Ryzon

ALBERT

MANN

LIBRARY
R.
Cornell University

Gift of

Thomas Bass
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Midday

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CORNELL UNIVERSITY LIBRARY

The Master Chefs of New York's Leading Hotels,

Clubs and Restaurants were quick to realize the
excellence of Ryzon, The Perfect Baking Powder
Among

the first to use

Ryzon

Ryzon
BOOK
BAKING

PRACTICAL MANUAL FOR

THE PREPARATION OF FOOD
REQUIRING BAKING POWDER

kr

COMPILED AND EDITED BY

MARION HARRIS

NEIL, M.

C. A.

Author of "Salads, Sandwiches and

Chafing Dish Recipes," Etc.

WITH MASTER RECIPES BY

LONG
Miss ALICE BRADLEY

Miss JESSIE A.

Instructor in Cookery, Pratt

Institute, Brooklyn,

N. Y.

JANET Mckenzie hill

Editor of "American Cookery,'^
Boston. Mass,

Mrs.

LEMCKE-BARKHAUSEN

Principal Greater New York

Conking School

Principal, Miss Farmer's School

of Cookery, Boston, Mass.

MARY MASON WRIGHT

Cooking Expert of the "Designer"

ELIZABETH

O. HILLER
Denver School of Cookery

MARIA W. HILLIARD
Wellesley Hills, Mass,

KATHARINE LAWRENCE
Director of Household
Science. Temple University,
Philadelphia, Pa.

HARRIETT COLE
EMMONS
Manager, RYZON Service Staff

Mrs.

ANNA

E.

SCOTT

Cooking Expert and Food

_

Econojnist of the "Philadelphia

North American"

Mrs.

Mrs.

CHRISTINE FREDERICK

Consulting Household Engineer

Copyright, igiy

GENERAL CHEMICAL

HAajaJ

HOW THE RYZON BAKING BOOK WAS MADE

WHEN

the marketing of

Ryzon was begun,

it

was soon learned

was

that a practical manual for the use of baking powder

There seemed to be no really scientific or accurate

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.
desirable.

instructions

was quickly decided that the Ryzon Baking Book

of an improvement over previous baking powder
recipe books, as Ryzon, The Perfect Baking Powder, is an improvement compared with the old kinds of baking powder.
Therefore,

should be as

To
home

it

much

end an extensive campaign of advertising for practical

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
this

recipes

recipes, together

with her experience in compiling practical cooking

manuals.

Thousands

of

good housekeepers

best and most original

selections

were made

home

for

in

many

States submitted their

from which a number of prize

the Ryzon Baking Book by expert judges.
recipes,

The Master Recipes were obtained from the prominent cooking

names they bear, and many excellent and unusual

experts whose

private recipes were contributed from

homes where they have been

in practical use.

Every one of the prize selections was carefully tested by actual

and doubly checked by the Ryzon Service Staff, before being
included in the Ryzon Baking Book.
baking,

Level spoonful, J^

os.

RYZON.

Rounding spoonful,

%to

14 oz.

OTHERS.

Heapins spoonful, yiloHoz.OTHKRS.

Modem recipes and the cooking schools now use standard Level spoon measurements for
baking powders. Much of the so-called "bad luck" which untrained cooks experience in the
use of all baking powders is caused by inaccurate measurements and the use of too much or too
little for perfect baking results.

GENERAL DIRECTIONS FOR USE OF RYZON

(14 oz.) of Ryzon to each cup (}4 lb-) of flour is sufficient for making
cakes in which eggs are used.
Two Level teaspoonfuls (K oz.) of Ryzon to each cup {}4 pint) of flour are sufficient for
best results in making biscuits, muffins, waffles.
Two and one-half Level teaspoonfuls (% oz.) to each cup (X pint) of buckwheat flour,
graham flour, whole grain flours and meals, are required when eggs are not used.
Each Ryzon recipe gives accurate Level measurements and weights of ingredients, with
directions which, if carefully followed with the use of Ryzon, The Perfect Baking Powder, will
insure perfect home baking.

One Level teaspoonful

YZON
Company.

The

Perfect Baking Powder, is the result of

years of research work by the General Chemical

This Company's

staff includes some of the most

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

eminent

men

in chemistry.

yield important results.

Baking Powder is a necessity.

A good baking powder is essential to the comfort

and convenience of every home. The solving of the baking powder problem, to
produce for the American people and for the world a "perfect baking powder,"
one which should be not only efficient and practical, but should also fulfill all
desirable requirements from the standpoint of purity and health,
is an achievement of which any company of scientific men might feel proud, especially when they
are able to offer Ryzon, with all of its improvements over old-fashioned baking
powders, at a lower price than usually asked for high grade baking powder.
After having perfected Ryzon to their own satisfaction, officers of the General
Chemical Company indirectly sent samples of Ryzon to the most famous cooking
They were asked to try this new baking powder, which then had no
experts.
name, and to say unreservedly what they thought. The replies were uniformly
that this was the most wonderful baking powder ever tried, that less was required
than of other baking powders, and that the results were perfect.
Finally, this new Ibaking powder was sent to one of America's greatest food
authorities, who was asked for his frank opinion of it from a health standpoint.
He wrote, in reply, that "Ryzon has qualities of excellence and physiological
relations which entitle it to the confidence and patronage of the public."
His
opinion has been confirmed by other leading food experts of America.
This is the reason for Ryzon, which is a guaranteed American pure food product
of superior quality and efficiency, at a fair price.

THE PRIZE WINNERS OF THE RYZON RECIPE

CONTEST

FROM

8,379 recipes submitted by home and expert cooks for the

use of Ryzon, The Perfect Baking Powder, awards were made
Christine Terhune
for originahty and excellence by the judges,
Herrick, Marion Harris Neil, and Mrs. Julian Heath, from typewritten
copies, identified only by numbers,
the judges having no knowledge
of the person to whom the awards were being made,
as follows

PAGE

Dower House, Rosaryville, Md.

Baba is the first one made with

32

prize, for Ryzon Rice Popovers, to Mrs. Frederick G. Wagner, Lakeview Ave.,
Leonia, N. J
3rd prize, for Ryzon Health Bread, to Miss Nettie A. Buchanan, 3 Hudson Terrace,

13

1st prize, for Ryzon Baba, to Mrs. Percy Duvall,

So far as the judges know, Mrs. Duvall's Ryzon

baking powder.

2nd

DobbsFerry, N. Y
These three principal prize winning recipes, and other prize winning recipes
be found on the pages indicated.
Ryzon Liberty Bread, Mrs. Louise Naylor, N. Y. City ...
RYZONNut Bread, Mrs. William H. Briggs, New York City
RYZONHealth Bread No. 2, Mrs. N.S. Baker, Meriden, Conn
Ryzon Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y.
...
RYZONSardine Biscuits, Mrs. Florence Lounds, Fort Lee, N.J. ...

11
will

9
10

....
.

11

Ryzon Ham Muffins, Mrs. Jeannette Young Norton, New York City
Ryzon Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J.
,
RYZONHominy Fritters, Mrs. J. J. O'Connell, Washington, D. C.
...
Ryzon Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md
Ryzon Polish Guest Cake a la Reszke, Mrs. Hulda Thompson, New York City
Ryzon White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn.
Ryzon Coffee Crumb Cake, Mrs. M. Monnikendam, New York City
Ryzon Nut Tart, Mrs. Aida B. Canniff, New York City ...
Ryzon Layer Cocoa Cake, Miss Jennie Wallach, New York City
Ryzon Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla
Ryzon Pie Crust and Cookies in One, Mrs. Rachel F. Fink, White Plains, N. Y.
Ryzon Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J.
Ryzon Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City
RYZONLemonPot Pie, Mrs. K.E.Johnson, New York City ....
Ryzon Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N.J.
RYZONToadintheHole, Mrs. Maude Jervis, Brooklyn, N.Y
RYZONApribaLoaf, Mrs. C.W.Shaw, Mountainville,N.Y
Ryzon Meat Fold-Overs. Mrs. L. Boisse, Douglaston, L.I
Ryzon Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N.J
.

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As the result of our standing offer "$5 for each original baking recipe accepted for
our Ryzon Baking Book" we are giving new recipes. The following have been
accepted for this edition:

Ryzon Mock Nut

Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn.

RYZONCurrantLoaf, Mrs. H.B.Clement, Bristol, N.H.
...
Ryzon Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, 111.
Ryzon Oatmeal Bread, Mrs. Anna Tackmeyer, New York City ....
Ryzon Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn. ...
.

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'.10
n

11
12

Ryzon Apple Corn Bread, Miss Emma L.Morse, Oxford, Mass

Ryzon New Virginia Corn Meal Spoon Bread, A. C. Wood, Washington, D.
Ryzon Sweet Potato Pone, Mrs. C.W. Tilden, Los Angeles, Cal
Ryzon Wholesome Corn Muffins, Miss Sarah E. Gibson, Hagerstown, Md.
Ryzon Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal.
Ryzon Corn Parker House Rolls, Mrs. Mary E. Hall, Jamestown, N. Y.

Ryzon Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va.

Ryzon Prune Biscuit, Mrs. Fred Friedlander, N. Y. City
Ryzon AppleMuffins, Mrs. C.W.Tilden.LosAngeles, Cal.
Ryzon Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y.
Ryzon Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal.

...
.

....

RYZONCornMuffins, Mrs. Eleanor Ackerman, Brooklyn, N.Y

Ryzon Bran Gems, Mrs. M. J. Harding, Detroit, Mich.
Ryzon Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala.
Ryzon Quick Coffee Cake, Mrs. Mehmert, Olney, III
Ryzon Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich.
Ryzon Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass.
Ryzon Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N.Y

Ryzon Blueberry

Griddle Cakes, Mrs. Herman Waddy, Washington, D. C.

RYZONClamFritters, Miss Ruth Fredericks, Oak Ridge, N.J.
...
RYZONEconomyFritters, Mrs. W.H.Frickey, Rochester, N.Y.
Ryzon Prune Cake, Mr^. Edgar M.Hall, Oelwein, la.
Ryzon Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada
Ryzon Jelly Roll, Marion Harris Neil, Jersey City, N. J
Ryzon Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich.
Ryzon Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis.
Ryzon Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash.
Ryzon Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa.
Ryzon Economical School Cookies, Margaret L. Evans, Lancaster, Pa.
Ryzon Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore. ...
Ryzon Potato Fried Cakes, Mrs. Clarence G. Horton, Sand Lake, N. Y.
Ryzon Callas, Miss Helen Wilson, Ames, la
RYZONFruit Bars, Mrs. James Richards, Houghton, Mich.
RYZONTeaTableDainties, Mrs. Kate Lowry, Chicago, 111.
Ryzon Old Fashioned Molasses Cake, Mrs. Ella Smith, Brooklyn, N. Y.
RYZONBetsyJumbles, Mrs. J. C.Merril, N. Y. City
Ryzon Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J.
Ryzon Oatmeal Shortbread, Mrs. Isa Williams, School House, Cedar, B. C.
RYZONFrenchCookies, Mrs. M.L. Nenans, Winslow, 111.
...
Ryzon Apple Pie, Mrs. G.Medler,Chevey Chase,, Md.
Ryzon Apple Drops, Mrs. M. Eskolin, N. Colebro6k,"'Cohn.
...
Ryzon Steamed Suet Pudding, Mrs. C. N. Boilers, N. Y. City
Ryzon Puffs, Mrs. Edward Albes, Washington, D. C.
Ryzon Excellent Peach Pudding, Mrs. F. W. French, S. Oil City, Pa.
Ryzon Egg Noodles, Mrs. Belle Failing, Sedalia, Colo.
Ryzon Potato Soup, Mrs. A. D. Eraser, Burlington, Wash.
Ryzon Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R.
RYZONSalmonand Tomato, Mrs. Cora Lee Wallace, Topeka, Kan
Ryzon Beef Loaf, Miss Harriet Romer, Elmira, N. Y.
Ryzon Potato Puff, Mrs. Allan Bancroft, Maywood. 111.
Ryzon Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N.J.
Ryzon Artichokes . la Remoulade Shells, Miss Carine Carruthers, Seattle, Wash.
Ryzon Beefsteak Pie, Miss Nora Longeway, Spring Bank, Alberta, Canada ...
Ryzon " War-Meat " Loaf Mrs. Clara E. Wells, Paton, la.

...

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.15

RYZON"Hot-Pog"Dainties, Mrs. John W.Tolson, Washington, D. C.

Ryzon Cheese Drop Biscuit, Forecast Modern School of Cookery

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15

C.

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COMPARATIVE ECONOMY OF RYZON

T its

Ryzon

price

is less

expensive to use than other baking pow-

ders sold at less per pound.

You buy baking powder by the pound, but it is generally used by

measurement. Ryzon contains no or more, averaging about 114,
Other phosphate baking powders
level teaspoonfuls to the pound.
average about 95 level teaspoonfuls to the pound. We have found
no other phosphate powder to contain as many as 100, and some
brands of the calcium phosphate type have been found to contain
only 88, level teaspoonfuls to the pound. Cream of tartar powders
show a wider variance, with an occasional lighter measuring pound
approaching Ryzon in number of level teaspoonfuls contained, but
the average pound of cream of tartar powder contains considerably
fewer level teaspoonfuls than a pound of Ryzon.
Furthermore,

less

Ryzon

is

required

efficiency in baking, as J^ to 3^ more,

by measurement for equal

by measurement, of so-called

cheaper baking powders is ordinarily used to get less perfect baking

results than easily obtained with Ryzon used as directed on the labels
or in the

Ryzon recipes.

Hence, Ryzon

is

more economical

in use, as well as superior in

quality and baking results.

SAVING EGGS BY USING RYZON

When more

eggs are called for than you care to use, you can reduce
by using J^ level teaspoonful of Ryzon for each egg

the cost of a recipe

omitted.

Often J^ to J^ of the eggs are omitted in this

desiring economy.

way by

those

RYZON LIBERTY BREAD Special

By Mrs. Louise Naylor, Ryzon

Chapter

Recipe

Service Staff

Ryzon Breads
YZON LIBERTY BREAD

is

a direct response to the

call

from the United States Gov-

ernment's Food Administration for new breads to conserve wheat

flour.

We are glad to

and economical recipe, which uses much less wheat

flour than is customary, and is simple enough to be practical for use in every home.
As a loaf bread it cuts without undue crumbling and retains moisture equal to
breads in which a greater quantity of wheat flour is used.
The addition of the one egg makes it unusually suitable for children's luncheon, or bread and butfurnish this palatable, nutritious

ter

sandwiches with a tea.

RYZON LIBERTY BREAD

I

level cupful (6 ounces) corn meal.

cupful (J^ ounce) bran.

yi level cupf uls (6 ounces) white flour.

]/i
I

salt;

level teaspoonful salt.

2 level tablespoonfuls (l ounce) shortening,
r }i cuptuls milk {}4 pint) or milk and water.
I

Sift

egg.

together corn meal, white flour,

and mix thor-

minutes.

This mixture

may be baked as a loaf brea4,

gem pans for a hot bread.

as illustrated, or in
Sufficient for

Note:

one medium-sized

When using

gas, light

loaf.

oven

aftter loaf

put in, otherwise let bread stand for fifteen

minutes before putting into a moderSte oven.

is

Ryzon and

in shortening

Beat egg, add milk and mix with dry

Bake in a moderate oven thirty
ingredients.

6 level teaspoonf uls Ryzon.

1

add bran, cut

oughly.

RYZON BRAN BREAD

Frize Recipe

RYZON NUT BREAD

6 level teaspoonfuls Ryzon.

4 level cupfuls (i pound) flour.
2 level tablespoonfuls (i ounce) sugar.
I level teaspoonf ul salt.
1 quart (6 ounces) bran.
2 tablespoonfuls (i ounce) butter or lard.
1

BY MRS. WILLIAM

egg.

2 cupfuls (i pint) milk or water.

I level cupful (6 -unces) sultana raisins.

and Ryzon into a mixing

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

2 cupfuls
I egg.

Sift flour, sugar, salt

bowl,

moderate oven for one hour.

Currants

may

is most important.
action of the digestive ferments

terially

assists

in

be

3
1

%
I
I

yi

This bread

G.

W. TUPPER, MINNEAPOLIS, MINN.

(i

pound)

flour.

brown
teaspoonfuls Ryzon.

2 level tablespoonfuls

4 level
I
I

sugar.

level teaspoonful salt.

egg.

1 cupful [yi pound) Grape Nuts.

2 cupfuls (i pint) milk.

Beat egg in mixing bowl. Add salt, sugar,

milk and Grape Nuts, then flour and Ryzon
together.
Mold into two small loaves
and bake in moderate oven forty minutes.
sifted

Splendid for sandwiches.

Sufficient for two small loaves.

RYZON CURRANT LOAF

BY MRS.

H. B.

CLEMENT, BRISTOL,

N. H.

2 level cupfuls {yi pound) flour.

4 level teaspoonfuls Ryzon.
yi level teaspoonful salt.
2 tablespoonfuls molasses.
2 level tablespoonfuls (i ounce) shortening.
yi cupful {yi, pound) currants.
I level teaspoonful cinnamon.

{yi pound) blanched and

chopped almonds.

add molasses and milk.

Mix flour sifted with Ryzon, flour, salt, and soda
together, and stir them into milk mixture. Add
butter, raisins and almonds, and mix well. Turn
into a well-greased pan and bake in a moderate
oven for one and one-half hours.
The graham flour is not sifted.
sugar,

one medium-sized

excellent for sandwiches.

two small loaves.

4 level cupfuls

level cupful

Sufiicient for

is

RYZON MOCK NUT BREAD

BY MRS. W.

cupful (3 ounces) brown sugar.

cupful (i yi giUs) hot water.
cupful (i gill) molasses.
cupful {\yi gUls) milk.
level teaspoonfuls Ryzon.
level cupful {yi pound) flour.
level cupfuls (10 ounces) graham flour.
level teaspoonful baking soda.
level teaspoonful salt.
tablespoonful {yi ounce) melted butter.
cupful (2 ounces) seeded and chopped

Pour water over

pint) milk.

It resists the

and very maremoving from the system

raisins.
I

(i

Sufficient for

RYZON ALMOND AND RAISIN BREAD

%
)4
%

CITY

Put brown sugar into a mixing bowl, add nuts,

graham flour, flour sifted with Ryzon and
salt, and egg beaten and mixed with milk.
Mix
well and divide into two greased and floured loaf
pans and set to rise for fifteen minutes in a warm
place.
Bake in a moderate oven for one hour.

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.

l/i

NEW YORK

dates,

substituted in place of the raisins.

Sufficient for two small loaves.
Bran adds nothing to the nourishment of the
body, but it has another health function to per-

form which

H. BRIGGS,

level cupful (6 ounces) brown sugar.

I level cupful {yi pound) chopped nut meats.
1 level cupful {y^ lb.) chopped dates, stoned.
2 level cupfuls (10 ounces) graham flour.
2 level cupfuls {yi pound) flour.
1 level teaspoonful salt.
4 level teaspoonfuls Ryzon.
I

egg.

cupful {yi pint) nulk

or milk and water.

Beat egg in mixing bowl, add salt, cinnamon,

molasses, currants, miUc and melted shortening,
then flour and Ryzon which have been sifted together. Turn into well-greased tin and bake in
moderate oven forty-five minutes. Serve fresh
with coffee or toasted with tea.
Sufficient for

loaf.

lU

one

loaf.

RYZON NEW ENGLAND NUT BREAD

Prize Recipe

RYZON HEALTH BREAD,

BY MRS.

N.

S.

BY MRS. WILLIAM STEVENS, BEVERLY, MASS.

No. 2
BAKER, MERIDEN, CONN.

yi cupful {yi pound) sugar.

yi cupfuls {J4 pint) milk.
4 level cupfuls (i pound) flour.
6 level teaspoonfuls Ryzon.
I
level dessertspoonful (2 level teaspoon-

level teaspoonfuls Ryzon.

i}4 level cupfuls {2% ounces) bran.
yi cupful (2 ounces) entire wheat flour.
}4 cupful (2 ounces) rye flour or meal.
1
level teaspoonful salt.

fuls) salt.

}i cupful (3 ounces) corn meal.

shredded wheat

biscuits.

Put Ryzon and bran into a bowl, add entire

wheat flour, rye flour sifted with salt, corn meal,
shredded wheat biscuits, crushed, molasses, milk
and water.
Beat thoroughly and pour into a
well-greased mold, cover, and steam steadily for
three to four hours.
Long standing improves the flavor and
the bread darker.
for

one medium-sized

loaf

makes
which

will serve six persons.

N. B.

See

Prize Health Bread Recipe on

this page.

RYZON STEAMED BROWN BREAD

BY MRS.

A. L.

CAYZER, EVANSTON,

level cupful (5 ounces) graham flour.

(l pint) cold water.
yi level teaspoonful soda.
2 level teaspoonfuls Ryzon.
1 level teaspoonful salt.

Ryzon and

WINCHESTER NUT BREAD

^ cupful {lyi

gills) hot water.

cupful {yi pound) brown sugar.
cupful (i gill) Barbados molasses.
cupful {lyi gills) milk.
level cupfuls graham or entire wheat flour.
I level cupful {yi pound) flour.
zyi level teaspoonfuls Ryzon.
lyi level teaspoonfuls salt.
yi cupful (3 ounces) walnut meats, coarssly

yi
yi
yi
2

Sufficient for

RYZON OATMEAL BREAD

by MRS. ANNA TACKMEYER, RYZON SERVICE STAFF
5 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
level teaspooiiful salt.
level tablespoonful sugar or molasses.
2 level cupfuls cooked oatmeal.
I egg.
I

(i gill)

mUk or

water.

cupful of oatmeal in 3 cupfuls of water

Beat
until a porridge; add salt, sugar and cool.
egg, add milk and egg to cooked oatmeal. Add
flour and Ryzon sifted together, mix thoroughly,
turn out on molding board and knead well. Bake
for one hour in moderate oven.
Sufficient ifor one loaf weight lyi lbs.
I

loaf.

Third Prize Recipe

yi cupful

one

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
Sufficient for one medium-sized loaf.
hours.

Cook

loaf.

chopped.

flour,

one medium-sized

Dissolve the brown sugar in the water, add the

molasses and milk, stir in the flour sifted with
Ryzon and salt. Add the nut meats, turn into a
buttered bread-pan, and bake about an hour and
a quarter in a moderate oven.

2 cupfuls

Sift

Sufficient for

ILL.

2 level cupfuls (12 ounces) corn meal.

I cupful {yi pint) molasses.

corn meal, graham

pound) chopped walnuts.

Mix ingredients and allow to stand twenty

minutes. Bake in a moderate oven three-quarters
of an hour.

yi cupful (i gill) molasses.

I
cupful {}4 pint) milk.
I
cupful {yi pint) water.

Sufficient

level cupful {yi

RYZON HEALTH BREAD

BY MISS NETTIE

A.

BUCHANAN, DOBBS FERRY,

N. Y.

cupfuls (3 ounces) sterilized bran.

cupful (6 ounces) corn meal.
cupful (7 ounces) cream of wheat.
cupful (4 ounces) flour.
teaspoonfuls Ryzon.
teaspoonful salt.
3 cupfuls {lyi pints) milk or cream.
I cupful {yi pint) New Orleans molasses.

2 level
I level
I level
1 level
2 level
yi level

Put bran into a basin, add corn meal, cream of

wheat, flour sifted with Ryzon and salt, and
molasses mixed with milk. Beat well, and pour
into large, well-greased mold,
cover and steam

steadily for eight hours.

Weight of
pounds.

loaf

when done,

three and one-half

RYZON ECONOMICAL BREAD

BY MRS. WILLARD STEELE, CHATTANOOGA, TENN.
level cupfuls (i pint) toasted

and ground

bread crumbs.
level cupfuls (10 ounces) graham flour.
level teaspoonfuls Ryzon.
level teaspoonfuls salt.
egg.

iX
I

tablespoonful molasses.
cupfuls milk and water (i pint), or potato
water.

Put into a bowl bread crumbs, graham

RYZON BAKING POWDER BREAD

RvzoN and

salt.

water and add

flour,

Stir molasses into the milk and

to the tiry ingredients, mixing

thoroughly.

4 level teaspoonfuls Ryzon.

4 level cupfuls (i pound) flour.
}4 level teaspoonful salt.
I level tablespoonful {}4 ounce) sugar.
4 tablespoonfuls (2 ounces) butter.
I

egg.

cupful {yi pint) milk or }4 cupful milk

and }4 cupful water.

Mix

flour, Ryzon, salt and sugar together and

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 mixsift

Bake in well-greased bread pans in a moderate

oven until the loaves leave the sides of the pans
and are a nice brown
about forty-five minutes.

Sufficient; for

Note:

two small

loaves.

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

meat chopper.

These bread crumbs are usethings in place of flour, as in the

above recipe, and may also be used to advantage
to thicken meat gravies.
the

ful for

many

ture.

Beat up egg, add milk to it, then add to dry ingredients, mixing to a soft dough with a knife or
spoon. Turn out onto a floured baking board,
knead lightly and quickly to a smooth dough,
place in a well-greased bread pan, allow to rise for
fifteen minutes in a cosy place, then bake in a
moderate oven for forty minutes.

Lard or drippings
butter.

Sufficient for

This bread
is

especially

The water

in which potatoes have been boiled

be found valuable for makirig breads and adds
a certain amount of mineral nutriment much
needed in our diet, but too often wasted.
will

This bread

may

be varied by adding

nuts, dates, candied orange peel or figs,

cupful sugar, if a sweet bread is desired.

raisins,

and

half

may

be used in place of
one medium-sized loaf.

is delicious.

The

good for sandwiches.

loaf illustrated

RZYON RYE BREAD

2^2 level cupfuls (10 ounces) rye flourorraeal.
iK level cupfuls (6 ounces) flour.
2 level tablespoonfuls (i ounce) butter sub-

6
1

stitute.
level teaspoonfuls Ryzon.
level teaspoonful salt.

tablespoonfuls jnolasses.
>^ cupfuls {yi pint), scant, milk or milk and
water.

2
I

Into a bowl sift rye, flour, Ryzon and salt; add

molasses arid milk. Mix carefully, turn into a
greased and .floured bread tin and bake in a very

moderate oven for about one hour.

Sufficient for

one large

loaf.

RYZON RICE POPOVERS Second

Prize Recipe

By Mrs. FrederickvG. Wagner, Leonia, N.

J.

(See Recipe, page 14)

I

Chapter

II

Ryzon Quick Breads

UICK breads are delicious when fresh,
breads, which require a longer time for

and are so called to

making and baking.

distinguish

them from yeast

Quick bread mixtures are either doughs or batters. Batter means "that which
tered or beaten"; dough means "that which

is

wet or moistened."

is

bat-

A quick bread should

be quickly mixed, and put into the oven at once. Doughs require a hotter oven than
batters. Too great heat causes bubbles of gas or air to burst and run together.
Popovers are made light by the expansion of the liquid in them as
of the oven, the heat at the

done, popovers should be crisp, hollow inside,

it is

changed to steam by the heat

which keeps the steam from escaping. When

several times the height of the batter and well cooked

same time forming a

crust,

throughout.

When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over
and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle
is too hot.
Never turn a griddle cake twice a cake turned twice will be heavy and indigestible. Use
Do not gi;ease a soapstone griddle.
a firm piece of beef suet on a fork to grease a griddle.
;

GOOD FLOUR AND HOW TO KNOW

made from hard spring wheat, rich

IT

more nutritious and makes the elastic

known by itscreamy white color, by its gritty feel-

Bread flour,
dough necessary for producing light bread. It is
ing, 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
Always sift flour before measuring.
flour into each pint of bread flour.
13

in gluten, is

RYZON POPOVERS
Second Prize Recipe
G.

WAGNER, LEONIA,

N.

J.

cupfuls (i pint) cold boiled rice.

cupfuls {yi pound) flour.
teaspoonfuls Ryzon.
tablespoonfuls (l ounce) sugar.
2 eggs separated.
2 cupfuls (l pint) milk.
I level teaspoonful salt.
2 level
2 level
2 level
2 level

Mash

Sift flour,
rice until smooth.
Beat
sugar, and salt together twice.
eggs, add whites beaten to a stiff froth,

into the rice.

Then add milk
alternately, and beat until smooth.

them

Have gem pans greased and a

RYZON CORN BREADS

Ryzon,

RYZON APPLE CORN BREAD

yolks of

and stir
and flour

4 level cupfuls {l}4 pounds) white corn

meal.
4 level teaspoonfuls Ryzon.
1 level teaspoonful salt.
3 level tablespoonfuls {i}4 ounces) sugar.
yi cupful (4 ounces) melted butter.
2 cupfuls (l pint) water.
3 cupfuls (^ pound) chopped sour apples.

little flour sifted

each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes.
Serve hot with butter or maple syrup. Also as
a dessert with preserved fruits.
Sufficient for twenty popovers.
into each.

little

thirty-five

RYZON RICE POPOVERS

BY MRS. FREDERICK

more than one-half full. Bake for

minutes in a moderate oven. The
oven door should be kept closed until the mixture
has a firm enough crust to keep its shape when the
door is opened. These popovers come out of the
oven rich brown puffs which may be eaten hot
with sugar and cream, with maple syrup, or
with butter and berries. When these are filled
with whipped cream, custard, or blanc mange,
they make an excellent dessert.
Sufficient for twelve popovers.
be a

Fill

corn meal, Ryzon, salt and sugar together

apples and melted butter. Pour
into well-greased tin and bake one-half hour in
moderate oven. Serve hot.
Sift

RYZON WESTERN PUFFERS

stir in water,

1 egg.
2 level tablespoonfuls (i ounce) sugar.
1 cupful (yi pint) milk.

Sufficient for six persons.

4 level teaspoonfuls Ryzon.

2 level cupfuls {}4 pound) flour.
I level teaspoonful salt.
I tablespoonful (}4 ounce) lard.
I tablespoonful {}4 ounce) butter.

RYZON NEW VIRGINIA CORN MEAL

SPOON BREAD
BY

Beat up egg, add sugar and milk, add flour

sifted with Ryzon and salt, beat well;
add

shortening melted, and beat for five minutes.

Divide into buttered and floured popover or
gem pans, and bake in a hot oven for fifteen min-

RYZON DELICIOUS POPOVERS

AUTHOR OF "CANNING,
PRESERVING AND PICKLINO"

I
I

NEIL,

level teaspoonful Ry^on.

1 level cupful (4 ounces) flour.
yi level teaspoonful salt.
2 eggs.
I cupful {}4 pint) milk.
I

Mix flour, Ryzon, and salt together and sift

them twice into a basin. Beat up eggs and add
them gradually with milk to flour mixture; rub
through a strainer or sieve and divide into hot,
well-greased popover molds.
The molds should

D. C.

pint milk from top of quart bottle of

milk.
(This equals about yi cup table cream
and I
cupfuls milk).
level cupful (6 ounces) old fashioned

water ground whole corn meal (the cup

filled lightly with a spoon and not
shaken down).
3 eggs, whites beaten separately.

puffers.

Sufficient for fifteen puffers.

