THE NEW
DR. PRICE
COOK
BOOK

FOR USE WITH DR. PRICE'S PHOSPHATE BAKING POWDER

Address
PRICE BAKING POWDER FACTORY
1001 Independence Boulevard
CHICAGO

INDEX TO RECIPES
GENERAL DIRECTIONS
MEASUREMENTS
BAKING
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
BREADS, BISCUITS AND ROLLS
MUFFINS, GEMS, ETC.
GRIDDLE CAKES AND WAFFLES
FRITTERS, DOUGHNUTS, AND CRULLERS
CAKE
CAKE ICINGS AND FILLINGS
COOKIES AND SMALL CAKES
FRUIT SHORTCAKES
PUDDINGS AND OTHER DESSERTS
PASTRY
FROZEN DESSERTS
SOUPS
FISH
MEATS
POULTRY
FISH, MEAT AND VEGETABLE SAUCES
EGGS
CROQUETTES
LUNCHEON AND OTHER DISHES
VEGETABLES
SALADS AND SALAD DRESSINGS
BEVERAGES
CANDIES
FIRELESS COOKERY
SUGGESTIONS FOR INVALIDS
PRESERVING AND CANNING
CANNING
JAMS
JELLIES
PICKLES
DR. PRICE'S PHOSPHATE BAKING POWDER
"What Shall I Have For——?"

Recipes of Universal Appeal

In presenting these recipes great care has been exercised to select only those that will be popular in every home, in order that the new Dr. Price Cook Book will be useful every meal every day the year through.

Herein will be found many famous recipes, made more appealing than ever by the use of Dr. Price's Phosphate Baking Powder—recipes that meet present-day conditions by economizing in eggs and other expensive ingredients.

Here also are many new and unusual recipes, easily prepared by the beginner but so excellent that they will add new laurels even to the reputation of the expert, if perfection is maintained by the use of Dr. Price's Phosphate Baking Powder.

by Royal Baking Powder Co.

INDEX TO RECIPES

The New Dr. Price Cook Book

GENERAL DIRECTIONS

Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.

MEASUREMENTS

All measurements for all materials called for in the recipes in this book are level.

The standard measuring cup holds one-half pint and is divided into fourths and thirds.

To make level measurements fill cup or spoon and scrape off excess with back of knife.

One-half spoon is measured lengthwise of spoon.

Sift flour before measuring.

BAKING

Much depends upon the baking. Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough. Regulate the oven carefully before mixing the ingredients.

When a cake is thoroughly baked it shrinks from the sides of the pan. A light touch with the finger which leaves no mark is another indication that the cake is baked.

TABLE OF EQUIVALENT WEIGHTS AND MEASURES

1 saltspoon = ¼ teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce
3½ tablespoons cocoa = 1 ounce

BREADS, BISCUITS AND ROLLS

Dr. Price's Baking Powder may be used instead of yeast to leaven bread. It does precisely the same work; that is, raises the dough, making it porous and spongy. The great advantage of bread made by this method is in time saved, as it can be mixed and baked in less than two hours. Milk bread needs little or no shortening, and less flour is required than when water is used. Sift flour before measuring, and use level measurements for all materials.

BAKING POWDER BREAD

• 4 cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 7 teaspoons Dr. Price's Baking Powder
• 1 medium-sized, cold, boiled potato
• Milk (water may be used)

Sift thoroughly together flour, salt, sugar and baking powder, rub in potato; add sufficient liquid to mix rapidly and smoothly into soft dough. This will require about one pint of liquid. Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes. Bake in moderate oven about one hour. When done take from pan, moisten top slightly with cold water and allow to cool before putting away.

BOSTON BROWN BREAD

• 1 cup entire wheat or graham flour
• 1 cup corn meal
• 1 cup rye meal or ground rolled oats
• 1 teaspoon salt
• 5 teaspoons Dr. Price's Baking Powder
• ¾ cup molasses
• 1⅓ cups milk

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

CORN BREAD

• 1 cup corn meal
• 1 cup flour
• 4 teaspoons Dr. Price's Baking Powder
• 3 tablespoons sugar
• 1 teaspoon salt
• 1½ cups milk
• 1 egg
• 2 tablespoons shortening

Mix and sift dry ingredients; add milk, beaten egg, and melted shortening; beat well and pour into greased shallow pan. Bake in hot oven about 25 minutes.

SPIDER CORN BREAD

• 1 egg
• 1¾ cups milk
• 2 tablespoons sugar
• 1 cup corn meal
• ⅓ cup flour
• 1 teaspoon salt
• 2 teaspoons Dr. Price's Baking Powder
• 1 tablespoon shortening

Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt and baking powder which have been sifted together; turn into frying pan in which shortening has been melted; pour on remainder of milk, but do not stir. Bake about 25 minutes in hot oven. There should be a line of creamy custard through the bread. Cut into triangles and serve.

GRAHAM BREAD

• 1½ cups flour
• 1½ cups graham flour
• 4 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 egg
• 1½ cups liquid (½ water and ½ milk)
• 2 tablespoons sugar or molasses

Mix flour, graham flour, baking powder and salt together; rub in shortening; beat egg and add with sugar or molasses to liquid; stir into dry mixture and beat well; add more milk if necessary to make a drop batter. Put into greased loaf pan, smooth with knife dipped in cold water. Bake about one hour in moderate oven.

NUT OR RAISIN BREAD

• 2½ cups flour
• ½ cup graham flour
• ¼ cup sugar
• 1 teaspoon salt
• 1 cup walnuts or raisins
• 4 teaspoons Dr. Price's Baking Powder
• 1 egg
• 1½ cups milk

Sift dry ingredients together. Add raisins or nuts chopped not too fine; add beaten egg to milk and add to dry ingredients to make a soft dough. Put into greased loaf pan. Allow to stand about 30 minutes. Bake in moderate oven from 45 to 60 minutes.

PEANUT BUTTER BREAD

• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• ½ cup sugar
• 1 cup milk
• ⅔ cup peanut butter or ½ cup finely ground peanuts

Sift flour, baking powder, salt and sugar together. Add milk to peanut butter or peanuts, blend well and add to dry ingredients; mix thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes. This is best when a day old. It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise.

PRUNE OR DATE BREAD

• 1 cup prunes or dates
• 2½ a cups graham flour; or 1 cup flour and 1½ cups graham flour
• ¼ cup sugar
• 1 teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 1 cup milk
• 1 tablespoon shortening

Wash prunes, soak several hours, drain, stone and chop, or use dates stoned and chopped. Mix flour, sugar, salt and baking powder; add milk to make soft dough and beat well; add fruit and melted shortening. Put into greased bread pan; allow to stand about 30 minutes in warm place. Bake in moderate oven one hour.

LUNCHEON OR SANDWICH ROLLS

• 4 cups flour
• 1 teaspoon salt
• 6 teaspoons Dr. Price's Baking Powder
• 1 tablespoon shortening
• 1½ cups milk

Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board. Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces: form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk. Bake in very hot oven. When almost baked brush again with melted butter. Bake 10 minutes longer and serve hot. If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.

These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.

RYE ROLLS

• 4 cups rye flour
• 1 teaspoon salt
• 6 teaspoons Dr. Price's Baking Powder
• 1½ cups milk
• 1 tablespoon shortening

Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.

POTATO ROLLS

• 4 cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 7 teaspoons Dr. Price's Baking Powder
• 2 medium sized cold boiled potatoes
• Water or milk or equal quantities of each

Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into a stiff batter or soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.

NUT AND RAISIN ROLLS

• 2½ cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 tablespoon sugar
• 5 tablespoons shortening
• 1 egg
• ⅔ cup milk
• Butter
• Raisins
• Chopped nuts
• ½ cup sugar

Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.

PARKER HOUSE ROLLS

• 4 cups flour
• 1 teaspoon salt
• 6 teaspoons Dr. Price's Baking Powder
• 2 to 4 tablespoons shortening
• 1½ cups milk

Sift flour, salt and baking powder together. Add melted shortening to milk and add slowly to dry ingredients stirring until smooth. Knead lightly on floured board and roll out one-half inch thick. Cut with biscuit cutter. Crease each circle with back of knife one side of center. Butter the small section and fold larger part well over the small. Place one inch apart in greased pan. Allow to stand 15 minutes in warm place. Brush each with melted butter and bake in moderate oven 15 to 20 minutes.

