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+*** START OF THE PROJECT GUTENBERG EBOOK 13669 ***
+
+THE NEW
+DR. PRICE
+COOK
+BOOK
+
+FOR USE WITH
+DR. PRICE'S PHOSPHATE
+BAKING POWDER
+
+_Address_
+PRICE BAKING POWDER FACTORY
+1001 Independence Boulevard
+CHICAGO
+
+
+
+
+_Recipes of Universal Appeal_
+
+In presenting these recipes great care has been exercised to select
+only those that will be popular in every home, in order that the new
+Dr. Price Cook Book will be useful every meal every day the year
+through.
+
+Herein will be found many famous recipes, made more appealing than
+ever by the use of Dr. Price's Phosphate Baking Powder--recipes that
+meet present-day conditions by economizing in eggs and other expensive
+ingredients.
+
+Here also are many new and unusual recipes, easily prepared by the
+beginner but so excellent that they will add new laurels even to the
+reputation of the expert, if perfection is maintained by the use of
+Dr. Price's Phosphate Baking Powder.
+
+
+Copyright 1921, by Royal Baking Powder Co.
+
+
+
+
+INDEX TO RECIPES
+
+The New Dr. Price Cook Book
+
+Albuminized Orange,      46
+
+Almonds, Salted,      45
+
+Angel Cake,      11
+
+Apple Cake,      22
+
+Apple Dressing,      35
+
+Apple Dumplings,      22
+
+Apple Fritters,       9
+
+Apple Pie,      26
+
+Apple Roll,      23
+
+Asparagus,      40, 48
+
+
+Baking Powder Bread,      2
+
+Banana Cake with Jelly Sauce,      23
+
+Banana Fritters,       9
+
+Barley Water,      46
+
+Beans,      48
+
+Bean Soup,      29
+
+Beef, Dried with Eggs,      37
+
+Beef, Scraped,       46
+
+Beef Tea,      46
+
+Berries, Canned,      48
+
+Berry Pies,      27
+
+Beverages,      43
+
+Biscuits,      5
+
+Blueberry Cake,      24
+
+Blueberry Muffins,      6
+
+Boiling and Stewing,      32
+
+Boston Baked Beans,      38
+
+Boston Brown Bread,      2
+
+Boston Cream Pie,      23
+
+Bran Biscuits,       5
+
+Bread Crumb Fritters,      9
+
+Bread Dressing,      35
+
+Breads, Biscuits and Rolls,      2
+
+Bride's Cake,       10
+
+Broiling,      32
+
+Brussels Sprouts,      40
+
+Buckwheat Cakes,       8
+
+Buns, Brown Sugar,      4
+
+Butter Scotch,       43
+
+Butterscotch Icing and Filling,      18
+
+Butterscotch Layer Cake,       16
+
+Butter Taffy,      43
+
+
+Cabbage, Boiled,      40
+
+Cake,      10
+
+Candies,      43
+
+Canning,      47
+
+Caramel Sauce,      25
+
+Carrots, Creamed,      40
+
+Cauliflower,      40
+
+Cereal Muffins,      6
+
+Cereals,      45
+
+Charlotte Russe,      23
+
+Cheese Biscuits,      5
+
+Cheese in Scallop Shells or Ramekins,      38
+
+Cheese Soufflé,      39
+
+Cheese Straws,      39
+
+Cherries, Canned,      48
+
+Cherry Tarts,       27
+
+Chicken Croquettes,       37
+
+Chicken Fricassee,       35
+
+Chicken, Fried,       34
+
+Chicken Patties,       38
+
+Chicken Pie,      35
+
+Chicken Salad,      41
+
+Chili Sauce,       49
+
+Chocolate,       43
+
+Chocolate Blanc Mange,      23
+
+Chocolate Cake,       11
+
+Chocolate Caramels,       44
+
+Chocolate Filling and Icing,      13, 17
+
+Chocolate Ice Cream,      28
+
+Chocolate Layer Cake,      13
+
+Chocolate Sauce,       25
+
+Chow Chow,       49
+
+Chowder, Fish,      31
+
+Christmas Plum Pudding,      25
+
+Cinnamon Buns,       4
+
+Clam Chowder,      31
+
+Clam Fritters,       9
+
+Cocoa,       43
+
+Cocoa Cookies,       20
+
+Cocoa Cream Candy,      44
+
+Cocoa Drop Cakes,      18
+
+Cocoa Icing,       18
+
+Cocoa Syrup,       43
+
+Cocoanut Cake,       12-13
+
+Cocoanut Cookies,       20
+
+Cocoanut Cream Candy,      44
+
+Cocoanut Filling and Icing,      15
+
+Cocoanut Layer Cake,      15
+
+Codfish Balls,       30
+
+Coffee,       43
+
+Coffee Cakes,       4
+
+Coffee, French or Drip,      43
+
+Coffee Fruit Cake,      12
+
+Coffee Ice Cream,      28
+
+Coffee Ring,       5
+
+Coffee Spice Cake with Mocha Filling,      14
+
+Cold Slaw,       40
+
+Cookies and Small Cakes,      18-20
+
+Corn, Boiled,      40
+
+Corn Bread,       2
+
+Corn, Canned,       48
+
+Corn Fritters,       9
+
+Corn Meal Griddle Cakes,      8
+
+Corn Meal Muffins,       6
+
+Corn Pudding,       39
+
+Cottage Pudding,      22
+
+Crabs, Boiled,       31
+
+Cranberry Sauce,       36
+
+Cream Filling,       15, 23, 24
+
+Cream Layer Cake,      15
+
+Cream Puffs,       24
+
+Cream Sauce,       35
+
+Cream Soups,      29
+
+Creole Soup,       29
+
+Croquettes,       37
+
+Crullers,       10
+
+Currant Jelly Meringue,       18
+
+Currant Jelly Sauce,      35
+
+Currant Tea Cakes,      7
+
+Custard, Baked,       22
+
+Custard Pie,      27
+
+Date Bread,       3
+
+Date Loaf Cake,      12
+
+Date Muffins,      6
+
+Date Pudding,      24
+
+Dates, Stuffed,       45
+
+Devils Food Cake,      14
+
+Doughnuts,       9
+
+Dumplings, Apple and Peach,       22
+
+Dumplings, Stew,       32
+
+
+Eggs,       36
+
+Egg Biscuits,      5
+
+Eggless, Milkless, Butterless Cake,       10
+
+Egg Sauce (For Fish),      35
+
+Emergency or Drop Biscuits,      5
+
+English Muffins,       6
+
+
+Fig Envelopes,      7
+
+Fig Pudding,       24
+
+Filled Cookies,       20
+
+Fireless Cookery,      45
+
+Fish,      30
+
+Fish, Meat and Vegetable Sauces,      35
+
+Fish Salad,       42
+
+Floating Island,       24
+
+Foamy Sauce,       25
+
+French Dressing,       42
+
+French Fried Potatoes,      40
+
+French Toast,       39
+
+Fritter Batter,      9
+
+Fritters, Doughnuts and Crullers,      8
+
+Frosting,       16
+
+Frozen Desserts,       28
+
+Frozen Pudding,       28
+
+Fruit Filling,      15, 17
+
+Fruit Fritters,      9
+
+Fruit Layer Cake,      15
+
+Fruit Salad,      41
+
+Fruit Sauce,       25
+
+Fruit Shortcakes,       21
+
+Fudge,       44
+
+Fudge Squares,      21
+
+
+Gems, Green Corn,      7
+
+Giblet Gravy,      34
+
+Gluten Muffins,       46
+
+Graham Bread,       2
+
+Graham Gems,      7
+
+Grape Sherbet,       28
+
+Griddle Cakes and Waffles,      7, 8
+
+
+Hard Sauce,      25
+
+Hermits,       21
+
+Hickory Nut Candy,      45
+
+Hollandaise Sauce,       36
+
+Honey Drop Cakes,      19
+
+Horse-Radish Sauce,      36
+
+Huckleberry Float,      24
+
+
+Icings and Fillings,      16
+
+Invalids, Suggestions for,      46
+
+
+Jams,       49
+
+Jellies,       49
+
+Jelly Meringue,       18
+
+Jelly Roll,       25
+
+Jelly Sauce,       23, 35
+
+
+Kidney Beans with Bacon,      39
+
+Kohl-Rabi,       41
+
+
+Lady Baltimore Cake,       15
+
+Layer Cakes,      14 to 16
+
+Lemon Jelly,       24
+
+Lemon Meringue Pie,      26
+
+Lemon or Orange Sauce,      25
+
+Lemon Sherbet,      28
+
+Lima Beans,       41
+
+Loaf Cake, Cream,      12
+
+Lobster Salad,      42
+
+Lobsters, Boiled,       31
+
+Luncheon and Other Dishes,      38
+
+
+Macaroni with Cheese,       38
+
+Maple Icing I-II,      17
+
+Maple Nut Cake,      13
+
+Maple Sauce,       25
+
+Marble Cake I-II,      13
+
+Marquise Salad,       41
+
+Marshmallow Cookies,       20
+
+Marshmallow Icing,      14, 17
+
+Mayonnaise I-II,       42
+
+Meats,       32
+
+Meringues,       23
+
+Milk Sponge Cake,      16
+
+Mince Meat,       27
+
+Mince Pie,      27
+
+Mint Sauce,      36
+
+Mocha Icing and Filling,      14
+
+Molasses Cakes,       12, 19
+
+Molasses Candy, Pulled,      44
+
+Mousse, Strawberry,      29
+
+Muffins, Gems, etc.,      5
+
+
+Nut & Potato Croquettes,      38
+
+Nut and Raisin Rolls,       3
+
+Nut Bars,      20
+
+Nut or Raisin Bread,      2
+
+Nuts, Creamed,      44
+
+
+Oatmeal Macaroons,      21
+
+Old-Fashioned Chocolate Filling,       17
+
+Old-Fashioned Shortcake,      21
+
+Omelets,       37
+
+Orange Cakes,       19
+
+Orange Cream Layer Cake,       14
+
+Orange Frosting,      14
+
+Orange Icing,       18
+
+Orange Water Ice,      28
+
+Ornamental Frosting,       16
+
+Oyster Dressing,       34
+
+Oysters,      31
+
+
+Pan Broiling or Frying,      32
+
+Pancakes, French,       8
+
+Parker House Rolls,      4
+
+Parsnips, Browned,      41
+
+Pastry,       26-35
+
+Patty Shells,       38
+
+Peaches, Canned,       48
+
+Peaches, Pickled,       49
+
+Peanut Brittle,       43
+
+Peanut Butter Bread,       3
+
+Pears, Canned,       48
+
+Penuche,       44
+
+Pickled Beets,      40
+
+Pickles,       49
+
+Pineapple Juice,       46
+
+Plum Conserve,       49
+
+Plum Pudding,       25
+
+Popcorn, Candied,       44
+
+Popovers,       6
+
+Pork, Roast,       33
+
+Potatoes an Gratin,      40
+
+Potatoes, Stuffed,       40
+
+Potato Rolls,       3
+
+Potato Salad,      42
+
+Pot Roasting,       32
+
+Pot Roast of Beef with Browned Potatoes,      33
+
+Poultry,       34
+
+Pound Cake,       11
+
+Preserving and Canning,      47
+
+Prune or Date Bread,       3
+
+Prune Puff,      24
+
+Prunes, Stuffed,       45
+
+Puddings and Other Desserts,       22
+
+Pudding Sauces,       25
+
+Pumpkin Pie,       26
+
+
+Raisin Bread,      2
+
+Raisin Drop Cakes,      18
+
+Raisin Rolls,       3
+
+Raspberry Jam,       49
+
+Rhubarb Pie,      27
+
+Rice Griddle Cakes,      8
+
+Rice Muffins,       6
+
+Rice Pudding,      22
+
+Roast Meats,       32, 46
+
+Rolls, Luncheon or Sandwich,       3
+
+Rusks,      4
+
+Russian Dressing,       42
+
+Rye Rolls,       3
+
+
+Salads and Salad Dressings,      41
+
+Scones,       7
+
+Scrambled Eggs,       37
+
+Sea Foam Icing,      18
+
+Seven Minute Icing,      17
+
+Shell Fish,      31
+
+Soups,       29, 45
+
+Soup Stock, Brown,      29
+
+Spanish Cake,       10
+
+Spanish Cream,      46
+
+Spice Cakes,       19
+
+Spinach,       40
+
+Sponge Cake,      16
+
+Steamed Fig or Date Pudding,       24
+
+Strawberry Cake,       21
+
+Strawberry Icing,      18
+
+Strawberry Mousse,       29
+
+Strawberry Pie,       27
+
+Strawberry Shortcake,       21
+
+Sunshine Cake,       11
+
+Sweetbreads, Creamed,       33
+
+Sweet Potatoes, Candied,      41
+
+
+Tapioca Pudding,      22
+
+Tartare Sauce,       36
+
+Tea,      43
+
+Three-Egg Angel Cake,      11
+
+Time Table, Canning,      47
+
+Time Table, Vegetables,      39
+
+Tomato Pickles,      49
+
+Tomato Sauce,      37
+
+
+Veal Cutlet,      33
+
+Vegetables,       39-46
+
+Vegetable Salad,       42
+
+
+Waffles,       8
+
+Wedding Cake,       12
+
+Whole Wheat Hot Cakes,      8
+
+Whole Wheat Raisin Biscuits,      5
+
+
+
+
+GENERAL DIRECTIONS
+
+
+Where shortening is mentioned in the recipes it is understood that
+butter or lard, or an equivalent quantity of butter substitute or
+vegetable oil may be used.
+
+
+MEASUREMENTS
+
+All measurements for all materials called for in the recipes in this
+book are level.
+
+The standard measuring cup holds one-half pint and is divided into
+fourths and thirds.
+
+To make level measurements fill cup or spoon and scrape off excess
+with back of knife.
+
+One-half spoon is measured lengthwise of spoon.
+
+Sift flour before measuring.
+
+
+BAKING
+
+Much depends upon the baking. Many a cake otherwise perfectly prepared
+is spoiled because the oven is too hot or not hot enough. Regulate the
+oven carefully before mixing the ingredients.
+
+When a cake is thoroughly baked it shrinks from the sides of the pan.
+A light touch with the finger which leaves no mark is another
+indication that the cake is baked.
+
+
+TABLE OF EQUIVALENT WEIGHTS AND MEASURES
+
+1 saltspoon = 1/4 teaspoon
+3 teaspoons = 1 tablespoon
+16 tablespoons = 1 cup
+2 cups = 1 pint
+2 pints = 1 quart
+4 cups = 1 quart
+2 cups granulated sugar = 1 pound
+4 cups flour = 1 pound
+2 cups butter = 1 pound
+2 tablespoons butter = 1 ounce
+2 tablespoons liquid = 1 ounce
+4 tablespoons flour = 1 ounce
+1 square unsweetened chocolate = 1 ounce
+3-1/2 tablespoons cocoa = 1 ounce
+
+
+
+
+BREADS, BISCUITS AND ROLLS
+
+
+Dr. Price's Baking Powder may be used instead of yeast to leaven
+bread. It does precisely the same work; that is, raises the dough,
+making it porous and spongy. The great advantage of bread made by this
+method is in time saved, as it can be mixed and baked in less than two
+hours. Milk bread needs little or no shortening, and less flour is
+required than when water is used. Sift flour before measuring, and use
+level measurements for all materials.
+
+
+BAKING POWDER BREAD
+
+4 cups flour
+1 teaspoon salt
+1 tablespoon sugar
+7 teaspoons Dr. Price's Baking Powder
+1 medium-sized, cold, boiled potato
+Milk (water may be used)
+
+Sift thoroughly together flour, salt, sugar and baking powder, rub in
+potato; add sufficient liquid to mix rapidly and smoothly into soft
+dough. This will require about one pint of liquid. Turn at once into
+greased loaf pan, smooth top with knife dipped in melted butter, and
+allow to stand in warm place about 30 minutes. Bake in moderate oven
+about one hour. When done take from pan, moisten top slightly with
+cold water and allow to cool before putting away.
+
+
+BOSTON BROWN BREAD
+
+1 cup entire wheat or graham flour
+1 cup corn meal
+1 cup rye meal or ground rolled oats
+1 teaspoon salt
+5 teaspoons Dr. Price's Baking Powder
+3/4 cup molasses
+1-1/3 cups milk
+
+Mix thoroughly dry ingredients; add molasses to milk, and add; beat
+thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
+remove covers and bake until top is dry.
+
+
+CORN BREAD
+
+1 cup corn meal
+1 cup flour
+4 teaspoons Dr. Price's Baking Powder
+3 tablespoons sugar
+1 teaspoon salt
+1-1/2 cups milk
+1 egg
+2 tablespoons shortening
+
+Mix and sift dry ingredients; add milk, beaten egg, and melted
+shortening; beat well and pour into greased shallow pan. Bake in hot
+oven about 25 minutes.
+
+
+SPIDER CORN BREAD
+
+1 egg
+1-3/4 cups milk
+2 tablespoons sugar
+1 cup corn meal
+1/3 cup flour
+1 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+
+Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt
+and baking powder which have been sifted together; turn into frying
+pan in which shortening has been melted; pour on remainder of milk,
+but do not stir. Bake about 25 minutes in hot oven. There should be a
+line of creamy custard through the bread. Cut into triangles and
+serve.
+
+
+GRAHAM BREAD
+
+1-1/2 cups flour
+1-1/2 cups graham flour
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon shortening
+1 egg
+1-1/2 cups liquid (1/2 water and 1/2 milk)
+2 tablespoons sugar or molasses
+
+Mix flour, graham flour, baking powder and salt together; rub in
+shortening; beat egg and add with sugar or molasses to liquid; stir
+into dry mixture and beat well; add more milk if necessary to make a
+drop batter. Put into greased loaf pan, smooth with knife dipped in
+cold water. Bake about one hour in moderate oven.
+
+
+NUT OR RAISIN BREAD
+
+2-1/2 cups flour
+1/2 cup graham flour
+1/4 cup sugar
+1 teaspoon salt
+1 cup walnuts or raisins
+4 teaspoons Dr. Price's Baking Powder
+1 egg
+1-1/2 cups milk
+
+Sift dry ingredients together. Add raisins or nuts chopped not too
+fine; add beaten egg to milk and add to dry ingredients to make a soft
+dough. Put into greased loaf pan. Allow to stand about 30 minutes.
+Bake in moderate oven from 45 to 60 minutes.
+
+
+PEANUT BUTTER BREAD
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1/2 cup sugar
+1 cup milk
+2/3 cup peanut butter or 1/2 cup finely ground peanuts
+
+Sift flour, baking powder, salt and sugar together. Add milk to peanut
+butter or peanuts, blend well and add to dry ingredients; mix
+thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
+This is best when a day old. It makes delicious sandwiches cut in thin
+slices and filled with either cream cheese or lettuce and mayonnaise.
+
+
+PRUNE OR DATE BREAD
+
+1 cup prunes or dates
+2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
+1/4 cup sugar
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+1 cup milk
+1 tablespoon shortening
+
+Wash prunes, soak several hours, drain, stone and chop, or use dates
+stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
+to make soft dough and beat well; add fruit and melted shortening. Put
+into greased bread pan; allow to stand about 30 minutes in warm place.
+Bake in moderate oven one hour.
+
+
+LUNCHEON OR SANDWICH ROLLS
+
+4 cups flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+1-1/2 cups milk
+
+Sift together flour, salt and baking powder; rub in shortening; add
+milk, and mix with spoon to smooth dough easy to handle on floured
+board. Turn out dough; knead quickly a few times to impart smoothness;
+divide into small pieces: form each by hand into short, rather thick
+tapering rolls; place on greased pans and allow to stand in warm place
+15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
+baked brush again with melted butter. Bake 10 minutes longer and serve
+hot. If a glazed finish is desired, before taking from oven brush over
+with yolk of egg which has been mixed, with a little cold water.
+
+These rolls make excellent sandwiches, using for fillings either
+lettuce and mayonnaise, sliced or chopped ham, chopped seasoned
+cucumbers, egg and mayonnaise with a very little chopped onion and
+parsley, or other filling desired.
+
+
+RYE ROLLS
+
+4 cups rye flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+1-1/2 cups milk
+1 tablespoon shortening
+
+Sift together dry ingredients; add milk and melted shortening. Knead
+on floured board; shape into rolls. Put into greased pans and allow to
+stand in warm place 20 minutes. Bake in moderate oven 25 to 30
+minutes.
+
+
+POTATO ROLLS
+
+4 cups flour
+1 teaspoon salt
+1 tablespoon sugar
+7 teaspoons Dr. Price's Baking Powder
+2 medium sized cold boiled potatoes
+Water or milk or equal quantities of each
+
+Sift thoroughly together flour, salt, sugar and baking powder; rub in
+potatoes or add after putting through ricer; add sufficient liquid to
+mix smoothly into a stiff batter or soft dough. This will require
+about one and one-half cups. Divide into small pieces; knead each and
+shape into small rolls; place on greased pan and brush with melted
+shortening and allow to stand in warm place 15 to 20 minutes. Bake in
+hot oven and when nearly done, brush again with melted shortening.
+
+
+NUT AND RAISIN ROLLS
+
+2-1/2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+5 tablespoons shortening
+1 egg
+2/3 cup milk
+Butter
+Raisins
+Chopped nuts
+1/2 cup sugar
+
+Sift flour, baking powder, salt and sugar together. Add melted
+shortening and beaten egg to milk and add to dry ingredients, mixing
+well. Turn out on floured board and knead lightly. Roll out very thin.
+Spread with butter and sprinkle with raisins, chopped nuts and small
+amount of granulated sugar. Cut into about 4-inch squares. Roll up
+each as for jelly roll. Press edges together. Brush over with yolk of
+egg mixed with a little cold water and sprinkle with nuts and sugar,
+and allow to stand in greased pan about 15 minutes. Bake in moderate
+oven from 20 to 25 minutes.
+
+
+PARKER HOUSE ROLLS
+
+4 cups flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+2 to 4 tablespoons shortening
+1-1/2 cups milk
+
+Sift flour, salt and baking powder together. Add melted shortening to
+milk and add slowly to dry ingredients stirring until smooth. Knead
+lightly on floured board and roll out one-half inch thick. Cut with
+biscuit cutter. Crease each circle with back of knife one side of
+center. Butter the small section and fold larger part well over the
+small. Place one inch apart in greased pan. Allow to stand 15 minutes
+in warm place. Brush each with melted butter and bake in moderate oven
+15 to 20 minutes.
+
+
+RUSKS
+
+2-1/4 cups flour
+1/2 teaspoon salt
+2 tablespoons maple or brown sugar
+4 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon nutmeg
+3/4 teaspoon cinnamon
+2 tablespoons shortening
+1/3 to 2/3 cup water
+1 egg
+
+Sift together flour, salt, sugar, baking powder, and spice; add melted
+shortening to beaten egg and water to make soft dough and mix well.
+Turn out on floured board; with floured hands shape into small rolls;
+place on greased shallow pan close together; allow to stand 10 to 15
+minutes before baking; brush with milk and sprinkle with a little
+maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
+
+For hot cross buns, with sharp knife make deep cross cuts; brush with
+butter, sprinkle with sugar and bake.
+
+
+CINNAMON BUNS
+
+2-1/4 cups flour
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 egg
+1/2 cup water
+1/2 cup sugar
+2 teaspoons cinnamon
+4 tablespoons seeded raisins
+
+Sift 2 tablespoons of measured sugar with flour, salt and baking
+powder; rub shortening in lightly; add beaten egg to water and add
+slowly. Roll out 1/3 inch thick on floured board; brush with melted
+butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
+roll; cut into 1-1/2 inch pieces; place with cut edges up on well
+greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven
+30 to 45 minutes; remove from pan at once.
+
+
+BROWN SUGAR BUNS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon shortening
+1/2 cup milk
+1 tablespoon butter
+1 cup brown sugar
+
+Sift together flour, baking powder and salt; add shortening and rub in
+very lightly; add milk slowly to make a soft dough; roll out 1/4 inch
+thick. Have butter soft and spread over dough; cover with brown sugar.
+Roll same as jelly roll; cut into 2-inch pieces; and place with cut
+edges up on well greased pan. Bake in moderate oven about 30 minutes;
+remove from pan at once.
+
+
+COFFEE CAKE
+
+2 cups flour
+1/2 teaspoon salt
+3 tablespoons sugar
+4 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 cup milk
+
+Mix and sift dry ingredients; add melted shortening and enough milk to
+make stiff batter. Spread 1/2 inch thick in greased pan; add top
+mixture. Bake about 30 minutes in moderate oven.
+
+TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons
+sugar 3 tablespoons shortening $/
+
+Mix dry ingredients; rub in shortening and spread thickly over top of
+dough before baking.
+
+
+INDIVIDUAL COFFEE CAKES
+
+2 cups flour
+3/4 teaspoon salt
+4 tablespoons sugar
+3 teaspoons Dr. Price's Baking Powder
+4 tablespoons shortening
+1 egg
+1/2 cup milk
+
+Sift dry ingredients together; rub in shortening lightly with finger
+tips; add beaten egg to milk and add to dry ingredients to make soft
+dough; divide the dough into six long narrow pieces; with hands roll
+out on board each piece very long and thin; spread with butter; cut
+each in two and beginning in center twist two pieces together and
+bring ends, around to form crescent. Put into greased pan; sprinkle
+with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush
+over with thin icing made with 1/2 cup confectioner's sugar moistened
+with 1 tablespoon hot water.
+
+
+COFFEE RING
+
+3 cups flour
+5 tablespoons sugar
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+3/4 cup milk
+1 cup raisins, washed, drained and floured
+3 tablespoons shortening
+1 egg
+1/2 cup chopped nuts
+
+Sift dry ingredients together; add raisins; to milk add melted
+shortening and beaten egg; mix thoroughly and add to the dry
+ingredients; add more milk if necessary, to make a soft dough; roll
+out lightly about 1/2 inch thick, divide into two long strips and
+twist together to form a ring; put into greased pan and sprinkle with
+a little sugar and nuts; allow to stand about 20 minutes. Bake in
+moderate oven 20 to 25 minutes.
+
+
+BISCUITS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons shortening
+3/4 cup milk or half milk and half water
+
+Sift together flour, baking powder and salt, add shortening and rub in
+very lightly; add liquid slowly to make soft dough; roll or pat out on
+floured board to about one-half inch in thickness handling as little
+as possible; cut with biscuit cutter. Bake in hot oven 15 to 20
+minutes.
+
+
+EMERGENCY OR DROP BISCUITS
+
+Same as recipe for biscuits with the addition of more milk to make
+stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15
+to 20 minutes.
+
+
+WHOLE WHEAT RAISIN BISCUITS
+
+2 cups whole wheat flour
+3/4 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 teaspoons shortening
+1 cup milk
+4 tablespoons cut raisins
+
+Mix well flour, salt and baking powder, or sift through coarse
+strainer; add shortening and rub in very lightly; add milk; mix to
+soft dough, add raisins. Drop with tablespoon quite far apart on
+greased baking tin or in greased muffin tins. Bake in moderate oven
+about 25 minutes.
+
+
+BRAN BISCUITS
+
+1/2 cup bran
+1-1/2 cups flour
+5 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+3 tablespoons sugar
+1/2 cup water
+2 tablespoons shortening
+
+Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
+water to make soft dough; add melted shortening; roll out lightly to
+about 1/4 inch thick on floured board; cut with biscuit cutter. Bake
+in hot oven 12 to 15 minutes.
+
+
+CHEESE BISCUITS
+
+1-1/2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 teaspoon shortening
+6 tablespoons grated cheese
+5/8 cup milk
+
+Sift together flour, baking powder and salt; add shortening and
+cheese; rub in very lightly; add milk slowly, just enough to hold
+dough together. Turn out on floured board and roll about 1/2 inch
+thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
+minutes.
+
+
+EGG BISCUITS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+1 egg
+2 tablespoons shortening
+1/3 cup water
+
+Sift together flour, baking powder, salt and sugar; add well beaten
+egg and melted shortening to water and add to dry ingredients to make
+soft dough. Roll out on floured board to about 1/2 inch thick; cut
+with biscuit cutter. Bake in moderate oven about 25 minutes.
+
+
+
+
+
+MUFFINS, GEMS, ETC.
+
+
+MUFFINS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 tablespoon sugar
+1/2 teaspoon salt
+1 cup milk
+2 eggs
+1 tablespoon shortening
+
+Sift together floor, baking powder, sugar and salt; add milk,
+well-beaten eggs and melted shortening; mix well. Half fill greased
+muffin tins with batter and bake in hot oven 20 to 25 minutes.
+
+
+ENGLISH MUFFINS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+1 teaspoon sugar
+1-1/4 cups milk
+
+Sift together dry ingredients. Mix in gradually milk to make soft
+dough. Half fill greased muffin rings placed on hot greased griddle or
+shaped lightly with floured hands into flat round cakes: Bake on
+griddle or frying pan turning until brown and cooked through, about 15
+minutes. Split and serve hot with butter.
+
+
+BLUEBERRY MUFFINS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon sugar
+3/4 cup milk
+2 eggs
+1 tablespoon shortening
+1 cup berries
+
+Sift together flour, baking powder, salt and sugar; add milk slowly,
+well-beaten eggs and melted shortening; mix well and add berries,
+which have been carefully picked over and floured. Grease muffin tins;
+drop one spoonful into each. Bake about 30 minutes in moderate oven.
+
+
+CEREAL MUFFINS
+
+1/2 cup cooked hominy, oatmeal or other cereal
+1/2 teaspoon salt
+1-1/2 tablespoons shortening
+1 egg
+1/2 cup milk
+1 cup flour
+1/2 cup corn meal
+4 teaspoons Dr. Price's Baking Powder
+
+Mix together cereal, salt, melted shortening, beaten egg and milk. Add
+flour and corn meal which have been sifted with baking powder; beat
+well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30
+minutes.
+
+
+CORN MEAL MUFFINS
+
+3/4 cup corn meal
+1-1/4 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons sugar
+1 cup milk
+2 tablespoons shortening
+1 egg
+
+Sift together corn meal, flour, baking powder, salt and sugar; add
+milk, melted shortening and well-beaten egg; mix well. Half fill
+greased muffin tins with batter and bake about 35 minutes in hot oven.
+
+
+CRUMB MUFFINS
+
+2 cups stale bread crumbs
+1-1/4 cups milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 eggs
+1 tablespoon shortening
+
+Soak bread crumbs in cold milk 10 minutes; add flour, baking powder
+and salt which have been sifted together; add well-beaten eggs and
+melted shortening; mix well. Half fill greased muffin tins with batter
+and bake 20 to 25 minutes in hot oven.
+
+
+RICE MUFFINS
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+2/3 cup milk
+1 egg
+1 tablespoon shortening
+1 cup cold boiled rice
+
+Sift together flour, baking powder, salt and sugar; add milk slowly;
+then well-beaten egg and melted shortening; add rice and mix well.
+Half fill greased muffin tins with batter and bake 20 to 30 minutes in
+hot oven.
+
+
+DATE MUFFINS
+
+1/3 cup butter
+1 egg
+2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+3/4 cup milk
+1/2 lb. dates
+
+Cream butter, add beaten egg, flour in which baking powder and salt
+have been sifted, and milk. Stir in dates which have been pitted and
+cut into small pieces. Bake about 25 minutes in greased gem pans in
+hot oven.
+
+For sweet muffins sift 1/4 cup sugar with dry ingredients.
+
+
+POPOVERS
+
+2 cups flour
+1/2 teaspoon salt
+2 eggs
+2 cups milk
+
+Sift together flour and salt. Make a well in flour, break eggs into
+well, add milk and stir from center until all flour is mixed in and
+until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes
+in very hot oven. If taken out of oven too soon they will fall.
+
+
+GRAHAM GEMS
+
+1 cup flour
+1 cup graham flour
+3/4 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+1 cup milk
+1 egg
+2 tablespoons molasses or sugar
+3 tablespoons shortening
+
+Mix together dry ingredients. Add milk, beaten egg, molasses and
+melted shortening. Stir until smooth. Bake in greased gem pans in hot
+oven about 25 minutes.
+
+
+GREEN CORN GEMS
+
+2 cups green corn put through food chopper
+1/4 cup milk or 1/2 cup if corn is dry
+2 eggs
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1/8 teaspoon pepper
+
+To the corn add milk and well-beaten eggs; add flour, baking powder,
+salt and pepper which have been sifted together; mix well. Drop into
+hot greased gem pans. Bake in hot oven 20 to 25 minutes.
+
+
+SCONES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+2 tablespoons sugar
+2 tablespoons shortening
+2 eggs
+1/3 to 1/2 cup milk
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+rub in very lightly. Beat eggs until light; add milk to eggs and add
+slowly to mixture to make soft dough. Roll out 1/2 inch thick on
+floured board; cut into pieces 3 inches square and fold over, making
+them three-cornered; brush with milk; sprinkle with sugar. Bake about
+25 minutes in hot oven.
+
+
+CURRANT TEA CAKES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 cup sugar
+3/4 teaspoon salt
+1 cup milk
+1 egg
+2 tablespoons shortening
+1/2 cup currants
+
+Sift together flour, baking powder, sugar and salt; add milk,
+well-beaten egg and melted shortening; add currants which have been
+washed, dried and floured and mix well. The batter should be stiff.
+Half fill greased hot muffin tins and bake about 20 minutes in hot
+oven.
+
+
+FIG ENVELOPES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons sugar
+2 teaspoons shortening
+2/3 cup milk
+1 cup chopped figs
+1 egg
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+rub in very lightly; add slowly enough milk to form stiff dough. Roll
+out 1/4 inch thick on floured board, handling as little as possible;
+cut into squares and on each piece put one tablespoon of fig; brush
+edges of dough with cold milk; fold like envelope and press edges
+together; brush tops with egg beaten with one tablespoon milk and one
+teaspoon sugar. Bake about 20 minutes in hot oven.
+
+
+SALLY LUNN
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon sugar
+3/4 cup milk
+2 eggs
+2 tablespoons shortening
+
+Sift together flour, baking powder, salt and sugar; add milk,
+well-beaten eggs and melted shortening; mix well. Bake in greased
+shallow pan in moderate oven about 25 minutes.
+
+
+
+
+GRIDDLE CAKES AND WAFFLES
+
+Eggs add to the richness of griddle cakes, but are not essential. The
+batter must be thin and the cake not too large when baked. An iron
+frying pan may be used instead of griddle. In any case grease only
+enough to keep the cakes from sticking and have very hot before
+baking. Cakes should be turned only once.
+
+
+GRIDDLE CAKES
+
+2 cups flour
+1/2 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 cups milk
+2 tablespoons shortening
+
+Mix and sift dry ingredients; add milk and melted shortening; beat
+well. Bake on slightly greased hot griddle, turning only once. Serve
+immediately with butter and syrup.
+
+
+GRIDDLE CAKES WITH EGGS
+
+1-3/4 cups flour
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+2 eggs
+1-1/2 cups milk
+1 tablespoon shortening
+
+Mix and sift dry ingredients; add beaten eggs, milk and melted
+shortening; mix well. Bake on hot slightly greased griddle and serve
+immediately with butter and syrup.
+
+
+BUCKWHEAT CAKES
+
+1 cup flour
+2 cups buckwheat flour
+6 teaspoons Dr. Price's Baking Powder
+1-1/2 teaspoons salt
+2-1/2 cups milk or milk and water
+1 tablespoon molasses
+1 tablespoon shortening
+
+Sift together flours, baking powder and salt; add liquid, molasses,
+and melted shortening; beat three minutes. Bake on hot greased griddle
+and serve immediately with butter and syrup.
+
+
+CORN MEAL GRIDDLE CAKES
+
+1-1/3 cups corn meal
+1-1/2 cups boiling water
+3/4 cup milk
+1 tablespoon shortening
+1 tablespoon molasses
+2/3 cup flour
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+
+Scald corn meal with boiling water; add milk, melted shortening and
+molasses; add flour, salt and baking powder which have been sifted
+together. Mix well and bake on hot greased griddle until brown and
+serve immediately with butter and syrup.
+
+
+RICE GRIDDLE CAKES
+
+1 cup boiled rice
+1 cup milk
+1 tablespoon shortening
+1 teaspoon salt
+1 egg
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+
+Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
+flour and baking powder which have been sifted together; mix well.
+Bake on hot greased griddle and serve immediately with butter and
+syrup.
+
+
+FRENCH PANCAKES
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 eggs
+1 tablespoon sugar
+2 cups milk
+1/4 cup cream
+Jam
+Powdered sugar
+
+Sift together flour, baking powder and salt. Beat eggs with sugar and
+add milk and cream. Mix slowly with dry ingredients to prevent
+lumping. Batter should be very thin. Heat small frying pan which has
+been slightly greased. Pour in just sufficient batter to cover bottom
+of pan. Cook over hot fire. Turn and brown other side. Spread with jam
+or preserves and roll up. Sprinkle with powdered sugar, and serve hot.
+Makes 12 large pancakes.
+
+
+WHOLE WHEAT HOT CAKES
+
+2 cups whole wheat flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1-3/4 cups milk
+2 eggs
+1 tablespoon shortening
+1 teaspoon molasses
+
+Sift together flour, baking powder and salt; add milk, beaten eggs,
+melted shortening and molasses and mix well. Bake on hot greased
+griddle and serve immediately with butter and syrup.
+
+
+WAFFLES
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+1-3/4 cups milk
+2 eggs
+1 tablespoon melted shortening
+
+Sift flour, baking powder and salt together; add milk to yolks of
+eggs; mix thoroughly and add to dry ingredients; add melted shortening
+and fold in beaten whites of eggs. Bake in well greased hot waffle
+iron until brown. Serve immediately with butter and syrup.
+
+
+
+
+FRITTERS, DOUGHNUTS, AND CRULLERS
+
+
+Fritters are served as an entree, a vegetable or a sweet, according to
+the ingredients used. The foundation batter is much the same for all
+fritters, and, with some additions the first recipe given can be used
+for many varieties.
+
+Fritters and doughnuts should be fried in kettle of deep fat, hot
+enough to brown a piece of bread in 60 seconds. Drain on unglazed
+paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
+sugar.
+
+
+PLAIN FRITTER BATTER
+
+1 cup flour
+1-1/2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 egg
+2/3 cup milk
+
+Sift dry ingredients together; add beaten egg and milk; beat until
+smooth.
+
+
+APPLE FRITTERS
+
+4 large apples
+2 tablespoons powdered sugar
+1 tablespoon lemon juice
+
+Peel and core apples and cut into slices; add sugar and lemon juice.
+Dip each slice in plain fritter batter. Fry to light brown in deep
+fat. Drain and sprinkle with powdered sugar.
+
+
+BANANA FRITTERS
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon powdered sugar
+1/4 teaspoon salt
+1 egg
+1/4 cup milk
+1 tablespoon lemon juice
+3 bananas
+
+Mix and sift dry ingredients. Add others in order. Force bananas
+through a sieve before adding. Beat thoroughly. Drop by spoonfuls into
+hot fat. Drain and sprinkle with powdered sugar and few drops of lemon
+juice.
+
+
+BREAD CRUMB FRITTERS
+
+1 cup flour
+1/2 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 cup fine bread crumbs
+1-1/2 cups milk
+1 egg
+1 tablespoon butter
+1 tablespoon molasses
+
+Sift together flour, salt and baking powder; add bread crumbs, then
+the milk slowly; add well-beaten egg, butter, and molasses. Fry in
+deep hot fat. Serve hot with powdered sugar and lemon juice or hard
+sauce.
+
+
+CORN FRITTERS
+
+1/2 cup milk
+2 cups cooked corn
+1-1/2 cups flour
+1 teaspoon salt
+1/3 teaspoon pepper
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+2 eggs
+
+Add milk to corn; add flour sifted with salt, pepper and baking
+powder; add melted shortening and beaten eggs; beat well. Fry by
+spoonfuls on hot greased griddle or iron frying pan.
+
+For corn fritters that are to be fried in deep fat make batter stiffer
+by adding 1/2 cup flour and 1 teaspoon baking powder.
+
+
+CLAM FRITTERS
+
+1-1/2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1/8 teaspoon pepper
+1/8 teaspoon paprika
+1/2 cup milk or clam juice
+2 eggs
+1-1/2 teaspoons grated onion
+1 teaspoon shortening
+10 clams
+
+Sift together flour, baking powder, salt, pepper and paprika; add
+liquid, well-beaten eggs, onion, and melted shortening; rinse clams,
+put through meat chopper and add to batter. Fry on hot greased
+griddle, taking one spoonful batter for each fritter, or fry in deep
+hot fat.
+
+
+FRUIT FRITTERS
+
+Use fresh fruit coarsely chopped or canned whole fruits drained from
+syrup. Stir into plain fritter batter, and drop by spoonfuls into deep
+hot fat, turning gently until brown. Sprinkle with powdered sugar and
+serve hot.
+
+
+DOUGHNUTS
+
+3 tablespoons shortening
+2/3 cup sugar
+1 egg
+2/3 cup milk
+1 teaspoon nutmeg
+3/4 teaspoon salt
+3 cups flour
+4 teaspoons Dr. Price's Baking Powder
+
+Cream shortening; add sugar and well-beaten egg; stir in milk; add
+nutmeg, salt, flour and baking powder which have been sifted together
+and enough additional flour to make dough stiff enough to roll. Roll
+out on floured board to about 1/4-inch thick; cut out. Fry in deep fat
+hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
+paper and sprinkle with powdered sugar.
+
+
+RICH DOUGHNUTS
+
+2 eggs
+6 tablespoons sugar
+3/4 teaspoon salt
+1/4 teaspoon grated nutmeg
+2 tablespoons melted shortening
+6 tablespoons milk
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+
+Beat eggs until very light; add sugar, salt, nutmeg and shortening;
+add milk, and flour and baking powder which have been sifted together;
+mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
+Drain well on unglazed paper and sprinkle with powdered sugar.
+
+
+CRULLERS
+
+4 tablespoons shortening
+1 cup sugar
+2 eggs
+3 cups flour
+1 teaspoon cinnamon
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+5/8 cup milk
+
+Cream shortening; add sugar gradually and beaten eggs; sift together
+flour, cinnamon, salt and baking powder; add one-half and mix well;
+add milk and remainder of dry ingredients to make soft dough. Roll out
+on floured board to about 1/4-inch thick and cut into strips about 4
+inches long and 1/2-inch wide; roll in hands and twist each strip and
+bring ends together. Fry in deep hot fat Drain and roll in powdered
+sugar.
+
+
+
+
+CAKE
+
+
+The baking of cake is of primary importance. Regulate the oven before
+putting materials together. When a cake is baked it shrinks from the
+sides of the pan. A light touch with the finger which leaves no mark
+is another indication that the cake is baked. Small and layer cakes
+require a hotter oven than loaf cakes.
+
+Where fewer eggs than called for are used, increase the amount of Dr.
+Price's Baking Powder about one teaspoon for each egg omitted.
+
+If an unsalted shortening is used take slightly less and add a small
+quantity of salt.
+
+Sift flour before measuring and use level measurements for all
+materials.
+
+
+PLAIN CAKE
+
+1/4 cup shortening
+1 cup sugar
+1 egg
+1 teaspoon vanilla extract or other flavoring
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 cup milk
+
+Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
+sift together flour, baking powder and salt and add to mixture, a
+little at a time, alternately with milk. Bake in greased loaf, layer
+or patty pans in moderate oven. May also be used for cottage pudding
+served hot with hard or soft sauce.
+
+If baked in layers a middle layer of chocolate can be made by adding 1
+oz. melted unsweetened chocolate to one-third of the batter.
+
+
+SPANISH CAKE
+
+1/2 cup shortening
+1 cup sugar
+2 eggs
+1-3/4 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon cinnamon
+1/2 cup milk
+
+Cream shortening; add sugar and yolks of eggs; beat well; sift
+together flour, baking powder and cinnamon and add alternately with
+milk; fold in beaten whites of eggs. Bake in greased pan in moderate
+oven 35 to 40 minutes. Cover with boiled icing page 16.
+
+
+BRIDE'S CAKE
+
+1 cup shortening
+2 cups sugar
+1 teaspoon almond or vanilla extract
+3/4 cup milk
+3-1/2 cups flour
+3 teaspoons Dr Price's Baking Powder
+Whites of six eggs
+
+Beat shortening to a cream, adding sugar gradually; add flavoring and
+beat until smooth. Add alternately a little at a time milk and flour
+which has been sifted three times with baking powder. Beat whites of
+eggs until dry, and add to batter, folding in very lightly without
+beating. Bake in large greased loaf pan in moderate oven about one
+hour.
+
+
+EGGLESS, MILKLESS, BUTTERLESS CAKE
+
+1 cup brown sugar
+1-1/4 cups water
+1 cup seeded raisins
+2 ounces citron, cut fine
+1/3 cup shortening
+1 teaspoon nutmeg
+1 teaspoon cinnamon
+1/2 teaspoon salt
+2 cups flour
+5 teaspoons Dr. Price's Baking Powder
+
+Boil sugar, water, fruit, shortening, spices and salt together in
+saucepan 3 minutes; when cool, add flour and baking powder which have
+been sifted together; mix well. Bake in greased loaf pan in moderate
+oven about 45 minutes.
+
+
+CHOCOLATE CAKE
+
+3 squares grated unsweetened chocolate
+2 tablespoons sugar
+1-1/2 tablespoons milk
+4 tablespoons shortening
+1 cup sugar
+2 eggs
+2/3 cup milk
+1-1/3 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/8 teaspoon salt
+
+Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
+1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add
+yolks of eggs and beat again. Stir in chocolate mixture. Sift together
+flour, baking powder and salt and add alternately, a little at a time
+with the milk to the first mixture. Fold in beaten whites of eggs.
+Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with
+white or chocolate icing page 17.
+
+
+SUNSHINE CAKE
+
+3 tablespoons shortening
+3/4 cup sugar
+Yolks of 3 eggs
+1 teaspoon flavoring extract
+1/2 cup milk
+1-1/2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+
+Cream shortening; add sugar gradually, and yolks of eggs which have
+been beaten until thick; add flavoring; sift together flour and baking
+powder and add alternately, a little at a time, with the milk to first
+mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
+Cover with white icing page 17.
+
+NOTE--This is an excellent cake to make in combination with the
+following Three-Egg Angel Cake. Only three eggs are required for both.
+
+
+THREE-EGG ANGEL CAKE
+
+1 cup sugar
+1-1/3 cups flour
+1/2 teaspoon cream of tartar
+3 teaspoons Dr. Price's Baking Powder
+1/3 teaspoon salt
+2/3 cup scalded milk
+1 teaspoon almond or vanilla extract
+Whites of 3 eggs
+
+Method I
+
+Mix and sift first five ingredients four times. Add milk, cooled
+slightly, very slowly, beating continually; add flavoring; mix well
+and fold in beaten whites of eggs. Turn into ungreased angel cake tin
+and bake in very slow oven about 45 minutes. Remove from oven; invert
+pan and allow to stand until cold. Cover top and sides with either
+white or chocolate icing page 17.
+
+Method II
+
+Boil sugar with cold milk until thick and pour very slowly over whites
+of eggs which have been beaten light with a wire whip. Fold in flour,
+cream of tartar, salt and baking powder which have been sifted
+together four times. With whip beat mixture with long strokes until
+very light; add flavoring; put into ungreased angel cake tin in cold
+oven, turn on heat and bake at very low temperature for 25 minutes.
+Raise temperature slightly and bake 30 minutes longer or until
+thoroughly baked. Remove from oven, invert pan and allow to stand
+until cold. Cover with white or chocolate icing page 17.
+
+
+ANGEL CAKE
+
+Whites of 8 eggs
+1 teaspoon cream of tartar
+3/4 cup granulated sugar
+3/4 cup flour
+1 teaspoon Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 teaspoon vanilla extract
+
+Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
+sugar in lightly; fold in flour which has been sifted four times with
+baking powder and salt; add vanilla. Pour into ungreased pan and bake
+45 to 50 minutes in moderate oven. Remove from oven; invert pan and
+allow to stand until cold. Ice with either chocolate or white icing
+page 17.
