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Title: The New Dr. Price Cookbook
Author: Royal baking powder company, New York
Language: English
As this book started as an ASCII text book there are no pictures available.
*** Start of this LibraryBlog Digital Book "The New Dr. Price Cookbook" ***
THE NEW
DR. PRICE
COOK
BOOK
FOR USE WITH
DR. PRICE'S PHOSPHATE
BAKING POWDER
_Address_
PRICE BAKING POWDER FACTORY
1001 Independence Boulevard
CHICAGO
_Recipes of Universal Appeal_
In presenting these recipes great care has been exercised to select
only those that will be popular in every home, in order that the new
Dr. Price Cook Book will be useful every meal every day the year
through.
Herein will be found many famous recipes, made more appealing than
ever by the use of Dr. Price's Phosphate Baking Powder--recipes that
meet present-day conditions by economizing in eggs and other expensive
ingredients.
beginner but so excellent that they will add new laurels even to the
reputation of the expert, if perfection is maintained by the use of
Dr. Price's Phosphate Baking Powder.
Copyright 1921, by Royal Baking Powder Co.
INDEX TO RECIPES
The New Dr. Price Cook Book
Albuminized Orange, 46
Almonds, Salted, 45
Angel Cake, 11
Apple Cake, 22
Apple Dressing, 35
Apple Dumplings, 22
Apple Fritters, 9
Apple Pie, 26
Apple Roll, 23
Asparagus, 40, 48
Baking Powder Bread, 2
Banana Cake with Jelly Sauce, 23
Banana Fritters, 9
Barley Water, 46
Beans, 48
Bean Soup, 29
Beef, Dried with Eggs, 37
Beef, Scraped, 46
Beef Tea, 46
Berries, Canned, 48
Berry Pies, 27
Beverages, 43
Biscuits, 5
Blueberry Cake, 24
Blueberry Muffins, 6
Boiling and Stewing, 32
Boston Baked Beans, 38
Boston Brown Bread, 2
Boston Cream Pie, 23
Bran Biscuits, 5
Bread Crumb Fritters, 9
Bread Dressing, 35
Breads, Biscuits and Rolls, 2
Bride's Cake, 10
Broiling, 32
Brussels Sprouts, 40
Buckwheat Cakes, 8
Buns, Brown Sugar, 4
Butter Scotch, 43
Butterscotch Icing and Filling, 18
Butterscotch Layer Cake, 16
Butter Taffy, 43
Cabbage, Boiled, 40
Cake, 10
Candies, 43
Canning, 47
Caramel Sauce, 25
Carrots, Creamed, 40
Cauliflower, 40
Cereal Muffins, 6
Cereals, 45
Charlotte Russe, 23
Cheese Biscuits, 5
Cheese in Scallop Shells or Ramekins, 38
Cheese Soufflé, 39
Cheese Straws, 39
Cherries, Canned, 48
Cherry Tarts, 27
Chicken Croquettes, 37
Chicken Fricassee, 35
Chicken, Fried, 34
Chicken Patties, 38
Chicken Pie, 35
Chicken Salad, 41
Chili Sauce, 49
Chocolate, 43
Chocolate Blanc Mange, 23
Chocolate Cake, 11
Chocolate Caramels, 44
Chocolate Filling and Icing, 13, 17
Chocolate Ice Cream, 28
Chocolate Layer Cake, 13
Chocolate Sauce, 25
Chow Chow, 49
Chowder, Fish, 31
Christmas Plum Pudding, 25
Cinnamon Buns, 4
Clam Chowder, 31
Clam Fritters, 9
Cocoa, 43
Cocoa Cookies, 20
Cocoa Cream Candy, 44
Cocoa Drop Cakes, 18
Cocoa Icing, 18
Cocoa Syrup, 43
Cocoanut Cake, 12-13
Cocoanut Cookies, 20
Cocoanut Cream Candy, 44
Cocoanut Filling and Icing, 15
Cocoanut Layer Cake, 15
Codfish Balls, 30
Coffee, 43
Coffee Cakes, 4
Coffee, French or Drip, 43
Coffee Fruit Cake, 12
Coffee Ice Cream, 28
Coffee Ring, 5
Coffee Spice Cake with Mocha Filling, 14
Cold Slaw, 40
Cookies and Small Cakes, 18-20
Corn, Boiled, 40
Corn Bread, 2
Corn, Canned, 48
Corn Fritters, 9
Corn Meal Griddle Cakes, 8
Corn Meal Muffins, 6
Corn Pudding, 39
Cottage Pudding, 22
Crabs, Boiled, 31
Cranberry Sauce, 36
Cream Filling, 15, 23, 24
Cream Layer Cake, 15
Cream Puffs, 24
Cream Sauce, 35
Cream Soups, 29
Creole Soup, 29
Croquettes, 37
Crullers, 10
Currant Jelly Meringue, 18
Currant Jelly Sauce, 35
Currant Tea Cakes, 7
Custard, Baked, 22
Custard Pie, 27
Date Bread, 3
Date Loaf Cake, 12
Date Muffins, 6
Date Pudding, 24
Dates, Stuffed, 45
Devils Food Cake, 14
Doughnuts, 9
Dumplings, Apple and Peach, 22
Dumplings, Stew, 32
Eggs, 36
Egg Biscuits, 5
Eggless, Milkless, Butterless Cake, 10
Egg Sauce (For Fish), 35
Emergency or Drop Biscuits, 5
English Muffins, 6
Fig Envelopes, 7
Fig Pudding, 24
Filled Cookies, 20
Fireless Cookery, 45
Fish, 30
Fish, Meat and Vegetable Sauces, 35
Fish Salad, 42
Floating Island, 24
Foamy Sauce, 25
French Dressing, 42
French Fried Potatoes, 40
French Toast, 39
Fritter Batter, 9
Fritters, Doughnuts and Crullers, 8
Frosting, 16
Frozen Desserts, 28
Frozen Pudding, 28
Fruit Filling, 15, 17
Fruit Fritters, 9
Fruit Layer Cake, 15
Fruit Salad, 41
Fruit Sauce, 25
Fruit Shortcakes, 21
Fudge, 44
Fudge Squares, 21
Gems, Green Corn, 7
Giblet Gravy, 34
Gluten Muffins, 46
Graham Bread, 2
Graham Gems, 7
Grape Sherbet, 28
Griddle Cakes and Waffles, 7, 8
Hard Sauce, 25
Hermits, 21
Hickory Nut Candy, 45
Hollandaise Sauce, 36
Honey Drop Cakes, 19
Horse-Radish Sauce, 36
Huckleberry Float, 24
Icings and Fillings, 16
Invalids, Suggestions for, 46
Jams, 49
Jellies, 49
Jelly Meringue, 18
Jelly Roll, 25
Jelly Sauce, 23, 35
Kidney Beans with Bacon, 39
Kohl-Rabi, 41
Lady Baltimore Cake, 15
Layer Cakes, 14 to 16
Lemon Jelly, 24
Lemon Meringue Pie, 26
Lemon or Orange Sauce, 25
Lemon Sherbet, 28
Lima Beans, 41
Loaf Cake, Cream, 12
Lobster Salad, 42
Lobsters, Boiled, 31
Luncheon and Other Dishes, 38
Macaroni with Cheese, 38
Maple Icing I-II, 17
Maple Nut Cake, 13
Maple Sauce, 25
Marble Cake I-II, 13
Marquise Salad, 41
Marshmallow Cookies, 20
Marshmallow Icing, 14, 17
Mayonnaise I-II, 42
Meats, 32
Meringues, 23
Milk Sponge Cake, 16
Mince Meat, 27
Mince Pie, 27
Mint Sauce, 36
Mocha Icing and Filling, 14
Molasses Cakes, 12, 19
Molasses Candy, Pulled, 44
Mousse, Strawberry, 29
Muffins, Gems, etc., 5
Nut & Potato Croquettes, 38
Nut and Raisin Rolls, 3
Nut Bars, 20
Nut or Raisin Bread, 2
Nuts, Creamed, 44
Oatmeal Macaroons, 21
Old-Fashioned Chocolate Filling, 17
Old-Fashioned Shortcake, 21
Omelets, 37
Orange Cakes, 19
Orange Cream Layer Cake, 14
Orange Frosting, 14
Orange Icing, 18
Orange Water Ice, 28
Ornamental Frosting, 16
Oyster Dressing, 34
Oysters, 31
Pan Broiling or Frying, 32
Pancakes, French, 8
Parker House Rolls, 4
Parsnips, Browned, 41
Pastry, 26-35
Patty Shells, 38
Peaches, Canned, 48
Peaches, Pickled, 49
Peanut Brittle, 43
Peanut Butter Bread, 3
Pears, Canned, 48
Penuche, 44
Pickled Beets, 40
Pickles, 49
Pineapple Juice, 46
Plum Conserve, 49
Plum Pudding, 25
Popcorn, Candied, 44
Popovers, 6
Pork, Roast, 33
Potatoes an Gratin, 40
Potatoes, Stuffed, 40
Potato Rolls, 3
Potato Salad, 42
Pot Roasting, 32
Pot Roast of Beef with Browned Potatoes, 33
Poultry, 34
Pound Cake, 11
Preserving and Canning, 47
Prune or Date Bread, 3
Prune Puff, 24
Prunes, Stuffed, 45
Puddings and Other Desserts, 22
Pudding Sauces, 25
Pumpkin Pie, 26
Raisin Bread, 2
Raisin Drop Cakes, 18
Raisin Rolls, 3
Raspberry Jam, 49
Rhubarb Pie, 27
Rice Griddle Cakes, 8
Rice Muffins, 6
Rice Pudding, 22
Roast Meats, 32, 46
Rolls, Luncheon or Sandwich, 3
Rusks, 4
Russian Dressing, 42
Rye Rolls, 3
Salads and Salad Dressings, 41
Scones, 7
Scrambled Eggs, 37
Sea Foam Icing, 18
Seven Minute Icing, 17
Shell Fish, 31
Soups, 29, 45
Soup Stock, Brown, 29
Spanish Cake, 10
Spanish Cream, 46
Spice Cakes, 19
Spinach, 40
Sponge Cake, 16
Steamed Fig or Date Pudding, 24
Strawberry Cake, 21
Strawberry Icing, 18
Strawberry Mousse, 29
Strawberry Pie, 27
Strawberry Shortcake, 21
Sunshine Cake, 11
Sweetbreads, Creamed, 33
Sweet Potatoes, Candied, 41
Tapioca Pudding, 22
Tartare Sauce, 36
Tea, 43
Three-Egg Angel Cake, 11
Time Table, Canning, 47
Time Table, Vegetables, 39
Tomato Pickles, 49
Tomato Sauce, 37
Veal Cutlet, 33
Vegetables, 39-46
Vegetable Salad, 42
Waffles, 8
Wedding Cake, 12
Whole Wheat Hot Cakes, 8
Whole Wheat Raisin Biscuits, 5
GENERAL DIRECTIONS
Where shortening is mentioned in the recipes it is understood that
butter or lard, or an equivalent quantity of butter substitute or
vegetable oil may be used.
MEASUREMENTS
All measurements for all materials called for in the recipes in this
book are level.
The standard measuring cup holds one-half pint and is divided into
fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess
with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
BAKING
Much depends upon the baking. Many a cake otherwise perfectly prepared
is spoiled because the oven is too hot or not hot enough. Regulate the
oven carefully before mixing the ingredients.
When a cake is thoroughly baked it shrinks from the sides of the pan.
A light touch with the finger which leaves no mark is another
indication that the cake is baked.
