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+*** START OF THE PROJECT GUTENBERG EBOOK 79370 ***
+
+
+
+
+Transcriber’s Notes:
+
+  Underscores “_” before and after a word or phrase indicate _italics_
+    in the original text.
+  Small capitals have been converted to SOLID capitals.
+  Illustrations have been moved so they do not break up paragraphs.
+  Typographical and punctuation errors have been silently corrected.
+
+
+
+
+[Illustration]
+
+[Illustration]
+
+            The Master Chefs of New York’s Leading Hotels,
+            Clubs and Restaurants were quick to realize the
+            excellence of RYZON, The Perfect Baking Powder
+
+    _Among the first_ to use RYZON were these celebrated institutions:
+
+    The Waldorf-Astoria               U. S. Military Academy, Cadet
+    Delmonico's                          Mess, West Point
+    The Colony Club                   School of Household Science,
+    Hotel Astor                          and Restaurant of Pratt
+    Sherry's                             Institute
+    The Biltmore                      New York Bureau of Hospital
+    Hotel St. Regis                      Standards and Supplies
+    Lotos Club                        Hotel McAlpin
+    Hotel Knickerbocker               The Claridge Hotel
+    Lambs’ Club                       India House
+    Hotel Martinique                  Crescent Athletic Club
+    The Downtown Association          Café Savarin
+    Montauk Club                      Drug and Chemical Club
+    The Ritz-Carlton                  The Chemists’ Club
+    Bankers’ Club of America          Hotel Bossert
+    Hotel Vanderbilt                  City Lunch Club
+    New York Yacht Club               Midday Club
+    Hotel Gotham                      Syracuse University
+    Copley Plaza Hotel, Boston        Y. W. C. A. Cafeteria
+    U. S. Naval Academy, Annapolis    Hotel Bellevue-Stratford,
+                                         Philadelphia
+                                      Massachusetts General Hospital,
+                                         Boston
+
+            Catering to the world's most critical consumers,
+                    their standards are the highest
+
+[Illustration]
+
+
+
+
+CONTENTS
+
+
+                                                                   PAGE
+    Prominent New York Institutions First Using RYZON      Inside Front
+    How the RYZON Baking Book Was Made                                3
+    Important Measuring Directions                                    4
+    The Story of RYZON                                                5
+    Prize Winners of the RYZON Recipe Contest                         6
+    Comparative Economy of RYZON                                      8
+    Saving Eggs by Using RYZON                                        8
+
+    CHAPTER
+    I.    RYZON Breads                                                9
+
+    II.   RYZON Quick Breads                                         13
+                Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19;
+                Muffins and Breakfast Breads, 19-23; Waffles, 23-24;
+                Griddle Cakes, 25-27; Fritters, 27-28.
+
+    III.  RYZON Cakes                                                29
+                Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings
+                and Icings, 43-44.
+
+    IV.   RYZON Cookies, Doughnuts and Small Cakes                   45
+                Cookies, 45-48; Doughnuts, 48-49;
+                Small Cakes, 49-53.
+
+    V.    RYZON Pastry, Pies, Shortcakes, Tarts and Tartlets         54
+                Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63;
+                Tartlets,  63.
+
+    VI.   RYZON Puddings                                             64
+                Steamed Puddings, 64-67; Baked Puddings, 67-68.
+
+    VII.  RYZON Savory Dishes                                        69
+                Including inexpensive meat dishes, left-overs,
+                and egg and cheese recipes, 69-75.
+
+    VIII. RYZON Camp Cookery                                         76
+
+    IX.   RYZON Home-made Candies                                    77
+
+    Tables of Weights, Measures and Time of Baking                   80
+    The Ingredients of RYZON, The Perfect Baking Powder              81
+    The Truth About Baking Powders                                   81
+    The RYZON Plant—A Modern Food Establishment             Inside Back
+
+
+
+
+HOW THE RYZON BAKING BOOK WAS MADE
+
+
+When the marketing of RYZON was begun, it was soon learned that a
+practical manual for the use of baking powder was desirable. There
+seemed to be no really scientific or accurate instructions which could
+be used with assurance of satisfactory results. It appeared that the
+use of baking powder was a matter of personal experience with one brand
+that might or might not be desirable or efficient. It was discovered
+that the present baking powder recipe books did not contain recipes now
+used in the best homes, and that the indefinite instructions seemed of
+little value to cooks in using any kind of baking powder.
+
+Therefore, it was quickly decided that the RYZON Baking Book should be
+as much of an improvement over previous baking powder recipe books, as
+RYZON, The Perfect Baking Powder, is an improvement compared with the
+old kinds of baking powder.
+
+To this end an extensive campaign of advertising for practical home
+recipes was inaugurated, with an offer of prizes to secure the best
+possible home recipes in use, and Marion Harris Neil was engaged
+to supervise the work, adding thereto her store of tested recipes,
+together with her experience in compiling practical cooking manuals.
+
+Thousands of good housekeepers in many States submitted their best and
+most original home recipes, from which a number of prize selections
+were made for the RYZON Baking Book by expert judges.
+
+The Master Recipes were obtained from the prominent cooking experts
+whose names they bear, and many excellent and unusual private recipes
+were contributed from homes where they have been in practical use.
+
+Every one of the prize selections was carefully tested by actual
+baking, and doubly checked by the RYZON Service Staff, before being
+included in the RYZON Baking Book.
+
+[Illustration: _Level spoonful, ⅛ oz._ RYZON.
+
+_Rounding spoonful, ⅓ to ¼ oz._ OTHERS.
+
+_Heaping spoonful, ½ to ⅜ oz._ OTHERS.]
+
+Modern recipes and the cooking schools now use standard LEVEL spoon
+measurements for baking powders. Much of the so-called “bad luck” which
+untrained cooks experience in the use of all baking powders is caused
+by inaccurate measurements and the use of too much or too little for
+perfect baking results.
+
+
+GENERAL DIRECTIONS FOR USE OF RYZON
+
+One LEVEL teaspoonful (⅛oz.) of RYZON to each cup (¼ lb.) of flour is
+sufficient for making cakes in which eggs are used.
+
+Two LEVEL teaspoonfuls (¼ oz.) of RYZON to each cup (½ pint) of flour
+are sufficient for best results in making biscuits, muffins, waffles.
+
+Two and one-half LEVEL teaspoonfuls (⁵/₁₆ oz.) to each cup (½ pint)
+of buckwheat flour, graham flour, whole grain flours and meals, are
+required when eggs are not used.
+
+Each RYZON recipe gives accurate LEVEL measurements and weights of
+ingredients, with directions which, if carefully followed with the use
+of RYZON, The Perfect Baking Powder, will insure perfect home baking.
+
+[Illustration: _The Story of_ RYZON]
+
+
+
+
+RYZON
+
+
+The Perfect Baking Powder, is the result of years of research work by
+the General Chemical Company. This Company's staff includes some of the
+most eminent men in chemistry. For many years it has been producing the
+materials used by Baking Powder manufacturers and has been particularly
+well situated to understand the needs of the industry and to direct its
+research work along lines most likely to yield important results.
+
+Baking Powder is a necessity. A good baking powder is essential to
+the comfort and convenience of every home. The solving of the baking
+powder problem, to produce for the American people and for the world a
+“perfect baking powder,”—one which should be not only efficient and
+practical, but should also fulfill all desirable requirements from
+the standpoint of purity and health,—is an achievement of which any
+company of scientific men might feel proud, especially when they are
+able to offer RYZON, with all of its improvements over old-fashioned
+baking powders, at a lower price than usually asked for high grade
+baking powder.
+
+After having perfected RYZON to their own satisfaction, officers of
+the General Chemical Company indirectly sent samples of RYZON to the
+most famous cooking experts. They were asked to try this new baking
+powder,—which then had no name,—and to say unreservedly what they
+thought. The replies were uniformly that this was the most wonderful
+baking powder ever tried, that less was required than of other baking
+powders, and that the results were _perfect_.
+
+Finally, this new baking powder was sent to one of America's greatest
+food authorities, who was asked for his frank opinion of it from a
+health standpoint. He wrote, in reply, that “RYZON has qualities
+of excellence and physiological relations which entitle it to the
+confidence and patronage of the public.” His opinion has been confirmed
+by other leading food experts of America.
+
+This is the reason for RYZON, which is a guaranteed American pure food
+product of superior quality and efficiency, at a fair price.
+
+
+THE PRIZE WINNERS OF THE RYZON RECIPE CONTEST
+
+
+From 8,379 recipes submitted by home and expert cooks for the use of
+RYZON, The Perfect Baking Powder, awards were made for originality and
+excellence by the judges,—Christine Terhune Herrick, Marion Harris
+Neil, and Mrs. Julian Heath, from typewritten copies, identified only
+by numbers,—the judges having no knowledge of the person to whom the
+awards were being made,—as follows:
+
+                                                           PAGE
+    1st prize, for RYZON Baba, to Mrs. Percy Duvall, Dower House,
+          Rosaryville, Md.                                            32
+      So far as the judges know, Mrs. Duvall's RYZON Baba is the
+          first one made with baking powder.
+    2nd prize, for RYZON Rice Popovers, to Mrs. Frederick G. Wagner,
+          Lakeview Ave., Leonia, N. J.                                13
+    3rd prize, for RYZON Health Bread, to Miss Nettie A. Buchanan,
+          3 Hudson Terrace, Dobbs Ferry, N. Y.                        11
+
+    These three principal prize winning recipes, and other prize
+    winning recipes will be found on the pages indicated.
+
+    RYZON Liberty Bread, Mrs. Louise Naylor, N. Y. City                9
+    RYZON Nut Bread, Mrs. William H. Briggs, New York City            10
+    RYZON Health Bread No. 2, Mrs. N. S. Baker, Meriden, Conn.        11
+    RYZON Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y.      18
+    RYZON Sardine Biscuits, Mrs. Florence Lounds, Fort Lee, N. J.     18
+    RYZON Ham Muffins, Mrs. Jeannette Young Norton, New York City     21
+    RYZON Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J.         27
+    RYZON Hominy Fritters, Mrs. J. J. O'Connell, Washington, D. C.    28
+    RYZON Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md.       34
+    RYZON Polish Guest Cake à la Reszke, Mrs. Hulda Thompson,
+          New York City                                               34
+    RYZON White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn.      34
+    RYZON Coffee Crumb Cake, Mrs. M. Monnikendam, New York City       39
+    RYZON Nut Tart, Mrs. Aida B. Canniff, New York City               40
+    RYZON Layer Cocoa Cake, Miss Jennie Wallach, New York City        40
+    RYZON Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla.  50
+    RYZON Pie Crust and Cookies in One, Mrs. Rachel F. Fink,
+          White Plains, N. Y.                                         58
+    RYZON Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J.   60
+    RYZON Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City   61
+    RYZON Lemon Pot Pie, Mrs. K. E. Johnson, New York City            65
+    RYZON Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N. J.   70
+    RYZON Toad-in-the-Hole, Mrs. Maude Jervis, Brooklyn, N. Y.        70
+    RYZON Apriba Loaf, Mrs. C. W. Shaw, Mountainville, N. Y.          73
+    RYZON Meat Fold-Overs, Mrs. L. Boisse, Douglaston, L. I.          74
+    RYZON Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N. J.      75
+
+    As the result of our standing offer “$5 for each original baking
+    recipe accepted for our RYZON Baking Book” we are giving new
+    recipes. The following have been accepted for this edition:
+
+    RYZON Mock Nut Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn.    10
+    RYZON Currant Loaf, Mrs. H. B. Clement, Bristol, N. H.            10
+    RYZON Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, Ill.      11
+    RYZON Oatmeal Bread, Mrs. Anna Tackmeyer, New York City           11
+    RYZON Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn.   12
+    RYZON Apple Corn Bread, Miss Emma L. Morse, Oxford, Mass.         14
+    RYZON New Virginia Corn Meal Spoon Bread, A. C. Wood,
+          Washington, D. C.                                           14
+    RYZON Sweet Potato Pone, Mrs. C. W. Tilden, Los Angeles, Cal.     15
+    RYZON Wholesome Corn Muffins, Miss Sarah E. Gibson,
+          Hagerstown, Md.                                             15
+    RYZON Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal.   15
+    RYZON Corn Parker House Rolls, Mrs. Mary E. Hall,
+          Jamestown, N. Y.                                            16
+    RYZON “Hot-Dog” Dainties, Mrs. John W. Tolson, Washington, D. C.  17
+    RYZON Cheese Drop Biscuit, Forecast Modern School of Cookery      18
+    RYZON Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va.      19
+    RYZON Prune Biscuit, Mrs. Fred Friedlander, N. Y. City            19
+    RYZON Apple Muffins, Mrs. C. W. Tilden, Los Angeles, Cal.         20
+    RYZON Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y.      20
+    RYZON Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal.     21
+    RYZON Corn Muffins, Mrs. Eleanor Ackerman, Brooklyn, N. Y.        21
+    RYZON Bran Gems, Mrs. M. J. Harding, Detroit, Mich.               22
+    RYZON Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala.           23
+    RYZON Quick Coffee Cake, Mrs. Mehmert, Olney, Ill.                23
+    RYZON Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich. 23
+    RYZON Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass.  25
+    RYZON Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N. Y.           26
+    RYZON Blueberry Griddle Cakes, Mrs. Herman Waddy,
+          Washington, D. C.                                           27
+    RYZON Clam Fritters, Miss Ruth Fredericks, Oak Ridge, N. J.       27
+    RYZON Economy Fritters, Mrs. W. H. Frickey, Rochester, N. Y.      27
+    RYZON Prune Cake, Mrs. Edgar M. Hall, Oelwein, Ia.                36
+    RYZON Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada     36
+    RYZON Jelly Roll, Marion Harris Neil, Jersey City, N. J.          37
+    RYZON Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich.   39
+    RYZON Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis.          40
+    RYZON Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash.    42
+    RYZON Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa.       46
+    RYZON Economical School Cookies, Margaret L. Evans,
+          Lancaster, Pa.                                              47
+    RYZON Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore.    48
+    RYZON Potato Fried Cakes, Mrs. Clarence G. Horton,
+          Sand Lake, N. Y.                                            49
+    RYZON Callas, Miss Helen Wilson, Ames, Ia.                        49
+    RYZON Fruit Bars, Mrs. James Richards, Houghton, Mich.            51
+    RYZON Tea Table Dainties, Mrs. Kate Lowry, Chicago, Ill.          51
+    RYZON Old Fashioned Molasses Cake, Mrs. Ella Smith,
+          Brooklyn, N. Y.                                             51
+    RYZON Betsy Jumbles, Mrs. J. C. Merril, N. Y. City                51
+    RYZON Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J.       51
+    RYZON Oatmeal Shortbread, Mrs. Isa Williams, School House,
+          Cedar, B. C.                                                52
+    RYZON French Cookies, Mrs. M. L. Nenans, Winslow, Ill.            53
+    RYZON Apple Pie, Mrs. G. Medler, Chevey Chase, Md.                61
+    RYZON Apple Drops, Mrs. M. Eskolin, N. Colebrook, Conn.           64
+    RYZON Steamed Suet Pudding, Mrs. C. N. Bollers, N. Y. City        66
+    RYZON Puffs, Mrs. Edward Albes, Washington, D. C.                 67
+    RYZON Excellent Peach Pudding, Mrs. F. W. French,
+          S. Oil City, Pa.                                            67
+    RYZON Egg Noodles, Mrs. Belle Failing, Sedalia, Colo.             70
+    RYZON Potato Soup, Mrs. A. D. Fraser, Burlington, Wash.           71
+    RYZON Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R.  72
+    RYZON Salmon and Tomato, Mrs. Cora Lee Wallace, Topeka, Kan.      72
+    RYZON Beef Loaf, Miss Harriet Romer, Elmira, N. Y.                73
+    RYZON Potato Puff, Mrs. Allan Bancroft, Maywood, Ill.             73
+    RYZON Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N. J.       73
+    RYZON Artichokes à la Remoulade Shells, Miss Carine Carruthers,
+          Seattle, Wash.                                              73
+    RYZON Beefsteak Pie, Miss Nora Longeway, Spring Bank,
+          Alberta, Canada                                             74
+    RYZON “War-Meat” Loaf, Mrs. Clara E. Wells, Paton, Ia.            75
+
+
+
+
+COMPARATIVE ECONOMY OF RYZON
+
+
+At its price RYZON is less expensive to use than other baking powders
+sold at less per pound.
+
+You buy baking powder by the pound, but it is generally used by
+measurement. RYZON contains 110 or more, averaging about 114, level
+teaspoonfuls to the pound. Other phosphate baking powders average about
+95 level teaspoonfuls to the pound. We have found no other phosphate
+powder to contain as many as 100, and some brands of the calcium
+phosphate type have been found to contain only 88, level teaspoonfuls
+to the pound. Cream of tartar powders show a wider variance, with an
+occasional lighter measuring pound approaching RYZON in number of level
+teaspoonfuls contained, but the average pound of cream of tartar powder
+contains considerably fewer level teaspoonfuls than a pound of RYZON.
+
+Furthermore, less RYZON is required by measurement for equal efficiency
+in baking, as ¼ to ½ more, by measurement, of so-called cheaper baking
+powders is ordinarily used to get less perfect baking results than
+easily obtained with RYZON used as directed on the labels or in the
+RYZON recipes.
+
+Hence, RYZON is more economical in use, as well as superior in quality
+and baking results.
+
+
+SAVING EGGS BY USING RYZON
+
+When more eggs are called for than you care to use, you can reduce the
+cost of a recipe by using ¼ level teaspoonful of RYZON for each egg
+omitted. Often ⅓ to ½ of the eggs are omitted in this way by those
+desiring economy.
+
+[Illustration: _RYZON LIBERTY BREAD—Special Recipe_
+
+By MRS. LOUISE NAYLOR, Ryzon Service Staff]
+
+
+
+
+CHAPTER I
+
+RYZON BREADS
+
+
+Ryzon Liberty Bread is a direct response to the call from the United
+States Government's Food Administration for new breads to conserve
+wheat flour. We are glad to furnish this palatable, nutritious and
+economical recipe, which uses much less wheat flour than is customary,
+and is simple enough to be practical for use in every home. As a loaf
+bread it cuts without undue crumbling and retains moisture equal to
+breads in which a greater quantity of wheat flour is used.
+
+The addition of the one egg makes it unusually suitable for children's
+luncheon, or bread and butter sandwiches with a tea.
+
+
+RYZON LIBERTY BREAD
+
+    1  level cupful (6 ounces) corn meal.
+    ½  cupful (¾ ounce) bran.
+    1½ level cupfuls (6 ounces) white flour.
+    6  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    2  level tablespoonfuls (1 ounce) shortening.
+    1½ cupfuls milk (½ pint) or milk and water.
+    1  egg.
+
+Sift together corn meal, white flour, RYZON and salt; add bran, cut
+in shortening and mix thoroughly. Beat egg, add milk and mix with dry
+ingredients. Bake in a moderate oven thirty minutes.
+
+This mixture may be baked as a loaf bread, as illustrated, or in gem
+pans for a hot bread.
+
+Sufficient for one medium-sized loaf.
+
+NOTE:—When using gas, light oven after loaf is put in, otherwise let
+bread stand for fifteen minutes before putting into a moderate oven.
+
+
+RYZON BRAN BREAD
+
+    6 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    2 level tablespoonfuls (1 ounce) sugar.
+    1 level teaspoonful salt.
+    1 quart (6 ounces) bran.
+    2 tablespoonfuls (1 ounce) butter or lard.
+    1 egg.
+    2 cupfuls (1 pint) milk or water.
+    1 level cupful (6 ounces) sultana raisins.
+
+Sift flour, sugar, salt and RYZON into a mixing bowl, add bran, then
+add shortening and rub it in with the tips of the fingers. Beat up
+egg, add it with milk and raisins, and mix well. Divide into two small
+greased bread pans, and bake in a moderate oven for one hour. Currants
+may be substituted in place of the raisins.
+
+Sufficient for two small loaves.
+
+Bran adds nothing to the nourishment of the body, but it has another
+health function to perform which is most important. It resists the
+action of the digestive ferments and very materially assists in
+removing from the system poisons caused by the fermentation of food
+which cause many of the ills that flesh is heir to. By holding moisture
+and thus promoting intestinal secretions it affords a most useful
+laxative action to anyone of sedentary habit and has none of the ill
+effects of most medicines used for the purpose. Bran may be obtained in
+packages from the grocery, or in bulk from the feed store.
+
+
+RYZON ALMOND AND RAISIN BREAD
+
+    ½ cupful (3 ounces) brown sugar.
+    ¾ cupful (1½ gills) hot water.
+    ½ cupful (1 gill) molasses.
+    ¾ cupful (1½ gills) milk.
+    3 level teaspoonfuls RYZON.
+    1 level cupful (¼ pound) flour.
+    2 level cupfuls (10 ounces) graham flour.
+    ½ level teaspoonful baking soda.
+    1 level teaspoonful salt.
+    1 tablespoonful (½ ounce) melted butter.
+    ¼ cupful (2 ounces) seeded and chopped raisins.
+    1 level cupful (¼ pound) blanched and chopped almonds.
+
+Pour water over sugar, add molasses and milk. Mix flour sifted with
+RYZON, flour, salt, and soda together, and stir them into milk mixture.
+Add butter, raisins and almonds, and mix well. Turn into a well-greased
+pan and bake in a moderate oven for one and one-half hours.
+
+The graham flour is not sifted.
+
+Sufficient for one medium-sized loaf.
+
+_Prize Recipe_
+
+
+RYZON NUT BREAD
+
+BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY
+
+    1 level cupful (6 ounces) brown sugar.
+    1 level cupful (¼ pound) chopped nut meats.
+    1 level cupful (¼ lb.) chopped dates, stoned.
+    2 level cupfuls (10 ounces) graham flour.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful salt.
+    4 level teaspoonfuls RYZON.
+    2 cupfuls (1 pint) milk.
+    1 egg.
+
+Put brown sugar into a mixing bowl, add nuts, dates, graham flour,
+flour sifted with RYZON and salt, and egg beaten and mixed with milk.
+Mix well and divide into two greased and floured loaf pans and set to
+rise for fifteen minutes in a warm place. Bake in a moderate oven for
+one hour.
+
+This bread is excellent for sandwiches.
+
+Sufficient for two small loaves.
+
+
+RYZON MOCK NUT BREAD
+
+BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN.
+
+    4 level cupfuls (1 pound) flour.
+    2 level tablespoonfuls brown sugar.
+    4 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    1 egg.
+    1 cupful (¼ pound) Grape Nuts.
+    2 cupfuls (1 pint) milk.
+
+Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then
+flour and RYZON sifted together. Mold into two small loaves and bake in
+moderate oven forty minutes.
+
+Splendid for sandwiches.
+
+Sufficient for two small loaves.
+
+
+RYZON CURRANT LOAF
+
+BY MRS. H. B. CLEMENT, BRISTOL, N. H.
+
+    2 level cupfuls (½ pound) flour.
+    4 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    2 tablespoonfuls molasses.
+    2 level tablespoonfuls (1 ounce) shortening.
+    ½ cupful (¼ pound) currants.
+    1 level teaspoonful cinnamon.
+    1 egg.
+    1 cupful (½ pint) milk—or milk and water.
+
+Beat egg in mixing bowl, add salt, cinnamon, molasses, currants,
+milk and melted shortening, then flour and RYZON which have been
+sifted together. Turn into well-greased tin and bake in moderate oven
+forty-five minutes. Serve fresh with coffee or toasted with tea.
+
+Sufficient for one loaf.
+
+_Prize Recipe_
+
+
+RYZON HEALTH BREAD, No. 2
+
+BY MRS. N. S. BAKER, MERIDEN, CONN.
+
+    4  level teaspoonfuls RYZON.
+    1½ level cupfuls (2¼ ounces) bran.
+    ½  cupful (2 ounces) entire wheat flour.
+    ½  cupful (2 ounces) rye flour or meal.
+    1  level teaspoonful salt.
+    ½  cupful (3 ounces) corn meal.
+    2  shredded wheat biscuits.
+    ½  cupful (1 gill) molasses.
+    1  cupful (½ pint) milk.
+    1  cupful (½ pint) water.
+
+Put RYZON and bran into a bowl, add entire wheat flour, rye flour
+sifted with salt, corn meal, shredded wheat biscuits, crushed,
+molasses, milk and water. Beat thoroughly and pour into a well-greased
+mold, cover, and steam steadily for three to four hours.
+
+Long standing improves the flavor and makes the bread darker.
+
+Sufficient for one medium-sized loaf which will serve six persons.
+
+N. B.—See Prize Health Bread Recipe on this page.
+
+
+RYZON STEAMED BROWN BREAD
+
+BY MRS. A. L. CAYZER, EVANSTON, ILL.
+
+    2 level cupfuls (12 ounces) corn meal.
+    1 cupful (½ pint) molasses.
+    1 level cupful (5 ounces) graham flour.
+    2 cupfuls (1 pint) cold water.
+    ½ level teaspoonful soda.
+    2 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+
+Sift corn meal, graham flour, RYZON and salt together twice, stir
+soda in molasses and add the water; stir into dry ingredients until
+thoroughly mixed—pour in greased mold, and steam four hours.
+Sufficient for one medium-sized loaf.
+
+
+RYZON OATMEAL BREAD
+
+BY MRS. ANNA TACKMEYER, RYZON SERVICE STAFF
+
+    5 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful salt.
+    1 level tablespoonful sugar or molasses.
+    2 level cupfuls cooked oatmeal.
+    1 egg.
+    ½ cupful (1 gill) milk or water.
+
+Cook 1 cupful of oatmeal in 3 cupfuls of water until a porridge; add
+salt, sugar and cool. Beat egg, add milk and egg to cooked oatmeal. Add
+flour and RYZON sifted together, mix thoroughly, turn out on molding
+board and knead well. Bake for one hour in moderate oven.
+
+Sufficient for one loaf—weight 1½ lbs.
+
+
+RYZON NEW ENGLAND NUT BREAD
+
+BY MRS. WILLIAM STEVENS, BEVERLY, MASS.
+
+    ½  cupful (¼ pound) sugar.
+    1½ cupfuls (¾ pint) milk.
+    4  level cupfuls (1 pound) flour.
+    6  level teaspoonfuls RYZON.
+    1  level dessertspoonful (2 level teaspoonfuls) salt.
+    1  level cupful (¼ pound) chopped walnuts.
+
+Mix ingredients and allow to stand twenty minutes. Bake in a moderate
+oven three-quarters of an hour.
+
+Sufficient for one medium-sized loaf.
+
+
+WINCHESTER NUT BREAD
+
+    ¾  cupful (1½ gills) hot water.
+    ½  cupful (¼ pound) brown sugar.
+    ½  cupful (1 gill) Barbados molasses.
+    ¾  cupful (1½ gills) milk.
+    2  level cupfuls graham or entire wheat flour.
+    1  level cupful (¼ pound) flour.
+    3½ level teaspoonfuls RYZON.
+    1½ level teaspoonfuls salt.
+    ¾  cupful (3 ounces) walnut meats, coarsely chopped.
+
+Dissolve the brown sugar in the water, add the molasses and milk, stir
+in the flour sifted with RYZON and salt. Add the nut meats, turn into a
+buttered bread-pan, and bake about an hour and a quarter in a moderate
+oven.
+
+Sufficient for one loaf.
+
+_Third Prize Recipe_
+
+
+RYZON HEALTH BREAD
+
+BY MISS NETTIE A. BUCHANAN, DOBBS FERRY, N. Y.
+
+    2 level cupfuls (3 ounces) sterilized bran.
+    1 level cupful (6 ounces) corn meal.
+    1 level cupful (7 ounces) cream of wheat.
+    1 level cupful (4 ounces) flour.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    3 cupfuls (1½ pints) milk or cream.
+    1 cupful (½ pint) New Orleans molasses.
+
+Put bran into a basin, add corn meal, cream of wheat, flour sifted with
+RYZON and salt, and molasses mixed with milk. Beat well, and pour into
+large, well-greased mold,—cover and steam steadily for eight hours.
+
+Weight of loaf when done, three and one-half pounds.
+
+[Illustration]
+
+
+RYZON BAKING POWDER BREAD
+
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ½ level teaspoonful salt.
+    1 level tablespoonful (½ ounce) sugar.
+    4 tablespoonfuls (2 ounces) butter.
+    1 egg.
+    1 cupful (½ pint) milk or ½ cupful milk and ½ cupful water.
+
+Mix flour, RYZON, salt and sugar together and sift twice into a large
+bowl; add butter, cut it in with a knife, then rub it in as lightly
+as possible with the tips of the fingers, just working it until the
+shortening is well blended with flour mixture.
+
+Beat up egg, add milk to it, then add to dry ingredients, mixing to a
+soft dough with a knife or spoon. Turn out onto a floured baking board,
+knead lightly and quickly to a smooth dough, place in a well-greased
+bread pan, allow to rise for fifteen minutes in a cosy place, then bake
+in a moderate oven for forty minutes.
+
+Lard or drippings may be used in place of butter. Sufficient for one
+medium-sized loaf.
+
+This bread is delicious. The loaf illustrated is especially good for
+sandwiches.
+
+[Illustration]
+
+
+RYZON ECONOMICAL BREAD
+
+BY MRS. WILLARD STEELE, CHATTANOOGA, TENN.
+
+    2  level cupfuls (1 pint) toasted and ground bread crumbs.
+    2  level cupfuls (10 ounces) graham flour.
+    6  level teaspoonfuls RYZON.
+    1½ level teaspoonfuls salt.
+    1  egg.
+    1  tablespoonful molasses.
+    2  cupfuls milk and water (1 pint), or potato water.
+
+Put into a bowl bread crumbs, graham flour, RYZON and salt. Stir
+molasses into the milk and water and add to the dry ingredients, mixing
+thoroughly.
+
+Bake in well-greased bread pans in a moderate oven until the loaves
+leave the sides of the pans and are a nice brown—about forty-five
+minutes.
+
+Sufficient for two small loaves.
+
+NOTE:—Left over or stale pieces of any bread may be thoroughly dried
+or toasted in the oven (often while other cooking is being done on top
+of the stove), cooled, and then ground fine through the meat chopper.
+These bread crumbs are useful for many things in place of flour, as in
+the above recipe, and may also be used to advantage to thicken meat
+gravies.
+
+The water in which potatoes have been boiled will be found valuable
+for making breads and adds a certain amount of mineral nutriment much
+needed in our diet, but too often wasted.
+
+This bread may be varied by adding raisins, nuts, dates, candied orange
+peel or figs, and half cupful sugar, if a sweet bread is desired.
+
+
+RYZON RYE BREAD
+
+    2½ level cupfuls (10 ounces) rye flour or meal.
+    1½ level cupfuls (6 ounces) flour.
+    2  level tablespoonfuls (1 ounce) butter substitute.
+    6  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    2  tablespoonfuls molasses.
+    1½ cupfuls (¾ pint), scant, milk or milk and water.
+
+Into a bowl sift rye, flour, RYZON and salt; add molasses and milk. Mix
+carefully, turn into a greased and floured bread tin and bake in a very
+moderate oven for about one hour.
+
+Sufficient for one large loaf.
+
+[Illustration: _RYZON RICE POPOVERS—Second Prize Recipe_
+
+By MRS. FREDERICK G. WAGNER, Leonia, N. J.
+
+(_See Recipe, page 14_)]
+
+
+
+
+CHAPTER II
+
+RYZON QUICK BREADS
+
+
+Quick breads are delicious when fresh, and are so called to distinguish
+them from yeast breads, which require a longer time for making and
+baking.
+
+Quick bread mixtures are either doughs or batters. Batter means “that
+which is battered or beaten”; dough means “that which is wet or
+moistened.” A quick bread should be quickly mixed, and put into the
+oven at once. Doughs require a hotter oven than batters. Too great heat
+causes bubbles of gas or air to burst and run together.
+
+Popovers are made light by the expansion of the liquid in them as it
+is changed to steam by the heat of the oven, the heat at the same
+time forming a crust, which keeps the steam from escaping. When done,
+popovers should be crisp, hollow inside, several times the height of
+the batter and well cooked throughout.
+
+When griddle cakes are full of bubbles on the top, and brown on one
+side, they should be turned over and browned on the other side. If
+large bubbles rise immediately to the top of the cakes, the griddle
+is too hot. Never turn a griddle cake twice; a cake turned twice will
+be heavy and indigestible. Use a firm piece of beef suet on a fork to
+grease a griddle. Do not grease a soapstone griddle.
+
+
+GOOD FLOUR AND HOW TO KNOW IT
+
+Bread flour, made from hard spring wheat, rich in gluten, is more
+nutritious and makes the elastic dough necessary for producing light
+bread. It is known by its creamy white color, by its gritty feeling, by
+its capacity for absorbing water, and by its caking but slightly when
+squeezed in the hand. Pastry flour, made from soft or winter wheat,
+contains more starch than bread flour. It is used for pies, cakes,
+etc., but a good substitute may be made by sifting four tablespoonfuls
+of cornstarch or potato flour into each pint of bread flour. Always
+sift flour before measuring.
+
+_Second Prize Recipe_
+
+
+RYZON RICE POPOVERS
+
+BY MRS. FREDERICK G. WAGNER, LEONIA, N. J.
+
+    2 level cupfuls (1 pint) cold boiled rice.
+    2 level cupfuls (½ pound) flour.
+    2 level teaspoonfuls RYZON.
+    2 level tablespoonfuls (1 ounce) sugar.
+    2 eggs—separated.
+    2 cupfuls (1 pint) milk.
+    1 level teaspoonful salt.
+
+Mash rice until smooth. Sift flour, RYZON, sugar, and salt together
+twice. Beat yolks of eggs, add whites beaten to a stiff froth, and stir
+them into the rice. Then add milk and flour alternately, and beat until
+smooth.
+
+Have gem pans greased and a little flour sifted into each. Fill each
+two-thirds full with the mixture, and bake in a hot oven for fifteen
+minutes. Serve hot with butter or maple syrup. Also as a dessert with
+preserved fruits.
+
+Sufficient for twenty popovers.
+
+
+RYZON WESTERN PUFFERS
+
+    1 egg.
+    2 level tablespoonfuls (1 ounce) sugar.
+    1 cupful (½ pint) milk.
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful salt.
+    1 tablespoonful (½ ounce) lard.
+    1 tablespoonful (½ ounce) butter.
+
+Beat up egg, add sugar and milk, add flour sifted with RYZON and salt,
+beat well; add shortening melted, and beat for five minutes.
+
+Divide into buttered and floured popover or gem pans, and bake in a hot
+oven for fifteen minutes.
+
+Always have a hot oven when making puffers.
+
+Sufficient for fifteen puffers.
+
+
+RYZON DELICIOUS POPOVERS
+
+BY MARION HARRIS NEIL, AUTHOR OF “CANNING, PRESERVING AND PICKLING”
+
+    1 level teaspoonful RYZON.
+    1 level cupful (4 ounces) flour.
+    ½ level teaspoonful salt.
+    2 eggs.
+    1 cupful (½ pint) milk.
+
+Mix flour, RYZON, and salt together and sift them twice into a basin.
+Beat up eggs and add them gradually with milk to flour mixture; rub
+through a strainer or sieve and divide into hot, well-greased popover
+molds. The molds should be a little more than one-half full. Bake for
+thirty-five minutes in a moderate oven. The oven door should be kept
+closed until the mixture has a firm enough crust to keep its shape when
+the door is opened. These popovers come out of the oven rich brown
+puffs which may be eaten hot with sugar and cream, with maple syrup,
+or with butter and berries. When these are filled with whipped cream,
+custard, or blanc mange, they make an excellent dessert.
+
+Sufficient for twelve popovers.
+
+
+
+
+RYZON CORN BREADS
+
+
+RYZON APPLE CORN BREAD
+
+    4 level cupfuls (1½ pounds) white corn meal.
+    4 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    3 level tablespoonfuls (1½ ounces) sugar.
+    ¼ cupful (4 ounces) melted butter.
+    2 cupfuls (1 pint) water.
+    3 cupfuls (½ pound) chopped sour apples.
+
+Sift corn meal, RYZON, salt and sugar together; stir in water, apples
+and melted butter. Pour into well-greased tin and bake one-half hour in
+moderate oven. Serve hot.
+
+Sufficient for six persons.
+
+
+RYZON NEW VIRGINIA CORN MEAL SPOON BREAD
+
+BY A. C. WOOD, WASHINGTON, D. C.
+
+    1 pint milk from top of quart bottle of milk.
+    (This equals about ½ cup table cream and 1½ cupfuls milk).
+    1 level cupful (6 ounces) old fashioned water ground whole
+          corn meal (the cup filled lightly with a spoon and
+          not shaken down).
+    3 eggs, whites beaten separately.
+    1 level teaspoonful salt.
+    1 level teaspoonful RYZON.
+
+Scald the milk in a double boiler. Stir in the meal slowly and cook
+until a smooth batter which will pour from the spoon. Break in the egg
+yolks, one at a time, beating vigorously all the while, then fold in
+the stiffly beaten whites, and bake from thirty to forty minutes in a
+moderately quick oven. Serve immediately with a spoon from a pan in
+which it was baked.
+
+This bread may also be made with hominy mush, and is nice eaten with
+strained honey or maple syrup.
+
+Sufficient for eight persons.
+
+
+RYZON NEW ENGLAND CORN MUFFINS
+
+    1 level cupful (6 ounces) corn meal.
+    ¾ cupful (3 ounces) flour.
+    3 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    ¼ cupful (4 tablespoonfuls) molasses—or—
+              2 level tablespoonfuls (1 ounce) sugar.
+    1 cupful (½ pint) milk.
+    1 egg, well beaten.
+    1 tablespoonful (½ ounce) melted butter.
+
+Sift together the corn meal, flour, RYZON, sugar (if used), and salt.
+Mix thoroughly milk and molasses (if used in place of sugar). Add to
+dry ingredients slowly, then add egg and melted butter. Bake in muffin
+tins twenty-five minutes.
+
+Sufficient for twelve muffins.
+
+
+RYZON EGG CORN BREAD
+
+    2 level teaspoonfuls RYZON.
+    1 level cupful (6 ounces) corn meal.
+    1 level cupful (¼ pound) flour.
+    ½ level teaspoonful salt.
+    2 eggs, separated.
+    3 cupfuls (1½ pints) milk.
+    2 tablespoonfuls (1 ounce) butter.
+
+Sift meal, flour, RYZON and salt into a basin. Beat up yolks of eggs,
+add two cupfuls of the milk to them and butter, melted. Mix to a smooth
+batter with the other ingredients; then add whites of eggs beaten to a
+stiff froth. Pour into a square baking pan that has been well greased.
+The batter should be about two inches thick. Lastly, pour into the
+middle the remaining cupful of milk. Do not stir, but place gently in
+the oven, and bake in a moderate oven for fifty minutes. Turn out,
+cut in squares and serve at once. The center will be custard-like in
+appearance.
+
+Sufficient for six persons.
+
+N. B.—See Master Corn Bread Recipe on page 16.
+
+
+RYZON WHOLESOME CORN MUFFINS
+
+BY MISS SARAH E. GIBSON, HAGERSTOWN, MD.
+
+    ½ level cupful (3 ounces) corn meal.
+    ½ level cupful wheat or graham flour.
+    3 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    1 cupful (½ pint) milk.
+    1 tablespoonful molasses.
+    1 tablespoonful melted shortening.
+
+Sift corn meal, flour, salt and RYZON together. Stir in milk, molasses
+and shortening. Mix all thoroughly and pour into well-greased muffin
+tins. Bake in hot oven for about twenty-five minutes. Sufficient for
+six muffins.
+
+
+RYZON RAISIN CORN BREAD
+
+    1½ level cupfuls (12 ounces) seeded raisins.
+    6  level teaspoonfuls RYZON.
+    3  level cupfuls (18 ounces) yellow corn meal.
+    1½ level cupfuls (7½ ounces) graham flour.
+    1½ level cupfuls (6 ounces) flour.
+    1  level teaspoonful salt.
+    1  cupful (½ pint) molasses.
+       Milk.
+
+Wash raisins and cut them in halves, put them into a basin, add corn
+meal, RYZON, salt, graham flour, and molasses mixed with enough milk
+to make soft. Mix thoroughly and turn into a large well-greased mold,
+cover, and steam steadily for three hours.
+
+Serve hot, cut in slices.
+
+The mold should be large enough so that it will be but half filled
+before steaming.
+
+Sufficient for ten persons.
+
+
+RYZON RICE AND CORN MEAL BREAD
+
+BY MISS EMMA COLLINS, ALBANY, CAL.
+
+    1 level cupful (½ pint) cold boiled rice.
+    1 level cupful (6 ounces) corn meal.
+    1 level cupful (¼ pound) flour.
+    6 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    1 egg.
+    1 cupful (½ pint) milk.
+
+Beat the egg until light. Add milk, salt, corn meal and rice, and
+lastly flour sifted with RYZON.
+
+Mix thoroughly and beat hard. If necessary stir in five extra
+tablespoonfuls milk. Bake in three well-greased layer cake pans in hot
+oven for thirty minutes. When done turn out onto plate and arrange like
+a layer cake, spreading two layers with butter, dusting the top with
+powdered sugar. If desired, the egg may be omitted and another half
+level teaspoonful RYZON added instead.
+
+This makes a delicious hot bread for tea.
+
+Sufficient for six persons.
+
+
+RYZON SWEET POTATO PONE
+
+BY MRS. C. W. TILDEN, LOS ANGELES, CAL.
+
+    2  cupfuls (1 pint) grated sweet potatoes.
+    1  cupful (½ pint) sweet milk.
+    1  level teaspoonful ginger.
+    2  level tablespoonfuls (1 ounce) brown sugar.
+    2  level tablespoonfuls (1 ounce) melted butter.
+    1½ level cupfuls (6 ounces) flour.
+    4  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+
+Beat first five ingredients thoroughly together. Sift flour, salt
+and RYZON together twice, and add to first mixture, beat a minute,
+turn into a buttered baking dish and bake in moderate oven for
+three-quarters of an hour. Serve in baking dish. This is a spoon bread
+and should be served as soon as taken from oven. Sufficient for six
+persons.
+
+[Illustration]
+
+
+RYZON CORN PARKER HOUSE ROLLS
+
+BY MRS. MARY E. HALL, JAMESTOWN, N. Y.
+
+    ½ level cupful (3 ounces) corn meal.
+    2 level tablespoonfuls (1 ounce) sugar.
+    4 level teaspoonfuls RYZON.
+    3 level cupfuls (¾ pound) flour.
+    ¾ level teaspoonful salt.
+    2 level tablespoonfuls (1 ounce) butter, or butter substitute.
+    1 cupful (½ pint) milk.
+    1 egg.
+
+Sift together corn meal, sugar, RYZON, flour and salt. Cut in butter.
+Beat egg well. Add milk, using more milk if necessary, and mix with dry
+ingredients. Roll one-half inch thick, butter and turn over to make
+Parker House Rolls. Bake fifteen minutes, and serve immediately.
+
+Sufficient for sixteen rolls.
+
+_Master Recipe_
+
+
+RYZON CORN BREAD
+
+    1 tablespoonful (½ ounce) butter.
+    2 level tablespoonfuls (1 ounce) sugar.
+    2 eggs, separated.
+    1 level cupful (6 ounces) corn meal.
+    3 level teaspoonfuls RYZON.
+    1 level cupful (4 ounces) flour.
+    ½ level teaspoonful salt.
+    1 cupful (½ pint) milk.
+
+Cream butter and sugar thoroughly together, add yolks of eggs one
+by one; then beat whites of eggs to a stiff froth and add them with
+the corn meal, flour sifted with RYZON, and salt, and milk. Mix
+lightly together until all is thoroughly well mixed, then pour into a
+well-greased and floured shallow baking pan and bake in a moderately
+hot oven for fifteen minutes, or until done. Break or cut in pieces.
+
+This mixture may also be used for corn muffins or gems by baking in
+muffin rings or gem pans.
+
+Sufficient for six persons.
+
+[Illustration: _RYZON CORN BREAD—Master Recipe_
+
+By MRS. LEMCKE-BARKHAUSEN, Principal Greater New York Cooking School,
+New York City]
+
+[Illustration: _RYZON BISCUITS—Master Recipe_
+
+By MARIA W. HILLIARD, Wellesley Hills, Mass.]
+
+
+RYZON BISCUITS
+
+_Master Recipe_
+
+
+RYZON BISCUITS
+
+    2 level cupfuls (½ pound) flour.
+    4 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) butter or 1 tablespoonful butter
+          and 1 tablespoonful lard.
+    ¾ cupful (1½ gills) to 1 cupful milk.
+
+Mix flour, RYZON, and salt and sift into a basin; add butter or lard,
+and chop with a sharp knife until mealy. Add milk gradually until
+mixture is soft and spongy. Turn onto a slightly floured baking board
+and roll lightly until of a uniform thickness, about one-half inch.
+Cut with a floured biscuit cutter, place on a greased tin and bake for
+twelve to fifteen minutes in a quick oven. Biscuits should always be
+separated on the pan, as they will be more delicate and lighter than
+when placed close together.
+
+Sufficient for twelve biscuits.
+
+
+RYZON “HOT-DOG” DAINTIES
+
+BY MRS. JOHN W. TOLSON, WASHINGTON, D. C.
+
+[Illustration]
+
+    4 level cupfuls (1 pound) flour.
+    1 level teaspoonful salt.
+    5 level teaspoonfuls RYZON.
+    1 pound small smoked sausages.
+    4 level tablespoonfuls (2 ounces) lard.
+      About 2 cupfuls milk—or milk and water.
+
+Brush each sausage with mustard.
+
+Sift flour, salt and RYZON together. Work in lard and gently mix in
+milk enough to make a smooth dough, soft enough to be handled easily
+without being stiff. Roll out about ¼ inch thick. Cut in small squares.
+Lay one smoked sausage in each square; roll up and fasten securely by
+pinching dough together. Place in a pan a little distance apart and
+bake in a quick oven until brown. Sufficient for fourteen dainties.
+
+_Prize Recipe_
+
+
+RYZON CANTON BISCUITS
+
+BY MRS. MARY R. DOGGETT, BROOKLYN, N. Y.
+
+    3 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ¾ level teaspoonful salt.
+    1 level tablespoonful (½ ounce) sugar.
+    2 tablespoonfuls (1 ounce) lard.
+    ¾ cupful (1½ gills) milk.
+    ½ cupful (2 ounces) chopped preserved Canton ginger.
+
+Sift RYZON, sugar and salt together, and rub in shortening with the
+tips of the fingers; add ginger and then milk, mix lightly, roll out
+and cut quickly with a biscuit cutter; lay on greased tins and bake in
+a quick oven for ten to twelve minutes. Serve hot for luncheon or tea.
+
+Sufficient for twenty biscuits.
+
+_Prize Recipe_
+
+
+RYZON SARDINE BISCUITS
+
+BY MRS. FLORENCE LOUNDS, FORT LEE, N. J.
+
+      Filleted Sardines.
+    3 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ level teaspoonful salt.
+    3 tablespoonfuls (1½ ounces) lard.
+    2 tablespoonfuls (1 ounce) butter.
+    1 cupful (½ pint) milk, scant.
+
+Sift flour, RYZON and one-half teaspoonful of salt into a basin, add
+lard and butter, cut them in with a knife and then rub in with tips of
+fingers; add gradually enough milk to make a soft dough. Toss onto a
+slightly floured board and pat and roll with a rolling-pin until one
+inch thick. Cut out with a small, round cutter dipped in flour, place
+close together on a greased tin, bake in a hot oven from eight to ten
+minutes. Split while hot and place together with the sardines, seasoned
+with salt, between the rounds.
+
+If liked, the sardines may be moistened with some of the sardine oil.
+
+Sufficient for twenty-four small biscuits.
+
+
+RYZON PEANUT BUTTER BISCUITS
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ¼ level teaspoonful salt.
+    1 level tablespoonful (½ ounce) sugar.
+    1 tablespoonful (½ ounce) lard or drippings.
+    3 tablespoonfuls peanut butter.
+    2 eggs.
+      Milk enough to make a soft dough.
+
+Sift the flour, RYZON, salt, and sugar into a bowl. Cut in the lard and
+peanut butter with a knife, or rub them in with tips of the fingers.
+Beat eggs and add them with sufficient milk to make a soft dough. Turn
+out on a floured baking board, knead lightly, roll out, cut with a
+cutter, brush over with a little beaten egg, sprinkle with sugar, and
+bake from twelve to fifteen minutes in a moderate oven. Sufficient for
+twelve biscuits.
+
+
+RYZON CHEESE DROP BISCUIT
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+    1 level cupful (¼ pound) flour.
+    ¼ teaspoonful salt.
+    ½ cupful (1 gill) water.
+    3 level teaspoonfuls RYZON.
+    1 level tablespoonful (½ ounce) butter or fat.
+    8 level tablespoonfuls (½ cup) grated cheese.
+
+Mix like drop baking powder biscuit. Bake twelve minutes in hot oven.
+They are excellent to serve with a vegetable as they are high in
+nutrition.
+
+Sufficient for twelve biscuits.
+
+
+RYZON SURPRISE BEATEN BISCUITS
+
+    6  level teaspoonfuls RYZON.
+    4  level cupfuls (1 pound) flour.
+    1  level teaspoonful salt.
+    1  level teaspoonful sugar.
+    2  tablespoonfuls (1 ounce) butter or lard.
+    1  egg—separated.
+    1½ cupfuls (¾ pint) milk or milk and water.
+
+Sift flour, RYZON, sugar and salt into a basin; add shortening, cut it
+in with a knife, then rub it in as lightly as possible with the tips of
+the fingers. Beat up white of egg to a stiff froth, add milk to it and
+stir into the dry ingredients. Mix with a flexible knife, and turn out
+onto a floured baking board. Beat with a rolling-pin until the dough
+blisters, then roll out about three-fourths of an inch thick. Cut into
+biscuits, and lay them, not touching each other, on a greased baking
+pan, brush over the tops with yolk of egg beaten and mixed with one
+tablespoonful of milk, and bake in a quick oven for fifteen to eighteen
+minutes.
+
+Sufficient for twenty-five biscuits.
+
+
+RYZON POTATO BISCUIT
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+    1 level cupful (½ pint) freshly mashed, lightly packed potato.
+    1 level cupful (¼ pound) flour.
+    2 level tablespoonfuls (1 ounce) melted butter or shortening.
+    1 level teaspoonful RYZON.
+    1 level teaspoonful salt.
+
+Add melted butter to mashed potato. Mix and sift flour, RYZON and salt
+and add to potato mixture to make a soft dough. Roll out quickly, cut
+with a biscuit cutter and bake in a quick oven fifteen minutes.
+
+This also makes a good crust for a meat pie.
+
+Sufficient for twelve biscuits.
+
+
+RYZON PRUNE BISCUIT
+
+BY MRS. FRED FRIEDLANDER, NEW YORK CITY
+
+    1 cupful stewed and pitted prunes.
+    2 level cupfuls (½ pound) flour.
+    4 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    2 level tablespoonfuls (1 ounce) butter.
+    1 cupful (½ pint) milk.
+
+Sift flour, RYZON and salt into mixing bowl. Add butter or other
+shortening. Cut in with two knives until fine. Add milk slowly until a
+soft spongy mixture. Turn out on well-floured board. Roll quite thin—¼
+inch. Cut with rather large biscuit cutter. Place one prune in center
+of biscuit and pinch the edges of dough up over the prune, as for a
+dumpling, turning that side down on the pan. Bake in quick oven.
+
+Sufficient for twelve biscuits.
+
+
+RYZON NUT BISCUITS
+
+    3 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) butter or lard.
+    1 cupful (4 ounces) chopped nut meats.
+    4 level tablespoonfuls (2 ounces) sugar.
+    1 egg.
+      Enough milk to make a soft dough.
+
+Sift flour, salt, and RYZON together. Rub or cut in the butter and add
+the nuts and sugar. Beat up egg and add it to the dry ingredients, with
+enough milk to make a soft biscuit dough. Shape with floured hands
+into small balls, place well apart on greased tins, brush the tops
+with milk, sprinkle over with chopped nuts and bake in a hot oven from
+twelve to fifteen minutes. Serve hot with butter.
+
+If liked, the biscuits may be covered with frosting or they may be
+split and jelly put between the halves. Sufficient for eighteen
+biscuits.
+
+
+RYZON BALTIMORE BISCUITS
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ level teaspoonful salt.
+    ½ level teaspoonful sugar.
+    2 tablespoonfuls (1 ounce) shortening.
+    1 cupful (½ pint) or less of milk.
+
+Sift flour, salt, sugar and RYZON twice. Cut in shortening; then add
+milk gradually, mixing with a knife. The dough should be as soft as can
+be handled without sticking. Toss onto a lightly floured baking board,
+pat or roll very lightly until half or three-fourths of an inch thick
+and cut quickly with a floured cutter.
+
+Lay on greased baking tins, and bake in a hot oven from twelve to
+fifteen minutes.
+
+Sufficient for twelve biscuits.
+
+
+RYZON BUTTERMILK BISCUIT
+
+BY MRS. J. B. MAC ENTIRE, ROANOKE, VA.
+
+    4 level cupfuls (1 pound) flour.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful soda.
+    ½ level teaspoonful salt.
+    2 level tablespoonfuls (1 ounce) shortening.
+      Buttermilk.
+
+Sift dry ingredients into a bowl. Add shortening and chop until mealy.
+Add buttermilk gradually until it is a soft dough. Roll thin and
+cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve
+immediately. Sufficient for twenty-five biscuits.
+
+N. B.—See Master Biscuit Recipe on page 17.
+
+
+RYZON MUFFINS AND BREAKFAST BREAD
+
+
+RYZON SURPRISE PANCAKES AND MUFFINS
+
+BY MRS. GEORGE BANCROFT, ANN ARBOR, MICHIGAN
+
+    2 level cupfuls (½ pound) flour.
+    3 level tablespoonfuls RYZON.
+    1 level teaspoonful salt.
+    2 cupfuls (1 pint) water.
+
+Sift flour, RYZON and salt into a mixing bowl, add water gradually,
+then beat well. Pour from a pitcher onto a hot, greased griddle, or
+frying pan, if in camp, and turn when full of bubbles. When brown,
+serve hot with butter and maple syrup or sugar. Sufficient for fifteen
+cakes.
+
+This batter may be cooked in muffin rings.
+
+Note that no eggs or shortening are used in this recipe.
+
+[Illustration: _RYZON MUFFINS—Master Recipe_
+
+By MISS ALICE BRADLEY, Principal, Miss Farmer’s School of Cookery,
+Boston, Mass.]
+
+_Master Recipe_
+
+
+RYZON MUFFINS
+
+    4  level teaspoonfuls RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    2  level tablespoonfuls (1 ounce) sugar.
+    1  level teaspoonful salt.
+    ⅞  cupful (scant ½ pint) milk.
+    2  tablespoonfuls (1 ounce) butter.
+    1  egg.
+
+Sift flour once, measure, add RYZON, salt and sugar and sift four
+times, add milk gradually while stirring constantly. When smooth and
+free from lumps add butter, melted, mix, add egg, beaten until thick
+and light colored, beat well, and pour into well-greased hot gem pans.
+Bake twenty minutes in a hot oven.
+
+Sufficient for twelve muffins.
+
+
+RYZON SQUASH MUFFINS
+
+BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y.
+
+    1½ level cupfuls (½ pound) flour.
+    1  level tablespoonful (½ ounce) sugar.
+    1  level teaspoonful salt.
+    5  level teaspoonfuls RYZON.
+    2  level tablespoonfuls (1 ounce) shortening.
+    ¾  cupful (1½ gills) milk.
+    1  cupful (½ pint) squash.
+    1  egg.
+
+Sift together flour, sugar, salt and RYZON. Beat egg lightly and add to
+it milk and squash. Melt shortening and add to combined mixture. Beat
+thoroughly and turn into hot greased muffin tins. Bake about twenty
+minutes. Sufficient for twenty muffins.
+
+
+RYZON APPLE MUFFINS
+
+BY MRS. C. W. TILDEN, LOS ANGELES, CAL.
+
+    1 level cupful (½ pint) milk.
+    1 egg.
+    1 level tablespoonful (½ ounce) butter.
+    2 level cupfuls (½ pound) flour.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    2 level tablespoonfuls (1 ounce) sugar.
+    1 cupful (½ pint) finely chopped apples.
+
+Sift flour, RYZON, salt and sugar three times. Beat egg, add melted
+butter and milk. Stir in dry ingredients and beat thoroughly, adding
+apples last. Pour into well-greased muffin pans and bake in quick oven
+until golden brown.
+
+Sufficient for twelve muffins.
+
+_Prize Recipe_
+
+
+RYZON DELICIOUS HAM MUFFINS
+
+BY MRS. JEANNETTE YOUNG NORTON, N. Y. CITY
+
+    ¼ cupful (2 ounces) butter.
+    ¾ cupful (3 ounces) chopped cooked ham.
+    1 beaten egg.
+    3 level teaspoonfuls RYZON.
+    ¾ cupful (¼ pound) graham flour.
+    1 level cupful (¼ pound) flour.
+    1 cupful (½ pint) milk.
+
+Beat butter to a cream, add ham, mix well, then add egg, graham flour,
+flour sifted with RYZON and milk. Mix thoroughly and divide into twelve
+hot, well-greased muffin tins. Bake in a hot oven for twenty minutes.
+Serve hot or cold.
+
+Sufficient for twelve muffins.
+
+
+NUT AND FRUIT MUFFINS
+
+BY MISS ALICE BRADLEY, PRINCIPAL, MISS FARMER'S SCHOOL OF COOKERY,
+BOSTON, MASS.
+
+    ½ cupful (2 ounces) bread flour.
+    3 level teaspoonfuls RYZON.
+    ¾ level teaspoonful salt.
+    ¼ cupful (1½ ounces) brown sugar.
+    1 level cupful (5 ounces) graham flour.
+    ⅓ cupful (1⅓ ounces) walnuts.
+    6 dates.
+    1 egg.
+    ¾ cupful (1½ gills) milk.
+    2 tablespoonfuls (1 oz.) shortening, melted.
+
+Mix and sift bread flour, RYZON, salt and brown sugar, add graham
+flour, nuts cut in pieces, and dates washed, stoned and cut in pieces.
+Mix well, add egg well beaten, milk and shortening. Beat thoroughly,
+bake in twelve greased muffin cups in a hot oven for eighteen or twenty
+minutes.
+
+Sufficient for twelve muffins.
+
+
+RYZON BREAD MUFFINS
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+    2  level cupfuls (1 pint) bread crumbs.
+    ½  cupful (2 ounces) flour.
+    1  level tablespoonful (½ ounce) melted butter or shortening.
+    ¼  level teaspoonful salt.
+    1½ cupfuls (¾ pint) milk.
+    1  egg.
+    2  level teaspoonfuls RYZON.
+
+Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg
+yolk, flour, salt, RYZON and butter. Fold in egg white stiffly beaten.
+Bake in buttered muffin tins in a quick oven for twenty minutes.
+
+Sufficient for twelve muffins.
+
+
+RYZON “LEFT-OVER” CORN MUFFINS
+
+BY MRS. ELEANOR ACKERMAN, BROOKLYN, N. Y.
+
+    2 level cupfuls (½ pound) flour.
+    3 level tablespoonfuls RYZON.
+    1 level teaspoonful salt.
+    1 cupful (½ pint) water.
+    1 cupful (½ pint) canned corn.
+
+Sift flour, RYZON and salt into a bowl, add water and canned corn
+gradually and beat well.
+
+Bake in muffin rings or as griddle cakes on a hot well-greased griddle.
+
+One level tablespoonful of sugar may be added if desired. Note that no
+eggs or shortening are used in this recipe.
+
+Sufficient for twelve muffins.
+
+
+RYZON NUT GRAHAM MUFFINS
+
+    2 level teaspoonfuls RYZON.
+    1 level cupful (5 ounces) graham flour.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful baking soda.
+    1 level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) butter.
+    1 level cupful (6 ounces) brown sugar.
+    1 level cupful (¼ pound) chopped nut meats.
+    1 egg.
+    2 cupfuls (1 pint) sour milk.
+
+Mix flour with graham flour, RYZON, soda and salt, sift twice into
+a basin, add butter and rub it in finely with tips of fingers, then
+add sugar, nuts, eggs well beaten, and milk. Mix well and divide into
+greased and floured muffin tins and bake in a moderate oven for fifteen
+to twenty minutes. Sufficient for twenty-four muffins.
+
+N. B.—See Master Muffin Recipe on page 20.
+
+
+RYZON OATMEAL BREAKFAST GEMS
+
+BY MISS EMMA COLLINS, ALBANY, CAL.
+
+    1  level cupful (½ pint) cooked oatmeal.
+    1½ level cupfuls (6 ounces) flour.
+    4  level teaspoonfuls RYZON.
+    2  level tablespoonfuls (1 ounce) sugar.
+    ½  level teaspoonful salt.
+    ½  cupful (1 gill) milk.
+    1  egg.
+    2  level tablespoonfuls (1 ounce) butter.
+
+Mix and sift together flour, RYZON, salt and sugar. Beat egg, add
+milk, melted butter and oatmeal. Then add dry ingredients, beat all
+thoroughly and pour into well-greased gem pans and bake in quick oven.
+
+Sufficient for twelve gems.
+
+
+RYZON HONEY GEMS
+
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    2 level cupfuls (½ pound) flour.
+    1 tablespoonful (½ ounce) butter.
+    1 tablespoonful (½ ounce) lard.
+    2 eggs.
+    ⅔ cupful (1¼ gills) honey.
+    5 tablespoonfuls milk.
+
+Sift salt, RYZON and flour into a basin. Rub in butter and lard with
+finger tips, add eggs well beaten, and honey mixed with milk. Mix well
+and divide into greased and floured gem pans, filling them half full
+and bake in a moderate oven for fifteen minutes. Sufficient for twelve
+gems.
+
+
+RYZON BRAN GEMS
+
+BY MRS. M. J. HARDING, DETROIT, MICH.
+
+    ¾ cupful (½ ounce) bran.
+    ½ cupful (2 ounces) flour.
+    2 level teaspoonfuls RYZON.
+    ¼ level teaspoonful salt.
+    3 level tablespoonfuls (1½ ounces) sugar.
+    ⅔ cupfuls (1⅓ gills) milk.
+    1 egg.
+
+Mix dry ingredients and add to well-beaten egg and milk. Put into
+well-greased gem pans and bake in hot oven. Sufficient for eight gems.
+
+
+RYZON GLUTEN GEMS
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (10 ounces) gluten flour.
+    ¼ level teaspoonful salt.
+    1 egg.
+    2 cupfuls (1 pint) milk.
+
+Sift flour, RYZON and salt together into a basin, add egg well beaten,
+and milk. Use scant measure of milk. Beat well, and pour into hot,
+greased gem pans, and bake in a quick oven for twelve to fifteen
+minutes. Sufficient for twelve gems.
+
+
+RYZON WHOLE WHEAT ROLLS
+
+    5 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful salt.
+    2 level cupfuls (½ pound) whole wheat flour.
+    3 tablespoonfuls (1½ ounces) butter.
+    1 egg.
+    1 cupful (½ pint) milk.
+
+Sift flour, RYZON and salt into a basin, add whole wheat flour and mix
+thoroughly together. Rub in butter, add one-half of egg beaten and
+mixed with milk, and mix to a soft dough; turn onto a floured baking
+board and knead lightly for a few minutes. Shape dough into rolls, and
+place them on a greased baking tin; brush them over with remainder of
+beaten egg, and bake in a hot oven for twenty minutes.
+
+Sufficient for twelve rolls.
+
+
+RYZON RAISIN ROLLS
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ level teaspoonful salt.
+    3 tablespoonfuls (1½ ounces) butter.
+    1 egg.
+    ½ cupful (¼ pint) milk (scant).
+    1 level cupful (½ pound) seeded and chopped raisins.
+    3 level tablespoonfuls (1½ ounces) sugar.
+    ½ level teaspoonful powdered cinnamon.
+
+Sift flour with RYZON and salt twice, then rub in butter lightly with
+tips of fingers and add one-half of egg well beaten, and milk. Turn
+out onto a floured baking board, knead lightly, roll to one-fourth
+inch thickness, brush over with melted butter, sprinkle over this,
+raisins, sugar and cinnamon; roll up like a jelly roll, brush over with
+remainder of egg, sprinkle with sugar and cut into pieces three-fourths
+of an inch in thickness, lay on greased tins, and bake in a hot oven
+for twelve to fifteen minutes. Sufficient for twelve rolls.
+
+Raisins are one of the foods of which more should be known; they are
+fifty per cent. more nourishing than meat and far more healthful and
+natural. Raisins are not only a great system builder, they are also one
+of the best fruit tonics known, and in purity stand almost alone.
+
+
+RYZON MARMALADE BUNS
+
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ¼ level teaspoonful salt.
+    6 tablespoonfuls (3 ounces) butter.
+    ½ cupful (4 ounces) sugar.
+    1 egg.
+    ½ cupful (¼ pint) milk.
+    1 teaspoonful orange extract.
+      Marmalade, orange or grapefruit.
+
+Sift together flour, RYZON and salt; next cut and rub in butter and add
+sugar. Beat up egg, add extract and milk, and stir these into the other
+ingredients, making the whole to a stiff paste.
+
+Divide the mixture into fourteen or sixteen pieces, shape each into a
+neat ball, make a small hole in the middle, put in a little marmalade,
+and close it up again. Place the buns on greased baking tins with the
+sides which have the holes downwards. Brush over with a little milk and
+sprinkle with fine sugar. Bake in a hot oven for twenty minutes.
+
+Any preferred preserve may be used in place of the marmalade.
+
+Sufficient for fourteen or sixteen buns.
+
+
+RYZON SCOTCH WHOLE WHEAT SCONES
+
+    3  level teaspoonfuls RYZON.
+    2  level cupfuls (½ pound) flour.
+    ¼  level teaspoonful salt.
+    1½ level cupfuls (6 ozs.) whole wheatflour.
+    ½  cupful (4 ounces) butter.
+    ¼  cupful (2 ounces) sugar.
+    1  egg.
+    ¾  cupful (1½ gills) milk.
+
+Sift flour, salt and RYZON and add whole wheat flour; rub in the
+butter with the tips of the fingers, or cut in with a knife, and add
+the sugar. Beat up egg, add milk, and pour among the dry ingredients,
+making them into a soft dough.
+
+Knead the dough lightly and divide it into two pieces. Make each piece
+into a smooth round, roll out and cut into six pieces. Lay on greased
+tins and bake in a moderately heated oven for twenty minutes. Brush
+over the tops with sweetened milk a few minutes before they are quite
+done, and return to the oven to finish baking. Sufficient for twelve
+scones.
+
+
+RYZON QUICK SALLY LUNN
+
+BY MRS. A. M. CRUM, FLORENCE, ALA.
+
+    1 egg.
+    1 level tablespoonful (½ ounce) shortening.
+    2 level cupfuls (½ pound) flour.
+    2 cupfuls (1 pint) milk.
+    3 level teaspoonfuls RYZON.
+    1 level tablespoonful (½ ounce) sugar.
+    ¼ level teaspoonful salt.
+
+Beat egg, sift flour, sugar, salt and RYZON together, add shortening,
+then flour and thin down with milk. Grease muffin rings or a small
+pan—bake in a quick oven. Serve while hot.
+
+Sufficient for six persons.
+
+
+RYZON HOT WALNUT SANDWICHES
+
+BY MRS. REYNOLDS CASEY, FLUSHING, MICH.
+
+    2 level cupfuls (½ pound) flour.
+    4 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    2 level tablespoonfuls (1 ounce) shortening.
+    ¾ cupful (1½ gills) milk.
+    ½ cupful (2 ounces) chopped walnuts.
+
+Sift together flour, salt and RYZON into mixing bowl. Cut in
+shortening, add milk and mix. Turn out on well-floured board and roll
+quite thin, sprinkle walnuts on half of the dough, folding the other
+half over, then cut with a biscuit cutter and bake in a quick oven.
+
+Sufficient for twelve biscuits.
+
+
+RYZON VIRGINIA CORN CAKES
+
+    2 eggs.
+    ¾ cupful (1½ gills) milk.
+    ½ level tablespoonful sugar.
+    ¾ cupful (1½ gills) canned corn.
+    1 level tablespoonful RYZON.
+    1 level cupful (¼ pound) flour.
+    ½ level teaspoonful salt.
+
+Beat up eggs, add milk and sugar; stir in canned corn. Sift flour,
+RYZON and salt together and stir them into the corn mixture, and drop
+into buttered muffin rings on a buttered pan and bake in a moderate
+oven from fifteen to twenty minutes. Sufficient for ten cakes.
+
+
+RYZON QUICK COFFEE CAKE
+
+BY MRS. MEHMERT, OLNEY, ILL.
+
+    1½ level cupfuls (6 ounces) flour.
+    ½  cupful (¼ pound) sugar.
+    1  level teaspoonful RYZON.
+    ¼  teaspoonful salt.
+    ½  cupful (¼ pint) milk.
+    ½  cupful (4 ounces) raisins.
+    1  egg well beaten.
+    1  tablespoonful (½ ounce) melted butter.
+
+Sift flour, salt and RYZON. Add milk, raisins, well-beaten egg and
+melted butter. Beat all together. Pour into baking pan and sprinkle
+well with cinnamon, sugar and lumps of butter on top.
+
+Bake in moderate oven from twenty to thirty minutes. Sufficient for six
+persons.
+
+
+RYZON BUTTERMILK WAFFLES
+
+    2 eggs.
+    2 cupfuls (1 pint) sour milk or buttermilk.
+    1 level teaspoonful RYZON.
+    2 level cupfuls (½ pound) flour.
+    ¼ cupful (1¼ ounces) corn meal.
+    1 level teaspoonful salt.
+    1 level teaspoonful sugar.
+    1 tablespoonful (½ ounce) lard.
+    1 tablespoonful (½ ounce) butter.
+    1 level teaspoonful baking soda.
+    1 tablespoonful warm water.
+
+Beat eggs light, add milk, flour sifted with corn meal, RYZON, salt
+and sugar; melt lard and butter, add them with soda dissolved in warm
+water. Mix carefully and cook on well-greased waffle irons. Serve hot
+with butter and syrup.
+
+Sufficient for sixteen individual waffles.
+
+Waffles are artistically shaped pancakes as to their constitution, and,
+like these, admit of interesting and even greater variations. Their
+name in Old French was _waufre_, which has developed into _gaufre_
+and _gauffre_. The word is related to the German _Wabe_, _honeycomb_,
+and as such would be derived from the _shape_ of the _waffle_, which
+represents a large-celled honeycomb.
+
+[Illustration: _RYZON WAFFLES—Master Recipe_
+
+By JESSIE A. LONG, Instructor in Cookery, Pratt Institute, Brooklyn, N.
+Y.]
+
+_Master Recipe_
+
+
+RYZON WAFFLES
+
+    4  level teaspoonfuls RYZON.
+    2  level cupfuls (½ pound) flour.
+    ½  level teaspoonful salt.
+    2  eggs—separated.
+    1½ cupfuls (¾ pint) milk.
+    4  tablespoonfuls (2 ounces) melted butter.
+
+Mix flour with RYZON and salt and sift into bowl. Beat yolks of eggs,
+add butter and milk. Add this mixture gradually to dry ingredients,
+beating thoroughly. When well mixed fold in the stiffly beaten whites
+of eggs. Pour from a pitcher into the center of a hot, well-greased
+waffle iron. Serve with melted butter and maple syrup or with cinnamon
+and sugar. Other fat may be used in place of butter but the waffles
+will not brown as well.
+
+PREPARATION OF WAFFLE IRON:—Heat the iron on both sides thoroughly.
+Grease the iron with a piece of salt pork or a padded fork dipped into
+bacon drippings. Reverse the iron to distribute the fat evenly. Open,
+and fill the iron two-thirds full. Cover and cook about one minute on
+one side, then turn and cook a little longer on the other side.
+
+This amount will fill waffle iron six times.
+
+This recipe may be varied by substituting ¾ cupful cold boiled rice
+in place of 1 cupful wheat flour, and in this way save flour for the
+government while still serving delicious waffles.
+
+As a breakfast or luncheon dish waffles are well known. Equally welcome
+are the waffles served with hot chocolate or coffee in the afternoon,
+or for an after theatre supper, especially when the use of an electric
+waffle iron makes baking at the table possible.
+
+[Illustration: _RYZON RICE GRIDDLE CAKES—Special Recipe_
+
+By MRS. INGLIS H. BROWN, Lexington, Mass.]
+
+_Special Recipe_
+
+
+RYZON RICE GRIDDLE CAKES
+
+    1 level cupful (¼ pound) flour.
+    ¾ cupful (1½ gills) cooked rice.
+    3 level teaspoonfuls RYZON.
+    1 egg well beaten.
+    1 level teaspoonful salt.
+    2 level teaspoonfuls (½ ounce) sugar.
+    ½ cupful (1 gill) milk.
+    1 tablespoonful (½ ounce) melted butter.
+
+Mix and sift flour, salt, sugar and RYZON. Add rice and melted butter,
+the egg (well beaten) and milk to make the batter. Beat well. Cook at
+once on a hot, well-greased griddle. Serve hot with butter and syrup.
+The addition of an extra egg makes these griddle cakes unusually
+delicious.
+
+Sufficient for ten griddle cakes.
+
+[Illustration: _RYZON WHITE FLOUR GRIDDLE CAKES—Master Recipe_
+
+By MARY MASON WRIGHT, Cooking Expert of “The Designer”]
+
+_Master Recipe_
+
+
+RYZON WHITE FLOUR GRIDDLE CAKES
+
+    4 level teaspoonfuls RYZON.
+    3 level cupfuls (¾ pound) flour.
+    1 level teaspoonful salt.
+    3 eggs—separated.
+    2 cupfuls (1 pint) milk.
+    1 tablespoonful (½ ounce) butter.
+
+Melt butter. Mix flour, RYZON, and salt together, and sift into a
+basin. Beat up yolks and whites of eggs separately. Add yolks to milk,
+then add butter. Gradually add flour and beat up into a smooth batter,
+then fold in whites of eggs. Turn batter into a wide-mouthed pitcher
+and pour into a hot, well-greased griddle, to the size of a saucer.
+When nicely browned on one side turn with cake turner. When browned on
+other side remove to a hot dish. Serve hot with butter and syrup, or
+sugar and milk, as desired.
+
+
+RYZON BUCKWHEAT CAKES
+
+    5  level teaspoonfuls RYZON.
+    2  level cupfuls (12 ounces) buckwheat flour.
+    1  level cupful (¼ pound) flour.
+    1  level teaspoonful salt.
+    1  tablespoonful molasses.
+    2½ cupfuls (1¼ pints) milk.
+    1  cupful (½ pint) water.
+
+Mix buckwheat flour, RYZON, flour, and salt and sift them into a bowl;
+add milk, water, and molasses, and beat well. Cook at once on a hot,
+well-greased griddle. Serve hot with butter and syrup. These cakes are
+excellent with fried sausages. If liked, a well-beaten egg may be added
+to the batter.
+
+Sufficient for thirty-five cakes.
+
+N. B.—See Master White Flour Griddle Cake Recipe on page 25.
+
+
+RYZON HOOVER PANCAKES
+
+BY MRS. E. D. COLE, BROOKLYN, N. Y.
+
+    2 cupfuls (1 pint) buttermilk—or sour milk.
+    1 level cupful (½ pint) stale bread crumbs.
+    ¾ cupful (6 ounces) corn meal.
+    2 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    ½ level teaspoonful soda.
+    1 tablespoonful molasses.
+    1 cupful (½ pint) boiling water.
+
+Soak crumbs in milk for half hour, scald corn meal with one cupful
+boiling water, cool, add crumbs soaked in milk, soda dissolved in one
+teaspoonful hot water, stir in RYZON, mix all thoroughly and bake
+on hot, well-greased griddle. Serve with syrup, honey, jam or fruit
+butters.
+
+(Any left over cereal may be used in place of crumbs.) Sufficient for
+twenty pancakes.
+
+
+RYZON PEA PANCAKES
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+    2 level cupfuls (1 pint) peas (dried).
+    2 egg whites.
+    ½ cupful (2 ounces) flour.
+    1 cupful (½ pint) milk.
+    2 egg yolks.
+      Pepper.
+    ½ level teaspoonful salt.
+    1 level tablespoonful (½ ounce) butter or fat.
+    1 level teaspoonful RYZON.
+
+To make this recipe it is best to use the split pea, which can be
+secured either in bulk or package form. These peas cook in an hour's
+time after soaking.
+
+When the peas are tender, put through a food chopper and mix the
+ingredients. A tablespoonful of this mixture placed on a hot griddle or
+frying pan makes a good-sized pancake.
+
+If a richer pancake is desired than the one suggested in this recipe,
+one-quarter pound salt pork may be boiled and ground with the peas.
+
+The residue strained from pea soup may be economically used for the
+above.
+
+Sufficient for twelve pancakes.
+
+
+RYZON FRENCH PANCAKES
+
+    1 level teaspoonful RYZON.
+    3 level tablespoonfuls (1½ ozs.) potato flour.
+    2 level tablespoonfuls (1 ounce) sugar.
+    5 eggs.
+    1 tablespoonful water.
+    1 cupful (½ pint) milk.
+      Apple or currant jelly.
+
+Sift flour, RYZON, and sugar into a bowl, add eggs well beaten, water
+and milk, and beat for ten minutes. Grease well the inside of a small
+frying pan, and place it over a moderate fire. When it is sufficiently
+hot, pour in enough of the batter to cover the surface of pan. When
+cooked spread with jelly, and fold into rolls. Serve hot. They may be
+used as a dessert, sprinkled with powdered sugar, and a few drops of
+lemon juice.
+
+Sufficient for ten pancakes.
+
+
+RYZON CORN MEAL GRIDDLE CAKES
+
+    3 level teaspoonfuls RYZON.
+    1 level cupful (6 ounces) corn meal.
+    1 level cupful (4 ounces) flour.
+    2 level teaspoonfuls salt.
+    3 eggs.
+    2 cupfuls (1 pint) milk.
