Recipes of
l!niversal ~p]Jeal
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 ofDr. Price's Phosphate
Baking Powder.
Copyright, 1921, by Royal Baking Powder Co.
'i
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 TaJl'y . . . . . . . . . . . . . . . . . . . . . . . 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 Souffle . . . . . . . . . . . . . . . . . . . . . . 39
Cheese Straws . . . . . . . . . . . . . . . . . . . . • 39
Cherries, Canned . . . . . . . . . . . . . . • . . . . 48
Cherry Tarts . . . . . . . . . . • . . . . . • . . • . . 27
Chicken Croquettes . . . . . . . . . . . . • . • . • 3 7
Chicken Fricassee . . . . . . . . . . . . . . . . . • 8 5
Chicken, Fried . . • • • . • • • • • • • • • • • • • • 34
Chicken Patties . . . . . . . . . .. . . . . . . . . . 3 8
Chicken Pie . . . . . . . . . . . . . . . . . . . . . . . 3§
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 Ct·eam 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 Frittet·s . . . . . . . . . . . . . . . . . . . . • 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 • • . . . . . . . . . . . . . . . . . . . . . . 3 7
Crullers • . • • . . . . . . . . . . . . . . . . . . . . . • 10
Currant Jelly Meringue . . . . . . . . . . . . . 18
Currant Jelly Sance . . . . . . . . . . . . . . . . 35
Currant Tea Cakes. . . . . . . . . . . . . . . . . • 7
Custard, Baked . . . . . . . . . . . . . . . . . . • • 22
Custard l'ie • . . . . . . . . . . . . . . . . • • • . • • 27
THE NEW DR. PRICE COOK BOOK-Index to Recipes-Continued
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, Butter·
less Cake . . . . . . . . . . 10
Egg Sauce (For Fish) . . 35
Emergency or Drop Bis-cuits
• . . . . . . . . . . . . . . 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
Flo11ting Island . . . . . . . 24
Foamy Sauce . . . . . . . . . 25
F1·ench Dresoing . . . . . . 42
French Fried Potatoes. . 40
Fren·eh Toast ......... 39
Fritter Batter . . . . . . . . . 9
F1·itters, Doughnuts and
Crullers . . . . . . . . . . . . 8
Frosting ............. 16
Frozen Desserts . . . 2 8
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 She1·bet . . . . . 28
Gricldle Cakes and Waf-fles
•••.••......... • 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
J\feats ................ 32
Meringues • . . . . . . . . . . . 23
Milk Sponge Cake. . . . . . 16
Mince Meat • . . . . . . . . . 27
Mince Pie •••......... 27
Mint Sauce • . . . . . . . . . . 36
Mocha Icing and l!'illing. 14
Molasses Cakes ..... . 12-19
Molasses Candy, Pulled. 44
Mousse, Strawberry ..... 29
Muffins, Gems, etc . . . . . . 5
Nut & Potato Croqnettes. 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 C~k;; · : : : : : : : : 19
Orange Cream Layer
Cake 14
Orange Fr~;ii;lg. : : : : : : : 14
Orange Icing . . . . . . . . . 18
Orange Water Ice . ..... 28
Ornrunen tal Frosting . . . 16
Oyster Dressing . . . . . . • 34
Oysters ••••••......... 31
Pan Broiling or Frying. 32
Pancakes, French . . . . . . 8
Parker Hnuse Rolls. . . . 4
Parsnips, Browned. . . . . 41
Pastry ...••........ 26-35
Patty Shells .......... 38
Peaches, Canned . . . . . . 48
Peaches, Pickled . . . . . . 49
Peanut BTittle . ....... 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 au 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 Des-serts
.........••.... 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 Dressin.g . . . . . 42
Rye Rolls • . . . . . . . • • • • 3
Salads and Salad Dress·
ings ......... , ..... 41
Scones . . . . . . . . . . . . . . . 7
Scrambled Eggs ....... 1:7
Sea Foam Icing ........ 18
Seven Jlllinute 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 l!'ig 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 .. 3.9
Tomato Pickles .· ....... 49
Tomato Sauce ••..•..•• 37
Veal Cutlet • • • . • . . . . . . 33
Vegetables .......... 39-46
Vegetable Salad ..•.... 42
Waffles . . . . . • • • • . . . . . 8
Wedding Cake ........ 12
Whole ''The at Hot Cakes. 8
Whole Wheat Raisin Bis·
cuits . . . . • • . . • . . . . . 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
tl1e 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 = y,! 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
3Y:i tablespoons cocoa= 1 ounce
2 Use Dr. Price's Phosphate Baking Powder
BREADS, BISCUITS AND ROLLS
DR. PRICE'S Baking Powder may be used instead of yeast to leaven bread. It does pre-cisely
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 7 teaspoons Dr. Price's Baking Powder
1 teaspoon salt 1 medium-sized, cold, boiled potato
1 tablespoon sugar 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 5 teaspoons Dr. Price's Baking Powder
1 cup corn meal % cup molasses
1 cup rye meal or ground rolled oats 1}'3 cups milk
1 teaspoon salt
Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and
put into greased moulds % full. Steam 3j/2 hours; remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal 1 teaspoon salt
1 cup flour 1 l12 cups milk
4 teaspoons Dr. Price's Baking Powder 1 egg
3 tablespoons sugar 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 Ya cup flour
1% cups milk 1 teaspoon salt
2 tablespoons sugar 2 teaspoons Dr. Price's Baking Powder
1 cup corn meal 1 tablespoon shortening
Be< t 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 !12 cups flour
1 l12 cups graham flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1JI2 cups liquid (!12 water and !12 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.
2!/2 cups flour
1/2 cup graham flour li4 cup sugar
1 teaspoon salt
NUT OR RAISIN BREAD
1 cup walnuts or raisins
4 teaspoons Dr. Price's Baking Powder
1 egg
l!/2 cups milk
Sift dry in~:redients 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.
All measuremfnts are level. Four level teaspoons of baking p&wder about equal one
heaping teaspoo?> as heretofore used.
•
Use Dr. Price's Phosphate Baking Powder
2 cups flour
4 teaspoon,; Dr. Price's
Baking Powder
PEANUT BUTTER BREAD
1 teaspoon salt
Vz cup sugar
1 cup milk
o/3 cup peanut butter or V2 cup
finely ground peanuts
3
Sift flour, baking powder, salt and sugar together. Add milk to peanut butter or pean'ltts,
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
cat in thin slices and filled with either cream cheese or lettuce and mayonnaise.
PRUNE OR DATE BREAD
1 cup prunes or dates 1 teaspoon salt
2V2 cups graham flour; or I cup flour
and 1V2 cups graham flour
4 teaspoons Dr. Price's Baking Powder
1 cup milk
Y4 cup sugar 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 6 teaspoons Dr. Price's Baking Powder
1 teaspoon salt 1 tablespoon shortening
llfz 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 6 teaspoons Dr. Price's Baking Powder 1 tablespoon shortening
1 teaspoon salt 1 Y. cups milk
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 7 teaspoons Dr. Price's Baking Powder
1 teaspoon salt 2 medium sized cold boiled potatoes
1 tablespoon sugar Water or milk or equal quantities of each
Sift thoroughly together flour, salt, Sligar 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.
2V2 cups flour
4 teaspoons Dr. Price's
Baking Powder
Vz teaspoon salt
NUT AND RAISIN ROLLS
1 tablespoon sugar
5 tablespoons shortening
1 egg
%cup milk
Butter
Raisins
Chopped nuts
Vz 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.
A.ll measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
• ' Use Dr. Price's Phosphate Baking Powder
--------------------------~--------~~~~---------- ·
PARKER HOUSE ROLLS
4 cups flour 6 teaspoons Dr. Price's Baking Powder tY. cups milk
1 teaspoon salt 2 to 4 tablespoons shortening
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 biscllit 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 wann place. Brush
each with melted blltter and bake in moderate oven 15 to 20 minutes.
2!/.J cups flour
l12 teaspoon salt
2 tablespoons maple or brown sugar
RUSKS
4 teaspoons Dr. Price's Baking Powder
l/4 teaspoon nutmeg
% teaspoon cinnamon
2 tablespoons shortening
Ya to% 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.
2!14 cups flour
1 teaspoon salt
CINNAMON BUNS
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
Y2 cup water
Y2 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 Ya inch thick on floured board;
brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll;
cut into ll/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
Y2 teaspoon salt
1 tablespoon shortening
Y2 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 ~ 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 3 tablespoons sugar 2 tablespoons shortening
y2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 1 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to make stiff
batter, Spread Y2 inch thick in greased pan; add top mixture. Bake about 30 minutes in
moderate oven.
TOP MIXTURE
2 tablespoons flour 3 tablespoons sugar
1 tablespoon cinnamon 3 tablespoons shortening
Mix dry ingredients; rub in shortening and ~prcad thickly over top of dollgh before
baking.
2 cups flour
% teaspoon salt
4 tablespoons sugar
INDIVIDUAL COFFEE CAKES
4 tablespoons shortening
1 egg
3 teaspoons Dr. Price's Baking Powdet'
Y2 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 IS
to 20 minutes. While hot, brush over with thin 1cing made with Y. eup confectioner'·s sugar
moistened with 1 tablespoon hot water.