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
1 saltspoon = 1/4 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce
3-1/2 tablespoons cocoa = 1 ounce
BREADS, BISCUITS AND ROLLS
Dr. Price's Baking Powder may be used instead of yeast to leaven
bread. It does precisely the same work; that is, raises the dough,
making it porous and spongy. The great advantage of bread made by this
method is in time saved, as it can be mixed and baked in less than two
hours. Milk bread needs little or no shortening, and less flour is
required than when water is used. Sift flour before measuring, and use
level measurements for all materials.
BAKING POWDER BREAD
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
1 medium-sized, cold, boiled potato
Milk (water may be used)
Sift thoroughly together flour, salt, sugar and baking powder, rub in
potato; add sufficient liquid to mix rapidly and smoothly into soft
dough. This will require about one pint of liquid. Turn at once into
greased loaf pan, smooth top with knife dipped in melted butter, and
allow to stand in warm place about 30 minutes. Bake in moderate oven
about one hour. When done take from pan, moisten top slightly with
cold water and allow to cool before putting away.
BOSTON BROWN BREAD
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons Dr. Price's Baking Powder
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal
1 cup flour
4 teaspoons Dr. Price's Baking Powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
1 egg
2 tablespoons shortening
Mix and sift dry ingredients; add milk, beaten egg, and melted
shortening; beat well and pour into greased shallow pan. Bake in hot
oven about 25 minutes.
SPIDER CORN BREAD
1 egg
1-3/4 cups milk
2 tablespoons sugar
1 cup corn meal
1/3 cup flour
1 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt
and baking powder which have been sifted together; turn into frying
pan in which shortening has been melted; pour on remainder of milk,
but do not stir. Bake about 25 minutes in hot oven. There should be a
line of creamy custard through the bread. Cut into triangles and
serve.
GRAHAM BREAD
1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg
1-1/2 cups liquid (1/2 water and 1/2 milk)
2 tablespoons sugar or molasses
Mix flour, graham flour, baking powder and salt together; rub in
shortening; beat egg and add with sugar or molasses to liquid; stir
into dry mixture and beat well; add more milk if necessary to make a
drop batter. Put into greased loaf pan, smooth with knife dipped in
cold water. Bake about one hour in moderate oven.
NUT OR RAISIN BREAD
2-1/2 cups flour
1/2 cup graham flour
1/4 cup sugar
1 teaspoon salt
1 cup walnuts or raisins
4 teaspoons Dr. Price's Baking Powder
1 egg
1-1/2 cups milk
Sift dry ingredients together. Add raisins or nuts chopped not too
fine; add beaten egg to milk and add to dry ingredients to make a soft
dough. Put into greased loaf pan. Allow to stand about 30 minutes.
Bake in moderate oven from 45 to 60 minutes.
PEANUT BUTTER BREAD
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
2/3 cup peanut butter or 1/2 cup finely ground peanuts
Sift flour, baking powder, salt and sugar together. Add milk to peanut
butter or peanuts, blend well and add to dry ingredients; mix
thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
This is best when a day old. It makes delicious sandwiches cut in thin
slices and filled with either cream cheese or lettuce and mayonnaise.
PRUNE OR DATE BREAD
1 cup prunes or dates
2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
1/4 cup sugar
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 tablespoon shortening
Wash prunes, soak several hours, drain, stone and chop, or use dates
stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
to make soft dough and beat well; add fruit and melted shortening. Put
into greased bread pan; allow to stand about 30 minutes in warm place.
Bake in moderate oven one hour.
LUNCHEON OR SANDWICH ROLLS
4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
1-1/2 cups milk
Sift together flour, salt and baking powder; rub in shortening; add
milk, and mix with spoon to smooth dough easy to handle on floured
board. Turn out dough; knead quickly a few times to impart smoothness;
divide into small pieces: form each by hand into short, rather thick
tapering rolls; place on greased pans and allow to stand in warm place
15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
baked brush again with melted butter. Bake 10 minutes longer and serve
hot. If a glazed finish is desired, before taking from oven brush over
with yolk of egg which has been mixed, with a little cold water.
These rolls make excellent sandwiches, using for fillings either
lettuce and mayonnaise, sliced or chopped ham, chopped seasoned
cucumbers, egg and mayonnaise with a very little chopped onion and
parsley, or other filling desired.
RYE ROLLS
4 cups rye flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1-1/2 cups milk
1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead
on floured board; shape into rolls. Put into greased pans and allow to
stand in warm place 20 minutes. Bake in moderate oven 25 to 30
minutes.
POTATO ROLLS
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
2 medium sized cold boiled potatoes
Water or milk or equal quantities of each
Sift thoroughly together flour, salt, sugar and baking powder; rub in
potatoes or add after putting through ricer; add sufficient liquid to
mix smoothly into a stiff batter or soft dough. This will require
about one and one-half cups. Divide into small pieces; knead each and
shape into small rolls; place on greased pan and brush with melted
shortening and allow to stand in warm place 15 to 20 minutes. Bake in
hot oven and when nearly done, brush again with melted shortening.
NUT AND RAISIN ROLLS
2-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg
2/3 cup milk
Butter
Raisins
Chopped nuts
1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted
shortening and beaten egg to milk and add to dry ingredients, mixing
well. Turn out on floured board and knead lightly. Roll out very thin.
Spread with butter and sprinkle with raisins, chopped nuts and small
amount of granulated sugar. Cut into about 4-inch squares. Roll up
each as for jelly roll. Press edges together. Brush over with yolk of
egg mixed with a little cold water and sprinkle with nuts and sugar,
and allow to stand in greased pan about 15 minutes. Bake in moderate
oven from 20 to 25 minutes.
PARKER HOUSE ROLLS
4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
2 to 4 tablespoons shortening
1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to
milk and add slowly to dry ingredients stirring until smooth. Knead
lightly on floured board and roll out one-half inch thick. Cut with
biscuit cutter. Crease each circle with back of knife one side of
center. Butter the small section and fold larger part well over the
small. Place one inch apart in greased pan. Allow to stand 15 minutes
in warm place. Brush each with melted butter and bake in moderate oven
15 to 20 minutes.
RUSKS
2-1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 cup water
1 egg
Sift together flour, salt, sugar, baking powder, and spice; add melted
shortening to beaten egg and water to make soft dough and mix well.
Turn out on floured board; with floured hands shape into small rolls;
place on greased shallow pan close together; allow to stand 10 to 15
minutes before baking; brush with milk and sprinkle with a little
maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with
butter, sprinkle with sugar and bake.
CINNAMON BUNS
2-1/4 cups flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
1/2 cup water
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking
powder; rub shortening in lightly; add beaten egg to water and add
slowly. Roll out 1/3 inch thick on floured board; brush with melted
butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
roll; cut into 1-1/2 inch pieces; place with cut edges up on well
greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven
30 to 45 minutes; remove from pan at once.
BROWN SUGAR BUNS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup milk
1 tablespoon butter
1 cup brown sugar
Sift together flour, baking powder and salt; add shortening and rub in
very lightly; add milk slowly to make a soft dough; roll out 1/4 inch
thick. Have butter soft and spread over dough; cover with brown sugar.
Roll same as jelly roll; cut into 2-inch pieces; and place with cut
edges up on well greased pan. Bake in moderate oven about 30 minutes;
remove from pan at once.
COFFEE CAKE
2 cups flour
1/2 teaspoon salt
3 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to
make stiff batter. Spread 1/2 inch thick in greased pan; add top
mixture. Bake about 30 minutes in moderate oven.
TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons
sugar 3 tablespoons shortening $/
Mix dry ingredients; rub in shortening and spread thickly over top of
dough before baking.
INDIVIDUAL COFFEE CAKES
2 cups flour
3/4 teaspoon salt
4 tablespoons sugar
3 teaspoons Dr. Price's Baking Powder
4 tablespoons shortening
1 egg
1/2 cup milk
Sift dry ingredients together; rub in shortening lightly with finger
tips; add beaten egg to milk and add to dry ingredients to make soft
dough; divide the dough into six long narrow pieces; with hands roll
out on board each piece very long and thin; spread with butter; cut
each in two and beginning in center twist two pieces together and
bring ends, around to form crescent. Put into greased pan; sprinkle
with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush
over with thin icing made with 1/2 cup confectioner's sugar moistened
with 1 tablespoon hot water.
COFFEE RING
3 cups flour
5 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
3/4 cup milk
1 cup raisins, washed, drained and floured
3 tablespoons shortening
1 egg
1/2 cup chopped nuts
Sift dry ingredients together; add raisins; to milk add melted
shortening and beaten egg; mix thoroughly and add to the dry
ingredients; add more milk if necessary, to make a soft dough; roll
out lightly about 1/2 inch thick, divide into two long strips and
twist together to form a ring; put into greased pan and sprinkle with
a little sugar and nuts; allow to stand about 20 minutes. Bake in
moderate oven 20 to 25 minutes.
BISCUITS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in
very lightly; add liquid slowly to make soft dough; roll or pat out on
floured board to about one-half inch in thickness handling as little
as possible; cut with biscuit cutter. Bake in hot oven 15 to 20
minutes.
EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make
stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15
to 20 minutes.
WHOLE WHEAT RAISIN BISCUITS
2 cups whole wheat flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse
strainer; add shortening and rub in very lightly; add milk; mix to
soft dough, add raisins. Drop with tablespoon quite far apart on
greased baking tin or in greased muffin tins. Bake in moderate oven
about 25 minutes.
BRAN BISCUITS
1/2 cup bran
1-1/2 cups flour
5 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
3 tablespoons sugar
1/2 cup water
2 tablespoons shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
water to make soft dough; add melted shortening; roll out lightly to
about 1/4 inch thick on floured board; cut with biscuit cutter. Bake
in hot oven 12 to 15 minutes.
CHEESE BISCUITS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese
5/8 cup milk
Sift together flour, baking powder and salt; add shortening and
cheese; rub in very lightly; add milk slowly, just enough to hold
dough together. Turn out on floured board and roll about 1/2 inch
thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
minutes.
EGG BISCUITS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 cup water
Sift together flour, baking powder, salt and sugar; add well beaten
egg and melted shortening to water and add to dry ingredients to make
soft dough. Roll out on floured board to about 1/2 inch thick; cut
with biscuit cutter. Bake in moderate oven about 25 minutes.
MUFFINS, GEMS, ETC.
MUFFINS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening
Sift together floor, baking powder, sugar and salt; add milk,
well-beaten eggs and melted shortening; mix well. Half fill greased
muffin tins with batter and bake in hot oven 20 to 25 minutes.
ENGLISH MUFFINS
2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1 teaspoon sugar
1-1/4 cups milk
Sift together dry ingredients. Mix in gradually milk to make soft
dough. Half fill greased muffin rings placed on hot greased griddle or
shaped lightly with floured hands into flat round cakes: Bake on
griddle or frying pan turning until brown and cooked through, about 15
minutes. Split and serve hot with butter.
BLUEBERRY MUFFINS
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
1 tablespoon shortening
1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly,
well-beaten eggs and melted shortening; mix well and add berries,
which have been carefully picked over and floured. Grease muffin tins;
drop one spoonful into each. Bake about 30 minutes in moderate oven.
CEREAL MUFFINS
1/2 cup cooked hominy, oatmeal or other cereal
1/2 teaspoon salt
1-1/2 tablespoons shortening
1 egg
1/2 cup milk
1 cup flour
1/2 cup corn meal
4 teaspoons Dr. Price's Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add
flour and corn meal which have been sifted with baking powder; beat
well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30
minutes.