RUSKS

• 2¼ cups flour
• ½ teaspoon salt
• 2 tablespoons maple or brown sugar
• 4 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon
• 2 tablespoons shortening
• ⅓ to ⅔ cup water
• 1 egg

Sift together flour, salt, sugar, baking powder, and spice; add melted shortening to beaten egg and water to make soft dough and mix well. Turn out on floured board; with floured hands shape into small rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.

For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.

CINNAMON BUNS

• 2¼ cups flour
• 1 teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 2 tablespoons shortening
• 1 egg
• ½ cup water
• ½ cup sugar
• 2 teaspoons cinnamon
• 4 tablespoons seeded raisins

Sift 2 tablespoons of measured sugar with flour, salt and baking powder; rub shortening in lightly; add beaten egg to water and add slowly. Roll out ⅓ inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1½ inch pieces; place with cut edges up on well greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven 30 to 45 minutes; remove from pan at once.

BROWN SUGAR BUNS

• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 tablespoon shortening
• ½ cup milk
• 1 tablespoon butter
• 1 cup brown sugar

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make a soft dough; roll out ¼ inch thick. Have butter soft and spread over dough; cover with brown sugar. Roll same as jelly roll; cut into 2-inch pieces; and place with cut edges up on well greased pan. Bake in moderate oven about 30 minutes; remove from pan at once.

COFFEE CAKE

• 2 cups flour
• ½ teaspoon salt
• 3 tablespoons sugar
• 4 teaspoons Dr. Price's Baking Powder
• 2 tablespoons shortening
• 1 cup milk

Mix and sift dry ingredients; add melted shortening and enough milk to make stiff batter. Spread ½ inch thick in greased pan; add top mixture. Bake about 30 minutes in moderate oven.

TOP MIXTURE

• 2 tablespoons flour
• 1 tablespoon cinnamon
• 3 tablespoons sugar
• 3 tablespoons shortening

Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.

INDIVIDUAL COFFEE CAKES

• 2 cups flour
• ¾ teaspoon salt
• 4 tablespoons sugar
• 3 teaspoons Dr. Price's Baking Powder
• 4 tablespoons shortening
• 1 egg
• ½ cup milk

Sift dry ingredients together; rub in shortening lightly with finger tips; add beaten egg to milk and add to dry ingredients to make soft dough; divide the dough into six long narrow pieces; with hands roll out on board each piece very long and thin; spread with butter; cut each in two and beginning in center twist two pieces together and bring ends, around to form crescent. Put into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush over with thin icing made with ½ cup confectioner's sugar moistened with 1 tablespoon hot water.

COFFEE RING

• 3 cups flour
• 5 tablespoons sugar
• 4 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• ¾ cup milk
• 1 cup raisins, washed, drained and floured
• 3 tablespoons shortening
• 1 egg
• ½ cup chopped nuts

Sift dry ingredients together; add raisins; to milk add melted shortening and beaten egg; mix thoroughly and add to the dry ingredients; add more milk if necessary, to make a soft dough; roll out lightly about ½ inch thick, divide into two long strips and twist together to form a ring; put into greased pan and sprinkle with a little sugar and nuts; allow to stand about 20 minutes. Bake in moderate oven 20 to 25 minutes.

BISCUITS

• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 tablespoons shortening
• ¾ cup milk or half milk and half water

Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly to make soft dough; roll or pat out on floured board to about one-half inch in thickness handling as little as possible; cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.

EMERGENCY OR DROP BISCUITS

Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15 to 20 minutes.

WHOLE WHEAT RAISIN BISCUITS

• 2 cups whole wheat flour
• ¾ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 2 teaspoons shortening
• 1 cup milk
• 4 tablespoons cut raisins

Mix well flour, salt and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about 25 minutes.

BRAN BISCUITS

• ½ cup bran
• 1½ cups flour
• 5 teaspoons Dr. Price's Baking Powder
• ¾ teaspoon salt
• 3 tablespoons sugar
• ½ cup water
• 2 tablespoons shortening

Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add melted shortening; roll out lightly to about ¼ inch thick on floured board; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.

CHEESE BISCUITS

• 1½ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 teaspoon shortening
• 6 tablespoons grated cheese
• ⅝ cup milk

Sift together flour, baking powder and salt; add shortening and cheese; rub in very lightly; add milk slowly, just enough to hold dough together. Turn out on floured board and roll about ½ inch thick; cut with small biscuit cutter. Bake in hot oven 12 to 15 minutes.

EGG BISCUITS

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 2 tablespoons shortening
• ⅓ cup water

Sift together flour, baking powder, salt and sugar; add well beaten egg and melted shortening to water and add to dry ingredients to make soft dough. Roll out on floured board to about ½ inch thick; cut with biscuit cutter. Bake in moderate oven about 25 minutes.

MUFFINS, GEMS, ETC.

MUFFINS

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• 1 tablespoon shortening

Sift together floor, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake in hot oven 20 to 25 minutes.

ENGLISH MUFFINS

• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ¾ teaspoon salt
• 1 teaspoon sugar
• 1¼ cups milk

Sift together dry ingredients. Mix in gradually milk to make soft dough. Half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes: Bake on griddle or frying pan turning until brown and cooked through, about 15 minutes. Split and serve hot with butter.

BLUEBERRY MUFFINS

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• 1 tablespoon sugar
• ¾ cup milk
• 2 eggs
• 1 tablespoon shortening
• 1 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

• ½ cup cooked hominy, oatmeal or other cereal
• ½ teaspoon salt
• 1½ tablespoons shortening
• 1 egg
• ½ cup milk
• 1 cup flour
• ½ cup corn meal
• 4 teaspoons Dr. Price's Baking Powder

Mix together cereal, salt, melted shortening, beaten egg and milk. Add flour and corn meal which have been sifted with baking powder; beat well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.

CORN MEAL MUFFINS

• ¾ cup corn meal
• 1¼ cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 cup milk
• 2 tablespoons shortening
• 1 egg

Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins with batter and bake about 35 minutes in hot oven.

CRUMB MUFFINS

• 2 cups stale bread crumbs
• 1¼ cups milk
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 eggs
• 1 tablespoon shortening

Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake 20 to 25 minutes in hot oven.

RICE MUFFINS

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 tablespoon sugar
• ⅔ cup milk
• 1 egg
• 1 tablespoon shortening
• 1 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 in hot oven.

DATE MUFFINS

• ⅓ cup butter
• 1 egg
• 2 cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• ¾ cup milk
• ½ lb. dates

Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.

For sweet muffins sift ¼ cup sugar with dry ingredients.

POPOVERS

• 2 cups flour
• ½ teaspoon salt
• 2 eggs
• 2 cups milk

Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.

GRAHAM GEMS

• 1 cup flour
• 1 cup graham flour
• ¾ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 1 cup milk
• 1 egg
• 2 tablespoons molasses or sugar
• 3 tablespoons shortening

Mix together dry ingredients. Add milk, beaten egg, molasses and melted shortening. Stir until smooth. Bake in greased gem pans in hot oven about 25 minutes.

GREEN CORN GEMS

• 2 cups green corn put through food chopper
• ¼ cup milk or ½ cup if corn is dry
• 2 eggs
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• ⅛ 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 into hot greased gem pans. Bake in hot oven 20 to 25 minutes.

SCONES

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons shortening
• 2 eggs
• ⅓ to ½ cup milk

Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough. Roll out ½ inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; sprinkle with sugar. Bake about 25 minutes in hot oven.

CURRANT TEA CAKES

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ cup sugar
• ¾ teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons shortening
• ½ cup currants

Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have been washed, dried and floured and mix well. The batter should be stiff. Half fill greased hot muffin tins and bake about 20 minutes in hot oven.

FIG ENVELOPES

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons shortening
• ⅔ cup milk
• 1 cup chopped figs
• 1 egg

Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly; add slowly enough milk to form stiff dough. Roll out ¼ inch thick on floured board, handling as little as possible; cut into squares and on each piece put one tablespoon of fig; brush edges of dough with cold milk; fold like envelope and press edges together; brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.