+
+
+POUND CAKE
+
+1 cup butter
+1 cup sugar
+1 teaspoon vanilla extract
+1 teaspoon lemon extract
+5 eggs
+2 cups flour
+1 teaspoon Dr. Price's Baking Powder
+
+Reserve two egg whites for icing. Cream butter, add sugar slowly,
+beating well. Add flavoring and yolks of eggs which have been beaten
+until pale yellow. Beat three egg whites until light and add
+alternately a little at a time with the flour which has been sifted
+with the baking powder. Mix well and bake in greased loaf pan in
+moderate oven about one hour. Cover with ornamental frosting page 16
+made with the two remaining egg whites.
+
+
+
+
+WEDDING CAKE
+
+2 cups shortening
+2 cups sugar
+6 eggs
+4 cups seeded raisins
+4 cups currants
+1 cup shelled almonds
+2 tablespoons chopped orange peel
+2 tablespoons chopped lemon peel
+2 cups sliced citron
+1 cup grape juice
+4 cups flour
+2 teaspoons cinnamon
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon grated nutmeg
+1/2 teaspoon ground mace
+1/4 teaspoon allspice
+1/4 teaspoon cloves
+1/2 teaspoon salt
+
+Cream shortening and sugar together; add beaten yolks of eggs; add
+raisins and currants, which have been washed and dried and over which
+a half cup of flour has been sifted; blanch almonds and put through
+food chopper with lemon and orange peel and add; slice citron very
+fine and add; stir in grape juice and half of stiffly beaten whites of
+eggs; sift together flour, baking powder, spices and salt and add; mix
+well and fold in remainder of beaten whites; pour into two 12-inch
+loaf pans which have been greased and lined with four layers of brown
+paper and bake in moderate oven one hour; then cover with double layer
+of brown paper, put asbestos plates underneath and continue baking
+about two hours longer.
+
+
+COFFEE FRUIT CAKE
+
+1/2 cup shortening
+1 cup light brown sugar
+2 eggs
+1/4 cup strong coffee
+1/3 cup rich milk or cream
+1-3/4 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 lb. raisins, cut into small pieces
+1/8 lb. slice citron
+1/4 lb. figs, cut in strips
+
+Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift
+together flour and baking powder and add slowly; add fruit, which has
+been slightly floured, and fold in beaten whites of eggs. Bake in
+greased loaf pan in moderate oven from one to one and one-half hours.
+
+
+DATE LOAF CAKE
+
+1 cup boiling water
+1 lb. stoned and cut dates
+3/4 cup brown sugar
+2 tablespoons shortening
+1 ounce melted chocolate
+1 egg
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1-3/4 coups flour
+3/4 cup chopped pecan nuts
+
+Pour boiling water over dates. Cream sugar and shortening; add melted
+chocolate and well beaten egg; mix well and add dates and water; sift
+together baking powder, salt and flour; add gradually with pecan nuts.
+Mix well and put into greased loaf pan and bake in slow oven for one
+and a half hours.
+
+
+CREAM LOAF CAKE
+
+1/2 cup shortening
+1 cup sugar
+2 eggs
+1 teaspoon lemon extract
+1/2 cup rich milk or thin cream
+1 cup flour
+1/2 cup cornstarch
+3 teaspoons Dr. Price's Baking Powder
+
+Cream shortening well; add sugar slowly; add beaten yolks of eggs; add
+flavoring; add milk a very little at a time; sift flour, cornstarch
+and baking powder together and add; fold in beaten whites of eggs.
+Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover
+with frosting page 16.
+
+
+MOLASSES CAKE
+
+1/2 cup shortening
+2/3 cup brown sugar
+1 egg
+1/2 cup molasses
+2 cups flour
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon allspice
+1/2 teaspoon cinnamon
+2/3 cup milk
+
+Cream shortening. Add sugar slowly, beating continually; add beaten
+egg; beat well and add molasses; add half of flour, baking powder,
+salt and spices which have been sifted together; add milk and
+remainder of dry ingredients. Mix well. Bake in greased shallow pan in
+moderate oven about 40 minutes. Serve hot with butter.
+
+
+COCOANUT CAKE
+
+2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 cup shortening
+1-1/4 cups sugar
+1/2 cup milk
+1 teaspoon vanilla extract
+3 eggs
+1/2 cup fresh grated cocoanut
+
+Sift flour and baking powder three times; beat shortening and sugar to
+a cream; add milk and vanilla, then flour and baking powder, a little
+at a time; beat until smooth; add eggs one at a time, stirring and
+beating batter well after each egg is put in. Bake in greased loaf pan
+in moderate oven one hour. Cover with boiled icing page 16 and
+sprinkle with chopped cocoanut.
+
+
+MARBLE CAKE
+
+WHITE PART
+
+3 tablespoons shortening
+1/2 cup sugar
+1/2 teaspoon lemon extract
+1/2 cup milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+White of 1 egg
+
+Cream shortening; add sugar slowly; add flavoring and milk. Beat well
+and add flour which has been sifted with baking powder and salt. Mix
+in beaten white of egg.
+
+DARK PART
+
+3 tablespoons shortening
+1/2 cup sugar
+Yolk of one egg
+1/2 cup milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1/2 teaspoon cloves
+1/2 teaspoon allspice
+1 teaspoon cinnamon
+6 teaspoons cocoa
+
+Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in
+milk; add flour, baking powder, salt, spices and cocoa which have been
+sifted together. Put this batter by spoonfuls and the same amount of
+white batter alternately into greased loaf pan but do not mix. Bake in
+moderate oven about 45 minutes. Cover with white icing page 17.
+
+
+MARBLE CAKE II
+
+Make plain cake page 10, saving out one-third of batter and adding to
+it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is
+then dropped by spoonfuls into the white batter after it is put into
+the pan.
+
+
+FEATHER COCOANUT CAKE
+
+1-1/2 cups flour
+7/8 cup sugar
+2 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 egg
+1/2 cup milk
+1 teaspoon lemon extract
+1/2 cup fresh grated cocoanut
+
+Sift flour, sugar and baking powder into bowl. Add melted shortening
+and beaten egg to milk and add to dry ingredients. Mix well, add
+flavoring and cocoanut and bake in greased loaf pan in moderate oven
+35 to 45 minutes. Before serving, sprinkle with a little powdered
+sugar, or if desired, ice with white icing with grated cocoanut
+sprinkled on top.
+
+
+MAPLE NUT CAKE
+
+1/3 cup shortening
+1 cup light brown sugar
+2 eggs
+1/2 cup milk
+1-1/2 cups flour
+1/4 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 cup chopped nuts--preferably pecans
+1 teaspoon vanilla extract
+
+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 LĂ€ 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 the Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+*** END OF THE PROJECT GUTENBERG EBOOK 13669 ***
diff --git a/13669-h/13669-h.htm b/13669-h/13669-h.htm
new file mode 100644
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+  <head>
+    <meta http-equiv="Content-Type" content=
+    "text/html; charset=UTF-8">
+    <title>
+      The Project Gutenberg eBook of The New Dr. Price Cook Book, by Royal Baking Powder Co..
+    </title>
+    <style type="text/css">
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+   </head>
+<body>
+<div>*** START OF THE PROJECT GUTENBERG EBOOK 13669 ***</div>
+
+<p class="ctr"><a href="./images/price-cover.jpg"><img
+src="./images/price-cover_th.jpg"
+alt="Cover of The New Dr. Price Cookbook"></a></p>
+
+<a name='Page_-3'></a><h1>THE NEW <br />
+DR. PRICE <br />
+COOK <br />
+BOOK</h1>
+
+<p style='text-align: center;'>FOR USE WITH
+DR. PRICE'S PHOSPHATE
+BAKING POWDER</p>
+
+<p style='text-align: center;'><i>Address</i><br />
+PRICE BAKING POWDER FACTORY <br />
+1001 Independence Boulevard<br />
+CHICAGO
+</p><a name='Page_-2'></a>
+
+<br />
+
+<!-- Autogenerated TOC. Modify or delete as required. -->
+<a href='#INDEX_TO_RECIPES'><b>INDEX TO RECIPES</b></a><br />
+ <a href='#GENERAL_DIRECTIONS'><b>GENERAL DIRECTIONS</b></a><br />
+ <a href='#MEASUREMENTS'><b>MEASUREMENTS</b></a><br />
+ <a href='#BAKING'><b>BAKING</b></a><br />
+ <a href='#TABLE_OF_EQUIVALENT_WEIGHTS_AND_MEASURES'><b>TABLE OF EQUIVALENT WEIGHTS AND MEASURES</b></a><br />
+ <a href='#BREADS_BISCUITS_AND_ROLLS'><b>BREADS, BISCUITS AND ROLLS</b></a><br />
+ <a href='#MUFFINS_GEMS_ETC'><b>MUFFINS, GEMS, ETC.</b></a><br />
+ <a href='#GRIDDLE_CAKES_AND_WAFFLES'><b>GRIDDLE CAKES AND WAFFLES</b></a><br />
+ <a href='#FRITTERS_DOUGHNUTS_AND_CRULLERS'><b>FRITTERS, DOUGHNUTS, AND CRULLERS</b></a><br />
+ <a href='#CAKE'><b>CAKE</b></a><br />
+ <a href='#CAKE_ICINGS_AND_FILLINGS'><b>CAKE ICINGS AND FILLINGS</b></a><br />
+ <a href='#COOKIES_AND_SMALL_CAKES'><b>COOKIES AND SMALL CAKES</b></a><br />
+ <a href='#FRUIT_SHORTCAKES'><b>FRUIT SHORTCAKES</b></a><br />
+ <a href='#PUDDINGS_AND_OTHER_DESSERTS'><b>PUDDINGS AND OTHER DESSERTS</b></a><br />
+ <a href='#PASTRY'><b>PASTRY</b></a><br />
+ <a href='#FROZEN_DESSERTS'><b>FROZEN DESSERTS</b></a><br />
+ <a href='#SOUPS'><b>SOUPS</b></a><br />
+ <a href='#FISH'><b>FISH</b></a><br />
+ <a href='#MEATS'><b>MEATS</b></a><br />
+ <a href='#POULTRY'><b>POULTRY</b></a><br />
+ <a href='#FISH_MEAT_AND_VEGETABLE_SAUCES'><b>FISH, MEAT AND VEGETABLE SAUCES</b></a><br />
+ <a href='#EGGS'><b>EGGS</b></a><br />
+ <a href='#CROQUETTES'><b>CROQUETTES</b></a><br />
+ <a href='#LUNCHEON_AND_OTHER_DISHES'><b>LUNCHEON AND OTHER DISHES</b></a><br />
+ <a href='#VEGETABLES'><b>VEGETABLES</b></a><br />
+ <a href='#SALADS_AND_SALAD_DRESSINGS'><b>SALADS AND SALAD DRESSINGS</b></a><br />
+ <a href='#BEVERAGES'><b>BEVERAGES</b></a><br />
+ <a href='#CANDIES'><b>CANDIES</b></a><br />
+ <a href='#FIRELESS_COOKERY'><b>FIRELESS COOKERY</b></a><br />
+ <a href='#SUGGESTIONS_FOR_INVALIDS'><b>SUGGESTIONS FOR INVALIDS</b></a><br />
+ <a href='#PRESERVING_AND_CANNING'><b>PRESERVING AND CANNING</b></a><br />
+ <a href='#CANNING'><b>CANNING</b></a><br />
+ <a href='#JAMS'><b>JAMS</b></a><br />
+ <a href='#JELLIES'><b>JELLIES</b></a><br />
+ <a href='#PICKLES'><b>PICKLES</b></a><br />
+ <a href='#DR_PRICES_PHOSPHATE_BAKING_POWDER'><b>DR. PRICE'S PHOSPHATE BAKING POWDER</b></a><br />
+ <a href='#What_Shall_I_Have_For_mdashquot'><b>&quot;What Shall I Have For&mdash;&mdash;?&quot;</b></a><br />
+
+<!-- End Autogenerated TOC. -->
+
+<p style='text-align: center;'><i>Recipes of Universal Appeal</i></p>
+
+<p>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.</p>
+
+<p>Herein will be found many famous recipes, made more appealing than
+ever by the use of Dr. Price's Phosphate Baking Powder&mdash;recipes that
+meet present-day conditions by economizing in eggs and other expensive
+ingredients.</p>
+
+<p>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.</p>
+
+
+<h3>by Royal Baking Powder Co.</h3><a name='Page_-1'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='INDEX_TO_RECIPES'></a><h2>INDEX TO RECIPES</h2>
+
+<h3>The New Dr. Price Cook Book</h3>
+
+Albuminized Orange,      <a href='#Page_46'>46</a><br />
+Almonds, Salted,      <a href='#Page_45'>45</a><br />
+Angel Cake,      <a href='#Page_11'>11</a><br />
+Apple Cake,      <a href='#Page_22'>22</a><br />
+Apple Dressing,      <a href='#Page_35'>35</a><br />
+Apple Dumplings,      <a href='#Page_22'>22</a><br />
+Apple Fritters,       <a href='#Page_9'>9</a><br />
+Apple Pie,      <a href='#Page_26'>26</a><br />
+Apple Roll,      <a href='#Page_23'>23</a><br />
+Asparagus,      <a href='#Page_40'>40</a>, <a href='#Page_48'>48</a><br />
+<br />
+Baking Powder Bread,      <a href='#Page_2'>2</a><br />
+Banana Cake with Jelly Sauce,      <a href='#Page_23'>23</a><br />
+Banana Fritters,       <a href='#Page_9'>9</a><br />
+Barley Water,      <a href='#Page_46'>46</a><br />
+Beans,      <a href='#Page_48'>48</a><br />
+Bean Soup,      <a href='#Page_29'>29</a><br />
+Beef, Dried with Eggs,      <a href='#Page_37'>37</a><br />
+Beef, Scraped,       <a href='#Page_46'>46</a><br />
+Beef Tea,      <a href='#Page_46'>46</a><br />
+Berries, Canned,      <a href='#Page_48'>48</a><br />
+Berry Pies,      <a href='#Page_27'>27</a><br />
+Beverages,      <a href='#Page_43'>43</a><br />
+Biscuits,      <a href='#Page_5'>5</a><br />
+Blueberry Cake,      <a href='#Page_24'>24</a><br />
+Blueberry Muffins,      <a href='#Page_6'>6</a><br />
+Boiling and Stewing,      <a href='#Page_32'>32</a><br />
+Boston Baked Beans,      <a href='#Page_38'>38</a><br />
+Boston Brown Bread,      <a href='#Page_2'>2</a><br />
+Boston Cream Pie,      <a href='#Page_23'>23</a><br />
+Bran Biscuits,       <a href='#Page_5'>5</a><br />
+Bread Crumb Fritters,      <a href='#Page_9'>9</a><br />
+Bread Dressing,      <a href='#Page_35'>35</a><br />
+Breads, Biscuits and Rolls,      <a href='#Page_2'>2</a><br />
+Bride's Cake,       <a href='#Page_10'>10</a><br />
+Broiling,      <a href='#Page_32'>32</a><br />
+Brussels Sprouts,      <a href='#Page_40'>40</a><br />
+Buckwheat Cakes,       <a href='#Page_8'>8</a><br />
+Buns, Brown Sugar,      <a href='#Page_4'>4</a><br />
+Butter Scotch,       <a href='#Page_43'>43</a><br />
+Butterscotch Icing and Filling,      <a href='#Page_18'>18</a><br />
+Butterscotch Layer Cake,       <a href='#Page_16'>16</a><br />
+Butter Taffy,      <a href='#Page_43'>43</a><br />
+<br />
+Cabbage, Boiled,      <a href='#Page_40'>40</a><br />
+Cake,      <a href='#Page_10'>10</a><br />
+Candies,      <a href='#Page_43'>43</a><br />
+Canning,      <a href='#Page_47'>47</a><br />
+Caramel Sauce,      <a href='#Page_25'>25</a><br />
+Carrots, Creamed,      <a href='#Page_40'>40</a><br />
+Cauliflower,      <a href='#Page_40'>40</a><br />
+Cereal Muffins,      <a href='#Page_6'>6</a><br />
+Cereals,      <a href='#Page_45'>45</a><br />
+Charlotte Russe,      <a href='#Page_23'>23</a><br />
+Cheese Biscuits,      <a href='#Page_5'>5</a><br />
+Cheese in Scallop Shells or Ramekins,      <a href='#Page_38'>38</a><br />
+Cheese Souffl&eacute;,      <a href='#Page_39'>39</a><br />
+Cheese Straws,      <a href='#Page_39'>39</a><br />
+Cherries, Canned,      <a href='#Page_48'>48</a><br />
+Cherry Tarts,       <a href='#Page_27'>27</a><br />
+Chicken Croquettes,       <a href='#Page_37'>37</a><br />
+Chicken Fricassee,       <a href='#Page_35'>35</a><br />
+Chicken, Fried,       <a href='#Page_34'>34</a><br />
+Chicken Patties,       <a href='#Page_38'>38</a><br />
+Chicken Pie,      <a href='#Page_35'>35</a><br />
+Chicken Salad,      <a href='#Page_41'>41</a><br />
+Chili Sauce,       <a href='#Page_49'>49</a><br />
+Chocolate,       <a href='#Page_43'>43</a><br />
+Chocolate Blanc Mange,      <a href='#Page_23'>23</a><br />
+Chocolate Cake,       <a href='#Page_11'>11</a><br />
+Chocolate Caramels,       <a href='#Page_44'>44</a><br />
+Chocolate Filling and Icing,      <a href='#Page_13'>13</a>, <a href='#Page_17'>17</a><br />
+Chocolate Ice Cream,      <a href='#Page_28'>28</a><br />
+Chocolate Layer Cake,      <a href='#Page_13'>13</a><br />
+Chocolate Sauce,       <a href='#Page_25'>25</a><br />
+Chow Chow,       <a href='#Page_49'>49</a><br />
+Chowder, Fish,      <a href='#Page_31'>31</a><br />
+Christmas Plum Pudding,      <a href='#Page_25'>25</a><br />
+Cinnamon Buns,       <a href='#Page_4'>4</a><br />
+Clam Chowder,      <a href='#Page_31'>31</a><br />
+Clam Fritters,       <a href='#Page_9'>9</a><br />
+Cocoa,       <a href='#Page_43'>43</a><br />
+Cocoa Cookies,       <a href='#Page_20'>20</a><br />
+Cocoa Cream Candy,      <a href='#Page_44'>44</a><br />
+Cocoa Drop Cakes,      <a href='#Page_18'>18</a><br />
+Cocoa Icing,       <a href='#Page_18'>18</a><br />
+Cocoa Syrup,       <a href='#Page_43'>43</a><br />
+Cocoanut Cake,       <a href='#Page_12'>12</a>, <a href='#Page_13'>13</a><br />
+Cocoanut Cookies,       <a href='#Page_20'>20</a><br />
+Cocoanut Cream Candy,      <a href='#Page_44'>44</a><br />
+Cocoanut Filling and Icing,      <a href='#Page_15'>15</a><br />
+Cocoanut Layer Cake,      <a href='#Page_15'>15</a><br />
+Codfish Balls,       <a href='#Page_30'>30</a><br />
+Coffee,       <a href='#Page_43'>43</a><br />
+Coffee Cakes,       <a href='#Page_4'>4</a><br />
+Coffee, French or Drip,      <a href='#Page_43'>43</a><br />
+Coffee Fruit Cake,      <a href='#Page_12'>12</a><br />
+Coffee Ice Cream,      <a href='#Page_28'>28</a><br />
+Coffee Ring,       <a href='#Page_5'>5</a><br />
+Coffee Spice Cake with Mocha Filling,      <a href='#Page_14'>14</a><br />
+Cold Slaw,       <a href='#Page_40'>40</a><br />
+Cookies and Small Cakes,      <a href='#Page_18'>18</a>-<a href='#Page_20'>20</a><br />
+Corn, Boiled,      <a href='#Page_40'>40</a><br />
+Corn Bread,       <a href='#Page_2'>2</a><br />
+Corn, Canned,       <a href='#Page_48'>48</a><br />
+Corn Fritters,       <a href='#Page_9'>9</a><br />
+Corn Meal Griddle Cakes,      <a href='#Page_8'>8</a><br />
+Corn Meal Muffins,       <a href='#Page_6'>6</a><br />
+Corn Pudding,       <a href='#Page_39'>39</a><br />
+Cottage Pudding,      <a href='#Page_22'>22</a><br />
+Crabs, Boiled,       <a href='#Page_31'>31</a><br />
+Cranberry Sauce,       <a href='#Page_36'>36</a><br />
+Cream Filling,       <a href='#Page_15'>15</a>, <a href='#Page_23'>23</a>, <a href='#Page_24'>24</a><br />
+Cream Layer Cake,      <a href='#Page_15'>15</a><br />
+Cream Puffs,       <a href='#Page_24'>24</a><br />
+Cream Sauce,       <a href='#Page_35'>35</a><br />
+Cream Soups,      <a href='#Page_29'>29</a><br />
+Creole Soup,       <a href='#Page_29'>29</a><br />
+Croquettes,       <a href='#Page_37'>37</a><br />
+Crullers,       <a href='#Page_10'>10</a><br />
+Currant Jelly Meringue,       <a href='#Page_18'>18</a><br />
+Currant Jelly Sauce,      <a href='#Page_35'>35</a><br />
+Currant Tea Cakes,      <a href='#Page_7'>7</a><br />
+Custard, Baked,       <a href='#Page_22'>22</a><br />
+Custard Pie,      <a href='#Page_27'>27</a><br />
+<br />
+Date Bread,   <a href='#Page_3'>3</a><br /><a name='Page_0'></a>
+Date Loaf Cake,      <a href='#Page_12'>12</a><br />
+Date Muffins,      <a href='#Page_6'>6</a><br />
+Date Pudding,      <a href='#Page_24'>24</a><br />
+Dates, Stuffed,       <a href='#Page_45'>45</a><br />
+Devils Food Cake,      <a href='#Page_14'>14</a><br />
+Doughnuts,       <a href='#Page_9'>9</a><br />
+Dumplings, Apple and Peach,       <a href='#Page_22'>22</a><br />
+Dumplings, Stew,       <a href='#Page_32'>32</a><br />
+<br />
+Eggs,       <a href='#Page_36'>36</a><br />
+Egg Biscuits,      <a href='#Page_5'>5</a><br />
+Eggless, Milkless, Butterless Cake,       <a href='#Page_10'>10</a><br />
+Egg Sauce (For Fish),      <a href='#Page_35'>35</a><br />
+Emergency or Drop Biscuits,      <a href='#Page_5'>5</a><br />
+English Muffins,       <a href='#Page_6'>6</a><br />
+<br />
+Fig Envelopes,      <a href='#Page_7'>7</a><br />
+Fig Pudding,       <a href='#Page_24'>24</a><br />
+Filled Cookies,       <a href='#Page_20'>20</a><br />
+Fireless Cookery,      <a href='#Page_45'>45</a><br />
+Fish,      <a href='#Page_30'>30</a><br />
+Fish, Meat and Vegetable Sauces,      <a href='#Page_35'>35</a><br />
+Fish Salad,       <a href='#Page_42'>42</a><br />
+Floating Island,       <a href='#Page_24'>24</a><br />
+Foamy Sauce,       <a href='#Page_25'>25</a><br />
+French Dressing,       <a href='#Page_42'>42</a><br />
+French Fried Potatoes,      <a href='#Page_40'>40</a><br />
+French Toast,       <a href='#Page_39'>39</a><br />
+Fritter Batter,      <a href='#Page_9'>9</a><br />
+Fritters, Doughnuts and Crullers,      <a href='#Page_8'>8</a><br />
+Frosting,       <a href='#Page_16'>16</a><br />
+Frozen Desserts,       <a href='#Page_28'>28</a><br />
+Frozen Pudding,       <a href='#Page_28'>28</a><br />
+Fruit Filling,      <a href='#Page_15'>15</a>, <a href='#Page_17'>17</a><br />
+Fruit Fritters,      <a href='#Page_9'>9</a><br />
+Fruit Layer Cake,      <a href='#Page_15'>15</a><br />
+Fruit Salad,      <a href='#Page_41'>41</a><br />
+Fruit Sauce,       <a href='#Page_25'>25</a><br />
+Fruit Shortcakes,       <a href='#Page_21'>21</a><br />
+Fudge,       <a href='#Page_44'>44</a><br />
+Fudge Squares,      <a href='#Page_21'>21</a><br />
+<br />
+Gems, Green Corn,      <a href='#Page_7'>7</a><br />
+Giblet Gravy,      <a href='#Page_34'>34</a><br />
+Gluten Muffins,       <a href='#Page_46'>46</a><br />
+Graham Bread,       <a href='#Page_2'>2</a><br />
+Graham Gems,      <a href='#Page_7'>7</a><br />
+Grape Sherbet,       <a href='#Page_28'>28</a><br />
+Griddle Cakes and Waffles,      <a href='#Page_7'>7</a>, <a href='#Page_8'>8</a><br />
+<br />
+Hard Sauce,      <a href='#Page_25'>25</a><br />
+Hermits,       <a href='#Page_21'>21</a><br />
+Hickory Nut Candy,      <a href='#Page_45'>45</a><br />
+Hollandaise Sauce,       <a href='#Page_36'>36</a><br />
+Honey Drop Cakes,      <a href='#Page_19'>19</a><br />
+Horse-Radish Sauce,      <a href='#Page_36'>36</a><br />
+Huckleberry Float,      <a href='#Page_24'>24</a><br />
+<br />
+Icings and Fillings,      <a href='#Page_16'>16</a><br />
+Invalids, Suggestions for,      <a href='#Page_46'>46</a><br />
+<br />
+Jams,       <a href='#Page_49'>49</a><br />
+Jellies,       <a href='#Page_49'>49</a><br />
+Jelly Meringue,       <a href='#Page_18'>18</a><br />
+Jelly Roll,       <a href='#Page_25'>25</a><br />
+Jelly Sauce,       <a href='#Page_23'>23</a>, <a href='#Page_35'>35</a><br />
+<br />
+Kidney Beans with Bacon,      <a href='#Page_39'>39</a><br />
+Kohl-Rabi,       <a href='#Page_41'>41</a><br />
+<br />
+Lady Baltimore Cake,       <a href='#Page_15'>15</a><br />
+Layer Cakes,      <a href='#Page_14'>14</a> to <a href='#Page_16'>16</a><br />
+Lemon Jelly,       <a href='#Page_24'>24</a><br />
+Lemon Meringue Pie,      <a href='#Page_26'>26</a><br />
+Lemon or Orange Sauce,      <a href='#Page_25'>25</a><br />
+Lemon Sherbet,      <a href='#Page_28'>28</a><br />
+Lima Beans,       <a href='#Page_41'>41</a><br />
+Loaf Cake, Cream,      <a href='#Page_12'>12</a><br />
+Lobster Salad,      <a href='#Page_42'>42</a><br />
+Lobsters, Boiled,       <a href='#Page_31'>31</a><br />
+Luncheon and Other Dishes,      <a href='#Page_38'>38</a><br />
+<br />
+Macaroni with Cheese,       <a href='#Page_38'>38</a><br />
+Maple Icing I-II,      <a href='#Page_17'>17</a><br />
+Maple Nut Cake,      <a href='#Page_13'>13</a><br />
+Maple Sauce,       <a href='#Page_25'>25</a><br />
+Marble Cake I-II,      <a href='#Page_13'>13</a><br />
+Marquise Salad,       <a href='#Page_41'>41</a><br />
+Marshmallow Cookies,       <a href='#Page_20'>20</a><br />
+Marshmallow Icing,      <a href='#Page_14'>14</a>, <a href='#Page_17'>17</a><br />
+Mayonnaise I-II,       <a href='#Page_42'>42</a><br />
+Meats,       <a href='#Page_32'>32</a><br />
+Meringues,       <a href='#Page_23'>23</a><br />
+Milk Sponge Cake,      <a href='#Page_16'>16</a><br />
+Mince Meat,       <a href='#Page_27'>27</a><br />
+Mince Pie,      <a href='#Page_27'>27</a><br />
+Mint Sauce,      <a href='#Page_36'>36</a><br />
+Mocha Icing and Filling,      <a href='#Page_14'>14</a><br />
+Molasses Cakes,       <a href='#Page_12'>12</a>-<a href='#Page_19'>19</a><br />
+Molasses Candy, Pulled,      <a href='#Page_44'>44</a><br />
+Mousse, Strawberry,      <a href='#Page_29'>29</a><br />
+Muffins, Gems, etc.,      <a href='#Page_5'>5</a><br />
+<br />
+Nut &amp; Potato Croquettes,      <a href='#Page_38'>38</a><br />
+Nut and Raisin Rolls,       <a href='#Page_3'>3</a><br />
+Nut Bars,      <a href='#Page_20'>20</a><br />
+Nut or Raisin Bread,      <a href='#Page_2'>2</a><br />
+Nuts, Creamed,      <a href='#Page_44'>44</a><br />
+<br />
+Oatmeal Macaroons,      <a href='#Page_21'>21</a><br />
+Old-Fashioned Chocolate Filling,       <a href='#Page_17'>17</a><br />
+Old-Fashioned Shortcake,      <a href='#Page_21'>21</a><br />
+Omelets,       <a href='#Page_37'>37</a><br />
+Orange Cakes,       <a href='#Page_19'>19</a><br />
+Orange Cream Layer Cake,       <a href='#Page_14'>14</a><br />
+Orange Frosting,      <a href='#Page_14'>14</a><br />
+Orange Icing,       <a href='#Page_18'>18</a><br />
+Orange Water Ice,      <a href='#Page_28'>28</a><br />
+Ornamental Frosting,       <a href='#Page_16'>16</a><br />
+Oyster Dressing,       <a href='#Page_34'>34</a><br />
+Oysters,      <a href='#Page_31'>31</a><br />
+<br />
+Pan Broiling or Frying,      <a href='#Page_32'>32</a><br />
+Pancakes, French,       <a href='#Page_8'>8</a><br />
+Parker House Rolls,      <a href='#Page_4'>4</a><br />
+Parsnips, Browned,      <a href='#Page_41'>41</a><br />
+Pastry,       <a href='#Page_26'>26</a>-<a href='#Page_35'>35</a><br />
+Patty Shells,       <a href='#Page_38'>38</a><br />
+Peaches, Canned,       <a href='#Page_48'>48</a><br />
+Peaches, Pickled,       <a href='#Page_49'>49</a><br />
+Peanut Brittle,       <a href='#Page_43'>43</a><br />
+Peanut Butter Bread,       <a href='#Page_3'>3</a><br />
+Pears, Canned,       <a href='#Page_48'>48</a><br />
+Penuche,       <a href='#Page_44'>44</a><br />
+Pickled Beets,      <a href='#Page_40'>40</a><br />
+Pickles,       <a href='#Page_49'>49</a><br />
+Pineapple Juice,       <a href='#Page_46'>46</a><br />
+Plum Conserve,       <a href='#Page_49'>49</a><br />
+Plum Pudding,       <a href='#Page_25'>25</a><br />
+Popcorn, Candied,       <a href='#Page_44'>44</a><br />
+Popovers,       <a href='#Page_6'>6</a><br />
+Pork, Roast,       <a href='#Page_33'>33</a><br />
+Potatoes an Gratin,      <a href='#Page_40'>40</a><br />
+Potatoes, Stuffed,       <a href='#Page_40'>40</a><br />
+Potato Rolls,       <a href='#Page_3'>3</a><br />
+Potato Salad,      <a href='#Page_42'>42</a><br />
+Pot Roasting,       <a href='#Page_32'>32</a><br />
+Pot Roast of Beef with Browned Potatoes,      <a href='#Page_33'>33</a><br />
+Poultry,       <a href='#Page_34'>34</a><br />
+Pound Cake,       <a href='#Page_11'>11</a><br />
+Preserving and Canning,      <a href='#Page_47'>47</a><br />
+Prune or Date Bread,       <a href='#Page_3'>3</a><br />
+Prune Puff,      <a href='#Page_24'>24</a><br />
+Prunes, Stuffed,       <a href='#Page_45'>45</a><br />
+Puddings and Other Desserts,       <a href='#Page_22'>22</a><br />
+Pudding Sauces,       <a href='#Page_25'>25</a><br />
+Pumpkin Pie,       <a href='#Page_26'>26</a><br />
+<br />
+Raisin Bread,      <a href='#Page_2'>2</a><br />
+Raisin Drop Cakes,      <a href='#Page_18'>18</a><br />
+Raisin Rolls,       <a href='#Page_3'>3</a><br />
+Raspberry Jam,       <a href='#Page_49'>49</a><br />
+Rhubarb Pie,      <a href='#Page_27'>27</a><br />
+Rice Griddle Cakes,      <a href='#Page_8'>8</a><br />
+Rice Muffins,       <a href='#Page_6'>6</a><br />
+Rice Pudding,      <a href='#Page_22'>22</a><br />
+Roast Meats,       <a href='#Page_32'>32</a>, <a href='#Page_46'>46</a><br />
+Rolls, Luncheon or Sandwich,       <a href='#Page_3'>3</a><br />
+Rusks,      <a href='#Page_4'>4</a><br />
+Russian Dressing,       <a href='#Page_42'>42</a><br />
+Rye Rolls,       <a href='#Page_3'>3</a><br />
+<br />
+Salads and Salad Dressings,      <a href='#Page_41'>41</a><br />
+Scones,       <a href='#Page_7'>7</a><br />
+Scrambled Eggs,       <a href='#Page_37'>37</a><br />
+Sea Foam Icing,      <a href='#Page_18'>18</a><br />
+Seven Minute Icing,      <a href='#Page_17'>17</a><br />
+Shell Fish,      <a href='#Page_31'>31</a><br />
+Soups,       <a href='#Page_29'>29</a>, <a href='#Page_45'>45</a><br />
+Soup Stock, Brown,      <a href='#Page_29'>29</a><br />
+Spanish Cake,       <a href='#Page_10'>10</a><br />
+Spanish Cream,      <a href='#Page_46'>46</a><br />
+Spice Cakes,       <a href='#Page_19'>19</a><br />
+Spinach,       <a href='#Page_40'>40</a><br />
+Sponge Cake,      <a href='#Page_16'>16</a><br />
+Steamed Fig or Date Pudding,       <a href='#Page_24'>24</a><br />
+Strawberry Cake,       <a href='#Page_21'>21</a><br />
+Strawberry Icing,      <a href='#Page_18'>18</a><br />
+Strawberry Mousse,       <a href='#Page_29'>29</a><br />
+Strawberry Pie,       <a href='#Page_27'>27</a><br />
+Strawberry Shortcake,       <a href='#Page_21'>21</a><br />
+Sunshine Cake,       <a href='#Page_11'>11</a><br />
+Sweetbreads, Creamed,       <a href='#Page_33'>33</a><br />
+Sweet Potatoes, Candied,      <a href='#Page_41'>41</a><br />
+<br />
+Tapioca Pudding,      <a href='#Page_22'>22</a><br />
+Tartare Sauce,       <a href='#Page_36'>36</a><br />
+Tea,      <a href='#Page_43'>43</a><br />
+Three-Egg Angel Cake,      <a href='#Page_11'>11</a><br />
+Time Table, Canning,      <a href='#Page_47'>47</a><br />
+Time Table, Vegetables,      <a href='#Page_39'>39</a><br />
+Tomato Pickles,      <a href='#Page_49'>49</a><br />
+Tomato Sauce,      <a href='#Page_37'>37</a><br />
+<br />
+Veal Cutlet,      <a href='#Page_33'>33</a><br />
+Vegetables,       <a href='#Page_39'>39</a>-<a href='#Page_46'>46</a><br />
+Vegetable Salad,       <a href='#Page_42'>42</a><br />
+<br />
+Waffles,       <a href='#Page_8'>8</a><br />
+Wedding Cake,       <a href='#Page_12'>12</a><br />
+Whole Wheat Hot Cakes,      <a href='#Page_8'>8</a><br />
+Whole Wheat Raisin Biscuits,      <a href='#Page_5'>5</a><br /><a name='Page_1'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='GENERAL_DIRECTIONS'></a><h2>GENERAL DIRECTIONS</h2>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MEASUREMENTS'></a><h2>MEASUREMENTS</h2>
+
+<p>All measurements for all materials called for in the recipes in this
+book are level.</p>
+
+<p>The standard measuring cup holds one-half pint and is divided into
+fourths and thirds.</p>
+
+<p>To make level measurements fill cup or spoon and scrape off excess
+with back of knife.</p>
+
+<p>One-half spoon is measured lengthwise of spoon.</p>
+
+<p>Sift flour before measuring.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKING'></a><h2>BAKING</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TABLE_OF_EQUIVALENT_WEIGHTS_AND_MEASURES'></a><h2>TABLE OF EQUIVALENT WEIGHTS AND MEASURES</h2>
+
+1 saltspoon = &frac14; teaspoon<br />
+3 teaspoons = 1 tablespoon<br />
+16 tablespoons = 1 cup<br />
+2 cups = 1 pint<br />
+2 pints = 1 quart<br />
+4 cups = 1 quart<br />
+2 cups granulated sugar = 1 pound<br />
+4 cups flour = 1 pound<br />
+2 cups butter = 1 pound<br />
+2 tablespoons butter = 1 ounce<br />
+2 tablespoons liquid = 1 ounce<br />
+4 tablespoons flour = 1 ounce<br />
+1 square unsweetened chocolate = 1 ounce<br />
+3&frac12; tablespoons cocoa = 1 ounce<br /><a name='Page_2'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='BREADS_BISCUITS_AND_ROLLS'></a><h2>BREADS, BISCUITS AND ROLLS</h2>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKING_POWDER_BREAD'></a><h3>BAKING POWDER BREAD</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>7 teaspoons Dr. Price's Baking Powder</li>
+<li>1 medium-sized, cold, boiled potato</li>
+<li>Milk (water may be used)</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_BROWN_BREAD'></a><h3>BOSTON BROWN BREAD</h3>
+
+
+<ul><li>1 cup entire wheat or graham flour</li>
+<li>1 cup corn meal</li>
+<li>1 cup rye meal or ground rolled oats</li>
+<li>1 teaspoon salt</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; cup molasses</li>
+<li>1&#8531; cups milk</li>
+</ul>
+
+<p>Mix thoroughly dry ingredients; add molasses to milk, and add; beat
+thoroughly and put into greased moulds &#8532; full. Steam 3&frac12; hours;
+remove covers and bake until top is dry.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_BREAD'></a><h3>CORN BREAD</h3>
+
+
+<ul><li>1 cup corn meal</li>
+<li>1 cup flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>3 tablespoons sugar</li>
+<li>1 teaspoon salt</li>
+<li>1&frac12; cups milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPIDER_CORN_BREAD'></a><h3>SPIDER CORN BREAD</h3>
+
+
+<ul><li>1 egg</li>
+<li>1&frac34; cups milk</li>
+<li>2 tablespoons sugar</li>
+<li>1 cup corn meal</li>
+<li>&#8531; cup flour</li>
+<li>1 teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAHAM_BREAD'></a><h3>GRAHAM BREAD</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>1&frac12; cups graham flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon shortening</li>
+<li>1 egg</li>
+<li>1&frac12; cups liquid (&frac12; water and &frac12; milk)</li>
+<li>2 tablespoons sugar or molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_OR_RAISIN_BREAD'></a><h3>NUT OR RAISIN BREAD</h3>
+
+
+<ul><li>2&frac12; cups flour</li>
+<li>&frac12; cup graham flour</li>
+<li>&frac14; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>1 cup walnuts or raisins</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 egg</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+<a name='Page_3'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='PEANUT_BUTTER_BREAD'></a><h3>PEANUT BUTTER BREAD</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; cup sugar</li>
+<li>1 cup milk</li>
+<li>&#8532; cup peanut butter or &frac12; cup finely ground peanuts</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRUNE_OR_DATE_BREAD'></a><h3>PRUNE OR DATE BREAD</h3>
+
+
+<ul><li>1 cup prunes or dates</li>
+<li>2&frac12; a cups graham flour; or 1 cup flour and 1&frac12; cups graham flour</li>
+<li>&frac14; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LUNCHEON_OR_SANDWICH_ROLLS'></a><h3>LUNCHEON OR SANDWICH ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RYE_ROLLS'></a><h3>RYE ROLLS</h3>
+
+
+<ul><li>4 cups rye flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1&frac12; cups milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATO_ROLLS'></a><h3>POTATO ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>7 teaspoons Dr. Price's Baking Powder</li>
+<li>2 medium sized cold boiled potatoes</li>
+<li>Water or milk or equal quantities of each</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_AND_RAISIN_ROLLS'></a><h3>NUT AND RAISIN ROLLS</h3>
+
+
+<ul><li>2&frac12; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>5 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>Butter</li>
+<li>Raisins</li>
+<li>Chopped nuts</li>
+<li>&frac12; cup sugar</li>
+</ul>
+
+<p>Sift flour, baking powder, salt and sugar together. Add melted
+shortening and beaten egg to milk and add to dry ingredients, mixing
+well. Turn out on floured board and knead lightly. Roll out very thin.
+Spread with butter and sprinkle with raisins, chopped nuts and small
+amount of granulated sugar. Cut into about 4-inch squares. Roll up
+each as for jelly roll. Press edges together. Brush over with yolk of
+egg mixed with a little cold water and sprinkle with nuts and sugar,
+and allow to stand in greased pan about 15 minutes. Bake in moderate
+oven from 20 to 25 minutes<a name='Page_4'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PARKER_HOUSE_ROLLS'></a><h3>PARKER HOUSE ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>2 to 4 tablespoons shortening</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RUSKS'></a><h3>RUSKS</h3>
+
+
+<ul><li>2&frac14; cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons maple or brown sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon nutmeg</li>
+<li>&frac34; teaspoon cinnamon</li>
+<li>2 tablespoons shortening</li>
+<li>&#8531; to &#8532; cup water</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+<p>For hot cross buns, with sharp knife make deep cross cuts; brush with
+butter, sprinkle with sugar and bake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CINNAMON_BUNS'></a><h3>CINNAMON BUNS</h3>
+
+
+<ul><li>2&frac14; cups flour</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup sugar</li>
+<li>2 teaspoons cinnamon</li>
+<li>4 tablespoons seeded raisins</li>
+</ul>
+
+<p>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 &#8531; inch thick on floured board; brush with melted
+butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
+roll; cut into 1&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SUGAR_BUNS'></a><h3>BROWN SUGAR BUNS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon shortening</li>
+<li>&frac12; cup milk</li>
+<li>1 tablespoon butter</li>
+<li>1 cup brown sugar</li>
+</ul>
+
+<p>Sift together flour, baking powder and salt; add shortening and rub in
+very lightly; add milk slowly to make a soft dough; roll out &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_CAKE'></a><h3>COFFEE CAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 tablespoons sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 cup milk</li>
+</ul>
+
+<p>Mix and sift dry ingredients; add melted shortening and enough milk to
+make stiff batter. Spread &frac12; inch thick in greased pan; add top
+mixture. Bake about 30 minutes in moderate oven.</p>
+
+<p>TOP MIXTURE </p>
+
+
+<ul><li>2 tablespoons flour </li>
+<li>1 tablespoon cinnamon </li>
+<li>3 tablespoons sugar </li>
+<li>3 tablespoons shortening </li>
+</ul>
+
+<p>Mix dry ingredients; rub in shortening and spread thickly over top of
+dough before baking.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='INDIVIDUAL_COFFEE_CAKES'></a><h3>INDIVIDUAL COFFEE CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 tablespoons sugar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>4 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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 &frac12; cup confectioner's sugar moistened
+with 1 tablespoon hot water<a name='Page_5'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_RING'></a><h3>COFFEE RING</h3>
+
+
+<ul><li>3 cups flour</li>
+<li>5 tablespoons sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>1 cup raisins, washed, drained and floured</li>
+<li>3 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup chopped nuts</li>
+</ul>
+
+<p>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 &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BISCUITS'></a><h3>BISCUITS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons shortening</li>
+<li>&frac34; cup milk or half milk and half water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EMERGENCY_OR_DROP_BISCUITS'></a><h3>EMERGENCY OR DROP BISCUITS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHOLE_WHEAT_RAISIN_BISCUITS'></a><h3>WHOLE WHEAT RAISIN BISCUITS</h3>
+
+
+<ul><li>2 cups whole wheat flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 teaspoons shortening</li>
+<li>1 cup milk</li>
+<li>4 tablespoons cut raisins</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRAN_BISCUITS'></a><h3>BRAN BISCUITS</h3>
+
+
+<ul><li>&frac12; cup bran</li>
+<li>1&frac12; cups flour</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>3 tablespoons sugar</li>
+<li>&frac12; cup water</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
+water to make soft dough; add melted shortening; roll out lightly to
+about &frac14; inch thick on floured board; cut with biscuit cutter. Bake
+in hot oven 12 to 15 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_BISCUITS'></a><h3>CHEESE BISCUITS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>6 tablespoons grated cheese</li>
+<li>&#8541; cup milk</li>
+</ul>
+
+<p>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 &frac12; inch
+thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
+minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGG_BISCUITS'></a><h3>EGG BISCUITS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+<li>&#8531; cup water</li>
+</ul>
+
+<p>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 &frac12; inch thick; cut
+with biscuit cutter. Bake in moderate oven about 25 minutes.</p>
+
+
+
+
+<hr style='width: 65%;' />
+<a name='MUFFINS_GEMS_ETC'></a><h2>MUFFINS, GEMS, ETC.</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='MUFFINS'></a><h3>MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon sugar</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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. </p><a name='Page_6'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ENGLISH_MUFFINS'></a><h3>ENGLISH MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>1 teaspoon sugar</li>
+<li>1&frac14; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BLUEBERRY_MUFFINS'></a><h3>BLUEBERRY MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&frac34; cup milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+<li>1 cup berries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CEREAL_MUFFINS'></a><h3>CEREAL MUFFINS</h3>
+
+
+<ul><li>&frac12; cup cooked hominy, oatmeal or other cereal</li>
+<li>&frac12; teaspoon salt</li>
+<li>1&frac12; tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>&frac12; cup corn meal</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_MEAL_MUFFINS'></a><h3>CORN MEAL MUFFINS</h3>
+
+
+<ul><li>&frac34; cup corn meal</li>
+<li>1&frac14; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>1 cup milk</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRUMB_MUFFINS'></a><h3>CRUMB MUFFINS</h3>
+
+
+<ul><li>2 cups stale bread crumbs</li>
+<li>1&frac14; cups milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_MUFFINS'></a><h3>RICE MUFFINS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&#8532; cup milk</li>
+<li>1 egg</li>
+<li>1 tablespoon shortening</li>
+<li>1 cup cold boiled rice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DATE_MUFFINS'></a><h3>DATE MUFFINS</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>&frac12; lb. dates</li>
+</ul>
+
+<p>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.</p>
+
+<p>For sweet muffins sift &frac14; cup sugar with dry ingredients.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POPOVERS'></a><h3>POPOVERS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAHAM_GEMS'></a><h3><a name='Page_7'></a>GRAHAM GEMS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>1 cup graham flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons molasses or sugar</li>
+<li>3 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GREEN_CORN_GEMS'></a><h3>GREEN CORN GEMS</h3>
+
+
+<ul><li>2 cups green corn put through food chopper</li>
+<li>&frac14; cup milk or &frac12; cup if corn is dry</li>
+<li>2 eggs</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCONES'></a><h3>SCONES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>2 tablespoons shortening</li>
+<li>2 eggs</li>
+<li>&#8531; to &frac12; cup milk</li>
+</ul>
+
+<p>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 &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CURRANT_TEA_CAKES'></a><h3>CURRANT TEA CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup sugar</li>
+<li>&frac34; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+<li>&frac12; cup currants</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FIG_ENVELOPES'></a><h3>FIG ENVELOPES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>2 teaspoons shortening</li>
+<li>&#8532; cup milk</li>
+<li>1 cup chopped figs</li>
+<li>1 egg</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALLY_LUNN'></a><h3>SALLY LUNN</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&frac34; cup milk</li>
+<li>2 eggs</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES_AND_WAFFLES'></a><h2>GRIDDLE CAKES AND WAFFLES</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES'></a><h3>GRIDDLE CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 cups milk</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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. </p><a name='Page_8'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES_WITH_EGGS'></a><h3>GRIDDLE CAKES WITH EGGS</h3>
+
+
+<ul><li>1&frac34; cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>2 eggs</li>
+<li>1&frac12; cups milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUCKWHEAT_CAKES'></a><h3>BUCKWHEAT CAKES</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 cups buckwheat flour</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1&frac12; teaspoons salt</li>
+<li>2&frac12; cups milk or milk and water</li>
+<li>1 tablespoon molasses</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_MEAL_GRIDDLE_CAKES'></a><h3>CORN MEAL GRIDDLE CAKES</h3>
+
+
+<ul><li>1&#8531; cups corn meal</li>
+<li>1&frac12; cups boiling water</li>
+<li>&frac34; cup milk</li>
+<li>1 tablespoon shortening</li>
+<li>1 tablespoon molasses</li>
+<li>&#8532; cup flour</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_GRIDDLE_CAKES'></a><h3>RICE GRIDDLE CAKES</h3>
+
+
+<ul><li>1 cup boiled rice</li>
+<li>1 cup milk</li>
+<li>1 tablespoon shortening</li>
+<li>1 teaspoon salt</li>
+<li>1 egg</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_PANCAKES'></a><h3>FRENCH PANCAKES</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 tablespoon sugar</li>
+<li>2 cups milk</li>
+<li>&frac14; cup cream</li>
+<li>Jam</li>
+<li>Powdered sugar</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHOLE_WHEAT_HOT_CAKES'></a><h3>WHOLE WHEAT HOT CAKES</h3>
+
+
+<ul><li>2 cups whole wheat flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1&frac34; cups milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+<li>1 teaspoon molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WAFFLES'></a><h3>WAFFLES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>1&frac34; cups milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon melted shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRITTERS_DOUGHNUTS_AND_CRULLERS'></a><h2>FRITTERS, DOUGHNUTS, AND CRULLERS</h2>
+<br />
+
+<p>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.</p>
+
+<p>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. </p><a name='Page_9'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_FRITTER_BATTER'></a><h3>PLAIN FRITTER BATTER</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+</ul>
+
+<p>Sift dry ingredients together; add beaten egg and milk; beat until
+smooth.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_FRITTERS'></a><h3>APPLE FRITTERS</h3>
+
+
+<ul><li>4 large apples</li>
+<li>2 tablespoons powdered sugar</li>
+<li>1 tablespoon lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BANANA_FRITTERS'></a><h3>BANANA FRITTERS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon powdered sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 egg</li>
+<li>&frac14; cup milk</li>
+<li>1 tablespoon lemon juice</li>
+<li>3 bananas</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BREAD_CRUMB_FRITTERS'></a><h3>BREAD CRUMB FRITTERS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup fine bread crumbs</li>
+<li>1&frac12; cups milk</li>
+<li>1 egg</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_FRITTERS'></a><h3>CORN FRITTERS</h3>
+
+
+<ul><li>&frac12; cup milk</li>
+<li>2 cups cooked corn</li>
+<li>1&frac12; cups flour</li>
+<li>1 teaspoon salt</li>
+<li>&#8531; teaspoon pepper</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+<li>2 eggs</li>
+</ul>
+
+<p>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.</p>
+
+<p>For corn fritters that are to be fried in deep fat make batter stiffer
+by adding &frac12; cup flour and 1 teaspoon baking powder.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CLAM_FRITTERS'></a><h3>CLAM FRITTERS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>&frac12; cup milk or clam juice</li>
+<li>2 eggs</li>
+<li>1&frac12; teaspoons grated onion</li>
+<li>1 teaspoon shortening</li>
+<li>10 clams</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_FRITTERS'></a><h2>FRUIT FRITTERS</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DOUGHNUTS'></a><h3>DOUGHNUTS</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&#8532; cup sugar</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>1 teaspoon nutmeg</li>
+<li>&frac34; teaspoon salt</li>
+<li>3 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 &frac14;-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<a name='Page_10'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICH_DOUGHNUTS'></a><h3>RICH DOUGHNUTS</h3>
+
+
+<ul><li>2 eggs</li>
+<li>6 tablespoons sugar</li>
+<li>&frac34; teaspoon salt</li>
+<li>&frac14; teaspoon grated nutmeg</li>
+<li>2 tablespoons melted shortening</li>
+<li>6 tablespoons milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRULLERS'></a><h3>CRULLERS</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>3 cups flour</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8541; cup milk</li>
+</ul>
+
+<p>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 &frac14;-inch thick and cut into strips about 4
+inches long and &frac12;-inch wide; roll in hands and twist each strip and
+bring ends together. Fry in deep hot fat Drain and roll in powdered
+sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAKE'></a><h2>CAKE</h2>
+<br />
+
+<p>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.</p>
+
+<p>Where fewer eggs than called for are used, increase the amount of Dr.
