Chapter 2
Sift together flour, baking powder and salt; add shortening and cheese; rub in very lightly; add milk slowly, just enough to hold dough together. Turn out on floured board and roll about 1/2 inch thick; cut with small biscuit cutter. Bake in hot oven 12 to 15 minutes.
EGG BISCUITS
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 1 egg 2 tablespoons shortening 1/3 cup water
Sift together flour, baking powder, salt and sugar; add well beaten egg and melted shortening to water and add to dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick; cut with biscuit cutter. Bake in moderate oven about 25 minutes.
MUFFINS, GEMS, ETC.
MUFFINS
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 tablespoon sugar 1/2 teaspoon salt 1 cup milk 2 eggs 1 tablespoon shortening
Sift together floor, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake in hot oven 20 to 25 minutes.
ENGLISH MUFFINS
2 cups flour 4 teaspoons Dr. Price's Baking Powder 3/4 teaspoon salt 1 teaspoon sugar 1-1/4 cups milk
Sift together dry ingredients. Mix in gradually milk to make soft dough. Half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes: Bake on griddle or frying pan turning until brown and cooked through, about 15 minutes. Split and serve hot with butter.
BLUEBERRY MUFFINS
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk 2 eggs 1 tablespoon shortening 1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins; drop one spoonful into each. Bake about 30 minutes in moderate oven.
CEREAL MUFFINS
1/2 cup cooked hominy, oatmeal or other cereal 1/2 teaspoon salt 1-1/2 tablespoons shortening 1 egg 1/2 cup milk 1 cup flour 1/2 cup corn meal 4 teaspoons Dr. Price's Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add flour and corn meal which have been sifted with baking powder; beat well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.
CORN MEAL MUFFINS
3/4 cup corn meal 1-1/4 cups flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 1 cup milk 2 tablespoons shortening 1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins with batter and bake about 35 minutes in hot oven.
CRUMB MUFFINS
2 cups stale bread crumbs 1-1/4 cups milk 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 eggs 1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins with batter and bake 20 to 25 minutes in hot oven.
RICE MUFFINS
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 2/3 cup milk 1 egg 1 tablespoon shortening 1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly; then well-beaten egg and melted shortening; add rice and mix well. Half fill greased muffin tins with batter and bake 20 to 30 minutes in hot oven.
DATE MUFFINS
1/3 cup butter 1 egg 2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 3/4 cup milk 1/2 lb. dates
Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
POPOVERS
2 cups flour 1/2 teaspoon salt 2 eggs 2 cups milk
Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.
GRAHAM GEMS
1 cup flour 1 cup graham flour 3/4 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 1 cup milk 1 egg 2 tablespoons molasses or sugar 3 tablespoons shortening
Mix together dry ingredients. Add milk, beaten egg, molasses and melted shortening. Stir until smooth. Bake in greased gem pans in hot oven about 25 minutes.
GREEN CORN GEMS
2 cups green corn put through food chopper 1/4 cup milk or 1/2 cup if corn is dry 2 eggs 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop into hot greased gem pans. Bake in hot oven 20 to 25 minutes.
SCONES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 2 tablespoons sugar 2 tablespoons shortening 2 eggs 1/3 to 1/2 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough. Roll out 1/2 inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; sprinkle with sugar. Bake about 25 minutes in hot oven.
CURRANT TEA CAKES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 cup sugar 3/4 teaspoon salt 1 cup milk 1 egg 2 tablespoons shortening 1/2 cup currants
Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have been washed, dried and floured and mix well. The batter should be stiff. Half fill greased hot muffin tins and bake about 20 minutes in hot oven.
FIG ENVELOPES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons shortening 2/3 cup milk 1 cup chopped figs 1 egg
Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly; add slowly enough milk to form stiff dough. Roll out 1/4 inch thick on floured board, handling as little as possible; cut into squares and on each piece put one tablespoon of fig; brush edges of dough with cold milk; fold like envelope and press edges together; brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.
SALLY LUNN
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk 2 eggs 2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greased shallow pan in moderate oven about 25 minutes.
GRIDDLE CAKES AND WAFFLES
Eggs add to the richness of griddle cakes, but are not essential. The batter must be thin and the cake not too large when baked. An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking and have very hot before baking. Cakes should be turned only once.
GRIDDLE CAKES
2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 cups milk 2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening; beat well. Bake on slightly greased hot griddle, turning only once. Serve immediately with butter and syrup.
GRIDDLE CAKES WITH EGGS
1-3/4 cups flour 1/2 teaspoon salt 3 teaspoons Dr. Price's Baking Powder 2 eggs 1-1/2 cups milk 1 tablespoon shortening
Mix and sift dry ingredients; add beaten eggs, milk and melted shortening; mix well. Bake on hot slightly greased griddle and serve immediately with butter and syrup.