SALLY LUNN

• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• 1 tablespoon sugar
• ¾ cup milk
• 2 eggs
• 2 tablespoons shortening

Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greased shallow pan in moderate oven about 25 minutes.

GRIDDLE CAKES AND WAFFLES

Eggs add to the richness of griddle cakes, but are not essential. The batter must be thin and the cake not too large when baked. An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking and have very hot before baking. Cakes should be turned only once.

GRIDDLE CAKES

• 2 cups flour
• ½ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 2 cups milk
• 2 tablespoons shortening

Mix and sift dry ingredients; add milk and melted shortening; beat well. Bake on slightly greased hot griddle, turning only once. Serve immediately with butter and syrup.

GRIDDLE CAKES WITH EGGS

• 1¾ cups flour
• ½ teaspoon salt
• 3 teaspoons Dr. Price's Baking Powder
• 2 eggs
• 1½ cups milk
• 1 tablespoon shortening

Mix and sift dry ingredients; add beaten eggs, milk and melted shortening; mix well. Bake on hot slightly greased griddle and serve immediately with butter and syrup.

BUCKWHEAT CAKES

• 1 cup flour
• 2 cups buckwheat flour
• 6 teaspoons Dr. Price's Baking Powder
• 1½ teaspoons salt
• 2½ cups milk or milk and water
• 1 tablespoon molasses
• 1 tablespoon shortening

Sift together flours, baking powder and salt; add liquid, molasses, and melted shortening; beat three minutes. Bake on hot greased griddle and serve immediately with butter and syrup.

CORN MEAL GRIDDLE CAKES

• 1⅓ cups corn meal
• 1½ cups boiling water
• ¾ cup milk
• 1 tablespoon shortening
• 1 tablespoon molasses
• ⅔ cup flour
• 1 teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder

Scald corn meal with boiling water; add milk, melted shortening and molasses; add flour, salt and baking powder which have been sifted together. Mix well and bake on hot greased griddle until brown and serve immediately with butter and syrup.

RICE GRIDDLE CAKES

• 1 cup boiled rice
• 1 cup milk
• 1 tablespoon shortening
• 1 teaspoon salt
• 1 egg
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder

Mix rice, milk, melted shortening, salt and well-beaten egg; stir in flour and baking powder which have been sifted together; mix well. Bake on hot greased griddle and serve immediately with butter and syrup.

FRENCH PANCAKES

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 eggs
• 1 tablespoon sugar
• 2 cups milk
• ¼ cup cream
• Jam
• Powdered sugar

Sift together flour, baking powder and salt. Beat eggs with sugar and add milk and cream. Mix slowly with dry ingredients to prevent lumping. Batter should be very thin. Heat small frying pan which has been slightly greased. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam or preserves and roll up. Sprinkle with powdered sugar, and serve hot. Makes 12 large pancakes.

WHOLE WHEAT HOT CAKES

• 2 cups whole wheat flour
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1¾ cups milk
• 2 eggs
• 1 tablespoon shortening
• 1 teaspoon molasses

Sift together flour, baking powder and salt; add milk, beaten eggs, melted shortening and molasses and mix well. Bake on hot greased griddle and serve immediately with butter and syrup.

WAFFLES

• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ¾ teaspoon salt
• 1¾ cups milk
• 2 eggs
• 1 tablespoon melted shortening

Sift flour, baking powder and salt together; add milk to yolks of eggs; mix thoroughly and add to dry ingredients; add melted shortening and fold in beaten whites of eggs. Bake in well greased hot waffle iron until brown. Serve immediately with butter and syrup.

FRITTERS, DOUGHNUTS, AND CRULLERS

Fritters are served as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and, with some additions the first recipe given can be used for many varieties.

Fritters and doughnuts should be fried in kettle of deep fat, hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper. Sprinkle fruit fritters, doughnuts and crullers with powdered sugar.

PLAIN FRITTER BATTER

• 1 cup flour
• 1½ teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 egg
• ⅔ cup milk

Sift dry ingredients together; add beaten egg and milk; beat until smooth.

APPLE FRITTERS

• 4 large apples
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice in plain fritter batter. Fry to light brown in deep fat. Drain and sprinkle with powdered sugar.

BANANA FRITTERS

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• 1 tablespoon powdered sugar
• ¼ teaspoon salt
• 1 egg
• ¼ cup milk
• 1 tablespoon lemon juice
• 3 bananas

Mix and sift dry ingredients. Add others in order. Force bananas through a sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered sugar and few drops of lemon juice.

BREAD CRUMB FRITTERS

• 1 cup flour
• ½ teaspoon salt
• 2 teaspoons Dr. Price's Baking Powder
• 1 cup fine bread crumbs
• 1½ cups milk
• 1 egg
• 1 tablespoon butter
• 1 tablespoon molasses

Sift together flour, salt and baking powder; add bread crumbs, then the milk slowly; add well-beaten egg, butter, and molasses. Fry in deep hot fat. Serve hot with powdered sugar and lemon juice or hard sauce.

CORN FRITTERS

• ½ cup milk
• 2 cups cooked corn
• 1½ cups flour
• 1 teaspoon salt
• ⅓ teaspoon pepper
• 2 teaspoons Dr. Price's Baking Powder
• 1 tablespoon shortening
• 2 eggs

Add milk to corn; add flour sifted with salt, pepper and baking powder; add melted shortening and beaten eggs; beat well. Fry by spoonfuls on hot greased griddle or iron frying pan.

For corn fritters that are to be fried in deep fat make batter stiffer by adding ½ cup flour and 1 teaspoon baking powder.

CLAM FRITTERS

• 1½ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon paprika
• ½ cup milk or clam juice
• 2 eggs
• 1½ teaspoons grated onion
• 1 teaspoon shortening
• 10 clams

Sift together flour, baking powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greased griddle, taking one spoonful batter for each fritter, or fry in deep hot fat.

FRUIT FRITTERS

Use fresh fruit coarsely chopped or canned whole fruits drained from syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot fat, turning gently until brown. Sprinkle with powdered sugar and serve hot.

DOUGHNUTS

• 3 tablespoons shortening
• ⅔ cup sugar
• 1 egg
• ⅔ cup milk
• 1 teaspoon nutmeg
• ¾ teaspoon salt
• 3 cups flour
• 4 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar and well-beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about ¼-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.

RICH DOUGHNUTS

• 2 eggs
• 6 tablespoons sugar
• ¾ teaspoon salt
• ¼ teaspoon grated nutmeg
• 2 tablespoons melted shortening
• 6 tablespoons milk
• 2 cups flour
• 3 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 shortening
• 1 cup sugar
• 2 eggs
• 3 cups flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 teaspoons Dr. Price's Baking Powder
• ⅝ cup milk

Cream shortening; add sugar gradually and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about ¼-inch thick and cut into strips about 4 inches long and ½-inch wide; roll in hands and twist each strip and bring ends together. Fry in deep hot fat Drain and roll in powdered sugar.

CAKE

The baking of cake is of primary importance. Regulate the oven before putting materials together. When a cake is baked it shrinks from the sides of the pan. A light touch with the finger which leaves no mark is another indication that the cake is baked. Small and layer cakes require 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 small quantity of salt.

Sift flour before measuring and use level measurements for all materials.

PLAIN CAKE

• ¼ cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or other flavoring
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 cup milk

Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.

If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.

SPANISH CAKE

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 1¾ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon cinnamon
• ½ cup milk

Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing page 16.

BRIDE'S CAKE

• 1 cup shortening
• 2 cups sugar
• 1 teaspoon almond or vanilla extract
• ¾ cup milk
• 3½ cups flour
• 3 teaspoons Dr Price's Baking Powder
• Whites of six eggs

Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in large greased loaf pan in moderate oven about one hour.

EGGLESS, MILKLESS, BUTTERLESS CAKE

• 1 cup brown sugar
• 1¼ cups water
• 1 cup seeded raisins
• 2 ounces citron, cut fine
• ⅓ cup shortening
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups flour
• 5 teaspoons Dr. Price's Baking Powder

Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.