+Price's Baking Powder about one teaspoon for each egg omitted.</p>
+
+<p>If an unsalted shortening is used take slightly less and add a small
+quantity of salt.</p>
+
+<p>Sift flour before measuring and use level measurements for all
+materials.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_CAKE'></a><h3>PLAIN CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract or other flavoring</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 cup milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPANISH_CAKE'></a><h3>SPANISH CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRIDES_CAKE'></a><h3>BRIDE'S CAKE</h3>
+
+
+<ul><li>1 cup shortening</li>
+<li>2 cups sugar</li>
+<li>1 teaspoon almond or vanilla extract</li>
+<li>&frac34; cup milk</li>
+<li>3&frac12; cups flour</li>
+<li>3 teaspoons Dr Price's Baking Powder</li>
+<li>Whites of six eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGGLESS_MILKLESS_BUTTERLESS_CAKE'></a><h3>EGGLESS, MILKLESS, BUTTERLESS CAKE</h3>
+
+
+<ul><li>1 cup brown sugar</li>
+<li>1&frac14; cups water</li>
+<li>1 cup seeded raisins</li>
+<li>2 ounces citron, cut fine</li>
+<li>&#8531; cup shortening</li>
+<li>1 teaspoon nutmeg</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 cups flour</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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. </p><a name='Page_11'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_CAKE'></a><h3>CHOCOLATE CAKE</h3>
+
+
+<ul><li>3 squares grated unsweetened chocolate</li>
+<li>2 tablespoons sugar</li>
+<li>1&frac12; tablespoons milk</li>
+<li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&#8532; cup milk</li>
+<li>1&#8531; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+</ul>
+
+<p>Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
+1&frac12; 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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUNSHINE_CAKE'></a><h3>SUNSHINE CAKE</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac34; cup sugar</li>
+<li>Yolks of 3 eggs</li>
+<li>1 teaspoon flavoring extract</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>NOTE&mdash;This is an excellent cake to make in combination with the
+following Three-Egg Angel Cake. Only three eggs are required for both.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='THREE_EGG_ANGEL_CAKE'></a><h3>THREE-EGG ANGEL CAKE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&#8531; cups flour</li>
+<li>&frac12; teaspoon cream of tartar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8531; teaspoon salt</li>
+<li>&#8532; cup scalded milk</li>
+<li>1 teaspoon almond or vanilla extract</li>
+<li>Whites of 3 eggs</li>
+</ul>
+
+<p>Method I</p>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>Method II</p>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ANGEL_CAKE'></a><h3>ANGEL CAKE</h3>
+
+
+<ul><li>Whites of 8 eggs</li>
+<li>1 teaspoon cream of tartar</li>
+<li>&frac34; cup granulated sugar</li>
+<li>&frac34; cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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
+<a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POUND_CAKE'></a><h3>POUND CAKE</h3>
+
+
+<ul><li>1 cup butter</li>
+<li>1 cup sugar</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 teaspoon lemon extract</li>
+<li>5 eggs</li>
+<li>2 cups flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>
+made with the two remaining egg whites.</p>
+
+<br /><a name='Page_12'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WEDDING_CAKE'></a><h3>WEDDING CAKE</h3>
+
+
+<ul><li>2 cups shortening</li>
+<li>2 cups sugar</li>
+<li>6 eggs</li>
+<li>4 cups seeded raisins</li>
+<li>4 cups currants</li>
+<li>1 cup shelled almonds</li>
+<li>2 tablespoons chopped orange peel</li>
+<li>2 tablespoons chopped lemon peel</li>
+<li>2 cups sliced citron</li>
+<li>1 cup grape juice</li>
+<li>4 cups flour</li>
+<li>2 teaspoons cinnamon</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon grated nutmeg</li>
+<li>&frac12; teaspoon ground mace</li>
+<li>&frac14; teaspoon allspice</li>
+<li>&frac14; teaspoon cloves</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_FRUIT_CAKE'></a><h3>COFFEE FRUIT CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup light brown sugar</li>
+<li>2 eggs</li>
+<li>&frac14; cup strong coffee</li>
+<li>&#8531; cup rich milk or cream</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; lb. raisins, cut into small pieces</li>
+<li>&#8539; lb. slice citron</li>
+<li>&frac14; lb. figs, cut in strips</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DATE_LOAF_CAKE'></a><h3>DATE LOAF CAKE</h3>
+
+
+<ul><li>1 cup boiling water</li>
+<li>1 lb. stoned and cut dates</li>
+<li>&frac34; cup brown sugar</li>
+<li>2 tablespoons shortening</li>
+<li>1 ounce melted chocolate</li>
+<li>1 egg</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1&frac34; coups flour</li>
+<li>&frac34; cup chopped pecan nuts</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_LOAF_CAKE'></a><h3>CREAM LOAF CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1 teaspoon lemon extract</li>
+<li>&frac12; cup rich milk or thin cream</li>
+<li>1 cup flour</li>
+<li>&frac12; cup cornstarch</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MOLASSES_CAKE'></a><h3>MOLASSES CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>&#8532; cup brown sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup molasses</li>
+<li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon allspice</li>
+<li>&frac12; teaspoon cinnamon</li>
+<li>&#8532; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_CAKE'></a><h3>COCOANUT CAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup shortening</li>
+<li>1&frac14; cups sugar</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>3 eggs</li>
+<li>&frac12; cup fresh grated cocoanut</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a> and
+sprinkle with chopped cocoanut. </p><a name='Page_13'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='MARBLE_CAKE'></a><h3>MARBLE CAKE</h3>
+
+<p>WHITE PART</p>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; teaspoon lemon extract</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>White of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+<p>DARK PART</p>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac12; cup sugar</li>
+<li>Yolk of one egg</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; teaspoon cloves</li>
+<li>&frac12; teaspoon allspice</li>
+<li>1 teaspoon cinnamon</li>
+<li>6 teaspoons cocoa</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARBLE_CAKE_II'></a><h3>MARBLE CAKE II</h3>
+
+<p>Make plain cake <a href='#Page_10'>page 10</a>, saving out one-third of batter and adding to
+it 1&frac12; ounces melted unsweetened chocolate. This chocolate batter is
+then dropped by spoonfuls into the white batter after it is put into
+the pan.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FEATHER_COCOANUT_CAKE'></a><h3>FEATHER COCOANUT CAKE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>&#8542; cup sugar</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon lemon extract</li>
+<li>&frac12; cup fresh grated cocoanut</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_NUT_CAKE'></a><h3>MAPLE NUT CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup light brown sugar</li>
+<li>2 eggs</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup chopped nuts&mdash;preferably pecans</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a> and while still soft sprinkle with chopped
+nuts.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_LAYER_CAKE'></a><h3>CHOCOLATE LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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</p>
+
+<p>CHOCOLATE FILLING AND ICING</p>
+
+
+<ul><li>3 cups confectioners' sugar</li>
+<li>Boiling water</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 ounces (2 squares) unsweetened chocolate</li>
+<li>&frac12; teaspoon grated orange peel</li>
+</ul>
+
+<p>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.</p>
+
+<p>This makes a delicious dessert if baked in two layers, iced, and
+spread with slightly sweetened whipped cream<a name='Page_14'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_SPICE_CAKE_WITH_MOCHA_FILLING'></a><h3>COFFEE SPICE CAKE WITH MOCHA FILLING</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&frac12; cup strong coffee</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 teaspoons mixed spices</li>
+</ul>
+
+<p>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</p>
+
+<p>MOCHA ICING AND FILLING</p>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>1 cup confectioners' sugar</li>
+<li>1 tablespoon cocoa</li>
+<li>2 tablespoons strong coffee</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>Cream butter and sugar; add cocoa, coffee and salt and stir until
+smooth. If too dry add more coffee.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_CREAM_LAYER_CAKE'></a><h3>ORANGE CREAM LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 cup sweetened flavored whipped cream</li>
+</ul>
+
+<p>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</p>
+
+<p>ORANGE FROSTING</p>
+
+
+<ul><li>1 tablespoon cream</li>
+<li>1 cup confectioners' sugar</li>
+<li>Pulp and grated rind of 1 orange</li>
+<li>&frac12; teaspoon orange extract</li>
+<li>1 tablespoon melted butter</li>
+</ul>
+
+<p>To the cream add the sugar slowly. Add orange pulp, rind, extract and
+melted butter. Beat until smooth and spread on top of cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHITE_LAYER_CAKE'></a><h3>WHITE LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated sugar</li>
+<li>&frac12; cup cold water</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>Whites of 3 eggs</li>
+<li>1 teaspoon vanilla or almond extract</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a> or maple
+icing <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DEVILS_FOOD_CAKE'></a><h3>DEVIL'S FOOD CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2&frac12; ounces chocolate</li>
+<li>&frac12; cup mashed potatoes</li>
+<li>1 egg</li>
+<li>&#8540; cup milk</li>
+<li>1&frac14; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup chopped nuts</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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</p>
+
+<p>MARSHMALLOW ICING</p>
+
+
+<ul><li>&frac34; cup granulated sugar</li>
+<li>&#8531; cup water</li>
+<li>6 or 8 marshmallows</li>
+<li>White of 1 egg</li>
+<li>Few drops vanilla extract</li>
+</ul>
+
+<p>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<a name='Page_15'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_LAYER_CAKE'></a><h3>CREAM LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1 teaspoon vanilla extract</li>
+<li>&frac12; cup milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>1 cup milk</li>
+<li>2 tablespoons cornstarch</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_LAYER_CAKE'></a><h3>COCOANUT LAYER CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>COCOANUT FILLING AND ICING</p>
+
+
+<ul><li>1&frac12; cups granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>2 egg whites</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>1 teaspoon lemon juice</li>
+<li>1 cup fresh grated cocoanut</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_LAYER_CAKE'></a><h3>FRUIT LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>FRUIT FILLING</p>
+
+
+<ul><li>&frac12; cup fruit jelly</li>
+<li>1 cup water</li>
+<li>&frac12; cup chopped raisins</li>
+<li>&frac14; lb. chopped figs</li>
+<li>&frac14; cup sugar</li>
+<li>2 tablespoons cornstarch</li>
+<li>&frac12; cup chopped blanched almonds or walnuts</li>
+<li>juice of &frac12; lemon</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LADY_BALTIMORE_CAKE'></a><h3>LADY BALTIMORE CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>whites of 3 eggs</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract or &frac12; teaspoon almond extract</li>
+<li>1&frac34; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>FILLING</p>
+
+
+<ul><li>1&frac12; cups sugar</li>
+<li>&frac12; cup water</li>
+<li>whites of 2 eggs</li>
+<li>&frac12; cup chopped seeded raisins</li>
+<li>&frac12; cup chopped figs</li>
+<li>1 cup blanched almonds or pecan nuts</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_16'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTERSCOTCH_LAYER_CAKE'></a><h3>BUTTERSCOTCH LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup butter</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&#8532; cup milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a>
+between layers and on top of cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPONGE_CAKE'></a><h3>SPONGE CAKE</h3>
+
+
+<ul><li>6 eggs</li>
+<li>1 cup granulated sugar</li>
+<li>Rind of half a lemon</li>
+<li>2 tablespoons lemon juice</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>Beat egg yolks with wire whip until thick; add gradually sugar which
+has been sifted, then grated lemon rind, lemon juice and &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPONGE_CAKE_II'></a><h3>SPONGE CAKE II</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1 cup water</li>
+<li>3 eggs</li>
+<li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; cup cold water</li>
+<li>1 teaspoon vanilla extract or other flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MILK_SPONGE_CAKE'></a><h3>MILK SPONGE CAKE</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup sugar</li>
+<li>6 tablespoons hot milk</li>
+<li>1 teaspoon vanilla or lemon extract</li>
+<li>1 cup flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAKE_ICINGS_AND_FILLINGS'></a><h2>CAKE ICINGS AND FILLINGS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_ICING'></a><h3>BOILED ICING</h3>
+
+
+<ul><li>1 cup granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>White of 1 egg</li>
+<li>&frac12; teaspoon flavoring extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FROSTING'></a><h2>FROSTING</h2>
+
+
+<ul><li>1 unbeaten egg white</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORNAMENTAL_FROSTING'></a><h3>ORNAMENTAL FROSTING</h3>
+
+
+<ul><li>1&frac12; cups granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>2 egg whites</li>
+<li>1 teaspoon flavoring extract</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_17'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHITE_OR_COLORED_ICING'></a><h3>WHITE OR COLORED ICING</h3>
+
+
+<ul><li>&frac12; teaspoon butter</li>
+<li>2 tablespoons hot milk</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SEVEN_MINUTE_ICING'></a><h3>SEVEN-MINUTE ICING</h3>
+
+
+<ul><li>1 unbeaten egg white</li>
+<li>3 tablespoons cold water</li>
+<li>&#8542; cup granulated sugar</li>
+</ul>
+
+<p>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.</p>
+
+<p>For Chocolate Icing use above, adding 1&frac12; ounces melted unsweetened
+chocolate or 4&frac12; tablespoons cocoa after removing from fire.</p>
+
+<p>For Coffee Icing use 3 tablespoons cold boiled coffee in place of
+water.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_FILLING_AND_ICING'></a><h3>CHOCOLATE FILLING AND ICING</h3>
+
+
+<ul><li>Whites of 2 eggs</li>
+<li>2 cups confectioners' sugar</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>1&frac12; tablespoons milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>4 ounces chocolate</li>
+<li>1 teaspoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OLD_FASHIONED_CHOCOLATE_FILLING'></a><h3>OLD-FASHIONED CHOCOLATE FILLING</h3>
+
+
+<ul><li>3 ounces melted chocolate</li>
+<li>3 tablespoons cream</li>
+<li>1 egg</li>
+<li>&frac34; cup powdered sugar</li>
+<li>1 tablespoon cornstarch</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARSHMALLOW_FILLING_OR_ICING'></a><h3>MARSHMALLOW FILLING OR ICING</h3>
+
+
+<ul><li>1&frac34; cups sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup marshmallows</li>
+<li>Whites of 3 eggs</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_ICING_I'></a><h3>MAPLE ICING. I</h3>
+
+
+<ul><li>&frac12; teaspoon butter,</li>
+<li>2 tablespoons hot milk</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon maple flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_ICING_II'></a><h3>MAPLE ICING. II</h3>
+
+
+<ul><li>1 cup maple syrup</li>
+<li>Whites of 2 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_FILLING'></a><h3>FRUIT FILLING</h3>
+
+
+<ul><li>2 cups granulated sugar</li>
+<li>&#8532; cup boiling water</li>
+<li>Whites of 2 eggs</li>
+<li>&frac14; cup chopped nuts</li>
+<li>1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_18'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_ICING'></a><h3>ORANGE ICING</h3>
+
+
+<ul><li>rind of 1 orange</li>
+<li>2 teaspoons lemon juice</li>
+<li>1 cup confectioners' or powdered sugar</li>
+<li>white of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLY_MERINGUE'></a><h3>JELLY MERINGUE</h3>
+
+
+<ul><li>white of 1 egg</li>
+<li>&frac12; cup currant or other jelly</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SEA_FOAM_ICING'></a><h3>SEA FOAM ICING</h3>
+
+
+<ul><li>1 cup brown sugar</li>
+<li>&#8531; cup water</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_ICING'></a><h3>COCOA ICING</h3>
+
+
+<ul><li>1 cup confectioners' sugar</li>
+<li>4 tablespoons cocoa</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 teaspoon melted butter</li>
+<li>1 tablespoon cream</li>
+</ul>
+
+<p>Add sugar and cocoa slowly to beaten egg white. Then add vanilla,
+melted butter and cream to make soft enough to spread on cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRESH_STRAWBERRY_ICING'></a><h3>FRESH STRAWBERRY ICING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SUGAR_ICING_AND_FILLING'></a><h3>BROWN SUGAR ICING AND FILLING</h3>
+
+
+<ul><li>3 cups brown sugar</li>
+<li>1 cup milk</li>
+<li>1 tablespoon butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTERSCOTCH_ICING_AND_FILLING_Without_Sugar'></a><h3>BUTTERSCOTCH ICING AND FILLING (Without Sugar)</h3>
+
+
+<ul><li>2 cups light syrup</li>
+<li>&frac12; cup butter</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>Chopped nuts may be added while icing is still soft.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COOKIES_AND_SMALL_CAKES'></a><h2>COOKIES AND SMALL CAKES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_DROP_CAKES'></a><h3>COCOA DROP CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup cocoa</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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
+<a href='#Page_16'>page 16</a>.</p>
+
+<p>Or bake in shallow pan; cool, and before removing cut across
+diagonally to make diamond-shaped pieces; cover with icing.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RAISIN_DROP_CAKES'></a><h3>RAISIN DROP CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup raisins</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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. </p><a name='Page_19'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_CAKES'></a><h3>ORANGE CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>&#8532; cup milk</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 teaspoon orange extract</li>
+<li>Grated rind of 1 orange</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MOLASSES_CAKES'></a><h3>MOLASSES CAKES</h3>
+
+
+<ul><li>1 cup molasses</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; cup melted shortening</li>
+<li>&frac12; cup boiling water</li>
+<li>3 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; teaspoon soda</li>
+<li>2 teaspoons cinnamon</li>
+<li>1 teaspoon nutmeg</li>
+<li>1 teaspoon cloves</li>
+<li>1 cup stale bread crumbs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SMALL_FANCY_CAKES_I'></a><h3>SMALL FANCY CAKES. I</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated or powdered sugar</li>
+<li>yolks of 3 eggs</li>
+<li>&frac12; cup milk</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SMALL_FANCY_CAKES_II'></a><h3>SMALL FANCY CAKES. II</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated sugar</li>
+<li>&#8532; cup water</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>whites of 3 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPICE_CAKES'></a><h3>SPICE CAKES</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup brown sugar</li>
+<li>1 egg</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon cinnamon</li>
+<li>&frac14; teaspoon nutmeg</li>
+<li>&frac14; teaspoon cloves</li>
+<li>&frac12; cup milk</li>
+<li>1 cup chopped raisins</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HONEY_DROP_CAKES'></a><h3>HONEY DROP CAKES</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>&frac14; cup sugar</li>
+<li>&frac12; cup honey</li>
+<li>1 egg</li>
+<li>&frac12; tablespoon lemon juice</li>
+<li>1&frac12; cups flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_20'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='COOKIES'></a><h3>COOKIES</h3>
+
+
+<ul><li>&frac34; cup shortening</li>
+<li>2 cups sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon grated nutmeg</li>
+<li>1 teaspoon vanilla extract or grated rind of 1 lemon</li>
+<li>4 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_COOKIES'></a><h3>COCOA COOKIES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>&frac14; cup milk</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup cocoa</li>
+</ul>
+
+<p>Cream shortening and sugar together; add milk and beaten egg; mix
+well; sift flour, baking powder, cocoa and salt together and add. Roll
+out &frac14;-inch thick on floured board; cut with cookie cutter. Bake in
+hot oven about 12 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FILLED_COOKIES'></a><h3>FILLED COOKIES</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>3&frac12; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>FILLING</p>
+
+
+<ul><li>2 teaspoons flour</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup chopped raisins</li>
+<li>&frac12; cup chopped figs</li>
+</ul>
+
+<p>Mix flour and sugar together; add water and fruit. Cook until thick,
+being very careful not to burn.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARSHMALLOW_COOKIES'></a><h3>MARSHMALLOW COOKIES</h3>
+
+<p>Follow recipe for cookies. Roll slightly thicker. After removing from
+oven, cover with marshmallow icing <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_BARS'></a><h3>NUT BARS</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1&frac12; cups sugar</li>
+<li>2 eggs</li>
+<li>4 tablespoons milk</li>
+<li>4 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup blanched almonds</li>
+</ul>
+
+<p>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 &frac14;-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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_COOKIES'></a><h3>COCOANUT COOKIES</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>&frac12; cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; teaspoon lemon juice or extract</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 cups fresh grated cocoanut</li>
+</ul>
+
+<p>Cream shortening; add sugar, beaten egg and lemon juice; mix in milk
+slowly; add flour, baking powder and salt which have been sifted
+together; add cocoanut. The batter should be quite stiff. Drop by
+small spoonfuls on greased pan. Do not smooth over, but allow space
+for spreading. Bake in moderate oven 15 to 20 minutes<a name='Page_21'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FUDGE_SQUARES'></a><h3>FUDGE SQUARES</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>2 ounces unsweetened chocolate</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>&#8531; cup milk</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; cup nut meats chopped&mdash;not too fine</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OATMEAL_MACAROONS'></a><h3>OATMEAL MACAROONS</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon melted shortening</li>
+<li>&frac34; teaspoon salt</li>
+<li>2&frac12; cups rolled oats</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HERMITS'></a><h3>HERMITS</h3>
+
+
+<ul><li>6 tablespoons shortening</li>
+<li>1 cup brown sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon cloves</li>
+<li>1 teaspoon allspice</li>
+<li>1 teaspoon cinnamon</li>
+<li>1 cup seeded raisins</li>
+<li>2 tablespoons cut citron</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SHORTCAKES'></a><h3>FRUIT SHORTCAKES</h3>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OLD_FASHIONED_SHORTCAKE'></a><h3>OLD-FASHIONED SHORTCAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>3 tablespoons shortening</li>
+<li>&frac34; cup milk</li>
+<li>1 quart berries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_SHORTCAKE'></a><h3>STRAWBERRY SHORTCAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>3 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_CAKE'></a><h3>STRAWBERRY CAKE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>4 tablespoons shortening</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>&frac12; pint heavy cream</li>
+<li>1 quart strawberries</li>
+</ul>
+
+<p>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.</p><a name='Page_22'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUDDINGS_AND_OTHER_DESSERTS'></a><h2>PUDDINGS AND OTHER DESSERTS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_CUSTARD'></a><h3>BAKED CUSTARD</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; cup sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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 <a href='#Page_25'>page 25</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_PUDDING'></a><h3>RICE PUDDING</h3>
+
+
+<ul><li>1 cup rice</li>
+<li>1&frac12; quarts milk</li>
+<li>1 teaspoon salt</li>
+<li>1 cup sugar</li>
+<li>Grated orange rind</li>
+<li>1 cup seeded raisins</li>
+</ul>
+
+<p>Wash rice with several waters; put into pudding dish; add milk, salt,
+sugar, orange rind and bake in slow oven about 1&frac12; hours or until
+thick, stirring several times during baking; add raisins, and bake 20
+minutes longer.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COTTAGE_PUDDING'></a><h3>COTTAGE PUDDING</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUET_PUDDING'></a><h3>SUET PUDDING</h3>
+
+
+<ul><li>&frac12; cup chopped suet</li>
+<li>&frac12; cup seeded raisins</li>
+<li>&frac12; cup currants</li>
+<li>1&frac12; cups grated bread</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup brown sugar</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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 <a href='#Page_25'>page 25</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TAPIOCA_PUDDING'></a><h3>TAPIOCA PUDDING</h3>
+
+
+<ul><li>&frac12; cup pearl tapioca or 3 tablespoons minute tapioca</li>
+<li>1 quart milk                                                           </li>
+<li>1 teaspoon melted butter</li>
+<li>6 tablespoons sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 teaspoon vanilla or lemon extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_CAKE'></a><h3>APPLE CAKE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons shortening</li>
+<li>&frac12; cup milk</li>
+<li>4 or 5 apples</li>
+<li>&frac12; cup sugar</li>
+<li>1 teaspoon cinnamon</li>
+</ul>
+
+<p>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 &frac12;-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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_DUMPLINGS'></a><h3>APPLE DUMPLINGS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 tablespoons shortening</li>
+<li>&frac12; cup milk</li>
+<li>4 apples</li>
+<li>4 tablespoons sugar</li>
+<li>2 teaspoons butter</li>
+</ul>
+
+<p>Sift together flour, baking powder and salt; rub shortening in
+lightly; add just enough milk to make soft dough. Roll out &#8539;-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 &frac12; 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
+<a href='#Page_25'>page 25</a>.</p>
+
+<p>Peach dumplings may be made in the same way.</p>
+
+<br /><a name='Page_23'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_ROLL'></a><h3>APPLE ROLL</h3>
+
+
+<ul><li>4 medium sized apples</li>
+<li>1&frac12; cups sugar</li>
+<li>2 cups water</li>
+</ul>
+
+<p>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 <a href='#Page_21'>page 21</a>). Roll out about &frac12; inch thick, spread with apples
+and roll into a long roll; cut into pieces about &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MERINGUES'></a><h3>MERINGUES</h3>
+
+
+<ul><li>whites of 3 eggs</li>
+<li>1&frac14; cups granulated sugar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BANANA_CAKE_WITH_JELLY_SAUCE'></a><h3>BANANA CAKE WITH JELLY SAUCE</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>1 egg</li>
+<li>4 bananas</li>
+</ul>
+
+<p>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.</p>
+
+<p>JELLY SAUCE</p>
+
+
+<ul><li>1 cup water</li>
+<li>2 tablespoons jelly</li>
+<li>1 tablespoon sugar</li>
+<li>1 teaspoon cornstarch</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHARLOTTE_RUSSE'></a><h3>CHARLOTTE RUSSE</h3>
+
+
+<ul><li>1 pint cream</li>
+<li>&frac14; cup powdered sugar</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_CREAM_PIE'></a><h3>BOSTON CREAM PIE</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup boiling milk</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>&frac12; cup sugar</li>
+<li>2 tablespoons cornstarch</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 cup scalded milk</li>
+<li>1 teaspoon butter</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_BLANC_MANGE'></a><h3>CHOCOLATE BLANC MANGE</h3>
+
+
+<ul><li>4 tablespoons cornstarch</li>
+<li>&frac34; cup sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 quart milk</li>
+<li>3 ounces unsweetened chocolate or 9 tablespoons cocoa</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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&mdash;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<a name='Page_24'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FLOATING_ISLAND'></a><h3>FLOATING ISLAND</h3>
+
+
+<ul><li>1 quart milk</li>
+<li>4 eggs</li>
+<li>4 tablespoons sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup currant jelly</li>
+<li>2 teaspoons vanilla or almond extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HUCKLEBERRY_FLOAT'></a><h3>HUCKLEBERRY FLOAT</h3>
+
+
+<ul><li>1 cup berries</li>
+<li>3 tablespoons sugar</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BLUEBERRY_CAKE'></a><h3>BLUEBERRY CAKE</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac34; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cups floured blueberries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRUNE_PUFF'></a><h3>PRUNE PUFF</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; cup powdered sugar</li>
+<li>1 cup cooked prunes</li>
+</ul>
+
+<p>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 <a href='#Page_24'>Floating Island</a>).</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_JELLY'></a><h3>LEMON JELLY</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&frac12; cups water</li>
+<li>1 tablespoon granulated gelatine</li>
+<li>&frac14; cup lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+<p>Fruit may be molded in the jelly by chilling part of mixture, adding
+fruit, then jelly; chilling and so on until mold is filled.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STEAMED_FIG_OR_DATE_PUDDING'></a><h3>STEAMED FIG OR DATE PUDDING</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; teaspoon vanilla or lemon extract</li>
+<li>1&frac12; cups chopped figs or dates</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_PUFFS'></a><h3>CREAM PUFFS</h3>
+
+
+<ul><li>1 cup boiling water</li>
+<li>&frac12; cup shortening</li>
+<li>1 cup flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>3 eggs</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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&frac12; 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.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>1 cup sugar</li>
+<li>&#8531; cup cornstarch</li>
+<li>&#8531; teaspoon salt</li>
+<li>1 egg</li>
+<li>2 cups scalded milk</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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<a name='Page_25'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLY_ROLL'></a><h3>JELLY ROLL</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 eggs</li>
+<li>4 tablespoons hot water</li>
+<li>Currant or other jelly</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHRISTMAS_PLUM_PUDDING'></a><h3>CHRISTMAS PLUM PUDDING</h3>
+
+
+<ul><li>2 cups ground suet</li>
+<li>2 cups bread crumbs</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 cups sugar</li>
+<li>2 cups seeded raisins</li>
+<li>2 cups currants</li>
+<li>1 cup finely cut citron</li>
+<li>1 cup finely cut figs</li>
+<li>1 tablespoon finely cut orange peel</li>
+<li>1 tablespoon finely cut lemon peel</li>
+<li>1 teaspoon ground cinnamon</li>
+<li>1 teaspoon ground ginger</li>
+<li>&frac14; teaspoon ground cloves</li>
+<li>&frac14; teaspoon ground nutmeg</li>
+<li>&frac14; teaspoon ground mace</li>
+<li>1 tablespoon salt</li>
+<li>1 cup water or prune juice</li>
+<li>1 cup grape or other fruit juice</li>
+</ul>
+
+<p>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 &#8532; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUDDING_SAUCES'></a><h3>PUDDING SAUCES</h3>
+
+
+
+<hr style='width: 65%;' />
+<a name='HARD_SAUCE'></a><h3>HARD SAUCE</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 cup powdered sugar</li>
+<li>&frac12; teaspoon flavoring extract</li>
+</ul>
+
+<p>Cream butter until very light; add sugar very slowly, beating until
+light and creamy. Add flavoring and beat again.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FOAMY_SAUCE'></a><h3>FOAMY SAUCE</h3>
+
+
+<ul><li>6 tablespoons butter</li>
+<li>1 cup powdered sugar</li>
+<li>3 eggs</li>
+<li>2 tablespoons boiling water</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_SAUCE'></a><h3>CHOCOLATE SAUCE</h3>
+
+
+<ul><li>1&frac34; cups water</li>
+<li>&frac34; cup sugar</li>
+<li>&frac12; tablespoon cornstarch</li>
+<li>2 squares chocolate or 6 tablespoons cocoa</li>
+<li>&frac12; cup cold water</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 tablespoon butter</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_SAUCE'></a><h3>MAPLE SAUCE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1 cup water</li>
+<li>1 teaspoon cornstarch</li>
+<li>1 tablespoon lemon juice</li>
+<li>1 tablespoon maple flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SAUCE'></a><h3>FRUIT SAUCE</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 cup powdered sugar</li>
+<li>1 cup fresh strawberries, raspberries</li>
+<li>  or canned fruit drained from syrup</li>
+<li>white of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CARAMEL_SAUCE'></a><h3>CARAMEL SAUCE</h3>
+
+
+<ul><li>2 cups granulated sugar</li>
+<li>5 cups boiling water</li>
+</ul>
+
+<p>Melt sugar in saucepan and heat slowly, stirring constantly until
+golden brown; add boiling water. Cook three minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_OR_ORANGE_SAUCE'></a><h3>LEMON OR ORANGE SAUCE</h3>
+
+
+<ul><li>1 cup water</li>
+<li>2 tablespoons sugar</li>
+<li>1 teaspoon cornstarch</li>
+<li>2 tablespoons lemon or orange juice</li>
+</ul>
+
+<p>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.</p><a name='Page_26'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='PASTRY'></a><h2>PASTRY</h2>
+<br />
+
+<p>A small amount of Dr. Price's Baking Powder will make pastry lighter,
+more tender and more digestible.</p>
+
+<p>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.</p>
+
+<p>Pastry flour is better than bread flour for pie crust.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_PASTRY'></a><h3>PLAIN PASTRY</h3>
+
+<p>This recipe is for one large pie with top and bottom crust.</p>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&frac12; cup shortening</li>
+<li>Cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICH_PASTRY'></a><h3>RICH PASTRY</h3>
+
+
+<ul><li>2 cups pastry flour</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8532; cup shortening</li>
+<li>Cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_PIE'></a><h3>APPLE PIE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8531; cup shortening</li>
+<li>Cold water</li>
+<li>4 apples or 1 quart sliced apples</li>
+<li>4 tablespoons sugar</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUMPKIN_PIE'></a><h3>PUMPKIN PIE</h3>
+
+
+<ul><li>2 cups stewed and strained pumpkin</li>
+<li>2 cups rich milk or cream</li>
+<li>&frac34; cup brown or granulated sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon ginger</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 teaspoon cinnamon</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_MERINGUE_PIE'></a><h3>LEMON MERINGUE PIE</h3>
+
+
+<ul><li>2 cups water</li>
+<li>3 tablespoons cornstarch</li>
+<li>2 tablespoons flour</li>
+<li>1 cup sugar</li>
+<li>3 eggs</li>
+<li>4 tablespoons lemon Juice</li>
+<li>1 teaspoon grated lemon rind</li>
+<li>1 teaspoon salt</li>
+</ul>
+
+<p>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 &frac12; 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<a name='Page_27'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_PIE'></a><h3>STRAWBERRY PIE</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; cup cold water</li>
+<li>4 tablespoons shortening</li>
+<li>1 quart strawberries</li>
+</ul>
+
+<p>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.</p>
+
+<p>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:</p>
+
+<p>Add &frac12; cup sugar and &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CUSTARD_PIE'></a><h3>CUSTARD PIE</h3>
+
+
+<ul><li>3 eggs</li>
+<li>&frac34; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 cups scalded milk</li>
+</ul>
+
+<p>Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie
+plate with pastry <a href='#Page_26'>page 26</a>, 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINCE_PIE'></a><h3>MINCE PIE</h3>
+
+<p>Mince Pie should always be made with two crusts. Line pie plate with
+pastry <a href='#Page_26'>page 26</a>, fill with mince meat, cover with pastry and bake in
+hot oven 25 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINCE_MEAT'></a><h3>MINCE MEAT</h3>
+
+
+<ul><li>2 lbs. fresh lean beef, boiled and chopped fine when cold</li>
+<li>1 lb. suet, chopped very fine</li>
+<li>5 lbs. chopped apples</li>
+<li>1 lb. seeded raisins</li>
+<li>2 lbs. currants</li>
+<li>&frac34; lb. sliced citron</li>
+<li>1&frac12; teaspoons cinnamon</li>
+<li>1 grated nutmeg</li>
+<li>2 tablespoons ground mace</li>
+<li>1 tablespoon ground cloves</li>
+<li>1 tablespoon allspice</li>
+<li>1 tablespoon fine salt</li>
+<li>2&frac12; lbs. brown sugar</li>
+<li>1 qt. sherry or boiled cider</li>
+<li>1 pt. brandy or grape juice</li>
+</ul>
+
+<p>Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
+place. Allow to stand 24 hours before using.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RHUBARB_PIE'></a><h3>RHUBARB PIE</h3>
+
+
+<ul><li>2 cups cut rhubarb</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon cornstarch</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BERRY_PIES'></a><h3>BERRY PIES</h3>
+
+
+<ul><li>3 cups blueberries, huckleberries, or blackberries</li>
+<li>1 teaspoon flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>&#8532; cup sugar</li>
+<li>1 teaspoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHERRY_TARTS'></a><h3>CHERRY TARTS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>6 tablespoons shortening</li>
+<li>&#8531; cup cold water</li>
+<li>1 quart pitted cherries</li>
+</ul>
+
+<p>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 &frac12; cup cherries instead of strawberries. Other fruit can
+be used in place of cherries.</p>
+
+
+<a name='Page_28'></a>
+
+<hr style='width: 65%;' />
+<a name='FROZEN_DESSERTS'></a><h3>FROZEN DESSERTS</h3>
+<br />
+
+<p>HOW TO FREEZE</p>
+
+<p>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 &frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PHILADELPHIA_ICE_CREAM'></a><h3>PHILADELPHIA ICE CREAM</h3>
+
+
+<ul><li>1 quart cream</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon vanilla extract</li>
+</ul>
+
+<p>Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add
+remainder of cream and vanilla. Freeze as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_ICE_CREAM'></a><h3>STRAWBERRY ICE CREAM</h3>
+
+<p>Add to Philadelphia Ice Cream before freezing one quart of berries
+which have been washed, hulled, crushed and slightly sweetened.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_ICE_CREAM'></a><h3>CHOCOLATE ICE CREAM</h3>
+
+<p>Melt 2 ounces unsweetened chocolate with half pint cream and proceed
+as for Philadelphia Ice Cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_ICE_CREAM'></a><h3>FRENCH ICE CREAM</h3>
+
+
+<ul><li>1 cup milk</li>
+<li>yolks of 4 eggs</li>
+<li>1 cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 tablespoon vanilla extract</li>
+<li>1 quart cream</li>
+</ul>
+
+<p>Scald milk and add slowly to beaten egg yolks; add sugar, salt,
+vanilla and cream which has been whipped. Freeze as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_ICE_CREAM'></a><h3>COFFEE ICE CREAM</h3>
+
+<p>Add one cup coffee to either French or Philadelphia Ice Cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FROZEN_PUDDING'></a><h3>FROZEN PUDDING</h3>
+
+
+<ul><li>3 cups milk</li>
+<li>1 tablespoon cornstarch</li>
+<li>3 eggs</li>
+<li>1 cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup chopped mixed fruit</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAPE_SHERBET'></a><h3>GRAPE SHERBET</h3>
+
+
+<ul><li>1 pint grape juice</li>
+<li>1 cup sugar</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
+cold milk; freeze at once. This makes a lilac colored sherbet.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_SHERBET'></a><h3>LEMON SHERBET</h3>
+
+
+<ul><li>juice of 3 lemons</li>
+<li>1&frac12; cups sugar</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_WATER_ICE'></a><h3>ORANGE WATER ICE</h3>
+
+
+<ul><li>juice of 6 oranges</li>
+<li>2 teaspoons orange extract</li>
+<li>1 quart water</li>
+<li>juice of 1 lemon</li>
+<li>2 cups powdered sugar</li>
+<li>&frac12; cup cream</li>
+</ul>
+
+<p>Mix all ingredients together; strain and freeze. </p><a name='Page_29'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_MOUSSE'></a><h3>STRAWBERRY MOUSSE</h3>
+
+
+<ul><li>1 quart strawberries</li>
+<li>1 cup sugar</li>
+<li>&frac14; box or 1 tablespoon granulated gelatine</li>
+<li>2 tablespoons cold water</li>
+<li>3 tablespoons boiling water</li>
+<li>1 quart cream</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SOUPS'></a><h2>SOUPS</h2>
+<br />
+
+<p>The basis of all good soups is the stock or liquid in which bones,
+cooked or uncooked meat or vegetables have been boiled.</p>
+
+<p>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.</p>
+
+<p>Gravies and browned pieces of meat are often added to the soup kettle
+for color and flavoring.</p>
+
+<p>The stock should be strained, quickly cooled and all fat removed.</p>
+
+<p>Cream soups are made with a cream sauce foundation to which is added
+strained pulp of vegetables or fish.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SOUP_STOCK'></a><h3>BROWN SOUP STOCK</h3>
+
+
+<ul><li>6 lbs. shin of beef</li>
+<li>3 to 6 quarts cold water</li>
+<li>1 bay leaf</li>
+<li>6 cloves</li>
+<li>1 tablespoon mixed herbs</li>
+<li>2 sprigs parsley</li>
+<li>&frac12; cup carrot</li>
+<li>&frac12; cup turnip</li>
+<li>&frac12; cup celery</li>
+<li>&frac12; cup onion</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEAN_SOUP'></a><h3>BEAN SOUP</h3>
+
+
+<ul><li>2 cups beans</li>
+<li>2 tablespoons finely cut onion</li>
+<li>2 tablespoons finely cut bacon</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 tablespoons chopped parsley</li>
+<li>1 teaspoon thyme</li>
+<li>3 tablespoons flour</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_SOUPS'></a><h3>CREAM SOUPS</h3>
+
+<p>This is the foundation or sauce for many fish and vegetable cream
+soups.</p>
+
+
+<ul><li>1 quart milk</li>
+<li>1 teaspoon salt</li>
+<li>1 teaspoon white pepper</li>
+<li>2 tablespoons flour</li>
+<li>1 tablespoon butter</li>
+<li>1 cup boiling water</li>
+</ul>
+
+<p>Scald milk and add seasoning; thicken with flour and butter rubbed to
+a cream with boiling water and boil two minutes.</p>
+
+<p>For pea soup boil and mash 2 cups green peas and add to sauce.</p>
+
+<p>For cream of celery boil 2 cups cut celery until tender; rub through
+sieve, add to milk and proceed as above.</p>
+
+<p>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.</p>
+
+<p>For corn soup use same foundation, adding a can of corn, or corn cut
+from 6 ears boiled fresh corn and boil 15 minutes.</p>
+
+<p>For cream of fish soup add to milk about one pound of boiled fish,
+rubbed through sieve and proceed as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREOLE_SOUP'></a><h3>CREOLE SOUP</h3>
+
+
+<ul><li>&frac14; cup rice</li>
+<li>&#8531; cup chopped onion</li>
+<li>2 tablespoons bacon drippings</li>
+<li>2 cups tomatoes</li>
+<li>2 teaspoons salt</li>
+<li>1 teaspoon sugar</li>
+<li>&#8539; teaspoon paprika</li>
+<li>1 tablespoon parsley</li>
+</ul>
+
+<p>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. </p><a name='Page_30'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_OF_TOMATO_SOUP'></a><h3>CREAM OF TOMATO SOUP</h3>
+
+
+<ul><li>1 quart tomatoes</li>
+<li>&frac14; teaspoon soda</li>
+<li>4 tablespoons butter</li>
+<li>4 tablespoons flour</li>
+<li>1 quart milk</li>
+<li>1 tablespoon salt</li>
+<li>&frac12; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ONION_SOUP'></a><h3>ONION SOUP</h3>
+
+
+<ul><li>2 cups finely chopped onion</li>
+<li>2 tablespoons butter or bacon drippings</li>
+<li>4 cups rice water or vegetable stock</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>2 tablespoons chopped parsley</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH'></a><h2>FISH</h2>
+<br />
+
+<p>Fish is in good condition when gills are a bright, clear red, eyes
+full and flesh firm. Before cooking wash thoroughly in cold water.</p>
+
+<p>Always cook fish thoroughly.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_FISH'></a><h3>BOILED FISH</h3>
+
+<p>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 <a href='#Page_35'>page 35</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROILED_FISH'></a><h3>BROILED FISH</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_FISH'></a><h3>BAKED FISH</h3>
+
+<p>Prepare as for &quot;Broiled Fish.&quot; Brush pan with drippings; place fish,
+skin side down; sprinkle with salt, pepper and flour; pour over 2
