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diff --git a/79370-h/79370-h.htm b/79370-h/79370-h.htm new file mode 100644 index 0000000..78c2ef1 --- /dev/null +++ b/79370-h/79370-h.htm @@ -0,0 +1,9046 @@ +<!DOCTYPE html> +<html xmlns="http://www.w3.org/1999/xhtml" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html; charset=utf-8" > + <title>Ryzon Baking Book | Project Gutenberg</title> + <link rel="coverpage" href="images/cover.jpg" > + <style> +body { margin-left: 10%; margin-right: 10%; } + +h1,h2,h3,h4,h5,h6 { text-align: center; clear: both; } + +p { margin-top: .51em; text-align: justify; text-indent: 1.5em; margin-bottom: .49em; } +p.no-indent { margin-top: .51em; text-align: justify; text-indent: 0em; margin-bottom: .49em;} +p.f90 { font-size: 90%; text-align: center; text-indent: 0em; } +p.f110 { font-size: 110%; text-align: center; text-indent: 0em; } +p.f120 { font-size: 120%; text-align: center; text-indent: 0em; } +p.f150 { font-size: 150%; text-align: center; text-indent: 0em; } + +p.drop-cap:first-letter + { color: transparent; visibility: hidden; margin-left: -0.9em; } + + +.fs_80 { font-size: 80%; } +.fs_90 { font-size: 90%; } +.fs_120 { font-size: 120%; } +.fs_150 { font-size: 150%; } + +.spa1 { margin-top: 1em; } +.spa2 { margin-top: 2em; } +.spb1 { margin-bottom: 1em; } +.spb2 { margin-bottom: 2em; } + +hr { width: 80%; margin-top: 2em; margin-bottom: 2em; margin-left: 10%; margin-right: 10%; clear: both; } +hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%; margin-top: 2em; margin-bottom: 2em;} + @media print { hr.chap {display: none; visibility: hidden;} } +hr.r10 {width: 10%; margin-top: 0.5em; margin-bottom: 0.5em; margin-left: 45%; margin-right: 45%;} + +div.chapter {page-break-before: always;} +h2.nobreak {page-break-before: avoid;} + +ul.index { list-style-type: none; white-space: nowrap; } +li.isub1 {text-indent: 1em;} +li.isub2 {text-indent: 2em;} +li.isub3 {text-indent: 3em;} +li.isub4 {text-indent: 4em;} +li.isub5 {text-indent: 5em;} +li.isub6 {text-indent: 6em;} + +table { margin-left: auto; margin-right: auto; white-space: nowrap; + border-spacing: 0px; border-collapse: collapse; } + +th, td { padding-top: 0px; padding-bottom: 0px; + padding-left: 0px; padding-right: 0px; } + +.tdl {text-align: left;} +.tdr {text-align: right;} +.tdc {text-align: center;} +.tdl_ws1 {text-align: left; vertical-align: middle; padding-left: 1em;} +.tdl_ws2 {text-align: left; vertical-align: middle; padding-left: 2em;} +.tdl_wsp {text-align: left; vertical-align: middle; padding-left: 0.5em;} +.tdr_wsp {text-align: right; vertical-align: middle; padding-right: 0.5em;} + +.pagenum { position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; +} + +.blockquot { margin-left: 12%; margin-right: 12%; } + +.bb {border-bottom: solid thin;} +.bbox {border: solid medium;} + +.center {text-align: center; text-indent: 0em;} +.smcap {font-variant: small-caps;} + +img { max-width: 100%; height: auto; } +img.drop-cap { float: left; margin: 0 0.5em 0 0; } + +.figcenter { margin: auto; text-align: center; + page-break-inside: avoid; max-width: 100%; } + +.poetry-container {text-align: center; white-space: nowrap; } +.poetry {text-align: left; margin-left: 5%; margin-right: 5%; + display: inline-block;} +.poetry .stanza {margin: 1em auto;} +.poetry .verse {text-indent: -3em; padding-left: 3em;} +.poetry .indent0 {text-indent: -3em;} + + @media print { .poetry {display: block;} } +.x-ebookmaker .poetry {display: block;} + +.transnote {background-color: #E6E6FA; + color: black; + font-size:smaller; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; } + +.ws4 {display: inline; margin-left: 0em; padding-left: 4em;} + </style> + </head> + +<body> +<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">  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">  and Restaurant of Pratt</td> + </tr><tr> + <td class="tdl">Sherry‘s</td> + <td class="tdl_ws2">  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">  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">  Philadelphia</td> + </tr><tr> + <td class="tdl_ws2">Boston</td> + <td class="tdl_ws2"> </td> + </tr><tr> + <td class="tdc" colspan="2"> <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"> </td> + <td class="tdl_wsp"> </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"> <br>CHAPTER</td> + <td class="tdl_wsp"> </td> + <td class="tdr_wsp"> </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"> </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"> </td> + </tr><tr> + <td class="tdl"> </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"> </td> + </tr><tr> + <td class="tdl"> </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"> </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"> </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"> </td> + </tr><tr> + <td class="tdl"> </td> + <td class="tdl_ws2">and Icings, <a href="#ICING">43-44</a>.</td> + <td class="tdr_wsp"> </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"> </td> + <td class="tdl_ws2">Cookies, <a href="#COOKIES">45-48</a>; Doughnuts, <a href="#DONUTS">48-49</a>;</td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdl"> </td> + <td class="tdl_ws2">Small Cakes, <a href="#SMALL_CAKES">49-53</a>.</td> + <td class="tdr_wsp"> </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"> </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"> </td> + </tr><tr> + <td class="tdl"> </td> + <td class="tdl_ws2">Tartlets, <a href="#TARTLETS">63</a>.</td> + <td class="tdr_wsp"> </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"> </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"> </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"> </td> + <td class="tdl_ws2">Including inexpensive meat dishes, left-overs,</td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdl"> </td> + <td class="tdl_ws2">and egg and cheese recipes, <a href="#Page_69">69-75</a>.</td> + <td class="tdr_wsp"> </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"> <br>Tables of Weights, Measures and Time of Baking</td> + <td class="tdr_wsp"> <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"> </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> 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> + 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"> </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"> </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"> </td> + </tr><tr> + <td class="tdl_ws2 fs_90" colspan="2"> is the first one made with baking powder.</td> + <td class="tdr_wsp"> </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"> </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"> </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"> </td> + </tr><tr> + <td class="tdc" colspan="2">These three principal prize winning recipes, and other prize</td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdc" colspan="2">winning recipes will be found on the pages indicated.</td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdc" colspan="3"> </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"> </td> + </tr><tr> + <td class="tdl"> </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"> </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"> </td> + </tr><tr> + <td class="tdc" colspan="2">recipe accepted for our <span class="smcap">Ryzon</span> Baking Book” we are giving  </td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdc" colspan="2">new recipes. The following have been accepted for this edition:</td> + <td class="tdr_wsp"> </td> + </tr><tr> + <td class="tdc" colspan="3"> </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"> </td> + </tr><tr> + <td class="tdl"> </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 level cupful (6 ounces) corn meal.</li> +<li class="isub3">½ cupful (¾ ounce) bran.</li> +<li class="isub3">1½ level cupfuls (6 ounces) white 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">2 level tablespoonfuls (1 ounce) shortening.</li> +<li class="isub3">1½ cupfuls milk (½ pint) or milk and water.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">2 level cupfuls (10 ounces) graham flour.</li> +<li class="isub3">½ level teaspoonful baking soda.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 tablespoonful (½ ounce) melted butter.</li> +<li class="isub3">¼ cupful (2 ounces) seeded and chopped raisins.</li> +<li class="isub3">1 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 level cupfuls (½ pound) flour.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 tablespoonfuls molasses.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) shortening.</li> +<li class="isub3">½ cupful (¼ pound) currants.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (2¼ ounces) bran.</li> +<li class="isub3">½ cupful (2 ounces) entire wheat flour.</li> +<li class="isub3">½ cupful (2 ounces) rye flour or meal.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ cupful (3 ounces) corn meal.</li> +<li class="isub3">2 shredded wheat biscuits.</li> +<li class="isub3">½ cupful (1 gill) molasses.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 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 level cupfuls (12 ounces) corn meal.</li> +<li class="isub3">1 cupful (½ pint) molasses.</li> +<li class="isub3">1 level cupful (5 ounces) graham flour.</li> +<li class="isub3">2 cupfuls (1 pint) cold water.</li> +<li class="isub3">½ level teaspoonful soda.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 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 level tablespoonful sugar or molasses.