BY MARION HARRIS

WOOD, WASHINGTON,

utes.

Always have a hot oven when making

A. C.

level teaspoonful salt.

level teaspoonful Ryzon.

Scald the milk in a double boiler. Stir in the

meal slowly and cook until a smooth batter which
will pour from the spoon.
Break in the egg yol ks,
one at a time, beating vigorously all the while, then
fold in the stiffly beaten whites, and bake from
thirty to forty minutes in a moderately quick
oven. Serve immediately with a spoon from a
pan in which it was baked.
This bread may also be made with hominy
mush, and is nice eaten with strained honey or
maple syrup.
Sufficient for eight persons.
14

RYZON NEW ENGLAND CORN

MUFFINS
level cupful (6 ounces)

RYZON RAISIN CORN BREAD

}4 level cupfuls (12 ounces) seeded raisins.
6 level teaspoonfuls Ryzon.
3 level cupfuls(i8 ounces) yellow corn meal.
iK level cupfuls (Tyi ounces) graham flour.
i}4 level cupfuls (6 ounces) flour.
I
level teaspoonful sa It.
I
cupful {yi pint) molasses.
Milk.
Wash raisins and cut them in halves, put them
into a basin, add corn meal, Ryzon, salt, graham
flour, and molasses mixed with enough milk to
make soft. Mix thoroughly and turn into a
large well-greased mold, cover, and steam steadily
for three hours.
Serve hot, cut in slices.
The mold should be large enough so that it
will be but half filled before steaming.
Sufficient for ten persons.
I

com meal.

^ cupful (3 ounces) flour.

3 level teaspoonfuls Ryzon.

I level teaspoonf ul salt.
}i cupful (4 tablespoonfuls) molasses or
2 level tablespoonfuls (i ounce) sugar.
I cupful (yi pint) milk.
I egg, well beaten.
1 tablespoonful {yi ounce) melted butter.
Sift together the com meal, flour, Ryzon,
sugar (if used), and salt. Mix thoroughly milk
and molasses (if used in place of sugar). Add to
dry ingredients slowly, then add egg and melted
butter.
Bake in muffin tins t-v^enty-five minutes.
Sufficient for twelve muffins.

RYZON EGG CORN BREAD

RYZON RICE AND CORN MEAL BREAD

2 level teaspoonfuls Ryzon.

BY MISS EMMA COLLINS, ALBANY, CAL.

level cupful (6 ounces) corn meal.

1 level cupful {}i pound) flour.
level teaspoonful salt.
2 eggs, separated.
3 cupfuls {lyi pints) milk.
2 tablespoonfuls (i ounce) butter.
I

level
level
I level
6 level
I level
I egg.
I
I

Sift meal, flour, Ryzon and salt into a basin.

Beat up yolks of eggs, add two cupfuls of the
milk to them and butter, melted. Mix to a
smooth batter with the other ingredients; then
add whites of eggs beaten to a stiff froth. Pour
into a square baking pan that has been well
greased.
The batter should be about two
inches- thick.
Lastly, pour into the middle the
remaining cupful of milk.
Do not stir, but
place gently in the oven, and bake in a moderfifty
minutes.
ate oven for
Turn out, cut in
squares and serve at once. The center will be

Com

extra tablespoonfuls milk. Bake in

three well-greased layer cake pans in hot oven for
thirty minutes. When done turn out onto plate
and arrange like a layer cake, spreading two
layers with butter, dusting the top with powdered
sugar. If desired, the egg may be omitted and another half level teaspoonful Ryzon added instead.
This makes a delicious hot bread for tea.
Sufficient for six persons.

RYZON SWEET POTATO PONE

Bread Recipe on

BY MRS.

C. W. TILDEN, LOS ANGELES, CAL.

cupfuls (l pint) grated sweet potatoes.
cupful {yi pint) sweet milk.
I
1 "level teaspoonful ginger.
2 level tablespoonfuls (l ounce) brown
sugar.
2 level tablespoonfuls (i ounce) melted
butter.
I yi level cupfuls (6 ounces) flour.
4 level teaspoonfuls Ryzon.
I
level teaspooncful salt.
Beat first five ingredients thoroughly together.
Sift flour, salt and Ryzon together twice, and add
to first mixture, beat a minute, turn into a buttered baking dish and bake in moderate oven for
three-quarters of an hour. Serve in baking dish.
This is a spoon bread and should be served as
soon as taken from oven. Sufficient for six persons.

RYZON WHOLESOME CORN MUFFINS

BY MISS SARAH
}4
yi
3
yi
I
I

E.

GIBSON, HAGERSTOWN, MD.

cupful (3 ounces) corn meal.

cupful wheat or' graham flour.
teaspoonfuls Ryzon.
teaspoonful salt.
pupful {yi pint) mUk.
tablespoonful molasses.
tablespoonful melted shortening.
level
level
level
level

corn meal,

>

and Ryzon

together.
shortening. Mix all
thoroughly and pour into well-greased muffin
Bake in hot oven for about twenty-five
tins.
minutes. Sufficient for six muffins.
Sift

flour, salt

Stir in milk, molasses

stir in five

cupful {yi pint) milk.

Beat the egg until light. Add milk, salt, corn

meal and rice, and lastly fiour sifted .with Ryzon.
Mix thoroughly and beat hard. If necessary

custard-like in appearance.
Sufficient for six persons.

N. B. See Master
page 16.

cupful {yi pint) cold boiled rice.

cupful (6 ounces) corn meal.
cupful (yi pound) flour.
teaspoonfuls Ryzon.
teaspoonful salt.

and

IS

turn over to make Parker House Rolls.

fifteen minutes, and serve immediately.

Bake

Sufficient for sixteen rolls.

Master Recipe

RYZON CORN BREAD

1 tablespoonful {yi ounce) butter.
2 level tablespoonfuls (i ounce) sugar.
2 eggs- separated.
I level cupful (6 ounces) corn meal.
3 level teaspoonfuls Ryzon.

RYZON CORN PARKER HOUSE ROLLS

BY MRS. MARY

HALL, JAMESTOWN, N.

egg.

together corn meal, sugar, Ryzon, flour and

Cut

in butter.

Beat egg

well.

Add

Cream butter and sugar thoroughly together,

of eggs one by one; then beat whites
of eggs to a stiff froth and add them with the corn
meal, flour sifted with Ryzon, and salt, and milk.
Mix lightly together until all is thoroughly well
add yolks

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.

milk,

using more milk if necessary, and mix with dry

ingredi^ts.
Roll one-half inch thick, butter and

UrZOiV CORN
By Mrs. LEMCKE-BARKHAnsEN,

I level cupful (4 ounces) flour.

yi level teaspoonful salt.
I cupful {yi pint) milk.

Y.

yi level cupful (3 ounces) corn meal.

2 level tablespoonfuls (i ounce) sugar.
4 level teaspoonfuls Ryzon.
3 level cupfuls {^4, pound) flour.
Vi, level teaspoonful salt.
2 level tablespoonfuls (l ounce) butter, or
butter substitute.
I cupful {yi pint) milk.

Sift
salt.

E.

or

This mixture may also be used for corn muffins

gems by baking in muffin rings or gem pans.
Sufficient for six persons.

BREAD Master Recipe

Principal Greater

New York

Cooking School.

New York

City

'

m^ir'm^^fy'^fm^ -^

^T?^?

'"''

RYZON BISCUITSMaster Recipe

By Maria W. Hiiitard,

Wellesley Hills, Mass.

RYZON BISCUITS
Master Recipe

as they will be

when placed

RYZON BISCUITS

more

delicate

and

lighter

than

close together.

Sufficient for twelve biscuits.

2 level cupfuls {yi pound) flour.

4 level teaspoonfuls Ryzon.
1

RYZON "HOT-DOG" DAINTIES

level teaspoonful salt.

2 tablespoonfuls

BY MRS. JOHN W. TOLSON, WASHINGTON,

ounce) butter or i
tablespoonful butter and i tablespoon(i

ful lard,

^cupful

{i}4

gills)

to

cupful milk.

Mix flour, RyzoN, and salt and sift into a basin

add butter or lard, and chop with a sharp knife
until mealy.

Add

milk gradually until mixture

is

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,
soft

17

pound)

level cupfuls (i

level teaspoonful salt.

flour.

D. C.

RYZON PEANUT BUTTER BISCUITS

5 level teaspoonfuls Ryzon.

I pound small smoked sausages.
4 level tablespoonfuls (2 ounces) lard.
About 2 cupfuls milk or milk and water.

4 level teaspoonfuls Ryzon.

2 level cupfuls {yi pound) flour.

}4 level teaspoonful salt.

I level tablespoonful {yi ounce) sugar.
1 tablespoonful {}4 ounce) lard or drippings.
3 tablespoonfuls peanut butter.
2 eggs.
Milk enough to make a soft dough.

Brush each sausage with mustard.

Sift flour, salt and Ryzon together.
Work in
lard and gently mix in milk enough to make a
smooth dough, soft enough to be handled easily
without being stiff. Roll out about
'"^h thick.
Cut in small squares. Lay one smoked sausage
in each square; roll up and fasten securely by
pinching dough together. Place in a pan a little
distance apart and bake in a quick oven until
brown. Sufficient for fourteen dainties.

Ryzon, salt, and sugar into a

in the lard and peanut butter with a
knife, or rub them in with tips of the fingers.
Sift

Beat eggs and add them with sufficient milk to

soft dough.
Turn out"6n a floured baking board, knead lightly, roll out, cut with a
cutter, brush over with a little beaten egg,
sprinkle with sugar, and bake from twelve to
fifteen minutes in a moderate oven.
Sufficient
for twelve biscuits.

Prize Recipe

R.

DOGGETT, -BROOKLYN, N.

flou-r,

Cut

make a

RYZON CANTON BISCUITS

BY MRS. MARY

the

bowl.

Y.

^-

3 level teaspoonfuls Ryzon.

2 level cupfuls (}4 pound) flour.
level teaspoonful salt.
1 level tablespoonful {yi ounce) sugar.
2 tablespoonfuls (l ounce) lard.
f< cupful (iK gills) milk.
}4 cupful (2 ounces) chopped preserved

RYZON CHEESE DROP BISCUIT

by FORECAST MODERN SCHOOL OF COOKERY

I level cupful {}i pound) flour.
yi teaspoonful salt.
cupful (i gill) water.
3 level teaspoonfuls Ryzon.
I level tablespoonful {}4 ounce) butter or

Canton ginger.
Ryzon, sugar and

salt together, and rub

in shortening with the tips of the fingers; add
ginger and then milk, mix lightly, roll out and
cut quickly with a biscuit cutter; lay on greased
tins and bake in a quick oven for ten to twelve
minutes. Serve hot for luncheon or tea.
Sufficient for twenty biscuits.
Sift

fat.

8 level tablespoonfuls {}4 cup) grated cheese.

Mix like drop baking powder biscuit. Bake

twelve minutes in hot oven. They are excellent
to serve with a vegetable as they are high in
nutrition.
Sufficient for twelve biscuits.

Prize Recipe

RYZON SARDINE BISCUITS

BY MRS. FLORENCE LOUNDS, FORT LEE,

N.

RYZON SURPRISE BEATEN BISCUITS

J.

Filleted Sardines.
3 level teaspoonfuls Ryzon.
2 level cupfuls {}i pound) flour.
'/4 level teaspoonful salt.

I
1

Ryzon.
pound) flour.

level teaspoonfuls

4 level cupfuls

(i

level teaspoonful salt.

level teaspoonful sugar.

tablespoonfuls (l ounce) butter or lard.

egg separated.
lyi cupfuls {yi pint) milk or milk and water.
Sift flour, Ryzon, sugar and salt into a basin;
add shortening, cut it in with a knife, then rub it
in as lightly a s possible with the tips of the fingers.
Beat up white of egg to a stiff froth, add milk to
it and stir into the dry ingredients.
Mix with a
flexible knife, and turn out onto a floured baking
board. Beat with a rolling-pin until the dough
blisters, then roll out about three-fourths of an
inch thick. Cut into biscuits, and lay them, not
touching each other, on a greased baking pan,
brush over the tops with yolk of egg beaten and
mixed with one tablespoonful of milk, and bake
in a quick oven for fifteen to eighteen minutes.
Sufficient for twentv-five biscuits.
2

3 tablespoonfuls {\}4 ounces) lard.

2 tablespoonfuls (i ounce) butter.
I cupful {}4 pint) milk, scant.

Sift flour, Ryzon and one-half teaspoonful of

salt into a basin, add lard and butter, cut them
in with a knife and then rub in with tips of fingers

add gradually enough milk to make a soft dough.

Toss onto a slightly floured board and pat and
roll with a rolling-pin until one inch thick.
Cut
out with a small, round cutter dipped in ilotir,
place close together on a greased tin, bake in a
hot oven from eight to ten minutes. Split while
hot and place together with the sardines, seasoned with salt, between the rounds;
If liked, the sardines may be moistened with
some of the sardine oil.
Sufficient for twenty-four small biscuits.
18

RYZON POTATO BISCUIT

RYZON BALTIMORE BISCUITS

BY FORECAST MODERN SCHOOL OF COOKERY

Add
and

Ryzon.

sugar and Ryzon twice. Cut in

add milk gradually, mixing with
The dough should be as soft as can be

Sift flour, salt,

shortening; then

butter to mashed potato. Mix

Ryzon and salt and add to potato
make a soft dough. Roll out quickly,

rr^elted

a knife.
handled without sticking. Toss onto a lightly
floured baking board, pat or roll very lightly until

sift flour,

mixture to

level teaspoonfuls

2 level cupfuls (}4 pound) flour.

}4 level teaspoonful salt.
}4 level teaspoonful sugar.
2 tablespoonfuls (i ounce) shortening.
I cupful {}4 pint) or less of milk.

level cupful (>^ pint) freshly mashed,

lightly packed potato.
1 level cupful {}4 pound) flour.
2 level tablespoonfuls (i ounce) melted butter or shortening.
I level teaspoonf ul Ryzon.
1 level teaspoonf ul salt.
I

cut with a biscuit cutter and bake in a quick

oven fifteen minutes.
This also makes a good crust for a meat pie.

half or three-fourths of an inch thick

quickly with a floured cutter.

and cut

Lay on greased baking tins, and bake in a hot

oven from twelve to fifteen minutes.

Sufficient for twelve biscuits.

Sufficient for twelve biscuits.

RYZON PRUNE BISCUIT

BY MRS. FRED FRIEDLANDER, NEW YORK CITY

RYZON BUTTERMILK BISCUIT

cupful stewed and pitted prunes.

2 level cupfuls (X pound) flour.
4 level teaspoonfuls Ryzon.
1 level teaspoonful salt.
2 level tablespoonfuls (i ounce) butter.
1 cupful (}4 pint) milk.

BY MRS.

Ryzon and salt into mixing bowl.

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
inch Cut with rather
large biscuit cutter.
Place one prune in center
of biscuit and pinch the edges of dough up over
the prune, as for a dumpling, turning that side
down on the pan. Bake in quick oven.
Sufficient for twelve biscuits.

VA.

(i

Buttermilk.

dry ingredients into a bowl. Add shortening and chop until mealy.
Add buttermilk
gradually until it is a soft dough. Roll thin and
cut with biscuit cutter. Bake fifteen minutes
in a hot oven.
Serve immediately. Sufficient
for twenty-five biscuits.
Sift

N. B.

See Master Biscuit Recipe on page

17.

RYZON MUFFINS AND BREAKFAST BREAD

RYZON NUT BISCUITS

3 level teaspoonfuls Ryzon.
2 level cupfuls (>^ pound) flour.

RYZON SURPRISE PANCAKES AND

MUFFINS

}4 level teaspoonful salt.

2 tablespoonfuls (i ounce) butter or lard.
I cupful (4 ounces) chopped nut meats.
4 level tablespoonfuls (2 ounces) sugar.

BY MRS. GEORGE BANCROFT, ANN ARBOR,

MICHIGAN

egg.

Enough milk

to

make a

2 level cupfuls (^ pound) flour.

3 level tablespoonfuls Ryzon.
1 level teaspoonful salt.
2 cupfuls (i pint) water.

soft dough.

and Ryzon together. Rub or

cut in the butter and add the nuts and sugar.
Beat up egg and add it to the dry ingredients,
with enough milk to make a soft biscuit dough.
Shape with floured hands into small balls, place
well apart on greased tins, brush the tops with
milk, sprinkle over with chopped nuts and bake
in a hot oven from twelve to fifteen minutes.
Sift flour, salt,

'

MAC ENTIRE, ROANOKE,

2 level
^2 level teaspoonful soda.
}4 level teaspoonful salt.
2 level tablespoonfuls (i ounce) shortening.

Sift flour,

B.

pound) flour.
teaspoonfuls Ryzon.

Add

J.

4 level cupfuls

Sift flour, Ryzon and salt into a mixing bowl,

add water gradually, then beat well. Pour from

a pitcher onto a hot, greased griddle, or frying

pan,' if in camp, and turn when full of bubbles.
When brown, serve hot with butter and maple
syrup or sugar. Sufficient for fifteen cakes.
This batter may be cooked in muffin rings.
Note that no eggs or shortening are used in

Serve hot with butter.

If liked, the biscuits may be covered with frosting or they may be split and jelly put between the
Sufficient for eighteen biscuits.
halves.

this recipe.

19

"'*'

^,

.*-Jv^

-^

^^

RYZON MUFFINS Master

By Miss AucE Bradley,

Master Recipe

cupful {yi pint) squash.

RYZON MUFFINS

egg.

4 level teaspoonfuls Ryzon.

}4 level cupfuls (6 ounces) flour.
2 level tablespoonfuls (l ounce) sugar.
1
level teaspoonf ul salt.
J4 cupful (scant }4 pint) milk.
2 tablespoonfuls (l ounce) butter.

Sift together flour, sugar, salt and Ryzon.

Beat egg lightly and add to it milk and squash.
Melt shortening and add to combined mixture.
Beat thorougKly and turn into hot greased muffin
tins.
Bake about twenty minutes. Sufficient
for twenty muffins.

egg-

measure, add Ryzon, salt and

sugar and sift four times, add milk gradually
while stirring constantly. When smooth and

RYZON APPLE MUFFINS

Sift flour once,

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.
free

Sufficient for twelve muffins.

RYZON SQUASH MUFFINS

BY MRS.

Recipe

Principal Miss Farmer's School of Cookery, Boston, Mass.

A. R.

CORWITH, SOUTHAMPTON,

N. Y.

I J^ level cupfuls (X pound) flour.

level tablespoonful {}4 ounce) sugar.
I
1 level teaspoonful salt.
5 level teaspoonfuls Ryzon.
2 level tablespoonfuls (l ounce) shortening.
34 cupful (l>^ gills) milk.

MRS.C. W. TILDEN, LOS ANGELES, CAL.

level
egg.
level
level
level
>^ level
2 level
I

cupful {}4 pint) milk,

tablespoonful {^2 ounce) butter.

cupfuls (X pound) flour.
teaspoonfuls Ryzon.
teaspoonful salt.
tablespoonfuls (i ounce) sugar.
cupful (}4 pint) finely chopped apples.

Ryzon, salt and sugar three times.

Beat egg, add melted butter and milk. Stir
in dry ingredients and beat thoroughly, adding
apples last. Pour into well-greased muffin pans
and bake in quick oven until golden brown.
Sift flouTj

Sufficient for twelve muffins.

Priiie

RYZON "LEFT-OVER" CORN MUFFINS

Recipe

RYZON DELICIOUS HAM MUFFINS

BY MRS. JEANNETTE YOUNG NORTON,

N. Y.

BY MRS. ELEANOR ACKERMAN, BROOKLYN,

2 level cupfuls {yi pound) flour.
3 level tablespoonfuls Ryzon.

CITY

yi cupful (2 ounces) butter.

cupful (3 ounces) chopped cooked ham.

{%

level teaspoonful salt.

cupful (^ pint) water.
cupful {yi pint) canned corn.
'

I beaten egg.
3 level teaspoonfuls
cupful {yi pound)

I
I

Ryzon.
graham flour.
pound) flour.

level cupful

cupful {}4 pint) milk.

Beat butter to a cream, add ham, mix

N. Y.

Ryzon and salt into a bowl, add

water and canned corn gradually and beat well.
Bake in muffin rings or as griddle cakes on a
hot well-greased griddle.
One level tablespoonful of sugar may be added
if desired.
Note that no eggs or shortening are
used in this recipe.
Sufficient for twelve muffins.
Sift flour,

well,

then add egg, graham flour, flour sifted with Ryzon and milk. Mix thoroughly and divide into
twelve hot, well-greased muffin tins. Bake in a
hot oven for twenty minutes. Serve hot or cold.
Sufficient for twelve muffins.

RYZON NUT GRAHAM MUFFINS

NUT AND FRUIT MUFFINS

teaspoonfuls Ryzon.
cupful (5 ounces) graham flour.
cupfuls (K pound) flour.
teaspoonful baking soda.
teaspoonful salt.
2 tablespoonfuls (l ounce) butter.
I level cupful (6 ounces) brown sugar.
I level
cupful {yi pound) chopped nut
meats.

2 level
1 level
2 level
I level
1 level

BY MISS ALICE BRADLEY,

PRINCIPAL, MISS farmer's SCHOOL OF COOKERY,
BOSTON, MASS.
cupful (2 ounces) bread flour.
level teaspoonfuls Ryzon.
level teaspoonful salt.
cupful (lyi ounces) brown sugar.
I level cupful (5 ounces) graham flour.
yi cupful {lyi ounces) walnuts.

yi
3
yi
yi

1 egg.
2 cupfuls (i pint) sour milk.

6 dates.

Mix

egg.

^ cupful {lyi

gills)

2 tablespoonfuls (i

milk.
oz.) shortening, melted.

Mix and sift bread flour, Ryzon, salt and brown

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.

sugar,

and

flour with

salt, sift

graham

flour,

twice into a basin,

Ryzon, soda

add butter and

it in finely with tips of fingers, then add

Mix
sugar, nuts, eggs well beaten, and milk.
well and divide into greased and floured muffin
tins and bake in a moderate oven for fifteen to
Sufficient for twenty-four
twenty minutes.
muffins.

rub

N. B.

See Master Muffin Recipe on page

20.

Sufficient for twelve muffins.

RYZON BREAD MUFFINS

RYZON OATMEAL BREAKFAST GEMS

BY MISS EMMA COLLINS, ALBANY, CAL.

BY FORECAST MODERN SCHOOL OF COOKERY

level cupfuls (i pint) bread crumbs.
yi cupful (2 ounces) flour.
level tablespoonful (f^ ounce) melted
I

butter or shortening.
yi level teaspoonful salt.
I yi cupfuls (Si pint) milk.
1

egg.
level teaspoonfuls

Ryzon.
2
Cover crumbs with milk and soak fifteen
minutes.
Beat smooth, add egg yolk, flour,
Fold in egg white
salt, Ryzon and butter.
beaten. Bake in buttered muffin tins in
a quick oven for twenty minutes.
Sufficient for twelve muffins.
stiffly

level cupful {yi pint) cooked oatmeal.

yi level cupfuls (6 ounces) flour.
4 level teaspoonfuls Ryzon.
2 level tablespoonfuls (i ounce) sugar.
yi level teaspoonful salt.
yi cupful (i gill) milk.
1

egg.
level tablespoonfuls (l ounce) butter.

Mix and

sift together flour, Ryzon, salt and

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.

sugar.

Sufficient for twelve gems.

RYZON RAISIN ROLLS

RYZON HONEY GEMS

2 level teaspoonfuls

Ryzcn.

yi level teaspoonful salt.

2 level cupfuls (X pound) flour.
I tablespoonful (yi ounce) butter.
1 tablespoonful lyi ounce) lard.
2 eggs.
^i cupful (i>^ gills) honey.
5 tablespoonfuls milk.
Sift salt,

Ryzon and flour into a basin.

chopped

Rub in

Sift flour with Ryzon and salt twice, then rub

in butter lightly with tips of flngers and add onehalf of egg well beaten, and milk. Turn out onto
a floured baking board, knead lightly, roU to onefourth inch thickness, brush over with melted
butter, sprinkle over this, raisins, sugar and cin-

them half full and bake in a moderate oven

for fifteen minutes.

Sufficient for twelve gems.

RYZON BRAN GEMS

BY MRS.

M.

J.

HARDING, DETROIT, MICH.

^ cupful {yi ounce) bran.

cupful (2 ounces) flour.
X level
teaspoonfuls Ryzon.
2
teaspoonful salt.
X level
3 level tablespoonfuls {\yi ounces)
% cupfuls (i>| giUs) milk.
1

namon; roU up

like a jelly roll, brush over with

remainder of egg, sprinkle with sugar and cut

into pieces three-fourths of an inch in thickness,

lay on greased tins, and bake in a hot oven for
twelve to fifteen minutes. Sufficient for twelve

sugar.

rolls.

egg.

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.

Mix dry ingredients and add to weU-beaten egg

and miUc. Put into well-greased gem pans and
bake in hot oven.

Sufficient for eight gems.

RYZON GLUTEN GEMS

2 level teaspoonfuls Ryzon.
2 level cupfuls (10 ounces) gluten flour.

yi level teaspoonful
1

RYZON MARMALADE BUNS

salt.

egg.

level teaspoonfuls Ryzon.

level cupfuls (i pound) flour.
yi level teaspoonfvd salt.
6 tablespoonfuls (3 ounces) butter.
yi cupful (4 ounces) sugar.
I egg.
yi cupful {yi pint) milk.
I teaspoonful orange extract.
Marmalade, orange or grapefruit.

4
4

2 cupfuls (i pint) milk.

Sift flour, Ryzon and salt together into a basin,
add egg well beaten, and milk. Use scant measure
of milk. Beat well, and pour into hot, greased
gem pans, and bake in a quick oven for twelve to

fifteen minutes.

Sufficient for twelve gems.

RYZON WHOLE WHEAT ROLLS

5 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
1 levfil teaspoonful salt.
2 level cupfuls {yi pound) whole wheat flour.
3 tablespoonfuls {\yi ounces) butter.
I

egg.

cupful

and

raisins.

3 level tablespoonfuls {\yi ounces) sugar.

yi level teaspoonful powdered cinnamon.

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

Ryzon.

level teaspoonfuls

2 level cupfuls (yi pound) flour.

yi level teaspooiif ul salt.
3 tablespoonfuls {lyi ounces) butter.
I egg.
yi cupful {yi pint) milk (scant).
I level
cupfiil
{yi pound) seeded

Sift together flour, Ryzon and salt; next cut

and rub in butter and add sugar. Beat up egg,
add extract and milk, and stir these into the other
ingredients, making the whole to a stiff paste.

Divide the mixture into fourteen or sixteen

(X

pint) milk.

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

Sift flour, Ryzon and salt into a basin, add

whole wheat flour and mix thoroughly together.
Rub in butter, add one-half of egg beaten and
mixed with milk, and mix to a soft dough; turn
onto a floured -baking board and knead lightly for
a few minutes. Shape dough into rolls, and place
them on a greased baking tin; brush them over
with remainder of beaten egg, and bake in a hot
oven for twenty minutes.
Sufficient for twelve rolls.

baking tins with the sides which have the holes

downwards. Brush over with a little milk and
sprinkle with fine sugar.
Bake in a hot oven for
twenty minutes.

Any preferred preserve

the marmalade.

may be used in place of

Sufficient for fourteen or sixteen buns.

22

RYZON SCOTCH WHOLEWHEAT SCONES

level teaspoonfuls Ryzon.
2 level cupfuls {}^ pound) flour.
}4 level teaspoonful salt,
ij^ level cupfuls (6 ozs.) wholewheat flour.
^2 cupful (4 ounces) butter.
cupful (2 ounces) sugar.
I
egg.

RYZON VIRGINIA CORN CAKES

2 eggs.

^
^

cupful (i>^

gills)

milk.

and Ryzon and add wholewheat

rub in the butter with the tips of the
fingers, or cut in with a knife, and add the sugar.
Beat up egg, add milk, and pour among the dry
ingredients, making them into a soft dough.
Knead the dough lightly and divide it into two
pieces.
Make each piece into a smooth round,
roU out and cut into six pieces.. Lay on greased
tins and bake in a moderately heated oven for
twenty minutes. Brush over the tops with
sweetened milk a few minutes before they are
quite done, and return to the oven to finish
baking. Sufficient for twelve scones.
Sift flour, salt

flour;

RYZON QUICK SALLY LUNN

BY MRS.

A. M.

CRUM, FLORENCE, ALA.

egg.
level tablespoonful (}4 ounce) shortening.
2 level cupfuls {}4 pound) flour.
2 cupfuls (i pint) milk.
3 level teaspoonfuls Ryzon.
1 level tablespoonful (}4 ounce) sugar.
}4 level teaspoonful salt.
I

Beat egg, sift flour, sugar, salt and Ryzon

together, add shortening, then flour and thin
down with milk. Grease muffin rings or a small
pan bake in a quick oven. Serve while hot.

Sufficient for six persons.

RYZON HOT WALNUT SANDWICHES

by MRS. REYNOLDS CASEY, FLUSHING, MICH.
2 level cupfuls

(^ pound)

flour.

level teaspoonfuls Ryzon.

fi level teaspoonful salt.
2 level tablespoonfuls (i ounce) shortening.

J^ cupful (i }4 gills) milk.

)4 cupful (2 ounces) chopped walnuts.
Sift

bowl.

together flour, salt and Ryzon into mixing

Cut in shortening, add milk and mix.

well-floured board and roll quite

sprinkle walnuts on half of the dough,
folding the other half over, then cut with a biscuit
cutter and bake in a quick oven.

Turn out on

thin,

Sufficient for twelve biscuits.

^ cupful {i)4

'
.

gills)

milk.

J4 level tablespoonful sugar.

J^ cupful (i^gills) canned corn.
I level tablespoonful Ryzon.
I level cupful (J4 pound) flour.
level teaspoonful salt.

Beat up eggs, add milk and sugar; stir in

canned corn. Sift flour, Ryzon and salt together
and stir them into the corn mixture, and drop
into buttered muffin rings on a buttered pan and
bake in a moderate oven from fifteen to twenty
minutes.

Sufficient for ten cakes.

RYZON QUICK COFFEE CAKE

by MRS. MEHMERT, OLNEY,

ILL.

i}4 level cupfuls (6 ounces) flour,

j^ cupful (^ pound) sugar.
I
level teaspoonful Ryzon.
>^ teaspoonful salt.
}4 cupful (X pint) milk.
}4 cupful (4 ounces) raisins.
I
egg well beaten.
1
tablespoonful {}4 ounce) melted butter.
Sift flour, salt

and Ryzon.

Add

milk, raisins,

well-beaten egg and melted butter.

Beat all together.
Pour into baking pan and sprinkle well
with cinnamon, sugar and lumps of butter on top.
Bake in moderate oven from twenty to thirty
minutes. Sufficient for six persons.

RYZON BUTTERMILK WAFFLES

2 eggs.
2 cupfuls

(l pint) sour milk or buttermilk.

level teaspoonful Ryzon.
2 level cupfuls (^ pound) flour.
1

}4 cupful {i}4 ounces) corn meal.