+tablespoons melted butter and &frac12; cup milk. Bake in hot oven 20 to 25
+minutes or until brown. Remove to hot platter, sprinkle with chopped
+parsley and serve.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_FISH'></a><h3>FRIED FISH</h3>
+
+<p>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 <a href='#Page_36'>page 36</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLANKED_FISH'></a><h3>PLANKED FISH</h3>
+
+<p>Prepare as for &quot;Broiled Fish.&quot; 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, &#8539; teaspoon pepper, and pour
+over fish. Garnish with lemon and parsley and serve on the plank.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CODFISH_BALLS'></a><h3>CODFISH BALLS</h3>
+
+
+<ul><li>1 cup salt codfish</li>
+<li>2 cups potatoes, cut into small pieces</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac12; tablespoon butter</li>
+<li>1 egg</li>
+</ul>
+
+<p>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. </p><a name='Page_31'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_CHOWDER'></a><h3>FISH CHOWDER</h3>
+
+
+<ul><li>2 or 3 slices salt pork</li>
+<li>6 medium sized potatoes</li>
+<li>1 small onion chopped fine</li>
+<li>3 lbs. fresh fish</li>
+<li>2 teaspoons salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 quarts milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_LOBSTERS_OR_CRABS'></a><h3>BOILED LOBSTERS OR CRABS</h3>
+<br />
+
+<p>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.</p>
+
+<p>The only parts of lobster not used are the &quot;lady,&quot; gills and
+intestinal cord.</p>
+
+<p>To open a boiled lobster, wipe off shell, break off large claws;
+separate tail from body; take body from shell, leaving &quot;lady&quot; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_OYSTERS'></a><h3>CREAMED OYSTERS</h3>
+
+<p>To each 30 oysters use 1&frac12; cups thick cream sauce <a href='#Page_35'>page 35</a>. 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.</p>
+
+<p>Or put on oysters with 1 tablespoon butter; when cooked add 1
+tablespoon flour which has been mixed with little cold water; add &frac12;
+cup milk, &frac12; teaspoon salt and &#8539; teaspoon pepper. Worcestershire
+sauce may be added if desired. Boil 1 minute and serve on thin squares
+of toasted bread, garnish with parsley.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCALLOPED_OYSTERS'></a><h3>SCALLOPED OYSTERS</h3>
+
+
+<ul><li>25 oysters</li>
+<li>2 cups bread crumbs</li>
+<li>&frac14; cup milk</li>
+<li>2 tablespoons butter</li>
+<li>1 teaspoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_OYSTERS'></a><h3>FRIED OYSTERS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CLAM_CHOWDER'></a><h3>CLAM CHOWDER</h3>
+
+
+<ul><li>25 clams</li>
+<li>6 potatoes</li>
+<li>1 onion</li>
+<li>2 or 3 slices salt pork</li>
+<li>2 teaspoons salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SHELL_FISH_A_LA_NEWBURG'></a><h3>SHELL FISH A L&Agrave; NEWBURG</h3>
+
+
+<ul><li>2 cups finely cut shrimp; scallops; lobster or crab meat</li>
+<li>2 tablespoons butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk</li>
+<li>2 hard boiled eggs</li>
+<li>1 teaspoon salt</li>
+<li>cayenne pepper to taste</li>
+<li>&frac14; teaspoon paprika</li>
+<li>&frac14; cup sherry</li>
+</ul>
+
+<p>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. </p><a name='Page_32'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='MEATS'></a><h2>MEATS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROASTING'></a><h3>ROASTING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROILING'></a><h3>BROILING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PAN_BROILING_OR_FRYING'></a><h3>PAN BROILING OR FRYING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILING_AND_STEWING'></a><h3>BOILING AND STEWING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POT_ROASTING'></a><h3>POT ROASTING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STEW_WITH_DUMPLINGS'></a><h3>STEW WITH DUMPLINGS</h3>
+
+
+<ul><li>2 lbs. lean beef</li>
+<li>1 quart potatoes</li>
+<li>2 cups cut carrots</li>
+<li>2 cups cut onions</li>
+<li>1 cup tomatoes</li>
+<li>1 tablespoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+<li>1 tablespoon flour</li>
+<li>2 tablespoons chopped parsley</li>
+</ul>
+
+<p>Wipe meat, cut into small pieces, put in kettle, cover with boiling
+water and boil slowly 1&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DUMPLINGS'></a><h3>DUMPLINGS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>cold water</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_33'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_SHOULDER_OF_LAMB_WITH_BROWNED_POTATOES'></a><h3>ROAST SHOULDER OF LAMB WITH BROWNED POTATOES</h3>
+
+
+<ul><li>3&frac12; or 4 pounds shoulder of lamb</li>
+<li>2 cups stale bread crumbs</li>
+<li>1 tablespoon finely cut onion</li>
+<li>1 tablespoon drippings</li>
+<li>1 tablespoon chopped parsley</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POT_ROAST_OF_BEEF_WITH_BROWNED_POTATOES'></a><h3>POT ROAST OF BEEF WITH BROWNED POTATOES</h3>
+
+<p>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, &frac14; teaspoon pepper and 2 cups boiling water; reduce heat and
+boil slowly 1&frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LIVER_AND_BACON'></a><h3>LIVER AND BACON</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_LAMB'></a><h3>ROAST LAMB</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_VEAL_WITH_TOMATO_SAUCE'></a><h3>BAKED VEAL WITH TOMATO SAUCE</h3>
+
+
+<ul><li>1 thin veal cutlet</li>
+<li>1 teaspoon drippings</li>
+<li>1 teaspoon chopped onion</li>
+<li>1 teaspoon chopped parsley</li>
+<li>&frac12; cup bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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
+&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='VEAL_CUTLET'></a><h3>VEAL CUTLET</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_SWEETBREADS'></a><h3>CREAMED SWEETBREADS</h3>
+
+<p>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 <a href='#Page_35'>page 35</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_LOIN_OF_PORK'></a><h3>ROAST LOIN OF PORK</h3>
+
+<p>Wipe pork with damp cloth. Put into pan in very hot oven for 20
+minutes, or until well browned; add 1 teaspoon salt, &#8539; 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.</p>
+
+<br /><a name='Page_34'></a>
+
+<p>BAKED HAM</p>
+
+<p>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 &frac12; 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 &frac12; cup
+vinegar and thicken gravy with 2 tablespoons flour.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POULTRY'></a><h2>POULTRY</h2>
+<br />
+
+<p>HOW TO CLEAN</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_POULTRY'></a><h3>ROAST POULTRY</h3>
+
+<p>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 &frac12;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POULTRY_DRESSING'></a><h3>POULTRY DRESSING</h3>
+
+
+<ul><li>2 cups stale bread</li>
+<li>1 tablespoon finely cut onion</li>
+<li>1 tablespoon drippings</li>
+<li>1 tablespoon finely cut parsley</li>
+<li>&frac12; tablespoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac14; teaspoon paprika</li>
+<li>powdered sage if desired</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OYSTER_DRESSING'></a><h3>OYSTER DRESSING</h3>
+
+
+<ul><li>20 oysters</li>
+<li>2 tablespoons butter</li>
+<li>4 cups bread crumbs</li>
+<li>1 tablespoon chopped parsley</li>
+<li>&frac14; teaspoon pepper</li>
+<li>&frac12; tablespoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GIBLET_GRAVY'></a><h3>GIBLET GRAVY</h3>
+
+<p>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, &#8539; teaspoon pepper, 2 tablespoons flour mixed with a little
+cold water and boil 3 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_CHICKEN'></a><h3>FRIED CHICKEN</h3>
+
+<p>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<a name='Page_35'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRICASSEE_OF_CHICKEN'></a><h3>FRICASSEE OF CHICKEN</h3>
+
+<p>Prepare and cut up as for fried chicken. Pat into saucepan with just
+enough boiling water to cover; add teaspoon salt, &#8539; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_PIE'></a><h3>CHICKEN PIE</h3>
+
+<p>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.</p>
+
+<p>Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
+until tender. Add &frac12; tablespoon salt, &frac14; 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.</p>
+
+<p>PASTRY</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_GOOSE_BREAD_AND_APPLE_DRESSING'></a><h3>ROAST GOOSE, BREAD AND APPLE DRESSING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DRESSING'></a><h3>DRESSING</h3>
+
+
+<ul><li>1 tablespoon drippings or butter</li>
+<li>2 tablespoons chopped onions</li>
+<li>1 quart finely chopped apples</li>
+<li>4 cups stale bread crumbs</li>
+<li>2 tablespoons chopped parsley</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; teaspoon grated nutmeg</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_MEAT_AND_VEGETABLE_SAUCES'></a><h2>FISH, MEAT AND VEGETABLE SAUCES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='THIN_CREAM_SAUCE'></a><h3>THIN CREAM SAUCE</h3>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk or cream</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='THICK_CREAM_SAUCE'></a><h3>THICK CREAM SAUCE</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2&frac12; tablespoons flour</li>
+<li>1 cup milk or cream</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+</ul>
+
+<p>Make as directed for Thin Cream Sauce.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGG_SAUCE_For_Fish'></a><h3>EGG SAUCE (For Fish)</h3>
+
+
+<ul><li>1 cup white sauce</li>
+<li>2 chopped hard boiled eggs</li>
+<li>1 tablespoon chopped parsley</li>
+<li>1 teaspoon lemon juice or vinegar</li>
+</ul>
+
+<p>Add eggs and parsley and lemon juice to white sauce after removing
+from fire.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CURRANT_JELLY_SAUCE'></a><h3>CURRANT JELLY SAUCE</h3>
+
+
+<ul><li>&frac12; glass currant jelly</li>
+<li>1 cup hot brown sauce</li>
+</ul>
+
+<p>Melt jelly over slow fire. Add brown sauce; stir well and simmer one
+minute. </p><a name='Page_36'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SAUCE_OR_GRAVY'></a><h3>BROWN sAUCE OR GRAVY</h3>
+
+
+<ul><li>1 tablespoon butter or fat in which meat was cooked</li>
+<li>1 tablespoon flour</li>
+<li>1 cup beef stock or boiling water</li>
+<li>salt</li>
+<li>pepper</li>
+</ul>
+
+<p>Brown fat in saucepan; add flour and brown; add liquid and stir until
+smooth and thick. Season to taste and simmer 5 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HOLLANDAISE_SAUCE'></a><h3>HOLLANDAISE SAUCE</h3>
+
+
+<ul><li>&frac12; cup butter</li>
+<li>2 beaten egg yolks</li>
+<li>1 tablespoon lemon juice</li>
+<li>salt</li>
+<li>cayenne</li>
+<li>&frac12; cup boiling water</li>
+</ul>
+
+<p>Cream butter; add gradually stirring well egg yolks, lemon juice and
+seasoning. Add boiling water slowly. Stir over boiling water until
+thick. Serve immediately.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SAUCE_TARTARE'></a><h3>SAUCE TARTARE</h3>
+
+<p>Make 1 cup mayonnaise <a href='#Page_42'>page 42</a>. Chop very fine 1 tablespoon each
+capers, olives, pickles and parsley. Press in cloth until dry. Add to
+mayonnaise just before serving.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAITRE_DHOTEL_BUTTER'></a><h3>MAITRE D'HOTEL BUTTER</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+<li>1 tablespoon lemon juice</li>
+<li>1 tablespoon chopped parsley</li>
+</ul>
+
+<p>Cream butter; add gradually seasoning, lemon juice, parsley and keep
+cold until served.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINT_SAUCE'></a><h3>MINT SAUCE</h3>
+
+
+<ul><li>&frac14; cup chopped mint leaves</li>
+<li>&frac12; cup vinegar</li>
+<li>&frac14; cup water</li>
+<li>&frac14; cup sugar</li>
+</ul>
+
+<p>Cook all ingredients in sauce pan over very slow fire for about
+one-half hour. Do not allow to boil. Serve hot.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HORSE_RADISH_SAUCE'></a><h3>HORSE-RADISH SAUCE</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2 tablespoons grated horse-radish</li>
+<li>1 tablespoon thick cream</li>
+<li>&frac12; teaspoon lemon juice</li>
+</ul>
+
+<p>Cream butter, add horse-radish, cream and lemon juice. Keep very cold
+until served.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRANBERRY_SAUCE'></a><h3>CRANBERRY SAUCE</h3>
+
+
+<ul><li>1 quart cranberries</li>
+<li>2 cups sugar</li>
+<li>1 cup water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TOMATO_SAUCE'></a><h3>TOMATO SAUCE</h3>
+
+
+<ul><li>3 slices bacon cut into small pieces</li>
+<li>1 slice onion chopped</li>
+<li>2 tablespoons flour</li>
+<li>1&frac12; cups strained tomatoes</li>
+<li>&frac12; teaspoon salt</li>
+<li>few gratings of nutmeg</li>
+<li>cayenne</li>
+<li>1 tablespoon chopped green peppers</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGGS'></a><h2>EGGS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_EGGS'></a><h3>BOILED EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POACHED_EGGS'></a><h3>POACHED EGGS</h3>
+
+<p>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<a name='Page_37'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POACHED_EGGS_IN_CREAM'></a><h3>POACHED EGGS IN CREAM</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAMBLED_EGGS'></a><h3>SCRAMBLED EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAMBLED_EGGS_WITH_DRIED_BEEF'></a><h3>SCRAMBLED EGGS WITH DRIED BEEF</h3>
+
+
+<ul><li>&frac14; pound dried beef</li>
+<li>3 eggs</li>
+<li>3 tablespoons milk or water</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_OMELET'></a><h3>PLAIN OMELET</h3>
+
+<p>Beat 4 eggs with 4 tablespoons milk, add &frac12; teaspoon salt and &#8539;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUFFY_OMELET'></a><h3>PUFFY OMELET</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon corn starch</li>
+<li>&frac12; cup milk or half milk and half water</li>
+</ul>
+
+<p>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 <a href='#Page_36'>page 36</a> added
+before omelet is folded.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FANCY_OMELETS'></a><h3>FANCY OMELETS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CROQUETTES'></a><h2>CROQUETTES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_CROQUETTES'></a><h3>CHICKEN CROQUETTES</h3>
+
+
+<ul><li>2 cups chopped chicken</li>
+<li>2 tablespoons butter</li>
+<li>2 tablespoons flour</li>
+<li>1 cup milk</li>
+<li>2 teaspoons salt</li>
+<li>1 teaspoon Worcestershire sauce</li>
+<li>&#8539; teaspoon paprika</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 tablespoon chopped parsley</li>
+<li>2 eggs</li>
+<li>bread crumbs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_CROQUETTES'></a><h3>RICE CROQUETTES</h3>
+
+
+<ul><li>1 cup rice</li>
+<li>2 eggs</li>
+<li>3 tablespoons milk</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>1 tablespoon butter</li>
+<li>1 teaspoon chopped parsley</li>
+<li>bread crumbs</li>
+</ul>
+
+<p>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<a name='Page_38'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALMON_CROQUETTES'></a><h3>SALMON CROQUETTES</h3>
+
+
+<ul><li>1 cup boned salmon</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>&frac12; cup milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 teaspoon lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_AND_POTATO_CROQUETTES'></a><h3>NUT AND POTATO CROQUETTES</h3>
+
+
+<ul><li>2 cups hot riced potatoes</li>
+<li>&frac14; cup cream or milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>few grains cayenne</li>
+<li>yolk of 1 egg</li>
+<li>&#8531; cup chopped pecan nut meats</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LUNCHEON_AND_OTHER_DISHES'></a><h2>LUNCHEON AND OTHER DISHES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_PATTIES'></a><h3>CHICKEN PATTIES</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2 tablespoons flour</li>
+<li>1 cup chicken stock</li>
+<li>&frac12; teaspoon salt</li>
+<li>few grains cayenne</li>
+<li>1 cup cold diced chicken</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PATTY_SHELLS'></a><h3>PATTY SHELLS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 tablespoons shortening</li>
+<li>ice water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_BAKED_BEANS'></a><h3>BOSTON BAKED BEANS</h3>
+
+
+<ul><li>1 quart beans</li>
+<li>&frac12; pound salt pork</li>
+<li>1 tablespoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+<li>&frac12; teaspoon dry mustard</li>
+<li>2 tablespoons molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_MACARONI_WITH_CHEESE'></a><h3>BAKED MACARONI WITH CHEESE</h3>
+
+
+<ul><li>1 cup macaroni</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk</li>
+<li>&frac12; cup grated cheese</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+</ul>
+
+<p>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.</p>
+
+<p>SAUCE</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_IN_SCALLOP_SHELLS_OR_RAMEKINS'></a><h3>CHEESE IN SCALLOP SHELLS OR RAMEKINS</h3>
+
+
+<ul><li>1 cup milk</li>
+<li>2 cups bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac14; teaspoon Worcestershire sauce</li>
+<li>2 cups grated American cheese</li>
+</ul>
+
+<p>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<a name='Page_39'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='KIDNEY_BEANS_WITH_BACON'></a><h3>KIDNEY BEANS WITH BACON</h3>
+
+<p>Wash and soak 2 cups kidney beans in cold water over night; drain,
+cover with boiling water, add &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TOMATOES_AND_EGGS'></a><h3>TOMATOES AND EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_PUDDING'></a><h3>CORN PUDDING</h3>
+
+
+<ul><li>1 quart fresh corn cut from cob</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>3 eggs slightly beaten</li>
+<li>2 cups milk</li>
+<li>3 tablespoons melted butter</li>
+</ul>
+
+<p>Put all ingredients into greased baking dish and bake slowly in
+moderate oven until firm.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ONIONS_AND_POTATOES'></a><h3>ONIONS AND POTATOES</h3>
+
+
+<ul><li>1 quart potatoes</li>
+<li>1 quart onions</li>
+<li>1 teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_35'>page 35</a>. Bake in hot oven about 25 minutes. Serve in
+baking dish.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_TOAST'></a><h3>FRENCH TOAST</h3>
+
+
+<ul><li>&frac12; cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup milk</li>
+<li>1 egg</li>
+<li>sliced bread</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_STRAWS'></a><h3>CHEESE STRAWS</h3>
+
+
+<ul><li>1 cup grated American cheese</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>1/16 teaspoon cayenne pepper</li>
+<li>&frac14; teaspoon paprika</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 egg</li>
+<li>2 tablespoons milk</li>
+</ul>
+
+<p>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 &frac14; inch thick, on floured board; cut into strips 5 inches long
+and &frac14; inch wide. Bake in hot oven 15 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_SOUFFLE'></a><h3>CHEESE SOUFFL&Eacute;</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>3 tablespoons flour</li>
+<li>&frac12; cup milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>few grains cayenne</li>
+<li>1 cup grated American cheese</li>
+<li>yolks of 3 eggs</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>whites of 3 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='VEGETABLES'></a><h2>VEGETABLES</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TIME_TABLE'></a><h3>TIME TABLE</h3>
+
+Potatoes&mdash;Boil 25 to 40 minutes.<br />
+Turnips&mdash;Boil from 40 to 60 minutes.<br />
+Beets&mdash;Boil from 1 to 2 hours before peeling.<br />
+Parsnips&mdash;Boil from 30 to 50 minutes.<br />
+Spinach&mdash;Boil 20 to 30 minutes.<br />
+Onions&mdash;Boil 45 to 60 minutes.<br />
+String Beans&mdash;Boil 1 to 1&frac12; hours.<br />
+Shell Beans&mdash;Boil 30 to 60 minutes.<br />
+Green Corn&mdash;Steam 10 to 15 minutes, or boil 5 to 6 minutes.<br />
+Green Peas&mdash;Boil in as little water as possible 30 to 45 minutes.<br />
+Asparagus&mdash;Boil 20 to 30 minutes.<br /><a name='Page_40'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WINTER_SQUASH'></a><h3>WINTER SQUASH</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ASPARAGUS'></a><h3>ASPARAGUS</h3>
+
+<p>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 <a href='#Page_36'>page 36</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLED_BEETS'></a><h3>PICKLED BEETS</h3>
+
+<p>Wash and boil beets until tender. Remove skins; slice or cut into
+quarters; cover with &frac12; up vinegar, 1 teaspoon salt, &frac12; teaspoon
+pepper and 1 tablespoon sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_CARROTS'></a><h3>CREAMED CARROTS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_CABBAGE'></a><h3>BOILED CABBAGE</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COLD_SLAW'></a><h3>COLD SLAW</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPINACH'></a><h3>SPINACH</h3>
+
+<p>Pick over carefully and wash thoroughly in several waters until all
+sand is removed. Put into kettle and add very little boiling water,
+about &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAULIFLOWER'></a><h3>CAULIFLOWER</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_FRIED_POTATOES'></a><h3>FRENCH FRIED POTATOES</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATOES_AU_GRATIN'></a><h3>POTATOES AU GRATIN</h3>
+
+<p>Mix &#8531; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STUFFED_POTATOES'></a><h3>STUFFED POTATOES</h3>
+
+<p>Bake 4 large potatoes. Cut in half lengthwise and, without breaking
+skins, scoop out insides and mash; add &frac12; teaspoon salt, &#8539; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRUSSELS_SPROUTS'></a><h3>BRUSSELS SPROUTS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GREEN_CORN'></a><h3>GREEN CORN</h3>
+
+<p>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. </p><a name='Page_41'></a>
+<br />
+
+<p>LIMA BEANS</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='KOHL_RABI'></a><h3>KOHL-RABI</h3>
+
+<p>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.</p>
+
+<p>The leaves may be stemmed and cooked as greens, boiling 40 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIED_SWEET_POTATOES'></a><h3>CANDIED SWEET POTATOES</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_TOMATOES'></a><h3>BAKED TOMATOES</h3>
+
+
+<ul><li>6 tomatoes</li>
+<li>2 cups soft bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWNED_PARSNIPS'></a><h3>BROWNED PARSNIPS</h3>
+
+
+<ul><li>1 quart parsnips</li>
+<li>1 teaspoon salt</li>
+<li>2 tablespoons butter or bacon drippings</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OYSTER_PLANT'></a><h3>OYSTER PLANT</h3>
+
+<p>Wash and cover with boiling water. Cook 40 to 60 minutes or until
+soft. Scrape, cut in pieces and serve with cream sauce.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALADS_AND_SALAD_DRESSINGS'></a><h2>SALADS AND SALAD DRESSINGS</h2>
+<br />
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_SALAD'></a><h3>CHICKEN SALAD</h3>
+
+
+<ul><li>4 cups cold boiled chicken, cut into small pieces</li>
+<li>2 cups finely cut celery</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 hard boiled eggs</li>
+<li>2 cups mayonnaise dressing</li>
+<li>6 olives</li>
+<li>&#8531; cup French dressing</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SALAD'></a><h3>FRUIT SALAD</h3>
+
+
+<ul><li>&frac12; pound Malaga grapes</li>
+<li>2 pears</li>
+<li>1 grapefruit</li>
+<li>1 orange</li>
+<li>1 head lettuce</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARQUISE_SALAD'></a><h3>MARQUISE SALAD</h3>
+
+
+<ul><li>3 firm tomatoes</li>
+<li>&frac12; cup chopped onion</li>
+<li>&frac12; cup chopped parsley</li>
+<li>2 tablespoons salad oil</li>
+</ul>
+
+<p>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. </p><a name='Page_42'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='VEGETABLE_SALAD'></a><h3>VEGETABLE SALAD</h3>
+
+
+<ul><li>1 cup finely cut red cabbage</li>
+<li>1 cup cold boiled beets</li>
+<li>1 cup cold boiled carrots</li>
+<li>1 cup cold boiled potatoes</li>
+<li>1 cup chopped celery</li>
+<li>&frac12; cup pimentoes</li>
+<li>1 head lettuce</li>
+<li>1 cup French dressing</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATO_SALAD'></a><h3>POTATO SALAD</h3>
+
+
+<ul><li>1 quart cold boiled potatoes</li>
+<li>1 onion, finely sliced</li>
+<li>&frac12; teaspoon salt</li>
+<li>chopped parsley</li>
+<li>&frac12; cup French dressing</li>
+</ul>
+
+<p>Cut potatoes into slices or cubes; add onion; mix with salt, parsley
+and French dressing. Serve on lettuce leaves with boiled dressing.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LOBSTER_SALAD'></a><h3>LOBSTER SALAD</h3>
+
+<p>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 <a href='#Page_31'>page 31</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_SALAD'></a><h3>FISH SALAD</h3>
+
+
+<ul><li>2 cups shredded lettuce</li>
+<li>1 can tuna fish or 1&frac12; lbs. any cold boiled fish</li>
+<li>&frac12; cup French dressing</li>
+<li>1 teaspoon onion juice</li>
+<li>1 cup finely cut celery</li>
+<li>&frac12; cup mayonnaise</li>
+<li>1 teaspoon chopped parsley</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_DRESSING'></a><h3>FRENCH DRESSING</h3>
+
+<p>Mix 1 tablespoon lemon juice or vinegar, &frac12; teaspoon salt, &#8539;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAYONNAISE_I'></a><h3>MAYONNAISE I</h3>
+
+
+<ul><li>1 egg yolk</li>
+<li>&frac12; teaspoon dry mustard</li>
+<li>&frac12; teaspoon salt</li>
+<li>1/16 teaspoon cayenne pepper</li>
+<li>1 cup salad oil</li>
+<li>2 tablespoons vinegar or lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAYONNAISE_II'></a><h3>MAYONNAISE II</h3>
+
+
+<ul><li>1 egg</li>
+<li>juice of 1 lemon or 4 tablespoons vinegar</li>
+<li>1 teaspoon salt</li>
+<li>&frac14; teaspoon paprika</li>
+<li>few grains cayenne</li>
+<li>2 cups salad oil</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_SALAD_DRESSING'></a><h3>BOILED SALAD DRESSING</h3>
+
+
+<ul><li>&frac12; tablespoon salt</li>
+<li>1&frac12; tablespoons sugar</li>
+<li>1 teaspoon mustard</li>
+<li>&frac12; tablespoon flour</li>
+<li>few grains cayenne</li>
+<li>&frac12; cup vinegar</li>
+<li>2 eggs</li>
+<li>&frac34; cup milk</li>
+<li>1 tablespoon butter or other shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RUSSIAN_DRESSING'></a><h3>RUSSIAN DRESSING</h3>
+
+<p>To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
+pimentos chopped fine, and if desired a dash of grated cheese.</p>
+
+
+<a name='Page_43'></a>
+
+<hr style='width: 65%;' />
+<a name='BEVERAGES'></a><h2>BEVERAGES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_COFFEE'></a><h3>BOILED COFFEE</h3>
+
+<p>For 4 cups. Beat half an egg white with three tablespoons cold water
+and mix with &frac34; cup ground coffee; put into scalded coffee pot; add 1
+quart boiling water and boil 5 minutes. Add &frac14; cup cold water and
+allow to stand 3 minutes to settle before serving.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_OR_DRIP_COFFEE'></a><h3>FRENCH OR DRIP COFFEE</h3>
+
+
+<ul><li>6 tablespoons finely ground coffee</li>
+<li>4 cups boiling water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TEA'></a><h3>TEA</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE'></a><h3>CHOCOLATE</h3>
+
+<p>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 &frac14; teaspoon vanilla. Serve with whipped cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA'></a><h3>COCOA</h3>
+
+<p>The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
+cold water and &frac34; milk to each cup. Mix dry cocoa with sugar and cold
+water; cook over slow fire until thick; add milk, and boil 1 minute.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_SYRUP'></a><h3>COCOA SYRUP</h3>
+
+
+<ul><li>2 cups water</li>
+<li>2 cups sugar</li>
+<li>1 cup cocoa</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIES'></a><h2>CANDIES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_CANDY'></a><h3>CREAM CANDY</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>2 tablespoons vinegar</li>
+<li>1 teaspoon cream of tartar</li>
+<li>1 teaspoon lemon extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTER_SCOTCH'></a><h3>BUTTER SCOTCH</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>2 tablespoons water</li>
+<li>2 tablespoons butter</li>
+</ul>
+
+<p>Boil without stirring until brittle when tested in cold water. Pour
+out on buttered plates to cool.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTER_TAFFY'></a><h3>BUTTER TAFFY</h3>
+
+
+<ul><li>3 cups brown sugar</li>
+<li>&frac12; cup molasses</li>
+<li>&frac14; cup water</li>
+<li>&frac14; cup vinegar</li>
+<li>4 tablespoons butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PEANUT_BRITTLE'></a><h3>PEANUT BRITTLE</h3>
+
+
+<ul><li>2 cups chopped roasted nuts</li>
+<li>3 cups granulated sugar</li>
+</ul>
+
+<p>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<a name='Page_44'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_CARAMELS'></a><h3>CHOCOLATE CARAMELS</h3>
+
+
+<ul><li>2 cups molasses</li>
+<li>1 cup brown sugar</li>
+<li>1 cup cream or milk</li>
+<li>&frac14; pound unsweetened chocolate</li>
+<li>4 tablespoons butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_NUTS'></a><h3>CREAMED NUTS</h3>
+
+
+<ul><li>2 cups confectioners' sugar</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 teaspoons cold water</li>
+<li>walnuts or other nuts</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIED_POPCORN'></a><h3>CANDIED POPCORN</h3>
+
+
+<ul><li>1&frac12; cups sugar or maple syrup</li>
+<li>1 tablespoon butter</li>
+<li>3 tablespoons water</li>
+<li>3 quarts popped corn</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PULLED_MOLASSES_CANDY'></a><h3>PULLED MOLASSES CANDY</h3>
+
+
+<ul><li>1 cup molasses</li>
+<li>2 cups brown sugar</li>
+<li>1 cup water</li>
+<li>3 tablespoons vinegar</li>
+<li>&frac12; teaspoon cream of tartar</li>
+<li>3 tablespoons butter</li>
+<li>&frac12; teaspoon bicarbonate of soda</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FUDGE'></a><h3>FUDGE</h3>
+
+
+<ul><li>3 cups sugar</li>
+<li>1 cup milk or cream</li>
+<li>1 tablespoon butter</li>
+<li>2 ounces unsweetened chocolate or 6 tablespoons cocoa</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PENUCHE'></a><h3>PENUCHE</h3>
+
+
+<ul><li>2 cups light brown sugar</li>
+<li>&#8531; cup milk or cream</li>
+<li>1 tablespoon butter</li>
+<li>&frac34; cup chopped nuts</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_CREAM_CANDY'></a><h3>COCOA CREAM CANDY</h3>
+
+
+<ul><li>4 tablespoons confectioners' sugar</li>
+<li>2 tablespoons boiling water</li>
+<li>4 tablespoons cocoa</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
+until creamy. Dust hands with sugar; take up &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_CREAM_CANDY'></a><h3>COCOANUT CREAM CANDY</h3>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>&frac34; cup milk</li>
+<li>2 cups sugar</li>
+<li>&frac12; cup grated fresh cocoanut</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+<p>For Chocolate Cocoanut Cream Candy add 1&frac12; ounces unsweetened
+chocolate or 4 tablespoons cocoa before boiling.</p>
+
+<br /><a name='Page_45'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='HICKORY_NUT_CANDY'></a><h3>HICKORY NUT CANDY</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>&frac12; cup water</li>
+<li>1 teaspoon lemon or vanilla extract</li>
+<li>1 cup hickory nut meats</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALTED_ALMONDS'></a><h3>SALTED ALMONDS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STUFFED_PRUNES_OR_DATES'></a><h3>STUFFED PRUNES OR DATES</h3>
+
+<p>Wash, dry and stone fruit; fill with a half marshmallow or blanched
+almond or chopped nuts and raisins and roll in sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FIRELESS_COOKERY'></a><h2>FIRELESS COOKERY</h2>
+<br />
+
+<p>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.</p>
+
+<p>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.</p>
+<br />
+
+<p>General Directions</p>
+
+<p>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.</p>
+
+<p>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.</p>
+<br />
+
+<p>CEREALS</p>
+
+<p>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.</p>
+<br />
+
+<p>STEAMING</p>
+
+<p>For recipes see &quot;Boston Brown Bread,&quot; &quot;Poor Man's Pudding,&quot; &quot;Christmas
+Plum Pudding,&quot; 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.</p>
+<br />
+
+<p>SOUPS</p>
+
+<p>For ingredients and preparation of soups see pages 29 and 30.</p>
+
+<p>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.</p>
+<br />
+
+<p>BOILED OR STEWED MEATS</p>
+
+<p>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. </p><a name='Page_46'></a>
+<br />
+
+<p>ROAST MEATS</p>
+
+<p>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.</p>
+
+<p>The roast may be browned in a very hot oven before putting into cooker
+or just before serving.</p>
+<br />
+
+<p>VEGETABLES</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUGGESTIONS_FOR_INVALIDS'></a><h2>SUGGESTIONS FOR INVALIDS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BARLEY_WATER'></a><h3>BARLEY WATER</h3>
+
+
+<ul><li>2 tablespoons pearl barley</li>
+<li>2 quarts cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ALBUMINIZED_ORANGE'></a><h3>ALBUMINIZED ORANGE</h3>
+
+
+<ul><li>1 egg white</li>
+<li>Juice of 1 orange</li>
+<li>Sugar</li>
+</ul>
+
+<p>Add orange juice sweetened to taste to egg white and beat well. Chill
+and serve cold.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PINEAPPLE_JUICE'></a><h3>PINEAPPLE JUICE</h3>
+
+<p>Peel a ripe pineapple, cut into small pieces and extract juice with
+fruit press or potato ricer. Strain and serve with cracked ice.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEEF_TEA'></a><h3>BEEF TEA</h3>
+
+
+<ul><li>1 pound lean beef</li>
+<li>1 cup cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAPED_BEEF'></a><h3>SCRAPED BEEF</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPANISH_CREAM'></a><h3>SPANISH CREAM</h3>
+
+
+<ul><li>2 cups scalded milk</li>
+<li>4 eggs</li>
+<li>&frac14; cup sugar</li>
+<li>2 tablespoons granulated gelatine</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 pint cream</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='GLUTEN_MUFFINS'></a><h3>GLUTEN MUFFINS</h3>
+
+
+<ul><li>2 cups gluten flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 egg</li>
+<li>1 tablespoon melted butter</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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.</p>
+<br />
+
+<p>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.</p>
+
+<a name='Page_47'></a>
+
+
+<hr style='width: 65%;' />
+<a name='PRESERVING_AND_CANNING'></a><h2>PRESERVING AND CANNING</h2>
+
+<p>(Material adapted from U.S. Food Administration and N.Y. State
+Department of Agriculture.)</p>
+<br />
+
+<p>GENERAL DIRECTIONS</p>
+
+<p>Test all jars for leakage before using. To do this, fill with water,
+put on rubber and cover, seal and invert.</p>
+
+<p>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.</p>
+
+<p>Use wide-mouthed funnel when filling jars to avoid loss of material
+and keep jar rim clean.</p>
+
+<p>Invert all jars after filling and sealing.</p>
+
+<p>Fruit should be sound, firm and not overripe and carefully prepared.</p>
+
+<p>Clean fruit, clean hands, clean utensils, and a clean kitchen free
+from flies, are essential for safety and success.</p>
+
+<p>Keep products in a cool place. Avoid freezing in winter.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNING'></a><h2>CANNING</h2>
+
+<p>Canning is the process of preparing sterilized food so that it will
+keep indefinitely.</p>
+
+<p>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&mdash;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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRESERVING'></a><h3>PRESERVING</h3>
+
+<p>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.</p>
+<br />
+
+<p>OPEN-KETTLE METHOD</p>
+
+<p>This method is generally used for preserves, jams, and marmalades.
+Food is completely cooked and then poured boiling hot into sterilized
+jars.</p>
+
+<p>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.</p>
+<br />
+
+<p>CAN-COOKED METHOD</p>
+
+<p>By this method uncooked or partly cooked food is packed in can or jar,
+covered with liquid and both jar and contents sterilized.</p>
+
+<p>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.</p>
+
+<p>Chill outside of blanched fruit by immersing a few minutes in a large
+vessel of cold water. Remove skin from such fruits as peaches.</p>
+
+<p>Pack fruit firmly in clean, tested jars to within one-half inch of
+top.</p>
+
+<p>Fill jars to within &frac14; inch of top with boiling water, fruit juice or
+syrup.</p>
+
+<p>Place new rubber on each jar, adjust cover and partly seal.</p>
+
+<p>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.</p>
+
+<p>Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
+on jars, but cool as rapidly as possible.</p>
+
+<p>Wash jars and label. Wrap in paper or store in a dark place to prevent
+loss of color of red fruit.</p>
+
+<p>Vegetables may also be canned by this method.</p>
+
+
+
+
+<hr style='width: 65%;' />
+<a name='A_TIME-TABLE_FOR_CANNING_FRUITS_BY_THE_CAN-COOKED_METHOD'></a><h3>A TIME-TABLE FOR CANNING FRUITS BY THE<br />
+CAN-COOKED METHOD</h3>
+<br />
+
+<div class='tble'>
+  <table border="0" cellpadding="2" cellspacing="2" width="70%" summary="Time of Cooking" style="align: left">
+  <tr>
+  <td colspan="3" class="tdcenter" style="font-variant: small-caps; font-size: 100%; white-space: nowrap;" valign="top">Time of Cooking</td>
+  <tr>
+  <td width="55%" style="white-space: nowrap;">&nbsp;</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">Time of <br /> Blanching</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">If the <br /> hot-water <br /> bath is used</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">If the preserve <br /> cooker is used <br /> (5 pounds)</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdcenter" style="white-space: nowrap;">Fruit</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Apricots, Peaches</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Blackberries</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">6</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Cherries, Strawberries, Grapes, Plums</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Fruit Juices</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">20</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Huckleberries, Raspberries</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">8</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Pears</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">20</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Pineapples</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">60</td>
+  <td width="15%" class="tdcenter">40</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Quinces</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">60</td>
+  <td width="15%" class="tdcenter">40</td>
+  </tr>
+  </table>
+</div>
+<a name='Page_48'></a>
+
+
+<hr style='width: 65%;' />
+<a name='USE_OF_SUGAR_IN_CANNING_FRUIT'></a><h3>USE OF SUGAR IN CANNING FRUIT</h3>
+
+<p>Sugar is used in canning fruit for the purpose of improving flavor and
+is not necessary for preservation.</p>
+
+<p>Thin Syrup&mdash;1 part sugar to 2 parts water for sweet fruits.</p>
+
+<p>Medium Syrup&mdash;1 part sugar to 1 part water for berries and medium
+sweet fruits.</p>
+
+<p>Thick Syrup&mdash;2 parts sugar to 1 part water for sour fruits.</p>
+
+<p>To make syrup add sugar to boiling water. Stir until all sugar is
+dissolved, boil 2 or 3 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_PEACHES'></a><h3>CANNED PEACHES</h3>
+
+<p>Have ready a syrup by boiling sugar and water together until sugar has
+dissolved, using &frac12; to &frac34; 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.</p>
+
+<p>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.</p>
+
+<p>Can-cooked method.&mdash;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.</p>
+
+<p>Open-kettle Method.&mdash;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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_CHERRIES'></a><h3>CANNED CHERRIES</h3>
+
+<p>Wash and pit cherries. Can sweet cherries as berries. Blanch sour
+cherries &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_PEARS'></a><h3>CANNED PEARS</h3>
+
+<p>Wash and peel fruit and follow directions for canned peaches.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_BERRIES'></a><h3>CANNED BERRIES</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<h3>ASPARAGUS</h3>
+
+<p>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.</p>
+
+<p>Immerse lower ends in boiling water for 5 minutes, then entire stalks,
+for 3 minutes longer.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEANS'></a><h3>BEANS</h3>
+
+<p>String Beans and Wax Beans.&mdash;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.</p>
+<br />
+
+<p>CORN</p>
+
+<p>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.</p><a name='Page_49'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='JAMS'></a><h2>JAMS</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RASPBERRY_JAM'></a><h3>RASPBERRY JAM</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLUM_CONSERVE'></a><h3>PLUM CONSERVE</h3>
+
+
+<ul><li>4 pounds plums</li>
+<li>1 cup seeded raisins</li>
+<li>2 oranges</li>
+<li>sugar</li>
+<li>juice 1 lemon</li>
+<li>&frac12; pound walnuts</li>
+</ul>
+
+<p>Wash plums; remove stones; add raisins and oranges which have been
+sliced very fine. Measure and add &frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLIES'></a><h2>JELLIES</h2>
+<br />
+
+<p>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 &#8542; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLES'></a><h2>PICKLES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLED_PEACHES'></a><h3>PICKLED PEACHES</h3>
+
+
+<ul><li>2 pounds brown sugar</li>
+<li>2 cups vinegar</li>
+<li>1 ounce stick cinnamon</li>
+<li>&frac12; ounce whole cloves</li>
+<li>4 quarts peaches</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOW_CHOW'></a><h3>CHOW CHOW</h3>
+
+
+<ul><li>1 quart small white onions</li>
+<li>1 quart small cucumbers</li>
+<li>2 heads cauliflower</li>
+<li>3 green peppers</li>
+<li>1 quart vinegar</li>
+<li>6 tablespoons mustard</li>
+<li>3 tablespoons flour</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon turmeric</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SWEET_TOMATO_PICKLES'></a><h3>SWEET TOMATO PICKLES</h3>
+
+
+<ul><li>&frac12; peck green tomatoes</li>
+<li>4 onions</li>
+<li>4 green peppers</li>
+<li>1 cup salt</li>
+<li>&frac12; cup white mustard seed</li>
+<li>2 teaspoons pepper</li>
+<li>3 teaspoons cinnamon</li>
+<li>3 teaspoons allspice</li>
+<li>3 teaspoons cloves</li>
+<li>2 quarts vinegar</li>
+<li>1 pound brown sugar</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHILI_SAUCE'></a><h3>CHILI SAUCE</h3>
+
+
+<ul><li>12 medium-sized ripe tomatoes</li>
+<li>1 red pepper</li>
+<li>1 onion</li>
+<li>2 cups vinegar</li>
+<li>&#8531; cup sugar</li>
+<li>2 tablespoons salt</li>
+<li>2 teaspoons cloves</li>
+<li>2 teaspoons cinnamon</li>
+<li>2 teaspoons allspice</li>
+<li>2 teaspoons nutmeg</li>
+</ul>
+
+<p>Peel and slice tomatoes; add chopped pepper and onion; put into kettle
+with remaining ingredients. Heat slowly to boiling and cook slowly
+2&frac12; hours. Seal in sterilized jars.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DR_PRICES_PHOSPHATE_BAKING_POWDER'></a><h2><a name='Page_50'></a>DR. PRICE'S PHOSPHATE BAKING POWDER</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Safety, surety, satisfaction, form a triple guarantee that comes with
+every can of Dr. Price's Phosphate Baking Powder. Use it often&mdash;use it
+always and enjoy the results.</p>
+
+<p>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.</p><a name='Page_51'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='What_Shall_I_Have_For_mdashquot'></a><h2>&quot;What Shall I Have For&mdash;&mdash;?&quot;</h2>
+<br />
+
+<p>The perplexing home question with every woman is &quot;What shall I have
+for Breakfast, Luncheon, Dinner, or Supper?&quot;</p>
+
+<p>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.</p>
+
+<p>When planning a meal, just run your finger down the index and get an
+answer to the question, &quot;What shall I have?&quot;</p>
+
+<p class="ctr"><a href="./images/price-back.jpg"><img
+src="./images/price-back_th.jpg"
+alt="Back of The New Dr. Price Cookbook"></a></p>
+
+<div>*** END OF THE PROJECT GUTENBERG EBOOK 13669 ***</div>
+</body>
+</html>
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
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diff --git a/LICENSE.txt b/LICENSE.txt
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--- /dev/null
+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
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--- /dev/null
+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #13669 (https://www.gutenberg.org/ebooks/13669)
diff --git a/old/13669-8.txt b/old/13669-8.txt
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@@ -0,0 +1,6891 @@
+The Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The New Dr. Price Cookbook
+
+Author: Anonymous
+
+Release Date: October 7, 2004 [EBook #13669]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+
+
+
+Produced by David Starner and the Online Distributed Proofreading Team.
+
+
+
+
+
+
+
+THE NEW
+DR. PRICE
+COOK
+BOOK
+
+FOR USE WITH
+DR. PRICE'S PHOSPHATE
+BAKING POWDER
+
+_Address_
+PRICE BAKING POWDER FACTORY
+1001 Independence Boulevard
+CHICAGO
+
+
+
+
+_Recipes of Universal Appeal_
+
+In presenting these recipes great care has been exercised to select
+only those that will be popular in every home, in order that the new
+Dr. Price Cook Book will be useful every meal every day the year
+through.
+
+Herein will be found many famous recipes, made more appealing than
+ever by the use of Dr. Price's Phosphate Baking Powder--recipes that
+meet present-day conditions by economizing in eggs and other expensive
+ingredients.
+
+Here also are many new and unusual recipes, easily prepared by the
+beginner but so excellent that they will add new laurels even to the
+reputation of the expert, if perfection is maintained by the use of
+Dr. Price's Phosphate Baking Powder.
+
+
+Copyright 1921, by Royal Baking Powder Co.
