The New Dr. Price Cookbook Part 3

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 b.u.t.ter 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 b.u.t.ter 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 mola.s.ses 1 tablespoon shortening

Sift together flours, baking powder and salt; add liquid, mola.s.ses, and melted shortening; beat three minutes. Bake on hot greased griddle and serve immediately with b.u.t.ter 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 mola.s.ses 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 mola.s.ses; 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 b.u.t.ter 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 b.u.t.ter 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 mola.s.ses

Sift together flour, baking powder and salt; add milk, beaten eggs, melted shortening and mola.s.ses and mix well. Bake on hot greased griddle and serve immediately with b.u.t.ter 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 b.u.t.ter 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.