A.ll measurements are level. Four level teaspoons of baking po·..vder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder
COFFEE RING
3 cups flour
5 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
%cup milk
1 cup raisins, washed, drained and floured
3 tablespoons shortening
1 egg
Y.a cup chopped nuts
5
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 y2 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
V2 teaspoon salt
2 tablespoons shortening
% cup milk or half milk and hal£ water
Sift together flour, baking powder and salt, add shortening and rub ln 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 2 teaspoons shortening
% teaspoon salt 1 cup milk
4 teaspoons Dr. Price's Baking Powder 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
Y2 cup bran
1 Y2 cups flour
5 teaspoons Dr. Price's Baking Powder
% teaspoon salt
3 tablespoons sugar
Y2 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 Y4 inch thick on floured board;
cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
CHEESE BISCUITS
1 Y2 cups flour 1 teaspoon shortening
2 teaspoons Dr. Price's Baking Powder 6 tablespoons grated cheese
Y4 teaspoon salt % 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 Y.a 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
V2 teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
73 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 Y2 inch thick; cut with biscuit cutter. Bake in moderate oven about 25
minutes.
MUFFINS, GEMS, ETC.
MUFFINS
2 cups flour 1 tablespoon sugar
3 teaspoons Dr. Price's Y2 teaspoon salt
Baking Powder 1 cup milk
Sift together flour, baking powder, sugar and salt; add
melted shortening; mix well. Half fill greased muffin tins with
20 to 25 minutes.
2 eggs
1 tablespoon shortening,
milk, well-beaten eggs and
batter and bake in hot oven
All measurementi are lewl. Fo'!llr' level teaspoon.~ of baking powcler about equal on6
heaping teaspoo•n as hereto/Me usecl.
6 Use Dr. Price's Phosphate Baking Powder
ENGLISH MUFFINS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
% teaspoon salt
1 teaspoon sugar
1Y4 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 . % cup milk
3 teaspoons Dr. Price's Baking Powder 2 eggs
I teaspoon salt I tablespoon shortening
1 tablespoon sugar 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
1v2/2 cup cooked hominy, oatmeal or other cereal Y2 cup milk teaspoon salt 1 cup flour
1 Y2 tablespoons sh<>rtening Y2 cup corn meal
1 egg 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
% cup corn meal 2 tablespoons sugar
1 Y4 cups flour 1 cup milk
4 teaspoons Dr. Price's Baking Powder 2 tablespoons shortening
Y2 teaspoon salt 1 egg
Sift together corn meal, flour, baking powder, salt and sl!gar; add milk, melted shortening
and well-beaten egg; mix well. Half fill greased muffin tins with batter and bake about
3~ minutes in hot oven.
2 cups stale bread crumbs
1Y4 cups milk
1 cup flour
CRUMB MUFFINS
Y2 teaspoon salt
2 eggs
2 teaspoons Dr. Price's Baking Powder
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
creased muffin tins with batter and bake 20 to 25 minutes in hot oven.
RICE MUFFINS
1 cup flour % cup milk
2 teaspoons Dr. Price's Baking P<>wder 1 egg
Y2 teaspoon salt I tablespoon shortening
1 tablespoon sugar 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
~ cup butter 2 teaspoons Dr. Price's Baking Powder
1 egg Y2 teaspoon salt
2 cups flour % cup milk
Y2
1b. 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
J:D.iuutes in greased gem pans in hot oven.
For sweet muffins sift Y4 CI!P sugar with dry ingredients.
POPOVERS
2 cups flour Y2 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 2~ to. 35 minutes in very hot oven. If taken out of oven too soon they will fall.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teas:11oon as heretofore used-
Use Dr. Price's Phosphate Baking Powder 7
GRAHAM GEMS
1 cup flour 4 teaspoons Dr. Price's 1 egg
1 cup graham flour Baking Powder 2 tablespoons molasses or sugar
% teaspoon salt 1 cup milk 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
!14 cup milk or !Ia cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
!Is 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 m hot
oven 20 to 25 minutes.
SCONES
2 cups flour 1 teaspoon salt
3 teaspoons Dr. Price's 2 tablespoons sugar
Baking Powder 2 tablespoons shortening
2 eggs
~ to !Ia cu1 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 Y. 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 1 cup milk
3 teaspoons Dr. Price's Baking Powder 1 egg
!Ia cup sugar 2 tablespoons shortening
% teaspoon salt !Ia 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 2 teaspoons shortening
3 teaspoons Dr. Price's Baking Powder %cup milk
!Ia teaspoon salt 1 cup chopped figs
2 tablespoons sugar 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. RoU out !14 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 minu~es in hot oven.
SALLY LUNN
2 cups flour %cup milk
3 teaspoons Dr. Price's Baking Powder 2 eggs
1 teaspoon salt 2 tablespoons shortening
1 tablespoon sugar
Sift together flour, baking powder, salt and sugar; add milk, well-beaten
melted shortening; mix well. Bake in greased shallow pan in moderate oven
minutes.
GRIDDLE CAKES AND WAFFLES
eggs and
about 25
EGGS add to the ric;mess 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
!Ia 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.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
8 Use Dr. Price's Phosphate Baking Powder
GRIDDLE CAKES WITH EGGS
1% cups flour 2 eggs
Y2 teaspoon salt 1Y2 cups milk
3 teaspoons Dr. Price's Baking Powder 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
1Y2 teaspoons salt
2Y2 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% cups corn meal 1 tablespoon molasses
1Y2 cups boiling water % cup flour
% cup milk 1 teaspoon salt
1 tablespoon shortening 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 teaspoon salt
1 cup milk 1 egg
1 tablespoon shortening 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 PAN CAKES
1 cup flour 2 eggs Y4 cup cream
2 teaspoons Dr. Price's Baking Powder 1 tablespoon sugar Jam
Y2 teaspoon salt 2 cups milk Powdered sugar
Sift together flour, baking powder and salt. Beat eggs with sugar and add milk and
cream. Mix slowly with dry ingred1ents to prevent lumping. Batter should be very thin.
Heat small frying pan which has been slightly greased. Pour in just sufficient batter to cover
bouom 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
Y2 teaspoon salt
1% cups mi.Jk
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 1% cups milk
4 teaspoons Dr. Price's Baking Powder 2 eggs
% teaspoon salt 1 tablespoon melted shortening
Sift flour, baking powder and salt together; add milk to yolks of eggs; mix thorou ~hly
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 add;tions
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.
All measurements are level. Four lew! teaspoons of balcing powder about equal one
heaping teaspoon U,J heretofore used.
Use Dr. Price's Phosphate Baking Powder
PLAIN FRITTER BATTER
1 cup flour !14 teaspoon salt % cup rru1k
1l/2 teaspoons Dr. Price's Baking Powder 1 egg
Sift dry ingredients together; add beaten egg and milk; beat until smooth.
APPLE FRITTERS
4 large apples 1 tablespoon lemon juice
2 tablespoons powdered sugar
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. Dra;n and sprinkle with powdered
sugar.
BANANA FRITTERS
1 cup flour 1 egg
2 teaspoons Dr. Price's Baking Powder Y4 cup milk
1 tablespoon powdered sugar 1 tablespoon lemon juice
Y4 teaspoon salt 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 1Y2 cups milk
Y2 teaspoon salt 1 egg
2 teaspoons Dr. Price's Baking Powder 1 tablespoon butter
1 cup fine bread crumbs 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
Y2 cup milk % teaspoon pepper
2 cups cooked corn 2 teaspoons Dr. Price's Baking Powder
IY2 cups flour 1 tablespoon shortening
1 teaspoon salt 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 y. cup
flour and 1 teaspoon baking powder.
CLAM FRITTERS
1Y2 cups flour !12 cup milk or clam juice z teaspoons Dr. Price's Baking Powder 2 eggs
Y2 teaspoon salt 1Y2 teaspoons grated onion
Ys teaspoon pepper 1 teaspoon shortening
Ys teaspoon paprika 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 1 teaspoon nutmeg
o/a cup sugar % teaspoon salt
1 egg 3 cups flour
% cup milk 4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and well-beaten egg; stir in milk; add nutmeg, salt, flov
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 !14-inch thick ; cut out. Fry
in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper alld
sprinkle with powdered sugar.
All measurements are level. Ji'owr level teaapoons of baking powder about equal oM
heaping teaspoon as heretofore tued.
10 Use Dr. Price's Ph~sphate Baking Powder
RICH DOUGHNUTS
2 eggs !4 teaspoon grated nutmeg 2 cups flour
6 tablespoons sugar 2 tablespoons melted shortening 3 teaspoons Dr. Price's
% teaspoon salt 6 tablespoons milk 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 3 cups flour
1 cup sugar 1 teaspoon cinnamon
2 eggs !12 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
%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 !14-inch thick and cut
into strips about 4 inches long and !12-inch wide; roll in hands and rwist 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 slig&tly less and add a small quantity of salt.
Sift flour before measuring and use level measurements for all materials.
PLAIN CAKE
Y4 cup shortening 1 teaspoon vanilla extract 3 teaspoons Dr. Price's Baking Powder
1 cup sugar or other flavoring !12 teaspoon salt
1 egg 2 cups flour 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
!12 cup shortening 1% cups flour !12 cup milk
1 cup sugar 3 teaspoons Dr. Price's Baking Powder
2 eggs 1 teaspoon cinnamon
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
%cup milk
3!12 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 % cup shortening !12 teaspoon salt
1!/4 cups water 1 teaspoon nutmeg 2 cups flour
1 cup seeded raisins 1 teaspoon cinn"amon 5 teaspoons Dr. Price's
2 ounces citron, cut fine 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. Ba ·e
in greased loaf pan in moderate oven about 45 minutes.