+
+
+
+
+INDEX TO RECIPES
+
+The New Dr. Price Cook Book
+
+Albuminized Orange,      46
+
+Almonds, Salted,      45
+
+Angel Cake,      11
+
+Apple Cake,      22
+
+Apple Dressing,      35
+
+Apple Dumplings,      22
+
+Apple Fritters,       9
+
+Apple Pie,      26
+
+Apple Roll,      23
+
+Asparagus,      40, 48
+
+
+Baking Powder Bread,      2
+
+Banana Cake with Jelly Sauce,      23
+
+Banana Fritters,       9
+
+Barley Water,      46
+
+Beans,      48
+
+Bean Soup,      29
+
+Beef, Dried with Eggs,      37
+
+Beef, Scraped,       46
+
+Beef Tea,      46
+
+Berries, Canned,      48
+
+Berry Pies,      27
+
+Beverages,      43
+
+Biscuits,      5
+
+Blueberry Cake,      24
+
+Blueberry Muffins,      6
+
+Boiling and Stewing,      32
+
+Boston Baked Beans,      38
+
+Boston Brown Bread,      2
+
+Boston Cream Pie,      23
+
+Bran Biscuits,       5
+
+Bread Crumb Fritters,      9
+
+Bread Dressing,      35
+
+Breads, Biscuits and Rolls,      2
+
+Bride's Cake,       10
+
+Broiling,      32
+
+Brussels Sprouts,      40
+
+Buckwheat Cakes,       8
+
+Buns, Brown Sugar,      4
+
+Butter Scotch,       43
+
+Butterscotch Icing and Filling,      18
+
+Butterscotch Layer Cake,       16
+
+Butter Taffy,      43
+
+
+Cabbage, Boiled,      40
+
+Cake,      10
+
+Candies,      43
+
+Canning,      47
+
+Caramel Sauce,      25
+
+Carrots, Creamed,      40
+
+Cauliflower,      40
+
+Cereal Muffins,      6
+
+Cereals,      45
+
+Charlotte Russe,      23
+
+Cheese Biscuits,      5
+
+Cheese in Scallop Shells or Ramekins,      38
+
+Cheese Soufflé,      39
+
+Cheese Straws,      39
+
+Cherries, Canned,      48
+
+Cherry Tarts,       27
+
+Chicken Croquettes,       37
+
+Chicken Fricassee,       35
+
+Chicken, Fried,       34
+
+Chicken Patties,       38
+
+Chicken Pie,      35
+
+Chicken Salad,      41
+
+Chili Sauce,       49
+
+Chocolate,       43
+
+Chocolate Blanc Mange,      23
+
+Chocolate Cake,       11
+
+Chocolate Caramels,       44
+
+Chocolate Filling and Icing,      13, 17
+
+Chocolate Ice Cream,      28
+
+Chocolate Layer Cake,      13
+
+Chocolate Sauce,       25
+
+Chow Chow,       49
+
+Chowder, Fish,      31
+
+Christmas Plum Pudding,      25
+
+Cinnamon Buns,       4
+
+Clam Chowder,      31
+
+Clam Fritters,       9
+
+Cocoa,       43
+
+Cocoa Cookies,       20
+
+Cocoa Cream Candy,      44
+
+Cocoa Drop Cakes,      18
+
+Cocoa Icing,       18
+
+Cocoa Syrup,       43
+
+Cocoanut Cake,       12-13
+
+Cocoanut Cookies,       20
+
+Cocoanut Cream Candy,      44
+
+Cocoanut Filling and Icing,      15
+
+Cocoanut Layer Cake,      15
+
+Codfish Balls,       30
+
+Coffee,       43
+
+Coffee Cakes,       4
+
+Coffee, French or Drip,      43
+
+Coffee Fruit Cake,      12
+
+Coffee Ice Cream,      28
+
+Coffee Ring,       5
+
+Coffee Spice Cake with Mocha Filling,      14
+
+Cold Slaw,       40
+
+Cookies and Small Cakes,      18-20
+
+Corn, Boiled,      40
+
+Corn Bread,       2
+
+Corn, Canned,       48
+
+Corn Fritters,       9
+
+Corn Meal Griddle Cakes,      8
+
+Corn Meal Muffins,       6
+
+Corn Pudding,       39
+
+Cottage Pudding,      22
+
+Crabs, Boiled,       31
+
+Cranberry Sauce,       36
+
+Cream Filling,       15, 23, 24
+
+Cream Layer Cake,      15
+
+Cream Puffs,       24
+
+Cream Sauce,       35
+
+Cream Soups,      29
+
+Creole Soup,       29
+
+Croquettes,       37
+
+Crullers,       10
+
+Currant Jelly Meringue,       18
+
+Currant Jelly Sauce,      35
+
+Currant Tea Cakes,      7
+
+Custard, Baked,       22
+
+Custard Pie,      27
+
+Date Bread,       3
+
+Date Loaf Cake,      12
+
+Date Muffins,      6
+
+Date Pudding,      24
+
+Dates, Stuffed,       45
+
+Devils Food Cake,      14
+
+Doughnuts,       9
+
+Dumplings, Apple and Peach,       22
+
+Dumplings, Stew,       32
+
+
+Eggs,       36
+
+Egg Biscuits,      5
+
+Eggless, Milkless, Butterless Cake,       10
+
+Egg Sauce (For Fish),      35
+
+Emergency or Drop Biscuits,      5
+
+English Muffins,       6
+
+
+Fig Envelopes,      7
+
+Fig Pudding,       24
+
+Filled Cookies,       20
+
+Fireless Cookery,      45
+
+Fish,      30
+
+Fish, Meat and Vegetable Sauces,      35
+
+Fish Salad,       42
+
+Floating Island,       24
+
+Foamy Sauce,       25
+
+French Dressing,       42
+
+French Fried Potatoes,      40
+
+French Toast,       39
+
+Fritter Batter,      9
+
+Fritters, Doughnuts and Crullers,      8
+
+Frosting,       16
+
+Frozen Desserts,       28
+
+Frozen Pudding,       28
+
+Fruit Filling,      15, 17
+
+Fruit Fritters,      9
+
+Fruit Layer Cake,      15
+
+Fruit Salad,      41
+
+Fruit Sauce,       25
+
+Fruit Shortcakes,       21
+
+Fudge,       44
+
+Fudge Squares,      21
+
+
+Gems, Green Corn,      7
+
+Giblet Gravy,      34
+
+Gluten Muffins,       46
+
+Graham Bread,       2
+
+Graham Gems,      7
+
+Grape Sherbet,       28
+
+Griddle Cakes and Waffles,      7, 8
+
+
+Hard Sauce,      25
+
+Hermits,       21
+
+Hickory Nut Candy,      45
+
+Hollandaise Sauce,       36
+
+Honey Drop Cakes,      19
+
+Horse-Radish Sauce,      36
+
+Huckleberry Float,      24
+
+
+Icings and Fillings,      16
+
+Invalids, Suggestions for,      46
+
+
+Jams,       49
+
+Jellies,       49
+
+Jelly Meringue,       18
+
+Jelly Roll,       25
+
+Jelly Sauce,       23, 35
+
+
+Kidney Beans with Bacon,      39
+
+Kohl-Rabi,       41
+
+
+Lady Baltimore Cake,       15
+
+Layer Cakes,      14 to 16
+
+Lemon Jelly,       24
+
+Lemon Meringue Pie,      26
+
+Lemon or Orange Sauce,      25
+
+Lemon Sherbet,      28
+
+Lima Beans,       41
+
+Loaf Cake, Cream,      12
+
+Lobster Salad,      42
+
+Lobsters, Boiled,       31
+
+Luncheon and Other Dishes,      38
+
+
+Macaroni with Cheese,       38
+
+Maple Icing I-II,      17
+
+Maple Nut Cake,      13
+
+Maple Sauce,       25
+
+Marble Cake I-II,      13
+
+Marquise Salad,       41
+
+Marshmallow Cookies,       20
+
+Marshmallow Icing,      14, 17
+
+Mayonnaise I-II,       42
+
+Meats,       32
+
+Meringues,       23
+
+Milk Sponge Cake,      16
+
+Mince Meat,       27
+
+Mince Pie,      27
+
+Mint Sauce,      36
+
+Mocha Icing and Filling,      14
+
+Molasses Cakes,       12, 19
+
+Molasses Candy, Pulled,      44
+
+Mousse, Strawberry,      29
+
+Muffins, Gems, etc.,      5
+
+
+Nut & Potato Croquettes,      38
+
+Nut and Raisin Rolls,       3
+
+Nut Bars,      20
+
+Nut or Raisin Bread,      2
+
+Nuts, Creamed,      44
+
+
+Oatmeal Macaroons,      21
+
+Old-Fashioned Chocolate Filling,       17
+
+Old-Fashioned Shortcake,      21
+
+Omelets,       37
+
+Orange Cakes,       19
+
+Orange Cream Layer Cake,       14
+
+Orange Frosting,      14
+
+Orange Icing,       18
+
+Orange Water Ice,      28
+
+Ornamental Frosting,       16
+
+Oyster Dressing,       34
+
+Oysters,      31
+
+
+Pan Broiling or Frying,      32
+
+Pancakes, French,       8
+
+Parker House Rolls,      4
+
+Parsnips, Browned,      41
+
+Pastry,       26-35
+
+Patty Shells,       38
+
+Peaches, Canned,       48
+
+Peaches, Pickled,       49
+
+Peanut Brittle,       43
+
+Peanut Butter Bread,       3
+
+Pears, Canned,       48
+
+Penuche,       44
+
+Pickled Beets,      40
+
+Pickles,       49
+
+Pineapple Juice,       46
+
+Plum Conserve,       49
+
+Plum Pudding,       25
+
+Popcorn, Candied,       44
+
+Popovers,       6
+
+Pork, Roast,       33
+
+Potatoes an Gratin,      40
+
+Potatoes, Stuffed,       40
+
+Potato Rolls,       3
+
+Potato Salad,      42
+
+Pot Roasting,       32
+
+Pot Roast of Beef with Browned Potatoes,      33
+
+Poultry,       34
+
+Pound Cake,       11
+
+Preserving and Canning,      47
+
+Prune or Date Bread,       3
+
+Prune Puff,      24
+
+Prunes, Stuffed,       45
+
+Puddings and Other Desserts,       22
+
+Pudding Sauces,       25
+
+Pumpkin Pie,       26
+
+
+Raisin Bread,      2
+
+Raisin Drop Cakes,      18
+
+Raisin Rolls,       3
+
+Raspberry Jam,       49
+
+Rhubarb Pie,      27
+
+Rice Griddle Cakes,      8
+
+Rice Muffins,       6
+
+Rice Pudding,      22
+
+Roast Meats,       32, 46
+
+Rolls, Luncheon or Sandwich,       3
+
+Rusks,      4
+
+Russian Dressing,       42
+
+Rye Rolls,       3
+
+
+Salads and Salad Dressings,      41
+
+Scones,       7
+
+Scrambled Eggs,       37
+
+Sea Foam Icing,      18
+
+Seven Minute Icing,      17
+
+Shell Fish,      31
+
+Soups,       29, 45
+
+Soup Stock, Brown,      29
+
+Spanish Cake,       10
+
+Spanish Cream,      46
+
+Spice Cakes,       19
+
+Spinach,       40
+
+Sponge Cake,      16
+
+Steamed Fig or Date Pudding,       24
+
+Strawberry Cake,       21
+
+Strawberry Icing,      18
+
+Strawberry Mousse,       29
+
+Strawberry Pie,       27
+
+Strawberry Shortcake,       21
+
+Sunshine Cake,       11
+
+Sweetbreads, Creamed,       33
+
+Sweet Potatoes, Candied,      41
+
+
+Tapioca Pudding,      22
+
+Tartare Sauce,       36
+
+Tea,      43
+
+Three-Egg Angel Cake,      11
+
+Time Table, Canning,      47
+
+Time Table, Vegetables,      39
+
+Tomato Pickles,      49
+
+Tomato Sauce,      37
+
+
+Veal Cutlet,      33
+
+Vegetables,       39-46
+
+Vegetable Salad,       42
+
+
+Waffles,       8
+
+Wedding Cake,       12
+
+Whole Wheat Hot Cakes,      8
+
+Whole Wheat Raisin Biscuits,      5
+
+
+
+
+GENERAL DIRECTIONS
+
+
+Where shortening is mentioned in the recipes it is understood that
+butter or lard, or an equivalent quantity of butter substitute or
+vegetable oil may be used.
+
+
+MEASUREMENTS
+
+All measurements for all materials called for in the recipes in this
+book are level.
+
+The standard measuring cup holds one-half pint and is divided into
+fourths and thirds.
+
+To make level measurements fill cup or spoon and scrape off excess
+with back of knife.
+
+One-half spoon is measured lengthwise of spoon.
+
+Sift flour before measuring.
+
+
+BAKING
+
+Much depends upon the baking. Many a cake otherwise perfectly prepared
+is spoiled because the oven is too hot or not hot enough. Regulate the
+oven carefully before mixing the ingredients.
+
+When a cake is thoroughly baked it shrinks from the sides of the pan.
+A light touch with the finger which leaves no mark is another
+indication that the cake is baked.
+
+
+TABLE OF EQUIVALENT WEIGHTS AND MEASURES
+
+1 saltspoon = 1/4 teaspoon
+3 teaspoons = 1 tablespoon
+16 tablespoons = 1 cup
+2 cups = 1 pint
+2 pints = 1 quart
+4 cups = 1 quart
+2 cups granulated sugar = 1 pound
+4 cups flour = 1 pound
+2 cups butter = 1 pound
+2 tablespoons butter = 1 ounce
+2 tablespoons liquid = 1 ounce
+4 tablespoons flour = 1 ounce
+1 square unsweetened chocolate = 1 ounce
+3-1/2 tablespoons cocoa = 1 ounce
+
+
+
+
+BREADS, BISCUITS AND ROLLS
+
+
+Dr. Price's Baking Powder may be used instead of yeast to leaven
+bread. It does precisely the same work; that is, raises the dough,
+making it porous and spongy. The great advantage of bread made by this
+method is in time saved, as it can be mixed and baked in less than two
+hours. Milk bread needs little or no shortening, and less flour is
+required than when water is used. Sift flour before measuring, and use
+level measurements for all materials.
+
+
+BAKING POWDER BREAD
+
+4 cups flour
+1 teaspoon salt
+1 tablespoon sugar
+7 teaspoons Dr. Price's Baking Powder
+1 medium-sized, cold, boiled potato
+Milk (water may be used)
+
+Sift thoroughly together flour, salt, sugar and baking powder, rub in
+potato; add sufficient liquid to mix rapidly and smoothly into soft
+dough. This will require about one pint of liquid. Turn at once into
+greased loaf pan, smooth top with knife dipped in melted butter, and
+allow to stand in warm place about 30 minutes. Bake in moderate oven
+about one hour. When done take from pan, moisten top slightly with
+cold water and allow to cool before putting away.
+
+
+BOSTON BROWN BREAD
+
+1 cup entire wheat or graham flour
+1 cup corn meal
+1 cup rye meal or ground rolled oats
+1 teaspoon salt
+5 teaspoons Dr. Price's Baking Powder
+3/4 cup molasses
+1-1/3 cups milk
+
+Mix thoroughly dry ingredients; add molasses to milk, and add; beat
+thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
+remove covers and bake until top is dry.
+
+
+CORN BREAD
+
+1 cup corn meal
+1 cup flour
+4 teaspoons Dr. Price's Baking Powder
+3 tablespoons sugar
+1 teaspoon salt
+1-1/2 cups milk
+1 egg
+2 tablespoons shortening
+
+Mix and sift dry ingredients; add milk, beaten egg, and melted
+shortening; beat well and pour into greased shallow pan. Bake in hot
+oven about 25 minutes.
+
+
+SPIDER CORN BREAD
+
+1 egg
+1-3/4 cups milk
+2 tablespoons sugar
+1 cup corn meal
+1/3 cup flour
+1 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+
+Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt
+and baking powder which have been sifted together; turn into frying
+pan in which shortening has been melted; pour on remainder of milk,
+but do not stir. Bake about 25 minutes in hot oven. There should be a
+line of creamy custard through the bread. Cut into triangles and
+serve.
+
+
+GRAHAM BREAD
+
+1-1/2 cups flour
+1-1/2 cups graham flour
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon shortening
+1 egg
+1-1/2 cups liquid (1/2 water and 1/2 milk)
+2 tablespoons sugar or molasses
+
+Mix flour, graham flour, baking powder and salt together; rub in
+shortening; beat egg and add with sugar or molasses to liquid; stir
+into dry mixture and beat well; add more milk if necessary to make a
+drop batter. Put into greased loaf pan, smooth with knife dipped in
+cold water. Bake about one hour in moderate oven.
+
+
+NUT OR RAISIN BREAD
+
+2-1/2 cups flour
+1/2 cup graham flour
+1/4 cup sugar
+1 teaspoon salt
+1 cup walnuts or raisins
+4 teaspoons Dr. Price's Baking Powder
+1 egg
+1-1/2 cups milk
+
+Sift dry ingredients together. Add raisins or nuts chopped not too
+fine; add beaten egg to milk and add to dry ingredients to make a soft
+dough. Put into greased loaf pan. Allow to stand about 30 minutes.
+Bake in moderate oven from 45 to 60 minutes.
+
+
+PEANUT BUTTER BREAD
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1/2 cup sugar
+1 cup milk
+2/3 cup peanut butter or 1/2 cup finely ground peanuts
+
+Sift flour, baking powder, salt and sugar together. Add milk to peanut
+butter or peanuts, blend well and add to dry ingredients; mix
+thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
+This is best when a day old. It makes delicious sandwiches cut in thin
+slices and filled with either cream cheese or lettuce and mayonnaise.
+
+
+PRUNE OR DATE BREAD
+
+1 cup prunes or dates
+2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
+1/4 cup sugar
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+1 cup milk
+1 tablespoon shortening
+
+Wash prunes, soak several hours, drain, stone and chop, or use dates
+stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
+to make soft dough and beat well; add fruit and melted shortening. Put
+into greased bread pan; allow to stand about 30 minutes in warm place.
+Bake in moderate oven one hour.
+
+
+LUNCHEON OR SANDWICH ROLLS
+
+4 cups flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+1-1/2 cups milk
+
+Sift together flour, salt and baking powder; rub in shortening; add
+milk, and mix with spoon to smooth dough easy to handle on floured
+board. Turn out dough; knead quickly a few times to impart smoothness;
+divide into small pieces: form each by hand into short, rather thick
+tapering rolls; place on greased pans and allow to stand in warm place
+15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
+baked brush again with melted butter. Bake 10 minutes longer and serve
+hot. If a glazed finish is desired, before taking from oven brush over
+with yolk of egg which has been mixed, with a little cold water.
+
+These rolls make excellent sandwiches, using for fillings either
+lettuce and mayonnaise, sliced or chopped ham, chopped seasoned
+cucumbers, egg and mayonnaise with a very little chopped onion and
+parsley, or other filling desired.
+
+
+RYE ROLLS
+
+4 cups rye flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+1-1/2 cups milk
+1 tablespoon shortening
+
+Sift together dry ingredients; add milk and melted shortening. Knead
+on floured board; shape into rolls. Put into greased pans and allow to
+stand in warm place 20 minutes. Bake in moderate oven 25 to 30
+minutes.
+
+
+POTATO ROLLS
+
+4 cups flour
+1 teaspoon salt
+1 tablespoon sugar
+7 teaspoons Dr. Price's Baking Powder
+2 medium sized cold boiled potatoes
+Water or milk or equal quantities of each
+
+Sift thoroughly together flour, salt, sugar and baking powder; rub in
+potatoes or add after putting through ricer; add sufficient liquid to
+mix smoothly into a stiff batter or soft dough. This will require
+about one and one-half cups. Divide into small pieces; knead each and
+shape into small rolls; place on greased pan and brush with melted
+shortening and allow to stand in warm place 15 to 20 minutes. Bake in
+hot oven and when nearly done, brush again with melted shortening.
+
+
+NUT AND RAISIN ROLLS
+
+2-1/2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+5 tablespoons shortening
+1 egg
+2/3 cup milk
+Butter
+Raisins
+Chopped nuts
+1/2 cup sugar
+
+Sift flour, baking powder, salt and sugar together. Add melted
+shortening and beaten egg to milk and add to dry ingredients, mixing
+well. Turn out on floured board and knead lightly. Roll out very thin.
+Spread with butter and sprinkle with raisins, chopped nuts and small
+amount of granulated sugar. Cut into about 4-inch squares. Roll up
+each as for jelly roll. Press edges together. Brush over with yolk of
+egg mixed with a little cold water and sprinkle with nuts and sugar,
+and allow to stand in greased pan about 15 minutes. Bake in moderate
+oven from 20 to 25 minutes.
+
+
+PARKER HOUSE ROLLS
+
+4 cups flour
+1 teaspoon salt
+6 teaspoons Dr. Price's Baking Powder
+2 to 4 tablespoons shortening
+1-1/2 cups milk
+
+Sift flour, salt and baking powder together. Add melted shortening to
+milk and add slowly to dry ingredients stirring until smooth. Knead
+lightly on floured board and roll out one-half inch thick. Cut with
+biscuit cutter. Crease each circle with back of knife one side of
+center. Butter the small section and fold larger part well over the
+small. Place one inch apart in greased pan. Allow to stand 15 minutes
+in warm place. Brush each with melted butter and bake in moderate oven
+15 to 20 minutes.
+
+
+RUSKS
+
+2-1/4 cups flour
+1/2 teaspoon salt
+2 tablespoons maple or brown sugar
+4 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon nutmeg
+3/4 teaspoon cinnamon
+2 tablespoons shortening
+1/3 to 2/3 cup water
+1 egg
+
+Sift together flour, salt, sugar, baking powder, and spice; add melted
+shortening to beaten egg and water to make soft dough and mix well.
+Turn out on floured board; with floured hands shape into small rolls;
+place on greased shallow pan close together; allow to stand 10 to 15
+minutes before baking; brush with milk and sprinkle with a little
+maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
+
+For hot cross buns, with sharp knife make deep cross cuts; brush with
+butter, sprinkle with sugar and bake.
+
+
+CINNAMON BUNS
+
+2-1/4 cups flour
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 egg
+1/2 cup water
+1/2 cup sugar
+2 teaspoons cinnamon
+4 tablespoons seeded raisins
+
+Sift 2 tablespoons of measured sugar with flour, salt and baking
+powder; rub shortening in lightly; add beaten egg to water and add
+slowly. Roll out 1/3 inch thick on floured board; brush with melted
+butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
+roll; cut into 1-1/2 inch pieces; place with cut edges up on well
+greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven
+30 to 45 minutes; remove from pan at once.
+
+
+BROWN SUGAR BUNS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon shortening
+1/2 cup milk
+1 tablespoon butter
+1 cup brown sugar
+
+Sift together flour, baking powder and salt; add shortening and rub in
+very lightly; add milk slowly to make a soft dough; roll out 1/4 inch
+thick. Have butter soft and spread over dough; cover with brown sugar.
+Roll same as jelly roll; cut into 2-inch pieces; and place with cut
+edges up on well greased pan. Bake in moderate oven about 30 minutes;
+remove from pan at once.
+
+
+COFFEE CAKE
+
+2 cups flour
+1/2 teaspoon salt
+3 tablespoons sugar
+4 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 cup milk
+
+Mix and sift dry ingredients; add melted shortening and enough milk to
+make stiff batter. Spread 1/2 inch thick in greased pan; add top
+mixture. Bake about 30 minutes in moderate oven.
+
+TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons
+sugar 3 tablespoons shortening $/
+
+Mix dry ingredients; rub in shortening and spread thickly over top of
+dough before baking.
+
+
+INDIVIDUAL COFFEE CAKES
+
+2 cups flour
+3/4 teaspoon salt
+4 tablespoons sugar
+3 teaspoons Dr. Price's Baking Powder
+4 tablespoons shortening
+1 egg
+1/2 cup milk
+
+Sift dry ingredients together; rub in shortening lightly with finger
+tips; add beaten egg to milk and add to dry ingredients to make soft
+dough; divide the dough into six long narrow pieces; with hands roll
+out on board each piece very long and thin; spread with butter; cut
+each in two and beginning in center twist two pieces together and
+bring ends, around to form crescent. Put into greased pan; sprinkle
+with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush
+over with thin icing made with 1/2 cup confectioner's sugar moistened
+with 1 tablespoon hot water.
+
+
+COFFEE RING
+
+3 cups flour
+5 tablespoons sugar
+4 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+3/4 cup milk
+1 cup raisins, washed, drained and floured
+3 tablespoons shortening
+1 egg
+1/2 cup chopped nuts
+
+Sift dry ingredients together; add raisins; to milk add melted
+shortening and beaten egg; mix thoroughly and add to the dry
+ingredients; add more milk if necessary, to make a soft dough; roll
+out lightly about 1/2 inch thick, divide into two long strips and
+twist together to form a ring; put into greased pan and sprinkle with
+a little sugar and nuts; allow to stand about 20 minutes. Bake in
+moderate oven 20 to 25 minutes.
+
+
+BISCUITS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons shortening
+3/4 cup milk or half milk and half water
+
+Sift together flour, baking powder and salt, add shortening and rub in
+very lightly; add liquid slowly to make soft dough; roll or pat out on
+floured board to about one-half inch in thickness handling as little
+as possible; cut with biscuit cutter. Bake in hot oven 15 to 20
+minutes.
+
+
+EMERGENCY OR DROP BISCUITS
+
+Same as recipe for biscuits with the addition of more milk to make
+stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15
+to 20 minutes.
+
+
+WHOLE WHEAT RAISIN BISCUITS
+
+2 cups whole wheat flour
+3/4 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 teaspoons shortening
+1 cup milk
+4 tablespoons cut raisins
+
+Mix well flour, salt and baking powder, or sift through coarse
+strainer; add shortening and rub in very lightly; add milk; mix to
+soft dough, add raisins. Drop with tablespoon quite far apart on
+greased baking tin or in greased muffin tins. Bake in moderate oven
+about 25 minutes.
+
+
+BRAN BISCUITS
+
+1/2 cup bran
+1-1/2 cups flour
+5 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+3 tablespoons sugar
+1/2 cup water
+2 tablespoons shortening
+
+Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
+water to make soft dough; add melted shortening; roll out lightly to
+about 1/4 inch thick on floured board; cut with biscuit cutter. Bake
+in hot oven 12 to 15 minutes.
+
+
+CHEESE BISCUITS
+
+1-1/2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 teaspoon shortening
+6 tablespoons grated cheese
+5/8 cup milk
+
+Sift together flour, baking powder and salt; add shortening and
+cheese; rub in very lightly; add milk slowly, just enough to hold
+dough together. Turn out on floured board and roll about 1/2 inch
+thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
+minutes.
+
+
+EGG BISCUITS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+1 egg
+2 tablespoons shortening
+1/3 cup water
+
+Sift together flour, baking powder, salt and sugar; add well beaten
+egg and melted shortening to water and add to dry ingredients to make
+soft dough. Roll out on floured board to about 1/2 inch thick; cut
+with biscuit cutter. Bake in moderate oven about 25 minutes.
+
+
+
+
+
+MUFFINS, GEMS, ETC.
+
+
+MUFFINS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 tablespoon sugar
+1/2 teaspoon salt
+1 cup milk
+2 eggs
+1 tablespoon shortening
+
+Sift together floor, baking powder, sugar and salt; add milk,
+well-beaten eggs and melted shortening; mix well. Half fill greased
+muffin tins with batter and bake in hot oven 20 to 25 minutes.
+
+
+ENGLISH MUFFINS
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+1 teaspoon sugar
+1-1/4 cups milk
+
+Sift together dry ingredients. Mix in gradually milk to make soft
+dough. Half fill greased muffin rings placed on hot greased griddle or
+shaped lightly with floured hands into flat round cakes: Bake on
+griddle or frying pan turning until brown and cooked through, about 15
+minutes. Split and serve hot with butter.
+
+
+BLUEBERRY MUFFINS
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon sugar
+3/4 cup milk
+2 eggs
+1 tablespoon shortening
+1 cup berries
+
+Sift together flour, baking powder, salt and sugar; add milk slowly,
+well-beaten eggs and melted shortening; mix well and add berries,
+which have been carefully picked over and floured. Grease muffin tins;
+drop one spoonful into each. Bake about 30 minutes in moderate oven.
+
+
+CEREAL MUFFINS
+
+1/2 cup cooked hominy, oatmeal or other cereal
+1/2 teaspoon salt
+1-1/2 tablespoons shortening
+1 egg
+1/2 cup milk
+1 cup flour
+1/2 cup corn meal
+4 teaspoons Dr. Price's Baking Powder
+
+Mix together cereal, salt, melted shortening, beaten egg and milk. Add
+flour and corn meal which have been sifted with baking powder; beat
+well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30
+minutes.
+
+
+CORN MEAL MUFFINS
+
+3/4 cup corn meal
+1-1/4 cups flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons sugar
+1 cup milk
+2 tablespoons shortening
+1 egg
+
+Sift together corn meal, flour, baking powder, salt and sugar; add
+milk, melted shortening and well-beaten egg; mix well. Half fill
+greased muffin tins with batter and bake about 35 minutes in hot oven.
+
+
+CRUMB MUFFINS
+
+2 cups stale bread crumbs
+1-1/4 cups milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 eggs
+1 tablespoon shortening
+
+Soak bread crumbs in cold milk 10 minutes; add flour, baking powder
+and salt which have been sifted together; add well-beaten eggs and
+melted shortening; mix well. Half fill greased muffin tins with batter
+and bake 20 to 25 minutes in hot oven.
+
+
+RICE MUFFINS
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 tablespoon sugar
+2/3 cup milk
+1 egg
+1 tablespoon shortening
+1 cup cold boiled rice
+
+Sift together flour, baking powder, salt and sugar; add milk slowly;
+then well-beaten egg and melted shortening; add rice and mix well.
+Half fill greased muffin tins with batter and bake 20 to 30 minutes in
+hot oven.
+
+
+DATE MUFFINS
+
+1/3 cup butter
+1 egg
+2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+3/4 cup milk
+1/2 lb. dates
+
+Cream butter, add beaten egg, flour in which baking powder and salt
+have been sifted, and milk. Stir in dates which have been pitted and
+cut into small pieces. Bake about 25 minutes in greased gem pans in
+hot oven.
+
+For sweet muffins sift 1/4 cup sugar with dry ingredients.
+
+
+POPOVERS
+
+2 cups flour
+1/2 teaspoon salt
+2 eggs
+2 cups milk
+
+Sift together flour and salt. Make a well in flour, break eggs into
+well, add milk and stir from center until all flour is mixed in and
+until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes
+in very hot oven. If taken out of oven too soon they will fall.
+
+
+GRAHAM GEMS
+
+1 cup flour
+1 cup graham flour
+3/4 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+1 cup milk
+1 egg
+2 tablespoons molasses or sugar
+3 tablespoons shortening
+
+Mix together dry ingredients. Add milk, beaten egg, molasses and
+melted shortening. Stir until smooth. Bake in greased gem pans in hot
+oven about 25 minutes.
+
+
+GREEN CORN GEMS
+
+2 cups green corn put through food chopper
+1/4 cup milk or 1/2 cup if corn is dry
+2 eggs
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1/8 teaspoon pepper
+
+To the corn add milk and well-beaten eggs; add flour, baking powder,
+salt and pepper which have been sifted together; mix well. Drop into
+hot greased gem pans. Bake in hot oven 20 to 25 minutes.
+
+
+SCONES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+2 tablespoons sugar
+2 tablespoons shortening
+2 eggs
+1/3 to 1/2 cup milk
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+rub in very lightly. Beat eggs until light; add milk to eggs and add
+slowly to mixture to make soft dough. Roll out 1/2 inch thick on
+floured board; cut into pieces 3 inches square and fold over, making
+them three-cornered; brush with milk; sprinkle with sugar. Bake about
+25 minutes in hot oven.
+
+
+CURRANT TEA CAKES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 cup sugar
+3/4 teaspoon salt
+1 cup milk
+1 egg
+2 tablespoons shortening
+1/2 cup currants
+
+Sift together flour, baking powder, sugar and salt; add milk,
+well-beaten egg and melted shortening; add currants which have been
+washed, dried and floured and mix well. The batter should be stiff.
+Half fill greased hot muffin tins and bake about 20 minutes in hot
+oven.
+
+
+FIG ENVELOPES
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 tablespoons sugar
+2 teaspoons shortening
+2/3 cup milk
+1 cup chopped figs
+1 egg
+
+Sift together flour, baking powder, salt and sugar; add shortening and
+rub in very lightly; add slowly enough milk to form stiff dough. Roll
+out 1/4 inch thick on floured board, handling as little as possible;
+cut into squares and on each piece put one tablespoon of fig; brush
+edges of dough with cold milk; fold like envelope and press edges
+together; brush tops with egg beaten with one tablespoon milk and one
+teaspoon sugar. Bake about 20 minutes in hot oven.
+
+
+SALLY LUNN
+
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon salt
+1 tablespoon sugar
+3/4 cup milk
+2 eggs
+2 tablespoons shortening
+
+Sift together flour, baking powder, salt and sugar; add milk,
+well-beaten eggs and melted shortening; mix well. Bake in greased
+shallow pan in moderate oven about 25 minutes.
+
+
+
+
+GRIDDLE CAKES AND WAFFLES
+
+Eggs add to the richness of griddle cakes, but are not essential. The
+batter must be thin and the cake not too large when baked. An iron
+frying pan may be used instead of griddle. In any case grease only
+enough to keep the cakes from sticking and have very hot before
+baking. Cakes should be turned only once.
+
+
+GRIDDLE CAKES
+
+2 cups flour
+1/2 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+2 cups milk
+2 tablespoons shortening
+
+Mix and sift dry ingredients; add milk and melted shortening; beat
+well. Bake on slightly greased hot griddle, turning only once. Serve
+immediately with butter and syrup.
+
+
+GRIDDLE CAKES WITH EGGS
+
+1-3/4 cups flour
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+2 eggs
+1-1/2 cups milk
+1 tablespoon shortening
+
+Mix and sift dry ingredients; add beaten eggs, milk and melted
+shortening; mix well. Bake on hot slightly greased griddle and serve
+immediately with butter and syrup.
+
+
+BUCKWHEAT CAKES
+
+1 cup flour
+2 cups buckwheat flour
+6 teaspoons Dr. Price's Baking Powder
+1-1/2 teaspoons salt
+2-1/2 cups milk or milk and water
+1 tablespoon molasses
+1 tablespoon shortening
+
+Sift together flours, baking powder and salt; add liquid, molasses,
+and melted shortening; beat three minutes. Bake on hot greased griddle
+and serve immediately with butter and syrup.
+
+
+CORN MEAL GRIDDLE CAKES
+
+1-1/3 cups corn meal
+1-1/2 cups boiling water
+3/4 cup milk
+1 tablespoon shortening
+1 tablespoon molasses
+2/3 cup flour
+1 teaspoon salt
+4 teaspoons Dr. Price's Baking Powder
+
+Scald corn meal with boiling water; add milk, melted shortening and
+molasses; add flour, salt and baking powder which have been sifted
+together. Mix well and bake on hot greased griddle until brown and
+serve immediately with butter and syrup.
+
+
+RICE GRIDDLE CAKES
+
+1 cup boiled rice
+1 cup milk
+1 tablespoon shortening
+1 teaspoon salt
+1 egg
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+
+Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
+flour and baking powder which have been sifted together; mix well.
+Bake on hot greased griddle and serve immediately with butter and
+syrup.
+
+
+FRENCH PANCAKES
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+2 eggs
+1 tablespoon sugar
+2 cups milk
+1/4 cup cream
+Jam
+Powdered sugar
+
+Sift together flour, baking powder and salt. Beat eggs with sugar and
+add milk and cream. Mix slowly with dry ingredients to prevent
+lumping. Batter should be very thin. Heat small frying pan which has
+been slightly greased. Pour in just sufficient batter to cover bottom
+of pan. Cook over hot fire. Turn and brown other side. Spread with jam
+or preserves and roll up. Sprinkle with powdered sugar, and serve hot.
+Makes 12 large pancakes.
+
+
+WHOLE WHEAT HOT CAKES
+
+2 cups whole wheat flour
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1-3/4 cups milk
+2 eggs
+1 tablespoon shortening
+1 teaspoon molasses
+
+Sift together flour, baking powder and salt; add milk, beaten eggs,
+melted shortening and molasses and mix well. Bake on hot greased
+griddle and serve immediately with butter and syrup.
+
+
+WAFFLES
+
+2 cups flour
+4 teaspoons Dr. Price's Baking Powder
+3/4 teaspoon salt
+1-3/4 cups milk
+2 eggs
+1 tablespoon melted shortening
+
+Sift flour, baking powder and salt together; add milk to yolks of
+eggs; mix thoroughly and add to dry ingredients; add melted shortening
+and fold in beaten whites of eggs. Bake in well greased hot waffle
+iron until brown. Serve immediately with butter and syrup.
+
+
+
+
+FRITTERS, DOUGHNUTS, AND CRULLERS
+
+
+Fritters are served as an entree, a vegetable or a sweet, according to
+the ingredients used. The foundation batter is much the same for all
+fritters, and, with some additions the first recipe given can be used
+for many varieties.
+
+Fritters and doughnuts should be fried in kettle of deep fat, hot
+enough to brown a piece of bread in 60 seconds. Drain on unglazed
+paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
+sugar.
+
+
+PLAIN FRITTER BATTER
+
+1 cup flour
+1-1/2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 egg
+2/3 cup milk
+
+Sift dry ingredients together; add beaten egg and milk; beat until
+smooth.
+
+
+APPLE FRITTERS
+
+4 large apples
+2 tablespoons powdered sugar
+1 tablespoon lemon juice
+
+Peel and core apples and cut into slices; add sugar and lemon juice.
+Dip each slice in plain fritter batter. Fry to light brown in deep
+fat. Drain and sprinkle with powdered sugar.
+
+
+BANANA FRITTERS
+
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon powdered sugar
+1/4 teaspoon salt
+1 egg
+1/4 cup milk
+1 tablespoon lemon juice
+3 bananas
+
+Mix and sift dry ingredients. Add others in order. Force bananas
+through a sieve before adding. Beat thoroughly. Drop by spoonfuls into
+hot fat. Drain and sprinkle with powdered sugar and few drops of lemon
+juice.
+
+
+BREAD CRUMB FRITTERS
+
+1 cup flour
+1/2 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 cup fine bread crumbs
+1-1/2 cups milk
+1 egg
+1 tablespoon butter
+1 tablespoon molasses
+
+Sift together flour, salt and baking powder; add bread crumbs, then
+the milk slowly; add well-beaten egg, butter, and molasses. Fry in
+deep hot fat. Serve hot with powdered sugar and lemon juice or hard
+sauce.
+
+
+CORN FRITTERS
+
+1/2 cup milk
+2 cups cooked corn
+1-1/2 cups flour
+1 teaspoon salt
+1/3 teaspoon pepper
+2 teaspoons Dr. Price's Baking Powder
+1 tablespoon shortening
+2 eggs
+
+Add milk to corn; add flour sifted with salt, pepper and baking
+powder; add melted shortening and beaten eggs; beat well. Fry by
+spoonfuls on hot greased griddle or iron frying pan.
+
+For corn fritters that are to be fried in deep fat make batter stiffer
+by adding 1/2 cup flour and 1 teaspoon baking powder.
+
+
+CLAM FRITTERS
+
+1-1/2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1/8 teaspoon pepper
+1/8 teaspoon paprika
+1/2 cup milk or clam juice
+2 eggs
+1-1/2 teaspoons grated onion
+1 teaspoon shortening
+10 clams
+
+Sift together flour, baking powder, salt, pepper and paprika; add
+liquid, well-beaten eggs, onion, and melted shortening; rinse clams,
+put through meat chopper and add to batter. Fry on hot greased
+griddle, taking one spoonful batter for each fritter, or fry in deep
+hot fat.
+
+
+FRUIT FRITTERS
+
+Use fresh fruit coarsely chopped or canned whole fruits drained from
+syrup. Stir into plain fritter batter, and drop by spoonfuls into deep
+hot fat, turning gently until brown. Sprinkle with powdered sugar and
+serve hot.
+
+
+DOUGHNUTS
+
+3 tablespoons shortening
+2/3 cup sugar
+1 egg
+2/3 cup milk
+1 teaspoon nutmeg
+3/4 teaspoon salt
+3 cups flour
+4 teaspoons Dr. Price's Baking Powder
+
+Cream shortening; add sugar and well-beaten egg; stir in milk; add
+nutmeg, salt, flour and baking powder which have been sifted together
+and enough additional flour to make dough stiff enough to roll. Roll
+out on floured board to about 1/4-inch thick; cut out. Fry in deep fat
+hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
+paper and sprinkle with powdered sugar.
+
+
+RICH DOUGHNUTS
+
+2 eggs
+6 tablespoons sugar
+3/4 teaspoon salt
+1/4 teaspoon grated nutmeg
+2 tablespoons melted shortening
+6 tablespoons milk
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+
+Beat eggs until very light; add sugar, salt, nutmeg and shortening;
+add milk, and flour and baking powder which have been sifted together;
+mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
+Drain well on unglazed paper and sprinkle with powdered sugar.
+
+
+CRULLERS
+
+4 tablespoons shortening
+1 cup sugar
+2 eggs
+3 cups flour
+1 teaspoon cinnamon
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+5/8 cup milk
+
+Cream shortening; add sugar gradually and beaten eggs; sift together
+flour, cinnamon, salt and baking powder; add one-half and mix well;
+add milk and remainder of dry ingredients to make soft dough. Roll out
+on floured board to about 1/4-inch thick and cut into strips about 4
+inches long and 1/2-inch wide; roll in hands and twist each strip and
+bring ends together. Fry in deep hot fat Drain and roll in powdered
+sugar.
+
+
+
+
+CAKE
+
+
+The baking of cake is of primary importance. Regulate the oven before
+putting materials together. When a cake is baked it shrinks from the
+sides of the pan. A light touch with the finger which leaves no mark
+is another indication that the cake is baked. Small and layer cakes
+require a hotter oven than loaf cakes.
+
+Where fewer eggs than called for are used, increase the amount of Dr.
+Price's Baking Powder about one teaspoon for each egg omitted.
+
+If an unsalted shortening is used take slightly less and add a small
+quantity of salt.
+
+Sift flour before measuring and use level measurements for all
+materials.
+
+
+PLAIN CAKE
+
+1/4 cup shortening
+1 cup sugar
+1 egg
+1 teaspoon vanilla extract or other flavoring
+2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon salt
+1 cup milk
+
+Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
+sift together flour, baking powder and salt and add to mixture, a
+little at a time, alternately with milk. Bake in greased loaf, layer
+or patty pans in moderate oven. May also be used for cottage pudding
+served hot with hard or soft sauce.
+
+If baked in layers a middle layer of chocolate can be made by adding 1
+oz. melted unsweetened chocolate to one-third of the batter.
+
+
+SPANISH CAKE
+
+1/2 cup shortening
+1 cup sugar
+2 eggs
+1-3/4 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1 teaspoon cinnamon
+1/2 cup milk
+
+Cream shortening; add sugar and yolks of eggs; beat well; sift
+together flour, baking powder and cinnamon and add alternately with
+milk; fold in beaten whites of eggs. Bake in greased pan in moderate
+oven 35 to 40 minutes. Cover with boiled icing page 16.
+
+
+BRIDE'S CAKE
+
+1 cup shortening
+2 cups sugar
+1 teaspoon almond or vanilla extract
+3/4 cup milk
+3-1/2 cups flour
+3 teaspoons Dr Price's Baking Powder
+Whites of six eggs
+
+Beat shortening to a cream, adding sugar gradually; add flavoring and
+beat until smooth. Add alternately a little at a time milk and flour
+which has been sifted three times with baking powder. Beat whites of
+eggs until dry, and add to batter, folding in very lightly without
+beating. Bake in large greased loaf pan in moderate oven about one
+hour.
+
+
+EGGLESS, MILKLESS, BUTTERLESS CAKE
+
+1 cup brown sugar
+1-1/4 cups water
+1 cup seeded raisins
+2 ounces citron, cut fine
+1/3 cup shortening
+1 teaspoon nutmeg
+1 teaspoon cinnamon
+1/2 teaspoon salt
+2 cups flour
+5 teaspoons Dr. Price's Baking Powder
+
+Boil sugar, water, fruit, shortening, spices and salt together in
+saucepan 3 minutes; when cool, add flour and baking powder which have
+been sifted together; mix well. Bake in greased loaf pan in moderate
+oven about 45 minutes.
+
+
+CHOCOLATE CAKE
+
+3 squares grated unsweetened chocolate
+2 tablespoons sugar
+1-1/2 tablespoons milk
+4 tablespoons shortening
+1 cup sugar
+2 eggs
+2/3 cup milk
+1-1/3 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/8 teaspoon salt
+
+Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
+1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add
+yolks of eggs and beat again. Stir in chocolate mixture. Sift together
+flour, baking powder and salt and add alternately, a little at a time
+with the milk to the first mixture. Fold in beaten whites of eggs.
+Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with
+white or chocolate icing page 17.
+
+
+SUNSHINE CAKE
+
+3 tablespoons shortening
+3/4 cup sugar
+Yolks of 3 eggs
+1 teaspoon flavoring extract
+1/2 cup milk
+1-1/2 cups flour
+3 teaspoons Dr. Price's Baking Powder
+
+Cream shortening; add sugar gradually, and yolks of eggs which have
+been beaten until thick; add flavoring; sift together flour and baking
+powder and add alternately, a little at a time, with the milk to first
+mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
+Cover with white icing page 17.
+
+NOTE--This is an excellent cake to make in combination with the
+following Three-Egg Angel Cake. Only three eggs are required for both.
+
+
+THREE-EGG ANGEL CAKE
+
+1 cup sugar
+1-1/3 cups flour
+1/2 teaspoon cream of tartar
+3 teaspoons Dr. Price's Baking Powder
+1/3 teaspoon salt
+2/3 cup scalded milk
+1 teaspoon almond or vanilla extract
+Whites of 3 eggs
+
+Method I
+
+Mix and sift first five ingredients four times. Add milk, cooled
+slightly, very slowly, beating continually; add flavoring; mix well
+and fold in beaten whites of eggs. Turn into ungreased angel cake tin
+and bake in very slow oven about 45 minutes. Remove from oven; invert
+pan and allow to stand until cold. Cover top and sides with either
+white or chocolate icing page 17.
+
+Method II
+
+Boil sugar with cold milk until thick and pour very slowly over whites
+of eggs which have been beaten light with a wire whip. Fold in flour,
+cream of tartar, salt and baking powder which have been sifted
+together four times. With whip beat mixture with long strokes until
+very light; add flavoring; put into ungreased angel cake tin in cold
+oven, turn on heat and bake at very low temperature for 25 minutes.
+Raise temperature slightly and bake 30 minutes longer or until
+thoroughly baked. Remove from oven, invert pan and allow to stand
+until cold. Cover with white or chocolate icing page 17.
+
+
+ANGEL CAKE
+
+Whites of 8 eggs
+1 teaspoon cream of tartar
+3/4 cup granulated sugar
+3/4 cup flour
+1 teaspoon Dr. Price's Baking Powder
+1/4 teaspoon salt
+1 teaspoon vanilla extract
+
+Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
+sugar in lightly; fold in flour which has been sifted four times with
+baking powder and salt; add vanilla. Pour into ungreased pan and bake
+45 to 50 minutes in moderate oven. Remove from oven; invert pan and
+allow to stand until cold. Ice with either chocolate or white icing
+page 17.
+
+
+POUND CAKE
+
+1 cup butter
+1 cup sugar
+1 teaspoon vanilla extract
+1 teaspoon lemon extract
+5 eggs
+2 cups flour
+1 teaspoon Dr. Price's Baking Powder
+
+Reserve two egg whites for icing. Cream butter, add sugar slowly,
+beating well. Add flavoring and yolks of eggs which have been beaten
+until pale yellow. Beat three egg whites until light and add
+alternately a little at a time with the flour which has been sifted
+with the baking powder. Mix well and bake in greased loaf pan in
+moderate oven about one hour. Cover with ornamental frosting page 16
+made with the two remaining egg whites.
+
+
+
+
+WEDDING CAKE
+
+2 cups shortening
+2 cups sugar
+6 eggs
+4 cups seeded raisins
+4 cups currants
+1 cup shelled almonds
+2 tablespoons chopped orange peel
+2 tablespoons chopped lemon peel
+2 cups sliced citron
+1 cup grape juice
+4 cups flour
+2 teaspoons cinnamon
+4 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon grated nutmeg
+1/2 teaspoon ground mace
+1/4 teaspoon allspice
+1/4 teaspoon cloves
+1/2 teaspoon salt
+
+Cream shortening and sugar together; add beaten yolks of eggs; add
+raisins and currants, which have been washed and dried and over which
+a half cup of flour has been sifted; blanch almonds and put through
+food chopper with lemon and orange peel and add; slice citron very
+fine and add; stir in grape juice and half of stiffly beaten whites of
+eggs; sift together flour, baking powder, spices and salt and add; mix
+well and fold in remainder of beaten whites; pour into two 12-inch
+loaf pans which have been greased and lined with four layers of brown
+paper and bake in moderate oven one hour; then cover with double layer
+of brown paper, put asbestos plates underneath and continue baking
+about two hours longer.
+
+
+COFFEE FRUIT CAKE
+
+1/2 cup shortening
+1 cup light brown sugar
+2 eggs
+1/4 cup strong coffee
+1/3 cup rich milk or cream
+1-3/4 cups flour
+3 teaspoons Dr. Price's Baking Powder
+1/2 lb. raisins, cut into small pieces
+1/8 lb. slice citron
+1/4 lb. figs, cut in strips
+
+Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift
+together flour and baking powder and add slowly; add fruit, which has
+been slightly floured, and fold in beaten whites of eggs. Bake in
+greased loaf pan in moderate oven from one to one and one-half hours.
+
+
+DATE LOAF CAKE
+
+1 cup boiling water
+1 lb. stoned and cut dates
+3/4 cup brown sugar
+2 tablespoons shortening
+1 ounce melted chocolate
+1 egg
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1-3/4 coups flour
+3/4 cup chopped pecan nuts
+
+Pour boiling water over dates. Cream sugar and shortening; add melted
+chocolate and well beaten egg; mix well and add dates and water; sift
+together baking powder, salt and flour; add gradually with pecan nuts.
+Mix well and put into greased loaf pan and bake in slow oven for one
+and a half hours.
+
+
+CREAM LOAF CAKE
+
+1/2 cup shortening
+1 cup sugar
+2 eggs
+1 teaspoon lemon extract
+1/2 cup rich milk or thin cream
+1 cup flour
+1/2 cup cornstarch
+3 teaspoons Dr. Price's Baking Powder
+
+Cream shortening well; add sugar slowly; add beaten yolks of eggs; add
+flavoring; add milk a very little at a time; sift flour, cornstarch
+and baking powder together and add; fold in beaten whites of eggs.
+Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover
+with frosting page 16.
+
+
+MOLASSES CAKE
+
+1/2 cup shortening
+2/3 cup brown sugar
+1 egg
+1/2 cup molasses
+2 cups flour
+1/2 teaspoon salt
+3 teaspoons Dr. Price's Baking Powder
+1/2 teaspoon allspice
+1/2 teaspoon cinnamon
+2/3 cup milk
+
+Cream shortening. Add sugar slowly, beating continually; add beaten
+egg; beat well and add molasses; add half of flour, baking powder,
+salt and spices which have been sifted together; add milk and
+remainder of dry ingredients. Mix well. Bake in greased shallow pan in
+moderate oven about 40 minutes. Serve hot with butter.
+
+
+COCOANUT CAKE
+
+2 cups flour
+2 teaspoons Dr. Price's Baking Powder
+1/2 cup shortening
+1-1/4 cups sugar
+1/2 cup milk
+1 teaspoon vanilla extract
+3 eggs
+1/2 cup fresh grated cocoanut
+
+Sift flour and baking powder three times; beat shortening and sugar to
+a cream; add milk and vanilla, then flour and baking powder, a little
+at a time; beat until smooth; add eggs one at a time, stirring and
+beating batter well after each egg is put in. Bake in greased loaf pan
+in moderate oven one hour. Cover with boiled icing page 16 and
+sprinkle with chopped cocoanut.
+
+
+MARBLE CAKE
+
+WHITE PART
+
+3 tablespoons shortening
+1/2 cup sugar
+1/2 teaspoon lemon extract
+1/2 cup milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+White of 1 egg
+
+Cream shortening; add sugar slowly; add flavoring and milk. Beat well
+and add flour which has been sifted with baking powder and salt. Mix
+in beaten white of egg.