CORN MEAL MUFFINS
3/4 cup corn meal
1-1/4 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add
milk, melted shortening and well-beaten egg; mix well. Half fill
greased muffin tins with batter and bake about 35 minutes in hot oven.
CRUMB MUFFINS
2 cups stale bread crumbs
1-1/4 cups milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder
and salt which have been sifted together; add well-beaten eggs and
melted shortening; mix well. Half fill greased muffin tins with batter
and bake 20 to 25 minutes in hot oven.
RICE MUFFINS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup milk
1 egg
1 tablespoon shortening
1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly;
then well-beaten egg and melted shortening; add rice and mix well.
Half fill greased muffin tins with batter and bake 20 to 30 minutes in
hot oven.
DATE MUFFINS
1/3 cup butter
1 egg
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
3/4 cup milk
1/2 lb. dates
Cream butter, add beaten egg, flour in which baking powder and salt
have been sifted, and milk. Stir in dates which have been pitted and
cut into small pieces. Bake about 25 minutes in greased gem pans in
hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
POPOVERS
2 cups flour
1/2 teaspoon salt
2 eggs
2 cups milk
Sift together flour and salt. Make a well in flour, break eggs into
well, add milk and stir from center until all flour is mixed in and
until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes
in very hot oven. If taken out of oven too soon they will fall.
GRAHAM GEMS
1 cup flour
1 cup graham flour
3/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening
Mix together dry ingredients. Add milk, beaten egg, molasses and
melted shortening. Stir until smooth. Bake in greased gem pans in hot
oven about 25 minutes.
GREEN CORN GEMS
2 cups green corn put through food chopper
1/4 cup milk or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder,
salt and pepper which have been sifted together; mix well. Drop into
hot greased gem pans. Bake in hot oven 20 to 25 minutes.
SCONES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 eggs
1/3 to 1/2 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly. Beat eggs until light; add milk to eggs and add
slowly to mixture to make soft dough. Roll out 1/2 inch thick on
floured board; cut into pieces 3 inches square and fold over, making
them three-cornered; brush with milk; sprinkle with sugar. Bake about
25 minutes in hot oven.
CURRANT TEA CAKES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants
Sift together flour, baking powder, sugar and salt; add milk,
well-beaten egg and melted shortening; add currants which have been
washed, dried and floured and mix well. The batter should be stiff.
Half fill greased hot muffin tins and bake about 20 minutes in hot
oven.
FIG ENVELOPES
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons shortening
2/3 cup milk
1 cup chopped figs
1 egg
Sift together flour, baking powder, salt and sugar; add shortening and
rub in very lightly; add slowly enough milk to form stiff dough. Roll
out 1/4 inch thick on floured board, handling as little as possible;
cut into squares and on each piece put one tablespoon of fig; brush
edges of dough with cold milk; fold like envelope and press edges
together; brush tops with egg beaten with one tablespoon milk and one
teaspoon sugar. Bake about 20 minutes in hot oven.
SALLY LUNN
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk,
well-beaten eggs and melted shortening; mix well. Bake in greased
shallow pan in moderate oven about 25 minutes.
GRIDDLE CAKES AND WAFFLES
Eggs add to the richness of griddle cakes, but are not essential. The
batter must be thin and the cake not too large when baked. An iron
frying pan may be used instead of griddle. In any case grease only
enough to keep the cakes from sticking and have very hot before
baking. Cakes should be turned only once.
GRIDDLE CAKES
2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 cups milk
2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening; beat
well. Bake on slightly greased hot griddle, turning only once. Serve
immediately with butter and syrup.
GRIDDLE CAKES WITH EGGS
1-3/4 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
2 eggs
1-1/2 cups milk
1 tablespoon shortening
Mix and sift dry ingredients; add beaten eggs, milk and melted
shortening; mix well. Bake on hot slightly greased griddle and serve
immediately with butter and syrup.
BUCKWHEAT CAKES
1 cup flour
2 cups buckwheat flour
6 teaspoons Dr. Price's Baking Powder
1-1/2 teaspoons salt
2-1/2 cups milk or milk and water
1 tablespoon molasses
1 tablespoon shortening
Sift together flours, baking powder and salt; add liquid, molasses,
and melted shortening; beat three minutes. Bake on hot greased griddle
and serve immediately with butter and syrup.
CORN MEAL GRIDDLE CAKES
1-1/3 cups corn meal
1-1/2 cups boiling water
3/4 cup milk
1 tablespoon shortening
1 tablespoon molasses
2/3 cup flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
Scald corn meal with boiling water; add milk, melted shortening and
molasses; add flour, salt and baking powder which have been sifted
together. Mix well and bake on hot greased griddle until brown and
serve immediately with butter and syrup.
RICE GRIDDLE CAKES
1 cup boiled rice
1 cup milk
1 tablespoon shortening
1 teaspoon salt
1 egg
1 cup flour
2 teaspoons Dr. Price's Baking Powder
Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
flour and baking powder which have been sifted together; mix well.
Bake on hot greased griddle and serve immediately with butter and
syrup.
FRENCH PANCAKES
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon sugar
2 cups milk
1/4 cup cream
Jam
Powdered sugar
Sift together flour, baking powder and salt. Beat eggs with sugar and
add milk and cream. Mix slowly with dry ingredients to prevent
lumping. Batter should be very thin. Heat small frying pan which has
been slightly greased. Pour in just sufficient batter to cover bottom
of pan. Cook over hot fire. Turn and brown other side. Spread with jam
or preserves and roll up. Sprinkle with powdered sugar, and serve hot.
Makes 12 large pancakes.
WHOLE WHEAT HOT CAKES
2 cups whole wheat flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon shortening
1 teaspoon molasses
Sift together flour, baking powder and salt; add milk, beaten eggs,
melted shortening and molasses and mix well. Bake on hot greased
griddle and serve immediately with butter and syrup.
WAFFLES
2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon melted shortening
Sift flour, baking powder and salt together; add milk to yolks of
eggs; mix thoroughly and add to dry ingredients; add melted shortening
and fold in beaten whites of eggs. Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.
FRITTERS, DOUGHNUTS, AND CRULLERS
Fritters are served as an entree, a vegetable or a sweet, according to
the ingredients used. The foundation batter is much the same for all
fritters, and, with some additions the first recipe given can be used
for many varieties.
Fritters and doughnuts should be fried in kettle of deep fat, hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
sugar.
PLAIN FRITTER BATTER
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until
smooth.
APPLE FRITTERS
4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice.
Dip each slice in plain fritter batter. Fry to light brown in deep
fat. Drain and sprinkle with powdered sugar.
BANANA FRITTERS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1 tablespoon powdered sugar
1/4 teaspoon salt
1 egg
1/4 cup milk
1 tablespoon lemon juice
3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas
through a sieve before adding. Beat thoroughly. Drop by spoonfuls into
hot fat. Drain and sprinkle with powdered sugar and few drops of lemon
juice.
BREAD CRUMB FRITTERS
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup fine bread crumbs
1-1/2 cups milk
1 egg
1 tablespoon butter
1 tablespoon molasses
Sift together flour, salt and baking powder; add bread crumbs, then
the milk slowly; add well-beaten egg, butter, and molasses. Fry in
deep hot fat. Serve hot with powdered sugar and lemon juice or hard
sauce.
CORN FRITTERS
1/2 cup milk
2 cups cooked corn
1-1/2 cups flour
1 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
2 eggs
Add milk to corn; add flour sifted with salt, pepper and baking
powder; add melted shortening and beaten eggs; beat well. Fry by
spoonfuls on hot greased griddle or iron frying pan.
For corn fritters that are to be fried in deep fat make batter stiffer
by adding 1/2 cup flour and 1 teaspoon baking powder.
CLAM FRITTERS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk or clam juice
2 eggs
1-1/2 teaspoons grated onion
1 teaspoon shortening
10 clams
Sift together flour, baking powder, salt, pepper and paprika; add
liquid, well-beaten eggs, onion, and melted shortening; rinse clams,
put through meat chopper and add to batter. Fry on hot greased
griddle, taking one spoonful batter for each fritter, or fry in deep
hot fat.
FRUIT FRITTERS
Use fresh fruit coarsely chopped or canned whole fruits drained from
syrup. Stir into plain fritter batter, and drop by spoonfuls into deep
hot fat, turning gently until brown. Sprinkle with powdered sugar and
serve hot.
DOUGHNUTS
3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and well-beaten egg; stir in milk; add
nutmeg, salt, flour and baking powder which have been sifted together
and enough additional flour to make dough stiff enough to roll. Roll
out on floured board to about 1/4-inch thick; cut out. Fry in deep fat
hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper and sprinkle with powdered sugar.
RICH DOUGHNUTS
2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg and shortening;
add milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.
CRULLERS
4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
5/8 cup milk
Cream shortening; add sugar gradually and beaten eggs; sift together
flour, cinnamon, salt and baking powder; add one-half and mix well;
add milk and remainder of dry ingredients to make soft dough. Roll out
on floured board to about 1/4-inch thick and cut into strips about 4
inches long and 1/2-inch wide; roll in hands and twist each strip and
bring ends together. Fry in deep hot fat Drain and roll in powdered
sugar.
CAKE
The baking of cake is of primary importance. Regulate the oven before
putting materials together. When a cake is baked it shrinks from the
sides of the pan. A light touch with the finger which leaves no mark
is another indication that the cake is baked. Small and layer cakes
require a hotter oven than loaf cakes.
Where fewer eggs than called for are used, increase the amount of Dr.
Price's Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small
quantity of salt.
Sift flour before measuring and use level measurements for all
materials.
PLAIN CAKE
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract or other flavoring
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
sift together flour, baking powder and salt and add to mixture, a
little at a time, alternately with milk. Bake in greased loaf, layer
or patty pans in moderate oven. May also be used for cottage pudding
served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1
oz. melted unsweetened chocolate to one-third of the batter.
SPANISH CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon cinnamon
1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift
together flour, baking powder and cinnamon and add alternately with
milk; fold in beaten whites of eggs. Bake in greased pan in moderate
oven 35 to 40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Dr Price's Baking Powder
Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and
beat until smooth. Add alternately a little at a time milk and flour
which has been sifted three times with baking powder. Beat whites of
eggs until dry, and add to batter, folding in very lightly without
beating. Bake in large greased loaf pan in moderate oven about one
hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour
5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in
saucepan 3 minutes; when cool, add flour and baking powder which have
been sifted together; mix well. Bake in greased loaf pan in moderate
oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate
2 tablespoons sugar
1-1/2 tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1-1/3 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add
yolks of eggs and beat again. Stir in chocolate mixture. Sift together
flour, baking powder and salt and add alternately, a little at a time
with the milk to the first mixture. Fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with
white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening
3/4 cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have
been beaten until thick; add flavoring; sift together flour and baking
powder and add alternately, a little at a time, with the milk to first
mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the
following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled
slightly, very slowly, beating continually; add flavoring; mix well
and fold in beaten whites of eggs. Turn into ungreased angel cake tin
and bake in very slow oven about 45 minutes. Remove from oven; invert
pan and allow to stand until cold. Cover top and sides with either
white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites
of eggs which have been beaten light with a wire whip. Fold in flour,
cream of tartar, salt and baking powder which have been sifted
together four times. With whip beat mixture with long strokes until
very light; add flavoring; put into ungreased angel cake tin in cold
oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until
thoroughly baked. Remove from oven, invert pan and allow to stand
until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
sugar in lightly; fold in flour which has been sifted four times with
baking powder and salt; add vanilla. Pour into ungreased pan and bake
45 to 50 minutes in moderate oven. Remove from oven; invert pan and
allow to stand until cold. Ice with either chocolate or white icing
page 17.