BUCKWHEAT CAKES
1 cup flour 2 cups buckwheat flour 6 teaspoons Dr. Price's Baking Powder 1-1/2 teaspoons salt 2-1/2 cups milk or milk and water 1 tablespoon molasses 1 tablespoon shortening
Sift together flours, baking powder and salt; add liquid, molasses, and melted shortening; beat three minutes. Bake on hot greased griddle and serve immediately with butter and syrup.
CORN MEAL GRIDDLE CAKES
1-1/3 cups corn meal 1-1/2 cups boiling water 3/4 cup milk 1 tablespoon shortening 1 tablespoon molasses 2/3 cup flour 1 teaspoon salt 4 teaspoons Dr. Price's Baking Powder
Scald corn meal with boiling water; add milk, melted shortening and molasses; add flour, salt and baking powder which have been sifted together. Mix well and bake on hot greased griddle until brown and serve immediately with butter and syrup.
RICE GRIDDLE CAKES
1 cup boiled rice 1 cup milk 1 tablespoon shortening 1 teaspoon salt 1 egg 1 cup flour 2 teaspoons Dr. Price's Baking Powder
Mix rice, milk, melted shortening, salt and well-beaten egg; stir in flour and baking powder which have been sifted together; mix well. Bake on hot greased griddle and serve immediately with butter and syrup.
FRENCH PANCAKES
1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 eggs 1 tablespoon sugar 2 cups milk 1/4 cup cream Jam Powdered sugar
Sift together flour, baking powder and salt. Beat eggs with sugar and add milk and cream. Mix slowly with dry ingredients to prevent lumping. Batter should be very thin. Heat small frying pan which has been slightly greased. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam or preserves and roll up. Sprinkle with powdered sugar, and serve hot. Makes 12 large pancakes.
WHOLE WHEAT HOT CAKES
2 cups whole wheat flour 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1-3/4 cups milk 2 eggs 1 tablespoon shortening 1 teaspoon molasses
Sift together flour, baking powder and salt; add milk, beaten eggs, melted shortening and molasses and mix well. Bake on hot greased griddle and serve immediately with butter and syrup.
WAFFLES
2 cups flour 4 teaspoons Dr. Price's Baking Powder 3/4 teaspoon salt 1-3/4 cups milk 2 eggs 1 tablespoon melted shortening
Sift flour, 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 is used take slightly less and add a small quantity of salt.
Sift flour before measuring and use level measurements for all materials.
PLAIN CAKE
1/4 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract or other flavoring 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.
SPANISH CAKE
1/2 cup shortening 1 cup sugar 2 eggs 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon cinnamon 1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening 2 cups sugar 1 teaspoon almond or vanilla extract 3/4 cup milk 3-1/2 cups flour 3 teaspoons Dr Price's Baking Powder Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in large greased loaf pan in moderate oven about one hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar 1-1/4 cups water 1 cup seeded raisins 2 ounces citron, cut fine 1/3 cup shortening 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups flour 5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate 2 tablespoons sugar 1-1/2 tablespoons milk 4 tablespoons shortening 1 cup sugar 2 eggs 2/3 cup milk 1-1/3 cups flour 2 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with the milk to the first mixture. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening 3/4 cup sugar Yolks of 3 eggs 1 teaspoon flavoring extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar 1-1/3 cups flour 1/2 teaspoon cream of tartar 3 teaspoons Dr. Price's Baking Powder 1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon almond or vanilla extract Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs 1 teaspoon cream of tartar 3/4 cup granulated sugar 3/4 cup flour 1 teaspoon Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing page 17.
POUND CAKE
1 cup butter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract 5 eggs 2 cups flour 1 teaspoon Dr. Price's Baking Powder
Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting page 16 made with the two remaining egg whites.
WEDDING CAKE
2 cups shortening 2 cups sugar 6 eggs 4 cups seeded raisins 4 cups currants 1 cup shelled almonds 2 tablespoons chopped orange peel 2 tablespoons chopped lemon peel 2 cups sliced citron 1 cup grape juice 4 cups flour 2 teaspoons cinnamon 4 teaspoons Dr. Price's Baking Powder 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace 1/4 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.
COFFEE FRUIT CAKE
1/2 cup shortening 1 cup light brown sugar 2 eggs 1/4 cup strong coffee 1/3 cup rich milk or cream 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 lb. raisins, cut into small pieces 1/8 lb. slice citron 1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water 1 lb. stoned and cut dates 3/4 cup brown sugar 2 tablespoons shortening 1 ounce melted chocolate 1 egg 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1-3/4 coups flour 3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts. Mix well and put into greased loaf pan and bake in slow oven for one and a half hours.
CREAM LOAF CAKE
1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon lemon extract 1/2 cup rich milk or thin cream 1 cup flour 1/2 cup cornstarch 3 teaspoons Dr. Price's Baking Powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk a very little at a time; sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting page 16.
MOLASSES CAKE
1/2 cup shortening 2/3 cup brown sugar 1 egg 1/2 cup molasses 2 cups flour 1/2 teaspoon salt 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon allspice 1/2 teaspoon cinnamon 2/3 cup milk