All ·measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 11
CHOCOLATE CAKE
3 squares grated unsweetened chocolate 2 eggs
2 tablespoons sugar % cup milk
I Y2 tablespoons milk 173 cups flour
4 tablespoons shortening 2 teaspoons Dr. Price's Baking Powder
1 cup sugar Ys teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1 y2 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.
3 tablespoons shortening
%cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
SUNSHINE CAKE
Y2 cup milk
I Y2 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 3 5 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
173 cups flour
Y. teaspoon salt
% cup scalded milk
Y2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
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 wit~ 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.
Whites of 8 eggs
1 teaspoon cream of tartar
% cup granulated sugar
%cup flour
ANGEL CAKE
1 teaspoon Dr. Price's Baking Powder
Y4 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.
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
POUND CAKE
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 grea·sed loaf pan in moderate oven about one hour.
Cover with ornamental frosting page 16 made with the two remaining egg whites.
All meiU'UrementB are level. Fo1VI' level teaBpoonB of baking powder about equal one
heaping teaspoon as heretofore wed.
12 Use Dr. Price's Phosphate Baking Powder
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
1 cup shelled almonds
WEDDING CAKE
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
Y, teaspoon grated nutmeg
Y, teaspoon ground mace
J4 teaspoon allspice
J4 teaspoon cloves
Y, teaspoon salt
Cream shortening and sugar together; add lJeaten 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 p11t 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, bakin~;: powder, spices and salt and add; mix well and fold in remainder of
beaten whites; pour mto 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
l/2 c11p shortening 1% cups flour
1 cup light brown sugar 3 teaspoons Dr. Price's Baking Powder
2 eggs 1/a lb. raisins, cut into small pieces
!14 cup strong coffee Ys lb. sliced citron
~ cup rich milk or cream J4 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, whiclo has been slightly floured, and fold in
beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and onehalf
hours.
DATE LOAF CAKE
1 cup boiling water 1 egg
1 lb. stoned and cut dates 2 teaspoons Dr. Price's Baking Powder
% cup brown sugar !14 teaspoon salt
2 tablespoons shortening 1% cups flour '
1 ounce melted chocolate % 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 gradualiy 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
!Ia cup shortening !Ia cup rich milk or thin cream
1 cup sugar 1 cup flour
2 eggs !Ia cup cornstarch
1 teaspoon lemon extract 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 grea•ed loaf pan in moderate oven 35 to 45 minutes, and
cover with frosting page 16.
!(~ cup shortening
7'3 cup brown sugar
1 egg
Ya cup molasses
MOLASSES CAKE
2 cups flour
!Ia teaspoon salt
3 teaspoons Dr. Price's Baking Powder
!Ia teaspoon allspice
!(; teaspoon cinnamon
%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 tilted
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 l/2 cup milk
2 teaspoons Dr. Price's Baking Powder 1 teaspoon vanilla extract
!Ia cup shortening 3 eggs
1!/4 cups sugar !12 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.
A.!! measurements are level. Fo"r level teaspooros of baking powder about eq,.al one
heaping teaspoon as heretofore used.
IJ
Use Dr. Price's Phosphate Baking Powder
MARBLE CAKE
WHITE PART
3 tablespoons shortening 1 cup flour
0 cup sugar 2 teaspoons Dr. Price's Baking Powder
0 teaspoon lemon extract V4 teaspoon salt
0 cup milk White of 1 egg
Cream shortening; add mgar slowly; add flavoring and milk. Beat well and add flo\'lt
which has been sifted with baking powder and salt. Mix in beaten white of egg.
3 tablespoons shortening
Y2 cup sugar
Yolk of 1 egg
V2 cup milk
1 cup Hour
DARK PART
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
V2 teaspoon cloves !i2 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 1V2 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 V2 cups flour 1 egg
"Va cup sugar V2 cup milk
2 teaspoons Dr. Price's Baking Powder 1 teaspoon lemon extract
2 tablespoons shortening Y2 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.
Yo cup shortening
1 cup light brown sugar
2 eggs
V2 cup milk
lV2 cups flour
MAPLE NUT CAKE
V4 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup chopped nuts-preferably pecans
1 teaspoon vanilla extract
Cream shortening, add sugar slowly and yolks of eggs and milk and beat well: add flour,
salt and baking powder which have been sifted together; add nuts and fold in beaten whites
of eggs; add flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes.
Cove: with maple icing page 17 and while still soft sprinkle with chopped nuts.
CHOCOLATE LAYER CAKE
;.'. cup shortening 1% cups flour
1 cup sugar 4 teaspoons Dr. Price's Baking Powder
1 egg V4 teaspoon salt
1 cup milk 1 teaspoon vanilla extract
Cream shortening: add sugar gradually, beating well; add beaten egg, one half the
milk and mix well; add one half the Hour which has been sifted with salt and baking
powder; add remainder of milk, then remainder of flour and flavoring; beat after each
addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together
with
CHOCOLATE FILLING AND ICING
3 cups confectioners' sugar
Boiling water
1 teaspoon vanilla extract
2 ounces (2 squares) unsweetened chocolate
V2 teaspoon grated orange peel
To sugar add boiling water very slowly to make a smooth paste; add vanilla, melted
chocolate and orange peel. Spread between layers and on top of cake.
This makes a delicious dessert if baked in two layers, iced, and spread with slightly
sweetened whipped cream.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore uaed.
14 Use Dr. Price's Phosphate Baking Powder
COFFEE SPICE CAKE WITH MOCHA FILLING
!12 cup shortening 2 cups flour
1 cup sugar 3 teaspoons Dr. Price's Baking Powder
2 eggs Ys teaspoon salt
y2 cup strong coffee 2 teaspoons mixed spices
Cream shortening and sugar tmtil light; add well beaten yolks of eggs; add coffee
slowly; add half of flour sifted with baking powder, salt and spices; mix and add well
beaten whites of eggs; add remainder of flour and mix lightly. Pour into two large greased
layer cake tins and bake in moderate oven 45 to 50 minutes. Spread between layers and
cover top with
MOCHA ICING AND FILLING
1 tablespoon butter
1 cup confectioners' sugar
1 tablespoon cocoa
2 tablespoons strong coffee
!/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until smooth.
add more coffee.
ORANGE CREAM LAYER CAKE
If too dry
% cup shortening 1 cup milk 4 teaspoons Dr. Price's Baking Powder
1 cup sugar 1% cups flour 1 teaspoon vanilla extract
1 egg !/4 teaspoon salt 1 cup sweetened flavored whipped cream
Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk,
and mix well; add one half the flour, which has been sifted with salt and baking powder;
add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake
in two greased layer cake tins in moderate oven 15 to 20 minutes. Spread the whipped
cream thickly between the layers. Cover top with
1 tablespoon cream
1 cup confectioners' sugar
ORANGE FROSTING
!12 teaspoon orange extract
1 tablespoon melted butter
Pulp and grated rind of 1 orange
To the cream add the sugar slowly. Add
Beat until smooth and spread on top of cake.
orange pulp, rind, extract and mel ted butter.
!12 cup shortening
1 cup granulated sugar
!12 cup cold water
2 cups flour
WHITE LAYER CAKE
2 teaspoons Dr. Price's Baking Powder
Whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar togeth~r until very light; add water slowly, almost drop
by drop, and beat constantly; stir in flou1 and baking powder which have been sifted together
twice; add flavoring; fold in whites of eggs which have been beaten until stiff and
dry, pour into two greased layer cake tins. Bake in moderate oven 20 to 25 minutes. Put
together with fresh strawberry icing page 18 or maple icing page 17.
DEVIL'S FOOD CAKE
y4 cup shortening % cup milk
1 cup sugar 1 !/4 cups flour
2!/2 ounces chocolate 2 teaspoons Dr. Price's Baking Powder
y2 cup mashed potatoes 1/2 cup chopped nuts
1 egg Y2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add
yolk of egg, milk, and flour and baking powder which have been sifted together· beat
well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow
pan in moderate oven 25 to 35 minu·tes. Cover with
% cup granulated sugar
~3 cup water
6 or 8 marshmallows
MARSHMALLOW ICING
White of 1 egg
Few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows
in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly
over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread
thin coating over icing when cool.
All measiM'ements are level. Fo!M' level teaspoons of bal.:-ing powder about equal one
heaping teaspoon as heretofo•·e used.
, ..
Use Dr. Price's Phosphate Baking .Powder 15
CREAM LAYER CAKE
!12 cup shortening 1 teaspoon vanilla extract
1 cup sugar !12 cup milk
2 eggs 2 cups flour
3 teaspoons Dr. Price's Baking Powder
!14 teaspoon salt
Cream shortening and sugar together until light; add yolks of eggs and flavoring,
and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and
remainder of flour sifted with baking powder; stir after each addition; fold in remaining
whites of eggs. Bake in greased layer cake tins in moderate oven 15 to· 20 minutes. Put
together with cream filling and cover top and sides with white icing page 17.
CREAM FILLING
1 cup milk !14 teaspoon salt 1 egg
2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon vanilla extract
Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk; add to
well· beaten egg; then add slowly to hot milk. Cook about three minutes or until thick and
smooth; add flavoring and spread between layers.
COCOANUT LAYER CAKE
!14 cup shortening 1 egg
1 cup sugar 1 cup milk
Ys teaspoon salt
3 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract 2 cups flour
Cream shortening, add sugar slowly, add flavoring and well·beaten egg ; add milk; mix
well; then add flour, salt and baking powder wh1ch have been sifted together. Bake in
three greased layer cake tins in moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1!/2 cups granulated sugar !12 teaspoon vanilla extract
Y2 cup water 1 teaspoon lemon juice
2 egg whites 1 cup fresh grated cocoanut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour
slowly over egg whites which have been beaten until stiff; beat until thick enough to
spread; add flavoring. Spread between layers and on top of cake. While icing is still soft
sprinkle thickly with cocoanut.
