Old-time recipes · 1916
Ryzon Baking Book
276 recipes from the 1916 book by Marion Harris Neil. Click a recipe to read it and copy it, or open its page in the book.
The recipes276
| Kind of dish | Click a line to open it |
|---|---|
| Breads, biscuits and muffins | General Directions for Use of Ryzon |
One Level teaspoonful (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 graham flour, whole grain flours and meals, are required when eggs are not used. From Ryzon Baking Book, 1916, page 8. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Comparative Economy of Ryzon |
T its price Ryzon is less expensive to use than other baking powders sold at less per pound. You buy baking powder by the pound, but it is generally used by measurement. Ryzon contains no or more, averaging about 114, level teaspoonfuls to the pound. Other phosphate baking powders average about 95 level teaspoonfuls to the pound. We have found no other phosphate powder to contain as many as 100, and some brands of the calcium phosphate type have been found to contain only 88, level teaspoonfuls to the pound. Cream of tartar powders show a wider variance, with an occasional lighter measuring pound approaching Ryzon in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of Ryzon. Furthermore, less Ryzon is required by measurement for equal efficiency in baking, as J^ to 3^ more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with Ryzon used as directed on the labels or in the Ryzon recipes. From Ryzon Baking Book, 1916, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Saving Eggs by Using Ryzon |
When more eggs are called for than you care to use, you can reduce the cost of a recipe by using J^ level teaspoonful of Ryzon for each egg omitted. Often J^ to J^ of the eggs are omitted in this way by those desiring economy. From Ryzon Baking Book, 1916, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Breads |
YZON LIBERTY BREAD is a direct response to the call from the United States Government's Food Administration for new breads to conserve wheat flour. We are glad to furnish this palatable, nutritious and economical recipe, which uses much less wheat flour than is customary, and is simple enough to be practical for use in every home. As a loaf bread it cuts without undue crumbling and retains moisture equal to breads in which a greater quantity of wheat flour is used. The addition of the one egg makes it unusually suitable for children's luncheon, or bread and butter sandwiches with a tea. From Ryzon Baking Book, 1916, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Liberty Bread |
level cupful (6 ounces) corn meal. ]/i cupful (J^ ounce) bran. I yi level cupfuls (6 ounces) white flour. level tablespoonfuls (l ounce) shortening, r }i cuptuls milk {}4 pint) or milk and water. egg. Sift together corn meal, white flour, Ryzon and salt; add bran, cut in shortening and mix thoroughly. Beat egg, add milk and mix with dry in a moderate oven thirty This mixture may be baked as a loaf brea4, as illustrated, or in gem pans for a hot bread. Sufficient for one medium-sized loaf. Note:—When using gas, light oven aftter loaf is put in, otherwise let bread stand for fifteen minutes before putting into a moderSte oven. From Ryzon Baking Book, 1916, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Bran Bread |
1 quart (6 ounces) bran. 2 tablespoonfuls (i ounce) butter or lard. 1 egg. 2 cupfuls (i pint) milk or water. I level cupful (6 -unces) sultana raisins. Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. From Ryzon Baking Book, 1916, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Almond and Raisin Bread |
l/i cupful (3 ounces) brown sugar. (i yi giUs) hot water. (i gill) molasses. % cupful {\yi gUls) milk. level cupfuls (10 ounces) graham flour. % level teaspoonful baking soda. tablespoonful {yi ounce) melted butter. (2 seeded and chopped {yi pound) blanched and chopped almonds. Pour water over sugar, add molasses and milk. Mix flour sifted with Ryzon, flour, salt, and soda together, and stir them into milk mixture. Add butter, raisins and almonds, and mix well. into a well-greased pan and bake in a moderate oven for one and one-half hours. The graham flour is not sifted. Sufiicient for one medium-sized loaf. From Ryzon Baking Book, 1916, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. William H. Briggs, New York City |
I 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. Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with Ryzon and salt, and egg beaten and mixed with milk. Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm Bake in a moderate oven for one hour. This bread is excellent for sandwiches. Sufficient for two small loaves. From Ryzon Baking Book, 1916, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. H. B. Clement, Bristol, N |
H. 2 tablespoonfuls molasses. level tablespoonfuls (i ounce) shortening. {yi, pound) currants. 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 one loaf. lU From Ryzon Baking Book, 1916, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | S. Baker, Meriden, Conn |
i}4 level cupfuls {2% ounces) bran. yi cupful (2 ounces) entire wheat flour. }4 cupful (2 ounces) rye flour or meal. }i cupful (3 ounces) corn meal. shredded wheat biscuits. (i gill) molasses. 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 Beat thoroughly and pour well-greased mold, cover, and steam steadily for three to four hours. Long standing improves the flavor and makes the bread darker. for one medium-sized loaf which will serve six persons. N. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. A. L. Cayzer, Evanston, Ill |
