THE NEWDR. PRICECOOKBOOK FOR USE WITHDR. PRICE'S PHOSPHATEBAKING POWDER _Address_PRICE BAKING POWDER FACTORY1001 Independence BoulevardCHICAGO _Recipes of Universal Appeal_ In presenting these recipes great care has been exercised to selectonly those that will be popular in every home, in order that the newDr. Price Cook Book will be useful every meal every day the yearthrough. Herein will be found many famous recipes, made more appealing thanever by the use of Dr. Price's Phosphate Baking Powder--recipes thatmeet present-day conditions by economizing in eggs and other expensiveingredients. Here also are many new and unusual recipes, easily prepared by thebeginner but so excellent that they will add new laurels even to thereputation of the expert, if perfection is maintained by the use ofDr. Price's Phosphate Baking Powder. Copyright 1921, by Royal Baking Powder Co. INDEX TO RECIPES The New Dr. Price Cook Book Albuminized Orange, 46 Almonds, Salted, 45 Angel Cake, 11 Apple Cake, 22 Apple Dressing, 35 Apple Dumplings, 22 Apple Fritters, 9 Apple Pie, 26 Apple Roll, 23 Asparagus, 40, 48 Baking Powder Bread, 2 Banana Cake with Jelly Sauce, 23 Banana Fritters, 9 Barley Water, 46 Beans, 48 Bean Soup, 29 Beef, Dried with Eggs, 37 Beef, Scraped, 46 Beef Tea, 46 Berries, Canned, 48 Berry Pies, 27 Beverages, 43 Biscuits, 5 Blueberry Cake, 24 Blueberry Muffins, 6 Boiling and Stewing, 32 Boston Baked Beans, 38 Boston Brown Bread, 2 Boston Cream Pie, 23 Bran Biscuits, 5 Bread Crumb Fritters, 9 Bread Dressing, 35 Breads, Biscuits and Rolls, 2 Bride's Cake, 10 Broiling, 32 Brussels Sprouts, 40 Buckwheat Cakes, 8 Buns, Brown Sugar, 4 Butter Scotch, 43 Butterscotch Icing and Filling, 18 Butterscotch Layer Cake, 16 Butter Taffy, 43 Cabbage, Boiled, 40 Cake, 10 Candies, 43 Canning, 47 Caramel Sauce, 25 Carrots, Creamed, 40 Cauliflower, 40 Cereal Muffins, 6 Cereals, 45 Charlotte Russe, 23 Cheese Biscuits, 5 Cheese in Scallop Shells or Ramekins, 38 Cheese Soufflé, 39 Cheese Straws, 39 Cherries, Canned, 48 Cherry Tarts, 27 Chicken Croquettes, 37 Chicken Fricassee, 35 Chicken, Fried, 34 Chicken Patties, 38 Chicken Pie, 35 Chicken Salad, 41 Chili Sauce, 49 Chocolate, 43 Chocolate Blanc Mange, 23 Chocolate Cake, 11 Chocolate Caramels, 44 Chocolate Filling and Icing, 13, 17 Chocolate Ice Cream, 28 Chocolate Layer Cake, 13 Chocolate Sauce, 25 Chow Chow, 49 Chowder, Fish, 31 Christmas Plum Pudding, 25 Cinnamon Buns, 4 Clam Chowder, 31 Clam Fritters, 9 Cocoa, 43 Cocoa Cookies, 20 Cocoa Cream Candy, 44 Cocoa Drop Cakes, 18 Cocoa Icing, 18 Cocoa Syrup, 43 Cocoanut Cake, 12-13 Cocoanut Cookies, 20 Cocoanut Cream Candy, 44 Cocoanut Filling and Icing, 15 Cocoanut Layer Cake, 15 Codfish Balls, 30 Coffee, 43 Coffee Cakes, 4 Coffee, French or Drip, 43 Coffee Fruit Cake, 12 Coffee Ice Cream, 28 Coffee Ring, 5 Coffee Spice Cake with Mocha Filling, 14 Cold Slaw, 40 Cookies and Small Cakes, 18-20 Corn, Boiled, 40 Corn Bread, 2 Corn, Canned, 48 Corn Fritters, 9 Corn Meal Griddle Cakes, 8 Corn Meal Muffins, 6 Corn Pudding, 39 Cottage Pudding, 22 Crabs, Boiled, 31 Cranberry Sauce, 36 Cream Filling, 15, 23, 24 Cream Layer Cake, 15 Cream Puffs, 24 Cream Sauce, 35 Cream Soups, 29 Creole Soup, 29 Croquettes, 37 Crullers, 10 Currant Jelly Meringue, 18 Currant Jelly Sauce, 35 Currant Tea Cakes, 7 Custard, Baked, 22 Custard Pie, 27 Date Bread, 3 Date Loaf Cake, 12 Date Muffins, 6 Date Pudding, 24 Dates, Stuffed, 45 Devils Food Cake, 14 Doughnuts, 9 Dumplings, Apple and Peach, 22 Dumplings, Stew, 32 Eggs, 36 Egg Biscuits, 5 Eggless, Milkless, Butterless Cake, 10 Egg Sauce (For Fish), 35 Emergency or Drop Biscuits, 5 English Muffins, 6 Fig Envelopes, 7 Fig Pudding, 24 Filled Cookies, 20 Fireless Cookery, 45 Fish, 30 Fish, Meat and Vegetable Sauces, 35 Fish Salad, 42 Floating Island, 24 Foamy Sauce, 25 French Dressing, 42 French Fried Potatoes, 40 French Toast, 39 Fritter Batter, 9 Fritters, Doughnuts and Crullers, 8 Frosting, 16 Frozen Desserts, 28 Frozen Pudding, 28 Fruit Filling, 15, 17 Fruit Fritters, 9 Fruit Layer Cake, 15 Fruit Salad, 41 Fruit Sauce, 25 Fruit Shortcakes, 21 Fudge, 44 Fudge Squares, 21 Gems, Green Corn, 7 Giblet Gravy, 34 Gluten Muffins, 46 Graham Bread, 2 Graham Gems, 7 Grape Sherbet, 28 Griddle Cakes and Waffles, 7, 8 Hard Sauce, 25 Hermits, 21 Hickory Nut Candy, 45 Hollandaise Sauce, 36 Honey Drop Cakes, 19 Horse-Radish Sauce, 36 Huckleberry Float, 24 Icings and Fillings, 16 Invalids, Suggestions for, 46 Jams, 49 Jellies, 49 Jelly Meringue, 18 Jelly Roll, 25 Jelly Sauce, 23, 35 Kidney Beans with Bacon, 39 Kohl-Rabi, 41 Lady Baltimore Cake, 15 Layer Cakes, 14 to 16 Lemon Jelly, 24 Lemon Meringue Pie, 26 Lemon or Orange Sauce, 25 Lemon Sherbet, 28 Lima Beans, 41 Loaf Cake, Cream, 12 Lobster Salad, 42 Lobsters, Boiled, 31 Luncheon and Other Dishes, 38 Macaroni with Cheese, 38 Maple Icing I-II, 17 Maple Nut Cake, 13 Maple Sauce, 25 Marble Cake I-II, 13 Marquise Salad, 41 Marshmallow Cookies, 20 Marshmallow Icing, 14, 17 Mayonnaise I-II, 42 Meats, 32 Meringues, 23 Milk Sponge Cake, 16 Mince Meat, 27 Mince Pie, 27 Mint Sauce, 36 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 Bars, 20 Nut or Raisin Bread, 2 Nuts, Creamed, 44 Oatmeal Macaroons, 21 Old-Fashioned Chocolate Filling, 17 Old-Fashioned Shortcake, 21 Omelets, 37 Orange Cakes, 19 Orange Cream Layer Cake, 14 Orange Frosting, 14 Orange Icing, 18 Orange Water Ice, 28 Ornamental Frosting, 16 Oyster Dressing, 34 Oysters, 31 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 GENERAL DIRECTIONS Where shortening is mentioned in the recipes it is understood thatbutter or lard, or an equivalent quantity of butter substitute orvegetable oil may be used. MEASUREMENTS All measurements for all materials called for in the recipes in thisbook are level. The standard measuring cup holds one-half pint and is divided intofourths and thirds. To make level measurements fill cup or spoon and scrape off excesswith back of knife. One-half spoon is measured lengthwise of spoon. Sift flour before measuring. BAKING Much depends upon the baking. Many a cake otherwise perfectly preparedis spoiled because the oven is too hot or not hot enough. Regulate theoven 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 anotherindication that the cake is baked. TABLE OF EQUIVALENT WEIGHTS AND MEASURES 1 saltspoon = 1/4 teaspoon3 teaspoons = 1 tablespoon16 tablespoons = 1 cup2 cups = 1 pint2 pints = 1 quart4 cups = 1 quart2 cups granulated sugar = 1 pound4 cups flour = 1 pound2 cups butter = 1 pound2 tablespoons butter = 1 ounce2 tablespoons liquid = 1 ounce4 tablespoons flour = 1 ounce1 square unsweetened chocolate = 1 ounce3-1/2 tablespoons cocoa = 1 ounce BREADS, BISCUITS AND ROLLS Dr. Price's Baking Powder may be used instead of yeast to leavenbread. It does precisely the same work; that is, raises the dough, making it porous and spongy. The great advantage of bread made by thismethod is in time saved, as it can be mixed and baked in less than twohours. Milk bread needs little or no shortening, and less flour isrequired than when water is used. Sift flour before measuring, and uselevel measurements for all materials. BAKING POWDER BREAD 4 cups flour1 teaspoon salt1 tablespoon sugar7 teaspoons Dr. Price's Baking Powder1 medium-sized, cold, boiled potatoMilk (water may be used) Sift thoroughly together flour, salt, sugar and baking powder, rub inpotato; add sufficient liquid to mix rapidly and smoothly into softdough. This will require about one pint of liquid. Turn at once intogreased loaf pan, smooth top with knife dipped in melted butter, andallow to stand in warm place about 30 minutes. Bake in moderate ovenabout one hour. When done take from pan, moisten top slightly withcold water and allow to cool before putting away. BOSTON BROWN BREAD 1 cup entire wheat or graham flour1 cup corn meal1 cup rye meal or ground rolled oats1 teaspoon salt5 teaspoons Dr. Price's Baking Powder3/4 cup molasses1-1/3 cups milk Mix thoroughly dry ingredients; add molasses to milk, and add; beatthoroughly 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 meal1 cup flour4 teaspoons Dr. Price's Baking Powder3 tablespoons sugar1 teaspoon salt1-1/2 cups milk1 egg2 tablespoons shortening Mix and sift dry ingredients; add milk, beaten egg, and meltedshortening; beat well and pour into greased shallow pan. Bake in hotoven about 25 minutes. SPIDER CORN BREAD 1 egg1-3/4 cups milk2 tablespoons sugar1 cup corn meal1/3 cup flour1 teaspoon salt2 teaspoons Dr. Price's Baking Powder1 tablespoon shortening Beat egg and add one cup milk; stir in sugar, corn meal, flour, saltand baking powder which have been sifted together; turn into fryingpan 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 aline of creamy custard through the bread. Cut into triangles andserve. GRAHAM BREAD 1-1/2 cups flour1-1/2 cups graham flour4 teaspoons Dr. Price's Baking Powder1 teaspoon salt1 tablespoon shortening1 egg1-1/2 cups liquid (1/2 water and 1/2 milk)2 tablespoons sugar or molasses Mix flour, graham flour, baking powder and salt together; rub inshortening; beat egg and add with sugar or molasses to liquid; stirinto dry mixture and beat well; add more milk if necessary to make adrop batter. Put into greased loaf pan, smooth with knife dipped incold water. Bake about one hour in moderate oven. NUT OR RAISIN BREAD 2-1/2 cups flour1/2 cup graham flour1/4 cup sugar1 teaspoon salt1 cup walnuts or raisins4 teaspoons Dr. Price's Baking Powder1 egg1-1/2 cups milk Sift dry ingredients together. Add raisins or nuts chopped not toofine; add beaten egg to milk and add to dry ingredients to make a softdough. Put into greased loaf pan. Allow to stand about 30 minutes. Bake in moderate oven from 45 to 60 minutes. PEANUT BUTTER BREAD 2 cups flour4 teaspoons Dr. Price's Baking Powder1 teaspoon salt1/2 cup sugar1 cup milk2/3 cup peanut butter or 1/2 cup finely ground peanuts Sift flour, baking powder, salt and sugar together. Add milk to peanutbutter or peanuts, blend well and add to dry ingredients; mixthoroughly. 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 thinslices and filled with either cream cheese or lettuce and mayonnaise. PRUNE OR DATE BREAD 1 cup prunes or dates2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour1/4 cup sugar1 teaspoon salt4 teaspoons Dr. Price's Baking Powder1 cup milk1 tablespoon shortening Wash prunes, soak several hours, drain, stone and chop, or use datesstoned and chopped. Mix flour, sugar, salt and baking powder; add milkto make soft dough and beat well; add fruit and melted shortening. Putinto greased bread pan; allow to stand about 30 minutes in warm place. Bake in moderate oven one hour. LUNCHEON OR SANDWICH ROLLS 4 cups flour1 teaspoon salt6 teaspoons Dr. Price's Baking Powder1 tablespoon shortening1-1/2 cups milk Sift together flour, salt and baking powder; rub in shortening; addmilk, and mix with spoon to smooth dough easy to handle on flouredboard. Turn out dough; knead quickly a few times to impart smoothness;divide into small pieces: form each by hand into short, rather thicktapering rolls; place on greased pans and allow to stand in warm place15 to 20 minutes; brush with milk. Bake in very hot oven. When almostbaked brush again with melted butter. Bake 10 minutes longer and servehot. If a glazed finish is desired, before taking from oven brush overwith yolk of egg which has been mixed, with a little cold water. These rolls make excellent sandwiches, using for fillings eitherlettuce and mayonnaise, sliced or chopped ham, chopped seasonedcucumbers, egg and mayonnaise with a very little chopped onion andparsley, or other filling desired. RYE ROLLS 4 cups rye flour1 teaspoon salt6 teaspoons Dr. Price's Baking Powder1-1/2 cups milk1 tablespoon shortening Sift together dry ingredients; add milk and melted shortening. Kneadon floured board; shape into rolls. Put into greased pans and allow tostand in warm place 20 minutes. Bake in moderate oven 25 to 30minutes. POTATO ROLLS 4 cups flour1 teaspoon salt1 tablespoon sugar7 teaspoons Dr. Price's Baking Powder2 medium sized cold boiled potatoesWater or milk or equal quantities of each Sift thoroughly together flour, salt, sugar and baking powder; rub inpotatoes or add after putting through ricer; add sufficient liquid tomix smoothly into a stiff batter or soft dough. This will requireabout one and one-half cups. Divide into small pieces; knead each andshape into small rolls; place on greased pan and brush with meltedshortening and allow to stand in warm place 15 to 20 minutes. Bake inhot oven and when nearly done, brush again with melted shortening. NUT AND RAISIN ROLLS 2-1/2 cups flour4 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 tablespoon sugar5 tablespoons shortening1 egg2/3 cup milkButterRaisinsChopped nuts1/2 cup sugar Sift flour, baking powder, salt and sugar together. Add meltedshortening and beaten egg to milk and add to dry ingredients, mixingwell. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and smallamount of granulated sugar. Cut into about 4-inch squares. Roll upeach as for jelly roll. Press edges together. Brush over with yolk ofegg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderateoven from 20 to 25 minutes. PARKER HOUSE ROLLS 4 cups flour1 teaspoon salt6 teaspoons Dr. Price's Baking Powder2 to 4 tablespoons shortening1-1/2 cups milk Sift flour, salt and baking powder together. Add melted shortening tomilk and add slowly to dry ingredients stirring until smooth. Kneadlightly on floured board and roll out one-half inch thick. Cut withbiscuit cutter. Crease each circle with back of knife one side ofcenter. Butter the small section and fold larger part well over thesmall. Place one inch apart in greased pan. Allow to stand 15 minutesin warm place. Brush each with melted butter and bake in moderate oven15 to 20 minutes. RUSKS 2-1/4 cups flour1/2 teaspoon salt2 tablespoons maple or brown sugar4 teaspoons Dr. Price's Baking Powder1/4 teaspoon nutmeg3/4 teaspoon cinnamon2 tablespoons shortening1/3 to 2/3 cup water1 egg Sift together flour, salt, sugar, baking powder, and spice; add meltedshortening 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 15minutes before baking; brush with milk and sprinkle with a littlemaple or brown sugar. Bake in moderate oven 20 to 30 minutes. For hot cross buns, with sharp knife make deep cross cuts; brush withbutter, sprinkle with sugar and bake. CINNAMON BUNS 2-1/4 cups flour1 teaspoon salt4 teaspoons Dr. Price's Baking Powder2 tablespoons shortening1 egg1/2 cup water1/2 cup sugar2 teaspoons cinnamon4 tablespoons seeded raisins Sift 2 tablespoons of measured sugar with flour, salt and bakingpowder; rub shortening in lightly; add beaten egg to water and addslowly. Roll out 1/3 inch thick on floured board; brush with meltedbutter, sprinkle with sugar, cinnamon and raisins. Roll as for jellyroll; cut into 1-1/2 inch pieces; place with cut edges up on wellgreased pan; sprinkle with sugar and cinnamon. Bake in moderate oven30 to 45 minutes; remove from pan at once. BROWN SUGAR BUNS 2 cups flour4 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 tablespoon shortening1/2 cup milk1 tablespoon butter1 cup brown sugar Sift together flour, baking powder and salt; add shortening and rub invery lightly; add milk slowly to make a soft dough; roll out 1/4 inchthick. Have butter soft and spread over dough; cover with brown sugar. Roll same as jelly roll; cut into 2-inch pieces; and place with cutedges up on well greased pan. Bake in moderate oven about 30 minutes;remove from pan at once. COFFEE CAKE 2 cups flour1/2 teaspoon salt3 tablespoons sugar4 teaspoons Dr. Price's Baking Powder2 tablespoons shortening1 cup milk Mix and sift dry ingredients; add melted shortening and enough milk tomake stiff batter. Spread 1/2 inch thick in greased pan; add topmixture. Bake about 30 minutes in moderate oven. TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoonssugar 3 tablespoons shortening $/ Mix dry ingredients; rub in shortening and spread thickly over top ofdough before baking. INDIVIDUAL COFFEE CAKES 2 cups flour3/4 teaspoon salt4 tablespoons sugar3 teaspoons Dr. Price's Baking Powder4 tablespoons shortening1 egg1/2 cup milk Sift dry ingredients together; rub in shortening lightly with fingertips; add beaten egg to milk and add to dry ingredients to make softdough; divide the dough into six long narrow pieces; with hands rollout on board each piece very long and thin; spread with butter; cuteach in two and beginning in center twist two pieces together andbring ends, around to form crescent. Put into greased pan; sprinklewith chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brushover with thin icing made with 1/2 cup confectioner's sugar moistenedwith 1 tablespoon hot water. COFFEE RING 3 cups flour5 tablespoons sugar4 teaspoons Dr. Price's Baking Powder1 teaspoon salt3/4 cup milk1 cup raisins, washed, drained and floured3 tablespoons shortening1 egg1/2 cup chopped nuts Sift dry ingredients together; add raisins; to milk add meltedshortening and beaten egg; mix thoroughly and add to the dryingredients; add more milk if necessary, to make a soft dough; rollout lightly about 1/2 inch thick, divide into two long strips andtwist together to form a ring; put into greased pan and sprinkle witha little sugar and nuts; allow to stand about 20 minutes. Bake inmoderate oven 20 to 25 minutes. BISCUITS 2 cups flour4 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 tablespoons shortening3/4 cup milk or half milk and half water Sift together flour, baking powder and salt, add shortening and rub invery lightly; add liquid slowly to make soft dough; roll or pat out onfloured board to about one-half inch in thickness handling as littleas possible; cut with biscuit cutter. Bake in hot oven 15 to 20minutes. EMERGENCY OR DROP BISCUITS Same as recipe for biscuits with the addition of more milk to makestiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15to 20 minutes. WHOLE WHEAT RAISIN BISCUITS 2 cups whole wheat flour3/4 teaspoon salt4 teaspoons Dr. Price's Baking Powder2 teaspoons shortening1 cup milk4 tablespoons cut raisins Mix well flour, salt and baking powder, or sift through coarsestrainer; add shortening and rub in very lightly; add milk; mix tosoft dough, add raisins. Drop with tablespoon quite far apart ongreased baking tin or in greased muffin tins. Bake in moderate ovenabout 25 minutes. BRAN BISCUITS 1/2 cup bran1-1/2 cups flour5 teaspoons Dr. Price's Baking Powder3/4 teaspoon salt3 tablespoons sugar1/2 cup water2 tablespoons shortening Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficientwater to make soft dough; add melted shortening; roll out lightly toabout 1/4 inch thick on floured board; cut with biscuit cutter. Bakein hot oven 12 to 15 minutes. CHEESE BISCUITS 1-1/2 cups flour2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon shortening6 tablespoons grated cheese5/8 cup milk Sift together flour, baking powder and salt; add shortening andcheese; rub in very lightly; add milk slowly, just enough to holddough together. Turn out on floured board and roll about 1/2 inchthick; cut with small biscuit cutter. Bake in hot oven 12 to 15minutes. EGG BISCUITS 2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 tablespoon sugar1 egg2 tablespoons shortening1/3 cup water Sift together flour, baking powder, salt and sugar; add well beatenegg and melted shortening to water and add to dry ingredients to makesoft dough. Roll out on floured board to about 1/2 inch thick; cutwith biscuit cutter. Bake in moderate oven about 25 minutes. MUFFINS, GEMS, ETC. MUFFINS 2 cups flour3 teaspoons Dr. Price's Baking Powder1 tablespoon sugar1/2 teaspoon salt1 cup milk2 eggs1 tablespoon shortening Sift together floor, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greasedmuffin tins with batter and bake in hot oven 20 to 25 minutes. ENGLISH