+
+Mix RYZON, corn meal, salt, and flour together, and sift them into a
+bowl. Beat up eggs, add milk, and combine the two mixtures. If liked,
+a tablespoonful of molasses may be added to the batter. Heat a griddle
+and grease it with a piece of fat. Pour the cakes on the griddle from
+a large spoon or from a pitcher. When the cakes are full of bubbles,
+turn with a broad knife, and brown the other side. Wipe griddle with a
+dry cloth and grease again after each baking. One of the eggs may be
+omitted, and ¼ level teaspoonful RYZON added.
+
+Sufficient for forty cakes.
+
+
+RYZON BLUEBERRY GRIDDLE CAKES
+
+BY MRS. HERMAN WADDY, WASHINGTON, D. C.
+
+    2  level cupfuls (½ pound) flour.
+    4  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    2  eggs.
+    1½ cupfuls (¾ pint) milk.
+    2  tablespoonfuls (1 ounce) sugar.
+    1  tablespoonful (½ ounce) melted butter.
+    1  cupful canned blueberries (or other fruit).
+
+Beat eggs in mixing bowl, add milk, then add flour, RYZON, salt and
+sugar which have been sifted together, adding melted butter last. Beat
+until it is a smooth batter, then add fruit. Pour batter into a pitcher
+and pour on a well-greased hot griddle to the size of a small saucer.
+When nicely browned turn and brown on other side. These are delicious
+served with cream and sugar.
+
+Sufficient for twenty griddle cakes.
+
+
+RYZON FRITTERS
+
+
+RYZON APRICOT FRITTERS
+
+BY MRS. ANNA TACKMEYER, NEW YORK CITY
+
+    1 level cupful (¼ pound) flour.
+    2 level teaspoonfuls RYZON.
+    2 level tablespoonfuls (1 ounce) sugar.
+    ½ level teaspoonful salt.
+    1 egg.
+    ¼ cupful (½ gill) milk.
+    1 cupful (½ pint) stewed apricots.
+
+Mix and sift dry ingredients, add egg and milk and apricots. Drop
+mixture from tablespoon into deep hot fat. Fry until a golden brown.
+Drain, roll in powdered sugar and serve.
+
+Sufficient for twelve fritters.
+
+
+RYZON CLAM FRITTERS
+
+BY MISS RUTH FREDERICKS, OAK RIDGE, N. J.
+
+    1 level cupful (¼ pound) flour.
+    3 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    2 eggs.
+    ¼ level teaspoonful pepper.
+    ¼ cupful (½ gill) milk.
+    1 cupful (½ pint) chopped clams.
+
+Mix and sift dry ingredients. Add eggs, milk and clams. Mix thoroughly
+and drop by tablespoonfuls into deep hot fat. Fry until a deep brown.
+Serve hot.
+
+Sufficient for fourteen fritters.
+
+
+RYZON ECONOMY FRITTERS
+
+BY MRS. W. H. FRICKEY, ROCHESTER, N. Y.
+
+    1  cupful (½ pint) corn (that has been left over).
+    1  egg.
+    ½  level teaspoonful salt.
+    1  level tablespoonful (½ ounce) sugar.
+    ½  cupful (1 gill) sweet milk.
+    1½ cupfuls (6 ounces) flour.
+    2  level teaspoonfuls RYZON.
+
+Beat egg, add salt, sugar, corn and milk, then flour and RYZON sifted
+together. Drop by spoonfuls into hot fat. Serve with honey or syrup.
+
+(Bits of ham or cold meat may be used in place of corn.)
+
+Sufficient for twelve fritters.
+
+_Prize Recipe_
+
+
+RYZON PINEAPPLE FRITTERS
+
+BY MRS. B. M. SMYTH, ORANGE, N. J.
+
+    1 small pineapple.
+    1 level cupful (¼ pound) flour.
+    2 level teaspoonfuls RYZON.
+    2 level tablespoonfuls (1 ounce scant) powdered sugar.
+    ¼ level teaspoonful salt.
+    1 beaten egg.
+    ¼ cupful (½ gill) milk.
+    1 tablespoonful lemon juice.
+
+LEMON SAUCE:
+
+    1 level tablespoonful cornstarch.
+    1 level cupful (½ pound) sugar.
+    2 cupfuls (1 pint) boiling water.
+    1 lemon.
+    2 tablespoonfuls (1 ounce) butter.
+
+FOR FRITTERS:—Peel pineapple (avoiding outside skin and core), and
+grate thoroughly; mix and sift dry ingredients, add egg and milk, and
+pineapple mixed with lemon juice. Drop mixture from tip of tablespoon
+into plenty of smoking fat and fry until a golden brown color.
+
+Drain and serve with the sauce.
+
+FOR SAUCE:—Mix cornstarch and sugar in saucepan, add water and cook
+for twenty minutes. Add grated rind and strained juice of lemon and
+butter, and serve very hot.
+
+Sufficient for fourteen fritters.
+
+N. B.—See Master Fritter Batter Recipe on page 28.
+
+[Illustration: _RYZON DELICATE FRITTER BATTER—Master Recipe_
+
+By MRS. CHRISTINE FREDERICK, Consulting Household Engineer]
+
+_Master Recipe_
+
+
+RYZON DELICATE FRITTER BATTER
+
+    1½ level teaspoonfuls RYZON.
+    1  level cupful (4 ounces) flour.
+    2  level tablespoonfuls (½ ounce) cornstarch.
+    4  level tablespoonfuls (2 ounces) sugar.
+    ¼  level teaspoonful salt.
+    1  egg—separated.
+    ¼  cupful (½ gill) milk (generous).
+    1  tablespoonful olive oil.
+
+Mix flour, RYZON, cornstarch, salt and sugar and sift three times. Beat
+yolk and white of egg separately. Add beaten yolk and milk alternately
+to flour mixture; then add oil and beat until smooth. Finally fold in
+stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not
+smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay
+on absorbent paper. Trim and dust with powdered sugar and serve at once.
+
+Use this batter for plain fritters and for fruit and sweet fritters of
+all kinds. In using vegetables or shell fish, etc., omit the sugar.
+Thin slightly with milk when used with any filling. Whole canned
+fruits drained from syrup, apple rings, bananas, etc., may be used for
+filling; or oysters, clams, etc.
+
+Sufficient for ten large fritters.
+
+BANANA FRITTERS SUPREME:—Cut ripe bananas in half lengthwise, then
+crosswise. Soak for one hour in lemon juice and sugar to taste. Thin
+the above batter slightly with milk, dip in each section of banana and
+fry in hot fat. Drain and serve with melted currant jelly.
+
+_Prize Recipe_
+
+
+RYZON HOMINY FRITTERS
+
+BY MRS. J. J. O'CONNELL, WASHINGTON, D. C.
+
+    2  level cupfuls (1 pint) cold cooked hominy.
+    2  eggs.
+    ½  cupful (1 gill) milk.
+    ½  level teaspoonful salt.
+    1  level teaspoonful RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    ½  cupful (2 ounces) chopped cooked ham.
+
+Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and
+RYZON sifted with flour. Beat thoroughly and drop by large spoonfuls
+into plenty of smoking hot fat. Fry until nicely browned, then drain on
+paper and serve hot.
+
+Sufficient for fifteen fritters.
+
+
+
+
+CHAPTER III
+
+RYZON CAKES
+
+
+Of all the different branches of cookery the making of cakes is
+undoubtedly the most popular.
+
+It is practically impossible to buy cakes that are equal to well-made
+home-baked ones, and so they are always appreciated. The secrets of
+success are, _care in following the recipe exactly_, and attention to
+the simple rules of mixing and baking.
+
+With all cookery, method and order are great points to be considered.
+Have everything in readiness before you begin to mix a cake, for it
+may be spoiled if you have to stop mixing or beating to prepare an
+ingredient. First study and set your recipes to hand. Put out measuring
+cups, boards, knives, egg beaters, flour sifters, pastry brushes,
+bowls, basins, cake tins, and scales and weights. Measure or weigh
+the quantities required. Pay attention to the oven and see that it is
+likely to be sufficiently hot by the time the cake is ready for it.
+
+Then get ready the necessary cake tin or tins, and prepare them in a
+manner suited to the kind of cake to be made.
+
+The measuring cup should hold one-half pint. All measurements are
+level. All materials are measured level, _i. e._, by filling spoon or
+cup more than full and leveling with the back of knife.
+
+Flour, meal, sugar, baking powder, and spices are measured after one
+sifting and heaped into the measure lightly. This is of importance in
+making good cakes. Flour should not be shaken down into the measuring
+cup. Flours vary in thickening qualities, therefore the exact amount of
+liquid cannot always be given.
+
+It is very important to have the flour dry, as damp flour would render
+any cake heavy.
+
+There are three ways of mixing. Stirring, beating, and cutting or
+folding.
+
+To stir:—Let the spoon touch the sides and bottom of the bowl and move
+it round quickly in circles of various sizes. Do not lift it out of the
+mixture, and work well against the sides.
+
+To beat:—Tip the bowl to one side. Bring the spoon or fork quickly
+into the mixture and through it, take it out the other side and bring
+it over and down again scraping the sides well each time it goes in.
+It is important to keep the bowl of the spoon well scraped out during
+mixing. Beat hard and quickly.
+
+To cut or fold:—Turn over the mixture with a spoon or knife and lift
+it up, folding in as lightly as possible. Do not stir or beat but mix
+very gently until quite blended.
+
+To beat butter:—In beating butter to a cream, if very hard it can be
+slightly warmed in the oven or put into a hot bowl, but it must on no
+account be melted. The best method is to soften hard butter by putting
+it through the food chopper. The sugar may be heated and added to the
+butter.
+
+Inferior or tainted butter should never be used for cakes. If butter is
+employed it must be good, sweet butter being the best. If the butter is
+very salt it will be better to wash it in cold water, and dry it in a
+floured cloth before using.
+
+For many of the plainer cakes, and especially when baking for large
+families, or where expense has to be considered, a cheaper kind of
+fat may be substituted for butter. Lard, beef drippings, beef marrow,
+margarine, or one of the different vegetable fats now on the market
+will generally answer the purpose.
+
+Eggs must be fresh and good but not necessarily new laid.
+Well-preserved eggs serve the purpose excellently. They should always
+be broken separately into a small cup or bowl before adding them to the
+mixture.
+
+With regard to sugars—always brown sugar for rich cakes that you
+want dark in color. Use granulated sugar for other cakes except where
+otherwise stated, and always sift it before use.
+
+Fruit must be thoroughly dried before being used if it has been
+necessary to wash it, and floured before adding to the mixture.
+
+To free currants from stalks, put them in a colander, look them over
+carefully, and remove any stones. Rub the fruit, and the little stalks
+will fall through the holes if the colander is shaken. Sultanas will
+need picking, as the stalks are larger.
+
+Seed raisins and cut them in halves.
+
+Candied peel looks nicest and goes farthest if cut into thin strips
+instead of being chopped.
+
+Almonds should be blanched. Pour boiling water upon them, leave them to
+soak for a few minutes, then rub off the skins and put them into cold
+water to whiten; dry, cut into thin strips or chop them.
+
+Only the yellow part of the lemon rind should be grated and used. To
+obtain the juice of a lemon, first roll it backwards and forwards on a
+board to soften it. Then cut in halves, and squeeze out the juice with
+the back of a wooden spoon or on a lemon squeezer; strain before using.
+
+Though there is no limit to the variety of cakes that can be made, the
+greater number may be classified under one of four general heads:
+
+1. Pound Cakes:—As the name implies, the typical pound cake has equal
+weight of various ingredients, a pound to a pound of sugar, butter,
+eggs, flour, fruit, etc. Though this proportion is not always followed,
+a pound cake has always a considerable quantity of butter, eggs, and
+sugar. The usual method of mixing is, therefore, to beat the butter
+and sugar to a cream, then add eggs and flour alternately, beating
+the mixture well between each addition. Last of all, the fruit and
+flavoring are added. Much of the success of these cakes depends upon
+good beating so as to blend ingredients and to enclose as much air as
+possible. Pound cakes need very careful baking—a moderate and uniform
+heat of oven for a considerable time, then gradually decreasing heat is
+essential.
+
+2. Plain Cakes:—These, containing as they do a smaller proportion of
+eggs and butter, are generally mixed by rubbing the shortening into the
+sugar, then the dry ingredients are mixed in and the whole made into
+a paste with beaten eggs and other liquids. These cakes are not made
+so moist as pound cake, and generally require rather quicker baking.
+Individual recipes may give individual ways of mixing.
+
+3. Sponge Cakes:—The chief ingredients of the best quality of sponge
+cake are eggs and sugar; flour must be used, but its weight is
+relatively small. Strictly speaking, a sponge cake contains no butter,
+and for this reason can be given to invalids and children to whom
+butter after cooking would be indigestible.
+
+The usual method of mixing is to beat the eggs and sugar until light
+and creamy, this is sometimes done over gentle heat; just before
+baking, the sifted flour and flavoring are carefully mixed in. If
+butter is used, it is first melted, and, when cool, but still liquid,
+added to the mixture. When baking, very moderate and yet uniform heat
+is required.
+
+4. Gingerbreads:—See page 52.
+
+The baking of cakes is one of the most difficult parts of cake making.
+No matter how carefully the mixture has been prepared, the success or
+failure of the cake will very much depend upon the proper regulation
+of the heat of the oven. Ovens require very close observance; some are
+inclined to burn at the bottom, while in others the top is the hottest
+part, and it is only by experience and careful watching that the faults
+and capabilities of individual ovens can be learned.
+
+The most correct way of gauging the heat of an oven is with the
+thermometer. The degrees of heat would be nearly the following:
+
+    From 400° to 450°—A hot oven.
+    From 300° to 350°—A moderate oven.
+    From 250° to 275°—A slow oven.
+
+There are also one or two popular tests which may be applied by
+novices, such as the following: Sprinkle a little dry flour on a tin
+and place it in the oven. If there is sufficient heat to bake a cake,
+this will be brown in about five minutes. Or, put a piece of white
+paper in the oven, and if at the end of five minutes it is a good
+yellow color, the heat is moderate and suitable for most cakes.
+
+After a very little experience the heat of the oven can easily be
+judged by simply feeling it with the hand.
+
+A cake to be baked to perfection should rise evenly and be smooth on
+the top, and by the time it has been in the oven half its time a light
+brown crust should be formed. Owing to the variations in the heat of
+an ordinary oven, it is not always possible to arrive at this point of
+perfection; still, by careful manipulation, it may be aimed at.
+
+When a cake rises in a cone in the center it shows that the oven has
+been too hot in the commencement, with the result that the sides of
+the cake become hardened with a crust before the mixture has had time
+to rise. If the cake seems inclined to rise at one side, it shows that
+the oven is hotter on one side than the other, and this fault may be
+obviated to a certain extent by turning the cake carefully during the
+baking. When a cake shows signs of becoming sufficiently brown before
+it is ready, it should be covered with a double fold of greased or
+wetted kitchen paper.
+
+Be sure the cake is sufficiently cooked before removing it from the
+oven. Small cakes are ready if they feel firm when gently touched with
+the finger. Larger cakes should be tested by running a bright and
+heated skewer into the center of them. If the skewer comes out sticky
+the cake is not cooked enough, but if it is dry and undimmed the baking
+is finished. Cakes should be allowed to stand for two or three minutes
+before removing them from the tin; they will then come out more easily.
+They should be cooled on a wire stand or sieve or stood on end so that
+the air gets around the bottom and side. When cold, put into dry and
+air-tight tins.
+
+
+RYZON LOAF CAKES
+
+
+RYZON RICH WEDDING CAKE
+
+    1½ level cupfuls (¾ pound) butter.
+    1½ level cupfuls (¾ pound) sugar.
+    2  lemons.
+    2  oranges.
+    1  nutmeg, grated.
+    1½ level teaspoonfuls powdered ginger.
+    1½ level teaspoonfuls powdered cinnamon.
+    ½  level teaspoonful powdered allspice.
+    ½  level teaspoonful powdered mace.
+    6  eggs—separated.
+    ½  cupful (1 gill) brandy or fruit juice.
+    2  level cupfuls (½ pound) shredded glacé cherries.
+    3  level cupfuls (¾ pound) currants.
+    1½ level cupfuls (¾ pound) seeded raisins.
+    1½ level cupfuls (9 ounces) sultana raisins.
+    3  level cupfuls (¾ pound) shredded candied citron peel.
+    3  level cupfuls (¾ pound) ground almonds.
+    3  level teaspoonfuls RYZON.
+    4  level cupfuls (1 pound) flour.
+    1  level cupful (¼ pound) rice flour.
+    ½  level teaspoonful salt.
+
+Cream butter, add gradually sugar, the grated rinds of lemons and
+oranges and spices, and beat for fifteen minutes, then add yolks of
+eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts,
+and peel, then sift in flour, rice flour and RYZON. Beat up whites of
+eggs and add them by degrees to mixture. Turn into a large papered tin,
+and bake carefully in a moderate oven for six hours. Put the cake aside
+until next day, then cover it over with frosting, leave until set, then
+ornament with icing in any pretty design, using an icing bag and tube.
+
+Sufficient for one large cake.
+
+ICING:—See page 44.
+
+
+RYZON GOLD CAKE
+
+    ¼ cupful (2 ounces) butter.
+    ¾ cupful (6 ounces) sugar.
+    5 egg yolks.
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) flour.
+    1 pinch salt.
+    ¼ cupful (½ gill) milk.
+    ½ teaspoonful orange extract.
+
+Cream butter, add gradually sugar, and when thoroughly creamed, add
+yolks of eggs, well beaten. Sift flour, RYZON and salt together, and
+add, alternately with milk, to egg mixture. Stir in extract, and turn
+into a well-greased and floured small, square, loaf pan. Bake in a
+moderate oven for thirty minutes. Sufficient for small cake.
+
+[Illustration: _RYZON BABA—First Prize Recipe_
+
+By MRS. PERCY DUVALL, Dower House, Rosaryville, Maryland]
+
+_First Prize Recipe_
+
+
+RYZON BABA
+
+The Baba is a cake of Polish origin. It was made known in France by
+Stanislas Leczinsky. The descendants of this King always ate the baba
+with a sauce made of sweetened wine mixed with one-sixteenth part of
+distilled water of tansy. So far as the judges know Mrs. Duvall’s RYZON
+Baba is the first one made with baking powder. First prize recipe for
+RYZON Baba follows:
+
+    4  eggs—not separated.
+    1½ level cupfuls (¾ pound) sugar.
+    ½  level teaspoonful salt.
+    1½ cupfuls (¾ pint) sweet milk.
+    3  level cupfuls (¾ pound) flour.
+    2  level teaspoonfuls RYZON.
+    ½  level teaspoonful powdered mace.
+    ½  cupful (¼ pound) butter.
+    ½  cupful (2 ounces) shredded candied citron peel.
+
+SAUCE:
+
+    1 level cupful (½ pound) sugar.
+    ½ cupful (1 gill) water.
+    1 wineglassful rum or ½ teaspoonful vanilla extract
+        and ½ teaspoonful lemon extract.
+
+FOR BABA:—Beat eggs and sugar together until very light, remove
+beater, add salt, milk, flour sifted with RYZON, and mace, and add
+citron. Melt butter in a large turkshead baking pan (with a central
+opening). When melted, add butter carefully to batter, and pour batter
+into mold. Bake in a steady, fairly hot oven, for one hour, taking care
+to turn cake several times. This mixture is a thin batter and requires
+a slower oven than the usual “rusk.” When done, try it with a straw;
+if straw comes out clean, remove baba from mold onto plate on which it
+is to be served. Care should be taken that the cake mold is very well
+greased, especially the center “piece.”
+
+FOR RUM SAUCE:—Put sugar and water into an enameled saucepan, bring
+to boiling point and boil until syrup spins a thread, or 218° F. by
+candy thermometer. Then add rum, or extracts, and cool slightly. Dip
+baba into syrup while it is hot, or ladle syrup over baba with spoon
+or broad knife, or brush on syrup. Fruit juice may be used in place of
+rum, or the following chocolate sauce may be used by those who prefer
+it to the rum sauce.
+
+FOR CHOCOLATE SAUCE:—Put one level cupful sugar into a saucepan,
+add one cupful of milk, one-fourth cupful butter, and boil together
+until “half done,” about ten minutes, but boil “hard,” not gently. Add
+one-fourth cake (or one-half cake, if desired bitter) chocolate, cut
+into fairly small pieces. Stand on side of stove until entirely melted,
+but do not boil again, as the delicate flavor of chocolate is lost by
+boiling. Add one-half teaspoonful vanilla extract, and pour over cake
+one spoonful at a time.
+
+Sift powdered sugar over the slightly sticky top before carrying to
+table. If desired, the center may be filled with stewed fruits.
+
+The baba mixture may be divided into two molds. The baba may also be
+used for a pudding. In this case the cake is saturated with rum sauce,
+or orange syrup, and served with another sauce over and around base.
+Thin custard or apricot sauce are appropriate sauces. When a baba has
+not been consumed fresh, it may be cut in slices, dipped in fruit
+juice, covered with a batter, and fried.
+
+Sufficient for one large cake.
+
+
+RYZON SETON FRUIT CAKE
+
+    2 level cupfuls (1 pint) dried apples.
+    2 cupfuls (1 pint) molasses.
+    ½ cupful (4 ounces) butter.
+    ½ cupful (4 ounces) lard.
+    2 level cupfuls (1 pound) sugar.
+    2 eggs.
+    1 cupful (½ pint) milk.
+    2 level teaspoonfuls RYZON.
+    5 level cupfuls (1¼ pounds) flour.
+    ¼ level teaspoonful salt.
+    1 level teaspoonful powdered cinnamon.
+    1 level teaspoonful powdered allspice.
+    ½ level teaspoonful powdered mace.
+    ½ level teaspoonful powdered cloves.
+    1 level teaspoonful powdered ginger.
+    1 level cupful (8 ounces) seeded raisins.
+    1 level cupful (6 ounces) sultana raisins.
+    ½ cupful (2 ounces) shredded candied citron peel.
+    ¼ level teaspoonful baking soda.
+
+Pick over and wash apples, then cover them with cold water and soak
+over night. Press out as much water as possible, chop them fine,
+and put them into a saucepan with molasses and stew slowly for two
+hours. Turn out to cool. Cream butter, lard, and sugar thoroughly
+together, add the eggs well beaten, milk and flour and beat hard for
+five minutes. Now add the spices, salt, raisins, apples, citron, soda
+dissolved in a tablespoonful of water, and RYZON. Mix and divide into
+two buttered and floured cake tins and bake in a moderate oven for one
+and one-half hours.
+
+Sufficient for two medium-sized cakes.
+
+
+RYZON BIRTHDAY CAKE
+
+    1 cupful (½ pound) butter.
+    2 level cupfuls (1 pound) sugar.
+    4 eggs.
+    1 cupful (½ pint) milk.
+    1 level cupful (6 ozs.) sultana raisins.
+    ½ cupful (2 ozs.) currants.
+    ½ cupful (2 ozs.) shredded candied citron peel.
+    1 wineglassful brandy or fruit juice.
+    4 level cupfuls (1 pound) flour.
+    3 level teaspoonfuls RYZON.
+    ¼ level teaspoonful salt.
+    1 level teaspoonful grated nutmeg.
+      Boiled frosting.
+
+Cream butter and sugar together, add eggs, one at a time, and beat
+well, now add milk, fruit, brandy or fruit juice, and flour sifted with
+RYZON, salt and nutmeg. Pour into a well-greased and papered cake tin
+and bake in a moderate oven for two hours. Turn out, cool, and cover
+with boiled frosting, given on page 44. If liked, this cake may be
+decorated with tiny shamrocks and candles. Sufficient for fourteen to
+sixteen persons.
+
+[Illustration]
+
+_Prize Recipe_
+
+
+RYZON WHITE FRUIT CAKE
+
+BY MRS. HARRY BURGESS, NASHVILLE, TENN.
+
+    1  cupful (½ pound) butter.
+    3  level cupfuls (1½ pounds) sugar.
+    8  eggs, separated.
+    1  cupful (½ pint) milk.
+    2  level teaspoonfuls RYZON.
+    3½ level cupfuls (14 ounces) flour.
+    ¼  level teaspoonful grated nutmeg.
+    1  level teaspoonful powdered mace.
+    ¼  level teaspoonful salt
+    2  cocoanuts, grated.
+    6  level cupfuls (1½ lbs.) shredded candied citron peel.
+
+Cream butter and sugar thoroughly together, add beaten yolks of eggs,
+milk, flour sifted with RYZON, spices and salt, whites of eggs stiffly
+beaten, cocoanuts and peel.
+
+Mix carefully and turn into a greased and floured cake tin and bake in
+a moderate oven for one and one-fourth hours. See page 44 for icings.
+
+Sufficient for twelve to fifteen persons.
+
+_Prize Recipe_
+
+
+RYZON POLISH GUEST CAKE À LA RESZKE
+
+BY MRS. HULDA THOMPSON, NEW YORK CITY
+
+    1  large navel orange.
+    8  eggs.
+    2⅔ cupfuls (1 pound) powdered sugar.
+    1  box (1 pound) fine matzoth meal.
+    ½  cupful (¼ pound) sweet butter.
+       Pinch salt.
+    1  level teaspoonful RYZON.
+
+First butter a cake mold very thickly with sweet butter, cold and not
+melted. Wash and dry orange and grate it (skin and pulp) into a large
+mixing bowl. Add yolks of eggs, mix well, then add gradually pinch of
+salt, and sugar. Sift one box of fine matzoth meal and mix with RYZON.
+Now beat up whites of eggs to a stiff froth and stir lightly into
+orange mixture, add meal and turn into the prepared mold and bake in
+moderate oven until ready.
+
+This cake should be a nice brown on the top and it should be tested
+with a straw taken from a new broom.
+
+This recipe was a favorite in the family of the famous singers, the de
+Reszke brothers, and was frequently served at the four o’clock coffee
+receptions given by Mme. Kronberg, née de Reszke, at her Warsaw palace.
+
+_Prize Recipe_
+
+
+RYZON MARYLAND BLACK CAKE
+
+BY MRS. JULIUS SNOWDEN, LAUREL, MD.
+
+    1  cupful (½ pound) butter.
+    2⅔ level cupfuls (1 pound) brown sugar.
+    1  nutmeg, grated.
+    1  level dessertspoonful (2 level teaspoonfuls) powdered cinnamon.
+    1  level teaspoonful powdered cloves.
+    1  level tablespoonful powdered ginger.
+    6  eggs, separated.
+    2½ level cupfuls (10 ounces) flour.
+    4  level cupfuls (2 pounds) seeded raisins.
+    6  level cupfuls (1½ pounds) currants.
+    2  level teaspoonfuls RYZON.
+    ½  cupful (1 gill) molasses.
+    ½  cupful (1 gill) sherry wine or fruit juice.
+    4  level cupfuls (1 pound) shredded candied citron peel.
+
+Cream butter well; add one-half of sugar mixed with spices and mix
+well, now add remainder of sugar mixed with beaten yolks of eggs,
+and beat for five minutes. Beat up whites of eggs and add them to
+mixture. Now add flour mixed with currants and raisins cut in halves,
+RYZON mixed with molasses and wine. Mix carefully and place one-fourth
+of this mixture in a large cake pan lined with greased paper, then
+sprinkle in a layer of citron. Repeat until batter and citron are all
+used. Bake in a moderate oven for four hours. Cover cake with greased
+paper while baking as it burns easily. It may be necessary to put a pan
+of hot water in the oven to moderate the heat, or to place a tin or an
+asbestos mat underneath.
+
+Sufficient for one large cake.
+
+
+RYZON OLD FASHIONED POUND CAKE
+
+    ⅔  cupful (5¼ ounces) butter.
+    2  level cupfuls (½ pound) flour.
+    1  level teaspoonful RYZON.
+       Pinch salt.
+    1  cupful (½ pint) eggs—5 eggs usually fill a cup;
+          the eggs are measured before beating.
+    1½ level cupfuls (12 ounces) sugar.
+    2  tablespoonfuls orange flower water.
+
+Cream butter with flour. Add RYZON and salt to eggs and beat them very
+light with an egg beater. Add sugar gradually, and beat well, remove
+the beater, add egg mixture to creamed flour, using a wooden spoon,
+until all is mixed. Add orange flower water, and beat thoroughly with
+long, light strokes. Turn into a greased and floured shallow cake tin,
+and bake in a moderate oven for one hour.
+
+Sufficient for one cake (for ten to twelve people).
+
+
+RYZON HASTY CAKE
+
+    ¼  cupful (2 ounces) butter.
+    1  level cupful (½ pound) sugar.
+    ½  cupful (1 gill) milk.
+    2  egg whites.
+    ½  teaspoonful orange or almond extract.
+    2  level teaspoonfuls RYZON.
+    1½ level cupfuls (6 ounces) flour.
+       Pinch salt.
+
+CHOCOLATE FROSTING:
+
+    2 squares chocolate.
+    ¾ cupful (6 ounces) sugar.
+    3 tablespoonfuls milk.
+    ½ teaspoonful almond extract.
+    2 egg yolks.
+
+FOR CAKE:—Cream butter and sugar together, add milk, whites of eggs,
+extract, and flour sifted with RYZON and salt. Beat for five minutes,
+then turn into a buttered and floured tin and bake for thirty-five
+minutes. Turn out and cool.
+
+FOR FROSTING:—Melt chocolate in pan of a double boiler, add sugar and
+milk, and cook until smooth; add egg yolks and extract and cook for one
+minute. Spread on cake.
+
+Sufficient for one small cake.
+
+
+RYZON WALNUT AND CHERRY CAKE
+
+    3 eggs.
+    ¾ cupful (5 ounces) sugar.
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) flour.
+    3 level tablespoonfuls (¾ ounce) rice flour.
+    ⅛ level teaspoonful salt.
+    4 level tablespoonfuls (2 ounces) butter.
+    ½ orange rind, grated.
+    1 lemon rind, grated.
+    ¼ teaspoonful vanilla extract.
+    ¼ teaspoonful almond extract.
+    ½ cupful (2 ounces) preserved cherries.
+    ½ cupful (2 ounces) chopped English walnut meats.
+
+Break eggs into a large basin, add sugar, and beat together for five
+minutes; then place the basin in a large pan of boiling water and beat
+mixture for fifteen minutes. Remove the basin to a table and beat for
+fifteen minutes or until the mixture is cold. Add flour sifted with
+rice flour, RYZON and salt, butter warmed but not hot, grated rinds of
+orange and lemons, extracts, nuts and cherries cut in quarters.
+
+Mix carefully and turn into a well-greased and floured cake tin and
+bake in a moderate oven for one hour. Allow the cake to stand for five
+minutes before being turned out of the tin, set it aside until cold,
+then cover with white frosting and decorate to taste with cherries and
+walnut meats. See page 38 for white frosting.
+
+Sufficient for one cake.
+
+
+RYZON COCOANUT CAKE
+
+    3 tablespoonfuls (1½ ounces) butter.
+    1 level cupful (½ pound) sugar.
+    2 eggs, separated.
+    1 cupful (½ pint) milk.
+    1 teaspoonful orange extract.
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ¼ level teaspoonful salt.
+    1 level cupful (¼ pound) shredded cocoanut.
+
+White frosting. See page 38 for frosting.
+
+Beat butter and sugar until creamy; add yolks of eggs well beaten,
+milk, orange extract, flour sifted with RYZON and salt; add cocoanut
+and whites of eggs beaten to a stiff froth. Turn into a flat, buttered
+and floured cake tin, and bake in a moderate oven for thirty minutes.
+
+Cool, cover with white frosting and sprinkle over with cocoanut.
+Sufficient for one small cake.
+
+
+RYZON PORK FRUIT CAKE
+
+    1 pound fat pork.
+    2 cupfuls (1 pint) boiling water.
+    1 level tablespoonful baking soda.
+    2 level cupfuls (12 ounces) brown sugar.
+    1 cupful (½ pint) dark molasses.
+    1 level tablespoonful RYZON.
+    5 level cupfuls (1¼ pounds) flour.
+    ½ level teaspoonful salt.
+    1 level tablespoonful grated nutmeg.
+    1 level tablespoonful powdered allspice.
+    1 level tablespoonful powdered cinnamon.
+    1 level teaspoonful powdered cloves.
+    2 level cupfuls (12 ounces) sultana raisins.
+    2 level cupfuls (1 pound) seeded raisins.
+    4 level cupfuls (1 pound) currants.
+    2 level cupfuls (½ pound) shredded candied citron peel.
+    1 level cupful (¼ pound) chopped nut meats.
+    1 level cupful (¼ pound) chopped preserved cherries.
+
+Chop pork, or put it through a meat grinder, add to it boiling water
+and allow to cool; add soda, sugar, molasses, flour sifted with
+RYZON, spices, salt and fruits and nuts. Turn into a large buttered
+and papered cake tin, and bake for three hours, or until ready, in a
+moderate oven.
+
+No eggs are used in this cake.
+
+Sufficient for one large cake.
+
+[Illustration]
+
+
+RYZON EASILY-MADE DATE CAKE
+
+    2  eggs.
+    ½  cupful (1 gill) milk.
+    1  level cupful (6 ounces) brown sugar.
+    ⅓  cupful (2⅔ ounces) butter.
+    3  level teaspoonfuls RYZON.
+    1¼ level cupfuls (5 ounces) flour.
+    ¼  level teaspoonful salt.
+    1  level teaspoonful powdered ginger.
+    ½  level teaspoonful powdered nutmeg.
+    ½  pound (2 cups) stoned and sliced dates.
+       Whipped cream.
+
+Put eggs into a basin, add milk, sugar, butter, flour sifted with
+RYZON, salt and spices, add dates and beat all together for five
+minutes. Pour into a buttered and floured cake tin, and bake in a
+moderate oven for thirty-five minutes. Turn out and cut in squares, and
+serve with whipped and sweetened cream.
+
+Sufficient for eight squares.
+
+
+RYZON ORANGE GATEAU
+
+    3  eggs.
+    ½  cupful (4 ounces) sugar.
+       Juice of ½ orange, strained.
+    1  level teaspoonful RYZON.
+    1¼ level cupfuls (5 ounces) flour.
+    ¼  cupful (2 ounces) butter.
+    ¼  cupful (1 ounce) chopped candied citron peel.
+    ¼  cupful (1 ounce) chopped cocoanut.
+
+Beat up eggs with sugar, add strained orange juice, and sift in flour
+with RYZON; add butter, melted. Butter and flour a small round or flat
+cake tin and put one-half of mixture into it, sprinkle in citron peel
+and cocoanut and spread remainder of mixture on top. Bake in a moderate
+oven for 25 minutes. Turn out and cool. Cover with white frosting,
+given on page 41, and ornament top with a few tiny pieces of citron
+peel.
+
+Sufficient for one small cake.
+
+
+RYZON PRUNE CAKE
+
+BY MRS. EDGAR M. HALL, OELWEIN, IOWA
+
+    1  level cupful (½ pound) light brown sugar.
+    ½  cupful (4 ounces) butter and lard.
+    2  eggs.
+    3  tablespoonfuls sweet or sour milk.
+    1  level cupful (¼ pound) well-cooked prunes cut in small pieces.
+    1  level teaspoonful cinnamon.
+    1  level teaspoonful nutmeg.
+    1¾ level cupfuls (7 ounces) flour.
+    2  level teaspoonfuls RYZON.
+
+Cream sugar and shortening—add eggs well beaten, milk and cut prunes,
+cinnamon and nutmeg, then flour and RYZON, which have been sifted
+together. Bake as loaf cake.
+
+Sufficient for one medium-sized cake.
+
+
+RYZON CANADIAN WAR CAKE
+
+BY MRS. GERTRUDE HAIG, EDMONTON, ALBERTA, CANADA
+
+    2 level cupfuls (½ pound) brown sugar.
+    2 cupfuls (1 pint) hot water.
+    1 level teaspoonful salt.
+    1 level teaspoonful ginger.
+    1 level teaspoonful cinnamon.
+    1 level teaspoonful allspice.
+    1 package (1 pound) seedless raisins.
+    1 level teaspoonful RYZON.
+    3 level cupfuls (¾ pound) flour.
+
+Boil sugar, spices, water and raisins together for five minutes, after
+it begins to bubble. When cold add flour and RYZON which have been
+sifted together, turn into well-greased tin and bake forty-five minutes
+in moderate oven.
+
+[Illustration]
+
+This cake is not only delicious, but most inexpensive, and well suited
+to war conditions. It will keep moist and good as long as any of it is
+left, which may not be long if there are children in the family.
+
+It is a pleasure to publish this good, wholesome, economical cake
+recipe, which will appeal to the housewife of today.
+
+[Illustration: _RYZON JELLY ROLL—Master Recipe_
+
+By MARION HARRIS NEIL, Cookery Expert and Author of “Salads, Sandwiches
+and Chafing Dish Recipes,” etc.]
+
+
+JELLY ROLL HINTS
+
+To roll up a Jelly Roll after baking, the following method will be
+found of assistance. Turn the roll out onto a clean cloth wrung out of
+very hot water, and roll it up in this. The cloth must, of course, be
+wrung out as dry as possible before the cake is turned out on it. After
+a little practice, you will find that you can roll up your Jelly Roll
+without a single crack.
+
+Jelly Rolls are very popular as well as useful cakes. If kept in a cake
+box or an air-tight tin they remain moist and fresh for a long time.
+They are nicer as a foundation for cake-puddings than sponge cakes.
+
+_Master Recipe_
+
+
+RYZON JELLY ROLL
+
+    3  eggs—beaten.
+    ¾  cupful (6 ounces) sugar.
+    1  tablespoonful milk or cream.
+    1  level cupful (¼ pound) flour.
+    1½ level teaspoonfuls RYZON.
+    ½  teaspoonful vanilla extract.
+    1  level tablespoonful (½ ounce) butter—melted.
+       Jam or jelly, slightly warmed.
+
+First grease a jelly roll tin and line it with buttered paper, allowing
+paper to come a little above the rim of tin. Beat eggs until light, add
+sugar gradually, beat five minutes, add milk or cream, flour sifted
+with RYZON, vanilla extract and butter. Spread mixture on prepared tin;
+bake in a quick oven for twelve to fifteen minutes, or until firm to
+touch.
+
+Have ready sheet of paper sprinkled with sugar, and turn cake onto it.
+Quickly remove buttered paper and spread over with jam or jelly and
+roll up at once. Place on sieve or wire rack to cool. Jelly roll may be
+served hot as a pudding with custard sauce, or cut in slices and served
+cold.
+
+Sufficient for eight persons.
+
+
+RYZON DEVIL’S FOOD CAKE
+
+    2  tablespoonfuls (1 ounce) butter.
+    2  tablespoonfuls (1 ounce) lard.
+    1  level cupful (½ pound) sugar.
+    2  squares (2 ozs.) unsweetened chocolate.
+    2  eggs.
+    ½  cupful (1 gill) milk.
+    1  teaspoonful vanilla extract.
+    3  level teaspoonfuls RYZON.
+    1⅓ level cupfuls (5½ ozs.) flour.
+    ½  level teaspoonful salt.
+
+WHITE FROSTING:
+
+    A few almonds.
+    2 level cupfuls (1 pound) sugar.
+    1 cupful (½ pint) water.
+    2 egg whites.
+    1 teaspoonful vanilla extract.
+    ½ level teaspoonful RYZON.
+
+PINK FROSTING:—Use pink sugar in place of white, see page 79.
+
+FOR CAKE:—Cream butter, lard and sugar thoroughly together, add
+chocolate melted, eggs well beaten, milk, vanilla, and flour sifted
+with RYZON, and salt. Turn into a square, greased and floured cake tin,
+and bake for fifty minutes in a moderate oven. Turn out and cool.
+
+FOR FROSTING:—Blanch, shred and brown a few almonds. Put sugar and
+water into a saucepan, stir gently now and then and bring to boiling
+point, remove spoon and boil until syrup forms a soft ball when tested
+in cold water, or 240° F. by candy thermometer. Pour syrup gradually,
+while beating constantly, on whites of eggs beaten with RYZON until
+stiff but not dry, add vanilla, and continue beating until mixture is
+cool. Set saucepan containing frosting in larger saucepan containing
+boiling water, and cook on fire, stirring constantly, until mixture
+becomes granular around edge of pan. Take from pan of hot water and
+beat, using a wooden spoon, until mixture will hold its shape. Pour on
+cake and spread with back of spoon, leaving a rough surface. Sprinkle
+with the prepared almonds.
+
+Sufficient for a medium-sized cake.
+
+
+RYZON QUICK TEA CAKE
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    2 level tablespoonfuls sugar.
+    ½ level teaspoonful salt.
+    ½ cupful (¼ pound) butter or lard.
+    2 eggs—separated.
+    ¾ cupful (1½ gills) milk.
+    3 level tablespoonfuls currants.
+
+Sift together flour, sugar, salt and RYZON. Cut in butter or lard with
+a knife, then rub in lightly with the tips of the fingers; add beaten
+yolks of eggs, milk, beat well, add currants, and whites of eggs beaten
+to a stiff froth. Mix and pour into a buttered pan or cake ring and
+bake in a hot oven for twenty minutes. Serve hot or cold.
+
+Sufficient for one small cake.
+
+_Prize Recipe_
+
+
+RYZON CHOCOLATE SPONGE CAKE
+
+BY ELIZABETH O. HILLER, DENVER SCHOOL OF COOKERY
+
+    ½  cupful (¼ pound) butter.
+    2  level cupfuls (9 ozs.) confectioners’ sugar.
+    4  eggs, separated.
+    2  squares (2 ounces) unsweetened chocolate.
+    4  level teaspoonfuls RYZON.
+    2⅓ level cupfuls (9 ounces) pastry flour.
+    ½  teaspoonful salt.
+    1  cupful (½ pint) milk.
+    ¾  teaspoonful vanilla extract.
+
+Cream the butter, add one cup sugar gradually while stirring
+constantly. Beat the yolks of eggs until thick and lemon-tinted; add
+to them the second cup sugar while beating constantly, then combine
+the two mixtures. Melt chocolate over hot water, cool and add to
+mixture. Sift together flour, RYZON, and salt; add alternately with
+milk to mixture; add extract. Then cut and fold in the whites of eggs
+beaten until stiff. Beat until ingredients are thoroughly blended. Turn
+mixture into a well-buttered tube pan and bake forty-five minutes in a
+moderate oven. Delicious with marshmallow frosting. See page 43.
+
+Sufficient for one large cake.
+
+
+RYZON SPONGE CAKE
+
+    5 eggs.
+    ¼ teaspoonful salt.
+    1 level cupful (½ pound) sugar.
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) flour.
+    1 teaspoonful lemon extract.
+
+Add salt to eggs and beat for fifteen minutes, add sugar and beat until
+very light, then remove beater, sift in flour mixed with RYZON, add
+extract and mix carefully and lightly. Turn into a well-greased and
+floured cake tin, and bake in a moderate oven for forty minutes.
+
+Sufficient for eight persons.
+
+One of the oldest kinds of light cakes that is still a universal
+favorite is the sponge cake.
+
+The popularity of the sponge cake is due to its lightness and its high
+nutritive value, which makes it the confection _par excellence_ for
+children, while it is easily handled without soiling the fingers. Fine
+hard-grained sugar produces the best sponge cakes; both the powdery and
+the coarse forms should be avoided. Suitable sugar mixes readily with
+the eggs; the fine grains assist in breaking and creaming the yolks.
+Coarse sugar has a tendency to remain crystalline in the sponge batter,
+and the baked cakes generally show specks on top in consequence. This
+is most noticeable in those sponge cakes that are made by beating the
+yolks and whites separately.
+
+Flour of a fairly soft nature is best for these cakes, and should be
+sifted before using, to make light mixing easy without toughening the
+batter.
+
+
+RYZON GERMAN APPLE CAKE
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level tablespoonful sugar.
+    ½ level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) butter or lard.
+    1 cupful (½ pint) milk (scant).
+
+FOR MIXTURE:
+
+    6 apples.
+    ½ cupful (¼ pound) sugar.
+    ½ lemon.
+    ½ cupful (2 ounces) currants.
+    3 tablespoonfuls melted butter.
+    1 level teaspoonful powdered cinnamon.
+
+FOR CAKE:—Sift flour, RYZON, sugar, and salt into a bowl; rub in
+shortening as lightly as possible with the fingers, just working it
+until fat is well blended with flour. Then mix to a soft dough with
+milk, or use milk and water, having this as cold as possible. Turn out
+onto a floured baking board, roll out, and line a well-greased square
+baking tin, pressing up well around the sides.
+
+FOR MIXTURE:—Clean currants. Peel, core and cut apples in thin slices;
+put them on cake in even rows, sprinkle in lemon juice, currants, and
+sugar mixed with cinnamon. Pour on butter and bake in a moderate oven
+for thirty minutes.
+
+If the apples color too much, a buttered paper may be placed over fruit
+during baking.
+
+Sufficient for six persons.
+
+
+RYZON CHOCOLATE CAKE
+
+    ¾ cupful (6 ozs.) sugar.
+    ½ cupful (3 ozs.) unsweetened chocolate, grated.
+    ¼ level teaspoonful grated nutmeg.
+    ¼ level teaspoonful powdered cinnamon.
+    ½ cupful (4 ozs.) butter.
+    1 large egg.
+    2 level teaspoonfuls RYZON.
+    1 level cupful (4 ozs.) flour.
+    ¼ level teaspoonful salt.
+    ½ lemon.
+    ¼ cupful (1 ounce) blanched and chopped almonds.
+
+Sift sugar, chocolate and spices together twice, add butter, and beat
+with a wooden spoon until soft and creamy, add egg, beating well, add
+flour sifted with RYZON and salt, strained lemon juice, and almonds.
+Mix and turn into a tin that has been well greased and floured, and
+bake in a moderate oven for one hour.
+
+Sufficient for five to six persons.
+
+_Prize Recipe_
+
+
+RYZON COFFEE CRUMB CAKE
+
+BY MRS. MAX MONNIKENDAM, NEW YORK CITY
+
+    2 tablespoonfuls (1 ounce) butter.
+    3 level tablespoonfuls (1½ ounces) sugar.
+    2 eggs.
+    1 teaspoonful vanilla extract.
+    2 level cupfuls (½ pound) flour.
+    ½ cupful (1 gill) milk.
+    2 level teaspoonfuls RYZON.
+    1 pinch salt.
+
+CRUMBS FOR CAKE:
+
+    2 tablespoonfuls (1 ounce) butter.
+    ½ teaspoonful powdered cinnamon.
+    4 level tablespoonfuls (2 ounces) sugar.
+    1 level teaspoonful flour.
+    2 tablespoonfuls shredded almonds.
+
+FOR CRUMBS:—Mix butter, cinnamon, sugar and flour together until like
+crumbs and then add almonds.
+
+FOR CAKE:—Cream butter and sugar together, add eggs well beaten,
+vanilla extract, one cupful flour, milk, and second cupful flour sifted
+with RYZON and salt. Mix and turn into a flat greased and floured cake
+tin, dust over with crumbs, and bake in a moderately hot oven for
+twenty minutes.
+
+The grated rind of half a lemon may be used in place of vanilla.
+Sufficient for six to seven persons.
+
+
+RYZON DRIED APPLE CAKE
+
+BY MRS. GEORGIANNA DEWEY, ANN ARBOR, MICH.
+
+    1  level cupful (¼ pound) dried apples.
+    ½  level cupful (¼ pound) sugar.
+    ½  cupful (1 gill) milk.
+    1  cupful (½ pint) molasses.
+    ½  cupful (4 ounces) raisins.
+    ½  cupful (4 ounces) currants.
+    4  level tablespoonfuls (2 ounces) shortening.
+    1  egg.
+    1½ level cupfuls (6 ounces) flour.
+    ¼  level teaspoonful soda.
+    2  level teaspoonfuls RYZON.
+    ¼  level teaspoonful ginger.
+    ¼  level teaspoonful cinnamon.
+    ¼  level teaspoonful allspice.
+
+Soak apples in one quart of water over night; then drain, chop fine and
+cook in molasses one hour. When cold add fruit, spices, sugar and egg
+well beaten. Add soda dissolved in one tablespoonful hot water. Add
+milk, then RYZON and flour sifted together. Mix all thoroughly, turn
+into well-greased tin and bake for one hour in very slow oven.
+
+This keeps like old fashioned fruit cake.
+
+
+RYZON CARAWAY SEED CAKE
+
+    ½  cupful (4 ounces) butter.
+    ½  cupful (4 ounces) sugar.
+    3  eggs.
+    4  tablespoonfuls milk.
+    1  teaspoonful orange extract.
+    2½ level teaspoonfuls caraway seeds.
+    2  level teaspoonfuls RYZON.
+    1½ level cupfuls (6 ounces) flour.
+
+Cream butter and sugar together, add eggs well beaten, milk, orange
+extract, seeds and flour sifted with RYZON. Mix and pour into a small,
+square buttered and floured cake tin, and bake in a moderate oven for
+forty minutes.
+
+The caraway seeds may be crushed if liked.
+
+Sufficient for one small cake.
+
+
+RYZON LAYER CAKES
+
+_Prize Recipe_
+
+
+RYZON LAYER COCOA CAKE
+
+BY MISS JENNIE WALLACH, NEW YORK CITY
+
+    2 tablespoonfuls (1 ounce) butter.
+    1 level cupful (½ pound) sugar.
+    ½ cupful (1 gill) cold water.
+    2 level tablespoonfuls cocoa.
+    1 teaspoonful vanilla extract.
+    2 eggs.
+    2 level teaspoonfuls RYZON.
+    1 level cupful (¼ pound) flour.
+
+FILLING:
+
+    ¼ cupful (2 ounces) sweet butter.
+    ¼ cupful (2 ounces) powdered sugar.
+    1 teaspoonful vanilla extract.
+    4 level teaspoonfuls cocoa.
+
+ICING FOR TOP:
+
+    ¼ cake chocolate.
+    ¾ cupful (1½ gills) boiling water.
+    1 level teaspoonful flour.
+    ¾ cupful (6 ounces) sugar.
+    1 teaspoonful butter.
+    2 teaspoonfuls vanilla extract.
+
+FOR CAKE:—Cream butter thoroughly with sugar, add water, cocoa,
+vanilla extract, eggs, well beaten, and flour sifted with RYZON. Divide
+into two greased and floured layer cake tins, and bake in a moderately
+hot oven for fifteen minutes. Turn out and cool.
+
+FOR FILLING:—Cream butter and sugar together, add the vanilla extract
+and cocoa, mix well, and spread between the layers.
+
+FOR ICING:—Dissolve chocolate in boiling water in a small saucepan,
+add sugar mixed with flour, butter and vanilla extract. Cook until
+thick, stirring constantly, then cool and spread on top of cake.
+
+Sufficient for two-layer cake.
+
+
+RYZON MOCK CARAMEL CAKE
+
+BY MISS M. DELLER, MILWAUKEE, WIS.
+
+    Dissolve 1 level tablespoonful (½ ounce) butter
+       or butter substitute in a large iron frying pan.
+    Sprinkle 1 level cupful (½ pound) brown sugar over
+       the butter, also ½ cupful (2 ounces) of nut meats—
+       not too small. Have the sugar and nuts evenly spread
+       and set aside until the following is mixed:
+    1 level tablespoonful (½ ounce) butter or butter substitute.
+    1 level cupful (½ pound) granulated sugar.
+    1 egg.
+    2 level cupfuls (½ pound) flour.
+    2 level teaspoonfuls RYZON.
+    1 cupful (½ pint) milk.
+    1 level teaspoonful vanilla or any desired flavor.
+
+Spread this mixture over the butter, sugar and nuts and bake in the
+frying pan like a loaf cake in a moderate oven. When done turn onto a
+cake plate upside down.
+
+Sufficient for one large cake.
+
+_Prize Recipe_
+
+
+RYZON NUT TART
+
+BY MRS. A. B. CANNIFF, NEW YORK CITY
+
+    2 level cupfuls (½ pound) chopped English walnut meats.
+    1 package zweiback (10 cent size).
+    4 eggs, separated.
+    1 level cupful (½ pound) sugar.
+    1 level teaspoonful RYZON.
+    1 level teaspoonful powdered cinnamon.
+    1 level teaspoonful powdered cloves.
+      Whipped cream.
+
+Marshmallow or boiled icing. See page 43.
+
+Chop and roll nuts and roll zweiback, or put it through a food
+chopper. Beat yolks of eggs and sugar together for ten minutes, add
+zweiback mixed with RYZON and spices, now add nut meats and whites of
+eggs stiffly beaten. Mix carefully and divide into two well-greased
+layer-cake tins. This nut tart takes ten minutes to bake in a moderate
+oven and it should not be permitted to bake too long. When tart has
+cooled, either a boiled icing, or marshmallows slightly softened in the
+oven, or whipped cream sweetened and flavored with vanilla extract may
+be used between layers and on top.
+
+Sufficient for six to eight persons.
+
+[Illustration: _RYZON LAYER CAKE—Master Recipe_
+
+By MRS. ANNA B. SCOTT, Cooking Expert of the Philadelphia “North
+American”.]
+
+_Master Recipe_
+
+
+RYZON LAYER CAKE
+
+    1 cupful (½ pound) butter or lard.
+    2 level cupfuls (1 pound) sugar.
+    4 eggs—separated.
+    1 cupful (½ pint) milk.
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ½ level teaspoonful salt.
+
+FILLING:
+
+    2 cupfuls (1 pint) milk.
+    6 level tablespoonfuls (1½ ounces) cornstarch.
+    1 egg yolk.
+    6 level tablespoonfuls (3 ounces) sugar.
+    ½ level teaspoonful salt.
+    1 level cupful (½ pound) seeded raisins.
+
+WATER ICING:
+
+    1 egg white.
+    2 tablespoonfuls hot water.
+    1 teaspoonful vanilla extract.
+    Confectioners’ sugar.
+
+FOR CAKE:—Beat shortening and sugar to a light cream; separate eggs,
+beat yolks until well mixed and add slowly to sugar and shortening;
+add milk very slowly, stirring all the time; beat whites of eggs until
+stiff and add half; sift flour, RYZON, and salt and add rest of beaten
+egg white and rest of flour. Line four jelly tins or one square cake
+pan, 12 × 14, with paper; do not grease. Put mixture on and spread
+smooth; bake in a moderate oven for twenty-five to thirty minutes. The
+cake will be four inches high.
+
+FOR FILLING:—Rinse a saucepan with cold water, add one and one-half
+cupfuls of milk and bring to boiling point; stir in cornstarch which
+has been moistened with remainder of milk; add egg yolk, sugar, and
+salt; boil for five minutes; add raisins which have been washed, dried,
+and put through a food chopper; beat till cold then spread between cake.
+
+FOR WATER ICING:—Beat up white of egg, add water, flavoring and enough
+sifted confectioners’ sugar to make a nice frosting that will spread on
+cake.
+
+This cake when finished measures 7 × 13 and is four inches thick. The
+ingredients can be very easily divided and only half the size made.
+
+
+RYZON WASHINGTON LAYER CAKE
+
+    6  level tablespoonfuls (3 ounces) butter.
+    1  level cupful (½ pound) sugar.
+    3  egg whites.
+    1  level teaspoonful RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    ⅛  level teaspoonful salt.
+    ½  cupful (1 gill) milk.
+    ½  teaspoonful almond extract.
+
+FILLING:
+
+    1  cupful (2 gills) milk.
+    ¼  cupful (2 ounces) sugar.
+    1  level tablespoonful (½ ounce) butter.
+    1  level tablespoonful flour.
+    1½ egg yolks.
+    ½  teaspoonful vanilla extract.
+    ½  cupful (⅛ pound) blanched and shredded almonds.
+    ¼  cupful (1 ounce) shredded candied citron peel.
+       White Frosting. See page 38.
+
+FOR CAKE:—Cream the butter and sugar together; beat up whites of eggs
+to a stiff froth, add them and beat well, then sift in flour, salt and
+RYZON, add milk and almond extract, and beat with a wooden spoon until
+quite light. Divide into buttered and floured layer-cake tins, and bake
+in a moderately hot oven for twenty minutes. Turn out and cool.
+
+FOR FILLING:—Put one and one-half cupfuls of the milk into a saucepan,
+with sugar and butter, and bring to boiling point. Blend flour with
+remainder of milk, add yolks of eggs well beaten, and pour into boiling
+milk and stir and cook until it thickens. Cool and add vanilla. Divide
+into portions and add almonds to one-half and citron to the other half.
+Put almond mixture on one layer and citron mixture on the second.
+Place them together and cover top with white frosting. Sufficient for
+two-layer cake.
+
+
+RYZON CHOCOLATE LAYER CAKE
+
+    4  squares (4 ounces) bitter chocolate.
+    ¼  cupful (½ gill) boiling water.
+    ½  cupful (4 ounces) butter.
+    1¼ level cupfuls (10 ounces) sugar.
+    1  teaspoonful vanilla extract.
+    3  eggs, separated.
+    2  level teaspoonfuls RYZON.
+    2  level cupfuls (½ pound) flour.
+    ¼  level teaspoonful salt.
+    ½  cupful (1 gill) milk.
+       White frosting. See page 38.
+       Chocolate frosting. See page 44.
+
+Melt chocolate in small saucepan, add water, and cook over hot
+water until smooth. Cream butter and sugar thoroughly together, add
+chocolate, vanilla extract, yolks of eggs well beaten, flour sifted
+with salt and RYZON, and add milk. Beat well, cut and fold in whites
+of eggs beaten to a stiff froth. Divide into three greased and floured
+layer tins, and bake in a moderate oven for twenty-five minutes. Cool
+and put together with white or chocolate frosting. The top of cake
+should be covered with frosting.
+
+Sufficient for a medium-sized three-layer cake.
+
+
+RYZON LADY BALTIMORE CAKE
+
+    4  level tablespoonfuls (2 ounces) butter.
+    1  level cupful (½ pound) sugar.
+       Scant half cup (¾ gill) milk.
+    1  level teaspoonful RYZON.
+    1¼ level cupfuls (5 ounces) flour.
+    4  egg whites.
+    ½  teaspoonful almond extract.
+
+FILLING:
+
+    1 level cupful (½ pound) sugar.
+    ½ cupful (1 gill) water.
+    1 egg white.
+    1 level cupful (½ pound) seeded raisins.
+    ½ cupful (2 ounces) ground almonds.
+    ½ cupful (2 ounces) chopped English walnut meats.
+    ½ teaspoonful vanilla extract.
+
+FOR CAKE:—Cream butter and sugar thoroughly together, add milk, flour
+sifted with RYZON and beat until smooth. Add extract and fold in whites
+of eggs beaten to a stiff froth. Divide into greased and floured layer
+cake tins, and bake in a moderately quick oven for twenty minutes. Turn
+out and cool.
+
+FOR FILLING:—Put sugar and water into a saucepan and boil until
+it forms a soft ball when tried in cold water, or 238° F. by candy
+thermometer. Beat up whites of eggs to a stiff, dry froth. Pour syrup
+upon these eggs, beating steadily until a meringue is formed which will
+spread. Add vanilla, almonds, walnuts and raisins cut in halves. Spread
+between layers and on top.
+
+Sufficient for two-layer cake.
+
+
+RYZON MOLASSES LAYER CAKE
+
+BY NELLIE E. ADAMS, TACOMA, WASH.
+
+    1 cupful (½ pint) molasses.
+    ½ cupful (4 ounces) sugar.
+    2 eggs and yolk of 1 egg.
+    4 level tablespoonfuls (2 ounces) butter.
+    1 level teaspoonful cloves.
+    1 level teaspoonful cinnamon.
+    1 level teaspoonful salt.
+    ¼ level teaspoonful soda.
+    ½ cupful (1 gill) buttermilk—or sour milk.
+    2 level cupfuls (½ pound) flour.
+    2 level teaspoonfuls RYZON.
+
+Mix and bake in three layers.
+
+FILLING:
+
+    1 cupful (¼ pound) figs.
+    1 cupful (½ pound) raisins chopped fine.
+    1 cupful (½ pint) water.
+    ½ cupful (4 ounces) sugar.
+    ½ level teaspoonful vanilla.
+
+Cook all together until soft and smooth. Frost top with white of one
+egg and 5 tablespoonfuls frosting sugar flavored to taste, or make a
+thick white icing and put between layers.
+
+
+RYZON FILLINGS AND ICINGS
+
+Cakes should be made to look attractive as well as to taste good. Many
+cakes are better left in their simple state without any decoration, and
+when this is the case particular care should be taken with the baking
+to avoid burning. In no circumstance should a cake be over-decorated.
+
+One of the simplest forms of decoration is to spread a thin coating
+of jelly, preserve or honey over the cake, and then to sprinkle with
+browned or colored almonds, cocoanut, pistachio nuts, tiny candies or
+a mixture of these. This is very suitable for the sides of cakes where
+the top only is iced.
+
+When a more elaborate decoration is wanted, one of the various icings
+may be used. With a large cake it is usual to ice the top only, and
+then to decorate with nuts, preserved fruits, bon-bons or frosting in
+two colors put through an icing bag.
+
+In the decorating of tiny fancy cakes there is a wide range for
+individual taste and arrangement. With the help of fillings, icings and
+decorations, the variety of pretty cakes which can be made is endless.
+
+Hard white icing is usually prepared with egg whites, a few drops of
+lemon juice and confectioners’ sugar. The dull appearance of this icing
+is due in many instances to insufficient beating and to its containing
+too much sugar. The whites should be free from yolks, and all utensils
+should be scrupulously clean, as the least spot of grease is sufficient
+to make the icing heavy.
+
+Glacé icing may either be poured over the cakes, or the cakes may be
+dipped into it. If a large cake is to be iced, put it on a wire stand
+placed on a sheet of white paper, and pour over enough icing to cover
+the top only, or the top and sides as desired. Arrange any decoration
+on the cakes while the icing is still soft.
+
+Butter icing must be allowed to become quite cold and hard before
+using. In hot weather the bowl containing the icing should be placed on
+ice or put in a cool place. If a large plain cake is to be iced, it is
+usual to split it once or twice, and put a layer of the icing between.
+Spread a thin coating of the icing on the top and sides of the cake,
+and put most of the icing into a forcing bag, with a large tube on the
+end of it. Force out the icing on the cake, and do it as quickly as
+possible before the heat of the hand has time to soften the icing.
+
+
+RYZON LEMON FILLING
+
+    4 lemons.
+    4 eggs.
+    ½ level teaspoonful RYZON.
+    1 level cupful (½ pound) sugar.
+    ½ cupful (¼ pound) butter.
+    ¾ cupful (1½ gills) water.
+
+Strain juice of lemons into a saucepan, add eggs, RYZON mixed with
+sugar, butter and water. Stir over a slow fire until mixture boils two
+minutes. Cool and use. Sufficient for two-layer cake.
+
+
+RYZON COCOANUT FILLING
+
+    4 egg whites.
+    1 level teaspoonful RYZON.
+    1 level cupful (½ pound) sugar.
+    1 level cupful (¼ pound) cocoanut.
+    ½ teaspoonful almond extract.
+
+Beat up whites of eggs with RYZON, add sugar, cocoanut, and extract,
+and stir over the fire until the mixture is hot. Use at once between
+layers and on top of cake. Sufficient for one-layer cake.
+
+
+RYZON GELATINE ICING
+
+    2  level teaspoonfuls powdered gelatine.
+    2  tablespoonfuls cold water.
+    ½  cupful (1 gill) boiling water.
+    ½  level teaspoonful RYZON.
+    1  teaspoonful orange extract.
+    5½ level cupfuls (1½ pounds) confectioners’ sugar.
+
+Mix gelatine with cold water; add boiling water, stir over fire until
+dissolved; add RYZON, extract, and sifted confectioners’ sugar to make
+thick enough to spread. Sufficient for two large cakes.
+
+
+RYZON ORANGE GLACÉ ICING
+
+    1½ level cupfuls (½ pound) confectioners’ sugar.
+    1  orange.
+       A few drops yellow color.
+    ¼  level teaspoonful RYZON.
+
+Rub confectioners’ sugar through a fine sieve, put it into a small pan,
+add strained juice of orange and allow sugar to dissolve over fire;
+then add yellow color and RYZON, and, if necessary, a few drops of warm
+water. This icing should only be warm, not hot. Sufficient for one
+small cake.
+
+
+RYZON MARSHMALLOW FROSTING
+
+    40 (½ pound) marshmallows.
+    1  level cupful (½ pound) sugar.
+    1  cupful (½ pint) water.
+    1  egg white.
+    ½  level teaspoonful RYZON.
+    1  teaspoonful orange extract.
+
+Melt marshmallows in double boiler. Cook sugar and water until soft
+ball is formed in cold water, or 240° F. by candy thermometer. Pour
+onto the stiffly beaten white of egg mixed with RYZON, add melted
+marshmallows, flavoring, and beat until of consistency to spread on
+cake.
+
+Sufficient for one cake.
+
+
+RYZON CHOCOLATE FRUIT FILLING
+
+    4 squares (4 ounces) unsweetened chocolate.
+    4 tablespoonfuls milk.
+    ¾ cupful (6 ounces) sugar.
+    1 tablespoonful (½ ounce) butter.
+    1 egg.
+    ¼ level teaspoonful salt.
+    1 teaspoonful vanilla extract.
+    ½ level teaspoonful RYZON.
+    ½ cupful (2 ozs.) chopped preserved ginger.
+    ½ cupful (2 ozs.) chopped preserved cherries.
+
+Melt chocolate in upper pan of a double boiler, add milk, sugar,
+butter, egg well beaten, and salt, and cook over the fire until mixture
+thickens, stirring constantly. Cool, add extract, RYZON, ginger and
+cherries. Sufficient for three-layer cake.
+
+
+RYZON ORANGE FILLING
+
+    2 tablespoonfuls (1 ounce) butter.
+    ½ cupful (¼ pound) sugar.
+    2 egg yolks.
+    1 orange.
+    ½ level teaspoonful RYZON.
+    2 level tablespoonfuls (1 ounce) cake crumbs.
+    1 teaspoonful lemon juice.
+
+Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind
+and strained juice of orange, and stir over the fire until the mixture
+thickens, but do not allow to boil. Add RYZON, cake crumbs and lemon
+juice. Cool and use.
+
+Sufficient for one-layer cake.
+
+
+RYZON ALMOND ICING
+
+    1 level cupful (¼ pound) blanched and chopped almonds.
+    4 level tablespoonfuls (2 ounces) sugar.
+    1 level cupful (½ pound) sugar.
+    ½ cupful (1 gill) water.
+    2 egg whites.
+    ½ level teaspoonful RYZON.
+    1 teaspoonful rose extract.
+
+Brown almonds in oven. Put the four tablespoonfuls of sugar into a
+small saucepan and stir over the fire until brown, add almonds, cool
+and pound. Boil sugar and water for five minutes, add pounded almonds,
+pour onto beaten whites of eggs mixed with RYZON, add extract, beat
+until thick enough to spread. Sufficient for one cake.
+
+
+RYZON BROWN SUGAR ICING
+
+    2⅔ level cupfuls (1 pound) brown sugar.
+    ¾  cupful (1½ gills) cream.
+    2  teaspoonfuls butter.
+    ½  level teaspoonful RYZON.
+    1  teaspoonful vanilla extract.
+
+Put sugar into a saucepan, add cream, butter and RYZON, and boil until
+mixture forms a soft ball when tried in cold water, or until it
+registers 240° F. by candy thermometer, add vanilla and beat until
+thick. Sufficient for one cake.
+
+
+RYZON SOUFFLÉ ICING
+
+BY MRS. FRED FRIEDLANDER, NEW YORK
+
+      Unbeaten white of 1 egg.
+    3 tablespoonfuls cold water.
+    1 level cupful (½ pound) granulated sugar.
+    ½ level teaspoonful RYZON.
+
+Put all in top of double boiler. Have water underneath boiling and beat
+mixture seven minutes. This icing will stand several days and remain
+creamy. By adding fresh fruit juice this makes a delicious pudding
+sauce. Sufficient for one large cake.
+
+
+RYZON BOILED FROSTING
+
+    1 level cupful (½ pound) sugar.
+    ½ cupful (1 gill) water.
+    2 egg whites.
+    1 level teaspoonful RYZON.
+    1 teaspoonful vanilla extract.
+
+Boil sugar and water in a saucepan until it forms a soft ball
+when tried in cold water, or until it registers 240° F. by candy
+thermometer; pour onto the stiffly beaten egg whites, pouring in a
+steady stream and very slowly adding, while beating, RYZON and vanilla;
+stir until thick.
+
+Sufficient for one cake.
+
+
+RYZON CHOCOLATE FROSTING
+
+    2 squares (2 ounces) unsweetened chocolate.
+    ½ cupful (¼ pound) sugar.
+    ½ level teaspoonful RYZON.
+    ¼ cupful (½ gill) milk.
+    3 teaspoonfuls butter.
+    1 teaspoonful vanilla extract.
+    ½ teaspoonful lemon extract.
+
+Melt chocolate in saucepan, add sugar, RYZON, milk, and butter, and
+cook until it forms a soft ball when tried in cold water, or 240° F. by
+candy thermometer, then add extracts and use.
+
+Sufficient for one cake.
+
+
+RYZON FONDANT ICING
+
+    4 level cupfuls (2 pounds) sugar.
+    1 cupful (½ pint) water.
+    ½ level teaspoonful RYZON.
+
+Melt sugar in water, add RYZON, and boil until it forms a soft ball
+when tested in cold water, or 240° F. by candy thermometer. Pour onto
+a wet platter, and as soon as syrup has slightly cooled (it should
+crinkle up when touched at the edge with the finger), gather it up with
+a scraper into a heap, then work it evenly and smoothly with a spoon
+until the whole becomes creamy and finally solid. Knead smooth and keep
+in a jar. When wanted, place the icing in a saucepan over hot water,
+and stir it to the consistency of thick cream, and use it for the tops
+of cakes and puddings. If the icing is made too hot it will be dull and
+brittle instead of soft and shiny.
+
+[Illustration: _RYZON SUGAR COOKIES—Master Recipe_
+
+By KATHARINE LAWRENCE, Director of Household Science, Temple
+University, Philadelphia]
+
+
+
+
+CHAPTER IV
+
+RYZON COOKIES, DOUGHNUTS AND SMALL CAKES
+
+
+_Master Recipe_
+
+
+RYZON SUGAR COOKIES
+
+    1 cupful (½ pound) butter (scant).
+    1 level cupful (½ pound) sugar.
+    2 eggs.
+    1 tablespoonful water.
+    1 teaspoonful vanilla extract.
+    1 level teaspoonful RYZON.
+      Enough flour to make a dough and roll out thin on board.
+
+Cream butter and sugar thoroughly together with a wooden spoon. Beat
+eggs until very light, add to creamed mixture, beat well, add water and
+extract. To one-half cupful of sifted flour add RYZON and sift into
+other ingredients, beat until light, and then add enough flour to make
+a soft dough, about two level cupfuls. Turn out onto a floured baking
+board, knead lightly, roll out very thin, cut out with a cookie cutter
+and bake in a quick oven for ten minutes. These cookies are as good at
+six weeks as when baked. One tablespoonful of crushed caraway seeds may
+be substituted for vanilla extract.
+
+Sufficient for fifty cookies.
+
+
+RYZON SPICE COOKIES
+
+    5 eggs.
+    2 level cupfuls (1 pound) sugar.
+    1 lemon.
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ½ level teaspoonful powdered cloves.
+    ½ level teaspoonful powdered cinnamon.
+
+Beat eggs and sugar together for fifteen minutes, add grated rind and
+strained juice of lemon, and gradually flour sifted with RYZON, and
+spices. Mix carefully and drop by teaspoonfuls onto greased baking
+tins. Bake in a fairly hot oven for eight to ten minutes.
+
+Sufficient for four dozen cookies.
+
+
+RYZON FANCY COOKIES FOR TEA
+
+    ¾ cupful (6 ounces) butter.
+    ½ cupful (¼ pound) sugar.
+    2 small eggs.
+    1 level teaspoonful RYZON.
+    3 level cupfuls (¾ pound) flour.
+    ½ teaspoonful almond extract.
+    ½ cupful (2 ounces) ground almonds.
+
+    HARD WHITE ICING:
+    1  egg white.
+    1¾ level cupfuls (½ lb.) confectioners’ sugar.
+    1  teaspoonful lemon juice.
+       Shredded almonds.
+
+FOR COOKIES:—Cream butter and sugar together, add eggs well beaten,
+flour sifted with RYZON, extract and almonds. Knead lightly, and roll
+out on a floured baking board. Cut with a small, plain round cutter,
+lay on greased tins, spread on each a little of the icing and sprinkle
+over a few shredded almonds. Bake in a moderate oven for ten minutes.
+
+FOR ICING:—Sift sugar into a basin, add egg and lemon juice and beat
+for fifteen minutes. If too thick, add a very little more white of egg.
+
+Sufficient for fifty cookies.
+
+If liked, pour the following _French Water Icing_ over cookies when
+hot. Sift one cupful of confectioners’ sugar into a basin, mix into it
+sufficient cold water to make it into a thin paste, beat until smooth,
+flavor it as desired, and pour it over the cookies. When dry serve for
+tea.
+
+
+RYZON FIG COOKIES
+
+    1  cupful (½ pound) butter.
+    2  level cupfuls (1 pound) sugar.
+    2  eggs, separated.
+    1  cupful (½ pint) milk.
+    1  teaspoonful orange extract.
+    1  teaspoonful rose extract.
+    3½ level teaspoonfuls RYZON.
+    5½ level cupfuls (1 pound 6 ounces) flour.
+    1  level teaspoonful salt.
+
+    FILLING:
+    1 pound figs.
+    2 level teaspoonfuls grated orange rind.
+    1 orange.
+    1 cupful (½ pint) grape juice.
+    1 cupful (½ pint) honey.
+    1 cupful (½ pint) water.
+
+FOR COOKIES:—Beat butter and sugar to a cream, add yolks of eggs and
+beat well, add milk, extracts, whites of eggs stiffly beaten, and
+flour sifted with RYZON and salt. Knead lightly on a floured baking
+board and roll out very thin. Cut into shapes and spread half with the
+fig filling, place the other half on top, and bake in a moderately hot
+oven for fifteen to twenty minutes.
+
+FOR FILLING:—Wash figs and cut them into dice, put them into a
+saucepan, add orange rind and strained orange and grapefruit juice,
+honey and water; cover and simmer, stirring often, until reduced to
+jam. Turn out to cool.
+
+Sufficient for twenty-six cookies.
+
+
+RYZON PEANUT COOKIES
+
+BY MISS LOUISE FAHRIG, PHILADELPHIA, PA.
+
+    1  level cupful (¼ pound) ground, freshly roasted peanuts.
+    1  level cupful (½ pound) sugar.
+    ¼  cupful (½ gill) peanut oil.
+    2  eggs.
+    1½ level cupfuls (6 ounces) flour.
+    ½  level teaspoonful salt.
+    2  level teaspoonfuls RYZON.
+
+Cream sugar and peanut oil, add beaten eggs and flour sifted twice with
+RYZON and salt. Mix in half the ground peanuts and sprinkle balance
+on cookies before putting them in a moderate oven. Bake about twelve
+minutes.
+
+Sufficient for thirty cookies.
+
+
+RYZON CHOCOLATE DELIGHTS
+
+    2 squares (2 ozs.) unsweetened chocolate.
+    3 eggs.
+    ½ cupful (4 ounces) butter.
+    1 level cupful (½ pound) sugar.
+    1 level teaspoonful RYZON.
+    ¾ cupful (3 ounces) flour.
+    ½ level teaspoonful salt.
+    1 teaspoonful vanilla extract.
+    1 level cupful (¼ pound) chopped English walnut meats.
+
+Grate chocolate and beat eggs slightly. Melt butter, add chocolate,
+eggs, sugar, extract, flour sifted with RYZON and salt, and add nut
+meats. Mix well and spread in a large greased shallow pan, and bake for
+twelve minutes in a moderate oven.
+
+Cut in squares while warm.
+
+Sufficient for thirty squares.
+
+
+RYZON WALNUT MACAROONS
+
+BY MRS. C. W. TILDEN, LOS ANGELES, CAL.
+
+      White of 2 eggs.
+    4 level tablespoonfuls (2 ounces) powdered sugar.
+    1 level tablespoonful flour.
+    ½ level teaspoonful RYZON.
+    4 tablespoonfuls finely chopped walnuts.
+
+Mix all together until stiff, and drop by spoonfuls on well-greased
+tin. Bake in quick oven.
+
+
+RYZON GERMAN HONEY CAKE
+
+    1½ pounds honey.
+    8  cupfuls (2 pounds) flour.
+    3  eggs.
+    1  level cupful (½ pound) sugar.
+    1½ level teaspoonfuls cinnamon.
+    ½  level teaspoonful powdered cloves.
+    ½  lemon.
+    3  level teaspoonfuls RYZON.
+    1½ cupfuls (6 ounces) blanched and chopped almonds.
+    ½  cupful (⅛ pound) chopped candied lemon peel.
+    ½  cupful (⅛ pound) chopped candied orange peel.
+    1  level cupful (¼ pound) chopped candied citron peel.
+
+Bring honey to boiling point, then skim and take from fire. When cool,
+add one pound of the flour and set overnight in a cool place. Next day
+beat up eggs with sugar, add almonds, peels, spices, RYZON, grated rind
+and strained juice of lemon; to this add the honey dough, mix well,
+and add remainder of flour, or sufficient to make a dough that can be
+easily rolled out with a rolling-pin.
+
+Take a small part of dough (the remainder must be left in a cool
+place), roll it out thin, and cut in rounds or squares. Lay on greased
+tins and bake in a hot oven until ready. Repeat this process until the
+dough is all used.
+
+If liked, powdered allspice, crushed cardamon and anise seed may be
+added to cakes.
+
+These cakes are better after two weeks.
+
+
+RYZON ECONOMICAL SCHOOL COOKIES
+
+BY MARGARET L. EVANS, LANCASTER, PA.
+
+    ½  cupful (¼ pound) shortening.
+    1  level cupful (½ pound) dark brown sugar.
+    1  egg.
+    ⅓  cupful milk.
+    2½ level cupfuls (¾ pound) flour.