FRUIT LAYER CAKE
Yl cup shortening 1 teaspoon vanilla extract 4 teaspoons Dr. Price's Baking Powde:
1 cup sugar 1 cup milk !Is teaspoon salt
1 egg 2 cups flour
Cream shortening well; add sugar; add yolk of egg and vanilla; mi:X: well; add milk,
then flour and baking powder and salt which have been sifted together; mix in beaten white
of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together
with fruit filling and cover with white icing page 17.
FRUIT FILLING
!12 cup fruit jelly 1/4 lb. chopped figs y2 cup chopped blanched
1 cup water Y4 cup sugar almonds or walnuts
!12 cup chopped raisins• 2 tablespoons cornstarch juice of !12 lemon
Cook jelly with water, fruit and sugar ; add cornstarch which has been mixed with a
little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool
and spread between layers of cake.
LADY BALTIMORE CAKE
!12 cup shortening 1 teaspoon vanilla extract or !12 teaspoon
1 cup sugar · almond extract
whites of 3 eggs 1% cups flour
!12 cup milk 2 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly,
beating between each addition ; add flavoring; add the flour which has been sifted with the
baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased
layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides
of cake with white icing page 17.
FILLING
1 !12 cups sugar !12 cup chopped seeded raisins
!12 cup water !12 cup chopped figs
whites of 2 eggs 1 cup blanched almonds or pecan nuts
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly
over beaten eggs. Mix in fruit and nuts. Spread between layers of cake .
.4.11 measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
16 Use Dr. Price's Phosphate Baking Powder
BUTTERSCOTCH LAYER CAKE
l/2 cup butter 2 cups flour
1 cup sugar 3 teaspoons Dr. Price's Baking Powder
2 eggs l/4 teaspoon salt
% cup milk 1 teaspoon vanilla extract
Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk,
a very little at a time. Sift flour, baking powder and salt together and mix in with the first
ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased
layer tins in moderate oven about 25 minutes. Put Butterscotch Filling page 18 between
layers and on top of cake.
6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
SPONGE CAKE
1 cup flour
1 teaspoon Dr. Price's Baking Powder
Yz teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted,
then grated lemon rind, lemon juice and l/2 beaten whites; mix well; carefully fold in flour
which has been sifted with baking powd.er and salt; mix in remainder of egg whites.
Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from
pan remove from oven and turn upside down on cake cooler. It will gradually come out
of pan.
SPONGE CAKE II
1 cup sugar V2 teaspoon salt
V2 cup water 2 teaspoons Dr. Price's Baking Powder
3 eggs Ys cup cold water
1 cup flour 1 teaspoon vanilla extract or other flavoring
Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of
eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder;
beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately
to white of egg mixture; stirring after each addition; add one-eighth cup cold water and
flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or
shallow tin about thirty-five minutes.
MILK SPONGE CAKE
2 eggs 1 cup flour
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
Ys teaspoon salt
1l/2 teaspoons Dr. Price's Baking Powder
Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot
milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour,
salt and baking powder which have been sifted together. Bake in ungreased tube pan in
moderate oven about 25 minutes.
CAKE ICINGS AND FILLINGS
BOILED ICING
1 cup granulated sugar
Y2 cup water
Yz teaspoon Dr. Price's Baking Powder
White of 1 eg.g
Y2 teaspoon flavoring extract
Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten
white of egg and beat until smooth; add baking powder and flavoring and mix well. Allow
to stand about ten minutes and spread on cake.
FROSTING
1 unbeaten egg white 1l/2 cups confectioners' sugar 1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually beating with wire whip until of
right consistency to spread ; add vanilla and spread on cake.
ORNAMENTAL FROSTING
1V2 cups granulated sugar 2 egg whites 1 teaspoon Dr. Price's
Yz cup water 1 teaspoon flavoring extract Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add very slowly to
beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff
enough to spread. Put over boiling water, stirring continually until the icing grates slightly
on bottom of bowl. Spread on cake saving a small portion of the icing to ornament the
edge of cake. This can be forced through a pastry tube, or through a cornucopia, made f\
from ordinary white letter paper.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 17
WHITE OR COLORED ICING
Y2 teaspoon butter Y2 teaspoon vanilla extract
2 tablespoons hot milk
lY2 cups confectioners' sugar
Y2 teaspoon Dr. Price's Baking Powder
Add butter to hot milk; add sugar slowly to make right consistency to
baking powder and vanilla. Spread on top and sides of cake.
spread; add
If pink icing is desired add one tablespoon strawberry or other fruit juice.
icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon
For yellow
lemon juice.
SEVEN-MINUTE ICING
l unbeaten egg white
% cup granulated sugar
3 tablespoons cold water
Place all ingredients in top of double boiler. Place over boiling water and beat with
dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides
of cake.
For Chocolate Icing use above, adding 1Y2 ounces melted unsweetened chocolate or 4V2
tablespoons cocoa after removing from fire.
For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.
CHOCOLATE FILLING AND ICING
Whites of 2 eggs
2 cups confectioners' sugar
1 teaspoon vanilla extract
4 ounces chocolate
Y2 teaspoon Dr. Price's Baking Powder
l Y2 tablespoons milk
1 teaspoon butter
Beat whites until stiff; add sugar and baking powder slowly, beating continually; add
milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread
on cake.
OLD-FASHIONED CHOCOLATE FILLING
3 ounces melted chocolate
3 tablespoons cream
1 egg
% cup powdered sugar
1 tablespoon cornstarch
Ya teaspoon salt
1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add
cornstarch which has been mixed with a little cold water; cook in top of double boiler,
stirring constantly until smooth and thick; add salt and vanilla. Spread between layers
of cake.
MARSHMALLOW FILLING OR ICING
1% cups sugar
Ya teaspoon salt
Y2 cup water
Y2 cup marshmallows
Whites of 3 eggs
V2 teaspoon Dr. Price's Baking Powder
Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins
a thread; then add slowly to beaten egg whites; add baking powder and beat until firm
enough to spread.
Y2 teaspoon butter
2 tablespoons hot milk
1V2 cups confectioners' sugar
MAPLE ICING. I
Y2 teaspoon Dr. Price's Baking Powder
Y2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to
spread; add baking powder and flavoring and spread on top and sides of cake.
1 cup maple syrup
MAPLE ICING. II
Whites of 2 eggs
Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten
whites of eggs; beat well with wire whip, preferably on a platter until stiff enough to spread.
2 cups granulated sugar
% cup boiling water
Whites of 2 eggs
FRUIT FILLING
Y4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and
pineapple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat whites until dry;
add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between
layers and on top of cake .
.A.ll measwrements are level . Four level teaspoons of bak;ng powder about equal one
heap;ng teaspoon as heretofore used.
18 Use Dr. Price's Phosphate Baking Powder
ORANGE ICING
rind of 1 orange 1 cup confectioners' or powdered sugar
2 teaspoons lemon juice white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice,
sugar and egg together and beat thoroughly. Spread on warm cake.
JELLY MERINGUE
white of 1 egg Y2 cup currant or other jelly
Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire
whip until stiff. Spread between layers or on top of cake.
SEA FOAM ICING
1 cup brown sugar white of 1 egg
YJ cup water 1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly
to beaten egg white, beating continually, preferably on platter with wire whip. Add baking
powder. When icing foams put between layers and on top of cake.
COCOA ICING
1 cup confectioners' sugar white of 1 egg
4 tablespoons cocoa 1 teaspoon vanilla extract
Add sugar and cocoa slowly to beaten egg white. Then
cream to make soft enough to spread on cake.
1 teaspoon melted butter
1 tablespoon cream
add vanilla, melted butter and
FRESH STRAWBERRY ICING
Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until
juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily.
Put between layers and on top of cake.
BROWN SUGAR ICING AND FILLING
3 cups brown sugar
1 cup milk
1 tablespoon butter
Cook sugar, milk and butter together until it forms a
water; add vanilla. Beat until thick and spread on cake.
1 teaspoon vanilla extract
soft ball when tested in cold
BUTTERSCOTCH ICING AND FILLING (Without Sugar)
2 cups light syrup Y2 cup butter Y2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold
water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.
COOKIES AND SMALL CAKES
COCOA DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
Y2 cup milk
1')4 cups flour
3 teaspoons Dr. Price)s
Baking Powder
Y2 cup cocoa
Y4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour,
baking powder, cocoa and salt into mixture; stir until smooth; add vanilla. Half fill greased
muffin tins with batter and bake in moderate oven about 20 minutes. Cover with boiled
icing page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make
diamond-shaped pieces; cover with icing.
4 tablespoons shortening
1 cup sugar
1 egg
%cup milk
1% cups flour
RAISIN DROP CAKES
3 teaspoons Dr. Price's Baking Powder
Ya teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add flour, baking powder
and salt which have been sifted together; add raisins which have been washed, drained and
floured slightly; add flavoring; mix well. Put a small amount of mixture into greased
individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar,
or covei" with icing.
