Chapter 1
THE NEW DR. PRICE COOK BOOK
FOR USE WITH DR. PRICE'S PHOSPHATE BAKING POWDER
_Address_ PRICE BAKING POWDER FACTORY 1001 Independence Boulevard CHICAGO
_Recipes of Universal Appeal_
In presenting these recipes great care has been exercised to select only those that will be popular in every home, in order that the new Dr. Price Cook Book will be useful every meal every day the year through.
Herein will be found many famous recipes, made more appealing than ever by the use of Dr. Price's Phosphate Baking Powder--recipes that meet present-day conditions by economizing in eggs and other expensive ingredients.
Here also are many new and unusual recipes, easily prepared by the beginner but so excellent that they will add new laurels even to the reputation of the expert, if perfection is maintained by the use of Dr. Price's Phosphate Baking Powder.
Copyright 1921, by Royal Baking Powder Co.
INDEX TO RECIPES
The New Dr. Price Cook Book
Albuminized Orange, 46
Almonds, Salted, 45
Angel Cake, 11
Apple Cake, 22
Apple Dressing, 35
Apple Dumplings, 22
Apple Fritters, 9
Apple Pie, 26
Apple Roll, 23
Asparagus, 40, 48
Baking Powder Bread, 2
Banana Cake with Jelly Sauce, 23
Banana Fritters, 9
Barley Water, 46
Beans, 48
Bean Soup, 29
Beef, Dried with Eggs, 37
Beef, Scraped, 46
Beef Tea, 46
Berries, Canned, 48
Berry Pies, 27
Beverages, 43
Biscuits, 5
Blueberry Cake, 24
Blueberry Muffins, 6
Boiling and Stewing, 32
Boston Baked Beans, 38
Boston Brown Bread, 2
Boston Cream Pie, 23
Bran Biscuits, 5
Bread Crumb Fritters, 9
Bread Dressing, 35
Breads, Biscuits and Rolls, 2
Bride's Cake, 10
Broiling, 32
Brussels Sprouts, 40
Buckwheat Cakes, 8
Buns, Brown Sugar, 4
Butter Scotch, 43
Butterscotch Icing and Filling, 18
Butterscotch Layer Cake, 16
Butter Taffy, 43
Cabbage, Boiled, 40
Cake, 10
Candies, 43
Canning, 47
Caramel Sauce, 25
Carrots, Creamed, 40
Cauliflower, 40
Cereal Muffins, 6
Cereals, 45
Charlotte Russe, 23
Cheese Biscuits, 5
Cheese in Scallop Shells or Ramekins, 38
Cheese Soufflé, 39
Cheese Straws, 39
Cherries, Canned, 48
Cherry Tarts, 27
Chicken Croquettes, 37
Chicken Fricassee, 35
Chicken, Fried, 34
Chicken Patties, 38
Chicken Pie, 35
Chicken Salad, 41
Chili Sauce, 49
Chocolate, 43
Chocolate Blanc Mange, 23
Chocolate Cake, 11
Chocolate Caramels, 44
Chocolate Filling and Icing, 13, 17
Chocolate Ice Cream, 28
Chocolate Layer Cake, 13
Chocolate Sauce, 25
Chow Chow, 49
Chowder, Fish, 31
Christmas Plum Pudding, 25
Cinnamon Buns, 4
Clam Chowder, 31
Clam Fritters, 9
Cocoa, 43
Cocoa Cookies, 20
Cocoa Cream Candy, 44
Cocoa Drop Cakes, 18
Cocoa Icing, 18
Cocoa Syrup, 43
Cocoanut Cake, 12-13
Cocoanut Cookies, 20
Cocoanut Cream Candy, 44
Cocoanut Filling and Icing, 15
Cocoanut Layer Cake, 15
Codfish Balls, 30
Coffee, 43
Coffee Cakes, 4
Coffee, French or Drip, 43
Coffee Fruit Cake, 12
Coffee Ice Cream, 28
Coffee Ring, 5
Coffee Spice Cake with Mocha Filling, 14