I level teaspoonful salt.
I level teaspoonful sugar.
I tablespoonful (}4 ounce) lard.
I tablespoonful
(^ ounce) butter.
I level teaspoonful baking soda.
I tablespoonful warm water.
Beat eggs light, add iriilk, flour sifted with corn
meal, Ryzon, salt and sugar; melt lard and
butter, add them with soda dissolved in warm

Mix carefully and cook on weU-greased

waffie irons.
Serve hot with butter and syrup.
Sufficient for sixteen individual waffles.
water.

Waffles are artistically shaped pancakes as to

their constitution, and, like these, admit of
interesting and even greater variations.
Their
name in Old French was waufre, which has
developed into gaufre and gauffre. The word is
related to the German Wabe, honeycomb, and

as such would be derived from the shape of the

waffle, which represents a large-celled honeycomb.

RYZON WAFFLES Master Recipe

By Jessie

A. Long, Instructor in Cookery, Pratt Institute, Brooklyn, N. Y.

Master Recipe

Preparation of Waffle Iron: Heat the

on both sides thoroughly. Grease the iron
with a piece of salt pork or a padded fork dipped

iron

RYZON WAFFLES
4 level teaspoonfuls Ryzon.
2 level cupfuls {}4 pound) flour.
}4 level teaspoonful salt.
2 eggs separated.
I }4 cupfuls {H pint) milk.
4 tablespoonfuls (2 ounces) melted butter.

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

with Ryzon and salt and sift into

Beat yolks of eggs, add butter and milk.
bowl.
Add this mixture gradually to dry ingredients,
beating thoroughly. When well mixed fold in
the stiiHy beaten whites of eggs. Pour from a
pitcher into the center of a hot, well-greased
waffle iron.
Serve with melted butter and maple
Other fat
syrup or with cinnamon and sugar.
may be used in place of butter but the waffles will
not brown as well.

be varied by substituting
cupful cold boiled rice in place of I cupful wheat
flour, and in this way save flour for the govern-

Mix

on the other side.

This amount
This recipe

flour

will

may

fill

waffle iron six times.

ment while still serving delicious waffles.

As a breakfast or luncheon dish waffles are
well known.
Equallj. 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.
24

RYZON WHITE FLOUR GRIDDLE CAKES Master Recipe

By Mary Mason Wright, Cooking Expert

of

"The Designer"

Special Recipe

Master Recipe

RYZON RICE GRIDDLE CAKES

RYZON WHITE FLOUR GRIDDLE CAKES

I level cupful (K pound) flour.

J^ cupful {iH gills) cooked rice.
3 level teaspoonfuls Ryzon.
I egg well beaten.
1 level teaspoonful salt.
2 level teaspoonfuls (^ ounce) sugar.
)4 cupful (i gill) milk.
I tablespoonful (}4 ounce) melted butter.
Mix and sift flour, salt, sugar and Ryzon. Add
rice and melted butter, the egg (well beaten) and
milk to make the batter. Beat well. Cook at
once on a hot, well-greased griddle. Serve hot
with butter and syrup. The addition of an extra egg makes these griddle cakes unusually de-

licious.

Sufficient for ten griddle cakes.

4 level teaspoonfuls Ryzon.

3 level cupfuls (H pound) flour.
1 level teaspoonful salt.
3 eggs ^separated.
2 cupfuls (i pint) milk.
I
tablespoonful (J4 ounce) butter.

Melt butter.

and

Mix

flour,

sift

^.-5S^

RYZON RICE GRIDDLE CAKES ^Special Recipe

By Mrs.

Inglis H.

Brown, Lexington, Mass.

~2i

Ryzon, and

salt to-

into a basin.
Beat up yolks and
whites of eggs separately. Add yolks to milk,
then add butter. Gradually add hour 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.^
gether,

RYZON BUCKWHEAT CAKES

5
2

level teaspoonfuls Ryzon.

level cupfuls (12 ounces)

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.

buckwheat

flour.
I
I

level cupful (^ pound) flour.

level teaspoonful salt.

a richer pancake

If

suggested

tablespoonful molasses.
2)4 cupfuls (iX pints) milk.
1
cupful (JS^ pint) water.

salt

pork

in

this

may be

is

desired than the one

one-quarter pound
and ground with the

recipe,

boiled

peas.

The

Mix buckwheat flour, Ryzon, flour, and salt

and sift them into a bowl; add milk, water, and
molasses, and beat well. Cook at once on a hot,

residue strained

from pea soup may be

economically used for the above.

Sufficient for t wel ve pancakes.

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.

RYZON FRENCH PANCAKES

i level teaspoonful Ryzon.
3 level tablespoonfuls(i>^ozs.) potato flour.
2 level tablespoonfuls (l ounce) sugar,

Sufficient for thirty-five cakes.

N. B. See Master White Flour Griddle Cake

Recipe on page 25.

5 eggs.

tablespoonful water.
cupful {% pint) milk.
Apple or currant jeUy.
I

RYZON HOOVER PANCAKES

BY MRS.

E. D.

COLE, BROOKLYN, N.

Y.

Sift flour, Ryzon, and sugar into a bowl, add

eggs well beaten, water and milk, and beat for
ten minutes. Grease well the inside of a small
frying pan, and place it over a moderate fire.
When it is sufficiently hot, pour in enough of the
batter to cover the surface of pan. When cooked
spread with jeUy, and fold into rolls. Serve hot.
They may be used as a dessert, sprinkled with

2 cupfuls (l pint) buttermilkor sour milk.

1 level cupful {]4 pint) stale bread crumbs.
cupful (6 ounces) corn meal.
2 level teaspoonfuls Ryzon.

I level teaspoonful salt.

yi level teaspoonful soda.
I tablespoonful molasses.
1 cupful {yi pint) boiling water.

powdered sugar, and a few drops of lemon

Soak crums in milk for half hour, scald corn

meal with one cupful boiling water, cool, add
crums soaked in milk, soda dissolved in one teaspoonful hot water, stir in Ryzon, mix all thoroughly and bake on hot, well-greased griddle.
Serve with syrup, honey, jam or fruit butters.
(Any left over cereal may be used in place of
crumbs.) Sufficient for twenty pancakes.

RYZON CORN MEAL GRIDDLE CAKES

3 level teaspoonfuls Ryzon.
I level cupful (5 ounces) corn meal.
1 level

RYZON PEA PANCAKES

3 eggs.
2 cupfuls

2 level cupfuls (i pint) peas (dried).

2 egg whites.

corn meal, salt, and flour together,

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, tvurn 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 y^ level teaspoonful
Ryzon added.

Ryzon.

this recipe it is best to use the split

can be secured either in bulk or pack-

pea, which
age form. These peas cook in
after soaking.

pint) milk.

Mix Ryzon,
sift them

fat.

To make

(i

and

yi cupful (2 ounces) flour.

1 cupful {yi pint) milk.
2 egg yolks.
Pepper.
yi level teaspoonful salt.
I level tablespoonful {yi ounce) butter or
level teaspoonful

cupful (4 ounces) flour.

2 level teaspoonfuls salt.

by forecast MODERN SCHOOL OF COOKERY

juice.

Sufficient for ten pancakes.

an hour's time

Sufficient for forty cakes.

26

RYZON ECONOMY FRITTERS

RYZON BLUEBERRY GRIDDLE CAKES

BY MRS. HERMAN WADDY, WASHINGTON,

D. C.

BY MRS. W.

level cupfuls (5^ pound) flour.

level teaspoonfuls RyzoN.
1
level teaspoonful salt.
2 eggs.
l}4 cupfuls
pint) milk.
2 tablespoonfuls (i ounce) sugar.

N. Y.

cupful

(^

ROCHESTER,

(^ pint) corn (that has been left

over).
I
egg.
yi level teaspoonful salt.
1
level tablespoonful {yi ounce) sugar.
yi cupful (i gill) sweet milk.

H. FRICKEY,

tablespoonful {}4 ounce) melted butter.

cupful canned blueberries (or other

yi cupfuls (6 ounces) flour.

level teaspoonfuls Ryzon.

fruit).

Beat eggs in mixing bowl, add milk, then add

flour, Ryzon, salt and sugar which have been
sifted together, adding melted butter last. Beat
until it is a smooth batter, then add fruit. Pour
batter into a pitcher and pour on a well-greased
hot griddle to the size of a small saucer. When
nicely browned turn and brown on other side.
These are delicious served with cream and sugar.
Sufficient for twenty griddle cakes.

Beat egg, add salt, sugar, corn and milk, then

and Ryzon sifted together.
Drop by
spoonfuls into hot fat. Serve with honey or

flour

syrup.
(Bits of

ham or

cold

meat may be used

in place

of corn.)

Sufficient for twelve fritters.

Prize Recipe

RYZON PINEAPPLE FRITTERS

RYZON FRITTERS

BY MRS. 'B.

RYZON APRICOT FRITTERS

BY MRS. ANNA TACKMEYER, NEW YORK CITY
1 level cupful {}i pound) flour.
2 level teaspoonfuls Ryzon.
2 level tablespoonfuls (i ounce) sugar.
}4 level teaspoonful salt.
I egg.
yi cupful {}4 gill) milk.
I cupful {yi pint) stewed apricots.

level tablespoonful cornstarch.

level cupful {yi pound) sugar.
2 cupfuls (l pint) boiling water.
1

lemon.

For Fritters:
side skin
N.

J.

1 level cupful {}4 pound) flour.

3 level teaspoonfuls Ryzon.
yi level teaspoonful salt.

2 eggs.

K level teaspoonful pepper.

Ji cupful

(K gill) milk.
cupful (>s pint) chopped clams.

Mix and sift dry ingredients. Add eggs, milk

and clams. Mix thoroughly and drop by tablespoonfuls into deep hot fat. Fry until a deep
Sufficient for fourteen fritters.

beaten egg.

2 tablespoonfuls (i ounce) butter.

RYZON CLAM FRITTERS

Serve hot.

J.

brown.

N.

Lemon Sauce:

Sufficient for twelve fritters.

ORANGE,

}i cupful {yi gill) milk.

I tablespoonful lemon juice.

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,
roU in powdered sugar and serve.

BY MISS RUTH FREDERICKS, OAK RIDGE,

M. SMYTH,

small pineapple.
1 level cupful {yi pound) flour.
2 level teaspoonfuls Ryzon.
2 level tablespoonfuls (i ounce scant) powdered sugar.
yi level teaspoonful salt.
I

and

and

Peel pineapple (avoiding out-

core),

and grate thoroughly; mix

dry ingredients, add egg and milk, and

pineapple mixed with lemon juice. Drop mixture
from tip of tablespoon into plenty of smoking
fat and fry until a golden brown color.
Drain and serve with the sauce.
sift

For Sauce: Mix cornstarch and sugar in

saucepan, add water and cook for twenty minutes.
Add grated rind and strained juice of lemon and
butter, and serve very hot.
Sufficient for fourteen fritters.

N. B. See Master Fritter Batter Recipe on

page 28.

Master Recipe

cupful (4 ounces) flour.

tablespoonfuls {i4 ounce) cornstarch.
tablespoonfuls (2 ounces) sugar.
teaspoonful salt.
I
egg separated.
J4 cupful (}4 gill) milk (generous).
I
tablespoonful olive oil.
level
2 level
4 level
}4 level
1

Ryzon, cornstarch, salt and sugar

and sift three times. Beat yolk and white of egg
separately.
Add beaten yolk and milk alternately to flour mixture; then add oil and beat
until

Finally fold in

stiffly

may

be used for

filling;

or

Banana pRiTTERS Supreme: Cut ripe bananas in half lengthwise, then crosswise. Soak
for one hour in lemon juice and sugar to taste.
Thin the above batter slightly with milk, dip in
each section of banana and fry in hot fat. Drain
and serve with melted currant jelly.
Prize Recipe

RYZON HOMINY FRITTERS

flour,

smooth.

etc.,

oysters, clams, etc.

Sufficient for ten large fritters.

iK level teaspoonfuls Ryzon.

Mix

bananas,

rings,

RYZON DELICATE FRITTER BATTER

BY MRS.
2
2

beaten egg

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
white.

serve at once.

Use this batter for plain fritters and for fruit

and sweet fritters of all kinds. In using vegeThin
tables or shell fish, etc., omit the sugar.
slightly with milk when used with any filling.
Whole canned fruits drained from syrup, apple

J.

J.

O'CONNELL, WASHINGTON,

level cupfuls (i pint) cold

eggs.

}4 cupful

(l gill)

milk.

X level teaspoonful
level teaspoonful Ryzon.
K level cupfuls (6 ounces) flour.
salt.

}4 cupful (2 ounces) chopped cooked ham.

Put homiijy into a bowl, add eggs well beaten,

milk, salt, ham, and Ryzon sifted with flour.
Beat thoroughly and drop by large spoonfuls
into plenty of smoking hot fat.
Fry until nicely
browned, then drain on paper and serve hot.
Sufficient for fifteen fritters.

RYZON DELICATE FRITTER BATTER Master Recipe

By Mrs. Christine

D. C.

cooked hominy.

Filedeeick, Consulting Household Engineer

Chapter

III

Ryzon Cakes
F

all

the different branches of cookery the making of cakes

is

undoubtedly the most

popular.

impossible to buy cakes that are equal to well-made home-baked

and so they are always appreciated. The secrets of success are, care in following
the recipe exactly, and attention to the simple rules of mixing and baking.
With all cookery, method and order are great points to be considered. Have everything in readiness before you begin to mix a cake, for it may be spoiled if you have to stop mixing or
beating to prepare an ingredient. First study and set your recipes to hand. Put out measuring cups,
boards, knives, egg beaters, flour sifters, pastry brushes, bowls, basins, cake tins, and scales and weights.
Measure or weigh the quantities required. Pay attention to the oven and see that it is likely to be
sufficiently hot by the time the cake is ready for it.
Then get ready the necessary cake tin or tins, and prepare them in a manner suited to the kind of
cake to be made.
The measuring cup should hold one-half pint. All measurements are level. All materials are measured level, i. e., by filling spoon or cup more than full and leveling with the back of knife.
Flour, meal, sugar, baking powder, and spices are measured after one sifting and heaped into the
measure lightly. This is of importance in making good cakes. Flour should not be shaken down into
the measuring cup. Flours vary in thickening qualities, therefore the exact amount of liquid cannot
It is practically

ones,

always be given.

damp

flour would render any cake heavy.

and cutting or folding.
To stir: Let the spoon touch the sides and bottom of the bowl and move it round quickly in circles
of various sizes.
Do not lift it out of the mixture, and work well against the sides.
To beat: Tip the bowl to one side. Bring the spoon or fork quickly into the mixture and through
it, take it out the other side and bring it over and down again scraping the sides well each time it goes
in.
It is important to keep the bowl of the spoon well scraped, out during mixing.
Beat hard and
It is very important to have the
There are three ways of mixing.

flour dry, as

Stirring, beating,

quickly.

Turn over the mixture with a spoon or knife and

quite blended.
or beat but mix very gently
To beat butter: In beating butter to a cream, very hard can be
To

cut or fold:

possible.

Do

not

lifl it

up, folding in as lightly as

until

stir

if

it

The

slightly

warmed

in the

oven

method is to soften hard butter

by putting it through the food chopper. The sugar may be heated and added to the butter.
Inferior or tainted butter should never be used for cakes.
If butter is employed it must be good,
sweet butter being the best. If the butter is very salt it will be better to wash it in cold water, and
or put into a hot bowl,

dry

it

in

but

it

must on no account be melted.

best

a floured cloth before using.

For many of the plainer cakes, and especially when baking for large families, or where expense has
to be considered, a cheaper kind of fat may be substituted for butter. Lard, beef drippings, beef marrow,
margarine, or one of the different vegetable fats now on the market will generally answer the purpose.
Eggs must be fresh and good but not necessarily new laid. Well-preserved eggs serve the purpose
excellently.
They should always be broken separately into a small cup or bowl before adding them to
the mixture.

With regard

to

for rich cakes that you want dark in color.

where otherwise stated, and always sift it before use.

sugarsalways brown sugar

lated sugar for other cakes except

Use granu-

Fruit must be thoroughly dried before being used

if it

has been necessary to wash

it,

and floured be-

fore adding to the mixture.

To

from stalks, put them in a colander, look them over carefully, and remove any
and the little stalks will fall through the holes if the colander is shaken. Sul-

free currants

Rub

stones.

the

fruit,

tanas will need picking, as the stalks are larger.

Seed raisins and cut them in halves.

Candied peel looks nicest and goes farthest if cut into thin strips instead of being chopped.
Almonds should be blanched. Pour boiling water upon them, leave them to soak for a few minutes,
then rub ofl the skins and put them into cold water to whiten; dry, cut into thin strips or chop them.
Only the yellow part of the lemon rind should be grated and used. To obtain the juice of a lemon,
Then cut in halves, and squeeze out the
first roll it backwards and forwards on a board to soften it.
juice with the back of a wooden spoon or on a lemon squeezer; strain before using.
Though there is no limit to the variety of cakes that can be made, the greater number may be classified under one of four general heads:
^As the name implies, the typical pound cake has equal weight of various ingredi1. Pound Cakes:
Though this proportion is not always
ents, a pound to a pound of sugar, butter, eggs, flour, fruit, etc.
The usual
followed, a pound cake has always a considerable quantity of butter, eggs, and sugar.
method of mixing is, therefore, to beat the butter and sugar to a cream, then add eggs and flour alterLast of all, the fruit and flavoring are added.
nately, beating the mixture well between each addition.
Much of the success of these cakes depends upon good beating so as to blend ingredients and to enclose
Pound cakes need very careful baking a moderate and uniform heat of oven
as much air as possible.
for a considerable time, then gradually decreasing heat is essential.
2. Plain Cakes:These, containing as they do a smaller proportion of eggs and butter, are generally
mixed by rubbing the shortening into the sugar, then the dry ingredients are mixed in and the whole
made into a paste with beaten eggs and other liquids. These cakes are not made so moist as pound

cake,

and generally require rather quicker baking.

Individual recipes

may

give individual

ways

of

mixing.

Sponge Cakes: The chief ingredients of the best quality of sponge cake are eggs and sugar;
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
3.

flour

be indigestible.

The

usual

method

of mixing

is

to beat the eggs

done over gentle heat; just before baking, the

and sugar

until light and creamy, this is sometimes

and flavoring are carefully mixed in. If
liquid, added to the mixture.
When baking,

sifted flour

is used, it is first melted, and, when cool, but still

very moderate and yet uniform heat is required.
See page 52.
4. Gingerbreads:
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
Ovens require very close observance; some are inclined to burn
regulation of ^he heat of the oven.

butter

at the bottom, while in others the top

ing that the faults

and

is

the hottest part, and

it is

only by experience and careful watch-

ovens can be learned.

of gauging the heat of an oven is with the thermometer.

capabilities of individual

The most correct way

would be nearly the following:

From 400 to 450

From 300 to 350
From 250 to 275

The degrees of heat

A hot oven.
A moderate oven.
A slow oven.

There are also one or two popular tests which may be applied by novices, such as the following:
little dry flour on a tin and place it in the oven.
If there is sufficient heat to bake a cake, this

Sprinkle a

be brown in about five minutes. Or, put a piece of white paper in the oven, and if at the end of
minutes it is a good yellow color, the heat is moderate and suitable for most cakes.
After a very little experience the heat of the oven can easily be judged by simply feeling it with the

will

five

hand.
A cake to be baked to perfection should rise evenly and be smooth on the top, and by the time it has
been in the oven half its time a light brown crust should be formed. Owing to the variations in the
heat of an ordinary oven, it is not always possible to arrive at this g^lnt of perfection; still, by careful
it may be aimed at.
a cake rises in a cone in the center it shows that the oven has been too hot in the commencement, with the result that the sides of the cake become hardened with a crust before the mixture has
had time to rise. If the cake seems inclined to rise at one side, it shows that the oven is hotter on one
side than the other, and this fault may be obviated to a certain extent by turning the cake carefully
during the baking. When a cake shows signs of becoming sufficiently brown before it is ready, it
should be covered with a double fold of greased or wetted kitchen paper.
Be sure the cake is sufficiently cooked before removing it from the oven. Small cakes are ready if
they feel firm when gently touched with the finger. Larger cakes should be tested by running a bright
and heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked
enough, but if it is dry and undimmed the baking is finished. Cakes should be allowed to- stand for
two or three minutes before removing them from the tin; they will then come out more easily. They
should be cooled on a wire stand or sieve or stood on end so that the air gets around the bottom and
side.
When cold, put into dry and air-tight tins.

manipulation,

When

RYZON LOAF CAKES

RYZON RICH WEDDING CAKE

and peel, then sift in flour, rice flour

and Ryzon. Beat up whites of eggs and add
them by degrees to mixture. Turn into a large
papered tin, and bake carefully in a moderate
oven for six hours. Put the cake aside until next
fruit, nuts,

lyi level cupfuls (J^ pound) butter.

I >^ level cupfuls (J^ pound) sugar.
2 lemons.
2 oranges.
1

day, then cover

nutmeg, grated.

set,

}4 level teaspoonf uls powdered ginger.

I yi level teaspoonf uls powdered cinnamon.
yi level teaspoonful powdered allspice.
yi level teaspoonful powdered mace.
6 eggs separated.
^4 cupful (l gill) brandy or fruit juice.
2 level cupfuls {yi pound) shredded glace
I

it over with frosting, leave until

then ornament with icing in any pretty de-

an icing bag and tube.

Sufficient for one large cake.

sign, using

Icing:

cherries.
pound) currants.
3 level cupfuls
i}4 level cupfuls (J^ pound) seeded raisins.
level
cupfuls
ounces)
sultana raisins.
lyi
(9
3 level cupfuls {yi pound) shredded candied
citron peel.
3 level cupfuls (J^ pound) ground almonds.
3 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.
I
level cupful (>^ pound) rice flour.
yi level teaspoonful salt.

44.

RYZON GOLD CAKE

yi cupful (2 ounces) butter.
cupful (6 ounces) sugar.

5 egg yolks.

(^

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

See page

I
I

'

level teaspoonful Ryzon.

level cupful {yi pound) flour.

I pinch salt.
yi cupful {% gill) milk.
yi teaspoonful orange extract.

Cream butter, add gradually sugar, and when

thoroughly creamed, add yolks of eggs, well
beaten.
Sift flour, Ryzon and salt together, and
add, alternately with milk, to egg mixture. Stir
in extract, and turn into a well-greased and
floured small, square, loaf pan.
Bake in a moderate oven for thirty minutes.
Sufficient for
small cake.

-fSi^ T -

BABA

KYZON
First Prize Recipe
By Mks. Percy Ddvali., Dower House, Rosaryville, Maryland

First Prize Recipe

RYZON BABA

yi cupful (2 ounces) shredded candied citron

peel.

Sauce:

The Baba is a cake of Polish origin. It was

made known in France by Stanislas Leczinsky.
The descendants of this King always ate the baba
with a sauce made of sweetened wine mixed with
one-sixteenth part of distilled water of tansy.
So far as the judges know Mrs. Duvall's Ryzon
Baba is the first one made with baking powder.
First prize recipe for Ryzon Baba follows:

4 eggs not separated.

yi level cupfuls {^ pound) sugar.
}4 level teaspoonful salt.
I yi cupfuls {% pint) sweet milk.
3 level cupfuls C^ pound) flour.
2 level teaspoonfuls Ryzon.

^ level teaspoonful powdered mace.

}i cupful

ji pound) butter.

I level cupful {}4 pound) sugar.

yi cupful (i gill) water.
I
wineglassful rum or yi teaspoonful vanilla
extract and }4 teaspoonful lemon ex-

tract.

For Baba:

Beat eggs and sugar together until

remove beater, add salt, milk, flour
sifted with Ryzon, and mace, and add citron.
Melt butter in a large turkshead baking pan (with
a central opening). When melted, add butter
carefully to batter, and pour batter into mold.
Bake in a steady, fairly hot oven, for one hour,
very

light,

taking care to turn cake several times. This mixture is a thin batter and requires a slower oven
than the usual "rusk." When done, try it with a
straw; if straw comes out clean, remove baba from

mold onto plate on which it is to be served. Care

should be taken that the cake mold is very well
greased, especially the center "piece."

For Rum Sauce; Put sugar and water into

an enameled saucepan, bring to boiling point and
boil until syrup spins a thread, or 218' F. by
candy thermometer. Then add rum, or extracts,
and cool slightly. Dip baba into syrup while it
is hot, or ladle syrup over baba with spoon or
broad knife, or brush on syrup. Fruit juice may
be used in place of rum, or the following chocolate sauce may be used by those who prefer it to
rum sauce.
For Chocolate Sauce:

the

Put one level cupful

sugar into a saucepan, add one cupful of milk,
one-fourth cupful butter, and boil together until
"half done," about ten minutes, but boil "hard,"
not gently. Add one-fourth cake (or one-half
cake, if desired bitter) chocolate, cut into fairly
small pieces. Stand on side of stove until entirely melted, but do not boil again, as the delicate flavor of chocolate is lost by boiling.
Add
one-half teaspoonful vanilla extract, and pour
over cake one spoonful at a time.
Sift powdered sugar over the slightly sticky
top before carrying to table.
If desired, the

center

may be

filled

with stewed

fruits.

The baba mixture may be divided into two

molds. The baba may also be used for a pudding.
In this case the cake is saturated with rum
sauce, or orange syrup, and served with another
sauce over and around base.
Thin custard or
apricot sauce are appropriate sauces.
When a
baba has not been consumed fresh, it may be cut

dipped in fruit juice, covered with a

and fried.
Sufficient -for one large cake.

in slices,

batter,

RYZON SETON FRUIT CAKE

2 level cupfuls (l pint) dried apples.
2 cupfuls (i pint) molasses.

yi cupful (4 ounces) butter.

yi cupful (4 ounces) lard.
2 level cupfuls (i pound) sugar.
2 eggs.
1 cupful {yi pint) milk.
2 level teaspoonfuls Ryzon.
5 level cupfuls (i^ pounds) flour.

yi level teaspoonful salt.

I level teaspoonful powdered cinnamon.
I level teaspoonful powdered allspice.
yi level teaspoonful powdered mace.
y^ level teaspoonful powdered cloves.
I level teaspoonful powdered ginger.
I level cupful (8 ounces) seeded raisins.

level cupful (6 ounces) sultana raisins.

(2 ounces) shredded candied

ron peel.
yi level teaspoonful baking soda.
yi.

cupful

cit-

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
Cream
slowly for two hours. Turn out to cool.
butter, lard, and sugar thoroughly together, add
the eggs well beaten, milk and flour and beat hard
for five minutes.
Now add the spices, salt,
raisins, apples, citron, soda dissolved in a tablespoonful of water, and Ryzon. Mix and divide
into two buttered and floured cake tins and bake
in a moderate oven for one and one-half hours.
Sufficient for

two medium-sized

cakes.

RYZON BIRTHDAY CAKE

cupful (yi pound) butter.
2 level cupfuls (i pound) sugar.
1

4 eggs.
cupful {yi pint) milk.
level cupful (6 ozs.) sultana raisins.
yi cupful (2 ozs.) currants.
yi cupful (2 ozs. ) shredded candied citron peel.
I
wineglassf ul brandy or fruit juice.
4 level cupfuls (l pound) flour.
3 level teaspoonfuls Ryzon.
yi, level teaspoonful salt.
I level teaspoonful grated nutmeg.
Boiled frosting.
I

Cream butter and sugar

together,

add

eggs,

one at a time, and beat well, now add milk, fruit,

brandy or fruit juice, and flour sifted with Ryzon,
salt and nutmeg.
Pour into a well-greased and
papered caVe tin and bake in a moderate oven for
two hours. Turn out, cool, and cover with boiled
frosting, given on page 44.
If liked, this cake
may be decorated with tiny shamrocks and
candles. Sufficient for fourteen to sixteen persons.

Prize Recipe

Prize Recipe

RYZON WHITE FRUIT CAKE

RYZON MARYLAND BLACK CAKE

BY MRS. HARRY BURGESS, NASHVILLE, TENN.

BY MRS. JULIUS SNOWDEN, LAUREL, MD.

cupful {}4 pound) butter.

level cupfuis {i}4

eggs, separated.

8
1

cupful {yi pound) butter.

I
2}i level cupfuis (l pound) brown sugar.
I
nutmeg, grated.

pounds) sugar.

cupful (K pint) milk.

teaspoonfuls Ryzon
cupfuis (14 ounces) flour.
teaspoonful grated nutmeg.
teaspoonful powdered mace.
teaspoonful salt
cocoanuts, grated.
level cupfuis (i }4 lbs.) shredded candied

3K

2
6

together,

add beaten yolks of eggs, milk, flour sifted with

Ryzon, spices and salt, whites of eggs stiffly
beaten, cocoanuts and peel.

Mix

and turn into a greased and

and bake in a moderate oven for

carefully

floured cake tin

one and one-fourth hours.

See page 44 for icings.

Sufficient for twelve to fifteen persons.

Prize Recipe

RYZON POLISH GUEST CAKE

A LA RESZKE
BY MRS. HULDA THOMPSON,
I

2^

NEW YORK

CITY

large navel orange.

eggs.

(i pound) powdered sugar.

pound) fine matzoth meal.
yi cupful (X pound) sweet butter.
Pinch salt.
I

cupfuis

box

level
level
eggs,
level
level
level
level

citron peel.

Cream butter well add one-half of sugar mixed

;

with spices and mix well, now add remainder of

sugar mixed with beaten yolks of eggs, and beat
for five minutes.
Beat up whites of eggs and add
them to mixture. Now add flour mixed with
currants and raisins cut in halves, Ryzon mixed
with molasses and wine. Mix carefully and place
one-fourth of this mixture in a large cake pan
lined with greased paper, then sprinkle in a layer
Repeat until batter and citron are all
of citron.
Bake in a moderate oven for four hours.
used.
Cover cake with greased paper while baking as
it burns easily.
It may be necessary to put a
pan of hot water in the oven to moderate the
heat, or to place a tin or an asbestos mat underneath. Sufficient for one large cake.

(i

level teaspoonful

RYZON OLD-FASHIONED POUND CAKE

Ryzon.

First butter a cake mold very thickly with

sweet butter, cold and not melted. Wash and
dry orange and grate it (skin and pulp) into a
large mixing bowl. Add yolks of eggs, mix well,
then add gradually pinch of salt, and sugar. Sift
one box of fine matzoth meal and mix with
Ryzon. Now beat up whites of eggs to a stiff
froth and stir lightly into orange mixture, add
meal and turn into the prepared mold and bake
in moderate oven until ready.

This cake should be a nice brown on the top

and it should tae tested with a straw taken from
a new broom.
This recipe was a favorite in the family of the
singers, the de Reszke brothers, and was
frequently served at the four o'clock coffee receptions given by Mme. Kronberg, nee de
Reszke, at her Warsaw palace.

famous

powdered cinnamon.

teaspoonful powdered cloves.

