'Hips
s/
COMPLIMENTS OF
A. F. JOHNSTON
R'AIMCY
SANTA MONICA, CALIF.
Iji
~
3
}jo
!H
t * ^>
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
EX LIBRIS
The Jones Family
I
NATURAL FRTJIT FLAV<
OF PERFECT PU*.:
.
-
Q
For Flavoring Ice Or*.
.Pudding* Custards. Sauces,
Jellies. Syrups, etc.
PRICE FLOORING HTBACT CO.
30th Edition
COPYRIGHT, 1903
DR. PRICE'S
*
DELICIOUS DESSERTS
CONTA1NIN
PRACTICAL RECIPES
Carefully Selected and Tested
EXCELLENT SIMPLE DELICATE
PRICE TLAVORING EXTRACT CO.
NEW YORK CHICAGO
ST. LOUIS SAN PRANC1SCO
Seat free to oat/ oat sending their Name and Address fa full.
IN ARRANGING the following pages, our intention has been to
furnish the housewife with a number of delicious recipes in a
simple, practical form. We have endeavored to avoid those not
pertaining strictly to desserts, hoping to make this work of practical
utility. Our selections have been made chiefly with the view of
obtaining a choice and tested few, rather than embarrassing you
with a useless number of inappropriate recipes. Economy has not
been ignored in the quantities of the different ingredients employed,
but every recipe has been limited to the exact proportions compat-
ible with the best results.
THE best ingredients are not only essential to good cooking, but
more economical. Many persons entertain the false philosophy
that it is more economical to buy cheap products of any kind than
pay a reasonable price for what they can be assured is first class in
all respects. Obtain the purest, and economy will be shown in the
smaller quantity required. Our aim has been to meet the ever-
increasing demand for great purity in articles used in our daily
food. Our extensive business has been built up by supplying the
housewife with the best and purest, and consumers who are willing
to encourage our efforts are invited to ask for Dr. Price's Delicious
Flavoring Extracts.
THE responsibility for inferior flavoring extracts often rests with
the consumers themselves, as they seek the cheapest, irre-
spective of quality. This desire to purchase cheap commod-
ities has greatly promoted food adulteration. Just so long as we
are constantly striving to purchase for five cents that for which we
ought to pay ten, the manufacturers will cater to our wishes and
put upon the market something that can be sold for five cents.
Imitations are often proclaimed to be superior to the genuine, and
humanity goes bravely on hoping for the realization of the impos-
sible and an opportunity to get something for nothing. Good goods
cost money; poor stuff can be had at any price. Is there any econ-
omy in a cheap flavoring extract of which you must use double the
quantity at a quarter less in cost? Pure food and good health
accompany each other and are worth your careful consideration.
DR. PRICE'S DELICIOUS FLAVORING EXTRACTS have
been in use for nearly half a century. They have acquired
a world-wide popularity, due entirely to the care exercised in
their manufacture, every stage of which is under the supervision
of an experienced chemist. The aroma of every flavor is developed
to its full extent by a process known only to ourselves. Their high
degree of strength makes them unexcelled for economical cookery.
The fruits from which they are made are selected with care, and all
objectionable substances removed. Chemical compounds, natural
to all fruits, which disguise the true flavor, are eliminated by our
process, thus producing an extract many times stronger, more
durable and delicious than any other in the market. In consequence
ot the high degree of purity attained, Dr. Price's Delicious Flavor-
ing Extracts can be carried in stock indefinitely without any loss
ot strength or change in flavor. Their freedom from ethers, poison-
ous oils, coal-tar substances and artificial coloring removes all
danger from chemical reaction, assuring their healthfulness and
wholesomeness.
VALUED ENDORSEMENTS.
"The superior quality of Dr. Price's Delicious Flavoring Extracts does
not need to be told, as the name is a sufficient guarantee."
MRS. S. T. RORER,
In her demonstrating lectures at the World's Columbian Exposition.
"I have given Dr. Price's Flavoring Extracts the most careful trials, and
have found them thoroughly satisfactory, both in strength and taste. Every
American housewife, who wishes to have the certainty of achieving the best
results in her cookery, should use these Extracts."
CHRISTINE TERHUNE HERRICK.
Brooklyn, N. Y.
"After havi'ng tested the various articles of flavoring extracts in the
market, I unhesitatingly pronounce Dr. Price's Delicious Flavoring Extracts
superior to all others in strength and purity, and take pleasure in recom-
mending them to the use of housekeepers who desire good cakes and well-
flavored custards, creams and sauces." ELIZA R. PARKER,
Bedford Springs, Ky.
"Since using Dr. Price's Delicious Flavoring Extracts, I unhesitatingly
pronounce them the finest natural flavors. In strength, purity and delicacy
of taste, they are, in my judgment, unequaled."
MARION McBRIDE.
In "Cottage Hearth."
"We have much pleasure in bearing our testimony to the flavor, aroma
and fine quality of Dr. Price's Delicious Flavoring Extracts. We find them
to be of exceptional purity and free from any deleterious substance."
THOMAS HEYS.
Professor of Chemistry. Toronto School of Medicine.
PETER J. RICE.
Analytical and Consulting Chemist, Ontario School
of Pharmacy, Toronto. Canada.
"I have examined Dr. Price's Delicious Flavoring Extracts, and find
them to be of rare excellence." PETER COLLIER,
Chief Chemist, Dept. of Agriculture, Washington, D. C.
"I find Dr. Price's Delicious Flavoring Extracts exactly what they are
represented to be true and pure flavors, free from impurities and hurtful
ingredients." H. C. WHITE.
Prof. Chemistry. University of Georgia, State Chemist. Athens, Ga.
"I take pleasure in renewing my endorsement of ten years ago of Dr.
Price's Delicious Flavoring Extracts, that I find the same strong, pure and
of natural flavor, obtained from pure and fresh material."
PROF. M. DELAFONTAINE.
Analytical and Consulting Chemist, Chicago. 111.
"I am so well pleased with Dr. Price's Delicious Flavoring Extract? that
lose them in my own family and recommend them to my friends."
R. C. KEDZIE.
Professor of Chemistry, Michigan State Agricultural
College, Lansing, Mich.
LEMON AND ORANGE.
r AMI LIAR as we are with these fruits we have probably little
considered their close analogy. In their cultivation the
condition of soil, climate and entire surroundings are
identical, yet they give two deliciously opposite flavors.
The active flavoring principle of each is contained only in
the rind or peel as an essential oil. It is from this peel that a pure
flavoring extract is made, the pulp never being used. In Sicily, as
in no other place, do these fruits grow nearer to perfection, from
which country the essential oil or flavoring principle is mostly
obtained. In extracting the oil from the peel, two methods are
employed, known as the hand or cold process and the distilled.
The hand-pressed oils are acknowledged superior for flavoring pur-
poses and of greater commercial value. The method of extracting
the oils by hand is very laborious and expensive, necessitating two
days' work and one thousand lemons or oranges to produce one
pound of oil. Three longitudinal slices are first cut from the fruit.
These are then divided transversely and the peel separated from
the pulp. This peel is deprived of its oil by pressing the exterior
surface against a sponge. The oil vesicles are thus ruptured and
the oil absorbed by the sponge. When the sponge becomes thor-
oughly saturated, the oil is squeezed out into earthen vessels. The
vessels are set aside until the oil has separated from the water.
When this is complete the oil is decanted off, placed into coppers
and hermetically sealed. The essential oils obtained by this proc-
ess are of a yellowish color and have a strong fruit odor.
In the distilled process the oils are liberated by rubbing the
fruits on a coarse grater. The grated peel is then distilled. The
product thus obtained is colorless, of an inferior quality and
cheaper price. On account of the expense attached to the produc-
tion of hand-pressed oils, they are frequently found mixed with the
cheaper distilled oil, as well as adulterated with an entirely foreign
oil. One of the most common adulterants used is oil of turpentine.
This is evidenced from the fact based on reports that a single
exporter uses ten tons of oil of turpentine a year. It is further
instanced from the fact that alleged true oil is sold in the market
at a price below the actual cost to produce a pure oil. In a pure
extract of lemon or orange, hand-pressed oil and a given percentage
of peel should only be used. Cheap extracts are made from both
inferior and foreign oils and admixtures, artificially colored with
aniline. The manufacture of a true extract of lemon or orange is
much more intricate than one would suppose. To separate the
pure, true fruit flavor from the balsamic matter so natural to these
fruits without in any way destroying the strength or natural color
necessitates much care and expense. Years of costly experiments
favored the Price Flavoring Extract Co. with a process for so doing.
Under this secret and original formula all the inert ingredients are
entirely eliminated, resulting in the production of absolutely pure
extracts of an intense and natural fruit flavor, entirely free from
artificial or coal-tar coloring. That the housewife has recognized
this is proven by the ever-increasing demand for Dr. Price's True
Extracts of Lemon and Orange.
VANILLA BEANS.
THERE are several varieties of vanilla beans in the market
possessing various commercial values and proper purposes:
the Mexican, Bourbon, South American, Tahati and wild
vanillas; and among the many artificial preparations and
substitutes are Tonka or snuff beans, vanillin, coumarin (coal-tar
derivitives) and artificial or aniline coloring. These inferior beans
and substitutes enter wholly or are component parts of many
alleged vanilla extracts.
Prime Mexican Vanilla should only be used in the manufacture
of food preparations. These are cultivated in the province of
Vera Cruz, Mexico, which is the most important producing country
in the world. These beans are from seven to nine inches long and
of a dark brown color. The plant is grown from cuttings similar
to grape vines, also from seeds. The cuttings are planted at the
foot of trees, and by its aerial rootlets the vine attaches itself and
clings to the tree. The production of these beans is not large and
they are consequently held at a very high price. It is this high
price that induces manufacturers of flavoring extracts to substitute
the inferior grades of beans and artificial productions mentioned
above. There is no flavoring extract in the market more delicate,
agreeable to taste and universally used than Vanilla. The idea
that a perfect extract of Vanilla can be easily produced is so absurd
as to be unworthy of notice. Good extract is impossible unless the
best Mexican Vanilla Beans are used, properly cured and aged,
the flavor and natural color properly extracted and allowed to stand
for at least one year to mature before offering for sale. The pure
or true extract has not a decided taste or smell, which is a distin-
guishing feature as compared to the strong, rank smell of an
adulterated extract or substitute. Contrary to inferior productions
a pure extract of Vanilla, properly manufactured, does not dete-
riorate with age, nor is it affected by the heat of the oven or in
icings. The heat used in baking drives off the spirits, leaving the
flavor permeated through the cake.
Thousands of pounds of the finest quality of Mexican Vanilla
Beans are consumed annually by the Price Flavoring Extract Com-
pany; more than by any other makers of flavoring extracts in the
world. It is by their use, with extreme care, and by a process
entirely original, combined with the facilities of forty years'
experience and one of the largest and most completely equipped
laboratories, that DR. PRICE'S DELICIOUS FLAVORING EXTRACT OF
VANILLA obtains its rare excellence.
6
f * ~-
SCENE IN MEXICO.
GATHERING VANILLA BEANS FOR DR PRICE'S DELICIOUS FLAVORING EXTRACTS
DELICIOUS DESSERTS.
DINNER.
PA f T?*
SPRING. SUNDAY- Italian Cream: 35
White Sponge Cake 15
MONDAY Brown Top Pudding 30
TUESDAY Baked Apple Dumpling 26
WEDNESDAY Graham Pudding 27
Lemon Sauce 31
THURSDAY Fruit Charlotte 34
Pink and White Cake 17
FRIDAY Maryborough Pie 24
SATURDAY Almond Custard 33
Lemon Cookies 19
A
SUMMER. SUNDAY- Fruit Cream 36
Angels' Food 15
Roman Punch
Almond Drops 22
MONDAY Cherry Pie 25
TUESDAY Peach Cottage Pudding 29
Hard Sauce 31
WEDNESDAY Strawberry Short Cake 26
THURSDAY Pineapple Sherbet 37
Pound Cake No. 2 14
FRIDAY Charlotte Russe 34
Ring Jumbles 20
SATURDAY- Peach Pie 25
AUTUMN. SUNDAY- Peach Ice Cream 37
Caramel Cake 13
MONDAY Railroad Pudding 29.
Foaming Sauce 31
TUESDAY Custard Pie 24
WEDNESDAY Velvet Blanc Mange 32
Sugar Cookies 19
THURSDAY Pumpkin Pie 25
FRIDAY- Cocoanut Pie 24
SATURDAY Apple Fritters 30
White Wine Sauce 31
WINTER. SUNDAY- Steamed Berry Pudding 30
Hard Brandy Sauce 31
Wine Jelly 35
Cream Walnuts 41
MONDAY Indian Pudding 29
TUESDAY Tipsy Pudding 28
WEDNESDAY Victoria Pie 25
THURSDAY Delmonico Pudding 29
FRIDAY Neapolitan Blanc Mange 32
SATURDAY Dr. Price's Tapioca Cream 33
8
PAGE
DELICIOUS DESSERTS.
TEA OR LUNCHEON.
SPRING. SUNDAY Lemon Jelly 36
Gold Cake 14
MONDAY Floating Island. .............. 33
Chocolate Cake 16
TUESDAY Sliced Oranges.
Philadelphia Jumbles ...... ... 19
WEDNESDAY Boston Cream ' Cakes 22
THURSDAY- Raspberry Tarts with whipped
cream. .... 25
FRIDAY Cup Custard 33
Fruit Cookies 19
SATURDAY Baked Sweet Apples with whipped
cream.
Clove Cake 12
SUMMER, SUNDAY- Cream Pie 24
MONDAY Strawberries and Cream.
TUESDAY Cream Tarts 25
WEDNESDAY Raspberries and Cream.