Cold Slaw, 40
Cookies and Small Cakes, 18-20
Corn, Boiled, 40
Corn Bread, 2
Corn, Canned, 48
Corn Fritters, 9
Corn Meal Griddle Cakes, 8
Corn Meal Muffins, 6
Corn Pudding, 39
Cottage Pudding, 22
Crabs, Boiled, 31
Cranberry Sauce, 36
Cream Filling, 15, 23, 24
Cream Layer Cake, 15
Cream Puffs, 24
Cream Sauce, 35
Cream Soups, 29
Creole Soup, 29
Croquettes, 37
Crullers, 10
Currant Jelly Meringue, 18
Currant Jelly Sauce, 35
Currant Tea Cakes, 7
Custard, Baked, 22
Custard Pie, 27
Date Bread, 3
Date Loaf Cake, 12
Date Muffins, 6
Date Pudding, 24
Dates, Stuffed, 45
Devils Food Cake, 14
Doughnuts, 9
Dumplings, Apple and Peach, 22
Dumplings, Stew, 32
Eggs, 36
Egg Biscuits, 5
Eggless, Milkless, Butterless Cake, 10
Egg Sauce (For Fish), 35
Emergency or Drop Biscuits, 5
English Muffins, 6
Fig Envelopes, 7
Fig Pudding, 24
Filled Cookies, 20
Fireless Cookery, 45
Fish, 30
Fish, Meat and Vegetable Sauces, 35
Fish Salad, 42
Floating Island, 24
Foamy Sauce, 25
French Dressing, 42
French Fried Potatoes, 40
French Toast, 39
Fritter Batter, 9
Fritters, Doughnuts and Crullers, 8
Frosting, 16
Frozen Desserts, 28
Frozen Pudding, 28
Fruit Filling, 15, 17
Fruit Fritters, 9
Fruit Layer Cake, 15
Fruit Salad, 41
Fruit Sauce, 25
Fruit Shortcakes, 21
Fudge, 44
Fudge Squares, 21
Gems, Green Corn, 7
Giblet Gravy, 34
Gluten Muffins, 46
Graham Bread, 2
Graham Gems, 7
Grape Sherbet, 28
Griddle Cakes and Waffles, 7, 8
Hard Sauce, 25
Hermits, 21
Hickory Nut Candy, 45
Hollandaise Sauce, 36
Honey Drop Cakes, 19
Horse-Radish Sauce, 36
Huckleberry Float, 24
Icings and Fillings, 16
Invalids, Suggestions for, 46
Jams, 49
Jellies, 49
Jelly Meringue, 18
Jelly Roll, 25
Jelly Sauce, 23, 35
Kidney Beans with Bacon, 39
Kohl-Rabi, 41
Lady Baltimore Cake, 15
Layer Cakes, 14 to 16
Lemon Jelly, 24
Lemon Meringue Pie, 26
Lemon or Orange Sauce, 25
Lemon Sherbet, 28
Lima Beans, 41
Loaf Cake, Cream, 12
Lobster Salad, 42
Lobsters, Boiled, 31
Luncheon and Other Dishes, 38
Macaroni with Cheese, 38
Maple Icing I-II, 17
Maple Nut Cake, 13
Maple Sauce, 25
Marble Cake I-II, 13
Marquise Salad, 41
Marshmallow Cookies, 20
Marshmallow Icing, 14, 17
Mayonnaise I-II, 42
Meats, 32
Meringues, 23
Milk Sponge Cake, 16
Mince Meat, 27
Mince Pie, 27
Mint Sauce, 36
Mocha Icing and Filling, 14
Molasses Cakes, 12, 19
Molasses Candy, Pulled, 44
Mousse, Strawberry, 29
Muffins, Gems, etc., 5
Nut & Potato Croquettes, 38
Nut and Raisin Rolls, 3
Nut Bars, 20
Nut or Raisin Bread, 2
Nuts, Creamed, 44
Oatmeal Macaroons, 21
Old-Fashioned Chocolate Filling, 17
Old-Fashioned Shortcake, 21
Omelets, 37
Orange Cakes, 19
Orange Cream Layer Cake, 14
Orange Frosting, 14
Orange Icing, 18
Orange Water Ice, 28
Ornamental Frosting, 16
Oyster Dressing, 34
Oysters, 31
Pan Broiling or Frying, 32
Pancakes, French, 8
Parker House Rolls, 4
Parsnips, Browned, 41
Pastry, 26-35
Patty Shells, 38
Peaches, Canned, 48
Peaches, Pickled, 49
Peanut Brittle, 43