level cupfuls (12 ounces) corn meal. cupful {yi pint) molasses. (5 ounces) graham flour. (l pint) cold water. yi level teaspoonful soda. Sift corn meal, graham flour, Ryzon and salt together twice, stir soda in molasses and add the water; stir into dry ingredients until thoroughly mixed—pour in greased mold, and steam four hours. Sufficient for one medium-sized loaf. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Anna Tackmeyer, Ryzon Service Staff |
level teaspooiiful salt. level tablespoonful sugar or molasses. level cupfuls cooked oatmeal. egg. (i gill) mUk or water. Cook I cupful of oatmeal in 3 cupfuls of water 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. for one hour in moderate oven. Sufficient ifor one loaf—weight lyi lbs. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. William Stevens, Beverly, Mass |
yi cupful {yi pound) sugar. I yi cupfuls {J4 pint) milk. level dessertspoonful (2 level teaspoonfuls) salt. level cupful {yi pound) chopped walnuts. Mix ingredients and allow to stand twenty minutes. Bake in a moderate oven three-quarters of an hour. Sufficient for one medium-sized loaf. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Winchester Nut Bread |
^ cupful {lyi gills) hot water. yi cupful {yi pound) brown sugar. yi cupful (i gill) Barbados molasses. yi cupful {lyi gills) milk. level cupfuls graham or entire wheat flour. zyi level teaspoonfuls Ryzon. lyi level teaspoonfuls salt. yi cupful (3 ounces) walnut meats, coarssly Dissolve the brown sugar in the water, add the molasses and milk, stir in the flour sifted with Ryzon and salt. Add the nut meats, turn into a buttered bread-pan, and bake about an hour and a quarter in a moderate oven. Sufficient for one loaf. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Miss Nettie A. Buchanan, Dobbs Ferry, N. Y |
level cupfuls (3 ounces) sterilized bran. level cupful (6 ounces) corn meal. level cupful (7 ounces) cream of wheat. 3 cupfuls {lyi pints) milk or cream. cupful {yi pint) New Orleans molasses. Put bran into a basin, add corn meal, cream of wheat, with Ryzon and salt, and molasses mixed with milk. Beat well, and pour into large, well-greased mold,—cover and steam steadily for eight hours. Weight of loaf when done, three and one-half pounds. From Ryzon Baking Book, 1916, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Baking Powder Bread |
level tablespoonful {}4 ounce) sugar. (2 ounces) butter. egg. {yi pint) milk or }4 cupful milk and }4 cupful water. Mix flour, Ryzon, salt and sugar together and sift twice into a large bowl; add butter, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers, just working it until the shortening is well blended with flour mixture. Beat up egg, add milk to it, then add to dry ingredients, mixing to a soft dough with a knife or spoon. Turn out onto a floured baking board, knead lightly and quickly to a smooth dough, place in a well-greased bread pan, allow to rise for fifteen minutes in a cosy place, then bake in a moderate oven for forty minutes. From Ryzon Baking Book, 1916, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Willard Steele, Chattanooga, Tenn |
level cupfuls (i pint) toasted and ground bread crumbs. level cupfuls (10 ounces) graham flour. iX level teaspoonfuls salt. egg. tablespoonful molasses. cupfuls milk and water (i pint), or potato Put into a bowl bread crumbs, graham RvzoN and salt. Stir molasses into the milk and water and add to the tiry mixing thoroughly. Bake in well-greased bread pans in a moderate until the loaves leave the sides of the pans and are a nice brown— ^ about forty-five minutes. Sufficient; for two small loaves. Note:— Left over or stale pieces of any bread may be thoroughly dried or toasted in the oven (often while other cooking is being done on top of the stove), cooled, and then ground fine through the meat chopper. These bread crumbs are useful for many things in place of flour, as in the above recipe, and may also be used to advantage to thicken meat gravies. The water in which potatoes have been boiled will be found valuable for makirig breads and adds a certain amount of mineral nutriment much needed in our diet, but too often wasted. This bread may be varied by adding nuts, dates, candied orange peel or figs, and half cupful sugar, if a sweet bread is desired. From Ryzon Baking Book, 1916, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Rzyon Rye Bread |
2^2 level cupfuls (10 ounces) rye flourorraeal. iK level cupfuls (6 ounces) flour. level tablespoonfuls (i ounce) butter substitute. tablespoonfuls jnolasses. I >^ cupfuls {yi pint), scant, milk or milk and 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. From Ryzon Baking Book, 1916, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Quick Breads |
UICK breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking. Quick bread mixtures are either doughs or batters. Batter means "that which is battered or beaten"; dough means "that which is wet or moistened." A quick bread should be quickly mixed, and put into the oven at once. Doughs require a hotter oven than batters. Too great heat causes bubbles of gas or air to burst and run together. Popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. done, popovers should be crisp, hollow inside, several times the height of the batter and well cooked throughout. When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice; a cake turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not gi;ease a soapstone griddle. From Ryzon Baking Book, 1916, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Good Flour and How to Know It |
Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by itscreamy white color, by its gritty feeling, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring. From Ryzon Baking Book, 1916, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Frederick |
G. WAGNER, LEONIA, N. J. level cupfuls (i pint) cold boiled rice. 2 level tablespoonfuls (l ounce) sugar. 2 cupfuls (l pint) milk. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Western Puffers |
1 egg. (i ounce) sugar. I tablespoonful (}4 ounce) lard. I tablespoonful {}4 ounce) butter. Beat up egg, add sugar and milk, add flour with Ryzon and add shortening melted, and beat for five minutes. Divide into buttered and floured popover or gem pans, and bake in a hot oven for fifteen minutes. Always have a hot oven when making puffers. Sufficient for fifteen puffers. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Preserving and Picklino" |
level teaspoonful Ry^on. Mix flour, Ryzon, and salt together and them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture; rub through a strainer or sieve and divide into hot, well-greased popover molds. The molds should be a little more than one-half full. for thirty-five minutes in a moderate oven. The oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven rich brown puffs which may be eaten hot sugar and cream, 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. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Apple Corn Bread |
{l}4 pounds) white corn meal. {i}4 ounces) (4 ounces) melted butter. cupfuls (l pint) water. 3 cupfuls (^ pound) chopped sour apples. Sift corn meal, Ryzon, salt and sugar together; stir in water, apples and melted butter. into well-greased tin and bake one-half hour in moderate oven. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Spoon Bread |
BY A. C. WOOD, WASHINGTON, D. pint milk from top of quart bottle of (This equals about yi cup table cream and I^ cupfuls milk). (6 old fashioned water ground whole corn meal (the cup filled a spoon and not shaken down). eggs, whites beaten separately. Scald the milk in a double boiler. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | 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 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. From Ryzon Baking Book, 1916, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Muffins |
level cupful (6 ounces) com meal. ^ cupful (3 ounces) flour. }i cupful (4 tablespoonfuls) molasses—or (yi pint) egg, well beaten. 1 tablespoonful {yi ounce) melted together the com meal, (if used), and salt. Mix thoroughly milk and molasses (if used in place of sugar). From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Ryzon Egg Corn Bread |
level cupful (6 ounces) corn meal. {}i pound) X level teaspoonful salt. 3 cupfuls {lyi pints) milk. Sift meal, flour, Ryzon and salt into a basin. Beat up yolks of eggs, add two cupfuls of the to them and butter, melted. From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Mix to a |
smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth. a square baking pan that has been well greased. The batter should be about two inchesthick. Lastly, pour into the middle the remaining of Do not stir, but place gently in the oven, and bake in a moderate oven for fifty minutes. Turn out, cut in squares and serve at once. The center will, be custard-like in appearance. From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | E. Gibson, Hagerstown, Md |
}4 level cupful (3 ounces) corn meal. yi level cupful wheat or' graham flour. >• pupful {yi pint) mUk. tablespoonful molasses. tablespoonful melted shortening. Sift corn meal, flour, salt and Ryzon together. Stir in milk, molasses and shortening. Mix all thoroughly and pour muffin Bake in hot oven for about twenty-five Sufficient for six muffins. From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Raisin Corn Bread |
I }4 level cupfuls (12 ounces) seeded raisins. level cupfuls(i8 ounces) yellow corn meal. iK level cupfuls (Tyi ounces) graham flour. level teaspoonful sa It. {yi molasses. 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. From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Miss Emma Collins, Albany, Cal |
I level cupful {yi pint) cold boiled rice. I level cupful (6 ounces) corn meal. I level cupful (yi pound) flour. I 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 stir in five extra tablespoonfuls milk. in three well-greased layer cake pans in hot oven for thirty minutes. When done turn out onto plate and arrange like a layer spreading two layers with butter, dusting the top with powdered If desired, the egg may be omitted and another half level teaspoonful Ryzon added instead. This makes a delicious hot bread for tea. From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. C. W. Tilden, Los Angeles, Cal |
(l pint) grated sweet potatoes. cupful {yi pint) sweet milk. "level teaspoonful ginger. (l brown (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. is a spoon bread and should be served as soon as taken from oven. Sufficient for six persons. IS From Ryzon Baking Book, 1916, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Mary E. Hall, Jamestown, N. Y |
yi level cupful (3 ounces) corn meal. Vi, level teaspoonful salt. (l ounce) butter, or butter substitute. egg. Sift together corn meal, sugar, Ryzon, flour and Cut in butter. Beat egg well. Add milk, using more milk if necessary, and mix with dry ingredi^ts. Roll one-half inch thick, butter and turn over to make Parker House From Ryzon Baking Book, 1916, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Corn Bread |
