In presenting these recipes great care has been exercised to select only those that will be popular in every home, in order that the new Dr. Price Cook Book will be useful every meal every day the year through.Herein will be found many famous recipes, made more appealing than ever by the use of Dr. Price's Phosphate Baking Powder--recipes that meet present-day conditions by economizing in eggs and other expensive ingredients.Here also are many new and unusual recipes, easily prepared by the beginner but so excellent that they will add new laurels even to the reputation of the expert, if perfection is maintained by the use of Dr. Price's Phosphate Baking Powder.
ugh 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.
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