All measurements are level. Four level teaspoons of balcing powder about equal one
heaping teaspoon as heretofore used.
t ••
Use Dr. Price's Phosphate Baking Powder
4 tablespoons shortening
I cup sugar
o/a cup milk
I egg
2 cups flour
ORANGE CAKES
3 teaspoons Dr. Price's Baking Powder
Ya teaspoon salt
1 teaspoon orange extract
Grated rind of 1 orange
19
Cream shortening; add sugar slowly beating well; add milk a little at a time; theft add
beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and
orange rind; mix well. Bake in greased shalJow tin, or individual cake tins, in hot ove11
15 to 20 minutes. When cool cover with orange icing page 18.
MOLASSES CAKES
I cup molasses I teaspoon salt
Y2 cup sugar Yz teaspoon soda
1/2 cup melted shortening 2 teaspoons cinnamon Y2 cup boiling water 1 teaspoon nutmeg
3 cups Hour 1 teaspoon cloves
3 teaspoons Dr. Price's Baking Powder 1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour, baking powder,
salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop
by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.
SMALL FANCY CAKES. I
Y2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
Y2 cup milk
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly and beat welJ; add beaten egg yolks; add milk a
little at a time and flour which has been sifted with baking powder; divide batter in half and
add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other
half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in
shallow greased pan or in very small individual tins in hot oven about 15 minutes. If a
large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than an inch
thick when baked- Spread with colored or marshmallow icing page 17.
SMALL FANCY CAKES. II
Yz cup shortening
1 cup granulated sugar
o/a cup water
1 teaspoon vanilla extract
2 cups flour
Y4 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Cream shortening and sugar together 'l!ntil very light; add water very slowly beating
constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted
together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small
individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut
as in above recipe or diagonally across making small diamond shaped pieces. Spread with
any icing desired.
Y2 cup shortening
1 cup brown sugar
1 egg
SPICE CAKES
!12 teaspoon cinnamon
Y4 teaspoon nutmeg
1/4 teaspoon cloves 1% cups flour !/2 cup milk
3 teaspoons Dr. Price's Baking Powder 1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which
have been sifted together; add milk and mix well; mix in raisins which have been slightly
floured. Bake in small greased tins in moderate oven about 25 minutes,
X,.S cup shortening
Y4 cup sugar
!12 cup honey
1 egg
HONEY DROP CAKES
Y2 tablespoon lemon juice
lY2 cups Hour
1Y2 teaspoons Dr. Price's Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice;
mix welJ and add flour and baking powder which have been sifted together; fold in beaten
egg white. Put into greased individual tins or drop from tip of spoon on greased baking
sheet and bake in hot oven 10 to IS minutes.
All mea&m-ement8 are level. Fom- level te<Upoom of baking p01.11aer about equal one
heaping te<Upoon as herelojtYre mea.
20 Use Dr. Price's Phosphate Baking Powder
~ cup shortening
2 cups sugar
Y4 cup milk
2 eggs
V4 teaspoon grated nutmeg
COOKIES
1 teaspoon vanilla extract or grated rind of 1
lemon
4 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add
slowly to creamed shortening and sugar; add n>1tmeg and flavoring; add 2 cups flour sifted
with baking powder; add enough more flour to make stiff dough. Roll out very thin on
floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut
in the center of each. Bake about 12 minutes in hot oven.
4 tablespoons shortening
1 cup sugar
Y4 cup milk
1 egg
COCOA COOKIES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
Y4 teaspoon salt
V2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour,
baking powder, cocoa and salt together and add. Roll out Y4-inch thick on floured board;
cut with cookie cutter. Bake in hot oven about 12 minutes.
FILLED COOKIES
7'J cup shortening 1 teaspoon vanilla extract
1 cup sugar 3Y2 cups flour
1 egg V2 teaspoon salt
V2 cup milk 4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking
powder, which have been sifted together. Roll out thin on slightly fl~:>ured board and cut
with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another
cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FI_LLING
2 teaspoons flour 1/2 cup water Y2 cup chopped figs
V2 cup sugar V2 cup chopped raisins
Mix flour and sugar together; add water and fruit. Cook anti! thick, being very careful
not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover
with marshmallow icing page 17.
Y2 cup shortening
1Y2 cups sugar
2 eggs
4 tablespoons milk
NUT BARS
4 cups flour
3 teaspoons Dr. Price's Baking Powder
Ys teaspoon salt
V2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten
yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together
flour, baking powder and salt and add, mixing well. Roll half dough at a time y4-inch thick
on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with
one tablespeon milk and sprinkle with chopped nuts. Bake in moderate oven about 15
minutes.
COCOANUT COOKIES
'14 cup shortening
y2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
Y2 cup milk ·
1 Y2 cups flour
3 teaspoons Dr. Price's Baking Powder
Ys teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix· in milk slowly• add
flour, baking powder and salt which have been sifted together; add cocoanut. The batter
should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but
allow space for spreading. Bake in moderate oven 15 to 20 minutes.
A.ll measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 21
3 tablespoons shortening
1 cup sugar
1 egg
FUDGE SQUARES
%cup milk
1 cup flour
2 ounces unsweetened chocolate
l/2 teaspoon vanilla extract
1 teaspoon Dr. Price's Baking Powder
Jl2 cup nut meats chopped-not too fine
Melt shortening; add sugar and ~:~nbeaten egg; mix well; add chocolate which has been
melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut
meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven
from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing
from pan.
2 eggs
1.cup sugar
OATMEAL MACAROONS
2l/2 cups rolled oats
1 tablespoon melted shortening
% teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt
and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on
greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about
ten minutes in moderate oven.
HERMITS
6 tablespoons shortening 1JI2 cups flour 1 teaspoon allspice
1 cup brown sugar 2 teaspoons Dr. Price's Baking Powder 1 teaspoon cinnamon
1 egg l/4 teaspoon salt 1 cup seeded raisins
y2 cup milk 1 teaspoon cloves 2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift
flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with
flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
FRUIT SHORTCAKES
ALTHOUGH strawberries are more commonly used, other fruits such as raspberries, blackberries,
loganberries, peaches, bananas, and oranges, and even stewed, dried or canned
fruits can be substituted and make delicious shortcakes.
OLD-FASHIONED SHORTCAKE
2 cups flour 3 tablespoons shortening
l/2 teaspoon salt % cup milk
4 teaspoons Dr. Price's Baking Powder 1 quart berries
2 tablespoons sugar
Sift dry ingredients; cut in shortening; add milk to make soft dough; smooth out
Jo lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split while hot
and spread between layers with crushed and sweetened· berries or other fruit.
STRAWBERRY SHORTCAKE
2 cups flour
!12 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
1 egg
!12 cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients
to make soft dough. Divide dough in half. Take one half, pat out lightly and put
into greased deep layer tin; spread with butter; cover with other half of dough which has
also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and
spread crushed and sweetened berries and whipped cream between layers; cover top with
whipped cream and whole berries. Dust with powdered sugar and serve.
STRAWBERRY CAKE
1 cup sugar !Is teaspoon salt
4 tablespoons shortening 1 cup milk
1 egg 1 teaspoon vanilla extract
2 cups flour l/2 pint heavy cream
3 teaspoons Dr. Price's Baking Powder 1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder
and salt which have been sifted together, then part of milk; mix well and add remainder
of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate
oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed
sweetened strawberries between layers. Cover top with whipped cream and whole straw•
berries.
All measurements are level. Pour level teaspoons of baking powder about equal on~
heaping teaspoon as heretofore used.
22 Use Dr. Price's Phosphate Baking Powder
PUDDINGS AND OTHER DESSERTS
BAKED CUSTARD
4 eggs Y4 teaspoon salt 1 quart milk
y2 cup sugar 1 teaspoon vanilla extract
Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring
constantly. Put into greased baking dish or small molds; place in pan of water in slow
oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard
is baked, For caramel custard add to eggs 4 tablespoons caramel sauce page 25.
RICE PUDDING
1 cup rice 1 teaspoon salt Grated orange rind
1V2 quarts milk 1 cup sugar 1 cup seeded raisins
Wash rice with several waters; put into pudding d1sh; add milk, salt, sugar, orange
rind and bake in slow oven about ll/2 hours or until thick, stirring several times during
baking; add raisins, and bake 20 minutes longer.
COTTAGE PUDDING
1 cup flour Vs teaspoon salt 2 tablespoons shortening
2 teaspoons Dr. Price's Baking Powder !12 cup milk
!12 cup sugar 1 egg
Sift together flour, baking powder, sugar and salt; add milk, beaten egg and melted
shortening; beat 2 minutes. Pour into greased shallow pan and bake in hot oven about 2()
minutes. Serve with lemon, chocolate or other sauce.
SUET PUDDING
IJ2 cup chopped suet 1 cup flour
viJ22 cup seeded raisins 2 teaspoons Dr. Price's Baking Powder cup currants !12 cup brown sugar
1!12 cups grated bread 2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered
saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully.
Serve with hard or other sauce page 25.
TAPIOCA PUDDING
V2 cup pearl tapioca or 3 tablespoons minute 6 tablespoons sugar
tapioca l/4 teaspoon salt
1 quart milk 2 eggs
1 teaspoon melted butter 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double
boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring
bot mixture slowly on eggs. Return to double boiler and cook just until it thickens.
Add flavoring and serve hot or cold with cream.
APPLE CAKE
1!12 cups flour !12 cup milk
3 teaspoons Dr. Price's Baking Powder 4 or 5 apples
!12 teaspoon salt !12 cup sugar
2 tablespoons shortening 1 teaspoon cinnamon
Sift together flour, baking powder and salt; add shortening and rub in very lightly;
add milk slowly to make soft dough and mix. Place on floured board and roll out !12-inch
thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press
them into dough, sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30
minutes or until apples are tender and brown. Serve warm with milk or cream.