Cheese Cakes 26
THURSDAY Dr. Price's Tapioca Cream. ....... 33
Sponge Cake 15
FRIDAY Spanish Cream 34
SATURDAY- Orange Jelly 36
Tea Cakes. 19
AUTUMN. SUNDAY- Blanc Mange. 32
Delicate Cake 15
MONDAY Lemon Pie. 24
TUESDAY Sliced Peaches.
WEDNESDAY Cream Puffs 22
THURSDAY Sliced Oranges and Bananas.
. White Mountain Cake 14
FRIDAY Bavarian Cream
SATURDAY Rice Pudding 28
WINTER. SUNDAY Macaroon Custard 32
Ginger Bread 21
MONDAY Sweet Potato Pie 25
TUESDAY Apple Sauce.
Molasses Cookies 19
WEDNESDAY Snow Pudding 30
Roll Jelly Cake. 17
THURSDAY Frozen Peaches 36
Dew Drops.;. 23
FRIDAY Cocoanut Tarts 26
SATURDAY Cream Fritters 31
Lemon Sauce 31
9
DELICIOUS DESSERTS.
TVAHKS6IVIN6.
Fruit Pudding 27
Pumpkin Pie 25
Coffee Ice Cream 36
Peppermint Drops 43
Roman Punch 39
Chocolate Wafers 20
Mince Pie. Assorted Cakes.
Nuts.
CHRISTMAS.
Christmas Plum Pudding 27
Peach Ice Cream 37
Angels' Food 15
Dr. Price's Tapioca Cream .. 33
Almond Jumbles 20
FruitCake 11
FigCake 12
Cream Walnuts 41
Claret Punch : 39
Mince Pie.
DINNER.
PAGE NEW YEAR.
PAGE
Fig Pudding 29
Lemon Pie 24
Italian Tutti-Frutti 37
Maple Creams.. 4O
Fruit Sherbet 38
Almond Cookies 19
Apple Pie 24
Fruit Cake 11
Peppermint Drops 43
EASTER.
Queen of Puddings 28
Cream a la Rose 37
White Lady Cake 14
Almond Drops 22
Lemon Ice 36
Spice-Drops 23
Plum Pie. Candies.
WEIGHTS AND MEASURES.
4
2
2
2
4
2
1
1
1
1
1
10
Teaspoonfuls -
Tablespoonfuls
Wineglassfuls
Gills
Teacupfuls
Teaspoonfuls Salt -
Tablespoonfuls Granulated Sugar
Tablespoonfuls Flour
Pint Loaf Sugar
Pint Brown Sugar -
Pint Granulated Sugar
Pint Wheat Flour -
Pint Corn Meal
Ordinary Sized Eggs
A Piece of Butter the size of an egg
make One Tablespoonful
One Wineglassful
One Gill
One Teacupful
One Pint
One Ounce
One Ounce
One Ounce
weighs Ten Ounces
Twelve Ounces
Sixteen Ounces
Nine Ounces
Eleven Ounces
about Sixteen Ounces
Ounces
Dr. Price's Delicious Flavoring Extracts
SOLD BY ALL LEADING GROCERS
VANILLA, IDEAL, ZEPHYR, LEMON, ORANGE, ALMOND, ROSE, CELERY,
COFFEE, CHOCOLATE, GINGER, NUTMEG, CLOVES, ALLSPICE,
ESS. WINTERGREEN, ESS. PEPPERMINT,
ESS. ANISE, ESS. CINNAMON
Dr. Price's Onion Relish
A Perfect Vegetable Condiment. Made from selected Bermuda Onions. To be
used on the Table as well as in the Kitchen.
Dr. Price's Aromatic Essence Jamaica Ginger
Dr. Price's Harmless Colors
Brquisite Colorings for Pros tings, Cakes, Creams, Ices, and for all Food purposes.
FRUIT COLORING CHOCOLATE BROWN
10
CAICE,.
GOOD cake depends quite as much upon the way of putting
it together as it does upon the quantity and quality of the
ingredients used. Careless mixing will spoil the best
recipes. Always cream the butter and sugar; beat the
whites and yolks of eggs separately; mix the yolks with the butter
and sugar; add the milk; sift the baking powder with the flour,
and stir in a little at a time; then the whites of the eggs; lastly,
the flavoring. No cake, pudding, custard or cream will taste good
if flavored with a poor, cheap extract. Always use the best. Dr.
Price's Delicious Flavoring Extracts are prepared from fruits that
yield the finest flavor. None of greater strength. None of such
perfect purity. Always certain to impart to Cakes, Puddings,
Sauces, Ice Creams, etc., the natural flavor of the fruit.
Black or Wedding Cake. One pound of brown sugar, one
pound of butter, one and one-half pounds of flour, twelve eggs, one
pound of currants, dredged; two pounds of raisins, seeded; one-
half pound of citron, cut thin; one-half pound of figs, chopped; one
pound of almonds, blanched and chopped; one glass of jelly, one
wineglass of brandy, one teaspoonful of Dr. Price's Essence of
O'nnamon, one teaspoonful of Cloves, two teaspoonfuls of Nutmeg.
Mix all well, the whites of the eggs and brandy last. Bake in
two loaves for four hours, or longer if not cooked through. Will
keep well for one year.
Fruit Cake. Stir to a cream one pound each of brown sugar,
butter and ten eggs; one wineglass of brandy, one of wine; mix in
one t pound of flour and two teaspoonfuls of baking powder; add
two pounds of seeded raisins, two of currants, one of citron, one-
quarter of almonds, one teaspoonful each of Dr. Price's Extract of
Rose and Cinnamon. Bake three or four hours.
Plain Fruit Cake. One cup of butter, one of brown sugar, one
of molasses, one of sweet milk, three cups of flour, four eggs, one
and one-half teaspoonfuls of cream of tartar, one teaspoonful of
soda, two pounds of raisins, seeded; one teaspoonful each of Dr.
Price's Extract of Rose, Cinnamon, Nutmeg, and one -half teaspoon-
of Cloves; one-half wineglass of brandy.
Every housekeeper, after a trial of the Extracts, wilt endorse
their claims for strength, delicacy of taste and purity.
11
Fig Cake. Two cups of sugar, one cup of butter, one cup of
cold water, three cups of seeded raisins, one pound of figs, chopped
fine; three cups of flour, two teaspoonfuls of baking powder, one
egg. Bake slowly.
Imperial Cake. One pound of butter, one pound of sugar, one
pound of flour, juice and rind of one lemon, nine eggs, one pound
of blanched almonds, one-half pound of citron, one-half pound of
raisins, one teaspoonful of baking powder.
Citron Cake. One quart of flour, one cup of butter, two cups
of sugar, twelve eggs, one cup of cream, one glass of wine, one tea-
spoonful of Dr. Price's Extract of Almond, one cup of chopped
citron.
Cocoanut Loaf Cake. One pint of flour, two cups of sugar,
one-half cup of butter, one cup of milk, five eggs, two teaspoonfuls
of baking powder, one cup of grated cocoanut, one-half teaspoonful
of Dr. Price's Extract of Almond.
Chocolate Loaf Cake. One cup of sugar, one teaspoonful of
melted butter, three-fourths cup of milk, one and one-half cups of
flour, two teaspoonfuls of baking powder; yolks of eight eggs,
white of one; grate one-quarter of a cake of Baker's chocolate into
one-half cup of the milk and boil until thick. Flavor with Dr.
Price's Extract of Vanilla and mix into the batter.
Coffee Cake. One cup of coffee or two teaspoonfuls of Dr.
Price's Extract of Coffee, one cup of molasses, one cup of butter,
one cup of sugar, one of raisins, one of currants, four cups of flour,
one nutmeg, one-half teaspoonful of Dr. Price's Essence of Cinna-
mon, one-half teaspoonful cloves, four eggs, one-half teaspoonful
of soda dissolved in hot water.
Clove Cake. One cup of sugar, one egg, one cup of sour cream,
one teaspoonful of soda, one-half cup of flour, a pinch of salt, one
teaspoonful of cloves.
Spice Cake. One cup of molasses, one cup of sugar, one-
half cup of butter, two eggs, two teaspoonfuls of vinegar, two of
soda, and one-half teaspoonful each of Dr. Price's Extract of
Clove, Allspice and Cinnamon. One-half cup of strong boiled
coffee, flour enough to make a stiff dough.
Hickory-Nut Cake. Two cups of sugar, one cup of butter,
three cups of flour, one cup of milk, four eggs, two teaspoonfuls of
baking powder, one cup of nut meats cut fine, one-half teaspoonful
of Dr, Price's Extract of Almond.
Dr. Price's Delicious Flavoring Extracts are natural fruit fla-
vors, and contain no poisonous oils, ethers or artificial colors.
12
Mottled Cake. One pound of sugar, one-half pound of butter,
whites of twelve eggs, three cups of flour, one teaspoonful of bak-
ing powder, one teaspoonful of Dr. Price's Extract of Almond; take
one-half of the batter and stir in one teaspoonful of Dr. Price's
Fruit Coloring; fill the buttered cake pan by putting in one spoon-
ful of white, then one of pink until all the batter is in.
Washington Cake. One cup of butter, three cups of brown
sugar, one cup of milk, four eggs, one cup of seeded raisins, three
cups of flour, two teaspoonfuls of baking powder, one teaspoonful
each of Dr. Price's Extract of Clove, Nutmeg and Cinnamon.
Chocolate Marble Cake. Whites of six eggs, one cup of but-
ter, two cups of sugar, three cups of flour, one-half cup of sweet
milk, two teaspoonfuls of baking powder, one teaspoonful of Dr.
Price's Extract of Vanilla, one-quarter cake of chocolate grated
and mixed into one-half of the batter; put into the cake pan in
layers of dark, then white.
Marble Cake. WHITE PART. One-half cup of butter, one and
one-half cups of sugar, one-half cup of milk, two and one-half cups
of flour, whites of four eggs, one teaspoonful of baking powder, one
teaspoonful of Dr. Price's Extract of Lemon.
DARK PART. One-half cup of butter, one-half cup of molasses,
two cups of brown sugar, one-half cup of sour milk, one-half tea-
spoonful of soda, two cups of flour, yolks of four eggs, one whole
egg, one teaspoonful of extract of clove, one of Dr. Price's Essence
of Cinnamon; put into well-buttered pan, one teaspoonful of white,
one of dark, until all is used.
Cup Cake. One cup of butter, two cups of sugar, three cups
of flour, four eggs, one-half cup of milk, two teaspoonfuls of baking
powder, one teaspoonful of Dr. Price's Extract of Lemon or White
Rose.
Caramel Cake. One cup of butter, two cups of sugar, one cup
of milk, one and one-half cups of flour, one cup of corn starch,
whites of seven eggs, two teaspoonfuls of baking .powder, one tea-
spoonful of Dr. Price's Extract of Vanilla; bake in long pan. One-
half pound of brown sugar, one-half pound of chocolate, one-half
cup of milk, butter the size of an egg, two teaspoonfuls of Dr.
Price's Extract of Vanilla; boil until thick enough to spread, spread
over the top and sides of cake. Or two cups of brown sugar, one
cup of sweet cream, two teaspoonfuls of vanilla, butter the size of
an egg; boil until it sugars; spread over top and sides
These Delicious Flavoring Extracts are just as represented.
No deception in quantity or quality.
Pound Cake No. I. One pound of butter, one pound of sugar,
one pound of flour, sixteen eggs leaving out yolks of four one
teaspoonf ul of Dr. Price's Extract of Lemon.
Pound Cake No. 2. One pound of sugar, one pound of butter,
one pound of flour, twelve eggs beaten separately very light, one
wineglass of brandy.
Lunch Cake. Four cups of sugar, three cups of flour, one-half
cup of milk, two eggs, two teaspoonfuls of baking powder, one tea-
spoonful of Dr. Price's Extract of Almond.
Gold Cake. One-half cup of butter, one and one-half cups of
sugar, three cups of flour, two teaspoonfuls of baking powder, one
cup of milk; yolks of six eggs, one teaspoonful of Dr. Price's
Extract of Lemon.
Silver Cake. One-half cup of butter, one and one-half cups
of sugar, one cup of milk, three cups of flour, two teaspoonfuls of
baking powder, the whites of six eggs, one teaspoonful Dr. Price's
Extract of Orange.
Bride's Cake. Three cups of white sugar, one cup of butter,
one of sweet milk, four cups of flour, one-half cup of corn starch,
whites of twelve eggs, two teaspoonfuls of baking powder, one tea-
spoonful each of Dr. Price's Extract of Vanilla and Lemon.
White Pound Cake. One pound of sugar, one pound of flour,
one pound of butter, whites of sixteen eggs, one teaspoonful of
baking powder, one teaspoonful of Dr. Price's Extract of Lemon.
Bake it in a slow oven. Will keep one year.
White Lady Cake. One and one-half cups of flour, one cup
of sugar, one-half cup of butter, whites of four eggs, one-half cup
of milk, one teaspoonful of baking powder; flavor with Dr. Price's
Extract of Almond.
White Mountain Cake. One pound of sugar, one and one-half
pounds of butter, one pound of flour, whites of ten eggs, one-half
teaspoonful of Dr. Pace's Extract of Almond.
White Cream Cake. Four cups of flour, one cup of butter,
one cup of sweet cream, three cups of sugar, two teaspoonfuls of
baking powder, whites of ten eggs; flavor with Dr. Price's Extract
of White Rose.
Quick Sponge Cake. Three eggs, one and one-half cups of
sugar, two cups of flour, two teaspoonfuls of baking powder, one-
half cup of cold water, one teaspoonful of Dr. Price's Extract of
Lemon.
Nice delicacies are improved by the use of Dr. Price's Extracts,
because of their natural fruit flavor.
14
Delicate Cake. One and one-half cups of sugar, one and one-
half cups of flour, one- half cup of corn starch sifted with the flour,
one-half cup of butter, one-half cup of milk, whites of six eggs, two
teaspoonfuls of baking powder; flavor with one-half teaspoonful of
Dr. Price's Extract of Almond.