</li> +<li class="isub3">2 level cupfuls cooked oatmeal.</li> +<li class="isub3">1 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 cupful (¼ pound) sugar.</li> +<li class="isub3">1½ cupfuls (¾ pint) milk.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">6 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level dessertspoonful (2 level teaspoonfuls) salt.</li> +<li class="isub3">1 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 cupful (1½ gills) hot water.</li> +<li class="isub3">½ cupful (¼ pound) brown sugar.</li> +<li class="isub3">½ cupful (1 gill) Barbados molasses.</li> +<li class="isub3">¾ cupful (1½ gills) milk.</li> +<li class="isub3">2 level cupfuls graham or entire wheat flour.</li> +<li class="isub3">1 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 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 level cupfuls (3 ounces) sterilized bran.</li> +<li class="isub3">1 level cupful (6 ounces) corn meal.</li> +<li class="isub3">1 level cupful (7 ounces) cream of wheat.</li> +<li class="isub3">1 level cupful (4 ounces) flour.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">3 cupfuls (1½ pints) milk or cream.</li> +<li class="isub3">1 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 level cupfuls (1 pint) toasted and ground bread crumbs.</li> +<li class="isub3">2 level cupfuls (10 ounces) graham flour.</li> +<li class="isub3">6 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level teaspoonfuls salt.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 tablespoonful molasses.</li> +<li class="isub3">2 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 level tablespoonfuls (1 ounce) butter substitute.</li> +<li class="isub3">6 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">2 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (4 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 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 level cupfuls (1½ pounds) white corn meal.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">3 level tablespoonfuls (1½ ounces) sugar.</li> +<li class="isub3">¼ cupful (4 ounces) melted butter.</li> +<li class="isub3">2 cupfuls (1 pint) water.</li> +<li class="isub3">3 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 level cupful (6 ounces) corn meal.</li> +<li class="isub3">¾ cupful (3 ounces) flour.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 cupful (½ pint) milk.</li> +<li class="isub3">1 egg, well beaten.</li> +<li class="isub3">1 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 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 (¼ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">3 cupfuls (1½ pints) milk.</li> +<li class="isub3">2 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 tablespoonful molasses.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 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 level teaspoonful salt.</li> +<li class="isub3">1 cupful (½ pint) molasses.</li> +<li class="isub4"> 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 cupfuls (1 pint) grated sweet potatoes.</li> +<li class="isub3">1 cupful (½ pint) sweet milk.</li> +<li class="isub3">1 level teaspoonful ginger.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) brown sugar.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) melted butter.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 level tablespoonfuls (1 ounce) sugar.</li> +<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">¾ level teaspoonful salt.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) butter, or butter substitute.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 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 tablespoonful (½ ounce) butter.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">1 level cupful (6 ounces) corn meal.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (4 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¾ level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful (½ ounce) sugar.</li> +<li class="isub3">2 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">3 tablespoonfuls (1½ ounces) lard.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful (½ ounce) sugar.</li> +<li class="isub3">1 tablespoonful (½ ounce) lard or drippings.</li> +<li class="isub3">3 tablespoonfuls peanut butter.</li> +<li class="isub3">2 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 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter or fat.</li> +<li class="isub3">8 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful sugar.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter or lard.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter or lard.</li> +<li class="isub3">1 cupful (4 ounces) chopped nut meats.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) sugar.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 tablespoonfuls (1 ounce) shortening.</li> +<li class="isub3">1 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 level cupfuls (1 pound) flour.</li> +<li class="isub3">2 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 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">⅞ cupful (scant ½ pint) milk.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">1 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 level tablespoonful (½ ounce) sugar.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">5 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) shortening.</li> +<li class="isub3">¾ cupful (1½ gills) milk.</li> +<li class="isub3">1 cupful (½ pint) squash.</li> +<li class="isub3">1 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 level cupful (½ pint) milk.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</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">½ level teaspoonful salt.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li> +<li class="isub3">1 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 beaten egg.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¾ cupful (¼ pound) graham flour.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">1 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 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 level cupful (5 ounces) graham flour.</li> +<li class="isub3">⅓ cupful (1⅓ ounces) walnuts.</li> +<li class="isub3">6 dates.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¾ cupful (1½ gills) milk.</li> +<li class="isub3">2 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 level cupfuls (1 pint) bread crumbs.</li> +<li class="isub3">½ cupful (2 ounces) flour.</li> +<li class="isub3">1 level tablespoonful (½ ounce) melted butter or shortening.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1½ cupfuls (¾ pint) milk.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">2 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 level cupful (½ pint) cooked oatmeal.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) sugar.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">2 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 tablespoonful (½ ounce) lard.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">⅔ cupful (1¼ gills) honey.</li> +<li class="isub3">5 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">3 level tablespoonfuls (1½ ounces) sugar.</li> +<li class="isub3">⅔ cupfuls (1⅓ gills) milk.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (10 ounces) gluten flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">2 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">3 tablespoonfuls (1½ ounces) butter.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">½ cupful (¼ pint) milk (scant).</li> +<li class="isub3">1 level cupful (½ pound) seeded and chopped raisins.</li> +<li class="isub3">3 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">6 tablespoonfuls (3 ounces) butter.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">½ cupful (¼ pint) milk.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1½ level cupfuls (6 ozs.) whole wheatflour.</li> +<li class="isub3">½ cupful (4 ounces) butter.</li> +<li class="isub3">¼ cupful (2 ounces) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¾ 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 egg.</li> +<li class="isub3">1 level tablespoonful (½ ounce) shortening.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 cupfuls (1 pint) milk.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 level cupfuls (½ pound) flour.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 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 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 level tablespoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 cupful (¼ pound) sugar.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ teaspoonful salt.</li> +<li class="isub3">½ cupful (¼ pint) milk.</li> +<li class="isub3">½ cupful (4 ounces) raisins.</li> +<li class="isub3">1 egg well beaten.</li> +<li class="isub3">1 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 eggs.</li> +<li class="isub3">2 cupfuls (1 pint) sour milk or buttermilk.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¼ cupful (1¼ ounces) corn meal.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful sugar.</li> +<li class="isub3">1 tablespoonful (½ ounce) lard.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 level teaspoonful baking soda.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 eggs—separated.</li> +<li class="isub3">1½ cupfuls (¾ pint) milk.