APPLE DUMPLINGS
1 cup flour J!2 cup milk
2 teaspoons Dr. Price's Baking Powder 4 apples
l/2 teaspoon salt 4 tablespoons sugar
3 tablespoons shortening Z teaspoons butter
Sift together flour, baking powder and salt; rub shortening in lightly; add just enough ,~
milk to make soft dough. Roll out !Is-inch thick on floured board; divide into four parts;
lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon
sugar and !12 teaspoon butter to each; wet edges of dough with cold water and fold around
apple pressing tightly together. Place in greased pan. Sprinkle with sugar and cinnamon ')
and put little butter on each dumpling. Bake 40 minutes in moderate oven. Serve with hard
!SaUCe page 25.
Peach dumplings may be made in the same way.
A.U meas1Wements are level. Fo1W level teaspoonB of baking powder about equal onz
heaping teaapoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 23
APPLE ROLL
4 medium sized apples 1!/2 cups sugar 2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire.
While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about
Va-inch thick, spread with apples and roll into a long roll; cut into pieces about 1!/2 or 2
mches long; place with cut side down in hot syrup, pu~ small piece of butter on top and
sprinkle with cinnamon and sugar. Bake in hot oven unt1l apples are done and crust golden
brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or
other fruit may be used in place of apples.
MERINGUES
whites of 3 eggs 3 teaspoons Dr. Price's Baking Powder
1y4 cups granulated sugar Y4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar and contittue
beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add
vanilla. Drop by spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove
any soft part from center of meringues and return to oven to dry out after turning off heat.
Use two meringues for each serving and put together with sweetened whipped cream and
crushed raspberries or strawberries or ice cream.
BANANA CAKE WITH JELLY SAUCE
1 cup flour !/4 teaspoon salt
2 teaspoons Dr. Price's Baking Powder % cup milk
4 bananas
2 tablespoons sugar 1 egg
Sift flour, baking powder, sugar and salt into bowl; add milk and beaten eggs; mix well.
Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased
shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15
minutes. Serve hot with jelly sauce.
JELLY SAUCE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch
Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved;
add cornstarch mixed with a little cold water; boil 3 minutes.
CHARLOTTE RUSSE
1 pint cream ~ cup powdered sugar
Mix ingredients. Have very cold and whip to stiff froth.
or lady fingers; fill with whipped cream and serve cold.
BOSTON CREAM PIE
2 eggs
1 cup flour
ll/2 teaspoons Dr. Price's Baking Powder
%cup sugar
1 teaspoon vanilla extract
Line dish with sponge cake
!Is teaspoon salt
1/2 cup boiling milk v2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder,
sugar and salt which have been sifted together four times; add hot milk very slowly; add
vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split
and put between layers the following cream filling. Sprinkle cake with powdered sugar.
CREAM FILLING
!12 cup sugar 2 eggs
2 tablespoons cornstarch 1 cup scalded milk
y8 t easpoon salt 1 teaspoon butter
!12 teaspoon vanilla extract
Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter;
cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and
put between layers of cake.
CHOCOLATE BLANC MANGE
4 tablespoons cornstarch 1 quart milk 1 teaspoon vanilla extract
% cup sugar 3 ounces unsweetened chocolate
Y4 teaspoon salt or 9 tablespoons cocoa
Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold mille.
Put remainder of milk on to scald with chocolate which has been cut into small pieces. As
soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth
-stirring constantly. Set over hot water and cook about twenty minutes longer. Add
flavoring; pour into mold which has been wet in cold water. Chill and serve cold with
sweetened whipped cream.
All measurements are levrl. Four level teMpoons of baking powder about equal one
heaping teaspoon as heretofore used.
24 Use Dr. Price's Phosphate Baking Powder
FLOATING ISLAND
1 quart milk 4 tablespoons sugar l/2 cup currant jelly
4 eggs l/4 teaspoon salt 2 teaspoons vanilla or almond extract
Scald milk: beat egg yolks: stir in sugar and salt: add hot milk gradually, mixing well
Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into
dish. Put on top meringue of whites whipped until dry, and into which jelly has been beaten,
a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces
of jelly in center of each. Chill and serve.
HUCKLEBERRY FLOAT
1 cup berries 2 teaspoons Dr. Price's Baking Powder
3 tablespoons sugar l/4 teaspoon salt
1 cup flour 1 teaspoon shortening
!12 cup milk
Pick over and wash berries : put into small saucepan with half cup of water, and bring
quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt;
mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured
hands and roll into balls. Place on floured pie tin; bake about 12 minutes in hot oven.
While warm break in half; butter each biscuit; put into dish and pour berries over. Serve
hot with hard sauce.
BLUEBERRY CAKE
3 tablespoons shortening 1% cups flour
1 cup sugar
1 egg
%cup milk 2 teaspoons Dr. Price's Baking Powder
1!12 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and
add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes.
Serve hot with or without butter.
PRUNE PUFF
4 eggs l/2 cup powdered sugar 1 cup cooked prunes
W'hip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which
have been stoned and chopped; whip until very light. Bake in pudding dish in moderate
oven about 10 minutes. Serve cold with whipped cream or soft custard made from yolks of
eggs (see recipe for Floating_ Island).
LEMON JELLY
1 cup sugar 1 tablespoon granulated gelatine
ll/2 cups water l/4 cup lemon juice
Boil sugar and water two or three minutes: add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been J'l
dipped in cold water and serve. •
Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly;
chilling and so on until mold is filled.
STEAMED FIG OR DATE PUDDING
l/4 cup shortening
1 cup sugar
4 teaspoons Dr. Price's Baking Powder
!Is teaspoon salt
I egg
1 cup milk
!12 teaspoon vanilla or lemon extract
ll/2 cups chopped figs or dates
2 cups flour
Cream shortening; add sugar slowly and beaten egg; add milk: mix well;
baking powder and salt, which have been sifted together; add flavoring and fruit.
greased pudding mold and steam for two hours. Serve with foamy sauce.
CREAM PUFFS
1 cup boiling water 1 cup flour 3 eggs
add flour,
Pour into
!12 cup shortening !Is teaspoon salt 2 teaspoons Dr. Price's Baking Powder
Heat water and shortening in sauce pan until it boils up well; add all at once flour sifted
with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten
eggs, one at a time; add baking powder; mix and drop by spoonfuls Ill:: inches
apart on greased tin shaping into circular form with spoon but keeping mixture h1gher in
center. Bake about 30 minutes in hot oven. Cut with sharp knife near base to admit filling.
CREAM FILLING
1 cup sugar !Is teaspoon salt 2 cups scalded milk
73 cup cornstarch 1 egg 1 teaspoon vanilla extract
Mix dry ingredients: add slightly beaten egg and stir into this gradually the scalded
milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool
slightly and flavor. Sweetened whipped cream may be used instead of this filling.
All measurements are level. Pour level teaspoo?ts of baking powder about equal one
heapi?tg teaspoon as heretofore used.
1
J':l
1 cup sugar
I !12 cups flour
Use Dr. Price's Phosphate Baking Powder
JELLY ROLL
!Is teaspoon salt
2 eggs
2 teaspoons Dr. Price's Baking Powder
4 tablespoons hot water
Currant or other jelly
25
Mix and sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until
smooth; pour into large well greased pan. Batter should be spread very thin and not more
than l/4 inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out
on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim
off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll
perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.
CHRISTMAS PLUM PUDDING
2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Dr. Price's Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
I cup finely cut citron
I cup finely cut figs
1 tablespoon finely cut orange peel
I tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
I teaspoon ground ginger
1/4 teaspoon ground cloves Y4 teaspoon ground nutmeg
!14 teaspoon ground mace
I tablespoon salt
1 cup water or prune juice
I cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix
thoroughly. Add more water if necessary to make stiff dough. Fill greased molds % full,
and steam five or six hours. This pudding should be prepared and cooked a week or more
before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
PUDDING SAUCES
HARD SAUCE
% cup butter I cup powdered sugar !12 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until light and creamy.
Add flavoring and beat again.
FOAMY SAUCE
6 tablespoons butter 3 eggs I teaspoon vanilla extract
I cup powdered sugar 2 tablespoons boiling water
Cream butter; add sugar slowly, beating continually; beat egg yolks
add gradually; beat well; add stiffly beaten egg whites, .flavoring and water.
heat over boiling water five minutes, stirring constantly.
CHOCOLATE SAUCE
until thick and
Before serving
1% cups water 2 squares chocolate or !Is teaspoon salt
%cup sugar 6 tablespoons cocoa I tablespoon butter
!12 tablespoon cornstarch !12 cup cold water !12 teaspoon vanilla extract
Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and
cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla ·and serve
hot.
MAPLE SAUCE
1 cup sugar 1 teaspoon cornstarch 1 tablespoon maple flavoring
I cup water I tablespoon lemon juice
Heat half the sugar in frying pan; stir continually; when brown add water and boil;
add remainder of sugar, cornstarch mixed with a little cold water, lemon jutce and maple
flavoring; boil 3 minutes; serve hot.
FRUIT SAUCE
% cup butter 1 cup fresh strawberries, raspberries white of 1 egg
I cup powdered sugar or canned fruit drained from syrup
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit
which has been carefully prepared and mashed. Beat until creamy.
2 cups granulated sugar CARAMEL SAUCE 5 cups boiling water
Melt sugar in sauc"epan and heat slowly, stirring constantly until golden brown; add
boiling water. Cook three minutes.
