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17(Cake) - (The New Dr. Price Cookbook)1/2 cup shortening 1 cup granulated or powdered sugar yolks of 3 eggs 1/2 cup milk 2 cups flour 2 teaspoons Dr. Price's Baking Powder Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in very small individual tins in hot oven about 15 minutes. If a large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored or marshmallow icing page Other RecipesNo. 17. Pasta marinate (For masking Italian Frys)Ingredients: Semolina flour, eggs, salt, butter (or olive oil),vinegar, water. Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter. Add a glass of water so as to form a liquid substance. At the last add the whites of two eggs beaten up to a snow. This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice. Other RecipesNo. 117. Cervello in Fili serbe (Calf's Brains)Ingredients: Calf's brains, stock, butter, parsley, lemon.Boil half a calf's brain in good stock for ten minutes then drain and pour a little melted butter and the juice of half a lemon over the brain; add some chopped parsley fried for one minute in butter, and serve as hot as possible. Other Recipes17 English MuffinsScald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat well, cover and let rise about two hours. When light, add sufficient flour to make a soft dough; work lightly and divide into small balls; put each one into a well-greased muffin ring and let rise again. Then bake on a hot griddle. When ready to eat tear them open and butter. Other Recipes17 Baked Rice CakeOne pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about1/2 a pt. of flour just sufficient to hold it together. Put into a deep pan and bake 1/2 an hour. Other Recipes17 Breast Of Lamb BroiledHeat and grease a gridiron, broil a breast of lamb first on one side,then on the other. Rub over with butter, pepper and salt. Serve on a hot dish with mint sauce. Other Recipes17 Grape Fruit SaladCut a grape-fruit in half, and scoop out the pulp in as large pieces aspossible, and lay them on lettuce leaves. Make a dressing with two tablespoonfuls of sherry wine, and sugar to taste. Other Recipes17 Anchovy CanapesCut stale bread a third of an inch thick and cut out with a small roundcutter, and fry a golden-brown in butter or lard; boil two eggs hard, bone and fillet the anchovies and curl two fillets on each piece of toast and fill up the centre with the white of the eggs chopped fine and the yellow rubbed through a sieve. Other Recipes17 Scotch EggsBoil 6 eggs for 20 minutes, take the shell off, and when cold cover withthe following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful of milk together until a smooth paste. Add 1 cupful of cooked lean ham chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover the hard boiled eggs with it. Fry in a frying basket in boiling lard for a minute. Other Recipes17 Boiled Cucumber SaladFor those who cannot eat raw cucumbers a very nice salad is made bypeeling and then boiling until tender, the cucumbers. When icy cold slice thin, lay the slices on lettuce leaves and pour a mayonnaise dressing over. Garnish with a few round, red radishes. Other Recipes17 Potato SaladSlice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;add half a pint of finely chopped small onions, a tablespoonful of finely chopped parsley, a teaspoonful each of salt and pepper. Mix a teacupful of chicken broth, four tablespoonfuls each of oil and vinegar, and toss up lightly with the potatoes, so as to break them as little as possible. Serve on lettuce leaves and garnish with slices of beets cut in shapes or hard boiled eggs sliced.
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