+
+DARK PART
+
+3 tablespoons shortening
+1/2 cup sugar
+Yolk of one egg
+1/2 cup milk
+1 cup flour
+2 teaspoons Dr. Price's Baking Powder
+1/4 teaspoon salt
+1/2 teaspoon cloves
+1/2 teaspoon allspice
+1 teaspoon cinnamon
+6 teaspoons cocoa
+
+Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in
+milk; add flour, baking powder, salt, spices and cocoa which have been
+sifted together. Put this batter by spoonfuls and the same amount of
+white batter alternately into greased loaf pan but do not mix. Bake in
+moderate oven about 45 minutes. Cover with white icing page 17.
+
+
+MARBLE CAKE II
+
+Make plain cake page 10, saving out one-third of batter and adding to
+it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is
+then dropped by spoonfuls into the white batter after it is put into
+the pan.
+
+
+FEATHER COCOANUT CAKE
+
+1-1/2 cups flour
+7/8 cup sugar
+2 teaspoons Dr. Price's Baking Powder
+2 tablespoons shortening
+1 egg
+1/2 cup milk
+1 teaspoon lemon extract
+1/2 cup fresh grated cocoanut
+
+Sift flour, sugar and baking powder into bowl. Add melted shortening
+and beaten egg to milk and add to dry ingredients. Mix well, add
+flavoring and cocoanut and bake in greased loaf pan in moderate oven
+35 to 45 minutes. Before serving, sprinkle with a little powdered
+sugar, or if desired, ice with white icing with grated cocoanut
+sprinkled on top.
+
+
+MAPLE NUT CAKE
+
+1/3 cup shortening
+1 cup light brown sugar
+2 eggs
+1/2 cup milk
+1-1/2 cups flour
+1/4 teaspoon salt
+2 teaspoons Dr. Price's Baking Powder
+1 cup chopped nuts--preferably pecans
+1 teaspoon vanilla extract
+
+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 LŔ 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 the Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+***** This file should be named 13669-8.txt or 13669-8.zip *****
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+<html>
+  <head>
+    <meta http-equiv="Content-Type" content=
+    "text/html; charset=iso-8859-1">
+    <title>
+      The Project Gutenberg eBook of The New Dr. Price Cook Book, by Royal Baking Powder Co..
+    </title>
+    <style type="text/css">
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+
+<pre>
+
+The Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The New Dr. Price Cookbook
+
+Author: Anonymous
+
+Release Date: October 7, 2004 [EBook #13669]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+
+
+
+Produced by David Starner and the Online Distributed Proofreading Team.
+
+
+
+
+
+</pre>
+
+<p class="ctr"><a href="./images/price-cover.jpg"><img
+src="./images/price-cover_th.jpg"
+alt="Cover of The New Dr. Price Cookbook"></a></p>
+
+<a name='Page_-3'></a><h1>THE NEW <br />
+DR. PRICE <br />
+COOK <br />
+BOOK</h1>
+
+<p style='text-align: center;'>FOR USE WITH
+DR. PRICE'S PHOSPHATE
+BAKING POWDER</p>
+
+<p style='text-align: center;'><i>Address</i><br />
+PRICE BAKING POWDER FACTORY <br />
+1001 Independence Boulevard<br />
+CHICAGO
+</p><a name='Page_-2'></a>
+
+<br />
+
+<!-- Autogenerated TOC. Modify or delete as required. -->
+<a href='#INDEX_TO_RECIPES'><b>INDEX TO RECIPES</b></a><br />
+ <a href='#GENERAL_DIRECTIONS'><b>GENERAL DIRECTIONS</b></a><br />
+ <a href='#MEASUREMENTS'><b>MEASUREMENTS</b></a><br />
+ <a href='#BAKING'><b>BAKING</b></a><br />
+ <a href='#TABLE_OF_EQUIVALENT_WEIGHTS_AND_MEASURES'><b>TABLE OF EQUIVALENT WEIGHTS AND MEASURES</b></a><br />
+ <a href='#BREADS_BISCUITS_AND_ROLLS'><b>BREADS, BISCUITS AND ROLLS</b></a><br />
+ <a href='#MUFFINS_GEMS_ETC'><b>MUFFINS, GEMS, ETC.</b></a><br />
+ <a href='#GRIDDLE_CAKES_AND_WAFFLES'><b>GRIDDLE CAKES AND WAFFLES</b></a><br />
+ <a href='#FRITTERS_DOUGHNUTS_AND_CRULLERS'><b>FRITTERS, DOUGHNUTS, AND CRULLERS</b></a><br />
+ <a href='#CAKE'><b>CAKE</b></a><br />
+ <a href='#CAKE_ICINGS_AND_FILLINGS'><b>CAKE ICINGS AND FILLINGS</b></a><br />
+ <a href='#COOKIES_AND_SMALL_CAKES'><b>COOKIES AND SMALL CAKES</b></a><br />
+ <a href='#FRUIT_SHORTCAKES'><b>FRUIT SHORTCAKES</b></a><br />
+ <a href='#PUDDINGS_AND_OTHER_DESSERTS'><b>PUDDINGS AND OTHER DESSERTS</b></a><br />
+ <a href='#PASTRY'><b>PASTRY</b></a><br />
+ <a href='#FROZEN_DESSERTS'><b>FROZEN DESSERTS</b></a><br />
+ <a href='#SOUPS'><b>SOUPS</b></a><br />
+ <a href='#FISH'><b>FISH</b></a><br />
+ <a href='#MEATS'><b>MEATS</b></a><br />
+ <a href='#POULTRY'><b>POULTRY</b></a><br />
+ <a href='#FISH_MEAT_AND_VEGETABLE_SAUCES'><b>FISH, MEAT AND VEGETABLE SAUCES</b></a><br />
+ <a href='#EGGS'><b>EGGS</b></a><br />
+ <a href='#CROQUETTES'><b>CROQUETTES</b></a><br />
+ <a href='#LUNCHEON_AND_OTHER_DISHES'><b>LUNCHEON AND OTHER DISHES</b></a><br />
+ <a href='#VEGETABLES'><b>VEGETABLES</b></a><br />
+ <a href='#SALADS_AND_SALAD_DRESSINGS'><b>SALADS AND SALAD DRESSINGS</b></a><br />
+ <a href='#BEVERAGES'><b>BEVERAGES</b></a><br />
+ <a href='#CANDIES'><b>CANDIES</b></a><br />
+ <a href='#FIRELESS_COOKERY'><b>FIRELESS COOKERY</b></a><br />
+ <a href='#SUGGESTIONS_FOR_INVALIDS'><b>SUGGESTIONS FOR INVALIDS</b></a><br />
+ <a href='#PRESERVING_AND_CANNING'><b>PRESERVING AND CANNING</b></a><br />
+ <a href='#CANNING'><b>CANNING</b></a><br />
+ <a href='#JAMS'><b>JAMS</b></a><br />
+ <a href='#JELLIES'><b>JELLIES</b></a><br />
+ <a href='#PICKLES'><b>PICKLES</b></a><br />
+ <a href='#DR_PRICES_PHOSPHATE_BAKING_POWDER'><b>DR. PRICE'S PHOSPHATE BAKING POWDER</b></a><br />
+ <a href='#What_Shall_I_Have_For_mdashquot'><b>&quot;What Shall I Have For&mdash;&mdash;?&quot;</b></a><br />
+
+<!-- End Autogenerated TOC. -->
+
+<p style='text-align: center;'><i>Recipes of Universal Appeal</i></p>
+
+<p>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.</p>
+
+<p>Herein will be found many famous recipes, made more appealing than
+ever by the use of Dr. Price's Phosphate Baking Powder&mdash;recipes that
+meet present-day conditions by economizing in eggs and other expensive
+ingredients.</p>
+
+<p>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.</p>
+
+
+<h3>by Royal Baking Powder Co.</h3><a name='Page_-1'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='INDEX_TO_RECIPES'></a><h2>INDEX TO RECIPES</h2>
+
+<h3>The New Dr. Price Cook Book</h3>
+
+Albuminized Orange,      <a href='#Page_46'>46</a><br />
+Almonds, Salted,      <a href='#Page_45'>45</a><br />
+Angel Cake,      <a href='#Page_11'>11</a><br />
+Apple Cake,      <a href='#Page_22'>22</a><br />
+Apple Dressing,      <a href='#Page_35'>35</a><br />
+Apple Dumplings,      <a href='#Page_22'>22</a><br />
+Apple Fritters,       <a href='#Page_9'>9</a><br />
+Apple Pie,      <a href='#Page_26'>26</a><br />
+Apple Roll,      <a href='#Page_23'>23</a><br />
+Asparagus,      <a href='#Page_40'>40</a>, <a href='#Page_48'>48</a><br />
+<br />
+Baking Powder Bread,      <a href='#Page_2'>2</a><br />
+Banana Cake with Jelly Sauce,      <a href='#Page_23'>23</a><br />
+Banana Fritters,       <a href='#Page_9'>9</a><br />
+Barley Water,      <a href='#Page_46'>46</a><br />
+Beans,      <a href='#Page_48'>48</a><br />
+Bean Soup,      <a href='#Page_29'>29</a><br />
+Beef, Dried with Eggs,      <a href='#Page_37'>37</a><br />
+Beef, Scraped,       <a href='#Page_46'>46</a><br />
+Beef Tea,      <a href='#Page_46'>46</a><br />
+Berries, Canned,      <a href='#Page_48'>48</a><br />
+Berry Pies,      <a href='#Page_27'>27</a><br />
+Beverages,      <a href='#Page_43'>43</a><br />
+Biscuits,      <a href='#Page_5'>5</a><br />
+Blueberry Cake,      <a href='#Page_24'>24</a><br />
+Blueberry Muffins,      <a href='#Page_6'>6</a><br />
+Boiling and Stewing,      <a href='#Page_32'>32</a><br />
+Boston Baked Beans,      <a href='#Page_38'>38</a><br />
+Boston Brown Bread,      <a href='#Page_2'>2</a><br />
+Boston Cream Pie,      <a href='#Page_23'>23</a><br />
+Bran Biscuits,       <a href='#Page_5'>5</a><br />
+Bread Crumb Fritters,      <a href='#Page_9'>9</a><br />
+Bread Dressing,      <a href='#Page_35'>35</a><br />
+Breads, Biscuits and Rolls,      <a href='#Page_2'>2</a><br />
+Bride's Cake,       <a href='#Page_10'>10</a><br />
+Broiling,      <a href='#Page_32'>32</a><br />
+Brussels Sprouts,      <a href='#Page_40'>40</a><br />
+Buckwheat Cakes,       <a href='#Page_8'>8</a><br />
+Buns, Brown Sugar,      <a href='#Page_4'>4</a><br />
+Butter Scotch,       <a href='#Page_43'>43</a><br />
+Butterscotch Icing and Filling,      <a href='#Page_18'>18</a><br />
+Butterscotch Layer Cake,       <a href='#Page_16'>16</a><br />
+Butter Taffy,      <a href='#Page_43'>43</a><br />
+<br />
+Cabbage, Boiled,      <a href='#Page_40'>40</a><br />
+Cake,      <a href='#Page_10'>10</a><br />
+Candies,      <a href='#Page_43'>43</a><br />
+Canning,      <a href='#Page_47'>47</a><br />
+Caramel Sauce,      <a href='#Page_25'>25</a><br />
+Carrots, Creamed,      <a href='#Page_40'>40</a><br />
+Cauliflower,      <a href='#Page_40'>40</a><br />
+Cereal Muffins,      <a href='#Page_6'>6</a><br />
+Cereals,      <a href='#Page_45'>45</a><br />
+Charlotte Russe,      <a href='#Page_23'>23</a><br />
+Cheese Biscuits,      <a href='#Page_5'>5</a><br />
+Cheese in Scallop Shells or Ramekins,      <a href='#Page_38'>38</a><br />
+Cheese Souffl&eacute;,      <a href='#Page_39'>39</a><br />
+Cheese Straws,      <a href='#Page_39'>39</a><br />
+Cherries, Canned,      <a href='#Page_48'>48</a><br />
+Cherry Tarts,       <a href='#Page_27'>27</a><br />
+Chicken Croquettes,       <a href='#Page_37'>37</a><br />
+Chicken Fricassee,       <a href='#Page_35'>35</a><br />
+Chicken, Fried,       <a href='#Page_34'>34</a><br />
+Chicken Patties,       <a href='#Page_38'>38</a><br />
+Chicken Pie,      <a href='#Page_35'>35</a><br />
+Chicken Salad,      <a href='#Page_41'>41</a><br />
+Chili Sauce,       <a href='#Page_49'>49</a><br />
+Chocolate,       <a href='#Page_43'>43</a><br />
+Chocolate Blanc Mange,      <a href='#Page_23'>23</a><br />
+Chocolate Cake,       <a href='#Page_11'>11</a><br />
+Chocolate Caramels,       <a href='#Page_44'>44</a><br />
+Chocolate Filling and Icing,      <a href='#Page_13'>13</a>, <a href='#Page_17'>17</a><br />
+Chocolate Ice Cream,      <a href='#Page_28'>28</a><br />
+Chocolate Layer Cake,      <a href='#Page_13'>13</a><br />
+Chocolate Sauce,       <a href='#Page_25'>25</a><br />
+Chow Chow,       <a href='#Page_49'>49</a><br />
+Chowder, Fish,      <a href='#Page_31'>31</a><br />
+Christmas Plum Pudding,      <a href='#Page_25'>25</a><br />
+Cinnamon Buns,       <a href='#Page_4'>4</a><br />
+Clam Chowder,      <a href='#Page_31'>31</a><br />
+Clam Fritters,       <a href='#Page_9'>9</a><br />
+Cocoa,       <a href='#Page_43'>43</a><br />
+Cocoa Cookies,       <a href='#Page_20'>20</a><br />
+Cocoa Cream Candy,      <a href='#Page_44'>44</a><br />
+Cocoa Drop Cakes,      <a href='#Page_18'>18</a><br />
+Cocoa Icing,       <a href='#Page_18'>18</a><br />
+Cocoa Syrup,       <a href='#Page_43'>43</a><br />
+Cocoanut Cake,       <a href='#Page_12'>12</a>, <a href='#Page_13'>13</a><br />
+Cocoanut Cookies,       <a href='#Page_20'>20</a><br />
+Cocoanut Cream Candy,      <a href='#Page_44'>44</a><br />
+Cocoanut Filling and Icing,      <a href='#Page_15'>15</a><br />
+Cocoanut Layer Cake,      <a href='#Page_15'>15</a><br />
+Codfish Balls,       <a href='#Page_30'>30</a><br />
+Coffee,       <a href='#Page_43'>43</a><br />
+Coffee Cakes,       <a href='#Page_4'>4</a><br />
+Coffee, French or Drip,      <a href='#Page_43'>43</a><br />
+Coffee Fruit Cake,      <a href='#Page_12'>12</a><br />
+Coffee Ice Cream,      <a href='#Page_28'>28</a><br />
+Coffee Ring,       <a href='#Page_5'>5</a><br />
+Coffee Spice Cake with Mocha Filling,      <a href='#Page_14'>14</a><br />
+Cold Slaw,       <a href='#Page_40'>40</a><br />
+Cookies and Small Cakes,      <a href='#Page_18'>18</a>-<a href='#Page_20'>20</a><br />
+Corn, Boiled,      <a href='#Page_40'>40</a><br />
+Corn Bread,       <a href='#Page_2'>2</a><br />
+Corn, Canned,       <a href='#Page_48'>48</a><br />
+Corn Fritters,       <a href='#Page_9'>9</a><br />
+Corn Meal Griddle Cakes,      <a href='#Page_8'>8</a><br />
+Corn Meal Muffins,       <a href='#Page_6'>6</a><br />
+Corn Pudding,       <a href='#Page_39'>39</a><br />
+Cottage Pudding,      <a href='#Page_22'>22</a><br />
+Crabs, Boiled,       <a href='#Page_31'>31</a><br />
+Cranberry Sauce,       <a href='#Page_36'>36</a><br />
+Cream Filling,       <a href='#Page_15'>15</a>, <a href='#Page_23'>23</a>, <a href='#Page_24'>24</a><br />
+Cream Layer Cake,      <a href='#Page_15'>15</a><br />
+Cream Puffs,       <a href='#Page_24'>24</a><br />
+Cream Sauce,       <a href='#Page_35'>35</a><br />
+Cream Soups,      <a href='#Page_29'>29</a><br />
+Creole Soup,       <a href='#Page_29'>29</a><br />
+Croquettes,       <a href='#Page_37'>37</a><br />
+Crullers,       <a href='#Page_10'>10</a><br />
+Currant Jelly Meringue,       <a href='#Page_18'>18</a><br />
+Currant Jelly Sauce,      <a href='#Page_35'>35</a><br />
+Currant Tea Cakes,      <a href='#Page_7'>7</a><br />
+Custard, Baked,       <a href='#Page_22'>22</a><br />
+Custard Pie,      <a href='#Page_27'>27</a><br />
+<br />
+Date Bread,   <a href='#Page_3'>3</a><br /><a name='Page_0'></a>
+Date Loaf Cake,      <a href='#Page_12'>12</a><br />
+Date Muffins,      <a href='#Page_6'>6</a><br />
+Date Pudding,      <a href='#Page_24'>24</a><br />
+Dates, Stuffed,       <a href='#Page_45'>45</a><br />
+Devils Food Cake,      <a href='#Page_14'>14</a><br />
+Doughnuts,       <a href='#Page_9'>9</a><br />
+Dumplings, Apple and Peach,       <a href='#Page_22'>22</a><br />
+Dumplings, Stew,       <a href='#Page_32'>32</a><br />
+<br />
+Eggs,       <a href='#Page_36'>36</a><br />
+Egg Biscuits,      <a href='#Page_5'>5</a><br />
+Eggless, Milkless, Butterless Cake,       <a href='#Page_10'>10</a><br />
+Egg Sauce (For Fish),      <a href='#Page_35'>35</a><br />
+Emergency or Drop Biscuits,      <a href='#Page_5'>5</a><br />
+English Muffins,       <a href='#Page_6'>6</a><br />
+<br />
+Fig Envelopes,      <a href='#Page_7'>7</a><br />
+Fig Pudding,       <a href='#Page_24'>24</a><br />
+Filled Cookies,       <a href='#Page_20'>20</a><br />
+Fireless Cookery,      <a href='#Page_45'>45</a><br />
+Fish,      <a href='#Page_30'>30</a><br />
+Fish, Meat and Vegetable Sauces,      <a href='#Page_35'>35</a><br />
+Fish Salad,       <a href='#Page_42'>42</a><br />
+Floating Island,       <a href='#Page_24'>24</a><br />
+Foamy Sauce,       <a href='#Page_25'>25</a><br />
+French Dressing,       <a href='#Page_42'>42</a><br />
+French Fried Potatoes,      <a href='#Page_40'>40</a><br />
+French Toast,       <a href='#Page_39'>39</a><br />
+Fritter Batter,      <a href='#Page_9'>9</a><br />
+Fritters, Doughnuts and Crullers,      <a href='#Page_8'>8</a><br />
+Frosting,       <a href='#Page_16'>16</a><br />
+Frozen Desserts,       <a href='#Page_28'>28</a><br />
+Frozen Pudding,       <a href='#Page_28'>28</a><br />
+Fruit Filling,      <a href='#Page_15'>15</a>, <a href='#Page_17'>17</a><br />
+Fruit Fritters,      <a href='#Page_9'>9</a><br />
+Fruit Layer Cake,      <a href='#Page_15'>15</a><br />
+Fruit Salad,      <a href='#Page_41'>41</a><br />
+Fruit Sauce,       <a href='#Page_25'>25</a><br />
+Fruit Shortcakes,       <a href='#Page_21'>21</a><br />
+Fudge,       <a href='#Page_44'>44</a><br />
+Fudge Squares,      <a href='#Page_21'>21</a><br />
+<br />
+Gems, Green Corn,      <a href='#Page_7'>7</a><br />
+Giblet Gravy,      <a href='#Page_34'>34</a><br />
+Gluten Muffins,       <a href='#Page_46'>46</a><br />
+Graham Bread,       <a href='#Page_2'>2</a><br />
+Graham Gems,      <a href='#Page_7'>7</a><br />
+Grape Sherbet,       <a href='#Page_28'>28</a><br />
+Griddle Cakes and Waffles,      <a href='#Page_7'>7</a>, <a href='#Page_8'>8</a><br />
+<br />
+Hard Sauce,      <a href='#Page_25'>25</a><br />
+Hermits,       <a href='#Page_21'>21</a><br />
+Hickory Nut Candy,      <a href='#Page_45'>45</a><br />
+Hollandaise Sauce,       <a href='#Page_36'>36</a><br />
+Honey Drop Cakes,      <a href='#Page_19'>19</a><br />
+Horse-Radish Sauce,      <a href='#Page_36'>36</a><br />
+Huckleberry Float,      <a href='#Page_24'>24</a><br />
+<br />
+Icings and Fillings,      <a href='#Page_16'>16</a><br />
+Invalids, Suggestions for,      <a href='#Page_46'>46</a><br />
+<br />
+Jams,       <a href='#Page_49'>49</a><br />
+Jellies,       <a href='#Page_49'>49</a><br />
+Jelly Meringue,       <a href='#Page_18'>18</a><br />
+Jelly Roll,       <a href='#Page_25'>25</a><br />
+Jelly Sauce,       <a href='#Page_23'>23</a>, <a href='#Page_35'>35</a><br />
+<br />
+Kidney Beans with Bacon,      <a href='#Page_39'>39</a><br />
+Kohl-Rabi,       <a href='#Page_41'>41</a><br />
+<br />
+Lady Baltimore Cake,       <a href='#Page_15'>15</a><br />
+Layer Cakes,      <a href='#Page_14'>14</a> to <a href='#Page_16'>16</a><br />
+Lemon Jelly,       <a href='#Page_24'>24</a><br />
+Lemon Meringue Pie,      <a href='#Page_26'>26</a><br />
+Lemon or Orange Sauce,      <a href='#Page_25'>25</a><br />
+Lemon Sherbet,      <a href='#Page_28'>28</a><br />
+Lima Beans,       <a href='#Page_41'>41</a><br />
+Loaf Cake, Cream,      <a href='#Page_12'>12</a><br />
+Lobster Salad,      <a href='#Page_42'>42</a><br />
+Lobsters, Boiled,       <a href='#Page_31'>31</a><br />
+Luncheon and Other Dishes,      <a href='#Page_38'>38</a><br />
+<br />
+Macaroni with Cheese,       <a href='#Page_38'>38</a><br />
+Maple Icing I-II,      <a href='#Page_17'>17</a><br />
+Maple Nut Cake,      <a href='#Page_13'>13</a><br />
+Maple Sauce,       <a href='#Page_25'>25</a><br />
+Marble Cake I-II,      <a href='#Page_13'>13</a><br />
+Marquise Salad,       <a href='#Page_41'>41</a><br />
+Marshmallow Cookies,       <a href='#Page_20'>20</a><br />
+Marshmallow Icing,      <a href='#Page_14'>14</a>, <a href='#Page_17'>17</a><br />
+Mayonnaise I-II,       <a href='#Page_42'>42</a><br />
+Meats,       <a href='#Page_32'>32</a><br />
+Meringues,       <a href='#Page_23'>23</a><br />
+Milk Sponge Cake,      <a href='#Page_16'>16</a><br />
+Mince Meat,       <a href='#Page_27'>27</a><br />
+Mince Pie,      <a href='#Page_27'>27</a><br />
+Mint Sauce,      <a href='#Page_36'>36</a><br />
+Mocha Icing and Filling,      <a href='#Page_14'>14</a><br />
+Molasses Cakes,       <a href='#Page_12'>12</a>-<a href='#Page_19'>19</a><br />
+Molasses Candy, Pulled,      <a href='#Page_44'>44</a><br />
+Mousse, Strawberry,      <a href='#Page_29'>29</a><br />
+Muffins, Gems, etc.,      <a href='#Page_5'>5</a><br />
+<br />
+Nut &amp; Potato Croquettes,      <a href='#Page_38'>38</a><br />
+Nut and Raisin Rolls,       <a href='#Page_3'>3</a><br />
+Nut Bars,      <a href='#Page_20'>20</a><br />
+Nut or Raisin Bread,      <a href='#Page_2'>2</a><br />
+Nuts, Creamed,      <a href='#Page_44'>44</a><br />
+<br />
+Oatmeal Macaroons,      <a href='#Page_21'>21</a><br />
+Old-Fashioned Chocolate Filling,       <a href='#Page_17'>17</a><br />
+Old-Fashioned Shortcake,      <a href='#Page_21'>21</a><br />
+Omelets,       <a href='#Page_37'>37</a><br />
+Orange Cakes,       <a href='#Page_19'>19</a><br />
+Orange Cream Layer Cake,       <a href='#Page_14'>14</a><br />
+Orange Frosting,      <a href='#Page_14'>14</a><br />
+Orange Icing,       <a href='#Page_18'>18</a><br />
+Orange Water Ice,      <a href='#Page_28'>28</a><br />
+Ornamental Frosting,       <a href='#Page_16'>16</a><br />
+Oyster Dressing,       <a href='#Page_34'>34</a><br />
+Oysters,      <a href='#Page_31'>31</a><br />
+<br />
+Pan Broiling or Frying,      <a href='#Page_32'>32</a><br />
+Pancakes, French,       <a href='#Page_8'>8</a><br />
+Parker House Rolls,      <a href='#Page_4'>4</a><br />
+Parsnips, Browned,      <a href='#Page_41'>41</a><br />
+Pastry,       <a href='#Page_26'>26</a>-<a href='#Page_35'>35</a><br />
+Patty Shells,       <a href='#Page_38'>38</a><br />
+Peaches, Canned,       <a href='#Page_48'>48</a><br />
+Peaches, Pickled,       <a href='#Page_49'>49</a><br />
+Peanut Brittle,       <a href='#Page_43'>43</a><br />
+Peanut Butter Bread,       <a href='#Page_3'>3</a><br />
+Pears, Canned,       <a href='#Page_48'>48</a><br />
+Penuche,       <a href='#Page_44'>44</a><br />
+Pickled Beets,      <a href='#Page_40'>40</a><br />
+Pickles,       <a href='#Page_49'>49</a><br />
+Pineapple Juice,       <a href='#Page_46'>46</a><br />
+Plum Conserve,       <a href='#Page_49'>49</a><br />
+Plum Pudding,       <a href='#Page_25'>25</a><br />
+Popcorn, Candied,       <a href='#Page_44'>44</a><br />
+Popovers,       <a href='#Page_6'>6</a><br />
+Pork, Roast,       <a href='#Page_33'>33</a><br />
+Potatoes an Gratin,      <a href='#Page_40'>40</a><br />
+Potatoes, Stuffed,       <a href='#Page_40'>40</a><br />
+Potato Rolls,       <a href='#Page_3'>3</a><br />
+Potato Salad,      <a href='#Page_42'>42</a><br />
+Pot Roasting,       <a href='#Page_32'>32</a><br />
+Pot Roast of Beef with Browned Potatoes,      <a href='#Page_33'>33</a><br />
+Poultry,       <a href='#Page_34'>34</a><br />
+Pound Cake,       <a href='#Page_11'>11</a><br />
+Preserving and Canning,      <a href='#Page_47'>47</a><br />
+Prune or Date Bread,       <a href='#Page_3'>3</a><br />
+Prune Puff,      <a href='#Page_24'>24</a><br />
+Prunes, Stuffed,       <a href='#Page_45'>45</a><br />
+Puddings and Other Desserts,       <a href='#Page_22'>22</a><br />
+Pudding Sauces,       <a href='#Page_25'>25</a><br />
+Pumpkin Pie,       <a href='#Page_26'>26</a><br />
+<br />
+Raisin Bread,      <a href='#Page_2'>2</a><br />
+Raisin Drop Cakes,      <a href='#Page_18'>18</a><br />
+Raisin Rolls,       <a href='#Page_3'>3</a><br />
+Raspberry Jam,       <a href='#Page_49'>49</a><br />
+Rhubarb Pie,      <a href='#Page_27'>27</a><br />
+Rice Griddle Cakes,      <a href='#Page_8'>8</a><br />
+Rice Muffins,       <a href='#Page_6'>6</a><br />
+Rice Pudding,      <a href='#Page_22'>22</a><br />
+Roast Meats,       <a href='#Page_32'>32</a>, <a href='#Page_46'>46</a><br />
+Rolls, Luncheon or Sandwich,       <a href='#Page_3'>3</a><br />
+Rusks,      <a href='#Page_4'>4</a><br />
+Russian Dressing,       <a href='#Page_42'>42</a><br />
+Rye Rolls,       <a href='#Page_3'>3</a><br />
+<br />
+Salads and Salad Dressings,      <a href='#Page_41'>41</a><br />
+Scones,       <a href='#Page_7'>7</a><br />
+Scrambled Eggs,       <a href='#Page_37'>37</a><br />
+Sea Foam Icing,      <a href='#Page_18'>18</a><br />
+Seven Minute Icing,      <a href='#Page_17'>17</a><br />
+Shell Fish,      <a href='#Page_31'>31</a><br />
+Soups,       <a href='#Page_29'>29</a>, <a href='#Page_45'>45</a><br />
+Soup Stock, Brown,      <a href='#Page_29'>29</a><br />
+Spanish Cake,       <a href='#Page_10'>10</a><br />
+Spanish Cream,      <a href='#Page_46'>46</a><br />
+Spice Cakes,       <a href='#Page_19'>19</a><br />
+Spinach,       <a href='#Page_40'>40</a><br />
+Sponge Cake,      <a href='#Page_16'>16</a><br />
+Steamed Fig or Date Pudding,       <a href='#Page_24'>24</a><br />
+Strawberry Cake,       <a href='#Page_21'>21</a><br />
+Strawberry Icing,      <a href='#Page_18'>18</a><br />
+Strawberry Mousse,       <a href='#Page_29'>29</a><br />
+Strawberry Pie,       <a href='#Page_27'>27</a><br />
+Strawberry Shortcake,       <a href='#Page_21'>21</a><br />
+Sunshine Cake,       <a href='#Page_11'>11</a><br />
+Sweetbreads, Creamed,       <a href='#Page_33'>33</a><br />
+Sweet Potatoes, Candied,      <a href='#Page_41'>41</a><br />
+<br />
+Tapioca Pudding,      <a href='#Page_22'>22</a><br />
+Tartare Sauce,       <a href='#Page_36'>36</a><br />
+Tea,      <a href='#Page_43'>43</a><br />
+Three-Egg Angel Cake,      <a href='#Page_11'>11</a><br />
+Time Table, Canning,      <a href='#Page_47'>47</a><br />
+Time Table, Vegetables,      <a href='#Page_39'>39</a><br />
+Tomato Pickles,      <a href='#Page_49'>49</a><br />
+Tomato Sauce,      <a href='#Page_37'>37</a><br />
+<br />
+Veal Cutlet,      <a href='#Page_33'>33</a><br />
+Vegetables,       <a href='#Page_39'>39</a>-<a href='#Page_46'>46</a><br />
+Vegetable Salad,       <a href='#Page_42'>42</a><br />
+<br />
+Waffles,       <a href='#Page_8'>8</a><br />
+Wedding Cake,       <a href='#Page_12'>12</a><br />
+Whole Wheat Hot Cakes,      <a href='#Page_8'>8</a><br />
+Whole Wheat Raisin Biscuits,      <a href='#Page_5'>5</a><br /><a name='Page_1'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='GENERAL_DIRECTIONS'></a><h2>GENERAL DIRECTIONS</h2>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MEASUREMENTS'></a><h2>MEASUREMENTS</h2>
+
+<p>All measurements for all materials called for in the recipes in this
+book are level.</p>
+
+<p>The standard measuring cup holds one-half pint and is divided into
+fourths and thirds.</p>
+
+<p>To make level measurements fill cup or spoon and scrape off excess
+with back of knife.</p>
+
+<p>One-half spoon is measured lengthwise of spoon.</p>
+
+<p>Sift flour before measuring.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKING'></a><h2>BAKING</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TABLE_OF_EQUIVALENT_WEIGHTS_AND_MEASURES'></a><h2>TABLE OF EQUIVALENT WEIGHTS AND MEASURES</h2>
+
+1 saltspoon = &frac14; teaspoon<br />
+3 teaspoons = 1 tablespoon<br />
+16 tablespoons = 1 cup<br />
+2 cups = 1 pint<br />
+2 pints = 1 quart<br />
+4 cups = 1 quart<br />
+2 cups granulated sugar = 1 pound<br />
+4 cups flour = 1 pound<br />
+2 cups butter = 1 pound<br />
+2 tablespoons butter = 1 ounce<br />
+2 tablespoons liquid = 1 ounce<br />
+4 tablespoons flour = 1 ounce<br />
+1 square unsweetened chocolate = 1 ounce<br />
+3&frac12; tablespoons cocoa = 1 ounce<br /><a name='Page_2'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='BREADS_BISCUITS_AND_ROLLS'></a><h2>BREADS, BISCUITS AND ROLLS</h2>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKING_POWDER_BREAD'></a><h3>BAKING POWDER BREAD</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>7 teaspoons Dr. Price's Baking Powder</li>
+<li>1 medium-sized, cold, boiled potato</li>
+<li>Milk (water may be used)</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_BROWN_BREAD'></a><h3>BOSTON BROWN BREAD</h3>
+
+
+<ul><li>1 cup entire wheat or graham flour</li>
+<li>1 cup corn meal</li>
+<li>1 cup rye meal or ground rolled oats</li>
+<li>1 teaspoon salt</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; cup molasses</li>
+<li>1&#8531; cups milk</li>
+</ul>
+
+<p>Mix thoroughly dry ingredients; add molasses to milk, and add; beat
+thoroughly and put into greased moulds &#8532; full. Steam 3&frac12; hours;
+remove covers and bake until top is dry.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_BREAD'></a><h3>CORN BREAD</h3>
+
+
+<ul><li>1 cup corn meal</li>
+<li>1 cup flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>3 tablespoons sugar</li>
+<li>1 teaspoon salt</li>
+<li>1&frac12; cups milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPIDER_CORN_BREAD'></a><h3>SPIDER CORN BREAD</h3>
+
+
+<ul><li>1 egg</li>
+<li>1&frac34; cups milk</li>
+<li>2 tablespoons sugar</li>
+<li>1 cup corn meal</li>
+<li>&#8531; cup flour</li>
+<li>1 teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAHAM_BREAD'></a><h3>GRAHAM BREAD</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>1&frac12; cups graham flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon shortening</li>
+<li>1 egg</li>
+<li>1&frac12; cups liquid (&frac12; water and &frac12; milk)</li>
+<li>2 tablespoons sugar or molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_OR_RAISIN_BREAD'></a><h3>NUT OR RAISIN BREAD</h3>
+
+
+<ul><li>2&frac12; cups flour</li>
+<li>&frac12; cup graham flour</li>
+<li>&frac14; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>1 cup walnuts or raisins</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 egg</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+<a name='Page_3'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='PEANUT_BUTTER_BREAD'></a><h3>PEANUT BUTTER BREAD</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; cup sugar</li>
+<li>1 cup milk</li>
+<li>&#8532; cup peanut butter or &frac12; cup finely ground peanuts</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRUNE_OR_DATE_BREAD'></a><h3>PRUNE OR DATE BREAD</h3>
+
+
+<ul><li>1 cup prunes or dates</li>
+<li>2&frac12; a cups graham flour; or 1 cup flour and 1&frac12; cups graham flour</li>
+<li>&frac14; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LUNCHEON_OR_SANDWICH_ROLLS'></a><h3>LUNCHEON OR SANDWICH ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RYE_ROLLS'></a><h3>RYE ROLLS</h3>
+
+
+<ul><li>4 cups rye flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1&frac12; cups milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATO_ROLLS'></a><h3>POTATO ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>7 teaspoons Dr. Price's Baking Powder</li>
+<li>2 medium sized cold boiled potatoes</li>
+<li>Water or milk or equal quantities of each</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_AND_RAISIN_ROLLS'></a><h3>NUT AND RAISIN ROLLS</h3>
+
+
+<ul><li>2&frac12; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>5 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>Butter</li>
+<li>Raisins</li>
+<li>Chopped nuts</li>
+<li>&frac12; cup sugar</li>
+</ul>
+
+<p>Sift flour, baking powder, salt and sugar together. Add melted
+shortening and beaten egg to milk and add to dry ingredients, mixing
+well. Turn out on floured board and knead lightly. Roll out very thin.
+Spread with butter and sprinkle with raisins, chopped nuts and small
+amount of granulated sugar. Cut into about 4-inch squares. Roll up
+each as for jelly roll. Press edges together. Brush over with yolk of
+egg mixed with a little cold water and sprinkle with nuts and sugar,
+and allow to stand in greased pan about 15 minutes. Bake in moderate
+oven from 20 to 25 minutes<a name='Page_4'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PARKER_HOUSE_ROLLS'></a><h3>PARKER HOUSE ROLLS</h3>
+
+
+<ul><li>4 cups flour</li>
+<li>1 teaspoon salt</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>2 to 4 tablespoons shortening</li>
+<li>1&frac12; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RUSKS'></a><h3>RUSKS</h3>
+
+
+<ul><li>2&frac14; cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons maple or brown sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon nutmeg</li>
+<li>&frac34; teaspoon cinnamon</li>
+<li>2 tablespoons shortening</li>
+<li>&#8531; to &#8532; cup water</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+<p>For hot cross buns, with sharp knife make deep cross cuts; brush with
+butter, sprinkle with sugar and bake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CINNAMON_BUNS'></a><h3>CINNAMON BUNS</h3>
+
+
+<ul><li>2&frac14; cups flour</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup sugar</li>
+<li>2 teaspoons cinnamon</li>
+<li>4 tablespoons seeded raisins</li>
+</ul>
+
+<p>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 &#8531; inch thick on floured board; brush with melted
+butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly
+roll; cut into 1&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SUGAR_BUNS'></a><h3>BROWN SUGAR BUNS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon shortening</li>
+<li>&frac12; cup milk</li>
+<li>1 tablespoon butter</li>
+<li>1 cup brown sugar</li>
+</ul>
+
+<p>Sift together flour, baking powder and salt; add shortening and rub in
+very lightly; add milk slowly to make a soft dough; roll out &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_CAKE'></a><h3>COFFEE CAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 tablespoons sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 cup milk</li>
+</ul>
+
+<p>Mix and sift dry ingredients; add melted shortening and enough milk to
+make stiff batter. Spread &frac12; inch thick in greased pan; add top
+mixture. Bake about 30 minutes in moderate oven.</p>
+
+<p>TOP MIXTURE </p>
+
+
+<ul><li>2 tablespoons flour </li>
+<li>1 tablespoon cinnamon </li>
+<li>3 tablespoons sugar </li>
+<li>3 tablespoons shortening </li>
+</ul>
+
+<p>Mix dry ingredients; rub in shortening and spread thickly over top of
+dough before baking.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='INDIVIDUAL_COFFEE_CAKES'></a><h3>INDIVIDUAL COFFEE CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 tablespoons sugar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>4 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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 &frac12; cup confectioner's sugar moistened
+with 1 tablespoon hot water<a name='Page_5'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_RING'></a><h3>COFFEE RING</h3>
+
+
+<ul><li>3 cups flour</li>
+<li>5 tablespoons sugar</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>1 cup raisins, washed, drained and floured</li>
+<li>3 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup chopped nuts</li>
+</ul>
+
+<p>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 &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BISCUITS'></a><h3>BISCUITS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons shortening</li>
+<li>&frac34; cup milk or half milk and half water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EMERGENCY_OR_DROP_BISCUITS'></a><h3>EMERGENCY OR DROP BISCUITS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHOLE_WHEAT_RAISIN_BISCUITS'></a><h3>WHOLE WHEAT RAISIN BISCUITS</h3>
+
+
+<ul><li>2 cups whole wheat flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 teaspoons shortening</li>
+<li>1 cup milk</li>
+<li>4 tablespoons cut raisins</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRAN_BISCUITS'></a><h3>BRAN BISCUITS</h3>
+
+
+<ul><li>&frac12; cup bran</li>
+<li>1&frac12; cups flour</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>3 tablespoons sugar</li>
+<li>&frac12; cup water</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient
+water to make soft dough; add melted shortening; roll out lightly to
+about &frac14; inch thick on floured board; cut with biscuit cutter. Bake
+in hot oven 12 to 15 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_BISCUITS'></a><h3>CHEESE BISCUITS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>6 tablespoons grated cheese</li>
+<li>&#8541; cup milk</li>
+</ul>
+
+<p>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 &frac12; inch
+thick; cut with small biscuit cutter. Bake in hot oven 12 to 15
+minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGG_BISCUITS'></a><h3>EGG BISCUITS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+<li>&#8531; cup water</li>
+</ul>
+
+<p>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 &frac12; inch thick; cut
+with biscuit cutter. Bake in moderate oven about 25 minutes.</p>
+
+
+
+
+<hr style='width: 65%;' />
+<a name='MUFFINS_GEMS_ETC'></a><h2>MUFFINS, GEMS, ETC.</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='MUFFINS'></a><h3>MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon sugar</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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. </p><a name='Page_6'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ENGLISH_MUFFINS'></a><h3>ENGLISH MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>1 teaspoon sugar</li>
+<li>1&frac14; cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BLUEBERRY_MUFFINS'></a><h3>BLUEBERRY MUFFINS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&frac34; cup milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+<li>1 cup berries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CEREAL_MUFFINS'></a><h3>CEREAL MUFFINS</h3>
+
+
+<ul><li>&frac12; cup cooked hominy, oatmeal or other cereal</li>
+<li>&frac12; teaspoon salt</li>
+<li>1&frac12; tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>&frac12; cup corn meal</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_MEAL_MUFFINS'></a><h3>CORN MEAL MUFFINS</h3>
+
+
+<ul><li>&frac34; cup corn meal</li>
+<li>1&frac14; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>1 cup milk</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRUMB_MUFFINS'></a><h3>CRUMB MUFFINS</h3>
+
+
+<ul><li>2 cups stale bread crumbs</li>
+<li>1&frac14; cups milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_MUFFINS'></a><h3>RICE MUFFINS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&#8532; cup milk</li>
+<li>1 egg</li>
+<li>1 tablespoon shortening</li>
+<li>1 cup cold boiled rice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DATE_MUFFINS'></a><h3>DATE MUFFINS</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>&frac12; lb. dates</li>
+</ul>
+
+<p>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.</p>
+
+<p>For sweet muffins sift &frac14; cup sugar with dry ingredients.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POPOVERS'></a><h3>POPOVERS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAHAM_GEMS'></a><h3><a name='Page_7'></a>GRAHAM GEMS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>1 cup graham flour</li>
+<li>&frac34; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons molasses or sugar</li>
+<li>3 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GREEN_CORN_GEMS'></a><h3>GREEN CORN GEMS</h3>
+
+
+<ul><li>2 cups green corn put through food chopper</li>
+<li>&frac14; cup milk or &frac12; cup if corn is dry</li>
+<li>2 eggs</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCONES'></a><h3>SCONES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>2 tablespoons shortening</li>
+<li>2 eggs</li>
+<li>&#8531; to &frac12; cup milk</li>
+</ul>
+
+<p>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 &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CURRANT_TEA_CAKES'></a><h3>CURRANT TEA CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup sugar</li>
+<li>&frac34; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+<li>&frac12; cup currants</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FIG_ENVELOPES'></a><h3>FIG ENVELOPES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>2 teaspoons shortening</li>
+<li>&#8532; cup milk</li>
+<li>1 cup chopped figs</li>
+<li>1 egg</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALLY_LUNN'></a><h3>SALLY LUNN</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>&frac34; cup milk</li>
+<li>2 eggs</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES_AND_WAFFLES'></a><h2>GRIDDLE CAKES AND WAFFLES</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES'></a><h3>GRIDDLE CAKES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 cups milk</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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. </p><a name='Page_8'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='GRIDDLE_CAKES_WITH_EGGS'></a><h3>GRIDDLE CAKES WITH EGGS</h3>
+
+
+<ul><li>1&frac34; cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>2 eggs</li>
+<li>1&frac12; cups milk</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUCKWHEAT_CAKES'></a><h3>BUCKWHEAT CAKES</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 cups buckwheat flour</li>
+<li>6 teaspoons Dr. Price's Baking Powder</li>
+<li>1&frac12; teaspoons salt</li>
+<li>2&frac12; cups milk or milk and water</li>
+<li>1 tablespoon molasses</li>
+<li>1 tablespoon shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_MEAL_GRIDDLE_CAKES'></a><h3>CORN MEAL GRIDDLE CAKES</h3>
+
+
+<ul><li>1&#8531; cups corn meal</li>
+<li>1&frac12; cups boiling water</li>
+<li>&frac34; cup milk</li>
+<li>1 tablespoon shortening</li>
+<li>1 tablespoon molasses</li>
+<li>&#8532; cup flour</li>
+<li>1 teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_GRIDDLE_CAKES'></a><h3>RICE GRIDDLE CAKES</h3>
+
+
+<ul><li>1 cup boiled rice</li>
+<li>1 cup milk</li>
+<li>1 tablespoon shortening</li>
+<li>1 teaspoon salt</li>
+<li>1 egg</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_PANCAKES'></a><h3>FRENCH PANCAKES</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 tablespoon sugar</li>
+<li>2 cups milk</li>
+<li>&frac14; cup cream</li>
+<li>Jam</li>
+<li>Powdered sugar</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHOLE_WHEAT_HOT_CAKES'></a><h3>WHOLE WHEAT HOT CAKES</h3>
+
+
+<ul><li>2 cups whole wheat flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1&frac34; cups milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon shortening</li>
+<li>1 teaspoon molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WAFFLES'></a><h3>WAFFLES</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; teaspoon salt</li>
+<li>1&frac34; cups milk</li>
+<li>2 eggs</li>
+<li>1 tablespoon melted shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRITTERS_DOUGHNUTS_AND_CRULLERS'></a><h2>FRITTERS, DOUGHNUTS, AND CRULLERS</h2>
+<br />
+
+<p>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.</p>
+
+<p>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. </p><a name='Page_9'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_FRITTER_BATTER'></a><h3>PLAIN FRITTER BATTER</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+</ul>
+
+<p>Sift dry ingredients together; add beaten egg and milk; beat until
+smooth.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_FRITTERS'></a><h3>APPLE FRITTERS</h3>
+
+
+<ul><li>4 large apples</li>
+<li>2 tablespoons powdered sugar</li>
+<li>1 tablespoon lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BANANA_FRITTERS'></a><h3>BANANA FRITTERS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon powdered sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 egg</li>
+<li>&frac14; cup milk</li>
+<li>1 tablespoon lemon juice</li>
+<li>3 bananas</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BREAD_CRUMB_FRITTERS'></a><h3>BREAD CRUMB FRITTERS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup fine bread crumbs</li>
+<li>1&frac12; cups milk</li>
+<li>1 egg</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_FRITTERS'></a><h3>CORN FRITTERS</h3>
+
+
+<ul><li>&frac12; cup milk</li>
+<li>2 cups cooked corn</li>
+<li>1&frac12; cups flour</li>
+<li>1 teaspoon salt</li>
+<li>&#8531; teaspoon pepper</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon shortening</li>
+<li>2 eggs</li>
+</ul>
+
+<p>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.</p>
+
+<p>For corn fritters that are to be fried in deep fat make batter stiffer
+by adding &frac12; cup flour and 1 teaspoon baking powder.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CLAM_FRITTERS'></a><h3>CLAM FRITTERS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>&frac12; cup milk or clam juice</li>
+<li>2 eggs</li>
+<li>1&frac12; teaspoons grated onion</li>
+<li>1 teaspoon shortening</li>
+<li>10 clams</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_FRITTERS'></a><h2>FRUIT FRITTERS</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DOUGHNUTS'></a><h3>DOUGHNUTS</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&#8532; cup sugar</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>1 teaspoon nutmeg</li>
+<li>&frac34; teaspoon salt</li>
+<li>3 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 &frac14;-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<a name='Page_10'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICH_DOUGHNUTS'></a><h3>RICH DOUGHNUTS</h3>
+
+
+<ul><li>2 eggs</li>
+<li>6 tablespoons sugar</li>
+<li>&frac34; teaspoon salt</li>
+<li>&frac14; teaspoon grated nutmeg</li>
+<li>2 tablespoons melted shortening</li>
+<li>6 tablespoons milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRULLERS'></a><h3>CRULLERS</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>3 cups flour</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8541; cup milk</li>
+</ul>
+
+<p>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 &frac14;-inch thick and cut into strips about 4
+inches long and &frac12;-inch wide; roll in hands and twist each strip and
+bring ends together. Fry in deep hot fat Drain and roll in powdered
+sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAKE'></a><h2>CAKE</h2>
+<br />
+
+<p>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.</p>
+
+<p>Where fewer eggs than called for are used, increase the amount of Dr.
