The New Dr. Price Cookbook Part 11

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 b.u.t.ter 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 b.u.t.ter, 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 b.u.t.ter

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 b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter 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 sc.r.a.pe 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 b.u.t.ter 1/2 teaspoon vanilla extract

Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add b.u.t.ter; 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