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

LADY BALTIMORE CAKE

1/2 cup shortening 1 cup sugar whites of 3 eggs 1/2 cup milk 1 teaspoon vanilla extract or 1/2 teaspoon almond extract 1-3/4 cups flour 2 teaspoons Dr. Price’s Baking Powder

Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs.  Bake in square or round greased layer tins in hot oven about 15 minutes.  Use the following filling and cover the top and sides of cake with white icing page 17.

FILLING

1-1/2 cups sugar 1/2 cup water whites of 2 eggs 1/2 cup chopped seeded raisins 1/2 cup chopped figs 1 cup blanched almonds or pecan nuts

Boil sugar and water without stirring until syrup spins a thread.  Pour syrup slowly over beaten eggs.  Mix in fruit and nuts.  Spread between layers of cake.

BUTTERSCOTCH LAYER CAKE

1/2 cup butter 1 cup sugar 2 eggs 2/3 cup milk 2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract

Cream shortening well, add sugar slowly and the yolks of eggs, beating well.  Add milk, a very little at a time.  Sift flour, baking powder and salt together and mix in with the first ingredients.  Add flavoring and fold in the beaten whites of eggs.  Bake in two greased layer tins in moderate oven about 25 minutes.  Put Butterscotch Filling page 18 between layers and on top of cake.

SPONGE CAKE

6 eggs 1 cup granulated sugar Rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Dr. Price’s Baking Powder 1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and 1/2 beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites.  Bake in ungreased tube pan in moderate oven 35 to 45 minutes.  When cake shrinks from pan remove from oven and turn upside down on cake cooler.  It will gradually come out of pan.

SPONGE CAKE II

1 cup sugar 1 cup water 3 eggs 1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price’s Baking Powder 1/8 cup cold water 1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly.  Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.

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