1
tablespoonful powdered ginger.
6
separated.
cupfuis (10 ounces) flour.
2j4
cupfuis (2 pounds) seeded raisins.
4
6
cupfuis (lyi pounds) currants.
2
teaspoonfuls Ryzon.
}4 cupful (i gill) molasses.
}4 cupful (i gill) sherry wine or fruit juice.
4 level cupfuis (i pound) shredded candied
I

citron peel.

Cream butter and sugar thoroughly

level dessertspoonful (2 level teaspoonfuls)

level
level
level
1
level
yi level

}i cupful {^yi ounces) butter.

2 level cupfuis {yi pound) flour.
level teaspoonful Ryzon.
I

Pinch

salt.

cupful {}4 pint) eggs 5 eggs usually fill

a cup; the eggs are measured before
beating.
lyi level cupfuis (12 ounces) sugar.
2 tablespoonfuls orange flower water.
1

Cream butter with flour. Add Ryzon and salt

and beat them very light with an egg

to eggs
beater.

Add sugar gradually, and beat well, remove the beater, add egg mixture to creamed
using a wooden spoon, until all is mixed.
orange flower water, and beat thoroughly
with long, light strokes. Turn into a greased and
floured shallow cake tin, and bake in a moderate
oven for one hour.
Sufficient for one cake (for ten to twelve

flour,

Add

people).

RYZON HASTY CAKE

yi cupful (2 ounces) butter.
1
level cupful (yi pound) sugar.
yi cupful (l gill) milk.
2 egg whites.
yi teaspoonful orange or almond extract.
2 level teaspoonfuls Ryzon.
I yi level cupf uls (6 ounces) flour.

Pinch

it

aside until cold, then cover with white frosting

and decorate to taste with cherries and walnut

meats. See page 38 for white frosting.
Sufficient for one cake.

RYZON COGOANUT CAKE

3 tablespoonfuls {\yi ounces) butter.
1 level cupful {yi pound) sugar.
2 eggs, separated.
I cupful {yi pint) milk.
1 teaspoonful orange extract.

salt.

Chocolate Frosting:
squares chocolate.
cupful (6 ounces) sugar.
3 tablespoonfuls milk.
yi teaspoonful almond extract.
2 egg yolks.
2

'^/i

For Cake:

^Cream butter and sugar together,

add milk, whites of eggs, extract, and flour sifted

with Ryzon and salt. Beat for five minutes, then
turn into a buttered and floured tin and bake for
thirty-five minutes.
Turn out and cool.

For Frosting: Melt chocolate in pan of a

double boiler, add sugar and milk, and cook until
smooth; add egg yolks and extract and cook for
one minute. Spread on cake.
Sufficient for

2 level teaspoonfuls Ryzon.

2 level cupf uls {yi pound) flour.
yi level teaspoonful salt.
I level cupful {yi pound) shredded cocoanut.

White frosting. See page 38 for frosting.

Beat butter and sugar until creamy; add
yolks of eggs well beaten, milk, orange extract,
flour sifted with Ryzon and salt; add cocoanut
and whites of eggs beaten to a stiff froth. Turn
into a flat, buttered and floured cake tin, and
bake in a moderate oven for thirty minutes.
Cool, cover with white frosting and sprinkle
over with cocoanut. Sufficient for one small cake.

one small cake.

RYZON PORK FRUIT CAKE

RYZON WALNUT AND CHERRY CAKE

pound

teaspoonful Ryzon.
cupful (yi pound) flour.
tablespoonfuls (^ ounce) rice flour.
teaspoonful salt.
tablespoonfuls (2 ounces) butter.
orange rind, grated.
lemon rind, grated.
teaspoonful vanilla extract.
teaspoonful almond extract.
cupful (2 ounces) preserved cherries.
cupful (2 ounces) chopped English walnut
meats.

level
level
3 level
yi level
4 level
I
I

yi
I

yi
yi
yi
yi

I
I
I

2
2

4
2

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

level tablespoonful

Ryzon.

5 level cupfuls (i yi pounds) flour.

I i level teaspoonful salt.

Break eggs into a large basin, add sugar, and

beat together for five minutes; then place the
basin in a large pan of boiling water and beat
mixture for fifteen minutes. Remove the basin
to a table and beat for fifteen minutes or until
the mixture is cold. Add flour sifted with rice
flour, Ryzon and salt, butter warmed but not
hot, grated rinds of orange and lemons, extracts,
nuts and cherries cut in quarters.

'

fat pork.
1
2 cupfuls (i pint) boiling water.
1 level tablespoonful baking soda.
2 level cupfuls (12 ounces) brcwn sugar.
I cupful (yi pint) dark molasses.

3 eggs.
ya, cupful (5 ounces) sugar.

level tablespoonful grated nutmeg.

level tablespoonful powdered allspice.
level tablespoonful powdered cinnamon.
level teaspoonful powdered cloves.
level cupfuls (12 ounces) sultana raisins.
level cupfuls (i pound) seeded raisins.
level cupfuls ( l pound) currants.
level cupfuls {yi pound) shredded candied
citron peel.
level cupful {yi pound) chopped nut

/meats.
I

level cupful {yi

served cherries.

pound) chopped pre-

Chop

pork, or put it through a meat grinder,

boiling water and allow to cool; add
soda, sugar, molasses, flour sifted with Ryzon,
spices, salt and fruits and nuts.
Turn into a
large buttered and papered cake tin, and bake for
three hours, or until ready, in a moderate oven.

add to

No

it

eggs are used in this cake.

Sufficient for

one large cake.

RYZON PRUNE CAKE

BY MRS. EDGAR

M. HALL,

OELWEIN, IOWA

1
level cupful (yi pound) light brown sugar.
yi cupful (4 ounces) butter and lard.
2 eggs.
3 tablespoonf uls sweet or sour milk.
I
level cupful {yi pound) well-cooked prunes
cut in small pieces.
I
level teaspoonful cinnamon.
1
level teaspoonful nutmeg.
1
level cupfuls (7 ounces) flour.
2 level teaspoonfuls Ryzon.

Cream sugar and shortening add eggs well

beaten, milk and cut prunes, cinnamon and nut-

RYZON EASILY-MADE DATE CAKE

meg, then flour

sifted together.

2 eggs.
}^ cupful (l gill) milk.
\
level cupful (6 ounces) brown sugar.
I
cupful (2^ ounces) butter.
level teaspoonfuls Ryzon.
3..
level cupfuls (5 ounces) flour.
\4, level teaspoonful salt.
I
level teaspoonful powdered ginger.
)4. level teaspoonful powdered nutmeg.
yi pound (2 cups) stoned and sliced dates,

Sufficient for

BY MRS. GERTRUDE HAIG, EDMONTON, ALBERTA,

CANADA
2 level cupfuls {yi pound) brown sugar.
2 cupfuls (l pint) hot water.
I level teaspoonful salt.
I level teaspoonful ginger.

Whipppd cream.
basin,

add milk,

sugar, but-

with Ryzon, salt and spices, add

dates and beat all together for five minutes.
Pour into a buttered and floured cake tin, and
bake in a moderate oven for thirty-five minutes.
Turn out and cut in squares, and serve with
whipped and sweetened cream. Sufficient for

ter, flour sifted

I
I

level teaspoonful cinnamon.

level teaspoonful allspice.
package (l pound) seedless raisins.

I
level teaspoonul
3 level cupfuls (yi

Ryzon.
pound)

flour.

Boil sugar, spices, water and raisins together

for five minutes, after it begins to bubble. When
cold add flour and Ryzon which have been sifted
together, turn into well-greased tin and bake
forty-five minutes in moderate oven.

eight squares.

RYZON ORANGE GATEAU

3

one medium-sized cake.

RYZON CANADIAN WAR CAKE

Put eggs into a

and Ryzon, which have been

Bake as loaf cake.

eggs.

yi cupful (4 ounces) sugar.

Juice of yi orange, strained.
I
level teaspoonful Ryzon.
I y^ level cupfuls (5 ounces) flour.
y^ cupful (2 ounces) butter.
yi cupful (l ounce) chopped candied citron
peel.

cupful

(i

ounce) chopped cocoanut.

Beat up eggs with sugar, add strained orange

and sift in flour with Ryzon; add butter,
melted. Butter and flour a small round or fiat
cake tin and put one-half of mixture into it,
sprinkle in citron peel and cocoanut and spread
remainder of mixture on top. Bake in a moderate
oven for 25 minutes. Turn out and cool. Cover
with white frosting, given on page 41, and orna-

juice,

This cake
pensive,
will
left,

is

and

not only delicious, but most inex-

well suited to

war

conditions.

It

keep moist and good as long as any of it is

which may not be long if there are children

in the family.
It is a pleasure to publish this good, wholesome, economical cake recipe, which will appeal
to the housewife of today.

ment top with a Sew

tiny pieces of citron peel.

Sufficient for oiie small cake.
36

RYZON JELLY ROLL Master Recipe

By Marion Harris

Neil, Cookery Expert and Author of "Salads, Sandwiches and Chafing Dish Recipes,"

etc.

JELLY ROLL HINTS

TO

method will be found of assistance- Turn the

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.
If kept in a cake box or an airtight tin they
Jelly Rolls are very popular as well as useful cakes.
remain moist and fresh for a long time. They are nicer as a foundation for cake-puddings than
up a

roll

Jelly Roll after baking, the following

roll

sponge cakes.
Master Recipe

RYZON JELLY ROLL

^beaten.

3 eggs

^ cupful (6 ounces) sugar.

I

tablespoonful milk or cream.

level cupful {J4 pound) flour.

yi level teaspoonfuls Ryzon.
)4 teaspoonful vanilla extract.
I level tablespoonful (}4 ounce) butter
I

Jam

melted.
or jelly, slightly warmed.

First grease a jelly roll tin and line it with

buttered paper, allowing paper to come a little

above the rim of

tin.
Beat eggs until light, ad d
sugar gradually, beat five minutes, add milk or
cream, flour sifted with Ryzon, vanilla extract
and butter. Spread mixture on prepared tin;
bake in a quick oven for twelve to fifteen minutes, or until firm to touch.
Have ready sheet of paper sprinkled with
sugar, and turn cake onto it.
Quickly remove
buttered paper and spread over with jam or jelly
and roll up at once. Place on sieve or wire rack
to cool. X^lly 'oil niay be served hot as a pudding with* custard sauce, or cut in slices and
served cold.

Sufficient for eight persons.

RYZON DEVIL'S FOOD CAKE

2

2
1

tablespoonfuls (i ounce) butter.

tablespoonfuls (i ounce) lard.
level cupful (^ pound) sugar.
squares (2 ozs.) unsweetened chocolate.

2
2 eggs.
Yi cupful

(l gill)

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
Serve hot
in a hot oven for twenty minutes.
or cold.
Sufficient for one small cake.

milk.

Prize Recipe

teaspoonful vanilla extract.

3 level teaspoonfuls Ryzon.
\]A, level cupfuls {^yi ozs.) flour.
yi level teaspoonful salt.
I

RYZON CHOCOLATE SPONGE CAKE

BY ELIZABETH O. HILLER,
DENVER SCHOOL OF COOKERY

White Frosting:

A few almonds.
2 level cupfuls (i pound) sugar.
1 cupful {yi pint) water.
2 egg whites.
1 teaspoonful vanilla extract.

yi cupful {yi pound) butter.

2 level cupfuls (9 ozs.) confectioners'
sugar.
4 eggs, separated.
2 squares (2 ounces) unsweetened choco-

yi level teaspoonful Ryzon.

Pink Frosting:

Use pink sugar in place of

white, see page 79.

For Cake: Cream butter, lard and sugar

thoroughly together, add chocolate melted, eggs
well b.eaten, milk, vanilla, and flour sifted with
Ryzon, and salt. Turn into a square, greased
and floured cake tin, and bake fdr fifty minutes
in a moderate oven.
Turn out and cool.
For Frosting: Blanch, shred and brown a
few almonds. Put sugar and water into a saucepan, stir gently now and then and bring to
boiling point, remove spoon and boil until syrup
forms a soft ball when tested in cold water, or
240 F. by candy thermometer. Pour syrup
gradually, while beating constantly, on whites of
eggs beaten with Ryzon until stiff but not dry,
add vanilla, and continue beating until mixture
Set saucepan containing frosting in
is cool.
larger saucepan containing boiling water, and
cook on fire, stirring constantly, until mixture
becomes granular around edge of pan. Take
from pan of hot water and beat, using a wooden
spoon, until mixture will hold its shape. Pour
on cake and spread with back of spoon, leaving
a rough surface. Sprinkle with the prepared
almonds. Sufficient for a medium-sized cake.

RYZON QUICK TEA CAKE

teaspoonfuls Ryzon.
cupfuls (K pound) flour.
tablespoonfuls sugar.
teaspoonful salt.
cupful {yi pound) butter or lard.
eggs separated.
i^ cupful {\yi gills) milk.
3 level tablespoonfuls currants.

2
2
2
yi
yi
2

level
level
level
level

together flour, sugar, salt and Ryzon.

in butter or lard with a knife, then rub in
lightly with the tips of the fingers; add beaten
Sift

Cut

late.

level teaspoonfuls Ryzon.

2)4 level cupfuls (9 ounces) pastry flour.

yi teaspoonful salt.
cupful {yi pint) milk,
I
f^ teaspoonful vanilla extract.

Cream the butter, add one cup sugar gradually

while stirring constantly. Beat the yolks of eggs
until thick and lemon-tinted; add to them' the
second cup sugar while beating constantly, then
combine the two mixtures. Melt chocolate over
hot water, cool and add to mixture. Sift together flour, Ryzon, and salt; add alternately
with milk to mixture; add extract. Then cut
and fold in the whites of eggs beaten until stiff.
Beat until ingredients are thoroughly blended.
Turn mixture into a well-buttered tube pan and
bake forty-five minutes in a moderate oven. Delicious with marshmallow frosting.
See page 43.
Sufficient for

one large cake.

RYZON SPONGE CAKE

5 eggs.
yi teaspoonful salt.
I level cupful {yi pound) sugar.
I level teaspoonful Ryzon.
I level cupful {yi pound) flour.
I teaspoonful lemon extract.

Add

salt to eggs

and beat

for fifteen minutes,

until very light, then remove
beater, sift in flour mixed with Ryzon, add
extract and mix carefully and lightly. Turn into
a .well-greased and floured cake tin, and bake in

add sugar and beat

a moderate oven for forty minutes.

Sufficient for eight persons.
One of the oldest kinds of light cakes that is
still a universal favorite is the sponge cake.
The popularity of the sponge cake is due to its
lightness and its high nutritive value, which

makes

it

the confection par excellence for

diil-

dren, while it is easily handled without soiling

the fingers. Fine hard-grained sugar produces
the best sponge cakes; both the powdery and the
coarse forms should be avoided. Suitable sugar
mixes readily with the eggs; the fine grains assist
in breaking and creaming the yolks.
Coarse
sugar has a tendency to remain crystalline in the
sponge batter, and the baked cakes generally
show specks on top in consequence. This is most
noticeable in those sponge cakes that are made
by beating the yolks and whites separately.
Flour of a fairly soft nature is best for these
cakes, and should be sifted before using, to make
light mixing easy without toughening the batter.

Sift sugar, chocolate and spices together twice,

add butter, and beat with a wooden spoon until
soft and creamy, add egg, beating well, add flour
sifted with Ryzon and salt, strained lemon juice,
and almonds. Mix and turn into a tin that has
been well greased and floured, and bake in a
moderate oven for one hour.

Sufficient for five to six persons.

Prize Recipe

RYZON COFFEE CRUMB CAKE

BY MRS. MAX MONNIKENDAM, NEW YORK CITY
2 tablespoonfuls (i ounce) butter.
3 level tablespoonfuls (iX ounces) sugar.

RYZON GERMAN APPLE CAKE

2 eggs.

4 level teaspoonf uls Ryzon.

2 level cupfuls {}^ pound) flour.

1 teaspoonful vanilla extract.

2 level cupfuls (}^ pound) flour.

level table'spoonful sugar.

J4 level teaspoonful salt.
1

2 tablespoonfuls (i ounce) butter or lard.

I cupful (X pint) milk (scant).

For Mixture:

}4 cupful (i gill) milk

2 level teaspoonfuls Ryzon.
1

salt.

2 tablespoonfuls

6 apples.

^ cupful (X pound)
X lemon.

Sift flour, Ryzon, sugar, and salt

into a bowl; rub in shortening as lightly as
possible with the fingers, just working it until fat

well blended with flour. Then mix to a soft

dough with milk, or use milk and water, having
Turn out onto a floured
this as cold as possible.
baking board, roll out, and line a well-greased
square baking tin, pressing up wellaround thesides.
_

For Mixture Clean currants. Peel, core and

cut apples in thin slices; put them on cake in
even rows, sprinkle in lemon juice, currants, and
sugar mixed with cinnamon. Pour on butter and
bake in a moderate oven for thirty minutes.
If the apples color too much, a buttered paper
may be placed over fruit during baking.
Sufficient for six persons.
:

RYZON CHOCOLATE CAKE

K cupful (6 ozs.) sugar.

}4 cupful (3 ozs.) unsweetened chocolate,
grated.
}i level teaspoonful grated nutmeg.
}4 level teaspoonful powdered cinnamon.
yi cupful (4 ozs.) butter.
1 large egg.
2 level teaspoonfuls Ryzon.
I level cupful (4 ozs.) flour.
J4 level teaspoonful salt.
)4 lemon.
)4 cupful (i ounce) blanched and chopped

almonds.

ounce) butter.

4 level tablespoonfuls

is

(i

X teaspoonful powdered cinnamon.

sugar.

)4 cupful (2 ounces) currants.

3 tablespoonfuls melted butter.
I level teaspoonful powdered cinnamon.

For Cake;

pinch

Crumbs for Cake:

(2

ounces) sugar.

level teaspoonful flour.

2 tablespoonfuls shredded almonds.

For Crumbs:

Mix

butter, cinnamon, sugar

and flour together until hke crumbs and then add

almonds.

For Cake: Crearn butter and sugar together,

add eggs well beaten, vanilla extract, one cupful
flour, milk, and second cupful flour sifted with
Ryzon and salt. Mix and turn into a flat
greased and floured cake tin, dust over with
crumbs, and bake in a moderately hot oven for
twenty minutes.
The grated rind of half a lemon may be used in
place of vanilla.
persons.

Sufficient

for

six

to seven

RYZON DRIED APPLE CAKE

BY MRS. GEORGIANNA DEWEY, ANN ARBOR, MICH.
I

^
K

level cupful {}4 pound) dried apples.

level cupful {}i pound) sugar.

cupful (l gill) milk.

cupful (X pint) molasses.
yi cupful (4 ounces) raisins.
yi cupful (4 ounces) currants.
4 level tablespoonfuls (2 ounces) shortening.
I

}4
}4
2
}4
yi

egg.
level
level
level
level
level
level

cupfuls (6 ounces) flour.

teaspoonful soda.
teaspoonfuls Ryzon.
teaspoonful ginger.
teaspoonful cinnamon.
teaspoonful allspice.

Soak apples in one quart of water over night

then drain, chop fine and cook in molasses one

add the vanilla extract and cocoa, mix

and spread between the layers.

hour. \\'hen cold add fruit, spices, sugar and

egg well beaten.
Add soda dissolved in one
tablespoonful hot water. Add milk, then Ryzon

gether,

flour sifted together.

Mix all thoroughly,
turn into well-greased tin and bake for one hour
in very slow oven.

water in a small saucepan, add sugar mixed with

and

This keeps

like old

fashioned fruit cake.

well,

For

Icing:

Dissolve

chocolate

in

boiling

butter and vanilla extract. Cook until

thick, stirring constantly, then cool and spread
on top of cake. Sufficient for two-layer cake.
flour,

RYZON MOCK CARAMEL CAKE

RYZON CARAWAY SEED CAKE

BY MISS M. DELLER, MILWAUKEE, WIS.

cupful (4 ounces) butter.
cupful (4 ounces) sugar.

yi
yi
3
4

Dissolve I level tablespoonful {yi ounce)

butter or butter substitute in a large
iron frying pan.
Sprinkle i level cupful {yi pound) brown
sugar over the butter, also
yi cupful (2 ounces) of nut meats not too
small.
Have the sugar and nuts evenly
spread and set aside until the following

eggs.

tablespoonfuls milk.
teaspoonful orange extract.
2 yi level teaspoonf uls caraway seeds.
2 level teaspoonfuls Ryzon.
1 yi level cupf uls (6 ounces) flour.
1

Cream butter and sugar together, add eggs

well beaten, milk, orange extract, seeds and flour
sifted with Ryzon.
Mix and pour into a small,
square buttered and floured cake tin, and bake in
a moderate oven for forty minutes.
The caraway seeds may be crushed if liked.
Sufficient for one small cake.

butter substitute.
level cupful {yi pound) granulated sugar.
1 egg.
2 level cupfuls {yi pound) flour.
2 level teaspoonfuls Ryzon.
I cupful {yi pint) milk.
I level teaspoonful vanilla or any desired
flavor.
I

RYZON LAYER CAKES

Prize Recipe

RYZON LAYER COCOA CAKE

'

BY MISS JENNIE WALLACH, NEW YORK CITY

Prize Recipe

yi cupful (i gill) cold water.

2 level tablespoonfuls cocoa.
1
teaspoonful vanilla extract.

RYZON NUT TART

BY MRS.

Filling:

yi cupful (2 ounces) sweet butter.

yi cupful (2 ounces) powdered sugar.
I
teaspoonful vanilla extract.
4 level teaspoonfuls cocoa.

I
I
I

yi cupful {\yi gills) boiling water.

I
level teaspoonful flour.
yi cupful (6 ounces) sugar.
1 teaspoonful butter.
2 teaspoonfuls vanilla extract.

with

sugar, add water, cocoa, vanilla extract, eggs,

well beaten, and flour sifted with Ryzon. Divide
into two greased and floured layer cake tins, and
bake in a moderately hot oven for fifteen min-

Turn out and cool.

Cream butter and sugar

For Filling:

CANNIFF,

NEW YORK

eggs,
level
level
level
level

to-

CITY

chopped English

walnut meats.
package zweiback (10 cent

size).

separated.
cupful {yi pound) sugar.
teaspoonful Ryzon.
teaspoonful powdered cinnamon.
teaspoonful powdered cloves.

Whipped cream.
Marshmallow or boiled
Chop and roll nuts and

Icing for Top:

cake chocolate.

Cream butter thoroughly

A. B.

2 level cupfuls {yi pound)

2 eggs.
2 level teaspoonfuls Ryzon.
I level cupful (}/i pound) flour.

utes.

Spread this mixture over the butter, sugar and

nuts and bake in the frying pan like a loaf cake
in a moderate oven.
When done turn onto a
cake plate upside down. Sufficient for one large
cake.

2 tablespoonfuls (i ounce) butter

1 level cupful (yi pound) sugar

For Cake:

mixed

is

level tablespoonful {yi ounce) butter or

See page 43.

zweiback, or put
it through a. food chopper.
Beat yolks of eggs
and sugar together for ten minutes, add zweiback
mixed with Ryzon and spices, now add nut meats
and whites of eggs stiffly beaten. Mix carefully
and divide into two well-greased layer-cake tins.
This nut tart takes ten minutes to bake in a
moderate oven and it should not be permitted to
bake too long. When tart has cooled, either a
boiled icing, or marshmallows slightly softened in
the oven, or whipped cream sweetened and flavored
with vanilla extract may be used between layers

and on

top.

icing.

roll

Sufficient for six to eight persons.

RYZON LAYER CAKE Master

By Mrs. Anna

Master Recipe

square cake pan, 12 x 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.

RYZON LAYER CAKE

cupful (>^ pound) butter or lard.
1
2 level cupfuls (l pound) sugar.

4 eggs

For Filling: Rinse a saucepan with cold

water, add one and one-half cupfuls of milk and
bring to boiling point; stir in cornstarch which
has been moistened with remainder of milk; add
egg yolk, sugar, and salt; boil for five minutes;

separated.
cupful {}4 pint) milk.
4 level teaspoonfuls Ryzon.
4 level cupfuls (l pound) flour.
level teaspoonful salt.
1

add

raising which have been washed, dried, and

put through a food chopper; beat till cold then
spread between cake.

Filling:
2 cupfuls (l pint) milk.

(i^ ounces) cornstarch.

I egg yolk,
6 level tablespoonfuls (3 ounces) sugar.

6 level tablespoonfuls

^ level teaspoonful
I

level cupful (>^

For Water Icing: Beat up white of egg, add

water, flavoring and enough sifted confectioners'
sugar to make a nice frosting that will spread on
cake.

salt.

pound) seeded

This cake when finished measures

raisins.

7x13 and

is

four inches thick.

The ingredients can be very
easily divided and only half the size made.

Water

Icing:
1 egg white.
2 tablespoonfuls hot water.
I teaspoonful vanilla extract.
Confectioners' sugar.

For Cake:

Recipe
North American

B. Scott, Cooking Expert of the Philadelphia

RYZON WASHINGTON LAYER CAKE

I

level tablespoonfuls (3 ounces) butter.

level cupful
pound) sugar.

egg whites.

Beat shortening and sugar to a

light crearH; 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 stifif and add half; sift flour,
Ryzon, and salt and add rest of beaten egg white
and rest of flour. Line four jelly tins or one

(X

level teaspoonful Ryzon.

/^ level cupfuls (6 ounces) flour.
}i level teaspoonful salt.
cupful (l gill) milk.
teaspoonful almond extract.
I

^
^
41

Filling:
I
cupful

RYZON LADY BALTIMORE CAKE

(2 gills) milk.

4 level tablespoonf uls ( 2 ounces) butter.

level cupful {yi pound) sugar.
I
Scant half cup {^ gill) milk.

yi cupful (2 ounces) sugar.

I
level tablespoonful {yi ounce) butter.
I
level tablespoonful flour.
I yi egg yolks.
}4 teaspoonful vanilla extract.
yi cupful {yi pound) blanched and shredded

I
level teaspoonful Ryzon.
yi level cupfuls (5 ounces) flour.
4 egg whites.
yi teaspoonful almond extract.

almonds.
(i ounce) shredded candied citron

Filling:

yi cupful

I
level cupful {yi pound) sugar.
yi cupful (i gill) water.

peel.

White Frosting.

For Cake:

See page 38.

^Cream the butter and sugar to-

level cupful {yi pound) seeded raisins.

yi cupful (2 ounces) ground almonds.
yi cupful (2 ounces) chopped English walnut meats.
yi teaspoonful vanilla extract.

up whites of eggs to a stiff froth,

add them and beat well, then sift in flour, salt and
Ryzon, add milk and almond extract, and beat
with a wooden spoon until quite light. Divide
into buttered and floured layer-cake tins, and
bake in a moderately hot oven for twenty
minutes. Turn out and cool.

For Cake: Cream butter and sugar thoroughly together, add milk, flour sifted with
Ryzon and beat until smooth. Add extract and
fold in whites of eggs beaten to a stiff froth.
Divide into greased and floured layer cake
tins, and bake in a moderately quick oven for
twenty minutes. Turn out and cool.
For Filling: Put sugar and water into a
saucepan and boil until it forms a soft ball when

For Filling: ^Put one and one-half cupfuls

of the milk into a saucepan, with sugar and butter, and bring to boiling point.
Blend flour with
remainder of milk, add yolks of eggs well beaten,
and pour into boiling milk and stir and cook until
it thickens.
Cool and add vanilla. Divide into
portions and add almonds to one-half and
citron to the other half.
Put almond mixture
on one layer and citron mixture on the second.
Place

by candy thermometer. Beat up whites of eggs to a stiff, 'dry

froth.
Pour syrup upon these eggs, .beating
steadily until a meringue is formed which will
spread. Add vanilla, almonds, walnuts and
raisins cut in halves.
Spread between layers and
on top. Sufficient for two-layer cake.
tried in cold water, or 238 F.

them together and cover top with white

frosting.

Sufficient for two-layer cake.

RYZON CHOCOLATE LAYER CAKE

RYZON MOLASSES LAYER CAKE

4 squares (4 ounces) bitter chocolate.

yi cupful {y4 gill) boiling water.
yi cupful (4 ounces) butter.
lyi level cupfuls (10 ounces) sugar.
1
teaspoonful vanilla extract.
3 eggs, separated.
2 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
yi level teaspoonful salt.
yi cupful (i gill) milk.

BY NELLIE

E.

ADAMS, TACOMA, WASH.

cupful {yi pint) molasses.

yi cupful (4 ounces) sugar.
2 eggs and yolk of i egg.
4 level tablespoonfuls (2 ounces) butter.
I level teaspoonful cloves.
I level teaspoonful cinnamon.
1 level teaspoonful salt.
yi level teaspoonful soda.
j4 cupful (i gill) buttermilk or sour milk.
2 level cupfuls {yi pound) flour.
2 level teaspoonfuls Ryzon.
Mix and bake in three layers.
1

White

frosting.
See page 38.
Chocolate frosting. See page 44.

Melt chocolate in small saucepan, add water,

and cook over hot water until smooth. Cream
butter and sugar thoroughly together, add

Filling:
I cupful {yi pound)

chocolate, vanilla extract, yolks of eggs well

beaten, flour sifted with salt and Ryzon, and
add milk. Beat well, cut and fold in whites of
eggs beaten to a stiff froth. Divide into three
greased and floured layer tins, and bake in a
moderate oven for twenty-five minutes. Cool
and put together with white or chocolate frosting.
The top of cake should be covered with frosting.
Sufficient for

egg white.

gether; beat

figs.

cupful {yi pound) raisins chopped

I cupful {yi pint) water.
yi cupful (4 ounces) sugar.
yi level teaspoonful vanilla.
I

fine.

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.

a medium-sized three-layer cake.

42

RYZON FILLINGS AND ICINGS

CAKES

should be made to look attractive as well as to taste good. Many cakes are better left
in their simple state without any decoration, and when this is the case particular care should be
taken with the baking to avoid burning. In no circumstance should a cake be over-decorated.
One of the simplest forms of decoration is to spread a thin coating of jelly, preserve or honey over
the cake, and then to sprinkle with browned or colored almonds, cocoanut, pistachio nuts, tiny candies
or a mixture of these. This is very suitable for the sides of cakes where the top only is iced.
When a more elaborate decoration is wanted, one of the various icings may be used.. With a large
cake^ it is usual to ice the top only, and then to decorate with nuts, preserved fruits, bonbons or
frosting in two colors put through an icing bag.
In the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement.
With the help of fillings, icings and decorations, the variety of pretty cakes which can be made is endless.
Hard white icing is usually prepared with egg whites, a few drops of lemon juice and confectioners'
sugar. The duU 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.
Glace icing may either be poured over the cakes, or the cakes may be dipped into it. If a large
cake is to be iced, put it on a wire stand placed on a'sheet of white paper, and pour over enough icing
to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the
icing is

still soft.

Butter icing must be allowed to become quite cold and hard before using. In hot weather the
bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be
iced, it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating
of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with a large
tube on the end of it. Force out the icing, on the cake, and do it as quickly as possible before the
heat of the hand has time to soften the icing.