CHOCOLATE CAKE

• 3 squares grated unsweetened chocolate
• 2 tablespoons sugar
• 1½ tablespoons milk
• 4 tablespoons shortening
• 1 cup sugar
• 2 eggs
• ⅔ cup milk
• 1⅓ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt

Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1½ tablespoons milk. Cream butter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with 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 with white or chocolate icing page 17.

SUNSHINE CAKE

• 3 tablespoons shortening
• ¾ cup sugar
• Yolks of 3 eggs
• 1 teaspoon flavoring extract
• ½ cup milk
• 1½ cups flour
• 3 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. 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 the following Three-Egg Angel Cake. Only three eggs are required for both.

THREE-EGG ANGEL CAKE

• 1 cup sugar
• 1⅓ cups flour
• ½ teaspoon cream of tartar
• 3 teaspoons Dr. Price's Baking Powder
• ⅓ teaspoon salt
• ⅔ cup scalded milk
• 1 teaspoon almond or vanilla extract
• Whites of 3 eggs

Method I

Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.

Method II

Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.

ANGEL CAKE

• Whites of 8 eggs
• 1 teaspoon cream of tartar
• ¾ cup granulated sugar
• ¾ cup flour
• 1 teaspoon Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing page 17.

POUND CAKE

• 1 cup butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 5 eggs
• 2 cups flour
• 1 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 beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting page 16 made with the two remaining egg whites.

WEDDING CAKE

• 2 cups shortening
• 2 cups sugar
• 6 eggs
• 4 cups seeded raisins
• 4 cups currants
• 1 cup shelled almonds
• 2 tablespoons chopped orange peel
• 2 tablespoons chopped lemon peel
• 2 cups sliced citron
• 1 cup grape juice
• 4 cups flour
• 2 teaspoons cinnamon
• 4 teaspoons Dr. Price's Baking Powder
• ½ teaspoon grated nutmeg
• ½ teaspoon ground mace
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ½ teaspoon salt

Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.

COFFEE FRUIT CAKE

• ½ cup shortening
• 1 cup light brown sugar
• 2 eggs
• ¼ cup strong coffee
• ⅓ cup rich milk or cream
• 1¾ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ lb. raisins, cut into small pieces
• ⅛ lb. slice citron
• ¼ lb. figs, cut in strips

Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.

DATE LOAF CAKE

• 1 cup boiling water
• 1 lb. stoned and cut dates
• ¾ cup brown sugar
• 2 tablespoons shortening
• 1 ounce melted chocolate
• 1 egg
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1¾ coups flour
• ¾ cup chopped pecan nuts

Pour boiling water over dates. Cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts. Mix well and put into greased loaf pan and bake in slow oven for one and a half hours.

CREAM LOAF CAKE

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon lemon extract
• ½ cup rich milk or thin cream
• 1 cup flour
• ½ cup cornstarch
• 3 teaspoons Dr. Price's Baking Powder

Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk a very little at a time; sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting page 16.

MOLASSES CAKE

• ½ cup shortening
• ⅔ cup brown sugar
• 1 egg
• ½ cup molasses
• 2 cups flour
• ½ teaspoon salt
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• ⅔ cup milk

Cream shortening. Add sugar slowly, beating continually; add beaten egg; beat well and add molasses; add half of flour, baking powder, salt and spices which have been sifted together; add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot with butter.

COCOANUT CAKE

• 2 cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ cup shortening
• 1¼ cups sugar
• ½ cup milk
• 1 teaspoon vanilla extract
• 3 eggs
• ½ cup fresh grated cocoanut

Sift flour and baking powder three times; beat shortening and sugar to a cream; add milk and vanilla, then flour and baking powder, a little at a time; beat until smooth; add eggs one at a time, stirring and beating batter well after each egg is put in. Bake in greased loaf pan in moderate oven one hour. Cover with boiled icing page 16 and sprinkle with chopped cocoanut.

MARBLE CAKE

WHITE PART

• 3 tablespoons shortening
• ½ cup sugar
• ½ teaspoon lemon extract
• ½ cup milk
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• White of 1 egg

Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour which has been sifted with baking powder and salt. Mix in beaten white of egg.

DARK PART

• 3 tablespoons shortening
• ½ cup sugar
• Yolk of one egg
• ½ cup milk
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• ½ teaspoon cloves
• ½ teaspoon allspice
• 1 teaspoon cinnamon
• 6 teaspoons cocoa

Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in milk; add flour, baking powder, salt, spices and cocoa which have been sifted together. Put this batter by spoonfuls and the same amount of white batter alternately into greased loaf pan but do not mix. Bake in moderate 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 to it 1½ ounces melted unsweetened chocolate. This chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan.

FEATHER COCOANUT CAKE

• 1½ cups flour
• ⅞ cup sugar
• 2 teaspoons Dr. Price's Baking Powder
• 2 tablespoons shortening
• 1 egg
• ½ cup milk
• 1 teaspoon lemon extract
• ½ cup fresh grated cocoanut

Sift flour, sugar and baking powder into bowl. Add melted shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Before serving, sprinkle with a little powdered sugar, or if desired, ice with white icing with grated cocoanut sprinkled on top.

MAPLE NUT CAKE

• ⅓ cup shortening
• 1 cup light brown sugar
• 2 eggs
• ½ cup milk
• 1½ cups flour
• ¼ teaspoon salt
• 2 teaspoons Dr. Price's Baking Powder
• 1 cup chopped nuts—preferably pecans
• 1 teaspoon vanilla extract

Cream shortening, add sugar slowly and yolks of eggs and milk and beat well; add flour, salt and baking powder which have been sifted together; add nuts and fold in beaten whites of eggs; add flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover with maple icing page 17 and while still soft sprinkle with chopped nuts.

CHOCOLATE LAYER CAKE

• ⅓ cup shortening
• 1 cup sugar
• 1 egg
• 1 cup milk
• 1¾ cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 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 been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with

CHOCOLATE FILLING AND ICING

• 3 cups confectioners' sugar
• Boiling water
• 1 teaspoon vanilla extract
• 2 ounces (2 squares) unsweetened chocolate
• ½ teaspoon grated orange peel

To sugar add boiling water very slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.

This makes a delicious dessert if baked in two layers, iced, and spread with slightly sweetened whipped cream.

COFFEE SPICE CAKE WITH MOCHA FILLING

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• ½ cup strong coffee
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 2 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, salt and spices; mix and add well beaten whites of eggs; add remainder of flour and mix lightly. Pour into two large greased layer cake tins and bake in moderate oven 45 to 50 minutes. Spread between layers and cover top with

MOCHA ICING AND FILLING

• 1 tablespoon butter
• 1 cup confectioners' sugar
• 1 tablespoon cocoa
• 2 tablespoons strong coffee
• ¼ teaspoon salt

Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry add more coffee.

ORANGE CREAM LAYER CAKE

• ⅓ cup shortening
• 1 cup sugar
• 1 egg
• 1 cup milk
• 1¾ cups flour
• ¼ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 1 teaspoon vanilla extract
• 1 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 has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in two greased layer cake tins in moderate oven 15 to 20 minutes. Spread the whipped cream thickly between the layers. Cover top with

ORANGE FROSTING

• 1 tablespoon cream
• 1 cup confectioners' sugar
• Pulp and grated rind of 1 orange
• ½ teaspoon orange extract
• 1 tablespoon melted butter

To the cream add the sugar slowly. Add orange pulp, rind, extract and melted butter. Beat until smooth and spread on top of cake.

WHITE LAYER CAKE

• ½ cup shortening
• 1 cup granulated sugar
• ½ cup cold water
• 2 cups flour
• 2 teaspoons Dr. Price's Baking Powder
• Whites of 3 eggs
• 1 teaspoon vanilla or almond extract

Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking 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 25 minutes. Put together with fresh strawberry icing page 18 or maple icing page 17.

DEVIL'S FOOD CAKE

• ¼ cup shortening
• 1 cup sugar
• 2½ ounces chocolate
• ½ cup mashed potatoes
• 1 egg
• ⅜ cup milk
• 1¼ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ cup chopped nuts
• ½ teaspoon vanilla extract

Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25 to 35 minutes. Cover with

MARSHMALLOW ICING

• ¾ cup granulated sugar
• ⅓ cup water
• 6 or 8 marshmallows
• White of 1 egg
• Few drops vanilla extract

Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool.