Pound Sponge Cake. One pound of sugar, one-half pound of
flour, nine eggs, juice of one lemon; stir the yolks of eggs and sugar
to a cream; add flour and lemon, the whites last, and bake in a
quick oven.
White Sponge Cake. One and one-half cups of powdered
sugar, one cup of flour, a pinch of salt, whites of eleven eggs, one
teaspoonful of baking powder, one teaspoonful of Dr. Price's
Extract of Vanilla.
Cream Sponge Cake. Two cups of sugar, one of cream, two
cups of flour, four eggs, one teaspoonful of baking powder, one
teaspoonful of Dr. Price's Extract of Lemon. Bake quickly.
Angels' Food No. i. One and one-half tumblers of granulated
sugar, one tumbler flour, each sifted seven times; in the last sifting
put in one even teaspoonful of cream of tartar; whites of eleven
eggs; flavor with Dr. Price's Extract of Almond or Vanilla.
Angels' Food No. 2. One and one-half tumblers of sifted pow-
dered sugar, one tumbler of flour sifted four times, one teaspoon-
ful of baking powder, whites of eleven eggs, one teaspoonful of Dr.
Price's Extract of Vanilla; beat the eggs stiff, add sugar, then flour
and baking powder. Do not butter the pan.
LAYER CAKES.
*
Almond Cake. Two cups of sugar, two tablespoonfuls of
butter, one cup of milk, two cups of flour, whites of six eggs, two
teaspoonfuls of baking powder, one teaspoonful of Dr. Price's
Extract of Lemon. Bake in jelly tins.
FILLING. Two pounds of blanched almonds, pounded fine;
two eggs, one cup of sugar, one teaspoonful of Dr. Price's Extract
of Vanilla. Spread between the layers and frost.
Orange Cake. Make cake part the same as for lemon cake.
FILLING. Whites of two eggs, three cups of sugar, the grated
rind and juice of one orange, half the juice of one lemon, two tea-
spoonfuls of Dr. Price's Extract of Orange. Spread between layers.
All of Dr. Price's Extracts are economical to use. They have
strength and purity.
15
Chocolate Cake. Two cups of sugar, one of butter, one-half
of milk, three of flour, three eggs, one teaspoonful of baking pow-
der, one teaspoonful of Dr. Price's Extract of Vanilla.
FILLING. Boil two 'ounces of chocolate, one cup of sugar,
one-half cup of milk, one teaspoonful of Dr. Price's Extract of
Vanilla, until thick; let cool and spread.
FILLING No. 2. Whites of three eggs, one cup of sugar, three
tablespoonf uls of grated chocolate, one teaspoonful of Dr. Price's
Extract of Vanilla. Mix smooth and spread.
Cocoanut Cake. Two cups of sugar, one-half cup of butter,
one cup of sweet milk, three and one-half cups of flour, one tea-
spoonful of baking powder, whites of four eggs, one-half teaspoon-
ful of Dr. Price's Extract of Almond. Bake in jelly tins.
FILLING. One grated cocoanut, whites of two eggs, one cup
of sugar, spread between layers and on top of cake
Cream Cake.- One cup of sugar, one-quarter of a cup of but-
ter, one-half cup of milk, the whites of two eggs, one and one half
cups of flour, one teaspoonful of baking powder, one teaspoonful of
Dr. Price's Extract of Rose.
FILLING. Yolks of two eggs, one cup of sugar, two tablespoon-
fuls of cream, one teaspoonful of Dr. Price's Extract of Vanilla.
Spread.
Apple Jelly Cake. Make any good white cake and bake in,
jelly tins.
FILLING. Pare and grate three apples, two-thirds of a cup of
sugar, one beaten egg, mix all and cook, stirring while cooking;
flavor with Dr. Price's Extract of Lemon.
Fig Cake. One and one-half v"ups of sugar, one-half cup of
butter, one-half cup of milk, three cups of flour, whites of six eggs,
two teaspoonfuls of baking powder.
FILLING. Boil fifteen minutes one pound of chopped figs, one
cup of sugar, one-half cup of water. Spread between layers.
Lemon Jelly Cake. One and one-half cups of sugar, one-half
of butter, one-half of milk, two and one-half cups of flour, three
eggs, two teaspoonfuls of baking powder, one teaspoonful of Dr.
Price's Extract of Lemon. Bake in layers.
FILLING. One cup of sugar, one egg, grated rind and juice ot
one lemon, one tablespoonful of water, one teaspoonful of flour.
Boil until it thickens; cool and spread between the layers.
Dr. Price's Extract of Lemon is prepared from the flavoring
principle obtained from the rind of the lemon. No turpentine, no
poisonous oil.
16
Minnehaha Cake. One and one-half cups of sugar, one-half
cup of butter, one-half cup of milk, two cups of flour, two teaspoon-
fuls of baking powder, one teaspoonful of Dr. Price's Extract of
Almond, whites of six eggs. Bake in long pan.
FILLING. One cup of sugar, one-quarter cup of water; boil
until brittle; take from the stove and stir in the white of one egg,
well beaten; one cup of seeded raisins, chopped; one of hickory
nuts, chopped. Spread between layers.
Hickory-Nut Cake. One and one-half cups of sugar, one-half
cup of butter, three-quarters cup of sweet milk, two cups of flour,
whites of four eggs, two teaspoonfuls of baking powder, one tea-
spoonful of Dr. Price's Extract of Ideal. Bake in layers.
FILLING. Whites of three eggs, three tablespoonfuls of sugar,
one cup of chopped nut meats, one teaspoonful of Dr. Price's
Extract of Lemon.
Metropolitan Cake. Two cups of sugar, one cup of butter,
one cup of milk, four cups of flour, whites of eight eggs, three
teaspoonfuls of baking powder, one teaspoonful of Dr. Price's
Extract of Lemon. Take out enough of this batter to fill three
jelly tins; bake. Add to the remaining batter one teaspoonful of
Dr. Price's Essence of Cinnamon, one-half teaspoonful each of
cloves and allspice, ground; one-quarter pound each of raisins,
seeded, and sliced citron. Bake in two layers; put together with
frosting, alternating light and dark.
Pink and White Layer Cake. One cup of butter, two cups
of sugar, one cup of milk, one of corn starch, two cups of flour,
two teaspoonfuls of baking powder, whites of six eggs; separate
enough batter to make two layers, and add one teaspoonful of Dr.
Price's Fruit Coloring. Bake in layers.
FILLING. Make a boiled frosting; flavor with Dr. Price's
Extract of Almond; color one-half with Dr. Price's Fruit Coloring.
Spread white frosting on pink layer, pink frosting on white layer.
Rolled Jelly Cake. Two cups of sugar, two cups of sifted
flour, two teaspoonfuls of baking powder, six eggs; beat all together
quickly, bake in quick oven; when done spread quickly with jelly,
roll carefully and wrap in napkin.
Pineapple Cake. Whites of six eggs, one cup of milk, one and
one-half cups of sugar, two and one-half of flour, one-half cup of
butter, two teaspoonfuls of baking powder, one teaspoonful of Dr.
Price's Extract of Rose. Bake in layers.
FILLING. Whites of three eggs, one cup of powdered sugar,
one can of grated pineapple. Spread.
One quality only, " The Best," in all our specialties.
17
ICINGS FOR CAKE-
Boiled Frosting. One pint of granulated sugar with enough
water to dissolve it. Let it boil until it threads from the spoon.
Beat the whites of two eggs stiff and pour the boiling 1 sugar into it,
beating all the time.
Cream Frosting. Take the whites of two eggs, add an equal
measure of cold water, stir into this confectioners' sugar until of
the right consistency to spread. Flavor with one-half teaspoonf ul
of Dr. Price's Extract of Vanilla.
The Best Icing. One pound of sugar, whites of three eggs;
beat the whites until frothy, not white, add the sugar gradually
with one hand while you beat with the other. Flavor with Dr.
Price's Extract of Lemon or Almond.
Frosting. Whites of two eggs, two cups of pulverized sugar,
one-half cup of corn starch. Beat all together until stiff and frost
the cake while hot.
Soft Icing. Ten teaspoonfuls of sugar to one egg; beat twenty
minutes. Flavor with Dr. Price's Extract of Rose.
Almond Icing. Three cups of sugar, one pound of almonds,
blanched and pounded to a paste; beat the whites of three eggs,
and stir in the sugar and almonds. Flavor with Dr. Price's Extract
of Almond.
Water Icing. Two cups of sugar, water enough to make a
thick paste, a small pinch of cream of tartar. Beat well; if not stiff
enough add more sugar. Flavor with one-half teaspoonful of Dr.
Price's Extract of Rose.
Chocolate Icing. Melt three ounces of chocolate in a little
water, boil in two cups of sugar; stir the whites of three well-beaten
eggs. Flavor with Dr. Price's Extract of Vanilla.
SMALL CAKE
Scotch Cake. Rub three-quarters of a pound of butter into
one pound of sifted flour, mix into it one pound of granulated sugar
and one large tablespoonful of powdered cinnamon; mix it into a
dough with three well-beaten eggs; roll out into a sheet; cut into
round cakes and bake in a quick oven. They will require but a
few minutes.
The finest Mexican Vanilla Beans are used in Dr. Price's Ex-
tract of Vanilla, which accounts for its rare excellence.
18
Philadelphia Jumbles. Take one pound of sugar, one-half
pound of butter, eight eggs beaten light, flour enough to enable you
to roll them out; stir the sugar and butter to a light cream, then
add the well-whipped eggs, the flavoring and the flour; mix well
together; roll out in powdered sugar in a sheet a quarter of an inch
in thickness, cut into rings with a jagging iron, and bake in a quick
oven on buttered tins.
Tea Cakes. Put upon a pie-board one pound of flour which
you have previously sifted, make a hole in the center, in which
place one-half pound of butter, six ounces of powdered sugar and
four eggs. Mix all well together and roll out your paste extremely
thin; cut it out in rounds or squares, put in a pan which has been
buttered slightly, brush your cakes with beaten egg, sprinkle on top
one-half pound of currants; put in the oven, and when colored a
bright yellow, remove them and serve as needed.
Lemon Cookies. Beat six eggs, whites and -yolks separately;
one cup of butter, three cups of sugar, one teaspoonful of Dr.
Price's Extract of Lemon. Flour to make stiff enough to mold.
Roll thin, bake in quick oven.
Sugar Cookies. One cup of sugar, three-fourths cup of but- ,
ter, one-quarter of a cup of sweet milk, two eggs well beaten, three
teaspoonfuls of baking powder, a pinch of salt, one-half teaspoon-
ful of Dr. Price's Essence of Cinnamon, and add grated nutmeg if
desired; flour enough to roll; cut into round cakes, sprinkle with
sugar and bake in a quick oven.
Almond Cookies. One cup of butter, two and one-half cups of
sugar, two eggs, one cup of sour cream, one teaspoonful of soda,
one teaspoonful of Dr. Price's Extract of Almond; flour enough to
roll. Do not roll too thin.
Fruit Cookies. Two cups of sugar, one cup of butter, two cups
of chopped raisins, two eggs, two tablespoonfuls of sour milk, one
teaspoonful of soda, one-half teaspoonful each of Dr. Price's Ex-
tract of Nutmeg, Clove and Cinnamon; flour enough to roll, bake in
quick oven.
Molasses Cookies. Two cups of molasses, one cup of butter,
two eggs, two teaspoonfuls of soda, two teaspoonfuls of ginger,
one-half teaspoonful of cloves, flour to mix soft, roll thick, bake in
moderate oven.
Purity and wholesomeness should enter into our daily food.
Both qualities are found in Dr. Price's Delicious Flavoring
Extracts.
19
Anise Drops. Three cups of sugar and six eggs beaten together
one-half hour; add one quart of flour, one-half teaspoonful of Dr.
Price's Essence of Anise. Grease the pan with beeswax, and drop
the mixture from a spoon.
The Best Cookies. Two cups of powdered sugar, one-half
cup of butter, one cup of sweet milk, whites of four eggs, one tea-
spoonful of Dr. Price's Extract of Lemon, two teaspoonfuls of bak-
ing powder, flour enough to make a soft batter. Bake in patty
tins. Beat the batter hard for ten minutes before putting into
tins. When cold, ice with soft white icing made with the whites
of four eggs and powdered sugar enough to make them stiff.
Lemon Jumbles. Take one egg, one cup of sugar, one-half cup
of butter, three teaspoonfuls of milk, two teaspoonfuls of baking
powder, one and one-half teaspoonfuls of Dr. Price's Extract of
Lemon; flour enough to mix stiff, cut thin.
Almond Jumbles. One pound of sugar, one-half pound of flour,
one-half pound of butter, one teaspoonful of sour milk, five eggs, two
teaspoonfuls of Dr. Price's Extract of White Rose, three-quarters
of a pound of almonds, blanched and chopped fine; one teaspooa-
ful of soda. Mix well, adding the whites of eggs beaten to a stiff
froth, last. Drop on buttered paper and bake quickly.
Chocolate Wafers. One cup of brown sugar, one cup of gran-
ulated sugar, one cup of butter, one egg, one cup of grated choco-
late, one teaspoonful of Dr. Price's Extract of Vanilla, enough flour
to make stiff (about one and one-half cups); roll very thin, cut with
little square cutter or tin lid; bake a very short time.
Ring Jumbles. One pound of butter, one pound of sugar, four
eggs, one pound of flour or enough to make soft dough, three tea-
spoonfuls of Dr. Price's Extract of Rose. Mix all together, adding
the well-beaten whites of eggs last. Line shallow tins with buttered
paper. Bake quickly and sift fine sugar over them as soon as you
take them from the oven. With a teaspoon form rings of the
dough.