+    2  level teaspoonfuls RYZON.
+    ½  level teaspoonful salt.
+    ½  level teaspoonful powdered cinnamon.
+    1  level cupful (½ pound) finely chopped raisins.
+
+Cream the sugar and shortening. Add well-beaten egg and milk. Sift
+together flour, salt and RYZON, adding to the above mixture. To this
+add the cinnamon and raisins. Roll out dough evenly and cut out in any
+shape desired. Place on a greased pan and bake about fifteen minutes in
+a hot oven.
+
+Sufficient for fifty cookies.
+
+
+RYZON SHORTBREAD COOKIES
+
+    1 cupful (½ pound) butter.
+    ½ cupful (¼ pound) sugar.
+    1 tablespoonful cream.
+    1 teaspoonful grated lemon rind.
+    ½ level teaspoonful RYZON.
+    2 level cupfuls (½ pound) flour.
+
+Cream butter, add sugar and cream, and beat well together, add lemon
+rind, and gradually add flour sifted with RYZON. Knead lightly, roll
+out on a floured baking board and cut out with a small cutter. Lay on
+slightly greased tins, and bake in a moderate oven for ten minutes.
+
+When the little cakes are cut into triangles they are called “petticoat
+tails.” When Queen Mary Stuart returned to Scotland from France she
+brought a number of the French people with her and they called these
+little cakes “petits gateaux tailes.” The Scotch people thought they
+said “petticoat tails,” and so they have been known ever since.
+Sufficient for fourteen cookies.
+
+
+RYZON PENTECOST COOKIES (JEWISH)
+
+    ½ cupful (¼ pound) butter.
+    ½ cupful (¼ pound) sugar.
+    1 egg and 1 egg white.
+    1 teaspoonful almond extract.
+    1 level teaspoonful RYZON.
+    2 level cupfuls (½ pound) flour.
+      Powdered sugar.
+      Candied citron peel.
+
+Beat butter and sugar to a cream, add egg well beaten, extract, and
+flour sifted with RYZON. Mix to a stiff paste, turn out onto a floured
+baking board, roll out thin, and cut out with a round cutter, or with
+the top of a wineglass. Place them on greased baking tins, brush them
+over with egg white slightly beaten, sprinkle with powdered sugar, and
+place a small piece of candied peel in center of each cookie. Bake in
+a moderate oven for ten to twelve minutes, and when done, place on a
+sieve to cool.
+
+Sufficient for twenty-five cookies.
+
+
+RYZON ROLLED WAFERS
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+    2½ level cupfuls (1¼ pints) dry oatmeal.
+    2  eggs.
+    1  level cupful (½ pound) sugar.
+    4  level tablespoonfuls (2 ounces) shortening.
+    2  level teaspoonfuls RYZON.
+    ½  level teaspoonful salt.
+    1  teaspoonful vanilla extract.
+
+[Illustration]
+
+Put all ingredients into mixing bowl together and mix very thoroughly.
+Drop by teaspoonfuls on greased baking sheet and bake in a moderate
+oven. While still hot, roll into shape of a cigarette. If the cookie
+hardens so as to prevent rolling, return it to the hot oven for a
+moment and then roll. Sufficient for eighteen to twenty wafers.
+
+
+RYZON CHRISTMAS COOKIES
+
+    ½ cupful (¼ pound) butter.
+    ½ cupful (¼ pound) sugar.
+    ½ level teaspoonful salt.
+    1 lemon rind grated.
+    ½ cupful (2 ounces) ground almonds.
+    2 level tablespoonfuls caraway seeds.
+    2 eggs.
+    ½ cupful (¼ pint) milk.
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    1 level teaspoonful powdered ginger.
+      Chopped cocoanut.
+      Golden syrup.
+
+Beat butter and sugar until creamy, add salt, grated lemon rind,
+almonds, caraway seeds, eggs well beaten, milk, and flour sifted with
+RYZON, and ginger. Mix carefully, turn out onto a floured baking board,
+knead lightly, then roll out quickly one-fourth of an inch thick, and
+cut out with a fancy cutter about two inches in diameter. Place on
+greased tins, and bake in a hot oven for twelve to fifteen minutes.
+
+When they are baked and cold, brush over with golden syrup, and
+sprinkle with cocoanut.
+
+Sufficient for four dozen cookies.
+
+[Illustration]
+
+
+RYZON DOUGHNUTS
+
+
+RYZON GRIMSLICHS (JEWISH)
+
+    2 matzoths.
+    1 level teaspoonful RYZON.
+    ¾ cupful (¼ pound) matzoths meal.
+    3 eggs.
+    1 level cupful (¼ pound) currants.
+    ½ cupful (3 ounces) sultana raisins.
+    ¼ cupful (2 ounces) seeded raisins.
+    ½ level teaspoonful powdered cinnamon.
+    ½ level teaspoonful powdered nutmeg.
+    ½ cupful (4 ounces) sugar.
+    ½ cupful (2 ounces) ground almonds.
+      Clarified sugar.
+
+Cover matzoths with cold water and allow to soak twenty minutes, then
+squeeze very dry, and mix with meal, RYZON, and two of the eggs well
+beaten. Mix fruit, spices, sugar, almonds, and other egg well beaten.
+Shape a piece of the matzoth crust into an oval on the hand, place some
+of the fruit mixture on it, cover with a top piece of crust, shape
+carefully, and sprinkle with meal. Fry in smoking hot fat or hot oil.
+Drain and serve with clarified sugar. Sufficient for nine grimslichs.
+
+TO CLARIFY SUGAR:—Put two cupfuls sugar into a saucepan; add two
+cupfuls of water and bring slowly to boiling point; then remove scum
+from surface. Put on lid, and boil four minutes to allow the condensing
+steam to clear any crystals of sugar from sides of pan. Boil gently
+twenty-five minutes. Remove from fire and pour it in a steady stream
+over the stiffly beaten whites of two eggs. Return to pan and wait
+until albumen of eggs coagulates and rises to surface, when all
+impurities will be removed and syrup left perfectly clear.
+
+
+RYZON CORN MEAL DOUGHNUTS
+
+BY MRS. GEORGE A. CLARKE, MULINO, ORE.
+
+    1½ level cupfuls (3 gills) milk.
+    1½ level cupfuls (7½ ounces) white corn meal.
+    2½ level cupfuls (¾ pound) white flour.
+    ¼  level cupful (⅛ pound) butter.
+    ¾  cupful (½ pound) sugar.
+    2  eggs well beaten.
+    1  level teaspoonful ground nutmeg.
+    1  level teaspoonful salt.
+    2  level teaspoonfuls RYZON.
+
+Put corn meal and milk into double boiler and cook for ten minutes.
+Add butter, nutmeg and sugar to meal. Sift together flour, salt and
+RYZON—add to other ingredients. Roll out on a well-floured board, cut
+in desired shapes, fry in deep fat, drain on paper and roll in powdered
+sugar.
+
+[Illustration]
+
+
+RYZON CHRISTMAS DOUGHNUTS
+
+    2 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ¼ level teaspoonful salt.
+    1 tablespoonful (½ ounce) butter.
+    1 level cupful (½ pound) sugar.
+    1 level teaspoonful grated nutmeg.
+    2 eggs.
+    1 teaspoonful lemon extract.
+    1 cupful (½ pint) milk.
+
+Sift flour twice with RYZON and salt, and set aside. Cream butter,
+sugar and nutmeg together, add eggs well beaten, and beat for five
+minutes; add extract, milk and flour. Turn out on a floured baking
+board and roll out one-fourth inch thick; cut with a doughnut cutter
+and fry in plenty of smoking hot fat. Drain well on paper and cool.
+
+Roll in powdered sugar.
+
+If liked, the dough may be cut in small rounds and a marshmallow
+enclosed in each one before frying. Sufficient for about fifty
+doughnuts.
+
+
+RYZON PARISIAN CRULLERS
+
+    ¼ cupful (2 ounces) butter.
+    1 level cupful (½ pound) sugar.
+    2 egg yolks.
+    1 cupful (½ pint) milk.
+    1 teaspoonful vanilla extract.
+    3 level teaspoonfuls RYZON.
+    3 level cupfuls (¾ pound) flour.
+    ¼ level teaspoonful salt.
+    1 level teaspoonful powdered ginger.
+    ½ teaspoonful powdered mace.
+    3 egg whites.
+      Extra flour.
+      Powdered sugar.
+
+Cream butter and sugar together, add yolks of eggs well beaten, milk,
+vanilla, flour sifted with RYZON, salt and spices. Mix carefully, fold
+in whites of eggs beaten to a stiff froth, and enough flour to make a
+soft dough that can be rolled out thin. Cut into oblongs, make four
+gashes through the center lengthwise, and run the fingers in and out
+of the gashes to separate them. Fry in plenty of smoking hot fat, then
+drain and roll in powdered sugar. Sufficient for thirty crullers.
+
+
+RYZON POTATO FRIED CAKES
+
+BY MRS. CLARENCE G. HORTON, SAND LAKE, N. Y.
+
+    2  medium-sized potatoes.
+    2  level tablespoonfuls (1 ounce) butter substitute.
+    2  well-beaten eggs.
+    1½ cupfuls (¾ pound) sugar.
+    ½  cupful (1 gill) sweet milk.
+    3  level teaspoonfuls RYZON.
+    5  level cupfuls (1½ pounds) flour.
+
+Boil and mash potatoes. Stir in the butter before they get cold. Then
+add the eggs, sugar, milk and flour sifted with RYZON.
+
+Knead more flour in on board if desired. Cut and fry in deep hot fat.
+
+Sufficient for fifty-six fried cakes.
+
+
+RYZON SMALL CAKES INCLUDING SHORTBREADS
+
+
+RYZON CALLAS
+
+BY HELEN WILSON, AMES, IOWA
+
+    3 eggs.
+    1 level cupful (½ pound) sugar.
+    2 tablespoonfuls cold water.
+    1 level cupful (¼ pound) flour.
+    1 level teaspoonful RYZON.
+
+Beat the eggs slightly. Add sugar, flour and RYZON sifted together, and
+cold water. Beat three minutes. Drop by tablespoonfuls on a greased and
+floured tin. Bake in a moderate oven until light brown.
+
+[Illustration]
+
+While still hot roll into the shape of a cornucopia and tie with a
+string to keep shape.
+
+When cold fill with sweetened and flavored whipped cream. Add powdered
+sugar to an egg yolk—beat until stiff enough to hold its shape. Use a
+little of this to form stamen. This dessert will resemble a calla lily
+in appearance.
+
+Sufficient for twelve callas.
+
+
+RYZON BLUEBERRY OR HUCKLEBERRY TEA CAKE
+
+BY MRS. ELIZABETH L. BROWN, SOMERVILLE, MASS.
+
+    ½  cupful (¼ pound) butter.
+    1½ level cupfuls (¾ pound) sugar.
+    2  eggs.
+    1  cupful (½ pint) milk.
+    4  level cupfuls (1 pound) flour.
+    4  level teaspoonfuls RYZON.
+    ½  level teaspoonful salt.
+    2  cupfuls (1 pt.) blueberries or huckleberries.
+
+Cream butter and sugar thoroughly together, add eggs well beaten,
+and milk. Sift flour twice with RYZON and salt, and add to other
+ingredients. Dust berries with flour and add them to the batter. Mix
+carefully and divide into two well-greased square cake tins, and bake
+in a steady oven for three-fourths of an hour. Cut into squares and
+serve hot with butter and powdered sugar. Sufficient for twelve squares.
+
+This batter may be baked in greased muffin tins.
+
+
+RYZON MADELINES
+
+    1 cupful (8 ounces) butter.
+    1 level cupful (½ pound) sugar.
+    6 eggs.
+    1 teaspoonful lemon extract.
+    1 level teaspoonful RYZON.
+    2 level cupfuls (½ pound) flour.
+    ¼ level teaspoonful salt.
+      Fondant icing. See page 44.
+      Glacé cherries.
+
+Cream butter and sugar thoroughly together with a wooden spoon, add
+eggs, one at a time, and beat well, then add extract, and flour sifted
+with RYZON and salt. Mix well.
+
+Carefully grease some plain dariole or timbale molds and set them on a
+baking tin. Fill molds three-fourths full with mixture, and bake in a
+hot oven for twenty minutes.
+
+When cold, turn upside down and pipe a spot of fondant on each one.
+Finish by placing a half cherry in the center of each spot of icing.
+
+Sufficient for twelve Madelines.
+
+Madelines are cakes of great reputation in France. The Madelines of
+Commercy had a special local reputation, the consequence mainly, it was
+reported, of the admiration which a Polish King manifested for them
+when he traveled in France, but this local reputation was more probably
+the result of the accident that a Madame Perrotin de Barmond had a cook
+who made very good Madelines, and as her name happened to be Madeline
+Paumier, she was credited locally, and quite unduly, with the invention
+of the cakes.
+
+_Prize Recipe_
+
+
+RYZON DAINTY ORANGE TEA CAKES
+
+BY MRS. C. C. BIGELOW, TARPON SPRINGS, FLA.
+
+    1½ level teaspoonfuls RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    3  eggs, separated.
+    1  tablespoonful orange juice.
+    1½ level cupfuls (¾ pound) sugar (scant).
+    1  level teaspoonful grated orange rind.
+    ½  cupful (1 gill) boiling water.
+    ⅛  teaspoonful salt.
+
+ORANGE FROSTING:
+
+      Confectioners’ sugar.
+    1 orange.
+      Candied orange peel.
+
+FOR CAKE:—Beat yolks of eggs thoroughly, add strained orange juice and
+sugar and beat for ten minutes, then add salt, orange rind, boiling
+water, whites of eggs stiffly beaten, and flour sifted with RYZON.
+Divide into small greased and floured gem pans, and bake in a quick
+oven for ten minutes. Cool and ice with orange frosting, and decorate
+with tiny pieces of candied orange peel.
+
+FOR FROSTING:—Sift confectioners’ sugar into a bowl (about two
+cupfuls), add strained juice of orange and beat well together; if too
+thin add a little more confectioners’ sugar.
+
+Sufficient for twenty cakes.
+
+
+RYZON DAINTY CINDERELLAS
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ cupful (¼ pound) butter.
+    1 level cupful (½ pound) sugar.
+    1 egg.
+    ¼ cupful (½ gill) milk.
+    1 teaspoonful orange or almond extract.
+    1 egg white.
+
+Sift flour and RYZON twice. Cream butter and sugar thoroughly together,
+add egg well beaten, milk, extract and flour. Mix well, turn out onto a
+floured baking board and roll out about one-half inch in thickness.
+
+The Cinderellas should be cut out with fancy cake cutters in diamonds,
+triangles, squares, hearts, stars and rounds. Brush tops of cakes with
+unbeaten white of egg and dust over with granulated sugar. Place on
+greased tins, without letting the cakes touch each other, and bake in a
+quick oven until nicely browned.
+
+Sufficient for forty cakes.
+
+
+RYZON FRUIT BARS
+
+BY MRS. JAMES RICHARDS, HOUGHTON, MICH.
+
+    2 eggs beaten with a pinch of salt.
+    1 level cupful (½ pound) sugar.
+    2 tablespoonfuls boiling water.
+    1 level cupful (¼ pound) chopped nuts.
+    1 level cupful (¼ pound) dates.
+    1 level cupful (¼ pound) flour.
+    2 level teaspoonfuls RYZON.
+    1 teaspoonful vanilla.
+
+Break eggs into a bowl, beat, then add other ingredients in the order
+given, sifting flour and RYZON together. Pour into a shallow greased
+pan and cut in squares when cold.
+
+Sufficient for twenty-four bars.
+
+
+RYZON TEA TABLE DAINTIES
+
+BY MRS. KATE LOWRY, CHICAGO, ILL.
+
+    2  level cupfuls (1 pint) flour.
+    ½  level teaspoonful salt.
+    2  level tablespoonfuls (1 ounce) butter.
+    4  level teaspoonfuls RYZON.
+    1  level teaspoonful sugar.
+    1  cupful (½ pint) milk.
+    24 sugared dates.
+    24 marshmallows.
+    ½  cupful ground nuts.
+
+Sift flour, RYZON, sugar and salt together. Rub in the butter and add
+milk. Roll out thin and cut with a small round cutter. On each round
+place a sugared date which has been stuffed with a marshmallow and
+sprinkle with ground nuts. Turn half the dough over it. Pinch the edges
+and brush with the yolk of an egg. Bake until brown.
+
+Sufficient for twenty-four dainties.
+
+
+RYZON PARKINS
+
+    12 blanched almonds.
+    1⅔ level cupfuls (½ pound) fine oatmeal.
+    2  level teaspoonfuls RYZON.
+    1  level cupful (¼ pound) flour.
+    ½  cupful (¼ pound) butter.
+    1  level cupful (6 ounces) brown sugar.
+    1  level teaspoonful powdered ginger.
+    1  level teaspoonful powdered cinnamon.
+    ½  level teaspoonful powdered nutmeg.
+    ⅓  cupful (¼ pound) molasses.
+    1  egg.
+    2  tablespoonfuls milk.
+
+Split almonds. Mix oatmeal and flour together, rub in butter with tips
+of fingers, sift and add RYZON, spices and sugar. Warm molasses and
+pour it in; beat up egg, and add it with milk. Mix well and divide
+into pieces, make these into flat cakes, lay them on greased tins,
+place half an almond on top of each, and bake in a slow oven for twenty
+minutes.
+
+Sufficient for twenty-four parkins.
+
+
+RYZON OLD FASHIONED MOLASSES CAKE
+
+BY MRS. ELLA SMITH, BROOKLYN, N. Y.
+
+    ½ cupful (4 ounces) sugar.
+    ½ cupful (4 ounces) shortening.
+    1 egg.
+    ½ cupful (1 gill) sour milk.
+    ½ cupful (1 gill) molasses.
+    1 level teaspoonful ginger.
+    1 level teaspoonful cinnamon.
+    3 level cupfuls (¾ pound) flour.
+    ½ level teaspoonful soda.
+    2 level teaspoonfuls RYZON.
+
+Cream sugar and shortening. Add well-beaten egg, cinnamon, ginger,
+molasses and milk—soda dissolved in one tablespoonful hot water.
+Then add flour and RYZON, which have been sifted together. Turn into
+well-greased tin. Bake in moderate oven about thirty minutes.
+
+
+RYZON BETSY JUMBLES
+
+BY MRS. J. C. MERRIL, NEW YORK CITY
+
+    2 cupfuls (1 pint) molasses.
+    ¾ cupful (½ pound) butter substitute.
+    1 cupful (½ pint) hot water.
+    1 level teaspoonful ginger.
+    1 level teaspoonful cinnamon.
+    6 level cupfuls (1½ pounds) flour.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful soda.
+
+Put molasses, ginger, cinnamon and hot water in a mixing bowl. Add
+melted butter—soda dissolved in a little hot water. Then add flour and
+RYZON which have been sifted together. Turn out on molding board. Roll
+out one-quarter inch, cut and bake in a quick oven.
+
+
+RYZON COCOANUT BUNS
+
+BY MRS. JOHN W. BOGART, HACKENSACK, N. J.
+
+    2 level cupfuls (½ pound) flour.
+    ½ cupful (¼ pound) butter substitute.
+    ½ cupful (¼ pound) sugar.
+    2 level teaspoonfuls RYZON.
+    1 egg.
+    ½ cupful (2 ounces) finely chopped cocoanut.
+    ¼ teaspoonful salt.
+    ½ cupful (1 gill) milk, or more to make a stiff batter.
+
+Rub butter into flour, add RYZON, salt, sugar, cocoanut, the egg well
+beaten, and milk. Mold in small buns, place on a greased tin, dash over
+with milk and sprinkle with cocoanut. Bake in hot oven fifteen minutes.
+
+
+RYZON OATMEAL SHORTBREAD
+
+BY MRS. ISA WILLIAMS, CEDAR, B. C.
+
+[Illustration]
+
+    1 level cupful (½ pound) butter.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful RYZON.
+    2 level cupfuls (12 ounces) fine Scotch oatmeal.
+    ½ cupful (¼ pound) sugar.
+    1 egg.
+
+Make a ring of the flour into which RYZON has been sifted on a pastry
+board. Break egg into center, add sugar on top, mix together—add
+butter, mix all together, then draw in the flour which is in ring
+around the mixture—mix it lightly, rubbing with the hands to form a
+paste. Knead very little after paste is formed. Make into cakes. Prick
+with fork and bake until brown in moderate oven. Can be decorated with
+almonds or peel, if liked, or dusted with sugar, or iced.
+
+Sufficient for ten shortbreads.
+
+
+RYZON SCOTCH SHORTBREAD
+
+    2  cupfuls (1 pound) butter.
+    1½ level cupfuls (12 ounces) sugar.
+    2  eggs.
+    2  level teaspoonfuls RYZON.
+    7  level cupfuls (1¾ pounds) flour.
+    1  level cupful (¼ pound) rice flour.
+
+Wash butter in cold water, and squeeze it dry on a clean cloth. Place
+it on a baking board and knead it with sugar and when they become well
+incorporated, knead in eggs with the hands. Sift the flour, rice flour
+and RYZON onto the board, gradually knead them into the butter mixture,
+making a smooth paste. Divide into four pieces, make each piece into a
+smooth round cake, pinching the edges with the fingers. Stab all over
+with a skewer or a fork to prevent the paste rising. Lay on papered
+baking tins, and bake in a moderate oven for forty minutes. Take from
+the oven when ready and allow to lie on tin until cold.
+
+Dust cakes with fine sugar, and at serving time break them into pieces.
+
+Sufficient for four shortbreads.
+
+At New Year in Scotland, and at Christmas in England, a good deal of
+decorated shortbread is sold with appropriate mottoes, of which “For
+Auld Lang Syne” is the greatest favorite. These mottoes may be made
+with caraway comfits, or with candied citron peel, or with icing put
+through a bag and tube.
+
+
+RYZON GINGERBREAD
+
+    1 cupful (½ pint) molasses.
+    ½ cupful (¼ pound) butter.
+    ½ cupful (¼ pound) sugar.
+    1 cupful (½ pint) boiling water.
+    1 level cupful (¼ lb.) chopped walnut meats.
+    1 level cupful (½ lb.) chopped seeded raisins.
+    2 level teaspoonfuls RYZON.
+    3 level cupfuls (12 ounces) flour.
+    ¼ level teaspoonful salt.
+    2 level teaspoonfuls powdered cinnamon.
+    1 level teaspoonful powdered ginger.
+    2 eggs.
+
+Put molasses into a mixing bowl with butter and sugar, pour in boiling
+water and stir well, and let cool. Then add nuts, raisins, flour sifted
+with RYZON, spices and salt. Beat up eggs and add them, then turn into
+a well-greased and floured shallow pan, and bake in a moderate oven for
+forty minutes. Cool, and cut in squares.
+
+Gingerbread is probably one of the oldest forms of cake known. It has
+certainly been known since the fourteenth century, when it was made and
+sold in Paris. It was formerly made of rye flour kneaded with ginger
+and other spices, and sweetened with honey. In some parts of Europe,
+gingerbread is still made in larger or smaller quantities, and baked in
+large blocks to be sold by weight. These are made with white or light
+brown dough mixed with honey and glucose. They are of a very light
+spongy texture, quite different from that made in this country.
+
+Sufficient for eighteen squares.
+
+
+RYZON SOFT GINGERBREAD
+
+BY MRS. HERMAN WADDY, WASHINGTON, D. C.
+
+    1  cupful (½ pint) molasses.
+    ¾  cupful (1½ gills) sweet or sour milk.
+    1½ level cupfuls (6 ounces) flour.
+    1  egg.
+    1  level tablespoonful (½ ounce) shortening.
+    1  level teaspoonful ginger.
+    ½  level teaspoonful cinnamon.
+    2  level teaspoonfuls RYZON.
+    ¼  level teaspoonful soda.
+    ½  level teaspoonful salt.
+
+Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved
+in hot water, flour and RYZON sifted together, then melted shortening.
+Bake in sheet tin. Sufficient for six persons.
+
+
+RYZON CABINET CAKES
+
+    5 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ½ cupful (2 ounces) rice flour.
+    ½ cupful (4 ounces) sugar.
+    ¼ level teaspoonful salt.
+    ¾ cupful (6 ounces) butter.
+    2 ounces sweet chocolate.
+    1 teaspoonful grated lemon rind.
+    ½ cupful (2 ounces) shredded candied citron peel.
+    2 eggs.
+    1 teaspoonful vanilla extract.
+    ½ cupful (1 gill) golden syrup.
+    1 cupful (½ pint) milk.
+    A few blanched and sliced almonds.
+
+Sift flour, rice flour, salt, sugar and RYZON into a basin, add butter
+and rub it into these ingredients until it is like bread crumbs, then
+add chocolate grated, lemon rind, peel, eggs well beaten, vanilla
+extract, and syrup mixed with milk. Mix carefully, and divide into
+greased and floured small cake tins, sprinkle the tops with some
+almonds, and bake in a moderate oven for twenty minutes. Turn out and
+cool.
+
+Sufficient for twenty-four cakes.
+
+
+RYZON FAIRY ROCK CAKES
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    6 tablespoonfuls (3 ounces) butter.
+    ¼ cupful (1 ounce) chopped nut meats.
+    ½ cupful (2 ounces) currants.
+    4 level tablespoonfuls (2 ounces) sugar.
+    ¼ level teaspoonful powdered mace.
+      Pinch salt.
+    2 eggs.
+    2 tablespoonfuls milk.
+
+Sift flour and RYZON into a basin, rub butter into flour and mix well.
+Add nut meats and currants, and mix with sugar, mace, salt. Beat up
+eggs, add milk, and mix gradually with the dry ingredients into a
+fairly stiff paste. Put this in small heaps on a buttered tin, and bake
+in a moderately hot oven for twenty minutes.
+
+Take from the oven and cover with sifted sugar.
+
+Sufficient for twelve cakes.
+
+
+RYZON FRENCH COOKIES
+
+BY MRS. M. L. NENANS, WINSLOW, ILL.
+
+    1½ level cupfuls (½ pound) brown sugar.
+    1  level cupful (½ pound) butter.
+    2  eggs.
+    2  level tablespoonfuls cocoa.
+    1  cupful (½ pint) cold coffee.
+    1  cupful chopped raisins.
+    1  level teaspoonful RYZON.
+    1  level teaspoonful cinnamon.
+    ½  level teaspoonful cloves.
+    1  teaspoonful vanilla.
+    3  level cupfuls (¾ pound) flour.
+
+Cream butter, sugar and eggs in mixing bowl, add cocoa, cinnamon,
+cloves, vanilla, coffee and raisins. Then add flour and RYZON sifted
+together. Pour into well-greased dripping pan. Bake in quick oven about
+twenty minutes. When cold cut in squares and spread with frosting.
+
+See page 44 for frostings.
+
+
+RYZON GINGER COOKIES
+
+BY MRS. GEORGE MEDLER, CHEVEY CHASE, MD.
+
+    1  level cupful (¼ pound) brown sugar.
+    1  level cupful (½ pound) butter substitute.
+    1  cupful (½ pint) Barbados molasses.
+    2  eggs, well beaten.
+    ½  level teaspoonful salt.
+    2½ level teaspoonfuls RYZON.
+    1  level teaspoonful ginger.
+    ½  level teaspoonful cloves.
+    ½  level teaspoonful cinnamon.
+    ½  level teaspoonful allspice.
+    6  level cupfuls (1½ pounds) flour.
+
+To mix, cream sugar and shortening, add molasses, eggs, salt and
+spices, flour and RYZON which have been sifted together, and turn
+out on well-floured board, roll one-eighth inch thick, cut any shape
+desired, bake in quick oven until golden brown. Sufficient for fifty
+cookies.
+
+NOTE:—If unsalted shortening is used double the proportion of salt.
+
+
+RYZON CHOCOLATE SQUARES
+
+    4  eggs, separated.
+    ½  cupful (¼ pound) sugar.
+    ½  teaspoonful almond extract.
+    1½ level teaspoonfuls RYZON.
+    1  level cupful (¼ pound) flour.
+       Chocolate frosting. See page 44.
+       Chopped nut meats.
+
+Beat the yolks of eggs and the sugar for ten minutes, remove the
+beater, add the extract, the flour sifted with the RYZON, and the
+whites of eggs beaten to a stiff froth. Turn into a greased and floured
+baking sheet, and bake in a hot oven for fifteen minutes. Turn out to
+cool, then cut in squares. Dip the pieces of cake in chocolate icing
+and roll in chopped nut meats.
+
+Sufficient for ten squares.
+
+
+
+
+CHAPTER V
+
+RYZON PASTRY, PIES, SHORTCAKES, TARTS and TARTLETS
+
+
+    “Cut and come again,
+     The sirup upward springing,
+     While my life and taste remain,
+     To thee my heart is clinging;
+     Other dainties fade,
+     The newest oft the fleetest,
+     But of all the pies now made
+     The apple pie is still the sweetest.”
+
+Pastry making supplies plenty of material for study, and indeed, when
+carried to perfection, is almost a fine art. A start should be made
+with the plainer kinds of pastry, and especially those in which the fat
+is well mixed with the flour before the rolling begins, such as Short
+Paste. When those have been thoroughly mastered, the more difficult
+kinds may be attempted. There are several kinds of fat which can be
+used for pastry making, such as butter, lard, drippings, oil, clarified
+fat, margarine, and various kinds of vegetable fats now on the market.
+
+Butter is the best to use for all the finer kinds of pastry, but it
+must be carefully chosen and free from taint of any kind.
+
+The very best butter must be used for making puff pastry. When a more
+economical pastry is wanted, good drippings, lard or margarine may be
+used, or a mixture of lard and butter is good. Good crust made with
+drippings is one of the most wholesome kinds of pastry for children.
+Shredded suet is used principally for making boiled pastry, the fat
+taken from the kidney being the best, and the beef suet preferred to
+mutton.
+
+Water is usually the only liquid required for mixing the pastry. It
+must be as cold as possible, and in hot weather a piece of ice should
+be added to it. The exact amount of water to use is not always given
+in the recipes, as so much depends on the consistency of the fat used,
+and also upon whether the flour is a very dry kind or not. It will
+generally be found that the finer the flour the more water it will
+require. In the richer kinds of pastry a beaten egg or the yolk of an
+egg is used together with a little water.
+
+Be careful that all utensils used, such as baking board, rolling-pin,
+basins, spoons, etc., are particularly clean and cool. The board should
+be smooth and perfectly flat. A marble slab is always to be preferred
+to a wooden board, as it is so cool and level. The rolling-pin should
+also be smooth and not too heavy. Handle it very lightly.
+
+Clean and cool hands are always imperative. Those who have very warm
+hands should mix the pastry as much as possible with a knife.
+
+Make the pastry in a cool place, not in a hot kitchen. The colder
+pastry is kept during the making, the lighter it will be, because it
+will contain more air. Cold air occupies much less space than hot. The
+colder the air the greater, consequently, will be its expansion when
+put into a hot oven. The paste must be handled and rolled lightly.
+Heavy rolling and handling expels the air. Never allow pastry to stick
+to the baking board, but lift it occasionally on the rolling-pin and
+dust a little flour underneath. If the rolling-pin sticks to the
+pastry, dust a little flour over it, and brush it off again lightly
+with a small brush kept for the purpose.
+
+In making short crust, cut the butter or fat into the flour with a
+knife, then rub the shortening lightly into the flour with the tips of
+the fingers, and do not use more water than is necessary in mixing it.
+It is a common mistake to use too much water; to do so deprives the
+paste of its shortening.
+
+Short paste is the best for children and people of weak digestion;
+the flour in it, being more thoroughly incorporated with the fat,
+gets better cooked. It is also more capable of mastication than flaky
+crusts, which are liable to be swallowed in flakes.
+
+Puff paste is a kind of fine sandwich. There should be a certain number
+of layers of dough and layers of butter. Take every care, therefore, to
+prevent the butter breaking through the dough. The manufacture of this
+pastry requires patience, because if it is not properly cooled between
+the turns, the friction of rolling will melt the butter and cause it to
+smear into the dough.
+
+However well the pastry may be made, success will not be attained
+unless the oven is rightly heated; the very lightest crusts will be
+totally spoiled in the baking if this important point is not carefully
+attended to. If the oven is not very hot the fat will melt and run
+out of the pastry before the starch grains in the flour burst;
+consequently, they cannot afterwards expand, however hot the oven may
+be made; and in this way the paste will become heavy.
+
+Take great care that the oven is hot when the paste is put into it. The
+heat of the oven may be tested with a thermometer or by putting into
+it a small piece of the pastry. If this piece of pastry browns fairly
+quickly, the oven may be considered hot enough. For puff pastry, the
+thermometer should register about 340° F. to begin with and when the
+pastry is well risen the heat may be reduced to 325° F.
+
+For meat pies about 300° F. will be hot enough, and for the plainer
+kinds of pastry the temperature may be still a little lower.
+
+There is so much difference in ovens, that the hottest part of one may
+be the coolest of another. The oven door should be opened and closed
+as gently as possible, and not oftener than is necessary. Watch the
+paste carefully that it does not take too dark a color. If it becomes
+too brown before it is sufficiently cooked, cover it over with a double
+piece of paper that has been slightly sprinkled with water.
+
+If the pastry is not to be used at once when taken from the oven, allow
+it to cool slowly in a warm kitchen. When light pastry is transported
+at once to a cold larder, or pantry, it is very apt to become heavy.
+
+If any paste is left over do not bake it simply because it is made;
+scraps will come in nicely for little pies, entrées, savories, or fried
+for decoration; they are always useful to have on hand. Keep in the ice
+box.
+
+Some cooks frequently, and with excellent effect, introduce various
+flavorings into their crusts, mixing some with the addition of lemon
+juice, while giving to others a delicate and very agreeable _goût_ by
+means of very finely chopped parsley, onion, shallot, thyme, bayleaf,
+or even mushrooms. Or in the case of pastry for sweet dishes (it may
+be sweetened or not, just as individual inclination guides) grated
+lemon or orange rind, spice of any kind preferred, grated nuts, or
+a judicious addition of a suitable extract, such flavoring being
+particularly effective in connection with suet or butter crust for
+steamed or boiled puddings.
+
+Another way to find the right heat for pastry is to lay a piece of
+white paper in the oven, if it browns quickly the oven is hot enough;
+it should not be so hot that the pastry will “catch” quickly before it
+is risen, or before the contents of a pie or tart are cooked.
+
+To prevent this a piece of greased paper may be laid lightly on the
+top; if the oven is very fierce, it may be slightly damped.
+
+Pastry should never be baked in an oven in which meat is being roasted
+or with any other dish which generates steam, as the moist heat would
+be apt to destroy the crispness of the pastry.
+
+Ovens in which heat comes from the bottom are decidedly the best for
+either pastry or cakes; but no one should expect to bake well in an
+oven which they do not thoroughly understand.
+
+
+RYZON PASTRIES
+
+
+RYZON MATZOTH PASTRY
+
+    1½ matzoths.
+    2  tablespoonfuls (1 ounce) butter or lard.
+    1  level teaspoonful RYZON.
+    ¼  cupful (1¼ ounces) matzoth meal.
+    2  level tablespoonfuls (1 oz.) powdered sugar.
+       Pinch salt.
+    2  eggs.
+
+Cover matzoths with water, soak for fifteen minutes and press dry. Heat
+butter and add soaked matzoths. Cook for two minutes, sift and add
+matzoth meal, sugar, RYZON, salt, and eggs well beaten. Mix well, and
+press into a greased pie plate with the hands as it is impossible to
+roll this pastry. Have pastry one-fourth inch thick.
+
+
+RYZON SHORT PASTE
+
+    2 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    ½ level teaspoonful salt.
+    ½ cupful (4 ounces) butter or lard.
+      Cold water.
+
+This is the easiest form of pastry making, and it is best to learn the
+art of making this first thoroughly before going on to the puff or, as
+some people call it, flaky pastry.
+
+Sift RYZON, flour and salt into a basin, add butter or lard and cut it
+into small pieces in the flour with a knife, then rub it in with the
+tips of the fingers until it is all crumbled like bread crumbs.
+
+Work into it a little cold water, getting it to a stiffish paste that
+can be rolled easily without either sticking to the board or the
+rolling-pin. The quantity of water needed depends a good deal on the
+flour and on the temperature; for the above, about one-half cupful of
+cold water is a fair average, though in cold weather, and with some
+flours, it may take nearly twice as much.
+
+This crust must be rolled out at once to the thickness required, for if
+rolled too much it becomes heavy.
+
+For a richer crust take two cupfuls of flour, one cupful of butter, one
+teaspoonful of RYZON, one-half teaspoonful of salt, one teaspoonful
+of lemon juice, the beaten yolk of one egg, and enough cold water to
+moisten it.
+
+Sift flour into a basin with RYZON and salt, add butter and chop it
+in fine with a knife, then rub the fat into the flour by crumbling it
+very lightly with the tips of the fingers, not by pressing and rolling
+between the palms of the hands, as is a common practice.
+
+Add yolk of egg, lemon juice, and the water slowly and gradually as the
+quantity depends so much on the fineness of the flour; the finer the
+latter, the more water will it take up.
+
+It is easy to tell when sufficient water has been added, for when
+most of the liquid has been put in, the dough will cling together in
+little rolls, which on being pressed with the finger will not only
+cling together but will gather to them any loose flour there may be
+round them; as long as there is the least crumbliness in the dough when
+pressed, more liquid is wanted.
+
+When properly mixed, the dough can be gathered into a ball, and used to
+wipe the mixing bowl out, like a cloth.
+
+Make it into a neat oblong shape on a floured baking board and press
+it out gently but firmly at first with the roller, then roll it out
+with quick short rolls to the right thickness, being always careful
+to stop the roller just short of the edges of the paste. Roll it on
+the one side only, and be careful that it does not stick to the board
+or roller, keeping both these lightly floured, but do not overdo this
+flouring, as over-flouring, like over-rolling, will make the pastry
+hard and tough. To lift the paste right off the board, turn the upper
+end over the rolling-pin, and wind it up like a shade, unrolling it
+again in the same way. This saves dragging it out of shape.
+
+This pastry is sometimes called Biscuit Paste, and it is suitable for
+pies, tarts, tartlets, puffs, biscuits and many fancy sweets.
+
+Sufficient for three pies.
+
+
+RYZON CHOUX PASTE
+
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) flour.
+    1 cupful (½ pint) water.
+    4 tablespoonfuls (2 ounces) butter.
+    2 level tablespoonfuls (1 ounce) sugar.
+      Pinch of salt.
+    ½ teaspoonful vanilla extract.
+    4 eggs.
+
+Sift flour, which should be of the finest quality and put it in a cool
+part of the oven to dry. Pour water into a small saucepan, add butter,
+sugar, and salt, and bring to the boil, but do not let mixture reduce
+in quantity. Add vanilla, and flour sifted with RYZON, and stir these
+well together over the fire with a wooden spoon, until the paste is
+compact and dry, and does not adhere to the pan or spoon.
+
+This is called a “panada.” It should not be over-cooked, or it will
+become oily.
+
+Remove saucepan from the fire, and add eggs, one at a time, beating
+each one in very thoroughly. Keep the paste at a medium thickness, not
+too soft, not too stiff, and only using the fourth egg if necessary.
+If the paste is too stiff, it will not rise properly; and if too soft,
+it will spread and lose its shape. Cool before using. This pastry is
+suitable for cream puffs, éclairs, profiteroles, beignets, and various
+fancy cakes.
+
+For éclairs, the mixture must be put into a forcing bag with a tube
+and squeezed out of this in straight pieces about one-half inch
+in diameter, and three and one-half to four inches in length; for
+profiteroles and cream puffs, in little mounds varying from the size of
+a pea to that of a small mushroom; and for beignet soufflés, in short
+lengths about one inch.
+
+In making éclairs, hold the bag obliquely to the baking tin. Let the
+end of the piece of paste rest on this, and continue forcing until it
+is long enough, drawing the bag at the same time slightly backwards.
+Then cut off the paste close to the tube, and go on to the next, laying
+down the pieces of paste about two inches apart, so as to allow room
+for rising.
+
+For cream puffs and profiteroles, the bag must be held perpendicularly,
+the tube to begin with almost touching the baking tin, and then only
+so far raised to allow the mixture to be deposited in little heaps
+of the size required. As each heap is finished, disengage the bag,
+not by raising it, but by giving it a jerk and a twist. The little
+profiteroles for soup require a very small bag and tube as the heaps of
+paste for these should not be much larger than a pea.
+
+Éclairs and puffs should be baked in a moderate oven until well risen,
+crisp, and of a pale fawn color. They should be brushed over with a
+little beaten egg and milk, before baking, to give them a glaze.
+
+They rise a great deal and get quite hollow.
+
+Éclairs and ordinary sized puffs will take from thirty to forty
+minutes. Just before they are required, a hole large enough to admit
+the tube in a forcing bag may be made in each with a sharp knife, and
+they may be filled with custard, whipped cream or preserves. Sufficient
+for 12 puffs.
+
+
+RYZON PUFF PASTE
+
+    2 cupfuls (1 pound) butter.
+    4 level cupfuls (1 pound) flour.
+    ½ level teaspoonful salt.
+      Cold water.
+    1 egg yolk.
+    1 tablespoonful lemon juice.
+    3 level teaspoonfuls RYZON.
+
+This is the most elaborate and expensive of the flaky pastes, and both
+time and some dexterity are required in its manufacture.
+
+Weigh butter, and let it lie in ice-cold water for some time before
+using it.
+
+Chill flour and sift it onto a baking board or into a basin, scoop
+a hollow in the center, put in salt, dissolved in one tablespoonful
+of cold water, yolk of egg well beaten, lemon juice and just as much
+ice-cold water as is required to produce, without much kneading, a
+smooth, workable, but rather firm dough, of which no trace should
+adhere to baking board. Work butter in the cold water until quite
+malleable, yet not unduly soft, squeeze from it all moisture in a clean
+cloth, and pat it between the hands into a flat square cake. The butter
+should be as nearly as possible of the same consistency as the paste,
+as if it is softer it will get rolled into it, and if harder it will
+break through it. Roll out paste to a little more than double the size
+of the slab of fat, and about one-fourth of an inch thick, lay the
+latter one-half, fold the other over, and place in refrigerator for
+thirty minutes.
+
+Now press paste across in three or four places with the roller, roll
+into a long strip, being careful that the butter does not break
+through. Sprinkle one-half teaspoonful of RYZON on pastry each time it
+is rolled out. When butter melts in the oven the powder will effervesce
+and thus raise, or puff up the pastry more readily. Now fold pastry
+exactly in three, press down the folds, and lay the pastry aside in
+a cool place for fifteen minutes at least. This is called giving the
+pastry one “turn,” and seven of these is the number usually required
+for puff pastry.
+
+The next time the pastry is rolled, place it with the joins at your
+right-hand side, and open ends towards you. Give it two “turns” this
+time, and again set it in a cool place for at least fifteen minutes.
+Repeat this until the pastry has had six rolls in all, then double the
+pastry instead of folding it in three, and finally roll it out to the
+desired size and thickness.
+
+The object of the cooling between the rolls is to keep the butter and
+paste in the distinct and separate layers in which it is the function
+of the rolling and folding to arrange them, and on which the lightness
+of the paste depends.
+
+In rolling, keep the pressure of the two hands as even as possible. If
+the strip of paste is inclined to become curved, this shows that you
+are pressing more on rounded side than on the other.
+
+The great art in making puff pastry is to keep the butter from
+escaping, which it will do if the paste is too soft, or is rolled out
+too thinly, or not rolled out regularly. If the paste is not kept flat
+and even in the rolling it will not rise properly in the baking, but
+will have tough, hard streaks through it.
+
+The oven for puff pastry should be hot, but not fierce, the door kept
+shut until the paste is set, and, after baking, the pastry ought not
+at once to be consigned to a cold place, but allowed to cool quite
+gradually.
+
+Puff pastry is suitable for vol-au-vent, patties, pies, and many fancy
+dishes.
+
+
+RYZON FLAKY PASTRY
+
+    2 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    1 level teaspoonful salt.
+    ½ cupful (4 ounces) butter.
+    ½ cupful (4 ounces) lard.
+    2 tablespoonfuls lemon juice.
+      Ice Water.
+
+Divide shortening into four equal portions. Sift flour, RYZON, and
+salt into a bowl, add one portion of the fat and rub it lightly into
+flour. Mix to a stiff paste with lemon juice and a little ice-water.
+Turn out onto floured baking board, roll out to an oblong piece, and
+distribute a second installment of the fat in small knobs over it,
+to within one-fourth inch of edge. Dredge a very little flour over,
+fold evenly in three, press edges together with rolling-pin to exclude
+the air, and lay away in a cold place, or in the refrigerator for ten
+minutes. Repeat processes with the chilling intervals until fat is used
+up, roll out to the requisite thickness, and use for pies or tartlets.
+Sufficient for three pies.
+
+
+RYZON RAISED PIE CRUST
+
+    ½ cupful (4 ounces) butter or lard.
+    1 cupful (½ pint) hot water.
+    1 level teaspoonful RYZON.
+    4 level cupfuls (1 pound) flour.
+    1 level teaspoonful salt.
+
+Put butter or lard and water into small saucepan, bring to a boil,
+but do not let mixture reduce in quantity. Sift RYZON, flour and salt
+into a bowl and make a well in the center of the mixture. Pour in hot
+liquid, mixing first with a wooden spoon or a knife, as it is rather
+hot, then take the hand and mix into a compact paste.
+
+Turn out on a floured baking board, and knead lightly and quickly until
+free from cracks.
+
+This paste must be used while warm for making raised pies of pork, or
+mutton. See page 71.
+
+_Prize Recipe_
+
+
+RYZON PIE CRUST AND COOKIES IN ONE
+
+BY MRS. R. F. FINK, WHITE PLAINS, N. Y.
+
+    4 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    2 level cupfuls (1 pound) sugar (scant).
+    ½ cupful (4 ounces) butter.
+    3 eggs.
+    ⅓ cupful (3½ ounces) milk.
+    2 teaspoonfuls lemon extract.
+
+Sift flour and RYZON onto a board and add sugar. Chop and rub butter
+through dry ingredients, and when well mixed make a large cavity in the
+center; place eggs therein. With a knife proceed to partly mix eggs
+with flour, then add milk and extract, being careful not to let the
+liquid flow off the board. Continue folding in flour into liquid with
+knife until dough can be kneaded by hand. When dough is well kneaded,
+cut a piece off, roll out and line a buttered pie pan with it. Sprinkle
+the dough in pan with a slight dusting of flour; this helps to absorb
+the moisture of whatever fruit is used.
+
+With rolling-pin as a guide, cut narrow strips of rolled out dough,
+and lay them crosswise at equal intervals across the pie and over the
+fruit. Bake in a moderate oven.
+
+
+COOKIES
+
+From trimmings left from pie crust, cookies can be made by kneading the
+pieces together, and rolling out again.
+
+If several kinds of cookies are desired, such as cocoanut, peanut or
+raisin, divide the dough in three parts. When the dough is partly
+rolled out, sprinkle well with nuts or raisins, and roll them into
+crust, and continue rolling until the pastry is desired thickness. Cut
+dough in any shape desired. Lay on greased tins and bake in a moderate
+oven until light brown. These cookies will keep crisp indefinitely, if
+kept in an air-tight tin can.
+
+Thus you have pie and cookies from the same dough. If desired, the
+dough may be kept in a bowl in the refrigerator for a week, or even
+longer, and thereby be ready for use at a moment’s notice. Keeping in
+the refrigerator improves paste. Sufficient for three pies.
+
+
+RYZON SPICED PASTRY
+
+    2  level teaspoonfuls RYZON.
+    4  level cupfuls (1 pound) flour.
+    ½  level teaspoonful salt.
+    1  level teaspoonful powdered cinnamon.
+    1  level teaspoonful powdered nutmeg.
+    ½  level teaspoonful powdered mace.
+    1½ cupfuls (12 ounces) butter or lard.
+    2  eggs.
+       Juice of 1 lemon.
+    4  level tablespoonfuls (2 ounces) sugar.
+       Cold water.
+
+Sift flour, RYZON, salt and spices onto a baking board. Make a hollow
+in center, put in shortening, broken into small pieces, and incorporate
+eggs well beaten, strained lemon juice, sugar and enough water to make
+stiff paste. The flour should be worked in from the sides, using a
+knife. Knead lightly, roll out into a long even strip, fold in three,
+turn half way round and roll out again, again fold in three, and roll
+out as before, and leave in a cold place for one hour before use.
+
+Use for pie, tarts, tartlets, etc.
+
+
+RYZON HOT WATER PASTE
+
+    2 tablespoonfuls (1 ounce) butter or lard.
+    3 tablespoonfuls boiling water.
+    ¼ level teaspoonful salt.
+    1 level teaspoonful RYZON.
+    1 level cupful (4 ounces) flour.
+
+Beat butter to a cream, add boiling water and stir until dissolved,
+then add salt, RYZON and flour. Mix and cool before using.
+
+
+RYZON VOL-AU-VENT
+
+    RYZON puff pastry. See page 57.
+    1 beaten egg.
+      Filling.
+
+A vol-au-vent is one of the most recherché dishes of French cuisine,
+and one which the American cook is somewhat afraid of attempting.
+However, if once the making of puff paste has been mastered, the making
+of the pastry case itself should not present much difficulty. The puff
+pastry should only have had six turns for a vol-au-vent case. Roll out
+the pastry very evenly to about three-fourths inch in thickness and let
+it rest for a few minutes before cutting, to allow for shrinking. Then
+take a round or oval cutter the size required, and lay it on the top
+of the pastry, keeping it one-half inch from the edge in order to have
+a perfectly even piece of paste. Then cut round with a sharp pointed
+knife, holding the knife slanting outwards from the cutter so as to
+make the lower edge of the pastry slightly wider in circumference than
+the upper. Now remove the cutter, and place the cut piece of paste on
+a wetted baking tin with the under side uppermost. During the baking
+the upper part of the vol-au-vent will shrink in width and become
+the same size as that which rests on the tin. Now brush over the top
+of the case with the beaten egg, and with a sharp knife or cutter
+mark a smaller round on the top, which can be removed afterwards to
+form the lid. Score the top across lightly with a knife, and pierce
+the pastry through to the tin two or three times. Then bake in a hot
+oven for forty minutes. When a nice color and well risen, remove the
+vol-au-vent from the oven, lift off the little lid of pastry, and with
+a fork scoop out all the soft paste from the center, being careful not
+to break the edges. The case should not be filled until just before
+serving.
+
+The filling is the most important part of the vol-au-vent.
+
+The foundation of this is a rich sauce of some kind, either brown or
+white, with a variety of different garnishes, such as small quenelles,
+mushrooms, truffles, small pieces of sweetbreads, chicken, veal,
+rabbit, etc., or if it is a fish vol-au-vent, quenelles of fish, small
+fillets of fish, pieces of lobster, oysters, crab meat, mussels, etc.
+The garnish must always be prepared and cooked beforehand and then made
+thoroughly hot in the sauce before being put into the pastry case. This
+dish is always served hot as an entrée, entrement or savory.
+
+A vol-au-vent can also be made sweet by filling with a good compote or
+purée of fruit and whipped and sweetened cream.
+
+
+RYZON ONE-TWO-AND-THREE PIE CRUST
+
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) sifted flour.
+    ¼ level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) lard or butter.
+    3 tablespoonfuls ice-water.
+
+Sift the flour, salt and RYZON together; add butter or lard and cut in
+with a knife, then rub it in lightly with the fingers, add water, mix
+and use. Sufficient for one pie.
+
+
+RYZON CHOPPED PASTRY
+
+    1 level teaspoonful RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level tablespoonful sugar.
+    ¼ teaspoonful salt.
+    1 cupful (½ pound) butter.
+    1 egg.
+    Juice of ½ lemon.
+    5 tablespoonfuls cold water.
+
+Sift flour, RYZON, sugar and salt together into a basin, add butter,
+and chop it into flour mixture until well blended. Beat up egg, add
+strained lemon juice and water, and gradually mix into dry ingredients,
+_chopping_, not stirring, all the time. Roll out to a long, even strip,
+fold in three by bringing one end over the middle and lapping the other
+end over. Put it away in a cool place for ten minutes. This is called
+giving the pastry _a turn_. Roll and fold the pastry again and roll out
+and use as required.
+
+Use for pies, patties, etc.
+
+[Illustration: _RYZON STRAWBERRY SHORTCAKE—Master Recipe_
+
+By JANET MCKENZIE HILL, Editor of “American Cookery,” Boston, Mass.]
+
+_Master Recipe_
+
+
+RYZON STRAWBERRY SHORTCAKE
+
+    2  quart baskets strawberries.
+    1½ level cupfuls (12 ounces) sugar.
+    4  level teaspoonfuls RYZON.
+    2  level cupfuls (½ pound) pastry flour.
+    ½  level teaspoonful salt.
+    ¼  cupful (2 ounces) butter.
+    1  cupful (½ pint) milk (about).
+       Extra butter, for spreading layers.
+       Cream, if desired.
+
+Hull, wash and drain berries, save a few choice berries for a garnish,
+cut rest in halves and mix with sugar. Sift together RYZON, flour, and
+salt, and work in butter with two knives; add milk gradually, and mix
+to a soft dough with a knife. Press dough into two well-greased layer
+cake tins. Bake in a quick oven for fifteen to twenty minutes. Turn one
+layer upside down on a serving dish, spread liberally with butter; pour
+on half the berries, and set the other layer above; spread with butter
+and rest of berries. Garnish with the whole berries and whipped cream
+if desired. This recipe may be used for other fruits, as blackberries,
+raspberries and sliced peaches.
+
+Sufficient for four to six people.
+
+This dough may be rolled and cut into large biscuits, and used for
+serving individual shortcakes.
+
+_Prize Recipe_
+
+
+RYZON CURRANT SHORTCAKES
+
+BY MRS. G. N. HARTLEY, PLAINFIELD, N. J.
+
+    3 level teaspoonfuls RYZON.
+    3 level cupfuls (¾ pound) flour.
+    ½ level teaspoonful salt.
+    1 level cupful (½ pound) sugar.
+    1 cupful (½ pound) shortening.
+    1 level cupful (½ pound) currants.
+    1 cupful (½ pint) water (scant).
+
+Clean currants. Sift flour, RYZON, sugar, and salt into a basin, add
+shortening, cut it in with a knife, and then rub it in with the tips
+of the fingers; add currants and water gradually, and turn out onto
+a floured baking board. Knead lightly and roll out about one inch
+thick; cut into three inch squares, and mark top of each square with a
+knife. Place apart on greased tins and bake in a quick oven for fifteen
+minutes. Serve hot or cold. Sufficient for fifteen squares.
+
+_Prize Recipe_
+
+
+RYZON GRAPEFRUIT SHORTCAKE
+
+BY MRS. WILLIAM J. MATHESON, NEW YORK CITY
+
+    4 grapefruit.
+    3 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ teaspoonful salt.
+    ½ cupful (4 ounces) butter.
+      Milk.
+      Sugar.
+
+    SAUCE:
+      Juice of the four grapefruit.
+    1 tablespoonful cornstarch.
+    3 tablespoonfuls (1½ ounces) butter.
+    1 cupful (½ pound) sugar.
+    1 egg yolk.
+    1 tablespoonful vanilla extract.
+
+FOR SHORTCAKE:—Peel grapefruit. Separate sections carefully so as not
+to get in any of the pulp. Hold fruit over a bowl to keep juice. Break
+sections into little chunks, sprinkle with a little sugar and set aside
+(not in cold place) till shortcake is made. Mix flour, RYZON and salt
+and sift into a basin. Add butter and chop it in with a silver knife
+until mealy, and wet to a soft consistency with cold milk.
+
+Grease and flour a round or square baking pan. Put dough in and press
+it out with fingers to about one inch thick. Place it in a hot oven
+for the first ten minutes, then lower heat and leave it for about ten
+minutes longer, or until it is brown.
+
+
+RYZON PIES
+
+
+RYZON APPLE PIE
+
+BY MRS. GEO. MEDLER, CHEVEY CHASE, MD.
+
+    FILLING:
+    6 to 8 medium-sized apples.
+    ½ cupful (¼ pound) sugar.
+    2 level teaspoonfuls cinnamon.
+    1 level tablespoonful (½ ounce) butter.
+    3 tablespoonfuls cold water.
+
+Line a deep pie plate with RYZON chopped pastry. See page 59. Place
+layer of thinly sliced apples in the dish, dust over with cinnamon and
+sugar—repeating until the dish is filled. Add three tablespoonfuls
+cold water and fleck with butter, place top crust on and bake in
+moderate oven until a golden brown.
+
+
+RYZON TRANSPARENT PIE
+
+    RYZON puff pastry, see page 57.
+    ½ cupful (¼ pound) butter.
+    1 level cupful (½ pound) sugar.
+    3 eggs, separated.
+    ½ level teaspoonful grated nutmeg.
+    ½ lemon.
+    2 tablespoonfuls brandy or fruit juice.
+    1 level teaspoonful RYZON.
+
+Line a pie plate with pastry. Cream butter and sugar thoroughly
+together, beat in yolks of eggs, nutmeg, grated rind and strained juice
+of lemon, brandy and whites of eggs beaten to a stiff froth with RYZON.
+Bake in a moderately hot oven for thirty minutes. If liked, the edge of
+the pie may be decorated with meringue.
+
+
+RYZON PUMPKIN PIES
+
+    4  cupfuls (1 quart) stewed and strained pumpkin.
+    1½ level cupfuls (¾ pound) sugar.
+    1  level teaspoonful RYZON.
+    1  level tablespoonful flour.
+    1  level teaspoonful salt.
+    1  level teaspoonful powdered mace.
+    1  level teaspoonful powdered cinnamon.
+    1  level teaspoonful powdered ginger.
+    2  cupfuls (1 pint) milk.
+       RYZON chopped pastry, see page 59.
+
+Line two pie plates with pastry. Put pumpkin into a basin, add sugar,
+flour, salt, and RYZON mixed together, then stir in the spices and the
+milk; fill into the prepared pie plates and bake in a hot oven to a
+rich, golden brown color.
+
+Note that this economical recipe contains no eggs.
+
+
+RYZON PUMPKIN PIE No. 2
+
+    ¾  cupful (6 ounces) sugar.
+    1  level teaspoonful powdered cinnamon.
+    1  level teaspoonful powdered ginger.
+    ½  level teaspoonful salt.
+    1½ level cupfuls (¾ pint) steamed and strained pumpkin.
+    3  eggs.
+    1½ cupfuls (¾ pint) milk.
+    ½  cupful (1 gill) cream.
+    1  tablespoonful melted butter.
+       RYZON flaky pastry, see page 58.
+
+Put sugar into a bowl, add spices, salt, pumpkin, eggs slightly beaten,
+milk, cream and butter. Mix and pour into a pastry lined pie plate and
+bake in a moderate oven for three-fourths of an hour. Cool and serve.
+Sufficient for one pie.
+
+[Illustration]
+
+
+RYZON MINCE PIES
+
+      RYZON chopped pastry, see page 59.
+    2 pounds (8 cupfuls) boiled lean beef (chopped).
+    2 level cupfuls (½ pound) chopped suet.
+    2 level cupfuls (1 pound) seeded raisins.
+    2 level cupfuls (12 ounces) sultana raisins.
+    8 level cupfuls (2 pounds) currants.
+    2 level cupfuls (½ pound) chopped candied citron peel.
+    1 level cupful (¼ pound) blanched and chopped almonds.
+    1 level tablespoonful salt.
+    2 level tablespoonfuls powdered cinnamon.
+    1 level tablespoonful powdered mace.
+    1 level tablespoonful powdered nutmeg.
+    1 level tablespoonful powdered allspice.
+    5 level cupfuls (2½ pounds) sugar.
+    4 pounds peeled and chopped apples.
+    4 lemons.
+    1 cupful (½ pint) brandy.
+    2 cupfuls (1 pint) sherry wine.
+
+Put beef into a large mixing bowl, add suet, fruit well cleaned, peel,
+almonds, salt, spices, sugar, apples, grated rinds and strained juice
+of lemons, brandy and wine. Mix well and allow to stand over night,
+then mix again and divide into jars and seal.
+
+This mince meat will keep all winter in a cool place. Let stand at
+least two weeks before using. Boiled cider may be used in place of
+brandy and wine. Sufficient for ten pies.
+
+For two mince pies:—Line two pie plates with a rich crust, fill with
+the mince meat mixture, put a crust on top, or strips, if preferred,
+brush over with beaten egg or milk, and bake in a hot oven for thirty
+minutes. Serve warm—not HOT.
+
+
+RYZON BAKEWELL PIE
+
+      RYZON short or flaky pastry. See pages 56, 58.
+    3 level tablespoonfuls jam or jelly.
+    4 tablespoonfuls (2 ounces) butter.
+    6 level tablespoonfuls (3 ounces) sugar.
+    4 eggs.
+    ½ teaspoonful lemon extract.
+    ½ level teaspoonful RYZON.
+    4 level tablespoonfuls (1 ounce) flour.
+    1 level tablespoonful powdered sugar.
+
+Line a buttered pie plate with the pastry, then spread in jam or jelly.
+Melt butter with sugar in a small saucepan, add one of the eggs, with
+three yolks, and mix well; take from the fire, add lemon extract, and
+flour sifted with RYZON.
+
+Spread this mixture over the jelly and bake in a moderate oven for
+forty minutes.
+
+Beat up remaining whites of eggs to a stiff froth, add powdered sugar
+and beat again. Pile on top of the pie and brown lightly in the oven.
+Serve hot or cold.
+
+If liked, the meringue may be placed around the pie.
+
+
+RYZON PARISIAN APPLE PIE
+
+      Thinly sliced apples.
+    1 level cupful (½ pound) sugar.
+    ½ level teaspoonful grated nutmeg.
+    1 tablespoonful lemon juice.
+    ¼ cupful (½ gill) water.
+    1 tablespoonful (½ ounce) butter.
+    2 eggs, separated.
+    1 level teaspoonful RYZON.
+    1 level cupful (4 ounces) flour.
+    ¼ level teaspoonful salt.
+    ¾ cupful (1½ gills) milk.
+
+Butter a pie plate and fill with apples; sprinkle in one-half of sugar,
+add nutmeg, lemon juice, and water.
+
+Cream butter and remainder of sugar together; add yolks of eggs and
+beat well, sift in RYZON, flour and salt, add milk and beat for two
+minutes. Pour this batter over apples and bake in a moderate oven until
+apples are soft.
+
+Beat up whites of eggs to a stiff froth, then add two tablespoonfuls of
+sugar and beat again; spread this frosting over the apples and return
+to oven to brown lightly. Serve hot with hot milk.
+
+Sufficient for six persons.
+
+
+RYZON DEEP APPLE PIE
+
+      RYZON chopped pastry, see page 59.
+    8 to 12 tart apples.
+    1 level cupful (½ pound) sugar.
+    ½ level teaspoonful powdered cinnamon.
+    ½ level teaspoonful grated nutmeg.
+
+Invert in the center of a deep fireproof dish a teacup or pie funnel,
+then fill remaining space with apples, peeled, cored and quartered.
+Sprinkle with sugar mixed with spices; or in place of sugar use grated
+maple sugar or molasses and sugar, half and half. Roll a strip of RYZON
+pastry one-half inch wide, wet edge of dish with water, place paste on
+edge, then cover with a crust a little larger than the dish, with the
+fullness thrown back in the center. Pinch cover to the rim and bake in
+a moderately hot oven until apples are tender.
+
+Sufficient for six persons.
+
+Sometimes deep apple pie is served with cream cheese. Mix a small cream
+cheese with one-half pint of whipped cream and one-half teaspoonful of
+salt. Put this mixture into a forcing bag with a star tube and press
+out on top of pie in a fancy pattern. Serve hot.
+
+
+RYZON LEMON MERINGUE PIE
+
+    ¾ cupful (6 ounces) sugar.
+    3 level tablespoonfuls cornstarch.
+    1 cupful (½ pint) boiling water.
+    1 tablespoonful (½ ounce) butter.
+    3 egg yolks.
+    1 lemon rind, grated.
+    4 tablespoonfuls lemon juice.
+      RYZON flaky pastry, see page 58.
+
+    FOR MERINGUE:
+    3 egg whites.
+    3 level tablespoonfuls (1½ ounces) sugar.
+    ½ tablespoonful lemon juice.
+
+FOR PIE:—Mix sugar and cornstarch in a small saucepan, add boiling
+water, stirring constantly, and cook for two minutes. Add butter, egg
+yolks well beaten, grated rind and lemon juice. Remove from the fire
+and cool.
+
+Line a pie plate with RYZON pastry, cutting the pastry larger than
+the plate and building up a rim; pinch with the fingers first dipped
+in flour. Pour in the mixture and bake in a moderate oven for twenty
+minutes, or until the pastry is done.
+
+FOR MERINGUE:—Beat whites of eggs until stiff, add gradually sugar
+and lemon juice, and continue beating for two minutes. Pile on the top
+of the pie and return to the oven to brown lightly. Sufficient for six
+persons.
+
+
+RYZON TARTLETS
+
+
+RYZON COCOANUT TART
+
+      RYZON chopped pastry, see page 59.
+    2 eggs, separated.
+    1 cupful (½ pint) milk.
+    1 level tablespoonful cornstarch.
+    ½ cupful (2 ounces) chopped cocoanut.
+    ½ level teaspoonful RYZON.
+    ½ teaspoonful vanilla extract.
+    2 tablespoonfuls raspberry jam.
+    1 level tablespoonful (½ ounce) sugar.
+
+Line a greased glass pie plate with pastry. Perforate it in several
+places with a fork before putting in the oven, to avoid blistering.
+Bake in a moderate oven until ready.
+
+Beat yolks of eggs with sugar. Heat milk (except two tablespoonfuls)
+and pour it slowly onto yolks of eggs, stirring all the time. Return
+this to the saucepan, and add cornstarch moistened with remainder of
+milk. Stir until well thickened, and then remove from the fire. Add
+cocoanut, RYZON, extract, and whites of eggs stiffly beaten. Put jam
+at the bottom of pastry case, and mixture on the top. Brown lightly in
+the oven. Sprinkle with sugar, and serve the tart either hot or cold.
+Sufficient for four persons.
+
+
+RYZON APPLE TARTLETS
+
+      RYZON flaky pastry, see page 58.
+    1 pound apples. (About 4 apples.)
+    2 tablespoonfuls water.
+    4 cloves.
+    ½ cupful (4 ounces) sugar.
+    2 tablespoonfuls (1 ounce) butter.
+    2 eggs.
+    2 tablespoonfuls milk.
+    ½ level teaspoonful RYZON.
+    1 level tablespoonful flour.
+
+Roll out pastry, cut in rounds, and line greased tartlet pans; peel,
+core and cut apples into small pieces, put into a saucepan with water
+and cloves; stew until soft, add sugar and butter, when dissolved rub
+all through a sieve. Beat up eggs with milk, add flour sifted with
+RYZON and add to apples. Mix well, and put two tablespoonfuls of this
+mixture into tartlet pans, and bake in a moderate oven for twenty
+minutes.
+
+Sufficient for fourteen tartlets.
+
+
+RYZON FLORENCE TARTLETS
+
+      RYZON flaky pastry, see page 58.
+    ½ cupful (¼ pound) butter.
+    ½ cupful (¼ pound) sugar.
+    3 eggs.
+    1 level teaspoonful RYZON.
+    1 level cupful (¼ pound) cake crumbs.
+    Strawberry preserve.
+    Meringue.
+
+Line greased tartlet pans with pastry. Cream butter and sugar together,
+add eggs well beaten, beat again, add cake crumbs and RYZON. Divide
+into tartlet tins and bake in a moderate oven for twelve to fifteen
+minutes. Place a little strawberry preserve on each, and then put
+meringue on top, using a bag and tube. Color some of the meringue pink,
+and pipe a fine line round at the top. Sufficient for twenty-four
+tartlets.
+
+
+RYZON ORANGE TARTLETS
+
+      RYZON chopped pastry, see page 59.
+      Orange marmalade.
+    ¼ cupful (2 ounces) butter.
+    ¼ cupful (2 ounces) sugar.
+    1 egg.
+    ½ orange.
+    ½ level teaspoonful RYZON.
+    ½ cupful (2 ounces) flour.
+
+Line small patty pans with pastry. Put one teaspoonful of orange
+marmalade in each and set aside in a cool place. Cream sugar and butter
+thoroughly together, add egg well beaten, grated rind and strained
+juice of half of orange, and flour sifted with RYZON. Mix and divide
+into prepared tins. Bake in a hot oven from twelve to fifteen minutes.
+Sufficient for twelve tartlets.
+
+[Illustration: _RYZON STEAMED SNOWBALLS—Master Recipe_
+
+By ELIZABETH O. HILLER, Denver School of Cookery]
+
+
+
+
+CHAPTER VI
+
+RYZON PUDDINGS
+
+
+_Master Recipe_
+
+
+RYZON STEAMED SNOWBALLS
+
+With Hot Marshmallow Sauce
+
+    ½  cupful (4 ounces) butter.
+    1  level cupful (½ pound) sugar.
+    3½ level teaspoonfuls RYZON.
+    2¼ level cupfuls (9 ounces) flour.
+    ⅛  teaspoonful salt.
+    ½  cupful (1 gill) milk.
+    1  teaspoonful orange extract.
+    4  egg whites.
+
+HOT MARSHMALLOW SAUCE:
+
+    20 marshmallows.
+    1  level cupful (½ pound) sugar.
+    ½  cupful (1 gill) water.
+       Sherry wine or fruit juice to flavor.
+
+FOR SNOWBALLS:—Cream butter, add sugar gradually. Sift flour, RYZON,
+and salt together, add to first mixture alternately with milk. Add
+extract, beat egg whites to a stiff froth, fold into mixture, and beat
+well. Fill buttered cups two-thirds full, cover with greased papers and
+steam for thirty-five minutes. Serve hot with sauce.
+
+FOR SAUCE:—Soften marshmallows in a moderate oven but do not brown
+them. Put sugar and water into a saucepan and boil until syrup spins
+a thread when tested in cold water, or registers 218° F., by candy
+thermometer. Add marshmallows and beat until mixture is smooth; flavor
+with sherry wine or fruit juice. Keep hot in a double boiler. If sauce
+seems too thick add boiling water drop by drop until of the right
+consistency. Sufficient for ten snowballs.
+
+
+RYZON APPLE DROPS
+
+BY MRS. M. ESKOLIN, NORTH COLEBROOK, CONN.
+
+    3  level tablespoonfuls (1½ ounces) sugar.
+    3  eggs.
+    5  tablespoonfuls milk.
+    1½ cupfuls (6 ounces) flour.
+    1  level teaspoonful RYZON.
+    ¼  level teaspoonful salt.
+    1  level teaspoonful cinnamon.
+    1  level tablespoonful (½ ounce) butter.
+    3  tablespoonfuls whipped cream.
+    2  good-sized apples chopped (not very sour).
+
+Beat together egg yolks and sugar. Add milk, flour sifted with RYZON,
+salt, cinnamon, butter, whipped cream and apples. Add stiffly beaten
+whites of eggs and fry in smoking hot fat. Serve with maple syrup or
+sweet sauce. Sufficient for twelve.
+
+
+RYZON ENGLISH PLUM PUDDING
+
+    4  level cupfuls (1 pound) currants.
+    2  level cupfuls (12 ounces) sultana raisins.
+    2  level cupfuls (½ pound) glacé cherries.
+    2  level cupfuls (1 pound) seeded raisins.
+    4  level cupfuls (1 pound) chopped suet.
+    2⅔ level cupfuls (1 pound) brown sugar.
+    4  level cupfuls (1 pound) shredded mixed candied peels.
+    1  pound peeled and chopped apples.
+    2  level cupfuls (½ pound) bread crumbs.
+    5  level teaspoonfuls RYZON.
+    2  level cupfuls (½ pound) flour.
+    1  level teaspoonful salt.
+    2  tablespoonfuls (1 ounce) butter.
+    1  level cupful (¼ pound) blanched and chopped almonds.
+    2  orange rinds, grated.
+    2  lemon rinds, grated.
+    2  nutmegs, grated.
+    1  level tablespoonful powdered cinnamon.
+    1  level tablespoonful powdered ginger.
+    10 eggs.
+    1  cupful (½ pint) brandy or fruit juice.
+
+Clean fruit carefully and put it into a large mixing bowl, add cherries
+cut in halves, sugar, peels, apples, bread crumbs, RYZON, flour, salt,
+butter, nuts, rinds of oranges and lemons, spices, eggs well beaten,
+and brandy or fruit juice. Mix thoroughly and allow to stand in a cool
+place for one hour. Divide into two well-greased molds, cover, and
+steam steadily for ten hours.
+
+[Illustration]
+
+The puddings may be boiled instead of steaming them. Turn out and serve
+with hard sauce or liquid sauce. The puddings may be kept in a cool
+place for several weeks before using them, and reboiled for several
+hours as required. Left-over cold plum pudding is very good if cut in
+slices and fried. If liked, plum puddings may be decorated with whipped
+and sweetened cream and sprigs of holly.
+
+Sufficient for twelve to fourteen persons.
+
+[Illustration]
+
+
+RYZON CHERRY PUDDING
+
+    2 tablespoonfuls (1 ounce) butter.
+    1 level cupful (½ pound) sugar.
+    3 eggs.
+    1 cupful (½ pint) milk.
+    1 tablespoonful lemon juice.
+    3 level teaspoonfuls RYZON.
+    3 level cupfuls (¾ pound) flour.
+    ½ level teaspoonful salt.
+    4 level cupfuls (1 quart) stoned cherries.
+
+CHERRY SAUCE:
+
+    1 level cupful (½ pound) sugar.
+    ¼ cupful (2 ounces) butter.
+    1 cupful (½ pint) cream.
+    1 egg.
+    1 level cupful (½ pint) stoned cherries.
+
+FOR PUDDING:—Cream butter and sugar thoroughly together, add eggs well
+beaten, milk, lemon juice, and flour sifted with RYZON, and salt, and
+add cherries. Pour into a large greased mold, cover with greased paper
+and steam steadily for two and one-half hours. Turn out and serve hot
+with the sauce.
+
+FOR SAUCE:—Melt butter and sugar in a saucepan, add cream, egg well
+beaten, cherries cut in halves, and make very hot.
+
+Sufficient for seven to nine persons.
+
+_Prize Recipe_
+
+
+RYZON LEMON POT PIE
+
+BY MRS. K. E. JOHNSON, NEW YORK CITY
+
+    3  level teaspoonfuls RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    ⅛  level teaspoonful salt.
+    ½  cupful (¼ pound) butter.
+       Cold water.
+    1½ level cupfuls (¾ pound) sugar.
+    3  lemons.
+       Cream.
+
+Sift flour, RYZON and salt into a bowl; add butter and cut into flour
+with a knife, then rub it in with the tips of the fingers and add
+sufficient cold water to make a stiff paste.
+
+Put two cupfuls of cold water into a saucepan, add sugar and strained
+juice of lemons, bring to boiling point and allow to boil for twenty
+minutes. Then drop paste from a spoon into this boiling liquid and
+cover, permitting it to boil for twenty minutes longer.
+
+Serve hot or cold with cream, or butter and sugar. Sufficient for six
+persons.
+
+
+RYZON PLUM DUFF
+
+    2 level cupfuls (½ pound) flour.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    ½ cupful (¼ pound) sugar.
+    1 level cupful (¼ pound) chopped suet.
+    1 level cupful (½ pound) seeded raisins.
+    ½ level teaspoonful powdered nutmeg.
+    1 egg.
+    1 cupful (½ pint) milk.
+
+Mix flour, RYZON, salt and sugar together, and sift into a bowl,
+add suet, raisins, nutmeg, egg well beaten and milk. Beat for three
+minutes, pour into a greased mold, cover with greased paper and steam
+steadily for three hours. Turn out onto a hot dish, and serve with hot
+milk or any preferred sweet sauce, or hard sauce.
+
+Sufficient for five to six persons.
+
+If the pudding is boiled in a pudding cloth omit one-fourth cupful of
+the milk.
+
+Plum Duff may be put in RYZON cans and boiled over the camp fire.
+
+
+RYZON STEAMED SUET PUDDING
+
+BY MRS. C. N. BOLLERS, NEW YORK CITY
+
+    ½ cupful (2 ounces) suet, chopped fine.
+    ¾ cupful (6 ounces) sugar.
+    1 cupful (½ pound) raisins.
+    1 level teaspoonful cinnamon.
+    ½ level teaspoonful grated nutmeg.
+    ½ level teaspoonful salt.
+    ¼ cup (½ gill) fruit juice.
+    3 slices stale bread.
+    1 cupful (¼ pound) flour.
+    2 level teaspoonfuls RYZON.
+    ½ cupful (1 gill) milk.
+
+Put suet, sugar, raisins, cinnamon and nutmeg in a bowl. Soak bread
+in milk and add to other ingredients, adding flour, RYZON and salt
+after sifting together. Mix all thoroughly, turn into a well-greased
+one pound RYZON can and steam for two hours. Serve hot with hard sauce.
+
+Sufficient for eight persons.
+
+
+RYZON APPLE ROLY POLY
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    2 level cupfuls (½ pound) whole wheat flour.
+    2 level cupfuls (½ pound) chopped suet.
+    1 level teaspoonful salt.
+    1 level cupful (½ pound) sugar.
+      Milk or water.
+    3 pounds peeled and chopped apples.
+    1 lemon.
+
+Mix flour with RYZON, add suet, salt, one tablespoonful of the sugar
+and enough milk or water to make a smooth, soft dough. Turn out onto a
+floured baking board, knead lightly, and roll out to one-half inch in
+thickness.
+
+Mix apples with grated rind and strained juice of lemon, sprinkle
+these over the pastry, wet pastry edges with cold water, roll up and
+seal edges and ends thoroughly. Roll in a pudding cloth, scalded and
+floured, and tied up; plunge into a pan of fast boiling water and boil
+steadily for three hours. Remove cloth, place the roly poly on a hot
+platter and serve hot with hot milk.
+
+The roly poly may be folded and laid in a greased mold, covered with
+greased paper and steamed for three and one-half hours.
