POTATO ROLLS

Ingredients:

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

Directions:

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

Adrian Teng

RYE ROLLS

Ingredients:

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

Directions:

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

CURRANT TEA CAKES

Ingredients:

• 2 cups flour
• 3 teaspoons Dr. Price’s Baking Powder
• ½ cup sugar
• ¾ teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons shortening
• ½ cup currants
  

Directions:

1. Sift together flour, baking powder, sugar and salt
2. Add milk, well-beaten egg and melted shortening
3. Add currants which have been washed, dried and floured and mix well
4. The batter should be stiff
5. Half fill greased hot muffin tins and bake about 20 minutes in hot oven
   

Adrian Teng

SCONES

Ingredients:

• 2 cups flour
• 3 teaspoons Dr. Price’s Baking Powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons shortening
• 2 eggs
• 1/3 to ½ cup milk
  

Directions:

1. Sift together flour, baking powder, salt and sugar
2. Add shortening and rub in very lightly
3. Beat eggs until light; add milk to eggs and add slowly to mixture to make soft dough
4. Roll out ½ inch thick on floured board
5. Cut into pieces 3 inches square and fold over, making them three-cornered
6. Brush with milk; sprinkle with sugar
7. Bake about 25 minutes in hot oven

Adrian Teng

ENGLISH MUFFINS

Ingredients:

• 2 cups flour
• 4 teaspoons Dr. Price’s Baking Powder
• ¾ teaspoon salt
• 1 teaspoon sugar
• 1-1/4 cups milk
  

Directions:

1. Sift together dry ingredients
2. Mix in gradually milk to make soft dough
3. Half fill greased muffin rings placed on hot greased griddle or shaped lightly with floured hands into flat round cakes
4. Bake on griddle or frying pan turning until brown and cooked through, about 15 minutes.
5. Split and serve hot with butter.

Adrian Teng

MUFFINS

Ingredients:

• 2 cups flour
• 3 teaspoons Dr. Price’s Baking Powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• 1 tablespoon shortening
  

Directions:

1. Sift together flour, baking powder, sugar and salt
2. Add milk, well-beaten eggs and melted shortening; mix well
3. Half fill greased muffin tins with batter and bake in hot oven 20 to 25 minutes.

COFFEE RING

Ingredients:

• 3 cups flour
• 5 tablespoons sugar
• 4 teaspoons Dr. Price’s Baking Powder
• 1 teaspoon salt
• ¾ cup milk
• 1 cup raisins, washed, drained and floured
• 3 tablespoons shortening
• 1 egg
• ½ cup chopped nuts
  

Directions:

1. Sift dry ingredients together
2. Add raisins to milk
3. Add melted shortening and beaten egg
4. Mix thoroughly and add to the dry ingredients
5. Add more milk if necessary, to make a soft dough
6. Roll out lightly about ½ inch thick, divide into two long strips and twist together to form a ring
7. Put into greased pan and sprinkle with a little sugar and nuts
8. Allow to stand about 20 minutes.
9. Bake in moderate oven 20 to 25 minutes.

Adrian Teng