tablespoonful {yi ounce) butter. separated. level cupful (6 ounces) corn meal. add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with Ryzon, and salt, and milk. Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. From Ryzon Baking Book, 1916, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Biscuits |
(i or tablespoonful butter and i tablespoonful lard, ^cupful {i}4 gills) to I cupful milk. Mix flour, RyzoN, and salt and sift into a basin; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed close together. From Ryzon Baking Book, 1916, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. John W. Tolson, Washington, D. C |
I pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. About 2 cupfuls milk—or milk and water. Brush each sausage with mustard. Sift flour, salt and Ryzon together. From Ryzon Baking Book, 1916, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | 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 X '"^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 brown. Sufficient for fourteen dainties. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Mary R. Doggett, -brooklyn, N. Y |
level tablespoonful {yi ounce) sugar. 2 tablespoonfuls (l ounce) lard. f< cupful (iK gills) milk. (2 preserved Canton ginger. Sift Ryzon, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve Serve hot for luncheon or tea. Sufficient for twenty biscuits. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Filleted Sardines |
3 tablespoonfuls {\}4 ounces) lard. (i ounce) 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. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Peanut Butter Biscuits |
level tablespoonful {yi ounce) sugar. 1 tablespoonful {}4 ounce) lard or drippings. 3 tablespoonfuls peanut Milk enough to make a soft dough. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Sift the |
flou-r, Ryzon, salt, and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out"6n a floured baking board, knead roll out, cut with a cutter, brush with a little egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven. for twelve biscuits. ^- From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Forecast Modern School of Cookery |
level cupful {}i pound) flour. X cupful (i gill) water. {}4 ounce) butter or fat. level tablespoonfuls {}4 cup) grated cheese. Mix like drop baking powder biscuit. twelve minutes in hot oven. They are excellent to serve with a vegetable as they are high in nutrition. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Surprise Beaten Biscuits |
level teaspoonful sugar. (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. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | 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. From Ryzon Baking Book, 1916, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Forecast Modern School of Cookery |
(>^ freshly mashed, lightly packed potato. level cupful {}4 pound) level tablespoonfuls (i ounce) melted butter or shortening. Add rr^elted butter to mashed potato. Mix and sift flour, Ryzon and salt and add to potato mixture to make a soft dough. Roll out quickly, cut with a biscuit cutter and bake in a quick oven fifteen minutes. This also makes a good crust for a meat pie. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Fred Friedlander, New York City |
1 cupful stewed and pitted prunes. flour, Ryzon and salt into mixing bowl. Add butter or other shortening. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Cut in with |
two knives fine. Add milk slowly 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. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Nut Biscuits |
(i butter or lard. I cupful (4 ounces) chopped nut meats. (2 ounces) sugar. Enough milk to make a soft dough. Sift flour, salt, and Ryzon together. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Rub or |
cut in the butter and add the nuts and sugar. Beat up egg and add it to the dry ingredients, with enough milk to make a soft biscuit dough. Shape with floured hands into small balls, place well apart on greased tins, brush the tops with milk, sprinkle over with chopped nuts and bake in a hot oven from twelve to fifteen minutes. Serve hot with butter. ' If liked, the biscuits may be covered with frosting or they may be split and jelly put between the halves. Sufficient for eighteen biscuits. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Baltimore Biscuits |
}4 level teaspoonful sugar. (i ounce) shortening. I cupful {}4 pint) or less of milk. Sift flour, salt, sugar and Ryzon twice. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Cut in |
shortening; then add milk gradually, mixing with a knife. The dough should be as soft as can be handled without sticking. Toss onto a lightly floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter. Lay on greased baking tins, and bake in a hot oven from twelve to fifteen minutes. From Ryzon Baking Book, 1916, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Muffins |
level tablespoonfuls (l ounce) sugar. J4 cupful (scant }4 pint) milk. tablespoonfuls (l ounce) butter. eggSift flour once, measure, add Ryzon, salt and sugar and four times, add milk gradually while stirring constantly. smooth and free from lumps add butter, melted, mix, add egg, beaten until thick and light colored, beat and pour into well-greased hot gem pans. twenty minutes in a hot oven. From Ryzon Baking Book, 1916, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. A. R. Corwith, Southampton, N. Y |
I J^ level cupfuls (X pound) flour. level tablespoonful {}4 ounce) sugar. level tablespoonfuls (l ounce) shortening. 34 cupful (l>^ gills) milk. cupful {yi pint) squash. egg. salt and 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 Bake about twenty minutes. for twenty muffins. From Ryzon Baking Book, 1916, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Mrs.c. W. Tilden, Los Angeles, Cal |