MUFFINS 2 cups flour4 teaspoons Dr. Price's Baking Powder3/4 teaspoon salt1 teaspoon sugar1-1/4 cups milk Sift together dry ingredients. Mix in gradually milk to make softdough. Half fill greased muffin rings placed on hot greased griddle orshaped lightly with floured hands into flat round cakes: Bake ongriddle or frying pan turning until brown and cooked through, about 15minutes. Split and serve hot with butter. BLUEBERRY MUFFINS 2 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon salt1 tablespoon sugar3/4 cup milk2 eggs1 tablespoon shortening1 cup berries Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins;drop one spoonful into each. Bake about 30 minutes in moderate oven. CEREAL MUFFINS 1/2 cup cooked hominy, oatmeal or other cereal1/2 teaspoon salt1-1/2 tablespoons shortening1 egg1/2 cup milk1 cup flour1/2 cup corn meal4 teaspoons Dr. Price's Baking Powder Mix together cereal, salt, melted shortening, beaten egg and milk. Addflour and corn meal which have been sifted with baking powder; beatwell. Bake in greased muffin tins or shallow pan in hot oven 25 to 30minutes. CORN MEAL MUFFINS 3/4 cup corn meal1-1/4 cups flour4 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 tablespoons sugar1 cup milk2 tablespoons shortening1 egg Sift together corn meal, flour, baking powder, salt and sugar; addmilk, melted shortening and well-beaten egg; mix well. Half fillgreased muffin tins with batter and bake about 35 minutes in hot oven. CRUMB MUFFINS 2 cups stale bread crumbs1-1/4 cups milk1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 eggs1 tablespoon shortening Soak bread crumbs in cold milk 10 minutes; add flour, baking powderand salt which have been sifted together; add well-beaten eggs andmelted shortening; mix well. Half fill greased muffin tins with batterand bake 20 to 25 minutes in hot oven. RICE MUFFINS 1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 tablespoon sugar2/3 cup milk1 egg1 tablespoon shortening1 cup cold boiled rice Sift together flour, baking powder, salt and sugar; add milk slowly;then well-beaten egg and melted shortening; add rice and mix well. Half fill greased muffin tins with batter and bake 20 to 30 minutes inhot oven. DATE MUFFINS 1/3 cup butter1 egg2 cups flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt3/4 cup milk1/2 lb. Dates Cream butter, add beaten egg, flour in which baking powder and salthave been sifted, and milk. Stir in dates which have been pitted andcut into small pieces. Bake about 25 minutes in greased gem pans inhot oven. For sweet muffins sift 1/4 cup sugar with dry ingredients. POPOVERS 2 cups flour1/2 teaspoon salt2 eggs2 cups milk Sift together flour and salt. Make a well in flour, break eggs intowell, add milk and stir from center until all flour is mixed in anduntil smooth. Pour into hot greased gem pans and bake 25 to 35 minutesin very hot oven. If taken out of oven too soon they will fall. GRAHAM GEMS 1 cup flour1 cup graham flour3/4 teaspoon salt4 teaspoons Dr. Price's Baking Powder1 cup milk1 egg2 tablespoons molasses or sugar3 tablespoons shortening Mix together dry ingredients. Add milk, beaten egg, molasses andmelted shortening. Stir until smooth. Bake in greased gem pans in hotoven about 25 minutes. GREEN CORN GEMS 2 cups green corn put through food chopper1/4 cup milk or 1/2 cup if corn is dry2 eggs2 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon salt1/8 teaspoon pepper To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop intohot greased gem pans. Bake in hot oven 20 to 25 minutes. SCONES 2 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon salt2 tablespoons sugar2 tablespoons shortening2 eggs1/3 to 1/2 cup milk Sift together flour, baking powder, salt and sugar; add shortening andrub in very lightly. Beat eggs until light; add milk to eggs and addslowly to mixture to make soft dough. Roll out 1/2 inch thick onfloured board; cut into pieces 3 inches square and fold over, makingthem three-cornered; brush with milk; sprinkle with sugar. Bake about25 minutes in hot oven. CURRANT TEA CAKES 2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 cup sugar3/4 teaspoon salt1 cup milk1 egg2 tablespoons shortening1/2 cup currants Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have beenwashed, dried and floured and mix well. The batter should be stiff. Half fill greased hot muffin tins and bake about 20 minutes in hotoven. FIG ENVELOPES 2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 tablespoons sugar2 teaspoons shortening2/3 cup milk1 cup chopped figs1 egg Sift together flour, baking powder, salt and sugar; add shortening andrub in very lightly; add slowly enough milk to form stiff dough. Rollout 1/4 inch thick on floured board, handling as little as possible;cut into squares and on each piece put one tablespoon of fig; brushedges of dough with cold milk; fold like envelope and press edgestogether; brush tops with egg beaten with one tablespoon milk and oneteaspoon sugar. Bake about 20 minutes in hot oven. SALLY LUNN 2 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon salt1 tablespoon sugar3/4 cup milk2 eggs2 tablespoons shortening Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greasedshallow pan in moderate oven about 25 minutes. GRIDDLE CAKES AND WAFFLES Eggs add to the richness of griddle cakes, but are not essential. Thebatter must be thin and the cake not too large when baked. An ironfrying pan may be used instead of griddle. In any case grease onlyenough to keep the cakes from sticking and have very hot beforebaking. Cakes should be turned only once. GRIDDLE CAKES 2 cups flour1/2 teaspoon salt4 teaspoons Dr. Price's Baking Powder2 cups milk2 tablespoons shortening Mix and sift dry ingredients; add milk and melted shortening; beatwell. Bake on slightly greased hot griddle, turning only once. Serveimmediately with butter and syrup. GRIDDLE CAKES WITH EGGS 1-3/4 cups flour1/2 teaspoon salt3 teaspoons Dr. Price's Baking Powder2 eggs1-1/2 cups milk1 tablespoon shortening Mix and sift dry ingredients; add beaten eggs, milk and meltedshortening; mix well. Bake on hot slightly greased griddle and serveimmediately with butter and syrup. BUCKWHEAT CAKES 1 cup flour2 cups buckwheat flour6 teaspoons Dr. Price's Baking Powder1-1/2 teaspoons salt2-1/2 cups milk or milk and water1 tablespoon molasses1 tablespoon shortening Sift together flours, baking powder and salt; add liquid, molasses, and melted shortening; beat three minutes. Bake on hot greased griddleand serve immediately with butter and syrup. CORN MEAL GRIDDLE CAKES 1-1/3 cups corn meal1-1/2 cups boiling water3/4 cup milk1 tablespoon shortening1 tablespoon molasses2/3 cup flour1 teaspoon salt4 teaspoons Dr. Price's Baking Powder Scald corn meal with boiling water; add milk, melted shortening andmolasses; add flour, salt and baking powder which have been siftedtogether. Mix well and bake on hot greased griddle until brown andserve immediately with butter and syrup. RICE GRIDDLE CAKES 1 cup boiled rice1 cup milk1 tablespoon shortening1 teaspoon salt1 egg1 cup flour2 teaspoons Dr. Price's Baking Powder Mix rice, milk, melted shortening, salt and well-beaten egg; stir inflour and baking powder which have been sifted together; mix well. Bake on hot greased griddle and serve immediately with butter andsyrup. FRENCH PANCAKES 1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 eggs1 tablespoon sugar2 cups milk1/4 cup creamJamPowdered sugar Sift together flour, baking powder and salt. Beat eggs with sugar andadd milk and cream. Mix slowly with dry ingredients to preventlumping. Batter should be very thin. Heat small frying pan which hasbeen slightly greased. Pour in just sufficient batter to cover bottomof pan. Cook over hot fire. Turn and brown other side. Spread with jamor preserves and roll up. Sprinkle with powdered sugar, and serve hot. Makes 12 large pancakes. WHOLE WHEAT HOT CAKES 2 cups whole wheat flour4 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1-3/4 cups milk2 eggs1 tablespoon shortening1 teaspoon molasses Sift together flour, baking powder and salt; add milk, beaten eggs, melted shortening and molasses and mix well. Bake on hot greasedgriddle and serve immediately with butter and syrup. WAFFLES 2 cups flour4 teaspoons Dr. Price's Baking Powder3/4 teaspoon salt1-3/4 cups milk2 eggs1 tablespoon melted shortening Sift flour, baking powder and salt together; add milk to yolks ofeggs; mix thoroughly and add to dry ingredients; add melted shorteningand fold in beaten whites of eggs. Bake in well greased hot waffleiron until brown. Serve immediately with butter and syrup. FRITTERS, DOUGHNUTS, AND CRULLERS Fritters are served as an entree, a vegetable or a sweet, according tothe ingredients used. The foundation batter is much the same for allfritters, and, with some additions the first recipe given can be usedfor many varieties. Fritters and doughnuts should be fried in kettle of deep fat, hotenough to brown a piece of bread in 60 seconds. Drain on unglazedpaper. Sprinkle fruit fritters, doughnuts and crullers with powderedsugar. PLAIN FRITTER BATTER 1 cup flour1-1/2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 egg2/3 cup milk Sift dry ingredients together; add beaten egg and milk; beat untilsmooth. APPLE FRITTERS 4 large apples2 tablespoons powdered sugar1 tablespoon lemon juice Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice in plain fritter batter. Fry to light brown in deepfat. Drain and sprinkle with powdered sugar. BANANA FRITTERS 1 cup flour2 teaspoons Dr. Price's Baking Powder1 tablespoon powdered sugar1/4 teaspoon salt1 egg1/4 cup milk1 tablespoon lemon juice3 bananas Mix and sift dry ingredients. Add others in order. Force bananasthrough a sieve before adding. Beat thoroughly. Drop by spoonfuls intohot fat. Drain and sprinkle with powdered sugar and few drops of lemonjuice. BREAD CRUMB FRITTERS 1 cup flour1/2 teaspoon salt2 teaspoons Dr. Price's Baking Powder1 cup fine bread crumbs1-1/2 cups milk1 egg1 tablespoon butter1 tablespoon molasses Sift together flour, salt and baking powder; add bread crumbs, thenthe milk slowly; add well-beaten egg, butter, and molasses. Fry indeep hot fat. Serve hot with powdered sugar and lemon juice or hardsauce. CORN FRITTERS 1/2 cup milk2 cups cooked corn1-1/2 cups flour1 teaspoon salt1/3 teaspoon pepper2 teaspoons Dr. Price's Baking Powder1 tablespoon shortening2 eggs Add milk to corn; add flour sifted with salt, pepper and bakingpowder; add melted shortening and beaten eggs; beat well. Fry byspoonfuls on hot greased griddle or iron frying pan. For corn fritters that are to be fried in deep fat make batter stifferby adding 1/2 cup flour and 1 teaspoon baking powder. CLAM FRITTERS 1-1/2 cups flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon paprika1/2 cup milk or clam juice2 eggs1-1/2 teaspoons grated onion1 teaspoon shortening10 clams Sift together flour, baking powder, salt, pepper and paprika; addliquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greasedgriddle, taking one spoonful batter for each fritter, or fry in deephot fat. FRUIT FRITTERS Use fresh fruit coarsely chopped or canned whole fruits drained fromsyrup. Stir into plain fritter batter, and drop by spoonfuls into deephot fat, turning gently until brown. Sprinkle with powdered sugar andserve hot. DOUGHNUTS 3 tablespoons shortening2/3 cup sugar1 egg2/3 cup milk1 teaspoon nutmeg3/4 teaspoon salt3 cups flour4 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar and well-beaten egg; stir in milk; addnutmeg, salt, flour and baking powder which have been sifted togetherand enough additional flour to make dough stiff enough to roll. Rollout on floured board to about 1/4-inch thick; cut out. Fry in deep fathot enough to brown a piece of bread in 60 seconds. Drain on unglazedpaper and sprinkle with powdered sugar. RICH DOUGHNUTS 2 eggs6 tablespoons sugar3/4 teaspoon salt1/4 teaspoon grated nutmeg2 tablespoons melted shortening6 tablespoons milk2 cups flour3 teaspoons Dr. Price's Baking Powder Beat eggs until very light; add sugar, salt, nutmeg and shortening;add milk, and flour and baking powder which have been sifted together;mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar. CRULLERS 4 tablespoons shortening1 cup sugar2 eggs3 cups flour1 teaspoon cinnamon1/2 teaspoon salt3 teaspoons Dr. Price's Baking Powder5/8 cup milk Cream shortening; add sugar gradually and beaten eggs; sift togetherflour, cinnamon, salt and baking powder; add one-half and mix well;add milk and remainder of dry ingredients to make soft dough. Roll outon floured board to about 1/4-inch thick and cut into strips about 4inches long and 1/2-inch wide; roll in hands and twist each strip andbring ends together. Fry in deep hot fat Drain and roll in powderedsugar. CAKE The baking of cake is of primary importance. Regulate the oven beforeputting materials together. When a cake is baked it shrinks from thesides of the pan. A light touch with the finger which leaves no markis another indication that the cake is baked. Small and layer cakesrequire a hotter oven than loaf cakes. Where fewer eggs than called for are used, increase the amount of Dr. Price's Baking Powder about one teaspoon for each egg omitted. If an unsalted shortening is used take slightly less and add a smallquantity of salt. Sift flour before measuring and use level measurements for allmaterials. PLAIN CAKE 1/4 cup shortening1 cup sugar1 egg1 teaspoon vanilla extract or other flavoring2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 cup milk Cream shortening; add sugar slowly; add well-beaten egg and flavoring;sift together flour, baking powder and salt and add to mixture, alittle at a time, alternately with milk. Bake in greased loaf, layeror patty pans in moderate oven. May also be used for cottage puddingserved hot with hard or soft sauce. If baked in layers a middle layer of chocolate can be made by adding 1oz. Melted unsweetened chocolate to one-third of the batter. SPANISH CAKE 1/2 cup shortening1 cup sugar2 eggs1-3/4 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon cinnamon1/2 cup milk Cream shortening; add sugar and yolks of eggs; beat well; sifttogether flour, baking powder and cinnamon and add alternately withmilk; fold in beaten whites of eggs. Bake in greased pan in moderateoven 35 to 40 minutes. Cover with boiled icing page 16. BRIDE'S CAKE 1 cup shortening2 cups sugar1 teaspoon almond or vanilla extract3/4 cup milk3-1/2 cups flour3 teaspoons Dr Price's Baking PowderWhites of six eggs Beat shortening to a cream, adding sugar gradually; add flavoring andbeat until smooth. Add alternately a little at a time milk and flourwhich has been sifted three times with baking powder. Beat whites ofeggs until dry, and add to batter, folding in very lightly withoutbeating. Bake in large greased loaf pan in moderate oven about onehour. EGGLESS, MILKLESS, BUTTERLESS CAKE 1 cup brown sugar1-1/4 cups water1 cup seeded raisins2 ounces citron, cut fine1/3 cup shortening1 teaspoon nutmeg1 teaspoon cinnamon1/2 teaspoon salt2 cups flour5 teaspoons Dr. Price's Baking Powder Boil sugar, water, fruit, shortening, spices and salt together insaucepan 3 minutes; when cool, add flour and baking powder which havebeen sifted together; mix well. Bake in greased loaf pan in moderateoven about 45 minutes. CHOCOLATE CAKE 3 squares grated unsweetened chocolate2 tablespoons sugar1-1/2 tablespoons milk4 tablespoons shortening1 cup sugar2 eggs2/3 cup milk1-1/3 cups flour2 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt Cook slowly together until smooth, chocolate, 2 tablespoons sugar and1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Addyolks of eggs and beat again. Stir in chocolate mixture. Sift togetherflour, baking powder and salt and add alternately, a little at a timewith the milk to the first mixture. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover withwhite or chocolate icing page 17. SUNSHINE CAKE 3 tablespoons shortening3/4 cup sugarYolks of 3 eggs1 teaspoon flavoring extract1/2 cup milk1-1/2 cups flour3 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar gradually, and yolks of eggs which havebeen beaten until thick; add flavoring; sift together flour and bakingpowder and add alternately, a little at a time, with the milk to firstmixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing page 17. NOTE--This is an excellent cake to make in combination with thefollowing Three-Egg Angel Cake. Only three eggs are required for both. THREE-EGG ANGEL CAKE 1 cup sugar1-1/3 cups flour1/2 teaspoon cream of tartar3 teaspoons Dr. Price's Baking Powder1/3 teaspoon salt2/3 cup scalded milk1 teaspoon almond or vanilla extractWhites of 3 eggs Method I Mix and sift first five ingredients four times. Add milk, cooledslightly, very slowly, beating continually; add flavoring; mix welland fold in beaten whites of eggs. Turn into ungreased angel cake tinand bake in very slow oven about 45 minutes. Remove from oven; invertpan and allow to stand until cold. Cover top and sides with eitherwhite or chocolate icing page 17. Method II Boil sugar with cold milk until thick and pour very slowly over whitesof eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been siftedtogether four times. With whip beat mixture with long strokes untilvery light; add flavoring; put into ungreased angel cake tin in coldoven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or untilthoroughly baked. Remove from oven, invert pan and allow to standuntil cold. Cover with white or chocolate icing page 17. ANGEL CAKE Whites of 8 eggs1 teaspoon cream of tartar3/4 cup granulated sugar3/4 cup flour1 teaspoon Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon vanilla extract Whip whites of eggs to firm, stiff froth; add cream of tartar; foldsugar in lightly; fold in flour which has been sifted four times withbaking powder and salt; add vanilla. Pour into ungreased pan and bake45 to 50 minutes in moderate oven. Remove from oven; invert pan andallow to stand until cold. Ice with either chocolate or white icingpage 17. POUND CAKE 1 cup butter1 cup sugar1 teaspoon vanilla extract1 teaspoon lemon extract5 eggs2 cups flour1 teaspoon Dr. Price's Baking Powder Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beatenuntil pale yellow. Beat three egg whites until light and addalternately a little at a time with the flour which has been siftedwith the baking powder. Mix well and bake in greased loaf pan inmoderate oven about one hour. Cover with ornamental frosting page 16made with the two remaining egg whites. WEDDING CAKE 2 cups shortening2 cups sugar6 eggs4 cups seeded raisins4 cups currants1 cup shelled almonds2 tablespoons chopped orange peel2 tablespoons chopped lemon peel2 cups sliced citron1 cup grape juice4 cups flour2 teaspoons cinnamon4 teaspoons Dr. Price's Baking Powder1/2 teaspoon grated nutmeg1/2 teaspoon ground mace1/4 teaspoon allspice1/4 teaspoon cloves1/2 teaspoon salt Cream shortening and sugar together; add beaten yolks of eggs; addraisins and currants, which have been washed and dried and over whicha half cup of flour has been sifted; blanch almonds and put throughfood chopper with lemon and orange peel and add; slice citron veryfine and add; stir in grape juice and half of stiffly beaten whites ofeggs; sift together flour, baking powder, spices and salt and add; mixwell and fold in remainder of beaten whites; pour into two 12-inchloaf pans which have been greased and lined with four layers of brownpaper and bake in moderate oven one hour; then cover with double layerof brown paper, put asbestos plates underneath and continue bakingabout two hours longer. COFFEE FRUIT CAKE 1/2 cup shortening1 cup light brown sugar2 eggs1/4 cup strong coffee1/3 cup rich milk or cream1-3/4 cups flour3 teaspoons Dr. Price's Baking Powder1/2 lb. Raisins, cut into small pieces1/8 lb. Slice citron1/4 lb. Figs, cut in