Peanut Butter Bread, 3
Pears, Canned, 48
Penuche, 44
Pickled Beets, 40
Pickles, 49
Pineapple Juice, 46
Plum Conserve, 49
Plum Pudding, 25
Popcorn, Candied, 44
Popovers, 6
Pork, Roast, 33
Potatoes an Gratin, 40
Potatoes, Stuffed, 40
Potato Rolls, 3
Potato Salad, 42
Pot Roasting, 32
Pot Roast of Beef with Browned Potatoes, 33
Poultry, 34
Pound Cake, 11
Preserving and Canning, 47
Prune or Date Bread, 3
Prune Puff, 24
Prunes, Stuffed, 45
Puddings and Other Desserts, 22
Pudding Sauces, 25
Pumpkin Pie, 26
Raisin Bread, 2
Raisin Drop Cakes, 18
Raisin Rolls, 3
Raspberry Jam, 49
Rhubarb Pie, 27
Rice Griddle Cakes, 8
Rice Muffins, 6
Rice Pudding, 22
Roast Meats, 32, 46
Rolls, Luncheon or Sandwich, 3
Rusks, 4
Russian Dressing, 42
Rye Rolls, 3
Salads and Salad Dressings, 41
Scones, 7
Scrambled Eggs, 37
Sea Foam Icing, 18
Seven Minute Icing, 17
Shell Fish, 31
Soups, 29, 45
Soup Stock, Brown, 29
Spanish Cake, 10
Spanish Cream, 46
Spice Cakes, 19
Spinach, 40
Sponge Cake, 16
Steamed Fig or Date Pudding, 24
Strawberry Cake, 21
Strawberry Icing, 18
Strawberry Mousse, 29
Strawberry Pie, 27
Strawberry Shortcake, 21
Sunshine Cake, 11
Sweetbreads, Creamed, 33
Sweet Potatoes, Candied, 41
Tapioca Pudding, 22
Tartare Sauce, 36
Tea, 43
Three-Egg Angel Cake, 11
Time Table, Canning, 47
Time Table, Vegetables, 39
Tomato Pickles, 49
Tomato Sauce, 37
Veal Cutlet, 33
Vegetables, 39-46
Vegetable Salad, 42
Waffles, 8
Wedding Cake, 12
Whole Wheat Hot Cakes, 8
Whole Wheat Raisin Biscuits, 5
GENERAL DIRECTIONS
Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.
MEASUREMENTS
All measurements for all materials called for in the recipes in this book are level.
The standard measuring cup holds one-half pint and is divided into fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
BAKING
Much depends upon the baking. Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough. Regulate the oven carefully before mixing the ingredients.
When a cake is thoroughly 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.
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
1 saltspoon = 1/4 teaspoon 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 cups = 1 quart 2 cups granulated sugar = 1 pound 4 cups flour = 1 pound 2 cups butter = 1 pound 2 tablespoons butter = 1 ounce 2 tablespoons liquid = 1 ounce 4 tablespoons flour = 1 ounce 1 square unsweetened chocolate = 1 ounce 3-1/2 tablespoons cocoa = 1 ounce
BREADS, BISCUITS AND ROLLS
Dr. Price's Baking Powder may be used instead of yeast to leaven bread. It does precisely the same work; that is, raises the dough, making it porous and spongy. The great advantage of bread made by this method is in time saved, as it can be mixed and baked in less than two hours. Milk bread needs little or no shortening, and less flour is required than when water is used. Sift flour before measuring, and use level measurements for all materials.