+Price's Baking Powder about one teaspoon for each egg omitted.</p>
+
+<p>If an unsalted shortening is used take slightly less and add a small
+quantity of salt.</p>
+
+<p>Sift flour before measuring and use level measurements for all
+materials.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_CAKE'></a><h3>PLAIN CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract or other flavoring</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 cup milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPANISH_CAKE'></a><h3>SPANISH CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRIDES_CAKE'></a><h3>BRIDE'S CAKE</h3>
+
+
+<ul><li>1 cup shortening</li>
+<li>2 cups sugar</li>
+<li>1 teaspoon almond or vanilla extract</li>
+<li>&frac34; cup milk</li>
+<li>3&frac12; cups flour</li>
+<li>3 teaspoons Dr Price's Baking Powder</li>
+<li>Whites of six eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGGLESS_MILKLESS_BUTTERLESS_CAKE'></a><h3>EGGLESS, MILKLESS, BUTTERLESS CAKE</h3>
+
+
+<ul><li>1 cup brown sugar</li>
+<li>1&frac14; cups water</li>
+<li>1 cup seeded raisins</li>
+<li>2 ounces citron, cut fine</li>
+<li>&#8531; cup shortening</li>
+<li>1 teaspoon nutmeg</li>
+<li>1 teaspoon cinnamon</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 cups flour</li>
+<li>5 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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. </p><a name='Page_11'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_CAKE'></a><h3>CHOCOLATE CAKE</h3>
+
+
+<ul><li>3 squares grated unsweetened chocolate</li>
+<li>2 tablespoons sugar</li>
+<li>1&frac12; tablespoons milk</li>
+<li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&#8532; cup milk</li>
+<li>1&#8531; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+</ul>
+
+<p>Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
+1&frac12; 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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUNSHINE_CAKE'></a><h3>SUNSHINE CAKE</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac34; cup sugar</li>
+<li>Yolks of 3 eggs</li>
+<li>1 teaspoon flavoring extract</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>NOTE&mdash;This is an excellent cake to make in combination with the
+following Three-Egg Angel Cake. Only three eggs are required for both.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='THREE_EGG_ANGEL_CAKE'></a><h3>THREE-EGG ANGEL CAKE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&#8531; cups flour</li>
+<li>&frac12; teaspoon cream of tartar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8531; teaspoon salt</li>
+<li>&#8532; cup scalded milk</li>
+<li>1 teaspoon almond or vanilla extract</li>
+<li>Whites of 3 eggs</li>
+</ul>
+
+<p>Method I</p>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>Method II</p>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ANGEL_CAKE'></a><h3>ANGEL CAKE</h3>
+
+
+<ul><li>Whites of 8 eggs</li>
+<li>1 teaspoon cream of tartar</li>
+<li>&frac34; cup granulated sugar</li>
+<li>&frac34; cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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
+<a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POUND_CAKE'></a><h3>POUND CAKE</h3>
+
+
+<ul><li>1 cup butter</li>
+<li>1 cup sugar</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 teaspoon lemon extract</li>
+<li>5 eggs</li>
+<li>2 cups flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>
+made with the two remaining egg whites.</p>
+
+<br /><a name='Page_12'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WEDDING_CAKE'></a><h3>WEDDING CAKE</h3>
+
+
+<ul><li>2 cups shortening</li>
+<li>2 cups sugar</li>
+<li>6 eggs</li>
+<li>4 cups seeded raisins</li>
+<li>4 cups currants</li>
+<li>1 cup shelled almonds</li>
+<li>2 tablespoons chopped orange peel</li>
+<li>2 tablespoons chopped lemon peel</li>
+<li>2 cups sliced citron</li>
+<li>1 cup grape juice</li>
+<li>4 cups flour</li>
+<li>2 teaspoons cinnamon</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon grated nutmeg</li>
+<li>&frac12; teaspoon ground mace</li>
+<li>&frac14; teaspoon allspice</li>
+<li>&frac14; teaspoon cloves</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_FRUIT_CAKE'></a><h3>COFFEE FRUIT CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup light brown sugar</li>
+<li>2 eggs</li>
+<li>&frac14; cup strong coffee</li>
+<li>&#8531; cup rich milk or cream</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; lb. raisins, cut into small pieces</li>
+<li>&#8539; lb. slice citron</li>
+<li>&frac14; lb. figs, cut in strips</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DATE_LOAF_CAKE'></a><h3>DATE LOAF CAKE</h3>
+
+
+<ul><li>1 cup boiling water</li>
+<li>1 lb. stoned and cut dates</li>
+<li>&frac34; cup brown sugar</li>
+<li>2 tablespoons shortening</li>
+<li>1 ounce melted chocolate</li>
+<li>1 egg</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1&frac34; coups flour</li>
+<li>&frac34; cup chopped pecan nuts</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_LOAF_CAKE'></a><h3>CREAM LOAF CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1 teaspoon lemon extract</li>
+<li>&frac12; cup rich milk or thin cream</li>
+<li>1 cup flour</li>
+<li>&frac12; cup cornstarch</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MOLASSES_CAKE'></a><h3>MOLASSES CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>&#8532; cup brown sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup molasses</li>
+<li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon allspice</li>
+<li>&frac12; teaspoon cinnamon</li>
+<li>&#8532; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_CAKE'></a><h3>COCOANUT CAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup shortening</li>
+<li>1&frac14; cups sugar</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>3 eggs</li>
+<li>&frac12; cup fresh grated cocoanut</li>
+</ul>
+
+<p>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 <a href='#Page_16'>page 16</a> and
+sprinkle with chopped cocoanut. </p><a name='Page_13'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='MARBLE_CAKE'></a><h3>MARBLE CAKE</h3>
+
+<p>WHITE PART</p>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; teaspoon lemon extract</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>White of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+<p>DARK PART</p>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>&frac12; cup sugar</li>
+<li>Yolk of one egg</li>
+<li>&frac12; cup milk</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; teaspoon cloves</li>
+<li>&frac12; teaspoon allspice</li>
+<li>1 teaspoon cinnamon</li>
+<li>6 teaspoons cocoa</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARBLE_CAKE_II'></a><h3>MARBLE CAKE II</h3>
+
+<p>Make plain cake <a href='#Page_10'>page 10</a>, saving out one-third of batter and adding to
+it 1&frac12; ounces melted unsweetened chocolate. This chocolate batter is
+then dropped by spoonfuls into the white batter after it is put into
+the pan.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FEATHER_COCOANUT_CAKE'></a><h3>FEATHER COCOANUT CAKE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>&#8542; cup sugar</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon lemon extract</li>
+<li>&frac12; cup fresh grated cocoanut</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_NUT_CAKE'></a><h3>MAPLE NUT CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup light brown sugar</li>
+<li>2 eggs</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 cup chopped nuts&mdash;preferably pecans</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a> and while still soft sprinkle with chopped
+nuts.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_LAYER_CAKE'></a><h3>CHOCOLATE LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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</p>
+
+<p>CHOCOLATE FILLING AND ICING</p>
+
+
+<ul><li>3 cups confectioners' sugar</li>
+<li>Boiling water</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 ounces (2 squares) unsweetened chocolate</li>
+<li>&frac12; teaspoon grated orange peel</li>
+</ul>
+
+<p>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.</p>
+
+<p>This makes a delicious dessert if baked in two layers, iced, and
+spread with slightly sweetened whipped cream<a name='Page_14'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_SPICE_CAKE_WITH_MOCHA_FILLING'></a><h3>COFFEE SPICE CAKE WITH MOCHA FILLING</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&frac12; cup strong coffee</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 teaspoons mixed spices</li>
+</ul>
+
+<p>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</p>
+
+<p>MOCHA ICING AND FILLING</p>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>1 cup confectioners' sugar</li>
+<li>1 tablespoon cocoa</li>
+<li>2 tablespoons strong coffee</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>Cream butter and sugar; add cocoa, coffee and salt and stir until
+smooth. If too dry add more coffee.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_CREAM_LAYER_CAKE'></a><h3>ORANGE CREAM LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 cup sweetened flavored whipped cream</li>
+</ul>
+
+<p>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</p>
+
+<p>ORANGE FROSTING</p>
+
+
+<ul><li>1 tablespoon cream</li>
+<li>1 cup confectioners' sugar</li>
+<li>Pulp and grated rind of 1 orange</li>
+<li>&frac12; teaspoon orange extract</li>
+<li>1 tablespoon melted butter</li>
+</ul>
+
+<p>To the cream add the sugar slowly. Add orange pulp, rind, extract and
+melted butter. Beat until smooth and spread on top of cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHITE_LAYER_CAKE'></a><h3>WHITE LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated sugar</li>
+<li>&frac12; cup cold water</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>Whites of 3 eggs</li>
+<li>1 teaspoon vanilla or almond extract</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a> or maple
+icing <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DEVILS_FOOD_CAKE'></a><h3>DEVIL'S FOOD CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2&frac12; ounces chocolate</li>
+<li>&frac12; cup mashed potatoes</li>
+<li>1 egg</li>
+<li>&#8540; cup milk</li>
+<li>1&frac14; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup chopped nuts</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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</p>
+
+<p>MARSHMALLOW ICING</p>
+
+
+<ul><li>&frac34; cup granulated sugar</li>
+<li>&#8531; cup water</li>
+<li>6 or 8 marshmallows</li>
+<li>White of 1 egg</li>
+<li>Few drops vanilla extract</li>
+</ul>
+
+<p>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<a name='Page_15'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_LAYER_CAKE'></a><h3>CREAM LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>1 teaspoon vanilla extract</li>
+<li>&frac12; cup milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>1 cup milk</li>
+<li>2 tablespoons cornstarch</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 tablespoons sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_LAYER_CAKE'></a><h3>COCOANUT LAYER CAKE</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>COCOANUT FILLING AND ICING</p>
+
+
+<ul><li>1&frac12; cups granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>2 egg whites</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>1 teaspoon lemon juice</li>
+<li>1 cup fresh grated cocoanut</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_LAYER_CAKE'></a><h3>FRUIT LAYER CAKE</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>FRUIT FILLING</p>
+
+
+<ul><li>&frac12; cup fruit jelly</li>
+<li>1 cup water</li>
+<li>&frac12; cup chopped raisins</li>
+<li>&frac14; lb. chopped figs</li>
+<li>&frac14; cup sugar</li>
+<li>2 tablespoons cornstarch</li>
+<li>&frac12; cup chopped blanched almonds or walnuts</li>
+<li>juice of &frac12; lemon</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LADY_BALTIMORE_CAKE'></a><h3>LADY BALTIMORE CAKE</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup sugar</li>
+<li>whites of 3 eggs</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract or &frac12; teaspoon almond extract</li>
+<li>1&frac34; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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 <a href='#Page_17'>page 17</a>.</p>
+
+<p>FILLING</p>
+
+
+<ul><li>1&frac12; cups sugar</li>
+<li>&frac12; cup water</li>
+<li>whites of 2 eggs</li>
+<li>&frac12; cup chopped seeded raisins</li>
+<li>&frac12; cup chopped figs</li>
+<li>1 cup blanched almonds or pecan nuts</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_16'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTERSCOTCH_LAYER_CAKE'></a><h3>BUTTERSCOTCH LAYER CAKE</h3>
+
+
+<ul><li>&frac12; cup butter</li>
+<li>1 cup sugar</li>
+<li>2 eggs</li>
+<li>&#8532; cup milk</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a>
+between layers and on top of cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPONGE_CAKE'></a><h3>SPONGE CAKE</h3>
+
+
+<ul><li>6 eggs</li>
+<li>1 cup granulated sugar</li>
+<li>Rind of half a lemon</li>
+<li>2 tablespoons lemon juice</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>Beat egg yolks with wire whip until thick; add gradually sugar which
+has been sifted, then grated lemon rind, lemon juice and &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPONGE_CAKE_II'></a><h3>SPONGE CAKE II</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1 cup water</li>
+<li>3 eggs</li>
+<li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; cup cold water</li>
+<li>1 teaspoon vanilla extract or other flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MILK_SPONGE_CAKE'></a><h3>MILK SPONGE CAKE</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup sugar</li>
+<li>6 tablespoons hot milk</li>
+<li>1 teaspoon vanilla or lemon extract</li>
+<li>1 cup flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAKE_ICINGS_AND_FILLINGS'></a><h2>CAKE ICINGS AND FILLINGS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_ICING'></a><h3>BOILED ICING</h3>
+
+
+<ul><li>1 cup granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>White of 1 egg</li>
+<li>&frac12; teaspoon flavoring extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FROSTING'></a><h2>FROSTING</h2>
+
+
+<ul><li>1 unbeaten egg white</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORNAMENTAL_FROSTING'></a><h3>ORNAMENTAL FROSTING</h3>
+
+
+<ul><li>1&frac12; cups granulated sugar</li>
+<li>&frac12; cup water</li>
+<li>2 egg whites</li>
+<li>1 teaspoon flavoring extract</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_17'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WHITE_OR_COLORED_ICING'></a><h3>WHITE OR COLORED ICING</h3>
+
+
+<ul><li>&frac12; teaspoon butter</li>
+<li>2 tablespoons hot milk</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SEVEN_MINUTE_ICING'></a><h3>SEVEN-MINUTE ICING</h3>
+
+
+<ul><li>1 unbeaten egg white</li>
+<li>3 tablespoons cold water</li>
+<li>&#8542; cup granulated sugar</li>
+</ul>
+
+<p>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.</p>
+
+<p>For Chocolate Icing use above, adding 1&frac12; ounces melted unsweetened
+chocolate or 4&frac12; tablespoons cocoa after removing from fire.</p>
+
+<p>For Coffee Icing use 3 tablespoons cold boiled coffee in place of
+water.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_FILLING_AND_ICING'></a><h3>CHOCOLATE FILLING AND ICING</h3>
+
+
+<ul><li>Whites of 2 eggs</li>
+<li>2 cups confectioners' sugar</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>1&frac12; tablespoons milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>4 ounces chocolate</li>
+<li>1 teaspoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OLD_FASHIONED_CHOCOLATE_FILLING'></a><h3>OLD-FASHIONED CHOCOLATE FILLING</h3>
+
+
+<ul><li>3 ounces melted chocolate</li>
+<li>3 tablespoons cream</li>
+<li>1 egg</li>
+<li>&frac34; cup powdered sugar</li>
+<li>1 tablespoon cornstarch</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARSHMALLOW_FILLING_OR_ICING'></a><h3>MARSHMALLOW FILLING OR ICING</h3>
+
+
+<ul><li>1&frac34; cups sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup marshmallows</li>
+<li>Whites of 3 eggs</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_ICING_I'></a><h3>MAPLE ICING. I</h3>
+
+
+<ul><li>&frac12; teaspoon butter,</li>
+<li>2 tablespoons hot milk</li>
+<li>1&frac12; cups confectioners' sugar</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon maple flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_ICING_II'></a><h3>MAPLE ICING. II</h3>
+
+
+<ul><li>1 cup maple syrup</li>
+<li>Whites of 2 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_FILLING'></a><h3>FRUIT FILLING</h3>
+
+
+<ul><li>2 cups granulated sugar</li>
+<li>&#8532; cup boiling water</li>
+<li>Whites of 2 eggs</li>
+<li>&frac14; cup chopped nuts</li>
+<li>1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_18'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_ICING'></a><h3>ORANGE ICING</h3>
+
+
+<ul><li>rind of 1 orange</li>
+<li>2 teaspoons lemon juice</li>
+<li>1 cup confectioners' or powdered sugar</li>
+<li>white of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLY_MERINGUE'></a><h3>JELLY MERINGUE</h3>
+
+
+<ul><li>white of 1 egg</li>
+<li>&frac12; cup currant or other jelly</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SEA_FOAM_ICING'></a><h3>SEA FOAM ICING</h3>
+
+
+<ul><li>1 cup brown sugar</li>
+<li>&#8531; cup water</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_ICING'></a><h3>COCOA ICING</h3>
+
+
+<ul><li>1 cup confectioners' sugar</li>
+<li>4 tablespoons cocoa</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 teaspoon melted butter</li>
+<li>1 tablespoon cream</li>
+</ul>
+
+<p>Add sugar and cocoa slowly to beaten egg white. Then add vanilla,
+melted butter and cream to make soft enough to spread on cake.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRESH_STRAWBERRY_ICING'></a><h3>FRESH STRAWBERRY ICING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SUGAR_ICING_AND_FILLING'></a><h3>BROWN SUGAR ICING AND FILLING</h3>
+
+
+<ul><li>3 cups brown sugar</li>
+<li>1 cup milk</li>
+<li>1 tablespoon butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTERSCOTCH_ICING_AND_FILLING_Without_Sugar'></a><h3>BUTTERSCOTCH ICING AND FILLING (Without Sugar)</h3>
+
+
+<ul><li>2 cups light syrup</li>
+<li>&frac12; cup butter</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+<p>Chopped nuts may be added while icing is still soft.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COOKIES_AND_SMALL_CAKES'></a><h2>COOKIES AND SMALL CAKES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_DROP_CAKES'></a><h3>COCOA DROP CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup cocoa</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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
+<a href='#Page_16'>page 16</a>.</p>
+
+<p>Or bake in shallow pan; cool, and before removing cut across
+diagonally to make diamond-shaped pieces; cover with icing.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RAISIN_DROP_CAKES'></a><h3>RAISIN DROP CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&#8532; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup raisins</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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. </p><a name='Page_19'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_CAKES'></a><h3>ORANGE CAKES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>&#8532; cup milk</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 teaspoon orange extract</li>
+<li>Grated rind of 1 orange</li>
+</ul>
+
+<p>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 <a href='#Page_18'>page 18</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MOLASSES_CAKES'></a><h3>MOLASSES CAKES</h3>
+
+
+<ul><li>1 cup molasses</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; cup melted shortening</li>
+<li>&frac12; cup boiling water</li>
+<li>3 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; teaspoon soda</li>
+<li>2 teaspoons cinnamon</li>
+<li>1 teaspoon nutmeg</li>
+<li>1 teaspoon cloves</li>
+<li>1 cup stale bread crumbs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SMALL_FANCY_CAKES_I'></a><h3>SMALL FANCY CAKES. I</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated or powdered sugar</li>
+<li>yolks of 3 eggs</li>
+<li>&frac12; cup milk</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SMALL_FANCY_CAKES_II'></a><h3>SMALL FANCY CAKES. II</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup granulated sugar</li>
+<li>&#8532; cup water</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 cups flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>whites of 3 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPICE_CAKES'></a><h3>SPICE CAKES</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1 cup brown sugar</li>
+<li>1 egg</li>
+<li>1&frac34; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon cinnamon</li>
+<li>&frac14; teaspoon nutmeg</li>
+<li>&frac14; teaspoon cloves</li>
+<li>&frac12; cup milk</li>
+<li>1 cup chopped raisins</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HONEY_DROP_CAKES'></a><h3>HONEY DROP CAKES</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>&frac14; cup sugar</li>
+<li>&frac12; cup honey</li>
+<li>1 egg</li>
+<li>&frac12; tablespoon lemon juice</li>
+<li>1&frac12; cups flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_20'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='COOKIES'></a><h3>COOKIES</h3>
+
+
+<ul><li>&frac34; cup shortening</li>
+<li>2 cups sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon grated nutmeg</li>
+<li>1 teaspoon vanilla extract or grated rind of 1 lemon</li>
+<li>4 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_COOKIES'></a><h3>COCOA COOKIES</h3>
+
+
+<ul><li>4 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>&frac14; cup milk</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup cocoa</li>
+</ul>
+
+<p>Cream shortening and sugar together; add milk and beaten egg; mix
+well; sift flour, baking powder, cocoa and salt together and add. Roll
+out &frac14;-inch thick on floured board; cut with cookie cutter. Bake in
+hot oven about 12 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FILLED_COOKIES'></a><h3>FILLED COOKIES</h3>
+
+
+<ul><li>&#8531; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>3&frac12; cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+<p>FILLING</p>
+
+
+<ul><li>2 teaspoons flour</li>
+<li>&frac12; cup sugar</li>
+<li>&frac12; cup water</li>
+<li>&frac12; cup chopped raisins</li>
+<li>&frac12; cup chopped figs</li>
+</ul>
+
+<p>Mix flour and sugar together; add water and fruit. Cook until thick,
+being very careful not to burn.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARSHMALLOW_COOKIES'></a><h3>MARSHMALLOW COOKIES</h3>
+
+<p>Follow recipe for cookies. Roll slightly thicker. After removing from
+oven, cover with marshmallow icing <a href='#Page_17'>page 17</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_BARS'></a><h3>NUT BARS</h3>
+
+
+<ul><li>&frac12; cup shortening</li>
+<li>1&frac12; cups sugar</li>
+<li>2 eggs</li>
+<li>4 tablespoons milk</li>
+<li>4 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup blanched almonds</li>
+</ul>
+
+<p>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 &frac14;-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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_COOKIES'></a><h3>COCOANUT COOKIES</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>&frac12; cup sugar</li>
+<li>1 egg</li>
+<li>&frac12; teaspoon lemon juice or extract</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 cups fresh grated cocoanut</li>
+</ul>
+
+<p>Cream shortening; add sugar, beaten egg and lemon juice; mix in milk
+slowly; add flour, baking powder and salt which have been sifted
+together; add cocoanut. The batter should be quite stiff. Drop by
+small spoonfuls on greased pan. Do not smooth over, but allow space
+for spreading. Bake in moderate oven 15 to 20 minutes<a name='Page_21'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FUDGE_SQUARES'></a><h3>FUDGE SQUARES</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>2 ounces unsweetened chocolate</li>
+<li>&frac12; teaspoon vanilla extract</li>
+<li>&#8531; cup milk</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; cup nut meats chopped&mdash;not too fine</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OATMEAL_MACAROONS'></a><h3>OATMEAL MACAROONS</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon melted shortening</li>
+<li>&frac34; teaspoon salt</li>
+<li>2&frac12; cups rolled oats</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HERMITS'></a><h3>HERMITS</h3>
+
+
+<ul><li>6 tablespoons shortening</li>
+<li>1 cup brown sugar</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+<li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon cloves</li>
+<li>1 teaspoon allspice</li>
+<li>1 teaspoon cinnamon</li>
+<li>1 cup seeded raisins</li>
+<li>2 tablespoons cut citron</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SHORTCAKES'></a><h3>FRUIT SHORTCAKES</h3>
+<br />
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OLD_FASHIONED_SHORTCAKE'></a><h3>OLD-FASHIONED SHORTCAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>3 tablespoons shortening</li>
+<li>&frac34; cup milk</li>
+<li>1 quart berries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_SHORTCAKE'></a><h3>STRAWBERRY SHORTCAKE</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>3 tablespoons shortening</li>
+<li>1 egg</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_CAKE'></a><h3>STRAWBERRY CAKE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>4 tablespoons shortening</li>
+<li>1 egg</li>
+<li>2 cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup milk</li>
+<li>1 teaspoon vanilla extract</li>
+<li>&frac12; pint heavy cream</li>
+<li>1 quart strawberries</li>
+</ul>
+
+<p>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.</p><a name='Page_22'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUDDINGS_AND_OTHER_DESSERTS'></a><h2>PUDDINGS AND OTHER DESSERTS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_CUSTARD'></a><h3>BAKED CUSTARD</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; cup sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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 <a href='#Page_25'>page 25</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_PUDDING'></a><h3>RICE PUDDING</h3>
+
+
+<ul><li>1 cup rice</li>
+<li>1&frac12; quarts milk</li>
+<li>1 teaspoon salt</li>
+<li>1 cup sugar</li>
+<li>Grated orange rind</li>
+<li>1 cup seeded raisins</li>
+</ul>
+
+<p>Wash rice with several waters; put into pudding dish; add milk, salt,
+sugar, orange rind and bake in slow oven about 1&frac12; hours or until
+thick, stirring several times during baking; add raisins, and bake 20
+minutes longer.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COTTAGE_PUDDING'></a><h3>COTTAGE PUDDING</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup milk</li>
+<li>1 egg</li>
+<li>2 tablespoons shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUET_PUDDING'></a><h3>SUET PUDDING</h3>
+
+
+<ul><li>&frac12; cup chopped suet</li>
+<li>&frac12; cup seeded raisins</li>
+<li>&frac12; cup currants</li>
+<li>1&frac12; cups grated bread</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cup brown sugar</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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 <a href='#Page_25'>page 25</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TAPIOCA_PUDDING'></a><h3>TAPIOCA PUDDING</h3>
+
+
+<ul><li>&frac12; cup pearl tapioca or 3 tablespoons minute tapioca</li>
+<li>1 quart milk                                                           </li>
+<li>1 teaspoon melted butter</li>
+<li>6 tablespoons sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 teaspoon vanilla or lemon extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_CAKE'></a><h3>APPLE CAKE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 tablespoons shortening</li>
+<li>&frac12; cup milk</li>
+<li>4 or 5 apples</li>
+<li>&frac12; cup sugar</li>
+<li>1 teaspoon cinnamon</li>
+</ul>
+
+<p>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 &frac12;-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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_DUMPLINGS'></a><h3>APPLE DUMPLINGS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>3 tablespoons shortening</li>
+<li>&frac12; cup milk</li>
+<li>4 apples</li>
+<li>4 tablespoons sugar</li>
+<li>2 teaspoons butter</li>
+</ul>
+
+<p>Sift together flour, baking powder and salt; rub shortening in
+lightly; add just enough milk to make soft dough. Roll out &#8539;-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 &frac12; 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
+<a href='#Page_25'>page 25</a>.</p>
+
+<p>Peach dumplings may be made in the same way.</p>
+
+<br /><a name='Page_23'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_ROLL'></a><h3>APPLE ROLL</h3>
+
+
+<ul><li>4 medium sized apples</li>
+<li>1&frac12; cups sugar</li>
+<li>2 cups water</li>
+</ul>
+
+<p>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 <a href='#Page_21'>page 21</a>). Roll out about &frac12; inch thick, spread with apples
+and roll into a long roll; cut into pieces about &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MERINGUES'></a><h3>MERINGUES</h3>
+
+
+<ul><li>whites of 3 eggs</li>
+<li>1&frac14; cups granulated sugar</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BANANA_CAKE_WITH_JELLY_SAUCE'></a><h3>BANANA CAKE WITH JELLY SAUCE</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 tablespoons sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac34; cup milk</li>
+<li>1 egg</li>
+<li>4 bananas</li>
+</ul>
+
+<p>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.</p>
+
+<p>JELLY SAUCE</p>
+
+
+<ul><li>1 cup water</li>
+<li>2 tablespoons jelly</li>
+<li>1 tablespoon sugar</li>
+<li>1 teaspoon cornstarch</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHARLOTTE_RUSSE'></a><h3>CHARLOTTE RUSSE</h3>
+
+
+<ul><li>1 pint cream</li>
+<li>&frac14; cup powdered sugar</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_CREAM_PIE'></a><h3>BOSTON CREAM PIE</h3>
+
+
+<ul><li>2 eggs</li>
+<li>1 cup flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac34; cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; cup boiling milk</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>&frac12; cup sugar</li>
+<li>2 tablespoons cornstarch</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 eggs</li>
+<li>1 cup scalded milk</li>
+<li>1 teaspoon butter</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_BLANC_MANGE'></a><h3>CHOCOLATE BLANC MANGE</h3>
+
+
+<ul><li>4 tablespoons cornstarch</li>
+<li>&frac34; cup sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 quart milk</li>
+<li>3 ounces unsweetened chocolate or 9 tablespoons cocoa</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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&mdash;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<a name='Page_24'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FLOATING_ISLAND'></a><h3>FLOATING ISLAND</h3>
+
+
+<ul><li>1 quart milk</li>
+<li>4 eggs</li>
+<li>4 tablespoons sugar</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup currant jelly</li>
+<li>2 teaspoons vanilla or almond extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HUCKLEBERRY_FLOAT'></a><h3>HUCKLEBERRY FLOAT</h3>
+
+
+<ul><li>1 cup berries</li>
+<li>3 tablespoons sugar</li>
+<li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>&frac12; cup milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BLUEBERRY_CAKE'></a><h3>BLUEBERRY CAKE</h3>
+
+
+<ul><li>3 tablespoons shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>&frac34; cup milk</li>
+<li>1&frac34; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; cups floured blueberries</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRUNE_PUFF'></a><h3>PRUNE PUFF</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; cup powdered sugar</li>
+<li>1 cup cooked prunes</li>
+</ul>
+
+<p>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 <a href='#Page_24'>Floating Island</a>).</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_JELLY'></a><h3>LEMON JELLY</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&frac12; cups water</li>
+<li>1 tablespoon granulated gelatine</li>
+<li>&frac14; cup lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+<p>Fruit may be molded in the jelly by chilling part of mixture, adding
+fruit, then jelly; chilling and so on until mold is filled.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STEAMED_FIG_OR_DATE_PUDDING'></a><h3>STEAMED FIG OR DATE PUDDING</h3>
+
+
+<ul><li>&frac14; cup shortening</li>
+<li>1 cup sugar</li>
+<li>1 egg</li>
+<li>1 cup milk</li>
+<li>2 cups flour</li>
+<li>4 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>&frac12; teaspoon vanilla or lemon extract</li>
+<li>1&frac12; cups chopped figs or dates</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_PUFFS'></a><h3>CREAM PUFFS</h3>
+
+
+<ul><li>1 cup boiling water</li>
+<li>&frac12; cup shortening</li>
+<li>1 cup flour</li>
+<li>&#8539; teaspoon salt</li>
+<li>3 eggs</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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&frac12; 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.</p>
+
+<p>CREAM FILLING</p>
+
+
+<ul><li>1 cup sugar</li>
+<li>&#8531; cup cornstarch</li>
+<li>&#8531; teaspoon salt</li>
+<li>1 egg</li>
+<li>2 cups scalded milk</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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<a name='Page_25'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLY_ROLL'></a><h3>JELLY ROLL</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1&frac12; cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&#8539; teaspoon salt</li>
+<li>2 eggs</li>
+<li>4 tablespoons hot water</li>
+<li>Currant or other jelly</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHRISTMAS_PLUM_PUDDING'></a><h3>CHRISTMAS PLUM PUDDING</h3>
+
+
+<ul><li>2 cups ground suet</li>
+<li>2 cups bread crumbs</li>
+<li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>2 cups sugar</li>
+<li>2 cups seeded raisins</li>
+<li>2 cups currants</li>
+<li>1 cup finely cut citron</li>
+<li>1 cup finely cut figs</li>
+<li>1 tablespoon finely cut orange peel</li>
+<li>1 tablespoon finely cut lemon peel</li>
+<li>1 teaspoon ground cinnamon</li>
+<li>1 teaspoon ground ginger</li>
+<li>&frac14; teaspoon ground cloves</li>
+<li>&frac14; teaspoon ground nutmeg</li>
+<li>&frac14; teaspoon ground mace</li>
+<li>1 tablespoon salt</li>
+<li>1 cup water or prune juice</li>
+<li>1 cup grape or other fruit juice</li>
+</ul>
+
+<p>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 &#8532; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUDDING_SAUCES'></a><h3>PUDDING SAUCES</h3>
+
+
+
+<hr style='width: 65%;' />
+<a name='HARD_SAUCE'></a><h3>HARD SAUCE</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 cup powdered sugar</li>
+<li>&frac12; teaspoon flavoring extract</li>
+</ul>
+
+<p>Cream butter until very light; add sugar very slowly, beating until
+light and creamy. Add flavoring and beat again.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FOAMY_SAUCE'></a><h3>FOAMY SAUCE</h3>
+
+
+<ul><li>6 tablespoons butter</li>
+<li>1 cup powdered sugar</li>
+<li>3 eggs</li>
+<li>2 tablespoons boiling water</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_SAUCE'></a><h3>CHOCOLATE SAUCE</h3>
+
+
+<ul><li>1&frac34; cups water</li>
+<li>&frac34; cup sugar</li>
+<li>&frac12; tablespoon cornstarch</li>
+<li>2 squares chocolate or 6 tablespoons cocoa</li>
+<li>&frac12; cup cold water</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 tablespoon butter</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAPLE_SAUCE'></a><h3>MAPLE SAUCE</h3>
+
+
+<ul><li>1 cup sugar</li>
+<li>1 cup water</li>
+<li>1 teaspoon cornstarch</li>
+<li>1 tablespoon lemon juice</li>
+<li>1 tablespoon maple flavoring</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SAUCE'></a><h3>FRUIT SAUCE</h3>
+
+
+<ul><li>&#8531; cup butter</li>
+<li>1 cup powdered sugar</li>
+<li>1 cup fresh strawberries, raspberries</li>
+<li>  or canned fruit drained from syrup</li>
+<li>white of 1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CARAMEL_SAUCE'></a><h3>CARAMEL SAUCE</h3>
+
+
+<ul><li>2 cups granulated sugar</li>
+<li>5 cups boiling water</li>
+</ul>
+
+<p>Melt sugar in saucepan and heat slowly, stirring constantly until
+golden brown; add boiling water. Cook three minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_OR_ORANGE_SAUCE'></a><h3>LEMON OR ORANGE SAUCE</h3>
+
+
+<ul><li>1 cup water</li>
+<li>2 tablespoons sugar</li>
+<li>1 teaspoon cornstarch</li>
+<li>2 tablespoons lemon or orange juice</li>
+</ul>
+
+<p>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.</p><a name='Page_26'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='PASTRY'></a><h2>PASTRY</h2>
+<br />
+
+<p>A small amount of Dr. Price's Baking Powder will make pastry lighter,
+more tender and more digestible.</p>
+
+<p>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.</p>
+
+<p>Pastry flour is better than bread flour for pie crust.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_PASTRY'></a><h3>PLAIN PASTRY</h3>
+
+<p>This recipe is for one large pie with top and bottom crust.</p>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&frac12; cup shortening</li>
+<li>Cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICH_PASTRY'></a><h3>RICH PASTRY</h3>
+
+
+<ul><li>2 cups pastry flour</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8532; cup shortening</li>
+<li>Cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='APPLE_PIE'></a><h3>APPLE PIE</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>1&frac12; teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8531; cup shortening</li>
+<li>Cold water</li>
+<li>4 apples or 1 quart sliced apples</li>
+<li>4 tablespoons sugar</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUMPKIN_PIE'></a><h3>PUMPKIN PIE</h3>
+
+
+<ul><li>2 cups stewed and strained pumpkin</li>
+<li>2 cups rich milk or cream</li>
+<li>&frac34; cup brown or granulated sugar</li>
+<li>2 eggs</li>
+<li>&frac14; teaspoon ginger</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 teaspoon cinnamon</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_MERINGUE_PIE'></a><h3>LEMON MERINGUE PIE</h3>
+
+
+<ul><li>2 cups water</li>
+<li>3 tablespoons cornstarch</li>
+<li>2 tablespoons flour</li>
+<li>1 cup sugar</li>
+<li>3 eggs</li>
+<li>4 tablespoons lemon Juice</li>
+<li>1 teaspoon grated lemon rind</li>
+<li>1 teaspoon salt</li>
+</ul>
+
+<p>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 &frac12; 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<a name='Page_27'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_PIE'></a><h3>STRAWBERRY PIE</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>&frac12; teaspoon salt</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac14; cup cold water</li>
+<li>4 tablespoons shortening</li>
+<li>1 quart strawberries</li>
+</ul>
+
+<p>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.</p>
+
+<p>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:</p>
+
+<p>Add &frac12; cup sugar and &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CUSTARD_PIE'></a><h3>CUSTARD PIE</h3>
+
+
+<ul><li>3 eggs</li>
+<li>&frac34; cup sugar</li>
+<li>1 teaspoon salt</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 cups scalded milk</li>
+</ul>
+
+<p>Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie
+plate with pastry <a href='#Page_26'>page 26</a>, 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINCE_PIE'></a><h3>MINCE PIE</h3>
+
+<p>Mince Pie should always be made with two crusts. Line pie plate with
+pastry <a href='#Page_26'>page 26</a>, fill with mince meat, cover with pastry and bake in
+hot oven 25 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINCE_MEAT'></a><h3>MINCE MEAT</h3>
+
+
+<ul><li>2 lbs. fresh lean beef, boiled and chopped fine when cold</li>
+<li>1 lb. suet, chopped very fine</li>
+<li>5 lbs. chopped apples</li>
+<li>1 lb. seeded raisins</li>
+<li>2 lbs. currants</li>
+<li>&frac34; lb. sliced citron</li>
+<li>1&frac12; teaspoons cinnamon</li>
+<li>1 grated nutmeg</li>
+<li>2 tablespoons ground mace</li>
+<li>1 tablespoon ground cloves</li>
+<li>1 tablespoon allspice</li>
+<li>1 tablespoon fine salt</li>
+<li>2&frac12; lbs. brown sugar</li>
+<li>1 qt. sherry or boiled cider</li>
+<li>1 pt. brandy or grape juice</li>
+</ul>
+
+<p>Mix all ingredients thoroughly. Pack in jars. Store in cold, dry
+place. Allow to stand 24 hours before using.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RHUBARB_PIE'></a><h3>RHUBARB PIE</h3>
+
+
+<ul><li>2 cups cut rhubarb</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon cornstarch</li>
+<li>&frac14; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BERRY_PIES'></a><h3>BERRY PIES</h3>
+
+
+<ul><li>3 cups blueberries, huckleberries, or blackberries</li>
+<li>1 teaspoon flour</li>
+<li>&frac14; teaspoon salt</li>
+<li>&#8532; cup sugar</li>
+<li>1 teaspoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHERRY_TARTS'></a><h3>CHERRY TARTS</h3>
+
+
+<ul><li>1&frac12; cups flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>6 tablespoons shortening</li>
+<li>&#8531; cup cold water</li>
+<li>1 quart pitted cherries</li>
+</ul>
+
+<p>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 &frac12; cup cherries instead of strawberries. Other fruit can
+be used in place of cherries.</p>
+
+
+<a name='Page_28'></a>
+
+<hr style='width: 65%;' />
+<a name='FROZEN_DESSERTS'></a><h3>FROZEN DESSERTS</h3>
+<br />
+
+<p>HOW TO FREEZE</p>
+
+<p>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 &frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PHILADELPHIA_ICE_CREAM'></a><h3>PHILADELPHIA ICE CREAM</h3>
+
+
+<ul><li>1 quart cream</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon vanilla extract</li>
+</ul>
+
+<p>Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add
+remainder of cream and vanilla. Freeze as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_ICE_CREAM'></a><h3>STRAWBERRY ICE CREAM</h3>
+
+<p>Add to Philadelphia Ice Cream before freezing one quart of berries
+which have been washed, hulled, crushed and slightly sweetened.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_ICE_CREAM'></a><h3>CHOCOLATE ICE CREAM</h3>
+
+<p>Melt 2 ounces unsweetened chocolate with half pint cream and proceed
+as for Philadelphia Ice Cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_ICE_CREAM'></a><h3>FRENCH ICE CREAM</h3>
+
+
+<ul><li>1 cup milk</li>
+<li>yolks of 4 eggs</li>
+<li>1 cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 tablespoon vanilla extract</li>
+<li>1 quart cream</li>
+</ul>
+
+<p>Scald milk and add slowly to beaten egg yolks; add sugar, salt,
+vanilla and cream which has been whipped. Freeze as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COFFEE_ICE_CREAM'></a><h3>COFFEE ICE CREAM</h3>
+
+<p>Add one cup coffee to either French or Philadelphia Ice Cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FROZEN_PUDDING'></a><h3>FROZEN PUDDING</h3>
+
+
+<ul><li>3 cups milk</li>
+<li>1 tablespoon cornstarch</li>
+<li>3 eggs</li>
+<li>1 cup sugar</li>
+<li>&#8539; teaspoon salt</li>
+<li>1 cup chopped mixed fruit</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GRAPE_SHERBET'></a><h3>GRAPE SHERBET</h3>
+
+
+<ul><li>1 pint grape juice</li>
+<li>1 cup sugar</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
+cold milk; freeze at once. This makes a lilac colored sherbet.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LEMON_SHERBET'></a><h3>LEMON SHERBET</h3>
+
+
+<ul><li>juice of 3 lemons</li>
+<li>1&frac12; cups sugar</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ORANGE_WATER_ICE'></a><h3>ORANGE WATER ICE</h3>
+
+
+<ul><li>juice of 6 oranges</li>
+<li>2 teaspoons orange extract</li>
+<li>1 quart water</li>
+<li>juice of 1 lemon</li>
+<li>2 cups powdered sugar</li>
+<li>&frac12; cup cream</li>
+</ul>
+
+<p>Mix all ingredients together; strain and freeze. </p><a name='Page_29'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='STRAWBERRY_MOUSSE'></a><h3>STRAWBERRY MOUSSE</h3>
+
+
+<ul><li>1 quart strawberries</li>
+<li>1 cup sugar</li>
+<li>&frac14; box or 1 tablespoon granulated gelatine</li>
+<li>2 tablespoons cold water</li>
+<li>3 tablespoons boiling water</li>
+<li>1 quart cream</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SOUPS'></a><h2>SOUPS</h2>
+<br />
+
+<p>The basis of all good soups is the stock or liquid in which bones,
+cooked or uncooked meat or vegetables have been boiled.</p>
+
+<p>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.</p>
+
+<p>Gravies and browned pieces of meat are often added to the soup kettle
+for color and flavoring.</p>
+
+<p>The stock should be strained, quickly cooled and all fat removed.</p>
+
+<p>Cream soups are made with a cream sauce foundation to which is added
+strained pulp of vegetables or fish.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SOUP_STOCK'></a><h3>BROWN SOUP STOCK</h3>
+
+
+<ul><li>6 lbs. shin of beef</li>
+<li>3 to 6 quarts cold water</li>
+<li>1 bay leaf</li>
+<li>6 cloves</li>
+<li>1 tablespoon mixed herbs</li>
+<li>2 sprigs parsley</li>
+<li>&frac12; cup carrot</li>
+<li>&frac12; cup turnip</li>
+<li>&frac12; cup celery</li>
+<li>&frac12; cup onion</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEAN_SOUP'></a><h3>BEAN SOUP</h3>
+
+
+<ul><li>2 cups beans</li>
+<li>2 tablespoons finely cut onion</li>
+<li>2 tablespoons finely cut bacon</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 tablespoons chopped parsley</li>
+<li>1 teaspoon thyme</li>
+<li>3 tablespoons flour</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_SOUPS'></a><h3>CREAM SOUPS</h3>
+
+<p>This is the foundation or sauce for many fish and vegetable cream
+soups.</p>
+
+
+<ul><li>1 quart milk</li>
+<li>1 teaspoon salt</li>
+<li>1 teaspoon white pepper</li>
+<li>2 tablespoons flour</li>
+<li>1 tablespoon butter</li>
+<li>1 cup boiling water</li>
+</ul>
+
+<p>Scald milk and add seasoning; thicken with flour and butter rubbed to
+a cream with boiling water and boil two minutes.</p>
+
+<p>For pea soup boil and mash 2 cups green peas and add to sauce.</p>
+
+<p>For cream of celery boil 2 cups cut celery until tender; rub through
+sieve, add to milk and proceed as above.</p>
+
+<p>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.</p>
+
+<p>For corn soup use same foundation, adding a can of corn, or corn cut
+from 6 ears boiled fresh corn and boil 15 minutes.</p>
+
+<p>For cream of fish soup add to milk about one pound of boiled fish,
+rubbed through sieve and proceed as above.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREOLE_SOUP'></a><h3>CREOLE SOUP</h3>
+
+
+<ul><li>&frac14; cup rice</li>
+<li>&#8531; cup chopped onion</li>
+<li>2 tablespoons bacon drippings</li>
+<li>2 cups tomatoes</li>
+<li>2 teaspoons salt</li>
+<li>1 teaspoon sugar</li>
+<li>&#8539; teaspoon paprika</li>
+<li>1 tablespoon parsley</li>
+</ul>
+
+<p>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. </p><a name='Page_30'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_OF_TOMATO_SOUP'></a><h3>CREAM OF TOMATO SOUP</h3>
+
+
+<ul><li>1 quart tomatoes</li>
+<li>&frac14; teaspoon soda</li>
+<li>4 tablespoons butter</li>
+<li>4 tablespoons flour</li>
+<li>1 quart milk</li>
+<li>1 tablespoon salt</li>
+<li>&frac12; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ONION_SOUP'></a><h3>ONION SOUP</h3>
+
+
+<ul><li>2 cups finely chopped onion</li>
+<li>2 tablespoons butter or bacon drippings</li>
+<li>4 cups rice water or vegetable stock</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>2 tablespoons chopped parsley</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH'></a><h2>FISH</h2>
+<br />
+
+<p>Fish is in good condition when gills are a bright, clear red, eyes
+full and flesh firm. Before cooking wash thoroughly in cold water.</p>
+
+<p>Always cook fish thoroughly.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_FISH'></a><h3>BOILED FISH</h3>
+
+<p>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 <a href='#Page_35'>page 35</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROILED_FISH'></a><h3>BROILED FISH</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_FISH'></a><h3>BAKED FISH</h3>
+
+<p>Prepare as for &quot;Broiled Fish.&quot; Brush pan with drippings; place fish,
+skin side down; sprinkle with salt, pepper and flour; pour over 2
+tablespoons melted butter and &frac12; cup milk. Bake in hot oven 20 to 25
+minutes or until brown. Remove to hot platter, sprinkle with chopped
+parsley and serve.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_FISH'></a><h3>FRIED FISH</h3>
+
+<p>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 <a href='#Page_36'>page 36</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLANKED_FISH'></a><h3>PLANKED FISH</h3>
+
+<p>Prepare as for &quot;Broiled Fish.&quot; 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, &#8539; teaspoon pepper, and pour
+over fish. Garnish with lemon and parsley and serve on the plank.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CODFISH_BALLS'></a><h3>CODFISH BALLS</h3>