+
+Other fruits may be used in place of the apples. Sufficient for eight
+to nine persons.
+
+
+RYZON RUSSIAN PUDDING
+
+    ¾  cupful (6 ounces) butter.
+    ½  cupful (4 ounces) sugar.
+    3  eggs.
+    1  level teaspoonful RYZON.
+    1½ level cupfuls (6 ounces) flour.
+    ¼  level teaspoonful salt.
+    ½  teaspoonful vanilla extract.
+       Few drops red color.
+    1  square (1 ounce) bitter chocolate.
+    4  tablespoonfuls milk.
+       Hot milk or sweet sauce.
+
+Cream butter and sugar together, add eggs, well beaten, then stir in
+flour, sifted with RYZON and salt; add vanilla extract. Now divide
+mixture into three portions. Color one a pretty pink with red color,
+leave one plain, and into the third stir chocolate which has been
+dissolved in milk. Now butter a pudding mold, put mixture in by
+spoonfuls, alternating colors as much as possible. Cover with butter
+paper and steam steadily for two hours. Turn out and serve with any
+preferred sweet sauce or hot milk. Or serve decorated with whipped and
+sweetened cream. Sufficient for nine persons.
+
+
+RYZON PUFFS
+
+BY MRS. EDWARD ALBES, WASHINGTON, D. C.
+
+    7 level tablespoonfuls preserve (cherries or raspberries).
+    1 egg.
+    1 cupful (1 pint) milk.
+    1 level tablespoonful (½ ounce) melted butter.
+    ½ cupful (¼ pound) sugar.
+    2 level teaspoonfuls RYZON.
+    ½ level teaspoonful salt.
+    1 cupful (¼ pound) flour.
+
+Beat yolk of egg well, add sugar and melted butter. Beat slightly.
+Add milk, flour sifted with salt and RYZON. Beat slightly again and
+add well-beaten egg white and more flour if necessary to make stiff
+batter. Have ten cups well greased and put in each one tablespoonful of
+batter, then one tablespoonful of preserve. Cover preserve with another
+tablespoonful of batter. Put cups in steamer and cook twenty-five
+minutes. Serve immediately with any heavy sauce desired. These may also
+be baked. Sufficient for ten persons.
+
+
+RYZON STRAWBERRY PUDDING
+
+    6  tablespoonfuls (3 ounces) butter.
+    ½  cupful (4 ounces) sugar.
+    1  egg.
+    1  teaspoonful strawberry extract.
+    1  cupful (½ pint) milk.
+    3  level teaspoonfuls RYZON.
+    2¼ level cupfuls (9 ounces) flour.
+    ½  level teaspoonful salt.
+    1  quart strawberries.
+       Whipped cream.
+
+Cream butter and sugar thoroughly together, add egg well beaten,
+strawberry extract, milk, flour sifted with RYZON and salt. Beat with
+a wooden spoon for three minutes, turn into a large well-greased mold,
+cover, and steam steadily for three hours. Turn out and serve with
+strawberries crushed, and whipped cream sweetened to taste. Other
+fruits may be used in place of strawberries. Sufficient for five
+persons.
+
+
+RYZON BAKED PUDDINGS
+
+
+RYZON EXCELLENT PEACH PUDDING
+
+BY MRS. F. W. FRENCH, SOUTH OIL CITY, PA.
+
+    2 level cupfuls (½ pound) sifted flour.
+    1 level tablespoonful (½ ounce) butter.
+    ½ cupful (¼ pound) sugar.
+    1 egg.
+    ¾ cupful (1½ gills) milk.
+    ½ level teaspoonful salt.
+    3 level teaspoonfuls RYZON.
+
+Cream butter and sugar, beat in egg until very light, add salt, add
+alternately milk and flour into which RYZON has been sifted. Bake in
+square pan after placing the halves of peaches over the thin batter.
+Into hollow of peaches where pits have been removed fill sugar which
+will brown while baking. Serve with whipped cream or a cream sauce.
+Apples or chopped dates may be used when peaches are not available.
+Sufficient for six persons.
+
+
+RYZON COLONIAL PUDDING
+
+    2  eggs, separated.
+    6  tablespoonfuls (3 ounces) sugar.
+    ¾  level teaspoonful RYZON.
+    ¼  cupful (1 ounce) flour.
+    ¼  level teaspoonful salt.
+    2  cupfuls (1 pint) milk.
+    1½ level tablespoonfuls chopped preserved ginger.
+    1½ level tablespoonfuls (¾ ounce) powdered sugar.
+    ½  teaspoonful vanilla.
+
+Beat yolks of eggs with sugar for ten minutes, then add flour sifted
+with salt and one-half teaspoonful of RYZON. Scald milk, and pour it
+onto flour mixture, stirring all the time. Return to saucepan and stir
+over a slow fire until it forms a thick custard, add ginger, and pour
+into a buttered pudding dish. Beat whites of eggs to a stiff froth with
+remainder of RYZON, add gradually powdered sugar and vanilla extract.
+Spread this meringue on top of custard and place in a very moderate
+oven until light brown. Serve cold. Sufficient for six persons.
+
+
+RYZON BAKED APPLE PUDDING
+
+    2 cupfuls (1 pint) milk.
+    3 level cupfuls (¾ pound) bread crumbs.
+    3 eggs.
+    1 level cupful (½ pound) sugar.
+    ½ level teaspoonful salt.
+    1 level teaspoonful powdered ginger.
+    1 level teaspoonful powdered mace.
+    ½ level teaspoonful powdered cloves.
+    ½ cupful (3 ounces) sultana raisins.
+    2 level teaspoonfuls RYZON.
+    3 tablespoonfuls fruit juice or brandy.
+    3 level cupfuls (1½ pints) peeled and chopped apples.
+
+SAUCE:
+
+    1 cupful (½ pound) butter.
+    2 level cupfuls (1 pound) sugar.
+    2 eggs, separated.
+    1 tablespoonful brandy or fruit juice.
+
+FOR PUDDING:—Heat milk and pour it over bread crumbs, add eggs well
+beaten, sugar, salt, spices, raisins, RYZON, fruit juice and apples.
+Mix well, and turn into a greased baking dish. Bake in a moderate oven
+for one hour. Serve hot with sauce.
+
+FOR SAUCE:—Cream butter and sugar thoroughly together, add egg yolks,
+brandy or fruit juice and whites of eggs stiffly beaten. Chill before
+serving. Sufficient for six to eight persons.
+
+
+RYZON COTTAGE PUDDING
+
+    ¼  cupful (2 ounces) butter.
+    ¾  cupful (6 ounces) sugar.
+    1  egg.
+    1  teaspoonful lemon extract.
+    1  cupful (½ pint) milk.
+    4  level teaspoonfuls RYZON.
+    2¼ level cupfuls (9 ounces) flour.
+    ½  level teaspoonful salt.
+
+HARD SAUCE:
+
+    ½ cupful (4 ounces) butter.
+    1 level cupful (½ pound) sugar.
+    1 teaspoonful vanilla extract.
+    1 teaspoonful hot water.
+
+FOR PUDDING:—Cream butter and sugar thoroughly, add egg well beaten,
+lemon extract, milk, and flour sifted with RYZON and salt. Mix and
+beat with a wooden spoon for three minutes, then turn into a greased
+and floured tin or mold, and bake in a moderate oven for thirty-five
+minutes. Turn out and serve with sauce.
+
+FOR SAUCE:—Beat butter and sugar to a cream, add hot water and
+extract; mix well, and chill before using.
+
+This pudding may be served with lemon, vanilla, or wine sauce, or it
+may be steamed for one and one-half hours and served with strawberry
+sauce. Sufficient for six persons.
+
+
+RYZON COFFEE SOUFFLÉ
+
+    3 tablespoonfuls (1½ ounces) butter.
+    3 level tablespoonfuls (¾ ounce) flour.
+    ¾ cupful (1½ gills) boiled coffee.
+    ¼ cupful (½ gill) cream.
+    ½ cupful (4 ounces) sugar.
+    ¼ level teaspoonful salt.
+    4 eggs, separated.
+    ½ level teaspoonful (¹/₁₆ ounce) RYZON.
+    1 teaspoonful vanilla extract.
+
+SAUCE:
+
+    2 egg yolks.
+    ¼ cupful (2 ounces) sugar.
+    1 pinch of salt.
+    ½ cupful (1 gill) strong hot coffee.
+    1 cupful (½ pint) whipped cream.
+
+FOR SOUFFLÉ:—Melt butter, add flour, and blend well; pour on
+gradually, stirring constantly, coffee, cream, sugar and salt. Stir
+and cook until smooth, and add well-beaten egg yolks. Cool, fold in
+stiffly beaten egg whites, RYZON and vanilla, and mix carefully. Turn
+into a well-greased baking dish and bake in a moderately hot oven for
+twenty-five minutes.
+
+FOR SAUCE:—Mix egg yolks with sugar and salt, then add coffee. Cool
+and fold in whipped cream. Sufficient for four persons.
+
+
+RYZON SULTANA ROLL
+
+    1  level cupful (6 ounces) sultana raisins.
+    1  level cupful (½ pound) sugar.
+       Water.
+    1  level teaspoonful RYZON.
+    1  level cupful (4 ounces) flour.
+    ½  level teaspoonful salt.
+    1½ tablespoonfuls (¾ ounce) lard.
+    1  tablespoonful (½ ounce) butter.
+       Cream.
+
+Put raisins and sugar into a small saucepan, cover with water and cook
+slowly until raisins are soft and the juice like syrup. Sift flour,
+RYZON and salt into a bowl, add lard, and rub it in with the tips of
+fingers, and mix to a soft biscuit dough with water. Roll to one-fourth
+inch in thickness, spread with raisins, then roll up, pressing the ends
+firmly together.
+
+Place in a greased pan and pour juice over, add butter and one-half
+cupful of water, and bake in a hot oven for twenty minutes or until
+done. Serve hot with cream. Sufficient for five to six persons.
+
+
+RYZON BAKED APPLE DUMPLINGS
+
+    ½ pound RYZON short or flaky pastry, see pages 56, 58.
+    6 apples.
+    6 level tablespoonfuls (3 ounces) sugar.
+    6 cloves.
+    1 egg.
+
+Roll out pastry about one-fourth inch in thickness, and cut out
+twelve rounds with a cutter. Peel apples thinly and core them without
+breaking. Place an apple in one of the rounds, and work pastry round
+the apple until it reaches to the middle of it; then fill center hole
+with sugar and a clove, lay another round of pastry on the top, and
+work it down to meet the other round. Fasten join with a little cold
+water; continue in this way until all the apples are used. Place
+dumplings on a greased tin, brush over with egg well beaten, and bake
+for thirty minutes in a moderate oven. Dredge with sugar and serve hot
+or cold.
+
+Sufficient for six dumplings.
+
+[Illustration: _RYZON DUMPLINGS—Master Recipe_
+
+By MRS. HARRIETT COLE EMMONS, Manager Ryzon Service Staff]
+
+
+
+
+CHAPTER VII
+
+RYZON SAVORY DISHES
+
+
+Quite the most interesting thing to many housewives today is the
+question of using left-overs, and this chapter is planned to be of
+assistance in offering suggestions. Some of our most attractive and
+nutritious dishes are made from a combination of foods remaining from
+one or more meals. When the family have tired of steaks, chops and
+roasts, a savory made dish will be welcome and also assist in reducing
+the high cost of living. The food value of egg or cheese as meat
+substitutes is well known, and the daily menu may be varied by their
+use.
+
+_Master Recipe_
+
+
+RYZON DUMPLINGS
+
+    4 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    1 level teaspoonful salt.
+    1 level tablespoonful (½ ounce) shortening.
+    ⅞ cupful (scant ½ pint) milk and water.
+
+Mix flour, RYZON, and salt together and sift them into a bowl, add
+shortening and cut it in with a knife or rub it in with the tips of the
+fingers. Add liquid gradually, and drop from a spoon on the top of a
+boiling pot pie. Cover closely and do not remove cover for about twenty
+minutes. Serve immediately.
+
+Sufficient for ten dumplings.
+
+
+RYZON STEAK AND KIDNEY PUDDING
+
+    1 pound round steak.
+    2 sheep’s kidneys.
+    2 level tablespoonfuls (½ ounce) flour.
+    1 level teaspoonful salt.
+    ½ level teaspoonful pepper.
+    1 cupful (½ pint) stock or water.
+    2 teaspoonfuls mushroom ketchup.
+
+SUET CRUST:
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    ½ level teaspoonful salt.
+    1 level cupful (¼ pound) chopped suet.
+      Cold water or buttermilk.
+
+FOR CRUST:—Sift flour, RYZON, and salt into a bowl, add suet and
+rub it well into flour. Then make a well in the center of these dry
+ingredients, and stir in enough water or buttermilk to make a soft
+dough. Turn out on floured baking board, knead lightly until free from
+cracks, then roll out to about one-fourth inch in thickness and line
+a greased one-and-one-half-pint basin or mold with it. Trim off round
+edges and roll out these scraps into a round to form a cover.
+
+FOR PUDDING:—Split kidneys, remove skin and inside fat, and cut them
+into quarters. Cut steak into small squares. Mix flour and seasonings
+together on a plate. Dip pieces of meat and kidney into this mixture,
+coating them on all sides. Place in prepared mold and pour in stock
+and ketchup. Place round of pastry on top and press the edges well
+together. Cover with a greased paper and steam steadily for three
+hours. Serve hot with gravy.
+
+Chopped mushrooms or onions may also be used for flavoring. Sufficient
+for five persons.
+
+
+RYZON MASHED POTATO STUFFING
+
+    2 level cupfuls (1 pint) mashed potatoes.
+    1 level teaspoonful RYZON.
+    1 level cupful (½ pint) bread crumbs.
+    4 tablespoonfuls melted shortening.
+    1 beaten egg.
+    1 teaspoonful onion juice.
+      Powdered sage to taste.
+      Salt and pepper to taste.
+
+Mix all these ingredients together and use as a stuffing for any roast
+fowl. If preferred, celery may be substituted for the onion, and the
+sage may be omitted.
+
+
+RYZON EGG NOODLES
+
+BY MRS. BELLE FAILING, SEDALIA, COLO.
+
+    1 egg.
+    ½ level cupful (2 ounces) flour.
+    ½ level teaspoonful salt.
+    ½ level teaspoonful RYZON.
+
+Break egg into mixing bowl, stir in flour sifted with RYZON and salt,
+adding more flour if necessary to make a batter which will not be
+sticky. Stir until smooth. Roll very thin on a well-floured board, then
+roll up dough into long roll, and slice off thin strips. Place strips
+in boiling meat broth, or water, and boil for ten minutes.
+
+_Prize Recipe_
+
+
+RYZON TOAD-IN-THE-HOLE
+
+BY MRS. MAUDE JERVIS, BROOKLYN, N. Y.
+
+    1½ pounds lean steak.
+    1  lamb’s kidney.
+    1  level teaspoonful salt.
+    ½  level teaspoonful pepper.
+    1  level teaspoonful RYZON.
+    4  level tablespoonfuls (1 ounce) flour.
+    2  eggs.
+    2  cupfuls (1 pint) milk.
+
+Cut steak and kidney into small pieces and put them into a greased
+fireproof dish, seasoning them with salt and pepper to taste. Sift
+flour with RYZON and pinch of salt, add eggs well-beaten and beat for
+five minutes, add gradually milk and stir well and pour over steak.
+Bake in moderate oven for one and one-half hours and serve hot. The
+remains of rare beef may be substituted for the steak, and chopped
+onion to taste, added.
+
+_Prize Recipe_
+
+
+MELDONE PIE DINNER
+
+BY MRS. A. S. WESTCOTT, EDGEWATER, N. J.
+
+    2  pounds stewing lamb.
+    1  level teaspoonful salt.
+    ½  level teaspoonful pepper.
+    12 small onions.
+    2  large carrots.
+    6  medium-sized potatoes.
+    2  cupfuls (1 pint) milk.
+    3  level tablespoonfuls (¾ ounce) flour.
+
+FOR PASTE:
+
+    2 level teaspoonfuls RYZON.
+    2 level cupfuls (½ pound) flour.
+    2 tablespoonfuls (1 ounce) butter.
+      Milk.
+
+FOR PIE:—Stew lamb for an hour or until it is easily pierced with a
+fork, add seasonings, onions peeled, carrots cut in quarters, potatoes
+cut in halves, and cook until tender. When done place all the meat and
+vegetables in a deep baking dish; add milk to stock in pan, thicken
+with flour moistened with a little water, then pour over meat and
+vegetables. Cover with paste made as follows and bake in a hot oven for
+twenty-five minutes. Serve at once.
+
+FOR PASTE:—Sift flour into a basin, cut and rub butter into flour, add
+RYZON and make into a softish paste with milk. Turn out onto a floured
+baking board and roll three-fourths of an inch thick. Place on top of
+pie and bake. Sufficient for six to eight persons.
+
+
+RYZON PORK PIE
+
+    ¾ lb. fresh pork.
+    1 level teaspoonful powdered sage.
+    2 level teaspoonfuls chopped onion.
+    1 level teaspoonful salt.
+
+Wipe meat with a damp cloth and weigh it free from skin and bone. Cut
+it in small pieces, and season it with pepper, salt, sage and onion,
+mixing all well together.
+
+Take RYZON Raised Pie Crust, page 58, while hot and cut off a quarter
+of the quantity for the lid and decorations of the pie, wrap it up in
+paper, and keep it warm over steam. Roll out the other piece into a
+strip four inches wide and rather thin. Keep it even at the edges, and
+of an equal thickness all over. Wet along one side and one end with
+cold water or beaten egg. Bring the two ends together so as to form a
+ring, and make them overlap, pressing them well together. Then gather
+one of the sides together so as to form a bottom for the pie. Stand it
+up and make it into a good shape with the hands.
+
+Fill up with meat mixture, pressing it down tightly into it. Make it
+level at the top, with just a small rim of pastry standing above it all
+the way round. Then take the piece of pastry that has been kept warm,
+roll it out thin, and cut out a round large enough to cover the top of
+pie. Wet round the edge of this with water, lay it on top of pie, and
+press the two edges together.
+
+Brush the pie all over, top and sides, with beaten egg, and make a hole
+in the top with the point of a knife. Pour in enough stock to one-half
+fill the pie. Roll out any trimmings of pastry that are left and cut
+out small leaves and decorate pie with them. Brush decorations also
+with egg, and place pie in a greased tin. Bake in a moderate oven until
+pastry is set and brown and the meat feels tender. Lift pie from the
+oven, and fill it up with some hot stock that will jelly when cold. If
+the stock is not stiff enough, dissolve a little powdered gelatine in
+it before using. Serve cold.
+
+Sufficient for four persons.
+
+
+RYZON POTATO SOUP
+
+BY MRS. A. D. FRASER, BURLINGTON, WASH.
+
+    2 cupfuls chopped potatoes.
+    2 cupfuls (1 pint) water.
+    4 cupfuls (1 quart) sweet milk.
+    2 eggs.
+    ½ level teaspoonful RYZON.
+    1 level teaspoonful salt.
+    1 level tablespoonful (½ ounce) butter.
+    2 level tablespoonfuls (½ ounce) flour.
+      Pepper.
+
+Peel and cook potatoes in water until tender. Add milk, make a smooth
+paste of the flour in which has been sifted the salt and RYZON. Add
+butter and pepper. Boil up once and serve with croutons. If soup is too
+thick add more hot milk.
+
+
+RYZON SMALL MUTTON PIES
+
+For six pies make double the quantity of RYZON Raised Pie Crust given
+on page 58, and three-fourths pound lean mutton.
+
+Any scraps or trimmings of mutton may be used for making these little
+pies, but they must not be too fat. Cut them in small pieces, removing
+all skin, bone and gristle. Season with salt, pepper and grated nutmeg,
+and just moisten with water or gravy.
+
+Put aside one-third of paste to keep warm, and divide rest into six
+equal-sized pieces. Form each of these pieces into a smooth ball, and
+then form them into little cases. This may either be done with the
+fingers or round a tumbler. Fill them with the meat, and then raise up
+the sides again with the hands. Roll out paste, which has been kept
+warm, and cut out rounds to make covers for the pies. Wet round edges,
+lay them over the pies with the wetted sides down, and press the two
+edges of paste firmly together.
+
+Trim round with a pair of scissors, make a small hole in top of the
+pies, and brush them over with a little milk or beaten egg. Bake in a
+moderate oven for thirty minutes. When the pies are ready to be served
+they should be filled up with a little hot gravy. Sufficient for six
+pies.
+
+
+RYZON SAVORY BREAKFAST DISH
+
+    1  level teaspoonful RYZON.
+    1½ pounds cooking apples
+          (5 medium-sized apples average 1½ pounds).
+    1½ pounds potatoes
+    6  medium-sized potatoes (average 1½ pounds).
+    1  level teaspoonful salt.
+    ½  level teaspoonful pepper.
+    ¼  pound bacon.
+    8  pork sausages.
+
+Steam or bake apples and scoop out pulp, removing all pips and bits of
+core. Steam potatoes until tender, mash them, add RYZON, seasonings,
+and apples, mix well and reheat.
+
+Cut bacon into small pieces, fry it slowly so that the fat may run
+freely out, and fry in it the sausages.
+
+Stir bacon fat and dice into the hot apple and potato, pile the latter
+in center of well-heated platter, arrange the sausages round, and serve.
+
+Sufficient for four persons.
+
+
+RYZON RICE CORN PUDDING
+
+BY MISS FRANCES R. DICKEY, SAN JUAN, PORTO RICO
+
+[Illustration]
+
+    1 level cupful (6 ounces) corn meal.
+    1 level tablespoonful rice.
+    1 level tablespoonful (½ ounce) butter.
+    2 cupfuls (1 pint) milk.
+    1 level teaspoonful RYZON.
+    1 level teaspoonful salt.
+    2 eggs.
+
+Boil rice in one and one-half cupfuls water for ten minutes. Scald
+half of the corn meal with the boiled rice. Add melted butter and
+well-beaten eggs. Then add milk and the remainder of the corn meal,
+together with the salt and RYZON. Mix thoroughly and bake in moderate
+oven 40 minutes.
+
+
+RYZON PLAIN OMELET
+
+    2 tablespoonfuls (1 ounce) butter.
+    3 eggs.
+    ½ level teaspoonful salt.
+    ¼ level teaspoonful pepper.
+    1 tablespoonful warm water.
+    ½ level teaspoonful RYZON.
+
+Put one and one-half tablespoonfuls of the butter into an omelet pan,
+and allow it to melt slowly while preparing the eggs. Break eggs into a
+bowl; add seasonings, water and RYZON. Beat eggs just enough to break
+them or they will become watery. Add remainder of butter. Pour mixture
+into the pan, then with a fork break the cooked surface in several
+places quickly, so that the eggs from the top may run to the bottom and
+cook; or loosen the omelet from the sides of pan letting the uncooked
+part run under. This must be done in the beginning so as not to make
+the surface uneven.
+
+When the egg is cooked, but yet quite soft on the top, tilt the pan to
+one side, slip a spatula under one-half of omelet, and carefully roll
+the egg to the center. Let it cook a moment then slide it gently onto a
+hot dish, doubling it over. Garnish with a little parsley and serve at
+once.
+
+Sufficient for two persons.
+
+The water is added to lighten the eggs. Milk must never be used, as it
+would make the omelet heavy, and flour must on no account enter into
+its composition.
+
+
+RYZON SAVORY CORN PUDDING
+
+    1 small green pepper.
+    ½ onion.
+    2 tablespoonfuls (1 ounce) butter.
+    2 level tablespoonfuls (½ ounce) flour.
+    1 level teaspoonful salt.
+    ½ level teaspoonful paprika.
+    ¼ level teaspoonful powdered nutmeg.
+    ⅛ level teaspoonful red pepper.
+    1 cupful (½ pint) milk.
+    1 cupful (½ pint) canned corn.
+    1 level teaspoonful RYZON.
+    1 egg.
+    2 level tablespoonfuls soft bread crumbs.
+    ½ cupful (2 ounces) buttered bread crumbs.
+
+Wash green pepper and cut it in half and remove seeds; then cut in fine
+strips. Chop onion fine and cook it with pepper and butter for five
+minutes, stirring constantly. Add flour, seasonings, and milk; bring
+to boiling point; then add corn, RYZON, egg well beaten and soft bread
+crumbs. Mix and turn into a greased baking dish, cover with buttered
+crumbs and bake in a moderate oven for thirty minutes. Serve hot as a
+vegetable. Sufficient for four persons.
+
+
+RYZON SALMON AND TOMATO
+
+BY MRS. CORA LEE WALLACE, TOPEKA, KAN.
+
+    1 can salmon.
+    1 cup (½ pint) stewed tomatoes.
+    1 level tablespoonful melted butter.
+    ⅕ level teaspoonful salt.
+    ⅛ level teaspoonful pepper.
+    ½ level teaspoonful RYZON.
+
+[Illustration]
+
+Remove all bone and skin and flake salmon. Mix in the other
+ingredients, turn into a baking dish, dust top with bread crumbs and
+bake twenty minutes in a moderate oven. One can tomato soup may be used
+instead of stewed tomatoes, if preferred.
+
+Sufficient for six persons.
+
+
+RYZON BEEF LOAF
+
+BY HARRIET ROMER, ELMIRA, N. Y.
+
+    2 pounds round steak.
+    ½ pound fresh fat pork.
+    2 cupfuls (1 pint) toasted bread crumbs.
+    1 onion grated.
+    2 cupfuls (1 pint) milk.
+    1 level tablespoonful salt.
+    ½ level teaspoonful RYZON.
+    ¼ teaspoonful pepper.
+    1 egg.
+
+Put steak and pork through meat grinder twice. Mix with crumbs, onion,
+salt, RYZON and pepper. Add egg slightly beaten. Mold into loaf and put
+in hot oven for ten minutes. Pour over loaf one can condensed tomato
+soup, one cup of water. Put back into oven for two hours.
+
+Sufficient for eight persons.
+
+
+RYZON POTATO PUFF
+
+BY MRS. ALLAN BANCROFT, MAYWOOD, ILL.
+
+    4  level cupfuls (1 quart) hot mashed potatoes.
+    ¼  level teaspoonful salt.
+    ¼  level teaspoonful celery salt.
+    1  level tablespoonful chopped parsley.
+    ½  cupful (1 gill) hot milk.
+    1  egg.
+    1½ level teaspoonfuls RYZON.
+    1  level tablespoonful (½ ounce) melted butter.
+
+Beat all ingredients adding egg and RYZON last. Pile in rocky form and
+bake ten minutes or until puffed and brown.
+
+
+RYZON CHEESE OMELET
+
+BY MRS. MARY FREDERICKS, OAK RIDGE, N. J.
+
+    3 eggs well beaten.
+    ½ level teaspoonful salt.
+    ½ level teaspoonful RYZON.
+    ½ cupful (2 ounces) bread crumbs.
+    ½ cupful (2 ounces) grated cheese.
+    1 cupful (½ pint) milk.
+
+[Illustration]
+
+Mix well and pour in buttered pudding dish and bake like custard.
+
+One-half cupful flaked fish may be used instead of cheese to vary the
+dish, making a delicious fish omelet.
+
+Sufficient for four persons.
+
+_Prize Recipe_
+
+
+RYZON APRIBA LOAF
+
+BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y.
+
+[Illustration]
+
+    1 level cupful (½ pint) bacon, fried crisp and chopped fine.
+    1 level cupful (½ pint) chopped sour apples.
+    1 level cupful (½ pint) boiled rice.
+    ½ level teaspoonful salt.
+    ¼ level teaspoonful paprika.
+    1 egg, well beaten.
+    1 cupful (½ pint) milk.
+    1 level cupful (¼ pound) flour.
+    1 level teaspoonful RYZON.
+
+Put bacon into a basin, add apples, rice, seasonings, egg, milk,
+and flour sifted with RYZON. Beat all well together, and bake in a
+well-greased bread-pan for thirty minutes, or boil for one hour in
+equally well-greased baking powder tins. Serve hot, garnished with
+fried apples, or cold, lightly spread with mayonnaise dressing. The
+mixture may be served in ramekins.
+
+So long as the proportion of flour and RYZON remain constant, that of
+the other ingredients may be varied to suit taste and convenience.
+
+This dish contains in itself a completely balanced ration. It is
+substantial enough for the dinner of a working man, delicate enough for
+the digestion of an invalid, simple enough for the plainest cook, and
+palatable enough to make the family call for more. It may be baked,
+boiled, or fried; eaten hot, cold or warmed over.
+
+
+RYZON ARTICHOKES À LA REMOULADE SHELLS
+
+BY CARINE CARRUTHERS, SEATTLE, WASH.
+
+    1 cupful (8 ounces) butter.
+    3 cupfuls (12 ounces) pastry flour.
+    1 level tablespoonful cornstarch.
+    1 level teaspoonful RYZON.
+    ½ level teaspoonful salt.
+      Ice water to mix.
+
+FILLING:
+
+    1 can artichoke bottoms.
+    2 tablespoonfuls lemon juice.
+    4 tablespoonfuls (2 ounces) melted butter.
+      Salt, paprika, minced parsley, curry.
+
+Mix the ingredients for the shells in order given, not forgetting the
+proper number of “turns” to insure flakiness. Bake in rather deep paté
+tins. Remove artichokes from can, drain, dip each in lemon juice, then
+in butter. Broil for six minutes, arrange in shells, sprinkle with
+seasonings, the parsley last. Place in the oven a moment to “blend” the
+seasonings.
+
+
+RYZON MEAT SHORTCAKE
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+Take two thin layers shortcake dough and put together with minced cold
+meat flavored with onion, pepper and salt and moistened with gravy or
+brown sauce.
+
+Brown sauce or gravy can be poured over the shortcake if liked or
+served with it. The shortcake can also be made in individual size.
+Creamed codfish can also be used instead of meat for the filling.
+
+To make the shortcake use the following recipe:
+
+    1½ level cupfuls (6 ounces) white flour.
+    ½  level teaspoonful salt.
+    3  level tablespoonfuls (1½ ounces) chilled shortening.
+    3  level teaspoonfuls RYZON.
+    ¾  cupful (1½ gills) half milk half water.
+
+Sift flour, RYZON and salt together, work in the shortening. Wet to
+a dough with liquid, mix well, then put in thin layers in layer-cake
+tins. Be sure the dough comes close to the rims. Bake light brown in
+hot oven and remove carefully one layer at a time. Put together with
+meat filling.
+
+
+RYZON FISH TARTS
+
+BY FORECAST MODERN SCHOOL OF COOKERY
+
+CRUST:
+
+    2 level cupfuls (½ pound) flour.
+    2 level tablespoonfuls (1 ounce) butter or butter substitute.
+    1 level teaspoonful salt.
+    2 level teaspoonfuls RYZON.
+    2 level tablespoonfuls (1 ounce) lard.
+    6 tablespoonfuls milk or water.
+
+Sift flour, salt and RYZON. Chop in shortening. Add milk or water. Stir
+with the blade of a knife. Roll out thin. Line ramekins or tart forms.
+Fill with fish mixture. Put on lattice tops. Bake for twenty-five
+minutes or until brown. Serve hot or cold.
+
+FILLING:
+
+    1 cupful (½ pint) cold cooked fish.
+    ½ cupful celery.
+    1 cupful (½ pint) white sauce.
+    ½ small onion.
+    1 small sweet pepper.
+
+Free fish, before measuring, of all skin and bone, and flake. Grate the
+onion, chop the celery fine, also sweet pepper. Mix all with the white
+sauce. Fill the pastry shells.
+
+_Prize Recipe_
+
+
+RYZON MEAT FOLD-OVERS
+
+BY MRS. L. BOISSE, DOUGLASTON, L. I.
+
+    ½ pound sausage meat, fine quality.
+    1 level cupful (4 ounces) chopped cooked chicken or ham.
+    1 level cupful (½ pound) boiled rice (scant).
+    1 chopped pimiento (canned red pepper).
+    1 tablespoonful Worcestershire sauce.
+    1 egg, separated.
+    2 level teaspoonfuls RYZON.
+    4 level cupfuls (1 pound) flour.
+    1 level teaspoonful salt.
+    ¾ cupful (1½ gills) water.
+    3 tablespoonfuls (1½ ounces) lard.
+    3 tablespoonfuls (1½ ounces) butter.
+
+Put sausage meat into a hot pan and cook it but do not let it get brown
+and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire
+sauce, take from fire and mix with white of egg beaten to a stiff froth.
+
+Sift flour, salt and RYZON together, add lard and butter, cut and rub
+them into the flour, and make into stiffish dough with water. Knead
+lightly, roll out one-fourth of an inch thick and cut in pieces size
+of a saucer. Put two tablespoonfuls of meat mixture in the center, wet
+edges, then fold over and press edges together with a fork. Brush over
+with beaten egg yolk, lay on greased tins, and bake in a hot oven until
+a nice golden color. Serve hot.
+
+Sufficient for ten fold-overs.
+
+
+RYZON BEEFSTEAK PIE
+
+BY MISS NORA LONGEWAY, SPRING BANK, ALBERTA, CANADA
+
+    2 pounds round steak (½ inch thick).
+    1 onion sliced.
+    2 level tablespoonfuls (½ ounce) flour.
+    2 level tablespoonfuls (1 ounce) butter.
+    2 potatoes sliced thin.
+      Salt and pepper to taste.
+
+CRUST:
+
+    1 level cupful (¼ pound) flour.
+    2 level tablespoonfuls (1 ounce) lard.
+    1 level tablespoonful (½ ounce) butter.
+    2 level teaspoonfuls RYZON.
+    ½ teaspoonful salt.
+    ½ cupful (1 gill) milk.
+
+Cut steak into squares, cover with boiling water, add sliced onion
+and potatoes. Cook until tender. Add seasonings and remove meat into
+casserole. Cream butter and flour and add to gravy. Pour over meat.
+
+Mix crust to make a soft dough. Roll out an inch thick, place on top of
+meat and gravy and bake in hot oven.
+
+Sufficient for eight persons.
+
+_Prize Recipe_
+
+
+RYZON COLD PIGEON PIE
+
+BY MRS. HAROLD A. BROWN, CALDWELL, N. J.
+
+    6 fat pigeons, cut in halves.
+    4 tablespoonfuls (2 ounces) butter.
+    1 level teaspoonful salt.
+    ½ level teaspoonful white pepper.
+      Juice 1 lemon.
+    2 cupfuls (1 pint) good cooking sherry wine.
+    1 can mushrooms.
+    4 hard-cooked eggs.
+      Parsley.
+
+FOR PASTE:
+
+    2  level teaspoonfuls RYZON.
+    3  level cupfuls (¾ pound) flour.
+    ½  level teaspoonful salt.
+    ½  cupful (¼ pound) lard.
+    1½ cupfuls (¾ pint) milk.
+
+Draw, clean and dry pigeons. Melt butter, add pigeons and cook them
+until they are light brown, then pack them in a four quart earthenware
+or glass baking dish or any tightly covered stewing pot, cover with
+cold water and slowly bring to boiling point. Simmer gently five or six
+hours or until birds are tender; remove them from the pot and thicken
+the gravy with a little flour until of the consistency of thin stew
+as when cold it jellies into thicker consistency. Add salt, pepper
+and lemon juice to taste and when cool add wine. Place birds in the
+baking dish, scattering in mushrooms and adding eggs cut in slices, add
+chopped parsley to taste; cover with gravy and pastry made as follows
+and bake in a moderate oven for one hour. Serve cold next day.
+
+FOR PASTE:—Sift the flour, salt and RYZON together, then rub in the
+lard with the tips of the fingers and mix in the milk with a knife or a
+spoon. Roll out and cover dish, brush over with milk or beaten egg.
+
+This pie, with a plain salad, makes a substantial luncheon or supper
+in winter holiday season to serve guests; the portions depend on the
+number of birds in pie.
+
+If desired, nine pigeons may be used in pie.
+
+Sufficient for twelve persons.
+
+
+RYZON “WAR-MEAT” LOAF
+
+BY MRS. CLARA E. WELLS, PATON, IOWA
+
+    2 level cupfuls (1 pint) left over baked beans.
+    2 level cupfuls (12 ounces) corn meal.
+    2 level teaspoonfuls RYZON.
+    2 level teaspoonfuls salt.
+    ¼ level teaspoonful pepper.
+    4 cupfuls (1 quart) boiling water.
+
+Stir corn meal and salt into the boiling water. When cooked to a mush,
+add remaining ingredients. Pour into a greased bread-pan and bake in
+moderately hot oven until brown.
+
+This loaf is an appetizing and nutritious meat substitute, and is
+delicious sliced cold and served with home-made catsup for a supper.
+
+Sufficient for one loaf.
+
+
+RYZON SAVORY CHEESE PUDDING
+
+    2 level cupfuls (½ pound) grated cheese.
+    1 level teaspoonful flour.
+    ½ level teaspoonful salt.
+    ¼ level teaspoonful pepper.
+    1 cupful (½ pint) boiling milk.
+    1 tablespoonful (½ ounce) butter.
+    2 eggs, separated.
+    ½ level teaspoonful RYZON.
+    2 level tablespoonfuls bread crumbs.
+
+Put cheese into a bowl, add flour, salt, pepper, milk, butter, yolks of
+eggs slightly beaten, whites beaten with RYZON to a stiff froth, and
+bread crumbs. Mix gently, and pour into a greased fireproof dish and
+bake in a moderate oven for twenty minutes. Serve hot.
+
+Sufficient for six persons.
+
+
+RYZON HAM CROQUETTES
+
+BY MRS. M. BOLLERS, NEW YORK CITY
+
+    1 cupful ham (4 ounces), chopped fine.
+    ½ cupful (1 gill) mashed potatoes.
+    ½ level teaspoonful chopped parsley.
+    1 egg.
+    1 level teaspoonful RYZON.
+
+Mix all ingredients together well. Shape and roll in bread crumbs. Fry
+in deep fat.
+
+Sufficient for eight croquettes.
+
+
+
+
+CHAPTER VIII
+
+RYZON CAMP COOKERY
+
+
+“’TIS SUBSTANTIAL HAPPINESS TO EAT”
+
+No doubt the general principles of cooking are the same in the open air
+as in the kitchen. Yet a good cook might find it difficult to emulate
+the feats of some unpretentious woodsman, if he found himself in a dark
+forest, and he were told to get a hearty meal for a few hungry people
+as quickly as possible. Under such conditions fancy dishes are out of
+place.
+
+The simplest food is the most appetizing when camping and the best to
+eat. It should be simply prepared.
+
+When making tea at the camp the old household allowance of “one
+spoonful for each person and one for the pot” will not do; for some
+occult reason, more of the leaf is required in open air cookery. The
+same is true of coffee made in the woods, which has a different flavor
+from that made anywhere else.
+
+Brook trout and potatoes may be rolled in wet paper and cooked in hot
+ashes. Fried fish are appetizing. Cleanse and wash the fish, remove the
+fins, and rub them well over with salt; roll the fish in a mixture of
+flour, salt and pepper and fry them in plenty of smoking hot fat.
+
+Ham sandwiches and chicken sandwiches are both appetizing, but when
+one combines the two the result is delicious. Cream one-half cupful of
+butter, using a wooden spoon, add one cupful each of finely chopped
+cold boiled ham and cold boiled chicken; season to taste with salt and
+pepper and spread the mixture between slices of buttered bread.
+
+N.B.—See other Camping Recipes; Surprise Muffins, page 19; Omelet,
+page 72; and Plum Duff page 66. Anything which is cooked in frying pan
+or kettle, can be managed over the camp-fire.
+
+
+RYZON CORKSCREW BREAD
+
+    8 level cupfuls (2 pounds) flour.
+    4 tablespoonfuls (2 ounces) lard or drippings.
+    2 level tablespoonfuls RYZON.
+    2 level teaspoonfuls salt.
+    1 cupful (½ pint) milk.
+    1 cupful (½ pint) water.
+
+Mix and sift flour, RYZON and salt into a bowl or pan, add lard or
+drippings, rub them into the dry ingredients, add milk and water
+gradually, and mix to a dough that can be handled easily. The dough
+must be rather stiffer than for biscuits baked in a pan.
+
+Have a good bed of coals and the usual two forked sticks to hold the
+cooking utensils. Take a green stick an inch or more in diameter, and
+wind the dough around it. Rest the ends on the two forked sticks, and
+turn frequently until brown and crisp on all sides. Pull out the stick
+and the bread is ready for eating.
+
+Sufficient for eight to ten persons.
+
+Corkscrew bread is one of the camper’s delicacies.
+
+
+RYZON CAMP CORN BREAD
+
+    2  level cupfuls (½ pound) flour.
+    2  level cupfuls (12 ounces) corn meal.
+    4  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    1  level teaspoonful sugar.
+    2  tablespoonfuls (1 ounce) lard or butter.
+    2  level tablespoonfuls egg powder.
+    6  tablespoonfuls evaporated milk.
+    1½ cupfuls (¾ pint) water.
+
+Mix flour and corn meal together, add RYZON, salt, sugar, lard or
+butter, melted, egg powder mixed with evaporated milk and water. Mix
+well and pour into a well-greased pan. Bake in a moderate oven for
+forty minutes. If the campers have no oven, bake same as RYZON Camp
+Bread. Sufficient for eight to ten persons.
+
+
+RYZON CAMP GRIDDLE CAKES
+
+    4  level cupfuls (1 pound) flour.
+    4  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    2  level tablespoonfuls egg powder.
+    ½  cupful (1 gill) evaporated milk.
+    1½ cupfuls (¾ pint) water.
+       Butter and maple syrup.
+
+Mix flour, RYZON, salt and egg powder and sift into a bowl, add
+evaporated milk and water and beat to a creamy batter. Do not have the
+batter thin. Fry in a hot frying pan, which has been greased with a
+piece of pork fat. Serve hot with butter and maple syrup. Sufficient
+for twenty cakes.
+
+N. B.—See Master Griddle Cake Recipe on page 25.
+
+
+RYZON CAMP POT PIE
+
+    Fresh meat or game.
+    Potatoes.
+    Onions.
+    Salt and pepper.
+    Sliced bacon or salt pork.
+
+FOR DUMPLINGS:
+
+    1½ level cupfuls (6 ounces) flour.
+    3  level teaspoonfuls RYZON.
+    1  level teaspoonful salt.
+    1  level teaspoonful (½ ounce) shortening.
+    ¾  cupful (1½ gills) water.
+
+Cut the game or meat into medium-sized pieces. Season highly with salt
+and pepper, add strips of bacon, and cover with hot water. After it
+begins to boil, hang kettle higher over fire so that it may cook more
+slowly. See that the liquid in the pot does not become more reduced
+than one-third.
+
+Prepare vegetables. About half an hour before the time to serve, make
+a soft dough of the flour, RYZON, salt, shortening, and water. Roll
+this out, one-half inch thick, and cut into strips. Pour off broth into
+another dish and remove most of the meat. Put a layer of meat, sliced
+potatoes, and sliced onion, in the bottom of the kettle, partially
+cover with strips of dough, and repeat, until materials are all used.
+Pour over this the hot broth, cover closely, and return to the fire to
+boil for twenty minutes.
+
+This may be served directly from the kettle.
+
+N. B.—The quantities of meat and vegetables used will depend solely
+upon the number to be served. Dumpling recipe will serve six people.
+
+N. B.—See Master Dumpling Recipe, page 69.
+
+
+RYZON CAMP BREAD
+
+    2 level cupfuls (½ pound) flour.
+    4 level teaspoonfuls RYZON.
+    1 level teaspoonful salt.
+    2 tablespoonfuls (1 ounce) lard or butter.
+    1 cupful (½ pint) milk or water.
+
+Mix flour, RYZON and salt together and sift into a bowl, add lard and
+rub it in lightly with tips of fingers, then add water and mix well.
+Grease a frying pan and turn in the batter, and bake very slowly over
+the fire. Be sure to loosen from the pan with a thin knife as soon as
+a crust forms, so that it can be turned over and baked on other side.
+Sufficient for four persons.
+
+
+
+
+CHAPTER IX
+
+RYZON HOME-MADE CANDIES
+
+
+Who can resist home-made candies? Very few indeed, for if well made
+they are delicious. Then, besides being delicious, the home article is
+cheap as compared with bought candy of the same quality, and, above
+all, it is pure.
+
+The making of dainty bon-bons is a very attractive pastime to the
+amateur housekeeper and would-be confectioner, and it is quite
+surprising how many pretty and delicious candies can be made at home,
+and how simple and fascinating the process.
+
+The value of sugar as a food for both young and old is undisputed, and
+candy is looked upon nowadays as almost a necessity instead of a mere
+luxury.
+
+For home-made confectionery, very few tools are necessary, although for
+the more elaborate kinds the investment of a few dollars amply repays
+the enthusiast. For instance, there are many candies which can be made
+without any special instruments, but for perfect candy boiling a sugar
+thermometer is a great asset, ensuring as it does accuracy and success.
+The candy thermometer registers over 300° F. or more. But for those who
+are not so ambitious there are many sweets which can be well made with
+a little experience and a careful consultation with the clock.
+
+Different kinds of sugar are needed for the various candies—brown,
+confectioners’ and granulated—together with syrup, butter, milk,
+flavoring extracts, colors, and such toothsome dainties as fruits,
+shelled nuts, and preserved ginger.
+
+The use of a little RYZON will be found of immense advantage to the
+amateur candy maker, as it makes the sugar less liable to crystallize
+while boiling, and gives a more creamy effect to such candies as fudge
+and caramels.
+
+Tiny crinkled paper cases are pretty for the more elaborate bon-bons,
+but are not at all essential.
+
+
+RYZON OLD FASHIONED MOLASSES CANDY
+
+    2 cupfuls (1 pint) molasses.
+    1 tablespoonful vinegar.
+    2 tablespoonfuls (1 ounce) butter.
+    ½ level teaspoonful RYZON.
+    1 teaspoonful vanilla or ginger extract.
+
+Put molasses, vinegar and butter into a saucepan. Bring to a boiling
+point, and boil, stirring all the time until the mixture is brittle
+when dropped into cold water, or when it registers 265° F. by candy
+thermometer. Stir in RYZON and extract and pour into a buttered tin.
+When nearly cold pull until glossy. Cut into small pieces and lay on
+a buttered plate or wrap in waxed paper. Sufficient for one pound of
+candy.
+
+
+RYZON CHERRY PASTE
+
+    1  level teaspoonful RYZON.
+    3  level tablespoonfuls (1 ounce) powdered gelatine.
+    1¼ cupfuls (2½ gills) water.
+    2  level cupfuls (1 pound) sugar.
+    1  level cupful (¼ pound) chopped preserved cherries.
+       A few drops red color.
+    1  lemon.
+       Confectioners’ sugar.
+
+Put gelatine, RYZON, water, sugar, grated rind and strained juice of
+lemon into a saucepan, bring slowly to boiling point, then boil gently
+for fifteen minutes, stirring constantly.
+
+Rinse a deep plate with cold water, put in red color and cherries.
+Strain in mixture and stir. Set in a cold place until firm, then cut
+into neat squares, using a knife constantly dipped into hot water, and
+roll in confectioners’ sugar. Put into boxes lined with waxed paper.
+
+Sufficient for thirty squares.
+
+
+RYZON FRUIT AND NUT FUDGE
+
+    1 level teaspoonful RYZON.
+    2 level cupfuls (1 pound) sugar.
+    ½ cupful (¼ pint) molasses.
+    ½ cupful (¼ pint) cream.
+    ½ cupful (¼ pound) butter.
+    ½ cupful (2 ounces) grated chocolate.
+    2 level tablespoonfuls chopped preserved ginger.
+    2 level tablespoonfuls stoned and chopped dates.
+    ½ cupful (2 ounces) chopped walnut meats.
+    ½ cupful (2 ounces) blanched and chopped almonds.
+    1 teaspoonful lemon extract.
+    1 teaspoonful orange extract.
+
+Boil together for seven minutes, sugar, molasses, cream and butter,
+stirring all the time; add chocolate and boil seven minutes more, then
+add fruit, RYZON and nut meats; stir constantly until it boils, then
+cook slowly until it forms a soft ball when tried in cold water, or
+240° F. by candy thermometer, then add extracts. Remove from fire, put
+pan into larger pan of cold water and stir until creamy. Pour into
+buttered tins and mark into squares when half cold. Sufficient for
+fifty squares.
+
+
+RYZON BETTY CARAMELS
+
+    2 level cupfuls (12 ounces) brown sugar.
+    1 level teaspoonful RYZON.
+    ½ cupful (1 gill) milk.
+    1 tablespoonful (½ ounce) butter.
+    1 teaspoonful coffee extract.
+      Pecan nut meats.
+
+Put into a saucepan, sugar, RYZON, milk and butter, bring to boiling
+point and boil gently, stirring all the time, until the mixture forms a
+soft ball when tested in cold water, or 240° F. by candy thermometer.
+Add coffee extract and pour into a dry basin, and beat with a wooden
+spoon until the mixture becomes stiff.
+
+Then roll into large even-shaped marbles and put a pecan nut meat on
+top of each. Lay on waxed paper to become firm.
+
+These caramels are a pale coffee color.
+
+Serve in paper cases.
+
+Sufficient for twenty-five caramels.
+
+
+RYZON NUT CANDY
+
+    3 level cupfuls (1½ pounds) sugar.
+    1 cupful (½ pint) corn syrup.
+    ½ cupful (1 gill) water.
+    2 egg whites.
+    1 level teaspoonful RYZON.
+    ¼ level teaspoonful salt.
+    1 level cupful (¼ pound) chopped nut meats.
+    1 teaspoonful almond extract.
+    1 teaspoonful lemon extract.
+    1 teaspoonful vanilla extract.
+
+Put into a saucepan, sugar, syrup and water and boil until the syrup
+forms a soft ball when tried in cold water, or 240° F. by candy
+thermometer.
+
+Add salt and RYZON to eggs and beat to a stiff froth. Take syrup from
+fire and add eggs, a tablespoonful at a time, until all has been
+added, beating constantly. When mixture begins to thicken, add nuts
+and extracts, and beat until creamy. Pour into a deep buttered pan and
+allow to cool. Cut in cubes when cold. This candy is best when it has
+been allowed to stand for three days. Sufficient for thirty cubes.
+
+
+RYZON STUFFED DATES
+
+      Stoned dates.
+    1 egg white.
+    1 level teaspoonful RYZON.
+    1 teaspoonful vanilla extract.
+    2 tablespoonfuls chopped preserved ginger.
+      Confectioners’ sugar.
+      Pink sugar.
+
+Remove stones from desired number of dates.
+
+Drop egg white into a basin, add RYZON, extract, ginger and enough
+sifted confectioners’ sugar to make a stiff paste.
+
+Fill dates with mixture and roll in pink sugar.
+
+Serve in a bon-bon dish.
+
+TO MAKE PINK SUGAR:—Put some granulated sugar on a piece of stiff
+white paper; sprinkle over a few drops of red color, and rub with a
+wooden spoon or between the hands until evenly distributed. Dry in
+a moderate heat, occasionally separating the grains by rubbing them
+between the fingers, and keep for use in a dry bottle or a tin box.
+Lump sugar may be used, but it must be broken up with a rolling-pin and
+sifted. Sufficient for forty dates.
+
+
+RYZON CHOCOLATE FUDGE
+
+    2½ level cupfuls (1¼ lbs.) sugar.
+    1  level teaspoonful RYZON.
+    2  squares (2 ozs.) chocolate, grated.
+    1  cupful (½ pint) milk.
+    1  tablespoonful (½ oz.) butter.
+    1  teaspoonful vanilla extract.
+
+Put sugar, RYZON, chocolate, milk and butter into a saucepan and bring
+to boiling point; then boil, starting from that time, to 240° F., or
+until it forms a soft ball when tested in cold water. Remove from the
+fire, add extract, and beat until creamy. Pour into buttered tins and
+mark into squares when half cold.
+
+
+RYZON ALMOND AND RAISIN BRITTLE
+
+    2 level cupfuls (1 pound) sugar.
+    1 teaspoonful vinegar.
+    3 level teaspoonfuls RYZON.
+    1 level cupful (2 ounces) seeded raisins.
+    1 level cupful (¼ pound) blanched and roasted almonds.
+    1 teaspoonful almond extract.
+    1 teaspoonful lemon extract.
+
+Melt sugar in a deep saucepan, stirring all the time, until it is a
+nice brown color, or 290° F., then add vinegar and RYZON and boil until
+300° F. by candy thermometer, or until brittle when tested in cold
+water.
+
+Put raisins and almonds into a well-buttered tin. Add extracts to
+boiled syrup and pour at once over the fruit and nuts. Allow to cool
+and cut into squares or strips. Sufficient for ten strips.
+
+
+RYZON KISS-ME-QUICKS
+
+    4 tablespoonfuls honey.
+    2 level cupfuls (1 pound) sugar.
+    8 tablespoonfuls water.
+    ½ level teaspoonful RYZON.
+    1 pinch salt.
+    1 level cupful (¼ pound) chopped English walnut meats.
+    1 teaspoonful rose extract.
+    1 teaspoonful orange extract.
+
+Put into a saucepan, honey, sugar, water and RYZON and stir over the
+fire with a wooden spoon until sugar is dissolved. Let it boil quickly,
+stirring gently all the time, until it forms a soft ball when tried in
+cold water, or 240° F. by candy thermometer.
+
+Take pan from fire, stir in salt, nuts, and extracts and beat until
+creamy. Pour into a buttered tin, let cool, and cut into neat squares.
+
+Sufficient for forty squares.
+
+
+RYZON WEIGHTS AND MEASURES
+
+    ½  pint                         1 cupful
+    1  quart                        4 cupfuls
+    3  teaspoonfuls                 1 tablespoonful
+    1  gill                         ½ cupful
+    4  gills                        1 pint
+    2  pints                        1 quart
+    4  tablespoonfuls               1 wineglassful
+    60 drops                        1 teaspoonful
+    4  wineglassfuls                1 cupful
+    4  quarts                       1 gallon
+    2  tablespoonfuls sugar         1 ounce
+    4  tablespoonfuls flour         1 ounce
+    2  tablespoonfuls butter        1 ounce
+    1  quart flour                  1 pound
+    1  pint butter                  1 pound
+    8  large eggs                   1 pound
+    2  cupfuls milk                 1 pound
+    2  cupfuls sugar                1 pound
+    2  cupfuls butter               1 pound
+    1  cupful crumbs                ¼ pound
+    1  cupful chopped suet          ¼ pound
+    1  square chocolate             1 ounce
+    4  cupfuls whole wheat flour    1 pound
+    4½ cupfuls graham flour         1 pound
+    1  cupful chopped nut meats     ¼ pound
+    2⅔ cupfuls corn meal            1 pound
+
+
+BAKING TIME TABLE
+
+The following table gives approximately the time for baking biscuits,
+cookies, pies, puddings, and cakes. The time will vary according to the
+state of the oven, and the quantity to be cooked.
+
+    Biscuits            10 to 20 minutes
+    Cookies              8 to 12 minutes
+    Pies                30 to 45 minutes
+    Pudding, Bread      20 to 45 minutes
+    Pudding, Indian      3 to  4 hours
+    Pudding, Plum        4 to  6 hours
+    Rolls               15 to 20 minutes
+    Fritters             3 to  5 minutes
+    Muffins             10 to 20 minutes
+    Doughnuts            3 to  5 minutes
+    Cake, Fruit                2 hours
+    Cake, Sponge        35 to 60 minutes
+    Cake, Loaf          40 to 60 minutes
+    Cake, Layer         15 to 25 minutes
+    Cake, Plain         25 to 40 minutes
+    Cake, Thin          15 to 30 minutes
+    Gingerbread         30 to 60 minutes
+    Bread, White        45 to 60 minutes
+    Bread, Graham       35 to 50 minutes
+    Bread, Nut          50 to 60 minutes
+    Whole Wheat Gems    25 to 30 minutes
+    Popovers            15 to 35 minutes
+
+
+LIST OF UTENSILS AND HELPS FOR THE MODERN KITCHEN
+
+    White kitchen paper for covering cakes, etc.
+    1 baking board       1 lemon squeezer
+    1 rolling-pin        1 kettle
+    1 chopping board     1 steamer
+    3 wooden spoons      1 grater
+    1 flour sifter         Scales and weights
+    1 pastry brush         Tablespoons
+    2 biscuit pans         Cookie cutters
+    2 bread pans         1 can opener
+    6 to 8 cake tins     3 pie tins
+    1 sugar sifter       1 pair scissors
+    1 double boiler      1 apple corer
+    6 bowls              1 doughnut cutter
+    1 Dover egg beater   1 vegetable brush
+    1 wire egg beater      Pudding molds
+    2 measuring cups     1 sugar thermometer
+    1 waffle iron          Saucepans
+      Gem pans           1 frying pan and basket
+      Muffin pans        1 tray
+    1 strainer           3 cake racks
+      Forks and knives   1 flour bin
+    1 Palette knife        Teaspoons
+                         1 pot rest
+
+[Illustration:
+
+THIS IS A PHOTOGRAPH OF THE ONLY INGREDIENTS OF RYZON
+
+THE PERFECT BAKING POWDER
+
+BI-CARBONATE OF SODA—USED IN ALL BAKING POWDERS
+
+CORN STARCH—USED IN NEARLY ALL BAKING POWDERS
+
+PURE MONOSODIUM PHOSPHATE CRYSTALS—THE CHARACTERISTIC INGREDIENT OF
+RYZON, WHEREIN IT DIFFERS FROM ALL OTHER BAKING POWDERS]
+
+
+THE TRUTH ABOUT BAKING POWDERS
+
+ALL baking powders are chemical compounds and all are made by chemical
+processes. Purity, healthfulness, and reliability in baking powder can
+be obtained alone by chemical control and analysis. Consequently, the
+skilled chemist alone is competent to produce a perfect one.
+
+There are three classes of baking powder—the phosphate, the alum, and
+the tartrate or tartaric acid, known as cream of tartar.
+
+The phosphate type of baking powder is the only kind of which the
+characteristic ingredient exists naturally in many of our foods. In
+fact, phosphates in foods are necessary to life.
+
+Phosphate baking powder has long been recognized as the most desirable
+type, having been in use before either the cream of tartar or alum
+baking powders were known.
+
+The reason why phosphate baking powders have not been more widely used
+has been due to the difficulty in obtaining the right phosphate—one
+which reacts properly in baking, is perfect in purity, and retains
+indefinitely its strength and efficiency.
+
+RYZON is made with crystallized monosodium phosphate, a new and better
+kind of phosphate and the right one for baking powder, as illustrated
+on this page.
+
+The ingredients used in RYZON are guaranteed pure, clean and wholesome
+by the General Chemical Company, whose facilities for insuring their
+quality are well known to the scientific world.
+
+RYZON, The Perfect Baking Powder, is strictly an American pure food
+product, made in the newest and cleanest baking powder plant in America.
+
+[Illustration: WHERE RYZON, THE PERFECT BAKING POWDER IS MADE
+
+These illustrations give some idea of one unit of the RYZON plant,
+which is constructed to conform to the most approved modern ideals in
+food production.
+
+Due regard is given to protection from fire, in a substantial building,
+and also to securing plenty of air, light, and sunshine.
+
+Absolute cleanliness is maintained in the building and among the
+workers, who are examined at regular intervals by a physician.
+
+Corner of Packing Dept.
+
+Women’s Service Lavatory]
+
+[Illustration:
+
+Service facilities are fitted up to encourage personal cleanliness.
+Purity and wholesomeness are not only watchwords, for RYZON, but also
+for the building where “The Perfect Baking Powder” is produced.
+
+All the workers, men and women, wear white uniforms and caps, and the
+entire interior of the building is finished in white enamel.
+
+The RYZON plant is open to domestic science teachers, food officials,
+and others properly interested in a model food establishment.
+
+Corner of Girl’s Luncheon Room
+
+Corner of Office
+
+Chemical Laboratory]
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 79370 ***
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+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 79370 ***</div>
+
+
+<div class="figcenter">
+    <img src="images/frontis_1.jpg" alt="" width="500" height="628" >
+    <img src="images/frontis_2.jpg" alt="" width="500" height="614" >
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<p id="INSTITUTIONS" class="f110"><b>The Master Chefs of New York‘s Leading
+Hotels,<br> Clubs and Restaurants were quick to realize the<br>
+excellence of <span class="smcap">Ryzon</span>, The Perfect Baking Powder</b></p>
+
+<p class="f90"><i>Among the first</i> to use <span class="smcap">Ryzon</span>
+were these celebrated institutions:</p>
+
+<table class="spb1">
+   <tbody><tr>
+      <td class="tdl">The Waldorf-Astoria</td>
+      <td class="tdl_ws2">U. S. Military Academy,</td>
+   </tr><tr>
+      <td class="tdl">Delmonico‘s</td>
+      <td class="tdl_ws2">&nbsp;&emsp;Cadet Mess, West Point</td>
+   </tr><tr>
+      <td class="tdl">The Colony Club</td>
+      <td class="tdl_ws2">School of Household Science,</td>
+   </tr><tr>
+      <td class="tdl">Hotel Astor</td>
+      <td class="tdl_ws2">&nbsp;&emsp;and Restaurant of Pratt</td>
+   </tr><tr>
+      <td class="tdl">Sherry‘s</td>
+      <td class="tdl_ws2">&nbsp;&emsp;Institute</td>
+   </tr><tr>
+      <td class="tdl">The Biltmore</td>
+      <td class="tdl_ws2">New York Bureau of Hospital</td>
+   </tr><tr>
+      <td class="tdl">Hotel St. Regis</td>
+      <td class="tdl_ws2">&nbsp;&emsp;Standards and Supplies</td>
+   </tr><tr>
+      <td class="tdl">Lotos Club</td>
+      <td class="tdl_ws2">Hotel McAlpin</td>
+   </tr><tr>
+      <td class="tdl">Hotel Knickerbocker</td>
+      <td class="tdl_ws2">The Claridge Hotel</td>
+   </tr><tr>
+      <td class="tdl">Lambs’ Club</td>
+      <td class="tdl_ws2">India House</td>
+   </tr><tr>
+      <td class="tdl">Hotel Martinique</td>
+      <td class="tdl_ws2">Crescent Athletic Club</td>
+   </tr><tr>
+      <td class="tdl">The Downtown Association</td>
+      <td class="tdl_ws2">Café Savarin</td>
+   </tr><tr>
+      <td class="tdl">Montauk Club</td>
+      <td class="tdl_ws2">Drug and Chemical Club</td>
+   </tr><tr>
+      <td class="tdl">The Ritz-Carlton</td>
+      <td class="tdl_ws2">The Chemists’ Club</td>
+   </tr><tr>
+      <td class="tdl">Bankers’ Club of America</td>
+      <td class="tdl_ws2">Hotel Bossert</td>
+   </tr><tr>
+      <td class="tdl">Hotel Vanderbilt</td>
+      <td class="tdl_ws2">City Lunch Club</td>
+   </tr><tr>
+      <td class="tdl">New York Yacht Club</td>
+      <td class="tdl_ws2">Midday Club</td>
+   </tr><tr>
+      <td class="tdl">Hotel Gotham</td>
+      <td class="tdl_ws2">Syracuse University</td>
+   </tr><tr>
+      <td class="tdl">Copley Plaza Hotel, Boston</td>
+      <td class="tdl_ws2">Y. W. C. A. Cafeteria</td>
+   </tr><tr>
+      <td class="tdl">U. S. Naval Academy, Annapolis</td>
+      <td class="tdl_ws2">Hotel Bellevue-Stratford,</td>
+   </tr><tr>
+      <td class="tdl">Massachusetts General Hospital,</td>
+      <td class="tdl_ws2">&nbsp;&emsp;Philadelphia</td>
+   </tr><tr>
+      <td class="tdl_ws2">Boston</td>
+      <td class="tdl_ws2">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">&nbsp;<br>Catering to the world‘s most critical consumers,</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">their standards are the highest</td>
+   </tr>
+ </tbody>
+</table>
+
+<div class="figcenter">
+    <img src="images/title_page.jpg" alt="" width="500" height="632" >
+</div>
+<h1>THE RYZON BAKING BOOK</h1>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_2">[Pg 2]</span></p>
+
+<p class="f150"><b>CONTENTS</b></p>
+
+<table class="spb1">
+   <tbody><tr class="fs_80">
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_wsp">&nbsp;</td>
+      <td class="tdr">PAGE</td>
+   </tr><tr>
+      <td class="tdl" colspan="2">Prominent New York Institutions First Using <span class="smcap">Ryzon</span></td>
+      <td class="tdr"><a href="#INSTITUTIONS">Inside Front</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">How the <span class="smcap">Ryzon</span> Baking Book Was Made</td>
+      <td class="tdr_wsp"><a href="#Page_3">3</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">Important Measuring Directions</td>
+      <td class="tdr_wsp"><a href="#Page_4">4</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">The Story of <span class="smcap">Ryzon</span> </td>
+      <td class="tdr_wsp"><a href="#Page_5">5</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">Prize Winners of the <span class="smcap">Ryzon</span> Recipe Contest</td>
+      <td class="tdr_wsp"><a href="#Page_6">6</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">Comparative Economy of <span class="smcap">Ryzon</span></td>
+      <td class="tdr_wsp"><a href="#Page_8">8</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">Saving Eggs by Using <span class="smcap">Ryzon</span></td>
+      <td class="tdr_wsp"><a href="#EGGS">8</a></td>
+   </tr><tr>
+      <td class="tdl fs_80">&nbsp;<br>CHAPTER</td>
+      <td class="tdl_wsp">&nbsp;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">I.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Breads</td>
+      <td class="tdr_wsp"><a href="#Page_9">9</a></td>
+   </tr><tr>
+      <td class="tdl">II.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Quick Breads</td>
+      <td class="tdr_wsp"><a href="#Page_13">13</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Popovers, <a href="#Page_14">14</a>; Corn Breads, <a href="#CORN_BREADS">14-16</a>;
+                          Biscuits, <a href="#Page_17">17-19</a>;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Muffins and Breakfast Breads, <a href="#MUFFINS">19-23</a>;
+                          Waffles, <a href="#WAFFLES">23-24</a>;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Griddle Cakes, <a href="#GRIDDLE">25-27</a>; Fritters, <a href="#FRITTERS">27-28</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">III.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Cakes</td>
+      <td class="tdr_wsp"><a href="#Page_29">29</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Loaf Cakes, <a href="#LOAF_CAKES">31-40</a>;
+                          Layer Cakes, <a href="#LAYER_CAKES">40-42</a>; Fillings</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">and Icings, <a href="#ICING">43-44</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">IV.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Cookies, Doughnuts and Small Cakes</td>
+      <td class="tdr_wsp"><a href="#Page_45">45</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Cookies, <a href="#COOKIES">45-48</a>; Doughnuts, <a href="#DONUTS">48-49</a>;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Small Cakes, <a href="#SMALL_CAKES">49-53</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">V.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Pastry, Pies, Shortcakes, Tarts and Tartlets</td>
+      <td class="tdr_wsp"><a href="#Page_54">54</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Pastries, <a href="#PASTRY">56-59</a>; Shortcakes, <a href="#SHORTCAKE">60-61</a>;
+                          Pies, <a href="#PIES">61-63</a>;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Tartlets,  <a href="#TARTLETS">63</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">VI.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Puddings</td>
+      <td class="tdr_wsp"><a href="#Page_64">64</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Steamed Puddings, <a href="#STEAMED">64-67</a>;
+                          Baked Puddings, <a href="#BAKED">67-68</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">VII.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Savory Dishes</td>
+      <td class="tdr_wsp"><a href="#Page_69">69</a></td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Including inexpensive meat dishes, left-overs,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">and egg and cheese recipes, <a href="#Page_69">69-75</a>.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">VIII.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Camp Cookery</td>
+      <td class="tdr_wsp"><a href="#Page_76">76</a></td>
+   </tr><tr>
+      <td class="tdl">IX.</td>
+      <td class="tdl_wsp"><span class="smcap">Ryzon</span> Home-made Candies</td>
+      <td class="tdr_wsp"><a href="#CANDIES">77</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">&nbsp;<br>Tables of Weights, Measures and Time of Baking</td>
+      <td class="tdr_wsp">&nbsp;<br><a href="#Page_80">80</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">The Ingredients of <span class="smcap">Ryzon</span>, The Perfect Baking Powder</td>
+      <td class="tdr_wsp"><a href="#INGREDIENTS">81</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">The Truth About Baking Powders</td>
+      <td class="tdr_wsp"><a href="#Page_81">81</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">The <span class="smcap">Ryzon</span> Plant—A Modern Food Establishment</td>
+      <td class="tdr_wsp"><a href="#Page_82">Inside Back</a></td>
+   </tr>
+ </tbody>
+</table>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+<h2 class="nobreak">HOW THE RYZON BAKING BOOK<br> WAS MADE</h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_w.jpg" width="50" height="51" alt="W">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>When</b></span>
+the marketing of <span class="smcap">Ryzon</span> was begun, it was
+soon learned that a practical manual for the use of baking powder
+was desirable. There seemed to be no really scientific or accurate
+instructions which could be used with assurance of satisfactory
+results. It appeared that the use of baking powder was a matter of
+personal experience with one brand that might or might not be desirable
+or efficient. It was discovered that the present baking powder recipe
+books did not contain recipes now used in the best homes, and that the
+indefinite instructions seemed of little value to cooks in using any
+kind of baking powder.</p>
+
+<p>Therefore, it was quickly decided that the <span class="smcap">Ryzon</span>
+Baking Book should be as much of an improvement over previous baking
+powder recipe books, as <span class="smcap">Ryzon</span>, The Perfect
+Baking Powder, is an improvement compared with the old kinds of baking powder.</p>
+
+<p>To this end an extensive campaign of advertising for practical home
+recipes was inaugurated, with an offer of prizes to secure the best
+possible home recipes in use, and Marion Harris Neil was engaged
+to supervise the work, adding thereto her store of tested recipes,
+together with her experience in compiling practical cooking manuals.</p>
+
+<p>Thousands of good housekeepers in many States submitted their best and
+most original home recipes, from which a number of prize selections
+were made for the <span class="smcap">Ryzon</span> Baking Book by expert judges.</p>
+
+<p>The Master Recipes were obtained from the prominent cooking experts
+whose names they bear, and many excellent and unusual private recipes
+were contributed from homes where they have been in practical use.</p>
+
+<p>Every one of the prize selections was carefully tested by actual
+baking, and doubly checked by the <span class="smcap">Ryzon</span> Service Staff, before
+being included in the <span class="smcap">Ryzon</span> Baking Book.
+<span class="pagenum" id="Page_4">[Pg 4]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p004.jpg" alt="" width="600" height="525" >
+    <p class="center"><b>A</b> = <i>Level spoonful, ⅛ oz.</i> RYZON.<span class="ws4">&nbsp;</span><br>
+<b>B</b> = <i>Rounding spoonful, ⅓ to ¼ oz.</i> OTHERS.<br>
+<b>C</b> = <i>Heaping spoonful, ½ to ⅜ oz.</i> &nbsp; OTHERS.</p>
+</div>
+
+<p>Modern recipes and the cooking schools now use standard <span class="smcap">Level</span>
+spoon measurements for baking powders. Much of the so-called “bad luck”
+which untrained cooks experience in the use of all baking powders is
+caused by inaccurate measurements and the use of too much or too little
+for perfect baking results.</p>
+
+<h3>GENERAL DIRECTIONS FOR USE<br> OF RYZON</h3>
+
+<p>One <span class="smcap">Level</span> teaspoonful (⅛oz.) of
+<span class="smcap">Ryzon</span> to each cup (¼ lb.) of flour is
+sufficient for making cakes in which eggs are used.</p>
+
+<p>Two <span class="smcap">Level</span> teaspoonfuls (¼ oz.) of
+<span class="smcap">Ryzon</span> to each cup (½ pint) of flour are
+sufficient for best results in making biscuits, muffins, waffles.</p>
+
+<p>Two and one-half <span class="smcap">Level</span> teaspoonfuls (⁵/₁₆
+oz.) to each cup (½ pint) of buckwheat flour, graham flour, whole grain
+flours and meals, are required when eggs are not used.</p>
+
+<p>Each <span class="smcap">Ryzon</span> recipe gives accurate
+<span class="smcap">Level</span> measurements and weights of ingredients,
+with directions which, if carefully followed with the use of
+<span class="smcap">Ryzon</span>, The Perfect Baking Powder, will insure
+perfect home baking.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+<div class="figcenter">
+    <img src="images/i_p005.jpg" alt="" width="600" height="228" >
+</div></div>
+<hr class="r10">
+<div>
+  <img class="drop-cap" src="images/letter_r_alt.jpg" width="100" height="112" alt="R">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>R<span class="fs_150">YZON</span></b></span>
+&nbsp; The Perfect Baking Powder, is the result of years of research work
+by the General Chemical Company. This Company‘s staff includes some of the
+most eminent men in chemistry. For many years it has been producing the
+materials used by Baking Powder manufacturers and has been particularly
+well situated to understand the needs of the industry and to direct its
+research work along lines most likely to yield important results.</p>
+
+<p>Baking Powder is a necessity. A good baking powder is essential to
+the comfort and convenience of every home. The solving of the baking
+powder problem, to produce for the American people and for the world
+a “perfect baking powder,”—one which should be not only efficient
+and practical, but should also fulfill all desirable requirements
+from the standpoint of purity and health,—is an achievement of which
+any company of scientific men might feel proud, especially when they
+are able to offer <span class="smcap">Ryzon</span>, with all of its
+improvements over old-fashioned baking powders, at a lower price than
+usually asked for high grade baking powder.</p>
+
+<p>After having perfected <span class="smcap">Ryzon</span> to their own
+satisfaction, officers of the General Chemical Company indirectly sent samples of
+<span class="smcap">Ryzon</span> to the most famous cooking experts. They were
+asked to try this new baking powder,—which then had no name,—and to say
+unreservedly what they thought. The replies were uniformly that this
+was the most wonderful baking powder ever tried, that less was required
+than of other baking powders, and that the results were <i>perfect</i>.</p>
+
+<p>Finally, this new baking powder was sent to one of America‘s greatest
+food authorities, who was asked for his frank opinion of it from
+a health standpoint. He wrote, in reply, that “<span class="smcap">Ryzon</span>
+has qualities of excellence and physiological relations which entitle it
+to the confidence and patronage of the public.” His opinion has been
+confirmed by other leading food experts of America.</p>
+
+<p>This is the reason for <span class="smcap">Ryzon</span>, which
+is a guaranteed American pure food product of superior quality and
+efficiency, at a fair price.
