The New Dr. Price Cookbook eBook

This eBook from the Gutenberg Project consists of approximately 100 pages of information about The New Dr. Price Cookbook.


Follow recipe for cookies.  Roll slightly thicker.  After removing from oven, cover with marshmallow icing page 17.


1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt 1/2 cup blanched almonds

Reserve 1 egg yolk for top.  Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together.  Sift together flour, baking powder and salt and add, mixing well.  Roll half dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches.  Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts.  Bake in moderate oven about 15 minutes.


1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut.  The batter should be quite stiff.  Drop by small spoonfuls on greased pan.  Do not smooth over, but allow space for spreading.  Bake in moderate oven 15 to 20 minutes.


3 tablespoons shortening 1 cup sugar 1 egg 2 ounces unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Dr. Price’s Baking Powder 1/2 cup nut meats chopped—­not too fine

Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well.  Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes.  Cut into 2-inch squares while still warm and before removing from pan.


2 eggs 1 cup sugar 1 tablespoon melted shortening 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Dr. Price’s Baking Powder 1 teaspoon vanilla extract

Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly.  Drop on greased tins about half teaspoon to each macaroon allowing space for spreading.  Bake about ten minutes in moderate oven.


6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup seeded raisins 2 tablespoons cut citron

Project Gutenberg
The New Dr. Price Cookbook from Project Gutenberg. Public domain.