The New Dr. Price Cookbook | Page 6

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


1 tablespoon sugar
2/3 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
1/3 cup butter
1 egg
2 cups flour
2 teaspoons Dr. Price's Baking
Powder
1/2 teaspoon salt
3/4 cup milk
1/2 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 1/4 cup sugar with dry ingredients.
POPOVERS
2 cups flour
1/2 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
3/4 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
1/4 cup milk or 1/2 cup if
corn is dry
2 eggs
2 cups flour
3 teaspoons Dr. Price's Baking
Powder
1 teaspoon salt
1/8 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
1/3 to 1/2
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 1/2 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
1/2 cup sugar

3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2
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
1/2 teaspoon
salt
2 tablespoons sugar
2 teaspoons shortening
2/3 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 1/4 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
3/4 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