RYZON LEMON FILLING

4 lemons.

eggs.

yi level teaspoonful Ryzon.

I level cupful (yi pound) sugar.
yi cupful {% pound) butter.
yi cupfiil (i>^ gills) water.
Strain juice of lemons into a saucepan, add
eggs, Ryzon mixed with sugar, butter and water.
Stir over a slow fire until mixture boils two minutes.
Cool and use. Sufficient for two-layer cake.

RYZON COCOANUT FILLING

4 egg whites.
level teaspoonful Ryzon.
level cupful {yi pound) sugar.
1 level cupful (}/i pound) cocoanut.
yi teaspoonful almond extract.
I
I

Beat up whites of eggs with Ryzon, add sugar,

cocoanut, and extract, and stir over the fire until
the mixture is hot. Use at once between layers
and on top of cake. Sufficient for one-layer cake.

RYZON GELATINE ICING

2 level teaspoonfuls powdered gelatine.
2 tablespoonfuls cold water.
y^ cupful (i gill) boiling water.

yi level teaspoonful Ryzon.

I teaspoonful orange extract.
^yi level cupfuls (i^ pounds) confectioners'
sugar.

Mix gelatine with cold water add

boiling water,
dissolved; add Ryzon, extract,
and sifted confectioners' sugar to make thick
enough to spread. Sufficient for two large cakes.
;

stir

over

fire until

RYZON ORANGE GLACfe ICING

lyi level cupfuls {yi pound) confectioners'
I

sugar.
orange.

A few drops yellow color.

yi level teaspoonful Ryzon.
Rub confectioners' sugar through a fine sieve,
put it into a small pan, add strained juice of
orange and allow sugar to dissolve over fire; then
add yellow color and Ryzon, and, if necessary, a
few drops of warm water. This icing should only
be warm, not hot. Sufficient for one small cake.

RYZON MARSHMALLOW FROSTING

'

40 {yi pound) marshmallows.

I level cupful (yi pound) sugar.
I

cupful (yi pint) water.

egg white.
yi level teaspoonful Ryzon.
I teaspoonful orange extract.
I

Melt marshmallows in double boiler. Cook

sugar and water until soft ball is formed in cold
water, or 240 F. by candy thermometer.
Pour
onto the stiffly beaten white of egg mixed with
Ryzon, add melted marshmallows, flavoring,
and beat until of consistency to spread on cake.
Sufficient for

one cake.

RYZON CHOCOLATE FRUIT FILLING

4 squares (4 ounces) unsweetened chocolate.
4 tablespoonfuls milk,
ji cupful (6 ounces) sugar.
I tablespoonful {}4 ounce) butter.

240 F. by candy thermometer, add vanilla and

beat until thick. Sufficient for one cake.

RYZON SOUFFLfi ICING

BY MRS. FRED FRIEDLANDER,
Unbeaten white of I egg.

3 tablespoonfuls cold water.

I level cupful {}4 pound) granulated sugar.

egg.

yi level teaspoonful salt.

1 teaspoonful vanilla extract.
J^ level teaspoonful Ryzon.
}4 cupful (2 ozs.) chopped preserved ginger.
}4 cupful (2 ozs.) chopped preserved cherries.
Melt chocolate in upper pan of a double boiler,
add milk, sugar, butter, egg well beaten, and
salt, and cook over the fire until mixture thickens,
stirring constantly.
Cool, add extract, Ryzon,
-ginger and cherries. Sufficient for three-layer cake.

}4 level teaspoonful Ryzon.

all in top of double boiler. Have water underneath boiling and beat mixture seven minutes.
This icing will stand' several days and remain
creamy. By adding fresh fruit juice this makes
a delicious pudding sauce. Sufficient foronelarge

Put

'^^

^'

I teaspoonful lemon juice.

Melt butter in a small saucepan, add sugar,
yolks of eggs, grated rind and strained juice of
orange, and stir over the fire until the mixture
Add Ryzon,
thickens, but do not allow to boil.
cake crumbs and lemon juice. Cool and use.

pound) sugar.
}4 cupful (l gill) water.
2 egg whites.
I level teaspoonful Ryzon.
1
teaspoonful vanilla extract.

beating,

cupful (}i pound) blanched and

level tablespoonfuls (2 ounces) sugar.

level cupful (>^ pound) sugar.

chopped almonds.
1

J4 cupful (i gill) water.

2 egg whites.
}4 level teaspoonful Ryzon.
1 teaspoonful rose extract.
Brown almonds in oven. Put the four tablespoonfuls of sugar into a small saucepan and stir
over the fire until brown, add almonds, cool and
pound. Boil sugar and water for five minutes,
add pounded almonds, pour onto beaten whites
of eggs mixed with Ryzon, add extract, beat until
thick enough to spread. Sufficient for one cake.

RYZON BROWN SUGAR ICING

2}i level cupfuls

(i

pound) brown sugar.

fi cupful (iK gills) cream.

2 teaspoonfuls butter.
>^ level teaspoonful Ryzon.
teaspoonful vanilla extract.
I

Put sugar into a saucepan, add cream, butter

and Ryzon, and boil until mixture forms a soft
ball when tried in cold water, or until it registers

Ryzon and vanilla;

Sufficient for

stir until thick.

one cake.

RYZON CHOCOLATE FROSTING

2

squares

(2

ounces) unsweetened chocolate.

X cupful (}4 pound) sugar.

}i level teaspoonful Ryzon.
cupful (}4
milk.
K teaspoonfuls

RYZON ALMOND ICING

level

level cupful (>^

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

Sufficient for one-layer cake.

RYZON BOILED FROSTING

1

RYZON ORANGE FILLING

2 tablespoonfuls (l ounce) butter.
}4 cupful {}i pound) sugar.
2 egg yolks.
1
orange.
}4 level teaspoonful Ryzon.
2 level tablespoonfuls ( i ounce) cake crumbs.

NEW YORK

gill)

butter.

teaspoonful vanilla extract.

}4 teaspoonful lemon extract.
Melt chocolate in saucepan, add sugar, Ryzon,
I

and

butter, and cook until it forms a soft

in cold water, or 240 F. by candy
thermometer, then add extracts and use.
Sufficient for one cake.

milk,
ball

when tried

RYZON FONDANT ICING

pounds) sugar.

level cupfuls (2

cupful {}4 pint) water.

level teaspoonful Ryzon.

Melt sugar in water, add Ryzon, and boil until

it forms a soft ball when tested in cold water, or
240 F. by candy thermometer.
Pour onto a
wet platter, and as soon as syrup has slightly
cooled (it should crinkle up when touched at the
edge with the finger), gather it up with a scraper
into a heap, then work it evenly and smoothly
with a spoon until the whole becomes creamy
and finally solid. Knead smooth and keep in a

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.
jar.

RYZON SUGAR COOKIES Master

By Katharine Lawrence,

Director of Household Science,

Recipe
Temple University, Philadelphia

Chapter IV

Ryzon

Cookies,

Doughnuts and Small Cakes

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.

Master Recipe
.

RYZON SUGAR COOKIES

cupful (yi pound) butter (scant).

level cupful (^ pound) sugar.

2 eggs.

tablespoonful water.
teaspoonful vanilla extract.
I level teaspoonful Ryzon.
Enough flour to make a dough and
thin on board.

Sufficient for fifty cookies.

I
I

RYZON SPICE COOKIES

roll

out

Cream butter and' sugar thoroughly together

with a wooden spoon. Beat eggs -until very
light, add to creamed 'rnixtare,..'j!)eat well, add
water and extract. To one-hali cupful of sifted

flour add Ryzon and sift into other ingredients,

beat until light, and then add enough flour to
make a soft dough.,' about two level cupfuls. Turn

5
2 level cupfuls (i pound) sugar.
I letnon.
4 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.
K' level teaspoonful powdered cloves.
level teaspoonful powdered cinnamon.

Beat eggs and sugar together for

^minutes,

add grated rind and strained

fifteen
juice of

lemon, and gradually flour sifted with Ryzon, and

spices.
Mix carefully and drop by teaspoonfuls
onto greased baking tins. Bake in a fairly hot
oven for eight to ten minutes.
Suflficient for

four dozen cookies.

with Ryzon and salt. Knead lightly

on a floured baking board and roll out very thin.
Cut into shapes and spread half with the fig
filling, place the other half on top, and bake in a
moderately hot oven for fifteen to twenty minutes.
flour sifted

For Filling:

RYZON FANCY COOKIES FOR TEA

i/i,
cupful (6 ounces) butter.
yi cupful iyi pound) sugar.
2 small eggs.
I
level teaspoonful Ryzon.
3 level cupfuls (>i pound) flour.
^^ teaspoonful almond extract.
yi cupfid (2 ounces) ground almonds.

Hard White

Shredded almonds.

RYZON FIG COOKIES

cupful {}^ pound) butter.
2 level cupfuls (l pound) sugar.
2 eggs, separated.
I
cupful {yi pint) milk.
teaspoonful orange extract.
I
teaspoonful rose extract.
I
3>^ level teaspoonfuls Ryzon.
5}4 level cupfuls (i pound 6 ounces) flour.
level teaspoonful salt.
I
1

pound

level teaspoonfuls grated

orange.
cupful (K pint) grape juice.
cupful (J^ pint) honey.
cupful {}4 pint) water.

ground peanuts and sprinkle balance

on cookies before putting them in a moderate
oven.
Bake about twelve minutes.
in half the

'

Sufficient for thirty cookies.

.,

R.YZON CHOCOLATE DELIGHTS

'

2 squares (2 ozs.) unsweetened chocolate.

3 eggs.
cupful (4 ounces) butter.
I level cupful (}4 pound) sugar.

level teaspoonful

Ryzon.

K cupful (3 ounces) flour.

}4 level teaspoonful salt.

I teaspoonful vanilla extract.
I level cupful (yi pound) chopped English
walnut meats.
Grate chocolate and beat eggs slightly. Melt

add chocolate, eggs, sugar, extract, flour

Ryzon and salt, and add nut meats.
Mix well and spread in a large greased shallow pan
and bake for twelve minutes in a moderate oven
Cut in squares while warm.
butter,
sifted

with

Sufficient for thirty squares.

RYZON WALNUT MACAROONS

C.

figs.

White of

orange rind.

W. TILDEN, LOS ANGELES, CAL.

2 eggs.

4 level tablespoonfuls

(2

ounces) powdered

sugar.
I level tablespoonful flour.
}4 level teaspoonful Ryzon.
4 tablespoonfuls finely chopped walnuts.

For Cookies: Beat butter and sugar to a

cream, add yolks of eggs and beat well, add milk,
extracts, whites of eggs stiffly beaten, and

Ryzon.

Cream sugar and peanut oil, add beaten eggs

and flour sifted twice with Ryzon and salt. Mix

BY MRS.

salt.

level teaspoonfuls

Filling:

level cupful

^
^ level teaspoonful

gether,

Sufficient for fifty cookies.

If liked, pour the following French Water Icing
over cookies when hot. Sift one cupful of confectioners' sugar into a basin, mix into it sufficient
cold water to make it into a thin paste, beat until
smooth, flavor it as desired, and pour it over the
cookies.
When dry serve for tea.

PA.

(>^ pound) ground, freshly

roasted peanuts.
1
level cupful {}4 pound) sugar.
)4 .cupful (>^ gill) peanut oil.
2 eggs.
level cupfuls (6 ounces) flour.
I

egg white.
y^ level cupfuls {}41h.) confectioners' sugar.
teaspoonful lemon juice.
I

into

RYZON PEANUT COOKIES

I

Cream butter and sugar toadd eggs well beaten, flour sifted with
Ryzon, extract and almonds. Knead lightly, and
Cut with a,
roll out on a floured baking board.
small, plain round cutter, lay on greased tins,
spread on each a little of the icing and sprinkle
over a few shredded almonds. Bake in a
moderate oven for ten minutes.
For Icing: Sift sugar into a basin, add egg
and lemon juice and beat for fifteen minutes. If
too thick, add a very little more white of egg.

and cut them

by miss LOUISE FAHRIG, PHILADELPHIA,

Icing:

For Cookies:

figs

Sufficient for twenty-six cookies.

I
I

Wash

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.
dice,

Mix all
fuls

together until

on well-greased

tin.

and drop by spoonBake in quick oven,

stiff,

RYZON GERMAN HONEY CAKE

RYZON SHORTBREAD COOKIES

I cupful {yi pound) butter.
yi cupful {yi pound) sugar.
I tablespoonful cream.
1 teaspoonful grated lemon rind.
yi level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour.

yi pounds honey.
8 cupfuls (2 pounds) flour.
3 eggs.
level cupful (^ pound) sugar.
I
I yi level teaspoonf uls cinnamon.
yi level teaspoonful powdered cloves.
yi lemon.
3 level teaspoonfuls Ryzon.
I yi cupfuls (6 ounces) blanched and chopped

I
'

Cream butter, add sugar and cream, and beat

well together, add lemon rind, and gradually add
flour sifted with Ryzon. Knead lightly, roll out

almonds.
yi cupful {yi pound) chopped candied lemon

on a floured baking board and cut out with a

Lay on slightly greased tins, and
bake in a moderate oven for ten minutes.

peel.

yi cupful

small cutter.
{yi

orange
I

pound)

chopped

candied

peel.

level cupful {yi

citron peel.

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 Kttle cakes "petits
gateaux tailes. " The Scotch people thought they
said "petticoat tails," and so they have been

pound) chopped candied

Bring honey to boiling point, then skim and

take from fire. When cool, add one pound of the
flour and set overnight in a cool place.
Next day
beat up eggs with sugar, add almonds, peels,
spices, Ryzon, grated rind and strained juice of
lemon; to this add the honey dough, mix well,
and add remainder of flour, or sufficient to make
a dough that can be easily rolled out with a

known ever since.

Sufficient for fourteen cookies.

RYZON PENTECOST COOKIES

(JEWISH)

rolling-pin.

Take a small

yi cupful {yi pound) butter.

yi cupful {yi pound) sugar.
I egg and I egg white.
I teaspoonful almond extract.
1 level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour.
Powdered sugar.

of dough (the remainder

place), roll it out thin, and
Lay on greased tins
cut in rounds or squares.
and bake in a hot oven until ready. Repeat this
process until the dough is all used.

must be

left in

If liked,

and

part

a cool

powdered

anise seed

allspice,

crushed cardaraon

may be added to cakes.

These cakes are better

after

Candied citron

two weeks.

RYZON ECONOMICAL SCHOOL COOKIES

BY MARGARET

L.

EVANS, LANCASTER, PA.

yi cupful {yi pound) shortening.

I
level cupful {yi pound) dark brown sugar.
1

yi,

peel.

Beat butter and sugar to a cream, add egg well

beaten, extract, and flour sifted with Ryzon.
Mix to a stifiE 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.

egg.

cupful milk.

level cupfuls {yi pound) flour.

2 level teaspoonfuls Ryzon.
yi level teaspoonful salt.
yi level teaspoonful powdered cinnamon.
I
level cupful {yi pound) finely chopped

2yi

Sufficient for twenty-five cookies.

RYZON ROLLED WAFERS

raisins.

BY FORECAST MODERN SCHOOL OF COOKERY

Cream the sugar and shortening. Add wellbeaten egg and milk. Sift together flour, salt and
Ryzon, adding to the above mixture. To this
add the cinnamon and raisins. Roll out dough
evenly and cut out in any shape desired. Place
on a greased pan and bake about fifteen minutes
in a hot oven.

2yi

level cupfuls {lyi pints) dry oatmeal.

eggs.
level cupful {yi pound) sugar.
1
4 level tablespoonfuls (2 ounces) shortening.
2 level teaspoonfuls Ryzon.
yi level teaspoonful salt.

Sufficient for fifty cookies.

47

teaspoonful vanilla extract.

RYZON DOUGHNUTS
RYZON GRIMSLICHS QEWISH)
2 matzoths.
I

Ryzon.
pound) matzoths meal.

level teaspoonful

^ cupful

{y^

3 eggs.
I

yi
yi
yi
yi
yi
yi

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 cigar-

pound) currants.

cupful (3 ounces) sultana raisins.

cupful (2 ounces) seeded raisins.
level teaspoonful powdered cinnamon.
level teaspoonful powdered nutmeg.
cupful (4 ounces) sugar.
cupful (2 ounces) ground almonds.

Clarified sugar.

Cover matzoths with cold water and allow to

soak twenty minutes, then squeeze very dry, and
mix with meal, Ryzon, and two of the eggs well
beaten.
Mix fruit, spices, sugar, almonds, and
other egg well beaten. Shape a piece of the
matzoth crust into an oval on the hand, place
some of the fruit mixture on it, cover with a top
piece of crust, shape carefully, and sprinkle with
meal. Fry in smoking hot fat or hot oil. Drain
and serve with clarified sugar. Sufficient for

the cookie hardens so as to prevent

return it to the hot oven for a moment
and then roll. Sufficient for eighteen to twenty
If

ette.

level cupful {yi

rolling,

wafers.

RYZON CHRISTMAS COOKIES

yi cupful {,% pound) butter.
]4 cupful (X pound) sugar.
level teaspoonful salt.
1 lemon rind grated.
)4 cupful (2 ounces) ground almonds.
2 level tablespoonfuls caraway seeds.
2 eggs.
yi cupful {% pint) milk.
4 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) fiour.
I level teaspoonful powdered ginger.
Chopped cocoanut.
Golden syrup.

nine grimslichs.

To Clarify Sugar: Put two cupfuls sugar

into a saucepan; add two cupfuls of water and
bring slowly to boiling point; then remove scum
from surface. Put on lid, and boil four minutes
to allow the condensing steam to clear any crystals of sugar from sides of pan.
Boil gently
twenty-five minutes. Remove from fire and pour
it in a steady stream over the stiffly beaten
whites of two eggs. Return to pan and wait until
albumen of eggs coagulates and rises to surface,

when

Beat butter and sugar until creamy, add

grated lemon rind, almonds, caraway seeds,

left

salt,

eggs well beaten, milk, and flour sifted with

Mix carefully, turn out onto,
a floured baking board, knead lightly, then roll
out quickly one-foitrth of an inch thick, and cut
out with a fancy cutter about two inches in
diameter.
Place on greased tins, and bake in a
hot oven for twelve to fifteen minutes.
When thay are baked and cold, brush over
with golden syrup, and sprinkle with cocoanut.
Suflficient for four dozen cookies.

all imptu'ities will

be removed and syrup

perfectly clear.

RYZON CORN MEAL DOUGHNUTS

Ryzon, and ginger.

by MRS. GEORGE

A.

CLARKE, MULINO, ORE.

yi level cupfuls (3 gills) milk.

I yi level cupfuls {"jyi ounces) white corn meal.
2yi level cupfuls (.% pound) white flour.
level cupful (yi pound) butter.
cupful {yi pound) sugar.
2 eggs well beaten.
level teaspoonful ground nutmeg.
level teaspoonful salt.
le\'el teaspoonfuls Ryzon.
I

X
K

Put corn meal and milk into

double boiler and cook for ten
minutes. Add butter, nutmeg
and sugar to meal. Sift together
flour, salt and Ryzon
add to
other ingredients. Roll out on a

well-floured board, cut in desired

shapes, fry in deep fat, drain on

paper and
48

roll in

powdered sugar.

RYZON POTATO FRIED CAKES

BY MRS. CLARENCE
2
2
2

G.

HORTON, SAND LAKE,

N. Y.

medium-sized potatoes.
ounce) butter sub-

level tablespoonfuls (l
stitute.
well-beaten eggs.

>^ cupfuls (^ pound) sugar.

yi cupful (i gill) sweet milk.
3 level teaspoonfuls Ryzon.
5 levSl cupfuls (iK pounds) flour.

RYZON CHRISTMAS DOUGHNUTS

2 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.
yi level teaspoonful salt.

tablespoonful {}4 ounce) butter.

level cupful {}4 pound) sugar.
1 level teaspoonful grated nutmeg.
2 eggs.
I
teaspoonful lemon extract.
I cupful {}4 pint) milk.
I

Boil an4 mash potatoes.

Stir in the butter
before they get cold.
Then add the eggs, sugar,

milk and flour sifted with Ryzon.

Knead more
and

flour in

on board

if

desired.

Cut

fry in deep hot fat.

Sift flour twice with Ryzon

aside. Cream butter, sugar and

and salt, and set

nutmeg together,

add eggs well beaten, and beat for five minutes;

add extract, milk and flour. Turn out on a
floured baking board and roll out one-fourth inch
thick; cut with a doughnut cutter and fry in
plenty of smoking hot fat. Drain well on paper
and cool.
Roll in powdered sugar.
If liked, the dough may be cut in small rounds
and a marshmallow enclosed in each one before
Sufficient for about fifty doughnuts.
frying.

RYZON PARISIAN CRULLERS

yi cupful (2 ounces) butter.
1 level cupful {}4 pound) sugar.
2 egg yolks.
I cupful {yi pint) milk.
I teaspoonful vanilla extract.
3 level teaspoonfuls Ryzon.
3 level cupfuls (^4 pound) flour.
yi level teaspoonful salt.
I level teaspoonful powdered ginger.
}i teaspoonful powdered mace.
3 egg whites.

Extra

Sufficient for fifty-six Iried cakes.

RYZON SMALL CAKES INCLUDING SHORTBREADS

RYZON CALLAS
BY HELEN WILSON, AMES, IOWA.
3 eggs.
1
level cupful {yi pound) sugar.
2 tablespoonfuls cold water.
I level cupful (yi pound) flour.

level teaspoonful

Ryzon.

Add sugar, flour and

and cold water. Beat
Drop by tablespoonfuls on a
three minutes.
greased and floured tin.
Bake in a moderate
Beat the eggs

Ryzon

oven

slightly.

sifted together,

until light

brown.

flour.

Powdered

sugar.

together, add yolks of

eggs well beaten, milk, vanilla, flour sifted with

Cream butter and sugar

Ryzon,

salt

and

spices.

Mix

carefully, fold in

whites of eggs beaten to a stiff froth, and enough

flour to make a soft dough that can be rolled
out thin. Cut into oblongs, make four gashes
through the center lengthwise, and run the fingers in and out of the gashes to separate them.
Fry in plenty of smoking hot fat, then drain

and

roll

crullers.

in

powdered sugar.

Sufficient for thirty

While still hot roll into the shape of a cornucopia and tie with a string to keep shape.

When

with sweetened and flavored

sugar to an egg
yolk beat until stifi" enough to hold its shape.
Use a little of this to form stamen. This dessert
will resemble a calla lily in appearance.
cold

fill

whipped cream.

Add powdered

Sufficient for twelve callas.

RYZON BLUEBERRY OR HUCKLEBERRY

TEA CAKE
BY MRS. ELIZABETH

L.

Frize Recipe

RYZON DAINTY ORANGE TEA CAKES

BROWN,

BY MRS.

SOMERVILLE, MASS.
yi cupful

{% pound)

iK level cupfuls
2

(J^

butter.

pound) sugar.

eggs.

4
4

Orange Frosting:

berries.

Confectioners' sugar.
I
orange.

Cream butter and sugar thoroughly together,

add eggs well beaten, and milk. Sift flour twice
with Ryzon and salt, and add to other ingredients.
Dust berries with flour and add them to
Mix carefully and divide into two
the batter.

Candied orange

For Cake:

Cut into
oven for three-fourths of an hour.
squares and serve hot with butter and powdered
Sufficient for twelve squares.
sugar.
This batter may be baked in greased muffin
tins.

RYZON MADELINES

little

more

confectioners' sugar.

Sufficient for

twenty cakes.

RYZON DAINTY CINDERELLAS

2 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
yi cupful {yi pound) butter.
I level cupful (^ pound) sugar.
I egg.
yi cupful {yi gill) milk.
r teaspoonful orange or almond extract.
I egg white.

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

Mix

yolks of eggs thoroughly,

For Frosting: Sift confectioners' sugar into

a bowl (about two cupfuls), add strained juice of
orange and beat well together; if too thin add

6 eggs.
I teaspoonful lemon extract.
1 level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour.
yi level teaspoonful salt.
Fondant icing. See page 44.
Glace cherries.

salt.

peel.

orange peel.

cupful (8 ounces) butter.

level cupful {yi pound) sugar.

Ryzon and

Beat

add strained orange juice and sugar and beat for

ten minutes, then add salt, orange rind, boiling
water, whites of eggs stiffly beaten, and flour
sifted with Ryzon.
Divide into small greased
and floured gem pans, and bake in a quick oven
for ten minutes.
Cool and ice with orange
frosting,' and decorate with tiny pieces of candied

weU-greased square cake tins, and bake in a steady

BIGELOW, TARPON SPRINGS, FLA.

cupful {yi pint) milk.

level cupfuls (i pound) flour.
level teaspoonfuls Ryzon.
yi level teaspoonful salt.
2 cupfuls (l pt.) blueberries or huckle1

C. C.

yi level teaspoonfuls Ryzon.

I yi level cupfuls (6 ounces) flour.
3 eggs, separated.
tablespoonful, orange juice.
I
I
level cupfuls {yi pound) sugar (scant).
I
level teaspoonful grated orange rind.
yi cupful (i gill) boiling water.
yi teaspoonful salt.
I

well.

some plain dariole or tirabale

molds and set them on a baking tin. Fill molds
three-fourths full with mixture, and bake in a hot
oven for twenty minutes.
When cold, turn upside down and pipe a spot of
fondant on each one. Finish by placing a half
Carefully grease

Sift flour and Ryzon twice. Cream butter and

sugar thoroughly together, add egg well beaten,
milk, extract and flour.
Mix well, turn out onto
a floured baking board and roU out about onehalf inch in thickness.

cherry in the center of each spot of icing.

"Sufficient for twelve Madelines.
Madelines are cakes of great reputation in
France. The Madelines of Commercy had a
special local reputation, the consequence mainly,
it was reported, of the admiration which a Polish
King manifested for them when he traveled in
France, but this local reputation was more probably the result of the accident that a Madame
Perrotin de Barmond had a cook who made very
good madelines, and as her name happened to be
Madeline Paumier, she was credited locally, and
quite unduly, with the invention of the cakes.

The Cinderellas should be cut out with fancy

cake cutters in diamonds, triangles, squares,
hearts, stars and rounds.
Brush tops of cakes
with unbeaten white of egg and dust over with
granulated sugar. Place on greased tins, without
letting the cakes touch each other, and bake in a
quick oven until nicely browned.
Sufficient for forty cakes.

50

RYZON FRUIT BARS

and divide into pieces, make these into

lay them on greased tins, place half
an almond on top of each, and bake in a slow
oven for twenty minutes.

Mix

BY MRS. JAMES RICHARDS, HOUGHTON, MICH.

2 eggs beaten with a pinch of salt.
level cupful {}4 pound) sugar.
1
2 tablespoonfuls boiling water.
I
level cupful (>< pound) chopped nuts.
I level cupful (>< pound) dates.
1 level cupful (j< pound) flour.
2 level teaspoonfuls Ryzon.

Sufficient for twenty-four parkins.

RYZON OLD FASHIONED MOLASSES

CAKE
BY MRS. ELLA SMITH, BROOKLYN,

teaspoonful vanilla.

well

fiat cakes,

N. Y.

X cupful

(4 ounces) sugar.
}4 cupful (4 ounces) shortening.

Break eggs into a bowl, beat, then add other

ingredients in the order given, sifting flour and
Ryzon together. Pour into a shallow greased
pan and cut in squares when cold.

egg.

sour milk.
X cupful
molasses.
X cupful
teaspoonful ginger.
(l gill)

(i gill)

Sufficient for twenty-four bars.

level
level teaspoonful cinnamon.
pound) flour.
3 level cupfuls
level teaspoonful soda.
I
1

BY MRS. KATE LOWRY, CHICAGO,

(X

RYZON TEA TABLE DAINTIES

2 level teaspoonfuls

ILL.

Cream sugar and

2 level cupfuls (i pint) flour.
}4 level teaspoonful salt.
2 level tablespoonfuls (i ounce) butter.
4 level teaspoonfuls Ryzon.
I level teaspoonful sugar.
I cupful {}i pint) milk.

flour,

J. C.

cupful (K pint) hot water.

level teaspoonful ginger.
1 level teaspoonful cinnamon.
6 level cupfuls (iX pounds) flour.
2 level teaspoonfuls Ryzon.
level teaspoonful soda.
I

egg.

soda

flour

RYZON COCOANUT BUNS

BY MRS. JOHN W. BOGART, HACKENSACK,

N.

J.

2 level cupfuls (X pound) flour.

cupful (X pound) butter substitute.
cupful {yi pound) sugar.
2 level teaspoonfuls Ryzon.
I egg.
}4 cupful (2 ounces) finely chopped cocoanut.

X
X

pound) molasses.

tablespoonfuls milk.

little

cinnamon and hot water

Add melted butter

hot water. Then add

and Ryzon which have been sifted together.

Turn out on molding board. Roll out onequarter inch, cut and bake in a quick oven.

12 blanched almonds.
level cupfuls (X pound) fine oatmeal.
2 level teaspoonfuls Ryzon.
level cupful (X pound) flour.
I
}4 cupful (X pound) butter.
I
level cupful (6 ounces) brown sugar.
level teaspoonful powdered ginger.
I
I
level teaspoonful powdered cinnamon,
}4 level teaspoonful powdered nutmeg.
1

ginger,

a mixing bowl.

dissolved in a

RYZON PARKINS

CITY

in

(X

NEW YORK

2 cupfuls (i pint) molasses.

Put molasses,

cupful

MERRIL,-

X cupful (X pound) butter substitute.

Sufficient for twenty- four dainties.

RYZON BETSY JUMBLES

BY MRS.

Ryzon, sugar and salt together.

Rub in the butter and add milk. Roll out thin
and cut with a small round cutter. On each
round place a sugared date which has been
stuffed with a marshmallow and sprinkle with
ground nuts.
Turn half the dough over it.
Pinch the edges and brush with the yolk of an
Bake until brown.
egg.

Add well-beaten

egg, cinnamon, ginger, molasses and milk soda

dissolved in one tablespoonful hot water. Then
add flour and Ryzon, which have been sifted
Turn into well-greased tin. Bake in
together.
moderate oven about thirty minutes.

24 sugared dates.
24 marshmallows.
}4 cupful ground nuts.
Sift

Ryzon.

shortening.

Split almonds. Mix oatmeal and flour together,

rub in butter with tips of fingers, sift and add
Ryzon, spices and sugar. Warm molasses and
pour it in; beat up egg, and add it with milk.

X teaspoonful
X cupful
(l

stiff

51

salt.

gill)

batter.

milk, or

more to make a

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.

Rub butter into flour, add Ryzon, salt, sugar,

cocoanut, the egg well beaten, and milk.
Mold
in small buns, place on a greased tin, dash over
with milk and sprinkle with cocoanut. Bake in
hot oven fifteen minutes.

RYZON OATMEAL SHORTBREAD

BY MRS. ISA WILLIAMS, CEDAR,

B. C.

RYZON GINGERBREAD
I cupful (,yi pint) molasses.
yi cupful iyi pound) butter.
cupful (X pound) sugar.
I cupful {yi pint) boiling water.
I level
cupful {}{ lb.) chopped walnut
meats.
1 level
cupful {}4 lb.) chopped seeded

X
1 level cupful (>2 pound) butter.
2 level cupfuls (>^ pound) flour.
1 level teaspoonful Ryzon.
2 level cupfuls (12 ounces) fine

X
1

raisins.

