The New Dr. Price Cookbook | Page 7

baking powder and salt together; add milk to yolks of eggs; mix thoroughly and add to dry ingredients; add melted shortening and fold in beaten whites of eggs. Bake in well greased hot waffle iron until brown. Serve immediately with butter and syrup.
FRITTERS, DOUGHNUTS, AND CRULLERS
Fritters are served as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and, with some additions the first recipe given can be used for many varieties.
Fritters and doughnuts should be fried in kettle of deep fat, hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper. Sprinkle fruit fritters, doughnuts and crullers with powdered sugar.
PLAIN FRITTER BATTER
1 cup flour?1-1/2 teaspoons Dr. Price's Baking Powder?1/4 teaspoon salt?1 egg?2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until smooth.
APPLE FRITTERS
4 large apples?2 tablespoons powdered sugar?1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice in plain fritter batter. Fry to light brown in deep fat. Drain and sprinkle with powdered sugar.
BANANA FRITTERS
1 cup flour?2 teaspoons Dr. Price's Baking Powder?1 tablespoon powdered sugar?1/4 teaspoon salt?1 egg?1/4 cup milk?1 tablespoon lemon juice?3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas through a sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered sugar and few drops of lemon juice.
BREAD CRUMB FRITTERS
1 cup flour?1/2 teaspoon salt?2 teaspoons Dr. Price's Baking Powder?1 cup fine bread crumbs?1-1/2 cups milk?1 egg?1 tablespoon butter?1 tablespoon molasses
Sift together flour, salt and baking powder; add bread crumbs, then the milk slowly; add well-beaten egg, butter, and molasses. Fry in deep hot fat. Serve hot with powdered sugar and lemon juice or hard sauce.
CORN FRITTERS
1/2 cup milk?2 cups cooked corn?1-1/2 cups flour?1 teaspoon salt?1/3 teaspoon pepper?2 teaspoons Dr. Price's Baking Powder?1 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