</li> +<li class="isub3">4 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 level cupful (¼ pound) flour.</li> +<li class="isub3">¾ cupful (1½ gills) cooked rice.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 egg well beaten.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">2 level teaspoonfuls (½ ounce) sugar.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (12 ounces) buckwheat flour.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 tablespoonful molasses.</li> +<li class="isub3">2½ cupfuls (1¼ pints) milk.</li> +<li class="isub3">1 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 cupfuls (1 pint) buttermilk—or sour milk.</li> +<li class="isub3">1 level cupful (½ pint) stale bread crumbs.</li> +<li class="isub3">¾ cupful (6 ounces) corn meal.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful soda.</li> +<li class="isub3">1 tablespoonful molasses.</li> +<li class="isub3">1 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 level cupfuls (1 pint) peas (dried).</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">½ cupful (2 ounces) flour.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">2 egg yolks.</li> +<li class="isub4">Pepper.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter or fat.</li> +<li class="isub3">1 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"> 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 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 eggs.</li> +<li class="isub3">1½ cupfuls (¾ pint) milk.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) sugar.</li> +<li class="isub3">1 tablespoonful (½ ounce) melted butter.</li> +<li class="isub3">1 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 level cupful (¼ 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">½ level teaspoonful salt.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¼ cupful (½ gill) milk.</li> +<li class="isub3">1 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 level cupful (¼ pound) flour.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">¼ level teaspoonful pepper.</li> +<li class="isub3">¼ cupful (½ gill) milk.</li> +<li class="isub3">1 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 cupful (½ pint) corn (that has been left over).</li> +<li class="isub3">1 egg.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful (½ ounce) sugar.</li> +<li class="isub3">½ cupful (1 gill) sweet milk.</li> +<li class="isub3">1½ cupfuls (6 ounces) flour.</li> +<li class="isub3">2 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 small pineapple.</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">2 level tablespoonfuls (1 ounce scant) powdered sugar.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 beaten egg.</li> +<li class="isub3">¼ cupful (½ gill) milk.</li> +<li class="isub3">1 tablespoonful lemon juice.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120"><span class="smcap">Lemon Sauce</span>:</li> + +<li class="isub3">1 level tablespoonful cornstarch.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">2 cupfuls (1 pint) boiling water.</li> +<li class="isub3">1 lemon.</li> +<li class="isub3">2 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 level cupful (4 ounces) flour.</li> +<li class="isub3">2 level tablespoonfuls (½ ounce) cornstarch.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) sugar.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 egg—separated.</li> +<li class="isub3">¼ cupful (½ gill) milk (generous).</li> +<li class="isub3">1 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 level cupfuls (1 pint) cold cooked hominy.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">½ 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 lemons.</li> +<li class="isub3">2 oranges.</li> +<li class="isub3">1 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 level teaspoonful powdered allspice.</li> +<li class="isub3">½ level teaspoonful powdered mace.</li> +<li class="isub3">6 eggs—separated.</li> +<li class="isub3">½ cupful (1 gill) brandy or fruit juice.</li> +<li class="isub3">2 level cupfuls (½ pound) shredded glacé cherries.</li> +<li class="isub3">3 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 level cupfuls (¾ pound) shredded candied citron peel.</li> +<li class="isub3">3 level cupfuls (¾ pound) ground almonds.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">1 level cupful (¼ pound) rice flour.</li> +<li class="isub3">½ 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 egg yolks.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">1 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 eggs—not separated.</li> +<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1½ cupfuls (¾ pint) sweet milk.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful powdered mace.</li> +<li class="isub3">½ cupful (¼ pound) butter.</li> +<li class="isub3">½ cupful (2 ounces) shredded candied citron peel.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120"><span class="smcap">Sauce</span>:</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) water.</li> +<li class="isub3">1 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 level cupfuls (1 pint) dried apples.</li> +<li class="isub3">2 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 level cupfuls (1 pound) sugar.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">5 level cupfuls (1¼ pounds) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful powdered cinnamon.</li> +<li class="isub3">1 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 level teaspoonful powdered ginger.</li> +<li class="isub3">1 level cupful (8 ounces) seeded raisins.</li> +<li class="isub3">1 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 cupful (½ pound) butter.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">4 eggs.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 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 wineglassful brandy or fruit juice.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 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 cupful (½ pound) butter.</li> +<li class="isub3">3 level cupfuls (1½ pounds) sugar.</li> +<li class="isub3">8 eggs, separated.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3½ level cupfuls (14 ounces) flour.</li> +<li class="isub3">¼ level teaspoonful grated nutmeg.</li> +<li class="isub3">1 level teaspoonful powdered mace.</li> +<li class="isub3">¼ level teaspoonful salt</li> +<li class="isub3">2 cocoanuts, grated.</li> +<li class="isub3">6 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 large navel orange.</li> +<li class="isub3">8 eggs.</li> +<li class="isub3">2⅔ cupfuls (1 pound) powdered sugar.</li> +<li class="isub3">1 box (1 pound) fine matzoth meal.</li> +<li class="isub3">½ cupful (¼ pound) sweet butter.</li> +<li class="isub4"> Pinch salt.</li> +<li class="isub3">1 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 cupful (½ pound) butter.</li> +<li class="isub3">2⅔ level cupfuls (1 pound) brown sugar.</li> +<li class="isub3">1 nutmeg, grated.</li> +<li class="isub3">1 level dessertspoonful (2 level teaspoonfuls) powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered cloves.</li> +<li class="isub3">1 level tablespoonful powdered ginger.</li> +<li class="isub3">6 eggs, separated.</li> +<li class="isub3">2½ level cupfuls (10 ounces) flour.</li> +<li class="isub3">4 level cupfuls (2 pounds) seeded raisins.</li> +<li class="isub3">6 level cupfuls (1½ pounds) currants.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ cupful (1 gill) molasses.</li> +<li class="isub3">½ cupful (1 gill) sherry wine or fruit juice.</li> +<li class="isub3">4 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 cupful (5¼ ounces) butter.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub4"> Pinch salt.</li> +<li class="isub3">1 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 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 cupful (2 ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">½ teaspoonful orange or almond extract.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub4"> Pinch salt.</li> +<li class="isub1"> </li> +<li class="isub1"><span class="smcap">Chocolate Frosting</span>:</li> +<li class="isub3">2 squares chocolate.</li> +<li class="isub3">¾ cupful (6 ounces) sugar.</li> +<li class="isub3">3 tablespoonfuls milk.</li> +<li class="isub3">½ teaspoonful almond extract.</li> +<li class="isub3">2 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 eggs.</li> +<li class="isub3">¾ cupful (5 ounces) sugar.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">3 level tablespoonfuls (¾ ounce) rice flour.</li> +<li class="isub3">⅛ level teaspoonful salt.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">½ orange rind, grated.</li> +<li class="isub3">1 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 tablespoonfuls (1½ ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 teaspoonful orange extract.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 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 pound fat pork.</li> +<li class="isub3">2 cupfuls (1 pint) boiling water.</li> +<li class="isub3">1 level tablespoonful baking soda.</li> +<li class="isub3">2 level cupfuls (12 ounces) brown sugar.</li> +<li class="isub3">1 cupful (½ pint) dark molasses.</li> +<li class="isub3">1 level tablespoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">5 level cupfuls (1¼ pounds) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful grated nutmeg.