+<span class="pagenum" id="Page_6">[Pg 6]</span></p>
+
+<h2 class="nobreak">THE PRIZE WINNERS OF THE<br> RYZON RECIPE CONTEST</h2>
+
+<div>
+  <img class="drop-cap" src="images/letter_f.jpg" width="35" height="60" alt="F">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>From</b></span>
+8,379 recipes submitted by home and expert cooks for the use of
+<span class="smcap">Ryzon</span>, The Perfect Baking Powder, awards
+were made for originality and excellence by the judges,—Christine
+Terhune Herrick, Marion Harris Neil, and Mrs. Julian Heath, from
+typewritten copies, identified only by numbers,—the judges having
+no knowledge of the person to whom the awards were being made,—as
+follows:</p>
+
+<table class="spb1">
+   <tbody><tr class="fs_80">
+      <td class="tdl" colspan="2">&nbsp;</td>
+      <td class="tdr">PAGE</td>
+   </tr><tr>
+      <td class="tdl" colspan="2">1st prize, for <span class="smcap">Ryzon</span> Baba, to Mrs. Percy Duvall, Dower House,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl_ws2" colspan="2">Rosaryville, Md.</td>
+      <td class="tdr_wsp"><a href="#Page_32">32</a></td>
+   </tr><tr>
+      <td class="tdl_ws2 fs_90" colspan="2">So far as the judges know, Mrs. Duvall‘s <span class="smcap">Ryzon</span> Baba</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl_ws2 fs_90" colspan="2">&nbsp; is the first one made with baking powder.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl" colspan="2">2nd prize, for <span class="smcap">Ryzon</span> Rice Popovers, to Mrs. Frederick G. Wagner,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl_ws2" colspan="2">Lakeview Ave., Leonia, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_13">13</a></td>
+   </tr><tr>
+      <td class="tdl" colspan="2">3rd prize, for <span class="smcap">Ryzon</span> Health Bread, to Miss Nettie A. Buchanan,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl_ws2" colspan="2">3 Hudson Terrace, Dobbs Ferry, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_11">11</a></td>
+   </tr><tr>
+      <td class="tdc" colspan="3">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">These three principal prize winning recipes, and other prize</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">winning recipes will be found on the pages indicated.</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="3">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Liberty Bread, Mrs. Louise Naylor, N. Y. City</td>
+      <td class="tdr_wsp"><a href="#Page_9">9</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Nut Bread, Mrs. William H. Briggs, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_10">10</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Health Bread No. 2, Mrs. N. S. Baker, Meriden, Conn.</td>
+      <td class="tdr_wsp"><a href="#Page_11">11</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_18">18</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Sardine Biscuits, Mrs. Florence Lounds, Fort Lee, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_18">18</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Ham Muffins, Mrs. Jeannette Young Norton, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_21">21</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_27">27</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Hominy Fritters, Mrs. J. J. O‘Connell, Washington, D. C.</td>
+      <td class="tdr_wsp"><a href="#Page_28">28</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md.</td>
+      <td class="tdr_wsp"><a href="#Page_34">34</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Polish Guest Cake à la Reszke, Mrs. Hulda Thompson,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">New York City</td>
+      <td class="tdr_wsp"><a href="#Page_34">34</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn.</td>
+      <td class="tdr_wsp"><a href="#Page_34">34</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Coffee Crumb Cake, Mrs. M. Monnikendam, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_39">39</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Nut Tart, Mrs. Aida B. Canniff, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_40">40</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Layer Cocoa Cake, Miss Jennie Wallach, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_40">40</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla.</td>
+      <td class="tdr_wsp"><a href="#Page_50">50</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Pie Crust and Cookies in One, Mrs. Rachel F. Fink, White Plains, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_58">58</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_60">60</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_61">61</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Lemon Pot Pie, Mrs. K. E. Johnson, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_65">65</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_70">70</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Toad-in-the-Hole, Mrs. Maude Jervis, Brooklyn, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_70">70</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Apriba Loaf, Mrs. C. W. Shaw, Mountainville, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_73">73</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Meat Fold-Overs, Mrs. L. Boisse, Douglaston, L. I.</td>
+      <td class="tdr_wsp"><a href="#Page_74">74</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_75">75</a></td>
+   </tr><tr>
+      <td class="tdc" colspan="3">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">As the result of our standing offer “$5 for each original baking</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">recipe accepted for our <span class="smcap">Ryzon</span> Baking Book” we are giving&emsp;&nbsp;</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="2">new recipes. The following have been accepted for this edition:</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdc" colspan="3">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Mock Nut Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn.</td>
+      <td class="tdr_wsp"><a href="#Page_10">10</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Currant Loaf, Mrs. H. B. Clement, Bristol, N. H.</td>
+      <td class="tdr_wsp"><a href="#Page_10">10</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, Ill.</td>
+      <td class="tdr_wsp"><a href="#Page_11">11</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Oatmeal Bread, Mrs. Anna Tackmeyer, New York City</td>
+      <td class="tdr_wsp"><a href="#Page_11">11</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn.</td>
+      <td class="tdr_wsp"><a href="#Page_12">12</a>
+                  <span class="pagenum" id="Page_7">[Pg 7]</span></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Apple Corn Bread, Miss Emma L. Morse, Oxford, Mass.</td>
+      <td class="tdr_wsp"><a href="#Page_14">14</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">New Virginia Corn Meal Spoon Bread, A. C. Wood, Washington, D. C.</td>
+      <td class="tdr_wsp"><a href="#Page_14">14</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Sweet Potato Pone, Mrs. C. W. Tilden, Los Angeles, Cal.</td>
+      <td class="tdr_wsp"><a href="#Page_15">15</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Wholesome Corn Muffins, Miss Sarah E. Gibson, Hagerstown, Md.</td>
+      <td class="tdr_wsp"><a href="#Page_15">15</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal.</td>
+      <td class="tdr_wsp"><a href="#Page_15">15</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Corn Parker House Rolls, Mrs. Mary E. Hall, Jamestown, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_16">16</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">“Hot-Dog” Dainties, Mrs. John W. Tolson, Washington, D. C.</td>
+      <td class="tdr_wsp"><a href="#Page_17">17</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Cheese Drop Biscuit, Forecast Modern School of Cookery</td>
+      <td class="tdr_wsp"><a href="#Page_18">18</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va.</td>
+      <td class="tdr_wsp"><a href="#Page_19">19</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Prune Biscuit, Mrs. Fred Friedlander, N. Y. City</td>
+      <td class="tdr_wsp"><a href="#Page_19">19</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Apple Muffins, Mrs. C. W. Tilden, Los Angeles, Cal.</td>
+      <td class="tdr_wsp"><a href="#Page_20">20</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_20">20</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal.</td>
+      <td class="tdr_wsp"><a href="#Page_21">21</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Corn Muffins, Mrs. Eleanor Ackerman, Brooklyn, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_21">21</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Bran Gems, Mrs. M. J. Harding, Detroit, Mich.</td>
+      <td class="tdr_wsp"><a href="#Page_22">22</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala.</td>
+      <td class="tdr_wsp"><a href="#Page_23">23</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Quick Coffee Cake, Mrs. Mehmert, Olney, Ill.</td>
+      <td class="tdr_wsp"><a href="#Page_23">23</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich.</td>
+      <td class="tdr_wsp"><a href="#Page_23">23</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass.</td>
+      <td class="tdr_wsp"><a href="#Page_25">25</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_26">26</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Blueberry Griddle Cakes, Mrs. Herman Waddy, Washington, D. C.</td>
+      <td class="tdr_wsp"><a href="#Page_27">27</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Clam Fritters, Miss Ruth Fredericks, Oak Ridge, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_27">27</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Economy Fritters, Mrs. W. H. Frickey, Rochester, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_27">27</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Prune Cake, Mrs. Edgar M. Hall, Oelwein, Ia.</td>
+      <td class="tdr_wsp"><a href="#Page_36">36</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada</td>
+      <td class="tdr_wsp"><a href="#Page_36">36</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Jelly Roll, Marion Harris Neil, Jersey City, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_37">37</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich.</td>
+      <td class="tdr_wsp"><a href="#Page_39">39</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis.</td>
+      <td class="tdr_wsp"><a href="#Page_40">40</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash.</td>
+      <td class="tdr_wsp"><a href="#Page_42">42</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa.</td>
+      <td class="tdr_wsp"><a href="#Page_46">46</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Economical School Cookies, Margaret L. Evans, Lancaster, Pa.</td>
+      <td class="tdr_wsp"><a href="#Page_47">47</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore.</td>
+      <td class="tdr_wsp"><a href="#Page_48">48</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Potato Fried Cakes, Mrs. Clarence G. Horton, Sand Lake, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_49">49</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Callas, Miss Helen Wilson, Ames, Ia.</td>
+      <td class="tdr_wsp"><a href="#Page_49">49</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Fruit Bars, Mrs. James Richards, Houghton, Mich.</td>
+      <td class="tdr_wsp"><a href="#Page_51">51</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Tea Table Dainties, Mrs. Kate Lowry, Chicago, Ill.</td>
+      <td class="tdr_wsp"><a href="#Page_51">51</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Old Fashioned Molasses Cake, Mrs. Ella Smith, Brooklyn, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_51">51</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Betsy Jumbles, Mrs. J. C. Merril, N. Y. City </td>
+      <td class="tdr_wsp"><a href="#Page_51">51</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_51">51</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Oatmeal Shortbread, Mrs. Isa Williams, School House, Cedar, B. C.</td>
+      <td class="tdr_wsp"><a href="#Page_52">52</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">French Cookies, Mrs. M. L. Nenans, Winslow, Ill.</td>
+      <td class="tdr_wsp"><a href="#Page_53">53</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Apple Pie, Mrs. G. Medler, Chevey Chase, Md.</td>
+      <td class="tdr_wsp"><a href="#Page_61">61</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Apple Drops, Mrs. M. Eskolin, N. Colebrook, Conn.</td>
+      <td class="tdr_wsp"><a href="#Page_64">64</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Steamed Suet Pudding, Mrs. C. N. Bollers, N. Y. City</td>
+      <td class="tdr_wsp"><a href="#Page_66">66</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Puffs, Mrs. Edward Albes, Washington, D. C.</td>
+      <td class="tdr_wsp"><a href="#Page_67">67</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Excellent Peach Pudding, Mrs. F. W. French, S. Oil City, Pa.</td>
+      <td class="tdr_wsp"></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Egg Noodles, Mrs. Belle Failing, Sedalia, Colo.</td>
+      <td class="tdr_wsp"><a href="#Page_70">70</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Potato Soup, Mrs. A. D. Fraser, Burlington, Wash.</td>
+      <td class="tdr_wsp"><a href="#Page_71">71</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R.</td>
+      <td class="tdr_wsp"><a href="#Page_72">72</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Salmon and Tomato, Mrs. Cora Lee Wallace, Topeka, Kan.</td>
+      <td class="tdr_wsp"><a href="#Page_72">72</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Beef Loaf, Miss Harriet Romer, Elmira, N. Y.</td>
+      <td class="tdr_wsp"><a href="#Page_73">73</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Potato Puff, Mrs. Allan Bancroft, Maywood, Ill.</td>
+      <td class="tdr_wsp"><a href="#Page_73">73</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N. J.</td>
+      <td class="tdr_wsp"><a href="#Page_73">73</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Artichokes à la Remoulade Shells, Miss Carine Carruthers,</td>
+      <td class="tdr_wsp">&nbsp;</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_ws2">Seattle, Wash.</td>
+      <td class="tdr_wsp"><a href="#Page_73">73</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">Beefsteak Pie, Miss Nora Longeway, Spring Bank, Alberta, Canada</td>
+      <td class="tdr_wsp"><a href="#Page_74">74</a></td>
+   </tr><tr>
+      <td class="tdl smcap">Ryzon</td>
+      <td class="tdl_wsp">“War-Meat” Loaf, Mrs. Clara E. Wells, Paton, Ia.</td>
+      <td class="tdr_wsp"><a href="#Page_75">75</a></td>
+  </tr>
+ </tbody>
+</table>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>
+<h2 class="nobreak"><b>COMPARATIVE ECONOMY<br> OF RYZON</b></h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_a.jpg" width="40" height="47" alt="A">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>At</b></span>
+its price <span class="smcap">Ryzon</span> is less expensive to use than other
+baking powders sold at less per pound.</p>
+
+<p>You buy baking powder by the pound, but it is generally used by
+measurement. <span class="smcap">Ryzon</span> contains 110 or more, averaging
+about 114, level teaspoonfuls to the pound. Other phosphate baking powders
+average about 95 level teaspoonfuls to the pound. We have found no
+other phosphate powder to contain as many as 100, and some brands
+of the calcium phosphate type have been found to contain only 88,
+level teaspoonfuls to the pound. Cream of tartar powders show a wider
+variance, with an occasional lighter measuring pound approaching
+<span class="smcap">Ryzon</span> in number of level teaspoonfuls contained,
+but the average pound of cream of tartar powder contains considerably fewer
+level teaspoonfuls than a pound of <span class="smcap">Ryzon</span>.</p>
+
+<p>Furthermore, less <span class="smcap">Ryzon</span> is required
+by measurement for equal efficiency in baking, as ¼ to ½ more, by
+measurement, of so-called cheaper baking powders is ordinarily used
+to get less perfect baking results than easily obtained with
+<span class="smcap">Ryzon</span> used as directed on the labels or
+in the <span class="smcap">Ryzon</span> recipes.</p>
+
+<p>Hence, <span class="smcap">Ryzon</span> is more economical in use,
+as well as superior in quality and baking results.</p>
+
+<h3 id="EGGS">SAVING EGGS BY<br> USING RYZON</h3>
+
+<p>When more eggs are called for than you care to use, you can reduce the
+cost of a recipe by using ¼ level teaspoonful of <span class="smcap">Ryzon</span>
+for each egg omitted. Often ⅓ to ½ of the eggs are omitted in this way by
+those desiring economy.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_9">[Pg 9]</span></p>
+<div class="figcenter">
+    <img src="images/i_p009.jpg" alt="" width="600" height="364" >
+    <p class="center"><i>RYZON LIBERTY BREAD—Special Recipe</i><br>
+     By <span class="smcap">Mrs. Louise Naylor</span>, Ryzon Service Staff</p>
+</div>
+
+<div class="chapter">
+  <h2 class="nobreak"><span class="smcap">Chapter I<br>
+<span class="fs_120">Ryzon Breads</span></span></h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_r.jpg" width="75" height="76" alt="R">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Ryzon Liberty Bread</b></span>
+is a direct response to the call from the United States Government‘s
+Food Administration for new breads to conserve wheat flour. We are glad
+to furnish this palatable, nutritious and economical recipe, which
+uses much less wheat flour than is customary, and is simple enough to
+be practical for use in every home. As a loaf bread it cuts without
+undue crumbling and retains moisture equal to breads in which a greater
+quantity of wheat flour is used.</p>
+
+<p>The addition of the one egg makes it unusually suitable for children‘s
+luncheon, or bread and butter sandwiches with a tea.</p>
+
+<h3>RYZON LIBERTY BREAD</h3>
+
+<ul class="index">
+<li class="isub3">1&emsp;level cupful (6 ounces) corn meal.</li>
+<li class="isub3">½ &nbsp; cupful (¾ ounce) bran.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) white flour.</li>
+<li class="isub3">6 &nbsp; level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; level tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub3">1½ cupfuls milk (½ pint) or milk and water.</li>
+<li class="isub3">1 &nbsp; egg.</li>
+</ul>
+
+<p>Sift together corn meal, white flour, <span class="smcap">Ryzon</span>
+and salt; add bran, cut in shortening and mix thoroughly. Beat egg,
+add milk and mix with dry ingredients. Bake in a moderate oven thirty
+minutes.</p>
+
+<p>This mixture may be baked as a loaf bread, as illustrated, or in gem
+pans for a hot bread.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+<p><span class="smcap">Note</span>:—When using gas, light oven after
+loaf is put in, otherwise let bread stand for fifteen minutes before
+putting into a moderate oven.
+<span class="pagenum" id="Page_10">[Pg 10]</span></p>
+
+<h3>RYZON BRAN BREAD</h3>
+
+<ul class="index">
+<li class="isub3">6 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 level cupfuls (1 pound) flour.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 quart (6 ounces) bran.</li>
+<li class="isub3">2 tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">2 cupfuls (1 pint) milk or water.</li>
+<li class="isub3">1 level cupful (6 ounces) sultana raisins.</li>
+</ul>
+
+<p>Sift flour, sugar, salt and <span class="smcap">Ryzon</span> into
+a mixing bowl, add bran, then add shortening and rub it in with the
+tips of the fingers. Beat up egg, add it with milk and raisins, and
+mix well. Divide into two small greased bread pans, and bake in a
+moderate oven for one hour. Currants may be substituted in place of the
+raisins.</p>
+
+<p class="spb1">Sufficient for two small loaves.</p>
+
+<p>Bran adds nothing to the nourishment of the body, but it has another
+health function to perform which is most important. It resists the
+action of the digestive ferments and very materially assists in
+removing from the system poisons caused by the fermentation of food
+which cause many of the ills that flesh is heir to. By holding moisture
+and thus promoting intestinal secretions it affords a most useful
+laxative action to anyone of sedentary habit and has none of the ill
+effects of most medicines used for the purpose. Bran may be obtained in
+packages from the grocery, or in bulk from the feed store.</p>
+
+<h3>RYZON ALMOND AND<br> RAISIN BREAD</h3>
+
+<ul class="index">
+<li class="isub3">½ cupful (3 ounces) brown sugar.</li>
+<li class="isub3">¾ cupful (1½ gills) hot water.</li>
+<li class="isub3">½ cupful (1 gill) molasses.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">2 &nbsp;level cupfuls (10 ounces) graham flour.</li>
+<li class="isub3">½ level teaspoonful baking soda.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) melted butter.</li>
+<li class="isub3">¼ cupful (2 ounces) seeded and chopped raisins.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) blanched and chopped almonds.</li>
+</ul>
+
+<p>Pour water over sugar, add molasses and milk. Mix flour sifted with
+<span class="smcap">Ryzon</span>, flour, salt, and soda together, and
+stir them into milk mixture. Add butter, raisins and almonds, and mix
+well. Turn into a well-greased pan and bake in a moderate oven for one
+and one-half hours.</p>
+
+<p>The graham flour is not sifted.</p>
+
+<p class="spb2">Sufficient for one medium-sized loaf.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON NUT BREAD</h3>
+
+<p class="center">BY MRS. WILLIAM H. BRIGGS,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">1 level cupful (6 ounces) brown sugar.</li>
+<li class="isub3">1 level cupful (¼ pound) chopped nut meats.</li>
+<li class="isub3">1 level cupful (¼ lb.) chopped dates, stoned.</li>
+<li class="isub3">2 level cupfuls (10 ounces) graham flour.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+<li class="isub3">1 egg.</li>
+</ul>
+
+<p>Put brown sugar into a mixing bowl, add nuts, dates, graham flour,
+flour sifted with <span class="smcap">Ryzon</span> and salt, and egg beaten
+and mixed with milk. Mix well and divide into two greased and floured
+loaf pans and set to rise for fifteen minutes in a warm place. Bake in
+a moderate oven for one hour.</p>
+
+<p>This bread is excellent for sandwiches.</p>
+
+<p class="spb2">Sufficient for two small loaves.</p>
+
+<h3>RYZON MOCK NUT BREAD</h3>
+
+<p class="center">BY MRS. W. G. W. TUPPER,<br> MINNEAPOLIS, MINN.</p>
+
+<ul class="index">
+<li class="isub3">4 level cupfuls (1 pound) flour.</li>
+<li class="isub3">2 level tablespoonfuls brown sugar.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">1 cupful (¼ pound) Grape Nuts.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+</ul>
+
+<p>Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then
+flour and <span class="smcap">Ryzon</span> sifted together. Mold into
+two small loaves and bake in moderate oven forty minutes.</p>
+
+<p>Splendid for sandwiches.</p>
+
+<p class="spb2">Sufficient for two small loaves.</p>
+
+<h3>RYZON CURRANT LOAF</h3>
+
+<p class="center">BY MRS. H. B. CLEMENT,<br> BRISTOL, N. H.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls molasses.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub3">½ cupful (¼ pound) currants.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk—or milk and water.</li>
+</ul>
+
+<p>Beat egg in mixing bowl, add salt, cinnamon, molasses, currants, milk
+and melted shortening, then flour and <span class="smcap">Ryzon</span>
+which have been sifted together. Turn into well-greased tin and bake in
+moderate oven forty-five minutes. Serve fresh with coffee or toasted
+with tea.</p>
+
+<p class="spb2">Sufficient for one loaf.</p>
+
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON HEALTH BREAD, No. 2</h3>
+
+<p class="center">BY MRS. N. S. BAKER,<br> MERIDEN, CONN.</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (2¼ ounces) bran.</li>
+<li class="isub3">½ &nbsp; cupful (2 ounces) entire wheat flour.</li>
+<li class="isub3">½ &nbsp; cupful (2 ounces) rye flour or meal.</li>
+<li class="isub3">1 &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp;cupful (3 ounces) corn meal.</li>
+<li class="isub3">2 &nbsp; shredded wheat biscuits.</li>
+<li class="isub3">½ &nbsp;cupful (1 gill) molasses.</li>
+<li class="isub3">1 &nbsp; cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp; cupful (½ pint) water.</li>
+</ul>
+
+<p>Put <span class="smcap">Ryzon</span> and bran into a bowl, add entire
+wheat flour, rye flour sifted with salt, corn meal, shredded wheat
+biscuits, crushed, molasses, milk and water. Beat thoroughly and pour
+into a well-greased mold, cover, and steam steadily for three to four
+hours.</p>
+
+<p>Long standing improves the flavor and makes the bread darker.</p>
+
+<p>Sufficient for one medium-sized loaf which will serve six persons.</p>
+
+<p class="spb2">N. B.—See <a href="#HEALTH">Prize Health Bread Recipe</a> on this page.</p>
+
+<h3>RYZON STEAMED BROWN BREAD</h3>
+
+<p class="center">BY MRS. A. L. CAYZER,<br> EVANSTON, ILL.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) corn meal.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub3">1 &nbsp;level cupful (5 ounces) graham flour.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) cold water.</li>
+<li class="isub3">½ level teaspoonful soda.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+</ul>
+
+<p>Sift corn meal, graham flour, <span class="smcap">Ryzon</span> and salt together twice,
+stir soda in molasses and add the water; stir into dry ingredients
+until thoroughly mixed—pour in greased mold, and steam four hours.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+<h3>RYZON OATMEAL BREAD</h3>
+
+<p class="center">BY MRS. ANNA TACKMEYER,<br> RYZON SERVICE STAFF</p>
+
+<ul class="index">
+<li class="isub3">5 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful sugar or molasses.</li>
+<li class="isub3">2 &nbsp;level cupfuls cooked oatmeal.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ cupful (1 gill) milk or water.</li>
+</ul>
+
+<p>Cook 1 cupful of oatmeal in 3 cupfuls of water until a porridge; add
+salt, sugar and cool. Beat egg, add milk and egg to cooked oatmeal.
+Add flour and <span class="smcap">Ryzon</span> sifted together, mix
+thoroughly, turn out on molding board and knead well. Bake for one hour
+in moderate oven.</p>
+
+<p>Sufficient for one loaf—weight 1½ lbs.</p>
+
+<h3>RYZON NEW ENGLAND<br> NUT BREAD</h3>
+
+<p class="center">BY MRS. WILLIAM STEVENS,<br> BEVERLY, MASS.</p>
+
+<ul class="index">
+<li class="isub3">½ &nbsp; cupful (¼ pound) sugar.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+<li class="isub3">4 &nbsp; level cupfuls (1 pound) flour.</li>
+<li class="isub3">6 &nbsp; level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; level dessertspoonful (2 level teaspoonfuls) salt.</li>
+<li class="isub3">1 &nbsp; level cupful (¼ pound) chopped walnuts.</li>
+</ul>
+
+<p>Mix ingredients and allow to stand twenty minutes. Bake in a moderate
+oven three-quarters of an hour.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+<h3>WINCHESTER NUT BREAD</h3>
+
+<ul class="index">
+<li class="isub3">¾ &nbsp; cupful (1½ gills) hot water.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) brown sugar.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) Barbados molasses.</li>
+<li class="isub3">¾ &nbsp; cupful (1½ gills) milk.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls graham or entire wheat flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">3½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level teaspoonfuls salt.</li>
+<li class="isub3">¾ &nbsp; cupful (3 ounces) walnut meats, coarsely chopped.</li>
+</ul>
+
+<p>Dissolve the brown sugar in the water, add the molasses and milk, stir
+in the flour sifted with <span class="smcap">Ryzon</span> and salt. Add
+the nut meats, turn into a buttered bread-pan, and bake about an hour and
+a quarter in a moderate oven.</p>
+
+<p class="spb2">Sufficient for one loaf.</p>
+
+<p class="f150"><i>Third Prize Recipe</i></p>
+<h3 id="HEALTH">RYZON HEALTH BREAD</h3>
+
+<p class="center">BY MISS NETTIE A. BUCHANAN,<br> DOBBS FERRY, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (3 ounces) sterilized bran.</li>
+<li class="isub3">1 &nbsp;level cupful (6 ounces) corn meal.</li>
+<li class="isub3">1 &nbsp;level cupful (7 ounces) cream of wheat.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;cupfuls (1½ pints) milk or cream.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) New Orleans molasses.</li>
+</ul>
+
+<p>Put bran into a basin, add corn meal, cream of wheat, flour sifted with
+<span class="smcap">Ryzon</span> and salt, and molasses mixed with milk.
+Beat well, and pour into large, well-greased mold,—cover and steam steadily
+for eight hours.</p>
+
+<p class="spb2">Weight of loaf when done, three and one-half pounds.
+<span class="pagenum" id="Page_12">[Pg 12]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p012a.jpg" alt="" width="600" height="329" >
+</div>
+
+<h3>RYZON BAKING<br> POWDER BREAD</h3>
+
+<ul class="index">
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">4 tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">1 cupful (½ pint) milk or ½ cupful milk and ½ cupful water.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, salt and sugar together
+and sift twice into a large bowl; add butter, cut it in with a knife,
+then rub it in as lightly as possible with the tips of the fingers,
+just working it until the shortening is well blended with flour
+mixture.</p>
+
+<p>Beat up egg, add milk to it, then add to dry ingredients, mixing to a
+soft dough with a knife or spoon. Turn out onto a floured baking board,
+knead lightly and quickly to a smooth dough, place in a well-greased
+bread pan, allow to rise for fifteen minutes in a cosy place, then bake
+in a moderate oven for forty minutes.</p>
+
+<p>Lard or drippings may be used in place of butter.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+<p class="spb2">This bread is delicious. The loaf illustrated is especially
+good for sandwiches.</p>
+
+<div class="figcenter">
+    <img src="images/i_p012b.jpg" alt="" width="600" height="299" >
+</div>
+
+<h3>RYZON ECONOMICAL BREAD</h3>
+
+<p class="center">BY MRS. WILLARD STEELE,<br> CHATTANOOGA, TENN.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (1 pint) toasted and ground bread crumbs.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (10 ounces) graham flour.</li>
+<li class="isub3">6 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level teaspoonfuls salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful molasses.</li>
+<li class="isub3">2 &nbsp; &nbsp;cupfuls milk and water (1 pint), or potato water.</li>
+</ul>
+
+<p>Put into a bowl bread crumbs, graham flour, <span class="smcap">Ryzon</span> and salt.
+Stir molasses into the milk and water and add to the dry ingredients,
+mixing thoroughly.</p>
+
+<p>Bake in well-greased bread pans in a moderate oven until the loaves
+leave the sides of the pans and are a nice brown—about forty-five
+minutes.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+<p class="blockquot"><span class="smcap">Note</span>:—Left over or
+stale pieces of any bread may be thoroughly dried or toasted in the
+oven (often while other cooking is being done on top of the stove),
+cooled, and then ground fine through the meat chopper. These bread
+crumbs are useful for many things in place of flour, as in the above
+recipe, and may also be used to advantage to thicken meat gravies.</p>
+
+<p>The water in which potatoes have been boiled will be found valuable
+for making breads and adds a certain amount of mineral nutriment much
+needed in our diet, but too often wasted.</p>
+
+<p class="spb2">This bread may be varied by adding raisins, nuts, dates, candied orange
+peel or figs, and half cupful sugar, if a sweet bread is desired.</p>
+
+<h3>RYZON RYE BREAD</h3>
+
+<ul class="index">
+<li class="isub3">2½ level cupfuls (10 ounces) rye flour or meal.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) butter substitute.</li>
+<li class="isub3">6 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls molasses.</li>
+<li class="isub3">1½ cupfuls (¾ pint), scant, milk or milk and water.</li>
+</ul>
+
+<p>Into a bowl sift rye, flour, <span class="smcap">Ryzon</span> and salt;
+add molasses and milk. Mix carefully, turn into a greased and floured
+bread tin and bake in a very moderate oven for about one hour.</p>
+
+<p class="spb2">Sufficient for one large loaf.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_13">[Pg 13]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p013.jpg" alt="" width="600" height="272" >
+    <p class="center"><i>RYZON RICE POPOVERS—Second Prize Recipe</i><br>
+     By <span class="smcap">Mrs. Frederick G. Wagner</span>, Leonia, N. J.</p>
+</div>
+
+<p class="center">(<i>See Recipe, <a href="#Page_14">page 14</a></i>)</p>
+
+<div class="chapter">
+  <h2 class="nobreak"><span class="smcap">Chapter II<br>Ryzon Quick Breads</span></h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_q.jpg" width="50" height="52" alt="Q">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Quick breads</b></span>
+are delicious when fresh, and are so called to distinguish them from
+yeast breads, which require a longer time for making and baking.</p>
+
+<p>Quick bread mixtures are either doughs or batters. Batter means “that
+which is battered or beaten”; dough means “that which is wet or
+moistened.” A quick bread should be quickly mixed, and put into the
+oven at once. Doughs require a hotter oven than batters. Too great heat
+causes bubbles of gas or air to burst and run together.</p>
+
+<p>Popovers are made light by the expansion of the liquid in them as it
+is changed to steam by the heat of the oven, the heat at the same
+time forming a crust, which keeps the steam from escaping. When done,
+popovers should be crisp, hollow inside, several times the height of
+the batter and well cooked throughout.</p>
+
+<p>When griddle cakes are full of bubbles on the top, and brown on one
+side, they should be turned over and browned on the other side. If
+large bubbles rise immediately to the top of the cakes, the griddle
+is too hot. Never turn a griddle cake twice; a cake turned twice will
+be heavy and indigestible. Use a firm piece of beef suet on a fork to
+grease a griddle. Do not grease a soapstone griddle.</p>
+
+<p class="f120"><b>GOOD FLOUR AND<br> HOW TO KNOW IT</b></p>
+
+<p>Bread flour, made from hard spring wheat, rich in gluten, is more
+nutritious and makes the elastic dough necessary for producing light
+bread. It is known by its creamy white color, by its gritty feeling, by
+its capacity for absorbing water, and by its caking but slightly when
+squeezed in the hand. Pastry flour, made from soft or winter wheat,
+contains more starch than bread flour. It is used for pies, cakes,
+etc., but a good substitute may be made by sifting four tablespoonfuls
+of cornstarch or potato flour into each pint of bread flour. Always
+sift flour before measuring.
+<span class="pagenum" id="Page_14">[Pg 14]</span></p>
+
+<p class="f150 spa1"><i>Second Prize Recipe</i></p>
+
+<h3>RYZON RICE POPOVERS</h3>
+
+<p class="center">BY MRS. FREDERICK G. WAGNER,<br> LEONIA, N. J.</p>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (1 pint) cold boiled rice.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">2 eggs—separated.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+</ul>
+
+<p>Mash rice until smooth. Sift flour, <span class="smcap">Ryzon</span>,
+sugar, and salt together twice. Beat yolks of eggs, add whites beaten
+to a stiff froth, and stir them into the rice. Then add milk and flour
+alternately, and beat until smooth.</p>
+
+<p>Have gem pans greased and a little flour sifted into each. Fill each
+two-thirds full with the mixture, and bake in a hot oven for fifteen
+minutes. Serve hot with butter or maple syrup. Also as a dessert with
+preserved fruits.</p>
+
+<p class="spb2">Sufficient for twenty popovers.</p>
+
+<h3>RYZON WESTERN PUFFERS</h3>
+
+<ul class="index">
+<li class="isub3">1 egg.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 tablespoonful (½ ounce) lard.</li>
+<li class="isub3">1 tablespoonful (½ ounce) butter.</li>
+</ul>
+
+<p>Beat up egg, add sugar and milk, add flour sifted with <span class="smcap">Ryzon</span>
+and salt, beat well; add shortening melted, and beat for five minutes.</p>
+
+<p>Divide into buttered and floured popover or gem pans, and bake in a hot
+oven for fifteen minutes.</p>
+
+<p>Always have a hot oven when making puffers.</p>
+
+<p class="spb2">Sufficient for fifteen puffers.</p>
+
+<h3>RYZON DELICIOUS POPOVERS</h3>
+
+<p class="center">BY MARION HARRIS NEIL, AUTHOR OF<br> “CANNING, PRESERVING AND PICKLING”</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, and salt together and
+sift them twice into a basin. Beat up eggs and add them gradually with
+milk to flour mixture; rub through a strainer or sieve and divide into
+hot, well-greased popover molds. The molds should be a little more
+than one-half full. Bake for thirty-five minutes in a moderate oven.
+The oven door should be kept closed until the mixture has a firm enough
+crust to keep its shape when the door is opened. These popovers come
+out of the oven rich brown puffs which may be eaten hot with sugar
+and cream, with maple syrup, or with butter and berries. When these
+are filled with whipped cream, custard, or blanc mange, they make an
+excellent dessert.</p>
+
+<p class="spb2">Sufficient for twelve popovers.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+  <h3 id="CORN_BREADS">RYZON CORN BREADS</h3>
+</div>
+
+<h4>RYZON APPLE CORN BREAD</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level cupfuls (1½ pounds) white corn meal.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">¼ cupful (4 ounces) melted butter.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) water.</li>
+<li class="isub3">3 &nbsp;cupfuls (½ pound) chopped sour apples.</li>
+</ul>
+
+<p>Sift corn meal, <span class="smcap">Ryzon</span>, salt and
+sugar together; stir in water, apples and melted butter. Pour into
+well-greased tin and bake one-half hour in moderate oven. Serve hot.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON NEW VIRGINIA<br> CORN MEAL SPOON BREAD</h4>
+
+<p class="center">BY A. C. WOOD, WASHINGTON, D. C.</p>
+
+<ul class="index">
+<li class="isub3">1 pint milk from top of quart bottle of milk.</li>
+<li class="isub5">(This equals about ½ cup table cream and 1½ cupfuls milk).</li>
+<li class="isub3">1 level cupful (6 ounces) old fashioned water ground whole</li>
+<li class="isub5">corn meal (the cup filled lightly with a spoon and</li>
+<li class="isub5">not shaken down).</li>
+<li class="isub3">3 eggs, whites beaten separately.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Scald the milk in a double boiler. Stir in the meal slowly and cook
+until a smooth batter which will pour from the spoon. Break in the egg
+yolks, one at a time, beating vigorously all the while, then fold in
+the stiffly beaten whites, and bake from thirty to forty minutes in a
+moderately quick oven. Serve immediately with a spoon from a pan in
+which it was baked.</p>
+
+<p>This bread may also be made with hominy mush, and is nice eaten with
+strained honey or maple syrup.</p>
+
+<p class="spb2">Sufficient for eight persons.
+<span class="pagenum" id="Page_15">[Pg 15]</span></p>
+
+<h4>RYZON NEW ENGLAND<br> CORN MUFFINS</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (6 ounces) corn meal.</li>
+<li class="isub3">¾ cupful (3 ounces) flour.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">¼ cupful (4 tablespoonfuls) molasses—<b>or</b>—</li>
+<li class="isub5">2 level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;egg, well beaten.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) melted butter.</li>
+</ul>
+
+<p>Sift together the corn meal, flour, <span class="smcap">Ryzon</span>,
+sugar (if used), and salt. Mix thoroughly milk and molasses (if used in
+place of sugar). Add to dry ingredients slowly, then add egg and melted
+butter. Bake in muffin tins twenty-five minutes.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>RYZON EGG CORN BREAD</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (6 ounces) corn meal.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">3 &nbsp;cupfuls (1½ pints) milk.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+</ul>
+
+<p>Sift meal, flour, <span class="smcap">Ryzon</span> and salt into a basin.
+Beat up yolks of eggs, add two cupfuls of the milk to them and butter,
+melted. Mix to a smooth batter with the other ingredients; then add
+whites of eggs beaten to a stiff froth. Pour into a square baking pan
+that has been well greased. The batter should be about two inches
+thick. Lastly, pour into the middle the remaining cupful of milk. Do
+not stir, but place gently in the oven, and bake in a moderate oven for
+fifty minutes. Turn out, cut in squares and serve at once. The center
+will be custard-like in appearance.</p>
+
+<p>Sufficient for six persons.</p>
+
+<p class="spb2">N. B.—See <a href="#MASTER_CORN">Master Corn Bread Recipe</a> on page 16.</p>
+
+<h4>RYZON WHOLESOME CORN<br> MUFFINS</h4>
+
+<p class="center">BY MISS SARAH E. GIBSON,<br> HAGERSTOWN, MD.</p>
+
+<ul class="index">
+<li class="isub3">½ level cupful (3 ounces) corn meal.</li>
+<li class="isub3">½ level cupful wheat or graham flour.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful molasses.</li>
+<li class="isub3">1 &nbsp;tablespoonful melted shortening.</li>
+</ul>
+
+<p>Sift corn meal, flour, salt and <span class="smcap">Ryzon</span>
+together. Stir in milk, molasses and shortening. Mix all thoroughly and pour
+into well-greased muffin tins. Bake in hot oven for about twenty-five minutes.</p>
+
+<p class="spb2">Sufficient for six muffins.</p>
+
+<h4>RYZON RAISIN CORN BREAD</h4>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (12 ounces) seeded raisins.</li>
+<li class="isub3">6 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp; &nbsp;level cupfuls (18 ounces) yellow corn meal.</li>
+<li class="isub3">1½ level cupfuls (7½ ounces) graham flour.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub4">&nbsp;Milk.</li>
+</ul>
+
+<p>Wash raisins and cut them in halves, put them into a basin, add
+corn meal, <span class="smcap">Ryzon</span>, salt, graham flour, and molasses mixed
+with enough milk to make soft. Mix thoroughly and turn into a large
+well-greased mold, cover, and steam steadily for three hours.</p>
+
+<p>Serve hot, cut in slices.</p>
+
+<p>The mold should be large enough so that it will be but half filled
+before steaming.</p>
+
+<p class="spb2">Sufficient for ten persons.</p>
+
+<h4>RYZON RICE AND<br> CORN MEAL BREAD</h4>
+
+<p class="center">BY MISS EMMA COLLINS,<br> ALBANY, CAL.</p>
+
+<ul class="index">
+<li class="isub3">1 level cupful (½ pint) cold boiled rice.</li>
+<li class="isub3">1 level cupful (6 ounces) corn meal.</li>
+<li class="isub3">1 level cupful (¼ pound) flour.</li>
+<li class="isub3">6 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+</ul>
+
+<p>Beat the egg until light. Add milk, salt, corn meal and rice, and
+lastly flour sifted with <span class="smcap">Ryzon</span>.</p>
+
+<p>Mix thoroughly and beat hard. If necessary stir in five extra
+tablespoonfuls milk. Bake in three well-greased layer cake pans in hot
+oven for thirty minutes. When done turn out onto plate and arrange like
+a layer cake, spreading two layers with butter, dusting the top with
+powdered sugar. If desired, the egg may be omitted and another half
+level teaspoonful <span class="smcap">Ryzon</span> added instead.</p>
+
+<p>This makes a delicious hot bread for tea.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON SWEET POTATO PONE</h4>
+
+<p class="center">BY MRS. C. W. TILDEN,<br> LOS ANGELES, CAL.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pint) grated sweet potatoes.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) sweet milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful ginger.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) brown sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) melted butter.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+</ul>
+
+<p>Beat first five ingredients thoroughly together. Sift flour, salt
+and <span class="smcap">Ryzon</span> together twice, and add to first
+mixture, beat a minute, turn into a buttered baking dish and bake in
+moderate oven for three-quarters of an hour. Serve in baking dish.
+This is a spoon bread and should be served as soon as taken from oven.</p>
+
+<p class="spb2">Sufficient for six persons.
+<span class="pagenum" id="Page_16">[Pg 16]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p016a.jpg" alt="" width="600" height="308" >
+</div>
+
+<h4>RYZON CORN PARKER<br> HOUSE ROLLS</h4>
+
+<p class="center">BY MRS. MARY E. HALL,<br> JAMESTOWN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">½ level cupful (3 ounces) corn meal.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">¾ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) butter, or butter substitute.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+</ul>
+
+<p>Sift together corn meal, sugar, <span class="smcap">Ryzon</span>,
+flour and salt. Cut in butter. Beat egg well. Add milk, using more milk
+if necessary, and mix with dry ingredients. Roll one-half inch thick,
+butter and turn over to make Parker House Rolls. Bake fifteen minutes,
+and serve immediately.</p>
+
+<p class="spb2">Sufficient for sixteen rolls.</p>
+
+<p class="f150"><i>Master Recipe</i></p>
+<h4 id="MASTER_CORN">RYZON CORN BREAD</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp;level cupful (6 ounces) corn meal.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together, add yolks of eggs one by
+one; then beat whites of eggs to a stiff froth and add them with the
+corn meal, flour sifted with <span class="smcap">Ryzon</span>, and salt,
+and milk. Mix lightly together until all is thoroughly well mixed, then
+pour into a well-greased and floured shallow baking pan and bake in a
+moderately hot oven for fifteen minutes, or until done. Break or cut in
+pieces.</p>
+
+<p>This mixture may also be used for corn muffins or gems by baking in
+muffin rings or gem pans.</p>
+
+<p>Sufficient for six persons.</p>
+
+<div class="figcenter">
+    <img src="images/i_p016b.jpg" alt="" width="600" height="303" >
+    <p class="center"><i>RYZON CORN BREAD—Master Recipe</i><br>
+     By <span class="smcap">Mrs. Lemcke-Barkhausen</span>,<br> Principal
+      Greater New York Cooking School,<br> New York City</p>
+</div>
+
+<p class="spa2"><span class="pagenum" id="Page_17">[Pg 17]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p017a.jpg" alt="" width="600" height="336" >
+    <p class="center"><i>RYZON BISCUITS—Master Recipe</i><br>
+     By <span class="smcap">Maria W. Hilliard</span>,<br> Wellesley Hills, Mass.</p>
+</div>
+
+<h3>RYZON BISCUITS</h3>
+
+<p class="f150 spa2"><i>Master Recipe</i></p>
+
+<h4>RYZON BISCUITS</h4>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 tablespoonfuls (1 ounce) butter</li>
+<li class="isub5">or 1 tablespoonful butter</li>
+<li class="isub5">and 1 tablespoonful lard.</li>
+<li class="isub3">¾ cupful (1½ gills) to 1 cupful milk.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, and salt and sift into
+a basin; add butter or lard, and chop with a sharp knife until mealy.
+Add milk gradually until mixture is soft and spongy. Turn onto a
+slightly floured baking board and roll lightly until of a uniform
+thickness, about one-half inch. Cut with a floured biscuit cutter,
+place on a greased tin and bake for twelve to fifteen minutes in a
+quick oven. Biscuits should always be separated on the pan, as they
+will be more delicate and lighter than when placed close together.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON “HOT-DOG” DAINTIES</h4>
+
+<p class="center">BY MRS. JOHN W. TOLSON,<br> WASHINGTON, D. C.</p>
+
+<div class="figcenter">
+    <img src="images/i_p017b.jpg" alt="" width="600" height="289" >
+</div>
+
+<ul class="index">
+<li class="isub3">4 level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 level teaspoonful salt.
+        <span class="pagenum" id="Page_18">[Pg 18]</span></li>
+<li class="isub3">5 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 pound small smoked sausages.</li>
+<li class="isub3">4 level tablespoonfuls (2 ounces) lard.</li>
+<li class="isub4">About 2 cupfuls milk—or milk and water.</li>
+</ul>
+
+<p>Brush each sausage with mustard.</p>
+
+<p>Sift flour, salt and <span class="smcap">Ryzon</span>
+together. Work in lard and gently mix in milk enough to make a smooth
+dough, soft enough to be handled easily without being stiff. Roll out
+about ¼ inch thick. Cut in small squares. Lay one smoked sausage in
+each square; roll up and fasten securely by pinching dough together.
+Place in a pan a little distance apart and bake in a quick oven until
+brown.</p>
+
+<p class="spb2">Sufficient for fourteen dainties.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON CANTON BISCUITS</h4>
+
+<p class="center">BY MRS. MARY R. DOGGETT,<br> BROOKLYN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¾ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) lard.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">½ cupful (2 ounces) chopped preserved Canton ginger.</li>
+</ul>
+
+<p>Sift <span class="smcap">Ryzon</span>, sugar and salt together,
+and rub in shortening with the tips of the fingers; add ginger and then
+milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay
+on greased tins and bake in a quick oven for ten to twelve minutes.
+Serve hot for luncheon or tea.</p>
+
+<p class="spb2">Sufficient for twenty biscuits.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON SARDINE BISCUITS</h4>
+
+<p class="center">BY MRS. FLORENCE LOUNDS,<br> FORT LEE, N. J.</p>
+
+<ul class="index">
+<li class="isub4">Filleted Sardines.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) lard.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk, scant.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and one-half teaspoonful
+of salt into a basin, add lard and butter, cut them in with a knife and
+then rub in with tips of fingers; add gradually enough milk to make a
+soft dough. Toss onto a slightly floured board and pat and roll with a
+rolling-pin until one inch thick. Cut out with a small, round cutter
+dipped in flour, place close together on a greased tin, bake in a hot
+oven from eight to ten minutes. Split while hot and place together with
+the sardines, seasoned with salt, between the rounds.</p>
+
+<p>If liked, the sardines may be moistened with some of the sardine oil.</p>
+
+<p class="spb2">Sufficient for twenty-four small biscuits.</p>
+
+<h4>RYZON PEANUT BUTTER<br> BISCUITS</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) lard or drippings.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls peanut butter.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub4">Milk enough to make a soft dough.</li>
+</ul>
+
+<p>Sift the flour, <span class="smcap">Ryzon</span>, salt, and sugar
+into a bowl. Cut in the lard and peanut butter with a knife, or
+rub them in with tips of the fingers. Beat eggs and add them with
+sufficient milk to make a soft dough. Turn out on a floured baking
+board, knead lightly, roll out, cut with a cutter, brush over with a
+little beaten egg, sprinkle with sugar, and bake from twelve to fifteen
+minutes in a moderate oven.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON CHEESE<br> DROP BISCUIT</h4>
+
+<p class="center">BY FORECAST MODERN SCHOOL OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">¼ teaspoonful salt.</li>
+<li class="isub3">½ cupful (1 gill) water.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter or fat.</li>
+<li class="isub3">8 &nbsp;level tablespoonfuls (½ cup) grated cheese.</li>
+</ul>
+
+<p>Mix like drop baking powder biscuit. Bake twelve minutes in hot oven.
+They are excellent to serve with a vegetable as they are high in
+nutrition.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON SURPRISE<br> BEATEN BISCUITS</h4>
+
+<ul class="index">
+<li class="isub3">6 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg—separated.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk or milk and water.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, sugar and salt into
+a basin; add shortening, cut it in with a knife, then rub it in as
+lightly as possible with the tips of the fingers. Beat up white of egg
+to a stiff froth, add milk to it and stir into the dry ingredients.
+Mix with a flexible knife, and turn out onto a floured baking board.
+Beat with a rolling-pin until the dough blisters, then roll out about
+three-fourths of an inch thick. Cut into biscuits, and lay them, not
+touching each other, on a greased baking pan, brush over the tops with
+yolk of egg beaten and mixed with one tablespoonful of milk, and bake
+in a quick oven for fifteen to eighteen minutes.</p>
+
+<p class="spb2">Sufficient for twenty-five biscuits.
+<span class="pagenum" id="Page_19">[Pg 19]</span></p>
+
+<h4>RYZON POTATO BISCUIT</h4>
+
+<p class="center">BY FORECAST MODERN SCHOOL OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">1 level cupful (½ pint) freshly mashed, lightly packed potato.</li>
+<li class="isub3">1 level cupful (¼ pound) flour.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) melted butter or shortening.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+</ul>
+
+<p>Add melted butter to mashed potato. Mix and sift flour,
+<span class="smcap">Ryzon</span> and salt and add to potato mixture to
+make a soft dough. Roll out quickly, cut with a biscuit cutter and bake
+in a quick oven fifteen minutes.</p>
+
+<p>This also makes a good crust for a meat pie.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON PRUNE BISCUIT</h4>
+
+<p class="center">BY MRS. FRED FRIEDLANDER,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">1 cupful stewed and pitted prunes.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt into mixing
+bowl. Add butter or other shortening. Cut in with two knives until
+fine. Add milk slowly until a soft spongy mixture. Turn out on
+well-floured board. Roll quite thin—¼ inch. Cut with rather large
+biscuit cutter. Place one prune in center of biscuit and pinch the
+edges of dough up over the prune, as for a dumpling, turning that side
+down on the pan. Bake in quick oven.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON NUT BISCUITS</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">1 &nbsp;cupful (4 ounces) chopped nut meats.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub4">Enough milk to make a soft dough.</li>
+</ul>
+
+<p>Sift flour, salt, and <span class="smcap">Ryzon</span> together.
+Rub or cut in the butter and add the nuts and sugar. Beat up egg and
+add it to the dry ingredients, with enough milk to make a soft biscuit
+dough. Shape with floured hands into small balls, place well apart on
+greased tins, brush the tops with milk, sprinkle over with chopped nuts
+and bake in a hot oven from twelve to fifteen minutes. Serve hot with butter.</p>
+
+<p>If liked, the biscuits may be covered with frosting or they may be
+split and jelly put between the halves.</p>
+
+<p class="spb2">Sufficient for eighteen biscuits.</p>
+
+<h4>RYZON BALTIMORE BISCUITS</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful sugar.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) or less of milk.</li>
+</ul>
+
+<p>Sift flour, salt, sugar and <span class="smcap">Ryzon</span> twice.
+Cut in shortening; then add milk gradually, mixing with a knife. The
+dough should be as soft as can be handled without sticking. Toss onto
+a lightly floured baking board, pat or roll very lightly until half
+or three-fourths of an inch thick and cut quickly with a floured cutter.</p>
+
+<p>Lay on greased baking tins, and bake in a hot oven from twelve to
+fifteen minutes.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON BUTTERMILK BISCUIT</h4>
+
+<p class="center">BY MRS. J. B. MAC ENTIRE,<br> ROANOKE, VA.</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful soda.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub4">Buttermilk.</li>
+</ul>
+
+<p>Sift dry ingredients into a bowl. Add shortening and chop until mealy.
+Add buttermilk gradually until it is a soft dough. Roll thin and
+cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve
+immediately.</p>
+
+<p>Sufficient for twenty-five biscuits.</p>
+
+<p class="spb2">N. B.—See Master Biscuit Recipe on <a href="#Page_17">page 17</a>.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<h3>RYZON MUFFINS AND<br> BREAKFAST BREAD</h3>
+
+<h4 id="SURPRISE">RYZON SURPRISE PANCAKES<br> AND MUFFINS</h4>
+
+<p class="center">BY MRS. GEORGE BANCROFT,<br> ANN ARBOR, MICHIGAN</p>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">3 level tablespoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 cupfuls (1 pint) water.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt into a mixing
+bowl, add water gradually, then beat well. Pour from a pitcher onto a
+hot, greased griddle, or frying pan, if in camp, and turn when full of
+bubbles. When brown, serve hot with butter and maple syrup or sugar.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<p>This batter may be cooked in muffin rings.</p>
+
+<p>Note that no eggs or shortening are used in this recipe.
+<span class="pagenum" id="Page_20">[Pg 20]</span></p>
+
+<div id="MUFFINS" class="figcenter">
+    <img src="images/i_p020.jpg" alt="" width="600" height="369" >
+    <p class="center"><i>RYZON MUFFINS—Master Recipe</i><br>
+     By <span class="smcap">Miss Alice Bradley</span>,
+      Principal,<br> Miss Farmer’s School of Cookery,<br> Boston, Mass.</p>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+<h4>RYZON MUFFINS</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">⅞ &nbsp; cupful (scant ½ pint) milk.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+</ul>
+
+<p>Sift flour once, measure, add <span class="smcap">Ryzon</span>,
+salt and sugar and sift four times, add milk gradually while stirring
+constantly. When smooth and free from lumps add butter, melted, mix,
+add egg, beaten until thick and light colored, beat well, and pour into
+well-greased hot gem pans. Bake twenty minutes in a hot oven.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>RYZON SQUASH MUFFINS</h4>
+
+<p class="center">BY MRS. A. R. CORWITH,<br> SOUTHAMPTON, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">5 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub3">¾ &nbsp; cupful (1½ gills) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) squash.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+</ul>
+
+<p>Sift together flour, sugar, salt and <span class="smcap">Ryzon</span>.
+Beat egg lightly and add to it milk and squash. Melt shortening and add
+to combined mixture. Beat thoroughly and turn into hot greased muffin
+tins. Bake about twenty minutes.</p>
+
+<p class="spb2">Sufficient for twenty muffins.</p>
+
+<h4>RYZON APPLE MUFFINS</h4>
+
+<p class="center">BY MRS. C. W. TILDEN,<br> LOS ANGELES, CAL.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) finely chopped apples.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, salt and sugar three
+times. Beat egg, add melted butter and milk. Stir in dry ingredients
+and beat thoroughly, adding apples last. Pour into well-greased muffin
+pans and bake in quick oven until golden brown.</p>
+
+<p class="spb2">Sufficient for twelve muffins.
+<span class="pagenum" id="Page_21">[Pg 21]</span></p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON DELICIOUS<br>HAM MUFFINS</h4>
+
+<p class="center">BY MRS. JEANNETTE YOUNG NORTON,<br> N. Y. CITY</p>
+
+<ul class="index">
+<li class="isub3">¼ cupful (2 ounces) butter.</li>
+<li class="isub3">¾ cupful (3 ounces) chopped cooked ham.</li>
+<li class="isub3">1 &nbsp;beaten egg.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¾ cupful (¼ pound) graham flour.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<p>Beat butter to a cream, add ham, mix well, then add egg, graham
+flour, flour sifted with <span class="smcap">Ryzon</span> and milk. Mix
+thoroughly and divide into twelve hot, well-greased muffin tins. Bake
+in a hot oven for twenty minutes. Serve hot or cold.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>NUT AND FRUIT MUFFINS</h4>
+
+<p class="center">BY MISS ALICE BRADLEY, PRINCIPAL,<br> MISS FARMER‘S SCHOOL OF COOKERY,<br>
+BOSTON, MASS.</p>
+
+<ul class="index">
+<li class="isub3">½ cupful (2 ounces) bread flour.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¾ level teaspoonful salt.</li>
+<li class="isub3">¼ cupful (1½ ounces) brown sugar.</li>
+<li class="isub3">1 &nbsp;level cupful (5 ounces) graham flour.</li>
+<li class="isub3">⅓ cupful (1⅓ ounces) walnuts.</li>
+<li class="isub3">6 &nbsp;dates.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 oz.) shortening, melted.</li>
+</ul>
+
+<p>Mix and sift bread flour, <span class="smcap">Ryzon</span>, salt
+and brown sugar, add graham flour, nuts cut in pieces, and dates
+washed, stoned and cut in pieces. Mix well, add egg well beaten, milk
+and shortening. Beat thoroughly, bake in twelve greased muffin cups in
+a hot oven for eighteen or twenty minutes.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>RYZON BREAD MUFFINS</h4>
+
+<p class="center">BY FORECAST MODERN SCHOOL<br> OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (1 pint) bread crumbs.</li>
+<li class="isub3">½ &nbsp; cupful (2 ounces) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful (½ ounce) melted butter or shortening.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg
+yolk, flour, salt, <span class="smcap">Ryzon</span> and butter. Fold in
+egg white stiffly beaten. Bake in buttered muffin tins in a quick oven
+for twenty minutes.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>RYZON “LEFT-OVER”<br> CORN MUFFINS</h4>
+
+<p class="center">BY MRS. ELEANOR ACKERMAN,<br> BROOKLYN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">3 level tablespoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 cupful (½ pint) water.</li>
+<li class="isub3">1 cupful (½ pint) canned corn.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt into a bowl,
+add water and canned corn gradually and beat well.</p>
+
+<p>Bake in muffin rings or as griddle cakes on a hot well-greased griddle.</p>
+
+<p>One level tablespoonful of sugar may be added if desired. Note that no
+eggs or shortening are used in this recipe.</p>
+
+<p class="spb2">Sufficient for twelve muffins.</p>
+
+<h4>RYZON NUT GRAHAM<br> MUFFINS</h4>
+
+<ul class="index">
+<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level cupful (5 ounces) graham flour.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 level teaspoonful baking soda.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 level cupful (6 ounces) brown sugar.</li>
+<li class="isub3">1 level cupful (¼ pound) chopped nut meats.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">2 cupfuls (1 pint) sour milk.</li>
+</ul>
+
+<p>Mix flour with graham flour, <span class="smcap">Ryzon</span>,
+soda and salt, sift twice into a basin, add butter and rub it in finely
+with tips of fingers, then add sugar, nuts, eggs well beaten, and milk.
+Mix well and divide into greased and floured muffin tins and bake in a
+moderate oven for fifteen to twenty minutes.</p>
+
+<p>Sufficient for twenty-four muffins.</p>
+
+<p class="spb2">N. B.—See Master Muffin Recipe on <a href="#Page_20">page 20</a>.</p>
+
+<h4>RYZON OATMEAL<br> BREAKFAST GEMS</h4>
+
+<p class="center">BY MISS EMMA COLLINS,<br> ALBANY, CAL.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pint) cooked oatmeal.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; &nbsp;cupful (1 gill) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) butter.</li>
+</ul>
+
+<p>Mix and sift together flour, <span class="smcap">Ryzon</span>, salt
+and sugar. Beat egg, add milk, melted butter and oatmeal. Then add dry
+ingredients, beat all thoroughly and pour into well-greased gem pans
+and bake in quick oven.</p>
+
+<p class="spb2">Sufficient for twelve gems.
+<span class="pagenum" id="Page_22">[Pg 22]</span></p>
+
+<h4>RYZON HONEY GEMS</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) lard.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">⅔ cupful (1¼ gills) honey.</li>
+<li class="isub3">5 &nbsp;tablespoonfuls milk.</li>
+</ul>
+
+<p>Sift salt, <span class="smcap">Ryzon</span> and flour
+into a basin. Rub in butter and lard with finger tips, add eggs well
+beaten, and honey mixed with milk. Mix well and divide into greased and
+floured gem pans, filling them half full and bake in a moderate oven
+for fifteen minutes.</p>
+
+<p class="spb2">Sufficient for twelve gems.</p>
+
+<h4>RYZON BRAN GEMS</h4>
+
+<p class="center">BY MRS. M. J. HARDING,<br> DETROIT, MICH.</p>
+
+<ul class="index">
+<li class="isub3">¾ cupful (½ ounce) bran.</li>
+<li class="isub3">½ cupful (2 ounces) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">⅔ cupfuls (1⅓ gills) milk.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+</ul>
+
+<p>Mix dry ingredients and add to well-beaten egg and
+milk. Put into well-greased gem pans and bake in hot oven.</p>
+
+<p class="spb2">Sufficient for eight gems.</p>
+
+<h4>RYZON GLUTEN GEMS</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (10 ounces) gluten flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) milk.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt together into
+a basin, add egg well beaten, and milk. Use scant measure of milk. Beat
+well, and pour into hot, greased gem pans, and bake in a quick oven for
+twelve to fifteen minutes.</p>
+
+<p class="spb2">Sufficient for twelve gems.</p>
+
+<h4>RYZON WHOLE WHEAT ROLLS</h4>
+
+<ul class="index">
+<li class="isub3">5 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 level cupfuls (½ pound) whole wheat flour.</li>
+<li class="isub3">3 tablespoonfuls (1½ ounces) butter.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt into a basin,
+add whole wheat flour and mix thoroughly together. Rub in butter, add
+one-half of egg beaten and mixed with milk, and mix to a soft dough;
+turn onto a floured baking board and knead lightly for a few minutes.
+Shape dough into rolls, and place them on a greased baking tin; brush
+them over with remainder of beaten egg, and bake in a hot oven for
+twenty minutes.</p>
+
+<p class="spb2">Sufficient for twelve rolls.</p>
+
+<h4>RYZON RAISIN ROLLS</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) butter.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ cupful (¼ pint) milk (scant).</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) seeded and chopped raisins.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">½ level teaspoonful powdered cinnamon.</li>
+</ul>
+
+<p>Sift flour with <span class="smcap">Ryzon</span> and salt twice,
+then rub in butter lightly with tips of fingers and add one-half of
+egg well beaten, and milk. Turn out onto a floured baking board, knead
+lightly, roll to one-fourth inch thickness, brush over with melted
+butter, sprinkle over this, raisins, sugar and cinnamon; roll up like a
+jelly roll, brush over with remainder of egg, sprinkle with sugar and
+cut into pieces three-fourths of an inch in thickness, lay on greased
+tins, and bake in a hot oven for twelve to fifteen minutes.</p>
+
+<p>Sufficient for twelve rolls.</p>
+
+<p class="spb2">Raisins are one of the foods of which more should be
+known; they are fifty per cent. more nourishing than meat and far more
+healthful and natural. Raisins are not only a great system builder,
+they are also one of the best fruit tonics known, and in purity stand
+almost alone.</p>
+
+<h4>RYZON MARMALADE BUNS</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">6 &nbsp;tablespoonfuls (3 ounces) butter.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ cupful (¼ pint) milk.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange extract.</li>
+<li class="isub4">Marmalade, orange or grapefruit.</li>
+</ul>
+
+<p>Sift together flour, <span class="smcap">Ryzon</span> and salt; next
+cut and rub in butter and add sugar. Beat up egg, add extract and milk,
+and stir these into the other ingredients, making the whole to a stiff
+paste.</p>
+
+<p>Divide the mixture into fourteen or sixteen pieces, shape each into a
+neat ball, make a small hole in the middle, put in a little marmalade,
+and close it up again. Place the buns on greased baking tins with the
+sides which have the holes downwards. Brush over with a little milk and
+sprinkle with fine sugar. Bake in a hot oven for twenty minutes.</p>
+
+<p>Any preferred preserve may be used in place of the marmalade.</p>
+
+<p class="spb2">Sufficient for fourteen or sixteen buns.
+<span class="pagenum" id="Page_23">[Pg 23]</span></p>
+
+<h4>RYZON SCOTCH<br> WHOLE WHEAT SCONES</h4>
+
+<ul class="index">
+<li class="isub3">3  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1½ level cupfuls (6 ozs.) whole wheatflour.</li>
+<li class="isub3">½  &nbsp; cupful (4 ounces) butter.</li>
+<li class="isub3">¼  &nbsp; cupful (2 ounces) sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;egg.</li>
+<li class="isub3">¾  &nbsp; cupful (1½ gills) milk.</li>
+</ul>
+
+<p>Sift flour, salt and <span class="smcap">Ryzon</span> and add whole
+wheat flour; rub in the butter with the tips of the fingers, or cut in
+with a knife, and add the sugar. Beat up egg, add milk, and pour among
+the dry ingredients, making them into a soft dough.</p>
+
+<p>Knead the dough lightly and divide it into two pieces. Make each piece
+into a smooth round, roll out and cut into six pieces. Lay on greased
+tins and bake in a moderately heated oven for twenty minutes. Brush
+over the tops with sweetened milk a few minutes before they are quite
+done, and return to the oven to finish baking.</p>
+
+<p class="spb2">Sufficient for twelve scones.</p>
+
+<h4>RYZON QUICK SALLY LUNN</h4>
+
+<p class="center">BY MRS. A. M. CRUM,<br> FLORENCE, ALA.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) shortening.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+</ul>
+
+<p>Beat egg, sift flour, sugar, salt and <span class="smcap">Ryzon</span>
+together, add shortening, then flour and thin down with milk. Grease
+muffin rings or a small pan—bake in a quick oven. Serve while hot.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON HOT WALNUT<br> SANDWICHES</h4>
+
+<p class="center">BY MRS. REYNOLDS CASEY,<br> FLUSHING, MICH.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) shortening.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">½ cupful (2 ounces) chopped walnuts.</li>
+</ul>
+
+<p>Sift together flour, salt and <span class="smcap">Ryzon</span>
+into mixing bowl. Cut in shortening, add milk and mix. Turn out on
+well-floured board and roll quite thin, sprinkle walnuts on half of the
+dough, folding the other half over, then cut with a biscuit cutter and
+bake in a quick oven.</p>
+
+<p class="spb2">Sufficient for twelve biscuits.</p>
+
+<h4>RYZON VIRGINIA<br> CORN CAKES</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">½ level tablespoonful sugar.</li>
+<li class="isub3">¾ cupful (1½ gills) canned corn.</li>
+<li class="isub3">1 &nbsp;level tablespoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+</ul>
+
+<p>Beat up eggs, add milk and sugar; stir in canned corn. Sift flour,
+<span class="smcap">Ryzon</span> and salt together and stir them into
+the corn mixture, and drop into buttered muffin rings on a buttered pan
+and bake in a moderate oven from fifteen to twenty minutes.</p>
+
+<p class="spb2">Sufficient for ten cakes.</p>
+
+<h4>RYZON QUICK<br> COFFEE CAKE</h4>
+
+<p class="center">BY MRS. MEHMERT,<br> OLNEY, ILL.</p>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ &nbsp; teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pint) milk.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) raisins.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg well beaten.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful (½ ounce) melted butter.</li>
+</ul>
+
+<p>Sift flour, salt and <span class="smcap">Ryzon</span>. Add milk,
+raisins, well-beaten egg and melted butter. Beat all together. Pour
+into baking pan and sprinkle well with cinnamon, sugar and lumps of
+butter on top.</p>
+
+<p>Bake in moderate oven from twenty to thirty minutes.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4 id="WAFFLES">RYZON BUTTERMILK<br> WAFFLES</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) sour milk or buttermilk.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼ cupful (1¼ ounces) corn meal.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful sugar.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) lard.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1 &nbsp;level teaspoonful baking soda.</li>
+<li class="isub3">1 &nbsp;tablespoonful warm water.</li>
+</ul>
+
+<p>Beat eggs light, add milk, flour sifted with corn meal,
+<span class="smcap">Ryzon</span>, salt and sugar; melt lard and butter,
+add them with soda dissolved in warm water. Mix carefully and cook on
+well-greased waffle irons. Serve hot with butter and syrup.</p>
+
+<p>Sufficient for sixteen individual waffles.</p>
+
+<p class="spb2">Waffles are artistically shaped pancakes as to their
+constitution, and, like these, admit of interesting and even greater
+variations. Their name in Old French was <i>waufre</i>, which has
+developed into <i>gaufre</i> and <i>gauffre</i>. The word is related
+to the German <i>Wabe</i>, <i>honeycomb</i>, and as such would be
+derived from the <i>shape</i> of the <i>waffle</i>, which represents a
+large-celled honeycomb.
+<span class="pagenum" id="Page_24">[Pg 24]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p024.jpg" alt="" width="600" height="402" >
+    <p class="center"><i>RYZON WAFFLES—Master Recipe</i><br>
+     By <span class="smcap">Jessie A. Long</span>, Instructor in Cookery,<br>
+Pratt Institute, Brooklyn, N. Y.</p>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON WAFFLES</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs—separated.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+<li class="isub3">4 &nbsp; &nbsp;tablespoonfuls (2 ounces) melted butter.</li>
+</ul>
+
+<p>Mix flour with <span class="smcap">Ryzon</span> and salt and sift
+into bowl. Beat yolks of eggs, add butter and milk. Add this mixture
+gradually to dry ingredients, beating thoroughly. When well mixed fold
+in the stiffly beaten whites of eggs. Pour from a pitcher into the
+center of a hot, well-greased waffle iron. Serve with melted butter and
+maple syrup or with cinnamon and sugar. Other fat may be used in place
+of butter but the waffles will not brown as well.</p>
+
+<p><span class="smcap">Preparation of Waffle Iron</span>:—Heat the
+iron on both sides thoroughly. Grease the iron with a piece of salt
+pork or a padded fork dipped into bacon drippings. Reverse the iron to
+distribute the fat evenly. Open, and fill the iron two-thirds full.
+Cover and cook about one minute on one side, then turn and cook a
+little longer on the other side.</p>
+
+<p>This amount will fill waffle iron six times.</p>
+
+<p>This recipe may be varied by substituting ¾ cupful cold boiled rice
+in place of 1 cupful wheat flour, and in this way save flour for the
+government while still serving delicious waffles.</p>
+
+<p class="spb2">As a breakfast or luncheon dish waffles are well known.
+Equally welcome are the waffles served with hot chocolate or coffee in
+the afternoon, or for an after theatre supper, especially when the use
+of an electric waffle iron makes baking at the table possible.
+<span class="pagenum" id="Page_25">[Pg 25]</span></p>
+
+<div id="GRIDDLE" class="figcenter">
+    <img src="images/i_p025a.jpg" alt="" width="600" height="196" >
+    <p class="center"><i>RYZON RICE GRIDDLE CAKES—Special Recipe</i><br>
+     By <span class="smcap">Mrs. Inglis H. Brown</span>, Lexington, Mass.</p>
+</div>
+
+<p class="f150"><i>Special Recipe</i></p>
+<h4>RYZON RICE GRIDDLE CAKES</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">¾ cupful (1½ gills) cooked rice.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;egg well beaten.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls (½ ounce) sugar.</li>
+<li class="isub3">½ cupful (1 gill) milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) melted butter.</li>
+</ul>
+
+<p>Mix and sift flour, salt, sugar and <span class="smcap">Ryzon</span>.
+Add rice and melted butter, the egg (well beaten) and milk to make the
+batter. Beat well. Cook at once on a hot, well-greased griddle. Serve
+hot with butter and syrup. The addition of an extra egg makes these
+griddle cakes unusually delicious.</p>
+
+<p class="spb2">Sufficient for ten griddle cakes.</p>
+
+<div class="figcenter">
+    <img src="images/i_p025b.jpg" alt="" width="600" height="252" >
+    <p class="center"><i>RYZON WHITE FLOUR GRIDDLE CAKES—Master Recipe</i><br>
+     By <span class="smcap">Mary Mason Wright</span>,<br> Cooking Expert of “The Designer”</p>
+</div>
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON WHITE FLOUR<br> GRIDDLE CAKES</h4>
+
+<ul class="index">
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 level cupfuls (¾ pound) flour.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">3 eggs—separated.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+<li class="isub3">1 tablespoonful (½ ounce) butter.</li>
+</ul>
+
+<p class="spb2">Melt butter. Mix flour, <span class="smcap">Ryzon</span>,
+and salt together, and sift into a basin. Beat up yolks and whites of eggs
+separately. Add yolks to milk, then add butter. Gradually add flour and
+beat up into a smooth batter, then fold in whites of eggs. Turn batter
+into a wide-mouthed pitcher and pour into a hot, well-greased griddle,
+to the size of a saucer. When nicely browned on one side turn with cake
+turner. When browned on other side remove to a hot dish. Serve hot with
+butter and syrup, or sugar and milk, as desired.
+<span class="pagenum" id="Page_26">[Pg 26]</span></p>
+
+<h4>RYZON BUCKWHEAT CAKES</h4>
+
+<ul class="index">
+<li class="isub3">5 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (12 ounces) buckwheat flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful molasses.</li>
+<li class="isub3">2½ cupfuls (1¼ pints) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) water.</li>
+</ul>
+
+<p>Mix buckwheat flour, <span class="smcap">Ryzon</span>, flour, and
+salt and sift them into a bowl; add milk, water, and molasses, and
+beat well. Cook at once on a hot, well-greased griddle. Serve hot with
+butter and syrup. These cakes are excellent with fried sausages. If
+liked, a well-beaten egg may be added to the batter.</p>
+
+<p>Sufficient for thirty-five cakes.</p>
+
+<p class="spb2">N. B.—See Master White Flour Griddle Cake Recipe on <a href="#Page_25">page 25</a>.</p>
+
+<h4>RYZON HOOVER PANCAKES</h4>
+
+<p class="center">BY MRS. E. D. COLE,<br> BROOKLYN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls (1 pint) buttermilk—or sour milk.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pint) stale bread crumbs.</li>
+<li class="isub3">¾ cupful (6 ounces) corn meal.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful soda.</li>
+<li class="isub3">1 &nbsp;tablespoonful molasses.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) boiling water.</li>
+</ul>
+
+<p>Soak crumbs in milk for half hour, scald corn meal with one cupful
+boiling water, cool, add crumbs soaked in milk, soda dissolved in one
+teaspoonful hot water, stir in <span class="smcap">Ryzon</span>, mix all thoroughly and
+bake on hot, well-greased griddle. Serve with syrup, honey, jam or
+fruit butters.</p>
+
+<p>(Any left over cereal may be used in place of crumbs.)</p>
+
+<p class="spb2">Sufficient for twenty pancakes.</p>
+
+<h4>RYZON PEA PANCAKES</h4>
+
+<p class="center">BY FORECAST MODERN SCHOOL<br> OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (1 pint) peas (dried).</li>
+<li class="isub3">2 &nbsp;egg whites.</li>
+<li class="isub3">½ cupful (2 ounces) flour.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">2 &nbsp;egg yolks.</li>
+<li class="isub4">Pepper.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter or fat.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>To make this recipe it is best to use the split pea, which can be
+secured either in bulk or package form. These peas cook in an hour‘s
+time after soaking.</p>
+
+<p>When the peas are tender, put through a food chopper and mix the
+ingredients. A tablespoonful of this mixture placed on a hot griddle or
+frying pan makes a good-sized pancake.</p>
+
+<p>If a richer pancake is desired than the one suggested in this recipe,
+one-quarter pound salt pork may be boiled and ground with the peas.</p>
+
+<p>The residue strained from pea soup may be economically used for the
+above.</p>
+
+<p class="spb2">Sufficient for twelve pancakes.</p>
+
+<h4>RYZON FRENCH PANCAKES</h4>
+
+<ul class="index">
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 level tablespoonfuls (1½ ozs.) potato flour.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">5 eggs.</li>
+<li class="isub3">1 tablespoonful water.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+<li class="isub3">&nbsp; Apple or currant jelly.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, and sugar into a bowl,
+add eggs well beaten, water and milk, and beat for ten minutes. Grease
+well the inside of a small frying pan, and place it over a moderate
+fire. When it is sufficiently hot, pour in enough of the batter to
+cover the surface of pan. When cooked spread with jelly, and fold
+into rolls. Serve hot. They may be used as a dessert, sprinkled with
+powdered sugar, and a few drops of lemon juice.</p>
+
+<p class="spb2">Sufficient for ten pancakes.</p>
+
+<h4>RYZON CORN MEAL<br>GRIDDLE CAKES</h4>
+
+<ul class="index">
+<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level cupful (6 ounces) corn meal.</li>
+<li class="isub3">1 level cupful (4 ounces) flour.</li>
+<li class="isub3">2 level teaspoonfuls salt.</li>
+<li class="isub3">3 eggs.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+</ul>
+
+<p>Mix <span class="smcap">Ryzon</span>, corn meal, salt, and flour
+together, and sift them into a bowl. Beat up eggs, add milk, and
+combine the two mixtures. If liked, a tablespoonful of molasses may be
+added to the batter. Heat a griddle and grease it with a piece of fat.
+Pour the cakes on the griddle from a large spoon or from a pitcher.
+When the cakes are full of bubbles, turn with a broad knife, and brown
+the other side. Wipe griddle with a dry cloth and grease again after
+each baking. One of the eggs may be omitted, and ¼ level teaspoonful
+<span class="smcap">Ryzon</span> added.</p>
+
+<p class="spb2">Sufficient for forty cakes.
+<span class="pagenum" id="Page_27">[Pg 27]</span></p>
+
+<h4>RYZON BLUEBERRY<br> GRIDDLE CAKES</h4>
+
+<p class="center">BY MRS. HERMAN WADDY,<br> WASHINGTON, D. C.</p>
+
+<ul class="index">
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">4  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+<li class="isub3">2  &nbsp; &nbsp;tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;tablespoonful (½ ounce) melted butter.</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful canned blueberries (or other fruit).</li>
+</ul>
+
+<p>Beat eggs in mixing bowl, add milk, then add flour, <span class="smcap">Ryzon</span>,
+salt and sugar which have been sifted together, adding melted butter
+last. Beat until it is a smooth batter, then add fruit. Pour batter
+into a pitcher and pour on a well-greased hot griddle to the size of a
+small saucer. When nicely browned turn and brown on other side. These
+are delicious served with cream and sugar.</p>
+
+<p>Sufficient for twenty griddle cakes.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<h3 id="FRITTERS">RYZON FRITTERS</h3>
+
+<h4>RYZON APRICOT FRITTERS</h4>
+
+<p class="center">BY MRS. ANNA TACKMEYER,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) stewed apricots.</li>
+</ul>
+
+<p>Mix and sift dry ingredients, add egg and milk and apricots. Drop
+mixture from tablespoon into deep hot fat. Fry until a golden brown.
+Drain, roll in powdered sugar and serve.</p>
+
+<p class="spb2">Sufficient for twelve fritters.</p>
+
+<h4>RYZON CLAM FRITTERS</h4>
+
+<p class="center">BY MISS RUTH FREDERICKS,<br> OAK RIDGE, N. J.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">¼ level teaspoonful pepper.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) chopped clams.</li>
+</ul>
+
+<p>Mix and sift dry ingredients. Add eggs, milk and clams. Mix thoroughly
+and drop by tablespoonfuls into deep hot fat. Fry until a deep brown.
+Serve hot.</p>
+
+<p class="spb2">Sufficient for fourteen fritters.</p>
+
+<h4>RYZON ECONOMY FRITTERS</h4>
+
+<p class="center">BY MRS. W. H. FRICKEY,<br> ROCHESTER, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) corn (that has been left over).</li>
+<li class="isub3">1  &nbsp; &nbsp; egg.</li>
+<li class="isub3">½  &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;level tablespoonful (½ ounce) sugar.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) sweet milk.</li>
+<li class="isub3">1½ cupfuls (6 ounces) flour.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Beat egg, add salt, sugar, corn and milk, then flour and
+<span class="smcap">Ryzon</span> sifted together. Drop by spoonfuls
+into hot fat. Serve with honey or syrup.</p>
+
+<p>(Bits of ham or cold meat may be used in place of corn.)</p>
+
+<p class="spb2">Sufficient for twelve fritters.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON PINEAPPLE FRITTERS</h4>
+
+<p class="center">BY MRS. B. M. SMYTH,<br> ORANGE, N. J.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;small pineapple.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce scant) powdered sugar.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;beaten egg.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful lemon juice.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">Lemon Sauce</span>:</li>
+
+<li class="isub3">1 &nbsp;level tablespoonful cornstarch.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) boiling water.</li>
+<li class="isub3">1 &nbsp;lemon.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+</ul>
+
+<p><span class="smcap">For Fritters</span>:—Peel pineapple (avoiding
+outside skin and core), and grate thoroughly; mix and sift dry
+ingredients, add egg and milk, and pineapple mixed with lemon juice.
+Drop mixture from tip of tablespoon into plenty of smoking fat and fry
+until a golden brown color.</p>
+
+<p>Drain and serve with the sauce.</p>
+
+<p><span class="smcap">For Sauce</span>:—Mix cornstarch and sugar in
+saucepan, add water and cook for twenty minutes. Add grated rind and
+strained juice of lemon and butter, and serve very hot.</p>
+
+<p>Sufficient for fourteen fritters.</p>
+
+<p class="spb2">N. B.—See Master Fritter Batter Recipe on <a href="#Page_28">page 28</a>.
+<span class="pagenum" id="Page_28">[Pg 28]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p028.jpg" alt="" width="600" height="295" >
+    <p class="center"><i>RYZON DELICATE FRITTER BATTER—Master Recipe</i><br>
+     By <span class="smcap">Mrs. Christine Frederick</span>,<br> Consulting Household Engineer</p>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON DELICATE FRITTER<br> BATTER</h4>
+
+<ul class="index">
+<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">2  &nbsp; &nbsp;level tablespoonfuls (½ ounce) cornstarch.</li>
+<li class="isub3">4  &nbsp; &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;egg—separated.</li>
+<li class="isub3">¼  &nbsp; cupful (½ gill) milk (generous).</li>
+<li class="isub3">1  &nbsp; &nbsp;tablespoonful olive oil.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, cornstarch, salt and
+sugar and sift three times. Beat yolk and white of egg separately. Add
+beaten yolk and milk alternately to flour mixture; then add oil and
+beat until smooth. Finally fold in stiffly beaten egg white. Drop by
+spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown,
+turn, drain out with a skimmer, and lay on absorbent paper. Trim and
+dust with powdered sugar and serve at once.</p>
+
+<p>Use this batter for plain fritters and for fruit and sweet fritters of
+all kinds. In using vegetables or shell fish, etc., omit the sugar.
