The New Dr. Price Cookbook Part 4

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 b.u.t.ter 1 tablespoon mola.s.ses

Sift together flour, salt and baking powder; add bread crumbs, then the milk slowly; add well-beaten egg, b.u.t.ter, and mola.s.ses. 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 coa.r.s.ely 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 quant.i.ty 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, b.u.t.tERLESS CAKE