To make level measurements fill cup or spoon and scrape off excess with back of knife.

One-half spoon is measured lengthwise of spoon.

Sift flour before measuring.

BAKING

Much depends upon the baking.  Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough.  Regulate the oven carefully before mixing the ingredients.

When a cake is thoroughly baked it shrinks from the sides of the pan.  A light touch with the finger which leaves no mark is another indication that the cake is baked.

TABLE OF EQUIVALENT WEIGHTS AND MEASURES

1 saltspoon = 1/4 teaspoon 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 cups = 1 quart 2 cups granulated sugar = 1 pound 4 cups flour = 1 pound 2 cups butter = 1 pound 2 tablespoons butter = 1 ounce 2 tablespoons liquid = 1 ounce 4 tablespoons flour = 1 ounce 1 square unsweetened chocolate = 1 ounce 3-1/2 tablespoons cocoa = 1 ounce

BREADS, BISCUITS AND ROLLS

Dr. Price’s Baking Powder may be used instead of yeast to leaven bread.  It does precisely the same work; that is, raises the dough, making it porous and spongy.  The great advantage of bread made by this method is in time saved, as it can be mixed and baked in less than two hours.  Milk bread needs little or no shortening, and less flour is required than when water is used.  Sift flour before measuring, and use level measurements for all materials.

BAKING POWDER BREAD

4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons Dr. Price’s Baking Powder 1 medium-sized, cold, boiled potato Milk (water may be used)

Sift thoroughly together flour, salt, sugar and baking powder, rub in potato; add sufficient liquid to mix rapidly and smoothly into soft dough.  This will require about one pint of liquid.  Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes.  Bake in moderate oven about one hour.  When done take from pan, moisten top slightly with cold water and allow to cool before putting away.

BOSTON BROWN BREAD

1 cup entire wheat or graham flour 1 cup corn meal 1 cup rye meal or ground rolled oats 1 teaspoon salt 5 teaspoons Dr. Price’s Baking Powder 3/4 cup molasses 1-1/3 cups milk

Mix thoroughly dry ingredients; add molasses to milk, and add; beat thoroughly and put into greased moulds 2/3 full.  Steam 3-1/2 hours; remove covers and bake until top is dry.

CORN BREAD

1 cup corn meal 1 cup flour 4 teaspoons Dr. Price’s Baking Powder 3 tablespoons sugar 1 teaspoon salt 1-1/2 cups milk 1 egg 2 tablespoons shortening