+Thin slightly with milk when used with any filling. Whole canned
+fruits drained from syrup, apple rings, bananas, etc., may be used for
+filling; or oysters, clams, etc.</p>
+
+<p>Sufficient for ten large fritters.</p>
+
+<p><span class="smcap">Banana Fritters Supreme</span>:—Cut ripe bananas
+in half lengthwise, then crosswise. Soak for one hour in lemon juice
+and sugar to taste. Thin the above batter slightly with milk, dip in
+each section of banana and fry in hot fat. Drain and serve with melted
+currant jelly.</p>
+
+<p class="f150 spa1"><i>Prize Recipe</i></p>
+
+<h4>RYZON HOMINY FRITTERS</h4>
+
+<p class="center">BY MRS. J. J. O‘CONNELL,<br> WASHINGTON, D. C.</p>
+
+<ul class="index">
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (1 pint) cold cooked hominy.</li>
+<li class="isub3">2  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">½  &nbsp; &nbsp;cupful (2 ounces) chopped cooked ham.</li>
+</ul>
+
+<p>Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and
+<span class="smcap">Ryzon</span> sifted with flour. Beat thoroughly
+and drop by large spoonfuls into plenty of smoking hot fat. Fry until
+nicely browned, then drain on paper and serve hot.</p>
+
+<p class="spb2">Sufficient for fifteen fritters.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_29">[Pg 29]</span></p>
+<h2 class="nobreak"><span class="smcap">Chapter III<br> Ryzon Cakes</span>
+  </h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_o.jpg" width="75" height="78" alt="O">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Of</b></span>
+all the different branches of cookery the making of cakes is
+undoubtedly the most popular.</p>
+
+<p>It is practically impossible to buy cakes that are equal to well-made
+home-baked ones, and so they are always appreciated. The secrets of
+success are, <i>care in following the recipe exactly</i>, and attention
+to the simple rules of mixing and baking.</p>
+
+<p>With all cookery, method and order are great points to be considered.
+Have everything in readiness before you begin to mix a cake, for it
+may be spoiled if you have to stop mixing or beating to prepare an
+ingredient. First study and set your recipes to hand. Put out measuring
+cups, boards, knives, egg beaters, flour sifters, pastry brushes,
+bowls, basins, cake tins, and scales and weights. Measure or weigh
+the quantities required. Pay attention to the oven and see that it is
+likely to be sufficiently hot by the time the cake is ready for it.</p>
+
+<p>Then get ready the necessary cake tin or tins, and prepare them in a
+manner suited to the kind of cake to be made.</p>
+
+<p>The measuring cup should hold one-half pint. All measurements are
+level. All materials are measured level, <i>i. e.</i>, by filling spoon
+or cup more than full and leveling with the back of knife.</p>
+
+<p>Flour, meal, sugar, baking powder, and spices are measured after one
+sifting and heaped into the measure lightly. This is of importance in
+making good cakes. Flour should not be shaken down into the measuring
+cup. Flours vary in thickening qualities, therefore the exact amount of
+liquid cannot always be given.</p>
+
+<p>It is very important to have the flour dry, as damp flour would render
+any cake heavy.</p>
+
+<p>There are three ways of mixing. Stirring, beating, and cutting or
+folding.</p>
+
+<p>To stir:—Let the spoon touch the sides and bottom of the bowl and move
+it round quickly in circles of various sizes. Do not lift it out of the
+mixture, and work well against the sides.</p>
+
+<p>To beat:—Tip the bowl to one side. Bring the spoon or fork quickly
+into the mixture and through it, take it out the other side and bring
+it over and down again scraping the sides well each time it goes in.
+It is important to keep the bowl of the spoon well scraped out during
+mixing. Beat hard and quickly.</p>
+
+<p>To cut or fold:—Turn over the mixture with a spoon or knife and lift
+it up, folding in as lightly as possible. Do not stir or beat but mix
+very gently until quite blended.</p>
+
+<p>To beat butter:—In beating butter to a cream, if very hard it can be
+slightly warmed in the oven or put into a hot bowl, but it must on no
+account be melted. The best method is to soften hard butter by putting
+it through the food chopper. The sugar may be heated and added to the
+butter.</p>
+
+<p>Inferior or tainted butter should never be used for cakes. If butter is
+employed it must be good, sweet butter being the best. If the butter is
+very salt it will be better to wash it in cold water, and dry it in a
+floured cloth before using.</p>
+
+<p>For many of the plainer cakes, and especially when baking for large
+families, or where expense has to be considered, a cheaper kind of
+fat may be substituted for butter. Lard, beef drippings, beef marrow,
+margarine, or one of the different vegetable fats now on the market
+will generally answer the purpose.</p>
+
+<p>Eggs must be fresh and good but not necessarily new laid.
+Well-preserved eggs serve the purpose excellently. They should always
+be broken separately into a small cup or bowl before adding them to the
+mixture.</p>
+
+<p>With regard to sugars—always brown sugar for rich cakes that you
+want dark in color. Use granulated sugar for other cakes except where
+otherwise stated, and always sift it before use.
+<span class="pagenum" id="Page_30">[Pg 30]</span></p>
+
+<p>Fruit must be thoroughly dried before being used if it has been
+necessary to wash it, and floured before adding to the mixture.</p>
+
+<p>To free currants from stalks, put them in a colander, look them over
+carefully, and remove any stones. Rub the fruit, and the little stalks
+will fall through the holes if the colander is shaken. Sultanas will
+need picking, as the stalks are larger.</p>
+
+<p>Seed raisins and cut them in halves.</p>
+
+<p>Candied peel looks nicest and goes farthest if cut into thin strips
+instead of being chopped.</p>
+
+<p>Almonds should be blanched. Pour boiling water upon them, leave them to
+soak for a few minutes, then rub off the skins and put them into cold
+water to whiten; dry, cut into thin strips or chop them.</p>
+
+<p>Only the yellow part of the lemon rind should be grated and used. To
+obtain the juice of a lemon, first roll it backwards and forwards on a
+board to soften it. Then cut in halves, and squeeze out the juice with
+the back of a wooden spoon or on a lemon squeezer; strain before using.</p>
+
+<p>Though there is no limit to the variety of cakes that can be made, the
+greater number may be classified under one of four general heads:</p>
+
+<p>1. Pound Cakes:—As the name implies, the typical pound cake has equal
+weight of various ingredients, a pound to a pound of sugar, butter,
+eggs, flour, fruit, etc. Though this proportion is not always followed,
+a pound cake has always a considerable quantity of butter, eggs, and
+sugar. The usual method of mixing is, therefore, to beat the butter
+and sugar to a cream, then add eggs and flour alternately, beating
+the mixture well between each addition. Last of all, the fruit and
+flavoring are added. Much of the success of these cakes depends upon
+good beating so as to blend ingredients and to enclose as much air as
+possible. Pound cakes need very careful baking—a moderate and uniform
+heat of oven for a considerable time, then gradually decreasing heat is
+essential.</p>
+
+<p>2. Plain Cakes:—These, containing as they do a smaller proportion of
+eggs and butter, are generally mixed by rubbing the shortening into the
+sugar, then the dry ingredients are mixed in and the whole made into
+a paste with beaten eggs and other liquids. These cakes are not made
+so moist as pound cake, and generally require rather quicker baking.
+Individual recipes may give individual ways of mixing.</p>
+
+<p>3. Sponge Cakes:—The chief ingredients of the best quality of sponge
+cake are eggs and sugar; flour must be used, but its weight is
+relatively small. Strictly speaking, a sponge cake contains no butter,
+and for this reason can be given to invalids and children to whom
+butter after cooking would be indigestible.</p>
+
+<p>The usual method of mixing is to beat the eggs and sugar until light
+and creamy, this is sometimes done over gentle heat; just before
+baking, the sifted flour and flavoring are carefully mixed in. If
+butter is used, it is first melted, and, when cool, but still liquid,
+added to the mixture. When baking, very moderate and yet uniform heat
+is required.</p>
+
+<p>4. Gingerbreads:—<a href="#GINGER">See page 52</a>.</p>
+
+<p>The baking of cakes is one of the most difficult parts of cake making.
+No matter how carefully the mixture has been prepared, the success or
+failure of the cake will very much depend upon the proper regulation
+of the heat of the oven. Ovens require very close observance; some are
+inclined to burn at the bottom, while in others the top is the hottest
+part, and it is only by experience and careful watching that the faults
+and capabilities of individual ovens can be learned.</p>
+
+<p>The most correct way of gauging the heat of an oven is with the
+thermometer. The degrees of heat would be nearly the following:</p>
+
+<ul class="index">
+<li class="isub3">From 400° to 450°—A hot oven.</li>
+<li class="isub3">From 300° to 350°—A moderate oven.</li>
+<li class="isub3">From 250° to 275°—A slow oven.</li>
+</ul>
+
+<p>There are also one or two popular tests which may be applied by
+novices, such as the following: Sprinkle a little dry flour on a tin
+and place it in the oven. If there is sufficient heat to bake a cake,
+<span class="pagenum" id="Page_31">[Pg 31]</span>
+this will be brown in about five minutes. Or, put a piece of white
+paper in the oven, and if at the end of five minutes it is a good
+yellow color, the heat is moderate and suitable for most cakes.</p>
+
+<p>After a very little experience the heat of the oven can easily be
+judged by simply feeling it with the hand.</p>
+
+<p>A cake to be baked to perfection should rise evenly and be smooth on
+the top, and by the time it has been in the oven half its time a light
+brown crust should be formed. Owing to the variations in the heat of
+an ordinary oven, it is not always possible to arrive at this point of
+perfection; still, by careful manipulation, it may be aimed at.</p>
+
+<p>When a cake rises in a cone in the center it shows that the oven has
+been too hot in the commencement, with the result that the sides of
+the cake become hardened with a crust before the mixture has had time
+to rise. If the cake seems inclined to rise at one side, it shows that
+the oven is hotter on one side than the other, and this fault may be
+obviated to a certain extent by turning the cake carefully during the
+baking. When a cake shows signs of becoming sufficiently brown before
+it is ready, it should be covered with a double fold of greased or
+wetted kitchen paper.</p>
+
+<p>Be sure the cake is sufficiently cooked before removing it from the
+oven. Small cakes are ready if they feel firm when gently touched with
+the finger. Larger cakes should be tested by running a bright and
+heated skewer into the center of them. If the skewer comes out sticky
+the cake is not cooked enough, but if it is dry and undimmed the baking
+is finished. Cakes should be allowed to stand for two or three minutes
+before removing them from the tin; they will then come out more easily.
+They should be cooled on a wire stand or sieve or stood on end so that
+the air gets around the bottom and side. When cold, put into dry and
+air-tight tins.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<h3 id="LOAF_CAKES">RYZON LOAF CAKES</h3>
+
+<h4>RYZON RICH WEDDING CAKE</h4>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (¾ pound) butter.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li>
+<li class="isub3">2  &nbsp; &nbsp;lemons.</li>
+<li class="isub3">2  &nbsp; &nbsp;oranges.</li>
+<li class="isub3">1  &nbsp; &nbsp;nutmeg, grated.</li>
+<li class="isub3">1½ level teaspoonfuls powdered ginger.</li>
+<li class="isub3">1½ level teaspoonfuls powdered cinnamon.</li>
+<li class="isub3">½  &nbsp; level teaspoonful powdered allspice.</li>
+<li class="isub3">½  &nbsp; level teaspoonful powdered mace.</li>
+<li class="isub3">6  &nbsp; &nbsp;eggs—separated.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) brandy or fruit juice.</li>
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (½ pound) shredded glacé cherries.</li>
+<li class="isub3">3  &nbsp; &nbsp;level cupfuls (¾ pound) currants.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) seeded raisins.</li>
+<li class="isub3">1½ level cupfuls (9 ounces) sultana raisins.</li>
+<li class="isub3">3  &nbsp; &nbsp;level cupfuls (¾ pound) shredded candied citron peel.</li>
+<li class="isub3">3  &nbsp; &nbsp;level cupfuls (¾ pound) ground almonds.</li>
+<li class="isub3">3  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4  &nbsp; &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (¼ pound) rice flour.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+</ul>
+
+<p>Cream butter, add gradually sugar, the grated rinds of lemons and
+oranges and spices, and beat for fifteen minutes, then add yolks of
+eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts,
+and peel, then sift in flour, rice flour and <span class="smcap">Ryzon</span>.
+Beat up whites of eggs and add them by degrees to mixture. Turn into a
+large papered tin, and bake carefully in a moderate oven for six hours.
+Put the cake aside until next day, then cover it over with frosting,
+leave until set, then ornament with icing in any pretty design, using
+an icing bag and tube.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<p class="spb2"><span class="smcap">Icing</span>:—<a href="#ICING_2">See page 44</a>.</p>
+
+<h4>RYZON GOLD CAKE</h4>
+
+<ul class="index">
+<li class="isub3">¼ cupful (2 ounces) butter.</li>
+<li class="isub3">¾ cupful (6 ounces) sugar.</li>
+<li class="isub3">5 &nbsp;egg yolks.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp;pinch salt.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">½ teaspoonful orange extract.</li>
+</ul>
+
+<p>Cream butter, add gradually sugar, and when thoroughly creamed,
+add yolks of eggs, well beaten. Sift flour, <span class="smcap">Ryzon</span>
+and salt together, and add, alternately with milk, to egg mixture. Stir
+in extract, and turn into a well-greased and floured small, square,
+loaf pan. Bake in a moderate oven for thirty minutes.</p>
+
+<p class="spb2">Sufficient for small cake.
+<span class="pagenum" id="Page_32">[Pg 32]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p032.jpg" alt="" width="600" height="390" >
+    <p class="center"><i>RYZON BABA—First Prize Recipe</i><br>
+     By <span class="smcap">Mrs. Percy Duvall</span>, Dower House,<br> Rosaryville, Maryland</p>
+</div>
+
+<p class="f150"><i>First Prize Recipe</i></p>
+
+<h4>RYZON BABA</h4>
+
+<p>The Baba is a cake of Polish origin. It was made known in France by
+Stanislas Leczinsky. The descendants of this King always ate the baba
+with a sauce made of sweetened wine mixed with one-sixteenth part of
+distilled water of tansy. So far as the judges know Mrs. Duvall’s
+<span class="smcap">Ryzon</span> Baba is the first one made with baking
+powder. First prize recipe for <span class="smcap">Ryzon</span> Baba follows:</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;eggs—not separated.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1½ cupfuls (¾ pint) sweet milk.</li>
+<li class="isub3">3 &nbsp; &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp; level teaspoonful powdered mace.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) butter.</li>
+<li class="isub3">½ &nbsp; cupful (2 ounces) shredded candied citron peel.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">Sauce</span>:</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) water.</li>
+<li class="isub3">1 &nbsp; &nbsp;wineglassful rum or ½ teaspoonful vanilla extract</li>
+<li class="isub5">and ½ teaspoonful lemon extract.</li>
+</ul>
+
+<p><span class="smcap">For Baba</span>:—Beat eggs and sugar together until very light,
+remove beater, add salt, milk, flour sifted with <span class="smcap">Ryzon</span>,
+and mace, and add citron. Melt butter in a large turkshead baking pan (with
+a central opening). When melted, add butter carefully to batter, and
+pour batter into mold. Bake in a steady, fairly hot oven, for one hour,
+taking care to turn cake several times. This mixture is a thin batter
+and requires a slower oven than the usual “rusk.” When done, try it
+<span class="pagenum" id="Page_33">[Pg 33]</span>
+with a straw; if straw comes out clean, remove baba from mold onto
+plate on which it is to be served. Care should be taken that the cake
+mold is very well greased, especially the center “piece.”</p>
+
+<p><span class="smcap">For Rum Sauce</span>:—Put sugar and water into
+an enameled saucepan, bring to boiling point and boil until syrup spins
+a thread, or 218° F. by candy thermometer. Then add rum, or extracts,
+and cool slightly. Dip baba into syrup while it is hot, or ladle syrup
+over baba with spoon or broad knife, or brush on syrup. Fruit juice may
+be used in place of rum, or the following chocolate sauce may be used
+by those who prefer it to the rum sauce.</p>
+
+<p><span class="smcap">For Chocolate Sauce</span>:—Put one level cupful
+sugar into a saucepan, add one cupful of milk, one-fourth cupful
+butter, and boil together until “half done,” about ten minutes, but
+boil “hard,” not gently. Add one-fourth cake (or one-half cake, if
+desired bitter) chocolate, cut into fairly small pieces. Stand on side
+of stove until entirely melted, but do not boil again, as the delicate
+flavor of chocolate is lost by boiling. Add one-half teaspoonful
+vanilla extract, and pour over cake one spoonful at a time.</p>
+
+<p>Sift powdered sugar over the slightly sticky top before carrying to
+table. If desired, the center may be filled with stewed fruits.</p>
+
+<p>The baba mixture may be divided into two molds. The baba may also be
+used for a pudding. In this case the cake is saturated with rum sauce,
+or orange syrup, and served with another sauce over and around base.
+Thin custard or apricot sauce are appropriate sauces. When a baba has
+not been consumed fresh, it may be cut in slices, dipped in fruit
+juice, covered with a batter, and fried.</p>
+
+<p class="spb2">Sufficient for one large cake.</p>
+
+<h4>RYZON SETON<br> FRUIT CAKE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (1 pint) dried apples.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) molasses.</li>
+<li class="isub3">½ cupful (4 ounces) butter.</li>
+<li class="isub3">½ cupful (4 ounces) lard.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">5 &nbsp;level cupfuls (1¼ pounds) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered allspice.</li>
+<li class="isub3">½ level teaspoonful powdered mace.</li>
+<li class="isub3">½ level teaspoonful powdered cloves.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">1 &nbsp;level cupful (8 ounces) seeded raisins.</li>
+<li class="isub3">1 &nbsp;level cupful (6 ounces) sultana raisins.</li>
+<li class="isub3">½ cupful (2 ounces) shredded candied citron peel.</li>
+<li class="isub3">¼ level teaspoonful baking soda.</li>
+</ul>
+
+<p>Pick over and wash apples, then cover them with cold water and soak
+over night. Press out as much water as possible, chop them fine,
+and put them into a saucepan with molasses and stew slowly for two
+hours. Turn out to cool. Cream butter, lard, and sugar thoroughly
+together, add the eggs well beaten, milk and flour and beat hard for
+five minutes. Now add the spices, salt, raisins, apples, citron, soda
+dissolved in a tablespoonful of water, and <span class="smcap">Ryzon</span>.
+Mix and divide into two buttered and floured cake tins and bake in a moderate
+oven for one and one-half hours.</p>
+
+<p class="spb2">Sufficient for two medium-sized cakes.</p>
+
+<h4>RYZON BIRTHDAY CAKE</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">4 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;level cupful (6 ozs.) sultana raisins.</li>
+<li class="isub3">½ cupful (2 ozs.) currants.</li>
+<li class="isub3">½ cupful (2 ozs.) shredded candied citron peel.</li>
+<li class="isub3">1 &nbsp;wineglassful brandy or fruit juice.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful grated nutmeg.</li>
+<li class="isub4">Boiled frosting.</li>
+</ul>
+
+<p>Cream butter and sugar together, add eggs, one at a time, and beat
+well, now add milk, fruit, brandy or fruit juice, and flour sifted
+with <span class="smcap">Ryzon</span>, salt and nutmeg. Pour into a
+well-greased and papered cake tin and bake in a moderate oven for
+two hours. Turn out, cool, and cover with boiled frosting, given on
+<a href="#BOILED">page 44</a>. If liked, this cake may be decorated
+with tiny shamrocks and candles.</p>
+
+<p>Sufficient for fourteen to sixteen persons.</p>
+
+<div class="figcenter">
+    <img src="images/i_p033.jpg" alt="" width="600" height="374" >
+</div>
+
+<p class="spa2"><span class="pagenum" id="Page_34">[Pg 34]</span></p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+<h4>RYZON WHITE FRUIT CAKE</h4>
+
+<p class="center">BY MRS. HARRY BURGESS,<br> NASHVILLE, TENN.</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">3  &nbsp; &nbsp;level cupfuls (1½ pounds) sugar.</li>
+<li class="isub3">8  &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3½ level cupfuls (14 ounces) flour.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful grated nutmeg.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful powdered mace.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful salt</li>
+<li class="isub3">2  &nbsp; &nbsp;cocoanuts, grated.</li>
+<li class="isub3">6  &nbsp; &nbsp;level cupfuls (1½ lbs.) shredded candied citron peel.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together, add beaten yolks of
+eggs, milk, flour sifted with <span class="smcap">Ryzon</span>, spices
+and salt, whites of eggs stiffly beaten, cocoanuts and peel.</p>
+
+<p>Mix carefully and turn into a greased and floured cake tin and bake in
+a moderate oven for one and one-fourth hours. <a href="#ICING_2">See page 44</a> for icings.</p>
+
+<p class="spb2">Sufficient for twelve to fifteen persons.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON POLISH GUEST CAKE<br> À LA RESZKE</h4>
+
+<p class="center">BY MRS. HULDA THOMPSON,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;large navel orange.</li>
+<li class="isub3">8  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">2⅔ cupfuls (1 pound) powdered sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;box (1 pound) fine matzoth meal.</li>
+<li class="isub3">½  &nbsp; cupful (¼ pound) sweet butter.</li>
+<li class="isub4">&nbsp; Pinch salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>First butter a cake mold very thickly with sweet butter, cold and not
+melted. Wash and dry orange and grate it (skin and pulp) into a large
+mixing bowl. Add yolks of eggs, mix well, then add gradually pinch
+of salt, and sugar. Sift one box of fine matzoth meal and mix with
+<span class="smcap">Ryzon</span>. Now beat up whites of eggs to a stiff froth and stir
+lightly into orange mixture, add meal and turn into the prepared mold
+and bake in moderate oven until ready.</p>
+
+<p>This cake should be a nice brown on the top and it should be tested
+with a straw taken from a new broom.</p>
+
+<p class="spb2">This recipe was a favorite in the family of the famous
+singers, the de Reszke brothers, and was frequently served at the four
+o’clock coffee receptions given by Mme. Kronberg, née de Reszke, at her
+Warsaw palace.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON MARYLAND<br> BLACK CAKE</h4>
+
+<p class="center">BY MRS. JULIUS SNOWDEN,<br> LAUREL, MD.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">2⅔ level cupfuls (1 pound) brown sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;nutmeg, grated.</li>
+<li class="isub3">1 &nbsp; &nbsp;level dessertspoonful (2 level teaspoonfuls) powdered cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered cloves.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful powdered ginger.</li>
+<li class="isub3">6 &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">2½ level cupfuls (10 ounces) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (2 pounds) seeded raisins.</li>
+<li class="isub3">6 &nbsp; &nbsp;level cupfuls (1½ pounds) currants.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) molasses.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) sherry wine or fruit juice.</li>
+<li class="isub3">4 &nbsp; level cupfuls (1 pound) shredded candied citron peel.</li>
+</ul>
+
+<p>Cream butter well; add one-half of sugar mixed with spices and mix
+well, now add remainder of sugar mixed with beaten yolks of eggs, and
+beat for five minutes. Beat up whites of eggs and add them to mixture.
+Now add flour mixed with currants and raisins cut in halves,
+<span class="smcap">Ryzon</span> mixed with molasses and wine. Mix carefully
+and place one-fourth of this mixture in a large cake pan lined with
+greased paper, then sprinkle in a layer of citron. Repeat until batter
+and citron are all used. Bake in a moderate oven for four hours. Cover
+cake with greased paper while baking as it burns easily. It may be
+necessary to put a pan of hot water in the oven to moderate the heat,
+or to place a tin or an asbestos mat underneath.</p>
+
+<p class="spb2">Sufficient for one large cake.</p>
+
+<h4>RYZON OLD FASHIONED<br> POUND CAKE</h4>
+
+<ul class="index">
+<li class="isub3">⅔  &nbsp; cupful (5¼ ounces) butter.</li>
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub4">&nbsp; Pinch salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) eggs—5 eggs usually fill a cup;</li>
+<li class="isub6">the eggs are measured before beating.</li>
+<li class="isub3">1½ level cupfuls (12 ounces) sugar.</li>
+<li class="isub3">2  &nbsp; &nbsp;tablespoonfuls orange flower water.</li>
+</ul>
+
+<p>Cream butter with flour. Add <span class="smcap">Ryzon</span> and salt to eggs and beat
+them very light with an egg beater. Add sugar gradually, and beat well,
+remove the beater, add egg mixture to creamed flour, using a wooden
+spoon, until all is mixed. Add orange flower water, and beat thoroughly
+with long, light strokes. Turn into a greased and floured shallow cake
+tin, and bake in a moderate oven for one hour.</p>
+
+<p class="spb2">Sufficient for one cake (for ten to twelve people).
+<span class="pagenum" id="Page_35">[Pg 35]</span></p>
+
+<h4>RYZON HASTY CAKE</h4>
+
+<ul class="index">
+<li class="isub3">¼  &nbsp; cupful (2 ounces) butter.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">2  &nbsp; &nbsp;egg whites.</li>
+<li class="isub3">½  &nbsp; teaspoonful orange or almond extract.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub4">&nbsp; Pinch salt.</li>
+<li class="isub1">&nbsp;</li>
+<li class="isub1"><span class="smcap">Chocolate Frosting</span>:</li>
+<li class="isub3">2 &nbsp; &nbsp;squares chocolate.</li>
+<li class="isub3">¾ &nbsp; cupful (6 ounces) sugar.</li>
+<li class="isub3">3 &nbsp; &nbsp;tablespoonfuls milk.</li>
+<li class="isub3">½ &nbsp; teaspoonful almond extract.</li>
+<li class="isub3">2 &nbsp; &nbsp;egg yolks.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Cream butter and sugar together,
+add milk, whites of eggs, extract, and flour sifted with
+<span class="smcap">Ryzon</span> and salt. Beat for five minutes, then
+turn into a buttered and floured tin and bake for thirty-five minutes.
+Turn out and cool.</p>
+
+<p><span class="smcap">For Frosting</span>:—Melt chocolate in pan of a
+double boiler, add sugar and milk, and cook until smooth; add egg yolks
+and extract and cook for one minute. Spread on cake.</p>
+
+<p class="spb2">Sufficient for one small cake.</p>
+
+<h4>RYZON WALNUT AND<br> CHERRY CAKE</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">¾ cupful (5 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (¾ ounce) rice flour.</li>
+<li class="isub3">⅛ level teaspoonful salt.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">½ orange rind, grated.</li>
+<li class="isub3">1 &nbsp;lemon rind, grated.</li>
+<li class="isub3">¼ teaspoonful vanilla extract.</li>
+<li class="isub3">¼ teaspoonful almond extract.</li>
+<li class="isub3">½ cupful (2 ounces) preserved cherries.</li>
+<li class="isub3">½ cupful (2 ounces) chopped English walnut meats.</li>
+</ul>
+
+<p>Break eggs into a large basin, add sugar, and beat together for five
+minutes; then place the basin in a large pan of boiling water and beat
+mixture for fifteen minutes. Remove the basin to a table and beat for
+fifteen minutes or until the mixture is cold. Add flour sifted with
+rice flour, <span class="smcap">Ryzon</span> and salt, butter warmed
+but not hot, grated rinds of orange and lemons, extracts, nuts and
+cherries cut in quarters.</p>
+
+<p>Mix carefully and turn into a well-greased and floured cake tin and
+bake in a moderate oven for one hour. Allow the cake to stand for five
+minutes before being turned out of the tin, set it aside until cold,
+then cover with white frosting and decorate to taste with cherries and
+walnut meats. <a href="#Page_38">See page 38</a> for white frosting.</p>
+
+<p class="spb2">Sufficient for one cake.</p>
+
+<h4>RYZON COCOANUT CAKE</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange extract.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) shredded cocoanut.</li>
+</ul>
+
+<p>White frosting. <a href="#Page_38">See page 38</a> for frosting.</p>
+
+<p>Beat butter and sugar until creamy; add yolks of eggs well beaten,
+milk, orange extract, flour sifted with <span class="smcap">Ryzon</span>
+and salt; add cocoanut and whites of eggs beaten to a stiff froth. Turn
+into a flat, buttered and floured cake tin, and bake in a moderate oven
+for thirty minutes.</p>
+
+<p>Cool, cover with white frosting and sprinkle over with cocoanut.</p>
+
+<p class="spb2">Sufficient for one small cake.</p>
+
+<h4>RYZON PORK FRUIT CAKE</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;pound fat pork.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) boiling water.</li>
+<li class="isub3">1 &nbsp;level tablespoonful baking soda.</li>
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) brown sugar.</li>
+<li class="isub3">1 cupful (½ pint) dark molasses.</li>
+<li class="isub3">1 &nbsp;level tablespoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">5 &nbsp;level cupfuls (1¼ pounds) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful grated nutmeg.</li>
+<li class="isub3">1 &nbsp;level tablespoonful powdered allspice.</li>
+<li class="isub3">1 &nbsp;level tablespoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered cloves.</li>
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) sultana raisins.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) seeded raisins.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) currants.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) shredded candied citron peel.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped nut meats.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped preserved cherries.</li>
+</ul>
+
+<p>Chop pork, or put it through a meat grinder, add to it boiling water
+and allow to cool; add soda, sugar, molasses, flour sifted with
+<span class="smcap">Ryzon</span>, spices, salt and fruits and nuts. Turn
+into a large buttered and papered cake tin, and bake for three hours, or
+until ready, in a moderate oven.</p>
+
+<p>No eggs are used in this cake.</p>
+
+<p class="spb2">Sufficient for one large cake.
+<span class="pagenum" id="Page_36">[Pg 36]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p036a.jpg" alt="" width="600" height="357" >
+</div>
+
+<h4>RYZON EASILY-MADE<br> DATE CAKE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (6 ounces) brown sugar.</li>
+<li class="isub3">⅓ &nbsp; cupful (2⅔ ounces) butter.</li>
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">½ &nbsp; level teaspoonful powdered nutmeg.</li>
+<li class="isub3">½ &nbsp; pound (2 cups) stoned and sliced dates.</li>
+<li class="isub4">&nbsp; Whipped cream.</li>
+</ul>
+
+<p>Put eggs into a basin, add milk, sugar, butter, flour sifted with
+<span class="smcap">Ryzon</span>, salt and spices, add dates and beat all together for
+five minutes. Pour into a buttered and floured cake tin, and bake in a
+moderate oven for thirty-five minutes. Turn out and cut in squares, and
+serve with whipped and sweetened cream.</p>
+
+<p class="spb2">Sufficient for eight squares.</p>
+
+<h4>RYZON ORANGE GATEAU</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) sugar.</li>
+<li class="isub4">&nbsp; Juice of ½ orange, strained.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li>
+<li class="isub3">¼ &nbsp; cupful (2 ounces) butter.</li>
+<li class="isub3">¼ &nbsp; cupful (1 ounce) chopped candied citron peel.</li>
+<li class="isub3">¼ &nbsp; cupful (1 ounce) chopped cocoanut.</li>
+</ul>
+
+<p>Beat up eggs with sugar, add strained orange juice, and sift in
+flour with <span class="smcap">Ryzon</span>; add butter, melted. Butter
+and flour a small round or flat cake tin and put one-half of mixture
+into it, sprinkle in citron peel and cocoanut and spread remainder of
+mixture on top. Bake in a moderate oven for 25 minutes. Turn out and
+cool. Cover with white frosting, given on <a href="#Page_41">page 41</a>,
+and ornament top with a few tiny pieces of citron peel.</p>
+
+<p class="spb2">Sufficient for one small cake.</p>
+
+<h4>RYZON PRUNE CAKE</h4>
+
+<p class="center">BY MRS. EDGAR M. HALL,<br> OELWEIN, IOWA</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) light brown sugar.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) butter and lard.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">3 &nbsp; &nbsp;tablespoonfuls sweet or sour milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) well-cooked prunes cut in small pieces.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful nutmeg.</li>
+<li class="isub3">1¾ level cupfuls (7 ounces) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Cream sugar and shortening—add eggs well beaten, milk and cut prunes,
+cinnamon and nutmeg, then flour and <span class="smcap">Ryzon</span>,
+which have been sifted together. Bake as loaf cake.</p>
+
+<p class="spb2">Sufficient for one medium-sized cake.</p>
+
+<h4>RYZON CANADIAN<br> WAR CAKE</h4>
+
+<p class="center">BY MRS. GERTRUDE HAIG,<br> EDMONTON, ALBERTA, CANADA</p>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) brown sugar.</li>
+<li class="isub3">2 cupfuls (1 pint) hot water.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 level teaspoonful ginger.</li>
+<li class="isub3">1 level teaspoonful cinnamon.</li>
+<li class="isub3">1 level teaspoonful allspice.</li>
+<li class="isub3">1 package (1 pound) seedless raisins.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 level cupfuls (¾ pound) flour.</li>
+</ul>
+
+<p>Boil sugar, spices, water and raisins together for five minutes, after
+it begins to bubble. When cold add flour and <span class="smcap">Ryzon</span>
+which have been sifted together, turn into well-greased tin and bake
+forty-five minutes in moderate oven.</p>
+
+<div class="figcenter">
+    <img src="images/i_p036b.jpg" alt="" width="600" height="271" >
+</div>
+
+<p>This cake is not only delicious, but most inexpensive, and well suited
+to war conditions. It will keep moist and good as long as any of it is
+left, which may not be long if there are children in the family.</p>
+
+<p class="spb2">It is a pleasure to publish this good, wholesome,
+economical cake recipe, which will appeal to the housewife of today.
+<span class="pagenum" id="Page_37">[Pg 37]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p037.jpg" alt="" width="600" height="357" >
+    <p class="center"><i>RYZON JELLY ROLL—Master Recipe</i><br>
+     By <span class="smcap">Marion Harris Neil</span>,<br> Cookery Expert and Author of<br>
+“Salads, Sandwiches and Chafing Dish Recipes,” etc.</p>
+</div>
+
+<h4>JELLY ROLL HINTS</h4>
+
+<div>
+  <img class="drop-cap" src="images/letter_t.jpg" width="35" height="60" alt="T">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>TO</b></span>
+roll up a Jelly Roll after baking, the following method will be
+found of assistance. Turn the roll out onto a clean cloth wrung out of
+very hot water, and roll it up in this. The cloth must, of course, be
+wrung out as dry as possible before the cake is turned out on it. After
+a little practice, you will find that you can roll up your Jelly Roll
+without a single crack.</p>
+
+<p>Jelly Rolls are very popular as well as useful cakes. If kept in a cake
+box or an air-tight tin they remain moist and fresh for a long time.
+They are nicer as a foundation for cake-puddings than sponge cakes.</p>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON JELLY ROLL</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp; &nbsp;eggs—beaten.</li>
+<li class="isub3">¾ &nbsp; cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful milk or cream.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp; teaspoonful vanilla extract.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful (½ ounce) butter—melted.</li>
+<li class="isub4">&nbsp; Jam or jelly, slightly warmed.</li>
+</ul>
+
+<p>First grease a jelly roll tin and line it with buttered paper, allowing
+paper to come a little above the rim of tin. Beat eggs until light, add
+sugar gradually, beat five minutes, add milk or cream, flour sifted
+with <span class="smcap">Ryzon</span>, vanilla extract and butter. Spread
+mixture on prepared tin; bake in a quick oven for twelve to fifteen minutes,
+or until firm to touch.</p>
+
+<p>Have ready sheet of paper sprinkled with sugar, and turn cake onto it.
+Quickly remove buttered paper and spread over with jam or jelly and roll up
+at once. Place on sieve or wire rack to cool. Jelly roll may be served hot
+as a pudding with custard sauce, or cut in slices and served cold.</p>
+
+<p class="spb2">Sufficient for eight persons.
+<span class="pagenum" id="Page_38">[Pg 38]</span></p>
+
+<h4>RYZON DEVIL’S FOOD CAKE</h4>
+
+<ul class="index">
+<li class="isub3">2  &nbsp; &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">2  &nbsp; &nbsp;tablespoonfuls (1 ounce) lard.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">2  &nbsp; &nbsp;squares (2 ozs.) unsweetened chocolate.</li>
+<li class="isub3">2  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">1  &nbsp; &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">3  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1⅓ level cupfuls (5½ ozs.) flour.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+<li class="isub2">&nbsp;</li>
+<li class="isub1 fs_120 smcap">White Frosting:</li>
+<li class="isub4">&nbsp;A few almonds.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water.</li>
+<li class="isub3">2 &nbsp;egg whites.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p><span class="smcap">Pink Frosting</span>:—Use pink sugar in place
+of white, <a href="#PINK_SUGAR">see page 79</a>.</p>
+
+<p><span class="smcap">For Cake</span>:—Cream butter, lard and sugar
+thoroughly together, add chocolate melted, eggs well beaten, milk,
+vanilla, and flour sifted with <span class="smcap">Ryzon</span>, and
+salt. Turn into a square, greased and floured cake tin, and bake for
+fifty minutes in a moderate oven. Turn out and cool.</p>
+
+<p><span class="smcap">For Frosting</span>:—Blanch, shred and brown a
+few almonds. Put sugar and water into a saucepan, stir gently now and
+then and bring to boiling point, remove spoon and boil until syrup
+forms a soft ball when tested in cold water, or 240° F. by candy
+thermometer. Pour syrup gradually, while beating constantly, on whites
+of eggs beaten with <span class="smcap">Ryzon</span> until stiff but
+not dry, add vanilla, and continue beating until mixture is cool. Set
+saucepan containing frosting in larger saucepan containing boiling
+water, and cook on fire, stirring constantly, until mixture becomes
+granular around edge of pan. Take from pan of hot water and beat, using
+a wooden spoon, until mixture will hold its shape. Pour on cake and
+spread with back of spoon, leaving a rough surface. Sprinkle with the
+prepared almonds.</p>
+
+<p class="spb2">Sufficient for a medium-sized cake.</p>
+
+<h4>RYZON QUICK TEA CAKE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">½ cupful (¼ pound) butter or lard.</li>
+<li class="isub3">2 &nbsp;eggs—separated.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls currants.</li>
+</ul>
+
+<p>Sift together flour, sugar, salt and <span class="smcap">Ryzon</span>.
+Cut in butter or lard with a knife, then rub in lightly with the
+tips of the fingers; add beaten yolks of eggs, milk, beat well, add
+currants, and whites of eggs beaten to a stiff froth. Mix and pour into
+a buttered pan or cake ring and bake in a hot oven for twenty minutes.
+Serve hot or cold.</p>
+
+<p class="spb2">Sufficient for one small cake.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>  RYZON CHOCOLATE<br> SPONGE CAKE</h4>
+
+<p class="center">BY ELIZABETH O. HILLER,<br> DENVER SCHOOL OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">½  &nbsp; cupful (¼ pound) butter.</li>
+<li class="isub3">2  &nbsp; &nbsp;level cupfuls (9 ozs.) confectioners’ sugar.</li>
+<li class="isub3">4  &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">2  &nbsp; &nbsp;squares (2 ounces) unsweetened chocolate.</li>
+<li class="isub3">4  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2⅓ level cupfuls (9 ounces) pastry flour.</li>
+<li class="isub3">½  &nbsp; teaspoonful salt.</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">¾  &nbsp; teaspoonful vanilla extract.</li>
+</ul>
+
+<p>Cream the butter, add one cup sugar gradually while stirring
+constantly. Beat the yolks of eggs until thick and lemon-tinted; add to
+them the second cup sugar while beating constantly, then combine the
+two mixtures. Melt chocolate over hot water, cool and add to mixture.
+Sift together flour, <span class="smcap">Ryzon</span>, and salt; add
+alternately with milk to mixture; add extract. Then cut and fold in
+the whites of eggs beaten until stiff. Beat until ingredients are
+thoroughly blended. Turn mixture into a well-buttered tube pan and
+bake forty-five minutes in a moderate oven. Delicious with marshmallow
+frosting. <a href="#MARSHMALLOW">See page 43</a>.</p>
+
+<p class="spb2">Sufficient for one large cake.</p>
+
+<h4>RYZON SPONGE CAKE</h4>
+
+<ul class="index">
+<li class="isub3">5 &nbsp;eggs.</li>
+<li class="isub3">¼ teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon extract.</li>
+</ul>
+
+<p>Add salt to eggs and beat for fifteen minutes, add sugar and beat
+until very light, then remove beater, sift in flour mixed with
+<span class="smcap">Ryzon</span>, add extract and mix carefully and
+lightly. Turn into a well-greased and floured cake tin, and bake in a
+moderate oven for forty minutes.</p>
+
+<p>Sufficient for eight persons.</p>
+
+<p>One of the oldest kinds of light cakes that is still a universal
+favorite is the sponge cake.</p>
+
+<p>The popularity of the sponge cake is due to its lightness and its high
+nutritive value, which makes it the confection <i>par excellence</i>
+<span class="pagenum" id="Page_39">[Pg 39]</span>
+for children, while it is easily handled without soiling the fingers.
+Fine hard-grained sugar produces the best sponge cakes; both the
+powdery and the coarse forms should be avoided. Suitable sugar mixes
+readily with the eggs; the fine grains assist in breaking and creaming
+the yolks. Coarse sugar has a tendency to remain crystalline in the
+sponge batter, and the baked cakes generally show specks on top in
+consequence. This is most noticeable in those sponge cakes that are
+made by beating the yolks and whites separately.</p>
+
+<p class="spb2">Flour of a fairly soft nature is best for these cakes,
+and should be sifted before using, to make light mixing easy without
+toughening the batter.</p>
+
+<h4>RYZON GERMAN<br> APPLE CAKE</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;level tablespoonful sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk (scant).</li>
+<li class="isub2">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">For Mixture</span>:</li>
+
+<li class="isub3">6 &nbsp;apples.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">½ lemon.</li>
+<li class="isub3">½ cupful (2 ounces) currants.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls melted butter.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered cinnamon.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Sift flour, <span class="smcap">Ryzon</span>,
+sugar, and salt into a bowl; rub in shortening as lightly as possible
+with the fingers, just working it until fat is well blended with flour.
+Then mix to a soft dough with milk, or use milk and water, having this
+as cold as possible. Turn out onto a floured baking board, roll out, and
+line a well-greased square baking tin, pressing up well around the sides.</p>
+
+<p><span class="smcap">For Mixture</span>:—Clean currants. Peel, core
+and cut apples in thin slices; put them on cake in even rows, sprinkle
+in lemon juice, currants, and sugar mixed with cinnamon. Pour on butter
+and bake in a moderate oven for thirty minutes.</p>
+
+<p>If the apples color too much, a buttered paper may be placed over
+fruit during baking.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON CHOCOLATE CAKE</h4>
+
+<ul class="index">
+<li class="isub3">¾ cupful (6 ozs.) sugar.</li>
+<li class="isub3">½ cupful (3 ozs.) unsweetened chocolate, grated.</li>
+<li class="isub3">¼ level teaspoonful grated nutmeg.</li>
+<li class="isub3">¼ level teaspoonful powdered cinnamon.</li>
+<li class="isub3">½ cupful (4 ozs.) butter.</li>
+<li class="isub3">1 &nbsp;large egg.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ozs.) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">½ lemon.</li>
+<li class="isub3">¼ cupful (1 ounce) blanched and chopped almonds.</li>
+</ul>
+
+<p>Sift sugar, chocolate and spices together twice, add butter, and
+beat with a wooden spoon until soft and creamy, add egg, beating well,
+add flour sifted with <span class="smcap">Ryzon</span> and salt,
+strained lemon juice, and almonds. Mix and turn into a tin that has
+been well greased and floured, and bake in a moderate oven for one hour.</p>
+
+<p class="spb2">Sufficient for five to six persons.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON COFFEE<br> CRUMB CAKE</h4>
+
+<p class="center">BY MRS. MAX MONNIKENDAM,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ cupful (1 gill) milk.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;pinch salt.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1"><span class="smcap">Crumbs for Cake</span>:</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">½ teaspoonful powdered cinnamon.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful flour.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls shredded almonds.</li>
+</ul>
+
+<p><span class="smcap">For Crumbs</span>:—Mix butter, cinnamon, sugar
+and flour together until like crumbs and then add almonds.</p>
+
+<p><span class="smcap">For Cake</span>:—Cream butter and
+sugar together, add eggs well beaten, vanilla extract, one
+cupful flour, milk, and second cupful flour sifted with
+<span class="smcap">Ryzon</span> and salt. Mix and turn into a flat greased
+and floured cake tin, dust over with crumbs, and bake in a moderately
+hot oven for twenty minutes.</p>
+
+<p>The grated rind of half a lemon may be used in place of vanilla.</p>
+
+<p class="spb2">Sufficient for six to seven persons.</p>
+
+<h4>RYZON DRIED<br> APPLE CAKE</h4>
+
+<p class="center">BY MRS. GEORGIANNA DEWEY,<br> ANN ARBOR, MICH.</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;level cupful (¼ pound) dried apples.</li>
+<li class="isub3">½  &nbsp; level cupful (¼ pound) sugar.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub3">½  &nbsp; cupful (4 ounces) raisins.</li>
+<li class="isub3">½  &nbsp; cupful (4 ounces) currants.</li>
+<li class="isub3">4  &nbsp; &nbsp;level tablespoonfuls (2 ounces) shortening.</li>
+<li class="isub3">1  &nbsp; &nbsp;egg.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful soda.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful ginger.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful cinnamon.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful allspice.</li>
+</ul>
+
+<p>Soak apples in one quart of water over night; then drain, chop fine and
+<span class="pagenum" id="Page_40">[Pg 40]</span>
+cook in molasses one hour. When cold add fruit, spices, sugar and
+egg well beaten. Add soda dissolved in one tablespoonful hot water.
+Add milk, then <span class="smcap">Ryzon</span> and flour sifted together.
+Mix all thoroughly, turn into well-greased tin and bake for one hour in
+very slow oven.</p>
+
+<p class="spb2">This keeps like old fashioned fruit cake.</p>
+
+<h4>RYZON CARAWAY<br> SEED CAKE</h4>
+
+<ul class="index">
+<li class="isub3">½ &nbsp; cupful (4 ounces) butter.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) sugar.</li>
+<li class="isub3">3 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">4 &nbsp; &nbsp;tablespoonfuls milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful orange extract.</li>
+<li class="isub3">2½ level teaspoonfuls caraway seeds.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+</ul>
+
+<p>Cream butter and sugar together, add eggs well beaten, milk, orange
+extract, seeds and flour sifted with <span class="smcap">Ryzon</span>.
+Mix and pour into a small, square buttered and floured cake tin, and
+bake in a moderate oven for forty minutes.</p>
+
+<p>The caraway seeds may be crushed if liked.</p>
+
+<p class="spb2">Sufficient for one small cake.</p>
+
+<h3 id="LAYER_CAKES">RYZON LAYER CAKES</h3>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4> RYZON LAYER COCOA CAKE</h4>
+
+<p class="center">BY MISS JENNIE WALLACH,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ cupful (1 gill) cold water.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls cocoa.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub1">&nbsp;</li>
+<li class="isub1"><span class="smcap">Filling</span>:</li>
+<li class="isub3">¼ cupful (2 ounces) sweet butter.</li>
+<li class="isub3">¼ cupful (2 ounces) powdered sugar.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls cocoa.</li>
+<li class="isub1">&nbsp;</li>
+<li class="isub1"><span class="smcap">Icing for Top</span>:</li>
+<li class="isub3">¼ cake chocolate.</li>
+<li class="isub3">¾ cupful (1½ gills) boiling water.</li>
+<li class="isub3">1 &nbsp;level teaspoonful flour.</li>
+<li class="isub3">¾ cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;teaspoonful butter.</li>
+<li class="isub3">2 &nbsp;teaspoonfuls vanilla extract.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Cream butter thoroughly with
+sugar, add water, cocoa, vanilla extract, eggs, well beaten, and flour
+sifted with <span class="smcap">Ryzon</span>. Divide into two greased
+and floured layer cake tins, and bake in a moderately hot oven for
+fifteen minutes. Turn out and cool.</p>
+
+<p><span class="smcap">For Filling</span>:—Cream butter and sugar
+together, add the vanilla extract and cocoa, mix well, and spread
+between the layers.</p>
+
+<p><span class="smcap">For Icing</span>:—Dissolve chocolate in boiling
+water in a small saucepan, add sugar mixed with flour, butter and
+vanilla extract. Cook until thick, stirring constantly, then cool and
+spread on top of cake.</p>
+
+<p class="spb2">Sufficient for two-layer cake.</p>
+
+<h4>RYZON MOCK CARAMEL<br> CAKE</h4>
+
+<p class="center">BY MISS M. DELLER,<br> MILWAUKEE, WIS.</p>
+
+<ul class="index">
+<li class="isub3">Dissolve 1 level tablespoonful (½ ounce) butter</li>
+<li class="isub5">or butter substitute in a large iron frying pan.</li>
+<li class="isub3">Sprinkle 1 level cupful (½ pound) brown sugar over</li>
+<li class="isub5">the butter, also ½ cupful (2 ounces) of nut meats—</li>
+<li class="isub5">not too small. Have the sugar and nuts evenly spread</li>
+<li class="isub5">and set aside until the following is mixed:</li>
+<li class="isub3">1 level tablespoonful (½ ounce) butter or butter substitute.</li>
+<li class="isub3">1 level cupful (½ pound) granulated sugar.</li>
+<li class="isub3">1 egg.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+<li class="isub3">1 level teaspoonful vanilla or any desired flavor.</li>
+</ul>
+
+<p>Spread this mixture over the butter, sugar and nuts and bake in the
+frying pan like a loaf cake in a moderate oven. When done turn onto a
+cake plate upside down.</p>
+
+<p class="spb2">Sufficient for one large cake.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON NUT TART</h4>
+
+<p class="center">BY MRS. A. B. CANNIFF,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) chopped English walnut meats.</li>
+<li class="isub3">1 package zweiback (10 cent size).</li>
+<li class="isub3">4 eggs, separated.</li>
+<li class="isub3">1 level cupful (½ pound) sugar.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1 level teaspoonful powdered cloves.</li>
+<li class="isub4">Whipped cream.</li>
+</ul>
+
+<p>Marshmallow or boiled icing. <a href="#MARSHMALLOW">See page 43</a>.</p>
+
+<p>Chop and roll nuts and roll zweiback, or put it through a food
+chopper. Beat yolks of eggs and sugar together for ten minutes, add
+zweiback mixed with <span class="smcap">Ryzon</span> and spices, now
+add nut meats and whites of eggs stiffly beaten. Mix carefully and
+divide into two well-greased layer-cake tins. This nut tart takes ten
+minutes to bake in a moderate oven and it should not be permitted
+to bake too long. When tart has cooled, either a boiled icing, or
+marshmallows slightly softened in the oven, or whipped cream sweetened
+and flavored with vanilla extract may be used between layers and on top.</p>
+
+<p>Sufficient for six to eight persons.
+<span class="pagenum" id="Page_41">[Pg 41]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p041.jpg" alt="" width="600" height="309" >
+    <p class="center"><i>RYZON LAYER CAKE—Master Recipe</i><br>
+     By <span class="smcap">Mrs. Anna B. Scott</span>,<br> Cooking Expert of the<br>
+     Philadelphia “North American”.</p>
+</div>
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON LAYER CAKE</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (½ pound) butter or lard.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">4 &nbsp;eggs—separated.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">Filling</span>:</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub3">6 &nbsp;level tablespoonfuls (1½ ounces) cornstarch.</li>
+<li class="isub3">1 &nbsp;egg yolk.</li>
+<li class="isub3">6 &nbsp;level tablespoonfuls (3 ounces) sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) seeded raisins.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">Water Icing</span>:</li>
+<li class="isub3">1 egg white.</li>
+<li class="isub3">2 tablespoonfuls hot water.</li>
+<li class="isub3">1 teaspoonful vanilla extract.</li>
+<li class="isub4">Confectioners’ sugar.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Beat shortening and sugar to
+a light cream; separate eggs, beat yolks until well mixed and add
+slowly to sugar and shortening; add milk very slowly, stirring all the
+time; beat whites of eggs until stiff and add half; sift flour,
+<span class="smcap">Ryzon</span>, and salt and add rest of beaten egg white
+and rest of flour. Line four jelly tins or one square cake pan, 12 ×
+14, with paper; do not grease. Put mixture on and spread smooth; bake
+in a moderate oven for twenty-five to thirty minutes. The cake will be
+four inches high.</p>
+
+<p><span class="smcap">For Filling</span>:—Rinse a saucepan with cold
+water, add one and one-half cupfuls of milk and bring to boiling point;
+stir in cornstarch which has been moistened with remainder of milk; add
+egg yolk, sugar, and salt; boil for five minutes; add raisins which
+have been washed, dried, and put through a food chopper; beat till cold
+then spread between cake.</p>
+
+<p><span class="smcap">For Water Icing</span>:—Beat up white of egg,
+add water, flavoring and enough sifted confectioners’ sugar to make a
+nice frosting that will spread on cake.</p>
+
+<p class="spb2">This cake when finished measures 7 × 13 and is four
+inches thick. The ingredients can be very easily divided and only half
+the size made.</p>
+
+<h4>RYZON WASHINGTON<br> LAYER CAKE</h4>
+
+<ul class="index">
+<li class="isub3">6  &nbsp; &nbsp;level tablespoonfuls (3 ounces) butter.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">3  &nbsp; &nbsp;egg whites.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">⅛  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">½  &nbsp; teaspoonful almond extract.
+           <span class="pagenum" id="Page_42">[Pg 42]</span></li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120"><span class="smcap">Filling</span>:</li>
+<li class="isub3">1  &nbsp; &nbsp;cupful (2 gills) milk.</li>
+<li class="isub3">¼  &nbsp; cupful (2 ounces) sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1  &nbsp; &nbsp;level tablespoonful flour.</li>
+<li class="isub3">1½ egg yolks.</li>
+<li class="isub3">½  &nbsp; teaspoonful vanilla extract.</li>
+<li class="isub3">½  &nbsp; cupful (⅛ pound) blanched and shredded almonds.</li>
+<li class="isub3">¼  &nbsp; cupful (1 ounce) shredded candied citron peel.</li>
+<li class="isub4">&nbsp; White Frosting. <a href="#Page_38">See page 38</a>.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Cream the butter and sugar
+together; beat up whites of eggs to a stiff froth, add them and beat
+well, then sift in flour, salt and <span class="smcap">Ryzon</span>,
+add milk and almond extract, and beat with a wooden spoon until quite
+light. Divide into buttered and floured layer-cake tins, and bake in a
+moderately hot oven for twenty minutes. Turn out and cool.</p>
+
+<p><span class="smcap">For Filling</span>:—Put one and one-half cupfuls
+of the milk into a saucepan, with sugar and butter, and bring to
+boiling point. Blend flour with remainder of milk, add yolks of eggs
+well beaten, and pour into boiling milk and stir and cook until it
+thickens. Cool and add vanilla. Divide into portions and add almonds to
+one-half and citron to the other half. Put almond mixture on one layer
+and citron mixture on the second. Place them together and cover top
+with white frosting.</p>
+
+<p class="spb2">Sufficient for two-layer cake.</p>
+
+<h4>RYZON CHOCOLATE<br> LAYER CAKE</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;squares (4 ounces) bitter chocolate.</li>
+<li class="isub3">¼ &nbsp; cupful (½ gill) boiling water.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) butter.</li>
+<li class="isub3">1¼ level cupfuls (10 ounces) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">3 &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) milk.</li>
+<li class="isub4">&nbsp; White frosting. <a href="#Page_38">See page 38</a>.</li>
+<li class="isub4">&nbsp; Chocolate frosting. <a href="#CHOCOLATE">See page 44</a>.</li>
+</ul>
+
+<p>Melt chocolate in small saucepan, add water, and cook over hot
+water until smooth. Cream butter and sugar thoroughly together, add
+chocolate, vanilla extract, yolks of eggs well beaten, flour sifted
+with salt and <span class="smcap">Ryzon</span>, and add milk. Beat
+well, cut and fold in whites of eggs beaten to a stiff froth. Divide
+into three greased and floured layer tins, and bake in a moderate oven
+for twenty-five minutes. Cool and put together with white or chocolate
+frosting. The top of cake should be covered with frosting.</p>
+
+<p class="spb2">Sufficient for a medium-sized three-layer cake.</p>
+
+<h4>RYZON LADY BALTIMORE<br> CAKE</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub4">&nbsp; Scant half cup (¾ gill) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;egg whites.</li>
+<li class="isub3">½ &nbsp; teaspoonful almond extract.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Filling:</li>
+<li class="isub3">1 &nbsp; level cupful (½ pound) sugar.</li>
+<li class="isub3">½ cupful (1 gill) water.</li>
+<li class="isub3">1 &nbsp; egg white.</li>
+<li class="isub3">1 &nbsp; level cupful (½ pound) seeded raisins.</li>
+<li class="isub3">½ cupful (2 ounces) ground almonds.</li>
+<li class="isub3">½ cupful (2 ounces) chopped English walnut meats.</li>
+<li class="isub3">½ teaspoonful vanilla extract.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Cream butter and
+sugar thoroughly together, add milk, flour sifted with
+<span class="smcap">Ryzon</span> and beat until smooth. Add extract and
+fold in whites of eggs beaten to a stiff froth. Divide into greased and
+floured layer cake tins, and bake in a moderately quick oven for twenty
+minutes. Turn out and cool.</p>
+
+<p><span class="smcap">For Filling</span>:—Put sugar and water into a
+saucepan and boil until it forms a soft ball when tried in cold water,
+or 238° F. by candy thermometer. Beat up whites of eggs to a stiff, dry
+froth. Pour syrup upon these eggs, beating steadily until a meringue is
+formed which will spread. Add vanilla, almonds, walnuts and raisins cut
+in halves. Spread between layers and on top.</p>
+
+<p class="spb2">Sufficient for two-layer cake.</p>
+
+<h4>RYZON MOLASSES<br> LAYER CAKE</h4>
+
+<p class="center">BY NELLIE E. ADAMS,<br> TACOMA, WASH.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">2 &nbsp;eggs and yolk of 1 egg.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cloves.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">¼ level teaspoonful soda.</li>
+<li class="isub3">½ cupful (1 gill) buttermilk—or sour milk.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub1">Mix and bake in three layers.</li>
+<li class="isub1 smcap fs_120">Filling:</li>
+<li class="isub3">1 &nbsp;cupful (¼ pound) figs.</li>
+<li class="isub3">1 &nbsp;cupful (½ pound) raisins chopped fine.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">½ level teaspoonful vanilla.</li>
+</ul>
+
+<p class="spb2">Cook all together until soft and smooth. Frost top with
+white of one egg and 5 tablespoonfuls frosting sugar flavored to taste,
+or make a thick white icing and put between layers.
+<span class="pagenum" id="Page_43">[Pg 43]</span></p>
+
+<hr class="chap x-ebookmaker-drop">
+<h3 id="ICING">RYZON FILLINGS AND ICINGS</h3>
+
+<div>
+  <img class="drop-cap" src="images/letter_c.jpg" width="40" height="53" alt="C">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Cakes</b></span>
+should be made to look attractive as well as to taste good. Many
+cakes are better left in their simple state without any decoration, and
+when this is the case particular care should be taken with the baking
+to avoid burning. In no circumstance should a cake be over-decorated.</p>
+
+<p>One of the simplest forms of decoration is to spread a thin coating
+of jelly, preserve or honey over the cake, and then to sprinkle with
+browned or colored almonds, cocoanut, pistachio nuts, tiny candies or
+a mixture of these. This is very suitable for the sides of cakes where
+the top only is iced.</p>
+
+<p>When a more elaborate decoration is wanted, one of the various icings
+may be used. With a large cake it is usual to ice the top only, and
+then to decorate with nuts, preserved fruits, bon-bons or frosting in
+two colors put through an icing bag.</p>
+
+<p>In the decorating of tiny fancy cakes there is a wide range for
+individual taste and arrangement. With the help of fillings, icings and
+decorations, the variety of pretty cakes which can be made is endless.</p>
+
+<p>Hard white icing is usually prepared with egg whites, a few drops of
+lemon juice and confectioners’ sugar. The dull appearance of this icing
+is due in many instances to insufficient beating and to its containing
+too much sugar. The whites should be free from yolks, and all utensils
+should be scrupulously clean, as the least spot of grease is sufficient
+to make the icing heavy.</p>
+
+<p>Glacé icing may either be poured over the cakes, or the cakes may be
+dipped into it. If a large cake is to be iced, put it on a wire stand
+placed on a sheet of white paper, and pour over enough icing to cover
+the top only, or the top and sides as desired. Arrange any decoration
+on the cakes while the icing is still soft.</p>
+
+<p>Butter icing must be allowed to become quite cold and hard before
+using. In hot weather the bowl containing the icing should be placed on
+ice or put in a cool place. If a large plain cake is to be iced, it is
+usual to split it once or twice, and put a layer of the icing between.
+Spread a thin coating of the icing on the top and sides of the cake,
+and put most of the icing into a forcing bag, with a large tube on the
+end of it. Force out the icing on the cake, and do it as quickly as
+possible before the heat of the hand has time to soften the icing.</p>
+
+<h4>RYZON LEMON FILLING</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;lemons.</li>
+<li class="isub3">4 &nbsp;eggs.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">¾ cupful (1½ gills) water.</li>
+</ul>
+
+<p>Strain juice of lemons into a saucepan, add eggs, <span class="smcap">Ryzon</span>
+mixed with sugar, butter and water. Stir over a slow fire until mixture boils
+two minutes. Cool and use.</p>
+
+<p>Sufficient for two-layer cake.</p>
+
+<h4>RYZON COCOANUT FILLING</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;egg whites.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) cocoanut.</li>
+<li class="isub3">½ teaspoonful almond extract.</li>
+</ul>
+
+<p>Beat up whites of eggs with <span class="smcap">Ryzon</span>,
+add sugar, cocoanut, and extract, and stir over the fire until the
+mixture is hot. Use at once between layers and on top of cake.</p>
+
+<p>Sufficient for one-layer cake.</p>
+
+<h4>RYZON GELATINE ICING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls powdered gelatine.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls cold water.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) boiling water.</li>
+<li class="isub3">½ &nbsp; level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful orange extract.</li>
+<li class="isub3">5½ level cupfuls (1½ pounds) confectioners’ sugar.</li>
+</ul>
+
+<p>Mix gelatine with cold water; add boiling water, stir over fire
+until dissolved; add <span class="smcap">Ryzon</span>, extract, and
+sifted confectioners’ sugar to make thick enough to spread.</p>
+
+<p>Sufficient for two large cakes.</p>
+
+<h4>RYZON ORANGE GLACÉ<br> ICING</h4>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (½ pound) confectioners’ sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;orange.</li>
+<li class="isub4">&nbsp; A few drops yellow color.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Rub confectioners’ sugar through a fine sieve, put it into a small
+pan, add strained juice of orange and allow sugar to dissolve over
+fire; then add yellow color and <span class="smcap">Ryzon</span>, and,
+if necessary, a few drops of warm water. This icing should only be
+warm, not hot.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<h4 id="MARSHMALLOW">RYZON MARSHMALLOW<br> FROSTING</h4>
+
+<ul class="index">
+<li class="isub3">40 (½ pound) marshmallows.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water.</li>
+<li class="isub3">1 &nbsp;egg white.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange extract.</li>
+</ul>
+
+<p>Melt marshmallows in double boiler. Cook sugar and water until soft
+ball is formed in cold water, or 240° F. by candy thermometer. Pour
+onto the stiffly beaten white of egg mixed with <span class="smcap">Ryzon</span>,
+add melted marshmallows, flavoring, and beat until of consistency to spread
+on cake.</p>
+
+<p>Sufficient for one cake.
+<span class="pagenum" id="Page_44">[Pg 44]</span></p>
+
+<h4>RYZON CHOCOLATE<br> FRUIT FILLING</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;squares (4 ounces) unsweetened chocolate.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls milk.</li>
+<li class="isub3">¾ cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ cupful (2 ozs.) chopped preserved ginger.</li>
+<li class="isub3">½ cupful (2 ozs.) chopped preserved cherries.</li>
+</ul>
+
+<p>Melt chocolate in upper pan of a double boiler, add milk, sugar,
+butter, egg well beaten, and salt, and cook over the fire until mixture
+thickens, stirring constantly. Cool, add extract, <span class="smcap">Ryzon</span>,
+ginger and cherries.</p>
+
+<p>Sufficient for three-layer cake.</p>
+
+<h4>RYZON ORANGE FILLING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">2 &nbsp;egg yolks.</li>
+<li class="isub3">1 &nbsp;orange.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) cake crumbs.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon juice.</li>
+</ul>
+
+<p>Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind
+and strained juice of orange, and stir over the fire until the mixture
+thickens, but do not allow to boil. Add <span class="smcap">Ryzon</span>,
+cake crumbs and lemon juice. Cool and use.</p>
+
+<p>Sufficient for one-layer cake.</p>
+
+<h4 id="ICING_2">RYZON ALMOND ICING</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (¼ pound) blanched and chopped almonds.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ cupful (1 gill) water.</li>
+<li class="isub3">2 &nbsp;egg whites.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;teaspoonful rose extract.</li>
+</ul>
+
+<p>Brown almonds in oven. Put the four tablespoonfuls of sugar into a
+small saucepan and stir over the fire until brown, add almonds, cool
+and pound. Boil sugar and water for five minutes, add pounded almonds,
+pour onto beaten whites of eggs mixed with <span class="smcap">Ryzon</span>,
+add extract, beat until thick enough to spread.</p>
+
+<p>Sufficient for one cake.</p>
+
+<h4>RYZON BROWN SUGAR<br> ICING</h4>
+
+<ul class="index">
+<li class="isub3">2⅔ level cupfuls (1 pound) brown sugar.</li>
+<li class="isub3">¾ &nbsp; cupful (1½ gills) cream.</li>
+<li class="isub3">2 &nbsp; &nbsp;teaspoonfuls butter.</li>
+<li class="isub3">½ &nbsp; level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla extract.</li>
+</ul>
+
+<p>Put sugar into a saucepan, add cream, butter and <span class="smcap">Ryzon</span>,
+and boil until mixture forms a soft ball when tried in cold water, or until
+it registers 240° F. by candy thermometer, add vanilla and beat until thick.</p>
+
+<p>Sufficient for one cake.</p>
+
+<h4>RYZON SOUFFLÉ ICING</h4>
+
+<p class="center">BY MRS. FRED FRIEDLANDER,<br> NEW YORK</p>
+
+<ul class="index">
+<li class="isub4">&nbsp;Unbeaten white of 1 egg.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls cold water.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) granulated sugar.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Put all in top of double boiler. Have water underneath boiling and beat
+mixture seven minutes. This icing will stand several days and remain
+creamy. By adding fresh fruit juice this makes a delicious pudding sauce.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<h4 id="BOILED">RYZON BOILED FROSTING</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ cupful (1 gill) water.</li>
+<li class="isub3">2 &nbsp;egg whites.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+</ul>
+
+<p>Boil sugar and water in a saucepan until it forms a soft ball
+when tried in cold water, or until it registers 240° F. by candy
+thermometer; pour onto the stiffly beaten egg whites, pouring in a
+steady stream and very slowly adding, while beating, <span class="smcap">Ryzon</span>
+and vanilla; stir until thick.</p>
+
+<p>Sufficient for one cake.</p>
+
+<h4 id="CHOCOLATE">RYZON CHOCOLATE FROSTING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;squares (2 ounces) unsweetened chocolate.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">3 &nbsp;teaspoonfuls butter.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">½ teaspoonful lemon extract.</li>
+</ul>
+
+<p>Melt chocolate in saucepan, add sugar, <span class="smcap">Ryzon</span>,
+milk, and butter, and cook until it forms a soft ball when tried in
+cold water, or 240° F. by candy thermometer, then add extracts and use.</p>
+
+<p>Sufficient for one cake.</p>
+
+<h4 id="FONDANT">RYZON FONDANT ICING</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level cupfuls (2 pounds) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Melt sugar in water, add <span class="smcap">Ryzon</span>, and boil
+until it forms a soft ball when tested in cold water, or 240° F. by
+candy thermometer. Pour onto a wet platter, and as soon as syrup has
+slightly cooled (it should crinkle up when touched at the edge with the
+finger), gather it up with a scraper into a heap, then work it evenly
+and smoothly with a spoon until the whole becomes creamy and finally
+solid. Knead smooth and keep in a jar. When wanted, place the icing
+in a saucepan over hot water, and stir it to the consistency of thick
+cream, and use it for the tops of cakes and puddings. If the icing is
+made too hot it will be dull and brittle instead of soft and shiny.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_45">[Pg 45]</span></p>
+<div class="figcenter">
+    <img src="images/i_p045.jpg" alt="" width="600" height="394" >
+    <p class="center"><i>RYZON SUGAR COOKIES—Master Recipe</i><br>
+     By <span class="smcap">Katharine Lawrence</span>,<br>
+Director of Household Science,<br> Temple University, Philadelphia</p>
+</div>
+
+<div class="chapter">
+<h2 class="nobreak"><span class="smcap">Chapter IV<br>
+Ryzon Cookies, Doughnuts<br> and Small Cakes</span></h2>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h3 id="COOKIES">RYZON SUGAR COOKIES</h3>
+
+<ul class="index">
+<li class="isub3">1 cupful (½ pound) butter (scant).</li>
+<li class="isub3">1 level cupful (½ pound) sugar.</li>
+<li class="isub3">2 eggs.</li>
+<li class="isub3">1 tablespoonful water.</li>
+<li class="isub3">1 teaspoonful vanilla extract.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">&nbsp; &nbsp;Enough flour to make a dough and roll out thin on board.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together with a wooden spoon. Beat
+eggs until very light, add to creamed mixture, beat well, add water and
+extract. To one-half cupful of sifted flour add <span class="smcap">Ryzon</span>
+and sift into other ingredients, beat until light, and then add enough
+flour to make a soft dough, about two level cupfuls. Turn out onto a
+floured baking board, knead lightly, roll out very thin, cut out with a
+cookie cutter and bake in a quick oven for ten minutes. These cookies
+are as good at six weeks as when baked. One tablespoonful of crushed
+caraway seeds may be substituted for vanilla extract.</p>
+
+<p class="spb2">Sufficient for fifty cookies.</p>
+
+<h4>RYZON SPICE COOKIES</h4>
+
+<ul class="index">
+<li class="isub3">5 &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">1 &nbsp;lemon.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ level teaspoonful powdered cloves.</li>
+<li class="isub3">½ level teaspoonful powdered cinnamon.</li>
+</ul>
+
+<p>Beat eggs and sugar together for fifteen minutes, add grated rind and
+<span class="pagenum" id="Page_46">[Pg 46]</span>
+strained juice of lemon, and gradually flour sifted with
+<span class="smcap">Ryzon</span>, and spices. Mix carefully and drop by
+teaspoonfuls onto greased baking tins. Bake in a fairly hot oven for
+eight to ten minutes.</p>
+
+<p class="spb2">Sufficient for four dozen cookies.</p>
+
+<h4>RYZON FANCY COOKIES<br> FOR TEA</h4>
+
+<ul class="index">
+<li class="isub3">¾ &nbsp; cupful (6 ounces) butter.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;small eggs.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp; &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">½ &nbsp; teaspoonful almond extract.</li>
+<li class="isub3">½ &nbsp; cupful (2 ounces) ground almonds.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Hard White Icing:</li>
+<li class="isub3">1  &nbsp; &nbsp;egg white.</li>
+<li class="isub3">1¾ level cupfuls (½ lb.) confectioners’ sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;teaspoonful lemon juice.</li>
+<li class="isub4">&nbsp; Shredded almonds.</li>
+</ul>
+
+<p><span class="smcap">For Cookies</span>:—Cream butter and sugar
+together, add eggs well beaten, flour sifted with <span class="smcap">Ryzon</span>,
+extract and almonds. Knead lightly, and roll out on a floured baking
+board. Cut with a small, plain round cutter, lay on greased tins,
+spread on each a little of the icing and sprinkle over a few shredded
+almonds. Bake in a moderate oven for ten minutes.</p>
+
+<p><span class="smcap">For Icing</span>:—Sift sugar into a basin, add
+egg and lemon juice and beat for fifteen minutes. If too thick, add a
+very little more white of egg.</p>
+
+<p>Sufficient for fifty cookies.</p>
+
+<p class="spb2">If liked, pour the following <i>French Water Icing</i>
+over cookies when hot. Sift one cupful of confectioners’ sugar into a
+basin, mix into it sufficient cold water to make it into a thin paste,
+beat until smooth, flavor it as desired, and pour it over the cookies.
+When dry serve for tea.</p>
+
+<h4>RYZON FIG COOKIES</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful orange extract.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful rose extract.</li>
+<li class="isub3">3½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">5½ level cupfuls (1 pound 6 ounces) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Filling:</li>
+<li class="isub3">1 pound figs.</li>
+<li class="isub3">2 level teaspoonfuls grated orange rind.</li>
+<li class="isub3">1 orange.</li>
+<li class="isub3">1 cupful (½ pint) grape juice.</li>
+<li class="isub3">1 cupful (½ pint) honey.</li>
+<li class="isub3">1 cupful (½ pint) water.</li>
+</ul>
+
+<p><span class="smcap">For Cookies</span>:—Beat butter and sugar
+to a cream, add yolks of eggs and beat well, add milk, extracts,
+whites of eggs stiffly beaten, and flour sifted with <span class="smcap">Ryzon</span>
+and salt. Knead lightly on a floured baking board and roll out very
+thin. Cut into shapes and spread half with the fig filling, place the
+other half on top, and bake in a moderately hot oven for fifteen to
+twenty minutes.</p>
+
+<p><span class="smcap">For Filling</span>:—Wash figs and cut them into
+dice, put them into a saucepan, add orange rind and strained orange and
+grapefruit juice, honey and water; cover and simmer, stirring often,
+until reduced to jam. Turn out to cool.</p>
+
+<p class="spb2">Sufficient for twenty-six cookies.</p>
+
+<h4>RYZON PEANUT COOKIES</h4>
+
+<p class="center">BY MISS LOUISE FAHRIG,<br> PHILADELPHIA, PA.</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;level cupful (¼ pound) ground, freshly roasted peanuts.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">¼  &nbsp; cupful (½ gill) peanut oil.</li>
+<li class="isub3">2  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Cream sugar and peanut oil, add beaten eggs and flour sifted twice
+with <span class="smcap">Ryzon</span> and salt. Mix in half the ground
+peanuts and sprinkle balance on cookies before putting them in a
+moderate oven. Bake about twelve minutes.</p>
+
+<p class="spb2">Sufficient for thirty cookies.</p>
+
+<h4>RYZON CHOCOLATE DELIGHTS</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;squares (2 ozs.) unsweetened chocolate.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">½ cupful (4 ounces) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¾ cupful (3 ounces) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped English walnut meats.</li>
+</ul>
+
+<p>Grate chocolate and beat eggs slightly. Melt butter, add chocolate,
+eggs, sugar, extract, flour sifted with <span class="smcap">Ryzon</span>
+and salt, and add nut meats. Mix well and spread in a large greased
+shallow pan, and bake for twelve minutes in a moderate oven.</p>
+
+<p>Cut in squares while warm.</p>
+
+<p class="spb2">Sufficient for thirty squares.</p>
+
+<h4>RYZON WALNUT MACAROONS</h4>
+
+<p class="center">BY MRS. C. W. TILDEN,<br> LOS ANGELES, CAL.</p>
+
+<ul class="index">
+<li class="isub4">White of 2 eggs.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) powdered sugar.</li>
+<li class="isub3">1 &nbsp;level tablespoonful flour.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls finely chopped walnuts.</li>
+</ul>
+
+<p class="spb2">Mix all together until stiff, and drop by spoonfuls on
+well-greased tin. Bake in quick oven.
+<span class="pagenum" id="Page_47">[Pg 47]</span></p>
+
+<h4>RYZON GERMAN<br> HONEY CAKE</h4>
+
+<ul class="index">
+<li class="isub3">1½ pounds honey.</li>
+<li class="isub3">8  &nbsp; &nbsp;cupfuls (2 pounds) flour.</li>
+<li class="isub3">3  &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1½ level teaspoonfuls cinnamon.</li>
+<li class="isub3">½  &nbsp; level teaspoonful powdered cloves.</li>
+<li class="isub3">½  &nbsp; lemon.</li>
+<li class="isub3">3  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ cupfuls (6 ounces) blanched and chopped almonds.</li>
+<li class="isub3">½  &nbsp; cupful (⅛ pound) chopped candied lemon peel.</li>
+<li class="isub3">½  &nbsp; cupful (⅛ pound) chopped candied orange peel.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (¼ pound) chopped candied citron peel.</li>
+</ul>
+
+<p>Bring honey to boiling point, then skim and take from fire. When cool,
+add one pound of the flour and set overnight in a cool place. Next day
+beat up eggs with sugar, add almonds, peels, spices, <span class="smcap">Ryzon</span>,
+grated rind and strained juice of lemon; to this add the honey dough,
+mix well, and add remainder of flour, or sufficient to make a dough
+that can be easily rolled out with a rolling-pin.</p>
+
+<p>Take a small part of dough (the remainder must be left in a cool
+place), roll it out thin, and cut in rounds or squares. Lay on greased
+tins and bake in a hot oven until ready. Repeat this process until the
+dough is all used.</p>
+
+<p>If liked, powdered allspice, crushed cardamon and anise seed may be
+added to cakes.</p>
+
+<p class="spb2">These cakes are better after two weeks.</p>
+
+<h4>RYZON ECONOMICAL<br> SCHOOL COOKIES</h4>
+
+<p class="center">BY MARGARET L. EVANS,<br> LANCASTER, PA.</p>
+
+<ul class="index">
+<li class="isub3">½  &nbsp; cupful (¼ pound) shortening.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) dark brown sugar.</li>
+<li class="isub3">1  &nbsp; &nbsp;egg.</li>
+<li class="isub3">⅓  &nbsp; cupful milk.</li>
+<li class="isub3">2½ level cupfuls (¾ pound) flour.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½  &nbsp; level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1  &nbsp; &nbsp;level cupful (½ pound) finely chopped raisins.</li>
+</ul>
+
+<p>Cream the sugar and shortening. Add well-beaten egg and milk. Sift
+together flour, salt and <span class="smcap">Ryzon</span>, adding to the
+above mixture. To this add the cinnamon and raisins. Roll out dough
+evenly and cut out in any shape desired. Place on a greased pan and
+bake about fifteen minutes in a hot oven.</p>
+
+<p class="spb2">Sufficient for fifty cookies.</p>
+
+<h4>RYZON SHORTBREAD<br> COOKIES</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;tablespoonful cream.</li>
+<li class="isub3">1 &nbsp;teaspoonful grated lemon rind.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+</ul>
+
+<p>Cream butter, add sugar and cream, and beat well together, add lemon
+rind, and gradually add flour sifted with <span class="smcap">Ryzon</span>.