BAKING POWDER BREAD
4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons Dr. Price's Baking Powder 1 medium-sized, cold, boiled potato Milk (water may be used)
Sift thoroughly together flour, salt, sugar and baking powder, rub in potato; add sufficient liquid to mix rapidly and smoothly into soft dough. This will require about one pint of liquid. Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes. Bake in moderate oven about one hour. When done take from pan, moisten top slightly with cold water and allow to cool before putting away.
BOSTON BROWN BREAD
1 cup entire wheat or graham flour 1 cup corn meal 1 cup rye meal or ground rolled oats 1 teaspoon salt 5 teaspoons Dr. Price's Baking Powder 3/4 cup molasses 1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours; remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal 1 cup flour 4 teaspoons Dr. Price's Baking Powder 3 tablespoons sugar 1 teaspoon salt 1-1/2 cups milk 1 egg 2 tablespoons shortening
Mix and sift dry ingredients; add milk, beaten egg, and melted shortening; beat well and pour into greased shallow pan. Bake in hot oven about 25 minutes.
SPIDER CORN BREAD
1 egg 1-3/4 cups milk 2 tablespoons sugar 1 cup corn meal 1/3 cup flour 1 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1 tablespoon shortening
Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt and baking powder which have been sifted together; turn into frying pan in which shortening has been melted; pour on remainder of milk, but do not stir. Bake about 25 minutes in hot oven. There should be a line of creamy custard through the bread. Cut into triangles and serve.
GRAHAM BREAD
1-1/2 cups flour 1-1/2 cups graham flour 4 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1 tablespoon shortening 1 egg 1-1/2 cups liquid (1/2 water and 1/2 milk) 2 tablespoons sugar or molasses
Mix flour, graham flour, baking powder and salt together; rub in shortening; beat egg and add with sugar or molasses to liquid; stir into dry mixture and beat well; add more milk if necessary to make a drop batter. Put into greased loaf pan, smooth with knife dipped in cold water. Bake about one hour in moderate oven.
NUT OR RAISIN BREAD
2-1/2 cups flour 1/2 cup graham flour 1/4 cup sugar 1 teaspoon salt 1 cup walnuts or raisins 4 teaspoons Dr. Price's Baking Powder 1 egg 1-1/2 cups milk
Sift dry ingredients together. Add raisins or nuts chopped not too fine; add beaten egg to milk and add to dry ingredients to make a soft dough. Put into greased loaf pan. Allow to stand about 30 minutes. Bake in moderate oven from 45 to 60 minutes.
PEANUT BUTTER BREAD
2 cups flour 4 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1/2 cup sugar 1 cup milk 2/3 cup peanut butter or 1/2 cup finely ground peanuts
Sift flour, baking powder, salt and sugar together. Add milk to peanut butter or peanuts, blend well and add to dry ingredients; mix thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes. This is best when a day old. It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise.
PRUNE OR DATE BREAD
1 cup prunes or dates 2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour 1/4 cup sugar 1 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 1 cup milk 1 tablespoon shortening
Wash prunes, soak several hours, drain, stone and chop, or use dates stoned and chopped. Mix flour, sugar, salt and baking powder; add milk to make soft dough and beat well; add fruit and melted shortening. Put into greased bread pan; allow to stand about 30 minutes in warm place. Bake in moderate oven one hour.
LUNCHEON OR SANDWICH ROLLS
4 cups flour 1 teaspoon salt 6 teaspoons Dr. Price's Baking Powder 1 tablespoon shortening 1-1/2 cups milk
Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board. Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces: form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk. Bake in very hot oven. When almost baked brush again with melted butter. Bake 10 minutes longer and serve hot. If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.
These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.
RYE ROLLS
4 cups rye flour 1 teaspoon salt 6 teaspoons Dr. Price's Baking Powder 1-1/2 cups milk 1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.