</li> +<li class="isub3">1 level tablespoonful powdered allspice.</li> +<li class="isub3">1 level tablespoonful powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered cloves.</li> +<li class="isub3">2 level cupfuls (12 ounces) sultana raisins.</li> +<li class="isub3">2 level cupfuls (1 pound) seeded raisins.</li> +<li class="isub3">4 level cupfuls (1 pound) currants.</li> +<li class="isub3">2 level cupfuls (½ pound) shredded candied citron peel.</li> +<li class="isub3">1 level cupful (¼ pound) chopped nut meats.</li> +<li class="isub3">1 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 eggs.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 level cupful (6 ounces) brown sugar.</li> +<li class="isub3">⅓ cupful (2⅔ ounces) butter.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">½ level teaspoonful powdered nutmeg.</li> +<li class="isub3">½ pound (2 cups) stoned and sliced dates.</li> +<li class="isub4"> 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 eggs.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub4"> Juice of ½ orange, strained.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li> +<li class="isub3">¼ cupful (2 ounces) butter.</li> +<li class="isub3">¼ cupful (1 ounce) chopped candied citron peel.</li> +<li class="isub3">¼ 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 level cupful (½ pound) light brown sugar.</li> +<li class="isub3">½ cupful (4 ounces) butter and lard.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">3 tablespoonfuls sweet or sour milk.</li> +<li class="isub3">1 level cupful (¼ pound) well-cooked prunes cut in small pieces.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">1 level teaspoonful nutmeg.</li> +<li class="isub3">1¾ level cupfuls (7 ounces) flour.</li> +<li class="isub3">2 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 eggs—beaten.</li> +<li class="isub3">¾ cupful (6 ounces) sugar.</li> +<li class="isub3">1 tablespoonful milk or cream.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ teaspoonful vanilla extract.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter—melted.</li> +<li class="isub4"> 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) lard.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">2 squares (2 ozs.) unsweetened chocolate.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1⅓ level cupfuls (5½ ozs.) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub2"> </li> +<li class="isub1 fs_120 smcap">White Frosting:</li> +<li class="isub4"> A few almonds.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">1 cupful (½ pint) water.</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 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 eggs—separated.</li> +<li class="isub3">¾ cupful (1½ gills) milk.</li> +<li class="isub3">3 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 cupful (¼ pound) butter.</li> +<li class="isub3">2 level cupfuls (9 ozs.) confectioners’ sugar.</li> +<li class="isub3">4 eggs, separated.</li> +<li class="isub3">2 squares (2 ounces) unsweetened chocolate.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2⅓ level cupfuls (9 ounces) pastry flour.</li> +<li class="isub3">½ teaspoonful salt.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">¾ 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 eggs.</li> +<li class="isub3">¼ teaspoonful salt.</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 cupful (¼ pound) flour.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">1 level tablespoonful sugar.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter or lard.</li> +<li class="isub3">1 cupful (½ pint) milk (scant).</li> +<li class="isub2"> </li> +<li class="isub1 fs_120"><span class="smcap">For Mixture</span>:</li> + +<li class="isub3">6 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 tablespoonfuls melted butter.</li> +<li class="isub3">1 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 large egg.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">3 level tablespoonfuls (1½ ounces) sugar.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 pinch salt.</li> +<li class="isub3"> </li> +<li class="isub1"><span class="smcap">Crumbs for Cake</span>:</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">½ teaspoonful powdered cinnamon.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) sugar.</li> +<li class="isub3">1 level teaspoonful flour.</li> +<li class="isub3">2 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 level cupful (¼ pound) dried apples.</li> +<li class="isub3">½ level cupful (¼ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 cupful (½ pint) molasses.</li> +<li class="isub3">½ cupful (4 ounces) raisins.</li> +<li class="isub3">½ cupful (4 ounces) currants.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) shortening.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">¼ level teaspoonful soda.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful ginger.</li> +<li class="isub3">¼ level teaspoonful cinnamon.</li> +<li class="isub3">¼ 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 cupful (4 ounces) butter.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">4 tablespoonfuls milk.</li> +<li class="isub3">1 teaspoonful orange extract.</li> +<li class="isub3">2½ level teaspoonfuls caraway seeds.</li> +<li class="isub3">2 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) cold water.</li> +<li class="isub3">2 level tablespoonfuls cocoa.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub1"> </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 teaspoonful vanilla extract.</li> +<li class="isub3">4 level teaspoonfuls cocoa.</li> +<li class="isub1"> </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 level teaspoonful flour.</li> +<li class="isub3">¾ cupful (6 ounces) sugar.</li> +<li class="isub3">1 teaspoonful butter.</li> +<li class="isub3">2 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 cupful (½ pound) butter or lard.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">4 eggs—separated.</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">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120"><span class="smcap">Filling</span>:</li> +<li class="isub3">2 cupfuls (1 pint) milk.</li> +<li class="isub3">6 level tablespoonfuls (1½ ounces) cornstarch.</li> +<li class="isub3">1 egg yolk.</li> +<li class="isub3">6 level tablespoonfuls (3 ounces) sugar.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level cupful (½ pound) seeded raisins.</li> +<li class="isub3"> </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 level tablespoonfuls (3 ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">3 egg whites.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">⅛ level teaspoonful salt.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">½ teaspoonful almond extract. + <span class="pagenum" id="Page_42">[Pg 42]</span></li> +<li class="isub3"> </li> +<li class="isub1 fs_120"><span class="smcap">Filling</span>:</li> +<li class="isub3">1 cupful (2 gills) milk.</li> +<li class="isub3">¼ cupful (2 ounces) sugar.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 level tablespoonful flour.</li> +<li class="isub3">1½ egg yolks.</li> +<li class="isub3">½ teaspoonful vanilla extract.</li> +<li class="isub3">½ cupful (⅛ pound) blanched and shredded almonds.</li> +<li class="isub3">¼ cupful (1 ounce) shredded candied citron peel.</li> +<li class="isub4"> 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 squares (4 ounces) bitter chocolate.</li> +<li class="isub3">¼ cupful (½ gill) boiling water.</li> +<li class="isub3">½ cupful (4 ounces) butter.</li> +<li class="isub3">1¼ level cupfuls (10 ounces) sugar.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">3 eggs, separated.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub4"> White frosting. <a href="#Page_38">See page 38</a>.</li> +<li class="isub4"> 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 level tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub4"> Scant half cup (¾ gill) milk.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1¼ level cupfuls (5 ounces) flour.</li> +<li class="isub3">4 egg whites.</li> +<li class="isub3">½ teaspoonful almond extract.</li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Filling:</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) water.</li> +<li class="isub3">1 egg white.</li> +<li class="isub3">1 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 cupful (½ pint) molasses.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">2 eggs and yolk of 1 egg.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">1 level teaspoonful cloves.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">1 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 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 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 cupful (¼ pound) figs.</li> +<li class="isub3">1 cupful (½ pound) raisins chopped fine.</li> +<li class="isub3">1 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 lemons.</li> +<li class="isub3">4 eggs.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 egg whites.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1 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 level teaspoonfuls powdered gelatine.</li> +<li class="isub3">2 tablespoonfuls cold water.</li> +<li class="isub3">½ cupful (1 gill) boiling water.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 orange.</li> +<li class="isub4"> A few drops yellow color.