The New Dr. Price Cookbook | Page 2

Griddle Cakes and Waffles, 7, 8
Hard Sauce, 25
Hermits, 21

Hickory Nut Candy, 45
Hollandaise Sauce, 36
Honey Drop Cakes, 19
Horse-Radish Sauce, 36
Huckleberry Float, 24
Icings and Fillings, 16
Invalids, Suggestions for, 46
Jams, 49
Jellies, 49
Jelly Meringue, 18
Jelly Roll, 25
Jelly Sauce, 23, 35
Kidney Beans with Bacon, 39
Kohl-Rabi, 41
Lady Baltimore Cake, 15
Layer Cakes, 14 to 16
Lemon Jelly, 24
Lemon Meringue Pie, 26
Lemon or Orange Sauce, 25
Lemon Sherbet, 28

Lima Beans, 41
Loaf Cake, Cream, 12
Lobster Salad, 42
Lobsters, Boiled, 31
Luncheon and Other Dishes, 38
Macaroni with Cheese, 38
Maple Icing I-II, 17
Maple Nut Cake, 13
Maple Sauce, 25
Marble Cake I-II, 13
Marquise Salad, 41
Marshmallow Cookies, 20
Marshmallow Icing, 14, 17
Mayonnaise I-II, 42
Meats, 32
Meringues, 23
Milk Sponge Cake, 16
Mince Meat, 27
Mince Pie, 27
Mint Sauce, 36

Mocha Icing and Filling, 14
Molasses Cakes, 12, 19
Molasses Candy, Pulled, 44
Mousse, Strawberry, 29
Muffins, Gems, etc., 5
Nut & Potato Croquettes, 38
Nut and Raisin Rolls, 3
Nut Bars, 20
Nut or Raisin Bread, 2
Nuts, Creamed, 44
Oatmeal Macaroons, 21
Old-Fashioned Chocolate Filling, 17
Old-Fashioned Shortcake, 21
Omelets, 37
Orange Cakes, 19
Orange Cream Layer Cake, 14
Orange Frosting, 14
Orange Icing, 18
Orange Water Ice, 28
Ornamental Frosting, 16

Oyster Dressing, 34
Oysters, 31
Pan Broiling or Frying, 32
Pancakes, French, 8
Parker House Rolls, 4
Parsnips, Browned, 41
Pastry, 26-35
Patty Shells, 38
Peaches, Canned, 48
Peaches, Pickled, 49
Peanut Brittle, 43
Peanut Butter Bread, 3
Pears, Canned, 48
Penuche, 44
Pickled Beets, 40
Pickles, 49
Pineapple Juice, 46
Plum Conserve, 49
Plum Pudding, 25
Popcorn, Candied, 44

Popovers, 6
Pork, Roast, 33
Potatoes an Gratin, 40
Potatoes, Stuffed, 40
Potato Rolls, 3
Potato Salad, 42
Pot Roasting, 32
Pot Roast of Beef with Browned Potatoes, 33
Poultry, 34
Pound Cake, 11
Preserving and Canning, 47
Prune or Date Bread, 3
Prune Puff, 24
Prunes, Stuffed, 45
Puddings and Other Desserts, 22
Pudding Sauces, 25
Pumpkin Pie, 26
Raisin Bread, 2
Raisin Drop Cakes, 18
Raisin Rolls, 3

Raspberry Jam, 49
Rhubarb Pie, 27
Rice Griddle Cakes, 8
Rice Muffins, 6
Rice Pudding, 22
Roast Meats, 32, 46
Rolls, Luncheon or Sandwich, 3
Rusks, 4
Russian Dressing, 42
Rye Rolls, 3
Salads and Salad Dressings, 41
Scones, 7
Scrambled Eggs, 37
Sea Foam Icing, 18
Seven Minute Icing, 17
Shell Fish, 31
Soups, 29, 45
Soup Stock, Brown, 29
Spanish Cake, 10
Spanish Cream, 46

Spice Cakes, 19
Spinach, 40
Sponge Cake, 16
Steamed Fig or Date Pudding, 24
Strawberry Cake, 21
Strawberry Icing, 18
Strawberry Mousse, 29
Strawberry Pie, 27
Strawberry Shortcake, 21
Sunshine Cake, 11
Sweetbreads, Creamed, 33
Sweet Potatoes, Candied, 41
Tapioca Pudding, 22
Tartare Sauce, 36
Tea, 43
Three-Egg Angel Cake, 11
Time Table, Canning, 47
Time Table, Vegetables, 39
Tomato Pickles, 49
Tomato Sauce, 37

Veal Cutlet, 33
Vegetables, 39-46
Vegetable Salad, 42
Waffles, 8
Wedding Cake, 12
Whole Wheat Hot Cakes, 8
Whole Wheat Raisin Biscuits, 5
GENERAL DIRECTIONS
Where shortening is mentioned in the recipes it is understood 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 = 1/4 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
3-1/2 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,