The New Dr. Price Cookbook eBook

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

LUNCHEON OR SANDWICH ROLLS

4 cups flour 1 teaspoon salt 6 teaspoons Dr. Price’s Baking Powder 1 tablespoon shortening 1-1/2 cups milk

Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board.  Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces:  form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk.  Bake in very hot oven.  When almost baked brush again with melted butter.  Bake 10 minutes longer and serve hot.  If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.

These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.

RYE ROLLS

4 cups rye flour 1 teaspoon salt 6 teaspoons Dr. Price’s Baking Powder 1-1/2 cups milk 1 tablespoon shortening

Sift together dry ingredients; add milk and melted shortening.  Knead on floured board; shape into rolls.  Put into greased pans and allow to stand in warm place 20 minutes.  Bake in moderate oven 25 to 30 minutes.

POTATO ROLLS

4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons Dr. Price’s Baking Powder 2 medium sized cold boiled potatoes Water or milk or equal quantities of each

Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into a stiff batter or soft dough.  This will require about one and one-half cups.  Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes.  Bake in hot oven and when nearly done, brush again with melted shortening.

NUT AND RAISIN ROLLS

2-1/2 cups flour 4 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons shortening 1 egg 2/3 cup milk Butter Raisins Chopped nuts 1/2 cup sugar

Sift flour, baking powder, salt and sugar together.  Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well.  Turn out on floured board and knead lightly.  Roll out very thin.  Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar.  Cut into about 4-inch squares.  Roll up each as for jelly roll.  Press edges together.  Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes.  Bake in moderate oven from 20 to 25 minutes.

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