+
+
+<ul><li>1 cup salt codfish</li>
+<li>2 cups potatoes, cut into small pieces</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac12; tablespoon butter</li>
+<li>1 egg</li>
+</ul>
+
+<p>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. </p><a name='Page_31'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_CHOWDER'></a><h3>FISH CHOWDER</h3>
+
+
+<ul><li>2 or 3 slices salt pork</li>
+<li>6 medium sized potatoes</li>
+<li>1 small onion chopped fine</li>
+<li>3 lbs. fresh fish</li>
+<li>2 teaspoons salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 quarts milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_LOBSTERS_OR_CRABS'></a><h3>BOILED LOBSTERS OR CRABS</h3>
+<br />
+
+<p>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.</p>
+
+<p>The only parts of lobster not used are the &quot;lady,&quot; gills and
+intestinal cord.</p>
+
+<p>To open a boiled lobster, wipe off shell, break off large claws;
+separate tail from body; take body from shell, leaving &quot;lady&quot; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_OYSTERS'></a><h3>CREAMED OYSTERS</h3>
+
+<p>To each 30 oysters use 1&frac12; cups thick cream sauce <a href='#Page_35'>page 35</a>. 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.</p>
+
+<p>Or put on oysters with 1 tablespoon butter; when cooked add 1
+tablespoon flour which has been mixed with little cold water; add &frac12;
+cup milk, &frac12; teaspoon salt and &#8539; teaspoon pepper. Worcestershire
+sauce may be added if desired. Boil 1 minute and serve on thin squares
+of toasted bread, garnish with parsley.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCALLOPED_OYSTERS'></a><h3>SCALLOPED OYSTERS</h3>
+
+
+<ul><li>25 oysters</li>
+<li>2 cups bread crumbs</li>
+<li>&frac14; cup milk</li>
+<li>2 tablespoons butter</li>
+<li>1 teaspoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_OYSTERS'></a><h3>FRIED OYSTERS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CLAM_CHOWDER'></a><h3>CLAM CHOWDER</h3>
+
+
+<ul><li>25 clams</li>
+<li>6 potatoes</li>
+<li>1 onion</li>
+<li>2 or 3 slices salt pork</li>
+<li>2 teaspoons salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 quart milk</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SHELL_FISH_A_LA_NEWBURG'></a><h3>SHELL FISH A L&Agrave; NEWBURG</h3>
+
+
+<ul><li>2 cups finely cut shrimp; scallops; lobster or crab meat</li>
+<li>2 tablespoons butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk</li>
+<li>2 hard boiled eggs</li>
+<li>1 teaspoon salt</li>
+<li>cayenne pepper to taste</li>
+<li>&frac14; teaspoon paprika</li>
+<li>&frac14; cup sherry</li>
+</ul>
+
+<p>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. </p><a name='Page_32'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='MEATS'></a><h2>MEATS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROASTING'></a><h3>ROASTING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROILING'></a><h3>BROILING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PAN_BROILING_OR_FRYING'></a><h3>PAN BROILING OR FRYING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILING_AND_STEWING'></a><h3>BOILING AND STEWING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POT_ROASTING'></a><h3>POT ROASTING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STEW_WITH_DUMPLINGS'></a><h3>STEW WITH DUMPLINGS</h3>
+
+
+<ul><li>2 lbs. lean beef</li>
+<li>1 quart potatoes</li>
+<li>2 cups cut carrots</li>
+<li>2 cups cut onions</li>
+<li>1 cup tomatoes</li>
+<li>1 tablespoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+<li>1 tablespoon flour</li>
+<li>2 tablespoons chopped parsley</li>
+</ul>
+
+<p>Wipe meat, cut into small pieces, put in kettle, cover with boiling
+water and boil slowly 1&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DUMPLINGS'></a><h3>DUMPLINGS</h3>
+
+
+<ul><li>1 cup flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 teaspoon shortening</li>
+<li>cold water</li>
+</ul>
+
+<p>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.</p>
+
+<br /><a name='Page_33'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_SHOULDER_OF_LAMB_WITH_BROWNED_POTATOES'></a><h3>ROAST SHOULDER OF LAMB WITH BROWNED POTATOES</h3>
+
+
+<ul><li>3&frac12; or 4 pounds shoulder of lamb</li>
+<li>2 cups stale bread crumbs</li>
+<li>1 tablespoon finely cut onion</li>
+<li>1 tablespoon drippings</li>
+<li>1 tablespoon chopped parsley</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POT_ROAST_OF_BEEF_WITH_BROWNED_POTATOES'></a><h3>POT ROAST OF BEEF WITH BROWNED POTATOES</h3>
+
+<p>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, &frac14; teaspoon pepper and 2 cups boiling water; reduce heat and
+boil slowly 1&frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LIVER_AND_BACON'></a><h3>LIVER AND BACON</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_LAMB'></a><h3>ROAST LAMB</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_VEAL_WITH_TOMATO_SAUCE'></a><h3>BAKED VEAL WITH TOMATO SAUCE</h3>
+
+
+<ul><li>1 thin veal cutlet</li>
+<li>1 teaspoon drippings</li>
+<li>1 teaspoon chopped onion</li>
+<li>1 teaspoon chopped parsley</li>
+<li>&frac12; cup bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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
+&frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='VEAL_CUTLET'></a><h3>VEAL CUTLET</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_SWEETBREADS'></a><h3>CREAMED SWEETBREADS</h3>
+
+<p>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 <a href='#Page_35'>page 35</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_LOIN_OF_PORK'></a><h3>ROAST LOIN OF PORK</h3>
+
+<p>Wipe pork with damp cloth. Put into pan in very hot oven for 20
+minutes, or until well browned; add 1 teaspoon salt, &#8539; 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.</p>
+
+<br /><a name='Page_34'></a>
+
+<p>BAKED HAM</p>
+
+<p>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 &frac12; 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 &frac12; cup
+vinegar and thicken gravy with 2 tablespoons flour.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POULTRY'></a><h2>POULTRY</h2>
+<br />
+
+<p>HOW TO CLEAN</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_POULTRY'></a><h3>ROAST POULTRY</h3>
+
+<p>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 &frac12;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POULTRY_DRESSING'></a><h3>POULTRY DRESSING</h3>
+
+
+<ul><li>2 cups stale bread</li>
+<li>1 tablespoon finely cut onion</li>
+<li>1 tablespoon drippings</li>
+<li>1 tablespoon finely cut parsley</li>
+<li>&frac12; tablespoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac14; teaspoon paprika</li>
+<li>powdered sage if desired</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OYSTER_DRESSING'></a><h3>OYSTER DRESSING</h3>
+
+
+<ul><li>20 oysters</li>
+<li>2 tablespoons butter</li>
+<li>4 cups bread crumbs</li>
+<li>1 tablespoon chopped parsley</li>
+<li>&frac14; teaspoon pepper</li>
+<li>&frac12; tablespoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GIBLET_GRAVY'></a><h3>GIBLET GRAVY</h3>
+
+<p>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, &#8539; teaspoon pepper, 2 tablespoons flour mixed with a little
+cold water and boil 3 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRIED_CHICKEN'></a><h3>FRIED CHICKEN</h3>
+
+<p>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<a name='Page_35'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRICASSEE_OF_CHICKEN'></a><h3>FRICASSEE OF CHICKEN</h3>
+
+<p>Prepare and cut up as for fried chicken. Pat into saucepan with just
+enough boiling water to cover; add teaspoon salt, &#8539; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_PIE'></a><h3>CHICKEN PIE</h3>
+
+<p>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.</p>
+
+<p>Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
+until tender. Add &frac12; tablespoon salt, &frac14; 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.</p>
+
+<p>PASTRY</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ROAST_GOOSE_BREAD_AND_APPLE_DRESSING'></a><h3>ROAST GOOSE, BREAD AND APPLE DRESSING</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DRESSING'></a><h3>DRESSING</h3>
+
+
+<ul><li>1 tablespoon drippings or butter</li>
+<li>2 tablespoons chopped onions</li>
+<li>1 quart finely chopped apples</li>
+<li>4 cups stale bread crumbs</li>
+<li>2 tablespoons chopped parsley</li>
+<li>1 teaspoon salt</li>
+<li>&frac12; teaspoon grated nutmeg</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+<li>1 egg</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_MEAT_AND_VEGETABLE_SAUCES'></a><h2>FISH, MEAT AND VEGETABLE SAUCES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='THIN_CREAM_SAUCE'></a><h3>THIN CREAM SAUCE</h3>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk or cream</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='THICK_CREAM_SAUCE'></a><h3>THICK CREAM SAUCE</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2&frac12; tablespoons flour</li>
+<li>1 cup milk or cream</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+</ul>
+
+<p>Make as directed for Thin Cream Sauce.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGG_SAUCE_For_Fish'></a><h3>EGG SAUCE (For Fish)</h3>
+
+
+<ul><li>1 cup white sauce</li>
+<li>2 chopped hard boiled eggs</li>
+<li>1 tablespoon chopped parsley</li>
+<li>1 teaspoon lemon juice or vinegar</li>
+</ul>
+
+<p>Add eggs and parsley and lemon juice to white sauce after removing
+from fire.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CURRANT_JELLY_SAUCE'></a><h3>CURRANT JELLY SAUCE</h3>
+
+
+<ul><li>&frac12; glass currant jelly</li>
+<li>1 cup hot brown sauce</li>
+</ul>
+
+<p>Melt jelly over slow fire. Add brown sauce; stir well and simmer one
+minute. </p><a name='Page_36'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWN_SAUCE_OR_GRAVY'></a><h3>BROWN sAUCE OR GRAVY</h3>
+
+
+<ul><li>1 tablespoon butter or fat in which meat was cooked</li>
+<li>1 tablespoon flour</li>
+<li>1 cup beef stock or boiling water</li>
+<li>salt</li>
+<li>pepper</li>
+</ul>
+
+<p>Brown fat in saucepan; add flour and brown; add liquid and stir until
+smooth and thick. Season to taste and simmer 5 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HOLLANDAISE_SAUCE'></a><h3>HOLLANDAISE SAUCE</h3>
+
+
+<ul><li>&frac12; cup butter</li>
+<li>2 beaten egg yolks</li>
+<li>1 tablespoon lemon juice</li>
+<li>salt</li>
+<li>cayenne</li>
+<li>&frac12; cup boiling water</li>
+</ul>
+
+<p>Cream butter; add gradually stirring well egg yolks, lemon juice and
+seasoning. Add boiling water slowly. Stir over boiling water until
+thick. Serve immediately.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SAUCE_TARTARE'></a><h3>SAUCE TARTARE</h3>
+
+<p>Make 1 cup mayonnaise <a href='#Page_42'>page 42</a>. Chop very fine 1 tablespoon each
+capers, olives, pickles and parsley. Press in cloth until dry. Add to
+mayonnaise just before serving.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAITRE_DHOTEL_BUTTER'></a><h3>MAITRE D'HOTEL BUTTER</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon white pepper</li>
+<li>1 tablespoon lemon juice</li>
+<li>1 tablespoon chopped parsley</li>
+</ul>
+
+<p>Cream butter; add gradually seasoning, lemon juice, parsley and keep
+cold until served.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MINT_SAUCE'></a><h3>MINT SAUCE</h3>
+
+
+<ul><li>&frac14; cup chopped mint leaves</li>
+<li>&frac12; cup vinegar</li>
+<li>&frac14; cup water</li>
+<li>&frac14; cup sugar</li>
+</ul>
+
+<p>Cook all ingredients in sauce pan over very slow fire for about
+one-half hour. Do not allow to boil. Serve hot.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='HORSE_RADISH_SAUCE'></a><h3>HORSE-RADISH SAUCE</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2 tablespoons grated horse-radish</li>
+<li>1 tablespoon thick cream</li>
+<li>&frac12; teaspoon lemon juice</li>
+</ul>
+
+<p>Cream butter, add horse-radish, cream and lemon juice. Keep very cold
+until served.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CRANBERRY_SAUCE'></a><h3>CRANBERRY SAUCE</h3>
+
+
+<ul><li>1 quart cranberries</li>
+<li>2 cups sugar</li>
+<li>1 cup water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TOMATO_SAUCE'></a><h3>TOMATO SAUCE</h3>
+
+
+<ul><li>3 slices bacon cut into small pieces</li>
+<li>1 slice onion chopped</li>
+<li>2 tablespoons flour</li>
+<li>1&frac12; cups strained tomatoes</li>
+<li>&frac12; teaspoon salt</li>
+<li>few gratings of nutmeg</li>
+<li>cayenne</li>
+<li>1 tablespoon chopped green peppers</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='EGGS'></a><h2>EGGS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_EGGS'></a><h3>BOILED EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POACHED_EGGS'></a><h3>POACHED EGGS</h3>
+
+<p>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<a name='Page_37'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POACHED_EGGS_IN_CREAM'></a><h3>POACHED EGGS IN CREAM</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAMBLED_EGGS'></a><h3>SCRAMBLED EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAMBLED_EGGS_WITH_DRIED_BEEF'></a><h3>SCRAMBLED EGGS WITH DRIED BEEF</h3>
+
+
+<ul><li>&frac14; pound dried beef</li>
+<li>3 eggs</li>
+<li>3 tablespoons milk or water</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLAIN_OMELET'></a><h3>PLAIN OMELET</h3>
+
+<p>Beat 4 eggs with 4 tablespoons milk, add &frac12; teaspoon salt and &#8539;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PUFFY_OMELET'></a><h3>PUFFY OMELET</h3>
+
+
+<ul><li>4 eggs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>1 tablespoon corn starch</li>
+<li>&frac12; cup milk or half milk and half water</li>
+</ul>
+
+<p>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 <a href='#Page_36'>page 36</a> added
+before omelet is folded.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FANCY_OMELETS'></a><h3>FANCY OMELETS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CROQUETTES'></a><h2>CROQUETTES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_CROQUETTES'></a><h3>CHICKEN CROQUETTES</h3>
+
+
+<ul><li>2 cups chopped chicken</li>
+<li>2 tablespoons butter</li>
+<li>2 tablespoons flour</li>
+<li>1 cup milk</li>
+<li>2 teaspoons salt</li>
+<li>1 teaspoon Worcestershire sauce</li>
+<li>&#8539; teaspoon paprika</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 tablespoon chopped parsley</li>
+<li>2 eggs</li>
+<li>bread crumbs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RICE_CROQUETTES'></a><h3>RICE CROQUETTES</h3>
+
+
+<ul><li>1 cup rice</li>
+<li>2 eggs</li>
+<li>3 tablespoons milk</li>
+<li>1 teaspoon salt</li>
+<li>1 tablespoon sugar</li>
+<li>1 tablespoon butter</li>
+<li>1 teaspoon chopped parsley</li>
+<li>bread crumbs</li>
+</ul>
+
+<p>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<a name='Page_38'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALMON_CROQUETTES'></a><h3>SALMON CROQUETTES</h3>
+
+
+<ul><li>1 cup boned salmon</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>&frac12; cup milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 teaspoon lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='NUT_AND_POTATO_CROQUETTES'></a><h3>NUT AND POTATO CROQUETTES</h3>
+
+
+<ul><li>2 cups hot riced potatoes</li>
+<li>&frac14; cup cream or milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>few grains cayenne</li>
+<li>yolk of 1 egg</li>
+<li>&#8531; cup chopped pecan nut meats</li>
+<li>&frac12; teaspoon Dr. Price's Baking Powder</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LUNCHEON_AND_OTHER_DISHES'></a><h2>LUNCHEON AND OTHER DISHES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_PATTIES'></a><h3>CHICKEN PATTIES</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>2 tablespoons flour</li>
+<li>1 cup chicken stock</li>
+<li>&frac12; teaspoon salt</li>
+<li>few grains cayenne</li>
+<li>1 cup cold diced chicken</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PATTY_SHELLS'></a><h3>PATTY SHELLS</h3>
+
+
+<ul><li>2 cups flour</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>&frac12; teaspoon salt</li>
+<li>4 tablespoons shortening</li>
+<li>ice water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOSTON_BAKED_BEANS'></a><h3>BOSTON BAKED BEANS</h3>
+
+
+<ul><li>1 quart beans</li>
+<li>&frac12; pound salt pork</li>
+<li>1 tablespoon salt</li>
+<li>&frac14; teaspoon pepper</li>
+<li>&frac12; teaspoon dry mustard</li>
+<li>2 tablespoons molasses</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_MACARONI_WITH_CHEESE'></a><h3>BAKED MACARONI WITH CHEESE</h3>
+
+
+<ul><li>1 cup macaroni</li>
+<li>1 tablespoon butter</li>
+<li>1 tablespoon flour</li>
+<li>1 cup milk</li>
+<li>&frac12; cup grated cheese</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&#8539; teaspoon paprika</li>
+</ul>
+
+<p>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.</p>
+
+<p>SAUCE</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_IN_SCALLOP_SHELLS_OR_RAMEKINS'></a><h3>CHEESE IN SCALLOP SHELLS OR RAMEKINS</h3>
+
+
+<ul><li>1 cup milk</li>
+<li>2 cups bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>&frac14; teaspoon Worcestershire sauce</li>
+<li>2 cups grated American cheese</li>
+</ul>
+
+<p>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<a name='Page_39'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='KIDNEY_BEANS_WITH_BACON'></a><h3>KIDNEY BEANS WITH BACON</h3>
+
+<p>Wash and soak 2 cups kidney beans in cold water over night; drain,
+cover with boiling water, add &frac14; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TOMATOES_AND_EGGS'></a><h3>TOMATOES AND EGGS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CORN_PUDDING'></a><h3>CORN PUDDING</h3>
+
+
+<ul><li>1 quart fresh corn cut from cob</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>3 eggs slightly beaten</li>
+<li>2 cups milk</li>
+<li>3 tablespoons melted butter</li>
+</ul>
+
+<p>Put all ingredients into greased baking dish and bake slowly in
+moderate oven until firm.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ONIONS_AND_POTATOES'></a><h3>ONIONS AND POTATOES</h3>
+
+
+<ul><li>1 quart potatoes</li>
+<li>1 quart onions</li>
+<li>1 teaspoon salt</li>
+</ul>
+
+<p>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 <a href='#Page_35'>page 35</a>. Bake in hot oven about 25 minutes. Serve in
+baking dish.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_TOAST'></a><h3>FRENCH TOAST</h3>
+
+
+<ul><li>&frac12; cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>&frac14; teaspoon salt</li>
+<li>&frac12; cup milk</li>
+<li>1 egg</li>
+<li>sliced bread</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_STRAWS'></a><h3>CHEESE STRAWS</h3>
+
+
+<ul><li>1 cup grated American cheese</li>
+<li>1 cup flour</li>
+<li>1 teaspoon Dr. Price's Baking Powder</li>
+<li>1/16 teaspoon cayenne pepper</li>
+<li>&frac14; teaspoon paprika</li>
+<li>&frac12; teaspoon salt</li>
+<li>1 egg</li>
+<li>2 tablespoons milk</li>
+</ul>
+
+<p>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 &frac14; inch thick, on floured board; cut into strips 5 inches long
+and &frac14; inch wide. Bake in hot oven 15 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHEESE_SOUFFLE'></a><h3>CHEESE SOUFFL&Eacute;</h3>
+
+
+<ul><li>2 tablespoons butter</li>
+<li>3 tablespoons flour</li>
+<li>&frac12; cup milk</li>
+<li>&frac12; teaspoon salt</li>
+<li>few grains cayenne</li>
+<li>1 cup grated American cheese</li>
+<li>yolks of 3 eggs</li>
+<li>2 teaspoons Dr. Price's Baking Powder</li>
+<li>whites of 3 eggs</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='VEGETABLES'></a><h2>VEGETABLES</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TIME_TABLE'></a><h3>TIME TABLE</h3>
+
+Potatoes&mdash;Boil 25 to 40 minutes.<br />
+Turnips&mdash;Boil from 40 to 60 minutes.<br />
+Beets&mdash;Boil from 1 to 2 hours before peeling.<br />
+Parsnips&mdash;Boil from 30 to 50 minutes.<br />
+Spinach&mdash;Boil 20 to 30 minutes.<br />
+Onions&mdash;Boil 45 to 60 minutes.<br />
+String Beans&mdash;Boil 1 to 1&frac12; hours.<br />
+Shell Beans&mdash;Boil 30 to 60 minutes.<br />
+Green Corn&mdash;Steam 10 to 15 minutes, or boil 5 to 6 minutes.<br />
+Green Peas&mdash;Boil in as little water as possible 30 to 45 minutes.<br />
+Asparagus&mdash;Boil 20 to 30 minutes.<br /><a name='Page_40'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='WINTER_SQUASH'></a><h3>WINTER SQUASH</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ASPARAGUS'></a><h3>ASPARAGUS</h3>
+
+<p>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 <a href='#Page_36'>page 36</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLED_BEETS'></a><h3>PICKLED BEETS</h3>
+
+<p>Wash and boil beets until tender. Remove skins; slice or cut into
+quarters; cover with &frac12; up vinegar, 1 teaspoon salt, &frac12; teaspoon
+pepper and 1 tablespoon sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_CARROTS'></a><h3>CREAMED CARROTS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_CABBAGE'></a><h3>BOILED CABBAGE</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COLD_SLAW'></a><h3>COLD SLAW</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPINACH'></a><h3>SPINACH</h3>
+
+<p>Pick over carefully and wash thoroughly in several waters until all
+sand is removed. Put into kettle and add very little boiling water,
+about &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CAULIFLOWER'></a><h3>CAULIFLOWER</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_FRIED_POTATOES'></a><h3>FRENCH FRIED POTATOES</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATOES_AU_GRATIN'></a><h3>POTATOES AU GRATIN</h3>
+
+<p>Mix &#8531; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STUFFED_POTATOES'></a><h3>STUFFED POTATOES</h3>
+
+<p>Bake 4 large potatoes. Cut in half lengthwise and, without breaking
+skins, scoop out insides and mash; add &frac12; teaspoon salt, &#8539; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BRUSSELS_SPROUTS'></a><h3>BRUSSELS SPROUTS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='GREEN_CORN'></a><h3>GREEN CORN</h3>
+
+<p>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. </p><a name='Page_41'></a>
+<br />
+
+<p>LIMA BEANS</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='KOHL_RABI'></a><h3>KOHL-RABI</h3>
+
+<p>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.</p>
+
+<p>The leaves may be stemmed and cooked as greens, boiling 40 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIED_SWEET_POTATOES'></a><h3>CANDIED SWEET POTATOES</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BAKED_TOMATOES'></a><h3>BAKED TOMATOES</h3>
+
+
+<ul><li>6 tomatoes</li>
+<li>2 cups soft bread crumbs</li>
+<li>&frac12; teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>1 tablespoon butter</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BROWNED_PARSNIPS'></a><h3>BROWNED PARSNIPS</h3>
+
+
+<ul><li>1 quart parsnips</li>
+<li>1 teaspoon salt</li>
+<li>2 tablespoons butter or bacon drippings</li>
+<li>&#8539; teaspoon pepper</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='OYSTER_PLANT'></a><h3>OYSTER PLANT</h3>
+
+<p>Wash and cover with boiling water. Cook 40 to 60 minutes or until
+soft. Scrape, cut in pieces and serve with cream sauce.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALADS_AND_SALAD_DRESSINGS'></a><h2>SALADS AND SALAD DRESSINGS</h2>
+<br />
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHICKEN_SALAD'></a><h3>CHICKEN SALAD</h3>
+
+
+<ul><li>4 cups cold boiled chicken, cut into small pieces</li>
+<li>2 cups finely cut celery</li>
+<li>1 teaspoon salt</li>
+<li>&#8539; teaspoon pepper</li>
+<li>2 hard boiled eggs</li>
+<li>2 cups mayonnaise dressing</li>
+<li>6 olives</li>
+<li>&#8531; cup French dressing</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRUIT_SALAD'></a><h3>FRUIT SALAD</h3>
+
+
+<ul><li>&frac12; pound Malaga grapes</li>
+<li>2 pears</li>
+<li>1 grapefruit</li>
+<li>1 orange</li>
+<li>1 head lettuce</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MARQUISE_SALAD'></a><h3>MARQUISE SALAD</h3>
+
+
+<ul><li>3 firm tomatoes</li>
+<li>&frac12; cup chopped onion</li>
+<li>&frac12; cup chopped parsley</li>
+<li>2 tablespoons salad oil</li>
+</ul>
+
+<p>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. </p><a name='Page_42'></a>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='VEGETABLE_SALAD'></a><h3>VEGETABLE SALAD</h3>
+
+
+<ul><li>1 cup finely cut red cabbage</li>
+<li>1 cup cold boiled beets</li>
+<li>1 cup cold boiled carrots</li>
+<li>1 cup cold boiled potatoes</li>
+<li>1 cup chopped celery</li>
+<li>&frac12; cup pimentoes</li>
+<li>1 head lettuce</li>
+<li>1 cup French dressing</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='POTATO_SALAD'></a><h3>POTATO SALAD</h3>
+
+
+<ul><li>1 quart cold boiled potatoes</li>
+<li>1 onion, finely sliced</li>
+<li>&frac12; teaspoon salt</li>
+<li>chopped parsley</li>
+<li>&frac12; cup French dressing</li>
+</ul>
+
+<p>Cut potatoes into slices or cubes; add onion; mix with salt, parsley
+and French dressing. Serve on lettuce leaves with boiled dressing.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='LOBSTER_SALAD'></a><h3>LOBSTER SALAD</h3>
+
+<p>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 <a href='#Page_31'>page 31</a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FISH_SALAD'></a><h3>FISH SALAD</h3>
+
+
+<ul><li>2 cups shredded lettuce</li>
+<li>1 can tuna fish or 1&frac12; lbs. any cold boiled fish</li>
+<li>&frac12; cup French dressing</li>
+<li>1 teaspoon onion juice</li>
+<li>1 cup finely cut celery</li>
+<li>&frac12; cup mayonnaise</li>
+<li>1 teaspoon chopped parsley</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_DRESSING'></a><h3>FRENCH DRESSING</h3>
+
+<p>Mix 1 tablespoon lemon juice or vinegar, &frac12; teaspoon salt, &#8539;
+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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAYONNAISE_I'></a><h3>MAYONNAISE I</h3>
+
+
+<ul><li>1 egg yolk</li>
+<li>&frac12; teaspoon dry mustard</li>
+<li>&frac12; teaspoon salt</li>
+<li>1/16 teaspoon cayenne pepper</li>
+<li>1 cup salad oil</li>
+<li>2 tablespoons vinegar or lemon juice</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='MAYONNAISE_II'></a><h3>MAYONNAISE II</h3>
+
+
+<ul><li>1 egg</li>
+<li>juice of 1 lemon or 4 tablespoons vinegar</li>
+<li>1 teaspoon salt</li>
+<li>&frac14; teaspoon paprika</li>
+<li>few grains cayenne</li>
+<li>2 cups salad oil</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_SALAD_DRESSING'></a><h3>BOILED SALAD DRESSING</h3>
+
+
+<ul><li>&frac12; tablespoon salt</li>
+<li>1&frac12; tablespoons sugar</li>
+<li>1 teaspoon mustard</li>
+<li>&frac12; tablespoon flour</li>
+<li>few grains cayenne</li>
+<li>&frac12; cup vinegar</li>
+<li>2 eggs</li>
+<li>&frac34; cup milk</li>
+<li>1 tablespoon butter or other shortening</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RUSSIAN_DRESSING'></a><h3>RUSSIAN DRESSING</h3>
+
+<p>To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
+pimentos chopped fine, and if desired a dash of grated cheese.</p>
+
+
+<a name='Page_43'></a>
+
+<hr style='width: 65%;' />
+<a name='BEVERAGES'></a><h2>BEVERAGES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BOILED_COFFEE'></a><h3>BOILED COFFEE</h3>
+
+<p>For 4 cups. Beat half an egg white with three tablespoons cold water
+and mix with &frac34; cup ground coffee; put into scalded coffee pot; add 1
+quart boiling water and boil 5 minutes. Add &frac14; cup cold water and
+allow to stand 3 minutes to settle before serving.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FRENCH_OR_DRIP_COFFEE'></a><h3>FRENCH OR DRIP COFFEE</h3>
+
+
+<ul><li>6 tablespoons finely ground coffee</li>
+<li>4 cups boiling water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='TEA'></a><h3>TEA</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE'></a><h3>CHOCOLATE</h3>
+
+<p>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 &frac14; teaspoon vanilla. Serve with whipped cream.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA'></a><h3>COCOA</h3>
+
+<p>The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
+cold water and &frac34; milk to each cup. Mix dry cocoa with sugar and cold
+water; cook over slow fire until thick; add milk, and boil 1 minute.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_SYRUP'></a><h3>COCOA SYRUP</h3>
+
+
+<ul><li>2 cups water</li>
+<li>2 cups sugar</li>
+<li>1 cup cocoa</li>
+<li>&frac12; teaspoon salt</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIES'></a><h2>CANDIES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAM_CANDY'></a><h3>CREAM CANDY</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>2 tablespoons vinegar</li>
+<li>1 teaspoon cream of tartar</li>
+<li>1 teaspoon lemon extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTER_SCOTCH'></a><h3>BUTTER SCOTCH</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>2 tablespoons water</li>
+<li>2 tablespoons butter</li>
+</ul>
+
+<p>Boil without stirring until brittle when tested in cold water. Pour
+out on buttered plates to cool.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BUTTER_TAFFY'></a><h3>BUTTER TAFFY</h3>
+
+
+<ul><li>3 cups brown sugar</li>
+<li>&frac12; cup molasses</li>
+<li>&frac14; cup water</li>
+<li>&frac14; cup vinegar</li>
+<li>4 tablespoons butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PEANUT_BRITTLE'></a><h3>PEANUT BRITTLE</h3>
+
+
+<ul><li>2 cups chopped roasted nuts</li>
+<li>3 cups granulated sugar</li>
+</ul>
+
+<p>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<a name='Page_44'></a>.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOCOLATE_CARAMELS'></a><h3>CHOCOLATE CARAMELS</h3>
+
+
+<ul><li>2 cups molasses</li>
+<li>1 cup brown sugar</li>
+<li>1 cup cream or milk</li>
+<li>&frac14; pound unsweetened chocolate</li>
+<li>4 tablespoons butter</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CREAMED_NUTS'></a><h3>CREAMED NUTS</h3>
+
+
+<ul><li>2 cups confectioners' sugar</li>
+<li>white of 1 egg</li>
+<li>1 teaspoon vanilla extract</li>
+<li>2 teaspoons cold water</li>
+<li>walnuts or other nuts</li>
+</ul>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANDIED_POPCORN'></a><h3>CANDIED POPCORN</h3>
+
+
+<ul><li>1&frac12; cups sugar or maple syrup</li>
+<li>1 tablespoon butter</li>
+<li>3 tablespoons water</li>
+<li>3 quarts popped corn</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PULLED_MOLASSES_CANDY'></a><h3>PULLED MOLASSES CANDY</h3>
+
+
+<ul><li>1 cup molasses</li>
+<li>2 cups brown sugar</li>
+<li>1 cup water</li>
+<li>3 tablespoons vinegar</li>
+<li>&frac12; teaspoon cream of tartar</li>
+<li>3 tablespoons butter</li>
+<li>&frac12; teaspoon bicarbonate of soda</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FUDGE'></a><h3>FUDGE</h3>
+
+
+<ul><li>3 cups sugar</li>
+<li>1 cup milk or cream</li>
+<li>1 tablespoon butter</li>
+<li>2 ounces unsweetened chocolate or 6 tablespoons cocoa</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PENUCHE'></a><h3>PENUCHE</h3>
+
+
+<ul><li>2 cups light brown sugar</li>
+<li>&#8531; cup milk or cream</li>
+<li>1 tablespoon butter</li>
+<li>&frac34; cup chopped nuts</li>
+<li>1 teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOA_CREAM_CANDY'></a><h3>COCOA CREAM CANDY</h3>
+
+
+<ul><li>4 tablespoons confectioners' sugar</li>
+<li>2 tablespoons boiling water</li>
+<li>4 tablespoons cocoa</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
+until creamy. Dust hands with sugar; take up &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='COCOANUT_CREAM_CANDY'></a><h3>COCOANUT CREAM CANDY</h3>
+
+
+<ul><li>1 tablespoon butter</li>
+<li>&frac34; cup milk</li>
+<li>2 cups sugar</li>
+<li>&frac12; cup grated fresh cocoanut</li>
+<li>&frac12; teaspoon vanilla extract</li>
+</ul>
+
+<p>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.</p>
+
+<p>For Chocolate Cocoanut Cream Candy add 1&frac12; ounces unsweetened
+chocolate or 4 tablespoons cocoa before boiling.</p>
+
+<br /><a name='Page_45'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='HICKORY_NUT_CANDY'></a><h3>HICKORY NUT CANDY</h3>
+
+
+<ul><li>2 cups sugar</li>
+<li>&frac12; cup water</li>
+<li>1 teaspoon lemon or vanilla extract</li>
+<li>1 cup hickory nut meats</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SALTED_ALMONDS'></a><h3>SALTED ALMONDS</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='STUFFED_PRUNES_OR_DATES'></a><h3>STUFFED PRUNES OR DATES</h3>
+
+<p>Wash, dry and stone fruit; fill with a half marshmallow or blanched
+almond or chopped nuts and raisins and roll in sugar.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='FIRELESS_COOKERY'></a><h2>FIRELESS COOKERY</h2>
+<br />
+
+<p>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.</p>
+
+<p>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.</p>
+<br />
+
+<p>General Directions</p>
+
+<p>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.</p>
+
+<p>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.</p>
+<br />
+
+<p>CEREALS</p>
+
+<p>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.</p>
+<br />
+
+<p>STEAMING</p>
+
+<p>For recipes see &quot;Boston Brown Bread,&quot; &quot;Poor Man's Pudding,&quot; &quot;Christmas
+Plum Pudding,&quot; 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.</p>
+<br />
+
+<p>SOUPS</p>
+
+<p>For ingredients and preparation of soups see pages 29 and 30.</p>
+
+<p>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.</p>
+<br />
+
+<p>BOILED OR STEWED MEATS</p>
+
+<p>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. </p><a name='Page_46'></a>
+<br />
+
+<p>ROAST MEATS</p>
+
+<p>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.</p>
+
+<p>The roast may be browned in a very hot oven before putting into cooker
+or just before serving.</p>
+<br />
+
+<p>VEGETABLES</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SUGGESTIONS_FOR_INVALIDS'></a><h2>SUGGESTIONS FOR INVALIDS</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='BARLEY_WATER'></a><h3>BARLEY WATER</h3>
+
+
+<ul><li>2 tablespoons pearl barley</li>
+<li>2 quarts cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='ALBUMINIZED_ORANGE'></a><h3>ALBUMINIZED ORANGE</h3>
+
+
+<ul><li>1 egg white</li>
+<li>Juice of 1 orange</li>
+<li>Sugar</li>
+</ul>
+
+<p>Add orange juice sweetened to taste to egg white and beat well. Chill
+and serve cold.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PINEAPPLE_JUICE'></a><h3>PINEAPPLE JUICE</h3>
+
+<p>Peel a ripe pineapple, cut into small pieces and extract juice with
+fruit press or potato ricer. Strain and serve with cracked ice.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEEF_TEA'></a><h3>BEEF TEA</h3>
+
+
+<ul><li>1 pound lean beef</li>
+<li>1 cup cold water</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SCRAPED_BEEF'></a><h3>SCRAPED BEEF</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SPANISH_CREAM'></a><h3>SPANISH CREAM</h3>
+
+
+<ul><li>2 cups scalded milk</li>
+<li>4 eggs</li>
+<li>&frac14; cup sugar</li>
+<li>2 tablespoons granulated gelatine</li>
+<li>1 teaspoon vanilla extract</li>
+<li>1 pint cream</li>
+</ul>
+
+<p>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 &frac14; 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.</p>
+<br />
+
+
+
+<hr style='width: 65%;' />
+<a name='GLUTEN_MUFFINS'></a><h3>GLUTEN MUFFINS</h3>
+
+
+<ul><li>2 cups gluten flour</li>
+<li>3 teaspoons Dr. Price's Baking Powder</li>
+<li>1 egg</li>
+<li>1 tablespoon melted butter</li>
+<li>2 cups milk</li>
+</ul>
+
+<p>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.</p>
+<br />
+
+<p>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.</p>
+
+<a name='Page_47'></a>
+
+
+<hr style='width: 65%;' />
+<a name='PRESERVING_AND_CANNING'></a><h2>PRESERVING AND CANNING</h2>
+
+<p>(Material adapted from U.S. Food Administration and N.Y. State
+Department of Agriculture.)</p>
+<br />
+
+<p>GENERAL DIRECTIONS</p>
+
+<p>Test all jars for leakage before using. To do this, fill with water,
+put on rubber and cover, seal and invert.</p>
+
+<p>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.</p>
+
+<p>Use wide-mouthed funnel when filling jars to avoid loss of material
+and keep jar rim clean.</p>
+
+<p>Invert all jars after filling and sealing.</p>
+
+<p>Fruit should be sound, firm and not overripe and carefully prepared.</p>
+
+<p>Clean fruit, clean hands, clean utensils, and a clean kitchen free
+from flies, are essential for safety and success.</p>
+
+<p>Keep products in a cool place. Avoid freezing in winter.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNING'></a><h2>CANNING</h2>
+
+<p>Canning is the process of preparing sterilized food so that it will
+keep indefinitely.</p>
+
+<p>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&mdash;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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PRESERVING'></a><h3>PRESERVING</h3>
+
+<p>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.</p>
+<br />
+
+<p>OPEN-KETTLE METHOD</p>
+
+<p>This method is generally used for preserves, jams, and marmalades.
+Food is completely cooked and then poured boiling hot into sterilized
+jars.</p>
+
+<p>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.</p>
+<br />
+
+<p>CAN-COOKED METHOD</p>
+
+<p>By this method uncooked or partly cooked food is packed in can or jar,
+covered with liquid and both jar and contents sterilized.</p>
+
+<p>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.</p>
+
+<p>Chill outside of blanched fruit by immersing a few minutes in a large
+vessel of cold water. Remove skin from such fruits as peaches.</p>
+
+<p>Pack fruit firmly in clean, tested jars to within one-half inch of
+top.</p>
+
+<p>Fill jars to within &frac14; inch of top with boiling water, fruit juice or
+syrup.</p>
+
+<p>Place new rubber on each jar, adjust cover and partly seal.</p>
+
+<p>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.</p>
+
+<p>Remove jars from sterilizer. Seal them and invert to cool. Avoid draft
+on jars, but cool as rapidly as possible.</p>
+
+<p>Wash jars and label. Wrap in paper or store in a dark place to prevent
+loss of color of red fruit.</p>
+
+<p>Vegetables may also be canned by this method.</p>
+
+
+
+
+<hr style='width: 65%;' />
+<a name='A_TIME-TABLE_FOR_CANNING_FRUITS_BY_THE_CAN-COOKED_METHOD'></a><h3>A TIME-TABLE FOR CANNING FRUITS BY THE<br />
+CAN-COOKED METHOD</h3>
+<br />
+
+<div class='tble'>
+  <table border="0" cellpadding="2" cellspacing="2" width="70%" summary="Time of Cooking" style="align: left">
+  <tr>
+  <td colspan="3" class="tdcenter" style="font-variant: small-caps; font-size: 100%; white-space: nowrap;" valign="top">Time of Cooking</td>
+  <tr>
+  <td width="55%" style="white-space: nowrap;">&nbsp;</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">Time of <br /> Blanching</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">If the <br /> hot-water <br /> bath is used</td>
+  <td width="15%" class="tdcenter" valign="bottom" style="white-space: nowrap;">If the preserve <br /> cooker is used <br /> (5 pounds)</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdcenter" style="white-space: nowrap;">Fruit</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  <td width="15%" class="tdcenter" style="white-space: nowrap;">Minutes</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Apricots, Peaches</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Blackberries</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">6</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Cherries, Strawberries, Grapes, Plums</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Fruit Juices</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">20</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Huckleberries, Raspberries</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">16</td>
+  <td width="15%" class="tdcenter">8</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Pears</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">20</td>
+  <td width="15%" class="tdcenter">10</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Pineapples</td>
+  <td width="15%" class="tdcenter">&nbsp;</td>
+  <td width="15%" class="tdcenter">60</td>
+  <td width="15%" class="tdcenter">40</td>
+  </tr>
+  <tr>
+  <td width="55%" class="tdleft" style="white-space: nowrap;">Quinces</td>
+  <td width="15%" class="tdcenter">1-2</td>
+  <td width="15%" class="tdcenter">60</td>
+  <td width="15%" class="tdcenter">40</td>
+  </tr>
+  </table>
+</div>
+<a name='Page_48'></a>
+
+
+<hr style='width: 65%;' />
+<a name='USE_OF_SUGAR_IN_CANNING_FRUIT'></a><h3>USE OF SUGAR IN CANNING FRUIT</h3>
+
+<p>Sugar is used in canning fruit for the purpose of improving flavor and
+is not necessary for preservation.</p>
+
+<p>Thin Syrup&mdash;1 part sugar to 2 parts water for sweet fruits.</p>
+
+<p>Medium Syrup&mdash;1 part sugar to 1 part water for berries and medium
+sweet fruits.</p>
+
+<p>Thick Syrup&mdash;2 parts sugar to 1 part water for sour fruits.</p>
+
+<p>To make syrup add sugar to boiling water. Stir until all sugar is
+dissolved, boil 2 or 3 minutes.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_PEACHES'></a><h3>CANNED PEACHES</h3>
+
+<p>Have ready a syrup by boiling sugar and water together until sugar has
+dissolved, using &frac12; to &frac34; 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.</p>
+
+<p>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.</p>
+
+<p>Can-cooked method.&mdash;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.</p>
+
+<p>Open-kettle Method.&mdash;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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_CHERRIES'></a><h3>CANNED CHERRIES</h3>
+
+<p>Wash and pit cherries. Can sweet cherries as berries. Blanch sour
+cherries &frac12; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_PEARS'></a><h3>CANNED PEARS</h3>
+
+<p>Wash and peel fruit and follow directions for canned peaches.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CANNED_BERRIES'></a><h3>CANNED BERRIES</h3>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<h3>ASPARAGUS</h3>
+
+<p>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.</p>
+
+<p>Immerse lower ends in boiling water for 5 minutes, then entire stalks,
+for 3 minutes longer.</p>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='BEANS'></a><h3>BEANS</h3>
+
+<p>String Beans and Wax Beans.&mdash;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.</p>
+<br />
+
+<p>CORN</p>
+
+<p>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.</p><a name='Page_49'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='JAMS'></a><h2>JAMS</h2>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='RASPBERRY_JAM'></a><h3>RASPBERRY JAM</h3>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PLUM_CONSERVE'></a><h3>PLUM CONSERVE</h3>
+
+
+<ul><li>4 pounds plums</li>
+<li>1 cup seeded raisins</li>
+<li>2 oranges</li>
+<li>sugar</li>
+<li>juice 1 lemon</li>
+<li>&frac12; pound walnuts</li>
+</ul>
+
+<p>Wash plums; remove stones; add raisins and oranges which have been
+sliced very fine. Measure and add &frac34; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='JELLIES'></a><h2>JELLIES</h2>
+<br />
+
+<p>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 &#8542; 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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLES'></a><h2>PICKLES</h2>
+
+
+
+<hr style='width: 65%;' />
+<a name='PICKLED_PEACHES'></a><h3>PICKLED PEACHES</h3>
+
+
+<ul><li>2 pounds brown sugar</li>
+<li>2 cups vinegar</li>
+<li>1 ounce stick cinnamon</li>
+<li>&frac12; ounce whole cloves</li>
+<li>4 quarts peaches</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHOW_CHOW'></a><h3>CHOW CHOW</h3>
+
+
+<ul><li>1 quart small white onions</li>
+<li>1 quart small cucumbers</li>
+<li>2 heads cauliflower</li>
+<li>3 green peppers</li>
+<li>1 quart vinegar</li>
+<li>6 tablespoons mustard</li>
+<li>3 tablespoons flour</li>
+<li>1 cup sugar</li>
+<li>1 tablespoon turmeric</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='SWEET_TOMATO_PICKLES'></a><h3>SWEET TOMATO PICKLES</h3>
+
+
+<ul><li>&frac12; peck green tomatoes</li>
+<li>4 onions</li>
+<li>4 green peppers</li>
+<li>1 cup salt</li>
+<li>&frac12; cup white mustard seed</li>
+<li>2 teaspoons pepper</li>
+<li>3 teaspoons cinnamon</li>
+<li>3 teaspoons allspice</li>
+<li>3 teaspoons cloves</li>
+<li>2 quarts vinegar</li>
+<li>1 pound brown sugar</li>
+</ul>
+
+<p>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.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='CHILI_SAUCE'></a><h3>CHILI SAUCE</h3>
+
+
+<ul><li>12 medium-sized ripe tomatoes</li>
+<li>1 red pepper</li>
+<li>1 onion</li>
+<li>2 cups vinegar</li>
+<li>&#8531; cup sugar</li>
+<li>2 tablespoons salt</li>
+<li>2 teaspoons cloves</li>
+<li>2 teaspoons cinnamon</li>
+<li>2 teaspoons allspice</li>
+<li>2 teaspoons nutmeg</li>
+</ul>
+
+<p>Peel and slice tomatoes; add chopped pepper and onion; put into kettle
+with remaining ingredients. Heat slowly to boiling and cook slowly
+2&frac12; hours. Seal in sterilized jars.</p>
+
+
+
+<hr style='width: 65%;' />
+<a name='DR_PRICES_PHOSPHATE_BAKING_POWDER'></a><h2><a name='Page_50'></a>DR. PRICE'S PHOSPHATE BAKING POWDER</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Safety, surety, satisfaction, form a triple guarantee that comes with
+every can of Dr. Price's Phosphate Baking Powder. Use it often&mdash;use it
+always and enjoy the results.</p>
+
+<p>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.</p><a name='Page_51'></a>
+
+
+
+<hr style='width: 65%;' />
+<a name='What_Shall_I_Have_For_mdashquot'></a><h2>&quot;What Shall I Have For&mdash;&mdash;?&quot;</h2>
+<br />
+
+<p>The perplexing home question with every woman is &quot;What shall I have
+for Breakfast, Luncheon, Dinner, or Supper?&quot;</p>
+
+<p>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.</p>
+
+<p>When planning a meal, just run your finger down the index and get an
+answer to the question, &quot;What shall I have?&quot;</p>
+
+<p class="ctr"><a href="./images/price-back.jpg"><img
+src="./images/price-back_th.jpg"
+alt="Back of The New Dr. Price Cookbook"></a></p>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+***** This file should be named 13669-h.htm or 13669-h.zip *****
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+The Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The New Dr. Price Cookbook
+
+Author: Anonymous
+
+Release Date: October 7, 2004 [EBook #13669]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+
+
+
+Produced by David Starner and the Online Distributed Proofreading Team.
+
+
+
+
+
+
+
+THE NEW
+DR. PRICE
+COOK
+BOOK
+
+FOR USE WITH
+DR. PRICE'S PHOSPHATE
+BAKING POWDER
+
+_Address_
+PRICE BAKING POWDER FACTORY
+1001 Independence Boulevard
+CHICAGO
+
+
+
+
+_Recipes of Universal Appeal_
+
+In presenting these recipes great care has been exercised to select
+only those that will be popular in every home, in order that the new
+Dr. Price Cook Book will be useful every meal every day the year
+through.
+
+Herein will be found many famous recipes, made more appealing than
+ever by the use of Dr. Price's Phosphate Baking Powder--recipes that
+meet present-day conditions by economizing in eggs and other expensive
+ingredients.
+
+Here also are many new and unusual recipes, easily prepared by the
+beginner but so excellent that they will add new laurels even to the
+reputation of the expert, if perfection is maintained by the use of
+Dr. Price's Phosphate Baking Powder.
+
+
+Copyright 1921, by Royal Baking Powder Co.
+
+
+
+
+INDEX TO RECIPES
+
+The New Dr. Price Cook Book
+
+Albuminized Orange,      46
+
+Almonds, Salted,      45
+
+Angel Cake,      11
+
+Apple Cake,      22
+
+Apple Dressing,      35
+
+Apple Dumplings,      22
+
+Apple Fritters,       9
+
+Apple Pie,      26
+
+Apple Roll,      23
+
+Asparagus,      40, 48
+
+
+Baking Powder Bread,      2
+
+Banana Cake with Jelly Sauce,      23
+
+Banana Fritters,       9
+
+Barley Water,      46
+
+Beans,      48
+
+Bean Soup,      29
+
+Beef, Dried with Eggs,      37
+
+Beef, Scraped,       46
+
+Beef Tea,      46
+
+Berries, Canned,      48
+
+Berry Pies,      27
+
+Beverages,      43
+
+Biscuits,      5
+
+Blueberry Cake,      24
+
+Blueberry Muffins,      6
+
+Boiling and Stewing,      32
+
+Boston Baked Beans,      38
+
+Boston Brown Bread,      2
+
+Boston Cream Pie,      23
+
+Bran Biscuits,       5
+
+Bread Crumb Fritters,      9
+
+Bread Dressing,      35
+
+Breads, Biscuits and Rolls,      2
+
+Bride's Cake,       10
+
+Broiling,      32
+
+Brussels Sprouts,      40
+
+Buckwheat Cakes,       8
+
+Buns, Brown Sugar,      4
+
+Butter Scotch,       43
+
+Butterscotch Icing and Filling,      18
+
+Butterscotch Layer Cake,       16
+
+Butter Taffy,      43
+
+
+Cabbage, Boiled,      40
+
+Cake,      10
+
+Candies,      43
+
+Canning,      47
+
+Caramel Sauce,      25
+
+Carrots, Creamed,      40
+
+Cauliflower,      40
+
+Cereal Muffins,      6
+
+Cereals,      45
+
+Charlotte Russe,      23
+
+Cheese Biscuits,      5
+
+Cheese in Scallop Shells or Ramekins,      38
+
+Cheese Souffle,      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 LA 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 SOUFFLE
+
+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 the Project Gutenberg EBook of The New Dr. Price Cookbook, by Anonymous
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE NEW DR. PRICE COOKBOOK ***
+
+***** This file should be named 13669.txt or 13669.zip *****
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