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

TEA

Water for tea should be freshly heated and just boiling.  Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water.  Scald teapot; put in dry tea and cover with little boiling water for 1 minute.  Add boiling water and cover closely.  Allow it to stand 3 to 6 minutes and strain off into a second hot pot before serving.

CHOCOLATE

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water.  Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes.  If desired add 1/4 teaspoon vanilla.  Serve with whipped cream.

COCOA

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon cold water and 3/4 milk to each cup.  Mix dry cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

COCOA SYRUP

2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling water and sugar; boil slowly for 10 minutes; add salt.  When cold put into bottle or glass jar in refrigerator.  Take 2 tablespoons of syrup for each glass or cup of milk.  Served with whipped cream either hot or cold this is a nourishing and delicious beverage.

CANDIES

CREAM CANDY

2 cups sugar 2 tablespoons vinegar 1 teaspoon cream of tartar 1 teaspoon lemon extract

Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water.  Add lemon; turn out quickly on buttered plates.  When cool enough to handle, pull until white, and cut into pieces.

BUTTER SCOTCH

2 cups sugar 2 tablespoons water 2 tablespoons butter

Boil without stirring until brittle when tested in cold water.  Pour out on buttered plates to cool.

BUTTER TAFFY

3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract

Boil sugar, molasses, water and vinegar.  When crisp in cold water add butter and vanilla.  Cook 3 minutes.  Cool on buttered pans and break into pieces.

PEANUT BRITTLE

2 cups chopped roasted nuts 3 cups granulated sugar

Put sugar in frying pan.  Stir over slow fire.  It will lump, then gradually melt.  When pale yellow, and clear, add nuts and pour quickly on greased tin.  When cold break into pieces.

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