strips Cream shortening; add sugar; add yolks of eggs, coffee and milk; sifttogether flour and baking powder and add slowly; add fruit, which hasbeen slightly floured, and fold in beaten whites of eggs. Bake ingreased loaf pan in moderate oven from one to one and one-half hours. DATE LOAF CAKE 1 cup boiling water1 lb. Stoned and cut dates3/4 cup brown sugar2 tablespoons shortening1 ounce melted chocolate1 egg2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1-3/4 coups flour3/4 cup chopped pecan nuts Pour boiling water over dates. Cream sugar and shortening; add meltedchocolate and well beaten egg; mix well and add dates and water; sifttogether baking powder, salt and flour; add gradually with pecan nuts. Mix well and put into greased loaf pan and bake in slow oven for oneand a half hours. CREAM LOAF CAKE 1/2 cup shortening1 cup sugar2 eggs1 teaspoon lemon extract1/2 cup rich milk or thin cream1 cup flour1/2 cup cornstarch3 teaspoons Dr. Price's Baking Powder Cream shortening well; add sugar slowly; add beaten yolks of eggs; addflavoring; add milk a very little at a time; sift flour, cornstarchand baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and coverwith frosting page 16. MOLASSES CAKE 1/2 cup shortening2/3 cup brown sugar1 egg1/2 cup molasses2 cups flour1/2 teaspoon salt3 teaspoons Dr. Price's Baking Powder1/2 teaspoon allspice1/2 teaspoon cinnamon2/3 cup milk Cream shortening. Add sugar slowly, beating continually; add beatenegg; beat well and add molasses; add half of flour, baking powder, salt and spices which have been sifted together; add milk andremainder of dry ingredients. Mix well. Bake in greased shallow pan inmoderate oven about 40 minutes. Serve hot with butter. COCOANUT CAKE 2 cups flour2 teaspoons Dr. Price's Baking Powder1/2 cup shortening1-1/4 cups sugar1/2 cup milk1 teaspoon vanilla extract3 eggs1/2 cup fresh grated cocoanut Sift flour and baking powder three times; beat shortening and sugar toa cream; add milk and vanilla, then flour and baking powder, a littleat a time; beat until smooth; add eggs one at a time, stirring andbeating batter well after each egg is put in. Bake in greased loaf panin moderate oven one hour. Cover with boiled icing page 16 andsprinkle with chopped cocoanut. MARBLE CAKE WHITE PART 3 tablespoons shortening1/2 cup sugar1/2 teaspoon lemon extract1/2 cup milk1 cup flour2 teaspoons Dr. Price's Baking Powder1/4 teaspoon saltWhite of 1 egg Cream shortening; add sugar slowly; add flavoring and milk. Beat welland add flour which has been sifted with baking powder and salt. Mixin beaten white of egg. DARK PART 3 tablespoons shortening1/2 cup sugarYolk of one egg1/2 cup milk1 cup flour2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1/2 teaspoon cloves1/2 teaspoon allspice1 teaspoon cinnamon6 teaspoons cocoa Cream shortening; add sugar slowly; add egg yolk and mix well. Mix inmilk; add flour, baking powder, salt, spices and cocoa which have beensifted together. Put this batter by spoonfuls and the same amount ofwhite batter alternately into greased loaf pan but do not mix. Bake inmoderate oven about 45 minutes. Cover with white icing page 17. MARBLE CAKE II Make plain cake page 10, saving out one-third of batter and adding toit 1-1/2 ounces melted unsweetened chocolate. This chocolate batter isthen dropped by spoonfuls into the white batter after it is put intothe pan. FEATHER COCOANUT CAKE 1-1/2 cups flour7/8 cup sugar2 teaspoons Dr. Price's Baking Powder2 tablespoons shortening1 egg1/2 cup milk1 teaspoon lemon extract1/2 cup fresh grated cocoanut Sift flour, sugar and baking powder into bowl. Add melted shorteningand beaten egg to milk and add to dry ingredients. Mix well, addflavoring and cocoanut and bake in greased loaf pan in moderate oven35 to 45 minutes. Before serving, sprinkle with a little powderedsugar, or if desired, ice with white icing with grated cocoanutsprinkled on top. MAPLE NUT CAKE 1/3 cup shortening1 cup light brown sugar2 eggs1/2 cup milk1-1/2 cups flour1/4 teaspoon salt2 teaspoons Dr. Price's Baking Powder1 cup chopped nuts--preferably pecans1 teaspoon vanilla extract Cream shortening, add sugar slowly and yolks of eggs and milk and beatwell; add flour, salt and baking powder which have been siftedtogether; add nuts and fold in beaten whites of eggs; add flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Coverwith maple icing page 17 and while still soft sprinkle with choppednuts. CHOCOLATE LAYER CAKE 1/3 cup shortening1 cup sugar1 egg1 cup milk1-3/4 cups flour4 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon vanilla extract Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk and mix well; add one half the flour which has beensifted with salt and baking powder; add remainder of milk, thenremainder of flour and flavoring; beat after each addition. Bake ingreased layer cake tins in moderate oven 15 to 20 minutes. Puttogether with CHOCOLATE FILLING AND ICING 3 cups confectioners' sugarBoiling water1 teaspoon vanilla extract2 ounces (2 squares) unsweetened chocolate1/2 teaspoon grated orange peel To sugar add boiling water very slowly to make a smooth paste; addvanilla, melted chocolate and orange peel. Spread between layers andon top of cake. This makes a delicious dessert if baked in two layers, iced, andspread with slightly sweetened whipped cream. COFFEE SPICE CAKE WITH MOCHA FILLING 1/2 cup shortening1 cup sugar2 eggs1/2 cup strong coffee2 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt2 teaspoons mixed spices Cream shortening and sugar until light; add well beaten yolks of eggs;add coffee slowly; add half of flour sifted with baking powder, saltand spices; mix and add well beaten whites of eggs; add remainder offlour and mix lightly. Pour into two large greased layer cake tins andbake in moderate oven 45 to 50 minutes. Spread between layers andcover top with MOCHA ICING AND FILLING 1 tablespoon butter1 cup confectioners' sugar1 tablespoon cocoa2 tablespoons strong coffee1/4 teaspoon salt Cream butter and sugar; add cocoa, coffee and salt and stir untilsmooth. If too dry add more coffee. ORANGE CREAM LAYER CAKE 1/3 cup shortening1 cup sugar1 egg1 cup milk1-3/4 cups flour1/4 teaspoon salt4 teaspoons Dr. Price's Baking Powder1 teaspoon vanilla extract1 cup sweetened flavored whipped cream Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk, and mix well; add one half the flour, which hasbeen sifted with salt and baking powder; add remainder of milk, thenremainder of flour and flavoring; beat after each addition. Bake intwo greased layer cake tins in moderate oven 15 to 20 minutes. Spreadthe whipped cream thickly between the layers. Cover top with ORANGE FROSTING 1 tablespoon cream1 cup confectioners' sugarPulp and grated rind of 1 orange1/2 teaspoon orange extract1 tablespoon melted butter To the cream add the sugar slowly. Add orange pulp, rind, extract andmelted butter. Beat until smooth and spread on top of cake. WHITE LAYER CAKE 1/2 cup shortening1 cup granulated sugar1/2 cup cold water2 cups flour2 teaspoons Dr. Price's Baking PowderWhites of 3 eggs1 teaspoon vanilla or almond extract Cream shortening and sugar together until very light; add waterslowly, almost drop by drop, and beat constantly; stir in flour andbaking powder which have been sifted together twice; add flavoring;fold in whites of eggs which have been beaten until stiff and dry, pour into two greased layer cake tins. Bake in moderate oven 20 to 25minutes. Put together with fresh strawberry icing page 18 or mapleicing page 17. DEVIL'S FOOD CAKE 1/4 cup shortening1 cup sugar2-1/2 ounces chocolate1/2 cup mashed potatoes1 egg3/8 cup milk1-1/4 cups flour2 teaspoons Dr. Price's Baking Powder1/2 cup chopped nuts1/2 teaspoon vanilla extract Cream shortening; add sugar, melted chocolate and mashed potatoes; mixwell; add yolk of egg, milk, and flour and baking powder which havebeen sifted together; beat well; add nuts, vanilla and beaten white ofegg; mix thoroughly. Bake in greased shallow pan in moderate oven 25to 35 minutes. Cover with MARSHMALLOW ICING 3/4 cup granulated sugar1/3 cup water6 or 8 marshmallowsWhite of 1 eggFew drops vanilla extract Boil sugar and water without stirring until syrup spins a thread; meltmarshmallows in syrup; pour slowly over beaten white of egg; addflavoring and spread very thickly over cake. Melt 2 ounces unsweetenedchocolate with one half teaspoon butter and spread thin coating overicing when cool. CREAM LAYER CAKE 1/2 cup shortening1 cup sugar2 eggs1 teaspoon vanilla extract1/2 cup milk2 cups flour3 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt Cream shortening and sugar together until light; add yolks of eggs andflavoring, and milk slowly; sift flour and salt; add half, then halfof stiffly beaten whites of eggs and remainder of flour sifted withbaking powder; stir after each addition; fold in remaining whites ofeggs. Bake in greased layer cake tins in moderate oven 15 to 20minutes. Put together with cream filling and cover top and sides withwhite icing page 17. CREAM FILLING 1 cup milk2 tablespoons cornstarch1/4 teaspoon salt2 tablespoons sugar1 egg1 teaspoon vanilla extract Put milk on to scald. Mix cornstarch, salt and sugar with a littlecold milk; add to well-beaten egg; then add slowly to hot milk. Cookabout three minutes or until thick and smooth; add flavoring andspread between layers. COCOANUT LAYER CAKE 1/4 cup shortening1 cup sugar1 teaspoon vanilla extract1 egg1 cup milk2 cups flour1/8 teaspoon salt3 teaspoons Dr. Price's Baking Powder Cream shortening, add sugar slowly, add flavoring and well-beaten egg;add milk; mix well; then add flour, salt and baking powder which havebeen sifted together. Bake in three greased layer cake tins inmoderate oven 12 to 15 minutes. COCOANUT FILLING AND ICING 1-1/2 cups granulated sugar1/2 cup water2 egg whites1/2 teaspoon vanilla extract1 teaspoon lemon juice1 cup fresh grated cocoanut Cook sugar and water over slow fire without stirring until syrup spinsa thread; pour slowly over egg whites which have been beaten untilstiff; beat until thick enough to spread; add flavoring. Spreadbetween layers and on top of cake. While icing is still soft sprinklethickly with cocoanut. FRUIT LAYER CAKE 1/3 cup shortening1 cup sugar1 egg1 teaspoon vanilla extract1 cup milk2 cups flour4 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt Cream shortening well; add sugar; add yolk of egg and vanilla; mixwell; add milk, then flour and baking powder and salt which have beensifted together; mix in beaten white of egg. Bake in three greasedlayer tins in quick oven about 15 minutes. Put cake together withfruit filling and cover with white icing page 17. FRUIT FILLING 1/2 cup fruit jelly1 cup water1/2 cup chopped raisins1/4 lb. Chopped figs1/4 cup sugar2 tablespoons cornstarch1/2 cup chopped blanched almonds or walnutsjuice of 1/2 lemon Cook jelly with water, fruit and sugar; add cornstarch which has beenmixed with a little cold water. Cook slowly until thick, remove fromfire; add nuts and lemon juice. Cool and spread between layers ofcake. LADY BALTIMORE CAKE 1/2 cup shortening1 cup sugarwhites of 3 eggs1/2 cup milk1 teaspoon vanilla extract or 1/2 teaspoon almond extract1-3/4 cups flour2 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar and unbeaten white of one egg; add themilk very slowly, beating between each addition; add flavoring; addthe flour which has been sifted with the baking powder; lastly fold inthe beaten whites of 2 eggs. Bake in square or round greased layertins in hot oven about 15 minutes. Use the following filling and coverthe top and sides of cake with white icing page 17. FILLING 1-1/2 cups sugar1/2 cup waterwhites of 2 eggs1/2 cup chopped seeded raisins1/2 cup chopped figs1 cup blanched almonds or pecan nuts Boil sugar and water without stirring until syrup spins a thread. Poursyrup slowly over beaten eggs. Mix in fruit and nuts. Spread betweenlayers of cake. BUTTERSCOTCH LAYER CAKE 1/2 cup butter1 cup sugar2 eggs2/3 cup milk2 cups flour3 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon vanilla extract Cream shortening well, add sugar slowly and the yolks of eggs, beatingwell. Add milk, a very little at a time. Sift flour, baking powder andsalt together and mix in with the first ingredients. Add flavoring andfold in the beaten whites of eggs. Bake in two greased layer tins inmoderate oven about 25 minutes. Put Butterscotch Filling page 18between layers and on top of cake. SPONGE CAKE 6 eggs1 cup granulated sugarRind of half a lemon2 tablespoons lemon juice1 cup flour1 teaspoon Dr. Price's Baking Powder1/2 teaspoon salt Beat egg yolks with wire whip until thick; add gradually sugar whichhas been sifted, then grated lemon rind, lemon juice and 1/2 beatenwhites; mix well; carefully fold in flour which has been sifted withbaking powder and salt; mix in remainder of egg whites. Bake inungreased tube pan in moderate oven 35 to 45 minutes. When cakeshrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan. SPONGE CAKE II 1 cup sugar1 cup water3 eggs1 cup flour1/2 teaspoon salt2 teaspoons Dr. Price's Baking Powder1/8 cup cold water1 teaspoon vanilla extract or other flavoring Boil sugar and water until syrup spins a thread; add slowly to stifflybeaten whites of eggs, beating until mixture is cold; sift togetherthree times, flour, salt and baking powder; beat yolks of eggs untilthick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; addone-eighth cup cold water and flavoring; mix lightly. Bake inungreased tube pan in moderate oven about one hour or shallow tinabout thirty-five minutes. MILK SPONGE CAKE 2 eggs1 cup sugar6 tablespoons hot milk1 teaspoon vanilla or lemon extract1 cup flour1/8 teaspoon salt1-1/2 teaspoons Dr. Price's Baking Powder Beat yolks of eggs until thick; add half of sugar slowly, beatingcontinually; add hot milk, remainder of sugar and whites of eggsbeaten until stiff; add flavoring; add flour, salt and baking powderwhich have been sifted together. Bake in ungreased tube pan inmoderate oven about 25 minutes. CAKE ICINGS AND FILLINGS BOILED ICING 1 cup granulated sugar1/2 cup water1/2 teaspoon Dr. Price's Baking PowderWhite of 1 egg1/2 teaspoon flavoring extract Boil sugar and water until syrup spins a thread; pour very slowly intostiffly beaten white of egg and beat until smooth; add baking powderand flavoring and mix well. Allow to stand about ten minutes andspread on cake. FROSTING 1 unbeaten egg white1-1/2 cups confectioners' sugar1 teaspoon vanilla extract Put egg white into shallow dish; add sugar gradually beating with wirewhip until of right consistency to spread; add vanilla and spread oncake. ORNAMENTAL FROSTING 1-1/2 cups granulated sugar1/2 cup water2 egg whites1 teaspoon flavoring extract1 teaspoon Dr. Price's Baking Powder Boil sugar and water without stirring until syrup spins a thread; addvery slowly to beaten whites of eggs; add flavoring and baking powderand beat until smooth and stiff enough to spread. Put over boilingwater, stirring continually until the icing grates slightly on bottomof bowl. Spread on cake saving a small portion of the icing toornament the edge of cake. This can be forced through a pastry tube, or through a cornucopia, made from ordinary white letter paper. WHITE OR COLORED ICING 1/2 teaspoon butter2 tablespoons hot milk1-1/2 cups confectioners' sugar1/2 teaspoon vanilla extract1/2 teaspoon Dr. Price's Baking Powder Add butter to hot milk; add sugar slowly to make right consistency tospread; add baking powder and vanilla. Spread on top and sides ofcake. If pink icing is desired add one tablespoon strawberry or other fruitjuice. For yellow icing add one teaspoon egg yolk and flavor withorange rind and one teaspoon lemon juice. SEVEN-MINUTE ICING 1 unbeaten egg white3 tablespoons cold water7/8 cup granulated sugar Place all ingredients in top of double boiler. Place over boilingwater and beat with dover beater for seven minutes; add 1 teaspoonvanilla extract and spread on top and sides of cake. For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetenedchocolate or 4-1/2 tablespoons cocoa after removing from fire. For Coffee Icing use 3 tablespoons cold boiled coffee in place ofwater. CHOCOLATE FILLING AND ICING Whites of 2 eggs2 cups confectioners' sugar1/2 teaspoon Dr. Price's Baking Powder1-1/2 tablespoons milk1 teaspoon vanilla extract4 ounces chocolate1 teaspoon butter Beat whites until stiff; add sugar and baking powder slowly, beatingcontinually; add milk, vanilla and chocolate which has been meltedwith butter; mix until smooth. Spread on cake. OLD-FASHIONED CHOCOLATE FILLING 3 ounces melted chocolate3 tablespoons cream1 egg3/4 cup powdered sugar1 tablespoon cornstarch1/8 teaspoon salt1 teaspoon vanilla extract Add melted chocolate and cream to beaten egg; mix in powdered sugargradually; add cornstarch which has been mixed with a little coldwater; cook in top of double boiler, stirring constantly until smoothand thick; add salt and vanilla. Spread between layers of cake. MARSHMALLOW FILLING OR ICING 1-3/4 cups sugar1/8 teaspoon salt1/2 cup water1/2 cup marshmallowsWhites of 3 eggs1/2 teaspoon Dr. Price's Baking Powder Mix sugar, salt and water; add marshmallows and boil without stirringuntil syrup spins a thread; then add slowly to beaten egg whites; addbaking powder and beat until firm enough to spread. MAPLE ICING. I 1/2 teaspoon butter, 2 tablespoons hot milk1-1/2 cups confectioners' sugar1/2 teaspoon Dr. Price's Baking Powder1/2 teaspoon maple flavoring Add butter to hot milk; add sugar slowly to make paste of the rightconsistency to spread; add baking powder and flavoring and spread ontop and sides of cake. MAPLE ICING. II 1 cup maple syrupWhites of 2 eggs Boil syrup without stirring until it spins a thread; add very slowlyto stiffly beaten whites of eggs; beat well with wire whip, preferablyon a platter until stiff enough to spread. FRUIT FILLING 2 cups granulated sugar2/3 cup boiling waterWhites of 2 eggs1/4 cup chopped nuts1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine Boil sugar and water without stirring until syrup spins a thread; beatwhites until dry; add syrup gradually, beating constantly; when cooladd nuts and fruit. Spread between layers and on top of cake. ORANGE ICING rind of 1 orange2 teaspoons lemon juice1 cup confectioners' or powdered sugarwhite of 1 egg Grate orange rind and allow gratings to soak for some time in lemonjuice; stir juice, sugar and egg together and beat thoroughly. Spreadon warm cake. JELLY MERINGUE white of 1 egg1/2 cup currant or other jelly Put unbeaten egg white and jelly together into bowl and beat with eggbeater or wire whip until stiff. Spread between layers or on top ofcake. SEA FOAM ICING 1 cup brown sugar1/3 cup waterwhite of 1 egg1 teaspoon Dr. Price's Baking Powder Boil sugar and water without stirring until syrup spins a thread; addhot syrup slowly to beaten egg white, beating continually, preferablyon platter with wire whip. Add baking powder, when icing foams putbetween layers and on top of cake. COCOA ICING 1 cup confectioners' sugar4 tablespoons cocoawhite of 1 egg1 teaspoon vanilla extract1 teaspoon melted butter1 tablespoon cream Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake. FRESH STRAWBERRY ICING Crush ten strawberries with a little sugar and a few drops lemon juiceand let stand until juicy; then mix in gradually three cups ofconfectioners' sugar or sufficient to spread easily. Put betweenlayers and on top of cake. BROWN SUGAR ICING AND FILLING 3 cups brown sugar1 cup milk1 tablespoon butter1 teaspoon vanilla extract Cook sugar, milk and butter together until it forms a soft ball whentested in cold water; add vanilla. Beat until thick and spread oncake. BUTTERSCOTCH ICING AND FILLING (Without Sugar) 2 cups light syrup1/2 cup butter1/2 cup milk Boil syrup, butter and milk together until it forms a soft ball whentested in