2 level teaspoonfuls Ryzon.

3 level cupfuls (12 ounces) flour.
yi level teaspoonful salt.
2 level teaspoonfuls powdered cinnamon.
1 level teaspoonful powdered ginger.
2 eggSj

Scotch

oatmeal.
cupful (^ pound) sugar.
egg.

Make

a ring of the flour into which Ryzon

has been sifted on a pastry board. Break egg
into center, add sugar on top, mix together
add butter, mix all together, then draw in the
flour which is in ring around the mixture
mix
it lightly, rubbing with the hands to form a
paste.
Knead very little after paste is formed.
Make into cakes. Prick with fork and bake until
brown in moderate oven. Can be decorated
with almonds or peel, if liked, or dusted with
sugar, or iced.
SufiScient for ten shortbreads.

Put molasses into a mixing bowl with butter

and sugar, pour in boiling water and stir well,
and let cool. Then add nuts, raisins, flour sifted
with Ryzon, spices and salt. Beat up eggs and
add them, then turn into a well-greased and
floured shallow pan, and bake in a moderate oven
for forty minutes.
Cool, and cut in squares.

Gingerbread is probably one of the oldest

forms of cake known. It has certainly been
known since the fourteenth century, when it was
made and sold in Paris. It was formerly made of
rye flour kneaded with ginger and other spices,
and sweetened with honey.
In some parts of
Europe, gingerbread is still made in larger or

RYZON SCOTCH SHORTBREAD

2 cupfuls (i pound) butter.
i}4 level cupfuls (12 ounces) sugar.
3
2
7
I

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.

eggs.
level teaspoonfuls Ryzon.
level cupfuls {i^ pounds) fiour.
level cupful {yi pound) rice flour.

Wash

butter in cold water, and squeeze it dry

on a clean cloth. Place it on a baking board and
knead it with sugar and when they become well
incorporated, knead in eggs with the hands. Sift
the flour, rice flour and Ryzon onto the board,
gradually knead them into the butter mixture,
making a smooth paste. Divide into four pieces,
make each piece into a smooth round cake,
pinching the edges with the fingers. Stab all over
with a skewer or a fork to prevent the paste rising.
Lay on papered baking tins, and bake in a moderate oven for forty minutes. Take from the oven
when ready and allow to lie on tin until cold.
Dust cakes with fine sugar, and at serving time
break them into pieces.

Sufficient for eighteen squares.

RYZON SOFT GINGERBREAD

BY MRS. HERMAN WADDEY, WASHINGTON,

Sufficient for four shortbreads.

S2

D. C.

I cupful
{'jA pint) molasses.
yi cupful {i}4 gills) sweet or sour milk.
level
cupfuls
yz
(6 ounces) flour.
I egg.
I level tablespoonfuKK ounce) shortening.
1 level teaspoonful ginger.
yi level teaspoonful cinnamon.
2 le\ el teaspoonfuls Ryzon.
yi level teaspoonful soda.
yi level teaspoonful salt.

Beat egg, add molasses, ginger, cinnamon, salt

and milk, soda dissolved in hot water, flour and

Ryzon

sifted together, then melted shortening.

in sheet tin.
Sufficient for six persons.

Bake

yi cupful (2 ounces) rice flour.

}i cupful (4 ounces) sugar.
yi level teaspoonful salt.
}i cupful (6 ounces) butter.
2 ounces sweet chocolate.
1 teaspoonful grated lemon rind.
yi cupful (2 ounces) shredded candied citron

level tablespoonfuls cocoa.

cupful {yi pint) cold coffee.

cupful chopped raisins.

level teaspoonful Ryzon.

I
level teaspoonful cinnamon.
yi level teaspoonful cloves.
teaspoonful vanilla.
I
3 level cupfuls (^ pound) flour.
I

RYZON CABINET CAKES

5 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.

Cream butter, sugar and eggs in mixing bowl,

add cocoa, cinnamon, cloves, vanilla, coffee and
raisins.
Then add flour and Ryzon sifted
together.
Pour into well-greased dripping pan.
Bake in quick oven about twenty minutes. When
cold cut in squares and spread with frosting.
See page 44 for frostings.

peel.
2 eggs.

RYZON GINGER COOKIES

I teaspoonful vanilla extract.

yi cupful (i gill) golden syrup.
1 cupful {yi pint) milk.

BY MRS. GEORGE MEDLER, CHEVEY CHASE, MD.

A few blanched^and sliced almonds.

Sift flour, rice flour, salt,

sugar and

I
I

Ryzon

into a basin, add 'butter and rub it into these

ingredients until it is like bread crumbs, then add
chocolate grated, lemon rind, peel, eggs well
beaten, vanilla extract, and syrup mixed with
milk. Mix carefully, and divide into greased and
floured small cake tins, sprinkle the tops with
some almonds, and bake in a moderate oven for

Turn out and

twenty minutes.

yi

2yi
I

yi
yi
yi
6

cool.

Sufficient for twenty-four cakes.

To

RYZON FAIRY ROCK CAKES

Note: If unsalted shortening

the proportion of salt.

add moand Ryzon

is

used double

RYZON CHOCOLATE SQUARES

salt.

4 eggs, separated.
yi cupful {yi pound) sugar.
yi teaspoonful almond extract.
I yi level teaspoonfuls Ryzon.
I
level cupful {yi pound) flour.

and Ryzon into a basin, rub butter

into flour and mix well. Add nut meats and
Beat
currants, and mix with sugar, mace, salt.
up eggs, add milk, and mix gradually with the dry
ingredients into a fairly stiff paste. Put this in
small heaps on a buttered tin, and bake in a
moderately hot oven for twenty minutes.
Take from the oven and cover with sifted sugar.
Sift flour

Chocolate frosting. See page 44.

Chopped nut meats.

Beat the yolks of eggs and the sugar for ten

minutes, remove the beater, add the extract, the
flour sifted with the Ryzon, and the whites of
eggs beaten to a stiff froth. Turn into a greased

Sufficient for twelve cakes.

RYZON FRENCH COOKIES

I

spices, flour

sifted together, and turn out on

well-floured board, roll one-eighth inch thick,
cut any shape desired, bake in quick oven until
golden brown. Sufficient for fifty cookies.

2 eggs.
2 tablespoonfuls milk.

L.

and

which have been

yi cupful (i ounce) chopped nut meats.

yi cupful (2 ounces) currants.
4 level tablespoonfuls (2 ounces) sugar.
yi level teaspoonful powdered mace.

by MRS. M.

mix, cream sugar and shortening,

lasses, eggs, salt

2 level teaspoonfuls Ryzon.

2 level cupfuls {yi pound) flour.
6 tablespoonfuls (3 ounces) butter.

Pinch

level cupful {yi pound) brown sugar.

level cupful (yi pound) butter substitute.
cupful {yi pint) Barbadoes molasses.
eggs, well beaten.
level teaspoonful salt.
level teaspoonfuls Ryzon.
level teaspoonful ginger.
level teaspoonful cloves.
level teaspoonful cinnamon.
level teaspoonful allspice.
level cupfuls {lyi pounds) flour.

NENANS, WINSLOW,

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.

ILL.

yi level cupfuls {yi pound) brown sugar.

level cupful {yi pound) butter.
1

Sufficient for ten squares.

2 eggs.
S3

Chapter

Ryzon Pastry,
Tarts

Shortcakes,
Tartlets

Pies,

and

"Cut and come again,

The sirup upward springing,
While my life and taste remain.

To

thee

my

heart

ASTRY

is

Other dainties fade,

The newest oft the fleetest.
But of all the pies now made

The apple

clinging

making supplies plenty of material

for study,

pie

is still

the sweetest.'

and indeed, when

carried to per-

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
When those have been thoroughly mastered, the more
begins, such as Short Paste.
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
fection, is

various kinds of vegetable fats

Butter

is

the best to use for

any

taint of

now on

all

the market.

the finer kinds of pastry, but

The very

best butter rhust be used for

wanted, good drippings, lard or margarine

crust
is

it

must be

carefully chosen

and

free

from

kind.

made with

drippings

is

making

may

puff pastry.

When

a more economical pastry

be used, or a mixture of lard and butter

one of the most wholesome kinds of pastry for children.

is

good.

is

Good

Shredded suet

used principally for making boiled pastry, the fat taken from the kidney being the best, and the beef

suet preferred to mutton.

Water

is

usually the only liquid required for mixing the pastry.

It

must be as cold as

possible,

and

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
in

flour

is

a very dry kind or not. It will generally be found that the finer the flour the more water it will
In the richer kinds of pastry a beaten egg or the yolk of an egg is used together with a little

require.

water.

Be

careful that all utensils used, such as baking board, rolling-pin, basins, spoons, etc., are particu-

and cool. The board should be smooth and perfectly flat. A marble slab is always to be
wooden board, as it is so cool and level. The rolling-pin should also be smooth and not
too heavy. Handle it very lightly.
Clean and cool hands are always imperative. Those who have very warm hands should mix the

larly clean

preferred to a

much as possible with a

Make the pastry in a cool place,

pastry as

knife.

not in a hot kitchen. The colder pastry is kept during the making,
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.
the lighter

it

will be,

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,
It is

common

mistake to use too

much

and do not use more water than

water; to do so deprives the paste of

54

is

its

necessary in mixing
shortening.

it.

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

be swallowed

liable to

in flakes.

There should be a certain number of layers of dough and layers

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.
Puff paste

a kind of fine sandwich.

is

Take every

of butter.

care, therefore, to prevent the butter breaking

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

may be

grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven

made; and

Take

way the

in this

paste will becom'e heavy.

is hot when the paste is put into it.
by putting into it a small piece of the

great care that the oven

tested with a thermometer or

The heat
pastry.

may

of the oven

If this

be

piece of pastry

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.
broi*ns fairly quickly, the oven

For meat pies about 300 F.

still a little lower.

will

be hot enough, and

for the plainer kinds of pastry the

temperature

may be

There is so much difference in ovens, that the hottest part of one may be the coolest of another.
The oven door should be opened and closed as gently as possible, and not oftener than is necessary.
Watch the paste carefully that it does not take too dark a color. If it becomes too brown before it is
sufficiently cooked, cover

it

over with a double piece of paper that has been slightly sprinkled with

water.
If

the pastry

kitchen.

not to be used at once when taken from the oven, allow it to cool slowly in a warm
pastry is transported at once to a cold larder, or pantry, it is very apt to become

is

When light

heavy.
If

any paste

is left

over do not bake

it

simply because it is made; scraps will come in nicely for little

they are always useful to have on hand. Keep in the

pies, entrees, savories, or fried for decoration;

ice box.

Some cooks

frequently, and with excellent effect, introduce various flavorings into their crusts, mixsome with the addition of lemon juice, while giving to others a delicate and very agreeable gout by
means of very finely chopped parsley, onion, shallot, thyme, bayleaf, or even mushrooms. Or in the

ing

case of pastry for sweet dishes

may

be sweetened or not, just as individual inclination guides) grated

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.

lemon or orange

Another way to
quickly the oven

(it

rind, spice of

any kind

find the right heat for pastry is to lay a piece of white paper in the oven,

if it

browns

should not be so hot that the pastry will "catch" quickly before
risen, or before the contents of a pie or tart are cooked.
is

hot enough;

To prevent this a piece

may be slightly damped.

it

of greased paper

may

be laid lightly on the top;

Pastry should never be baked in an oven in which meat

is

if

the oven

is

very

it is

fierce, it

being roasted or with any other dish which

generates steam, as the moist heat would be apt to destroy the crispness of the pastry.

Ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes; but
no one should expect to bake well in an oven which they do not thoroughly understand.
55

~~

RYZON PASTRIES

Add

yolk of egg, lemon juice, and the water

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.
slowly

RYZON MATZOTH PASTRY

yi matzoths.
tablespoonfuls (l ounce) butter or lard.
1
level teaspoonful Ryzon.
yi cupful {lyi, ounces) matzoth meal.
2 level tablespoonfuls (i oz.) powdered

It is easy to tell when sufficient water has been

added, for when most of the liquid has been put
in, the dough will cling together in little rolls,
which on being pressed with the finger will not
only cling together but will gather to them any
loose flour there may be round them; as long as
there is the least crumbliness in the dough when
pressed, more liquid is wanted.
When properly mixed, the dough can be gathered into a ball, and used to wipe the mixing bowl

sugar.

Pinch of
2

salt.

eggs.

Cover matzoths with water, soak for fifteen

minutes and press dry. Heat butter and add
soaked matzoths. Cook for two minutes, sift and

Have pastry

this pastry.

one-fourth inch thick.

RYZON SHORT PASTE

Ryzon.
pound) flour.

2 level teaspoonfuls

4 level cupfuls

(i

yi level teaspoonful salt.

yi cupful (4 ounces) butter or'lard.
Cold water.

This

is

the easiest form of pastry making, and

best to learn the art of making this first

thoroughly before going on to the puff or, as
some people call it, flaky pastry.
it is

level teaspoonful Ryzon.

level cupful (
pound) flour.
cupful {yi pint) water.

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

tablespoonfuls (2 ounces) butter.

level tablespoonfuls (i ounce) sugar.

Pinch of
4 eggs.

may take nearly twice as much.

Sift flour, which should be of the finest quaUty
and put it in a cool part of the oven to dry. Pour

water into a small saucepan, add butter, sugar,

and salt, and bring to the boil, but do not let
mixture reduce in quantity. Add vanilla, and
flour sifted with Ryzon, and stir these well together over the flre with a wooden spoon, until
the paste is compact and dry, and does not adhere to the pan or spoon.
This is called a "panada." It should not be

becomes heavy.
For a richer crust take two cupfuls of flour, one
cupful of butter, one teaspoonful of Ryzon, onehalf teaspoonful of salt, one teaspoonful of lemon
juice, the beaten yolk of one egg, and enough cold
water to moisten it.
Sift flour into a basin with Ryzon and salt,
add butter and chop it in fine with a knife, then
rub the fat into the flour by crumbling it very
lightly with the tips of the fingers, not by
pressing and rolling between the palms of the
a

salt.

yi teaspoonful vanilla extract.

This crust must be rolled out at once to the

thickness required, for if rolled too much it

is

cloth.

RYZON CHOUX PASTE

Work

hands, as

it

it is suitable for pies, tarts, tartlets, puffs,

biscuits and many fancy sweets.
Sufficient for three pies.

crumbs.

flours, it

Make

and

Sift Ryzon, flour and salt into a basin, add

butter or lard and cut it into small pieces in the
flour with a knife, then rub it in with the tips of
the fingers until it is aE crumbled like bread

some

out, like

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 alj?ays
careful to stop the roller just short of the edges
of the paste.
Roll it on the one side only, and
be careful that it does not stick to the board or
roller, keeping both these lightly floured, but do
not overdo this flouring, as over-flouring, like
over-rolling, will make the pastry hard and tough.
To lift the paste right off the board, turn the
upper end over the rolling-pin, and wind it up
like a shade, unrolling it again in the same way.
This saves dragging it out of shape.
This pastry is sometimes called Biscuit Paste,

add matzoth meal, sugar, Ryzon, salt, and eggs

well beaten. Mix well, and press into a greased
pie plate with the hands as it is impossible to roll

common

over-cooked, or

it will

become

Remove saucepan from the

oily.
fire,

and add

eggs,

one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness,
not too soft, not too stiff, and only using the

practice.
56

fourth egg

not

it will

if

necessary.

the paste is too stiff,

if too soft, it will
shape. Cool before using.
If

and

rise properly;

spread and lose its

This pastry is suitable for cream puffs, eclairs
profiteroles, beignets, and various fancy cakes.
For eclairs, 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 souffles, in short

lengths about one inch.
In making eclairs, 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.

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 onefourth of an inch thick, lay the latter one-half,
fold the other over, and place in refrigerator for
thirty minutes.

Now

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.
Eclairs and puffs should be
oven until well risen, crisp,

usually required for puff pastry.

The next time the pastry is rolled, place it with

the joins at your right-hand side, and open ends
towards you. Give it two "turns" this time, and
again set it in a cool place for at least fifteen
minutes. Repeat this until the pastry has had
six rolls in all, then double the pastry instead of
folding it in three, and finally roll it out to the

baked in a moderate
and of a pale fawn

They should be brushed over with a little

beaten egg and milk, before baking, to give them
a glaze.
color.

They

rise

ficlairs

press paste across in three or four places

with the roller, roll into a long strip, being careful that the butter does not break through.
Sprinkle one-half teaspoonful of Ryzon on pastry
each time it is rolled out. When butter melts in
the oven the powder will effervesce and thus
Now
raise, or puff up the pastry more readily.
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

a great deal and get quite hollow.

sized puffs will take from

and ordinary

desired size

thirty to forty minutes. Just before they are

required, a hole large enough to admit the tube
in a forcing bag may be made in each with a sharp
knife, and they may be filled with custard,
whipped cream or preserves. Sufficient for 12

and

thickness.

The object of the

cooling between the rolls is to

keep the butter and paste in the distinct and
separate layers in which it is the function of the
rolling and folding to arrange them, and on
which the lightness of the paste depends.

puffs.

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.

RYZON PUFF PASTE

2 cupfuls (l pound) butter.
4 level cupfuls (i pound) flour.

yi level teaspoonful

salt.

Cold water.
egg yolk.

tablespoonful lemon juice.

3 level teaspoonfuls

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 wUl have tough, hard streaks
through it.

Ryzon.

This is the most elaborate and expensive of

the flaky pastes, and both time and some dexterity are required in its manufacture.
Weigh butter, and let it lie in ice cold water
for some time before using it.

The oven for puff pastry should be hot, but not

the door kept shut until the paste is set,
and, after baking, the pastry ought not at once to
fierce,

57

Sift flour and Ryzon onto a board and add

Chop and rub butter through dry insugar.
gredients, 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

place, but allowed to cool

quite gradually.
Puff pastry is suitable for vol-au-vent, patties,

be consigned to a cold

pies,

and many fancy

dishes.

RYZON FLAKY PASTRY

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. Spriifkle the dough in pan with a
slight dusting of flour; this helps to absorb the
moisture of whatever fruit is used.
With rolling pin as a guide, cut narrow strips
of rolled out dough, and lay them crosswise at
equal intervals across the pie and over the fruit.
Bake in a moderate oven.

2 level teaspoonfuls Ryzon.

4 level cupfuls (i pound) flour.
1 level teaspoonftil salt.
yi cupful (4 ounces) butter.
]/i cupful (4 ounces) lard.
2 tablespoonfuls lemon juice.
Ice Water.

Divide shortening into four equal portions.

Ryzon, and salt into a bowl, add one
portion of the fat and rub it lightly into flour.
Mix to a stiff paste with lemon juice and a little
ice-water.
Turn out onto floured baking board,
roll out to an oblong piece, and distribute a
second installment of the fat in small knobs over
Dredge a
it, to within one-fourth inch of edge.
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
Sift flour,

or tartlets.

COOKIES
Prom trimmings left from pie crust, cookies
can be made by kneading the pieces together,
and

rolling out again.

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
If several

Sufficient for three pies.

RYZON RAISED PIE CRUST

yi cupful (4 ounces) butter or lard.
I cupful \]/i pint) hot water.
I level teaspoonful Ryzon.
4 level cupfuls (i pound) flour.
1 level teaspoonful salt.

keep crisp indefinitely,

Thus you have

spoon or a knife, as it is rather hot, then take the

hand and mix into a compact paste.
Turn out on a floured baking board, and knead

teaspoonfuls Ryzon.
cupfuls (l pound) flour.
teaspoonful salt.
teaspoonful powdered cinnamon.
teaspoonful powdered nutmeg.
teaspoonful powdered mace.
lyi cupfuls (12 ounces) butter or lard.
2 level
4 level
yi level
I level
1 level
yi level

raised pies of pork, or mutton. See page 71.

Prize Recipe

RYZON PIE CRUST AND COOKIES IN ONE

FINK,

WHITE PLAINS,

pie

If desired,

RYZON SPICED PASTRY

and quickly until free from cracks.

This paste must be used while warm for making

lightly

R. F.

kept in an air-tight tin

and cookies from the same

the dough may be kept in a
bowl in the refrigerator for a week, or even longer,
and thereby be ready for use at a moment's
notice.
Keeping in the refrigerator improves
paste.
Sufficient for three pies.
dough.

Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce
Sift Ryzon, flour and salt into a
in quantity.
bowl and make a well in the center of the mixture.
Pour in hot liquid, mixing first with a wooden

BY MRS.

if

can.

N. Y.

2 eggs.
Juice of

I lemon.
4 level tablespoonfuls
Cold water.

4 level teaspoonfuls Ryzon.

4 level cupfuls (i pound) flour.
2 level cupfuls (i pound) sugar (scant)
yi cupful (4 ounces) butter.

Sift flour,

board.

3 eggs.
yi cupful (3J^ ounces) milk.
2 teaspoonfuls lemon extract.

(2

ounces)

sugar.

salt and spices onto a baking

a hollow in center, put in shorten-

Ryzon,

Make

broken into small pieces, and incorporate

eggs well beaten, strained lemon juice, sugar and
ing,

S8

enough water to make stiff paste. The flour

should be worked in from the sides, using a knife.
Knead lightly, roll out into a long even strip, fold
in three, turn half way round and roll out again,
again fold in three, and roll out as before, and
leave in a cold place for one hour before use.
Use for pie, tarts, tartlets, etc.

the little lid of pastry, and with a fork

scoop out all the soft paste from the tenter, being
The case should
careful not to break the edges.
not be filled until just before serving.
The filling is the most important part of the
lift off

vol-au-vent.

RYZON HOT WATER PASTE

.

2 tablespoonfuls (i ounce) butter or lard.

3 tablespoonfuls boiling water.
level teaspoonful salt.

X
I
I

level teaspoonful Ryzon.

level cupful (4 ounces) flour.

Beat butter to a cream, add boiling water and

then add salt, Ryzon and

stir until dissolved,

Mix and

flour.

cool before using.

RYZON VOL-AU-VENT
Ryzon puff pastry.
I

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-auvent, 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 entree, entrement
or savory.
vol-au-vent can also be made sweet by filling
with a good compote or puree of fruit and
whipped and sweetened cream.

See page 57.

RYZON ONE-TWO-AND-THREE
PIE CRUST

beaten egg.

Filling.

is one of the most recherche

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 difSculty.
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

level teaspoonful Ryzon.

level cupful (^ pound) sifted flour.
yi, level teaspoonful salt.
2 tablespoonfuls (l ounce) lard or butter.
3 tablespoonfuls ice-water.
I

vol-au-vent

dishes of

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.

Sift the flour, salt and Ryzon together; add

butter or lard and cut in with a knife, then rub it
in lightly with the fingers, add water, mix and

Sufficient for

use.

one

pie.

RYZON CHOPPED PASTRY

level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour.
I level tablespoonful sugar.
1

yi teaspoonful salt.
I
cupful {yi pound) butter.
I

egg.

Juice of yi lemon.
5 tablespoonfuls cold water.
Sift flour, Ryzon, sugar and salt together into
a basin, add butter, and chop it into flour mixture
until well blended.
Beat up egg, add strained

lemon

juice

and water, and gradually mix

into

dry ingredients, chopping, not stirring, all the

time.
Roll out to a long, even strip, fold in three
by bringing one end over the middle and lapping
the other end over. Put it away in a cool place
for ten minutes.
This is called giving the pastry
a turn. Roll and fold the pastry again and roll
out and use as required.

Use

for pies, patties, etc.

RYZON STRAWBERRY SHORTCAKE Master

By Janet McKenzie

Recipe

Hill. Editor of "American Cookery," Boston, Mass.

Master Recipe

Sufficient for four to six people.

This dough may be rolled and cut into large
biscuits, and used for serving individual shortcakes.

RYZON STRAWBERRY SHORTCAKE

2 quart baskets strawberries.
(12 ounces) sugar.
4 level teaspoonfuls Ryzon.
2 level cupfuls ()/i pound) pastry flour.
}4 level teaspoonful salt.
yi cupful (2 ounces) butter.
I cupful (>^ pint) milk (about).
,
Extra butter, for spreading layers.
Cream, if desired.

iX level cupfuls

Prize Recipe

RYZON CURRANT SHORTCAKES

BY MRS.

G. N.

HARTLEY, PLAINFIELD,

N.

J.

3 level teaspoonfuls Ryzon.

3 level cupfuls {^ pound) flour.
J4 level teaspoonful salt.
I level cupful {}4 pound) sugar.
I cupful (,}4 pound) shortening.
I level cupful (}4 pound) currants.
I
cupful {}4 pint) water (scant).

Hull, wash and drain berries, save a few choice

berries for a garnish, cut rest in halves and mix
with sugar. Sift together Ryzon, flour, and salt,
and work in butter with two knives; add milk
gradually, and mix to a soft dough with a knife.
Press dough into two well-greased layer cake
Bake in a quick oven for fifteen to twenty
tins.
Turn one layer upside down on a servJiiinutes.
ing 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 deThis recipe may be used for other fruits,
sired.
as blackberries, raspberries and sliced peaches.

Clean currants. Sift flour, Ryzon, sugar, and

salt into a basin, add shortening, cut it in with a
knife, and then rub it in with the tips of the
fingers; add currants and water gradually, and
turn out onto a floured baking board. Knead
lightly and roll out about one inch thick; cut
into three inch squares, and mark top of each
square with a knife. Place apart on greased tins
and bake iji a quick oven for fifteen minutes.
Serve hot or cold. Sufficient for fifteen squares.
60

^ level teaspoonful grated nutmeg.

Prize Recipe

RYZON GRAPEFRUIT SHORTCAKE

BY MRS. WILLIAM

J.

MATHESON,

NEW YORK

'

<

lemon.

2 tablespoonfuls brandy or fruit juice.

I level teaspoonful Ryzon.

CITY

Line a pie plate with pastry. Cream butter

and sugar thoroughly together, beat in jrolks of
eggs, nutmeg, grated rind and strained juice of
lemon, brandy and whites of eggs beaten to a
Bake in a moderately
stiff froth with Ryzon.
hot oven for thirty minutes. If liked, the edge

4 grapefruit.
3 level teaspoonfuls Ryzon.
2 level cupfuls (,}4 pound) flour.
^2 teas -oonful salt.

J4 cupful (4 ounces) butter.

Milk.
Sugar.

of the pie

may be

decorated with meringue.

RYZON PUMPKIN

Sauce:
Juice of the four grapefruit.
I tablespoonful cornstarch.
3 tablespoonfuls (i^ ounces) butter.
I cupful (>^ pound) sugar.

leyel
level
level
level
level
level

egg yolk.

tablespoonful vanilla extract.

Peel grapefruit.

For Shortcake:

teaspooiiful

Ryzon.

tablespoonful flour.
teaspoonful salt.
teaspoonful powdered mace.
teaspoonful powdered cinnamon.
teaspoonful powdered ginger.
cupfuls (l pint) milk.

Separate
sections carefully so as not to get in any of the
pulp.
Hold fruit over a bowl to keep juice.
Break sections into little chunks, sprinkle with a
little sugar and set aside (not in cold place) till
shortcake is made. Mix flour, Ryzon and salt
and sift into a basin. Add butter and chop it in
with a silver knife until mealy, and wet to a soft
consistency with cold milk.
Grease and flour a round or square baking pan.
Put dough in and press it out with fingers to
about one inch thick. Place it in a hot oven for
the first ten minutes, then lower heat and leave it
for about ten minutes longer, or until it is brown.

PIES

4 cupfuls (l quart) stewed and strained

pumpkin.
l}4 level cupfuls (^ pound) sugar.

I
1

Ryzon chopped pastry, see page 59.

Line two pie plates with pastry. Put pumpkin
into a basin, add sugar, flour, salt, and Ryzon
mixed tog^her, then stir in the spices and the
milk; fill into the prepared pie plates and bake in
a hot oven to a rich, golden-brown color.
Note that this economical recipe contains no
eggs.

RYZON PUMPKIN PIE

No. 2

cupful (6 ounces) sugar.

level teaspoonfiil powdered cinnamon.

level teaspoonful powdered ginger.
}4 level teaspoonful salt.
i^lsvel cupfuls (J^ pint) steamed and
I

RYZON

PIES
RYZON APPLE PIE

by MRS. GEO. MEDLER, CHEVEY CHASE, MD.

Filling:
6 to 8 medium-sized apples.
cupful {}4 pound) sugar.
2 level teaspoonfuls cinnamon.
I level tablespoonful {yi ounce) butter.
3 tablespoonfuls cold water.
Line a deep pie plate with Ryzon chopped
pastry. See page 59. Place layer of thinly sliced
apples in the dish, dust over with cinnamon and
repeating until the dish is filled,, Add
sugar
three tablespoonfuls cold water and fleclf*with butter, place top crust on and bake
in moderate oven until a golden brown.

RYZON TRANSPARENT

PIE

Ryzon puff pastry, see page 57.

cupful {J4 pound) butter.
I level cupful (X pound) sugar.
3 eggs, separated.

strained pumpkin.
3 eggs.
I }^ cupfuls ( J^ pint) milk.
}4 cupful (i gUl) cream.
tablespoorSul melted butter.
I

Ryzon

flaky pastry, see page 58.

Put sugar into a bowl, add

spices, salt,

pump-

cream and butter.

into a pastry lined pie plate and
bake in a moderate oven for three-fourths of an
hour.
Cool and serve. Sufficient for one pie.
kin, eggs slightly beaten, milk,

Mix and pour

RYZON MINCE PIES

Ryzon chopped
2

pounds

(8

on top of the pie and brown

pastry, see page 59.

boiled lean

Serve hot or cold.

If liked, the meringue
the pie.

beef

cupfuls)

(chopped).
2 level cupfuls {}4 pound) chopped suet.
2 level cupfuls (i pound) seeded raisins.
2 level cupfuls (12 ounces) sultana raisins.
8 level cupfuls (2 pounds) currants.
2 level cupfuls {}4 pound) chopped candied
citron peel.
I
level cupful (^ pound) blanched and

I level cupful {yi potiiid) sugar.

yi level teaspoonful grated nutmeg.
I tablespoonful lemon juice.
yi cupful {yi gill) water.
1 tablespoonful (yi ounce) butter.

chopped almonds.
tablespoonful salt.
tablespoonfuls powdered cinnamon.
tablespoonful powdered mace.
tablespoonful powdered nutmeg.
tablespoonful powdered allspice.
cupfuls (2>^ pounds) sugar.
4 pounds peeled and chopped apples.
4 lemons.
1 cupful {}4 pint) brandy.
2 cupfuls (l pint) sherry wine.

2 eggs, separated.
level teaspoonful Ryzon.
level cupful (4 ounces) flour.
yi level teaspoonful salt.
I

^ cupful

milk.