level cupful {}4 pint) milk, egg. level tablespoonful {^2 ounce) butter. cupful (}4 pint) finely chopped apples. Sift flouTj Ryzon, salt and sugar three times. egg, add melted butter and milk. in dry ingredients and beat thoroughly, adding apples last. Pour into well-greased muffin pans and bake in quick oven until golden brown. From Ryzon Baking Book, 1916, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Y. City |
^ cupful (3 ounces) chopped cooked ham. beaten egg. ^ cupful {yi pound) graham flour. level cupful {% pound) flour. Beat butter to a cream, add ham, mix then add egg, graham flour, flour sifted with Ryzon and milk. Mix thoroughly and divide into twelve hot, well-greased muffin tins. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Boston, Mass |
yi cupful (2 ounces) bread flour. yi cupful (lyi ounces) brown sugar. level cupful (5 ounces) graham flour. yi cupful {lyi ounces) walnuts. dates. 1 egg. ^ cupful {lyi gills) milk. tablespoonfuls (i oz.) shortening, melted. Mix and sift bread flour, Ryzon, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg well beaten, milk and shortening. thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Forecast Modern School of Cookery |
level cupfuls (i pint) bread crumbs. yi cupful (2 ounces) flour. tablespoonful (f^ butter or shortening. yi I yi cupfuls (Si pint) milk. egg. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Eleanor Ackerman, Brooklyn, N. Y |
3 level tablespoonfuls Ryzon., ' I cupful (^ pint) water. I cupful {yi pint) canned corn. flour, Ryzon and 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. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Nut Graham Muffins |
1 level cupful (5 ounces) graham flour. 2 level cupfuls (K pound) flour. I level teaspoonful baking soda. (l ounce) I level cupful (6 ounces) brown sugar. I level {yi nut meats. 1 egg. (i pint) sour milk. Mix flour with graham soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty for twenty-four muffins. N. B.—See Master Muffin Recipe on page 20. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Miss Emma Collins, Albany, Cal |
level cupful {yi pint) cooked oatmeal. (i ounce) yi yi cupful (i egg. (l ounce) butter. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Mix and |
sift together flour, Ryzon, salt and Beat egg, add milk, melted butter and oatmeal. Then add dry all thoroughly and pour into well-greased gem pans and bake in quick oven. Sufficient for twelve gems. From Ryzon Baking Book, 1916, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Honey Gems |
level teaspoonfuls Ryzcn. tablespoonful (yi ounce) butter. tablespoonful lyi ounce) lard. ^i cupful (i>^ gills) honey. Sift salt, Ryzon and flour into a basin. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Rub in |
butter and lard with finger tips, add eggs well beaten, and honey mixed with milk. Mix well and divide into greased and floured gem pans, filling them half full and bake in a moderate oven for fifteen minutes. Sufficient for twelve gems. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. M. J. Harding, Detroit, Mich |
^ cupful {yi ounce) bran. X cupful (2 ounces) flour. X level teaspoonful salt. level tablespoonfuls {\yi ounces) sugar. % cupfuls (i>| giUs) milk. egg. 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. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Gluten Gems |
level cupfuls (10 ounces) gluten flour. egg. 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. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Whole Wheat Rolls |
1 levfil teaspoonful salt. 2 level cupfuls {yi pound) whole wheat flour. 3 tablespoonfuls {\yi ounces) butter. I cupful (X pint) milk. Sift flour, Ryzon and salt into a basin, add whole wheat flour and mix thoroughly together. Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured -baking board and knead lightly for a few minutes. Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty minutes. Sufficient for twelve rolls. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Raisin Rolls |
yi level teaspooiiful salt. tablespoonfuls {lyi ounces) butter. egg. {yi pint) milk (scant). cupfiil {yi seeded and chopped raisins. {\yi ounces) yi level teaspoonful powdered cinnamon. 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 cinnamon; 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 rolls. Raisins are one of the foods of which more should be known; they are fifty per cent, more nourishing than meat and far more healthful and natural. Raisins are not only a great system builder, they are also one of the best fruit tonics known, and in purity stand almost alone. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Marmalade Buns |
yi level teaspoonfvd salt. egg. yi cupful {yi pint) milk. Marmalade, orange or grapefruit. Sift together flour, Ryzon and salt; next cut and rub in butter and add sugar. Beat up egg, add extract and milk, and stir these into the other ingredients, making the whole to a stiff paste. Divide the mixture into fourteen or sixteen pieces, shape each into a neat ball, make a small hole in the middle, put in a little marmalade, and close it up again. Place the buns on greased baking tins with the sides which have the holes downwards. Brush over with a little milk and sprinkle with fine sugar. Bake in a hot oven for twenty minutes. Any preferred preserve may be used in place of the marmalade. Sufficient for fourteen or sixteen buns. From Ryzon Baking Book, 1916, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Scotch Wholewheat Scones |