cold water. Cool slightly without stirring and pour whilewarm on cake. Chopped nuts may be added while icing is still soft. COOKIES AND SMALL CAKES COCOA DROP CAKES 4 tablespoons shortening1 cup sugar1 egg1/2 cup milk1-3/4 cups flour3 teaspoons Dr. Price's Baking Powder1/2 cup cocoa1/4 teaspoon salt1 teaspoon vanilla extract Cream shortening; add sugar and beaten egg; beat well and add milkslowly; sift flour, baking powder, cocoa and salt into mixture; stiruntil smooth; add vanilla. Half fill greased muffin tins with batterand bake in moderate oven about 20 minutes. Cover with boiled icingpage 16. Or bake in shallow pan; cool, and before removing cut acrossdiagonally to make diamond-shaped pieces; cover with icing. RAISIN DROP CAKES 4 tablespoons shortening1 cup sugar1 egg2/3 cup milk1-3/4 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt1 cup raisins1 teaspoon vanilla extract Cream shortening; add sugar; add beaten egg and milk slowly; addflour, baking powder and salt which have been sifted together; addraisins which have been washed, drained and floured slightly; addflavoring; mix well. Put a small amount of mixture into greasedindividual cake tins and bake in hot oven 15 to 20 minutes. Sprinklewith powdered sugar, or cover with icing. ORANGE CAKES 4 tablespoons shortening1 cup sugar2/3 cup milk1 egg2 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt1 teaspoon orange extractGrated rind of 1 orange Cream shortening; add sugar slowly beating well; add milk a little ata time; then add beaten egg; sift flour, baking powder and salttogether and add to mixture; add flavoring and orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15to 20 minutes. When cool cover with orange icing page 18. MOLASSES CAKES 1 cup molasses1/2 cup sugar1/2 cup melted shortening1/2 cup boiling water3 cups flour3 teaspoons Dr. Price's Baking Powder1 teaspoon salt1/2 teaspoon soda2 teaspoons cinnamon1 teaspoon nutmeg1 teaspoon cloves1 cup stale bread crumbs Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together;add bread crumbs; mix well. Drop by spoonfuls on greased baking sheetand bake in moderate oven 10 to 12 minutes. SMALL FANCY CAKES. I 1/2 cup shortening1 cup granulated or powdered sugaryolks of 3 eggs1/2 cup milk2 cups flour2 teaspoons Dr. Price's Baking Powder Cream shortening, add sugar slowly and beat well; add beaten eggyolks; add milk a little at a time and flour which has been siftedwith baking powder; divide batter in half and add to one-half oneteaspoon lemon juice and the grated rind of half a lemon; to the otherhalf of batter add two ounces unsweetened melted chocolate, oneteaspoon vanilla. Bake in shallow greased pan or in very smallindividual tins in hot oven about 15 minutes. If a large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than aninch thick when baked. Spread with colored or marshmallow icing page17. SMALL FANCY CAKES. II 1/2 cup shortening1 cup granulated sugar2/3 cup water1 teaspoon vanilla extract2 cups flour1/4 teaspoon salt3 teaspoons Dr. Price's Baking Powderwhites of 3 eggs Cream shortening and sugar together until very light; add water veryslowly beating constantly; add flavoring; stir in the flour, salt andbaking powder which have been sifted together twice; mix in beaten eggwhites. Put about a teaspoonful of batter into each small individualcake tin and bake in hot oven 10 to 15 minutes, or bake in shallow panand cut as in above recipe or diagonally across making small diamondshaped pieces. Spread with any icing desired. SPICE CAKES 1/2 cup shortening1 cup brown sugar1 egg1-3/4 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon cloves1/2 cup milk1 cup chopped raisins Cream shortening, add sugar and beaten egg; add flour, baking powderand spices which have been sifted together; add milk and mix well; mixin raisins which have been slightly floured. Bake in small greasedtins in moderate oven about 25 minutes. HONEY DROP CAKES 1/3 cup shortening1/4 cup sugar1/2 cup honey1 egg1/2 tablespoon lemon juice1-1/2 cups flour1-1/2 teaspoons Dr. Price's Baking Powder Cream shortening and add sugar slowly; add honey, beaten egg yolk andlemon juice; mix well and add flour and baking powder which have beensifted together; fold in beaten egg white. Put into greased individualtins or drop from tip of spoon on greased baking sheet and bake in hotoven 10 to 15 minutes. COOKIES 3/4 cup shortening2 cups sugar2 eggs1/4 teaspoon grated nutmeg1 teaspoon vanilla extract or grated rind of 1 lemon4 cups flour3 teaspoons Dr. Price's Baking Powder Cream shortening and sugar together; add milk to beaten eggs and beatagain; add slowly to creamed shortening and sugar; add nutmeg andflavoring; add 2 cups flour sifted with baking powder; add enough moreflour to make stiff dough. Roll out very thin on floured board; cutwith cookie cutter; sprinkle with sugar; put a raisin or a piece ofwalnut in the center of each. Bake about 12 minutes in hot oven. COCOA COOKIES 4 tablespoons shortening1 cup sugar1/4 cup milk1 egg2 cups flour3 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1/2 cup cocoa Cream shortening and sugar together; add milk and beaten egg; mixwell; sift flour, baking powder, cocoa and salt together and add. Rollout 1/4-inch thick on floured board; cut with cookie cutter. Bake inhot oven about 12 minutes. FILLED COOKIES 1/3 cup shortening1 cup sugar1 egg1/2 cup milk1 teaspoon vanilla extract3-1/2 cups flour4 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thinon slightly floured board and cut with cookie cutter. Place oneteaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes. FILLING 2 teaspoons flour1/2 cup sugar1/2 cup water1/2 cup chopped raisins1/2 cup chopped figs Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn. MARSHMALLOW COOKIES Follow recipe for cookies. Roll slightly thicker. After removing fromoven, cover with marshmallow icing page 17. NUT BARS 1/2 cup shortening1-1/2 cups sugar2 eggs4 tablespoons milk4 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt1/2 cup blanched almonds Reserve 1 egg yolk for top. Cream shortening and sugar together; addslowly beaten yolk and whites of two eggs and three tablespoons milk;mix well together. Sift together flour, baking powder and salt andadd, mixing well. Roll half dough at a time 1/4-inch thick on flouredboard; cut into bars 1 by 3 inches. Brush with yolk of remaining eggmixed with one tablespoon milk and sprinkle with chopped nuts. Bake inmoderate oven about 15 minutes. COCOANUT COOKIES 1/4 cup shortening1/2 cup sugar1 egg1/2 teaspoon lemon juice or extract1/2 cup milk1-1/2 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt2 cups fresh grated cocoanut Cream shortening; add sugar, beaten egg and lemon juice; mix in milkslowly; add flour, baking powder and salt which have been siftedtogether; add cocoanut. The batter should be quite stiff. Drop bysmall spoonfuls on greased pan. Do not smooth over, but allow spacefor spreading. Bake in moderate oven 15 to 20 minutes. FUDGE SQUARES 3 tablespoons shortening1 cup sugar1 egg2 ounces unsweetened chocolate1/2 teaspoon vanilla extract1/3 cup milk1 cup flour1 teaspoon Dr. Price's Baking Powder1/2 cup nut meats chopped--not too fine Melt shortening; add sugar and unbeaten egg; mix well; add chocolatewhich has been melted; vanilla and milk; add flour which has beensifted with the baking powder; add nut meats and mix well. Spread verythinly on greased shallow cake pan, and bake in slow oven from 20 to30 minutes. Cut into 2-inch squares while still warm and beforeremoving from pan. OATMEAL MACAROONS 2 eggs1 cup sugar1 tablespoon melted shortening3/4 teaspoon salt2-1/2 cups rolled oats2 teaspoons Dr. Price's Baking Powder1 teaspoon vanilla extract Beat egg yolks and whites separately; cream sugar with shortening; addegg yolks, salt and rolled oats; add baking powder, egg whites andvanilla; mix thoroughly. Drop on greased tins about half teaspoon toeach macaroon allowing space for spreading. Bake about ten minutes inmoderate oven. HERMITS 6 tablespoons shortening1 cup brown sugar1 egg1/2 cup milk1-1/2 cups flour2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon cloves1 teaspoon allspice1 teaspoon cinnamon1 cup seeded raisins2 tablespoons cut citron Cream shortening, add sugar and beaten egg; mix well; add milk veryslowly; sift flour, baking powder, salt and spices together and addslowly; chop fruit; dredge with flour and add. Drop from spoon ongreased tins and bake in moderate oven 15 minutes. FRUIT SHORTCAKES Although strawberries are more commonly used, other fruits such asraspberries, blackberries, loganberries, peaches, bananas, andoranges, and even stewed, dried or canned fruits can be substitutedand make delicious shortcakes. OLD-FASHIONED SHORTCAKE 2 cups flour1/2 teaspoon salt4 teaspoons Dr. Price's Baking Powder2 tablespoons sugar3 tablespoons shortening3/4 cup milk1 quart berries Sift dry ingredients; cut in shortening; add milk to make soft dough;smooth out lightly. Bake in greased deep layer cake tin in hot oven 20to 25 minutes. Split while hot and spread between layers with crushedand sweetened berries or other fruit. STRAWBERRY SHORTCAKE 2 cups flour1/2 teaspoon salt4 teaspoons Dr. Price's Baking Powder2 tablespoons sugar3 tablespoons shortening1 egg1/2 cup milk Sift dry ingredients, cut in shortening; add beaten egg to milk andadd to dry ingredients to make soft dough. Divide dough in half. Takeone half, pat out lightly and put into greased deep layer tin; spreadwith butter; cover with other half of dough which has also been pattedout to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot andspread crushed and sweetened berries and whipped cream between layers;cover top with whipped cream and whole berries. Dust with powderedsugar and serve. STRAWBERRY CAKE 1 cup sugar4 tablespoons shortening1 egg2 cups flour3 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt1 cup milk1 teaspoon vanilla extract1/2 pint heavy cream1 quart strawberries Cream sugar and shortening together; add beaten egg; add part offlour, baking powder and salt which have been sifted together, thenpart of milk; mix well and add remainder of flour; mix in remainder ofmilk and flavoring. Bake in shallow greased pan in moderate oven 20 to30 minutes. When cold split in half and spread whipped cream andcrushed sweetened strawberries between layers. Cover top with whippedcream and whole strawberries. PUDDINGS AND OTHER DESSERTS BAKED CUSTARD 4 eggs1/2 cup sugar1/4 teaspoon salt1 teaspoon vanilla extract1 quart milk Beat eggs, sugar, salt and vanilla together; scald milk and add veryslowly, stirring constantly. Put into greased baking dish or smallmolds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked. Forcaramel custard add to eggs 4 tablespoons caramel sauce page 25. RICE PUDDING 1 cup rice1-1/2 quarts milk1 teaspoon salt1 cup sugarGrated orange rind1 cup seeded raisins Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1-1/2 hours or untilthick, stirring several times during baking; add raisins, and bake 20minutes longer. COTTAGE PUDDING 1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 cup sugar1/8 teaspoon salt1/2 cup milk1 egg2 tablespoons shortening Sift together flour, baking powder, sugar and salt; add milk, beatenegg and melted shortening; beat 2 minutes. Pour into greased shallowpan and bake in hot oven about 20 minutes. Serve with lemon, chocolateor other sauce. SUET PUDDING 1/2 cup chopped suet1/2 cup seeded raisins1/2 cup currants1-1/2 cups grated bread1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 cup brown sugar2 cups milk Mix ingredients in order given; beat well. Put into greased mold;place in covered saucepan with boiling water half way up sides ofmold. Steam 2 hours. Turn out carefully. Serve with hard or othersauce page 25. TAPIOCA PUDDING 1/2 cup pearl tapioca or 3 tablespoons minute tapioca1 quart milk1 teaspoon melted butter6 tablespoons sugar1/4 teaspoon salt2 eggs1 teaspoon vanilla or lemon extract Soak tapioca in cold water one hour; drain; add milk and butter, andcook in double boiler until tapioca is transparent. Add sugar and saltto beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add flavoringand serve hot or cold with cream. APPLE CAKE 1-1/2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt2 tablespoons shortening1/2 cup milk4 or 5 apples1/2 cup sugar1 teaspoon cinnamon Sift together flour, baking powder and salt; add shortening and rub invery lightly; add milk slowly to make soft dough and mix. Place onfloured board and roll out 1/2-inch thick. Put into shallow greasedpan. Wash, pare, core and cut apples into sections; press them intodough, sprinkle with sugar and dust with cinnamon. Bake in moderateoven 30 minutes or until apples are tender and brown. Serve warm withmilk or cream. APPLE DUMPLINGS 1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt3 tablespoons shortening1/2 cup milk4 apples4 tablespoons sugar2 teaspoons butter Sift together flour, baking powder and salt; rub shortening inlightly; add just enough milk to make soft dough. Roll out 1/8-inchthick on floured board; divide into four parts; lay on each part anapple which has been washed, pared, cored and sliced; add one teaspoonsugar and 1/2 teaspoon butter to each; wet edges of dough with coldwater and fold around apple pressing tightly together. Place ingreased pan. Sprinkle with sugar and cinnamon and put little butter oneach dumpling. Bake 40 minutes in moderate oven. Serve with hard saucepage 25. Peach dumplings may be made in the same way. APPLE ROLL 4 medium sized apples1-1/2 cups sugar2 cups water Peel, core and chop apples fine. Cook sugar and water in baking panover slow fire. While cooking make rich biscuit dough (see strawberryshortcake page 21). Roll out about 1/2 inch thick, spread with applesand 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 butter ontop and sprinkle with cinnamon and sugar. Bake in hot oven untilapples are done and crust golden brown. Turn out on platter; add syrupand serve with plain or whipped cream. Peaches or other fruit may beused in place of apples. MERINGUES whites of 3 eggs1-1/4 cups granulated sugar3 teaspoons Dr. Price's Baking Powder1/4 teaspoon vanilla extract Beat whites of eggs until stiff and dry; add gradually two-thirds ofsugar and continue beating until mixture holds shape; fold inremaining sugar sifted with baking powder; add vanilla. Drop byspoonfuls on unglazed paper and bake in slow oven 30 minutes. Removeany soft part from center of meringues and return to oven to dry outafter turning off heat. Use two meringues for each serving and puttogether with sweetened whipped cream and crushed raspberries orstrawberries or ice cream. BANANA CAKE WITH JELLY SAUCE 1 cup flour2 teaspoons Dr. Price's Baking Powder2 tablespoons sugar1/4 teaspoon salt3/4 cup milk1 egg4 bananas Sift flour, baking powder, sugar and salt into bowl; add milk andbeaten eggs; mix well. Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, placebananas on top and sprinkle with sugar. Bake in moderate oven 15minutes. Serve hot with jelly sauce. JELLY SAUCE 1 cup water2 tablespoons jelly1 tablespoon sugar1 teaspoon cornstarch Put water into saucepan; bring to a boil; add jelly and sugar; stiruntil dissolved; add cornstarch mixed with a little cold water; boil 3minutes. CHARLOTTE RUSSE 1 pint cream1/4 cup powdered sugar1 teaspoon vanilla extract Mix ingredients. Have very cold and whip to stiff froth. Line dishwith sponge cake or lady fingers; fill with whipped cream and servecold. BOSTON CREAM PIE 2 eggs1 cup flour1-1/2 teaspoons Dr. Price's Baking Powder3/4 cup sugar1/8 teaspoon salt1/2 cup boiling milk1/2 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 fourtimes; add hot milk very slowly; add vanilla. Bake in deep layer caketin in moderate oven about 35 minutes. When cool, split and putbetween layers the following cream filling. Sprinkle cake withpowdered sugar. CREAM FILLING 1/2 cup sugar2 tablespoons cornstarch1/8 teaspoon salt2 eggs1 cup scalded milk1 teaspoon butter1/2 teaspoon vanilla extract Mix sugar, cornstarch, salt and beaten eggs; add gradually scaldedmilk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers ofcake. CHOCOLATE BLANC MANGE 4 tablespoons cornstarch3/4 cup sugar1/4 teaspoon salt1 quart milk3 ounces unsweetened chocolate or 9 tablespoons cocoa1 teaspoon vanilla extract Mix cornstarch, sugar and salt and cocoa if used together with alittle of the cold milk. Put remainder of milk on to scald withchocolate which has been cut into small pieces. As soon as chocolateis dissolved, stir in the cornstarch mixture. Cook until thick andsmooth--stirring constantly. Set over hot water and cook about twentyminutes longer. Add flavoring; pour into mold which has been wet incold water. Chill and serve cold with sweetened whipped cream. FLOATING ISLAND 1 quart milk4 eggs4 tablespoons sugar1/4 teaspoon salt1/2 cup currant jelly2 teaspoons vanilla or almond extract Scald milk; beat egg yolks; stir in sugar and salt; add hot milkgradually, mixing well. Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Put on topmeringue of whites whipped until dry, and into which jelly has beenbeaten, a teaspoon at a time, or drop meringue by spoonfuls on top ofcustard and put small pieces of jelly in center of each. Chill andserve. HUCKLEBERRY FLOAT 1 cup berries3 tablespoons sugar1 cup flour2 teaspoons Dr. Price's Baking Powder1/4 teaspoon salt1 teaspoon shortening1/2 cup milk Pick over and wash berries; put into small saucepan with half cup ofwater, and bring quickly to boil; add sugar and boil 5 minutes. Sifttogether flour, baking powder and salt; mix in shortening verylightly; add milk slowly. Take a teaspoonful at a time in flouredhands and roll into balls. Place on floured pie tin; bake about 12minutes in hot oven. While warm break in half; butter each biscuit;put into dish and pour berries over. Serve hot with hard sauce. BLUEBERRY CAKE 3 tablespoons shortening1 cup sugar1 egg3/4 cup milk1-3/4 cups flour2 teaspoons Dr. Price's Baking Powder1/2 cups floured blueberries Cream shortening; add sugar, beaten egg and milk; sift flour andbaking powder and add; stir in blueberries. Bake in shallow greasedpan in moderate oven 25 to 30 minutes. Serve hot with or withoutbutter. PRUNE PUFF 4 eggs1/2 cup powdered sugar1 cup cooked prunes Whip egg whites to stiff froth; add sugar slowly, beating continually;add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve coldwith whipped cream or soft custard made from yolks of eggs (see recipefor Floating Island). LEMON JELLY 1 cup sugar1-1/2 cups water1 tablespoon granulated gelatine1/4 cup lemon juice Boil sugar and water two or three minutes; add gelatine which has beensoaked in two tablespoons cold water, stirring constantly; add lemonjuice. Chill in mold which has been dipped in cold water and serve. Fruit may be molded in the jelly by chilling part of mixture, addingfruit, then jelly; chilling and so on until mold is filled. STEAMED FIG OR DATE PUDDING 1/4 cup shortening1 cup sugar1 egg1 cup milk2 cups flour4 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt1/2 teaspoon vanilla or lemon extract1-1/2 cups chopped figs or dates Cream shortening; add sugar slowly and beaten egg; add milk; mix well;add flour, baking powder and salt, which have been sifted together;add flavoring and fruit. Pour into greased pudding mold and steam fortwo hours. Serve with foamy sauce. CREAM PUFFS 1 cup boiling water1/2 cup shortening1 cup flour1/8 teaspoon salt3 eggs2 teaspoons Dr. Price's Baking Powder Heat water and shortening in sauce pan until it boils up well; add allat once flour sifted with salt and stir vigorously. Remove from fireas soon as mixed, cool, and mix in unbeaten eggs, one at a time; addbaking powder; mix and drop by spoonfuls 1-1/2 inches apart on greasedtin shaping into circular form with spoon but keeping mixture higherin center. Bake about 30 minutes in hot oven. Cut with sharp knifenear base to admit filling. CREAM FILLING 1 cup sugar1/3 cup cornstarch1/3 teaspoon salt1 egg2 cups scalded milk1 teaspoon vanilla extract Mix dry ingredients; add slightly beaten egg and stir into thisgradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor. Sweetened whipped cream may be used instead of this filling. JELLY ROLL 1 cup sugar1-1/2 cups flour2 teaspoons Dr. Price's Baking Powder1/8 teaspoon salt2 eggs4 tablespoons hot waterCurrant or other jelly Mix and sift dry ingredients; stir in beaten eggs; add hot waterslowly; beat until smooth; pour into large well greased pan. Battershould be spread very thin and not more than 1/4 inch thick whenbaked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheetof brown paper; beat jelly with fork and spread on cake. With sharpknife trim off all crusty edges and roll up while still warm bylifting one side of paper. To keep roll perfectly round, wrap inslightly damp cloth until cool. Sprinkle with powdered sugar. CHRISTMAS PLUM PUDDING 2 cups ground suet2 cups bread crumbs2 cups flour2 teaspoons Dr. Price's Baking Powder2 cups sugar2 cups seeded raisins2 cups currants1 cup finely cut citron1 cup finely cut figs1 tablespoon finely cut orange peel1 tablespoon finely cut lemon peel1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon ground mace1 tablespoon salt1 cup water or prune juice1 cup grape or other fruit juice Mix thoroughly all dry ingredients and add fruit; stir in water andfruit juice and mix thoroughly. Add more water if necessary to makestiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamysauce. PUDDING SAUCES HARD SAUCE 1/3 cup butter1 cup powdered sugar1/2 teaspoon flavoring extract Cream butter until very light; add sugar very slowly, beating untillight and creamy. Add flavoring and beat again. FOAMY SAUCE 6 tablespoons butter1 cup powdered sugar3 eggs2 tablespoons boiling water1 teaspoon vanilla extract Cream butter; add sugar slowly, beating continually; beat egg yolksuntil thick and add gradually; beat well; add stiffly beaten eggwhites, flavoring and water. Before serving heat over boiling waterfive minutes, stirring constantly. CHOCOLATE SAUCE 1-3/4 cups water3/4 cup sugar1/2 tablespoon cornstarch2 squares chocolate or 6 tablespoons cocoa1/2 cup cold water1/8 teaspoon salt1 tablespoon butter1/2 teaspoon vanilla extract Boil water and sugar 5 minutes. Mix grated chocolate or cocoa withcornstarch and cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla and serve hot. MAPLE SAUCE 1 cup sugar1 cup water1 teaspoon cornstarch1 tablespoon lemon juice1 tablespoon maple flavoring Heat half the sugar in frying pan; stir continually; when brown addwater and boil; add remainder of sugar, cornstarch mixed with a littlecold water, lemon juice and maple flavoring; boil 3 minutes; servehot. FRUIT SAUCE 1/3 cup butter1 cup powdered sugar1 cup fresh strawberries, raspberries or canned fruit drained from syrupwhite of 1 egg Cream butter; add sugar gradually; add egg beaten until stiff and beatwell; add fruit which has been carefully prepared and mashed. Beatuntil creamy. CARAMEL SAUCE 2 cups granulated sugar5 cups boiling water Melt sugar in saucepan and heat slowly, stirring constantly untilgolden brown; add boiling water. Cook three minutes. LEMON OR ORANGE SAUCE 1 cup water2 tablespoons sugar1 teaspoon cornstarch2 tablespoons lemon or orange juice Boil water, sugar and cornstarch mixed with little cold water. Boil 5minutes and add fruit juice and 1 tablespoon caramel if dark color isdesired. PASTRY A small amount of Dr. Price's Baking Powder will make pastry lighter, more tender and more digestible. Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly andas little as possible in rolling and turning. All materials should becold and pastry is improved if put into the icebox as soon as made andallowed to stand several hours before using. Pastry flour is better than bread flour for pie crust. PLAIN PASTRY This recipe is for one large pie with top and bottom crust. 2 cups flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1/2 cup shorteningCold water Sift together flour, baking powder and salt; add shortening and rub invery lightly with tips of fingers. Add cold water very slowly, enoughto hold dough together (do not work or knead dough). Divide in halves;roll out one part very thin on floured board, and use for bottomcrust. After pie is filled roll out other part for top. Place looselyover pie, bringing pastry well over edge of pie plate. Trim off extrapaste. Press edges of pastry with fork. Prick or cut two or threeslashes in top of pie crust and bake in hot oven. RICH PASTRY 2 cups pastry flour1/2 teaspoon Dr. Price's Baking Powder1/2 teaspoon salt2/3 cup shorteningCold water Sift flour, baking powder and salt; add half the shortening and rub inlightly with fingers; add water slowly until of right consistency toroll out. Divide in halves; roll out one half very thin; put on insmall pieces half remaining shortening; fold upper and lower edges into center; fold sides in to center; fold sides to center again; rollout thin and put on pie plate. Repeat with other half for top crust. APPLE PIE 1-1/2 cups flour1-1/2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1/3 cup shorteningCold water4 apples or 1 quart sliced apples4 tablespoons sugar1 tablespoon butter Sift flour, baking powder and salt; add shortening and rub in verylightly; add just enough cold water to hold dough together. Roll halfout on floured board, line bottom of pie plate; fill in apples, whichhave been washed, pared and cut into thin slices; sprinkle with sugarand dot with small pieces of butter; flavor with cinnamon or nutmeg;wet edges of crust with cold water; roll out remainder of pastry;cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30minutes. Sprinkle with powdered sugar and serve hot. PUMPKIN PIE 2 cups stewed and strained pumpkin2 cups rich milk or cream3/4 cup brown or granulated sugar2 eggs1/4 teaspoon ginger1/2 teaspoon salt1 teaspoon cinnamon Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, andbeat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45minutes in moderate oven. LEMON MERINGUE PIE 2 cups water3 tablespoons cornstarch2 tablespoons flour1 cup sugar3 eggs4 tablespoons lemon Juice1 teaspoon grated lemon rind1 teaspoon salt Line pie plate loosely with pastry and bake about 10 minutes or untilvery light brown. Put water on to boil; mix cornstarch, flour andsugar with 1/2 cup cold water until smooth; separate eggs; add eggyolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into bakedcrust. Beat egg whites; add 3 tablespoons sugar and spread thicklyover top of pie. Dust with sugar and brown slightly in slow oven. STRAWBERRY PIE 1 cup flour1/2 teaspoon salt2 teaspoons Dr. Price's Baking Powder1/4 cup cold water4 tablespoons shortening1 quart strawberries Sift dry ingredients together; rub in shortening very lightly withfinger tips; add water slowly, just enough to make a stiff dough. Rollout on floured board and use for bottom crust of pie, being careful tofold the paste well over the edge of pie plate. Bake in hot oven 12 to15 minutes. If glazed crust is desired, brush edges after baking with boiling hotsyrup (2 tablespoons syrup and one tablespoon water) and return tooven for one or two minutes until syrup hardens. Fill the baked crustwith fresh selected hulled strawberries and cover with syrup made asfollows: Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;bring to a boil and strain; add one tablespoon cornstarch which hasbeen mixed with little cold water. Cook over hot fire for a minute ortwo, stirring constantly; remove from fire and beat hard; return toslow fire, cook very gently until thick. Pour while hot overstrawberries. Serve either hot or cold. CUSTARD PIE 3 eggs3/4 cup sugar1 teaspoon salt1 teaspoon vanilla extract2 cups scalded milk Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pieplate with pastry page 26, pour in custard. Bake in moderate oven 25to 30 minutes or until custard is baked. Cocoanut pie is made the sameway, adding one cup fresh grated cocoanut and using only two eggs. Bake as above. MINCE PIE Mince Pie should always be made with two crusts. Line pie plate withpastry page 26, fill with mince meat, cover with pastry and bake inhot oven 25 minutes. MINCE MEAT 2 lbs. Fresh lean beef, boiled and chopped fine when cold1 lb. Suet, chopped very fine5 lbs. Chopped apples1 lb. Seeded raisins2 lbs. Currants3/4 lb. Sliced citron1-1/2 teaspoons cinnamon1 grated nutmeg2 tablespoons ground mace1 tablespoon ground cloves1 tablespoon allspice1 tablespoon fine salt2-1/2 lbs. Brown sugar1 qt. Sherry or boiled cider1 pt. Brandy or grape juice Mix all ingredients thoroughly. Pack in jars. Store in cold, dryplace. Allow to stand 24 hours before using. RHUBARB PIE 2 cups cut rhubarb1 cup sugar1 tablespoon cornstarch1/4 teaspoon salt Cut off root, stem ends and peel; cut into small pieces; put into deeppie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together. Cover with pastry;prick top of crust and bake about one-half hour in moderate oven. BERRY PIES 3 cups blueberries, huckleberries, or blackberries1 teaspoon flour1/4 teaspoon salt2/3 cup sugar1 teaspoon butter Line pie plate with plain pastry; fill heaping with berries; sprinklewith flour, salt and sugar mixed together; dot with small pieces ofbutter; cover with crust or strips of pastry across top. Bake about 45minutes in moderate oven. Other fruit pies can be made in same way. CHERRY TARTS 1-1/2 cups flour3 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt6 tablespoons shortening1/3 cup cold water1 quart pitted cherries Sift dry ingredients together; rub in shortening very lightly withfingertips; add water slowly, just enough to make stiff dough; rollout very thin on floured board; line patty pans with pastry; beingvery careful to have pastry come well over the edges of pans. Bake inhot oven about 12 or 15 minutes; fill with cherries which have beenwashed and picked over. Cover with syrup made as for strawberry pieabove, using 1/2 cup cherries instead of strawberries. Other fruit canbe used in place of cherries. FROZEN DESSERTS HOW TO FREEZE Scald ice cream can, cover and dasher, adjust can in freezer; put indasher; pour in mixture to be frozen and fasten cover (the can shouldnever be more than 3/4 full); adjust crank and turn once or twice. Fill space around can to within an inch of top with ice and salt(three parts crushed ice to one part salt), packing hard. Turn slowlyat first, increasing speed when mixture begins to stiffen. Add moreice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher andsides of can, and pack down solidly; cover with paper and replacecover. Put cork in opening in cover. Pour off salt water if there isdanger of its getting into the can. Fill up over top of can with iceand salt (four parts ice to one part salt). Cover freezer with heavyblanket and keep in cool place until ready to serve. PHILADELPHIA ICE CREAM 1 quart cream1 cup sugar1 tablespoon vanilla extract Scald 1 cup of cream; add sugar and stir until dissolved. Cool and addremainder of cream and vanilla. Freeze as above. STRAWBERRY ICE CREAM Add to Philadelphia Ice Cream before freezing one quart of berrieswhich have been washed, hulled, crushed and slightly sweetened. CHOCOLATE ICE CREAM Melt 2 ounces unsweetened chocolate with half pint cream and proceedas for Philadelphia Ice Cream. FRENCH ICE CREAM 1 cup milkyolks of 4 eggs1 cup sugar1/8 teaspoon salt1 tablespoon vanilla extract1 quart cream Scald milk and add slowly to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above. COFFEE ICE CREAM Add one cup coffee to either French or Philadelphia Ice Cream. FROZEN PUDDING 3 cups milk1 tablespoon cornstarch3 eggs1 cup sugar1/8 teaspoon salt1 cup chopped mixed fruit Scald milk in double boiler. Mix cornstarch with little cold milk; addbeaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been putthrough food chopper. The fruit is a matter of taste. It may be 2tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1tablespoon blanched almonds, 1 tablespoon candied pineapple and a fewcurrants. Freeze, but not too stiff; put into mold and pack in ice andsalt. GRAPE SHERBET 1 pint grape juice1 cup sugar1 quart milk Warm grape juice, and in it dissolve sugar; mix thoroughly with icecold milk; freeze at once. This makes a lilac colored sherbet. LEMON SHERBET juice of 3 lemons1-1/2 cups sugar1 quart milk Mix juice and sugar, stirring constantly while slowly adding very coldmilk. If added too rapidly, mixture will curdle. However, this doesnot affect quality. Freeze and serve. ORANGE WATER ICE juice of 6 oranges2 teaspoons orange extract1 quart waterjuice of 1 lemon2 cups powdered sugar1/2 cup cream Mix all ingredients together; strain and freeze. STRAWBERRY MOUSSE 1 quart strawberries1 cup sugar1/4 box or 1 tablespoon granulated gelatine2 tablespoons cold water3 tablespoons boiling water1 quart cream Wash and hull berries, sprinkle with sugar and let stand one hour;mash and rub through fine sieve; add gelatine which has been soaked incold water and dissolved in boiling water. Set in pan of ice water andstir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4hours. Raspberries, peaches, shredded pineapple, or other fruit can besubstituted for strawberries. SOUPS The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled. The proportions for soup stock are generally one pound meat and boneto one quart water. The meat should be cut into small pieces and putinto kettle with bones, covered with cold water and cooked slowly forseveral hours. Gravies and browned pieces of meat are often added to the soup kettlefor color and flavoring. The stock should be strained, quickly cooled and all fat removed. Cream soups are made with a cream sauce foundation to which is addedstrained pulp of vegetables or fish. BROWN SOUP STOCK 6 lbs. Shin of beef3 to 6 quarts cold water1 bay leaf6 cloves1 tablespoon mixed herbs2 sprigs parsley1/2 cup carrot1/2 cup turnip1/2 cup celery1/2 cup onion Wipe beef and cut lean meat into cubes; brown one-third in hot fryingpan; put remaining two-thirds with bone and fat into soup kettle; addwater and let stand 30 minutes. Place on back of range; add brownedmeat and heat gradually to boiling point. Cover and cook slowly sixhours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve. BEAN SOUP 2 cups beans2 tablespoons finely cut onion2 tablespoons finely cut bacon1 teaspoon salt1/8 teaspoon pepper2 tablespoons chopped parsley1 teaspoon thyme3 tablespoons flour Soak beans in water over night. Drain and put into saucepan with sixcups boiling water and boil slowly two hours or until soft; add onionand bacon which have been fried light brown; boil five minutes; addsalt, pepper, parsley and thyme. Mash beans with back of spoon. Addflour which has been mixed with a little cold water; boil five minutesand serve. CREAM SOUPS This is the foundation or sauce for many fish and vegetable creamsoups. 1 quart milk1 teaspoon salt1 teaspoon white pepper2 tablespoons flour1 tablespoon butter1 cup boiling water Scald milk and add seasoning; thicken with flour and butter rubbed toa cream with boiling water and boil two minutes. For pea soup boil and mash 2 cups green peas and add to sauce. For cream of celery boil 2 cups cut celery until tender; rub throughsieve, add to milk and proceed as above. For potato soup use 6 large or 10 medium-sized potatoes boiled andmashed fine. Stir into milk, proceed as above, and strain. Add atablespoon chopped parsley just before serving. For corn soup use same foundation, adding a can of corn, or corn cutfrom 6 ears boiled fresh corn and boil 15 minutes. For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above. CREOLE SOUP 1/4 cup rice1/3 cup chopped onion2 tablespoons bacon drippings2 cups tomatoes2 teaspoons salt1 teaspoon sugar1/8 teaspoon paprika1 tablespoon parsley Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion inpan with drippings until tender, but not brown; add tomatoes and boil10 minutes; rub through strainer into boiled rice and water; addseasoning and sprinkle with parsley. Add little chopped green pepperif desired. CREAM OF TOMATO SOUP 1 quart tomatoes1/4 teaspoon soda4 tablespoons butter4 tablespoons flour1 quart milk1 tablespoon salt1/2 teaspoon pepper Stew tomatoes slowly one-half hour; rub through strainer; heat and addsoda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire andstir in hot tomatoes and serve immediately. ONION SOUP 2 cups finely chopped onion2 tablespoons butter or bacon drippings4 cups rice water or vegetable stock1 teaspoon salt1/8 teaspoon white pepper1/8 teaspoon paprika2 tablespoons chopped parsley Cook onions and butter or drippings in covered saucepan, shaking panoften. When tender add rice water or stock; boil 5 minutes; addseasoning and parsley. Serve with croutons. FISH Fish is in good condition when gills are a bright, clear red, eyesfull and flesh firm. Before cooking wash thoroughly in cold water. Always cook fish thoroughly. BOILED FISH Cook small fish whole in sufficient boiling water to cover. Cut largefish, such as salmon or halibut in thick pieces and tie in piece ofcheesecloth. Boil from 20 to 45 minutes, depending upon weight offish. Drain, season and serve with egg sauce page 35. BROILED FISH Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry on piece ofcheesecloth; season with salt and pepper. Cook on well-greasedbroiler, from 10 to 20 minutes, turning frequently. Remove to hotplatter; add melted butter and sprinkle with chopped parsley; garnishwith slices of lemon and serve. BAKED FISH Prepare as for "Broiled Fish. " Brush pan with drippings; place fish, skin side down; sprinkle with salt, pepper and flour; pour over 2tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25minutes or until brown. Remove to hot platter, sprinkle with choppedparsley and serve. FRIED FISH Clean, removing head and tail (unless the fish are small); wash withcold water and dry on piece of cheesecloth; sprinkle with salt, pepperand flour on both sides. Heat one tablespoon bacon drippings or otherfat in heavy pan over hot fire. Put in fish; brown quickly on bothsides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat. Serve with chopped parsley and lemon or sauce tartare page 36. PLANKED FISH Prepare as for "Broiled Fish. " Heat plank, brush with drippings andsprinkle with salt and pepper. Arrange fish on plank skin side down, doubling thin part so that it will not burn. Cook in hot oven 20minutes. Remove from oven; surround fish with mashed potato roses andreturn to oven baking until potatoes and fish are brown. Melt 1tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pourover fish. Garnish with lemon and parsley and serve on the plank. CODFISH BALLS 1 cup salt codfish2 cups potatoes, cut into small pieces1/8 teaspoon pepper1/2 tablespoon butter1 egg Pick over fish and shred into small pieces. Put potatoes into deepsaucepan; cover with cold water; add fish and boil until potatoes aresoft. Take off fire; drain well; beat up with wire whip or fork untillight and all lumps are out and potatoes and fish are thoroughlymixed; season; add butter and beaten egg. Drop by spoonfuls into deepfat (hot enough to brown a piece of bread in 40 seconds) and fry untilgolden brown. Drain on brown paper and serve immediately. FISH CHOWDER 2 or 3 slices salt pork6 medium sized potatoes1 small onion chopped fine3 lbs. Fresh fish2 teaspoons salt1/8 teaspoon pepper2 quarts milk Cut pork in small pieces; fry crisp and turn into chowder kettle. Parepotatoes and cut into pieces. Add with part of onion. Cut fish intoconvenient pieces, and lay over potatoes; sprinkle with rest of onion;add seasoning and enough water to come to top of fish; cover closelyand cook until