POTATO ROLLS
4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons Dr. Price's Baking Powder 2 medium sized cold boiled potatoes Water or milk or equal quantities of each
Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into a stiff batter or soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.
NUT AND RAISIN ROLLS
2-1/2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons shortening 1 egg 2/3 cup milk Butter Raisins Chopped nuts 1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.
PARKER HOUSE ROLLS
4 cups flour 1 teaspoon salt 6 teaspoons Dr. Price's Baking Powder 2 to 4 tablespoons shortening 1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to milk and add slowly to dry ingredients stirring until smooth. Knead lightly on floured board and roll out one-half inch thick. Cut with biscuit cutter. Crease each circle with back of knife one side of center. Butter the small section and fold larger part well over the small. Place one inch apart in greased pan. Allow to stand 15 minutes in warm place. Brush each with melted butter and bake in moderate oven 15 to 20 minutes.
RUSKS
2-1/4 cups flour 1/2 teaspoon salt 2 tablespoons maple or brown sugar 4 teaspoons Dr. Price's Baking Powder 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 2 tablespoons shortening 1/3 to 2/3 cup water 1 egg
Sift together flour, salt, sugar, baking powder, and spice; add melted shortening to beaten egg and water to make soft dough and mix well. Turn out on floured board; with floured hands shape into small rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.
CINNAMON BUNS
2-1/4 cups flour 1 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons shortening 1 egg 1/2 cup water 1/2 cup sugar 2 teaspoons cinnamon 4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking powder; rub shortening in lightly; add beaten egg to water and add slowly. Roll out 1/3 inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1-1/2 inch pieces; place with cut edges up on well greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven 30 to 45 minutes; remove from pan at once.
BROWN SUGAR BUNS
2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 tablespoon shortening 1/2 cup milk 1 tablespoon butter 1 cup brown sugar
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make a soft dough; roll out 1/4 inch thick. Have butter soft and spread over dough; cover with brown sugar. Roll same as jelly roll; cut into 2-inch pieces; and place with cut edges up on well greased pan. Bake in moderate oven about 30 minutes; remove from pan at once.
COFFEE CAKE
2 cups flour 1/2 teaspoon salt 3 tablespoons sugar 4 teaspoons Dr. Price's Baking Powder 2 tablespoons shortening 1 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to make stiff batter. Spread 1/2 inch thick in greased pan; add top mixture. Bake about 30 minutes in moderate oven.
TOP MIXTURE /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons sugar 3 tablespoons shortening $/
Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.
INDIVIDUAL COFFEE CAKES
2 cups flour 3/4 teaspoon salt 4 tablespoons sugar 3 teaspoons Dr. Price's Baking Powder 4 tablespoons shortening 1 egg 1/2 cup milk
Sift dry ingredients together; rub in shortening lightly with finger tips; add beaten egg to milk and add to dry ingredients to make soft dough; divide the dough into six long narrow pieces; with hands roll out on board each piece very long and thin; spread with butter; cut each in two and beginning in center twist two pieces together and bring ends, around to form crescent. Put into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush over with thin icing made with 1/2 cup confectioner's sugar moistened with 1 tablespoon hot water.
COFFEE RING
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.
BISCUITS
2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly to make soft dough; roll or pat out on floured board to about one-half inch in thickness handling as little as possible; cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15 to 20 minutes.
WHOLE WHEAT RAISIN BISCUITS
2 cups whole wheat flour 3/4 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 teaspoons shortening 1 cup milk 4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about 25 minutes.
BRAN BISCUITS
1/2 cup bran 1-1/2 cups flour 5 teaspoons Dr. Price's Baking Powder 3/4 teaspoon salt 3 tablespoons sugar 1/2 cup water 2 tablespoons shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add melted shortening; roll out lightly to about 1/4 inch thick on floured board; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
CHEESE BISCUITS
1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 6 tablespoons grated cheese 5/8 cup milk