Cream butter and remainder of sugar together;

add yolks of eggs and beat well, sift in Ryzon,
flour and salt, add milk and beat for two minutes.
Pour this batter over apples and bake in a
moderate oven until apples are soft.
Beat up whites of eggs to a stiff froth, then add
two tablespooiifuls of sugar and beat again;
spread this frosting over the apples and return to
oven to brown lightly. Serve hot with hot milk.
Sufficient for six persons.

RYZON DEEP APPLE PIE

Ryzon chopped

pastry, see page 59.

8 to 12 tart apples.
I level cupful {yi pound) sugar.
yi level teaspoonful powdered cinnamon.
yi level teaspoonful grated nutmeg.

RYZON BAKEWELL PIE

short or flaky pastry.

gills)

and water.

add

over with beaten egg or milk, and bake in a hot

oven for thirty minutes. Serve warm not HOT.

Ryzon

{lyi

Butter a pie plate and fill with apples; sprinkle

in one-half of sugar, add nutmeg, lemon juice,

sueti
fruit well cleaned, peel, almonds, salt, spices,
sugar, apples, grated rinds and strained juice of
lemons, brandy and wine. Mix well and allow to
stand over night, then mix again and divide into
jars and seal.
This mince meat will keep all winter in a, cool
place.
Let stand at least two weeks before using.
Boiled cider may be used in place of brandy and
wine. Sufficient for ten pies.
Line two pie plates with
For two mince pies
a rich crust, fill with the mince meat mixture,
put a crust on top, or strips, if preferred, brush
:

placed around

Thinly sliced apples.

level
2 level
I level
I level
I level
5 level

large mixing bowl,

may be

RYZON PARISIAN APPLE PIE

Put beef into a

lightly in the oven.

See pages

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

56, 58.

3 level tablespoonfuls jam or jelly.

4 tablespoonfuls (2 ounces) butter.
6 level tablespoonfuls (3 ounces) sugar.

sugar, half and half.

RoU a strip of RyzoN
pastry one-half inch wide, wet edge of dish with
water, place paste on edge, then cover with a
crust a little larger than the dish, with the fullness thrown back in the center. Pinch cover to
the rim and bake in a moderately hot oven
until apples are tender.
Sufficient for six persons.
Sometimes deep apple pie is served with cream
cheese.
Mix a small cream cheese with one-half
pint of whipped cream and one-half teaspoonful
of salt.
Put this mixture into a forcing bag with
a star tube and press out on top of pie in a fancy
pattern.
Serve hot.

4 eggs.
yi teaspoonful lemon extract.
}4 level teaspoonful Ryzon.
4 level tablespoonfuls (i ounce) flour.
I level tablespoonful powdered sugar.

Line a buttered pie plate with the pastry, then

spread in jam or jelly. Melt butter with sugar
in a small saucepan, add one of the eggs, with
three yolks, and mix well; take from the fire, add
lemon extract, and flour sifted with Ryzon.
Spread this mixture over the jelly and bake in
a moderate oven for forty minutes.
Beat up remaining whites of eggs to a stiff
Pile
froth, add powdered sugar and beat again.
,

62

LEMON MERINGUE

RYZOx\

RYZON APPLE TARTLETS

PIE

Ryzon

cupful (6 ounces) sugar.

3 level tablespoonfuls cornstarch.
I cupful {yi pint) boiling water.
I tablespoonful {}4 ounce) butter.
3 egg yolks.
1

lemon

Ryzon flaky pastry,

For Meringue:

see page 58.

For Pie Mix sugar and cornstarch in a small

saucepan, add boiling water, stirring constantly,
and cook for two minutes. Add butter, egg yolks
well beaten, grated rind and lemon juice.
Remove from the fire and cool.
Line a pie plate with Ryzon pastry, cutting the
pastry larger than the plate and building up a
rim; pinch with the fingers first dipped in flour.
Pour in the mixture and bake in a moderate oven
for twenty minutes, or until the pastry is done.

Beat

RYZON FLORENCE TARTLETS

Ryzon

whites of eggs until

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
Sufficient for six persons.

Meringue.
Line greased tartlet pans with pastry. Cream
butter and sugar together, add eggs well beaten,
beat again, add cake crumbs and Ryzon. Divide
into tartlet tins and bake in a moderate oven for
twelve to fifteen minutes. Place a little strawberry preserve on each, and then put meringue
on top, using a bag and tube. Color some of the
meringue pink, and pipe a fine line round at the
top.
Sufficient for twenty-four tartlets.

RYZON TARTLETS
RYZON COCOANUT TART
Ryzon chopped

pastry, see page 59.

2 eggs, separated.
I cupful {yi pint) milk.
1 level tablespoonful cornstarch.
}i cupful (2 ounces) chopped cocoanut.
yi level teaspoonful Ryzon.
yi teaspoonful vanilla extract.
2 tablespoonfuls raspberry jam.
I level tablespoonful {}4 ounce) sugar.

RYZON ORANGE TARTLETS

Ryzon chopped

two

tablespoonfuls)

and pour

it

pastry, see page 59.

Orange marmalade.

Line a greased glass pie plate with pastry.

Perforate it in several places with a fork before
putting in the oven, to avoid blistering. Bake in
a moderate oven until ready.
Beat yolks of eggs with sugar. Heat milk
(except

flaky pastry, see page 58.

yi cupful {% pound) butter.

yi cupful {yi pound) sugar.
3 eggs.
I level teaspoonful Ryzon.
I
level cupful {yi pound) cake crumbs.
Strawberry preserve.

stiff,

lightly.

level tablespoonful flour.

Roll out pastry, cut in rounds, and line greased

tartlet pans peel, core and cut apples into small
pieces, put into a saucepan with water and
cloves; stew until soft, add sugar and butter,
when dissolved rub all through a sieve. Beat up
eggs with milk, add flour sifted with Ryzon and
add to apples. MiX'well, and put two tablespoonfuls of this mixture into tartlet pans, and bake in
a moderate oven for liwenty minutes.
Sufficient for fourteen tartlets.

fi tablespoonful lemon juice.

For Meringue:

(About 4 apples.)

2 tablespoonfuls (i ounce) butter.

2 eggs.
2 tablespoonfuls milk.
yi level teaspoonful Ryzon.

juice.

3 egg whites.
3 level tablespoonfuls {i^/i ounces) sugar.

apples.

2 tablespoonfuls water.
4 cloves.
yi cupful (4 ounces) sugar.

rind, grated.

4 tablespoonfuls lemon

flaky pastry, see page 58.

pound

yi cupful (2 ounces) butter.

yi cupful (2 ounces) sugar.
I egg.
yi orange.
yi level teaspoonful Ryzon.
y4 cupful (2 ounces) flour.

slowly

onto yolks of eggs, stirring all the time. Return

this to the saucepan, and add cornstarch moistened with remainder of milk. Stir until well
thickened, and then remove from the fire. Add
cocoanut, Ryzon, extract, and whites of eggs
Put jam at the bottom of pastry
stifHy beaten.
Brown lightly in
case, and mixture on the top.
the oven. Sprinkle with sugar, and serve the
tart either hot or cold. Sufficient for four persons.

Line small patty pans with pastry. Put one

teaspoonful of orange marmalade in each and set
aside in a cool place. Cream sugar and butter
thoroughly together, add egg well beaten, grated
rind and strained juice of half of orange, and flour
sifted with Ryzon.
Mix and divide into prepared tins. Bake in a hot oven from twelve to
fifteen minutes.
Sufficient for twelve tartlets.
63

RYZON STEAMED SNOWBALLS Master

By Elizabeth O. Hbller, Denver

Recipe

School of Cookery

Chapter VI

Ryzon Puddings
Master Recipe

RYZON STEAMED SNOWBALLS

With Hot Marshmallow Sauce
yi cupful (4 ounces) butter.
I
level cupful (}4 pound) sugar.
2,yi level teaspoonfuls Ryzon.
2}^ level cupfuls (9 ounces) flour.
yi teaspoonf ul salt.
yi cupful (l gill) milk.
teaspoonful orange extract.
I
4 egg whites.

spins a thread
or registers 2 1 8 F

marshmallows and beat until mixture is smooth;

Keep
flavor with sherry wine or fruit juice.
hot in a double boiler. If sauce seems too thick
add boiling' water drop by drop until of the right
consistency.

BY MRS.

Hot Marshmallow Sauce;

20 marshmallows
I
level cupful (>^ pound) sugar.
yi cupful (i gill) water.
Sherry wine or fruit juice to flavor.

For Snowballs: Cream butter, add sugar

gradually. Sift flour, Ryzon, and salt together,
add to first mixture alternately with milk. Add
extract, beat egg whites to a stiff froth, fold into
mixture, and beat well. Fill buttered cups twothirds full, cover with greased papers and steam
Serve hot with sauce.
for thirty-five minutes.
:

Soften marshmallows

Sufficient for ten snowballs.

RYZON APPLE DROPS

'

For Sauce

when tested in cold water,

by candy thermometer. Add
,

in

a mod-

Put sugar
erate oven but do not brown them.
and water into a saucepan and boil until syrup

M. ESKOLIN,

NORTH COLEBROOK, CONN.

3 level tablespoonfuls {lyi ounces) sugar.

3 eggs.
5 tablespoonfuls milk.
yi cupfuls (6 ounces) flour
I level teaspoonful Ryzon.
yi level teaspoonful salt.
I level teaspoonful cinnamon.
1 level tablespoonful (K ounce) butter.
3 tablespoonfuls whipped cream.
2 good sized apples chopped (not very sour)

Beat together egg yolks and sugar. Add milk,

with Ryzon, salt, cinnamon, butter,
whipped cream and apples. Add stiffly beaten
whites of eggs and fry in smoking hot fat. Serve
with maple syrup or sweet sauce. Sufficient for
flour sifted

twelve.

RYZON ENGLISH PLUM PUDDING

4 level cupfuls
level
level
level
4 level
2 23 level
4 level

2
2
2

(i pound) currants.
cupfuls (12 ounces) sultana raisins.
cupfuls (K pound) glace cherries,
cupfuls (i pound) seeded raisins.
cupfuls (i pound) chopped suet.
cupfuls (i pound) brown sugar.
cupfuls (i pound) shredded mixed

candied peels.

pound peeled and chopped

apples.

cupfuls (K pound) bread crumbs.

teaspoonfuls Ryzon.
cupfuls ("^ pound) flour.
teaspoonful salt.
tablespoonfuls (i ounce) butter.
level cupful (X pound) blanched and
level
level
level
level

RYZON CHERRY PUDDING

2 tablespoonfuls (i ounce) butter.
I level cupful (^ pound) sugar.

chopped ahnonds.

orange rinds, grated.

lemon

3 eggsI cupful (X pint) milk.

I tablespoonful lemon juice.
3 level teaspoonfuls Ryzon.
3 level cupfuls ( J^ pound) flour.
J4 level teaspoonful salt.
4 level cupfuls (l quart) stoned cherries.

rinds, grated.

nutmegs, grated.

'

level tablespoonful powdered cinnamon.

level tablespoonful powdered ginger.
10 eggs.
I
cupful (^ pint) brandy or fruit juice.

Clean fruit carefully and put it into a large

mixing bowl, add cherries cut in halves, sugar,
peels, apples, bread crumbs, Ryzon, flour, salt,
butter, nuts, rinds of oranges and lemons, spices,
eggs well beaten, and brandy or fruit juice. Mix
thoroughly and allow to stand in a cool place for
one hour. Divide into two well-greased molds,
cover, and steam steadily for ten hours.

Cherky Sauce:
I level cupful (^ pound) sugar.
}i cupful (2 ounces) butter.
I cupful i}^ pint) cream.
I
I

egg.
level cupful

(X

pint) stoned cherries.

For Pudding:--Cream

butter and sugar

thoroughly together, add eggs well beaten, milk,
lemon juice, and flour sifted with Ryzon, and
salt, and a,dd 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.

rr>

For Sauce: -Melt butter and sugar in a saucepan, add cream, egg well beaten, cherries cut in
halves,

and make very

hot.

Sufficient for seven to nine persons.

Prize Recipe

RYZON LEMON POT PIE

BY MRS.

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. Leftover cold plum pudding is very good if cut in
slices

and

fried.

If liked,

K. E.

JOHNSON,

NEW YORK CITY

level teaspoonfuls Ryzon.

I }4 level cupfuls (6 ounces) flour.
}4 level teaspoonful salt.

(K pound) butter.
Cold water.
iK' level cupfuls (f< pound) sugar.
}4 cupful

plum puddings may be

lemons.

Cream.

decorated with whipped and sweetened cream

and sprigs of hoUy.

Sift flour, Ryzon and salt into a bowl; add

butter and cut into flour with a knife, then rub it

Sufficient for twelve to fourteen persons.

es

in with the tips of the fingers and

cold water to make a stiff paste.

add

RYZON APPLE ROLY POLY

sufiicient

4 level teaspoonfuls Ryzon.

2 level cupfuls {yi pound) flour.
2 level cupfuls {% pound) whole wheat flour.
2 level cupfuls {yi pound) chopped suet.

Put two cupfuls of cold water into a saucepan,

add sugar and strained juice of lemons, bring to
boiling point and allow to boU for twenty minutes.
Then drop paste from a spoon into this
boiling liquid and cover, permitting it to boil

sugar.

Mix

2 level cupfuls (>^ pound) flour.

2 level teaspoonfuls Ryzon.
yi level teaspoonful salt.
yi cupful {y^ pound) sugar.
I level cupful {y^ pound) chopped suet.
I level cupful \yi pound) seeded raisins.

yi level teaspoonful powdered nutmeg.

egg.

cupful {yi pint) milk.

lemon.

RYZON PLUM DUFF

flour with

Ryzon, add

suet,

salt,

one

tablespoonful of the sugar and enough milk or

water to make a smooth, soft dough. Turn out
onto a floured baking board, knead lightly, and
roll out to one-half inch in thickness.

Mix

apples with grated rind and strained juice

of lemon, sprinkle these over the pastry,

wet

pastry edges with cold water, roll up and seal

edges and ends thoroughly. Roll in a pudding
cloth, scalded and floured, and tied up; plunge

a pan of fast boiling water and boil' steadily

Remove cloth, place the roly
for three hours.
into,

Mix flour, Ryzon,

salt and sugar together,

bowl, add suet, raisins, nutmeg,

and

egg
into a
Beat for three minutes,
well beaten and milk.
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.
sift

Milk or water.
3 pounds peeled and chopped apples.

Sufficient for six persons.

level teaspoonful salt.

level cupful {yi pound) sugar.

I
I

twenty minutes longer.

Serve hot or cold with cream, or butter and

for

poly on a hot platter and serve hot with hot milk.

The roly poly may be folded and laid in a
greased mold, covered with greased paper and
steamed for three and one-half hours.
Other fruits may be used in place of the apples.
Sufficient for eight to nine persons.

Sufficient for five to six persons.

If the pudding is boiled in a pudding cloth
omit one-fourth cupful of the milk.
Plum Duff may be put in Ryzon cans and
boiled over the camp fire.

RYZON RUSSIAN PUDDING

yi cupful (6 ounces) butter.
yi cupful (4 ounces) sugar.
3 eggs.
I
level teaspoonful Ryzon.
I yi level cupfuls (6 ounces) flour.
yi level teaspoonful salt.
yi teaspoonful vanilla extract.

RYZON STEAMED SUET PUDDING

BY MRS.

C. N.

BOLLERS,

MEW YORK

CITY

yi cupful (2 ounces) suet, chopped fine.

yi cupful (6 ounces) sugar.
I cupful lyi pound) raisins.
I level teaspoonful cinnamon.
yi level teaspoonful grated nutmeg.
yi level teaspoonful salt.
yi cup (yi gill) fruit juice.
3 slices stale bread.
1 cupful {yi pound) flour.
2 level teaspoonfuls Ryzon.
yi cupful (l gill) milk.

Few

drops red color.

square (i ounce) bitter chocolate.
4 tablespoonfuls milk.
Hot milk or sweet sauce.
I

Cream butter and sugar together, add eggs,

well beaten, then stir in flour, sifted with Ryzon
and salt; add vanilla extract.
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

Now

butter a pudding mold, put mixture in by

much as possible.
Cover with butter paper and steam steadily for
two hours. Turn out and serve with any preferred sweet sauce or hot milk.
Or serve decorated with whipped and sweetened cream. Sufficient for nine persons.

Put suet, sugar, raisins, cinnamon and nutmeg

Soak bread in milk and add to other
in a bowl.
ingredients, adding flour, Ryzon and salt after
Mix all thoroughly, turn into
sifting together.

spoonfuls, alternating colors as

a well-greased one-pound Ryzon can and steam

Serve hot with hard sauce.
for two hours.
Sufficient for eight persons.
66

RYZON PUFFS
BY MRS. EDWARD ALBES, WASHINGTON,

Cream

butter and sugar, beat in egg until very

add salt, add alternately milk and flour
into which Ryzon has been sifted.
Bake in,
square pan after placing the halves of peaches
light,

D. C.

7 level tablespoonfuls preserve (cherries or

raspberries).
I egg.
I cupful (i pint) milk.
1 level
tablespoonful
ounce) melted

over the thin batter. Into hollow of peaches

v/here 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 avail-

(K

butter.

yi cupful {}/, pound) sugar.

2 level teaspoonfuls Ryzon.
yi level teaspoonful salt.
I cupful {% pound) flour.

able.

Sufficient for six persons.

RYZON COLONIAL PUDDING

Beat yolk of egg well, add sugar and melted

butter.
Beat slightly. Add milk, flour sifted
with salt and Ryzon. Beat slightly again and
add well-beaten egg white and more flour if necessary to make stiff batter. Have ten cups well
greased and put in each one tablespoonful of
batter, then one tablespoonful of preserve. Cover
preserve with another tablespoonful of batter.
Put cups in steamer and cook twenty-five minutes.
Serve immediately with any heavy sauce
desired. These may also be baked. Sufficient for

6
J^
yi
yi

eggs, separated.

tablespoonfuls (3 ounces) sugar.

level teaspoonful

Ryzon.

cupful (i ounce) flour.

level teaspoonful salt.
2 cupfuls (i pint) milk.
I yi level
tablespoonfuls chopped
ginger.
I >^ level tablespoonfuls (J^ ounce)
sugar.

preserved

powdered

yi teaspoonful vanilla.

ten persons.

egg.

teaspoonful strawberry extract.

cupful {yi pint) milk.
level teaspoonfuls Ryzon.
level cupfuls (9 ounces) flour.
level teaspoonful salt.

Beat yolks of eggs with sugar for ten minutes,

then add flour sifted with salt and one-half teaspoonful of Ryzon. Scald milk, and pour it onto
flour mixture, stirring all the time.
Return to
saucepan and stir over a slow fire until it forms a
thick custard, add ginger, and pour into a buttered pudding dish.
Beat whites of eggs to a
stiff froth with remainder of Ryzon, add gradually powdered sugar and vanilla extract. Spread
this meringue on top of custard and place in a
very moderate oven until light brown.
Serve

quart strawberries.

cold.

RYZON STRAWBERRY PUDDING

6
]/i

2^
i/i

tablespoonfuls (3 ounces) butter.

cupful (4 ounces) sugar.

Whipped cream.
Cream butter and sugar thoroughly together,
add egg well beaten, strawberry extract, milk,
Beat with a
flour sifted with Ryzon and salt.
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

RYZON BAKED APPLE PUDDING

2 cupfuls (i pint) milk.
3 level cupfuls (% pound) bread crumbs.

3 eggs.
I level cupful {yi pound) sugar.
yi level teaspoonful salt.
I level teaspoonful powdered ginger.
1 level teaspoonful powdered mace.
yi level teaspoonful powdered cloves.
yi cupful (3 ounces) sultana raisins.
2 level teaspoonfuls Ryzon.
3 tablespoonfuls fruit juice or brandy.
3 level cupfuls {\yi pints) peeled and

to taste.
Other fruits may be used in place of
Sufficient for five persons.
strawberries.

RYZON BAKED PUDDINGS

RYZON EXCELLENT PEACH PUDDING
BY MRS.

F.

Sufficient for six persons.

W. FRENCH, SOUTH OIL CITY, PA.

chopped apples.
Sauce:

2 level cupfuls {yi pound) sifted flour.

I level tablespoonful {yi ounce) butter.
cupful {yi pound) sugar.
I egg.
cupful (iK gills) milk.

1 cupful {yi pound) butter.

2 level cupfuls (i pound) sugar.
2 eggs, separated.
I tablespoonful brandy or fruit juice.

X
^

For Pudding:Heat milk and pour it over

bread crumbs, add eggs well beaten, sugar, salt.

yi level teaspoonful salt.

3 level teaspoonfuls Ryzon.
67

For Souffle

raisins, Ryzon, fruit juice and apples.

well, and turn into a greased baking dish.
Bake in a moderate oven for one hour. Serve

spices,

Mix

hot with sauce.

For Sauce: Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit

For Sauce:

RYZON COTTAGE PUDDING

then add

cream.

egg.

teaspoonful lemon extract.

cupful {yi pint) milk.
4 level teaspoonfuls Ryzon.
zyi level cupfuls (9 ounces) flour.
yi level teaspoonful salt.

Turn

into

well-

Mix
coffee.

egg yolks with sugar and

Cool and fold in whipped

Water.
level teaspoonful Ryzon.
I
level cupful (4 ounces) flour.
yi level teaspoonful salt.
\yi tablespoonfuls (^ ounce) lard.
I

Hard Sauce:

tablespoonful {yi ounce) butter.

cupful (4 ounces) butter.

level cupful {yi pound) sugar.
teaspoonful vanilla extract.
teaspoonful hot water.

Cream.

Put raisins and sugar into a small saucepan,

cover with water and cook slowly until raisins are
Sift flour, Ryzon
soft and the juice like syrup.
and salt into a bowl, add lard, and rub it in
with the tips of fingers, and mix to a soft biscuit
dough with water. Roll to one-fourth inch in
thickness, spread with raisins, then roll up,
pressing the ends firmly together.
Place in a greased pan and pour juice over, add
butter and one-half cupful of water, and bake in
a hot oven for twenty minutes or until done.
Serve hot with cream. Sufficient for five to six

For Pudding: Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk,
flour sifted with Ryzon and salt.
Mix and
beat with a wooden spoon for three minutes, then
turn into a greased and floured tin or mold, and
bake in a moderate oven for thirty-five minutes.
Turn out and serve with sauce.

and

For Sauce: Beat butter and sugar to a

cream, add hot water and extract; mix well, and
chill

carefully.

RYZON SULTANA ROLL

and

flour,

level cupful (6 ounces) sultana raisins.

level cupful {yi pound) sugar.

add

Sufficient for four persons.

yi cupful (2 ounces) butter,

ff cupful (6 ounces) sugar.

butter,

greased baking dish and bake in a moderately

hot oven for twenty-five minutes.
salt,

]/i

-Melt

and mix

vanilla,

and whites of eggs stifHy beaten. Chill

before serving. Sufficient for six to eight persons.
juice

blend well; pour on gradually, stirring constantly,

coffee, cream, sugar and salt.
Stir and cook until
smooth, and add well-beaten egg yolks. Cool,
stiffly
beaten
whites,
fold in
egg
Ryzon and

persons.

before using.

This pudding may be served with lemon,

wine sauce, or it may be steamed for
one and one-half hours and served with strawberry sauce. Sufficient for six persons.

RYZON BAKED APPLE DUMPLINGS

vanilla, or

yi pound Ryzon short or flaky pastry, see

pages 56, 58.
6 apples.
6 level tablespoonfuls (3 ounces) sugar.
6 cloves.

RYZON COFFEE S0UFFL

tablespoonfuls (iK ounces) butter.

level tablespoonfuls (J^ ounce) flour.
cupful {\yi gUls) boiled coffee.
cupful {yi gill) cream.
yi cupful (4 ounces) sugar.
level teaspoonful salt.
4 eggs, separated.
yi level teaspoonful (He ounce) Ryzon.
1 teaspoonful vanilla extract.
3
3
yi
yi

egg.

out pastry about one-fourth inch in

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 fiU center hole
with sugar and a clove, lay another round of
pastry on the top, and work it down to meet the
other round.
Fasten join with a little cold
water; continue in this way until all the apples
are used. Place dumplings on a greased tin,
brush over with egg well beaten, and bake for
thirty minutes in a moderate oven.
Dredge
with sugar and serve hot or cold.
Sufficient for six dumplings.
Roll

thickness,

Sauce:
2 egg yolks.
yi cupful (2 ounces) sugar.
I pinch salt.
yi cupful (l gill) strong hot coffee.
I cupful \yi pint) whipped cream.
68

RYZON DUMPLINGS Master Recipe

By Mrs. Harriett Cole Emmons, Manager Ryzon Service

Staff

Chapter VII

Ryzon Savory Dishes

UITE

the most interesting thing to

many housewives today

is

the question of using

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.
left-overs,

Master Recipe

closely

and do not remove cover

minutes.

RYZON DUMPLINGS

for

about twenty

Serve immediately.

Sufficient for ten dumplings.

teaspoonfuls Ryzon.
cupfuls (}4 pound) flour.
teaspoonf ul salt.
tablespoonful {}4 ounce) shortening.
>i cupful (scant yi pint) milk and water.

level
2 level
I level
I level

RYZON STEAK AND KIDNEY PUDDING

1 poijnd round steak.
2 sheep's kidneys.
2 level tablespoonfuls {}4 ounce) flour.

Mix flour, Ryzon, and salt together and sift

them into a bowl, add shortening and cut it in
with a knife or rub it in with the tips of the fingers.
Add liquid gradually, and drop from a
spoon on the top of a boiling pot-pie. Cover

I level teaspoonful salt.

}4 level teaspoonful pepper.
1 cupful {yi pint) stock or water.
2 teaspoonfuls mushroom ketchup.

69

Suet Crust:

Prize Recipe

2 level teaspoonfuls Ryzon.

2 level cupfuls {}^ pound) flour.
}4 level teaspooriful salt.
I level cupful (^ pound) chopped suet.
Cold water or buttermilk.

For Crust:

Sift flour,

Ryzon, and

RYZON TOAD-IN-THE-HOLE
by MRS. MAUDE JERVIS, BROOKLYN,

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 ofi round edges and roll out these
scraps into a round to form a cover.

cupfuls

Prize Recipe

MELDONE

Chopped mushrooms or onions may

also be
Sufficient for five persons.

BY MRS.
2

RYZON MASHED POTATO STUFFING

I
I

crumbs.

4 tablespoonfuls melted shortening.

beaten egg.
teaspoonful onion juice.
Powdered sage to taste.
Salt and pepper to taste.
I

Mix

all

PIE

DINNER

WESTCOTT, EDGE WATER,

N.

].

pounds stewing lamb.

For Paste:
2 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
2 tablespoonfuls (i ounce) butter.

these ingredients together and use as

Milk.

a stuffing for any roast fowl. If preferred, celery

may be substituted for the onion, and the sage

may be

A. S.

1 level teaspoonful salt.

yi level teaspoonful pepper.
12 smaU onions.
2 large carrots.
6 medium sized potatoes.
2 cupfuls (i pint) milk.
3 level tablespoonfuls {^ ounce) flour.

mashed potatoes.

level teaspoonful Ryzon.

level cupful (J^ pint) bread

pint) milk.

added.

taste,

gravy.

2 level cupfuls (i pint)

(i

Cut steak and kidney into small pieces and

put them into a greased fireproof dish, seasoning
them with salt and pepper to taste. Sift flour
with Ryzon and pinch of salt, add eggs wellbeaten 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

For Pudding: Split kidneys, remove skin and

inside fat, and cut them into quarters. Cut steak
into small squares. Mix flour and seasonings together on a plate. Dip pieces of meat and kidney
into this mixture, coating them on all sides. Place
in prepared mold and pour in stock and ketchup.
Place round of pastry on top and press the edges
well together.
Cover with a greased paper and
steam steadily for three hours. Serve hot with
used for flavoring.

N. Y.

}i pounds lean steak,

lamb's kidney,
level teaspoonful salt,
level teaspoonful pepper,
level teaspoonful Ryzon.
level tablespoonfuls (i ounce) flour.

For

Pie: Stew lamb for an hour or until it is

easily pierced with a fork, add seasonings, onions
peeled, carrots cut in quarters, potatoes cut in

omitted.

RYZON EGG NOODLES

halves, and cook until tender. When done place

aU the meat and vegetables in a deep baking

BY MRS. BELLE FAILING, SEDALIA, COLO.

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.dish;

egg.
J^ level cupful (2 ounces) flour.
}4 level teaspoonful salt.
}4 level teaspoonful Ryzon.
I

Break egg into mixing bowl, stir in flour sifted

with Ryzon and salt, adding more flour if necessary to make a batter which will not be sticky.
Roll very thin on a well
Stir until smooth.
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.

For Paste: Sift flour into a basin, cut and

rub butter into flour, add Ryzon and make into a
softish paste with mUk.
Turn out onto a floured
baking board and roll three-fourths of an inch
thick.
Place on top of pie and bake. Sufficient
for six to eight persons.
70

RYZON PORK PIE

J^ lb. fresh pork.
1 level teaspoonful powdered sage.
2 level teaspoonfuls chopped onion.
I level teaspoonful salt.

Peel and cook potatoes in water until tender.

milk, make a smooth paste of the flour in
which has been sifted the salt and Ryzon. Add
butter and pepper. Boil up once and serve with
croutons. If soup is too thick add more hot milk.

Add

Wipe meat with a damp

cloth and weigh it

it in small pieces,
and season it with pepper, salt, sage and onion,
mixing all well together.

free

from skin and bone.

RYZON SMALL MUTTON PIES

Cut

TakeRvzoN Raised Pie Crust, page 58, while hot

and cut off a quarter of the quantity for the lid
and decorations of the pie, wrap it up in paper,
and keep it warm over steam. Roll out the other
piece into a strip four inches wide and rather
thin.
Keep it even at the edges, and of an equal
thickness all over. Wet along one side and one
end with cold water or beaten egg. Bring the
two ends together so as to form a ring, and make
them overlap, pressing them well together.

Then gather one of the sides together so as to

form a bottom for the pie. Stand it up and make
it into a good shape with the hands.
Fill up with meat mixture, pressing it down
tightly into it.
Make it level at the top, with
just a small rim of pastry standing above it all the
way round. Then take the piece of pastry that

has been kept warm, roll it out thin, and cut

out a round large enough to cover the top of
pie.
Wet round the edge of this with water, lay
it on top of pie, and press the two edges together.
Brush the pie all over, top and sides, with
beaten egg, and make a hole in the top with the
point of a knife. Pour in enough stock to onehalf 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
If the stock is not stiff enough,
jelly when cold.
dissolve a little powdered gelatine in it before
using.
Serve cold.
Sufficient for four persons.

make double the quantity of

Pie Crust given on page 58, and
three-fourths pound lean mutton.
For

six

Any scraps or trimmings of mutton may be

used for making these little pies, but they must
not be too fat.
Cut them in small pieces, removing all skin, bone and gristle. Season with
salt, pepper and grated nutmeg, and just moisten
with water or gravy.
Put aside one-third of paste to keep warm, and
divide rest into six equal-sized pieces. Form each
of these pieces into a smooth ball, and then form
them into little cases. This may either be done
with the fingers or round a tumbler. Fill them
with the meat, and then raise up the sides again
with the hands. Roll out paste, which has been
kept warm, and cut oiit rounds to make covers
for the pies.
Wet round edges, lay them over the
pies with the wetted sides down, and press the
two edges of paste firmly together.
Trim round with a pair of scissors, make a
small hole in top of the pies, and brush them over
with a little milk or beaten egg. Bake in a
moderate oven for thirty minutes. When the
pies are ready to be served they should be filled
up with a little hot gravy. Sufficient for six pies.