</li> +<li class="isub3">¼ 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 level cupful (½ pound) sugar.</li> +<li class="isub3">1 cupful (½ pint) water.</li> +<li class="isub3">1 egg white.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 squares (4 ounces) unsweetened chocolate.</li> +<li class="isub3">4 tablespoonfuls milk.</li> +<li class="isub3">¾ cupful (6 ounces) sugar.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">2 egg yolks.</li> +<li class="isub3">1 orange.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) cake crumbs.</li> +<li class="isub3">1 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 level cupful (¼ pound) blanched and chopped almonds.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) sugar.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) water.</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 cupful (1½ gills) cream.</li> +<li class="isub3">2 teaspoonfuls butter.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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"> Unbeaten white of 1 egg.</li> +<li class="isub3">3 tablespoonfuls cold water.</li> +<li class="isub3">1 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 level cupful (½ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) water.</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 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 teaspoonfuls butter.</li> +<li class="isub3">1 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 level cupfuls (2 pounds) sugar.</li> +<li class="isub3">1 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"> 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 eggs.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">1 lemon.</li> +<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 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 cupful (6 ounces) butter.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">2 small eggs.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">½ teaspoonful almond extract.</li> +<li class="isub3">½ cupful (2 ounces) ground almonds.</li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Hard White Icing:</li> +<li class="isub3">1 egg white.</li> +<li class="isub3">1¾ level cupfuls (½ lb.) confectioners’ sugar.</li> +<li class="isub3">1 teaspoonful lemon juice.</li> +<li class="isub4"> 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 cupful (½ pound) butter.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 teaspoonful orange extract.</li> +<li class="isub3">1 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 level teaspoonful salt.</li> +<li class="isub3"> </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 level cupful (¼ pound) ground, freshly roasted peanuts.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">¼ cupful (½ gill) peanut oil.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 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 squares (2 ozs.) unsweetened chocolate.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">½ cupful (4 ounces) butter.</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">¾ cupful (3 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">1 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 level tablespoonfuls (2 ounces) powdered sugar.</li> +<li class="isub3">1 level tablespoonful flour.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 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 cupfuls (2 pounds) flour.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1½ level teaspoonfuls cinnamon.</li> +<li class="isub3">½ level teaspoonful powdered cloves.</li> +<li class="isub3">½ lemon.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ cupfuls (6 ounces) blanched and chopped almonds.</li> +<li class="isub3">½ cupful (⅛ pound) chopped candied lemon peel.</li> +<li class="isub3">½ cupful (⅛ pound) chopped candied orange peel.</li> +<li class="isub3">1 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 cupful (¼ pound) shortening.</li> +<li class="isub3">1 level cupful (½ pound) dark brown sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">⅓ cupful milk.</li> +<li class="isub3">2½ level cupfuls (¾ pound) flour.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful powdered cinnamon.</li> +<li class="isub3">1 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 cupful (½ pound) butter.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">1 tablespoonful cream.</li> +<li class="isub3">1 teaspoonful grated lemon rind.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 egg and 1 egg white.</li> +<li class="isub3">1 teaspoonful almond extract.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 eggs.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) shortening.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 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 lemon rind grated.</li> +<li class="isub3">½ cupful (2 ounces) ground almonds.</li> +<li class="isub3">2 level tablespoonfuls caraway seeds.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">½ cupful (¼ pint) milk.</li> +<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">1 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 matzoths.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¾ cupful (¼ pound) matzoths meal.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1 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 level cupful (⅛ pound) butter.</li> +<li class="isub3">¾ cupful (½ pound) sugar.</li> +<li class="isub3">2 eggs well beaten.</li> +<li class="isub3">1 level teaspoonful ground nutmeg.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">2 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1 level teaspoonful grated nutmeg.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 teaspoonful lemon extract.</li> +<li class="isub3">1 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 level cupful (½ pound) sugar.</li> +<li class="isub3">2 egg yolks.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">½ teaspoonful powdered mace.</li> +<li class="isub3">3 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 medium-sized potatoes.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) butter substitute.</li> +<li class="isub3">2 well-beaten eggs.</li> +<li class="isub3">1½ cupfuls (¾ pound) sugar.</li> +<li class="isub3">½ cupful (1 gill) sweet milk.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">5 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 cupful (¼ pound) butter.</li> +<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 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 cupful (8 ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">6 eggs.</li> +<li class="isub3">1 teaspoonful lemon extract.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 eggs, separated.</li> +<li class="isub3">1 tablespoonful orange juice.</li> +<li class="isub3">1½ level cupfuls (¾ pound) sugar (scant).</li> +<li class="isub3">1 level teaspoonful grated orange rind.</li> +<li class="isub3">½ cupful (1 gill) boiling water.</li> +<li class="isub3">⅛ teaspoonful salt.</li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Orange Frosting:</li> +<li class="isub4">Confectioners’ sugar.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ cupful (¼ pound) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¼ cupful (½ gill) milk.</li> +<li class="isub3">1 teaspoonful orange or almond extract.</li> +<li class="isub3">1 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 level cupfuls (1 pint) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful sugar.</li> +<li class="isub3">1 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 blanched almonds.</li> +<li class="isub3">1⅔ level cupfuls (½ pound) fine oatmeal.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">½ cupful (¼ pound) butter.</li> +<li class="isub3">1 level cupful (6 ounces) brown sugar.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">1 level teaspoonful powdered cinnamon.</li> +<li class="isub3">½ level teaspoonful powdered nutmeg.</li> +<li class="isub3">⅓ cupful (¼ pound) molasses.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">2 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 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 level teaspoonful ginger.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">½ level teaspoonful soda.</li> +<li class="isub3">2 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 cupfuls (1 pint) molasses.</li> +<li class="isub3">¾ cupful (½ pound) butter substitute.</li> +<li class="isub3">1 cupful (½ pint) hot water.</li> +<li class="isub3">1 level teaspoonful ginger.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">6 level cupfuls (1½ pounds) flour.</li> +<li class="isub3">2 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 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 level cupful (½ pound) butter.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (12 ounces) fine Scotch oatmeal.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">1 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 cupfuls (1 pound) butter.</li> +<li class="isub3">1½ level cupfuls (12 ounces) sugar.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">7 level cupfuls (1¾ pounds) flour.</li> +<li class="isub3">1 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 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 cupful (½ pint) boiling water.</li> +<li class="isub3">1 level cupful (¼ lb.) chopped walnut meats.</li> +<li class="isub3">1 level cupful (½ lb.) chopped seeded raisins.