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(Bread) - (The New Dr. Price Cookbook)

3 cups flour
5 tablespoons sugar
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
3/4 cup milk
1 cup raisins, washed, drained and floured
3 tablespoons shortening
1 egg
1/2 cup chopped nuts
Sift dry ingredients together; add raisins; to milk add melted
shortening and beaten egg; mix thoroughly and add to the dry
ingredients; add more milk if necessary, to make a soft dough; roll
out lightly about 1/2 inch thick, divide into two long strips and
twist together to form a ring; put into greased pan and sprinkle with
a little sugar and nuts; allow to stand about 20 minutes. Bake in
moderate oven 20 to 25 minutes.

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Butter some biscuits on both sides, and pepper them well, make a paste
of either chopped anchovies, or fine cheese, and spread it on the
biscuit, with mustard and cayenne pepper, and grill them.

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Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
baking-powder, and four tablespoons of butter; cut butter in with two
knives and mix with one-half to two-thirds cup of water or milk, stir
this in quickly with a knife, when well mixed place on a well-floured
board and roll out about one inch thick, work quickly, cut with a
biscuit cutter or the cover of a half-pound baking-powder can; place on
a greased pan and bake quickly in a well-heated quick oven tea to
fifteen minutes.
Butter substitutes may be used in place of butter.

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Mix and sift two cups of flour, one-half teaspoon of salt and one-half
teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
enough sour milk to make a soft dough. Roll one-half inch thick; cut in
small rounds and bake in a quick oven about twenty minutes.

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1 quart scalded milk (lukewarm).
3/4 cup of butter, or a mixture of butter and lard.
1/2 cup of sugar.
1 teaspoonful of salt.
2 Fleischman's yeast cakes.
Whites of 2 eggs.
Quite early in the morning dissolve the two yeast cakes in a little of
the milk; add these, with one-half the quantity of sugar and salt in
the recipe, to the remainder of the quart of milk; add also 4 cups of
flour to form the yeast foam. Beat well and stand in a warm place,
closely-covered, one hour, until light and foamy.
Beat the sugar remaining and the butter to a cream; add to the yeast
foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the
two eggs.
Turn out on a well-floured bread board and knead about five minutes.
Place in a bowl and let rise again (about one hour or longer) until
double in bulk, when roll out about one inch in thickness. Cut small
biscuits with a 1/2 pound Royal Baking Powder can.
Brush tops of biscuits with a mixture consisting of yolk of one egg, a
teaspoonful of sugar and a little milk; this causes the biscuits to
have a rich brown crust when baked.
Place biscuits on pans a short distance apart, let rise until doubled
in bulk; bake in a rather quick oven.
From this recipe was usually made 55 biscuits. One-half of this recipe
would be sufficient for a small family.
Mary's Aunt taught her the possibilities of what she called a "Dutch"
sponge--prepared from one Fleischman's yeast cake. And the variety a
capable housewife may give her family, with the expenditure of a small
amount of time and thought.
About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of
potato water (drained from potatoes boiled for dinner). In this she
dissolved one Fleischman's yeast cake, stirred into this about 3 cups
of well-warmed flour, beat thoroughly for about ten minutes. Allowed
this to stand closely covered in a warm place over night. On the
following morning she added to the foamy sponge 1-1/2 cups lukewarm,
scalded milk, in which had been dissolved 1 tablespoonful of a mixture
of butter and lard, 2 generous tablespoonfuls of sugar and 1
teaspoonful of salt. About 6-1/4 cups of well-dried and warmed flour;
she stirred in a part of the flour, then added the balance. Kneaded
well a short time, then set to raise closely covered in a warm place
2-1/2 to 3 hours.
When dough was light it was kneaded down in bowl and allowed to stand
about one hour, and when well risen she placed 2 cups of light bread
sponge in a bowl, and stood aside in warm place; this later formed the
basis of a "Farmers' Pound Cake," the recipe for which may be found
among recipes for "Raised Cakes."
From the balance of dough, or sponge, after being cut into 3 portions,
she molded from the one portion 12 small turn-over rolls, which were
brushed with melted butter, folded together and placed on tins a
distance apart and when _very_ light baked in a quick oven.
From another portion of the sponge was made a twist or braided loaf.
And to the remaining portion of dough was added 1/2 cup of currants or
raisins, and this was called a "Currant" or "Raisin Loaf," which she
served for dinner the following day.
The rolls were placed in the oven of the range a few minutes before
breakfast and served hot, broken apart and eaten with maple syrup or
honey and the delicious "Farmers' Pound Cake" was served for supper.
Aunt Sarah baked these on ironing day. The kitchen being unusually
warm, as a result of the extra heat required in the range for heating
flatirons, caused the dough to rise more quickly than otherwise would
have been the case.

