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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 = ¼ 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
3½ 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
• ¾ cup molasses
• 1⅓ cups milk

Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and put into greased moulds ⅔ full. Steam 3½ 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
• 1½ 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
• 1¾ cups milk
• 2 tablespoons sugar
• 1 cup corn meal
• ⅓ 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

• 1½ cups flour
• 1½ cups graham flour
• 4 teaspoons Dr. Price's Baking Powder
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 egg
• 1½ cups liquid (½ water and ½ 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

• 2½ cups flour
• ½ cup graham flour
• ¼ cup sugar
• 1 teaspoon salt
• 1 cup walnuts or raisins
• 4 teaspoons Dr. Price's Baking Powder
• 1 egg
• 1½ 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.