The New Dr. Price Cookbook Part 12

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into b.a.l.l.s. Place on floured pie tin; bake about 12 minutes in hot oven. While warm break in half; b.u.t.ter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.

BLUEBERRY CAKE

3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without b.u.t.ter.

PRUNE PUFF

4 eggs 1/2 cup powdered sugar 1 cup cooked prunes

Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light.

Bake in pudding dish in moderate oven about 10 minutes. Serve cold with whipped cream or soft custard made from yolks of eggs (see recipe for Floating Island).

LEMON JELLY

1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.

STEAMED FIG OR DATE PUDDING

1/4 cup shortening 1 cup sugar 1 egg 1 cup milk 2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1/2 teaspoon vanilla or lemon extract 1-1/2 cups chopped figs or dates

Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and fruit. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.

CREAM PUFFS

1 cup boiling water 1/2 cup shortening 1 cup flour 1/8 teaspoon salt 3 eggs 2 teaspoons Dr. Price's Baking Powder

Heat water and shortening in sauce pan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin shaping into circular form with spoon but keeping mixture higher in center. Bake about 30 minutes in hot oven. Cut with sharp knife near base to admit filling.

CREAM FILLING

1 cup sugar 1/3 cup cornstarch 1/3 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract

Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor.

Sweetened whipped cream may be used instead of this filling.

JELLY ROLL

1 cup sugar 1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water Currant or other jelly

Mix and sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

CHRISTMAS PLUM PUDDING

2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Dr. Price's Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water or prune juice 1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours.

This pudding should be prepared and cooked a week or more before used.

Before serving steam one hour and serve with hard, lemon or foamy sauce.

PUDDING SAUCES

HARD SAUCE

1/3 cup b.u.t.ter 1 cup powdered sugar 1/2 teaspoon flavoring extract

Cream b.u.t.ter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

FOAMY SAUCE

6 tablespoons b.u.t.ter 1 cup powdered sugar 3 eggs 2 tablespoons boiling water 1 teaspoon vanilla extract

Cream b.u.t.ter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water five minutes, stirring constantly.

CHOCOLATE SAUCE

1-3/4 cups water 3/4 cup sugar 1/2 tablespoon cornstarch 2 squares chocolate or 6 tablespoons cocoa 1/2 cup cold water 1/8 teaspoon salt 1 tablespoon b.u.t.ter 1/2 teaspoon vanilla extract

Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and cold water. Add to first mixture and boil 5 minutes.

Add salt, b.u.t.ter, and vanilla and serve hot.

MAPLE SAUCE

1 cup sugar 1 cup water 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon maple flavoring

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.

FRUIT SAUCE