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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

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

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

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