LEMON OR ORANGE SAUCE
1 cup water I teaspoon cornstarch
2 tablespoons sugar 2 tablespoons lemon or orange juice
Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add
fruit juice and 1 tablespoon caramel if dark color is desired.
All rMasurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
26 Use Dr. Price's Phosphate Baking Powder
PASTRY
A SMALL amount of Dr. Price's Baking Powder will make pastry lighter, more tender
and more digestible.
Pastry should rise in baking to double its thickness, and be in light, flaky, tender
layers. The novice must learn to handle it lightly and as little as possible in rolling and
turning. All materials should be cold and pastry is improved if put into the icebox as soon
as made and allowed to stand several hours before using.
Pastry flour is better than bread flour for pie crust.
PLAIN PASTRY
This recipe is for one large pie with top and bottom crust.
2 cups flour !12 teaspoon salt Cold water
2 teaspoons Dr. Price's Baking Powder y2 cup shortening
Sift together flour, baking powder and salt; add shortening and rub in very lightly with
tips of fingers. Add cold water very slowly, enough to hold dough together (do not work
or knead dough). Divide in halves; roll out one part very thin on floured board, and use
for bottom crust. After pie is filled roll out other part for top. Place loosely over pie,
bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry
with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.
RICH PASTRY
2 cups pastry flour !12 teaspoon salt Cold water
!12 teaspoon Dr. Price's Baking Powder % cup shortening
Sift flour, baking powder and salt; add half the shortening and rub in lightly with
fingers; add water slowly until of right consistency to roll out. Divide in halves;. roll out
one half very thin; put on in small pieces half remaining shortening; fold upper and
lower edges in to center; fold sides in to center; fold sides to center again; roll out thin
and put on pie plate. Repeat with other half for top crust.
APPLE PIE
1 Y2 cups flour Cold water
1Y2 teaspoons Dr. Price's Baking Powder 4 apples or 1 quart sliced apples
!12 teaspoon salt 4 tablespoons sugar
% cup shortening 1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just
enough cold water to hold dough together. Roll half out on floured board, line bottom of
pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle
with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges
of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly ~
together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate
oven 30 minutes. Sprinkle with powdered sugar and serve hot.
PUMPKIN PIE
2 cups stewed and strained pumpkin
2 cups rich milk or cream
%cup brown or granulated sugar
2 eggs
'4 teaspoon ginger
!12 teaspoon salt
1 teaspoon cinnamon
Mix pumpkin with milk. sugar, beaten eggs, ginger, salt, cinnamon, and beat Z minutes.
Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes,
then reduce heat and bake 45 minutes in moderate oven.
LEMON MERINGUE PIE
2 cups water 3 eggs
3 tablespoons cornstarch 4 tablespoons lemon juice
2 tablespoons flour 1 teaspoon grated lemon rind
1 cup sugar 1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until very light brown.
Put water on to boil; mix cornstarch, flour and sugar with !12 cup cold water until smooth;
separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 mmutes,
stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites;
add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown
slightly in slow oven.
All measurements are level. Fowr level teaspoons of balcing powder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 27
STRAWBERRY PIE
1 cup flour 4 tablespoons shortening
Y2 teaspoon salt Y4 cup cold water
2 teaspoons Dr. Price's Baking Powder 1 quart strawberries
Sift dry ingredients together; rub in shortening very lightly with finger tips; add
water slowly, just enough to make a stiff dough. Roll out on floured board and use for
bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake
in hot oven 12 to 15 minutes.
If glazed crust is desired, brush edges after baking with boiling hot syrup (2 table.
spoons syrup and one tablespoon water) and return to oven for one or two minutes until
syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with
syrup made as follows:
Add !12 cup sugar and !/2 cup strawberries to 2 cups boiling water; bring to a boil and
strain; add one tablespoon cornstarch which has been mixed with little cold water. Cook
over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return
to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either
hot or cold.
3 eggs
%cup sugar
1 teaspoon salt
CUSTARD PIE
1 teaspoon vanilla extract
2 cups scalded milk
Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie plate with pastry
page 26, pour in custard. Bake in moderate oven 25 to 30 minutes or until custard is baked.
Cocoanut pie is made the same way, adding one cup fresh grated cocoanut and using only
two eggs, Bake as above.
MINCE PIE
Mince Pie should always be made with two crusts. Line pie plate with pastry page 26,
fill with mince meat, cover with pastry and bake ·in hot oven 25 minutes.
MINCE MEAT
2 lbs. fresh lean beef, boiled and chopped fine
when cold
1 lb. suet, chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
% lb. sliced citron
1 Y2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2Y2 lbs. brown sugar
1 qt. sherry or boiled cider
1 pt. brandy or grape juice
Mix all ingredients thoroughly, Pack in jars.
24 hours before using.
Store in cold, dry place. Allow to stand
2 cups cut rhubarb
1 cup sugar
RHUBARB PIE
1 tablespoon cornstarch
Y4 teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which
has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed
together. Cover with pastry; prick top of crust and bake about one-half hour in moderate
oven.
BERRY PIES
3 cups blueberries, huckleberries, or !-4 teaspoon salt
blackberries o/a cup sugar
1 teaspoon flour 1 teaspoon butter
Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and
sugar mixed together; dot with small pieces of butter; cover with crust or strips of pastry
across top. Bake about 45 minutes in moderate oven. Other fruit pies can be made in
same way.
CHERRY TARTS
1 Y2 cups flour
3 teaspoons Dr. Price's Baking Powder
!12 teaspoon salt
6 tablespoons shortening
Y. cup cold water
1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with fingertips; add water
slowly, just enough to make stiff dough; roll out very thin on floured board; line patty
pans with pastry; being very careful to have pastry come well over the edges of pans.
Bake in hot oven about 12 or 15 minutes; fill with cherries which have been washed and
picked over. Cover with syrup made as for strawberry pie above, using y2 cup cherries
instead of strawberries. Other fruit can be used in place of cherries.
All measuremcnta are level. Four level teMpoons of baking powder about equal one
heaping teaepoon aa heretofore t£Sed.
28 Use Dr. Price's Phosphate Baking Powder
FROZEN DESSERTS
HOW TO FREEZE
SCALD ice cream can, cover and dasher, adjust can in freezer; put in dasher; pour in
mixture to be frozen and fasten cover (the can should never be more than % full) ;
adjust crank and turn once or twice. Fill space around can to within an inch of top with
ice and salt (three parts crushed ice to one part salt), packing hard. Tum slowly at first,
increasing speed when mixture begins to stiffen. Add more ice and salt as required. When
mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen m1xture
from dasher and sides of can, and pack down solidly; cover with paper and replace cover.
Put cork in opening in cover. Pour off salt water if there is danger of its getting into the
can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover
freezer with heavy blanket and keep in cool place until ready to serve.
PHILADELPHIA ICE CREAM
1 quart cream 1 tablespoon vanilla extract
1 cup sugar
Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of
cream and vanilla. Freeze as above.
STRAWBERRY ICE CREAM
Add to Philadelphia Ice Cream before freezing one quart of berries which have been
washed, hulled, crushed and slightly sweetened.
CHOCOLATE ICE CREAM
Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia
Ice Cream.
has
1 cup milk
yolks of 4 eggs
1 cup sugar
FRENCH ICE CREAM
Vs teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add slowly to beaten egg yolks;
been whipped. Freeze as above.
add sugar, salt, vanilla and cream which
COFFEE ICE CREAM
Add one cup coffee to either French or Philadelphia Ice Cream.
FROZEN PUDDING
3 cups milk 1 cup sugar
I tablespoon cornstarch Va teaspoon salt
3 eggs 1 cup chopped mixed fruit
Scald milk in double boiler. Mix cornstarch with little cold milk; add beaten eggs,
sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and
add fruit, which has been put through food chopper. The fruit is a matter of taste. It may
be 2 tablespoons raisins, I tablespoon citron, I tablespoon cherries, I tablespoon blanched
almonds, I tablespoon candied pineapple and a few currants. Freeze, but not too stiff; put
in to mold an~ pack in ice and salt.
GRAPE SHERBET
1 pint grape juice 1 cup sugar 1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze
at once. This makes a lilac colored sherbet.
LEMON SHERBET
juice of 3 lemons 1V2 cpps sugar 1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added
too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.
juice of 6 oranges
ORANGE WATER ICE
2 teaspoons orange extract
juice of I lemon
Mix all ingredients together; strain and freeze.
1 quart water
2 cups powdered sugar
Yz cup cream
All measurements are level. Four level t<>aS1>0ons of baking powder about equal one
heaping teaspoon as heretofore used.
Use Dr. Price's Phosphate Baking Powder 29
STRAWBERRY MOUSSE
1 quart strawberries 2 tablespoons cold water
1 cup sugar 3 tablespoons boiling water
!!4 box or 1 tablespoon granulated gelatine 1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rnb
through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling
water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream.
Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries,
peaches, shredded pineapple, or other fruit can be substituted for strawberries.
SOUPS
THE basis of all good soups is the stock or liquid in which bones, cooked or uncooked
meat or vegetables have been boiled.
The proportions for soup stock are generally one pound meat and bone to one quart
water. The meat should be cut into small pieces and put into kettle with bones, covered
with cold water and cooked slowly for several hours.
Gravies and browned pieces of meat are often added to the soup kettle for color and
flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are made with a cream sauce foundation to which is added strained pulp
of vegetables or fish.
