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
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.
1 saltspoon = ¼ 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
3½ tablespoons cocoa = 1 ounce
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.
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.
Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and put into greased moulds ⅔ full. Steam 3½ hours; remove covers and bake until top is dry.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.