 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly. Beat eggs until light; add milk to eggs and add
slowly to mixture to make soft dough. Roll out 1/2 inch thick on
floured board; cut into pieces 3 inches square and fold over, making
them three-cornered; brush with milk; sprinkle with sugar. Bake about
25 minutes in hot oven.
CURRANT TEA CAKES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants
Sift together flour, baking powder, sugar and salt; add milk,
well-beaten egg and melted shortening; add currants which have been
washed, dried and floured and mix well. The batter should be stiff.
Half fill greased hot muffin tins and bake about 20 minutes in hot
oven.
FIG ENVELOPES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly; add slowly enough milk to form stiff dough. Roll
out 1/4 inch thick on floured board, handling as little as possible;
cut into squares and on each piece put one tablespoon of fig; brush
edges of dough with cold milk; fold like envelope and press edges
together; brush tops with egg beaten with one tablespoon milk and one
teaspoon sugar. Bake about 20 minutes in hot oven.
SALLY LUNN
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk,
well-beaten eggs and melted shortening; mix well. Bake in greased
shallow pan in moderate oven about 25 minutes.
GRIDDLE CAKES AND WAFFLES
Eggs add to the richness of griddle cakes, but are not essential. The
batter must be thin and the cake not too large when baked. An iron
frying pan may be used instead of griddle. In any case grease only
enough to keep the cakes from sticking and have very hot before
baking. Cakes should be turned only once.
GRIDDLE CAKES
2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 cups milk
2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening; beat
well. Bake on slightly greased hot griddle, turning only once. Serve
immediately with butter and syrup.
GRIDDLE CAKES WITH EGGS
1-3/4 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
2 eggs
1-1/2 cups milk
1 tablespoon shortening
Mix and sift dry ingredients; add beaten eggs, milk and melted
shortening; mix well. Bake on hot slightly greased griddle and serve
immediately with butter and syrup.
BUCKWHEAT CAKES
1 cup flour
2 cups buckwheat flour
6 teaspoons Dr. Price's Baking Powder
1-1/2 teaspoons salt
2-1/2 cups milk or milk and water
1 tablespoon molasses
1 tablespoon shortening
Sift together flours, baking powder and salt; add liquid, molasses,
and melted shortening; beat three minutes. Bake on hot greased griddle
and serve immediately with butter and syrup.
CORN MEAL GRIDDLE CAKES
1-1/3 cups corn meal
1-1/2 cups boiling water
3/4 cup milk
1 tablespoon shortening
1 tablespoon molasses
2/3 cup flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
Scald corn meal with boiling water; add milk, melted shortening and
molasses; add flour, salt and baking powder which have been sifted
together. Mix well and bake on hot greased griddle until brown and
serve immediately with butter and syrup.
RICE GRIDDLE CAKES
1 cup boiled rice
1 cup milk
1 tablespoon shortening
1 teaspoon salt
1 egg
1 cup flour
2 teaspoons Dr. Price's Baking Powder
Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
flour and baking powder which have been sifted together; mix well.
Bake on hot greased griddle and serve immediately with butter and
syrup.
FRENCH PANCAKES
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon sugar
2 cups milk
1/4 cup cream
Jam
Powdered sugar
Sift together flour, baking powder and salt. Beat eggs with sugar and
add milk and cream. Mix slowly with dry ingredients to prevent
lumping. Batter should be very thin. Heat small frying pan which has
been slightly greased. Pour in just sufficient batter to cover bottom
of pan. Cook over hot fire. Turn and brown other side. Spread with jam
or preserves and roll up. Sprinkle with powdered sugar, and serve hot.
Makes 12 large pancakes.
WHOLE WHEAT HOT CAKES
2 cups whole wheat flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon shortening
1 teaspoon molasses
Sift together flour, baking powder and salt; add milk, beaten eggs,
melted shortening and molasses and mix well. Bake on hot greased
griddle and serve immediately with butter and syrup.
WAFFLES
2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon melted shortening
Sift flour, baking powder and salt together; add milk to yolks of
eggs; mix thoroughly and add to dry ingredients; add melted shortening
and fold in beaten whites of eggs. Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.
FRITTERS, DOUGHNUTS, AND CRULLERS
Fritters are served as an entree, a vegetable or a sweet, according to
the ingredients used. The foundation batter is much the same for all
fritters, and, with some additions the first recipe given can be used
for many varieties.
Fritters and doughnuts should be fried in kettle of deep fat, hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
sugar.
PLAIN FRITTER BATTER
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until
smooth.
APPLE FRITTERS
4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice.
Dip each slice in plain fritter batter. Fry to light brown in deep
fat. Drain and sprinkle with powdered sugar.