BROWN SOUP STOCK
6 lbs. shin of beef 2 sprigs parsley
3 to 6 quarts cold water !(2 cup carrot
1 bay leaf 1/2 cup turnip
6 cloves !i2 cup celery
1 tablespoon mixed herbs !(2 cup onion
Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan: put remaining
two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place
on back of range; add browned meat and heat gradually to boiling point. Cover and cook
slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and
put away to cool. Remove all fat; reheat and serve.
BEAN SOUP
2 cups beans !Ia teaspoon pepper
2 tablespoons finely cut onion 2 tablespoons chopped parsley
2 tablespoons finely cut bacon 1 teaspoon thyme
1 teaspoon salt 3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six cups boiling
water and boil slowly two hours or until soft; add onion and bacon which have been fried
lifht brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back
~ o spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.
CREAM SOUPS
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk 1 teaspoon white pepper
1 teaspoon salt 2 tablespoons flour
Scald milk and add seasoning; thicken with flour and butter
boiling water and boil two minutes.
1 tablespoon butter
1 cup boiling water
rubbed to a cream
For pea soup boil and mash 2 cups green peas and add to sauce.
with
For cream of celery boil 2 cups cut celery until tender; rub tbroue:h sieve, add to milk
and proceed as above.
For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir
into milk, proceed as above, and strain. Add a tablespoon chopped parsley just before serving.
For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled
fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve
and proceed !\S above.
CREOLE SOUP
!(4 cup rice 2 teaspoons salt
% cup chopped onion 1 teaspoon sugar
2 tablespoons bacon drippings !Ia teaspoon paprika
2 cups tomatoes 1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with
drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through
strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little
chopped green pepper if desired.
A.l! measurements are level. Four level teaspoons of balcing powder about equal one
heaping teaspoon as heretofore used.
so Use Dr. Price's Phosphate Baking Powder
1 quart tomatoes
!14 teaspoon soda
4 tablespoons butter
4 tablespoons flour
CREAM OF TOMATO SOUP
1 quart milk
I tablespoon salt
Yz teaspoon pepper
Stew tomatoes slowly one-half hour; r11b through strainer: heat and add soda. In the
meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick;
add seasoning. Take from fire and stir in hot tomatoes and serve immediately.
ONION SOUP
2 cups finely chopped oni-on
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
I teaspoon salt
Vs teaspoon white pepper
!Is teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan often. When
tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with
croutons.
FISH
FISH is in good condition when gills are a bright, clear red, eyes full and flesh firm.
Before cooking wash thoroughly in cold water.
Always cook fish thoroughly.
BOILED FISH
Cook small fish whole in sufficient boiling water to cover. Cut large fish, such as
salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes,
depending upon weight of fish. Drain, season and serve with egg sauce page 35.
BROILED FISH
Clean, wash, and split, removing backbone and fins along the edge. Very large fish
should be cut into slices. Dry on piece of cheesecloth; season with salt and pepper. Cook
on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot platter;
add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve.
BAKED FISH
Prepare as for "Broiled Fish." Brush pan with drippings; place fish, skin side down;
sprinkle with salt, pepper and flour; pour over 2 tablespoons melted butter and !12 cup milk.
Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with
chopped parsley and serve.
FRIED FISH
Clean, removing head and tail (11nless the fish are small) ; wash with cold water and dry
on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon
bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly
on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat. Serve with
chopped parsley and lemon or sauce tartare page 36.
PLANKED FISH
Prepare as for "Broiled Fish." Heat plank, brush with drippings and sprinkle with salt
and pepper. Arrange fish on plank skin side down, doubling thin part so that it will not
burn. Cook in hot oven 20 minutes. Remove from oven; surround fish with mashed potato
roses and return to oven baking until potatoes and fish are brown. Melt 1 tablespoon butter,
add I teaspoon salt, !Is teaspoon pepper, and pour over fish. Garnish with lemon and parsley
and serve on the plank,
CODFISH BALLS
1 cup salt codfish !12 tablespoon butter
2 cups potatoes, cut into small pieces I egg ~
!Is teaspoon pepper
Pick over fish and shred into small pieces. Put potatoes into deep saucepan; cover with
cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with
wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly
mixed; season; add butter and beaten egg. Drop by spoonfuls into deep fat (hot enough to
brown a piece of bread in 40 seconds) and fry until golden brown. Drain on brown paper
and serve immediately.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.
~
Use Dr. Price's Phosphate Baking Powder
2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
FISH CHOWDER
2 teaspoons salt
Ya teaspoon pepper
2 quarts milk
31
Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare potatoes and
cut into pieces. Add with part of onion. Cut fish into convenient pieces, and lay over
potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of
fish; cover closely and cook until potatoes are done; add milk and let it scald up again.
If desired split pilot crackers may be added just before last boiling. If milk is not available
a somewhat smaller quantity of water may be used.
BOILED LO·BSTERS OR CRABS
L OBSTERS should be purchased alive and plunged into boiling water in which a good
proportion of salt has been added. Continue to boil according to size about 20 minutes.
Crabs should be boiled in the same manner, but only a little more than half the time is
necessary. ~
The only parts of lobster not used are the "lady," gills and intestinal cord.
To open a boiled lobster, wipe off shell, break off large claws; separate tail from
body; take body from shell, leaving "lady" or stomach, on shell. Put aside green fat and
coral; remove small claws; remove woolly gills from body, break latter through middle
and pick out meat from joints. Cut with sharp scissors through length of under side of
tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord.
Bre~k large claws and remove meat.
CREAMED OYSTERS
To each 30 oysters use 1Y2 cups thick cream sauce page 35. Put oysters with liquor
into shallow pan over quick fire and boil about one minute or until edges curl, and add
cream sauce, stirring until smooth.
Or put on oysters with 1 tablespoon butter; when cooked add 1 tablespoon flour which
has been mixed with little cold water; add Y2 cup milk, Y2 teaspoon salt and Ys teaspoon
pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin
squares of toasted bread, garnish with parsley.
25 oysters
2 cups bread crumbs
Y4 cup milk
SCALLOPED OYSTERS
2 tablespoons butter
1 teaspoon salt
Y4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season
and cover with bread crumbs; pour over milk and cover top with butter; bake in hot oven
15 to 20 minutes.
FRIED OYSTERS
Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread
or cracker crumbs. Fry in deep hot fat until golden brown. Drain well and garnish with
lemon and parsley.
25 clams
6 potatoes
1 onion
2 or 3 slices salt pork
CLAM CHOWDER
2 teaspoons salt
Ys teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and
cook a short time; add potatoes, onion, seasoning and juice of clams. Cook about 20 minM
utes or until potatoes are soft; add clams. Boil 15 minutes and just before serving add
hot milk.
SHELL FISH A LA NEWBURG
2 cups finely cut shrimp, scallops, lobster 2 hard boiled eggs
or era b meat 1 teaspoon salt
2 tablespoons butter cayenne pepper to taste
1 tablespoon flour Y4 teaspoon paprika
1 cup milk Y4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain. Melt butter in sauce
pan; add flour and stir until smooth; add milk slowly; boil until thick. Rub yolks of eggs
through strainer and add, stirring until smooth; add seasoning, and finely chopped egg
whites; add fish which has been cut into small pieces; put all in top of double boiler over
fire for 15 minutes; add sherry and serve immediately.
All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore UBed.
32 Use Dr. Price's Phosphate Baking Powder
MEATS
ROASTING
WIPE meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of
fat in bottom of pan and season with salt and pepper. Have oven very hot at first and
when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of
fat in pan being scorched add a little boiling water. Roast 10 to 15 minutes for each pound
of meat, in proportion as it is desired rare or well done.
BROILING
The rules for roasting meat apply to broiling, except that instead of cooking in the oven
it is quickly browned, first on one side and then on other, over hot coals or directly under a
gas flame, turning every minute until done. Meat an inch and one-half thick will broil in
8 to 15 minutes. Season alter it is cooked.
PAN BROILING OR FRYING
Put meat to be broiled or fried in very hot frying pan, with very little or no lat. Turn
every few minutes until cooked. Season and serve immediately. Steaks and chops may be
pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into
pan after meat is taken out.
BOILING AND STEWING
Fresh meat should be put into boiling water and boiled over hot fire for about 5 minutes;
reduce heat and boil very gently about 20 minutes for each pound. Salt and spices may be
added for seasoning; vegetables may be boiled in water with the meat. The broth of boiled
meat should always be saved to use in soups, stews and gravies. Salt meats should be put
over the fire in cold water, which as soon as it boils shopld be replaced by fresh cold water,
repeating until water is fresh enough to give meat a palatable flavor. Salted and smoked
meats require about 30 minutes very slow boiling, to each pound. Vegetables and herbs
may be boiled with them to flavor. When they are cooked the vessel containing them should
be set where they will keep hot without boiling until required, if to be served hot; if to be
served cold, they should be allowed to cool in the liquor in which they were boiled. Very
salty meats, or those much dried in smoking should be soaked overnight in cold water
before boiling.
POT ROASTING
A tough cut of meat may be first browned in fat, then cooked in small amount of
water either in oven or in iron kettle on top of stove. This method requires long, slow
cooking.
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
STEW WITH DUMPLINGS
1 tablespoon salt
Y4 teaspoon pepper
1 tablespoon flour
·2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly
IV2 hours; add carrots and onions; boil 15 minutes, then add potatoes, seasoning and
tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and
vegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2
cups left in the kettle; add flour which has been mixed with a little cold water; boil 3 minutes;
pour over meat and vegetables and sprinkle with chopped parsley.
DUMPLINGS
1 cup flour 1 teaspoon sho