potatoes are done; add milk and let it scald up again. If desired split pilot crackers may be added just before last boiling. If milk is not available a somewhat smaller quantity of water may beused. BOILED LOBSTERS OR CRABS Lobsters should be purchased alive and plunged into boiling water inwhich a good proportion of salt has been added. Continue to boilaccording to size about 20 minutes. Crabs should be boiled in the samemanner, but only a little more than half the time is necessary. The only parts of lobster not used are the "lady, " gills andintestinal cord. To open a boiled lobster, wipe off shell, break off large claws;separate tail from body; take body from shell, leaving "lady" orstomach, on shell. Put aside green fat and coral; remove small claws;remove woolly gills from body, break latter through middle and pickout meat from joints. Cut with sharp scissors through length of underside of tail, draw meat from shell. Draw back flesh on upper end andpull off intestinal cord. Break large claws and remove meat. CREAMED OYSTERS To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Putoysters with liquor into shallow pan over quick fire and boil aboutone minute or until edges curl, and add cream sauce, stirring; untilsmooth. Or put on oysters with 1 tablespoon butter; when cooked add 1tablespoon flour which has been mixed with little cold water; add 1/2cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershiresauce may be added if desired. Boil 1 minute and serve on thin squaresof toasted bread, garnish with parsley. SCALLOPED OYSTERS 25 oysters2 cups bread crumbs1/4 cup milk2 tablespoons butter1 teaspoon salt1/4 teaspoon pepper Grease dish and cover bottom with bread crumbs, then lay oysters incarefully; season and cover with bread crumbs; pour over milk andcover top with butter; bake in hot oven 15 to 20 minutes. FRIED OYSTERS Wash and drain oysters. Season with salt and pepper, dip in flour, eggand then bread or cracker crumbs. Fry in deep hot fat until goldenbrown. Drain well and garnish with lemon and parsley. CLAM CHOWDER 25 clams6 potatoes1 onion2 or 3 slices salt pork2 teaspoons salt1/8 teaspoon pepper1 quart milk Chop hard parts of clams. Slice potatoes and onion thin. Put pork intokettle and cook a short time; add potatoes, onion, seasoning and juiceof clams. Cook about 20 minutes or until potatoes are soft; add clams. Boil 15 minutes and just before serving add hot milk. SHELL FISH A LÀ NEWBURG 2 cups finely cut shrimp; scallops; lobster or crab meat2 tablespoons butter1 tablespoon flour1 cup milk2 hard boiled eggs1 teaspoon saltcayenne pepper to taste1/4 teaspoon paprika1/4 cup sherry If canned fish is used cover with cold water 20 minutes and drain. Melt butter in sauce pan; add flour and stir until smooth; add milkslowly; boil until thick. Rub yolks of eggs through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites;add fish which has been cut into small pieces; put all in top ofdouble boiler over fire for 15 minutes; add sherry and serveimmediately. MEATS ROASTING Wipe meat with damp cloth. Trim and tie into shape if necessary. Putsome pieces of fat in bottom of pan and season with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan beingscorched add a little boiling water. Roast 10 to 15 minutes for eachpound of meat, in proportion as it is desired rare or well done. BROILING The rules for roasting meat apply to broiling, except that instead ofcooking in the oven it is quickly browned, first on one side and thenon other, over hot coals or directly under a gas flame, turning everyminute until done. Meat an inch and one-half thick will broil in 8 to15 minutes. Season after it is cooked. PAN BROILING OR FRYING Put meat to be broiled or fried in very hot frying pan, with verylittle or no fat. Turn every few minutes until cooked. Season andserve immediately. Steaks and chops may be pan-broiled without any fatin the pan. For thin gravy pour a little boiling water into pan aftermeat is taken out. BOILING AND STEWING Fresh meat should be put into boiling water and boiled over hot firefor about 5 minutes; reduce heat and boil very gently about 20 minutesfor each pound. Salt and spices may be added for seasoning; vegetablesmay be boiled in water with the meat. The broth of boiled meat shouldalways be saved to use in soups, stews and gravies. Salt meats shouldbe put over the fire in cold water, which as soon as it boils shouldbe replaced by fresh cold water, repeating until water is fresh enoughto give meat a palatable flavor. Salted and smoked meats require about30 minutes very slow boiling, to each pound. Vegetables and herbs maybe boiled with them to flavor. When they are cooked the vesselcontaining them should be set where they will keep hot without boilinguntil required, if to be served hot; if to be served cold, they shouldbe allowed to cool in the liquor in which they were boiled. Very saltymeats, or those much dried in smoking should be soaked overnight incold water before boiling. POT ROASTING A tough cut of meat may be first browned in fat, then cooked in smallamount of water either in oven or in iron kettle on top of stove. Thismethod requires long, slow cooking. STEW WITH DUMPLINGS 2 lbs. Lean beef1 quart potatoes2 cups cut carrots2 cups cut onions1 cup tomatoes1 tablespoon salt1/4 teaspoon pepper1 tablespoon flour2 tablespoons chopped parsley Wipe meat, cut into small pieces, put in kettle, cover with boilingwater and boil slowly 1-1/2 hours; add carrots and onions; boil 15minutes, then add potatoes, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat andvegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2 cups left in the kettle; add flour which has beenmixed with a little cold water; boil 3 minutes; pour over meat andvegetables and sprinkle with chopped parsley. DUMPLINGS 1 cup flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt1 teaspoon shorteningcold water Sift flour, baking powder and salt into bowl; rub in shorteninglightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew. ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES 3-1/2 or 4 pounds shoulder of lamb2 cups stale bread crumbs1 tablespoon finely cut onion1 tablespoon drippings1 tablespoon chopped parsley1 teaspoon salt1/8 teaspoon pepper Wipe lamb with piece of wet cheesecloth; fill pocket with dressingmade with above ingredients mixed together. Sew up and put into hotoven for 20 minutes. When well seared, season and pour over 1 cup coldwater and roast 45 minutes; add 1 quart white potatoes, which havebeen washed, pared and boiled, and roast until potatoes are brown. Addmore water as needed, making 2 cups of gravy when finished. Thickengravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth. POT ROAST OF BEEF WITH BROWNED POTATOES Wipe beef with damp cloth, put into iron kettle or frying pan, andbrown well on all sides. Add 2 tablespoons cut onion, 1 tablespoonsalt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat andboil slowly 1-3/4 hours; add water as necessary, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hotplatter and potatoes around edge. Mix 1 tablespoon flour with a littlecold water, add to gravy and boil. Pour over meat and sprinkle withchopped parsley. Carrots cut in small pieces may be added withpotatoes if desired. LIVER AND BACON Have liver cut in thin slices; wash, drain, dry and roll in flour. Putbacon thinly sliced into very hot frying pan; turn until brown andtransfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir untilbrown. Add hot water gradually to make smooth gravy, season and boil 1minute. ROAST LAMB Wipe meat with damp cloth. Put one or two thin slices of onion on top;season with salt and pepper. Put into roasting pan in hot oven androast for about one hour and a quarter. Reduce the heat after lamb hasbeen roasting about 20 minutes. Serve on hot platter with brown gravyor mint sauce. BAKED VEAL WITH TOMATO SAUCE 1 thin veal cutlet1 teaspoon drippings1 teaspoon chopped onion1 teaspoon chopped parsley1/2 cup bread crumbs1/2 teaspoon salt1/8 teaspoon pepper Trim edge of cutlet and spread on board or platter. Fry onion indrippings until tender; add parsley and bread crumbs mixed with enoughwater to hold them together; spread on cutlet and roll; tie in threeor four places. Dust with salt, pepper and flour. Place in pan; add1/2 cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomatosauce. VEAL CUTLET Cutlet may be cooked whole or cut into pieces for serving. Dust withsalt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoonmilk), then in bread crumbs. Brown on both sides in shallow fat infrying pan. Add boiling water to cover; season and cook slowly for 1hour. Thicken gravy with 1 tablespoon flour mixed with a little coldwater. CREAMED SWEETBREADS Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25minutes; drain and when cool separate and remove all membrane. Cutinto small pieces and reheat in Cream Sauce page 35. ROAST LOIN OF PORK Wipe pork with damp cloth. Put into pan in very hot oven for 20minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoonpepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water asnecessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick. BAKED HAM Wash and scrub ham in warm water, soak over night. Drain and put on toboil with cold water enough to cover; boil slowly 4 to 5 hours oruntil tender. Cool in water in which it was boiled; remove skincarefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoonpepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes;baste often. When brown on both sides add 1 cup cider or 1/2 cupvinegar and thicken gravy with 2 tablespoons flour. POULTRY HOW TO CLEAN Singe fowl over free flame. Cut off head just below bill. Untie feet, break bone and loosen sinews just below joint; pull out sinews and cutoff feet. Cut out oil sac. Lay breast down, slit skin down backbonetoward head; loosen windpipe and crop and pull out. Push back skinfrom neck and cut off neck close to body. Make slit below end ofbreastbone, put in fingers, loosen intestines from backbone, take firmgrasp of gizzard and draw all out. Cut around vent so that intestinesare unbroken. Remove heart and lungs. Remove kidneys. See that insidelooks clean, let cold water run through, then wipe inside and out withwet cloth. Cut through thick fleshy part of gizzard and remove insideheavy skin without breaking, then cut away gristly part so that onlythick, fleshy part is used. ROAST POULTRY After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussingneedle. Turn wings across back so that the pinions touch. Run needlethrough thick part of wing under bone, through body and wing on otherside; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, runneedle through thigh, body and second thigh, return, going round bonein same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or twostitches may be needed; or if steel skewers are used put one throughwings of fowl and other through opposite thigh. Then wind twine infigure eight from one handle of skewer to other. Rub all over withsoft butter and sprinkle with salt and pepper. Place on rack inroasting pan and put into very hot oven. Make basting mixture with 1/2cup each of butter and water; keep hot and baste every 10 or 15minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chickenand ducks. Keep oven very hot. If bird is very large and heavy, coverbreasts and legs with several thicknesses of paper to keep fromburning. POULTRY DRESSING 2 cups stale bread1 tablespoon finely cut onion1 tablespoon drippings1 tablespoon finely cut parsley1/2 tablespoon salt1/8 teaspoon pepper1/4 teaspoon paprikapowdered sage if desired Soak bread in cold water 5 minutes and press out all water. Putdrippings and onion into pan and cook slowly, stirring constantlyuntil onion is tender but not brown. Add bread, parsley and seasoning, and mix well together. OYSTER DRESSING 20 oysters2 tablespoons butter4 cups bread crumbs1 tablespoon chopped parsley1/4 teaspoon pepper1/2 tablespoon salt Drain and rinse oysters with cold water. Put butter in saucepan withoysters and bring to boiling point; add bread crumbs, parsley andseasoning; mix carefully, so that oysters will not be broken. GIBLET GRAVY Boil neck, gizzard and wing tips together until tender. Pour offexcess of fat in pan in which poultry has been roasted; add enoughstock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoonsalt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a littlecold water and boil 3 minutes. FRIED CHICKEN Singe, wash and clean chicken; cut into pieces as follows; two secondjoints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; seasonwith salt and pepper and dredge in flour. Put into hot frying pan with2 tablespoons bacon drippings or butter and brown quickly. Add alittle water, cover, reduce heat and cook slowly until tender. Removechicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;add 1 cup cold milk; boil until thick. This gravy should be rich creamcolor. FRICASSEE OF CHICKEN Prepare and cut up as for fried chicken. Pat into saucepan with justenough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepperand, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or untiltender; add water from time to time, as it boils away. When finishedthere should be 2 cups of stock. Thicken with 1 tablespoon flour mixedwith little cold water and add 1 tablespoon finely chopped parsley. Serve in border of hot boiled rice. CHICKEN PIE Singe, draw and clean a 4-lb. Chicken. Disjoint, cut breast into fourpieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling waterto cover; cook slowly 2 hours. Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes oruntil tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1tablespoon chopped parsley and 2 tablespoons flour mixed with littlecold water. Boil 3 minutes. Pour all into dish and cover with pastry. Bake 20 minutes in a moderate oven. PASTRY Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1teaspoon salt; rub in very lightly 4 tablespoons shortening; add justenough cold water to make stiff dough. Roll out on floured board andcover top of pie. ROAST GOOSE, BREAD AND APPLE DRESSING Wipe inside with damp cloth, and season with salt and pepper; put indressing and sew up. Push back skin and cut off neck. In the skin put2 apples, which have been pared, quartered and cored; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place inhot oven; when seared, baste with 2 cups cold water; turn breast sidedown and roast two hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and makegravy as directed for Roast Poultry. DRESSING 1 tablespoon drippings or butter2 tablespoons chopped onions1 quart finely chopped apples4 cups stale bread crumbs2 tablespoons chopped parsley1 teaspoon salt1/2 teaspoon grated nutmeg1/8 teaspoon pepper1/8 teaspoon paprika1 egg Put drippings and onion into frying pan, cook a few minutes and addapples. Cover bread with cold water a few minutes, drain and press outall water. Put into pan, add seasoning and beaten egg; mix well untilthoroughly cooked. FISH, MEAT AND VEGETABLE SAUCES THIN CREAM SAUCE 1 tablespoon butter1 tablespoon flour1 cup milk or cream1/2 teaspoon salt1/8 teaspoon white pepper Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3minutes. THICK CREAM SAUCE 2 tablespoons butter2-1/2 tablespoons flour1 cup milk or cream1/2 teaspoon salt1/8 teaspoon white pepper Make as directed for Thin Cream Sauce. EGG SAUCE (For Fish) 1 cup white sauce2 chopped hard boiled eggs1 tablespoon chopped parsley1 teaspoon lemon juice or vinegar Add eggs and parsley and lemon juice to white sauce after removingfrom fire. CURRANT JELLY SAUCE 1/2 glass currant jelly1 cup hot brown sauce Melt jelly over slow fire. Add brown sauce; stir well and simmer oneminute. BROWN SAUCE OR GRAVY 1 tablespoon butter or fat in which meat was cooked1 tablespoon flour1 cup beef stock or boiling watersaltpepper Brown fat in saucepan; add flour and brown; add liquid and stir untilsmooth and thick. Season to taste and simmer 5 minutes. HOLLANDAISE SAUCE 1/2 cup butter2 beaten egg yolks1 tablespoon lemon juicesaltcayenne1/2 cup boiling water Cream butter; add gradually stirring well egg yolks, lemon juice andseasoning. Add boiling water slowly. Stir over boiling water untilthick. Serve immediately. SAUCE TARTARE Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon eachcapers, olives, pickles and parsley. Press in cloth until dry. Add tomayonnaise just before serving. MAITRE D'HOTEL BUTTER 2 tablespoons butter1/2 teaspoon salt1/8 teaspoon white pepper1 tablespoon lemon juice1 tablespoon chopped parsley Cream butter; add gradually seasoning, lemon juice, parsley and keepcold until served. MINT SAUCE 1/4 cup chopped mint leaves1/2 cup vinegar1/4 cup water1/4 cup sugar Cook all ingredients in sauce pan over very slow fire for aboutone-half hour. Do not allow to boil. Serve hot. HORSE-RADISH SAUCE 2 tablespoons butter2 tablespoons grated horse-radish1 tablespoon thick cream1/2 teaspoon lemon juice Cream butter, add horse-radish, cream and lemon juice. Keep very colduntil served. CRANBERRY SAUCE 1 quart cranberries2 cups sugar1 cup water Wash and pick over cranberries. Put all ingredients into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or untilberries have all burst. Pour into mold, chill and serve. For cranberryjelly strain after cooking. TOMATO SAUCE 3 slices bacon cut into small pieces1 slice onion chopped2 tablespoons flour1-1/2 cups strained tomatoes1/2 teaspoon saltfew gratings of nutmegcayenne1 tablespoon chopped green peppers Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers. EGGS BOILED EGGS Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20minutes for hard boiled or place eggs in boiling water, cover, andcook over moderate heat without boiling from 6 to 8 minutes for soft, 45 minutes for hard cooked. POACHED EGGS Break eggs and drop carefully one at a time into boiling water inshallow frying pan. Cook slowly until eggs are set. Remove each withskimmer and serve on toast garnished with parsley. POACHED EGGS IN CREAM Put half cup of cream sauce into shallow baking dish. Open eggscarefully and place on sauce; cook over boiling water from 10 to 15minutes or until eggs are set or are as firm as desired. Cover withhalf cup of cream sauce, sprinkle with chopped parsley and dust withpaprika and serve. SCRAMBLED EGGS Break eggs into bowl, season with salt and pepper and pour into hot, frying pan in which butter has been melted. Cook over slow fire and aseggs thicken stir until cooked. If desired eggs may be beaten with 1tablespoon milk to each egg and cooked in same way. SCRAMBLED EGGS WITH DRIED BEEF 1/4 pound dried beef3 eggs3 tablespoons milk or water1 tablespoon butter Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef andeggs, which have been beaten with the milk or water. As soon as eggsbegin to set, stir until cooked. PLAIN OMELET Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pourin eggs; cook slowly until egg is set; lift edges of omelet allowingthin portions to run underneath; when brown underneath, fold over andserve on hot platter. Sprinkle with 1 teaspoon chopped parsley. PUFFY OMELET 4 eggs1/2 teaspoon salt1/8 teaspoon pepper2 teaspoons Dr. Price's Baking Powder1 tablespoon corn starch1/2 cup milk or half milk and half water Separate eggs; mix salt, pepper, baking powder, corn starch and milkwith yolks of eggs. Beat whites until light and mix in well withyolks. Put into greased hot frying pan and cook slowly until wellpuffed up. Dry out in oven, fold over in half and serve immediately onhot platter, or if desired serve with tomato sauce page 36 addedbefore omelet is folded. FANCY OMELETS A great variety of omelets can be made by either mixing choppedvegetables, fruits, meats, or shellfish with plain omelet beforecooking, or folding them in after cooking. CROQUETTES