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At 6 o'clock in the morning place in a bowl 1 cup of finely-mashed
(boiled) potatoes (the cup of left-over mashed potatoes may be used as
a matter of economy). Add 1 cup of potato water (the water drained
from boiled potatoes), in which 1/2 cake of Fleischman's yeast had
been dissolved, add 1 cup of flour and 1 teaspoon of sugar. Stand in a
warm place to raise, from 1 to 1-1/4 hours. At the expiration of that
time add to the foamy sponge 1 large tablespoonful of butter or lard,
1 egg and 1/2 teaspoonful of salt, beaten together before adding. Add
about 2 cups of flour, beat thoroughly and allow to raise another
hour; then roll out the dough about 1 inch in thickness and cut into
small biscuits, dip each one in melted butter and place on pans, a
short distance apart, stand about one hour to raise, when bake in a
rather hot oven. These Potato Biscuits are particularly nice when
freshly baked, and resemble somewhat biscuits made from baking powder.
From this recipe was made two dozen biscuits.

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For these quaint-looking, delicious biscuits, a sponge was prepared
consisting of:
1 pink milk.
3 eggs.
1/2 cup mixture butter and lard.
1 yeast cake (Fleischman's).
About 7 cups flour.
Set to rise early in the morning. When well risen (in about 3 hours),
roll dough into a sheet about 1/4 inch in thickness, cut with a
half-pound baking powder can into small, round biscuits, brush top of
each one with melted butter (use a new, clean paint brush for this
purpose), place another biscuit on top of each one of these, and when
raised very light and ready for oven brush top of each biscuit with a
mixture consisting of half of one yolk of egg (which had been reserved
from the ones used in baking), mixed with a little milk. Biscuits
should have been placed on a baking sheet some distance apart, let
rise about one hour until quite light, then placed in a quick but not
_too hot_ an oven until baked a golden brown on top.
Mary gave these the name of "Quaker Bonnet" Biscuits, as the top
biscuit did not raise quite as much as the one underneath and greatly
resembled the crown of a Quaker bonnet.
From this quantity of dough was made three dozen biscuits. These are
not cheap, but extra fine.

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Use 1 scant cup of liquid to 1 good cup of flour, usually, for
"Griddle Cake" batter. Use baking powder with sweet milk, 1 heaping
teaspoonful of Royal baking powder is equivalent to 1 teaspoonful of
cream of tartar and 1/2 teaspoonful of salaratus (baking soda)
combined. Use either baking powder or salaratus and cream of tartar
combined, when using sweet milk. Use 1 teaspoonful of baking soda to 1
pint of sour milk. Allow a larger quantity of baking powder when no
eggs are used. Have all materials cold when using baking powder. When
milk is only slightly sour, use a lesser quantity of soda and a small
quantity of baking powder.

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One quart of flour was measured; after being sifted, was placed in a
flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and 1
teaspoonful of salt. Sift flour and baking powder into a bowl, cut
through this mixture 1 tablespoonful of butter and lard each, and mix
into a soft dough, with about 1 cup of sweet milk. 1 egg should have
been added to the milk before mixing it with the flour. Reserve a
small quantity of the yolk of egg, and thin with a little milk. Brush
this over the top of biscuits before baking.
Turn the biscuit dough onto a floured bake-board. Pat out about one
inch thick. Cut into rounds with small tin cake cutter. Place a small
bit of butter on each biscuit and fold together. Place a short
distance apart on baking tins and bake in a quick oven.

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Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder,
1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; stir
together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.
Quickly mix all together, cutting through flour with a knife, until a
soft dough is formed, mixing and handling as little as possible. Drop
spoonfuls into warmed muffin tins and bake at once in a hot oven.
Serve hot.
These are easily and quickly made, no shortening other than cream
being used, and if directions are closely followed will be flakey
biscuits when baked.
Aunt Sarah was always particular to use pastry flour when using baking
powder, in preference to higher-priced "Hard Spring Wheat," which she
used only for the making of bread or raised cakes, in which yeast was

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Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1
egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run
through food-chopper), 1/2 cup sweet milk, 1/2 teaspoonful salt. Beat
sugar and yolk of egg together add milk, stiffly beaten white of egg,
chopped nut meats and flour, alternately. Add salt. Place a large
spoonful in each of 12 well-greased Gem pans. Allow to stand in pans
about 25 minutes. Bake half an hour.

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