The New Dr. Price Cookbook | Page 4

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
1-1/2 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
2-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2
teaspoon salt
1 tablespoon sugar
5 tablespoons shortening
1 egg

2/3 cup milk
Butter
Raisins
Chopped nuts
1/2 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
1-1/2 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
2-1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown
sugar
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon nutmeg

3/4 teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 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
2-1/4 cups flour
1 teaspoon salt
4 teaspoons Dr. Price's Baking
Powder
2 tablespoons shortening
1 egg
1/2 cup water
1/2 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 1/3 inch thick on floured board; brush with melted butter, sprinkle
with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1-1/2
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
1/2 teaspoon
salt
1 tablespoon shortening
1/2 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 1/4 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
1/2 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 1/2 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