The New Dr. Price Cookbook | Page 8

tablespoon shortening
2 eggs
Add milk to corn; add flour sifted with salt, pepper and baking powder;
add melted shortening and beaten eggs; beat well. Fry by spoonfuls on
hot greased griddle or iron frying pan.
For corn fritters that are to be fried in deep fat make batter stiffer by
adding 1/2 cup flour and 1 teaspoon baking powder.
CLAM FRITTERS
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2
teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup
milk or clam juice
2 eggs
1-1/2 teaspoons grated onion
1 teaspoon
shortening
10 clams
Sift together flour, baking powder, salt, pepper and paprika; add liquid,
well-beaten eggs, onion, and melted shortening; rinse clams, put
through meat chopper and add to batter. Fry on hot greased griddle,
taking one spoonful batter for each fritter, or fry in deep hot fat.
FRUIT FRITTERS

Use fresh fruit coarsely chopped or canned whole fruits drained from
syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot
fat, turning gently until brown. Sprinkle with powdered sugar and serve
hot.
DOUGHNUTS
3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1
teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Dr.
Price's Baking Powder
Cream shortening; add sugar and well-beaten egg; stir in milk; add
nutmeg, salt, flour and baking powder which have been sifted together
and enough additional flour to make dough stiff enough to roll. Roll out
on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper and sprinkle with powdered sugar.
RICH DOUGHNUTS
2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated
nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2
cups flour
3 teaspoons Dr. Price's Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg and shortening; add
milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.
CRULLERS
4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1
teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking
Powder
5/8 cup milk
Cream shortening; add sugar gradually and beaten eggs; sift together
flour, cinnamon, salt and baking powder; add one-half and mix well;

add milk and remainder of dry ingredients to make soft dough. Roll out
on floured board to about 1/4-inch thick and cut into strips about 4
inches long and 1/2-inch wide; roll in hands and twist each strip and
bring ends together. Fry in deep hot fat Drain and roll in powdered
sugar.
CAKE
The baking of cake is of primary importance. Regulate the oven before
putting materials together. When a cake is 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. Small and layer cakes require
a hotter oven than loaf cakes.
Where fewer eggs than called for are used, increase the amount of Dr.
Price's Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small
quantity of salt.
Sift flour before measuring and use level measurements for all
materials.
PLAIN CAKE
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract or
other flavoring
2 cups flour
3 teaspoons Dr. Price's Baking Powder

1/2 teaspoon salt
1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
sift together flour, baking powder and salt and add to mixture, a little at
a time, alternately with milk. Bake in greased loaf, layer or patty pans
in moderate oven. May also be used for cottage pudding served hot
with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1
oz. melted unsweetened chocolate to one-third of the batter.

SPANISH CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3
teaspoons Dr. Price's Baking Powder
1 teaspoon cinnamon
1/2 cup
milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together
flour, baking powder and cinnamon and add alternately with milk; fold
in beaten whites of eggs. Bake in greased pan in moderate oven 35 to
40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract

3/4 cup milk
3-1/2 cups flour
3 teaspoons Dr Price's Baking
Powder
Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and
beat until smooth. Add alternately a little at a time milk and flour which
has been sifted three times with baking powder. Beat whites of eggs
until dry, and add to batter, folding in very lightly without beating.
Bake in large greased loaf pan in moderate oven about one hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces
citron, cut fine
1/3 cup shortening
1 teaspoon nutmeg
1 teaspoon