+Knead lightly, roll out on a floured baking board and cut out with a
+small cutter. Lay on slightly greased tins, and bake in a moderate oven
+for ten minutes.</p>
+
+<p>When the little cakes are cut into triangles they are called “petticoat
+tails.” When Queen Mary Stuart returned to Scotland from France she
+brought a number of the French people with her and they called these
+little cakes “petits gateaux tailes.” The Scotch people thought they
+said “petticoat tails,” and so they have been known ever since.</p>
+
+<p class="spb2">Sufficient for fourteen cookies.</p>
+
+<h4>RYZON PENTECOST COOKIES<br> (JEWISH)</h4>
+
+<ul class="index">
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;egg and 1 egg white.</li>
+<li class="isub3">1 &nbsp;teaspoonful almond extract.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub4">Powdered sugar.</li>
+<li class="isub4">Candied citron peel.</li>
+</ul>
+
+<p>Beat butter and sugar to a cream, add egg well beaten, extract, and
+flour sifted with <span class="smcap">Ryzon</span>. Mix to a stiff
+paste, turn out onto a floured baking board, roll out thin, and cut
+out with a round cutter, or with the top of a wineglass. Place them on
+greased baking tins, brush them over with egg white slightly beaten,
+sprinkle with powdered sugar, and place a small piece of candied peel
+in center of each cookie. Bake in a moderate oven for ten to twelve
+minutes, and when done, place on a sieve to cool.</p>
+
+<p class="spb2">Sufficient for twenty-five cookies.</p>
+
+<h4>RYZON ROLLED WAFERS</h4>
+
+<p class="center">BY FORECAST MODERN SCHOOL<br> OF COOKERY</p>
+
+<ul class="index">
+<li class="isub3">2½ level cupfuls (1¼ pints) dry oatmeal.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">4 &nbsp; &nbsp;level tablespoonfuls (2 ounces) shortening.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla extract.
+             <span class="pagenum" id="Page_48">[Pg 48]</span></li>
+</ul>
+
+<div class="figcenter">
+    <img src="images/i_p048a.jpg" alt="" width="600" height="288" >
+</div>
+
+<p>Put all ingredients into mixing bowl together and mix very
+thoroughly. Drop by teaspoonfuls on greased baking sheet and bake in a
+moderate oven. While still hot, roll into shape of a cigarette. If the
+cookie hardens so as to prevent rolling, return it to the hot oven for
+a moment and then roll.</p>
+
+<p class="spb2">Sufficient for eighteen to twenty wafers.</p>
+
+<h4>RYZON CHRISTMAS<br> COOKIES</h4>
+
+<ul class="index">
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;lemon rind grated.</li>
+<li class="isub3">½ cupful (2 ounces) ground almonds.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls caraway seeds.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">½ cupful (¼ pint) milk.</li>
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub4">Chopped cocoanut.</li>
+<li class="isub4">Golden syrup.</li>
+</ul>
+
+<p>Beat butter and sugar until creamy, add salt, grated lemon rind,
+almonds, caraway seeds, eggs well beaten, milk, and flour sifted with
+<span class="smcap">Ryzon</span>, and ginger. Mix carefully, turn out
+onto a floured baking board, knead lightly, then roll out quickly
+one-fourth of an inch thick, and cut out with a fancy cutter about two
+inches in diameter. Place on greased tins, and bake in a hot oven for
+twelve to fifteen minutes.</p>
+
+<p>When they are baked and cold, brush over with golden syrup, and
+sprinkle with cocoanut.</p>
+
+<p>Sufficient for four dozen cookies.</p>
+
+<div class="figcenter">
+    <img src="images/i_p048b.jpg" alt="" width="600" height="225" >
+</div>
+
+<h3 id="DONUTS">RYZON DOUGHNUTS</h3>
+
+<h4>RYZON GRIMSLICHS<br> (JEWISH)</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;matzoths.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¾ cupful (¼ pound) matzoths meal.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) currants.</li>
+<li class="isub3">½ cupful (3 ounces) sultana raisins.</li>
+<li class="isub3">¼ cupful (2 ounces) seeded raisins.</li>
+<li class="isub3">½ level teaspoonful powdered cinnamon.</li>
+<li class="isub3">½ level teaspoonful powdered nutmeg.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">½ cupful (2 ounces) ground almonds.</li>
+<li class="isub4">Clarified sugar.</li>
+</ul>
+
+<p>Cover matzoths with cold water and allow to soak twenty minutes, then
+squeeze very dry, and mix with meal, <span class="smcap">Ryzon</span>,
+and two of the eggs well beaten. Mix fruit, spices, sugar, almonds, and
+other egg well beaten. Shape a piece of the matzoth crust into an oval
+on the hand, place some of the fruit mixture on it, cover with a top
+piece of crust, shape carefully, and sprinkle with meal. Fry in smoking
+hot fat or hot oil. Drain and serve with clarified sugar.</p>
+
+<p>Sufficient for nine grimslichs.</p>
+
+<p class="spb2"><span class="smcap">To Clarify Sugar</span>:—Put two
+cupfuls sugar into a saucepan; add two cupfuls of water and bring
+slowly to boiling point; then remove scum from surface. Put on lid, and
+boil four minutes to allow the condensing steam to clear any crystals
+of sugar from sides of pan. Boil gently twenty-five minutes. Remove
+from fire and pour it in a steady stream over the stiffly beaten whites
+of two eggs. Return to pan and wait until albumen of eggs coagulates
+and rises to surface, when all impurities will be removed and syrup
+left perfectly clear.</p>
+
+<h4>RYZON CORN MEAL<br> DOUGHNUTS</h4>
+
+<p class="center">BY MRS. GEORGE A. CLARKE,<br> MULINO, ORE.</p>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (3 gills) milk.</li>
+<li class="isub3">1½ level cupfuls (7½ ounces) white corn meal.</li>
+<li class="isub3">2½ level cupfuls (¾ pound) white flour.</li>
+<li class="isub3">¼ &nbsp; level cupful (⅛ pound) butter.</li>
+<li class="isub3">¾ &nbsp; cupful (½ pound) sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs well beaten.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful ground nutmeg.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Put corn meal and milk into double boiler and cook for ten minutes.
+Add butter, nutmeg and sugar to meal. Sift together flour, salt and
+<span class="smcap">Ryzon</span>—add to other ingredients. Roll out on
+a well-floured board, cut in desired shapes, fry in deep fat, drain on
+paper and roll in powdered sugar.
+<span class="pagenum" id="Page_49">[Pg 49]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p049a.jpg" alt="" width="600" height="270" >
+</div>
+
+<h4>RYZON CHRISTMAS DOUGHNUTS</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful grated nutmeg.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon extract.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<p>Sift flour twice with <span class="smcap">Ryzon</span> and salt,
+and set aside. Cream butter, sugar and nutmeg together, add eggs well
+beaten, and beat for five minutes; add extract, milk and flour. Turn
+out on a floured baking board and roll out one-fourth inch thick; cut
+with a doughnut cutter and fry in plenty of smoking hot fat. Drain well
+on paper and cool.</p>
+
+<p>Roll in powdered sugar.</p>
+
+<p>If liked, the dough may be cut in small rounds and a marshmallow
+enclosed in each one before frying.</p>
+
+<p class="spb2"> Sufficient for about fifty doughnuts.</p>
+
+<h4>RYZON PARISIAN CRULLERS</h4>
+
+<ul class="index">
+<li class="isub3">¼ cupful (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">2 &nbsp;egg yolks.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">½ teaspoonful powdered mace.</li>
+<li class="isub3">3 &nbsp;egg whites.</li>
+<li class="isub4">Extra flour.</li>
+<li class="isub4">Powdered sugar.</li>
+</ul>
+
+<p>Cream butter and sugar together, add yolks of eggs well beaten, milk,
+vanilla, flour sifted with <span class="smcap">Ryzon</span>, salt and
+spices. Mix carefully, fold in whites of eggs beaten to a stiff froth,
+and enough flour to make a soft dough that can be rolled out thin. Cut
+into oblongs, make four gashes through the center lengthwise, and run
+the fingers in and out of the gashes to separate them. Fry in plenty of
+smoking hot fat, then drain and roll in powdered sugar.</p>
+
+<p class="spb2">Sufficient for thirty crullers.</p>
+
+<h4>RYZON POTATO<br> FRIED CAKES</h4>
+
+<p class="center">BY MRS. CLARENCE G. HORTON,<br> SAND LAKE, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;medium-sized potatoes.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 ounce) butter substitute.</li>
+<li class="isub3">2 &nbsp; &nbsp;well-beaten eggs.</li>
+<li class="isub3">1½ cupfuls (¾ pound) sugar.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) sweet milk.</li>
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">5 &nbsp; &nbsp;level cupfuls (1½ pounds) flour.</li>
+</ul>
+
+<p>Boil and mash potatoes. Stir in the butter before they get cold. Then
+add the eggs, sugar, milk and flour sifted with <span class="smcap">Ryzon</span>.</p>
+
+<p>Knead more flour in on board if desired. Cut and fry in deep hot fat.</p>
+
+<p class="spb2">Sufficient for fifty-six fried cakes.</p>
+
+<h3 id="SMALL_CAKES">RYZON SMALL CAKES<br> INCLUDING SHORTBREADS</h3>
+
+<h4>RYZON CALLAS</h4>
+
+<p class="center">BY HELEN WILSON,<br> AMES, IOWA</p>
+
+<ul class="index">
+<li class="isub3">3 eggs.</li>
+<li class="isub3">1 level cupful (½ pound) sugar.</li>
+<li class="isub3">2 tablespoonfuls cold water.</li>
+<li class="isub3">1 level cupful (¼ pound) flour.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Beat the eggs slightly. Add sugar, flour and <span class="smcap">Ryzon</span>
+sifted together, and cold water. Beat three minutes. Drop by tablespoonfuls on
+a greased and floured tin. Bake in a moderate oven until light brown.</p>
+
+<div class="figcenter">
+    <img src="images/i_p049b.jpg" alt="" width="600" height="314" >
+</div>
+
+<p>While still hot roll into the shape of a cornucopia and tie with a
+string to keep shape.</p>
+
+<p>When cold fill with sweetened and flavored whipped cream. Add powdered
+sugar to an egg yolk—beat until stiff enough to hold its shape. Use a
+little of this to form stamen. This dessert will resemble a calla lily
+in appearance.</p>
+
+<p class="spb2">Sufficient for twelve callas.
+<span class="pagenum" id="Page_50">[Pg 50]</span></p>
+
+<h4>RYZON BLUEBERRY OR<br> HUCKLEBERRY TEA CAKE</h4>
+
+<p class="center">BY MRS. ELIZABETH L. BROWN,<br> SOMERVILLE, MASS.</p>
+
+<ul class="index">
+<li class="isub3">½ &nbsp; cupful (¼ pound) butter.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pt.) blueberries or huckleberries.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together, add eggs well beaten, and
+milk. Sift flour twice with <span class="smcap">Ryzon</span> and salt,
+and add to other ingredients. Dust berries with flour and add them to
+the batter. Mix carefully and divide into two well-greased square cake
+tins, and bake in a steady oven for three-fourths of an hour. Cut into
+squares and serve hot with butter and powdered sugar.</p>
+
+<p>Sufficient for twelve squares.</p>
+
+<p class="spb2">This batter may be baked in greased muffin tins.</p>
+
+<h4>RYZON MADELINES</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (8 ounces) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">6 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon extract.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub4">Fondant icing. <a href="#FONDANT">See page 44</a>.</li>
+<li class="isub4">Glacé cherries.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together with a wooden spoon, add
+eggs, one at a time, and beat well, then add extract, and flour sifted
+with <span class="smcap">Ryzon</span> and salt. Mix well.</p>
+
+<p>Carefully grease some plain dariole or timbale molds and set them on a
+baking tin. Fill molds three-fourths full with mixture, and bake in a
+hot oven for twenty minutes.</p>
+
+<p>When cold, turn upside down and pipe a spot of fondant on each one.
+Finish by placing a half cherry in the center of each spot of icing.</p>
+
+<p>Sufficient for twelve Madelines.</p>
+
+<p class="spb2">Madelines are cakes of great reputation in France.
+The Madelines of Commercy had a special local reputation, the
+consequence mainly, it was reported, of the admiration which a Polish
+King manifested for them when he traveled in France, but this local
+reputation was more probably the result of the accident that a Madame
+Perrotin de Barmond had a cook who made very good Madelines, and as her
+name happened to be Madeline Paumier, she was credited locally, and
+quite unduly, with the invention of the cakes.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON DAINTY ORANGE<br> TEA CAKES</h4>
+
+<p class="center">BY MRS. C. C. BIGELOW,<br> TARPON SPRINGS, FLA.</p>
+
+<ul class="index">
+<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">3  &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">1  &nbsp; &nbsp;tablespoonful orange juice.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar (scant).</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful grated orange rind.</li>
+<li class="isub3">½  &nbsp; cupful (1 gill) boiling water.</li>
+<li class="isub3">⅛  &nbsp; teaspoonful salt.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Orange Frosting:</li>
+<li class="isub4">Confectioners’ sugar.</li>
+<li class="isub3">1 &nbsp;orange.</li>
+<li class="isub4">Candied orange peel.</li>
+</ul>
+
+<p><span class="smcap">For Cake</span>:—Beat yolks of eggs thoroughly,
+add strained orange juice and sugar and beat for ten minutes, then add salt, orange
+rind, boiling water, whites of eggs stiffly beaten, and flour sifted
+with <span class="smcap">Ryzon</span>. Divide into small greased and
+floured gem pans, and bake in a quick oven for ten minutes. Cool and
+ice with orange frosting, and decorate with tiny pieces of candied
+orange peel.</p>
+
+<p><span class="smcap">For Frosting</span>:—Sift confectioners’ sugar
+into a bowl (about two cupfuls), add strained juice of orange and beat
+well together; if too thin add a little more confectioners’ sugar.</p>
+
+<p class="spb2">Sufficient for twenty cakes.</p>
+
+<h4>RYZON DAINTY<br> CINDERELLAS</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">¼ cupful (½ gill) milk.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange or almond extract.</li>
+<li class="isub3">1 &nbsp;egg white.</li>
+</ul>
+
+<p>Sift flour and <span class="smcap">Ryzon</span> twice. Cream butter
+and sugar thoroughly together, add egg well beaten, milk, extract and
+flour. Mix well, turn out onto a floured baking board and roll out
+about one-half inch in thickness.</p>
+
+<p>The Cinderellas should be cut out with fancy cake cutters in diamonds,
+triangles, squares, hearts, stars and rounds. Brush tops of cakes with
+unbeaten white of egg and dust over with granulated sugar. Place on
+greased tins, without letting the cakes touch each other, and bake in a
+quick oven until nicely browned.</p>
+
+<p class="spb2">Sufficient for forty cakes.
+<span class="pagenum" id="Page_51">[Pg 51]</span></p>
+
+<h4>RYZON FRUIT BARS</h4>
+
+<p class="center">BY MRS. JAMES RICHARDS,<br> HOUGHTON, MICH.</p>
+
+<ul class="index">
+<li class="isub3">2 eggs beaten with a pinch of salt.</li>
+<li class="isub3">1 level cupful (½ pound) sugar.</li>
+<li class="isub3">2 tablespoonfuls boiling water.</li>
+<li class="isub3">1 level cupful (¼ pound) chopped nuts.</li>
+<li class="isub3">1 level cupful (¼ pound) dates.</li>
+<li class="isub3">1 level cupful (¼ pound) flour.</li>
+<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 teaspoonful vanilla.</li>
+</ul>
+
+<p>Break eggs into a bowl, beat, then add other ingredients in the
+order given, sifting flour and <span class="smcap">Ryzon</span>
+together. Pour into a shallow greased pan and cut in squares when cold.</p>
+
+<p class="spb2">Sufficient for twenty-four bars.</p>
+
+<h4>RYZON TEA TABLE<br> DAINTIES</h4>
+
+<p class="center">BY MRS. KATE LOWRY,<br> CHICAGO, ILL.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; level cupfuls (1 pint) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; level tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">4 &nbsp; level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; level teaspoonful sugar.</li>
+<li class="isub3">1 &nbsp; cupful (½ pint) milk.</li>
+<li class="isub3">24 sugared dates.</li>
+<li class="isub3">24 marshmallows.</li>
+<li class="isub3">½ cupful ground nuts.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, sugar and salt
+together. Rub in the butter and add milk. Roll out thin and cut with a
+small round cutter. On each round place a sugared date which has been
+stuffed with a marshmallow and sprinkle with ground nuts. Turn half the
+dough over it. Pinch the edges and brush with the yolk of an egg. Bake
+until brown.</p>
+
+<p class="spb2">Sufficient for twenty-four dainties.</p>
+
+<h4>RYZON PARKINS</h4>
+
+<ul class="index">
+<li class="isub3">12 &nbsp; blanched almonds.</li>
+<li class="isub3">1⅔ level cupfuls (½ pound) fine oatmeal.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (6 ounces) brown sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered cinnamon.</li>
+<li class="isub3">½ &nbsp; level teaspoonful powdered nutmeg.</li>
+<li class="isub3">⅓ &nbsp; cupful (¼ pound) molasses.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls milk.</li>
+</ul>
+
+<p>Split almonds. Mix oatmeal and flour together, rub in butter with
+tips of fingers, sift and add <span class="smcap">Ryzon</span>, spices
+and sugar. Warm molasses and pour it in; beat up egg, and add it with
+milk. Mix well and divide into pieces, make these into flat cakes, lay
+them on greased tins, place half an almond on top of each, and bake in
+a slow oven for twenty minutes.</p>
+
+<p class="spb2">Sufficient for twenty-four parkins.</p>
+
+<h4>RYZON OLD FASHIONED<br> MOLASSES CAKE</h4>
+
+<p class="center">BY MRS. ELLA SMITH,<br> BROOKLYN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">½ cupful (4 ounces) shortening.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ cupful (1 gill) sour milk.</li>
+<li class="isub3">½ cupful (1 gill) molasses.</li>
+<li class="isub3">1 &nbsp;level teaspoonful ginger.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">½ level teaspoonful soda.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p class="spb2">Cream sugar and shortening. Add well-beaten egg,
+cinnamon, ginger, molasses and milk—soda dissolved in one tablespoonful
+hot water. Then add flour and <span class="smcap">Ryzon</span>, which
+have been sifted together. Turn into well-greased tin. Bake in moderate
+oven about thirty minutes.</p>
+
+<h4>RYZON BETSY JUMBLES</h4>
+
+<p class="center">BY MRS. J. C. MERRIL,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls (1 pint) molasses.</li>
+<li class="isub3">¾ cupful (½ pound) butter substitute.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) hot water.</li>
+<li class="isub3">1 &nbsp;level teaspoonful ginger.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">6 &nbsp;level cupfuls (1½ pounds) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful soda.</li>
+</ul>
+
+<p class="spb2">Put molasses, ginger, cinnamon and hot water in a mixing bowl.
+Add melted butter—soda dissolved in a little hot water. Then add flour and
+<span class="smcap">Ryzon</span> which have been sifted together. Turn out
+on molding board. Roll out one-quarter inch, cut and bake in a quick oven.</p>
+
+<h4>RYZON COCOANUT BUNS</h4>
+
+<p class="center">BY MRS. JOHN W. BOGART,<br> HACKENSACK, N. J.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ cupful (¼ pound) butter substitute.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ cupful (2 ounces) finely chopped cocoanut.</li>
+<li class="isub3">¼ teaspoonful salt.</li>
+<li class="isub3">½ cupful (1 gill) milk, or more to make a stiff batter.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_52">[Pg 52]</span>
+Rub butter into flour, add <span class="smcap">Ryzon</span>, salt,
+sugar, cocoanut, the egg well beaten, and milk. Mold in small buns,
+place on a greased tin, dash over with milk and sprinkle with cocoanut.
+Bake in hot oven fifteen minutes.</p>
+
+<h4>RYZON OATMEAL SHORTBREAD</h4>
+
+<p class="center">BY MRS. ISA WILLIAMS,<br> CEDAR, B. C.</p>
+
+<div class="figcenter">
+    <img src="images/i_p052.jpg" alt="" width="600" height="217" >
+</div>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (½ pound) butter.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) fine Scotch oatmeal.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+</ul>
+
+<p>Make a ring of the flour into which <span class="smcap">Ryzon</span>
+has been sifted on a pastry board. Break egg into center, add sugar on
+top, mix together—add butter, mix all together, then draw in the flour
+which is in ring around the mixture—mix it lightly, rubbing with the
+hands to form a paste. Knead very little after paste is formed. Make
+into cakes. Prick with fork and bake until brown in moderate oven. Can
+be decorated with almonds or peel, if liked, or dusted with sugar, or iced.</p>
+
+<p class="spb2">Sufficient for ten shortbreads.</p>
+
+<h4>RYZON SCOTCH SHORTBREAD</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pound) butter.</li>
+<li class="isub3">1½ level cupfuls (12 ounces) sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">7 &nbsp; &nbsp;level cupfuls (1¾ pounds) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) rice flour.</li>
+</ul>
+
+<p>Wash butter in cold water, and squeeze it dry on a clean cloth.
+Place it on a baking board and knead it with sugar and when they become
+well incorporated, knead in eggs with the hands. Sift the flour, rice
+flour and <span class="smcap">Ryzon</span> onto the board, gradually
+knead them into the butter mixture, making a smooth paste. Divide
+into four pieces, make each piece into a smooth round cake, pinching
+the edges with the fingers. Stab all over with a skewer or a fork to
+prevent the paste rising. Lay on papered baking tins, and bake in a
+moderate oven for forty minutes. Take from the oven when ready and
+allow to lie on tin until cold.</p>
+
+<p>Dust cakes with fine sugar, and at serving time break them into pieces.</p>
+
+<p>Sufficient for four shortbreads.</p>
+
+<p class="spb2">At New Year in Scotland, and at Christmas in England,
+a good deal of decorated shortbread is sold with appropriate mottoes,
+of which “For Auld Lang Syne” is the greatest favorite. These mottoes
+may be made with caraway comfits, or with candied citron peel, or with
+icing put through a bag and tube.</p>
+
+<h4 id="GINGER">RYZON GINGERBREAD</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) boiling water.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ lb.) chopped walnut meats.</li>
+<li class="isub3">1 &nbsp;level cupful (½ lb.) chopped seeded raisins.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;level cupfuls (12 ounces) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls powdered cinnamon.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+</ul>
+
+<p>Put molasses into a mixing bowl with butter and sugar, pour in boiling
+water and stir well, and let cool. Then add nuts, raisins, flour sifted
+with <span class="smcap">Ryzon</span>, spices and salt. Beat up eggs and
+add them, then turn into a well-greased and floured shallow pan, and
+bake in a moderate oven for forty minutes. Cool, and cut in squares.</p>
+
+<p>Gingerbread is probably one of the oldest forms of cake known. It has
+certainly been known since the fourteenth century, when it was made and
+sold in Paris. It was formerly made of rye flour kneaded with ginger
+and other spices, and sweetened with honey. In some parts of Europe,
+gingerbread is still made in larger or smaller quantities, and baked in
+large blocks to be sold by weight. These are made with white or light
+brown dough mixed with honey and glucose. They are of a very light
+spongy texture, quite different from that made in this country.</p>
+
+<p class="spb2">Sufficient for eighteen squares.</p>
+
+<h4>RYZON SOFT GINGERBREAD</h4>
+
+<p class="center">BY MRS. HERMAN WADDY,<br> WASHINGTON, D. C.</p>
+
+<ul class="index">
+<li class="isub3">1  &nbsp; &nbsp;cupful (½ pint) molasses.</li>
+<li class="isub3">¾  &nbsp; cupful (1½ gills) sweet or sour milk.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">1  &nbsp; &nbsp;egg.</li>
+<li class="isub3">1  &nbsp; &nbsp;level tablespoonful (½ ounce) shortening.</li>
+<li class="isub3">1  &nbsp; &nbsp;level teaspoonful ginger.</li>
+<li class="isub3">½  &nbsp; level teaspoonful cinnamon.</li>
+<li class="isub3">2  &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼  &nbsp; level teaspoonful soda.</li>
+<li class="isub3">½  &nbsp; level teaspoonful salt.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_53">[Pg 53]</span>
+Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved
+in hot water, flour and <span class="smcap">Ryzon</span> sifted together,
+then melted shortening. Bake in sheet tin.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON CABINET CAKES</h4>
+
+<ul class="index">
+<li class="isub3">5 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ cupful (2 ounces) rice flour.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">¾ cupful (6 ounces) butter.</li>
+<li class="isub3">2 &nbsp;ounces sweet chocolate.</li>
+<li class="isub3">1 &nbsp;teaspoonful grated lemon rind.</li>
+<li class="isub3">½ cupful (2 ounces) shredded candied citron peel.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">½ cupful (1 gill) golden syrup.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub4">A few blanched and sliced almonds.</li>
+</ul>
+
+<p>Sift flour, rice flour, salt, sugar and <span class="smcap">Ryzon</span>
+into a basin, add butter and rub it into these ingredients until it is
+like bread crumbs, then add chocolate grated, lemon rind, peel, eggs
+well beaten, vanilla extract, and syrup mixed with milk. Mix carefully,
+and divide into greased and floured small cake tins, sprinkle the tops
+with some almonds, and bake in a moderate oven for twenty minutes. Turn
+out and cool.</p>
+
+<p class="spb2">Sufficient for twenty-four cakes.</p>
+
+<h4>RYZON FAIRY ROCK<br> CAKES</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">6 &nbsp;tablespoonfuls (3 ounces) butter.</li>
+<li class="isub3">¼ cupful (1 ounce) chopped nut meats.</li>
+<li class="isub3">½ cupful (2 ounces) currants.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub3">¼ level teaspoonful powdered mace.</li>
+<li class="isub4">Pinch salt.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls milk.</li>
+</ul>
+
+<p>Sift flour and <span class="smcap">Ryzon</span> into a basin, rub
+butter into flour and mix well. Add nut meats and currants, and mix
+with sugar, mace, salt. Beat up eggs, add milk, and mix gradually
+with the dry ingredients into a fairly stiff paste. Put this in small
+heaps on a buttered tin, and bake in a moderately hot oven for twenty minutes.</p>
+
+<p>Take from the oven and cover with sifted sugar.</p>
+
+<p class="spb2">Sufficient for twelve cakes.</p>
+
+<h4>RYZON FRENCH COOKIES</h4>
+
+<p class="center">BY MRS. M. L. NENANS,<br> WINSLOW, ILL.</p>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (½ pound) brown sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) butter.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls cocoa.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) cold coffee.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful chopped raisins.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">½ &nbsp; level teaspoonful cloves.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla.</li>
+<li class="isub3">3 &nbsp; &nbsp;level cupfuls (¾ pound) flour.</li>
+</ul>
+
+<p>Cream butter, sugar and eggs in mixing bowl, add cocoa, cinnamon,
+cloves, vanilla, coffee and raisins. Then add flour and <span class="smcap">Ryzon</span>
+sifted together. Pour into well-greased dripping pan. Bake in quick
+oven about twenty minutes. When cold cut in squares and spread with frosting.</p>
+
+<p class="spb2"><a href="#Page_44">See page 44</a> for frostings.</p>
+
+<h4>RYZON GINGER COOKIES</h4>
+
+<p class="center">BY MRS. GEORGE MEDLER,<br> CHEVEY CHASE, MD.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) brown sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) butter substitute.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) Barbados molasses.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs, well beaten.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful ginger.</li>
+<li class="isub3">½ &nbsp; level teaspoonful cloves.</li>
+<li class="isub3">½ &nbsp; level teaspoonful cinnamon.</li>
+<li class="isub3">½ &nbsp; level teaspoonful allspice.</li>
+<li class="isub3">6 &nbsp; &nbsp;level cupfuls (1½ pounds) flour.</li>
+</ul>
+
+<p>To mix, cream sugar and shortening, add molasses, eggs, salt and
+spices, flour and <span class="smcap">Ryzon</span> which have been
+sifted together, and turn out on well-floured board, roll one-eighth
+inch thick, cut any shape desired, bake in quick oven until golden brown.</p>
+
+<p>Sufficient for fifty cookies.</p>
+
+<p class="spb2"><span class="smcap">Note</span>:—If unsalted shortening
+is used double the proportion of salt.</p>
+
+<h4>RYZON CHOCOLATE SQUARES</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) sugar.</li>
+<li class="isub3">½ &nbsp; teaspoonful almond extract.</li>
+<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub4">&nbsp; Chocolate frosting. <a href="#CHOCOLATE">See page 44</a>.</li>
+<li class="isub4">&nbsp; Chopped nut meats.</li>
+</ul>
+
+<p>Beat the yolks of eggs and the sugar for ten minutes, remove the
+beater, add the extract, the flour sifted with the <span class="smcap">Ryzon</span>,
+and the whites of eggs beaten to a stiff froth. Turn into a greased and
+floured baking sheet, and bake in a hot oven for fifteen minutes. Turn
+out to cool, then cut in squares. Dip the pieces of cake in chocolate
+icing and roll in chopped nut meats.</p>
+
+<p class="spb2">Sufficient for ten squares.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_54">[Pg 54]</span></p>
+<h2 class="nobreak"><span class="smcap">Chapter V<br>
+    Ryzon Pastry, Pies, Shortcakes,<br> Tarts and Tartlets</span>  </h2>
+</div>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">“Cut and come again,</div>
+      <div class="verse indent0">The sirup upward springing,</div>
+      <div class="verse indent0">While my life and taste remain,</div>
+      <div class="verse indent0">To thee my heart is clinging;</div>
+      <div class="verse indent0">Other dainties fade,</div>
+      <div class="verse indent0">The newest oft the fleetest,</div>
+      <div class="verse indent0">But of all the pies now made</div>
+      <div class="verse indent0">The apple pie is still the sweetest.”</div>
+    </div>
+  </div>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_p.jpg" width="75" height="75" alt="P">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Pastry</b></span>
+making supplies plenty of material for study, and indeed, when
+carried to perfection, is almost a fine art. A start should be made
+with the plainer kinds of pastry, and especially those in which the fat
+is well mixed with the flour before the rolling begins, such as Short
+Paste. When those have been thoroughly mastered, the more difficult
+kinds may be attempted. There are several kinds of fat which can be
+used for pastry making, such as butter, lard, drippings, oil, clarified
+fat, margarine, and various kinds of vegetable fats now on the market.</p>
+
+<p>Butter is the best to use for all the finer kinds of pastry, but it
+must be carefully chosen and free from taint of any kind.</p>
+
+<p>The very best butter must be used for making puff pastry. When a more
+economical pastry is wanted, good drippings, lard or margarine may be
+used, or a mixture of lard and butter is good. Good crust made with
+drippings is one of the most wholesome kinds of pastry for children.
+Shredded suet is used principally for making boiled pastry, the fat
+taken from the kidney being the best, and the beef suet preferred to
+mutton.</p>
+
+<p>Water is usually the only liquid required for mixing the pastry. It
+must be as cold as possible, and in hot weather a piece of ice should
+be added to it. The exact amount of water to use is not always given
+in the recipes, as so much depends on the consistency of the fat used,
+and also upon whether the flour is a very dry kind or not. It will
+generally be found that the finer the flour the more water it will
+require. In the richer kinds of pastry a beaten egg or the yolk of an
+egg is used together with a little water.</p>
+
+<p>Be careful that all utensils used, such as baking board, rolling-pin,
+basins, spoons, etc., are particularly clean and cool. The board should
+be smooth and perfectly flat. A marble slab is always to be preferred
+to a wooden board, as it is so cool and level. The rolling-pin should
+also be smooth and not too heavy. Handle it very lightly.</p>
+
+<p>Clean and cool hands are always imperative. Those who have very warm
+hands should mix the pastry as much as possible with a knife.</p>
+
+<p>Make the pastry in a cool place, not in a hot kitchen. The colder
+pastry is kept during the making, the lighter it will be, because it
+will contain more air. Cold air occupies much less space than hot. The
+colder the air the greater, consequently, will be its expansion when
+put into a hot oven. The paste must be handled and rolled lightly.
+Heavy rolling and handling expels the air. Never allow pastry to stick
+to the baking board, but lift it occasionally on the rolling-pin and
+dust a little flour underneath. If the rolling-pin sticks to the
+pastry, dust a little flour over it, and brush it off again lightly
+with a small brush kept for the purpose.</p>
+
+<p>In making short crust, cut the butter or fat into the flour with a
+knife, then rub the shortening lightly into the flour with the tips of
+the fingers, and do not use more water than is necessary in mixing it.
+It is a common mistake to use too much water; to do so deprives the
+paste of its shortening.
+<span class="pagenum" id="Page_55">[Pg 55]</span></p>
+
+<p>Short paste is the best for children and people of weak digestion;
+the flour in it, being more thoroughly incorporated with the fat,
+gets better cooked. It is also more capable of mastication than flaky
+crusts, which are liable to be swallowed in flakes.</p>
+
+<p>Puff paste is a kind of fine sandwich. There should be a certain number
+of layers of dough and layers of butter. Take every care, therefore, to
+prevent the butter breaking through the dough. The manufacture of this
+pastry requires patience, because if it is not properly cooled between
+the turns, the friction of rolling will melt the butter and cause it to
+smear into the dough.</p>
+
+<p>However well the pastry may be made, success will not be attained
+unless the oven is rightly heated; the very lightest crusts will be
+totally spoiled in the baking if this important point is not carefully
+attended to. If the oven is not very hot the fat will melt and run
+out of the pastry before the starch grains in the flour burst;
+consequently, they cannot afterwards expand, however hot the oven may
+be made; and in this way the paste will become heavy.</p>
+
+<p>Take great care that the oven is hot when the paste is put into it. The
+heat of the oven may be tested with a thermometer or by putting into
+it a small piece of the pastry. If this piece of pastry browns fairly
+quickly, the oven may be considered hot enough. For puff pastry, the
+thermometer should register about 340° F. to begin with and when the
+pastry is well risen the heat may be reduced to 325° F.</p>
+
+<p>For meat pies about 300° F. will be hot enough, and for the plainer
+kinds of pastry the temperature may be still a little lower.</p>
+
+<p>There is so much difference in ovens, that the hottest part of one may
+be the coolest of another. The oven door should be opened and closed
+as gently as possible, and not oftener than is necessary. Watch the
+paste carefully that it does not take too dark a color. If it becomes
+too brown before it is sufficiently cooked, cover it over with a double
+piece of paper that has been slightly sprinkled with water.</p>
+
+<p>If the pastry is not to be used at once when taken from the oven, allow
+it to cool slowly in a warm kitchen. When light pastry is transported
+at once to a cold larder, or pantry, it is very apt to become heavy.</p>
+
+<p>If any paste is left over do not bake it simply because it is made;
+scraps will come in nicely for little pies, entrées, savories, or fried
+for decoration; they are always useful to have on hand. Keep in the ice box.</p>
+
+<p>Some cooks frequently, and with excellent effect, introduce various
+flavorings into their crusts, mixing some with the addition of
+lemon juice, while giving to others a delicate and very agreeable
+<i>goût</i> by means of very finely chopped parsley, onion,
+shallot, thyme, bayleaf, or even mushrooms. Or in the case of pastry
+for sweet dishes (it may be sweetened or not, just as individual
+inclination guides) grated lemon or orange rind, spice of any kind
+preferred, grated nuts, or a judicious addition of a suitable extract,
+such flavoring being particularly effective in connection with suet or
+butter crust for steamed or boiled puddings.</p>
+
+<p>Another way to find the right heat for pastry is to lay a piece of
+white paper in the oven, if it browns quickly the oven is hot enough;
+it should not be so hot that the pastry will “catch” quickly before it
+is risen, or before the contents of a pie or tart are cooked.</p>
+
+<p>To prevent this a piece of greased paper may be laid lightly on the
+top; if the oven is very fierce, it may be slightly damped.</p>
+
+<p>Pastry should never be baked in an oven in which meat is being roasted
+or with any other dish which generates steam, as the moist heat would
+be apt to destroy the crispness of the pastry.</p>
+
+<p>Ovens in which heat comes from the bottom are decidedly the best for
+either pastry or cakes; but no one should expect to bake well in an
+oven which they do not thoroughly understand.
+<span class="pagenum" id="Page_56">[Pg 56]</span></p>
+
+<h3 id="PASTRY">RYZON PASTRIES</h3>
+
+<h4>RYZON MATZOTH PASTRY</h4>
+
+<ul class="index">
+<li class="isub3">1½ matzoths.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ &nbsp; cupful (1¼ ounces) matzoth meal.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls (1 oz.) powdered sugar.</li>
+<li class="isub4">&nbsp; Pinch salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+</ul>
+
+<p class="spb2">Cover matzoths with water, soak for fifteen minutes and press
+dry. Heat butter and add soaked matzoths. Cook for two minutes, sift and
+add matzoth meal, sugar, <span class="smcap">Ryzon</span>, salt, and
+eggs well beaten. Mix well, and press into a greased pie plate with the
+hands as it is impossible to roll this pastry. Have pastry one-fourth
+inch thick.</p>
+
+<h4 id="SHORT">RYZON SHORT PASTE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">½ cupful (4 ounces) butter or lard.</li>
+<li class="isub4">Cold water.</li>
+</ul>
+
+<p>This is the easiest form of pastry making, and it is best to learn the
+art of making this first thoroughly before going on to the puff or, as
+some people call it, flaky pastry.</p>
+
+<p>Sift <span class="smcap">Ryzon</span>, flour and salt into a basin,
+add butter or lard and cut it into small pieces in the flour with a
+knife, then rub it in with the tips of the fingers until it is all
+crumbled like bread crumbs.</p>
+
+<p>Work into it a little cold water, getting it to a stiffish paste that
+can be rolled easily without either sticking to the board or the
+rolling-pin. The quantity of water needed depends a good deal on the
+flour and on the temperature; for the above, about one-half cupful of
+cold water is a fair average, though in cold weather, and with some
+flours, it may take nearly twice as much.</p>
+
+<p>This crust must be rolled out at once to the thickness required, for if
+rolled too much it becomes heavy.</p>
+
+<p>For a richer crust take two cupfuls of flour, one cupful of
+butter, one teaspoonful of <span class="smcap">Ryzon</span>, one-half
+teaspoonful of salt, one teaspoonful of lemon juice, the beaten yolk of
+one egg, and enough cold water to moisten it.</p>
+
+<p>Sift flour into a basin with <span class="smcap">Ryzon</span> and
+salt, add butter and chop it in fine with a knife, then rub the fat
+into the flour by crumbling it very lightly with the tips of the
+fingers, not by pressing and rolling between the palms of the hands, as
+is a common practice.</p>
+
+<p>Add yolk of egg, lemon juice, and the water slowly and gradually as the
+quantity depends so much on the fineness of the flour; the finer the
+latter, the more water will it take up.</p>
+
+<p>It is easy to tell when sufficient water has been added, for when
+most of the liquid has been put in, the dough will cling together in
+little rolls, which on being pressed with the finger will not only
+cling together but will gather to them any loose flour there may be
+round them; as long as there is the least crumbliness in the dough when
+pressed, more liquid is wanted.</p>
+
+<p>When properly mixed, the dough can be gathered into a ball, and used to
+wipe the mixing bowl out, like a cloth.</p>
+
+<p>Make it into a neat oblong shape on a floured baking board and press
+it out gently but firmly at first with the roller, then roll it out
+with quick short rolls to the right thickness, being always careful
+to stop the roller just short of the edges of the paste. Roll it on
+the one side only, and be careful that it does not stick to the board
+or roller, keeping both these lightly floured, but do not overdo this
+flouring, as over-flouring, like over-rolling, will make the pastry
+hard and tough. To lift the paste right off the board, turn the upper
+end over the rolling-pin, and wind it up like a shade, unrolling it
+again in the same way. This saves dragging it out of shape.</p>
+
+<p>This pastry is sometimes called Biscuit Paste, and it is suitable for
+pies, tarts, tartlets, puffs, biscuits and many fancy sweets.</p>
+
+<p class="spb2">Sufficient for three pies.</p>
+
+<h4>RYZON CHOUX PASTE</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) sugar.</li>
+<li class="isub4">Pinch of salt.</li>
+<li class="isub3">½ teaspoonful vanilla extract.</li>
+<li class="isub3">4 &nbsp;eggs.</li>
+</ul>
+
+<p>Sift flour, which should be of the finest quality and put it in a cool
+part of the oven to dry. Pour water into a small saucepan, add butter,
+sugar, and salt, and bring to the boil, but do not let mixture reduce
+in quantity. Add vanilla, and flour sifted with <span class="smcap">Ryzon</span>,
+and stir these well together over the fire with a wooden spoon, until the
+paste is compact and dry, and does not adhere to the pan or spoon.</p>
+
+<p>This is called a “panada.” It should not be over-cooked, or it will
+become oily.</p>
+
+<p>Remove saucepan from the fire, and add eggs, one at a time, beating
+each one in very thoroughly. Keep the paste at a medium thickness, not
+<span class="pagenum" id="Page_57">[Pg 57]</span>
+too soft, not too stiff, and only using the fourth egg if necessary.
+If the paste is too stiff, it will not rise properly; and if too soft,
+it will spread and lose its shape. Cool before using. This pastry is
+suitable for cream puffs, éclairs, profiteroles, beignets, and various
+fancy cakes.</p>
+
+<p>For éclairs, the mixture must be put into a forcing bag with a tube
+and squeezed out of this in straight pieces about one-half inch
+in diameter, and three and one-half to four inches in length; for
+profiteroles and cream puffs, in little mounds varying from the size of
+a pea to that of a small mushroom; and for beignet soufflés, in short
+lengths about one inch.</p>
+
+<p>In making éclairs, hold the bag obliquely to the baking tin. Let the
+end of the piece of paste rest on this, and continue forcing until it
+is long enough, drawing the bag at the same time slightly backwards.
+Then cut off the paste close to the tube, and go on to the next, laying
+down the pieces of paste about two inches apart, so as to allow room
+for rising.</p>
+
+<p>For cream puffs and profiteroles, the bag must be held perpendicularly,
+the tube to begin with almost touching the baking tin, and then only
+so far raised to allow the mixture to be deposited in little heaps
+of the size required. As each heap is finished, disengage the bag,
+not by raising it, but by giving it a jerk and a twist. The little
+profiteroles for soup require a very small bag and tube as the heaps of
+paste for these should not be much larger than a pea.</p>
+
+<p>Éclairs and puffs should be baked in a moderate oven until well risen,
+crisp, and of a pale fawn color. They should be brushed over with a
+little beaten egg and milk, before baking, to give them a glaze.</p>
+
+<p>They rise a great deal and get quite hollow.</p>
+
+<p>Éclairs and ordinary sized puffs will take from thirty to forty
+minutes. Just before they are required, a hole large enough to admit
+the tube in a forcing bag may be made in each with a sharp knife, and
+they may be filled with custard, whipped cream or preserves.</p>
+
+<p class="spb2">Sufficient for 12 puffs.</p>
+
+<h4 id="PUFF">RYZON PUFF PASTE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls (1 pound) butter.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub4">Cold water.</li>
+<li class="isub3">1 &nbsp;egg yolk.</li>
+<li class="isub3">1 &nbsp;tablespoonful lemon juice.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>This is the most elaborate and expensive of the flaky pastes, and both
+time and some dexterity are required in its manufacture.</p>
+
+<p>Weigh butter, and let it lie in ice-cold water for some time before
+using it.</p>
+
+<p>Chill flour and sift it onto a baking board or into a basin, scoop
+a hollow in the center, put in salt, dissolved in one tablespoonful
+of cold water, yolk of egg well beaten, lemon juice and just as much
+ice-cold water as is required to produce, without much kneading, a
+smooth, workable, but rather firm dough, of which no trace should
+adhere to baking board. Work butter in the cold water until quite
+malleable, yet not unduly soft, squeeze from it all moisture in a clean
+cloth, and pat it between the hands into a flat square cake. The butter
+should be as nearly as possible of the same consistency as the paste,
+as if it is softer it will get rolled into it, and if harder it will
+break through it. Roll out paste to a little more than double the size
+of the slab of fat, and about one-fourth of an inch thick, lay the
+latter one-half, fold the other over, and place in refrigerator for
+thirty minutes.</p>
+
+<p>Now press paste across in three or four places with the roller, roll
+into a long strip, being careful that the butter does not break
+through. Sprinkle one-half teaspoonful of <span class="smcap">Ryzon</span>
+on pastry each time it is rolled out. When butter melts in the oven
+the powder will effervesce and thus raise, or puff up the pastry more
+readily. Now fold pastry exactly in three, press down the folds, and
+lay the pastry aside in a cool place for fifteen minutes at least.
+This is called giving the pastry one “turn,” and seven of these is the
+number usually required for puff pastry.</p>
+
+<p>The next time the pastry is rolled, place it with the joins at your
+right-hand side, and open ends towards you. Give it two “turns” this
+time, and again set it in a cool place for at least fifteen minutes.
+Repeat this until the pastry has had six rolls in all, then double the
+pastry instead of folding it in three, and finally roll it out to the
+desired size and thickness.</p>
+
+<p>The object of the cooling between the rolls is to keep the butter and
+paste in the distinct and separate layers in which it is the function
+of the rolling and folding to arrange them, and on which the lightness
+of the paste depends.</p>
+
+<p>In rolling, keep the pressure of the two hands as even as possible. If
+the strip of paste is inclined to become curved, this shows that you
+are pressing more on rounded side than on the other.</p>
+
+<p>The great art in making puff pastry is to keep the butter from
+escaping, which it will do if the paste is too soft, or is rolled out
+too thinly, or not rolled out regularly. If the paste is not kept flat
+and even in the rolling it will not rise properly in the baking, but
+will have tough, hard streaks through it.</p>
+
+<p>The oven for puff pastry should be hot, but not fierce, the door kept
+shut until the paste is set, and, after baking, the pastry ought not at
+<span class="pagenum" id="Page_58">[Pg 58]</span>
+once to be consigned to a cold place, but allowed to cool quite
+gradually.</p>
+
+<p class="spb2">Puff pastry is suitable for vol-au-vent, patties, pies,
+and many fancy dishes.</p>
+
+<h4 id="FLAKY">RYZON FLAKY PASTRY</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ cupful (4 ounces) butter.</li>
+<li class="isub3">½ cupful (4 ounces) lard.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls lemon juice.</li>
+<li class="isub4">Ice Water.</li>
+</ul>
+
+<p>Divide shortening into four equal portions. Sift flour, <span class="smcap">Ryzon</span>,
+and salt into a bowl, add one portion of the fat and rub it lightly
+into flour. Mix to a stiff paste with lemon juice and a little
+ice-water. Turn out onto floured baking board, roll out to an oblong
+piece, and distribute a second installment of the fat in small knobs
+over it, to within one-fourth inch of edge. Dredge a very little flour
+over, fold evenly in three, press edges together with rolling-pin to
+exclude the air, and lay away in a cold place, or in the refrigerator
+for ten minutes. Repeat processes with the chilling intervals until fat
+is used up, roll out to the requisite thickness, and use for pies or tartlets.</p>
+
+<p class="spb2">Sufficient for three pies.</p>
+
+<h4 id="RAISED">RYZON RAISED<br> PIE CRUST</h4>
+
+<ul class="index">
+<li class="isub3">½ cupful (4 ounces) butter or lard.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) hot water.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+</ul>
+
+<p>Put butter or lard and water into small saucepan, bring to a boil, but
+do not let mixture reduce in quantity. Sift <span class="smcap">Ryzon</span>,
+flour and salt into a bowl and make a well in the center of the
+mixture. Pour in hot liquid, mixing first with a wooden spoon or a
+knife, as it is rather hot, then take the hand and mix into a compact paste.</p>
+
+<p>Turn out on a floured baking board, and knead lightly and quickly until
+free from cracks.</p>
+
+<p class="spb2">This paste must be used while warm for making raised
+pies of pork, or mutton. <a href="#PASTE">See page 71</a>.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON PIE CRUST AND<br> COOKIES IN ONE</h4>
+
+<p class="center">BY MRS. R. F. FINK,<br> WHITE PLAINS, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar (scant).</li>
+<li class="isub3">½ cupful (4 ounces) butter.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">⅓ cupful (3½ ounces) milk.</li>
+<li class="isub3">2 &nbsp;teaspoonfuls lemon extract.</li>
+</ul>
+
+<p>Sift flour and <span class="smcap">Ryzon</span> onto a board and add
+sugar. Chop and rub butter through dry ingredients, and when well mixed
+make a large cavity in the center; place eggs therein. With a knife
+proceed to partly mix eggs with flour, then add milk and extract, being
+careful not to let the liquid flow off the board. Continue folding in
+flour into liquid with knife until dough can be kneaded by hand. When
+dough is well kneaded, cut a piece off, roll out and line a buttered
+pie pan with it. Sprinkle the dough in pan with a slight dusting of
+flour; this helps to absorb the moisture of whatever fruit is used.</p>
+
+<p>With rolling-pin as a guide, cut narrow strips of rolled out dough,
+and lay them crosswise at equal intervals across the pie and over the
+fruit. Bake in a moderate oven.</p>
+
+<p class="f120"><b>COOKIES</b></p>
+
+<p>From trimmings left from pie crust, cookies can be made by kneading the
+pieces together, and rolling out again.</p>
+
+<p>If several kinds of cookies are desired, such as cocoanut, peanut or
+raisin, divide the dough in three parts. When the dough is partly
+rolled out, sprinkle well with nuts or raisins, and roll them into
+crust, and continue rolling until the pastry is desired thickness. Cut
+dough in any shape desired. Lay on greased tins and bake in a moderate
+oven until light brown. These cookies will keep crisp indefinitely, if
+kept in an air-tight tin can.</p>
+
+<p>Thus you have pie and cookies from the same dough. If desired, the
+dough may be kept in a bowl in the refrigerator for a week, or even
+longer, and thereby be ready for use at a moment’s notice. Keeping in
+the refrigerator improves paste.</p>
+
+<p class="spb2">Sufficient for three pies.</p>
+
+<h4>RYZON SPICED PASTRY</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered nutmeg.</li>
+<li class="isub3">½ &nbsp; level teaspoonful powdered mace.</li>
+<li class="isub3">1½ cupfuls (12 ounces) butter or lard.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub4">&nbsp; Juice of 1 lemon.</li>
+<li class="isub3">4 &nbsp; &nbsp;level tablespoonfuls (2 ounces) sugar.</li>
+<li class="isub4">&nbsp; Cold water.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, salt and spices onto a
+baking board. Make a hollow in center, put in shortening, broken into
+small pieces, and incorporate eggs well beaten, strained lemon juice,
+<span class="pagenum" id="Page_59">[Pg 59]</span>
+sugar and enough water to make stiff paste. The flour should be worked
+in from the sides, using a knife. Knead lightly, roll out into a long
+even strip, fold in three, turn half way round and roll out again,
+again fold in three, and roll out as before, and leave in a cold place
+for one hour before use.</p>
+
+<p class="spb2">Use for pie, tarts, tartlets, etc.</p>
+
+<h4>RYZON HOT WATER<br> PASTE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter or lard.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls boiling water.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) flour.</li>
+</ul>
+
+<p class="spb2">Beat butter to a cream, add boiling water and stir
+until dissolved, then add salt, <span class="smcap">Ryzon</span> and
+flour. Mix and cool before using.</p>
+
+<h4>RYZON VOL-AU-VENT</h4>
+
+<ul class="index">
+<li class="isub3"><span class="smcap">Ryzon</span> puff pastry.
+                  <a href="#PUFF">See page 57</a>.</li>
+<li class="isub3">1 &nbsp; beaten egg.</li>
+<li class="isub4">Filling.</li>
+</ul>
+
+<p>A vol-au-vent is one of the most recherché dishes of French cuisine,
+and one which the American cook is somewhat afraid of attempting.
+However, if once the making of puff paste has been mastered, the making
+of the pastry case itself should not present much difficulty. The puff
+pastry should only have had six turns for a vol-au-vent case. Roll out
+the pastry very evenly to about three-fourths inch in thickness and let
+it rest for a few minutes before cutting, to allow for shrinking. Then
+take a round or oval cutter the size required, and lay it on the top
+of the pastry, keeping it one-half inch from the edge in order to have
+a perfectly even piece of paste. Then cut round with a sharp pointed
+knife, holding the knife slanting outwards from the cutter so as to
+make the lower edge of the pastry slightly wider in circumference than
+the upper. Now remove the cutter, and place the cut piece of paste on
+a wetted baking tin with the under side uppermost. During the baking
+the upper part of the vol-au-vent will shrink in width and become the
+same size as that which rests on the tin. Now brush over the top of
+the case with the beaten egg, and with a sharp knife or cutter mark a
+smaller round on the top, which can be removed afterwards to form the
+lid. Score the top across lightly with a knife, and pierce the pastry
+through to the tin two or three times. Then bake in a hot oven for
+forty minutes. When a nice color and well risen, remove the vol-au-vent
+from the oven, lift off the little lid of pastry, and with a fork scoop
+out all the soft paste from the center, being careful not to break the
+edges. The case should not be filled until just before serving.</p>
+
+<p>The filling is the most important part of the vol-au-vent.</p>
+
+<p>The foundation of this is a rich sauce of some kind, either brown or
+white, with a variety of different garnishes, such as small quenelles,
+mushrooms, truffles, small pieces of sweetbreads, chicken, veal,
+rabbit, etc., or if it is a fish vol-au-vent, quenelles of fish, small
+fillets of fish, pieces of lobster, oysters, crab meat, mussels, etc.
+The garnish must always be prepared and cooked beforehand and then made
+thoroughly hot in the sauce before being put into the pastry case. This
+dish is always served hot as an entrée, entrement or savory.</p>
+
+<p>A vol-au-vent can also be made sweet by filling with a good compote or
+purée of fruit and whipped and sweetened cream.</p>
+
+<h4>RYZON ONE-TWO-AND-THREE<br> PIE CRUST</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) sifted flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) lard or butter.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls ice-water.</li>
+</ul>
+
+<p>Sift the flour, salt and <span class="smcap">Ryzon</span>
+together; add butter or lard and cut in with a knife, then rub it in
+lightly with the fingers, add water, mix and use.</p>
+
+<p class="spb2">Sufficient for one pie.</p>
+
+<h4 id="CHOPPED">RYZON CHOPPED PASTRY</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;level tablespoonful sugar.</li>
+<li class="isub3">¼ teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub4">Juice of ½ lemon.</li>
+<li class="isub3">5 &nbsp;tablespoonfuls cold water.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span>, sugar and salt
+together into a basin, add butter, and chop it into flour mixture until
+well blended. Beat up egg, add strained lemon juice and water, and
+gradually mix into dry ingredients, <i>chopping</i>, not stirring, all
+the time. Roll out to a long, even strip, fold in three by bringing
+one end over the middle and lapping the other end over. Put it away
+in a cool place for ten minutes. This is called giving the pastry
+<i>a turn</i>. Roll and fold the pastry again and roll out and use as
+required.</p>
+
+<p class="spb2">Use for pies, patties, etc.
+<span class="pagenum" id="Page_60">[Pg 60]</span></p>
+
+<div id="SHORTCAKE" class="figcenter">
+    <img src="images/i_p060.jpg" alt="" width="600" height="337" >
+    <p class="center"><i>RYZON STRAWBERRY SHORTCAKE—Master Recipe</i><br>
+     By <span class="smcap">Janet McKenzie Hill</span>,<br>
+     Editor of “American Cookery,”<br> Boston, Mass.</p>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h4>RYZON STRAWBERRY SHORTCAKE</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;quart baskets strawberries.</li>
+<li class="isub3">1½ level cupfuls (12 ounces) sugar.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) pastry flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">¼ &nbsp; cupful (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk (about).</li>
+<li class="isub4">&nbsp; Extra butter, for spreading layers.</li>
+<li class="isub4">&nbsp; Cream, if desired.</li>
+</ul>
+
+<p>Hull, wash and drain berries, save a few choice berries for a garnish,
+cut rest in halves and mix with sugar. Sift together <span class="smcap">Ryzon</span>,
+flour, and salt, and work in butter with two knives; add milk
+gradually, and mix to a soft dough with a knife. Press dough into two
+well-greased layer cake tins. Bake in a quick oven for fifteen to
+twenty minutes. Turn one layer upside down on a serving dish, spread
+liberally with butter; pour on half the berries, and set the other
+layer above; spread with butter and rest of berries. Garnish with the
+whole berries and whipped cream if desired. This recipe may be used for
+other fruits, as blackberries, raspberries and sliced peaches.</p>
+
+<p>Sufficient for four to six people.</p>
+
+<p class="spb2">This dough may be rolled and cut into large biscuits,
+and used for serving individual shortcakes.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON CURRANT SHORTCAKES</h4>
+
+<p class="center">BY MRS. G. N. HARTLEY,<br> PLAINFIELD, N. J.</p>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pound) shortening.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) currants.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) water (scant).</li>
+</ul>
+
+<p>Clean currants. Sift flour, <span class="smcap">Ryzon</span>,
+sugar, and salt into a basin, add shortening, cut it in with a knife,
+and then rub it in with the tips of the fingers; add currants and water
+gradually, and turn out onto a floured baking board. Knead lightly and
+roll out about one inch thick; cut into three inch squares, and mark
+top of each square with a knife. Place apart on greased tins and bake
+in a quick oven for fifteen minutes. Serve hot or cold.</p>
+
+<p class="spb2">Sufficient for fifteen squares.
+<span class="pagenum" id="Page_61">[Pg 61]</span></p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON GRAPEFRUIT<br> SHORTCAKE</h4>
+
+<p class="center">BY MRS. WILLIAM J. MATHESON,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;grapefruit.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ teaspoonful salt.</li>
+<li class="isub3">½ cupful (4 ounces) butter.</li>
+<li class="isub4">Milk.</li>
+<li class="isub4">Sugar.</li>
+<li class="isub1">&nbsp;</li>
+<li class="isub1 smcap fs_120"><span class="smcap">Sauce</span>:</li>
+<li class="isub4">Juice of the four grapefruit.</li>
+<li class="isub3">1 tablespoonful cornstarch.</li>
+<li class="isub3">3 tablespoonfuls (1½ ounces) butter.</li>
+<li class="isub3">1 cupful (½ pound) sugar.</li>
+<li class="isub3">1 egg yolk.</li>
+<li class="isub3">1 tablespoonful vanilla extract.</li>
+</ul>
+
+<p><span class="smcap">For Shortcake</span>:—Peel grapefruit. Separate
+sections carefully so as not to get in any of the pulp. Hold fruit
+over a bowl to keep juice. Break sections into little chunks, sprinkle
+with a little sugar and set aside (not in cold place) till shortcake
+is made. Mix flour, <span class="smcap">Ryzon</span> and salt and sift
+into a basin. Add butter and chop it in with a silver knife until
+mealy, and wet to a soft consistency with cold milk.</p>
+
+<p class="spb2">Grease and flour a round or square baking pan. Put
+dough in and press it out with fingers to about one inch thick. Place
+it in a hot oven for the first ten minutes, then lower heat and leave
+it for about ten minutes longer, or until it is brown.</p>
+
+<h3 id="PIES">RYZON PIES</h3>
+
+<h4>RYZON APPLE PIE</h4>
+
+<p class="center">BY MRS. GEO. MEDLER,<br> CHEVEY CHASE, MD.</p>
+
+<ul class="index">
+<li class="isub1 smcap fs_120">Filling:</li>
+<li class="isub3">6 &nbsp;to 8 medium-sized apples.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls cinnamon.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls cold water.</li>
+</ul>
+
+<p class="spb2">Line a deep pie plate with <span class="smcap">Ryzon</span>
+chopped pastry. <a href="#CHOPPED">See page 59</a>. Place layer
+of thinly sliced apples in the dish, dust over with cinnamon and
+sugar—repeating until the dish is filled. Add three tablespoonfuls cold
+water and fleck with butter, place top crust on and bake in moderate
+oven until a golden brown.</p>
+
+<h4>RYZON TRANSPARENT PIE</h4>
+
+<ul class="index">
+<li class="isub3"><span class="smcap">Ryzon</span> puff pastry,
+                   <a href="#PUFF">see page 57</a>.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">3 &nbsp;eggs, separated.</li>
+<li class="isub3">½ level teaspoonful grated nutmeg.</li>
+<li class="isub3">½ lemon.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls brandy or fruit juice.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p class="spb2">Line a pie plate with pastry. Cream butter and sugar
+thoroughly together, beat in yolks of eggs, nutmeg, grated rind and
+strained juice of lemon, brandy and whites of eggs beaten to a stiff
+froth with <span class="smcap">Ryzon</span>. Bake in a moderately hot
+oven for thirty minutes. If liked, the edge of the pie may be decorated
+with meringue.</p>
+
+<h4>RYZON PUMPKIN PIES</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;cupfuls (1 quart) stewed and strained pumpkin.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered mace.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub4">&nbsp; <span class="smcap">Ryzon</span> chopped pastry,
+                  <a href="#CHOPPED">see page 59</a>.</li>
+</ul>
+
+<p>Line two pie plates with pastry. Put pumpkin into a basin, add sugar,
+flour, salt, and <span class="smcap">Ryzon</span> mixed together, then
+stir in the spices and the milk; fill into the prepared pie plates and
+bake in a hot oven to a rich, golden brown color.</p>
+
+<p class="spb2">Note that this economical recipe contains no eggs.</p>
+
+<h4>RYZON PUMPKIN PIE No. 2</h4>
+
+<ul class="index">
+<li class="isub3">¾ &nbsp; cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1½ level cupfuls (¾ pint) steamed and strained pumpkin.</li>
+<li class="isub3">3 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) cream.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful melted butter.</li>
+<li class="isub4">&nbsp; <span class="smcap">Ryzon</span> flaky pastry,
+                 <a href="#FLAKY">see page 58</a>.</li>
+</ul>
+
+<p>Put sugar into a bowl, add spices, salt, pumpkin, eggs slightly beaten,
+milk, cream and butter. Mix and pour into a pastry lined pie plate and
+bake in a moderate oven for three-fourths of an hour. Cool and serve.</p>
+
+<p class="spb2">Sufficient for one pie.</p>
+
+<div class="figcenter">
+    <img src="images/i_p061.jpg" alt="" width="600" height="221" >
+</div>
+
+<p><span class="pagenum" id="Page_62">[Pg 62]</span></p>
+
+<h4>RYZON MINCE PIES</h4>
+
+<ul class="index">
+<li class="isub3">&nbsp; &nbsp;<span class="smcap">Ryzon</span> chopped pastry,
+                  <a href="#CHOPPED">see page 59</a>.</li>
+<li class="isub3">2 pounds (8 cupfuls) boiled lean beef (chopped).</li>
+<li class="isub3">2 level cupfuls (½ pound) chopped suet.</li>
+<li class="isub3">2 level cupfuls (1 pound) seeded raisins.</li>
+<li class="isub3">2 level cupfuls (12 ounces) sultana raisins.</li>
+<li class="isub3">8 level cupfuls (2 pounds) currants.</li>
+<li class="isub3">2 level cupfuls (½ pound) chopped candied citron peel.</li>
+<li class="isub3">1 level cupful (¼ pound) blanched and chopped almonds.</li>
+<li class="isub3">1 level tablespoonful salt.</li>
+<li class="isub3">2 level tablespoonfuls powdered cinnamon.</li>
+<li class="isub3">1 level tablespoonful powdered mace.</li>
+<li class="isub3">1 level tablespoonful powdered nutmeg.</li>
+<li class="isub3">1 level tablespoonful powdered allspice.</li>
+<li class="isub3">5 level cupfuls (2½ pounds) sugar.</li>
+<li class="isub3">4 pounds peeled and chopped apples.</li>
+<li class="isub3">4 lemons.</li>
+<li class="isub3">1 cupful (½ pint) brandy.</li>
+<li class="isub3">2 cupfuls (1 pint) sherry wine.</li>
+</ul>
+
+<p>Put beef into a large mixing bowl, add suet, fruit well cleaned, peel,
+almonds, salt, spices, sugar, apples, grated rinds and strained juice
+of lemons, brandy and wine. Mix well and allow to stand over night,
+then mix again and divide into jars and seal.</p>
+
+<p>This mince meat will keep all winter in a cool place. Let stand at
+least two weeks before using. Boiled cider may be used in place of
+brandy and wine.</p>
+
+<p>Sufficient for ten pies.</p>
+
+<p class="spb2">For two mince pies:—Line two pie plates with a rich
+crust, fill with the mince meat mixture, put a crust on top, or strips,
+if preferred, brush over with beaten egg or milk, and bake in a hot
+oven for thirty minutes. Serve warm—not HOT.</p>
+
+<h4>RYZON BAKEWELL PIE</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> short or flaky pastry.
+                  See pages <a href="#SHORT">56</a>, <a href="#FLAKY">58</a>.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls jam or jelly.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">6 &nbsp;level tablespoonfuls (3 ounces) sugar.</li>
+<li class="isub3">4 &nbsp;eggs.</li>
+<li class="isub3">½ teaspoonful lemon extract.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level tablespoonfuls (1 ounce) flour.</li>
+<li class="isub3">1 &nbsp;level tablespoonful powdered sugar.</li>
+</ul>
+
+<p>Line a buttered pie plate with the pastry, then spread in jam or jelly.
+Melt butter with sugar in a small saucepan, add one of the eggs, with
+three yolks, and mix well; take from the fire, add lemon extract, and
+flour sifted with <span class="smcap">Ryzon</span>.</p>
+
+<p>Spread this mixture over the jelly and bake in a moderate oven for
+forty minutes.</p>
+
+<p>Beat up remaining whites of eggs to a stiff froth, add powdered sugar
+and beat again. Pile on top of the pie and brown lightly in the oven.
+Serve hot or cold.</p>
+
+<p class="spb2">If liked, the meringue may be placed around the pie.</p>
+
+<h4>RYZON PARISIAN<br> APPLE PIE</h4>
+
+<ul class="index">
+<li class="isub4">Thinly sliced apples.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ level teaspoonful grated nutmeg.</li>
+<li class="isub3">1 &nbsp;tablespoonful lemon juice.</li>
+<li class="isub3">¼ cupful (½ gill) water.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+</ul>
+
+<p>Butter a pie plate and fill with apples; sprinkle in one-half of sugar,
+add nutmeg, lemon juice, and water.</p>
+
+<p>Cream butter and remainder of sugar together; add yolks of eggs and
+beat well, sift in <span class="smcap">Ryzon</span>, flour and salt,
+add milk and beat for two minutes. Pour this batter over apples and
+bake in a moderate oven until apples are soft.</p>
+
+<p>Beat up whites of eggs to a stiff froth, then add two tablespoonfuls of
+sugar and beat again; spread this frosting over the apples and return
+to oven to brown lightly. Serve hot with hot milk.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON DEEP<br> APPLE PIE</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> chopped pastry,
+                  <a href="#CHOPPED">see page 59</a>.</li>
+<li class="isub3">8 &nbsp;to 12 tart apples.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ level teaspoonful powdered cinnamon.</li>
+<li class="isub3">½ level teaspoonful grated nutmeg.</li>
+</ul>
+
+<p>Invert in the center of a deep fireproof dish a teacup or pie
+funnel, then fill remaining space with apples, peeled, cored and
+quartered. Sprinkle with sugar mixed with spices; or in place of sugar
+use grated maple sugar or molasses and sugar, half and half. Roll a
+strip of <span class="smcap">Ryzon</span> pastry one-half inch wide,
+wet edge of dish with water, place paste on edge, then cover with a
+crust a little larger than the dish, with the fullness thrown back in
+the center. Pinch cover to the rim and bake in a moderately hot oven
+until apples are tender.</p>
+
+<p>Sufficient for six persons.</p>
+
+<p class="spb2">Sometimes deep apple pie is served with cream cheese.
+Mix a small cream cheese with one-half pint of whipped cream and
+one-half teaspoonful of salt. Put this mixture into a forcing bag with
+a star tube and press out on top of pie in a fancy pattern. Serve hot.
+<span class="pagenum" id="Page_63">[Pg 63]</span></p>
+
+<h4>RYZON LEMON MERINGUE PIE</h4>
+
+<ul class="index">
+<li class="isub3">¾ cupful (6 ounces) sugar.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls cornstarch.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) boiling water.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">3 &nbsp;egg yolks.</li>
+<li class="isub3">1 &nbsp;lemon rind, grated.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls lemon juice.</li>
+<li class="isub4"><span class="smcap">Ryzon</span> flaky pastry,
+                  <a href="#FLAKY">see page 58</a>.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120"><span class="">For Meringue</span>:</li>
+<li class="isub3">3 &nbsp;egg whites.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">½ tablespoonful lemon juice.</li>
+</ul>
+
+<p><span class="smcap">For Pie</span>:—Mix sugar and cornstarch in a
+small saucepan, add boiling water, stirring constantly, and cook for
+two minutes. Add butter, egg yolks well beaten, grated rind and lemon
+juice. Remove from the fire and cool.</p>
+
+<p>Line a pie plate with <span class="smcap">Ryzon</span> pastry,
+cutting the pastry larger than the plate and building up a rim; pinch
+with the fingers first dipped in flour. Pour in the mixture and bake in
+a moderate oven for twenty minutes, or until the pastry is done.</p>
+
+<p><span class="smcap">For Meringue</span>:—Beat whites of eggs until
+stiff, add gradually sugar and lemon juice, and continue beating for
+two minutes. Pile on the top of the pie and return to the oven to brown
+lightly.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h3 id="TARTLETS">RYZON TARTLETS</h3>
+
+<h4>RYZON COCOANUT TART</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> chopped pastry,
+                  <a href="#CHOPPED">see page 59</a>.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;level tablespoonful cornstarch.</li>
+<li class="isub3">½ cupful (2 ounces) chopped cocoanut.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ teaspoonful vanilla extract.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls raspberry jam.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) sugar.</li>
+</ul>
+
+<p>Line a greased glass pie plate with pastry. Perforate it in several
+places with a fork before putting in the oven, to avoid blistering.
+Bake in a moderate oven until ready.</p>
+
+<p>Beat yolks of eggs with sugar. Heat milk (except two tablespoonfuls)
+and pour it slowly onto yolks of eggs, stirring all the time. Return
+this to the saucepan, and add cornstarch moistened with remainder of
+milk. Stir until well thickened, and then remove from the fire. Add
+cocoanut, <span class="smcap">Ryzon</span>, extract, and whites of eggs
+stiffly beaten. Put jam at the bottom of pastry case, and mixture on
+the top. Brown lightly in the oven. Sprinkle with sugar, and serve the
+tart either hot or cold.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<h4>RYZON APPLE TARTLETS</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> flaky pastry,
+                  <a href="#FLAKY">see page 58</a>.</li>
+<li class="isub3">1 &nbsp;pound apples. (About 4 apples.)</li>
+<li class="isub3">2 &nbsp;tablespoonfuls water.</li>
+<li class="isub3">4 &nbsp;cloves.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls milk.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level tablespoonful flour.</li>
+</ul>
+
+<p>Roll out pastry, cut in rounds, and line greased tartlet pans; peel,
+core and cut apples into small pieces, put into a saucepan with water
+and cloves; stew until soft, add sugar and butter, when dissolved rub
+all through a sieve. Beat up eggs with milk, add flour sifted with
+<span class="smcap">Ryzon</span> and add to apples. Mix well, and put
+two tablespoonfuls of this mixture into tartlet pans, and bake in a
+moderate oven for twenty minutes.</p>
+
+<p class="spb2">Sufficient for fourteen tartlets.</p>
+
+<h4>RYZON FLORENCE TARTLETS</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> flaky pastry,
+                  <a href="#FLAKY">see page 58</a>.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) cake crumbs.</li>
+<li class="isub4">Strawberry preserve.</li>
+<li class="isub4">Meringue.</li>
+</ul>
+
+<p>Line greased tartlet pans with pastry. Cream butter and sugar together,
+add eggs well beaten, beat again, add cake crumbs and <span class="smcap">Ryzon</span>.
+Divide into tartlet tins and bake in a moderate oven for twelve to
+fifteen minutes. Place a little strawberry preserve on each, and then
+put meringue on top, using a bag and tube. Color some of the meringue
+pink, and pipe a fine line round at the top.</p>
+
+<p class="spb2">Sufficient for twenty-four tartlets.</p>
+
+<h4>RYZON ORANGE TARTLETS</h4>
+
+<ul class="index">
+<li class="isub4"><span class="smcap">Ryzon</span> chopped pastry,
+                  <a href="#CHOPPED">see page 59</a>.</li>
+<li class="isub4">Orange marmalade.</li>
+<li class="isub3">¼ cupful (2 ounces) butter.</li>
+<li class="isub3">¼ cupful (2 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ orange.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ cupful (2 ounces) flour.</li>
+</ul>
+
+<p>Line small patty pans with pastry. Put one teaspoonful of orange
+marmalade in each and set aside in a cool place. Cream sugar and
+butter thoroughly together, add egg well beaten, grated rind and
+strained juice of half of orange, and flour sifted with
+<span class="smcap">Ryzon</span>. Mix and divide into prepared tins.
+Bake in a hot oven from twelve to fifteen minutes.</p>
+
+<p>Sufficient for twelve tartlets.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_64">[Pg 64]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p064.jpg" alt="" width="600" height="301" >
+    <p class="center"><i>RYZON STEAMED SNOWBALLS—Master Recipe</i><br>
+     By <span class="smcap">Elizabeth O. Hiller</span>,<br> Denver School of Cookery</p>
+</div>
+
+<div class="chapter">
+<h2 class="nobreak"><span class="smcap">Chapter VI<br>Ryzon Puddings</span> </h2>
+</div>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h3 id="STEAMED">RYZON STEAMED SNOWBALLS</h3>
+
+<p class="f110">With Hot Marshmallow Sauce</p>
+
+<ul class="index">
+<li class="isub3">½ &nbsp; cupful (4 ounces) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">3½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2¼ level cupfuls (9 ounces) flour.</li>
+<li class="isub3">⅛ &nbsp; teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful orange extract.</li>
+<li class="isub3">4 &nbsp; &nbsp;egg whites.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120 smcap">Hot Marshmallow Sauce:</li>
+<li class="isub3">20 marshmallows.</li>
+<li class="isub3">1 &nbsp; level cupful (½ pound) sugar.</li>
+<li class="isub3">½ &nbsp;cupful (1 gill) water.</li>
+<li class="isub4">Sherry wine or fruit juice to flavor.</li>
+</ul>
+
+<p><span class="smcap">For Snowballs</span>:—Cream butter, add sugar
+gradually. Sift flour, <span class="smcap">Ryzon</span>, and salt
+together, add to first mixture alternately with milk. Add extract, beat
+egg whites to a stiff froth, fold into mixture, and beat well. Fill
+buttered cups two-thirds full, cover with greased papers and steam for
+thirty-five minutes. Serve hot with sauce.</p>
+
+<p><span class="smcap">For Sauce</span>:—Soften marshmallows in a
+moderate oven but do not brown them. Put sugar and water into a
+saucepan and boil until syrup spins a thread when tested in cold water,
+or registers 218° F., by candy thermometer. Add marshmallows and beat
+until mixture is smooth; flavor with sherry wine or fruit juice. Keep
+hot in a double boiler. If sauce seems too thick add boiling water drop
+by drop until of the right consistency.</p>
+
+<p class="spb2">Sufficient for ten snowballs.</p>
+
+<h4>RYZON APPLE DROPS</h4>
+
+<p class="center">BY MRS. M. ESKOLIN,<br> NORTH COLEBROOK, CONN.</p>
+
+<ul class="index">
+<li class="isub3">3 &nbsp; &nbsp;level tablespoonfuls (1½ ounces) sugar.</li>
+<li class="isub3">3 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">5 &nbsp; &nbsp;tablespoonfuls milk.</li>
+<li class="isub3">1½ cupfuls (6 ounces) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">3 &nbsp; &nbsp;tablespoonfuls whipped cream.</li>
+<li class="isub3">2 &nbsp; &nbsp;good-sized apples chopped (not very sour).</li>
+</ul>
+
+<p>Beat together egg yolks and sugar. Add milk, flour sifted with
+<span class="smcap">Ryzon</span>, salt, cinnamon, butter, whipped cream
+and apples. Add stiffly beaten whites of eggs and fry in smoking hot fat.
+Serve with maple syrup or sweet sauce.</p>
+
+<p class="spb2">Sufficient for twelve.