CREAM LAYER CAKE

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt

Cream shortening and sugar together until light; add yolks of eggs and flavoring, and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder; stir after each addition; fold in remaining whites of eggs. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing page 17.

CREAM FILLING

• 1 cup milk
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla extract

Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk; add to well-beaten egg; then add slowly to hot milk. Cook about three minutes or until thick and smooth; add flavoring and spread between layers.

COCOANUT LAYER CAKE

• ¼ cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup milk
• 2 cups flour
• ⅛ teaspoon salt
• 3 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 have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.

COCOANUT FILLING AND ICING

• 1½ cups granulated sugar
• ½ cup water
• 2 egg whites
• ½ teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup fresh grated cocoanut

Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with cocoanut.

FRUIT LAYER CAKE

• ⅓ cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing page 17.

FRUIT FILLING

• ½ cup fruit jelly
• 1 cup water
• ½ cup chopped raisins
• ¼ lb. chopped figs
• ¼ cup sugar
• 2 tablespoons cornstarch
• ½ cup chopped blanched almonds or walnuts
• juice of ½ lemon

Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.

LADY BALTIMORE CAKE

• ½ cup shortening
• 1 cup sugar
• whites of 3 eggs
• ½ cup milk
• 1 teaspoon vanilla extract or ½ teaspoon almond extract
• 1¾ cups flour
• 2 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides of cake with white icing page 17.

FILLING

• 1½ cups sugar
• ½ cup water
• whites of 2 eggs
• ½ cup chopped seeded raisins
• ½ cup chopped figs
• 1 cup blanched almonds or pecan nuts

Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between layers of cake.

BUTTERSCOTCH LAYER CAKE

• ½ cup butter
• 1 cup sugar
• 2 eggs
• ⅔ cup milk
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put Butterscotch Filling page 18 between layers and on top of cake.

SPONGE CAKE

• 6 eggs
• 1 cup granulated sugar
• Rind of half a lemon
• 2 tablespoons lemon juice
• 1 cup flour
• 1 teaspoon Dr. Price's Baking Powder
• ½ teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and ½ beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites. Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan.

SPONGE CAKE II

• 1 cup sugar
• 1 cup water
• 3 eggs
• 1 cup flour
• ½ teaspoon salt
• 2 teaspoons Dr. Price's Baking Powder
• ⅛ cup cold water
• 1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.

MILK SPONGE CAKE

• 2 eggs
• 1 cup sugar
• 6 tablespoons hot milk
• 1 teaspoon vanilla or lemon extract
• 1 cup flour
• ⅛ teaspoon salt
• 1½ teaspoons Dr. Price's Baking Powder

Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

CAKE ICINGS AND FILLINGS

BOILED ICING

• 1 cup granulated sugar
• ½ cup water
• ½ teaspoon Dr. Price's Baking Powder
• White of 1 egg
• ½ teaspoon flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and flavoring and mix well. Allow to stand about ten minutes and spread on cake.

FROSTING

• 1 unbeaten egg white
• 1½ cups confectioners' sugar
• 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

ORNAMENTAL FROSTING

• 1½ cups granulated sugar
• ½ cup water
• 2 egg whites
• 1 teaspoon flavoring extract
• 1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the icing to ornament 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

• ½ teaspoon butter
• 2 tablespoons hot milk
• 1½ cups confectioners' sugar
• ½ teaspoon vanilla extract
• ½ teaspoon Dr. Price's Baking Powder

Add butter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.

If pink icing is desired add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

SEVEN-MINUTE ICING

• 1 unbeaten egg white
• 3 tablespoons cold water
• ⅞ cup granulated sugar

Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Chocolate Icing use above, adding 1½ ounces melted unsweetened chocolate or 4½ tablespoons cocoa after removing from fire.

For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.

CHOCOLATE FILLING AND ICING

• Whites of 2 eggs
• 2 cups confectioners' sugar
• ½ teaspoon Dr. Price's Baking Powder
• 1½ tablespoons milk
• 1 teaspoon vanilla extract
• 4 ounces chocolate
• 1 teaspoon butter

Beat whites until stiff; add sugar and baking powder slowly, beating continually; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.

OLD-FASHIONED CHOCOLATE FILLING

• 3 ounces melted chocolate
• 3 tablespoons cream
• 1 egg
• ¾ cup powdered sugar
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.

MARSHMALLOW FILLING OR ICING

• 1¾ cups sugar
• ⅛ teaspoon salt
• ½ cup water
• ½ cup marshmallows
• Whites of 3 eggs
• ½ teaspoon Dr. Price's Baking Powder

Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.

MAPLE ICING. I

• ½ teaspoon butter,
• 2 tablespoons hot milk
• 1½ cups confectioners' sugar
• ½ teaspoon Dr. Price's Baking Powder
• ½ teaspoon maple flavoring

Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add baking powder and flavoring and spread on top and sides of cake.

MAPLE ICING. II

• 1 cup maple syrup
• Whites of 2 eggs

Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten whites of eggs; beat well with wire whip, preferably on a platter until stiff enough to spread.

FRUIT FILLING

• 2 cups granulated sugar
• ⅔ cup boiling water
• Whites of 2 eggs
• ¼ cup chopped nuts
• 1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers and on top of cake.

ORANGE ICING

• rind of 1 orange
• 2 teaspoons lemon juice
• 1 cup confectioners' or powdered sugar
• white of 1 egg

Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.

JELLY MERINGUE

• white of 1 egg
• ½ cup currant or other jelly

Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.

SEA FOAM ICING

• 1 cup brown sugar
• ⅓ cup water
• white of 1 egg
• 1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder, when icing foams put between layers and on top of cake.

COCOA ICING

• 1 cup confectioners' sugar
• 4 tablespoons cocoa
• white of 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon melted butter
• 1 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 juice and let stand until juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily. Put between layers and on top of cake.

BROWN SUGAR ICING AND FILLING

• 3 cups brown sugar
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake.

BUTTERSCOTCH ICING AND FILLING (Without Sugar)

• 2 cups light syrup
• ½ cup butter
• ½ cup milk

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.

Chopped nuts may be added while icing is still soft.

COOKIES AND SMALL CAKES

COCOA DROP CAKES

• 4 tablespoons shortening
• 1 cup sugar
• 1 egg
• ½ cup milk
• 1¾ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ cup cocoa
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, cocoa and salt into mixture; stir until smooth; add vanilla. Half fill greased muffin tins with batter and bake in moderate oven about 20 minutes. Cover with boiled icing page 16.

Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.

RAISIN DROP CAKES

• 4 tablespoons shortening
• 1 cup sugar
• 1 egg
• ⅔ cup milk
• 1¾ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 1 cup raisins
• 1 teaspoon vanilla extract

Cream shortening; add sugar; add beaten egg and milk slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring; mix well. Put a small amount of mixture into greased individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.

ORANGE CAKES

• 4 tablespoons shortening
• 1 cup sugar
• ⅔ cup milk
• 1 egg
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 1 teaspoon orange extract
• Grated rind of 1 orange

Cream shortening; add sugar slowly beating well; add milk a little at a time; then add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing page 18.

MOLASSES CAKES

• 1 cup molasses
• ½ cup sugar
• ½ cup melted shortening
• ½ cup boiling water
• 3 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• ½ teaspoon soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 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 sheet and bake in moderate oven 10 to 12 minutes.

SMALL FANCY CAKES. I

• ½ cup shortening
• 1 cup granulated or powdered sugar
• yolks of 3 eggs
• ½ cup milk
• 2 cups flour
• 2 teaspoons Dr. Price's Baking Powder

Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in very small individual 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 an inch thick when baked. Spread with colored or marshmallow icing page 17.

SMALL FANCY CAKES. II

• ½ cup shortening
• 1 cup granulated sugar
• ⅔ cup water
• 1 teaspoon vanilla extract
• 2 cups flour
• ¼ teaspoon salt
• 3 teaspoons Dr. Price's Baking Powder
• whites of 3 eggs

Cream shortening and sugar together until very light; add water very slowly beating constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.

SPICE CAKES

• ½ cup shortening
• 1 cup brown sugar
• 1 egg
• 1¾ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup milk
• 1 cup chopped raisins

Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.

