The New Dr. Price Cookbook.
by Anonymous.
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 b.u.t.ter, 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 mola.s.ses 1-1/3 cups milk
Mix thoroughly dry ingredients; add mola.s.ses 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 mola.s.ses
Mix flour, graham flour, baking powder and salt together; rub in shortening; beat egg and add with sugar or mola.s.ses 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 b.u.t.tER 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 b.u.t.ter or 1/2 cup finely ground peanuts
Sift flour, baking powder, salt and sugar together. Add milk to peanut b.u.t.ter 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 b.u.t.ter. 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 cuc.u.mbers, 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 quant.i.ties 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 b.u.t.ter 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 b.u.t.ter 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.