+<span class="pagenum" id="Page_65">[Pg 65]</span></p>
+
+<h4>RYZON ENGLISH<br> PLUM PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) currants.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (12 ounces) sultana raisins.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) glacé cherries.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (1 pound) seeded raisins.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) chopped suet.</li>
+<li class="isub3">2⅔ level cupfuls (1 pound) brown sugar.</li>
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) shredded mixed candied peels.</li>
+<li class="isub3">1 &nbsp; &nbsp;pound peeled and chopped apples.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) bread crumbs.</li>
+<li class="isub3">5 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) blanched and chopped almonds.</li>
+<li class="isub3">2 &nbsp; &nbsp;orange rinds, grated.</li>
+<li class="isub3">2 &nbsp; &nbsp;lemon rinds, grated.</li>
+<li class="isub3">2 &nbsp; &nbsp;nutmegs, grated.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful powdered cinnamon.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful powdered ginger.</li>
+<li class="isub3">10 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) brandy or fruit juice.</li>
+</ul>
+
+<p>Clean fruit carefully and put it into a large mixing bowl, add cherries
+cut in halves, sugar, peels, apples, bread crumbs, <span class="smcap">Ryzon</span>,
+flour, salt, butter, nuts, rinds of oranges and lemons, spices, eggs
+well beaten, and brandy or fruit juice. Mix thoroughly and allow to
+stand in a cool place for one hour. Divide into two well-greased molds,
+cover, and steam steadily for ten hours.</p>
+
+<div class="figcenter">
+    <img src="images/i_p065a.jpg" alt="" width="600" height="377" >
+</div>
+
+<p>The puddings may be boiled instead of steaming them. Turn out and serve
+with hard sauce or liquid sauce. The puddings may be kept in a cool
+place for several weeks before using them, and reboiled for several
+hours as required. Left-over cold plum pudding is very good if cut in
+slices and fried. If liked, plum puddings may be decorated with whipped
+and sweetened cream and sprigs of holly.</p>
+
+<p class="spb2">Sufficient for twelve to fourteen persons.</p>
+
+<div class="figcenter">
+    <img src="images/i_p065b.jpg" alt="" width="600" height="340" >
+</div>
+
+<h4>RYZON CHERRY PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful lemon juice.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 quart) stoned cherries.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120 smcap">Cherry Sauce:</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">¼ cupful (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) cream.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pint) stoned cherries.</li>
+</ul>
+
+<p><span class="smcap">For Pudding</span>:—Cream butter and sugar
+thoroughly together, add eggs well beaten, milk, lemon juice, and
+flour sifted with <span class="smcap">Ryzon</span>, and salt, and add
+cherries. Pour into a large greased mold, cover with greased paper and
+steam steadily for two and one-half hours. Turn out and serve hot with
+the sauce.</p>
+
+<p><span class="smcap">For Sauce</span>:—Melt butter and sugar in a
+saucepan, add cream, egg well beaten, cherries cut in halves, and make
+very hot.</p>
+
+<p class="spb2">Sufficient for seven to nine persons.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h4>RYZON LEMON<br> POT PIE</h4>
+
+<p class="center">BY MRS. K. E. JOHNSON,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">⅛ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) butter.</li>
+<li class="isub4">&nbsp; Cold water.</li>
+<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li>
+<li class="isub3">3 &nbsp; &nbsp;lemons.</li>
+<li class="isub4">&nbsp; Cream.</li>
+</ul>
+
+<p>Sift flour, <span class="smcap">Ryzon</span> and salt into a bowl;
+<span class="pagenum" id="Page_66">[Pg 66]</span>
+add butter and cut into flour with a knife, then rub it in with the
+tips of the fingers and add sufficient cold water to make a stiff paste.</p>
+
+<p>Put two cupfuls of cold water into a saucepan, add sugar and strained
+juice of lemons, bring to boiling point and allow to boil for twenty
+minutes. Then drop paste from a spoon into this boiling liquid and
+cover, permitting it to boil for twenty minutes longer.</p>
+
+<p>Serve hot or cold with cream, or butter and sugar.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4 id="PLUM_DUFF">RYZON PLUM DUFF</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped suet.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) seeded raisins.</li>
+<li class="isub3">½ level teaspoonful powdered nutmeg.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, salt and sugar
+together, and sift into a bowl, add suet, raisins, nutmeg, egg well
+beaten and milk. Beat for three minutes, pour into a greased mold,
+cover with greased paper and steam steadily for three hours. Turn out
+onto a hot dish, and serve with hot milk or any preferred sweet sauce,
+or hard sauce.</p>
+
+<p>Sufficient for five to six persons.</p>
+
+<p>If the pudding is boiled in a pudding cloth omit one-fourth cupful
+of the milk.</p>
+
+<p class="spb2">Plum Duff may be put in <span class="smcap">Ryzon</span>
+cans and boiled over the camp fire.</p>
+
+<h4>RYZON STEAMED<br> SUET PUDDING</h4>
+
+<p class="center">BY MRS. C. N. BOLLERS,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">½ cupful (2 ounces) suet, chopped fine.</li>
+<li class="isub3">¾ cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pound) raisins.</li>
+<li class="isub3">1 &nbsp;level teaspoonful cinnamon.</li>
+<li class="isub3">½ level teaspoonful grated nutmeg.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">¼ cup (½ gill) fruit juice.</li>
+<li class="isub3">3 &nbsp;slices stale bread.</li>
+<li class="isub3">1 &nbsp;cupful (¼ pound) flour.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ cupful (1 gill) milk.</li>
+</ul>
+
+<p>Put suet, sugar, raisins, cinnamon and nutmeg in a bowl. Soak bread
+in milk and add to other ingredients, adding flour, <span class="smcap">Ryzon</span>
+and salt after sifting together. Mix all thoroughly, turn into a
+well-greased one pound <span class="smcap">Ryzon</span> can and steam
+for two hours. Serve hot with hard sauce.</p>
+
+<p class="spb2">Sufficient for eight persons.</p>
+
+<h4>RYZON APPLE<br> ROLY POLY</h4>
+
+<ul class="index">
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 level cupfuls (½ pound) whole wheat flour.</li>
+<li class="isub3">2 level cupfuls (½ pound) chopped suet.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">1 level cupful (½ pound) sugar.</li>
+<li class="isub4">Milk or water.</li>
+<li class="isub3">3 pounds peeled and chopped apples.</li>
+<li class="isub3">1 lemon.</li>
+</ul>
+
+<p>Mix flour with <span class="smcap">Ryzon</span>, add suet, salt, one
+tablespoonful of the sugar and enough milk or water to make a smooth,
+soft dough. Turn out onto a floured baking board, knead lightly, and
+roll out to one-half inch in thickness.</p>
+
+<p>Mix apples with grated rind and strained juice of lemon, sprinkle
+these over the pastry, wet pastry edges with cold water, roll up and
+seal edges and ends thoroughly. Roll in a pudding cloth, scalded and
+floured, and tied up; plunge into a pan of fast boiling water and boil
+steadily for three hours. Remove cloth, place the roly poly on a hot
+platter and serve hot with hot milk.</p>
+
+<p>The roly poly may be folded and laid in a greased mold, covered with
+greased paper and steamed for three and one-half hours.</p>
+
+<p>Other fruits may be used in place of the apples.</p>
+
+<p class="spb2">Sufficient for eight to nine persons.</p>
+
+<h4>RYZON RUSSIAN<br> PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">¾ &nbsp; cupful (6 ounces) butter.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) sugar.</li>
+<li class="isub3">3 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; teaspoonful vanilla extract.</li>
+<li class="isub4">&nbsp; Few drops red color.</li>
+<li class="isub3">1 &nbsp; &nbsp;square (1 ounce) bitter chocolate.</li>
+<li class="isub3">4 &nbsp; &nbsp;tablespoonfuls milk.</li>
+<li class="isub4">&nbsp; Hot milk or sweet sauce.</li>
+</ul>
+
+<p>Cream butter and sugar together, add eggs, well beaten, then stir
+in flour, sifted with <span class="smcap">Ryzon</span> and salt; add
+vanilla extract. Now divide mixture into three portions. Color one a
+pretty pink with red color, leave one plain, and into the third stir
+chocolate which has been dissolved in milk. Now butter a pudding mold,
+put mixture in by spoonfuls, alternating colors as much as possible.
+Cover with butter paper and steam steadily for two hours. Turn out and
+serve with any preferred sweet sauce or hot milk. Or serve decorated
+with whipped and sweetened cream.</p>
+
+<p class="spb2">Sufficient for nine persons.
+<span class="pagenum" id="Page_67">[Pg 67]</span></p>
+
+<h4>RYZON PUFFS</h4>
+
+<p class="center">BY MRS. EDWARD ALBES,<br> WASHINGTON, D. C.</p>
+
+<ul class="index">
+<li class="isub3">7 &nbsp;level tablespoonfuls preserve (cherries or raspberries).</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;cupful (1 pint) milk.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) melted butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;cupful (¼ pound) flour.</li>
+</ul>
+
+<p>Beat yolk of egg well, add sugar and melted butter. Beat slightly. Add
+milk, flour sifted with salt and <span class="smcap">Ryzon</span>. Beat
+slightly again and add well-beaten egg white and more flour if
+necessary to make stiff batter. Have ten cups well greased and put in
+each one tablespoonful of batter, then one tablespoonful of preserve.
+Cover preserve with another tablespoonful of batter. Put cups in
+steamer and cook twenty-five minutes. Serve immediately with any heavy
+sauce desired. These may also be baked.</p>
+
+<p class="spb2">Sufficient for ten persons.</p>
+
+<h4>RYZON STRAWBERRY<br> PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">6 &nbsp; &nbsp;tablespoonfuls (3 ounces) butter.</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful strawberry extract.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2¼ level cupfuls (9 ounces) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;quart strawberries.</li>
+<li class="isub4">&nbsp; Whipped cream.</li>
+</ul>
+
+<p>Cream butter and sugar thoroughly together, add egg well beaten,
+strawberry extract, milk, flour sifted with <span class="smcap">Ryzon</span>
+and salt. Beat with a wooden spoon for three minutes, turn into a large
+well-greased mold, cover, and steam steadily for three hours. Turn out
+and serve with strawberries crushed, and whipped cream sweetened to
+taste. Other fruits may be used in place of strawberries.</p>
+
+<p class="spb2">Sufficient for five persons.</p>
+
+<h3 id="BAKED">RYZON BAKED PUDDINGS</h3>
+
+<h4>RYZON EXCELLENT<br> PEACH PUDDING</h4>
+
+<p class="center">BY MRS. F. W. FRENCH,<br> SOUTH OIL CITY, PA.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) sifted flour.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">½ cupful (¼ pound) sugar.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">¾ cupful (1½ gills) milk.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Cream butter and sugar, beat in egg until very light, add salt, add
+alternately milk and flour into which <span class="smcap">Ryzon</span>
+has been sifted. Bake in square pan after placing the halves of peaches
+over the thin batter. Into hollow of peaches where pits have been
+removed fill sugar which will brown while baking. Serve with whipped
+cream or a cream sauce. Apples or chopped dates may be used when
+peaches are not available.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON COLONIAL<br> PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;eggs, separated.</li>
+<li class="isub3">6 &nbsp; &nbsp;tablespoonfuls (3 ounces) sugar.</li>
+<li class="isub3">¾ &nbsp; level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ &nbsp; cupful (1 ounce) flour.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub3">1½ level tablespoonfuls chopped preserved ginger.</li>
+<li class="isub3">1½ level tablespoonfuls (¾ ounce) powdered sugar.</li>
+<li class="isub3">½ &nbsp; teaspoonful vanilla.</li>
+</ul>
+
+<p>Beat yolks of eggs with sugar for ten minutes, then add flour sifted
+with salt and one-half teaspoonful of <span class="smcap">Ryzon</span>.
+Scald milk, and pour it onto flour mixture, stirring all the time.
+Return to saucepan and stir over a slow fire until it forms a
+thick custard, add ginger, and pour into a buttered pudding dish.
+Beat whites of eggs to a stiff froth with remainder of
+<span class="smcap">Ryzon</span>, add gradually powdered sugar and vanilla
+extract. Spread this meringue on top of custard and place in a very
+moderate oven until light brown. Serve cold.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>RYZON BAKED<br> APPLE PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub3">3 &nbsp;level cupfuls (¾ pound) bread crumbs.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered ginger.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered mace.</li>
+<li class="isub3">½ level teaspoonful powdered cloves.</li>
+<li class="isub3">½ cupful (3 ounces) sultana raisins.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls fruit juice or brandy.</li>
+<li class="isub3">3 &nbsp;level cupfuls (1½ pints) peeled and chopped apples.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Sauce:</li>
+<li class="isub3">1 &nbsp;cupful (½ pound) butter.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">1 &nbsp;tablespoonful brandy or fruit juice.</li>
+</ul>
+
+<p><span class="smcap">For Pudding</span>:—Heat milk and pour it over
+<span class="pagenum" id="Page_68">[Pg 68]</span>
+bread crumbs, add eggs well beaten, sugar, salt, spices, raisins,
+<span class="smcap">Ryzon</span>, fruit juice and apples. Mix well, and
+turn into a greased baking dish. Bake in a moderate oven for one hour.
+Serve hot with sauce.</p>
+
+<p><span class="smcap">For Sauce</span>:—Cream butter and sugar
+thoroughly together, add egg yolks, brandy or fruit juice and whites of
+eggs stiffly beaten. Chill before serving.</p>
+
+<p class="spb2">Sufficient for six to eight persons.</p>
+
+<h4>RYZON COTTAGE PUDDING</h4>
+
+<ul class="index">
+<li class="isub3">¼ &nbsp; cupful (2 ounces) butter.</li>
+<li class="isub3">¾ &nbsp; cupful (6 ounces) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful lemon extract.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2¼ level cupfuls (9 ounces) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Hard Sauce:</li>
+<li class="isub3">½ &nbsp; cupful (4 ounces) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful hot water.</li>
+</ul>
+
+<p><span class="smcap">For Pudding</span>:—Cream butter and sugar
+thoroughly, add egg well beaten, lemon extract, milk, and flour sifted
+with <span class="smcap">Ryzon</span> and salt. Mix and beat with a
+wooden spoon for three minutes, then turn into a greased and floured
+tin or mold, and bake in a moderate oven for thirty-five minutes. Turn
+out and serve with sauce.</p>
+
+<p><span class="smcap">For Sauce</span>:—Beat butter and sugar to a
+cream, add hot water and extract; mix well, and chill before using.</p>
+
+<p>This pudding may be served with lemon, vanilla, or wine sauce, or it
+may be steamed for one and one-half hours and served with strawberry
+sauce.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h4>  RYZON COFFEE SOUFFLÉ</h4>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) butter.</li>
+<li class="isub3">3 &nbsp;level tablespoonfuls (¾ ounce) flour.</li>
+<li class="isub3">¾ cupful (1½ gills) boiled coffee.</li>
+<li class="isub3">¼ cupful (½ gill) cream.</li>
+<li class="isub3">½ cupful (4 ounces) sugar.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">4 &nbsp;eggs, separated.</li>
+<li class="isub3">½ level teaspoonful (¹/₁₆ ounce) <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120 smcap">Sauce:</li>
+<li class="isub3">2 &nbsp;egg yolks.</li>
+<li class="isub3">¼ cupful (2 ounces) sugar.</li>
+<li class="isub3">1 &nbsp;pinch of salt.</li>
+<li class="isub3">½ cupful (1 gill) strong hot coffee.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) whipped cream.</li>
+</ul>
+
+<p><span class="smcap">For Soufflé</span>:—Melt butter, add
+flour, and blend well; pour on gradually, stirring constantly,
+coffee, cream, sugar and salt. Stir and cook until smooth, and add
+well-beaten egg yolks. Cool, fold in stiffly beaten egg whites,
+<span class="smcap">Ryzon</span> and vanilla, and mix carefully. Turn
+into a well-greased baking dish and bake in a moderately hot oven for
+twenty-five minutes.</p>
+
+<p><span class="smcap">For Sauce</span>:—Mix egg yolks with sugar and
+salt, then add coffee. Cool and fold in whipped cream.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<h4>RYZON SULTANA ROLL</h4>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level cupful (6 ounces) sultana raisins.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (½ pound) sugar.</li>
+<li class="isub4">&nbsp; Water.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (4 ounces) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">1½ tablespoonfuls (¾ ounce) lard.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub4">&nbsp; Cream.</li>
+</ul>
+
+<p>Put raisins and sugar into a small saucepan, cover with water and
+cook slowly until raisins are soft and the juice like syrup. Sift
+flour, <span class="smcap">Ryzon</span> and salt into a bowl, add lard,
+and rub it in with the tips of fingers, and mix to a soft biscuit dough
+with water. Roll to one-fourth inch in thickness, spread with raisins,
+then roll up, pressing the ends firmly together.</p>
+
+<p>Place in a greased pan and pour juice over, add butter and one-half
+cupful of water, and bake in a hot oven for twenty minutes or until
+done. Serve hot with cream.</p>
+
+<p class="spb2">Sufficient for five to six persons.</p>
+
+<h4>RYZON BAKED<br> APPLE DUMPLINGS</h4>
+
+<ul class="index">
+<li class="isub3">½ pound <span class="smcap">Ryzon</span> short or flaky pastry,
+                 see pages <a href="#SHORT">56</a>, <a href="#FLAKY">58</a>.</li>
+<li class="isub3">6 &nbsp;apples.</li>
+<li class="isub3">6 &nbsp;level tablespoonfuls (3 ounces) sugar.</li>
+<li class="isub3">6 &nbsp;cloves.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+</ul>
+
+<p>Roll out pastry about one-fourth inch in thickness, and cut out
+twelve rounds with a cutter. Peel apples thinly and core them without
+breaking. Place an apple in one of the rounds, and work pastry round
+the apple until it reaches to the middle of it; then fill center hole
+with sugar and a clove, lay another round of pastry on the top, and
+work it down to meet the other round. Fasten join with a little cold
+water; continue in this way until all the apples are used. Place
+dumplings on a greased tin, brush over with egg well beaten, and bake
+for thirty minutes in a moderate oven. Dredge with sugar and serve hot
+or cold.</p>
+
+<p class="spb2">Sufficient for six dumplings.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_69">[Pg 69]</span></p>
+<div class="figcenter">
+    <img src="images/i_p069.jpg" alt="" width="600" height="325" >
+    <p class="center"><i>RYZON DUMPLINGS—Master Recipe</i><br>
+     By <span class="smcap">Mrs. Harriett Cole Emmons</span>,<br>
+Manager Ryzon Service Staff</p>
+</div>
+
+<div class="chapter">
+  <h2 class="nobreak"><span class="smcap">Chapter VII<br>Ryzon Savory Dishes</span></h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_q.jpg" width="50" height="52" alt="Q">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Quite</b></span>
+the most interesting thing to many housewives today is the
+question of using left-overs, and this chapter is planned to be of
+assistance in offering suggestions. Some of our most attractive and
+nutritious dishes are made from a combination of foods remaining from
+one or more meals. When the family have tired of steaks, chops and
+roasts, a savory made dish will be welcome and also assist in reducing
+the high cost of living. The food value of egg or cheese as meat
+substitutes is well known, and the daily menu may be varied by their use.</p>
+
+<p class="f150"><i>Master Recipe</i></p>
+
+<h3>RYZON DUMPLINGS</h3>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) shortening.</li>
+<li class="isub3">⅞ cupful (scant ½ pint) milk and water.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span>, and salt together and
+sift them into a bowl, add shortening and cut it in with a knife or
+rub it in with the tips of the fingers. Add liquid gradually, and drop
+from a spoon on the top of a boiling pot pie. Cover closely and do not
+remove cover for about twenty minutes. Serve immediately.</p>
+
+<p class="spb2">Sufficient for ten dumplings.</p>
+
+<h3>RYZON STEAK AND<br> KIDNEY PUDDING</h3>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;pound round steak.</li>
+<li class="isub3">2 &nbsp;sheep’s kidneys.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (½ ounce) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful pepper.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) stock or water.</li>
+<li class="isub3">2 &nbsp;teaspoonfuls mushroom ketchup.
+             <span class="pagenum" id="Page_70">[Pg 70]</span></li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Suet Crust:</li>
+
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped suet.</li>
+<li class="isub4">Cold water or buttermilk.</li>
+</ul>
+
+<p><span class="smcap">For Crust</span>:—Sift flour, <span class="smcap">Ryzon</span>,
+and salt into a bowl, add suet and rub it well into flour. Then make a
+well in the center of these dry ingredients, and stir in enough water
+or buttermilk to make a soft dough. Turn out on floured baking board,
+knead lightly until free from cracks, then roll out to about one-fourth
+inch in thickness and line a greased one-and-one-half-pint basin or
+mold with it. Trim off round edges and roll out these scraps into a
+round to form a cover.</p>
+
+<p><span class="smcap">For Pudding</span>:—Split kidneys, remove skin
+and inside fat, and cut them into quarters. Cut steak into small
+squares. Mix flour and seasonings together on a plate. Dip pieces of
+meat and kidney into this mixture, coating them on all sides. Place in
+prepared mold and pour in stock and ketchup. Place round of pastry on
+top and press the edges well together. Cover with a greased paper and
+steam steadily for three hours. Serve hot with gravy.</p>
+
+<p>Chopped mushrooms or onions may also be used for flavoring.</p>
+
+<p class="spb2">Sufficient for five persons.</p>
+
+<h3>RYZON MASHED POTATO<br> STUFFING</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (1 pint) mashed potatoes.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pint) bread crumbs.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls melted shortening.</li>
+<li class="isub3">1 &nbsp;beaten egg.</li>
+<li class="isub3">1 &nbsp;teaspoonful onion juice.</li>
+<li class="isub4">Powdered sage to taste.</li>
+<li class="isub4">Salt and pepper to taste.</li>
+</ul>
+
+<p class="spb2">Mix all these ingredients together and use as a
+stuffing for any roast fowl. If preferred, celery may be substituted
+for the onion, and the sage may be omitted.</p>
+
+<h3>RYZON EGG NOODLES</h3>
+
+<p class="center">BY MRS. BELLE FAILING,<br> SEDALIA, COLO.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">½ level cupful (2 ounces) flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p class="spb2">Break egg into mixing bowl, stir in flour sifted with
+<span class="smcap">Ryzon</span> and salt, adding more flour if
+necessary to make a batter which will not be sticky. Stir until smooth.
+Roll very thin on a well-floured board, then roll up dough into long
+roll, and slice off thin strips. Place strips in boiling meat broth, or
+water, and boil for ten minutes.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON TOAD-IN-THE-HOLE</h3>
+
+<p class="center">BY MRS. MAUDE JERVIS,<br> BROOKLYN, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">1½ pounds lean steak.</li>
+<li class="isub3">1 &nbsp; &nbsp;lamb’s kidney.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; level teaspoonful pepper.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp; &nbsp;level tablespoonfuls (1 ounce) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;eggs.</li>
+<li class="isub3">2 &nbsp; &nbsp;cupfuls (1 pint) milk.</li>
+</ul>
+
+<p class="spb2">Cut steak and kidney into small pieces and put them
+into a greased fireproof dish, seasoning them with salt and pepper to
+taste. Sift flour with <span class="smcap">Ryzon</span> and pinch of
+salt, add eggs well-beaten and beat for five minutes, add gradually
+milk and stir well and pour over steak. Bake in moderate oven for one
+and one-half hours and serve hot. The remains of rare beef may be
+substituted for the steak, and chopped onion to taste, added.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>MELDONE PIE DINNER</h3>
+
+<p class="center">BY MRS. A. S. WESTCOTT,<br> EDGEWATER, N. J.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; pounds stewing lamb.</li>
+<li class="isub3">1 &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp;level teaspoonful pepper.</li>
+<li class="isub3">12 small onions.</li>
+<li class="isub3">2 &nbsp; large carrots.</li>
+<li class="isub3">6 &nbsp; medium-sized potatoes.</li>
+<li class="isub3">2 &nbsp; cupfuls (1 pint) milk.</li>
+<li class="isub3">3 &nbsp; level tablespoonfuls (¾ ounce) flour.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 fs_120 smcap">For Paste:</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub4">Milk.</li>
+</ul>
+
+<p><span class="smcap">For Pie</span>:—Stew lamb for an hour or until
+it is easily pierced with a fork, add seasonings, onions peeled,
+carrots cut in quarters, potatoes cut in halves, and cook until tender.
+When done place all the meat and vegetables in a deep baking dish; add
+milk to stock in pan, thicken with flour moistened with a little water,
+then pour over meat and vegetables. Cover with paste made as follows
+and bake in a hot oven for twenty-five minutes. Serve at once.</p>
+
+<p id="PASTE"><span class="smcap">For Paste</span>:—Sift flour into a basin,
+cut and rub butter into flour, add <span class="smcap">Ryzon</span> and
+make into a softish paste with milk. Turn out onto a floured baking board
+and roll three-fourths of an inch thick. Place on top of pie and bake.</p>
+
+<p class="spb2">Sufficient for six to eight persons.
+<span class="pagenum" id="Page_71">[Pg 71]</span></p>
+
+<h3>RYZON PORK PIE</h3>
+
+<ul class="index">
+<li class="isub3">¾ lb. fresh pork.</li>
+<li class="isub3">1 &nbsp;level teaspoonful powdered sage.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls chopped onion.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+</ul>
+
+<p>Wipe meat with a damp cloth and weigh it free from skin and bone. Cut
+it in small pieces, and season it with pepper, salt, sage and onion,
+mixing all well together.</p>
+
+<p>Take <span class="smcap">Ryzon</span> Raised Pie Crust, <a href="#RAISED">page 58</a>,
+while hot and cut off a quarter of the quantity for the lid and
+decorations of the pie, wrap it up in paper, and keep it warm over
+steam. Roll out the other piece into a strip four inches wide and
+rather thin. Keep it even at the edges, and of an equal thickness
+all over. Wet along one side and one end with cold water or beaten
+egg. Bring the two ends together so as to form a ring, and make them
+overlap, pressing them well together. Then gather one of the sides
+together so as to form a bottom for the pie. Stand it up and make it
+into a good shape with the hands.</p>
+
+<p>Fill up with meat mixture, pressing it down tightly into it. Make it
+level at the top, with just a small rim of pastry standing above it all
+the way round. Then take the piece of pastry that has been kept warm,
+roll it out thin, and cut out a round large enough to cover the top of
+pie. Wet round the edge of this with water, lay it on top of pie, and
+press the two edges together.</p>
+
+<p>Brush the pie all over, top and sides, with beaten egg, and make a hole
+in the top with the point of a knife. Pour in enough stock to one-half
+fill the pie. Roll out any trimmings of pastry that are left and cut
+out small leaves and decorate pie with them. Brush decorations also
+with egg, and place pie in a greased tin. Bake in a moderate oven until
+pastry is set and brown and the meat feels tender. Lift pie from the
+oven, and fill it up with some hot stock that will jelly when cold. If
+the stock is not stiff enough, dissolve a little powdered gelatine in
+it before using. Serve cold.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<h3>RYZON POTATO SOUP</h3>
+
+<p class="center">BY MRS. A. D. FRASER,<br> BURLINGTON, WASH.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls chopped potatoes.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) water.</li>
+<li class="isub3">4 &nbsp;cupfuls (1 quart) sweet milk.</li>
+<li class="isub3">2 &nbsp;eggs.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (½ ounce) flour.</li>
+<li class="isub4">Pepper.</li>
+</ul>
+
+<p class="spb2">Peel and cook potatoes in water until tender. Add milk,
+make a smooth paste of the flour in which has been sifted the salt and
+<span class="smcap">Ryzon</span>. Add butter and pepper. Boil up once
+and serve with croutons. If soup is too thick add more hot milk.</p>
+
+<h3>RYZON SMALL<br> MUTTON PIES</h3>
+
+<p>For six pies make double the quantity of <span class="smcap">Ryzon</span>
+Raised Pie Crust given on <a href="#RAISED">page 58</a>, and three-fourths
+pound lean mutton.</p>
+
+<p>Any scraps or trimmings of mutton may be used for making these little
+pies, but they must not be too fat. Cut them in small pieces, removing
+all skin, bone and gristle. Season with salt, pepper and grated nutmeg,
+and just moisten with water or gravy.</p>
+
+<p>Put aside one-third of paste to keep warm, and divide rest into six
+equal-sized pieces. Form each of these pieces into a smooth ball, and
+then form them into little cases. This may either be done with the
+fingers or round a tumbler. Fill them with the meat, and then raise up
+the sides again with the hands. Roll out paste, which has been kept
+warm, and cut out rounds to make covers for the pies. Wet round edges,
+lay them over the pies with the wetted sides down, and press the two
+edges of paste firmly together.</p>
+
+<p>Trim round with a pair of scissors, make a small hole in top of the
+pies, and brush them over with a little milk or beaten egg. Bake in a
+moderate oven for thirty minutes. When the pies are ready to be served
+they should be filled up with a little hot gravy.</p>
+
+<p class="spb2">Sufficient for six pies.</p>
+
+<h3>  RYZON SAVORY<br> BREAKFAST DISH</h3>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1½ pounds cooking apples</li>
+<li class="isub5">(5 medium-sized apples average 1½ pounds).</li>
+<li class="isub3">1½ pounds potatoes</li>
+<li class="isub3">6 &nbsp; &nbsp;medium-sized potatoes (average 1½ pounds).</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; level teaspoonful pepper.</li>
+<li class="isub3">¼ &nbsp; pound bacon.</li>
+<li class="isub3">8 &nbsp; &nbsp;pork sausages.</li>
+</ul>
+
+<p>Steam or bake apples and scoop out pulp, removing all pips and
+bits of core. Steam potatoes until tender, mash them, add
+<span class="smcap">Ryzon</span>, seasonings, and apples, mix well
+and reheat.</p>
+
+<p>Cut bacon into small pieces, fry it slowly so that the fat may run
+freely out, and fry in it the sausages.</p>
+
+<p>Stir bacon fat and dice into the hot apple and potato, pile the
+latter in center of well-heated platter, arrange the sausages round,
+and serve.</p>
+
+<p class="spb2">Sufficient for four persons.
+<span class="pagenum" id="Page_72">[Pg 72]</span></p>
+
+<h3>RYZON RICE CORN<br> PUDDING</h3>
+
+<p class="center">BY MISS FRANCES R. DICKEY,<br> SAN JUAN, PORTO RICO</p>
+
+<div class="figcenter">
+    <img src="images/i_p072a.jpg" alt="" width="600" height="267" >
+</div>
+
+<ul class="index">
+<li class="isub3">1 level cupful (6 ounces) corn meal.</li>
+<li class="isub3">1 level tablespoonful rice.</li>
+<li class="isub3">1 level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 cupfuls (1 pint) milk.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 eggs.</li>
+</ul>
+
+<p>Boil rice in one and one-half cupfuls water for ten minutes. Scald
+half of the corn meal with the boiled rice. Add melted butter and
+well-beaten eggs. Then add milk and the remainder of the corn meal,
+together with the salt and <span class="smcap">Ryzon</span>. Mix thoroughly and bake in
+moderate oven 40 minutes.</p>
+
+<h3 id="OMELET">RYZON PLAIN OMELET</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">3 &nbsp;eggs.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">¼ level teaspoonful pepper.</li>
+<li class="isub3">1 &nbsp;tablespoonful warm water.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Put one and one-half tablespoonfuls of the butter into an omelet pan,
+and allow it to melt slowly while preparing the eggs. Break eggs into a
+bowl; add seasonings, water and <span class="smcap">Ryzon</span>. Beat
+eggs just enough to break them or they will become watery. Add
+remainder of butter. Pour mixture into the pan, then with a fork break
+the cooked surface in several places quickly, so that the eggs from the
+top may run to the bottom and cook; or loosen the omelet from the sides
+of pan letting the uncooked part run under. This must be done in the
+beginning so as not to make the surface uneven.</p>
+
+<p>When the egg is cooked, but yet quite soft on the top, tilt the pan
+to one side, slip a spatula under one-half of omelet, and carefully
+roll the egg to the center. Let it cook a moment then slide it gently
+onto a hot dish, doubling it over. Garnish with a little parsley and
+serve at once.</p>
+
+<p>Sufficient for two persons.</p>
+
+<p class="spb2">The water is added to lighten the eggs. Milk must
+never be used, as it would make the omelet heavy, and flour must on no
+account enter into its composition.</p>
+
+<h3>RYZON SAVORY<br> CORN PUDDING</h3>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;small green pepper.</li>
+<li class="isub3">½ onion.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (½ ounce) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful paprika.</li>
+<li class="isub3">¼ level teaspoonful powdered nutmeg.</li>
+<li class="isub3">⅛ level teaspoonful red pepper.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) canned corn.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls soft bread crumbs.</li>
+<li class="isub3">½ cupful (2 ounces) buttered bread crumbs.</li>
+</ul>
+
+<p>Wash green pepper and cut it in half and remove seeds; then cut in fine
+strips. Chop onion fine and cook it with pepper and butter for five
+minutes, stirring constantly. Add flour, seasonings, and milk; bring
+to boiling point; then add corn, <span class="smcap">Ryzon</span>,
+egg well beaten and soft bread crumbs. Mix and turn into a greased
+baking dish, cover with buttered crumbs and bake in a moderate oven for
+thirty minutes. Serve hot as a vegetable.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<h3>RYZON SALMON AND TOMATO</h3>
+
+<p class="center">BY MRS. CORA LEE WALLACE,<br> TOPEKA, KAN.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;can salmon.</li>
+<li class="isub3">1 &nbsp;cup (½ pint) stewed tomatoes.</li>
+<li class="isub3">1 &nbsp;level tablespoonful melted butter.</li>
+<li class="isub3">⅕ level teaspoonful salt.</li>
+<li class="isub3">⅛ level teaspoonful pepper.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<div class="figcenter">
+    <img src="images/i_p072b.jpg" alt="" width="600" height="304" >
+</div>
+
+<p>Remove all bone and skin and flake salmon. Mix in the other
+ingredients, turn into a baking dish, dust top with bread crumbs and
+bake twenty minutes in a moderate oven. One can tomato soup may be used
+instead of stewed tomatoes, if preferred.</p>
+
+<p class="spb2">Sufficient for six persons.
+<span class="pagenum" id="Page_73">[Pg 73]</span></p>
+
+<h3>RYZON BEEF LOAF</h3>
+
+<p class="center">BY HARRIET ROMER,<br> ELMIRA, N. Y.</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;pounds round steak.</li>
+<li class="isub3">½ pound fresh fat pork.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) toasted bread crumbs.</li>
+<li class="isub3">1 &nbsp;onion grated.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) milk.</li>
+<li class="isub3">1 &nbsp;level tablespoonful salt.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ teaspoonful pepper.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+</ul>
+
+<p>Put steak and pork through meat grinder twice. Mix with crumbs,
+onion, salt, <span class="smcap">Ryzon</span> and pepper. Add egg
+slightly beaten. Mold into loaf and put in hot oven for ten minutes.
+Pour over loaf one can condensed tomato soup, one cup of water. Put
+back into oven for two hours.</p>
+
+<p class="spb2">Sufficient for eight persons.</p>
+
+<h3>RYZON POTATO PUFF</h3>
+
+<p class="center">BY MRS. ALLAN BANCROFT,<br> MAYWOOD, ILL.</p>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 quart) hot mashed potatoes.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">¼ &nbsp; level teaspoonful celery salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful chopped parsley.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) hot milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;egg.</li>
+<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level tablespoonful (½ ounce) melted butter.</li>
+</ul>
+
+<p class="spb2">Beat all ingredients adding egg and <span class="smcap">Ryzon</span>
+last. Pile in rocky form and bake ten minutes or until puffed and brown.</p>
+
+<h3>RYZON CHEESE OMELET</h3>
+
+<p class="center">BY MRS. MARY FREDERICKS,<br> OAK RIDGE, N. J.</p>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;eggs well beaten.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ cupful (2 ounces) bread crumbs.</li>
+<li class="isub3">½ cupful (2 ounces) grated cheese.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+</ul>
+
+<div class="figcenter">
+    <img src="images/i_p073a.jpg" alt="" width="600" height="227" >
+</div>
+
+<p>Mix well and pour in buttered pudding dish and bake like custard.</p>
+
+<p>One-half cupful flaked fish may be used instead of cheese to vary the
+dish, making a delicious fish omelet.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON APRIBA LOAF</h3>
+
+<p class="center">BY MRS. C. W. SHAW,<br> MOUNTAINVILLE, N. Y.</p>
+
+<div class="figcenter">
+    <img src="images/i_p073b.jpg" alt="" width="600" height="309" >
+</div>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level cupful (½ pint) bacon, fried crisp and chopped fine.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pint) chopped sour apples.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pint) boiled rice.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">¼ level teaspoonful paprika.</li>
+<li class="isub3">1 &nbsp;egg, well beaten.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Put bacon into a basin, add apples, rice, seasonings, egg, milk,
+and flour sifted with <span class="smcap">Ryzon</span>. Beat all well
+together, and bake in a well-greased bread-pan for thirty minutes,
+or boil for one hour in equally well-greased baking powder tins.
+Serve hot, garnished with fried apples, or cold, lightly spread with
+mayonnaise dressing. The mixture may be served in ramekins.</p>
+
+<p>So long as the proportion of flour and <span class="smcap">Ryzon</span>
+remain constant, that of the other ingredients may be varied to suit
+taste and convenience.</p>
+
+<p class="spb2">This dish contains in itself a completely balanced
+ration. It is substantial enough for the dinner of a working man,
+delicate enough for the digestion of an invalid, simple enough for the
+plainest cook, and palatable enough to make the family call for more.
+It may be baked, boiled, or fried; eaten hot, cold or warmed over.</p>
+
+<h3>  RYZON ARTICHOKES À LA<br> REMOULADE SHELLS</h3>
+
+<p class="center">BY CARINE CARRUTHERS,<br> SEATTLE, WASH.</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful (8 ounces) butter.</li>
+<li class="isub3">3 &nbsp;cupfuls (12 ounces) pastry flour.</li>
+<li class="isub3">1 &nbsp;level tablespoonful cornstarch.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub4">Ice water to mix.</li>
+<li class="isub2">&nbsp;</li>
+<li class="isub1 fs_120 smcap">Filling:</li>
+<li class="isub3">1 can artichoke bottoms.</li>
+<li class="isub3">2 tablespoonfuls lemon juice.</li>
+<li class="isub3">4 tablespoonfuls (2 ounces) melted butter.</li>
+<li class="isub4">Salt, paprika, minced parsley, curry.
+       <span class="pagenum" id="Page_74">[Pg 74]</span></li>
+</ul>
+
+<p class="spb2">Mix the ingredients for the shells in order given, not
+forgetting the proper number of “turns” to insure flakiness. Bake in
+rather deep paté tins. Remove artichokes from can, drain, dip each in
+lemon juice, then in butter. Broil for six minutes, arrange in shells,
+sprinkle with seasonings, the parsley last. Place in the oven a moment
+to “blend” the seasonings.</p>
+
+<h3>RYZON MEAT SHORTCAKE</h3>
+
+<p class="center">BY FORECAST MODERN SCHOOL<br> OF COOKERY</p>
+
+<p>Take two thin layers shortcake dough and put together with minced cold
+meat flavored with onion, pepper and salt and moistened with gravy or
+brown sauce.</p>
+
+<p>Brown sauce or gravy can be poured over the shortcake if liked or
+served with it. The shortcake can also be made in individual size.
+Creamed codfish can also be used instead of meat for the filling.</p>
+
+<p>To make the shortcake use the following recipe:</p>
+
+<ul class="index">
+<li class="isub3">1½ level cupfuls (6 ounces) white flour.</li>
+<li class="isub3">½ &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">3 &nbsp; &nbsp;level tablespoonfuls (1½ ounces) chilled shortening.</li>
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¾ &nbsp; cupful (1½ gills) half milk half water.</li>
+</ul>
+
+<p class="spb2">Sift flour, <span class="smcap">Ryzon</span> and salt
+together, work in the shortening. Wet to a dough with liquid, mix well,
+then put in thin layers in layer-cake tins. Be sure the dough comes
+close to the rims. Bake light brown in hot oven and remove carefully
+one layer at a time. Put together with meat filling.</p>
+
+<h3>RYZON FISH TARTS</h3>
+
+<p class="center">BY FORECAST MODERN SCHOOL<br> OF COOKERY</p>
+
+<ul class="index">
+<li class="isub1 fs_120 smcap">Crust:</li>
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) butter or butter substitute.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) lard.</li>
+<li class="isub3">6 tablespoonfuls milk or water.</li>
+</ul>
+
+<p>Sift flour, salt and <span class="smcap">Ryzon</span>. Chop in
+shortening. Add milk or water. Stir with the blade of a knife. Roll
+out thin. Line ramekins or tart forms. Fill with fish mixture. Put on
+lattice tops. Bake for twenty-five minutes or until brown. Serve hot or cold.</p>
+
+<ul class="index">
+<li class="isub1 fs_120 smcap">Filling:</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) cold cooked fish.</li>
+<li class="isub3">½ cupful celery.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) white sauce.</li>
+<li class="isub3">½ small onion.</li>
+<li class="isub3">1 &nbsp;small sweet pepper.</li>
+</ul>
+
+<p class="spb2">Free fish, before measuring, of all skin and bone, and
+flake. Grate the onion, chop the celery fine, also sweet pepper. Mix
+all with the white sauce. Fill the pastry shells.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON MEAT FOLD-OVERS</h3>
+
+<p class="center">BY MRS. L. BOISSE,<br> DOUGLASTON, L. I.</p>
+
+<ul class="index">
+<li class="isub3">½ pound sausage meat, fine quality.</li>
+<li class="isub3">1 &nbsp;level cupful (4 ounces) chopped cooked chicken or ham.</li>
+<li class="isub3">1 &nbsp;level cupful (½ pound) boiled rice (scant).</li>
+<li class="isub3">1 &nbsp;chopped pimiento (canned red pepper).</li>
+<li class="isub3">1 &nbsp;tablespoonful Worcestershire sauce.</li>
+<li class="isub3">1 &nbsp;egg, separated.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">4 &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">¾ cupful (1½ gills) water.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) lard.</li>
+<li class="isub3">3 &nbsp;tablespoonfuls (1½ ounces) butter.</li>
+</ul>
+
+<p>Put sausage meat into a hot pan and cook it but do not let it
+get brown and dry; add ham or chicken, rice, chopped pimiento, and
+Worcestershire sauce, take from fire and mix with white of egg beaten
+to a stiff froth.</p>
+
+<p>Sift flour, salt and <span class="smcap">Ryzon</span> together,
+add lard and butter, cut and rub them into the flour, and make into
+stiffish dough with water. Knead lightly, roll out one-fourth of an
+inch thick and cut in pieces size of a saucer. Put two tablespoonfuls
+of meat mixture in the center, wet edges, then fold over and press
+edges together with a fork. Brush over with beaten egg yolk, lay on
+greased tins, and bake in a hot oven until a nice golden color. Serve hot.</p>
+
+<p class="spb2">Sufficient for ten fold-overs.</p>
+
+<h3>RYZON BEEFSTEAK PIE</h3>
+
+<p class="center">BY MISS NORA LONGEWAY,<br> SPRING BANK,<br> ALBERTA, CANADA</p>
+
+<ul class="index">
+<li class="isub3">2 pounds round steak (½ inch thick).</li>
+<li class="isub3">1 onion sliced.</li>
+<li class="isub3">2 level tablespoonfuls (½ ounce) flour.</li>
+<li class="isub3">2 level tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">2 potatoes sliced thin.</li>
+<li class="isub4">Salt and pepper to taste.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">Crust:</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) flour.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls (1 ounce) lard.</li>
+<li class="isub3">1 &nbsp;level tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ teaspoonful salt.</li>
+<li class="isub3">½ cupful (1 gill) milk.
+        <span class="pagenum" id="Page_75">[Pg 75]</span></li>
+</ul>
+
+<p>Cut steak into squares, cover with boiling water, add sliced onion
+and potatoes. Cook until tender. Add seasonings and remove meat into
+casserole. Cream butter and flour and add to gravy. Pour over meat.</p>
+
+<p>Mix crust to make a soft dough. Roll out an inch thick, place on
+top of meat and gravy and bake in hot oven.</p>
+
+<p class="spb2">Sufficient for eight persons.</p>
+
+<p class="f150"><i>Prize Recipe</i></p>
+
+<h3>RYZON COLD<br> PIGEON PIE</h3>
+
+<p class="center">BY MRS. HAROLD A. BROWN,<br> CALDWELL, N. J.</p>
+
+<ul class="index">
+<li class="isub3">6 &nbsp;fat pigeons, cut in halves.</li>
+<li class="isub3">4 &nbsp;tablespoonfuls (2 ounces) butter.</li>
+<li class="isub3">1 &nbsp;level teaspoonful salt.</li>
+<li class="isub3">½ level teaspoonful white pepper.</li>
+<li class="isub4">Juice 1 lemon.</li>
+<li class="isub3">2 &nbsp;cupfuls (1 pint) good cooking sherry wine.</li>
+<li class="isub3">1 &nbsp;can mushrooms.</li>
+<li class="isub3">4 &nbsp;hard-cooked eggs.</li>
+<li class="isub4">Parsley.</li>
+<li class="isub4">&nbsp;</li>
+<li class="isub1 fs_120 smcap">For Paste:</li>
+<li class="isub3">2 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp; &nbsp;level cupfuls (¾ pound) flour.</li>
+<li class="isub3">½ &nbsp; level teaspoonful salt.</li>
+<li class="isub3">½ &nbsp; cupful (¼ pound) lard.</li>
+<li class="isub3">1½ cupfuls (¾ pint) milk.</li>
+</ul>
+
+<p>Draw, clean and dry pigeons. Melt butter, add pigeons and cook them
+until they are light brown, then pack them in a four quart earthenware
+or glass baking dish or any tightly covered stewing pot, cover with
+cold water and slowly bring to boiling point. Simmer gently five or six
+hours or until birds are tender; remove them from the pot and thicken
+the gravy with a little flour until of the consistency of thin stew
+as when cold it jellies into thicker consistency. Add salt, pepper
+and lemon juice to taste and when cool add wine. Place birds in the
+baking dish, scattering in mushrooms and adding eggs cut in slices, add
+chopped parsley to taste; cover with gravy and pastry made as follows
+and bake in a moderate oven for one hour. Serve cold next day.</p>
+
+<p><span class="smcap">For Paste</span>:—Sift the flour, salt and
+<span class="smcap">Ryzon</span> together, then rub in the lard with the
+tips of the fingers and mix in the milk with a knife or a spoon. Roll out
+and cover dish, brush over with milk or beaten egg.</p>
+
+<p>This pie, with a plain salad, makes a substantial luncheon or supper
+in winter holiday season to serve guests; the portions depend on the
+number of birds in pie.</p>
+
+<p>If desired, nine pigeons may be used in pie.</p>
+
+<p class="spb2">Sufficient for twelve persons.</p>
+
+<h3>RYZON “WAR-MEAT” LOAF</h3>
+
+<p class="center">BY MRS. CLARA E. WELLS,<br> PATON, IOWA</p>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (1 pint) left over baked beans.</li>
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) corn meal.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level teaspoonfuls salt.</li>
+<li class="isub3">¼ level teaspoonful pepper.</li>
+<li class="isub3">4 &nbsp;cupfuls (1 quart) boiling water.</li>
+</ul>
+
+<p>Stir corn meal and salt into the boiling water. When cooked to a mush,
+add remaining ingredients. Pour into a greased bread-pan and bake in
+moderately hot oven until brown.</p>
+
+<p>This loaf is an appetizing and nutritious meat substitute, and is
+delicious sliced cold and served with home-made catsup for a supper.</p>
+
+<p class="spb2">Sufficient for one loaf.</p>
+
+<h3>RYZON SAVORY<br> CHEESE PUDDING</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (½ pound) grated cheese.</li>
+<li class="isub3">1 &nbsp;level teaspoonful flour.</li>
+<li class="isub3">½ level teaspoonful salt.</li>
+<li class="isub3">¼ level teaspoonful pepper.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) boiling milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">2 &nbsp;eggs, separated.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls bread crumbs.</li>
+</ul>
+
+<p>Put cheese into a bowl, add flour, salt, pepper, milk, butter, yolks
+of eggs slightly beaten, whites beaten with <span class="smcap">Ryzon</span>
+to a stiff froth, and bread crumbs. Mix gently, and pour into a greased
+fireproof dish and bake in a moderate oven for twenty minutes. Serve hot.</p>
+
+<p class="spb2">Sufficient for six persons.</p>
+
+<h3>RYZON HAM CROQUETTES</h3>
+
+<p class="center">BY MRS. M. BOLLERS,<br> NEW YORK CITY</p>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;cupful ham (4 ounces), chopped fine.</li>
+<li class="isub3">½ cupful (1 gill) mashed potatoes.</li>
+<li class="isub3">½ level teaspoonful chopped parsley.</li>
+<li class="isub3">1 &nbsp;egg.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+</ul>
+
+<p>Mix all ingredients together well. Shape and roll in bread crumbs.
+Fry in deep fat.</p>
+
+<p class="spb2">Sufficient for eight croquettes.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_76">[Pg 76]</span></p>
+<h2 class="nobreak"><span class="smcap">Chapter VIII <br>Ryzon Camp Cookery</span></h2>
+</div>
+
+<p class="f110">“’TIS SUBSTANTIAL HAPPINESS TO EAT”</p>
+
+<div>
+  <img class="drop-cap" src="images/letter_n.jpg" width="75" height="77" alt="N">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>No</b></span>
+doubt the general principles of cooking are the same in the open air
+as in the kitchen. Yet a good cook might find it difficult to emulate
+the feats of some unpretentious woodsman, if he found himself in a dark
+forest, and he were told to get a hearty meal for a few hungry people
+as quickly as possible. Under such conditions fancy dishes are out of place.</p>
+
+<p>The simplest food is the most appetizing when camping and the best to
+eat. It should be simply prepared.</p>
+
+<p>When making tea at the camp the old household allowance of “one
+spoonful for each person and one for the pot” will not do; for some
+occult reason, more of the leaf is required in open air cookery. The
+same is true of coffee made in the woods, which has a different flavor
+from that made anywhere else.</p>
+
+<p>Brook trout and potatoes may be rolled in wet paper and cooked in hot
+ashes. Fried fish are appetizing. Cleanse and wash the fish, remove the
+fins, and rub them well over with salt; roll the fish in a mixture of
+flour, salt and pepper and fry them in plenty of smoking hot fat.</p>
+
+<p>Ham sandwiches and chicken sandwiches are both appetizing, but when
+one combines the two the result is delicious. Cream one-half cupful of
+butter, using a wooden spoon, add one cupful each of finely chopped
+cold boiled ham and cold boiled chicken; season to taste with salt and
+pepper and spread the mixture between slices of buttered bread.</p>
+
+<p class="spb2">N.B.—See other Camping Recipes; Surprise Muffins,
+<a href="#SURPRISE">page 19</a>; Omelet, <a href="#OMELET">page 72</a>;
+and Plum Duff <a href="#PLUM_DUFF">page 66</a>. Anything which is
+cooked in frying pan or kettle, can be managed over the camp-fire.</p>
+
+<h3>RYZON CORKSCREW BREAD</h3>
+
+<ul class="index">
+<li class="isub3">8 level cupfuls (2 pounds) flour.</li>
+<li class="isub3">4 tablespoonfuls (2 ounces) lard or drippings.</li>
+<li class="isub3">2 level tablespoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 level teaspoonfuls salt.</li>
+<li class="isub3">1 cupful (½ pint) milk.</li>
+<li class="isub3">1 cupful (½ pint) water.</li>
+</ul>
+
+<p>Mix and sift flour, <span class="smcap">Ryzon</span> and salt
+into a bowl or pan, add lard or drippings, rub them into the dry
+ingredients, add milk and water gradually, and mix to a dough that can
+be handled easily. The dough must be rather stiffer than for biscuits
+baked in a pan.</p>
+
+<p>Have a good bed of coals and the usual two forked sticks to hold the
+cooking utensils. Take a green stick an inch or more in diameter, and
+wind the dough around it. Rest the ends on the two forked sticks, and
+turn frequently until brown and crisp on all sides. Pull out the stick
+and the bread is ready for eating.</p>
+
+<p>Sufficient for eight to ten persons.</p>
+
+<p class="spb2">Corkscrew bread is one of the camper’s delicacies.</p>
+
+<h3>RYZON CAMP CORN BREAD</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (½ pound) flour.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (12 ounces) corn meal.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful sugar.</li>
+<li class="isub3">2 &nbsp; &nbsp;tablespoonfuls (1 ounce) lard or butter.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls egg powder.</li>
+<li class="isub3">6 &nbsp; &nbsp;tablespoonfuls evaporated milk.</li>
+<li class="isub3">1½ cupfuls (¾ pint) water.</li>
+</ul>
+
+<p>Mix flour and corn meal together, add <span class="smcap">Ryzon</span>,
+salt, sugar, lard or butter, melted, egg powder mixed with evaporated
+milk and water. Mix well and pour into a well-greased pan. Bake in a
+moderate oven for forty minutes. If the campers have no oven, bake same
+as <span class="smcap">Ryzon</span> Camp Bread.</p>
+
+<p class="spb2">Sufficient for eight to ten persons.</p>
+
+<h3>RYZON CAMP GRIDDLE CAKES</h3>
+
+<ul class="index">
+<li class="isub3">4 &nbsp; &nbsp;level cupfuls (1 pound) flour.</li>
+<li class="isub3">4 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">2 &nbsp; &nbsp;level tablespoonfuls egg powder.</li>
+<li class="isub3">½ &nbsp; cupful (1 gill) evaporated milk.</li>
+<li class="isub3">1½ cupfuls (¾ pint) water.</li>
+<li class="isub4">&nbsp; Butter and maple syrup.</li>
+</ul>
+
+<p><span class="pagenum" id="Page_77">[Pg 77]</span>
+Mix flour, <span class="smcap">Ryzon</span>, salt and egg powder and
+sift into a bowl, add evaporated milk and water and beat to a creamy
+batter. Do not have the batter thin. Fry in a hot frying pan, which has
+been greased with a piece of pork fat. Serve hot with butter and maple
+syrup.</p>
+
+<p>Sufficient for twenty cakes.</p>
+
+<p class="spb2">N. B.—See Master Griddle Cake Recipe on <a href="#GRIDDLE">page 25</a>.</p>
+
+<h3>RYZON CAMP POT PIE</h3>
+
+<ul class="index">
+<li class="isub3">Fresh meat or game.</li>
+<li class="isub3">Potatoes.</li>
+<li class="isub3">Onions.</li>
+<li class="isub3">Salt and pepper.</li>
+<li class="isub3">Sliced bacon or salt pork.</li>
+<li class="isub3">&nbsp;</li>
+<li class="isub1 smcap fs_120">For Dumplings:</li>
+<li class="isub3">1½ level cupfuls (6 ounces) flour.</li>
+<li class="isub3">3 &nbsp; &nbsp;level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful (½ ounce) shortening.</li>
+<li class="isub3">¾ &nbsp; &nbsp;cupful (1½ gills) water.</li>
+</ul>
+
+<p>Cut the game or meat into medium-sized pieces. Season highly with salt
+and pepper, add strips of bacon, and cover with hot water. After it
+begins to boil, hang kettle higher over fire so that it may cook more
+slowly. See that the liquid in the pot does not become more reduced
+than one-third.</p>
+
+<p>Prepare vegetables. About half an hour before the time to serve,
+make a soft dough of the flour, <span class="smcap">Ryzon</span>, salt,
+shortening, and water. Roll this out, one-half inch thick, and cut into
+strips. Pour off broth into another dish and remove most of the meat.
+Put a layer of meat, sliced potatoes, and sliced onion, in the bottom
+of the kettle, partially cover with strips of dough, and repeat, until
+materials are all used. Pour over this the hot broth, cover closely,
+and return to the fire to boil for twenty minutes.</p>
+
+<p>This may be served directly from the kettle.</p>
+
+<p>N. B.—The quantities of meat and vegetables used will depend solely
+upon the number to be served. Dumpling recipe will serve six people.</p>
+
+<p class="spb2">N. B.—See Master Dumpling Recipe, <a href="#Page_69">page 69</a>.</p>
+
+<h3>RYZON CAMP BREAD</h3>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (½ pound) flour.</li>
+<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level teaspoonful salt.</li>
+<li class="isub3">2 tablespoonfuls (1 ounce) lard or butter.</li>
+<li class="isub3">1 cupful (½ pint) milk or water.</li>
+</ul>
+
+<p>Mix flour, <span class="smcap">Ryzon</span> and salt together and
+sift into a bowl, add lard and rub it in lightly with tips of fingers,
+then add water and mix well. Grease a frying pan and turn in the
+batter, and bake very slowly over the fire. Be sure to loosen from
+the pan with a thin knife as soon as a crust forms, so that it can be
+turned over and baked on other side.</p>
+
+<p class="spb2">Sufficient for four persons.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+  <h2 class="nobreak" id="CANDIES"> <span class="smcap">Chapter IX<br>
+Ryzon Home-made Candies</span> </h2>
+</div>
+
+<div>
+  <img class="drop-cap" src="images/letter_w1.jpg" width="75" height="76" alt="W">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>Who</b></span>
+can resist home-made candies? Very few indeed, for if well made
+they are delicious. Then, besides being delicious, the home article is
+cheap as compared with bought candy of the same quality, and, above
+all, it is pure.</p>
+
+<p>The making of dainty bon-bons is a very attractive pastime to the
+amateur housekeeper and would-be confectioner, and it is quite
+surprising how many pretty and delicious candies can be made at home,
+and how simple and fascinating the process.</p>
+
+<p>The value of sugar as a food for both young and old is undisputed, and
+candy is looked upon nowadays as almost a necessity instead of a mere luxury.</p>
+
+<p>For home-made confectionery, very few tools are necessary, although for
+the more elaborate kinds the investment of a few dollars amply repays
+the enthusiast. For instance, there are many candies which can be made
+without any special instruments, but for perfect candy boiling a sugar
+thermometer is a great asset, ensuring as it does accuracy and success.
+The candy thermometer registers over 300° F. or more. But for those who
+are not so ambitious there are many sweets which can be well made with
+a little experience and a careful consultation with the clock.</p>
+
+<p>Different kinds of sugar are needed for the various candies—brown,
+confectioners’ and granulated—together with syrup, butter, milk,
+flavoring extracts, colors, and such toothsome dainties as fruits,
+shelled nuts, and preserved ginger.</p>
+
+<p>The use of a little <span class="smcap">Ryzon</span> will be found
+of immense advantage to the amateur candy maker, as it makes the sugar
+less liable to crystallize while boiling, and gives a more creamy
+effect to such candies as fudge and caramels.</p>
+
+<p class="spb2">Tiny crinkled paper cases are pretty for the more
+elaborate bon-bons, but are not at all essential.
+<span class="pagenum" id="Page_78">[Pg 78]</span></p>
+
+<h3>RYZON OLD FASHIONED<br> MOLASSES CANDY</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;cupfuls (1 pint) molasses.</li>
+<li class="isub3">1 &nbsp;tablespoonful vinegar.</li>
+<li class="isub3">2 &nbsp;tablespoonfuls (1 ounce) butter.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla or ginger extract.</li>
+</ul>
+
+<p>Put molasses, vinegar and butter into a saucepan. Bring to a boiling
+point, and boil, stirring all the time until the mixture is brittle
+when dropped into cold water, or when it registers 265° F. by candy
+thermometer. Stir in <span class="smcap">Ryzon</span> and extract and
+pour into a buttered tin. When nearly cold pull until glossy. Cut into
+small pieces and lay on a buttered plate or wrap in waxed paper.</p>
+
+<p class="spb2">Sufficient for one pound of candy.</p>
+
+<h3>RYZON CHERRY PASTE</h3>
+
+<ul class="index">
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">3 &nbsp; &nbsp;level tablespoonfuls (1 ounce) powdered gelatine.</li>
+<li class="isub3">1¼ cupfuls (2½ gills) water.</li>
+<li class="isub3">2 &nbsp; &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level cupful (¼ pound) chopped preserved cherries.</li>
+<li class="isub4">&nbsp; A few drops red color.</li>
+<li class="isub3">1 &nbsp; &nbsp;lemon.</li>
+<li class="isub4">&nbsp; Confectioners’ sugar.</li>
+</ul>
+
+<p>Put gelatine, <span class="smcap">Ryzon</span>, water, sugar,
+grated rind and strained juice of lemon into a saucepan, bring slowly
+to boiling point, then boil gently for fifteen minutes, stirring
+constantly.</p>
+
+<p>Rinse a deep plate with cold water, put in red color and cherries.
+Strain in mixture and stir. Set in a cold place until firm, then cut
+into neat squares, using a knife constantly dipped into hot water, and
+roll in confectioners’ sugar. Put into boxes lined with waxed paper.</p>
+
+<p class="spb2">Sufficient for thirty squares.</p>
+
+<h3>RYZON FRUIT AND<br> NUT FUDGE</h3>
+
+<ul class="index">
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">½ cupful (¼ pint) molasses.</li>
+<li class="isub3">½ cupful (¼ pint) cream.</li>
+<li class="isub3">½ cupful (¼ pound) butter.</li>
+<li class="isub3">½ cupful (2 ounces) grated chocolate.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls chopped preserved ginger.</li>
+<li class="isub3">2 &nbsp;level tablespoonfuls stoned and chopped dates.</li>
+<li class="isub3">½ cupful (2 ounces) chopped walnut meats.</li>
+<li class="isub3">½ cupful (2 ounces) blanched and chopped almonds.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon extract.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange extract.</li>
+</ul>
+
+<p>Boil together for seven minutes, sugar, molasses, cream and butter,
+stirring all the time; add chocolate and boil seven minutes more,
+then add fruit, <span class="smcap">Ryzon</span> and nut meats; stir
+constantly until it boils, then cook slowly until it forms a soft ball
+when tried in cold water, or 240° F. by candy thermometer, then add
+extracts. Remove from fire, put pan into larger pan of cold water and
+stir until creamy. Pour into buttered tins and mark into squares when
+half cold.</p>
+
+<p class="spb2">Sufficient for fifty squares.</p>
+
+<h3>RYZON BETTY CARAMELS</h3>
+
+<ul class="index">
+<li class="isub3">2 &nbsp;level cupfuls (12 ounces) brown sugar.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">½ cupful (1 gill) milk.</li>
+<li class="isub3">1 &nbsp;tablespoonful (½ ounce) butter.</li>
+<li class="isub3">1 &nbsp;teaspoonful coffee extract.</li>
+<li class="isub4">Pecan nut meats.</li>
+</ul>
+
+<p>Put into a saucepan, sugar, <span class="smcap">Ryzon</span>, milk
+and butter, bring to boiling point and boil gently, stirring all the
+time, until the mixture forms a soft ball when tested in cold water, or
+240° F. by candy thermometer. Add coffee extract and pour into a dry
+basin, and beat with a wooden spoon until the mixture becomes stiff.</p>
+
+<p>Then roll into large even-shaped marbles and put a pecan nut meat on
+top of each. Lay on waxed paper to become firm.</p>
+
+<p>These caramels are a pale coffee color.</p>
+
+<p>Serve in paper cases.</p>
+
+<p class="spb2">Sufficient for twenty-five caramels.</p>
+
+<h3>RYZON NUT CANDY</h3>
+
+<ul class="index">
+<li class="isub3">3 &nbsp;level cupfuls (1½ pounds) sugar.</li>
+<li class="isub3">1 &nbsp;cupful (½ pint) corn syrup.</li>
+<li class="isub3">½ cupful (1 gill) water.</li>
+<li class="isub3">2 &nbsp;egg whites.</li>
+<li class="isub3">1 &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">¼ level teaspoonful salt.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped nut meats.</li>
+<li class="isub3">1 &nbsp;teaspoonful almond extract.</li>
+<li class="isub3">1 &nbsp;teaspoonful lemon extract.</li>
+<li class="isub3">1 &nbsp;teaspoonful vanilla extract.</li>
+</ul>
+
+<p>Put into a saucepan, sugar, syrup and water and boil until the syrup
+forms a soft ball when tried in cold water, or 240° F. by candy
+thermometer.</p>
+
+<p>Add salt and <span class="smcap">Ryzon</span> to eggs and beat to a
+stiff froth. Take syrup from fire and add eggs, a tablespoonful at a
+time, until all has been added, beating constantly. When mixture begins
+to thicken, add nuts and extracts, and beat until creamy. Pour into a
+deep buttered pan and allow to cool. Cut in cubes when cold. This candy
+is best when it has been allowed to stand for three days.</p>
+
+<p class="spb2">Sufficient for thirty cubes.
+<span class="pagenum" id="Page_79">[Pg 79]</span></p>
+
+<h3>RYZON STUFFED DATES</h3>
+
+<ul class="index">
+<li class="isub4">Stoned dates.</li>
+<li class="isub3">1 egg white.</li>
+<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 teaspoonful vanilla extract.</li>
+<li class="isub3">2 tablespoonfuls chopped preserved ginger.</li>
+<li class="isub4">Confectioners’ sugar.</li>
+<li class="isub4">Pink sugar.</li>
+</ul>
+
+<p>Remove stones from desired number of dates.</p>
+
+<p>Drop egg white into a basin, add <span class="smcap">Ryzon</span>,
+extract, ginger and enough sifted confectioners’ sugar to make
+a stiff paste.</p>
+
+<p>Fill dates with mixture and roll in pink sugar.</p>
+
+<p>Serve in a bon-bon dish.</p>
+
+<p id="PINK_SUGAR"><span class="smcap">To Make Pink Sugar</span>:—Put
+some granulated sugar on a piece of stiff white paper; sprinkle over
+a few drops of red color, and rub with a wooden spoon or between the
+hands until evenly distributed. Dry in a moderate heat, occasionally
+separating the grains by rubbing them between the fingers, and keep for
+use in a dry bottle or a tin box. Lump sugar may be used, but it must
+be broken up with a rolling-pin and sifted.</p>
+
+<p class="spb2">Sufficient for forty dates.</p>
+
+<h3>RYZON CHOCOLATE FUDGE</h3>
+
+<ul class="index">
+<li class="isub3">2½ level cupfuls (1¼ lbs.) sugar.</li>
+<li class="isub3">1 &nbsp; &nbsp;level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">2 &nbsp; &nbsp;squares (2 ozs.) chocolate, grated.</li>
+<li class="isub3">1 &nbsp; &nbsp;cupful (½ pint) milk.</li>
+<li class="isub3">1 &nbsp; &nbsp;tablespoonful (½ oz.) butter.</li>
+<li class="isub3">1 &nbsp; &nbsp;teaspoonful vanilla extract.</li>
+</ul>
+
+<p class="spb2">Put sugar, <span class="smcap">Ryzon</span>, chocolate,
+milk and butter into a saucepan and bring to boiling point; then boil,
+starting from that time, to 240° F., or until it forms a soft ball
+when tested in cold water. Remove from the fire, add extract, and beat
+until creamy. Pour into buttered tins and mark into squares when half cold.</p>
+
+<h3>RYZON ALMOND AND<br> RAISIN BRITTLE</h3>
+
+<ul class="index">
+<li class="isub3">2 level cupfuls (1 pound) sugar.</li>
+<li class="isub3">1 teaspoonful vinegar.</li>
+<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 level cupful (2 ounces) seeded raisins.</li>
+<li class="isub3">1 level cupful (¼ pound) blanched and roasted almonds.</li>
+<li class="isub3">1 teaspoonful almond extract.</li>
+<li class="isub3">1 teaspoonful lemon extract.</li>
+</ul>
+
+<p>Melt sugar in a deep saucepan, stirring all the time, until it is a
+nice brown color, or 290° F., then add vinegar and <span class="smcap">Ryzon</span>
+and boil until 300° F. by candy thermometer, or until brittle when tested
+in cold water.</p>
+
+<p>Put raisins and almonds into a well-buttered tin. Add extracts to
+boiled syrup and pour at once over the fruit and nuts. Allow to cool
+and cut into squares or strips.</p>
+
+<p class="spb2">Sufficient for ten strips.</p>
+
+<h3>RYZON KISS-ME-QUICKS</h3>
+
+<ul class="index">
+<li class="isub3">4 &nbsp;tablespoonfuls honey.</li>
+<li class="isub3">2 &nbsp;level cupfuls (1 pound) sugar.</li>
+<li class="isub3">8 &nbsp;tablespoonfuls water.</li>
+<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li>
+<li class="isub3">1 &nbsp;pinch salt.</li>
+<li class="isub3">1 &nbsp;level cupful (¼ pound) chopped English walnut meats.</li>
+<li class="isub3">1 &nbsp;teaspoonful rose extract.</li>
+<li class="isub3">1 &nbsp;teaspoonful orange extract.</li>
+</ul>
+
+<p>Put into a saucepan, honey, sugar, water and <span class="smcap">Ryzon</span>
+and stir over the fire with a wooden spoon until sugar is dissolved. Let it boil
+quickly, stirring gently all the time, until it forms a soft ball when
+tried in cold water, or 240° F. by candy thermometer.</p>
+
+<p>Take pan from fire, stir in salt, nuts, and extracts and beat until
+creamy. Pour into a buttered tin, let cool, and cut into neat squares.</p>
+
+<p class="spb2">Sufficient for forty squares.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<p><span class="pagenum" id="Page_80">[Pg 80]</span></p>
+<h2>RYZON WEIGHTS AND<br> MEASURES</h2>
+
+<table class="spb1">
+   <tbody><tr>
+      <td class="tdr_wsp">½</td>
+      <td class="tdl">pint</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">cupful</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">quart</td>
+      <td class="tdr">4</td>
+      <td class="tdl_wsp">cupfuls</td>
+   </tr><tr>
+      <td class="tdr_wsp">3</td>
+      <td class="tdl">teaspoonfuls</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">tablespoonful</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">gill</td>
+      <td class="tdr">½</td>
+      <td class="tdl_wsp">cupful</td>
+   </tr><tr>
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">gills</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pint</td>
+   </tr><tr class="bb">
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">pints</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">quart</td>
+   </tr><tr>
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">tablespoonfuls</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">wineglassful</td>
+   </tr><tr>
+      <td class="tdr_wsp">60</td>
+      <td class="tdl">drops</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">teaspoonful</td>
+   </tr><tr>
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">wineglassfuls</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">cupful</td>
+   </tr><tr>
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">quarts</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">gallon</td>
+   </tr><tr>
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">tablespoonfuls sugar</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">ounce</td>
+   </tr><tr class="bb">
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">tablespoonfuls flour</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">ounce</td>
+   </tr><tr>
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">tablespoonfuls butter</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">ounce</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">quart flour</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">pint butter</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">8</td>
+      <td class="tdl">large eggs</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">cupfuls milk</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr class="bb">
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">cupfuls sugar</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">2</td>
+      <td class="tdl">cupfuls butter</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">cupful crumbs</td>
+      <td class="tdr">¼</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">cupful chopped suet</td>
+      <td class="tdr">¼</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">square chocolate</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">ounce</td>
+   </tr><tr class="bb">
+      <td class="tdr_wsp">4</td>
+      <td class="tdl">cupfuls whole wheat flour</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">4½</td>
+      <td class="tdl">cupfuls graham flour</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">1</td>
+      <td class="tdl">cupful chopped nut meats&emsp;&nbsp;</td>
+      <td class="tdr">¼</td>
+      <td class="tdl_wsp">pound</td>
+   </tr><tr>
+      <td class="tdr_wsp">2⅔</td>
+      <td class="tdl">cupfuls corn meal</td>
+      <td class="tdr">1</td>
+      <td class="tdl_wsp">pound</td>
+   </tr>
+ </tbody>
+</table>
+
+<h2>BAKING TIME TABLE</h2>
+
+<p class="blockquot">The following table gives approximately the time
+for baking biscuits, cookies, pies, puddings, and cakes. The time will
+vary according to the state of the oven, and the quantity to be cooked.</p>
+<table class="spb1">
+   <tbody><tr>
+      <td class="tdl">Biscuits</td>
+      <td class="tdr">10 to 20</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cookies</td>
+      <td class="tdr">8 to 12</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Pies</td>
+      <td class="tdr">30 to 45</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Pudding, Bread</td>
+      <td class="tdr">20 to 45</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Pudding, Indian</td>
+      <td class="tdr">3 to &#8199;4</td>
+      <td class="tdl_wsp">hours</td>
+   </tr><tr>
+      <td class="tdl">Pudding, Plum</td>
+      <td class="tdr">4 to &#8199;6</td>
+      <td class="tdl_wsp">hours</td>
+   </tr><tr>
+      <td class="tdl">Rolls</td>
+      <td class="tdr">15 to 20</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Fritters</td>
+      <td class="tdr">3 to &#8199;5</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Muffins</td>
+      <td class="tdr">10 to 20</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Doughnuts</td>
+      <td class="tdr">3 to &#8199;5</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cake, Fruit</td>
+      <td class="tdr">2</td>
+      <td class="tdl_wsp">hours</td>
+   </tr><tr>
+      <td class="tdl">Cake, Sponge</td>
+      <td class="tdr">35 to 60</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cake, Loaf</td>
+      <td class="tdr">40 to 60</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cake, Layer</td>
+      <td class="tdr">15 to 25</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cake, Plain</td>
+      <td class="tdr">25 to 40</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Cake, Thin</td>
+      <td class="tdr">15 to 30</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Gingerbread</td>
+      <td class="tdr">30 to 60</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Bread, White</td>
+      <td class="tdr">45 to 60</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Bread, Graham</td>
+      <td class="tdr">35 to 50</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Bread, Nut</td>
+      <td class="tdr">50 to 60</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Whole Wheat Gems&emsp;&nbsp;</td>
+      <td class="tdr">25 to 30</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr><tr>
+      <td class="tdl">Popovers</td>
+      <td class="tdr">15 to 35</td>
+      <td class="tdl_wsp">minutes</td>
+   </tr>
+ </tbody>
+</table>
+
+<h2>LIST OF UTENSILS AND HELPS<br> FOR THE MODERN KITCHEN</h2>
+
+<table class="spb1">
+   <tbody><tr>
+      <td class="tdl_ws1" colspan="4">White kitchen paper for covering cakes, etc.</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">baking board</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">lemon squeezer</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">rolling-pin</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">kettle</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">chopping board</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">steamer</td>
+   </tr><tr>
+      <td class="tdl">3</td>
+      <td class="tdl_wsp">wooden spoons</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">grater</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">flour sifter</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Scales and weights</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">pastry brush</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Tablespoons</td>
+   </tr><tr>
+      <td class="tdl">2</td>
+      <td class="tdl_wsp">biscuit pans</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Cookie cutters</td>
+   </tr><tr>
+      <td class="tdl">2</td>
+      <td class="tdl_wsp">bread pans</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">can opener</td>
+   </tr><tr>
+      <td class="tdl">6</td>
+      <td class="tdl_wsp">to 8 cake tins</td>
+      <td class="tdl_ws2">3</td>
+      <td class="tdl_wsp">pie tins</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">sugar sifter</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">pair scissors</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">double boiler</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">apple corer</td>
+   </tr><tr>
+      <td class="tdl">6</td>
+      <td class="tdl_wsp">bowls</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">doughnut cutter</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">Dover egg beater</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">vegetable brush</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">wire egg beater</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Pudding molds</td>
+   </tr><tr>
+      <td class="tdl">2</td>
+      <td class="tdl_wsp">measuring cups</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">sugar thermometer</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">waffle iron</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Saucepans</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_wsp">Gem pans</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">frying pan and basket</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_wsp">Muffin pans</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">tray</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">strainer</td>
+      <td class="tdl_ws2">3</td>
+      <td class="tdl_wsp">cake racks</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_wsp">Forks and knives</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">flour bin</td>
+   </tr><tr>
+      <td class="tdl">1</td>
+      <td class="tdl_wsp">Palette knife</td>
+      <td class="tdl_ws2">&nbsp;</td>
+      <td class="tdl_wsp">Teaspoons</td>
+   </tr><tr>
+      <td class="tdl">&nbsp;</td>
+      <td class="tdl_wsp">&nbsp;</td>
+      <td class="tdl_ws2">1</td>
+      <td class="tdl_wsp">pot rest</td>
+   </tr>
+ </tbody>
+</table>
+<p><span class="pagenum" id="Page_81">[Pg 81]</span></p>
+
+<div id="INGREDIENTS" class="figcenter">
+    <img src="images/i_p081.jpg" alt="" width="600" height="302" >
+</div>
+
+<h2>THE TRUTH ABOUT BAKING POWDERS</h2>
+
+<div>
+  <img class="drop-cap" src="images/letter_a.jpg" width="40" height="47" alt="F">
+</div>
+
+<p class="drop-cap no-indent"><span class="smcap"><b>All</b></span>
+baking powders are chemical compounds and all are made by chemical
+processes. Purity, healthfulness, and reliability in baking powder can
+be obtained alone by chemical control and analysis. Consequently, the
+skilled chemist alone is competent to produce a perfect one.</p>
+
+<p>There are three classes of baking powder—the phosphate, the alum, and
+the tartrate or tartaric acid, known as cream of tartar.</p>
+
+<p>The phosphate type of baking powder is the only kind of which the
+characteristic ingredient exists naturally in many of our foods. In
+fact, phosphates in foods are necessary to life.</p>
+
+<p>Phosphate baking powder has long been recognized as the most desirable
+type, having been in use before either the cream of tartar or alum
+baking powders were known.</p>
+
+<p>The reason why phosphate baking powders have not been more widely used
+has been due to the difficulty in obtaining the right phosphate—one
+which reacts properly in baking, is perfect in purity, and retains
+indefinitely its strength and efficiency.</p>
+
+<p><span class="smcap">Ryzon</span> is made with crystallized
+monosodium phosphate, a new and better kind of phosphate and the right
+one for baking powder, as illustrated on this page.</p>
+
+<p>The ingredients used in <span class="smcap">Ryzon</span> are
+guaranteed pure, clean and wholesome by the General Chemical Company,
+whose facilities for insuring their quality are well known to the
+scientific world.</p>
+
+<p><span class="smcap">Ryzon</span>, The Perfect Baking Powder, is
+strictly an American pure food product, made in the newest and cleanest
+baking powder plant in America.
+<span class="pagenum" id="Page_82">[Pg 82]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p082.jpg" alt="" width="600" height="751" >
+</div>
+
+<p><span class="pagenum" id="Page_83">[Pg 83]</span></p>
+
+<div class="figcenter">
+    <img src="images/i_p083.jpg" alt="" width="600" height="767" >
+</div>
+
+<div class="chapter">
+<div class="transnote bbox spa2">
+<p class="f120 spa1">Transcriber’s Notes:</p>
+<hr class="r10">
+<p>The illustrations have been moved so that they do not break up
+      paragraphs and so that they are next to the text they illustrate.</p>
+<p>Typographical and punctuation errors have been silently corrected.</p>
+</div></div>
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 79370 ***</div>
+</body>
+</html>
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diff --git a/LICENSE.txt b/LICENSE.txt
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+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
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+++ b/README.md
@@ -0,0 +1 @@
+[Project Gutenberg](https://www.gutenberg.org) public repository for eBook [#79370](https://www.gutenberg.org/ebooks/79370)