The New Dr. Price Cookbook — Reading Notes

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.

The New Dr. Price Cook Book

Albuminized Orange, 46

Baking Powder Bread, 2

Banana Cake with Jelly Sauce, 23

Beef, Dried with Eggs, 37

Boiling and Stewing, 32

Boston Baked Beans, 38

Boston Brown Bread, 2

Bread Crumb Fritters, 9

Breads, Biscuits and Rolls, 2

Butterscotch Icing and Filling, 18

Butterscotch Layer Cake, 16

Cheese in Scallop Shells or Ramekins, 38

Chicken Croquettes, 37

Chicken Fricassee, 35

Chocolate Blanc Mange, 23

Chocolate Caramels, 44

Chocolate Filling and Icing, 13, 17

Chocolate Ice Cream, 28

Chocolate Layer Cake, 13

Christmas Plum Pudding, 25

Cocoa Cream Candy, 44

Cocoanut Cream Candy, 44

Cocoanut Filling and Icing, 15

Cocoanut Layer Cake, 15

Coffee, French or Drip, 43

Coffee Fruit Cake, 12

Coffee Spice Cake with Mocha Filling, 14

Cookies and Small Cakes, 18-20

Corn Meal Griddle Cakes, 8

Cream Filling, 15, 23, 24

Currant Jelly Meringue, 18

Currant Jelly Sauce, 35

Dumplings, Apple and Peach, 22

Eggless, Milkless, Butterless Cake, 10

Egg Sauce (For Fish), 35

Emergency or Drop Biscuits, 5

Fish, Meat and Vegetable Sauces, 35

French Fried Potatoes, 40

Fritters, Doughnuts and Crullers, 8

Fruit Filling, 15, 17

Griddle Cakes and Waffles, 7, 8

Hickory Nut Candy, 45

Hollandaise Sauce, 36

Horse-Radish Sauce, 36

Huckleberry Float, 24

Icings and Fillings, 16

Invalids, Suggestions for, 46

Kidney Beans with Bacon, 39

Lady Baltimore Cake, 15

Layer Cakes, 14 to 16

Lemon Meringue Pie, 26

Lemon or Orange Sauce, 25

Luncheon and Other Dishes, 38

Macaroni with Cheese, 38

Marshmallow Cookies, 20

Marshmallow Icing, 14, 17

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 or Raisin Bread, 2

Oatmeal Macaroons, 21

Old-Fashioned Chocolate Filling, 17

Old-Fashioned Shortcake, 21

Orange Cream Layer Cake, 14

Ornamental Frosting, 16

Pan Broiling or Frying, 32

Parker House Rolls, 4

Parsnips, Browned, 41

Peanut Butter Bread, 3

Potatoes an Gratin, 40

Potatoes, Stuffed, 40

Pot Roast of Beef with Browned Potatoes, 33

Preserving and Canning, 47

Prune or Date Bread, 3

Puddings and Other Desserts, 22

Raisin Drop Cakes, 18

Rice Griddle Cakes, 8

Rolls, Luncheon or Sandwich, 3

Salads and Salad Dressings, 41

Seven Minute Icing, 17

Soup Stock, Brown, 29

Steamed Fig or Date Pudding, 24

Strawberry Mousse, 29

Strawberry Shortcake, 21

Sweetbreads, Creamed, 33

Sweet Potatoes, Candied, 41

Three-Egg Angel Cake, 11

Time Table, Canning, 47

Time Table, Vegetables, 39

Whole Wheat Hot Cakes, 8

Whole Wheat Raisin Biscuits, 5

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.

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.

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.

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)