The New Dr. Price Cookbook | Page 9

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