New Dr. Price Cookbook
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121
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English
- Introduction - General Directions - Measurements
- Breads, Biscuits and Rolls
- Muffins, Gems, etc.
- Griddle Cakes and Waffles
- Fritters, Doughnuts, and Crullers
- Cake Part 1
- Cake Part 2
- Cake Icings and Fillings
- Cookies, Small Cakes and Fruit Shortcakes
- Puddings and Other Desserts
- Pastry
- Frozen Desserts
- Soups
- Fish
- Meats
- Poultry
- Fish, Meat and Vegetable Sauces
- Eggs and Croquettes
- Luncheon and Other Dishes
- Vegetables
- Salads and Salad Dressings
- Beverages
- Candies
- Fireless Cookery
- Suggestions for Invalids
- Preserving and Canning
- Jams, Jellies, and Pickles
- Dr. Price's Phosphate Baking Powder
This cookbook was published by the Royal Baking Powder Co. to promote the use of Dr. Price's Phosphate Baking Powder in a broad range of recipes from bread, cookies, pastries and desserts to meats, vegetables and beverages. - Summary by Larry Wilson
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