RYZON SAVORY BREAKFAST DISH

I
level teaspoonful Ryzon.
lyi pounds cooking apples (5 medium-sized
apples average i^ pounds).
I yi pounds
potatoes
(6
medium-sized
potatoes average \}4 pounds).
I
level teaspoonful salt.
yi level teaspoonful pepper.
pound bacon.

%
S

RYZON POTATO SOUP

BY MRS.

A. D.

FRASER, BURLINGTON, WASH.

2 cupfuls chopped potatoes.

2 cupfuls (i pint) water.
4 cupfuls (l quart) sweet milk.
2 eggs.
yi level teaspoonful Ryzon.
I level teaspoonful salt.
1 level tablespoonful (K ounce) butter.
2 level tablespoonfuls (yi ounce) flour.
Pepper.

pies

Ryzon Raised

pork sausages.

Steam or bake apples and scoop out pulp,

all pips and bits of core.
Steam potatoes until tender, mash them, add Ryzon,
seasonings, and apples, mix well and reheat.
removing

Cut bacon
that the fat

into small pieces, fry

it

slowly so
in it the

may run freely out, and fry

sausages.
Stir bacon fat and dice into the hot apple and
potato, pile the latter in center of well-heated

platter, arrange the sausages round,

Sufficient for four persons.

and

serve.

RYZON RICE CORN PUDDING

BY MISS FRANCES

R,

RYZON. SAVORY CORN PUDDING

DICKEY, SAN JUAN, PORTO RICO

1 small green pepper.
yi onion.
2 tablespoonfuls (i ounce) butter.
2 level tablespoonfuls {yi ounce) flour.
I level teaspoonful salt.
yi level teaspoonful paprika.
yi level teaspoonful powdered nutmeg.
yi level teaspoonful red pepper.
I cupful {yi pint) milk.
I cupful {yi pint) canned corn.
I level teaspoonful Ryzon.
1 egg.
2 level tablespoonfuls soft bread crumbs.
yi. cupful (2 ounces) buttered bread crumbs.

level cupful (6 ounces) corn meal.

level tablespoonful rice.
1 level tablespoonful (^ ounce) butter.
2 cupfuls (l pint) milli.
I level teaspoonful Ryzon.
1 level teaspoonful salt.
2 eggs.
I

Boil rice in one

and one-half cupfuls water

Wash green pepper and cut it in half and remove seeds; then cut in fine strips. Chop onion
and cook it with pepper and butter for five
minutes, stirring constantly. Add flour, seasonings, and milk; bring to boiUng point; then add
corn, Ryzon, egg well beaten and soft bread
crumbs. Mix and turn into a greased baking
dish, cover with buttered crumbs and bake in a
moderate oven for thirty minutes. Serve hot as
a vegetiable. Sufficient for four persons.
fine

for

Scald half of the corn meal with the

butter and well-beaten
eggs.
Then add milk and the remainder of the
corn meal, together with the salt and Ryzon. Mix
thoroughly and bake in moderate oven 40 minutes.
ten minutes.
boiled rice.

Add melted

RYZON PLAIN OMELET

RYZON SALMON AND TOMATO

2 tablespoonfuls (l ounce) butter.

BY MRS. CORA LEE WALLACE, TOPEKA, KAN.

3 eggs.
yi level teaspoonful salt.
yi level teaspoonful pepper.
tablespoonful warm water.
yi level teaspoonful Ryzon.
Put one and one-half tablespoonfuls of the
butter into an omelet pan, and allow it to melt
slowly while preparing the eggs. Break eggs
into a bowl; add seasonings, water and Ryzon.
Beat eggs just enough to break them or they will
become watery. Add remainder of butter. Pour
mixture into the pan, then with a fork break the
cooked surface in several places quickly, so that
the eggs from the top may run to the bottom and
cook; or loosen the omelet from the sides of pan
letting the uncooked part run under.
This must
be done in the begiiming so as not to make the
surface tmeven.
When the egg is cooked, but yet quite soft on
the top, tut 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 ahot dish, doubling it over.
Garnish with a little parsley and serve at once.
Sufficient for two persons.
The water is added to lighten the eggs. Milk
must never be used, as it would make the omelet
heavy, and flour must on no account enter into
its composition.

can salmon.
cup \yi pint) stewed tomatoes.
level tablespoonful melted butter.

yi level teaspoonful salt.

yi level teaspoonful pepper.
yi level teaspoonful Ryzon.

Remove all bone and skin and

Mix in the other ingredients, turn

flake salmon.
into a baking

dish, dust top with bread crumbs and bake

twenty minutes in a moderate oven. One car;
tomato soup may be used instead of stewed

tomatoes,

if

preferred.

Sufficient for six persons.

72

RYZON BEEF LOAF

BY HARRIET ROMER, ELMIRA,
2

yi

Prize Recipe

BY MRS.

pounds round steak.

pound fresh fat pork.

2 cupfuls(i pint) toasted bread

1

RYZON APRIBA LOAP

N. Y.

C.

W. SHAW, MOUNTAINVILLE, N.

Y.

crumbs.

onion grated.

2 cupfuls (l pint) milk.

I level tablespoonful salt.
yi level teaspoonful Ryzon.

yi teaspoonful pepper.
I egg.

Put steak and pork through meat grinder

Mix with crumbs, onion, salt, Ryzon and

twice.

Add

pepper.

egg slightly beaten.

Mold

into

loaf arid 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.

BY MRS. ALLAN BANCROFT, MAYWOOD,

ILL.

4 level cupfuls (l quart)hot mashed potatoes

}i level teaspoonful salt.
}i level teaspoonful celery salt.
I
level tablespoonful chopped parsley.
yi cupful (i gill) hot milk.
I
egg.
I yi level teaspoonf uls Ryzon.
I
level tablespoonful {yi ounce) melted
butter.

Beat

all

Put bacon into a basin, add apples, rice,

egg, milk, and flour sifted with
Ryzon. Beat all well together, and bake in a
well-greased bread pan for thirty minutes, or boil
for one hour in equally well-greased baking
powder tins. Serve hot, garnished with fried
apples, or cold, lightly spread with mayonnaise
dressing. The mixture may be served in ramekins.
So long as the proportion of flour and Ryzon
remain constant, that of the other ingredients
may be varied to suit taste and convenience.
This dish contains in itself a completely balanced ration. It is substantial enough for the
dinner of a. working man, delicate enough for
the digestion of an invalid, simple enough for
the plainest cook, and palatable enough to make
the family call for more.
It may be baked,
seasonings,

and Ryzon
and bake ten minutes

ingredients adding egg

Pile in rocky form

or until puffed and brown,

RYZON CHEESE OMELET

BY MRS. MARY FREDERICKS, OAK RIDGE,

fine.

level cupful (yi pint) chopped sour apples.

I level cupful (yi pint) boiled rice.
yi level teaspoonful salt.
yi level teaspoonful paprika.
I egg, well beaten.
I cupful (yi pint) milk.
I level cupful (yi pound) flour.
I level teaspoonful Ryzon.
I

RYZON POTATO PUFF

last.

level cupful (yi pint) bacon, fried crisp

and chopped

Sufficient for eight persons.

N.

J.

3 eggs well beaten.

yi level teaspoonful salt.
yi level teaspoonful Ryzon.
yi cupful (2 ounces) bread crumbs.
yi cupful (2 ounces) grated cheese.
I cupful (K pint) milk.

boiled, or fried

eaten hot, cold or

warmed

over.

RYZON ARTICHOKES A LA REMOULADE

SHELLS
by CARINE CARRUTHERS, SEATTLE, WASH.

Mix

well

and bake

and pour

in buttered

I cupful (8 ounces) butter.

3 cupfuls (12 ounces) pastry flour.
I
level tablespoonful cornstarch.
I level teaspoonful Ryzon.
yi level teaspoonful salt.
Ice water to mix.
Filling:
1 can artichoke bottoms.
2 tablespoonfuls lemon juice.
4 tablespoonfuls (2 ounces) melted butter.
Salt, paprika, minced parsley, curry.

pudding dish

like custard.

One-half cupful flaked fish may be used instead

of cheese to vary the dish, making a delicious fish
omeleti
Sufficient for four persons.
73

'

Mix

the ingredients for the shells in order

not_ forgetting the proper number of
"turns" to insure fiakiness. Bake in rather deep
pate 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.

before measuring, of all skin and bone,

Grate the onion, chop the celery fine,
Mix all with the white sauce.
also sweet pepper.
Fill the pastery shells.

Free

given,

and

Prize Recipe

RYZON MEAT FOLD-OVERS

by MRS.

RYZON MEAT SHORTCAKE

I
I

the shortcake use the following recipe:

egg beaten to a

work in the
Wet to a dough with liquid, mix
salt together,

in

froth.

and Ryzon together, add lard

and butter, cut and rub them into the flour, and
make into stifSsh 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

hot oven and remove carefully one

Put together with meat filling.

layer at a time.

RYZON FISH TARTS

by forecast modern school
of cookery

a nice golden

Crust:

color.

Serve hot.

Sufficient for ten fold-overs.

2 level cupfuls (X pound) flour.

2 level tablespoonfuls (i ounce) butter or butter substitute.
1 level teaspoonful salt.
2 level teaspoonfuls Ryzon.
2 level tablespoonfuls (i ounce) lard.
6 tablespoonfuls milk or water.
Sift flour, salt

stiff

Sift flour, salt

then put in thin layers in layer-cake tins.

sure the dough comes close to the rims. Bake

brown

Ryzon.
pound) flour.

Put sausage meat into a hot pan and cook it

let it get brown and dry; add ham or
chicken, rice, chopped pimiento, and Worcestershire sauce, take from fire and mix with white of

well,

light

cupfiils (i

but do not

Be

chopped cooked

chicken or ham.
level cupful {yi pound) boiled rice (scant)
chopped pimiento (canned red pepper).
tablespoonful Worcestershire sauce.

1 level teaspoonful salt.

yi cupful {lyi gills) water.
3 tablespoonfuls {lyi ounces) lard.
3 tablespoonfuls (i jounces) butter.

lyi level cupfuls (6 ounces) white flour.

}4 level teaspoonful salt.
3 level tablespoonfuls (i J^ ounces) chilled
shortening.
3 level teaspoonfuls Ryzon.
cupful (i }4 gills) half milk half water.
shortening.

level cupful (4 ounces)

4 level

filling.

Ryzon and

I.

1 egg, separated.
2 level teaspoonfuls

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

Sift flour,

BOISSE, DOUGLASTON, L.

L.

K pound sausage meat, fine quality.

BY FORECAST MODERN SCHOOL

OF COOKERY
Take two thin layers shortcake dough and put
together with minced cold meat flavored with
onion, pepper and salt and moistened with gravy
or brown sauce.
Brown sauce or gravy can be poured over the

To make

fish,

flake.

RYZON BEEFSTEAK PIE

BY MISS NORA LONGEWAY, SPRING BANK,
ALBERTA, CANADA

and Ryzon. Chop in shortening;

pounds round steak {yi inch

onion sliced.

thick).

2 level tablespoonfuls {yi ounce) flour.

2 level tablespoonfuls (i ounce) butter.

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.

2 potatoes sliced thin.

Salt and pepper to taste.

Crust:

Filling:

cupful {yi pound) flour.

tablespoonfuls (l ounce) lard.
tablespoonful {yi ounce) butter.
teaspoonfuls Ryzon.
yi teaspoonful salt.
yi cupful (l gill) milk.
1 level
2 level
1 level
2 level

cupful (}4 pint) cold cooked fish.

yi cupful celery.
I cupful (yi pint) white sauce.
yi small onion.
I small sweet pepper.
I

74

serve guests; the portions depend on the number

of birds in pie.
If desired, nine pigeons may be used in pie.
Sufficient for twelve persons.

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.

RYZON "WAR-MEAT" LOAF

Mix crust to make a soft dough. Roll out an

inch thick, place on top of meat and gravy and
bake in hot oven.

BY MRS. CLARA
level cupfuls

Sufficient for eight persons.

2
2

Prize Recipe

RYZON COLD PIGEON

BY MRS. HAROLD

A.

PIE

BROWN, CALDWELL,

J/i

N.

J.

E.

WELLS, PATON, IOWA

(i

pint)

left

over

baked

beans.
level cupfuls (12 ounces) corn meal.
level teaspoonfuls Ryzon.
level teaspoonfuls salt.
level teaspoonful pepper.
cupfuls (i quart) boiling water.

meal and salt into the boiling water.

cooked to a mush, add remaining ingredients.
Pour into a greased bread-pan and bake in
moderately hot oven until brown.
This loaf is an appetizing and nutritious meat
Stir corn

6 fat pigeons, cut in halves.

4 tablespoonfuls (2 ounces) butter.

When

1 level teaspoonful salt.

}4 level teaspoonful white pepper.
Juice I lemon.
2 cupfuls (l pint) good cooking sherry wine.

substitute,

and

is

delicious sliced cold

and served

with home-made catsup for a supper.

1 can mushrooms.
4 hard-cooked eggs.

Sufficient for

one

loaf.

Parsley.

RYZON SAVORY CHEESE PUDDING

For Paste:
level teaspoonfuls Ryzon.
level cupfuls {i/i pound) flour.
yi level teaspoonful salt.
}4 cupful {yi pound) lard.
lyi cupfuls (j< pint) milk.

2 level cupfuls {}4 pound) grated cheese.

I level teaspoonful flour.

}4 level teaspoonful salt.
}i level teaspoonful pepper.
I cupful (}4 pint) boiling milk.
1 tablespoonful (}i ounce) butter.
2 eggs, separated.
yi level teaspoonful Ryzon.
2 level tablespoonfuls bread crumbs.

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

Put cheese into a bowl, add flour, salt, pepper,

milk, butter, yolks of eggs slightly beaten, whites
beaten with Ryzon to a stiff froth, and bread
crumbs. Mix gently, and pour into a greased
fireproof dish and bake in a moderate oven for
twenty minutes. Serve hot.
Sufficient for six persons.

consistency of thin stew as

into thicker consistency. Add
salt, pepper and lemon juice to taste and when
Place birds in the baking dish,
cool add wine.
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.
flour until of the

when

cold

it jellies

RYZON HAM CROQUETTES

BY MRS. M. HOLLERS, NEW YORK CITY
I cupful ham (4 ounces), chopped fine.
yi cupful (l gill) mashed potatoes.
yi level teaspoonful chopped parsley.

the flour, salt and Ryzon

together, then rub in the lard with the tips of the
fingers and mix in the milk with a knife or a
spoon. Roll out and cover dish, brush over with
milk or beaten egg.

For Paste:

Sift

I
I

Mix

egg.
level teaspoonful

Ryzon.

ingredients together well.

Shape
Fry in deep fat.
roll in bread crumbs.
Sufficient for eight croquettes.

This pie, with a plain salad, makes a substantial

luncheon or supper in winter holiday season to

75

all

and

Chapter VIII

Ryzon Camp Cookery

" 'tis substantial happiness

to eat"

doubt the general principles of cooking are the same in the open air as in the kitchen.
Yet a good cook might find it difficult to emulate the feats of some unpretentious
woodsman, if he found himself in a dark forest, and he were told to get a hearty meal
for a few hungry people as quickly as possible. Under such conditions fancy dishes
are out of place.

The

simplest food

is

the most appetizing

when camping and the

best to eat.

It

should be simply prepared.

When making tea at the camp the

and one
open air cookery.
The same is true of coffee made in the woods, which has a different flavor from that made anywhere else.
Brook trout and potatoes may be rolled in wet paper and cooked in hot ashes. Fried fish are
appetizing.
Cleanse and wash the fish, remove the fins, and rub them well over with salt; roll the
fish in a mixture of flour, salt and pepper and fry them in plenty of smoking hot fat.
Ham sandwiches and chicken sandwiches are both appetizing, but when one combines the two the
result is delicious. Cream one-half cupful of butter, using a wooden spoon, add one cupful each of
finely chopped cold boiled ham and cold boiled chicken; season to taste with salt and pepper and
spread the mixture between slices of buttered bread.
N.B. See other Camping Recipes; Surprise Muffins, page 19; Omelet, page 72; and Plum Duff
page 66. Anything which is cooked in frying pan or kettle, can be managed over the camp-fire.
for the pot" will not do; for

some

old household allowance of "one spoonful for each person

occult reason,

more

of the leaf is required in

RYZON CAMP CORN BREAD

RYZON CORKSCREW BREAD

cupfuls {}4 pound) flour.

cupfuls (12 ounces) corn meal.
teaspoonfuls Ryzon.
4
I
teaspoonful salt.
1
teaspoonful sugar.
2 tablespoonf uls (i ounce) lard or butter.
2 level tablespoonfuls egg powder.
6 tablespoonfuls evaporated milk.
i}4 cupfuls {^/i pint) water.
2
2

8 level cupfuls (2 pounds) flour.

(2 ounces) lard or drippings.

4 tablespoonfuls

2 level tablespoonf uls Ryzon.

2 level teaspoonf uls salt.
I cupful (>^ pint) milk.
I cupful (yi pint) water.

Mix and sift flour, Ryzon and salt into a bowl

or pan, add lard or drippings, rub them into the
dry ingredients, add milk and water gradually,
and mix to a dough that can be handled easily.
The dough must be rather stiff er than for biscuits
baked in a pan.

Have a good bed of coals and the usual two

forked sticks to hold the cooking utensils. Take
a green stick an inch or more in diameter, and
wind the dough around it. Rest the ends on the
two forked sticks, and turn frequently until
brown and crisp on all sides. Pull out the stick
and the bread is ready for eating.
Sufficient for eight to ten persons.

Corkscrew bread
cacies.

is

one of the camper's

deli-

level
level
level
level
level

Mix

flour and corn meal together, add Ryzon,

sugar, lard or butter, melted, egg powder
mixed with evaporated milk and water. Mix
well and pour into a well-greased pan.
Bake in
a moderate oven for forty minutes. If the campers have no oven, bake same as Ryzon Camp
Bread. Sufficient for eight to ten persons.
salt,

RYZON CAMP GRIDDLE CAKES

cupfuls (i pound) flour.
teaspoonfuls Ryzon.
1
teaspoonful salt.
2
tablespoonfuls egg powder.
yi cupful (i gill) evaporated milk.
lyi cupfuls (J< pint) water.
Butter and maple syrup.

4
4

level
level
level
level

Mix flour, Ryzon,

salt

and egg powder and

the time to serve, make a soft dough of the flour,

Ryzon, salt, shortening, and water. Roll this
out, one-half inch thick, and cut into strips. Pour
off broth into another dish and remove most of
the meat. Put a layer of meat, sliced potatoes,
and sliced onion, in the bottom of the kettle,
partially cover with strips of dough, and repeat,
until materials are all used.
Pour over this the
hot broth, cover closely, and return to the fire to
boil for twenty minutes.
This may be served directly from the kettle.
N. B. -The quantities of meat and vegetables
used will depend solely upon the number to be
served.
Dumpling recipe will serve six people.
N. B. See Master Dumpling Recipe, page 69.

sift

into a bowl, add evaporated m3k and water and

beat to a creamy batter. Do not have the batter
thin.
Fry in a hot frying pan, which has been
greased with a piece of pork fat. Serve hot with
butter and maple syrup. Sufficient for twenty
cakes.

N. B.
page 25.

See

Master Griddle Cake Recipe on

RYZON CAMP POT PIE

Fresh meat or game.

Potatoes.
Onions.
Salt and pepper.
Sliced bacon or salt pork.

RYZON CAMP BREAD

For Dumplings:
lyi level cupfuls (6 ounces) flour.
3 level teaspoonfuls Ryzon.
I
level teaspoonfid salt.
I
level teaspoonful {yi ounce) shortening.
J^ cupful {\yi gills) water.
Cut the game or meat into medium-sized
pieces. Season highly with salt and pepper, add
strips of bacon, and cover with hot water. After
it begins to boil, hang kettle higher over fire so
that it may cook more slowly. See that the
liquid in the pot does not become more reduced

2 level cupfids {)/i pound) flour.

4 level teaspoorifuls Ryzon.
1 level teaspoonful salt.
2 tablespoonfuls (i ounce) lard or butter.
I cupful (K pint) milk or water.

Mix flour, Ryzon and salt together and sift into

a bowl, add lard and rub it in lightly with tips of
fingers, then add water and mix well.
Grease a
frying pan and turn in the batter, and bake very
slowly over the fire. Be sure to loosen from the
pan with a thin knife as soon as a crust forms, so
that it can be turned over and baked on other

than one-third.
Prepare vegetables., About half an hour before

side.

Sufficient for four persons.

Chapter IX

Ryzon Home-made Candies

HO can resist home-made candies?

Very few indeed, for if well made they are delicious.

Then, besides being delicious, the home article is cheap as compared with bought
candy of the same quality, and, above all, it is pure.
The making of dainty bon-bons is a very attractive pastime to the amateur housekeeper and would-be confectioner, and it is quite surprising how many pretty and
delicious candies can be made at home, and how simple and fascinating the process.
The value of sugar as a food for both young and old is undisputed, and candy
is looked upon nowadays as almost a necessity instead of a mere luxury.
For home-made confectionery, very few tools are necessary, although for the more elaborate kinds
the investment of a few dollars amply repays the enthusiast. For instance, there are many candies
which can be made without any special instruments, but for perfect candy boiling a sugar thermometer
The candy thermometer registers over 300
is a great asset, ensuring as it does accuracy and success.
But for those who are not so ambitious there are many sweets which can be well made
F. or more.
with a little experience and a careful consultation with the clock.
Different kinds of sugar are needed for the various candies ^brown, confectioners' and granulated
together with syrup, butter, milk, flavoring extracts, colors, and such toothsome dainties as fruits,

shelled nuts, and preserved ginger.

The use of a little Ryzon will be found of immense advantage to the
makes the sugar less liable to crystallize while boiling, and gives a more

amateur candy maker, as it

creamy effect to such candies

as fudge and caramels.

Tiny crinkled paper cases are pretty for the more elaborate bon-bons, but are not at
77

all essential.

RYZON OLD-FASHIONED MOLASSES

CANDY

Boil together for seven minutes, sugar, mocream and butter, stirring all the time;
add chocolate and boil seven minutes more, then
add fruit, Ryzon and nut meats; stir constantly
until it boils, then cook slowly until it forms a
soft ball when tried in cold water, or 240 F. by
lasses,

2 cupfuls

(l pint) molasses.
tablespoonftil vinegar.
2 tablespoonfuls (i ounce) butter.
level teaspoonful Ryzon.
I teaspoonful vanilla or ginger extract.
1

candy thermometer, then add extracts. Remove

from fire, put pan into larger pan of cold water
and stir until creamy. Pour into buttered tins
and mark into squares when half cold. Sufficient

Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring
all the time until the mixture is brittle when
dropped into cold water, or when it registers
265 F. by candy thermometer. Stir in Ryzon
and extract and pour into a buttered tin. When
nearly cold puU until glossy. Cut into small
pieces and lay on a buttered plate or wrap in
waxed paper. Sufficient for one pound of candy.

for fifty squares.

RYZON BETTY CARAMELS

2 level cupfuls (12 ounces) brown sugar.
I level teaspoonful Ryzon.
yi cupful (i gill) milk.
I tablespoonful {yi ounce) butter.
I teaspoonful coffee extract.
Pecan nut meats.

RYZON CHERRY PASTE

1

level teaspoonful Ryzon.

level tablespoonfuls (i ounce)
gelatine.

Put into a saucepan, sugar, Ryzon, milk and

butter, bring to boihng point and boil gently,
stirring all the time, until the mixture forms a
soft ball when tested in cold water, or 240 F.
by candy thermometer. Add coffee extract and
pour into a dry basin, and beat with a wooden
spoon until the mixture becomes stiff.
Then roll into large even-shaped marbles and
put a pecan nut meat on top of each. Lay on
waxed paper to become firm.
These caramels are a pale coffee color.
Serve in paper cases.
Sufficient for twenty-five caramels.

powdered

lyi cupfuls {2}4 gills) water.

2 level cupfuls (l pound) sugar.
I
level cupful \}i pound) chopped preserved cherries.
A few drops red color.
lemon.
I
Confectioners' sugar.

Put gelatine, Ryzon, water, sugar, grated rind

and strained juice of lemon into a saucepan, bring
slowly to boiling point, then boU gently for fifteen
minutes, stirring constantly.
Rinse a deep plate with cold water, put in red
color and cherries. Strain in mixture and stir.
Set in a cold place until firm, then cut into neat
squares, using a knife constantly dipped intohot
water, and roll in confectioners' sugar. Put into
boxes lined with waxed paper.

RYZON NUT CANDY

3 level cupfuls (i>^ pounds) sugar.
1 cupful (}4 pint) corn syrup.
yi cupful (i gill) water.
2 egg whites.
I level teaspoonful Ryzon.
yi level teaspoonful salt.

Sufficient for thirty squares.

RYZON FRUIT AND NUT FUDGE.

1

level teaspoonful

level

teaspoonful almond extract.

teaspoonful lemon extract.
teaspoonful vanilla extract.

Ryzon.

2 level cupfuls (i pound) sugar.

yi cupful (yi pint) molasses.
i4 cupful {}i pint) cream.
yi cupful (K pound) butter.
yi cupful (2 ounces) grated chocolate.
2 level tablespoonfuls chopped preserved
ginger.
2 level tablespoonfuls stoned and chopped
dates.
}4 cupful (2 ounces) chopped walnut meats.

cupful(Xpound)choppednutmeats.

Put into a saucepan, sugar, sjrrup and water

and boil until the syrup forms a soft ball when
tried in cold water, or 240 F. by candy thermometer.
Add salt and Ryzon to eggs and beat to a stiff
froth.
Take syrup_ from fire and add eggs, a
tablespoonful at a time, until all has been added,
beating constantly.
When mixture begins to
thicken, add nuts and extracts, and beat until
creamy. Pour into a deep buttered pan and
allow to cool. Cut in cubes when cold. This
candy is best when it has been allowed to stand
for three days.
Sufficient for thirty cubes.

yi cupful (2 ounces) blanched and chopped

almonds.
I teaspoonful lemon extract.
I teaspoonful orange extract.
78

RYZON ALMOND AND RAISIN BRITTLE

RYZON STUFFED DATES

Stoned dates.

2 level cupfuls (l pound) sugar.

I teaspoonful vinegar.
3 level teaspoonfuls Ryzon.
I level cupful (2 ounces) seeded raisins.

egg white.
I level teaspoonful Ryzon.
1 teaspoonful vanilla extract.
2 tablespoonfuls chopped preserved ginger.
I

cupful (yi pound) blanched and

roasted almonds.
teaspoonful almond extract.
teaspoonful lemon extract.
level

Confectioners' sugar.
Pink sugar.

I
I

Remove

stones from desired number of dates.

Drop egg white into a basin, add Ryzon, extract, ginger and enough sifted confectioners'
sugar to make a stiff paste.
Fill dates with mixture and roll in pink sugar.
Serve in a bon-bon dish.

Put

To Make Pink Sugar:

in a deep saucepan, stirring all the

time, until it is a nice brown color, or 290 F.,

Melt sugar

then add vinegar and Ryzon and boil until 300

F. by candy thermometer, or until brittle when
tested in cold water.

and almonds into a weU-buttered

extracts to boiled syrup and pour at
once over the fruit and nuts. Allow to cool and
cut into squares or strips. Sufficient for ten strips.
Put

some gran-

RYZON KISS-ME-QUICKS
4
2
8

yi

RYZON CHOCOLATE FUDGE

I
I

I
I
I

squares (2 ozs.) chocolate, grated.

cupful iyi pint) milk.
tablespoonful iyi oz.) butter.
teaspoonful vaniUa extract.

when

pinch of salt.
level cupful

(X

pound) chopped English

teaspoonful rose extract.

teaspoonful orange extract.

Put into a saucepan, honey,

sugar, water

and

Ryzon and stir over the fire with a wooden spoon

until sugar is dissolved.
Let it boil quickly,
stirring gently all the time, until it forms a soft
ball when tried in cold water, or 240 F. by candy

Put sugar, Ryzon, chocolate, milk and butter

into a saucepan and bring to boiling point; then
boil, starting from that time, to 240 P., 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

tablespoonfuls honey.
level cupfuls (i pound) sugar.
tablespoonfuls water.
level teaspoonful Ryzon.

walnut meats.

2yi level cupfuls (i>^ lbs.) sugar.

1
level teaspoonful Ryzon.
2

raisins

Add

tin.

ulated 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 roUingpin and sifted. Sufficient for forty dates.

thermometer.
TTake pan from
tracts

and beat

buttered

fire, stir

until

tin, let cool,

and cut into neat squares.

Sufficient for forty squares.

half cold.

79

and exPour into a

in salt, nuts,

creamy.

THE TRUTH ABOUT BAKING POWDERS

LL

baking powders are chemical compounds and all are made by chemiprocesses.
Purity, healthfulness, and reliability in baking powder
A. can be obtained alone by chemical control and analysis. Consequently,
the skilled chemist alone is competent to produce a perfect one.
There are three classes of baking powder the phosphate, the alum, and the
tartrate or tartaric acid, known as cream of tartar.
The phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods.
In fact, phosphates in
/I

L\

cal

foods are necessary to

life.

Phosphate baking powder has long been recognized as the most desirable type,
having been in use before either the cream of tartar or alum baking powders
were known.
The reason why phosphate baking powders have not been more widely used has
been due to the difficulty in obtaining the right (phosphate one which reacts
properly in baking, is perfect in purity, and retains indefinitely its strength and

efificiency.

Ryzon is made with crystallized monosodium phosphate, a new and better

kind of phosphate and the right one for baking powder, as illustrated on this page.
The ingredients used in Ryzon are guaranteed pure, clean and wholesome by
the General Chemical Company, whose facilities for insuring their quality are
well known to the scientific world.
Ryzon, The Perfect Baking Powder, is strictly an American pure food product,
made in the newest and cleanest baking powder plant in America.

WHERE RYZON, THE PERFECT

BAKING POWDER
IS MADE

Corner

These illustrations gi\e some idea

of one unit of the Ryzon plant, which
is constructed to conform to the most
approved modern ideals in food production.

Due

regard

is

given

t(5

of

Paching Dept.

protection

from frre, in a substantial building,

and also to securing plenty of air,
light, and sunshine.
Absolute cleanliness is maintained
in the building and among the workers,
who are examined at regular intervals

by a physician.

Worrven's

Service

Lavatory

cr

:q

1-3

Ryzon