HONEY DROP CAKES

• ⅓ cup shortening
• ¼ cup sugar
• ½ cup honey
• 1 egg
• ½ tablespoon lemon juice
• 1½ cups flour
• 1½ teaspoons Dr. Price's Baking Powder

Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven 10 to 15 minutes.

COOKIES

• ¾ cup shortening
• 2 cups sugar
• 2 eggs
• ¼ teaspoon grated nutmeg
• 1 teaspoon vanilla extract or grated rind of 1 lemon
• 4 cups flour
• 3 teaspoons Dr. Price's Baking Powder

Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.

COCOA COOKIES

• 4 tablespoons shortening
• 1 cup sugar
• ¼ cup milk
• 1 egg
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• ½ cup cocoa

Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out ¼-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.

FILLED COOKIES

• ⅓ cup shortening
• 1 cup sugar
• 1 egg
• ½ cup milk
• 1 teaspoon vanilla extract
• 3½ cups flour
• 4 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 thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.

FILLING

• 2 teaspoons flour
• ½ cup sugar
• ½ cup water
• ½ cup chopped raisins
• ½ 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 from oven, cover with marshmallow icing page 17.

NUT BARS

• ½ cup shortening
• 1½ cups sugar
• 2 eggs
• 4 tablespoons milk
• 4 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• ½ cup blanched almonds

Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together flour, baking powder and salt and add, mixing well. Roll half dough at a time ¼-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.

COCOANUT COOKIES

• ¼ cup shortening
• ½ cup sugar
• 1 egg
• ½ teaspoon lemon juice or extract
• ½ cup milk
• 1½ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.

FUDGE SQUARES

• 3 tablespoons shortening
• 1 cup sugar
• 1 egg
• 2 ounces unsweetened chocolate
• ½ teaspoon vanilla extract
• ⅓ cup milk
• 1 cup flour
• 1 teaspoon Dr. Price's Baking Powder
• ½ cup nut meats chopped—not too fine

Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing from pan.

OATMEAL MACAROONS

• 2 eggs
• 1 cup sugar
• 1 tablespoon melted shortening
• ¾ teaspoon salt
• 2½ cups rolled oats
• 2 teaspoons Dr. Price's Baking Powder
• 1 teaspoon vanilla extract

Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about ten minutes in moderate oven.

HERMITS

• 6 tablespoons shortening
• 1 cup brown sugar
• 1 egg
• ½ cup milk
• 1½ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 teaspoon cloves
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 cup seeded raisins
• 2 tablespoons cut citron

Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.

FRUIT SHORTCAKES

Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be substituted and make delicious shortcakes.

OLD-FASHIONED SHORTCAKE

• 2 cups flour
• ½ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 2 tablespoons sugar
• 3 tablespoons shortening
• ¾ cup milk
• 1 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 20 to 25 minutes. Split while hot and spread between layers with crushed and sweetened berries or other fruit.

STRAWBERRY SHORTCAKE

• 2 cups flour
• ½ teaspoon salt
• 4 teaspoons Dr. Price's Baking Powder
• 2 tablespoons sugar
• 3 tablespoons shortening
• 1 egg
• ½ cup milk

Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with butter; cover with other half of dough which has also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.

STRAWBERRY CAKE

• 1 cup sugar
• 4 tablespoons shortening
• 1 egg
• 2 cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• ½ pint heavy cream
• 1 quart strawberries

Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.

PUDDINGS AND OTHER DESSERTS

BAKED CUSTARD

• 4 eggs
• ½ cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 quart milk

Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; 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. For caramel custard add to eggs 4 tablespoons caramel sauce page 25.

RICE PUDDING

• 1 cup rice
• 1½ quarts milk
• 1 teaspoon salt
• 1 cup sugar
• Grated orange rind
• 1 cup seeded raisins

Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1½ hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.

COTTAGE PUDDING

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ cup sugar
• ⅛ teaspoon salt
• ½ cup milk
• 1 egg
• 2 tablespoons shortening

Sift together flour, baking powder, sugar and salt; add milk, beaten egg and melted shortening; beat 2 minutes. Pour into greased shallow pan and bake in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.

SUET PUDDING

• ½ cup chopped suet
• ½ cup seeded raisins
• ½ cup currants
• 1½ cups grated bread
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ cup brown sugar
• 2 cups milk

Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce page 25.

TAPIOCA PUDDING

• ½ cup pearl tapioca or 3 tablespoons minute tapioca
• 1 quart milk
• 1 teaspoon melted butter
• 6 tablespoons sugar
• 2 eggs
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla or lemon extract

Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add flavoring and serve hot or cold with cream.

APPLE CAKE

• 1½ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 2 tablespoons shortening
• ½ cup milk
• 4 or 5 apples
• ½ cup sugar
• 1 teaspoon cinnamon

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix. Place on floured board and roll out ½-inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.

APPLE DUMPLINGS

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 3 tablespoons shortening
• ½ cup milk
• 4 apples
• 4 tablespoons sugar
• 2 teaspoons butter

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make soft dough. Roll out ⅛-inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon sugar and ½ teaspoon butter to each; wet edges of dough with cold water and fold around apple pressing tightly together. Place in greased pan. Sprinkle with sugar and cinnamon and put little butter on each dumpling. Bake 40 minutes in moderate oven. Serve with hard sauce page 25.

Peach dumplings may be made in the same way.

APPLE ROLL

• 4 medium sized apples
• 1½ cups sugar
• 2 cups water

Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about ½ inch thick, spread with apples and roll into a long roll; cut into pieces about ½ or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.

MERINGUES

• whites of 3 eggs
• 1¼ cups granulated sugar
• 3 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon vanilla extract

Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove any soft part from center of meringues and return to oven to dry out after turning off heat. Use two meringues for each serving and put together with sweetened whipped cream and crushed raspberries or strawberries or ice cream.

BANANA CAKE WITH JELLY SAUCE

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¾ cup milk
• 1 egg
• 4 bananas

Sift flour, baking powder, sugar and salt into bowl; add milk and beaten eggs; mix well. Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve hot with jelly sauce.

JELLY SAUCE

• 1 cup water
• 2 tablespoons jelly
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes.

CHARLOTTE RUSSE

• 1 pint cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers; fill with whipped cream and serve cold.

BOSTON CREAM PIE

• 2 eggs
• 1 cup flour
• 1½ teaspoons Dr. Price's Baking Powder
• ¾ cup sugar
• ⅛ teaspoon salt
• ½ cup boiling milk
• ½ teaspoon vanilla extract

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle cake with powdered sugar.

CREAM FILLING

• ½ cup sugar
• 2 tablespoons cornstarch
• ⅛ teaspoon salt
• 2 eggs
• 1 cup scalded milk
• 1 teaspoon butter
• ½ teaspoon vanilla extract

Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers of cake.

CHOCOLATE BLANC MANGE

• 4 tablespoons cornstarch
• ¾ cup sugar
• ¼ teaspoon salt
• 1 quart milk
• 3 ounces unsweetened chocolate or 9 tablespoons cocoa
• 1 teaspoon vanilla extract

Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk. Put remainder of milk on to scald with chocolate which has been cut into small pieces. As soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth—stirring constantly. Set over hot water and cook about twenty minutes longer. Add flavoring; pour into mold which has been wet in cold water. Chill and serve cold with sweetened whipped cream.

FLOATING ISLAND

• 1 quart milk
• 4 eggs
• 4 tablespoons sugar
• ¼ teaspoon salt
• ½ cup currant jelly
• 2 teaspoons vanilla or almond extract

Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Put on top meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.

HUCKLEBERRY FLOAT

• 1 cup berries
• 3 tablespoons sugar
• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ¼ teaspoon salt
• 1 teaspoon shortening
• ½ cup milk

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; bake about 12 minutes 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 shortening
• 1 cup sugar
• 1 egg
• ¾ cup milk
• 1¾ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.

PRUNE PUFF

• 4 eggs
• ½ cup powdered sugar
• 1 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 cold with whipped cream or soft custard made from yolks of eggs (see recipe for Floating Island).

LEMON JELLY

• 1 cup sugar
• 1½ cups water
• 1 tablespoon granulated gelatine
• ¼ cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.