BANANA FRITTERS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1 tablespoon powdered sugar
1/4 teaspoon salt
1 egg
1/4 cup milk
1 tablespoon lemon juice
3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas
through a sieve before adding. Beat thoroughly. Drop by spoonfuls into
hot fat. Drain and sprinkle with powdered sugar and few drops of lemon
juice.
BREAD CRUMB FRITTERS
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup fine bread crumbs
1-1/2 cups milk
1 egg
1 tablespoon butter
1 tablespoon molasses
Sift together flour, salt and baking powder; add bread crumbs, then
the milk slowly; add well-beaten egg, butter, and molasses. Fry in
deep hot fat. Serve hot with powdered sugar and lemon juice or hard
sauce.
CORN FRITTERS
1/2 cup milk
2 cups cooked corn
1-1/2 cups flour
1 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
2 eggs
Add milk to corn; add flour sifted with salt, pepper and baking
powder; add melted shortening and beaten eggs; beat well. Fry by
spoonfuls on hot greased griddle or iron frying pan.
For corn fritters that are to be fried in deep fat make batter stiffer
by adding 1/2 cup flour and 1 teaspoon baking powder.
CLAM FRITTERS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk or clam juice
2 eggs
1-1/2 teaspoons grated onion
1 teaspoon shortening
10 clams
Sift together flour, baking powder, salt, pepper and paprika; add
liquid, well-beaten eggs, onion, and melted shortening; rinse clams,
put through meat chopper and add to batter. Fry on hot greased
griddle, taking one spoonful batter for each fritter, or fry in deep
hot fat.
FRUIT FRITTERS
Use fresh fruit coarsely chopped or canned whole fruits drained from
syrup. Stir into plain fritter batter, and drop by spoonfuls into deep
hot fat, turning gently until brown. Sprinkle with powdered sugar and
serve hot.
DOUGHNUTS
3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and well-beaten egg; stir in milk; add
nutmeg, salt, flour and baking powder which have been sifted together
and enough additional flour to make dough stiff enough to roll. Roll
out on floured board to about 1/4-inch thick; cut out. Fry in deep fat
hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper and sprinkle with powdered sugar.
RICH DOUGHNUTS
2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg and shortening;
add milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.
CRULLERS
4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
5/8 cup milk
Cream shortening; add sugar gradually and beaten eggs; sift together
flour, cinnamon, salt and baking powder; add one-half and mix well;
add milk and remainder of dry ingredients to make soft dough. Roll out
on floured board to about 1/4-inch thick and cut into strips about 4
inches long and 1/2-inch wide; roll in hands and twist each strip and
bring ends together. Fry in deep hot fat Drain and roll in powdered
sugar.
CAKE
The baking of cake is of primary importance. Regulate the oven before
putting materials together. When a cake is baked it shrinks from the
sides of the pan. A light touch with the finger which leaves no mark
is another indication that the cake is baked. Small and layer cakes
require a hotter oven than loaf cakes.
Where fewer eggs than called for are used, increase the amount of Dr.
Price's Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small
quantity of salt.
Sift flour before measuring and use level measurements for all
materials.
PLAIN CAKE
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract or other flavoring
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
sift together flour, baking powder and salt and add to mixture, a
little at a time, alternately with milk. Bake in greased loaf, layer
or patty pans in moderate oven. May also be used for cottage pudding
served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1
oz. melted unsweetened chocolate to one-third of the batter.
SPANISH CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon cinnamon
1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift
together flour, baking powder and cinnamon and add alternately with
milk; fold in beaten whites of eggs. Bake in greased pan in moderate
oven 35 to 40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Dr Price's Baking Powder
Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and
beat until smooth. Add alternately a little at a time milk and flour
which has been sifted three times with baking powder. Beat whites of
eggs until dry, and add to batter, folding in very lightly without
beating. Bake in large greased loaf pan in moderate oven about one
hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour
5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in
saucepan 3 minutes; when cool, add flour and baking powder which have
been sifted together; mix well. Bake in greased loaf pan in moderate
oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate
2 tablespoons sugar
1-1/2 tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1-1/3 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add
yolks of eggs and beat again. Stir in chocolate mixture. Sift together
flour, baking powder and salt and add alternately, a little at a time
with the milk to the first mixture. Fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with
white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening
3/4 cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have
been beaten until thick; add flavoring; sift together flour and baking
powder and add alternately, a little at a time, with the milk to first
mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the
following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled
slightly, very slowly, beating continually; add flavoring; mix well
and fold in beaten whites of eggs. Turn into ungreased angel cake tin
and bake in very slow oven about 45 minutes. Remove from oven; invert
pan and allow to stand until cold. Cover top and sides with either
white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites
of eggs which have been beaten light with a wire whip. Fold in flour,
cream of tartar, salt and baking powder which have been sifted
together four times. With whip beat mixture with long strokes until
very light; add flavoring; put into ungreased angel cake tin in cold
oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until
thoroughly baked. Remove from oven, invert pan and allow to stand
until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
sugar in lightly; fold in flour which has been sifted four times with
baking powder and salt; add vanilla. Pour into ungreased pan and bake
45 to 50 minutes in moderate oven. Remove from oven; invert pan and
allow to stand until cold. Ice with either chocolate or white icing
page 17.