Doughnuts. One pound of butter, one and three-quarters of a
pound of sugar, one quart of sweet milk, four eggs, one-half a
cake of yeast dissolved in a cup of lukewarm water, one teaspoon-
ful of Dr. Price's Essence of Cinnamon. Mix together butter, sugar,
milk, yeast and one quart of flour. Set to rise over night. In the
morning add the eggs, well beaten, then the flavoring, and flour
enough to make a stiff dough; let rise three hours; roll thick and
fry in hot lard.
Try Dr. Price's New Flavors Zephyr, Ideal and Onion Relish.
20
Fried Cakes No. i. Take three eggs, one cup of brown sugar,
one cup of sweet milk, three teaspoonfuls of baking powder, three
tablespoonfuls of hot lard, one quart of flour, one teaspoonful of
Dr. Price's Essence of Cinnamon. Fry in hot lard.
Fried Cakes No. 2. One quart of flour, one cup of sugar, one-
half cup of milk, one-half cup of cream, two eggs, two teaspoon-
fuls of baking powder, one teaspoonful of Dr. Price's Essence of
Cinnamon. Fry in hot lard.
Ginger Snaps. One and one-quarter cups of flour, one-quarter
cup of sugar, two tablespoonfuls of butter, one-half pint of molasses,
two teaspoonfuls of baking powder, three tablespoonfuls of Dr.
Price's Extract of Jamaica Ginger.
Ginger Cookies. Two cups of molasses, one cup of lard, one
cup of sugar, one-half cup of sour cream, one tablespoonful of
ground ginger, two eggs, three and one-half teaspoonfuls of soda;
flour to roll thick. Bake in quick oven.
Ginger Bread. One cup of molasses, one-half cup of hot
water, one teaspoonful of soda dissolved in the water, one table-
spoonful of butter, one egg, one teaspoonful of Dr. Price's Extract
of Jamaica Ginger, two and one-half cups of flour, a pinch of salt.
Soft Sugar Ginger Bread. One cup of molasses and two cups
of sugar beaten together, one cup of sour milk, one teaspoonful of
soda, four eggs, five cups of flour and one and one-half tablespoon-
fuls of ground ginger. Bake thirty minutes.
Sponge Ginger Bread (Eggless). Five cups of flour, one heap-
ing tablespoonful of butter, one cup of molasses, one cup of sugar,
one cup of sour milk, two teaspoonfuls of saleratus dissolved in
hot waterj two teaspoonfuls of Dr. Price's Extract of Ginger, one
teaspoonful of Dr. Price's Essence of Cinnamon; beat very light
and bake in broad, shallow pans. Half a pound of seeded raisins,
cut fine, added to this will make a delicious tea bread.
Fruit Ginger Bread. Two pounds of flour, three-fourths of a
pound of butter, one pound of sugar, one pound of raisins, seeded
and chopped; one pound of currants, two cups of molasses, one-
half cup of sour cream, six eggs, one heaping teaspoonful of soda,
two tablespoonfuls of ground ginger, one teaspoonful of Dr. Price's
Essence of Cinnamon; mix well. Add the fruit last, well dredged
with flour. Beat well and bake in tin pans.
The great strength and characteristic flavor of Dr. Price's
Essence of Peppermint are due to the care used in preparing it.
Used externally it removes pain.
21
The Best Ginger Broad. One and one-half cups of molasses,
one-half cup of brown sugar, one-half cup of butter, one-half cup
of sweet milk, one teaspoonf ul of soda, one teaspoonf ul each of Dr.
Price's Extracts of Ginger and Cinnamon. Bake in shallow pans.
Bread Cake. On baking day take from your dough when
ready for baking, two cups of dough, add two cups of white sugar,
one cup of butter, three eggs, two tablespoonfuls of sweet cream,
one-half pound of currants, dredged, and one and one-half tea-
spoonful of Dr. Price's Essence of Cinnamon; beat hard for five
minutes; put into two buttered pans and let raise for twenty
minutes. Bake one-half hour.
Cream Puffs. One-half cup of butter melted in one cup of hot
water; set on the stove to boil; while boiling stir in one cup of
flour; when cool, stir in three eggs, one after the other, without
beating; drop on hot tins and bake twenty to thirty minutes.
FILLING. One cup of milk, one egg, one tablespoonful of
sugar; boil and thicken with corn starch, flavoring with one tea-
spoonful of Dr. Price's Extract of Vanilla.
Boston Cream Cake. One-half pound of butter, three-quar-
ters of a pound of flour, eight eggs, one pint of warm water; stir
butter and water into a saucepan and boil slowly; while it boils stir
in the flour, then boil one minute, stirring all the time. When cool
stir in the eggs, beaten separately. Drop on buttered paper; bake
ten minutes.
FILLING. One quart of milk, four tablespoonfuls of corn
starch, two eggs, two cups of sugar, one teaspoonful of butter, one
teaspoonf ul of Dr. Price's Extract of Vanilla; boil the milk and
add the sugar and butter, beat the eggs and take a little of the cool
milk and corn starch, and stir to a smooth paste; add (his to the
boiling mixture, then boil all ten minutes. Split the cakes with a
sharp knife and fill with the cold cream.
Ginger Drops. One cup of molasses, one-half cup of brown
sugar, one-half cup of butter, one teaspoonful each of Dr. Price's
Extract of Ginger and Cinnamon; two teaspoonfuls of soda in one
cup of hot water, three cups of flour, two eggs. Bake in drops on
buttered tins.
Almond Drops. Six eggs, one pound of sugar, one-half pound
of butter, one quart of flour, two teaspoonfuls of baking powder,
one cup of cream, one teaspoonful of Dr. Price's Extract of Almond.
Drop from spoon on buttered paper.
No Tonka beans used in Dr. Price's Vanilla, which has a deli-
cate aroma, and promotes digestion.
22
Spice Drops. Yolks of three eggs, one-half cup of butter, one
cup of molasses, one-half cup of sweet milk, three cups of flour,
three teaspoonfuls of baking powder; spice with ground nutmeg,
cloves, cinnamon, and flavor with one teaspoonful of Dr. Price's
Extract of Lemon; drop on tins lined with buttered paper. Bake
quickly.
Dew Drops. Two cups of powdered sugar, one-half cup of
butter, one cup of sweet milk, whites of four eggs, one teaspoonful
of Dr. Price's Extract of Lemon, two teaspoonfuls of baking pow-
der, flour enough to make a soft batter. Bake in patty tins and ice
when cold.
PAJTRT.
In making pastry, care should be taken to handle it as little
as possible. The surest way to make good crust is to chop it
together without putting the hands into it. The water, butter or
lard should always be cold.
Pie Crust No. i. To one pint of flour add one teaspoonful of
baking powder, mix in one cup of butter or lard; wet with ice water.
Will make two pies.
Pie Crust No. 2. Three cups of flour, one teaspoonful of bak-
ing powder, a pinch of salt, one cup of cream, one-half cup of but-
ter. Roll thin.
Pie Crust No. 3. Four cups of flour, one cup of butter, one
cup of lard, a pinch of salt, one cup of water. Chop together and
roll thin.
Pie Crust No. 4. One quart of flour, one-half cup of lard,
one-half cup of butter, a pinch of salt, ice water to wet. Chop
together and roll thin.
Puff Paste No. i. One pound of flour to be mixed with ice
water, roll and spread with one pound of butter. Fold over and
roll until butter is all mixed in.
Puff Paste No. 2. Three cups of flour, one teaspoonful of
baking powder, a pinch of salt, one egg; mix flour and egg with ice
water; roll out and put on butter in small bits, fold over and roll.
Put on ice for twenty minutes. Roll thick.
The purity of Dr. Price's Delicious Flavoring Extracts is an
established fact.
23
Apple Pie. Peel and slice very thin apples enough to fill a
pie tin; line pan with crust, put in the apples, cover with sugar and
ground cinnamon; cover with crust; bake.
Cream Pie No. i. Three glasses of milk, three tablespoonfuls
of corn starch, yolks of three eggs, two teaspoonfuls of Dr. Price's
Extract of Lemon, a pinch of salt; boil until thick; pour into a
baked crust; whip the whites with one cup of sugar and spread on
top. Brown.
Cream Pie No. 2. Stir to a cream one-half cup of sugar, one
tablespoonful of butter, add two well-beaten eggs, two tablespoon-
fuls of flour, two cups of milk, two teaspoonfuls of Dr. Price's
Extract of Orange. Pour into pans lined with crust; bake.
Lemon Pie. Grate the rind of one lemon and use the juice, or
two teaspoonfuls of Dr. Price's Extract of Lemon, one cup of
sugar, one tablespoonful of butter, two tablespoonfuls of milk, four
eggs; mix; pour into pans lined with crust and bake. When done,
spread the top with white of one egg, one-half cup of sugar; brown.
Lemon Cream Pie. Boil one pint of milk, add three teaspoon-
fuls of corn starch; when boiled take from stove and stir in the
yolks of four eggs, two tablespoonfuls of butter, one cup of sugar,
the juice of two lemons and rind of one grated; pour into rich crust;
bake twenty minutes. Whip the whites of four eggs with one cup
of sugar. Spread over the top and brown.
Custard Pie. One quart of milk, five eggs, three tablespoon-
fuls of sugar, one teaspoonful of Dr. Price's Extract of Lemon.
Baked in pans lined with plain crust.
Chocolate Pie. Four tablespoonfuls of grated chocolate, one
pint of water, yolks of two eggs, two tablespoonfuls of corn starch,
six tablespoonfuls of sugar, boil until thick; add one teaspoonful of
Dr. Price's Extract of Vanilla; bake the crust, pour in the choco-
late. Beat the whites of the eggs with one cup of sugar, spread
over top and brown.
Marlborough Pie. Six macaroons, roll fine; one cup of stewed
apples, three eggs, one-half pint of cream, one teaspoonful of Dr.
Price's Extract of Almond, two teaspoonfuls of chopped citron;
mix. Line deep pan with crust, pour m the mixture; bake.
Cocoanut Pie. One-half pound of sugar, one-quarter pound of
butter, three eggs, one-half pound of grated cocoanut, one tea-
spoonful of Dr. Price's Extract of Rose; mix; pour into pan lined
with crust; bake.
After a trial of many years, all housekeepers acknowledge the
superiority of Dr. Price's Delicious Flavoring Extracts.
24
SECTION OF MEXICAN VANILLA VINE, SHOWING FRUIT.
FRUITS USED IN THE MANUFACTURE OF
PRICE'S DELICIOUS FLAVORING EXTRACTS.
SICILY.
GATHERING LEMONS FOR DR. PRICE'S DELICIOUS FLAVORING EXTRACTS.
Victoria Pie. Steam six apples until tender, press through a
sieve and mix a tablespoonf ul of butter with them while hot; let
stand to cool. Add the yolks of four eggs, the juice of one lemon,
one cup of sugar and one of cream. Line pie pans with plain paste;
fill with the mixture; baka in a quick oven; cover tops with
meringue.
^ Cherry Pie. Line the pan with good crust and fill with ripe
cherries, stoned; regulate the quantity of sugar you scatter over
them by their sweetness. Cover and bake. When cold sift pow-
dered sugar over upper crust.
Blackberry, Raspberry and Plum pies are made in the same
way.
Pumpkin Pie. One-half cup of pumpkin, one cup of milk,
sugar to taste; one egg, one teaspoonful extract of ginger, one-
half teaspoonful of cinnamon, one-quarter teaspoonful ot cloves,
one tablespoonf ul of whisky or brandy, enough for one pie.
Sweet-Potato Pie. One pint of mashed sweet potatoes, one
cup of sweet milk, one cup of butter, one cup of sugar, four eggs,
one nutmeg, one-half teaspoonful of Dr. Price's Extract of Lemon.
Pour into pan lined with crust; bake.
Mince Pie Meat. Boil two pounds of good meat tender; chop
fine when cold; one-half pound of suet, chopped fine; one table-
spoonful of ground cloves, one of nutmeg, one tablespoonful each
of Dr. Price's Extract of Cinnamon and Ginger, two cups of sugar,
one cup of molasses, one cup of wine, one of brandy, two pounds of
seeded raisins, two pounds of currants, one pound of citron chopped
fine, two pounds of tart apples chopped fine, one teaspoonful of
salt, one teaspoonful of ground mace, one of allspice; mix well; put
in stone jars and cover. Will keep all winter.
Peach Pie. Line a pie tin with crust, slice the peaches and put
sugar enough over to sweeten, allow three peach kernels to a pie,
add a little water; bake with cross bars of crust across the top.
Can be made from canned peaches.
Currant and Raspberry Tart. Three cups of currants, one
cup of raspberries, one and one-half cups of sugar; bake with under
and upper crust.
^ Tarts. Use the best puff paste for tarts, roll thick and bake in
small pans; fill with jam, jelly or cream.
Cream Tarts. Fill tart shells with whipped cream; put a
spoonful of jelly on top of cream.
Dr. Price's Fruit Coloring is the only coloring in the market
that is safe to use.
25
Tart Shells. Roll thin good puff paste, cut out with a glass,
then with a wineglass cut out the center of small ones, lay on top
of each other and bake. Fill with jelly or jam. (
Almond Tarts. Beat to a cream the yolks of three eggs and
one-quarter of a pound of sugar; add one-half pound of pounded
almonds; one teaspoonful of Dr. Price's Extract of Almond; put in
tart tins lined with paste; bake ten minutes.
Cocoanut Tarts. Dissolve one-half pound of sugar in one-half
pint of water, add one pound of grated cocoanut, boil; when cool
add the yolks of three and the white of one egg; mix and pour into
tart tins lined with crust; bake.
