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(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 Recipes

No. 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.

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No. 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.

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17 English Muffins

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add

1/4 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.

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17 Baked Rice Cake

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about

1/2 a pt. of flour just sufficient to hold it together. Put into a deep

pan and bake 1/2 an hour.

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17 Breast Of Lamb Broiled

Heat 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.

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17 Grape Fruit Salad

Cut a grape-fruit in half, and scoop out the pulp in as large pieces as

possible, and lay them on lettuce leaves. Make a dressing with two

tablespoonfuls of sherry wine, and sugar to taste.

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17 Anchovy Canapes

Cut stale bread a third of an inch thick and cut out with a small round

cutter, 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.

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17 Scotch Eggs

Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with

the 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.

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17 Boiled Cucumber Salad

For those who cannot eat raw cucumbers a very nice salad is made by

peeling 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.

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17 Potato Salad

Slice 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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