The New Dr. Price Cookbook | Page 3

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
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal
1 cup flour
4 teaspoons Dr. Price's Baking Powder

3 tablespoons sugar
1 teaspoon salt
1-1/2 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
1-3/4 cups milk
2 tablespoons sugar
1 cup corn meal
1/3
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
1-1/2 cups flour
1-1/2 cups graham flour
4 teaspoons Dr. Price's

Baking Powder
1 teaspoon salt
1 tablespoon shortening
1 egg

1-1/2 cups liquid (1/2 water and 1/2 milk)
2 tablespoons sugar or
molasses
Mix flour, graham flour, baking powder and salt together; rub 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
2-1/2 cups flour
1/2 cup graham flour
1/4 cup sugar
1 teaspoon
salt
1 cup walnuts or raisins
4 teaspoons Dr. Price's Baking Powder

1 egg
1-1/2 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

1/2 cup sugar
1 cup milk
2/3 cup peanut butter or 1/2 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
2-1/2 a cups graham flour; or 1 cup flour and
1-1/2 cups graham flour 1/4 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
1-1/2 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