POUND CAKE
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Dr. Price's Baking Powder
Reserve two egg whites for icing. Cream butter, add sugar slowly,
beating well. Add flavoring and yolks of eggs which have been beaten
until pale yellow. Beat three egg whites until light and add
alternately a little at a time with the flour which has been sifted
with the baking powder. Mix well and bake in greased loaf pan in
moderate oven about one hour. Cover with ornamental frosting page 16
made with the two remaining egg whites.
WEDDING CAKE
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
1 cup shelled almonds
2 tablespoons chopped orange peel
2 tablespoons chopped lemon peel
2 cups sliced citron
1 cup grape juice
4 cups flour
2 teaspoons cinnamon
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add
raisins and currants, which have been washed and dried and over which
a half cup of flour has been sifted; blanch almonds and put through
food chopper with lemon and orange peel and add; slice citron very
fine and add; stir in grape juice and half of stiffly beaten whites of
eggs; sift together flour, baking powder, spices and salt and add; mix
well and fold in remainder of beaten whites; pour into two 12-inch
loaf pans which have been greased and lined with four layers of brown
paper and bake in moderate oven one hour; then cover with double layer
of brown paper, put asbestos plates underneath and continue baking
about two hours longer.
COFFEE FRUIT CAKE
1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 lb. raisins, cut into small pieces
1/8 lb. slice citron
1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift
together flour and baking powder and add slowly; add fruit, which has
been slightly floured, and fold in beaten whites of eggs. Bake in
greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water
1 lb. stoned and cut dates
3/4 cup brown sugar
2 tablespoons shortening
1 ounce melted chocolate
1 egg
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1-3/4 coups flour
3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted
chocolate and well beaten egg; mix well and add dates and water; sift
together baking powder, salt and flour; add gradually with pecan nuts.
Mix well and put into greased loaf pan and bake in slow oven for one
and a half hours.
CREAM LOAF CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
1/2 cup rich milk or thin cream
1 cup flour
1/2 cup cornstarch
3 teaspoons Dr. Price's Baking Powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add
flavoring; add milk a very little at a time; sift flour, cornstarch
and baking powder together and add; fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover
with frosting page 16.
MOLASSES CAKE
1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten
egg; beat well and add molasses; add half of flour, baking powder,
salt and spices which have been sifted together; add milk and
remainder of dry ingredients. Mix well. Bake in greased shallow pan in
moderate oven about 40 minutes. Serve hot with butter.
COCOANUT CAKE
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup shortening
1-1/4 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
3 eggs
1/2 cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to
a cream; add milk and vanilla, then flour and baking powder, a little
at a time; beat until smooth; add eggs one at a time, stirring and
beating batter well after each egg is put in. Bake in greased loaf pan
in moderate oven one hour. Cover with boiled icing page 16 and
sprinkle with chopped cocoanut.
MARBLE CAKE
WHITE PART
3 tablespoons shortening
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
White of 1 egg
Cream shortening; add sugar slowly; add flavoring and milk. Beat well
and add flour which has been sifted with baking powder and salt. Mix
in beaten white of egg.
DARK PART
3 tablespoons shortening
1/2 cup sugar
Yolk of one egg
1/2 cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
6 teaspoons cocoa
Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in
milk; add flour, baking powder, salt, spices and cocoa which have been
sifted together. Put this batter by spoonfuls and the same amount of
white batter alternately into greased loaf pan but do not mix. Bake in
moderate oven about 45 minutes. Cover with white icing page 17.
MARBLE CAKE II
Make plain cake page 10, saving out one-third of batter and adding to
it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is
then dropped by spoonfuls into the white batter after it is put into
the pan.
FEATHER COCOANUT CAKE
1-1/2 cups flour
7/8 cup sugar
2 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
1/2 cup milk
1 teaspoon lemon extract
1/2 cup fresh grated cocoanut
Sift flour, sugar and baking powder into bowl. Add melted shortening
and beaten egg to milk and add to dry ingredients. Mix well, add
flavoring and cocoanut and bake in greased loaf pan in moderate oven
35 to 45 minutes. Before serving, sprinkle with a little powdered
sugar, or if desired, ice with white icing with grated cocoanut
sprinkled on top.
MAPLE NUT CAKE
1/3 cup shortening
1 cup light brown sugar
2 eggs
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup chopped nuts--preferably pecans
1 teaspoon vanilla extract