Cheese Cakes. One cup of grated cocoanut, one cup of milk
curds, one cup of cream, yolks of five eggs, one cup of sugar, one
teaspoonful of Dr. Price's Extract of Almond; boil until thick;
pour into tart tins lined with puff paste; bake ten minutes. Orange
or lemon can be used in place of cocoanut. C
Strawberry Short Cake. One quart of flour, two teaspoonfuls
of baking powder, a pinch of salt, a tablespoonful of sugar, three
tablespoonfuls of butter and milk to make a soft dough; bake in
two layers, one on top of the other, with butter between; when
cool, slit open with a knife and cover with berries sprinkled with
sugar, put other layer of crust on top and cover with berries.
DUMPLINGS.
Apple Dumplings. Make a soft dough; peel and core tart
apples; wrap each apple in the dough, drop in boiling water; eat
with sauce.
Steamed Apple Dumplings. Make a good baking powder
crust, peel and core tart apples, fill the cavity in apples with sugar,
wrap each in the dough, and steam one hour. Serve with butter
and sugar sauce.
Baked Apple Dumplings. Make as for steamed dumplings;
put in pan so as not to touch; bake brown. Serve with cream
sauce.
Peach Dumplings. Make the same crust as for apple dump-
lings. Use canned peaches, put a little piece of butter with same
and a little sugar, cover in dough and bake. Serve with foaming
sauce.
Chemists and Physicians all testify to the purity, strength and
wholesomeness of Dr. Price's Delicious Flavoring Extracts.
26
Barberries. Make a crust as for pie, roll out quite thin and
cut in rounds with the top of a pint pail, if you are not fortunate
enough to have a cutter the requisite size. On these rounds pour a
good tablespoonful of this mixture: One coffee cup of stoned and
chopped raisins, one piece of citron about the size of a trade dollar,
the juice and grated rind of one lemon, one egg, one cup of sugar
and a pinch of salt; mix all well. After putting it on the paste,
wrap it together, thus making a sort of a little turn-over. Do not
cut any vent in the dough, but press the edges so firmly together
that not a drop can escape. When all are laid side by side in a
pan or baking tin, wet them over with milk in which a little sugar
is dissolved; this gives them a lovely brown.
PUDDINGS.
Christmas Plum Pudding. One pound of suet chopped fine,
one pound of sugar, one pound of grated bread, one pound of
raisins, two pounds of currants, one glass of brandy, two teaspoon-
fuls of ground ginger, two teaspoonfuls of nutmeg, one of cloves,
a pinch of salt, one pint of milk; beat well and steam five hours.
Serve with rich wine sauce.
Fruit Pudding No. i. Stew dried apricots or peaches until
tender, and sweeten to taste. While hot pour over Boston crack-
ers, split open, making alternate layers of fruit and crackers, the
last one being a thick one of fruit. Stand away to cool, and serve
with whipped cream.
Fruit Pudding No. 2. One pint of flour, two teaspoonfuls of
baking powder, one of salt, one egg and milk enough to make a
very stiff batter. Add one cupful each of raisins, currants, suet and
one apple cut fine. Pour the mixture into a pudding bucket, and
place in a vessel of boiling water, boiling steadily for two hours.
Serve with foaming sauce.
Suet Pudding. One cup of suet, one cup of molasses, one cup
of milk, one cup of seeded raisins, two cups of Graham flour, one
cup of wheat flour, one teaspoonful of baking powder. Steam
three hours.
Graham Pudding. Two cups of Graham flour, one cup of
molasses, one-half cup of milk, one cup of raisins, one pinch of salt
and one teaspoonful of soda. Steam two hours.
. .
If something pure, nice and delicate is wanted, use Dr. Price's
Delicious Flavoring Extracts of Vanilla, Lemon, etc.
27
Puff Pudding. Mix one pint of flour, one teaspoonful of bak-
ing powder, a pinch of salt, and milk enough to make a batter.
Pour into a greased pan; put steamed apples on top, then pour on
more batter. Steam one-half hour. Serve with hard sauce.
Cream Pudding. Mix one-half cup of sugar and one grated
lemon. Beat six eggs to a froth and add one pint of flour, one pint
of milk and one pint of rich cream, a pinch of salt. Bake in a but-
tered dish. Serve with lemon sauce.
Tipsy Pudding. Saturate a loaf of sponge cake with wine or
brandy; make a rich boiled custard, place the cake in a deep glass
dish and pour the custard over it. Stick the top full of blanched
almonds and serve cold.
Queen of Puddings. One pint of bread crumbs, one quart of
milk, one cup of sugar, yolks of four eggs, one tablespoonful of
butter, one teaspoonful of Dr. Price's Extract of Lemon. Bake;
spread with a layer of jelly fruit. Whip the whites of the eggs to
a froth with one cup of sugar and the juice of one lemon; then
spread on top and brown.
Rice Meringue. Boil a cupful of rice in one quart of water
until tender, drain in a colander, add a pint of milk, a tablespooa-
ful of butter and the yolks of six eggs beaten with two cupfuls of
sugar, with the juice and rind of a lemon; pour in a baking dish
and bake in a quick oven. Beat the whites of the eggs with a
teacupful of powdered sugar, heap over the top. Set in oven to
brown.
Orange Pudding. Peel and cut up six oranges _nto the bottom
of a dish; pour over them a custard. Make the frosting of the
whites of four eggs and one-third of a cup of sugar. Spread over
the top, brown a little and serve cold.
Banana Pudding. Cut stale cake in thin slices and line a dish
with slices. Cover the cake with banana sliced very thin. Over
this pour a cupful of thin boiled custard. Make another layer of
:ake and bananas and cover with custard. Set away to cool.
Rice Pudding. One quart of milk, four eggs, one-half cup of
rice, three-quarters cup of sugar, one tablespoonful of butter, one-
half cup of raisins, seeded and chopped; boil the rice five minutes
in one pint of milk. When cool, add the yolks of the eggs, also
butter and sugar, then the pint of unboiled milk, the whites of the
eggs and the raisins last; add one teaspoonful of nutmeg. Cook
one hour and eat cold.
Try Dr. Price's Onion Relish. Always ready to use, giving the
cooked flavor of onions to soups, meats, etc.
28
Cottage Pudding. One cup of milk, half cup of sugar, two
cups of flour, one egg, one tablespoonful melted butter, two tea-
spoonfuls baking powder; flavor with Dr. Price's Extract of Lemon;
bake one*half hour. Serve with lemon sauce.
Railroad Pudding. Beat one egg, add one cup of sugar, one
teaspoonful melted butter, one and one-half cups of flour, one tea-
spoonful baking powder, one-half cup of milk, one teaspoonful of
Dr. Price's Extract of Lemon; bake. Serve with foaming sauce.
Peach Cottage Pudding. Stir sliced peaches into a batter
made of one-half cup of sugar, three tablespoonfuls of melted but-
ter, one beaten egg, one cup of milk, one pint of flour, three tea-
spoonfuls of baking powder; bake in a loaf. Serve with hard sauce.
Chocolate Pudding. Boil one pint of milk, add one-half cup of
sugar, two tablespoonfuls of grated chocolate, one large spoonful
of corn starch; boil until thickened, then pour into a mold and
place on ice. Serve with cream flavored with Dr. Price's Extract
of Vanilla.
Fig Pudding. One-half pound of figs, one-quarter pound of
bread crumbs, one teacupful of milk, two and one-half ounces of
sugar, three ounces of butter and two eggs; chop the figs fine and
put in the butter, sugar and eggs. Butter a mold and sprinkle with
flour. Steam three hours.
Macaroni Pudding. One cup broken macaroni, one quart milk,
four eggs, juice and grated peel of one-half lemon, three-quarters
of a cup of sugar and two tablespoonfuls of butter; boil the mac-
aroni in one-half the milk until tender; while hot stir in the butter,
sugar, lemon and eggs. Bake in a buttered mold one-half hour.
Delmonico Pudding. One quart of milk, one tablespoonful of
corn starch .dissolved in cold milk; yolks of five eggs well beaten,
six tablespoonfuls of sugar; boil five minutes, then pour into pud-
ding dish and bake one hour; beat the whites of six eggs with sugar
and flavor with Dr. Price's Extract of Lemon; return to the oven
and brown.
Indian Pudding. Pour enough boiling water on two cups of
Indian meal to wet, add one-half cup of butter, one cup of sugar, a
pinch of salt; two cups of milk, one-half cup of molasses and one
cup of seeded raisins, one teaspoonful of Dr. Price's Essence of
Cinnamon and a little nutmeg. Bake three hours and serve with
cream.
A good appetite is essential to a good digestion, and digestion
is promoted by pure food. No poisonous oils or ethers are found in
Dr. Price's Delicious Flavoring Extracts.
2y
Tapioca Fruit Pudding. Soak one cup of tapioca over night,
cook soft in water, then add, and cook thoroughly, one pint pre-
served raspberries; cool in a mold and serve with sugar and
cream.
Delicate Pudding. One cup of sugar, one cup of milk, one egg,
one cup of raisins, butter the size of an egg, two teaspoonfuls of
baking powder, flour enough to make a stiff batter. Steam one hour.
Steamed Berry Pudding. One cup of sugar, two cups of flour,
one cup of milk, two cups of berries and two teaspoonfuls of baking
powder. Steam two hours.
Cup Pudding. One cup of milk, one cup of molasses, one cup
of butter, one cup of flour, one teaspoonful of baking powder;
steam two hours. Serve with wine sauce.
Brown-Top Pudding. Put into a pudding dish slices of stale
cake, pour over it a custard flavored with Dr. Price's Extract of
Lemon; cover the top with a meringue; bake brown. Serve with
lemon sauce.
Boston Pudding. One cup of sugar, two-thirds of a cup of
butter, one cup of milk, three cups of flour, two teaspoonfuls of
baking powder, two tablespoonfuls of molasses, one cup of seeded
raisins and a pinch of salt. Boil four hours.
Snow Pudding. One-half box of gelatine, dissolve in one pint
of boiling hot water; when nearly cool add one cup of sugar, juice
of one lemon, strain; add whites of three eggs beaten to a stiff froth;
beat all thoroughly and quickly; pour into a mold. Serve cold with
soft custard made of the yolks of three eggs, one-half teaspoonful
of corn starch stirred in one pint of boiling milk; sweeten to taste
and flavor with one teaspoonful of Dr. Price's Extract of Lemon.
Fritters. Four eggs well beaten, one quart of flour, two heap-
ing teaspoonfuls baking powder, one-half teaspoonful of salt, milk
to make a batter; fry in hot lard; sprinkle with sugar or eat with
syrup.
Apple Fritters. One cup of sweet milk, two cups of flour, two
eggs, one teaspoonful of baking powder, one tablespoonf ul of sugar;
a pinch of salt; heat the milk and add it slowly to the yolks and
sugar; add the flour and whites of eggs; stir well; add thin slices,
of sour apples; drop from spoon into boiling hot lard; fry light
brown. Serve with lemon sauce.
Peach Fritters and Pineapple Fritters can be made in the same
way.
Dr. Price's Delicious Flavoring Extracts are so highly concen-
trated only a small quantity is required to impart the fruit flavor.
30
Cream Fritters. Stir into one pint of sweet milk one and one-
half pints of flour which has been previously mixed with two heap-
ing teaspoonf uls of baking powder, adding six eggs well beaten, one
teaspoonful of salt, and lastly one pint of good sweet cream; drop
this mixture from a tablespoon into hot lard and fry same as dough-
nuts.
Apple Charlotte. Butter, then flour a pudding dish; line it
with thin slices of bread buttered on both sides; put a thick layer
of apples cut in thin slices, sugar and a little cinnamon and a few
small pieces of butter; another layer of bread and butter, apples,
sugar, cinnamon, and butter last. Bake slowly for two hours,
leaving the dish covered until half an hour before serving, then let
the apples brown on top.
PUDDING SAUCES.
Lemon Sauce. One pound of sugar, three ounces of butter,
one-half cup of water, juice and rind of two lemons; boil and beat
in the yolks of two eggs; when cold add the whites of two well-
beaten eggs,
Foaming Sauce. Beat the white's of three eggs; melt one cup
of sugar in a little water and boil; stir in one glass of wine and the
eggs.
Hard Sauce. One cup of butter, three cups of sugar; beat to a
cream and flavor with Dr. Price's Extract of Lemon.
Good Pudding Sauce. Beat together four tablespoonfuls of
sugar and four ounces of butter; stir in one cup of boiling water;
flavor with one teaspoonful of Dr. Price's Extract of Almond.
Hard Brandy Sauce. Two cups of powdered sugar, one-half
cup of butter beaten to a cream, and add one wineglass of brandy,
half teaspoonful of extract of cinnamon.
White Wine Sauce. Beat to a cream one-half cup of butter
and two and one-half cups of powdered sugar, add one-half cup of
boiling water. Stir in gradually two wineglasses of white wine and
one teaspoonful of extract of nutmeg; put into a double boiler and
stir until the sauce is hot, but do not let it boil. Serve cold.
The most cultivated palate is never offended by these Extracts,
because of their natural fruit flavors.
31
CUSTARDS, CREAMS AND JELLIES.
Blanc Mange. In seasoning custards and blanc mange, never
use ginger, allspice, mace or cloves. Cinnamon and nutmeg are the
only spices used, but the fruit essence of cinnamon is the most suit-
able for flavoring.
Blanc Mange for Summer No. i. Sweeten one quart of cream
and flavor with one teaspoonful of Dr. Price's Extract of Lemon;
dissolve one tablespoonf ul of gelatine in hot water and pour into
the cream. Set on ice and serve with whipped cream.
Blanc Mange for Summer No. 2. Take two cups of cream,
one-half ounce of gelatine, one-half cup of sugar, one teaspoonful
Dr. Price's Extract of Vanilla; dissolve the gelatine in water; mix;
let it come to a boil, then pour into mold.
Corn Starch Blanc Mange. Dissolve three tablespoonfuls of
corn starch in one pint of milk, add three teaspoonfuls of sugar and
the whites of three eggs. Put this mixture into a pint of boiling
milk. Flavor with Dr. Price's Extract of Lemon; pour into cups.