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (12 ounces) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">2 level teaspoonfuls powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">2 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 cupful (½ pint) molasses.</li> +<li class="isub3">¾ cupful (1½ gills) sweet or sour milk.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 level tablespoonful (½ ounce) shortening.</li> +<li class="isub3">1 level teaspoonful ginger.</li> +<li class="isub3">½ level teaspoonful cinnamon.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful soda.</li> +<li class="isub3">½ 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 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 ounces sweet chocolate.</li> +<li class="isub3">1 teaspoonful grated lemon rind.</li> +<li class="isub3">½ cupful (2 ounces) shredded candied citron peel.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">½ cupful (1 gill) golden syrup.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">6 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 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 eggs.</li> +<li class="isub3">2 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 level cupful (½ pound) butter.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">2 level tablespoonfuls cocoa.</li> +<li class="isub3">1 cupful (½ pint) cold coffee.</li> +<li class="isub3">1 cupful chopped raisins.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">½ level teaspoonful cloves.</li> +<li class="isub3">1 teaspoonful vanilla.</li> +<li class="isub3">3 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 level cupful (¼ pound) brown sugar.</li> +<li class="isub3">1 level cupful (½ pound) butter substitute.</li> +<li class="isub3">1 cupful (½ pint) Barbados molasses.</li> +<li class="isub3">2 eggs, well beaten.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">2½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful ginger.</li> +<li class="isub3">½ level teaspoonful cloves.</li> +<li class="isub3">½ level teaspoonful cinnamon.</li> +<li class="isub3">½ level teaspoonful allspice.</li> +<li class="isub3">6 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 eggs, separated.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">½ teaspoonful almond extract.</li> +<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub4"> Chocolate frosting. <a href="#CHOCOLATE">See page 44</a>.</li> +<li class="isub4"> 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 tablespoonfuls (1 ounce) butter or lard.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ cupful (1¼ ounces) matzoth meal.</li> +<li class="isub3">2 level tablespoonfuls (1 oz.) powdered sugar.</li> +<li class="isub4"> Pinch salt.</li> +<li class="isub3">2 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 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">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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">1 cupful (½ pint) water.</li> +<li class="isub3">4 tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">2 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 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 cupfuls (1 pound) butter.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub4">Cold water.</li> +<li class="isub3">1 egg yolk.</li> +<li class="isub3">1 tablespoonful lemon juice.</li> +<li class="isub3">3 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">1 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 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 cupful (½ pint) hot water.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar (scant).</li> +<li class="isub3">½ cupful (4 ounces) butter.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">⅓ cupful (3½ ounces) milk.</li> +<li class="isub3">2 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 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 teaspoonful powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered nutmeg.</li> +<li class="isub3">½ level teaspoonful powdered mace.</li> +<li class="isub3">1½ cupfuls (12 ounces) butter or lard.</li> +<li class="isub3">2 eggs.</li> +<li class="isub4"> Juice of 1 lemon.</li> +<li class="isub3">4 level tablespoonfuls (2 ounces) sugar.</li> +<li class="isub4"> 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 tablespoonfuls (1 ounce) butter or lard.</li> +<li class="isub3">3 tablespoonfuls boiling water.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (¼ pound) sifted flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) lard or butter.</li> +<li class="isub3">3 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">1 level tablespoonful sugar.</li> +<li class="isub3">¼ teaspoonful salt.</li> +<li class="isub3">1 cupful (½ pound) butter.</li> +<li class="isub3">1 egg.</li> +<li class="isub4">Juice of ½ lemon.</li> +<li class="isub3">5 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 quart baskets strawberries.</li> +<li class="isub3">1½ level cupfuls (12 ounces) sugar.</li> +<li class="isub3">4 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) pastry flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">¼ cupful (2 ounces) butter.</li> +<li class="isub3">1 cupful (½ pint) milk (about).</li> +<li class="isub4"> Extra butter, for spreading layers.</li> +<li class="isub4"> 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1 cupful (½ pound) shortening.</li> +<li class="isub3">1 level cupful (½ pound) currants.</li> +<li class="isub3">1 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 grapefruit.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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"> </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 to 8 medium-sized apples.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">2 level teaspoonfuls cinnamon.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">3 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 level cupful (½ pound) sugar.</li> +<li class="isub3">3 eggs, separated.</li> +<li class="isub3">½ level teaspoonful grated nutmeg.</li> +<li class="isub3">½ lemon.</li> +<li class="isub3">2 tablespoonfuls brandy or fruit juice.</li> +<li class="isub3">1 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 cupfuls (1 quart) stewed and strained pumpkin.</li> +<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level tablespoonful flour.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful powdered mace.</li> +<li class="isub3">1 level teaspoonful powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">2 cupfuls (1 pint) milk.</li> +<li class="isub4"> <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 cupful (6 ounces) sugar.</li> +<li class="isub3">1 level teaspoonful powdered cinnamon.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1½ level cupfuls (¾ pint) steamed and strained pumpkin.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1½ cupfuls (¾ pint) milk.</li> +<li class="isub3">½ cupful (1 gill) cream.</li> +<li class="isub3">1 tablespoonful melted butter.</li> +<li class="isub4"> <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"> <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 level tablespoonfuls jam or jelly.</li> +<li class="isub3">4 tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">6 level tablespoonfuls (3 ounces) sugar.</li> +<li class="isub3">4 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 level tablespoonfuls (1 ounce) flour.</li> +<li class="isub3">1 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 level cupful (½ pound) sugar.</li> +<li class="isub3">½ level teaspoonful grated nutmeg.</li> +<li class="isub3">1 tablespoonful lemon juice.</li> +<li class="isub3">¼ cupful (½ gill) water.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 to 12 tart apples.</li> +<li class="isub3">1 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 level tablespoonfuls cornstarch.</li> +<li class="isub3">1 cupful (½ pint) boiling water.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">3 egg yolks.</li> +<li class="isub3">1 lemon rind, grated.</li> +<li class="isub3">4 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"> </li> +<li class="isub1 smcap fs_120"><span class="">For Meringue</span>:</li> +<li class="isub3">3 egg whites.</li> +<li class="isub3">3 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 eggs, separated.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 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 tablespoonfuls raspberry jam.</li> +<li class="isub3">1 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 pound apples. (About 4 apples.)</li> +<li class="isub3">2 tablespoonfuls water.</li> +<li class="isub3">4 cloves.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">2 tablespoonfuls milk.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 eggs.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 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 cupful (4 ounces) butter.</li> +<li class="isub3">1 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 teaspoonful salt.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 teaspoonful orange extract.</li> +<li class="isub3">4 egg whites.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120 smcap">Hot Marshmallow Sauce:</li> +<li class="isub3">20 marshmallows.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ 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 level tablespoonfuls (1½ ounces) sugar.