}4 ij^ level cupfuls (6 ozs.) wholewheat flour. ^2 egg. ^ cupful (i>^ gills) milk. Sift flour, salt 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 From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. A. M. Crum, Florence, Ala |
egg. level tablespoonful (}4 ounce) shortening. 2 cupfuls (i pint) milk. level tablespoonful (}4 ounce) sugar. egg, salt and Ryzon together, add shortening, flour and down with milk. Grease muffin rings or a small pan—bake in a quick oven. Serve while hot. From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Reynolds Casey, Flushing, Mich |
fi level teaspoonful salt. level tablespoonfuls (i ounce) shortening. J^ cupful (i }4 gills) milk. )4 cupful (2 ounces) chopped walnuts. Sift together flour, salt and Ryzon into mixing bowl. Cut in shortening, add milk and mix. Turn out on well-floured board and roll quite sprinkle walnuts on of the dough, folding the other half over, then cut with a biscuit cutter and bake in a quick oven. From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Virginia Corn Cakes |
' ^ cupful {i)4 gills) milk. J4 level tablespoonful sugar.. J^ cupful (i^gills) canned corn. level tablespoonful Ryzon. level cupful (J4 pound) flour. Beat up eggs, add milk and sugar; 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 Sufficient for ten cakes. From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Quick Coffee Cake |
by MRS. MEHMERT, OLNEY, j^ cupful (^ pound) sugar. >^ teaspoonful salt. }4 cupful (X pint) milk. }4 cupful (4 ounces) raisins. egg well beaten. tablespoonful {}4 ounce) melted butter. Sift flour, salt and Ryzon. Add milk, 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 From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Buttermilk Waffles |
(l pint) sour milk or buttermilk. }4 cupful {i}4 ounces) corn meal. level teaspoonful sugar. tablespoonful (}4 ounce) lard. tablespoonful (^ ounce) level teaspoonful baking soda. tablespoonful warm water. Beat eggs light, add iriilk, flour sifted with corn meal, Ryzon, salt and 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. for sixteen individual waffles. Waffles are artistically shaped pancakes as to their constitution, and, like these, admit of interesting and even greater variations. From Ryzon Baking Book, 1916, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Waffles |
I }4 cupfuls {H pint) milk. tablespoonfuls (2 ounces) melted butter. Mix flour with Ryzon and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry beating thoroughly. well mixed fold in the stiiHy beaten whites of eggs. Pour from a pitcher into the center of a hot, waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles will not brown as well. From Ryzon Baking Book, 1916, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Open, and |
fill the iron two-thirds full. Cover and cook about one minute on one side, then turn and cook a little longer on the other side. This amount will fill waffle iron six times. This recipe may be varied by substituting ^ cupful cold boiled rice in place of I cupful wheat flour, and in this way save flour for the government while still serving delicious waffles. As a breakfast or luncheon dish waffles are well known. 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. RYZON WHITE FLOUR GRIDDLE CAKES— Master Recipe By Mary Mason Wright, Cooking Expert of "The Designer" From Ryzon Baking Book, 1916, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Rice Griddle Cakes |
level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. egg well beaten. level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. 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. with butter and syrup. The addition of an extra egg makes these griddle cakes unusually delicious. Sufficient for ten griddle cakes. From Ryzon Baking Book, 1916, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon White Flour Griddle Cakes |
level cupfuls (H pound) flour. 2 cupfuls (i pint) milk. tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add hour and beat up into a smooth batter, then fold in whites of 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.^ ^.-5S^ From Ryzon Baking Book, 1916, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Buckwheat Cakes |
(12 buckwheat level cupful (^ pound) flour. tablespoonful molasses. 2)4 cupfuls (iX pints) milk. cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. From Ryzon Baking Book, 1916, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Hoover Pancakes |
E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk—or sour milk. level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. yi level teaspoonful soda. tablespoonful molasses. 1 cupful {yi pint) boiling water. 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, griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. From Ryzon Baking Book, 1916, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Pea Pancakes |
by forecast MODERN SCHOOL OF COOKERY level cupfuls (i pint) peas (dried). yi cupful (2 ounces) flour. From Ryzon Baking Book, 1916, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon French Pancakes |
i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. (l ounce) I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. 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. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Sufficient for ten pancakes. From Ryzon Baking Book, 1916, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Corn Meal Griddle Cakes |