Turn out when cool and serve with jelly and cream.
Neapolitan Blanc Mange. Make a corn starch blanc mange
and separate into four parts; put the white into the bottom of the
mold; stir into one part, while warm, one heaping tablespoonf ul of
grated chocolate, and pour into the same mold on top of the white;
color the next part with one-half teaspoonful of Dr. Price's Fruit
Coloring and pour it on top of the chocolate; color the last part
with the yolk of an egg and pour all into the mold. Cut into thin
slices and serve with whipped cream.
Velvet Blanc Mange. Two cups of sweet cream, one-half cup
of gelatine dissolved in hot water, one-half cup of powdered sugar,
one glass of white wine, one teaspoonful of Dr. Price's Extract of
Almond; boil the cream, sugar and gelatine until it is smooth, then
take it from the fire and flavor by adding the wine last. Stir well
and pour into a mold.
Macaroon Custard. Take one quart of milk, set it on to boil;
mix one-half tablespoonful of butter and three of flour, and stir
into the boiling milk; beat the yolks of six eggs with one-half cup
of sugar; stir into the milk and take from the fire to cool; flavor
with Dr. Price's Extract of Orange; now crumble one dozen mac-
aroons over the top of the dish and pile on meringue.
The superior quality of materials used makes Dr. Price's Deli-
cious Flavoring Extracts the finest in the market.
32
; , Boiled Custard. One quart of milk, two eggs, one tablespoon-
ful of corn starch, one teacup of sugar, one teaspoonful of Dr.
Price's Extract of Vanilla.
Almond Custard. One pint of new milk, one cup of sugar, one-
quarter pound of blanched almonds, chopped; stir over the fire; add
the well-beaten yolks of four eggs. Flavor with Dr. Price's Extract
of Rose; put into cups and pile on meringue.
Gup Custard. Beat four eggs with two-thirds of a cup of white
sugar, add a quart of rich new milk; flavor with one teaspoonful of
Dr. Price's Extract of Almond or Vanilla; stir all together; pour into
cups and place them in a dripping pan of water; set in an oven and
bake with moderate heat.
Floating Island. One quart of milk, four eggs, whites and
yolks beaten separately, four tablespoonfuls of sugar, two tea-
spoonfuls Dr. Price's Extract of Vanilla, one-half cup of currant
jelly; heat milk to scalding, but not boiling; beat the yolks, stir into
them the sugar, and pour upon them gradually, mixing well, a cup
of the hot milk; return to saucepan and boil until it begins to thick-
en; when cool, flavor and pour into a glass dish; heap upon the top
meringue of whites, whipped until you can cut it, into which you
have beaten the jelly a teaspoonful at a time.
Dr. Price's Tapioca Cream. Soak two tablespoonfuls of tap-
ioca over night in just enough water to cover it; in the morning
boil one quart of milk with the soaked tapioca, by placing it in a
tin can or pail set in water to boil; add two-thirds of a cup of sugar
and a^ittle salt; beat the yolks of three eggs thoroughly; when the
milk has boiled ten minutes, stir in the yolks, remove from the fire
and stir rapidly for five minutes, so that it will not curdle; flavor
with Dr. Price's Extract of Vanilla; pour into a baker or pudding
dish; beat the whites of the eggs to a stiff froth, which pour over
the top of the cream; sift sugar over the top and brown a few min-
utes in the oven. Serve cold.
Bavarian Cream. One quart of sweet cream, yolks of ,four
eggs, one-half box of gelatine, one cup of sugar, two teaspoonfuls
of Dr. Price's Extract of Vanilla; soak the gelatine in one cup of
cold water twenty minutes, then pour into one pint of boiling hot
sweet cream; add the yolks of the eggs well beaten and heat until
it begins to thicken, then take from the stove and while hot add the
other pint of cream whipped to a stiff froth, and flavor with Dr.
Price's Extract of Zephyr. Mold, and set on ice until ready for use.
Dr. Price's Aromatic Essence of Jamaica Ginger, prepared
from selected roots, is useful in every family.
33
Baked Custard. One quart of milk, four beaten eggs, ftfur
tablespoonfuls of sugar and a pinch of salt.
Fruit Charlotte. Line a mold with lady fingers and sections of
oranges; soak one-half package of gelatine in one cup of cold
water for one-half hour; pour in one and one-half cups of hot water
and stir until dissolved, then add one cup of sugar and set in ice
until it begins to thicken. Beat the whites of three eggs to a strong
froth that does not separate; mix lightly with gelatine; flavor with
Dr. Price's Extract of Orange and pour into a mold. Put into the
refrigerator until ready for use.
Charlotte Russe. One pint of rich cream whipped to a stiff
froth, one-half cup of powdered sugar, whites of two eggs, two tea-
spoonfuls of Dr. Price's Extract of Zephyr; line a glass dish with
lady fingers or smalFslices of cake, and pour on the whipped cream.
Russian Cream. Four eggc, one cup of sugar, one quart of
milk, one-half box of gelatine dissolved in one pint of hot water;
make a custard of the milk, sugar and yolks of eggs; take from the
stove and stir in the well-beaten whites of the eggs, add the gel-
atine, and flavor with Dr. Price's Extract of Lemon. Pour into a
mold and when cold serve with whipped cream.
Spanish Cream. One-half box of gelatine, one quart of milk,
yolks of three eggs, one cup of sugar; soak the gelatine in the milk
for one hour, put on the stove and stir as it warms; beat the yolks
and sugar together and stir into the boiling milk; flavor with Dr.
Price's Extract of Vanilla. Pour into mold and serve with cream.
Swan's-Down Cream. Whip stiff one pint of rich cream, then
beat to a froth the whites of three eggs, sweeten with a cup of sugar,
and flavor with two teaspoonfuls of Dr. Price's Extract of
Almond. Beat all together; pour into a glasfe dish and set into a
bowl of hacked ice to send to the table. Eat with sponge cake.
Almond Cream. One pint of milk boiling hot, two tablespoon-
fuls of corn starch, a small handful of almonds blanched and
chopped fine, one cupful of sugar. When quite thick take from fire
and pour over it the beaten whites of three eggs. Set on ice and
serve with whipped cream.
Apple Snow. Pare and core six good-sized apples, steam them
in two tablespoonfuls of water with a little lemon peel till quite soft,
add one-fourth pound of finely -sifted white sugar, the whites of
two fresh eggs. Beat it well for three-quarters of an hour without
stopping, and serve heaped up in custard glasses.
Dr. Price's Delicious Flavoring Extracts have no equals. They
are always reliable.
34
Italian Cream. One-half box of gelatine, one-half pint of milk;
soak the gelatine in milk one-half hour; add a pint of milk and
yolks of four eggs, stir while boiling, and sweeten to taste; take
from the stove and flavor with one teaspoonful of Dr. Price's
Extract of Vanilla and one wineglass of brandy; stir in the whites
of eggs well beaten; pour into a mold to harden.
Rice Cream. Wash half a cup of rice and cover with three
cups of milk, steam until soft, add one pint of milk, four table-
spoonfuls of sweet cream, the yolks of three eggs beaten with half
cup of sugar. Put all in a double kettle and let it cook ten min-
utes. Pour out in an earthen pudding-dish. Frost with the beaten
whites of two eggs, to which is added four tablespoonfuls of sugar
and a teaspoonful of Dr. Price's Extract of Lemon; set in the oven
a few minutes.
Snow Balls. Wash a cupful of rice and put in a saucepan
with a cupful of milk; boil until tender, add a pinch of salt and put
into small cups to cool. When cold, turn out into a dish and pour
over boiled custard.
Wine Jelly. One package of gelatine, one cup of cold water;
soak two hours. Add three cups of sugar, juice of three lemons,
pour over this a quart of boiling water; stir until dissolved. Add
one pint of sherry wine. Strain through a cloth into molds.
Chocolate Cream. Soak one-half box of gelatine in one-half
cup of warm water one hour. Add to the same one-half cup of
grated chocolate, one-half pound of white sugar, and one pint of
new milk; stir all together and boil five minutes by placing the ves-
sel in another of boiling water, then add one-half pint of rich
cream, boil one minute. Flavor with Dr. Price's Extract of Va-
nilla, and pour into molds to cool.
Cider Jelly. This can be made the same as wine jelly by sub-
stituting sweet cider in place of the wine.
Fruit Desserts. Make a lemon jelly by any good recipe (see
page 37); have ready a handful of candied cherries, some Malaga
grapes, the meat of two oranges and two bananas sliced. Pour a
little jelly into a mold to harden, then put in fruit and more jelly,
etc. When it is to be served, break it up and serve on a platter with
a thin custard made of one quart of milk boiled with the yolks of
four eggs, and one teaspoonful of Dr. Price's Extract of Lemon.
The jelly may be made in two parts, coloring one-half pink with
Dr. Price's Fruit Coloring.
There is economy in strength, and there is strength in Dr.
Price's Delicious Flavoring Extracts
35
Lemon Jelly. To a package of gelatine add one pint of cold
water, juice of four lemons; let it stand one hour. Add one pint of
boiling water, one-half teaspoonf ul of Dr. Price's Extract of Lemon,
three cups of sugar. Let come to a boil. Strain through a cloth
into a mold. Set away to get cold.
Orange Jelly. Make the same as lemon jelly, using one lemon
and three oranges.
ICE CREAMS, ICES AND SHERBETS.
Coffee Ice Cream. One pint of cream, one pint of new milk,
one large cup of sugar; whip the cream to a stiff froth, add the
sugar and milk; flavor with two tablespoonfuls of Dr. Price's
Extract of Coffee.
Ice Cream No. i. Three eggs separated, two cups of sugar
beaten with the yolks; add one pint of cream and one quart of
milk, beat the whites of eggs light and mix well; flavor with one
tablespoonf ul of Dr. Price's Extract of Vanilla. This will make one
gallon of cream.
Ice Cream No. 2. One pint of cream, one cup of good milk,
one cup of sugar, whites of two eggs well beaten, one tablespoonf ul
of gelatine dissolved in hot water. ' Flavor with Dr. Price's Extract
of Lemon.
Fruit Cream. One pint of cream, one pint of milk, one cup of
sugar, one-half pound of figs chopped fine, one-half pound of
almonds, one can of peaches, one teaspoonful each of Dr. Price's
Extract of Orange, Vanilla and Coffee; mix well before putting
into the freezer.
Frozen Peaches. One can or twelve large peaches, two coffee
cups of sugar, one pint of water and the beaten whites of three
eggs; break the peaches and stir all ingredients together. Freeze
the whole into form.
Roman Punch No. i. Juice of eight lemons and five oranges,
three pints of sugar, three pints of water; boil and strain; add one
wineglass of rum and two of champagne; also the beaten whites of
three eggs. Freeze.
Lemon Ice. The juice of six lemons and one large sweet
orange, one quart of water and two cups of sugar. Stir until dis-
solved and freeze in the usual manner.
Ignorance and want of judgment lead to the injudicious use of
extracts containing poisonous oils and ethers.
8C
Cream a la Rose. Two quarts of fresh cream, two cups of
sugar, one teaspoonf ul of Dr. Price's Fruit Coloring, two teaspoon-
fuls of Dr. Price's Extract of Rose, yolks of twelve eggs; heat the
cream boiling hot; stir the sugar in, then the coloring and flavoring;
beat the yolks light and pour in the cream, stirring all the time;
boil in double boiler until it thickens. Freeze.
Italian Tutti-Frutti. Take a large form for ice cream; have
ready as great a variety of ripe fruit as possible, watermelon
included; seed the watermelon, cut it into lozenges or squares, put
a layer of it into the form, sugaring it well with granulated sugar;
then a layer of varied fruits; sugar abundantly, and proceed in' this
way until the form is packed full of fruit and sugar; cover it, set
in double boiler just long enough for the sugar to dissolve and the
juices to be started; then let it cool; when cold, freeze. This is the
genuine tutti-frutti and is delicious.
Peach Ice Cream. One pint of peaches run through a sieve
and sweetened to taste; one pint of cream, one of milk, sweetened,
whites of two eggs; mix milk and cream, put in freezer as soon as
it sets, add peaches, freeze five minutes and add the eggs whipped
light. Freeze hard.
Strawberry Ice. Crush two quarts of strawberries with two
pounds of sugar; let them stand an hour or more; squeeze them in
a straining cloth, pressing out all juice; add to this an equal
measure of water, and when half frozen the beaten whites of eggs
in the proportion of three to a quart.
Currant Ice. A refreshing ice is made of currants, raspberries,
or equal parts of each. Squeeze enough fruit in a jelly bag to make
a pint of juice; add a pint each of water and sugar; pour the whole
boiling hot on the whites of three eggs, Beaten to a stiff froth, and
whip the mixture thoroughly; when cool, freeze in the usual man-
ner. Any juicy fruit may be prepared in this manner.
Orange Sherbet. Juice of six oranges, two lemons, one pint
of sugar, two tablespoonfuls of gelatine soaked in cold water; mix
the juice with one pint of cold water, add the sugar and pulp of
fruit, stir in the gelatine and flavor with one teaspoonful of Dr.
Price's Extract of Orange. Freeze like ice cream.
Pineapple Sherbet. One can of grated pineapple, or one pint
of fresh fruit, one pint of sugar, one pint of water, one tablespoon-
ful of gelatine dissolved hi hot water, and one tablespoonf ul of Dr.
Price's Extract of Lemon. Mix well and freeze.
Dr. Price's Delicious Flavoring Extracts have the taste and
smell of the natural fruits.
37
Almond Milk. Almond milk is a delicious Coverage, but it
does not keep long. Take three dozen fresh almonds, blanched,
and pound to a paste; two lumps of sugar and one pint of water;
mix one gill of boiling water with the almonds; when you have
pounded them in a mortar, strain, return to the mortar and pound
with more water until you have used a pint in all; sweeten to taste.