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">5 tablespoonfuls milk.</li> +<li class="isub3">1½ cupfuls (6 ounces) flour.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful cinnamon.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">3 tablespoonfuls whipped cream.</li> +<li class="isub3">2 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 level cupfuls (1 pound) currants.</li> +<li class="isub3">2 level cupfuls (12 ounces) sultana raisins.</li> +<li class="isub3">2 level cupfuls (½ pound) glacé cherries.</li> +<li class="isub3">2 level cupfuls (1 pound) seeded raisins.</li> +<li class="isub3">4 level cupfuls (1 pound) chopped suet.</li> +<li class="isub3">2⅔ level cupfuls (1 pound) brown sugar.</li> +<li class="isub3">4 level cupfuls (1 pound) shredded mixed candied peels.</li> +<li class="isub3">1 pound peeled and chopped apples.</li> +<li class="isub3">2 level cupfuls (½ pound) bread crumbs.</li> +<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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">1 level cupful (¼ pound) blanched and chopped almonds.</li> +<li class="isub3">2 orange rinds, grated.</li> +<li class="isub3">2 lemon rinds, grated.</li> +<li class="isub3">2 nutmegs, grated.</li> +<li class="isub3">1 level tablespoonful powdered cinnamon.</li> +<li class="isub3">1 level tablespoonful powdered ginger.</li> +<li class="isub3">10 eggs.</li> +<li class="isub3">1 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 tablespoonful lemon juice.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">4 level cupfuls (1 quart) stoned cherries.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120 smcap">Cherry Sauce:</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">¼ cupful (2 ounces) butter.</li> +<li class="isub3">1 cupful (½ pint) cream.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">⅛ level teaspoonful salt.</li> +<li class="isub3">½ cupful (¼ pound) butter.</li> +<li class="isub4"> Cold water.</li> +<li class="isub3">1½ level cupfuls (¾ pound) sugar.</li> +<li class="isub3">3 lemons.</li> +<li class="isub4"> 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 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">1 level cupful (¼ pound) chopped suet.</li> +<li class="isub3">1 level cupful (½ pound) seeded raisins.</li> +<li class="isub3">½ level teaspoonful powdered nutmeg.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 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 cupful (½ pound) raisins.</li> +<li class="isub3">1 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 slices stale bread.</li> +<li class="isub3">1 cupful (¼ pound) flour.</li> +<li class="isub3">2 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 cupful (6 ounces) butter.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">½ teaspoonful vanilla extract.</li> +<li class="isub4"> Few drops red color.</li> +<li class="isub3">1 square (1 ounce) bitter chocolate.</li> +<li class="isub3">4 tablespoonfuls milk.</li> +<li class="isub4"> 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 level tablespoonfuls preserve (cherries or raspberries).</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 cupful (1 pint) milk.</li> +<li class="isub3">1 level tablespoonful (½ ounce) melted butter.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 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 tablespoonfuls (3 ounces) butter.</li> +<li class="isub3">½ cupful (4 ounces) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 teaspoonful strawberry extract.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2¼ level cupfuls (9 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 quart strawberries.</li> +<li class="isub4"> 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 level cupfuls (½ pound) sifted flour.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">½ cupful (¼ pound) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">¾ cupful (1½ gills) milk.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">3 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 eggs, separated.</li> +<li class="isub3">6 tablespoonfuls (3 ounces) sugar.</li> +<li class="isub3">¾ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ cupful (1 ounce) flour.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">2 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 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 cupfuls (1 pint) milk.</li> +<li class="isub3">3 level cupfuls (¾ pound) bread crumbs.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful powdered ginger.</li> +<li class="isub3">1 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 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 tablespoonfuls fruit juice or brandy.</li> +<li class="isub3">3 level cupfuls (1½ pints) peeled and chopped apples.</li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Sauce:</li> +<li class="isub3">1 cupful (½ pound) butter.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">1 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 cupful (2 ounces) butter.</li> +<li class="isub3">¾ cupful (6 ounces) sugar.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1 teaspoonful lemon extract.</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">2¼ level cupfuls (9 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Hard Sauce:</li> +<li class="isub3">½ cupful (4 ounces) butter.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3">1 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 tablespoonfuls (1½ ounces) butter.</li> +<li class="isub3">3 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 eggs, separated.</li> +<li class="isub3">½ level teaspoonful (¹/₁₆ ounce) <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 teaspoonful vanilla extract.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120 smcap">Sauce:</li> +<li class="isub3">2 egg yolks.</li> +<li class="isub3">¼ cupful (2 ounces) sugar.</li> +<li class="isub3">1 pinch of salt.</li> +<li class="isub3">½ cupful (1 gill) strong hot coffee.</li> +<li class="isub3">1 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 level cupful (6 ounces) sultana raisins.</li> +<li class="isub3">1 level cupful (½ pound) sugar.</li> +<li class="isub4"> Water.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (4 ounces) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1½ tablespoonfuls (¾ ounce) lard.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub4"> 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 apples.</li> +<li class="isub3">6 level tablespoonfuls (3 ounces) sugar.</li> +<li class="isub3">6 cloves.</li> +<li class="isub3">1 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 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 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 pound round steak.</li> +<li class="isub3">2 sheep’s kidneys.</li> +<li class="isub3">2 level tablespoonfuls (½ ounce) flour.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful pepper.</li> +<li class="isub3">1 cupful (½ pint) stock or water.</li> +<li class="isub3">2 teaspoonfuls mushroom ketchup. + <span class="pagenum" id="Page_70">[Pg 70]</span></li> +<li class="isub3"> </li> +<li class="isub1 smcap fs_120">Suet Crust:</li> + +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">1 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 level cupfuls (1 pint) mashed potatoes.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level cupful (½ pint) bread crumbs.</li> +<li class="isub3">4 tablespoonfuls melted shortening.</li> +<li class="isub3">1 beaten egg.</li> +<li class="isub3">1 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 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 lamb’s kidney.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful pepper.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level tablespoonfuls (1 ounce) flour.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">2 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 pounds stewing lamb.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful pepper.</li> +<li class="isub3">12 small onions.</li> +<li class="isub3">2 large carrots.</li> +<li class="isub3">6 medium-sized potatoes.</li> +<li class="isub3">2 cupfuls (1 pint) milk.</li> +<li class="isub3">3 level tablespoonfuls (¾ ounce) flour.</li> +<li class="isub3"> </li> +<li class="isub1 fs_120 smcap">For Paste:</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 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 level teaspoonful powdered sage.</li> +<li class="isub3">2 level teaspoonfuls chopped onion.</li> +<li class="isub3">1 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 cupfuls chopped potatoes.</li> +<li class="isub3">2 cupfuls (1 pint) water.</li> +<li class="isub3">4 cupfuls (1 quart) sweet milk.</li> +<li class="isub3">2 eggs.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">2 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 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 medium-sized potatoes (average 1½ pounds).</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful pepper.</li> +<li class="isub3">¼ pound bacon.</li> +<li class="isub3">8 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 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">3 eggs.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">¼ level teaspoonful pepper.</li> +<li class="isub3">1 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 small green pepper.</li> +<li class="isub3">½ onion.