POUND CAKE
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Dr. Price's Baking Powder
Reserve two egg whites for icing. Cream butter, add sugar slowly,
beating well. Add flavoring and yolks of eggs which have been beaten
until pale yellow. Beat three egg whites until light and add
alternately a little at a time with the flour which has been sifted
with the baking powder. Mix well and bake in greased loaf pan in
moderate oven about one hour. Cover with ornamental frosting page 16
made with the two remaining egg whites.
WEDDING CAKE
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
1 cup shelled almonds
2 tablespoons chopped orange peel
2 tablespoons chopped lemon peel
2 cups sliced citron
1 cup grape juice
4 cups flour
2 teaspoons cinnamon
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add
raisins and currants, which have been washed and dried and over which
a half cup of flour has been sifted; blanch almonds and put through
food chopper with lemon and orange peel and add; slice citron very
fine and add; stir in grape juice and half of stiffly beaten whites of
eggs; sift together flour, baking powder, spices and salt and add; mix
well and fold in remainder of beaten whites; pour into two 12-inch
loaf pans which have been greased and lined with four layers of brown
paper and bake in moderate oven one hour; then cover with double layer
of brown paper, put asbestos plates underneath and continue baking
about two hours longer.
COFFEE FRUIT CAKE
1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 lb. raisins, cut into small pieces
1/8 lb. slice citron
1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift
together flour and baking powder and add slowly; add fruit, which has
been slightly floured, and fold in beaten whites of eggs. Bake in
greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water
1 lb. stoned and cut dates
3/4 cup brown sugar
2 tablespoons shortening
1 ounce melted chocolate
1 egg
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1-3/4 coups flour
3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted
chocolate and well beaten egg; mix well and add dates and water; sift
together baking powder, salt and flour; add gradually with pecan nuts.
Mix well and put into greased loaf pan and bake in slow oven for one
and a half hours.
CREAM LOAF CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
1/2 cup rich milk or thin cream
1 cup flour
1/2 cup cornstarch
3 teaspoons Dr. Price's Baking Powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add
flavoring; add milk a very little at a time; sift flour, cornstarch
and baking powder together and add; fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover
with frosting page 16.
MOLASSES CAKE
1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten
egg; beat well and add molasses; add half of flour, baking powder,
salt and spices which have been sifted together; add milk and
remainder of dry ingredients. Mix well. Bake in greased shallow pan in
moderate oven about 40 minutes. Serve hot with butter.
COCOANUT CAKE
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup shortening
1-1/4 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
3 eggs
1/2 cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to
a cream; add milk and vanilla, then flour and baking powder, a little
at a time; beat until smooth; add eggs one at a time, stirring and
beating batter well after each egg is put in. Bake in greased loaf pan
in moderate oven one hour. Cover with boiled icing page 16 and
sprinkle with chopped cocoanut.
MARBLE CAKE
WHITE PART
3 tablespoons shortening
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
White of 1 egg
Cream shortening; add sugar slowly; add flavoring and milk. Beat well
and add flour which has been sifted with baking powder and salt. Mix
in beaten white of egg.
DARK PART
3 tablespoons shortening
1/2 cup sugar
Yolk of one egg
1/2 cup milk
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
6 teaspoons cocoa
Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in
milk; add flour, baking powder, salt, spices and cocoa which have been
sifted together. Put this batter by spoonfuls and the same amount of
white batter alternately into greased loaf pan but do not mix. Bake in
moderate oven about 45 minutes. Cover with white icing page 17.
MARBLE CAKE II
Make plain cake page 10, saving out one-third of batter and adding to
it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is
then dropped by spoonfuls into the white batter after it is put into
the pan.
FEATHER COCOANUT CAKE
1-1/2 cups flour
7/8 cup sugar
2 teaspoons Dr. Price's Baking Powder
2 tablespoons shortening
1 egg
1/2 cup milk
1 teaspoon lemon extract
1/2 cup fresh grated cocoanut
Sift flour, sugar and baking powder into bowl. Add melted shortening
and beaten egg to milk and add to dry ingredients. Mix well, add
flavoring and cocoanut and bake in greased loaf pan in moderate oven
35 to 45 minutes. Before serving, sprinkle with a little powdered
sugar, or if desired, ice with white icing with grated cocoanut
sprinkled on top.
MAPLE NUT CAKE
1/3 cup shortening
1 cup light brown sugar
2 eggs
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup chopped nuts--preferably pecans
1 teaspoon vanilla extract
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. Cover
with maple icing page 17 and while still soft sprinkle with chopped
nuts.
CHOCOLATE LAYER CAKE
1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
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 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
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
1/2 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.
COFFEE SPICE CAKE WITH MOCHA FILLING
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices
Cream shortening and sugar until 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
1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until
smooth. If too dry add more coffee.
ORANGE CREAM LAYER CAKE
1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
1/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
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
ORANGE FROSTING
1 tablespoon cream
1 cup confectioners' sugar
Pulp and grated rind of 1 orange
1/2 teaspoon orange extract
1 tablespoon melted butter
To the cream add the sugar slowly. Add orange pulp, rind, extract and
melted butter. Beat until smooth and spread on top of cake.
WHITE LAYER CAKE
1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water
slowly, almost drop by drop, and beat constantly; stir in flour 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
1/4 cup shortening
1 cup sugar
2-1/2 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1-1/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup chopped nuts
1/2 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 minutes. Cover with
MARSHMALLOW ICING
3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
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.
CREAM LAYER CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 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
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
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
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly, add flavoring and well-beaten egg;
add milk; mix well; then add flour, salt and baking powder which have
been sifted together. Bake in three greased layer cake tins in
moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
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
1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix
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
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 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
1/2 cup shortening
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
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
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
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.
BUTTERSCOTCH LAYER CAKE
1/2 cup butter
1 cup sugar
2 eggs
2/3 cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
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.
SPONGE CAKE
6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which
has been sifted, then grated lemon rind, lemon juice and 1/2 beaten
whites; mix well; carefully fold in flour which has been sifted with
baking powder 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
1 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/8 cup cold water
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 sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1/8 teaspoon salt
1-1/2 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
1/2 cup water
1/2 teaspoon Dr. Price's Baking Powder
White of 1 egg
1/2 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
1-1/2 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
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Dr. Price's 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 from ordinary white letter paper.
WHITE OR COLORED ICING
1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Dr. Price's Baking Powder
Add butter to hot milk; add sugar slowly to make right consistency to
spread; add baking powder and vanilla. Spread on top and sides of
cake.
If pink icing is desired add one tablespoon strawberry or other fruit
juice. For yellow icing add one teaspoon egg yolk and flavor with
orange rind and one teaspoon lemon juice.
SEVEN-MINUTE ICING
1 unbeaten egg white
3 tablespoons cold water
7/8 cup granulated sugar
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 1-1/2 ounces melted unsweetened
chocolate or 4-1/2 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
1/2 teaspoon Dr. Price's Baking Powder
1-1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
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
3/4 cup powdered sugar
1 tablespoon cornstarch
1/8 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
1-3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
Whites of 3 eggs
1/2 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.
MAPLE ICING. I
1/2 teaspoon butter,
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon Dr. Price's Baking Powder
1/2 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.
MAPLE ICING. II
1 cup maple syrup
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.
FRUIT FILLING
2 cups granulated sugar
2/3 cup boiling water
Whites of 2 eggs
1/4 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.
ORANGE ICING
rind of 1 orange
2 teaspoons lemon juice
1 cup confectioners' or powdered sugar
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
1/2 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
1/3 cup water
white of 1 egg
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
4 tablespoons cocoa
white of 1 egg
1 teaspoon vanilla extract
1 teaspoon melted butter
1 tablespoon cream
Add sugar and cocoa slowly to beaten egg white. Then add vanilla,
melted butter and cream to make soft enough to spread on cake.
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
1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when
tested in cold water; add vanilla. Beat until thick and spread on
cake.
BUTTERSCOTCH ICING AND FILLING (Without Sugar)
2 cups light syrup
1/2 cup butter
1/2 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
1/2 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 cup cocoa
1/4 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.
RAISIN DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 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 cover with icing.
ORANGE CAKES
4 tablespoons shortening
1 cup sugar
2/3 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 teaspoon orange extract
Grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at
a time; then add beaten egg; sift flour, baking powder and salt
together and add to mixture; add flavoring and orange rind; mix well.
Bake in greased shallow tin, or individual cake tins, in hot oven 15
to 20 minutes. When cool cover with orange icing page 18.
MOLASSES CAKES
1 cup molasses
1/2 cup sugar
1/2 cup melted shortening
1/2 cup boiling water
3 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/2 teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
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
1/2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
1/2 cup milk
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly and beat well; 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
1/2 cup shortening
1 cup granulated sugar
2/3 cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Cream shortening and sugar together until 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.
SPICE CAKES
1/2 cup shortening
1 cup brown sugar
1 egg
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
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.
HONEY DROP CAKES
1/3 cup shortening
1/4 cup sugar
1/2 cup honey
1 egg
1/2 tablespoon lemon juice
1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and
lemon juice; mix well 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 15 minutes.
COOKIES
3/4 cup shortening
2 cups sugar
2 eggs
1/4 teaspoon grated nutmeg
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 nutmeg 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.
COCOA COOKIES
4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 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 1/4-inch thick on floured board; cut with cookie cutter. Bake in
hot oven about 12 minutes.
FILLED COOKIES
1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
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 floured 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.
FILLING
2 teaspoons flour
1/2 cup sugar
1/2 cup water
1/2 cup chopped raisins
1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until 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.
NUT BARS
1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 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 1/4-inch thick on floured
board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg
mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in
moderate oven about 15 minutes.
COCOANUT COOKIES
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 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.
FUDGE SQUARES
3 tablespoons shortening
1 cup sugar
1 egg
2 ounces unsweetened chocolate
1/2 teaspoon vanilla extract
1/3 cup milk
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 cup nut meats chopped--not too fine
Melt shortening; add sugar and unbeaten 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.
OATMEAL MACAROONS
2 eggs
1 cup sugar
1 tablespoon melted shortening
3/4 teaspoon salt
2-1/2 cups rolled oats
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
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup seeded raisins
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
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
3/4 cup milk
1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough;
smooth out 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
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
1 egg
1/2 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
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
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 strawberries.
PUDDINGS AND OTHER DESSERTS
BAKED CUSTARD
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk
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
1-1/2 quarts milk
1 teaspoon salt
1 cup sugar
Grated orange rind
1 cup seeded raisins
Wash rice with several waters; put into pudding dish; add milk, salt,
sugar, orange rind and bake in slow oven about 1-1/2 hours or until
thick, stirring several times during baking; add raisins, and bake 20
minutes longer.
COTTAGE PUDDING
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
1/8 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons shortening
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 20 minutes. Serve with lemon, chocolate
or other sauce.
SUET PUDDING
1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup brown sugar
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
1/2 cup pearl tapioca or 3 tablespoons minute tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
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 hot 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
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
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 1/2-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
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
Sift together flour, baking powder and salt; rub shortening in
lightly; add just enough milk to make soft dough. Roll out 1/8-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 1/2 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.