Pomegranate Sherbet. Juice and pulp of four oranges, one-
quarter of a box of gelatine dissolved in hot water, one cup of
sugar, one pint of cold water, one teaspoonful of Dr. Price's Fruit
Coloring and one teaspoonful of Dr. Price's Extract of Ideal.
Pudding Glace. Thicken one pint of new milk wfth two table-
spoonfuls of arrowroot; boil three pints of milk, pour in the pint of
thickened arrowroot, also three eggs and three cups sugar; stir in
one-half pound each of chopped figs, raisins and sitron. Flavor
with Dr. Price's Extract of Vanilla. Freeze.
Frozen Pudding. One pint of cream, yolks of four eggs. Make
a syrup of one pound of sugar and one pint of water, put on the
fire until boiling; then stir in forty blanched almonds pounded fine,
two ounces each of chopped citron, raisins and currants, one ounce
each of candied orange and lemon peel, one glass of brandy.
Freeze.
Raspberry Royal. Put four quarts of berries into a stone jar;
pour one quart of cider vinegar over them; add one pound of
sugar; mash to a paste and let stand in the sun four hours; strain
out all the juice and add one pint of brandy; put into bottles; seal
and lay in the cellar; stir two tablespoonfuls into a glass of ice
water when you wish to use it.
Fruit Sherbet. Fruit sherbets are now being sold at confec-
tioner's stores, but they can be as easily made at home. Mash any
ripe fruit and pass it first through a coarse, then through a fine
sieve. To every quart of juice add a quart of water, and sweeten
with powdered sugar; when the sugar is dissolved strain again and
keep in the refrigerator until wanted.
Kumyss. Take seven pints of milk, three pints of tepid water,
one-half of a cake of yeast and thirty lumps of loaf sugar; dissolve
the yeast in part of the tepid water, dissolve sugar in the rest;
when both are thoroughly dissolved, mix all the ingredients and let
stand over night; in morning, strain and place in bottles; bottles
must be tightly corked and fastened, let stand for two or three days
before using. A little less sugar could be used, if too sweet.
If health is considered, use only reliable articles like Dr. Price's
Delicious Flavoring Extracts.
38
A Delightful Fruit Punch. Dissolve a pound and one-quarter
of sugar in a quart of boiling water; add the grated rind of one
lemon and one orange, grate only the yellow rind, the least bit of
the white will make it bitter; stir in two tables poonfuls of gelatine
that has soaked for an hour in a half cup of water; simmer for five
minutes until the gelatine is thoroughly dissolved; take from the
fire, and when cool add Dr. Price's Extract of Orange or Lemon to
suit the taste; when cold put in a freezer and stir until frozen^ do
not stir rapidly, but slowly and evenly; color with Dr. Price's Fruit
Coloring (perfectly harmless), if desired.
Strawberry Sherbet. One quart of berries crushed to a paste,
three pints of water, juice of one lemon, one teaspoonful of Dr.
Price's Extract of Orange; mix and let it stand three hours; strain
out the juice into one pound of sugar; stir well and set on ice until
ready to use.
Roman Punch No. 2. Three cups of good lemonade, one glass
of champagne, one glass of rum, two tablespoonfuls of Dr. Price's
Extract of Orange, whites of two eggs, one-half pound of sugar;
mix well and serve in glasses half filled with broken ice.
Claret Punch. One quart of claret, one-half pint of ice water;
cover two lemons sliced thin with one-half cup of powdered sugar;
let them stand ten minutes; add the water and wine; mix well;
serve in glasses half full of pounded ice.
Jamaica Ginger Beer. One four-ounce bottle of Dr. Price's
Jamaica Ginger, one ounce cream of tartar, six quarts of water,
one pound of sugar, grated rind of one lemon; mix and heat through,
add one-half cake yeast; bottle^ tie down the corks and lay in cel-
lar. Good in four days.
CONFECTIONERY.
Uncooked French Candies. For the uncooked cream, break
the whites of two eggs into a bowl, add an exactly equal measure
of cold water, and stir in powdered sugar until you have it stiff
enough to be moulded into shape by the fingers; flavor with any
essence you like. Now, for the varieties to be made with either of
these as a foundation: Mold some of the cream into little balls
half an inch in diameter, and clap on either side the half of an
English walnut; have ready some chocolate melted in a bowl set
To give artistic touches to table delicacies use Dr. Price's Ex-
quisite Fruit Coloring.
39
dver a boiling teakettle, and after these little balls of cream are dry,
stick a long hat pin into them and dip into the melted chocolate,
and you have most delicious chocolate creams; roll them in until
thoroughly coated; they may also be dipped in the chocolate after
putting the nuts on, or the cream may be colored with a few drops
of Dr. Price's Fruit Coloring. Another variety is given by adding
the peel of an orange or lemon to the cream, and as it thins some-
what, stir in more sugar/ For cream figs, tear the fig in two, leav-
ing it joined at the stem end, insert an oblong piece of the cream
and press the fig together at the bottom; serve dates the same way.
Pineapple or any kind of preserved fruit may be drained from the
syrup, cut into slices and rolled in the cream.' A novel candy is
made by molding some of this candy into a flat pan, spread with
any kind of jelly that is so stiff that it can be cut with a knife, and
put on another layer of cream. A most delightful nut candy is made
by stirring several kinds of chopped nuts into the cream, then make
into squares or bars, and wrap in waxed papers if it is to be kept
for any length of time. Seeded raisins, figs and citron, chopped
fine, make a fruit mixture that can be used in the same way. The
cream may be flavored with Dr. Price's Extract of Chocolate and
colored with a few drops of Dr. Price's Chocolate Brown Coloring.
Maple Creams. Take one-half as much water as maple sugar,
cook without stirring, and when nearly done put in a small piece of
butter; try in water, and when it begins to harden take off and stir
rapidly until it becomes a waxen substance; then make in balls and
put halves of English walnuts on either side, putting on a greased
plate to cool;
Chocolate Creams. Two cups pulverized sugar, one-half cup
cream, flavor to suit taste with Dr. Price's Extract of Vanilla; boil
five minutes and make into balls while hot; take as much chocolate
as required and steam over a teakettle; when soft, cover the balls
and set them away to harden. 4
Marshmallows. Dissolve one-half pound of white gum arabic
in plrrt of water, strain and add one-half pound fine sugar and place
over the fire, stirring constantly until the syrup is dissolved, and
'all of th consistency of honey; add gradually the whites of four
eggs well-beaten; stir the mixture' im til it becomes somewhat thin
and does not adhere to the fiti-gfer; -flavor to taste with Dr. Price's
Extract of Vanilla and pour into a tin slightly dusted with powdered
starch, arid when cool divide into small squares.
In all particulars that constitute perfect flavors, Dr. Price's can
not be approached by the various extracts in the market.
40
Vanilla Taffy. One pound white sugar, one cup cream, one
ounce gum arabic; boil sugar and cream together; when half done
add dissolved gum arabic; when done, flavor with Dr. Price's
Extract of Vanilla.
Butter Scotch. Three pounds "A" coffee sugar, one-quarter
pound butter, one-half teaspoonful cream tartar, eight drops Dr.
Price's Extract of Lemon; add sufficient water only to dissolve the
sugar; boil without stirring till it will easily break when dropped
in cold water, and when done add the lemon; pour into a well-but-
tered dripping-pan one-quarter inch thick, and when partly cold
mark off into small squares.
Cream Walnuts. Two pounds white sugar, one teacup of
water, boil until it threads; flavor highly with Dr. Price's Extract
of Vanilla; take from the fire and stir until white and creamy; have
walnuts prepared, make the candy into small round cakes; press
walnuts into the sides, drop in granulated sugar.
Cocoanut Cream Candy. One cocoanut, one and one-half
pounds granulated sugar; put sugar and milk of cocoanut together,
heat slowly until sugar is melted; then boil five minutes; add,
cocoanut (finely grated), boil ten minutes longer, stir constantly to,
keep from burning; pour on buttered plates; cut in squares; will
take about two days to harden; use prepared cocoanut when other
cannot be had.
Hoarhound Candy. Boil two ounces dry hoarhound in one
and one- half pints of water for about half an hour, strain and add
three and one-half pounds of brown sugar; boil over a hot fire until
sufficiently hard; pour out in flat, well-greased tins, and mark in
sticks or small squares with a knife as soon as cool enough to retain
its shape.
Molasses Candy. One cup molasses, one cup sugar, butter
size of an egg (sweet and not salt), and a tablespoonful vinegar;
boil, but do not stir, until it hardens when dropped into cold water;
when done, stir in a teaspoonful of soda and beat well; pour into
buttered pans, and when cool pull until white; cut into sticks; flavor
if desired just before pouring out to cool.
Hickory-Nut Candy. One cup hickory-nut meats, two cups
sugar, half cup water; boil sugar and water without stirring until
thick enough to spin to a thread; flavor to suit taste with Dr. Price's
Extract of Vanilla; set in cold water; stir quickly until white, then
stir in the nuts; turn into flat tin; when cold cut into squares.
Artistic, delicate and tasteless are Dr. Price's Fruit Colors.
Use will prove their merit.
41
Honey Candy. One pint of white sugar, water enough to dis-
solve it, and four tablespoonfuls of honey; boil until it becomes
brittle on being dropped into cold water; pull when cooling.
Chocolate Caramels No. i. One and one-half cups of grated
chocolate, four of brown sugar, one and one-half of cold water,
butter size of an egg and two tablespoonfuls sharp vinegar; boil on
the top of a stove over a brisk, fire until it becomes brittle when
dropped in water; do not stir, but shake the vessel while boiling;
flavor with two teaspoonfuls Dr. Price's Extract of Vanilla just
before taking from the fire; pour into a buttered and floured drip-
ping-pan and check off into even squares while soft.
Chocolate Caramels No. 2. Take four ounces of chocolate;
put into a saucepan with one-half teacup of water and dissolve;
then add three pounds sugar, one-half pint of cream and one small
teaspoonful of cream of tartar; stir slowly until it will crack; when
done, pour in buttered pans and mark off in squares.
Hickory-Nut Macaroons. To hickory nuts pounded fine, add
mixed ground allspice and nutmeg; make a frosting as for cakes;
stir in the meats and spices, putting in enough only to make it con-
venient to handle; flour the hands, and make the mixture into balls
about the size of a nutmeg; lay them on tins well-buttered, giving
room to spread; bake in a quick oven; use washed butter for greas-
ing the tins; lard or salt butter gives an unpleasant taste.
Lemon Drops. One cup of powdered sugar, two teaspoonfuls
of Dr. Price's Extract of Lemon, water enough to dissolve; boil
until crisp when dropped into water; drop in buttered plates in
drops to cool.
Cream Candy. One pound white sugar, one tablespoonful
vinegar, one teaspoonful Dr. Price's Extract of Lemon, one tea-
spoonful cream tartar; add a little water to moisten sugar, boil
until brittle; put in extract, then turn quickly out on buttered
plates; when cool, pull until white and cut into squares.
Pop-Corn Candy. Put into an iron kettle one tablespoonful of
butter, three tablespoonfuls of water and one cupful of white sugar;
boil until ready to candy, then throw in three quarts of nicely
popped corn; stir vigorously until the sugar is evenly distributed
over the corn; take the kettle from the fire and stir until it cools a
^ittle; in this way you may have each kernel separate and all
coated with the sugar.
Dr. Price's Onion Relish appeals to the taste, giving an appe-
tizing relish to whatever used.
42
Peppermint Drops. One cupful of sugar crushed fine and just
moistened with boiling water, then boil five minutes; take from the
fire and add cream of tartar size of a pea; mix well and add one-
half teaspoonf ul of Dr. Price's Essence of Peppermint; beat briskly
until mixture whitens, then drop quickly upon white paper; have
cream of tartar and essence of peppermint measured while the
sugar is boiling. If it sugars before it is all dropped, add a little
water[_and boil a minute or two.
Wintergreen drops are made the same way by using one-half
teaspoonful of Dr. Price's Essence of Wintergreen.
Stick Candy. One pound of granulated sugar, one cup of
water, one-quarter cup of vinegar, one-half teaspoonful of cream of
tartar, one tablespoonful of glycerine; flavor with a teaspoonful of
Dr. Price's Extract of Vanilla, Rose or Lemon; boil all except the
flavoring until crisp when dropped into water; when cooked, add
one-half teaspoonful of soda; after pouring into greased pans to
cool, pour a teaspoonful of Dr. Price's Flavoring Extract over the
top; when partly cool, pull white; draw into sticks and cut with
shears. Color with one teaspoonful of Dr. Price's Fruit Coloring.
ONION SALAD DRESSING.
Place in a soup plate (not bowl) a piece of ice about the size of
an egg; three-quarter teaspoonful of salt; one-half teaspoonful of
Dr. Price's Onion Relish; cayenne pepper to suit; one tablespoonful
tomato catsup. Stir these with the ice. Then add one table-
spoonful of table oil; two tablespoonfuls of vinegar. Mix all well
together, stirring ice around with other ingredients so all will be
cold. More or less oil and vinegar can be added to suit taste.
This is one of the most palatable dressings for lettuce, chicory or
endive, escarole, watercress, cold asparagus tips, romaine, or any
of the combinations with cucumbers, tomatoes, etc.
Aside from their excellence there is economy in using Dr.
Price's Delicious Flavoring Extracts, as being pure it takes less to
flavor.
43
DECORATIVE DISHES.
Peach Sherbet. One quart of white peaches canned, or on
dozen fresh peaches; mash and strain, beat with a spoon until per-
fectly smooth. One pound of sugar, one quart of water, boil
together for five minutes; while hot add one tablespoonful of gela-
tine which has been dissolved in four tablespoonf uls of water for
half an hour, strain, and when cold add peaches, and juice of one
lemon. Color to taste with Dr. Price's Fruit Coloring. When
partly frozen add the beaten white of one egg.