STEAMED FIG OR DATE PUDDING

• ¼ cup shortening
• 1 cup sugar
• 1 egg
• 1 cup milk
• 2 cups flour
• 4 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• ½ teaspoon vanilla or lemon extract
• 1½ 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 for two hours. Serve with foamy sauce.

CREAM PUFFS

• 1 cup boiling water
• ½ cup shortening
• 1 cup flour
• ⅛ teaspoon salt
• 3 eggs
• 2 teaspoons Dr. Price's Baking Powder

Heat water and shortening in sauce pan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1½ inches apart on greased tin shaping into circular form with spoon but keeping mixture higher in center. Bake about 30 minutes in hot oven. Cut with sharp knife near base to admit filling.

CREAM FILLING

• 1 cup sugar
• ⅓ cup cornstarch
• ⅓ teaspoon salt
• 1 egg
• 2 cups scalded milk
• 1 teaspoon vanilla extract

Mix dry ingredients; add slightly beaten egg and stir into this gradually 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 sugar
• 1½ cups flour
• 2 teaspoons Dr. Price's Baking Powder
• ⅛ teaspoon salt
• 2 eggs
• 4 tablespoons hot water
• Currant or other jelly

Mix and sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than ¼ inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

CHRISTMAS PLUM PUDDING

• 2 cups ground suet
• 2 cups bread crumbs
• 2 cups flour
• 2 teaspoons Dr. Price's Baking Powder
• 2 cups sugar
• 2 cups seeded raisins
• 2 cups currants
• 1 cup finely cut citron
• 1 cup finely cut figs
• 1 tablespoon finely cut orange peel
• 1 tablespoon finely cut lemon peel
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground mace
• 1 tablespoon salt
• 1 cup water or prune juice
• 1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds ⅔ 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 foamy sauce.

PUDDING SAUCES

HARD SAUCE

• ⅓ cup butter
• 1 cup powdered sugar
• ½ teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

FOAMY SAUCE

• 6 tablespoons butter
• 1 cup powdered sugar
• 3 eggs
• 2 tablespoons boiling water
• 1 teaspoon vanilla extract

Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water five minutes, stirring constantly.

CHOCOLATE SAUCE

• 1¾ cups water
• ¾ cup sugar
• ½ tablespoon cornstarch
• 2 squares chocolate or 6 tablespoons cocoa
• ½ cup cold water
• ⅛ teaspoon salt
• 1 tablespoon butter
• ½ teaspoon vanilla extract

Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla and serve hot.

MAPLE SAUCE

• 1 cup sugar
• 1 cup water
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon maple flavoring

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.

FRUIT SAUCE

• ⅓ cup butter
• 1 cup powdered sugar
• 1 cup fresh strawberries, raspberries
• or canned fruit drained from syrup
• white of 1 egg

Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mashed. Beat until creamy.

CARAMEL SAUCE

• 2 cups granulated sugar
• 5 cups boiling water

Melt sugar in saucepan and heat slowly, stirring constantly until golden brown; add boiling water. Cook three minutes.

LEMON OR ORANGE SAUCE

• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 tablespoons lemon or orange juice

Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.

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 and as little as possible in rolling and turning. All materials should be cold and pastry is improved if put into the icebox as soon as made and allowed 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 flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• ½ cup shortening
• Cold water

Sift together flour, baking powder and salt; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough). Divide in halves; roll out one part very thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Place loosely over pie, bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.

RICH PASTRY

• 2 cups pastry flour
• ½ teaspoon Dr. Price's Baking Powder
• ½ teaspoon salt
• ⅔ cup shortening
• Cold water

Sift flour, baking powder and salt; add half the shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half very thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.

APPLE PIE

• 1½ cups flour
• 1½ teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• ⅓ cup shortening
• Cold water
• 4 apples or 1 quart sliced apples
• 4 tablespoons sugar
• 1 tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and 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 30 minutes. Sprinkle with powdered sugar and serve hot.

PUMPKIN PIE

• 2 cups stewed and strained pumpkin
• 2 cups rich milk or cream
• ¾ cup brown or granulated sugar
• 2 eggs
• ¼ teaspoon ginger
• ½ teaspoon salt
• 1 teaspoon cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.

LEMON MERINGUE PIE

• 2 cups water
• 3 tablespoons cornstarch
• 2 tablespoons flour
• 1 cup sugar
• 3 eggs
• 4 tablespoons lemon Juice
• 1 teaspoon grated lemon rind
• 1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix cornstarch, flour and sugar with ½ cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown slightly in slow oven.

STRAWBERRY PIE

• 1 cup flour
• ½ teaspoon salt
• 2 teaspoons Dr. Price's Baking Powder
• ¼ cup cold water
• 4 tablespoons shortening
• 1 quart strawberries

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a stiff dough. Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and one tablespoon water) and return to oven for one or two minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

Add ½ cup sugar and ½ cup strawberries to 2 cups boiling water; bring to a boil and strain; add one tablespoon cornstarch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either hot or cold.

CUSTARD PIE

• 3 eggs
• ¾ cup sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups scalded milk

Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie plate with pastry page 26, pour in custard. Bake in moderate oven 25 to 30 minutes or until custard is baked. Cocoanut pie is made the same way, 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 with pastry page 26, fill with mince meat, cover with pastry and bake in hot oven 25 minutes.

MINCE MEAT

• 2 lbs. fresh lean beef, boiled and chopped fine when cold
• 1 lb. suet, chopped very fine
• 5 lbs. chopped apples
• 1 lb. seeded raisins
• 2 lbs. currants
• ¾ lb. sliced citron
• 1½ teaspoons cinnamon
• 1 grated nutmeg
• 2 tablespoons ground mace
• 1 tablespoon ground cloves
• 1 tablespoon allspice
• 1 tablespoon fine salt
• 2½ lbs. brown sugar
• 1 qt. sherry or boiled cider
• 1 pt. brandy or grape juice

Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.

RHUBARB PIE

• 2 cups cut rhubarb
• 1 cup sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep pie 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 blackberries
• 1 teaspoon flour
• ¼ teaspoon salt
• ⅔ cup sugar
• 1 teaspoon butter

Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of butter; cover with crust or strips of pastry across top. Bake about 45 minutes in moderate oven. Other fruit pies can be made in same way.

CHERRY TARTS

• 1½ cups flour
• 3 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 6 tablespoons shortening
• ⅓ cup cold water
• 1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board; line patty pans with pastry; being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes; fill with cherries which have been washed and picked over. Cover with syrup made as for strawberry pie above, using ½ cup cherries instead of strawberries. Other fruit can be used in place of cherries.

FROZEN DESSERTS

HOW TO FREEZE

Scald ice cream can, cover and dasher, adjust can in freezer; put in dasher; pour in mixture to be frozen and fasten cover (the can should never be more than ¾ 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 slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.

PHILADELPHIA ICE CREAM

• 1 quart cream
• 1 cup sugar
• 1 tablespoon vanilla extract

Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.

STRAWBERRY ICE CREAM

Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.

CHOCOLATE ICE CREAM

Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.

FRENCH ICE CREAM

• 1 cup milk
• yolks of 4 eggs
• 1 cup sugar
• ⅛ teaspoon salt
• 1 tablespoon vanilla extract
• 1 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 milk
• 1 tablespoon cornstarch
• 3 eggs
• 1 cup sugar
• ⅛ teaspoon salt
• 1 cup chopped mixed fruit

Scald milk in double boiler. Mix cornstarch with little cold milk; add beaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds, 1 tablespoon candied pineapple and a few currants. Freeze, but not too stiff; put into mold and pack in ice and salt.

GRAPE SHERBET

• 1 pint grape juice
• 1 cup sugar
• 1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

LEMON SHERBET

• juice of 3 lemons
• 1½ cups sugar
• 1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.

ORANGE WATER ICE

• juice of 6 oranges
• 2 teaspoons orange extract
• 1 quart water
• juice of 1 lemon
• 2 cups powdered sugar
• ½ cup cream

Mix all ingredients together; strain and freeze.