APPLE ROLL
4 medium sized apples
1-1/2 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 1/2 inch thick, spread with apples
and roll into a long roll; cut into pieces about 1/2 or 2 inches long;
place with cut side down in hot syrup, put small piece of butter on
top and sprinkle with cinnamon and sugar. Bake in hot oven until
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
1-1/4 cups granulated sugar
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of
sugar and continue 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
2 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas
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
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish
with sponge cake or lady fingers; fill with whipped cream and serve
cold.
BOSTON CREAM PIE
2 eggs
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 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
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 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
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate or 9 tablespoons cocoa
1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a
little of the cold milk. 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.
FLOATING ISLAND
1 quart milk
4 eggs
4 tablespoons sugar
1/4 teaspoon salt
1/2 cup currant jelly
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
3 tablespoons sugar
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 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 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 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
1/2 cup powdered sugar
1 cup cooked prunes
Whip 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
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 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 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
1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs or dates
Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour, baking powder and salt, which have been sifted together;
add flavoring and fruit. Pour into greased pudding mold and steam for
two hours. Serve with foamy sauce.
CREAM PUFFS
1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
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 1-1/2 inches apart on greased
tin shaping into circular form with spoon but keeping mixture higher
in center. Bake about 30 minutes in hot oven. Cut with sharp knife
near base to admit filling.
CREAM FILLING
1 cup sugar
1/3 cup cornstarch
1/3 teaspoon salt
1 egg
2 cups scalded milk
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.
JELLY ROLL
1 cup sugar
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
Currant or other jelly
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 1/4 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
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water or prune juice
1 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 2/3 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
1/3 cup butter
1 cup powdered sugar
1/2 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
1 cup powdered sugar
3 eggs
2 tablespoons boiling water
1 teaspoon vanilla extract
Cream butter; add sugar slowly, beating continually; beat egg yolks
until thick and add gradually; beat well; add stiffly beaten egg
whites, flavoring and water. Before serving heat over boiling water
five minutes, stirring constantly.
CHOCOLATE SAUCE
1-3/4 cups water
3/4 cup sugar
1/2 tablespoon cornstarch
2 squares chocolate or 6 tablespoons cocoa
1/2 cup cold water
1/8 teaspoon salt
1 tablespoon butter
1/2 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 cup water
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon maple flavoring
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 juice and maple flavoring; boil 3 minutes; serve
hot.
FRUIT SAUCE
1/3 cup butter
1 cup powdered sugar
1 cup fresh strawberries, raspberries
or canned fruit drained from syrup
white of 1 egg
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.
CARAMEL SAUCE
2 cups granulated sugar
5 cups boiling water
Melt sugar in saucepan and heat slowly, stirring constantly until
golden brown; add boiling water. Cook three minutes.
LEMON OR ORANGE SAUCE
1 cup water
2 tablespoons sugar
1 teaspoon cornstarch
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.
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
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/2 cup shortening
Cold water
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
1/2 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
2/3 cup shortening
Cold water
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
1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
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
3/4 cup brown or granulated sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and
beat 2 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 tablespoons cornstarch
2 tablespoons flour
1 cup sugar
3 eggs
4 tablespoons lemon Juice
1 teaspoon grated lemon rind
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 1/2 cup cold water until smooth; separate eggs; add egg
yolks; mix well and add slowly to boiling water. Cook 5 minutes,
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.
STRAWBERRY PIE
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/4 cup cold water
4 tablespoons shortening
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 tablespoons 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 1/2 cup sugar and 1/2 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.
CUSTARD PIE
3 eggs
3/4 cup sugar
1 teaspoon salt
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
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or boiled cider
1 pt. brandy or grape juice
Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
place. Allow to stand 24 hours before using.
RHUBARB PIE
2 cups cut rhubarb
1 cup sugar
1 tablespoon cornstarch
1/4 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 blackberries
1 teaspoon flour
1/4 teaspoon salt
2/3 cup sugar
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
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
6 tablespoons shortening
1/3 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 1/2 cup cherries instead of strawberries. Other fruit can
be used in place of cherries.
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 3/4 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. Turn 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 mixture 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 cup sugar
1 tablespoon vanilla extract
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.
FRENCH ICE CREAM
1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add slowly to beaten egg yolks; add sugar, salt,
vanilla and cream which has been whipped. Freeze as above.
COFFEE ICE CREAM
Add one cup coffee to either French or Philadelphia Ice Cream.
FROZEN PUDDING
3 cups milk
1 tablespoon cornstarch
3 eggs
1 cup sugar
1/8 teaspoon salt
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, 1 tablespoon citron, 1 tablespoon cherries, 1
tablespoon blanched almonds, 1 tablespoon candied pineapple and a few
currants. Freeze, but not too stiff; put into mold and 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
1-1/2 cups 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.
ORANGE WATER ICE
juice of 6 oranges
2 teaspoons orange extract
1 quart water
juice of 1 lemon
2 cups powdered sugar
1/2 cup cream
Mix all ingredients together; strain and freeze.
STRAWBERRY MOUSSE
1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub 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
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 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
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
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 light brown; boil five minutes; add
salt, pepper, parsley and thyme. Mash beans with back of 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 salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to
a cream with boiling water and boil two minutes.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through
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 as above.
CREOLE SOUP
1/4 cup rice
1/3 cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
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.
CREAM OF TOMATO SOUP
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub 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 onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 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 1/2 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 (unless 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 1 teaspoon salt, 1/8 teaspoon pepper, and pour
over fish. Garnish with lemon and parsley and serve on the plank.
CODFISH BALLS
1 cup salt codfish
2 cups potatoes, cut into small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
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.
FISH CHOWDER
2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
2 teaspoons salt
1/8 teaspoon pepper
2 quarts milk
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 LOBSTERS OR CRABS
Lobsters 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. Break large claws and remove meat.
CREAMED OYSTERS
To each 30 oysters use 1-1/2 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 1/2
cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire
sauce may be added if desired. Boil 1 minute and serve on thin squares
of toasted bread, garnish with parsley.
SCALLOPED OYSTERS
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 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.
CLAM CHOWDER
25 clams
6 potatoes
1 onion
2 or 3 slices salt pork
2 teaspoons salt
1/8 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 minutes or until potatoes are soft; add clams.
Boil 15 minutes and just before serving add hot milk.
SHELL FISH A LÀ NEWBURG
2 cups finely cut shrimp; scallops; lobster or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 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.
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 after it is cooked.
PAN BROILING OR FRYING
Put meat to be broiled or fried in very hot frying pan, with very
little or no fat. 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 should
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.
STEW WITH DUMPLINGS
2 lbs. lean beef
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 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 1-1/2 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
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt into bowl; rub in shortening
lightly with fingers; add enough water to make dough hold together.
Drop by spoonfuls into stew.
ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES
3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing
made with above ingredients mixed together. Sew up and put into hot
oven for 20 minutes. When well seared, season and pour over 1 cup cold
water and roast 45 minutes; add 1 quart white potatoes, which have
been washed, pared and boiled, and roast until potatoes are brown. Add
more water as needed, making 2 cups of gravy when finished. Thicken
gravy by adding 1 tablespoon flour mixed with little cold water,
season and cook until smooth.
POT ROAST OF BEEF WITH BROWNED POTATOES
Wipe beef with damp cloth, put into iron kettle or frying pan, and
brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon
salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and
boil slowly 1-3/4 hours; add water as necessary, 1 cup at a time.
After adding potatoes, boil 30 minutes. Place meat in center of hot
platter and potatoes around edge. Mix 1 tablespoon flour with a little
cold water, add to gravy and boil. Pour over meat and sprinkle with
chopped parsley. Carrots cut in small pieces may be added with
potatoes if desired.
LIVER AND BACON
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put
bacon thinly sliced into very hot frying pan; turn until brown and
transfer to hot platter. Fry liver quickly in the hot bacon drippings,
turning often. When done put on platter with bacon. Pour off all but 1
or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until
brown. Add hot water gradually to make smooth gravy, season and boil 1
minute.
ROAST LAMB
Wipe meat with damp cloth. Put one or two thin slices of onion on top;
season with salt and pepper. Put into roasting pan in hot oven and
roast for about one hour and a quarter. Reduce the heat after lamb has
been roasting about 20 minutes. Serve on hot platter with brown gravy
or mint sauce.
BAKED VEAL WITH TOMATO SAUCE
1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in
drippings until tender; add parsley and bread crumbs mixed with enough
water to hold them together; spread on cutlet and roll; tie in three
or four places. Dust with salt, pepper and flour. Place in pan; add
1/2 cup hot water; put into hot oven and roast 35 to 45 minutes,
adding water if needed. Remove to hot platter. Serve with tomato
sauce.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon
milk), then in bread crumbs. Brown on both sides in shallow fat in
frying pan. Add boiling water to cover; season and cook slowly for 1
hour. Thicken gravy with 1 tablespoon flour mixed with a little cold
water.
CREAMED SWEETBREADS
Lay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes; drain and when cool separate and remove all membrane. Cut
into small pieces and reheat in Cream Sauce page 35.
ROAST LOIN OF PORK
Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as
necessary. To gravy, add 1 tablespoon flour mixed with cold water,
season and boil until thick.
BAKED HAM
Wash and scrub ham in warm water, soak over night. Drain and put on to
boil with cold water enough to cover; boil slowly 4 to 5 hours or
until tender. Cool in water in which it was boiled; remove skin
carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon
pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes;
baste often. When brown on both sides add 1 cup cider or 1/2 cup
vinegar and thicken gravy with 2 tablespoons flour.
POULTRY
HOW TO CLEAN
Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, slit skin down backbone
toward head; loosen windpipe and crop and pull out. Push back skin
from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, let cold water run through, then wipe inside and out with
wet cloth. Cut through thick fleshy part of gizzard and remove inside
heavy skin without breaking, then cut away gristly part so that only
thick, fleshy part is used.
ROAST POULTRY
After poultry is cleaned and washed inside and out with cold water,
fill inside with dressing. Have at least a yard fine twine in trussing
needle. Turn wings across back so that the pinions touch. Run needle
through thick part of wing under bone, through body and wing on other
side; return in same way, but passing needle in over bone, tie firmly,
leaving several inches of twine. Press legs up against body, run
needle through thigh, body and second thigh, return, going round bone
in same way; tie firmly. Run needle through ends of legs, return,
passing needle through rump; if opening is badly torn, one or two
stitches may be needed; or if steel skewers are used put one through
wings of fowl and other through opposite thigh. Then wind twine in
figure eight from one handle of skewer to other. Rub all over with
soft butter and sprinkle with salt and pepper. Place on rack in
roasting pan and put into very hot oven. Make basting mixture with 1/2
cup each of butter and water; keep hot and baste every 10 or 15
minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken
and ducks. Keep oven very hot. If bird is very large and heavy, cover
breasts and legs with several thicknesses of paper to keep from
burning.
POULTRY DRESSING
2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired
Soak bread in cold water 5 minutes and press out all water. Put
drippings and onion into pan and cook slowly, stirring constantly
until onion is tender but not brown. Add bread, parsley and seasoning,
and mix well together.
OYSTER DRESSING
20 oysters
2 tablespoons butter
4 cups bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/2 tablespoon salt
Drain and rinse oysters with cold water. Put butter in saucepan with
oysters and bring to boiling point; add bread crumbs, parsley and
seasoning; mix carefully, so that oysters will not be broken.
GIBLET GRAVY
Boil neck, gizzard and wing tips together until tender. Pour off
excess of fat in pan in which poultry has been roasted; add enough
stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard,
liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon
salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little
cold water and boil 3 minutes.