I level cupful (5 ounces) corn meal. 2 level teaspoonfuls salt. Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, tvurn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. From Ryzon Baking Book, 1916, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | By Mrs. Herman Waddy, Washington, D. C |
l}4 cupfuls (^ pint) milk. (i ounce) sugar. tablespoonful {}4 ounce) melted butter. canned blueberries (or other Beat eggs in mixing bowl, add milk, then add flour, Ryzon, salt and sugar which have been sifted together, adding melted butter last. 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. nicely browned turn and brown on other side. These are delicious served with cream and sugar. Sufficient for twenty griddle cakes. From Ryzon Baking Book, 1916, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Anna Tackmeyer, New York City |
level cupful {}i pound) flour. egg. yi cupful {}4 gill) milk. cupful {yi pint) stewed apricots. Mix and sift dry ingredients, add egg and milk and apricots. Drop mixture from tablespoon into deep hot fat. Fry until a golden brown. Drain, roU in powdered sugar and serve. Sufficient for twelve fritters. From Ryzon Baking Book, 1916, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | By Miss Ruth Fredericks, Oak Ridge, N. J |
level cupful {}4 pound) flour. 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 brown. Sufficient for fourteen fritters. From Ryzon Baking Book, 1916, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. W. H. Frickey, Rochester, N. Y |
cupful (^ pint) corn (that has been left egg. yi level tablespoonful {yi ounce) sugar. (i gill) sweet milk. I yi cupfuls (6 ounces) flour. Beat egg, add salt, sugar, corn and milk, then and Drop by spoonfuls into hot fat. with honey or syrup. (Bits of ham or cold meat may be used in place of corn.) Sufficient for twelve fritters. From Ryzon Baking Book, 1916, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Pineapple Fritters |
BY MRS. 'B. M. SMYTH, ORANGE, N. J. small pineapple. level tablespoonfuls (i ounce scant) powdered sugar. beaten egg. }i cupful {yi gill) milk. tablespoonful lemon juice. Lemon Sauce: I level tablespoonful cornstarch. 2 cupfuls (l pint) boiling water. For Fritters:—Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mixed with lemon juice. Drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color. Drain and serve with the sauce. For Sauce:—Mix cornstarch and sugar in saucepan, add water and cook for twenty minutes. Add grated rind and strained juice of lemon and butter, and serve very hot. Sufficient for fourteen fritters. N. B.—See Master Fritter Batter Recipe on page 28. From Ryzon Baking Book, 1916, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Delicate Fritter Batter |
iK level teaspoonfuls Ryzon. level tablespoonfuls {i4 ounce) cornstarch. level tablespoonfuls (2 ounces) sugar. }4 egg—separated. J4 cupful (}4 gill) milk (generous). tablespoonful olive oil. Mix flour, Ryzon, cornstarch, salt and sugar and sift three times. Beat yolk and white of egg separately. Add beaten yolk and alternately to flour mixture; then add oil and beat until smooth. Finally fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay on absorbent paper. Trim and dust with powdered sugar and serve at once. Use this batter for plain fritters and for and sweet fritters of all kinds. In using vegetables or shell fish, etc., omit the sugar. slightly with milk when used with any Whole canned fruits drained from syrup, apple rings, bananas, etc., may be used for filling; or oysters, clams, etc. Sufficient for ten large fritters. Banana pRiTTERS Supreme:—Cut ripe bananas in lengthwise, crosswise. From Ryzon Baking Book, 1916, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Hominy Fritters |
J. J. O'CONNELL, WASHINGTON, D. level cupfuls (i pint) cold cooked hominy. }4 (l I K level cupfuls (6 ounces) flour. }4 cupful (2 ounces) chopped cooked ham. Put homiijy into a bowl, add eggs well beaten, salt, ham, and Ryzon sifted with Beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat. Fry until nicely browned, then drain on paper and hot. Sufficient for fifteen fritters. From Ryzon Baking Book, 1916, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | 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 manipulation, it may be aimed at. When a cake rises in a cone in the center it shows that the oven has been too hot in the commencement, with the result that the sides of the cake become hardened with a crust before the mixture has had time to rise. If the cake seems inclined to rise at one side, it shows that the oven is hotter on one side than the other, and this fault may be obviated to a certain extent by turning the cake carefully during the baking. When a cake shows signs of becoming sufficiently brown before it is ready, it should be covered with a double fold of greased or wetted kitchen paper. Be sure the cake is sufficiently cooked before removing it from the oven. Small cakes are ready if they feel firm when gently touched with the finger. Larger cakes should be tested by running a bright and heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked enough, but if it is dry and undimmed the baking is finished. Cakes should be allowed tostand for two or three minutes before removing them from the tin; they will then come out more easily. From Ryzon Baking Book, 1916, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Rich Wedding Cake |