STRAWBERRY MOUSSE

• 1 quart strawberries
• 1 cup sugar
• ¼ box or 1 tablespoon granulated gelatine
• 2 tablespoons cold water
• 3 tablespoons boiling water
• 1 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 in cold water and dissolved in boiling water. Set in pan of ice water and stir 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 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted 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 bone to one quart water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for several hours.

Gravies and browned pieces of meat are often added to the soup kettle for 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 added strained pulp of vegetables or fish.

BROWN SOUP STOCK

• 6 lbs. shin of beef
• 3 to 6 quarts cold water
• 1 bay leaf
• 6 cloves
• 1 tablespoon mixed herbs
• 2 sprigs parsley
• ½ cup carrot
• ½ cup turnip
• ½ cup celery
• ½ cup onion

Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; 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 beans
• 2 tablespoons finely cut onion
• 2 tablespoons finely cut bacon
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons chopped parsley
• 1 teaspoon thyme
• 3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.

CREAM SOUPS

This is the foundation or sauce for many fish and vegetable cream soups.

• 1 quart milk
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 tablespoons flour
• 1 tablespoon butter
• 1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to a 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 through sieve, add to milk and proceed as above.

For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add a tablespoon chopped parsley just before serving.

For corn soup use same foundation, adding a can of corn, or corn cut from 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

• ¼ cup rice
• ⅓ cup chopped onion
• 2 tablespoons bacon drippings
• 2 cups tomatoes
• 2 teaspoons salt
• 1 teaspoon sugar
• ⅛ teaspoon paprika
• 1 tablespoon parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired.

CREAM OF TOMATO SOUP

• 1 quart tomatoes
• ¼ teaspoon soda
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart milk
• 1 tablespoon salt
• ½ teaspoon pepper

Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.

ONION SOUP

• 2 cups finely chopped onion
• 2 tablespoons butter or bacon drippings
• 4 cups rice water or vegetable stock
• 1 teaspoon salt
• ⅛ teaspoon white pepper
• ⅛ teaspoon paprika
• 2 tablespoons chopped parsley

Cook onions and butter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.

FISH

Fish is in good condition when gills are a bright, clear red, eyes full 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 large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes, depending upon weight of fish. 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 of cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with 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 2 tablespoons melted butter and ½ cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.

FRIED FISH

Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; 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 and sprinkle with salt and pepper. Arrange fish on plank skin side down, doubling thin part so that it will not burn. Cook in hot oven 20 minutes. Remove from oven; surround fish with mashed potato roses and return to oven baking until potatoes and fish are brown. Melt 1 tablespoon butter, add 1 teaspoon salt, ⅛ teaspoon pepper, and pour over fish. Garnish with lemon and parsley and serve on the plank.

CODFISH BALLS

• 1 cup salt codfish
• 2 cups potatoes, cut into small pieces
• ⅛ teaspoon pepper
• ½ tablespoon butter
• 1 egg

Pick over fish and shred into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed; season; add butter and beaten egg. Drop by spoonfuls into deep fat (hot enough to brown a piece of bread in 40 seconds) and fry until golden brown. Drain on brown paper and serve immediately.

FISH CHOWDER

• 2 or 3 slices salt pork
• 6 medium sized potatoes
• 1 small onion chopped fine
• 3 lbs. fresh fish
• 2 teaspoons salt
• ⅛ teaspoon pepper
• 2 quarts milk

Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare potatoes and cut into pieces. Add with part of onion. Cut fish into convenient pieces, and lay over potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of fish; cover closely and 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 be used.

BOILED LOBSTERS OR CRABS

Lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.

The only parts of lobster not used are the "lady," gills and intestinal cord.

To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break large claws and remove meat.

CREAMED OYSTERS

To each 30 oysters use 1½ cups thick cream sauce page 35. Put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl, and add cream sauce, stirring; until smooth.

Or put on oysters with 1 tablespoon butter; when cooked add 1 tablespoon flour which has been mixed with little cold water; add ½ cup milk, ½ teaspoon salt and ⅛ teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread, garnish with parsley.

SCALLOPED OYSTERS

• 25 oysters
• 2 cups bread crumbs
• ¼ cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• ¼ teaspoon pepper

Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover 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, egg and then bread or cracker crumbs. Fry in deep hot fat until golden brown. Drain well and garnish with lemon and parsley.

CLAM CHOWDER

• 25 clams
• 6 potatoes
• 1 onion
• 2 or 3 slices salt pork
• 2 teaspoons salt
• ⅛ teaspoon pepper
• 1 quart milk

Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of 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 meat
• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• 2 hard boiled eggs
• 1 teaspoon salt
• cayenne pepper to taste
• ¼ teaspoon paprika
• ¼ 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 milk slowly; 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 of double boiler over fire for 15 minutes; add sherry and serve immediately.

MEATS

ROASTING

Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some 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 being scorched add a little boiling water. Roast 10 to 15 minutes for each pound of meat, in proportion as it is desired rare or well done.

BROILING

The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half thick will broil in 8 to 15 minutes. Season after it is cooked.

PAN BROILING OR FRYING

Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.

BOILING AND STEWING

Fresh meat should be put into boiling water and boiled over hot fire for about 5 minutes; reduce heat and boil very gently about 20 minutes for each pound. Salt and spices may be added for seasoning; vegetables may be boiled in water with the meat. The broth of boiled meat should always be saved to use in soups, stews and gravies. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, repeating until water is fresh enough to give meat a palatable flavor. Salted and smoked meats require about 30 minutes very slow boiling, to each pound. Vegetables and herbs may be boiled with them to flavor. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if to be served hot; if to be served cold, they should be allowed to cool in the liquor in which they were boiled. Very salty meats, or those much dried in smoking should be soaked overnight in cold water before boiling.

POT ROASTING

A tough cut of meat may be first browned in fat, then cooked in small amount of water either in oven or in iron kettle on top of stove. This method requires long, slow cooking.

STEW WITH DUMPLINGS

• 2 lbs. lean beef
• 1 quart potatoes
• 2 cups cut carrots
• 2 cups cut onions
• 1 cup tomatoes
• 1 tablespoon salt
• ¼ teaspoon pepper
• 1 tablespoon flour
• 2 tablespoons chopped parsley

Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1½ hours; add carrots and onions; boil 15 minutes, then add potatoes, seasoning and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and vegetables 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 been mixed with a little cold water; boil 3 minutes; pour over meat and vegetables and sprinkle with chopped parsley.

DUMPLINGS

• 1 cup flour
• 2 teaspoons Dr. Price's Baking Powder
• ½ teaspoon salt
• 1 teaspoon shortening
• cold water

Sift flour, baking powder and salt into bowl; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.

ROAST SHOULDER OF LAMB WITH BROWNED POTATOES

• 3½ or 4 pounds shoulder of lamb
• 2 cups stale bread crumbs
• 1 tablespoon finely cut onion
• 1 tablespoon drippings
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• ⅛ teaspoon pepper

Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together. Sew up and put into hot oven for 20 minutes. When well seared, season and pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Add more water as needed, making 2 cups of gravy when finished. Thicken gravy 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, and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, ¼ teaspoon pepper and 2 cups boiling water; reduce heat and boil slowly 1¾ hours; add water as necessary, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hot platter and potatoes around edge. Mix 1 tablespoon flour with a little cold water, add to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes if desired.

LIVER AND BACON

Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.

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 and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.

BAKED VEAL WITH TOMATO SAUCE

• 1 thin veal cutlet
• 1 teaspoon drippings
• 1 teaspoon chopped onion
• 1 teaspoon chopped parsley
• ½ cup bread crumbs
• ½ teaspoon salt
• ⅛ teaspoon pepper

Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add ½ cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.

VEAL CUTLET

Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.

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 25 minutes; drain and when cool separate and remove all membrane. Cut into 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 20 minutes, or until well browned; add 1 teaspoon salt, ⅛ teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. 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 to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender. Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and ½ teaspoon pepper; 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 ½ cup vinegar 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 cut off feet. Cut out oil sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart and lungs. Remove kidneys. See that inside looks clean, let cold water run through, then wipe inside and out with wet cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick, 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 trussing needle. Turn wings across back so that the pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; or if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twine in figure eight from one handle of skewer to other. Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put into very hot oven. Make basting mixture with ½ cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken and ducks. Keep oven very hot. If bird is very large and h