The New Dr. Price Cookbook | Page 5

flour
3/4 teaspoon salt
4 tablespoons sugar
3 teaspoons Dr.
Price's Baking Powder
4 tablespoons shortening
1 egg
1/2 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 1/2 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
3/4 cup milk
1 cup raisins, washed,
drained and floured
3 tablespoons shortening
1 egg
1/2 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 1/2
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
1/2 teaspoon
salt
2 tablespoons shortening
3/4 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
3/4 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
1/2 cup bran
1-1/2 cups flour
5 teaspoons Dr. Price's Baking
Powder
3/4 teaspoon salt
3 tablespoons sugar
1/2 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 1/4 inch thick on floured board; cut with biscuit cutter. Bake in
hot oven 12 to 15 minutes.
CHEESE BISCUITS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4
teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese

5/8 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 1/2 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
1/2 teaspoon
salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 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 1/2 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
1/2 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
3/4 teaspoon
salt
1 teaspoon sugar
1-1/4 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
3/4 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
1/2 cup cooked hominy, oatmeal or other cereal
1/2 teaspoon salt

1-1/2 tablespoons shortening
1 egg
1/2 cup milk
1 cup flour
1/2
cup corn meal
4