CHICKEN CROQUETTES 2 cups chopped chicken2 tablespoons butter2 tablespoons flour1 cup milk2 teaspoons salt1 teaspoon Worcestershire sauce1/8 teaspoon paprika1/8 teaspoon pepper1 tablespoon chopped parsley2 eggsbread crumbs Melt butter in saucepan; add flour and add cold milk slowly, stirringuntil smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When coolenough to handle take a large spoon of the mixture in floured hands;shape into balls, cones, or oval cakes and put into cold place untilfirm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoonsmilk, then in bread crumbs. Lay on plate which has been sprinkled withbread crumbs. Fry in deep hot fat until brown. Drain and serve. RICE CROQUETTES 1 cup rice2 eggs3 tablespoons milk1 teaspoon salt1 tablespoon sugar1 tablespoon butter1 teaspoon chopped parsleybread crumbs Wash rice several times and boil with 2 quarts boiling water 30minutes. Drain well and put into top of double boiler. Add 1 eggbeaten with 2 tablespoons milk; add salt, sugar, butter and parsley;cook until egg thickens. Cool and shape into cones, balls or ovalcakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoonmilk. Roll in bread crumbs and fry in deep hot fat until brown. SALMON CROQUETTES 1 cup boned salmon1 tablespoon butter1 tablespoon flour1/2 cup milk1/2 teaspoon salt1/8 teaspoon pepper1 teaspoon lemon juice Make a cream sauce with the butter, flour, milk, salt and pepper. Putsalmon into bowl and add the sauce and lemon juice; mix well with forkuntil salmon is well broken. Set aside and when cold mold into desiredshapes, roll in bread crumbs, then dip in egg beaten with 1 tablespooncold milk, then in bread crumbs. Fry in deep hot fat. NUT AND POTATO CROQUETTES 2 cups hot riced potatoes1/4 cup cream or milk1/2 teaspoon salt1/8 teaspoon pepperfew grains cayenneyolk of 1 egg1/3 cup chopped pecan nut meats1/2 teaspoon Dr. Price's Baking Powder Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a littlecold water. Roll in bread crumbs again and fry in deep hot fat untilbrown. Drain on unglazed paper and serve. LUNCHEON AND OTHER DISHES CHICKEN PATTIES 2 tablespoons butter2 tablespoons flour1 cup chicken stock1/2 teaspoon saltfew grains cayenne1 cup cold diced chicken Melt butter in saucepan; stir in flour; add chicken stock; season andbring to a boil; add chicken and cook slowly 5 minutes. Fill pattyshells and serve at once. PATTY SHELLS 2 cups flour2 teaspoons Dr. Price's Baking Powder1/2 teaspoon salt4 tablespoons shorteningice water Sift flour, baking powder and salt together; add shortening and rub invery lightly with tips of fingers; add very slowly enough cold water, to make stiff dough. Roll out thin; cut into circles and form on theoutside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins and return shells tooven and bake 5 minutes, open side up. BOSTON BAKED BEANS 1 quart beans1/2 pound salt pork1 tablespoon salt1/4 teaspoon pepper1/2 teaspoon dry mustard2 tablespoons molasses Wash and soak beans over night. Put half into bean pot; wash salt porkand place in center; add remainder of beans, salt, pepper, mustard, molasses, and 4 cups cold water; cover. Put into slow oven and bake 8hours. Add more water if needed. BAKED MACARONI WITH CHEESE 1 cup macaroni1 tablespoon butter1 tablespoon flour1 cup milk1/2 cup grated cheese1 teaspoon salt1/8 teaspoon pepper1/8 teaspoon paprika Boil macaroni in salted water until soft. Drain and mix with sauce. Put into buttered dish; cover with grated cheese and bake 20 minutesin hot oven. SAUCE Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese and seasoning. Boil until cheese ismelted. CHEESE IN SCALLOP SHELLS OR RAMEKINS 1 cup milk2 cups bread crumbs1/2 teaspoon salt1/8 teaspoon pepper1/4 teaspoon Worcestershire sauce2 cups grated American cheese Pour milk over bread crumbs, add seasoning, half of grated cheese andmix well. Put into greased scallop shells or ramekins; sprinkle withremainder of cheese and a few fresh bread crumbs and bake in moderateoven 30 minutes. KIDNEY BEANS WITH BACON Wash and soak 2 cups kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans aretender, and drain. Season beans with salt and pepper to taste. Brownthin slices of bacon in frying pan, and serve over beans. TOMATOES AND EGGS Grease muffin tins; put one thick slice of unpeeled tomato into eachtin; season with salt and pepper; break 1 egg on top of each slice;again season with salt and pepper and put a small piece of butter ontop of each egg. Bake in oven until egg is set and cooked through butnot hard. Serve on small rounds of toast and garnish with parsley. CORN PUDDING 1 quart fresh corn cut from cob1 teaspoon salt1/8 teaspoon pepper3 eggs slightly beaten2 cups milk3 tablespoons melted butter Put all ingredients into greased baking dish and bake slowly inmoderate oven until firm. ONIONS AND POTATOES 1 quart potatoes1 quart onions1 teaspoon salt Wash, pare and cut potatoes and onions in half-inch rounds. Put intosaucepan with boiling water to cover, adding salt. Boil about 30minutes, or until tender. Drain, put into dish and cover with ThickCream Sauce page 35. Bake in hot oven about 25 minutes. Serve inbaking dish. FRENCH TOAST 1/2 cup flour1 teaspoon Dr. Price's Baking Powder1/4 teaspoon salt1/2 cup milk1 eggsliced bread Sift together flour, baking powder and salt; add milk and beaten egg;beat well. Into this dip bread. Fry in hot fat. Drain and serve hotwith powdered sugar. CHEESE STRAWS 1 cup grated American cheese1 cup flour1 teaspoon Dr. Price's Baking Powder1/16 teaspoon cayenne pepper1/4 teaspoon paprika1/2 teaspoon salt1 egg2 tablespoons milk Mix together cheese and flour sifted with baking powder and seasoning;add beaten egg; mix well; add milk enough to make a stiff dough. Rollout 1/4 inch thick, on floured board; cut into strips 5 inches longand 1/4 inch wide. Bake in hot oven 15 minutes. CHEESE SOUFFLÉ 2 tablespoons butter3 tablespoons flour1/2 cup milk1/2 teaspoon saltfew grains cayenne1 cup grated American cheeseyolks of 3 eggs2 teaspoons Dr. Price's Baking Powderwhites of 3 eggs Melt butter; add flour, and when well mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Coolmixture and mix in baking powder and beaten egg whites. Bake ingreased dish 25 minutes in slow oven. Serve at once. VEGETABLES Most vegetables are better cooked the day they are gathered. Pickover, wash and prepare them for cooking. Always cook vegetables infreshly boiled water and keep water boiling until done. Add salt lastfew minutes when cooking green vegetables. TIME TABLE Potatoes--Boil 25 to 40 minutes. Turnips--Boil from 40 to 60 minutes. Beets--Boil from 1 to 2 hours before peeling. Parsnips--Boil from 30 to 50 minutes. Spinach--Boil 20 to 30 minutes. Onions--Boil 45 to 60 minutes. String Beans--Boil 1 to 1-1/2 hours. Shell Beans--Boil 30 to 60 minutes. Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes. Green Peas--Boil in as little water as possible 30 to 45 minutes. Asparagus--Boil 20 to 30 minutes. WINTER SQUASH Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in smallquantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt. ASPARAGUS Wash, scrape, cut off about one inch hard ends, and tie together. Putinto saucepan, cover with boiling water and boil until tender, keepingtips out of water for the first 10 minutes, add salt. Remove fromwater; drain well; lay on pieces of toast and serve with meltedbutter, cream or hollandaise sauce page 36. PICKLED BEETS Wash and boil beets until tender. Remove skins; slice or cut intoquarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoonpepper and 1 tablespoon sugar. CREAMED CARROTS Wash and scrape carrots; cut into thin slices. Cover with boilingwater and boil until tender. Drain and serve with cream sauce ormelted butter. Sprinkle with chopped parsley. BOILED CABBAGE Cut cabbage into quarters, removing hard part of core, and place incold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender. Drain, put into dish andserve with melted butter and pepper or cream sauce. COLD SLAW Wash cabbage; cut into quarters and slice very thin; allow to stand incold water 30 minutes; drain well, and cover with boiled or Frenchdressing. SPINACH Pick over carefully and wash thoroughly in several waters until allsand is removed. Put into kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil untiltender or about 25 minutes. Drain thoroughly, chop fine and drainagain. Season with salt and pepper and garnish with slices of hardboiled eggs. CAULIFLOWER Place a head of cauliflower, from which the leaves have been removed, in uncovered saucepan, stem end down; cover with boiling water; boil35 minutes or until tender and serve with cream sauce. FRENCH FRIED POTATOES Pare and cut raw white or sweet potatoes into long even pieces. Putinto cold water for about an hour. Drain and dry well. Fry untilbrown, 8 to 10 minutes, in deep fat hot enough to brown piece of breadin 60 seconds, drain on paper and salt just before serving. POTATOES AU GRATIN Mix 1/3 cup grated American cheese with creamed potatoes. Put intobaking dish, cover with buttered bread crumbs and grated cheese, andbake in oven until brown. STUFFED POTATOES Bake 4 large potatoes. Cut in half lengthwise and, without breakingskins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoonpepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mixwith fork. Return to shells, put a few drops of milk on top; roughwith fork; sprinkle with paprika and place in oven until brown. BRUSSELS SPROUTS Wash, and allow to stand in cold water for an hour. Drain, cover withboiling water and boil 20 to 25 minutes without a cover. Drain andserve with salt, pepper and melted butter or cream sauce. GREEN CORN Husk corn, removing all silk. Put into fresh boiling water to coverand boil rapidly for 5 minutes. Remove from water and serve on plattercovered with napkin. LIMA BEANS Shell beans just before using. Rinse in cold water. Put into saucepan;cover with boiling water and boil until tender. Drain and add salt, pepper and melted butter. KOHL-RABI Peel turnip-shaped globe; cut into small pieces; cover with boilingwater and boil until tender, 30 to 35 minutes. Add one teaspoon saltto each quart water. Serve plain with melted butter and pepper, orwith cream sauce. The leaves may be stemmed and cooked as greens, boiling 40 minutes. CANDIED SWEET POTATOES Boil 1 quart sweet potatoes in salted water until tender; drain andscrape off skins; cut into slices and put in layers into greasedbasing dish covering each layer and top with brown sugar and pieces ofbutter. Bake in hot oven until brown. BAKED TOMATOES 6 tomatoes2 cups soft bread crumbs1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon butter Wash tomatoes and cut off stem ends; remove pulp from center and fillwith bread crumbs seasoned with salt and pepper; place small piece ofbutter on each. Bake in hot oven 30 minutes. The pulp may be seasonedto taste, cooked in the pan and served as a sauce. BROWNED PARSNIPS 1 quart parsnips1 teaspoon salt2 tablespoons butter or bacon drippings1/8 teaspoon pepper Wash, scrape and cut parsnips into slices. Cover with boiling waterand boil until tender; drain. Brown on greased griddle or frying pan. Season with salt and pepper. OYSTER PLANT Wash and cover with boiling water. Cook 40 to 60 minutes or untilsoft. Scrape, cut in pieces and serve with cream sauce. SALADS AND SALAD DRESSINGS Salads may be made in infinite variety from plain lettuce, chicory, endive, romaine or water cress served with French dressing, to manycombinations of lettuce with cold vegetables, fish, meats or fruits. All salad greens should be fresh, crisp, dry and cold before serving. Wash leaves carefully and put on ice either in lettuce dryer or in acloth. Salads should be dressed at the table or just before serving. CHICKEN SALAD 4 cups cold boiled chicken, cut into small pieces2 cups finely cut celery1 teaspoon salt1/8 teaspoon pepper2 hard boiled eggs2 cups mayonnaise dressing6 olives1/3 cup French dressing Mix chicken with celery, seasoning and one egg cut into small pieces;marinate with French dressing, and let stand in cold place about onehour. Serve on lettuce leaves and spread mayonnaise over top. Garnishwith olives and remaining egg cut into slices. Sprinkle with choppedparsley and paprika. FRUIT SALAD 1/2 pound Malaga grapes2 pears1 grapefruit1 orange1 head lettuce Wash, peel; remove seeds from all fruit; cut grapes into halves, pearsin lengthwise pieces, grapefruit and orange into sections; chill untilready to serve. Serve on lettuce leaves with French dressing. Alligator pears, melon or other fruit may be substituted for abovevariety. MARQUISE SALAD 3 firm tomatoes1/2 cup chopped onion1/2 cup chopped parsley2 tablespoons salad oil Peel tomatoes and cut in half. Mix onion and parsley, add oil; letstand two hours before using. When ready to serve line salad bowl withlettuce, place tomatoes in it and on each half put 1 tablespoon onionand parsley mixture. Pour on French dressing. Everything should be icecold. VEGETABLE SALAD 1 cup finely cut red cabbage1 cup cold boiled beets1 cup cold boiled carrots1 cup cold boiled potatoes1 cup chopped celery1/2 cup pimentoes1 head lettuce1 cup French dressing Soak cabbage in cold water 1 hour; drain and add beets, carrots andpotatoes cut into small pieces; add celery. Mix well together, seasonwith salt and pepper and serve on lettuce leaves. On top put strips ofpimento and serve with French dressing, to which may be added oneteaspoon onion juice. POTATO SALAD 1 quart cold boiled potatoes1 onion, finely sliced1/2 teaspoon saltchopped parsley1/2 cup French dressing Cut potatoes into slices or cubes; add onion; mix with salt, parsleyand French dressing. Serve on lettuce leaves with boiled dressing. LOBSTER SALAD Cut cold boiled lobster into small pieces. Marinate with Frenchdressing; arrange on lettuce leaves; cover with mayonnaise and garnishwith lobster claws, olives and hard-boiled eggs. For boiled lobstersee page 31. FISH SALAD 2 cups shredded lettuce1 can tuna fish or 1-1/2 lbs. Any cold boiled fish1/2 cup French dressing1 teaspoon onion juice1 cup finely cut celery1/2 cup mayonnaise1 teaspoon chopped parsley Line dish with lettuce; place fish in center; pour over Frenchdressing to which onion juice has been added and cover top of fishwith celery; put mayonnaise on top. Sprinkle with chopped parsley. FRENCH DRESSING Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4tablespoons olive oil, beating constantly. Place on ice until ready toserve. MAYONNAISE I 1 egg yolk1/2 teaspoon dry mustard1/2 teaspoon salt1/16 teaspoon cayenne pepper1 cup salad oil2 tablespoons vinegar or lemon juice Utensils and ingredients should be very cold. Put egg yolk intoshallow bowl; add, seasoning and mix well; add oil slowly, almost dropby drop, beating continually until very thick. Thin with vinegar;continue adding oil and vinegar until all is used. MAYONNAISE II 1 eggjuice of 1 lemon or 4 tablespoons vinegar1 teaspoon salt1/4 teaspoon paprikafew grains cayenne2 cups salad oil Put egg with vinegar or lemon juice and seasoning into bowl and beatwith rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for threeor four weeks. BOILED SALAD DRESSING 1/2 tablespoon salt1-1/2 tablespoons sugar1 teaspoon mustard1/2 tablespoon flourfew grains cayenne1/2 cup vinegar2 eggs3/4 cup milk1 tablespoon butter or other shortening Mix dry ingredients in top of double boiler; add vinegar and beatenegg yolks and mix; add milk and butter. Cook in double boiler untilthick and smooth. Take from fire and add beaten egg whites. Cool andserve. RUSSIAN DRESSING To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6pimentos chopped fine, and if desired a dash of grated cheese. BEVERAGES BOILED COFFEE For 4 cups. Beat half an egg white with three tablespoons cold waterand mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1quart boiling water and boil 5 minutes. Add 1/4 cup cold water andallow to stand 3 minutes to settle before serving. FRENCH OR DRIP COFFEE 6 tablespoons finely ground coffee4 cups boiling water Put coffee in fine strainer of coffee pot. Keep over hot water or onback of range but do not boil. Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between eachaddition of water. TEA Water for tea should be freshly heated and just boiling. Teas are ofdifferent strength, but a safe rule is 1 teaspoon dry tea to 1 cupwater. Scald teapot; put in dry tea and cover with little boilingwater for 1 minute. Add boiling water and cover closely. Allow it tostand 3 to 6 minutes and strain off into a second hot pot beforeserving. CHOCOLATE Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoonsugar and 2 tablespoons hot water. Boil all together till smooth; addgradually 2 cups scalded milk; cook in double boiler 5 minutes. Ifdesired add 1/4 teaspoon vanilla. Serve with whipped cream. COCOA The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespooncold water and 3/4 milk to each cup. Mix dry cocoa with sugar and coldwater; cook over slow fire until thick; add milk, and boil 1 minute. COCOA SYRUP 2 cups water2 cups sugar1 cup cocoa1/2 teaspoon salt Stir water and sugar in saucepan until dissolved; boil 5 minutes; mixcocoa with cold water to make a paste and add to boiling water andsugar; boil slowly for 10 minutes; add salt. When cold put into bottleor glass jar in refrigerator. Take 2 tablespoons of syrup for eachglass or cup of milk. Served with whipped cream either hot or coldthis is a nourishing and delicious beverage. CANDIES CREAM CANDY 2 cups sugar2 tablespoons vinegar1 teaspoon cream of tartar1 teaspoon lemon extract Add a little water to moisten sugar; boil with vinegar and cream oftartar without stirring, until brittle when tried in cold water. Addlemon; turn out quickly on buttered plates. When cool enough tohandle, pull until white, and cut into pieces. BUTTER SCOTCH 2 cups sugar2 tablespoons water2 tablespoons butter Boil without stirring until brittle when tested in cold water. Pourout on buttered plates to cool. BUTTER TAFFY 3 cups brown sugar1/2 cup molasses1/4 cup water1/4 cup vinegar4 tablespoons butter1 teaspoon vanilla extract Boil sugar, molasses, water and vinegar. When crisp in cold water addbutter and vanilla. Cook 3 minutes. Cool on buttered pans and breakinto pieces. PEANUT BRITTLE 2 cups chopped roasted nuts3 cups granulated sugar Put sugar in frying pan. Stir over slow fire. It will lump, thengradually melt. When pale yellow, and clear, add nuts and pour quicklyon greased tin. When cold break into pieces. CHOCOLATE CARAMELS 2 cups molasses1 cup brown sugar1 cup cream or milk1/4 pound unsweetened chocolate4 tablespoons butter1 teaspoon vanilla extract Put all ingredients but vanilla into kettle. Boil until it hardenswhen tested in cold water; add vanilla and turn into large flatgreased tins. When nearly cold, cut into small squares. CREAMED NUTS 2 cups confectioners' sugarwhite of 1 egg1 teaspoon vanilla extract2 teaspoons cold waterwalnuts or other nuts Mix sugar, unbeaten egg white, vanilla and cold water into a stiffpaste. Shape into little balls, press between halved walnut or othernut meats. Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut intosquares. CANDIED POPCORN 1-1/2 cups sugar or maple syrup1 tablespoon butter3 tablespoons water3 quarts popped corn Boil sugar or syrup with butter and water until it spins a longthread; pour this on popcorn and if desired shape into balls. Candiednuts may be prepared in the same way. PULLED MOLASSES CANDY 1 cup molasses2 cups brown sugar1 cup water3 tablespoons vinegar1/2 teaspoon cream of tartar3 tablespoons butter1/2 teaspoon bicarbonate of soda Put molasses, sugar, water and vinegar into saucepan and stir; whenboiling add cream of tartar and boil until very brittle when tested incold water; add butter and soda and pour on buttered platter. Whencool enough to handle, butter hands and pull until light brown. Cutwith scissors into small pieces. FUDGE 3 cups sugar1 cup milk or cream1 tablespoon butter2 ounces unsweetened chocolate or 6 tablespoons cocoa1 teaspoon vanilla extract Put sugar, milk and cocoa or chocolate into saucepan; stir and boiluntil it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on butteredplates and cut into squares. PENUCHE 2 cups light brown sugar1/3 cup milk or cream1 tablespoon butter3/4 cup chopped nuts1 teaspoon vanilla extract Put sugar, milk, and butter into saucepan. Boil with as littlestirring as possible until it makes a soft ball when tested in coldwater. Take from fire; add nuts and vanilla; stir until creamy andpour into greased tins. COCOA CREAM CANDY 4 tablespoons confectioners' sugar2 tablespoons boiling water4 tablespoons cocoa1/2 teaspoon vanilla extract Mix sugar and boiling water until smooth; add cocoa and vanilla; mixuntil creamy. Dust hands with sugar; take up 1/2 teaspoon of mixtureand roll. Dust a plate with sugar, and roll balls in finely choppednuts and allow to dry for about 2 hours. COCOANUT CREAM CANDY 1 tablespoon butter3/4 cup milk2 cups sugar1/2 cup grated fresh cocoanut1/2 teaspoon vanilla extract Melt butter in saucepan; add milk and sugar; stir until sugar isdissolved, heating slowly; boil 12 to 15 minutes; remove from fire andadd cocoanut and vanilla, beating until creamy. Pour into butteredtins and cool. For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetenedchocolate or 4 tablespoons cocoa before boiling. HICKORY NUT CANDY 2 cups sugar1/2 cup water1 teaspoon lemon or vanilla extract1 cup hickory nut meats Boil sugar and water without stirring until thick enough to spin athread; place saucepan in cold water; add flavoring and stir quicklyuntil white; stir in nuts; turn into flat buttered tin; when cold cutinto squares. SALTED ALMONDS Blanch almonds by putting into boiling water for a few minutes. Removeskins, dry well and brown in heated oil or butter on top of stove orin oven. Take from fire when very light brown, as they continue tocolor after removing from fire. Drain well on brown paper and sprinklewith salt. STUFFED PRUNES OR DATES Wash, dry and stone fruit; fill with a half marshmallow or blanchedalmond or chopped nuts and raisins and roll in sugar. FIRELESS COOKERY The Fireless Cooker has become an important factor in the home. Theprinciple employed is the preservation of heat by the use ofnon-conducting materials. The device ordinarily used is a rectangularbox lined on all sides with some substance which will prevent escapeof heat, with spaces or wells for stone or metal discs or radiators, and vessels containing food to be cooked. The advantages of this method are: the improvement in flavoroccasioned by the slower cooking with little opportunity forevaporation, the improved appearance of food that is subject toshrinkage when cooked by ordinary methods; the saving in labor andtime, as the cooking practically takes care of itself. Dinner may beprepared in the morning, placed in the cooker, and without furtherattention be ready to serve after 3 or 4 hours. While the timerequired for cooking is somewhat longer than in the usual methods, theactual time consumed in preparation of a meal is considerably reduced. General Directions Prepare food for cooking as usual. Place in special vessel, designedto fit into wells of Fireless Cooker, and heat on range or over gasflame until ordinary cooking temperature is reached. Put into cookerwith one or more radiators which have been heated for 10 or 15 minutesover hot fire. For roasting, radiator should be hot enough to brown apinch of flour immediately. Close cover, fasten lightly so that thesteam may escape and allow cooking to proceed for time specified inrecipes. For baking cake, apples, etc. , proceed as for roasting. The timerequired for baking is slightly longer than that specified for regularovens. For cake ordinarily baked in a moderate oven, heat radiatorshot enough to brown a pinch of flour in half a minute. CEREALS Prepare cereal for cooking in double boiler as usual. Boil over firefor 5 minutes; place in larger vessel of boiling water in cooker, andallow it to remain 4 or 5 hours or longer. If placed in cooker atnight it should remain warm enough to serve for breakfast. STEAMING For recipes see "Boston Brown Bread, " "Poor Man's Pudding, " "ChristmasPlum Pudding, " etc. Prepare and mix ingredients as directed. Put intogreased molds and place in shallow pan of boiling water over very hotradiator in cooker. Fasten cover tight and cook for 5 to 6 hours. SOUPS For ingredients and preparation of soups see pages 29 and 30. Place ingredients in a vessel; cover with cold water; bring to boilover free flame and boil 5 minutes. Fasten cover and transfer tocooker, using one hot radiator in bottom of well. Cook 4 or 5 hours, season and serve. BOILED OR STEWED MEATS Prepare meat for cooking as usual, searing in frying pan if desiredbrown. Place in large vessel and cover or partly cover with boilingwater, boiling with cover fastened tight for 10 or 15 minutes overfree flame. Transfer to cooker, using one hot radiator underneath. Cook 2 or 3 hours, season and serve. ROAST MEATS Prepare and season meat in usual way. Place in large dry vessel; putvery hot radiator in bottom of cooker well; place vessel containingroast on radiator, and place another very hot radiator on top. Closecooker and fasten. Allow it to remain about one-half hour per pound ofmeat. The roast may be browned in a very hot oven before putting into cookeror just before serving. VEGETABLES Prepare vegetables as usual. Place in vessel with small quantity ofboiling water. As there is little evaporation in tireless cookers, allowance does not have to be made for loss by evaporation. Boil overfree flame for 5 to 10 minutes. Transfer to cooker, using one radiatorin bottom of well. Cook 3 or 4 hours, remove from cooker, season andserve. SUGGESTIONS FOR INVALIDS BARLEY WATER 2 tablespoons pearl barley2 quarts cold water Wash barley, soak several hours in cold water and boil gently in samewater for 2 hours; or put into double boiler and cook 4 hours or untilreduced one-half. Lemon juice and sugar or salt to taste may be addedif desired. ALBUMINIZED ORANGE 1 egg whiteJuice of 1 orangeSugar Add orange juice sweetened to taste to egg white and beat well. Chilland serve cold. PINEAPPLE JUICE Peel a ripe pineapple, cut into small pieces and extract juice withfruit press or potato ricer. Strain and serve with cracked ice. BEEF TEA 1 pound lean beef1 cup cold water Cut beef into small pieces or put through meat chopper. Put into fruitjar; add cold water and allow to stand 15 to 20 minutes to draw outjuice. Place on trivet or rack in pan of cold water and heat veryslowly for about 2 hours. The water must not boil. Season, strain, cool and remove fat. Serve hot or cold. SCRAPED BEEF Scrape meat with knife from lean beef cut from round until nothing butconnective tissue is left. Form into small balls and broil on bothsides for about 2 minutes. Season and serve. For sandwiches spreaduncooked scraped beef on thin slices of bread and season. SPANISH CREAM 2 cups scalded milk4 eggs1/4 cup sugar2 tablespoons granulated gelatine1 teaspoon vanilla extract1 pint cream Pour scalded milk over egg yolks and sugar which have been mixedtogether. Put into double boiler and cook slowly until thick andsmooth. Pour over gelatine which has been soaking in 1/4 cup coldwater. Chill; add vanilla and beat with egg whip until thick. Fold inbeaten egg whites. Chill in molds and serve with sweetened whippedcream. GLUTEN MUFFINS 2 cups gluten flour3 teaspoons Dr. Price's Baking Powder1 egg1 tablespoon melted butter2 cups milk Sift together flour and baking powder, add beaten egg and butter tomilk and mix well. Bake in greased muffin tins in moderate oven about35 minutes. In addition to the above, many recipes such as soups, broths, jellies, ices, and plain drop cakes suitable for invalids and convalescents areto be found in the preceding pages. PRESERVING AND CANNING (Material adapted from U. S. Food Administration and N. Y. StateDepartment of Agriculture. ) GENERAL DIRECTIONS Test all jars for leakage before using. To do this, fill with water, put on rubber and cover, seal and invert. Sterilize all utensils, jars, covers, etc. , by covering with coldwater, and boil for 10 minutes. Use only new rubbers and dip inboiling water just before using. Use wide-mouthed funnel when filling jars to avoid loss of materialand keep jar rim clean. Invert all jars after filling and sealing. Fruit should be sound, firm and not overripe and carefully prepared. Clean fruit, clean hands, clean utensils, and a clean kitchen freefrom flies, are essential for safety and success. Keep products in a cool place. Avoid freezing in winter. CANNING Canning is the process of preparing sterilized food so that it willkeep indefinitely. The custom of canning fruit in syrup is based on the improvement inflavor and texture which sugar gives to fruit. Sugar is not necessaryfor its preservation. Success depends upon thoroughsterilization--that is, killing the organisms which cause food tospoil, and then sealing perfectly to prevent their entrance. Fruit maybe canned in water, in fruit juice and in syrup. PRESERVING The only difference between preserving and canning fruit is that sugaris always used in preserving, while in canning it is used in smallerquantity or not at all. In preserving the old rule of equal weights ofsugar and fruit may be followed. OPEN-KETTLE METHOD This method is generally used for preserves, jams, and marmalades. Food is completely cooked and then poured boiling hot into sterilizedjars. Prepare fruit, which may or may not be peeled, and cut into piecesdepending on the variety. Blanch or scald peaches and similar fruitsto loosen skin and chill by plunging into cold water. Cook slowly inas little water as possible or in fruit juice or fruit syrup untildone. Fill sterilized jars, seal and invert. CAN-COOKED METHOD By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized. Pare fruit if desired or blanch or scald in boiling water a smallquantity of fruit at a time. (See time table. ) Do not blanch cherries, sour cherries excepted, berries or plums. Chill outside of blanched fruit by immersing a few minutes in a largevessel of cold water. Remove skin from such fruits as peaches. Pack fruit firmly in clean, tested jars to within one-half inch oftop. Fill jars to within 1/4 inch of top with boiling water, fruit juice orsyrup. Place new rubber on each jar, adjust cover and partly seal. Place jars on false bottom of water bath and sterilize for requiredtime. See time-table. If the hot-water bath is used, jars should beimmersed in sufficient boiling water to cover tops to depth of about 1inch. Do not begin to time the sterilizing until water boils. Keepwater boiling during sterilizing period. Remove jars from sterilizer. Seal them and invert to cool. Avoid drafton jars, but cool as rapidly as possible. Wash jars and label. Wrap in paper or store in a dark place to preventloss of color of red fruit. Vegetables may also be canned by this method. A TIME-TABLE FOR CANNING FRUITS BY THECAN-COOKED METHOD TIME OF COOKING If the If the preserve Time of hot-water cooker is used Blanching bath is used (5 pounds) Fruit Minutes Minutes MinutesApricots, peaches 1-2 16 10Blackberries 16 6Cherries, Strawberries, Grapes, Plums 16 10Fruit Juices 20 10Huckleberries, Raspberries 16 8Pears 1-2 20 10Pineapples 60 40Quinces 1-2 60 40 USE OF SUGAR IN CANNING FRUIT Sugar is used in canning fruit for the purpose of improving flavor andis not necessary for preservation. Thin Syrup--1 part sugar to 2 parts water for sweet fruits. Medium Syrup--1 part sugar to 1 part water for berries and mediumsweet fruits. Thick Syrup--2 parts sugar to 1 part water for sour fruits. To make syrup add sugar to boiling water. Stir until all sugar isdissolved, boil 2 or 3 minutes. CANNED PEACHES Have ready a syrup by boiling sugar and water together until sugar hasdissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cupsyrup to each quart jar of peaches and add 1 peach pit to each quartsyrup. Scald sound, firm freestone peaches, a small number at a time, inboiling water just long enough to loosen skins; dip quickly into coldwater and slip off skins. Cut peaches in halves and remove stones. Can-cooked method. --Pack peaches in overlapping layers with roundedside upper-most facing glass. Fill each jar with hot syrup and adjustrubber, cover, and upper clamp, thus partly sealing jar. Place jars onrack in hot water that covers the tops to a depth of 1 inch. Bringwater to boiling point, and boil pint jars 16 minutes, quart jars 20minutes. Remove jars, seal, and invert to cool. Open-kettle Method. --Cook peaches in syrup until tender; then withsterilized spoon slip them carefully into sterilized jar; fill jar tooverflowing with syrup. Adjust rubber, cover, seal immediately, andinvert to cool. CANNED CHERRIES Wash and pit cherries. Can sweet cherries as berries. Blanch sourcherries 1/2 minute, in boiling water. Dip in cold water; drain andpack closely into hot sterilized jars. Cover with boiling water orboiling medium syrup. Loosely seal. Sterilize 16 minutes in boilingwater bath. Remove jars at once, tighten covers, invert to test theseal and cool. CANNED PEARS Wash and peel fruit and follow directions for canned peaches. CANNED BERRIES Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possibleafter picking. Hull or stem; place in strainer and wash by lifting upand down in pan of cold water. Pack into hot sterilized glass jars, using care not to crush fruit. Toinsure a close pack put a 2 or 3 inch layer of berries on the bottomof the jar and press down gently with a spoon. Continue in this mannerwith other layers until jar is filled. Boiling water or boiling thinor medium syrup should be poured over the fruit at once. Loosely seal. Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool. ASPARAGUS Asparagus must be fresh and tender. Select tips of uniform size andmaturity, wash, cut into lengths according to containers to be used. Scrape off scales and tough outer skins and tie in bundles to fit jar. Immerse lower ends in boiling water for 5 minutes, then entire stalks, for 3 minutes longer. Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Addsalt and cover with boiling water. Loosely seal, sterilize two hoursin boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool. BEANS String Beans and Wax Beans. --Wash, string, leave whole or break inuniform pieces. Blanch 5 to 10 minutes or until the pod will bendwithout breaking. Cold dip, drain well and pack into hot jars. Addsalt and cover with boiling water. Loosely seal and sterilize twohours in boiling water. Tighten covers, invert to test seal and cool. CORN Select tender juicy sweet corn, at the best stage for table use andcan as soon as possible after gathering. Remove husks and silk; blanchtender ears 5 minutes, older ears 10 minutes. Cold dip and cut fromcob. Pack into hot sterilized jars. As corn swells duringsterilization, leave space of 1 inch at top. Add salt and cover withboiling water. Be sure water penetrates through the corn to the bottomof jar. Loosely seal and sterilize 3 hours in boiling water. Remove, tighten covers, invert to test seal and cool. JAMS Jams are usually made with small fruits or chopped large fruits. Cookslowly with equal weight of sugar until thick; put into sterilizedtumblers or small jars and seal. RASPBERRY JAM Pick over berries. Mash a few in bottom of preserving kettle; continueuntil fruit is used. Heat slowly to boiling point and add equalquantity of heated sugar. Cook slowly 45 minutes. Put into sterilizedjars or tumblers. Other berry jams can be made in same way. PLUM CONSERVE 4 pounds plums1 cup seeded raisins2 orangessugarjuice 1 lemon1/2 pound walnuts Wash plums; remove stones; add raisins and oranges which have beensliced very fine. Measure and add 3/4 cup sugar to each cup fruit andjuice. Put into kettle, cook slowly about 45 minutes or until thick, stirring to keep from burning. Add lemon juice and chopped nuts. Pourinto sterilized jars. JELLIES Heat and mash fruit until juice runs readily. If fruit is not entirelybroken rub through coarse sieve. Pour into sterilized jelly bags ofunbleached muslin or doubled cheesecloth and drain but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes(berries and currants require less time); add sugar which has beenheated in oven; stir until sugar is dissolved and boil about 5minutes. Pour into hot sterilized tumblers. Hard fruits like applesand quinces should be cut up, covered with cold water and cooked untiltender before turning into jelly bags. PICKLES PICKLED PEACHES 2 pounds brown sugar2 cups vinegar1 ounce stick cinnamon1/2 ounce whole cloves4 quarts peaches Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly inhot water then rub off the fuzz with a cloth. Cook a few peaches at atime in the syrup, cook until tender. Pack in sterilized jars. Adjuststerilized rubbers, and fill each jar to overflowing with hot strainedsyrup. Seal jars immediately. CHOW CHOW 1 quart small white onions1 quart small cucumbers2 heads cauliflower3 green peppers1 quart vinegar6 tablespoons mustard3 tablespoons flour1 cup sugar1 tablespoon turmeric Peel onions, add cucumbers, cauliflower separated into flowerlets andsliced peppers. Soak over night in brine (1 cup salt to 1 quartwater). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens;add vegetables and cook slowly 10 minutes. Seal in sterilized jars. SWEET TOMATO PICKLES 1/2 peck green tomatoes4 onions4 green peppers1 cup salt1/2 cup white mustard seed2 teaspoons pepper3 teaspoons cinnamon3 teaspoons allspice3 teaspoons cloves2 quarts vinegar1 pound brown sugar Chop tomatoes, onions and peppers; cover with salt and allow to standover night. Drain, and add to vinegar, spices and sugar which havebeen heated to boiling. Cook 15 minutes and seal in sterilized jars. CHILI SAUCE 12 medium-sized ripe tomatoes1 red pepper1 onion2 cups vinegar1/3 cup sugar2 tablespoons salt2 teaspoons cloves2 teaspoons cinnamon2 teaspoons allspice2 teaspoons nutmeg Peel and slice tomatoes; add chopped pepper and onion; put into kettlewith remaining ingredients. Heat slowly to boiling and cook slowly2-1/2 hours. Seal in sterilized jars. DR. PRICE'S PHOSPHATE BAKING POWDER is made in the same factory in which Dr. Price's Baking Powdercontaining cream of tartar has been made for nearly seventy years, andembodies all the skill, scientific knowledge and great care usedtherein. It perfectly leavens the food and never leaves a bitter taste even ifyou should happen to use more than the recipe calls for. With it youcan make a delicious angel cake with three eggs instead of eight, andcan economize in other expensive ingredients. Safety, surety, satisfaction, form a triple guarantee that comes withevery can of Dr. Price's Phosphate Baking Powder. Use it often--use italways and enjoy the results. The low price at which Dr. Price's Phosphate Baking Powder is now soldbrings an economy to the home which, when combined with quality, istoo important to be overlooked. "What Shall I Have For----?" The perplexing home question with every woman is "What shall I havefor Breakfast, Luncheon, Dinner, or Supper?" The mission of the new Dr. Price Cook Book is to always give the rightanswer to this question, but the book will not help if it is hiddenaway in a table drawer and seldom used. Keep it where it can be seenso you will remember to ask it questions before every meal. The resultwill be a surprise in delightful variety, and also in the reduced costof supplying the table. When planning a meal, just run your finger down the index and get ananswer to the question, "What shall I have?"