FRIED CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second
joints, two drumsticks, two wings, breast cut into two pieces,
backbone cut into four pieces. Wipe with piece of cheesecloth; season
with salt and pepper and dredge in flour. Put into hot frying pan with
2 tablespoons bacon drippings or butter and brown quickly. Add a
little water, cover, reduce heat and cook slowly until tender. Remove
chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
add 1 cup cold milk; boil until thick. This gravy should be rich cream
color.
FRICASSEE OF CHICKEN
Prepare and cut up as for fried chicken. Pat into saucepan with just
enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper
and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until
tender; add water from time to time, as it boils away. When finished
there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed
with little cold water and add 1 tablespoon finely chopped parsley.
Serve in border of hot boiled rice.
CHICKEN PIE
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, heart,
gizzard and liver for soup. Put on the rest with enough boiling water
to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1
tablespoon chopped parsley and 2 tablespoons flour mixed with little
cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1
teaspoon salt; rub in very lightly 4 tablespoons shortening; add just
enough cold water to make stiff dough. Roll out on floured board and
cover top of pie.
ROAST GOOSE, BREAD AND APPLE DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in
hot oven; when seared, baste with 2 cups cold water; turn breast side
down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make
gravy as directed for Roast Poultry.
DRESSING
1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, drain and press out
all water. Put into pan, add seasoning and beaten egg; mix well until
thoroughly cooked.
FISH, MEAT AND VEGETABLE SAUCES
THIN CREAM SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add seasoning and boil about 3
minutes.
THICK CREAM SAUCE
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing
from fire.
CURRANT JELLY SAUCE
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.
BROWN SAUCE OR GRAVY
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt
pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and
seasoning. Add boiling water slowly. Stir over boiling water until
thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep
cold until served.
MINT SAUCE
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about
one-half hour. Do not allow to boil. Serve hot.
HORSE-RADISH SAUCE
2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold
until served.
CRANBERRY SAUCE
1 quart cranberries
2 cups sugar
1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan.
Cover until it boils. Remove cover and cook about 10 minutes or until
berries have all burst. Pour into mold, chill and serve. For cranberry
jelly strain after cooking.
TOMATO SAUCE
3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1/2 teaspoon salt
few gratings of nutmeg
cayenne
1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour,
tomatoes which have been heated and strained, and stir until thick.
Add seasoning and peppers.
EGGS
BOILED EGGS
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20
minutes for hard boiled or place eggs in boiling water, cover, and
cook over moderate heat without boiling from 6 to 8 minutes for soft,
45 minutes for hard cooked.
POACHED EGGS
Break eggs and drop carefully one at a time into boiling water in
shallow frying pan. Cook slowly until eggs are set. Remove each with
skimmer and serve on toast garnished with parsley.
POACHED EGGS IN CREAM
Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce; cook over boiling water from 10 to 15
minutes or until eggs are set or are as firm as desired. Cover with
half cup of cream sauce, sprinkle with chopped parsley and dust with
paprika and serve.
SCRAMBLED EGGS
Break eggs into bowl, season with salt and pepper and pour into hot,
frying pan in which butter has been melted. Cook over slow fire and as
eggs thicken stir until cooked. If desired eggs may be beaten with 1
tablespoon milk to each egg and cooked in same way.
SCRAMBLED EGGS WITH DRIED BEEF
1/4 pound dried beef
3 eggs
3 tablespoons milk or water
1 tablespoon butter
Cover beef which has been picked into small pieces with cold water,
heat but do not boil. Drain. Melt batter in frying pan; add beef and
eggs, which have been beaten with the milk or water. As soon as eggs
begin to set, stir until cooked.
PLAIN OMELET
Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour
in eggs; cook slowly until egg is set; lift edges of omelet allowing
thin portions to run underneath; when brown underneath, fold over and
serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.
PUFFY OMELET
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light and mix in well with
yolks. Put into greased hot frying pan and cook slowly until well
puffed up. Dry out in oven, fold over in half and serve immediately on
hot platter, or if desired serve with tomato sauce page 36 added
before omelet is folded.
FANCY OMELETS
A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.
CROQUETTES
CHICKEN CROQUETTES
2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 eggs
bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring
until smooth and creamy; add seasoning and parsley. Boil 3 minutes.
Add chicken; mix well and pour out on platter to cool. When cool
enough to handle take a large spoon of the mixture in floured hands;
shape into balls, cones, or oval cakes and put into cold place until
firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons
milk, then in bread crumbs. Lay on plate which has been sprinkled with
bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30
minutes. Drain well and put into top of double boiler. Add 1 egg
beaten with 2 tablespoons milk; add salt, sugar, butter and parsley;
cook until egg thickens. Cool and shape into cones, balls or oval
cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon
milk. Roll in bread crumbs and fry in deep hot fat until brown.
SALMON CROQUETTES
1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put
salmon into bowl and add the sauce and lemon juice; mix well with fork
until salmon is well broken. Set aside and when cold mold into desired
shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon
cold milk, then in bread crumbs. Fry in deep hot fat.
NUT AND POTATO CROQUETTES
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pecan nut meats
1/2 teaspoon Dr. Price's Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes.
Roll in bread crumbs. Dip in egg which has been mixed with a little
cold water. Roll in bread crumbs again and fry in deep hot fat until
brown. Drain on unglazed paper and serve.
LUNCHEON AND OTHER DISHES
CHICKEN PATTIES
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon salt
few grains cayenne
1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and
bring to a boil; add chicken and cook slowly 5 minutes. Fill patty
shells and serve at once.
PATTY SHELLS
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
ice water
Sift flour, baking powder and salt together; add shortening and rub in
very lightly with tips of fingers; add very slowly enough cold water,
to make stiff dough. Roll out thin; cut into circles and form on the
outside of patty or muffin tins. Bake in hot oven, open side down,
until light brown; remove carefully from tins and return shells to
oven and bake 5 minutes, open side up.
BOSTON BAKED BEANS
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork
and place in center; add remainder of beans, salt, pepper, mustard,
molasses, and 4 cups cold water; cover. Put into slow oven and bake 8
hours. Add more water if needed.
BAKED MACARONI WITH CHEESE
1 cup macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Boil macaroni in salted water until soft. Drain and mix with sauce.
Put into buttered dish; cover with grated cheese and bake 20 minutes
in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly,
stirring until smooth; add cheese and seasoning. Boil until cheese is
melted.
CHEESE IN SCALLOP SHELLS OR RAMEKINS
1 cup milk
2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half of grated cheese and
mix well. Put into greased scallop shells or ramekins; sprinkle with
remainder of cheese and a few fresh bread crumbs and bake in moderate
oven 30 minutes.
KIDNEY BEANS WITH BACON
Wash and soak 2 cups kidney beans in cold water over night; drain,
cover with boiling water, add 1/4 pound bacon, boil until beans are
tender, and drain. Season beans with salt and pepper to taste. Brown
thin slices of bacon in frying pan, and serve over beans.
TOMATOES AND EGGS
Grease muffin tins; put one thick slice of unpeeled tomato into each
tin; season with salt and pepper; break 1 egg on top of each slice;
again season with salt and pepper and put a small piece of butter on
top of each egg. Bake in oven until egg is set and cooked through but
not hard. Serve on small rounds of toast and garnish with parsley.
CORN PUDDING
1 quart fresh corn cut from cob
1 teaspoon salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in
moderate oven until firm.
ONIONS AND POTATOES
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling water to cover, adding salt. Boil about 30
minutes, or until tender. Drain, put into dish and cover with Thick
Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in
baking dish.
FRENCH TOAST
1/2 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg;
beat well. Into this dip bread. Fry in hot fat. Drain and serve hot
with powdered sugar.
CHEESE STRAWS
1 cup grated American cheese
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon salt
1 egg
2 tablespoons milk
Mix together cheese and flour sifted with baking powder and seasoning;
add beaten egg; mix well; add milk enough to make a stiff dough. Roll
out 1/4 inch thick, on floured board; cut into strips 5 inches long
and 1/4 inch wide. Bake in hot oven 15 minutes.
CHEESE SOUFFLÉ
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Melt butter; add flour, and when well mixed add milk slowly. Add salt,
cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Cool
mixture and mix in baking powder and beaten egg whites. Bake in
greased dish 25 minutes in slow oven. Serve at once.
VEGETABLES
Most vegetables are better cooked the day they are gathered. Pick
over, wash and prepare them for cooking. Always cook vegetables in
freshly boiled water and keep water boiling until done. Add salt last
few minutes when cooking green vegetables.
TIME TABLE
Potatoes--Boil 25 to 40 minutes.
Turnips--Boil from 40 to 60 minutes.
Beets--Boil from 1 to 2 hours before peeling.
Parsnips--Boil from 30 to 50 minutes.
Spinach--Boil 20 to 30 minutes.
Onions--Boil 45 to 60 minutes.
String Beans--Boil 1 to 1-1/2 hours.
Shell Beans--Boil 30 to 60 minutes.
Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas--Boil in as little water as possible 30 to 45 minutes.
Asparagus--Boil 20 to 30 minutes.
WINTER SQUASH
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small
quantity of boiling water; when done, press water out, mash smooth,
season with butter, pepper and salt.
ASPARAGUS
Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water and boil until tender, keeping
tips out of water for the first 10 minutes, add salt. Remove from
water; drain well; lay on pieces of toast and serve with melted
butter, cream or hollandaise sauce page 36.
PICKLED BEETS
Wash and boil beets until tender. Remove skins; slice or cut into
quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon
pepper and 1 tablespoon sugar.
CREAMED CARROTS
Wash and scrape carrots; cut into thin slices. Cover with boiling
water and boil until tender. Drain and serve with cream sauce or
melted butter. Sprinkle with chopped parsley.
BOILED CABBAGE
Cut cabbage into quarters, removing hard part of core, and place in
cold water 30 minutes. Drain, cover with boiling water and boil,
without a cover, 30 minutes, or until tender. Drain, put into dish and
serve with melted butter and pepper or cream sauce.
COLD SLAW
Wash cabbage; cut into quarters and slice very thin; allow to stand in
cold water 30 minutes; drain well, and cover with boiled or French
dressing.
SPINACH
Pick over carefully and wash thoroughly in several waters until all
sand is removed. Put into kettle and add very little boiling water,
about 1/2 cup. Young spinach does not need any water. Boil until
tender or about 25 minutes. Drain thoroughly, chop fine and drain
again. Season with salt and pepper and garnish with slices of hard
boiled eggs.
CAULIFLOWER
Place a head of cauliflower, from which the leaves have been removed,
in uncovered saucepan, stem end down; cover with boiling water; boil
35 minutes or until tender and serve with cream sauce.
FRENCH FRIED POTATOES
Pare and cut raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread
in 60 seconds, drain on paper and salt just before serving.
POTATOES AU GRATIN
Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
bake in oven until brown.
STUFFED POTATOES
Bake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon
pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix
with fork. Return to shells, put a few drops of milk on top; rough
with fork; sprinkle with paprika and place in oven until brown.
BRUSSELS SPROUTS
Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover. Drain and
serve with salt, pepper and melted butter or cream sauce.
GREEN CORN
Husk corn, removing all silk. Put into fresh boiling water to cover
and boil rapidly for 5 minutes. Remove from water and serve on platter
covered with napkin.
LIMA BEANS
Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add salt,
pepper and melted butter.