Sunshine Cream. One quart of cream, one quart of milk, one
and one-half cups of sugar, one tablespoonful of flour. Mix sugar
and flour together thoroughly, boil the milk, stir in sugar and
flour, and boil until the consistency of cream; when cool, add
cream, flavor with one teaspoonf ul of Dr. Price's Extract of Zephyr.
Grape Sherbet. One quart of white canned grapes mashed
fine, the juice of four lemons; sweeten to taste. Color a delicate
pink with Dr. Price's Fruit Coloring. When partly frozen stir in
the beaten white of one egg.
Sunshine Cake. One and one-half tumblers of sifted powdered
sugar, one tumbler of flour sifted four times, the whites of eleven
eggs, one teaspoonful of Dr. Price's Extract of Orange, and the
yolks of six eggs. Beat the whites of eggs stiff, add sugar, then
flour, add the yolks of eggs beaten very light, last the baking
ppwder. Make a boiled frosting, flavor with Dr. Price's Extract
of Zephyr.
Almond Cream Cake. Two cups of sugar, one cup of butter
creamed, one cup of milk, three and one-half cups of flour, and
the whites of eight eggs, beaten stiff; ac'd last two teaspoonf uls of
baking powder; bake in layers.
ICING. Two cups of sugar, the juice of one lemon, one cup of
water, boil to a clear, thick syrup. Pour into the beaten whites of
three eggs; flavor with Dr. Price's Extract of Almond.
Ideal Cake. Two cups of pulverized sugar, one-half cup of
butter, creamed; one cup of milk, two cups of flour, one of corn
starch, the whites of seven eggs beaten stiff, two teaspoonfuls of
baking powder; flavor with Dr. Price's Ideal Extract.
Peach Cake. Make any good white cake, bake in layers; slice
peaches very thin, prepare cream by whipping and sweetening. Put
peaches between layers, pour cream over each layer of peaches.
Dr. Price's Onion Relish does not fill the house with the odor of
onions nor disagreeably affect the breath.
44
Delicious Cakes. One cup of sugar, one-half cup of butter,
two eggs, the yolks and whites beaten separately, one-half cup of
milk, one and one-half cups of flour, one teaspoonf ul baking powder.
Flavor with Dr. Price's Extract of Zephyr; bake in small crescent-
shaped tins. Make a boiled frosting and color with any of Dr.
Price's Fruit Colors. These are dainty served at an afternoon tea.
Rose Cake. Use recipe for Angels' Food No. 1, flavoring with
Dr. Price's Extract of Rose.
Rose Mousse. Soak one-quarter of a box of gelatine for half
an hour in one-quarter of a cup of cold water. Whip one pint of
cream, add the gelatine and two-thirds of a cup of sugar, one tea-
spoonful of Dr. Price's Extract of Rose. Stir carefully until it
begins to stiffen, put in a freezer; when nearly frozen place in a
mold packed in ice and salt, let stand for one or two hours.
Ideal Ice. One pint of cream, one cup of good milk, one cup
of sugar, the whites of two eggs well beaten. Flavor with Dr.
Price's Ideal Extract. When partly frozen remove dasher and
beat in one-half cup of Jamaica rum, freeze to the consistency of
an ice and serve in glasses.
Frozen Mint. Make a plain lemon ice, and when frozen add
the following: three tablespoonfuls of water, one-half teaspoonf ul
of Dr. Price's Essence of Peppermint. Pack the freezer, and let
it stand some time. Serve as you would a cordial, in small wine-
glasses. This is considered a good aid to digestion.
Muscat Water Ice. Take the juice of four lemons, mix with
two cups of granulated sugar and let it stand for half an hour.
Soak one tablespoonful of gelatine in a quarter of a cup of cold
water for half an hour, then add half a cup of boiling water, stirring
until dissolved; three cups of water added to the lemon and sugar
gradually, stirring constantly; put in the gelatine and one-half cup
of sherry. This is very pretty if colored a delicate brown with Dr.
Price's Chocolate Brown Color. Freeze and serve in cups.
Corn Starch Flummery. Put in a double boiler one quart of
water, a saltspoonful of salt, four tablespoonfuls of corn starch,
let it come to a boil, then stir in the beaten whites of three eggs
again let it come to a boil. Serve with the following sauce: One
cup of sugar, butter the size of an egg, yolks *f two eggs, one tea-
spoonful of corn starch, one teacup of hot water, one teaspoonful
of Dr. Price's Extract of Zephyr; stir constantly and let it come to
a boil. Serve hot.
If the housewife desires flavors at cheap figures she must
expect quality to correspond.
45
INDEX.
CAKES.
PAGE
Angels' Food No. 1 15
Angels' Food No. 2 15
Black or Wedding Cake 11
Bride's Cake 14
Caramel Cake 13
Chocolate Loaf Cake... 12
Chocolate Marble Cake.. 13
Citron Cake 12
Clove Cake 12
Cocoanut Loaf Cake 12
Coffee Cake 12
Cream Sponge Cake 15
Cup Cake 13
Delicate Cake 15
Fig Cake 12
Fruit Cake 11
Gold Cake 14
Hickory-Nut Cake 12
Imperial Cake 12
Lunch Cake 14
Marble Cake 13
Mottled Cake 13
Plain Fruit Cake 11
Pound Cake No. 1 14
Pound Cake No. 2 14
Pound Sponge Cake 15
Quick Sponge Cake 14
Silver Cake 14
Spice Cake 12
Washington Cake 13
White Cream Cake 14
White Lady Cake 14
White Mountain Cake.. 14
White Pound Cake 14
White Sponge Cake.... 15
LAYER CAKES.
Almond Cake 15
Apple Jelly Cake 10
Chocolate Cake 16
Cocoanut Cake 16"
Cream Cake 16
Fig Cake 16
Hickory-Nut Cake 17
Lemon Jelly Cake 16
Metropolitan Cake 17
LATER CAKES Cent 'd.
PAGE
Minnehaha Cake 17
Orange Cake 15
Pineapple Cake 17
Pink and -White Layer
Cake 17
Rolled Jelly Cake 17
ICING FOR CAKES.
Almond Icing 18
Boiled Frosting 18
Cream Frosting 18
Chocolate Icing 18
Frosting 18
Soft Icing 18
The Best Icing 18
Water Icing 18
SMALL CAKES.
Almond Cookies 19
Almond Drops 22
Almond Jumbles 20
Anise Drops 20
Boston Cream Cake 22
Bread Cake 22
Chocolate Wafers 20
Cream Puffs 22
Dew Drops 23
Doughnuts \ 20
Fried Cakes NQ. 1 21
Fried Cakes No. 2 21
Fruit Cookies 19
Fruit Ginger Bread 21
Ginger Bread 21
Ginger Cookies 21
Ginger Drops 22
Ganger Snaps 21
Lemon Cookies 19
Lemon Jumbles 20
Molasses Cookies 19
Philadelphia Jumbles... 19 I
Ring Jumbles 20
Scotch Cakes 18 j
Soft Sugar Ginger
Bread 21
Spice Drops 23
46
SMALL CAKES Cont'd.
PAGE
Sponge Ginger Bread
(Eggless) 21
Sugar Cookies 19
Tea Cakes 19
The Best Cookies 20
The Best Ginger Bread 22
PASTRY.
Almond Tarts 26
Apple Pie 24
Chocolate Pie 24
Cherry Pie 25
CheeseCakes 26
Cocoanut Pie 24
Cocoanut Tarts 26
Cream Pie No. 1 24
Cream Pie No. 2 24
Cream Tarts 25
Currant and Raspberry
Tarts 25
Custard Pie 24
Lemon Pie 24
Lemon Cream Pie 24
Marlborough Pie 24
Mince Pie Meat 25
Peach Pie 25
Pie Crust No. 1 23
Pie Crust No. 2 23
Pie Crust No. 3 23
Pie Crust No. 4 23
Puff Paste No. 1 23
Puff Paste No. 2 23
Pumpkin Pie 25
Strawberry Short Cake 26
Sweet Potato Pie 25
Tarts 25
Tart Shells 26
Victoria Pie 25
DUMPLINGS.
Apple Dumplings 26
Baked AppleDumplings 26
Barberries 27
Peach Dumplings 26
Steamed Apple Dump-
lings 26
PUDDINGS.
PAGE
Apple Charlotte 31
Apple Fritters 30
Banana Pudding 28
Boston Pudding 30
Brown-Top Pudding 30
Chocolate Pudding 29
Christmas Plum Pud-
ding 27
Cottage Pudding 29
Cream Fritters 31
Cream Pudding 28
Cup Pudding 30
Delicate Pudding 30
Delmonico Pudding 29
Fig Pudding- 29
Fritters 30
Fruit Pudding No. 1 27
Fruit Pudding No. 2 27
Graham Pudding 27
Indian Pudding 29
Macaroni Pudding 29
Orange Pudding 28
Peach Cottage Pudding 29
Puff Pudding 28
Queen of Puddings 28
Railroad Pudding 29
Rice Pudding 28
Rice Meringue 28
Snow Pudding 30
Steamed Berry Pudding 30
Suet Pudding 27
Tapioca Fruit Pudding 30
Tipsy Pudding 28
PUDDING SAUCES.
Foaming Sauce 31
Good Pudding Sauce... 31
Hard Brandy Sauce 31
H ard Sauce 31
Lemon Sauce 31
White Wine Sauce 31
CUSTARDS, CREAMS AND
JELLIES.
Almond Cream 34
Almond Custard 33
Apple Snow 34
Baked Custard 34
Bavarian Cream 33
Blanc Mange 32
Blanc Mange for Sum-
mer No. 1.. .32
CUSTARDS, ETC. Cont'd.
PAGE
Blanc Mange for Sum-
mer No. 2 32
Boiled Custard 33
Charlotte Russe 34
Chocolate Cream 35
Cider Jelly 35
Corn Starch Blanc
Mange 32
Cup Custard 33
Dr. Price's Tapioca
Cream 33*
Floating Island 33
Fruit Charlotte 34
Fruit Desserts '... 35
Italian Cream 35
Lemon Jelly 36
Macaroon Custard 32
Neapolitan BlancMange 32
Orange Jelly 36
Rice Cream. 35
Russian Cream 34
Snow Balls 35
Spanish Cream 34
Swan's Down Cream... 34
Velvet Blanc Mange.... 32
Wine Jelly 35
ICE CREAM, ICES AND
SHERBETS.
A Delightful Fruit
Punch 39
Almond Milk 38
Claret Punch 39
Coffee Ice Cream 36
Cream a la Rose 37
Currant Ice 37
Fruit Cream ,... 36
Frozen Peaches 36
Frozen Pudding 38
Fruit Sherbet 38
Ice Cream No. 1 36
Ice Cream No. 2 36
Italian Tutti-Frutti 37
Jamaica Ginger Beer... 39
Kumyss 38
Lemon Ice 36
Orange Sherbet 37
Peach Ice Cream 37
Pineapple Sherbet 37
Pomegranate Sherbet.. 38
47
ICE CREAM, ETC. Cont'd.
PAGE
Pudding Glace 38
Roman Punch No. 1 36
Roman Punch No. 2 39
Raspberry Royal 38
Strawberry Ice 37
Strawberry Sherbet.... 39
CONFECTIONERY.
Butter Scotch 41
Cream Walnuts 41
Chocolate Cara mels
No. 1 42
Chocolate Caramels
No. 2 42
Chocolate Creams 40
Cocoanut Cream Candy 41
Cream Candy 42
Hickory-NutMacaroons 42
Hickory-Nut Candy 41
Hoarhound Candy 41
Honey Candy.. 42
Lemon Drops 42
Maple Creams 40
Molasses Candy 41
Marshmallows 40
Pop-Corn Candy 42
Peppermint Drops 43
Stick Candy 43
Uncooked' French
Candies 39
Vanilla Taffy 41
DECORATIVE DISHES.
Almond Cream Cake... 44
Corn Starch Flummery 45
Delicious Cakes 45
Frozen Mint 45
Grape Sherbet 44
Ideal Cake 44
Ideal Ice 45
Muscat Water Ice 45
Peach Cake 44
Peach Sherbet 44
Rose Cake 45
Rose Mousse 45
Sunshine Cake 44
Sunshine Cream 44
WEIGHTS AND M E A s -
URES 10
ONION SALAD DRESSING 43
D? PRICE'S
WHEAT FLAKE CELERY
III
1OR NEARLY
three genera-
tions I have
been known
among grocers as a pio-
neer in the scientific man-
ufacture of pure foods. The articles which bear my
name are to-day staples upon the shelves of grocers of
two continents, and I know that seven out of every ten
American housewives will acknowledge that my produc-
tions are the best in their line.
Forty years of my life have been devoted to pure-
food manufacture, and during all that time I have been
possessed with the belief that evolution would develop
a pure, ready-to-eat, wheat flake health food. I, there-
fore, with entire confidence, have placed in the market
Dr. Price's Wheat Flake Celery Food, which I consider
the triumphant achievement of a lifetime.
'/I
MANUFACTURED ONLY BY THE
PRICE CEREAL FOOD CO
.CHICAGO.
Send your name and address in full and we will mail you, free of
charge, Dr. Price's Wheat Flake Cook Book.
*'-\Vo*>V
EXTRACT
EXTRACT
ALMOND!
LEMC
EXTtADT
OF TRUE
CHOCOLATE
EXTRACT
COFFEE
pRpRICE'5 ^
ESSENCE
PEPPEBMiNT
pRpRICE'5
ESSENCE
WINTEBGREEN
FRUIT j
COLORING!
- or
ANISE 11
PRICE FLAVORING EXTRACT co.
Look upon cheap Extracts as evidence
of impurity;
Pure articles cannot be sold as cheap as
adulterated ones.
&
Perfect purity and excellent quality,
Rather than adulterations for the sake of
cheapness.
