The New Dr. Price Cookbook E-Book

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• Herausgeber: tredition
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 155

Beschreibung

The New Dr. Price Cookbook - Unknown - From the Preface: 'In presenting these recipes great care has been exercised to select only those that will be popular in every home, in order that the new Dr. Price Cook Book will be useful every meal every day the year through. Herein will be found many famous recipes, made more appealing than ever by the use of Dr. Price's Phosphate Baking Powder—recipes that meet present-day conditions by economizing in eggs and other expensive ingredients. Here also are many new and unusual recipes, easily prepared by the beginner but so excellent that they will add new laurels even to the reputation of the expert, if perfection is maintained by the use of Dr. Price's Phosphate Baking Powder.'

Leseprobe

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The New Dr. Price Cookbook

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

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

¾ cup molasses

1

⅓

cups milk

Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and put into greased moulds ⅔ full. Steam 3½ 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

1½ 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

1¾ cups milk

2 tablespoons sugar

1 cup corn meal

⅓

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

1½ cups flour

1½ cups graham flour

4 teaspoons Dr. Price's Baking Powder

1 teaspoon salt

1 tablespoon shortening

1 egg

1½ cups liquid (½ water and ½ 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

2½ cups flour

½ cup graham flour

¼ cup sugar

1 teaspoon salt

1 cup walnuts or raisins

4 teaspoons Dr. Price's Baking Powder

1 egg

1½ 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

½ cup sugar

1 cup milk

⅔

cup peanut butter or ½ 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

2½ a cups graham flour; or 1 cup flour and 1½ cups graham flour

¼ 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

1½ 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

1½ 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

2½ cups flour

4 teaspoons Dr. Price's Baking Powder

½ teaspoon salt

1 tablespoon sugar

5 tablespoons shortening

1 egg

⅔

cup milk

Butter

Raisins

Chopped nuts

½ 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

1½ 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

2¼ cups flour

½ teaspoon salt

2 tablespoons maple or brown sugar

4 teaspoons Dr. Price's Baking Powder

¼ teaspoon nutmeg

¾ teaspoon cinnamon

2 tablespoons shortening

⅓

to

⅔

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

2¼ cups flour

1 teaspoon salt

4 teaspoons Dr. Price's Baking Powder

2 tablespoons shortening

1 egg

½ cup water

½ 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 ⅓ inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1½ 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

½ teaspoon salt

1 tablespoon shortening

½ 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 ¼ 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

½ 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 ½ 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

¾ teaspoon salt

4 tablespoons sugar

3 teaspoons Dr. Price's Baking Powder

4 tablespoons shortening

1 egg

½ 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 ½ 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

¾ cup milk

1 cup raisins, washed, drained and floured

3 tablespoons shortening

1 egg

½ 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 ½ 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

½ teaspoon salt

2 tablespoons shortening

¾ 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

¾ 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

½ cup bran

1½ cups flour

5 teaspoons Dr. Price's Baking Powder

¾ teaspoon salt

3 tablespoons sugar

½ 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 ¼ inch thick on floured board; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.

CHEESE BISCUITS

1½ cups flour

2 teaspoons Dr. Price's Baking Powder

¼ teaspoon salt

1 teaspoon shortening

6 tablespoons grated cheese

⅝ 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 ½ 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

½ teaspoon salt

1 tablespoon sugar

1 egg

2 tablespoons shortening

⅓

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 ½ 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

½ 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

¾ teaspoon salt

1 teaspoon sugar

1¼ 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

¾ 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

½ cup cooked hominy, oatmeal or other cereal

½ teaspoon salt

1½ tablespoons shortening

1 egg

½ cup milk

1 cup flour

½ cup corn meal

4 teaspoons Dr. Price's Baking Powder