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">2 level tablespoonfuls (½ ounce) flour.</li> +<li class="isub3">1 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 cupful (½ pint) milk.</li> +<li class="isub3">1 cupful (½ pint) canned corn.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">2 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 can salmon.</li> +<li class="isub3">1 cup (½ pint) stewed tomatoes.</li> +<li class="isub3">1 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 pounds round steak.</li> +<li class="isub3">½ pound fresh fat pork.</li> +<li class="isub3">2 cupfuls (1 pint) toasted bread crumbs.</li> +<li class="isub3">1 onion grated.</li> +<li class="isub3">2 cupfuls (1 pint) milk.</li> +<li class="isub3">1 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 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 level cupfuls (1 quart) hot mashed potatoes.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">¼ level teaspoonful celery salt.</li> +<li class="isub3">1 level tablespoonful chopped parsley.</li> +<li class="isub3">½ cupful (1 gill) hot milk.</li> +<li class="isub3">1 egg.</li> +<li class="isub3">1½ level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 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 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 level cupful (½ pint) bacon, fried crisp and chopped fine.</li> +<li class="isub3">1 level cupful (½ pint) chopped sour apples.</li> +<li class="isub3">1 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 egg, well beaten.</li> +<li class="isub3">1 cupful (½ pint) milk.</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>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 cupful (8 ounces) butter.</li> +<li class="isub3">3 cupfuls (12 ounces) pastry flour.</li> +<li class="isub3">1 level tablespoonful cornstarch.</li> +<li class="isub3">1 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"> </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 level teaspoonful salt.</li> +<li class="isub3">3 level tablespoonfuls (1½ ounces) chilled shortening.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¾ 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 cupful (½ pint) cold cooked fish.</li> +<li class="isub3">½ cupful celery.</li> +<li class="isub3">1 cupful (½ pint) white sauce.</li> +<li class="isub3">½ small onion.</li> +<li class="isub3">1 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 level cupful (4 ounces) chopped cooked chicken or ham.</li> +<li class="isub3">1 level cupful (½ pound) boiled rice (scant).</li> +<li class="isub3">1 chopped pimiento (canned red pepper).</li> +<li class="isub3">1 tablespoonful Worcestershire sauce.</li> +<li class="isub3">1 egg, separated.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">4 level cupfuls (1 pound) flour.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">¾ cupful (1½ gills) water.</li> +<li class="isub3">3 tablespoonfuls (1½ ounces) lard.</li> +<li class="isub3">3 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"> </li> +<li class="isub1 smcap fs_120">Crust:</li> +<li class="isub3">1 level cupful (¼ pound) flour.</li> +<li class="isub3">2 level tablespoonfuls (1 ounce) lard.</li> +<li class="isub3">1 level tablespoonful (½ ounce) butter.</li> +<li class="isub3">2 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 fat pigeons, cut in halves.</li> +<li class="isub3">4 tablespoonfuls (2 ounces) butter.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">½ level teaspoonful white pepper.</li> +<li class="isub4">Juice 1 lemon.</li> +<li class="isub3">2 cupfuls (1 pint) good cooking sherry wine.</li> +<li class="isub3">1 can mushrooms.</li> +<li class="isub3">4 hard-cooked eggs.</li> +<li class="isub4">Parsley.</li> +<li class="isub4"> </li> +<li class="isub1 fs_120 smcap">For Paste:</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level cupfuls (¾ pound) flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">½ 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 level cupfuls (1 pint) left over baked beans.</li> +<li class="isub3">2 level cupfuls (12 ounces) corn meal.</li> +<li class="isub3">2 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 level teaspoonfuls salt.</li> +<li class="isub3">¼ level teaspoonful pepper.</li> +<li class="isub3">4 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 level cupfuls (½ pound) grated cheese.</li> +<li class="isub3">1 level teaspoonful flour.</li> +<li class="isub3">½ level teaspoonful salt.</li> +<li class="isub3">¼ level teaspoonful pepper.</li> +<li class="isub3">1 cupful (½ pint) boiling milk.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">2 eggs, separated.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 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 egg.</li> +<li class="isub3">1 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 level cupfuls (½ pound) flour.</li> +<li class="isub3">2 level cupfuls (12 ounces) corn meal.</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 level teaspoonful sugar.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) lard or butter.</li> +<li class="isub3">2 level tablespoonfuls egg powder.</li> +<li class="isub3">6 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 level cupfuls (1 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 egg powder.</li> +<li class="isub3">½ cupful (1 gill) evaporated milk.</li> +<li class="isub3">1½ cupfuls (¾ pint) water.</li> +<li class="isub4"> 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"> </li> +<li class="isub1 smcap fs_120">For Dumplings:</li> +<li class="isub3">1½ level cupfuls (6 ounces) flour.</li> +<li class="isub3">3 level teaspoonfuls <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 level teaspoonful salt.</li> +<li class="isub3">1 level teaspoonful (½ ounce) shortening.</li> +<li class="isub3">¾ 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 cupfuls (1 pint) molasses.</li> +<li class="isub3">1 tablespoonful vinegar.</li> +<li class="isub3">2 tablespoonfuls (1 ounce) butter.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">3 level tablespoonfuls (1 ounce) powdered gelatine.</li> +<li class="isub3">1¼ cupfuls (2½ gills) water.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">1 level cupful (¼ pound) chopped preserved cherries.</li> +<li class="isub4"> A few drops red color.</li> +<li class="isub3">1 lemon.</li> +<li class="isub4"> 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 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 level tablespoonfuls chopped preserved ginger.</li> +<li class="isub3">2 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 teaspoonful lemon extract.</li> +<li class="isub3">1 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 level cupfuls (12 ounces) brown sugar.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">½ cupful (1 gill) milk.</li> +<li class="isub3">1 tablespoonful (½ ounce) butter.</li> +<li class="isub3">1 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 level cupfuls (1½ pounds) sugar.</li> +<li class="isub3">1 cupful (½ pint) corn syrup.</li> +<li class="isub3">½ cupful (1 gill) water.</li> +<li class="isub3">2 egg whites.</li> +<li class="isub3">1 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">¼ level teaspoonful salt.</li> +<li class="isub3">1 level cupful (¼ pound) chopped nut meats.</li> +<li class="isub3">1 teaspoonful almond extract.</li> +<li class="isub3">1 teaspoonful lemon extract.</li> +<li class="isub3">1 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 level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">2 squares (2 ozs.) chocolate, grated.</li> +<li class="isub3">1 cupful (½ pint) milk.</li> +<li class="isub3">1 tablespoonful (½ oz.) butter.</li> +<li class="isub3">1 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 tablespoonfuls honey.</li> +<li class="isub3">2 level cupfuls (1 pound) sugar.</li> +<li class="isub3">8 tablespoonfuls water.</li> +<li class="isub3">½ level teaspoonful <span class="smcap">Ryzon</span>.</li> +<li class="isub3">1 pinch salt.</li> +<li class="isub3">1 level cupful (¼ pound) chopped English walnut meats.</li> +<li class="isub3">1 teaspoonful rose extract.</li> +<li class="isub3">1 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  </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  4</td> + <td class="tdl_wsp">hours</td> + </tr><tr> + <td class="tdl">Pudding, Plum</td> + <td class="tdr">4 to  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  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  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  </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"> </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"> </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"> </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"> </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"> </td> + <td class="tdl_wsp">Saucepans</td> + </tr><tr> + <td class="tdl"> </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"> </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"> </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"> </td> + <td class="tdl_wsp">Teaspoons</td> + </tr><tr> + <td class="tdl"> </td> + <td class="tdl_wsp"> </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> diff --git a/79370-h/images/cover.jpg b/79370-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..426a171 --- 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