KOHL-RABI
Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
to each quart water. Serve plain with melted butter and pepper, or
with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
CANDIED SWEET POTATOES
Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basing dish covering each layer and top with brown sugar and pieces of
butter. Bake in hot oven until brown.
BAKED TOMATOES
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.
BROWNED PARSNIPS
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, scrape and cut parsnips into slices. Cover with boiling water
and boil until tender; drain. Brown on greased griddle or frying pan.
Season with salt and pepper.
OYSTER PLANT
Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.
SALADS AND SALAD DRESSINGS
Salads may be made in infinite variety from plain lettuce, chicory,
endive, romaine or water cress served with French dressing, to many
combinations of lettuce with cold vegetables, fish, meats or fruits.
All salad greens should be fresh, crisp, dry and cold before serving.
Wash leaves carefully and put on ice either in lettuce dryer or in a
cloth. Salads should be dressed at the table or just before serving.
CHICKEN SALAD
4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
1/3 cup French dressing
Mix chicken with celery, seasoning and one egg cut into small pieces;
marinate with French dressing, and let stand in cold place about one
hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish
with olives and remaining egg cut into slices. Sprinkle with chopped
parsley and paprika.
FRUIT SALAD
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
in lengthwise pieces, grapefruit and orange into sections; chill until
ready to serve. Serve on lettuce leaves with French dressing.
Alligator pears, melon or other fruit may be substituted for above
variety.
MARQUISE SALAD
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let
stand two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.
VEGETABLE SALAD
1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots and
potatoes cut into small pieces; add celery. Mix well together, season
with salt and pepper and serve on lettuce leaves. On top put strips of
pimento and serve with French dressing, to which may be added one
teaspoon onion juice.
POTATO SALAD
1 quart cold boiled potatoes
1 onion, finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley
and French dressing. Serve on lettuce leaves with boiled dressing.
LOBSTER SALAD
Cut cold boiled lobster into small pieces. Marinate with French
dressing; arrange on lettuce leaves; cover with mayonnaise and garnish
with lobster claws, olives and hard-boiled eggs. For boiled lobster
see page 31.
FISH SALAD
2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut celery
1/2 cup mayonnaise
1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French
dressing to which onion juice has been added and cover top of fish
with celery; put mayonnaise on top. Sprinkle with chopped parsley.
FRENCH DRESSING
Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoons olive oil, beating constantly. Place on ice until ready to
serve.
MAYONNAISE I
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into
shallow bowl; add, seasoning and mix well; add oil slowly, almost drop
by drop, beating continually until very thick. Thin with vinegar;
continue adding oil and vinegar until all is used.
MAYONNAISE II
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon paprika
few grains cayenne
2 cups salad oil
Put egg with vinegar or lemon juice and seasoning into bowl and beat
with rotary egg beater. Add oil a tablespoonful or more at a time,
beating constantly. Well covered, this mayonnaise will keep for three
or four weeks.
BOILED SALAD DRESSING
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten
egg yolks and mix; add milk and butter. Cook in double boiler until
thick and smooth. Take from fire and add beaten egg whites. Cool and
serve.
RUSSIAN DRESSING
To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
pimentos chopped fine, and if desired a dash of grated cheese.
BEVERAGES
BOILED COFFEE
For 4 cups. Beat half an egg white with three tablespoons cold water
and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1
quart boiling water and boil 5 minutes. Add 1/4 cup cold water and
allow to stand 3 minutes to settle before serving.
FRENCH OR DRIP COFFEE
6 tablespoons finely ground coffee
4 cups boiling water
Put coffee in fine strainer of coffee pot. Keep over hot water or on
back of range but do not boil. Pour boiling water slowly over coffee,
about one-quarter of a cup at a time, keeping pot covered between each
addition of water.
TEA
Water for tea should be freshly heated and just boiling. Teas are of
different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
water. Scald teapot; put in dry tea and cover with little boiling
water for 1 minute. Add boiling water and cover closely. Allow it to
stand 3 to 6 minutes and strain off into a second hot pot before
serving.
CHOCOLATE
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
sugar and 2 tablespoons hot water. Boil all together till smooth; add
gradually 2 cups scalded milk; cook in double boiler 5 minutes. If
desired add 1/4 teaspoon vanilla. Serve with whipped cream.
COCOA
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold
water; cook over slow fire until thick; add milk, and boil 1 minute.
COCOA SYRUP
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator. Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.
CANDIES
CREAM CANDY
2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract
Add a little water to moisten sugar; boil with vinegar and cream of
tartar without stirring, until brittle when tried in cold water. Add
lemon; turn out quickly on buttered plates. When cool enough to
handle, pull until white, and cut into pieces.
BUTTER SCOTCH
2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour
out on buttered plates to cool.
BUTTER TAFFY
3 cups brown sugar
1/2 cup molasses
1/4 cup water
1/4 cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add
butter and vanilla. Cook 3 minutes. Cool on buttered pans and break
into pieces.
PEANUT BRITTLE
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then
gradually melt. When pale yellow, and clear, add nuts and pour quickly
on greased tin. When cold break into pieces.
CHOCOLATE CARAMELS
2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Put all ingredients but vanilla into kettle. Boil until it hardens
when tested in cold water; add vanilla and turn into large flat
greased tins. When nearly cold, cut into small squares.
CREAMED NUTS
2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and cold water into a stiff
paste. Shape into little balls, press between halved walnut or other
nut meats.
Stoned dates and large seeded raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped into bars and cut into
squares.
CANDIED POPCORN
1-1/2 cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long
thread; pour this on popcorn and if desired shape into balls. Candied
nuts may be prepared in the same way.
PULLED MOLASSES CANDY
1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when
boiling add cream of tartar and boil until very brittle when tested in
cold water; add butter and soda and pour on buttered platter. When
cool enough to handle, butter hands and pull until light brown. Cut
with scissors into small pieces.
FUDGE
3 cups sugar
1 cup milk or cream
1 tablespoon butter
2 ounces unsweetened chocolate or 6 tablespoons cocoa
1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil
until it makes soft ball when tested in cold water; take from fire,
add butter and vanilla, cool and stir until creamy. Pour on buttered
plates and cut into squares.
PENUCHE
2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when tested in cold
water. Take from fire; add nuts and vanilla; stir until creamy and
pour into greased tins.
COCOA CREAM CANDY
4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture
and roll. Dust a plate with sugar, and roll balls in finely chopped
nuts and allow to dry for about 2 hours.
COCOANUT CREAM CANDY
1 tablespoon butter
3/4 cup milk
2 cups sugar
1/2 cup grated fresh cocoanut
1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is
dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and
add cocoanut and vanilla, beating until creamy. Pour into buttered
tins and cool.
For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened
chocolate or 4 tablespoons cocoa before boiling.
HICKORY NUT CANDY
2 cups sugar
1/2 cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water without stirring until thick enough to spin a
thread; place saucepan in cold water; add flavoring and stir quickly
until white; stir in nuts; turn into flat buttered tin; when cold cut
into squares.
SALTED ALMONDS
Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove or
in oven. Take from fire when very light brown, as they continue to
color after removing from fire. Drain well on brown paper and sprinkle
with salt.
STUFFED PRUNES OR DATES
Wash, dry and stone fruit; fill with a half marshmallow or blanched
almond or chopped nuts and raisins and roll in sugar.
FIRELESS COOKERY
The Fireless Cooker has become an important factor in the home. The
principle employed is the preservation of heat by the use of
non-conducting materials. The device ordinarily used is a rectangular
box lined on all sides with some substance which will prevent escape
of heat, with spaces or wells for stone or metal discs or radiators,
and vessels containing food to be cooked.
The advantages of this method are: the improvement in flavor
occasioned by the slower cooking with little opportunity for
evaporation, the improved appearance of food that is subject to
shrinkage when cooked by ordinary methods; the saving in labor and
time, as the cooking practically takes care of itself. Dinner may be
prepared in the morning, placed in the cooker, and without further
attention be ready to serve after 3 or 4 hours. While the time
required for cooking is somewhat longer than in the usual methods, the
actual time consumed in preparation of a meal is considerably reduced.
General Directions
Prepare food for cooking as usual. Place in special vessel, designed
to fit into wells of Fireless Cooker, and heat on range or over gas
flame until ordinary cooking temperature is reached. Put into cooker
with one or more radiators which have been heated for 10 or 15 minutes
over hot fire. For roasting, radiator should be hot enough to brown a
pinch of flour immediately. Close cover, fasten lightly so that the
steam may escape and allow cooking to proceed for time specified in
recipes.
For baking cake, apples, etc., proceed as for roasting. The time
required for baking is slightly longer than that specified for regular
ovens. For cake ordinarily baked in a moderate oven, heat radiators
hot enough to brown a pinch of flour in half a minute.
CEREALS
Prepare cereal for cooking in double boiler as usual. Boil over fire
for 5 minutes; place in larger vessel of boiling water in cooker, and
allow it to remain 4 or 5 hours or longer. If placed in cooker at
night it should remain warm enough to serve for breakfast.
STEAMING
For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas
Plum Pudding," etc. Prepare and mix ingredients as directed. Put into
greased molds and place in shallow pan of boiling water over very hot
radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.
SOUPS
For ingredients and preparation of soups see pages 29 and 30.
Place ingredients in a vessel; cover with cold water; bring to boil
over free flame and boil 5 minutes. Fasten cover and transfer to
cooker, using one hot radiator in bottom of well. Cook 4 or 5 hours,
season and serve.
BOILED OR STEWED MEATS
Prepare meat for cooking as usual, searing in frying pan if desired
brown. Place in large vessel and cover or partly cover with boiling
water, boiling with cover fastened tight for 10 or 15 minutes over
free flame. Transfer to cooker, using one hot radiator underneath.
Cook 2 or 3 hours, season and serve.
ROAST MEATS
Prepare and season meat in usual way. Place in large dry vessel; put
very hot radiator in bottom of cooker well; place vessel containing
roast on radiator, and place another very hot radiator on top. Close
cooker and fasten. Allow it to remain about one-half hour per pound of
meat.
The roast may be browned in a very hot oven before putting into cooker
or just before serving.
VEGETABLES
Prepare vegetables as usual. Place in vessel with small quantity of
boiling water. As there is little evaporation in tireless cookers,
allowance does not have to be made for loss by evaporation. Boil over
free flame for 5 to 10 minutes. Transfer to cooker, using one radiator
in bottom of well. Cook 3 or 4 hours, remove from cooker, season and
serve.
SUGGESTIONS FOR INVALIDS
BARLEY WATER
2 tablespoons pearl barley
2 quarts cold water
Wash barley, soak several hours in cold water and boil gently in same
water for 2 hours; or put into double boiler and cook 4 hours or until
reduced one-half. Lemon juice and sugar or salt to taste may be added
if desired.
ALBUMINIZED ORANGE
1 egg white
Juice of 1 orange
Sugar
Add orange juice sweetened to taste to egg white and beat well. Chill
and serve cold.
PINEAPPLE JUICE
Peel a ripe pineapple, cut into small pieces and extract juice with
fruit press or potato ricer. Strain and serve with cracked ice.
BEEF TEA
1 pound lean beef
1 cup cold water
Cut beef into small pieces or put through meat chopper. Put into fruit
jar; add cold water and allow to stand 15 to 20 minutes to draw out
juice. Place on trivet or rack in pan of cold water and heat very
slowly for about 2 hours. The water must not boil. Season, strain,
cool and remove fat. Serve hot or cold.
SCRAPED BEEF
Scrape meat with knife from lean beef cut from round until nothing but
connective tissue is left. Form into small balls and broil on both
sides for about 2 minutes. Season and serve. For sandwiches spread
uncooked scraped beef on thin slices of bread and season.
SPANISH CREAM
2 cups scalded milk
4 eggs
1/4 cup sugar
2 tablespoons granulated gelatine
1 teaspoon vanilla extract
1 pint cream
Pour scalded milk over egg yolks and sugar which have been mixed
together. Put into double boiler and cook slowly until thick and
smooth. Pour over gelatine which has been soaking in 1/4 cup cold
water. Chill; add vanilla and beat with egg whip until thick. Fold in
beaten egg whites. Chill in molds and serve with sweetened whipped
cream.
GLUTEN MUFFINS
2 cups gluten flour
3 teaspoons Dr. Price's Baking Powder
1 egg
1 tablespoon melted butter
2 cups milk
Sift together flour and baking powder, add beaten egg and butter to
milk and mix well. Bake in greased muffin tins in moderate oven about
35 minutes.
In addition to the above, many recipes such as soups, broths, jellies,
ices, and plain drop cakes suitable for invalids and convalescents are
to be found in the preceding pages.
PRESERVING AND CANNING
(Material adapted from U.S. Food Administration and N.Y. State
Department of Agriculture.)
GENERAL DIRECTIONS
Test all jars for leakage before using. To do this, fill with water,
put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold
water, and boil for 10 minutes. Use only new rubbers and dip in
boiling water just before using.
Use wide-mouthed funnel when filling jars to avoid loss of material
and keep jar rim clean.
Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe and carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free
from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
CANNING
Canning is the process of preparing sterilized food so that it will
keep indefinitely.
The custom of canning fruit in syrup is based on the improvement in
flavor and texture which sugar gives to fruit. Sugar is not necessary
for its preservation. Success depends upon thorough
sterilization--that is, killing the organisms which cause food to
spoil, and then sealing perfectly to prevent their entrance. Fruit may
be canned in water, in fruit juice and in syrup.
PRESERVING
The only difference between preserving and canning fruit is that sugar
is always used in preserving, while in canning it is used in smaller
quantity or not at all. In preserving the old rule of equal weights of
sugar and fruit may be followed.
OPEN-KETTLE METHOD
This method is generally used for preserves, jams, and marmalades.
Food is completely cooked and then poured boiling hot into sterilized
jars.
Prepare fruit, which may or may not be peeled, and cut into pieces
depending on the variety. Blanch or scald peaches and similar fruits
to loosen skin and chill by plunging into cold water. Cook slowly in
as little water as possible or in fruit juice or fruit syrup until
done. Fill sterilized jars, seal and invert.
CAN-COOKED METHOD
By this method uncooked or partly cooked food is packed in can or jar,
covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small
quantity of fruit at a time. (See time table.) Do not blanch cherries,
sour cherries excepted, berries or plums.
Chill outside of blanched fruit by immersing a few minutes in a large
vessel of cold water. Remove skin from such fruits as peaches.
Pack fruit firmly in clean, tested jars to within one-half inch of
top.
Fill jars to within 1/4 inch of top with boiling water, fruit juice or
syrup.
Place new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required
time. See time-table. If the hot-water bath is used, jars should be
immersed in sufficient boiling water to cover tops to depth of about 1
inch. Do not begin to time the sterilizing until water boils. Keep
water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
on jars, but cool as rapidly as possible.
Wash jars and label. Wrap in paper or store in a dark place to prevent
loss of color of red fruit.
Vegetables may also be canned by this method.
A TIME-TABLE FOR CANNING FRUITS BY THE
CAN-COOKED METHOD
TIME OF COOKING
If the
If the preserve
Time of hot-water cooker is used
Blanching bath is used (5 pounds)
Fruit Minutes Minutes Minutes
Apricots, peaches 1-2 16 10
Blackberries 16 6
Cherries, Strawberries, Grapes, Plums 16 10
Fruit Juices 20 10
Huckleberries, Raspberries 16 8
Pears 1-2 20 10
Pineapples 60 40
Quinces 1-2 60 40
USE OF SUGAR IN CANNING FRUIT
Sugar is used in canning fruit for the purpose of improving flavor and
is not necessary for preservation.
Thin Syrup--1 part sugar to 2 parts water for sweet fruits.
Medium Syrup--1 part sugar to 1 part water for berries and medium
sweet fruits.
Thick Syrup--2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is
dissolved, boil 2 or 3 minutes.
CANNED PEACHES
Have ready a syrup by boiling sugar and water together until sugar has
dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup
syrup to each quart jar of peaches and add 1 peach pit to each quart
syrup.
Scald sound, firm freestone peaches, a small number at a time, in
boiling water just long enough to loosen skins; dip quickly into cold
water and slip off skins. Cut peaches in halves and remove stones.
Can-cooked method.--Pack peaches in overlapping layers with rounded
side upper-most facing glass. Fill each jar with hot syrup and adjust
rubber, cover, and upper clamp, thus partly sealing jar. Place jars on
rack in hot water that covers the tops to a depth of 1 inch. Bring
water to boiling point, and boil pint jars 16 minutes, quart jars 20
minutes. Remove jars, seal, and invert to cool.
Open-kettle Method.--Cook peaches in syrup until tender; then with
sterilized spoon slip them carefully into sterilized jar; fill jar to
overflowing with syrup. Adjust rubber, cover, seal immediately, and
invert to cool.
CANNED CHERRIES
Wash and pit cherries. Can sweet cherries as berries. Blanch sour
cherries 1/2 minute, in boiling water. Dip in cold water; drain and
pack closely into hot sterilized jars. Cover with boiling water or
boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling
water bath. Remove jars at once, tighten covers, invert to test the
seal and cool.
CANNED PEARS
Wash and peel fruit and follow directions for canned peaches.
CANNED BERRIES
Blackberries, blueberries, huckleberries, raspberries, loganberries,
gooseberries and strawberries should be canned as soon as possible
after picking. Hull or stem; place in strainer and wash by lifting up
and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To
insure a close pack put a 2 or 3 inch layer of berries on the bottom
of the jar and press down gently with a spoon. Continue in this manner
with other layers until jar is filled. Boiling water or boiling thin
or medium syrup should be poured over the fruit at once. Loosely seal.
Sterilize 16 minutes in boiling water. Remove jars, tighten covers,
invert to test seal and cool.
ASPARAGUS
Asparagus must be fresh and tender. Select tips of uniform size and
maturity, wash, cut into lengths according to containers to be used.
Scrape off scales and tough outer skins and tie in bundles to fit jar.
Immerse lower ends in boiling water for 5 minutes, then entire stalks,
for 3 minutes longer.
Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add
salt and cover with boiling water. Loosely seal, sterilize two hours
in boiling water bath. Remove as soon as time is up. Tighten covers,
invert to test seal and cool.
BEANS
String Beans and Wax Beans.--Wash, string, leave whole or break in
uniform pieces. Blanch 5 to 10 minutes or until the pod will bend
without breaking. Cold dip, drain well and pack into hot jars. Add
salt and cover with boiling water. Loosely seal and sterilize two
hours in boiling water. Tighten covers, invert to test seal and cool.
CORN
Select tender juicy sweet corn, at the best stage for table use and
can as soon as possible after gathering. Remove husks and silk; blanch
tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from
cob. Pack into hot sterilized jars. As corn swells during
sterilization, leave space of 1 inch at top. Add salt and cover with
boiling water. Be sure water penetrates through the corn to the bottom
of jar. Loosely seal and sterilize 3 hours in boiling water. Remove,
tighten covers, invert to test seal and cool.
JAMS
Jams are usually made with small fruits or chopped large fruits. Cook
slowly with equal weight of sugar until thick; put into sterilized
tumblers or small jars and seal.
RASPBERRY JAM
Pick over berries. Mash a few in bottom of preserving kettle; continue
until fruit is used. Heat slowly to boiling point and add equal
quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized
jars or tumblers. Other berry jams can be made in same way.
PLUM CONSERVE
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice 1 lemon
1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been
sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and
juice. Put into kettle, cook slowly about 45 minutes or until thick,
stirring to keep from burning. Add lemon juice and chopped nuts. Pour
into sterilized jars.
JELLIES
Heat and mash fruit until juice runs readily. If fruit is not entirely
broken rub through coarse sieve. Pour into sterilized jelly bags of
unbleached muslin or doubled cheesecloth and drain but do not squeeze.
Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes
(berries and currants require less time); add sugar which has been
heated in oven; stir until sugar is dissolved and boil about 5
minutes. Pour into hot sterilized tumblers. Hard fruits like apples
and quinces should be cut up, covered with cold water and cooked until
tender before turning into jelly bags.
PICKLES
PICKLED PEACHES
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in
hot water then rub off the fuzz with a cloth. Cook a few peaches at a
time in the syrup, cook until tender. Pack in sterilized jars. Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup. Seal jars immediately.
CHOW CHOW
1 quart small white onions
1 quart small cucumbers
2 heads cauliflower
3 green peppers
1 quart vinegar
6 tablespoons mustard
3 tablespoons flour
1 cup sugar
1 tablespoon turmeric
Peel onions, add cucumbers, cauliflower separated into flowerlets and
sliced peppers. Soak over night in brine (1 cup salt to 1 quart
water). Drain and cook in fresh brine until vegetables are tender,
drain again. Boil vinegar, add paste made with mustard, flour, sugar,
turmeric and a little cold vinegar, stirring until mixture thickens;
add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
SWEET TOMATO PICKLES
1/2 peck green tomatoes
4 onions
4 green peppers
1 cup salt
1/2 cup white mustard seed
2 teaspoons pepper
3 teaspoons cinnamon
3 teaspoons allspice
3 teaspoons cloves
2 quarts vinegar
1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand
over night. Drain, and add to vinegar, spices and sugar which have
been heated to boiling. Cook 15 minutes and seal in sterilized jars.
CHILI SAUCE
12 medium-sized ripe tomatoes
1 red pepper
1 onion
2 cups vinegar
1/3 cup sugar
2 tablespoons salt
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
Peel and slice tomatoes; add chopped pepper and onion; put into kettle
with remaining ingredients. Heat slowly to boiling and cook slowly
2-1/2 hours. Seal in sterilized jars.
DR. PRICE'S PHOSPHATE BAKING POWDER
is made in the same factory in which Dr. Price's Baking Powder
containing cream of tartar has been made for nearly seventy years, and
embodies all the skill, scientific knowledge and great care used
therein.
It perfectly leavens the food and never leaves a bitter taste even if
you should happen to use more than the recipe calls for. With it you
can make a delicious angel cake with three eggs instead of eight, and
can economize in other expensive ingredients.
Safety, surety, satisfaction, form a triple guarantee that comes with
every can of Dr. Price's Phosphate Baking Powder. Use it often--use it
always and enjoy the results.
The low price at which Dr. Price's Phosphate Baking Powder is now sold
brings an economy to the home which, when combined with quality, is
too important to be overlooked.
"What Shall I Have For----?"
The perplexing home question with every woman is "What shall I have
for Breakfast, Luncheon, Dinner, or Supper?"
The mission of the new Dr. Price Cook Book is to always give the right
answer to this question, but the book will not help if it is hidden
away in a table drawer and seldom used. Keep it where it can be seen
so you will remember to ask it questions before every meal. The result
will be a surprise in delightful variety, and also in the reduced cost
of supplying the table.
When planning a meal, just run your finger down the index and get an
answer to the question, "What shall I have?"
*** End of this LibraryBlog Digital Book "The New Dr. Price Cookbook" ***
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