lyi level cupfuls (J^ pound) butter. I >^ level cupfuls (J^ pound) sugar. lemons. oranges. nutmeg, grated. I }4 level teaspoonfuls powdered ginger. I yi level teaspoonfuls powdered cinnamon. yi level teaspoonful powdered allspice. yi (l gill) brandy or fruit juice. {yi pound) shredded glace cherries. level cupfuls (^ pound) currants. i}4 level cupfuls (J^ pound) seeded raisins. lyi level cupfuls (9 ounces) sultana raisins. level cupfuls {yi pound) shredded candied level cupfuls (J^ pound) ground almonds. ' level cupful (>^ pound) rice flour. Cream butter, add gradually sugar, the grated rinds of lemons and oranges and spices, and beat for fifteen minutes, then add yolks of eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts, and peel, then sift in flour, rice flour and Ryzon. Beat up whites of eggs and add them by degrees to mixture. Turn into a large papered tin, and bake carefully in a moderate oven for six hours. Put the cake aside until next day, then cover it over with frosting, leave until set, then ornament with icing in any pretty design, using an icing bag and tube. Sufficient for one large cake. Icing:—See page 44. From Ryzon Baking Book, 1916, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Gold Cake |
yi cupful {% gill) milk. yi teaspoonful orange extract. Cream butter, add gradually sugar, and when thoroughly creamed, add yolks of Sift flour, Ryzon and salt together, and add, alternately with milk, to egg mixture. in extract, and well-greased and floured small, square, loaf pan. Bake in a moderate oven for thirty for small cake. -fSi^—T - From Ryzon Baking Book, 1916, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | 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 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. I yi level cupfuls {^ pound) sugar. I yi cupfuls {% pint) sweet milk. 3 level cupfuls C^ pound) flour. }i cupful ( ji pound) butter. yi cupful (2 ounces) shredded candied citron Sauce: yi cupful (i gill) water. wineglassful rum or yi teaspoonful vanilla extract and }4 teaspoonful lemon extract. For Baba:—Beat eggs and sugar together until, very light, remove beater, add sifted with Ryzon, and mace, and add citron. Melt butter in a large turkshead baking pan (with a central opening). melted, add carefully to batter, and pour batter into mold. Bake in a steady, fairly hot oven, for one hour, taking care to turn cake several times. This mixture is a thin batter and requires a slower oven than the usual "rusk." When done, try it with a straw; if straw comes out clean, remove baba from mold onto plate on which it is to be served. From Ryzon Baking Book, 1916, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Seton Fruit Cake |
level cupfuls (l pint) dried apples. (i pint) molasses. yi cupful (4 ounces) lard. level cupfuls (i pound) sugar. level cupfuls (i^ pounds) flour. level teaspoonful powdered allspice. yi level teaspoonful powdered mace. y^ level teaspoonful powdered cloves. t level cupful (8 ounces) seeded raisins. level cupful (6 ounces) sultana raisins. (2 ounces) shredded candied citron peel. yi level teaspoonful baking soda. Pick over and wash apples, then cover them with cold water and soak over night. Press out as much water as possible, chop them fine, and put them into a saucepan with molasses and stew slowly for two hours. Turn out to cool. butter, lard, and sugar thoroughly together, add the eggs well beaten, milk and flour and beat hard for five Now add the 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. From Ryzon Baking Book, 1916, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Birthday Cake |
cupful (yi pound) butter. (i pound) sugar. level cupful (6 ozs.) sultana raisins. yi cupful (2 ozs.) currants. yi cupful (2 ozs. ) shreddedcandied citron peel. wineglassf ul brandy or fruit juice. level cupfuls (l pound) flour. level teaspoonful grated nutmeg. Boiled frosting. Cream butter and sugar together, add 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 tiny shamrocks and candles. Sufficient for fourteen to sixteen persons. From Ryzon Baking Book, 1916, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Harry Burgess, Nashville, Tenn |
cupful {}4 pound) butter. level cupfuis {i}4 pounds) sugar. cupful (K pint) milk. 3K level cupfuis (14 ounces) % level teaspoonful grated nutmeg. cocoanuts, grated. level cupfuis (i }4 lbs.) shredded candied add beaten yolks of eggs, milk, flour sifted with spices and whites of stiffly beaten, cocoanuts and peel. Mix carefully and turn greased and floured cake tin and bake in a moderate oven for one and one-fourth hours. See page 44 for icings. Sufficient for twelve to fifteen persons. From Ryzon Baking Book, 1916, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | By Mrs. Hulda Thompson, New York City |
large navel orange. 2^ cupfuis (i pound) powdered sugar. box (i pound) fine matzoth meal. yi cupful (X pound) sweet butter. First butter a cake mold very thickly with sweet butter, cold and not melted. From Ryzon Baking Book, 1916, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | 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. one box of fine matzoth meal and mix with 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 famous 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. From Ryzon Baking Book, 1916, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Maryland Black Cake |
JULIUS SNOWDEN, LAUREL, MD. cupful {yi pound) butter. 2}i level cupfuis (l pound) brown sugar. nutmeg, grated. level dessertspoonful (2 level teaspoonfuls) powdered cinnamon. level teaspoonful powdered cloves. level tablespoonful powdered ginger. 2j4 level cupfuis (10 ounces) flour. level cupfuis (2 pounds) seeded raisins. level cupfuis (lyi pounds) currants. }4 cupful (i gill) molasses. }4 cupful (i gill) sherry wine or fruit juice. level cupfuis (i pound) shredded candied Cream butter well; add one-half of sugar mixed with spices and mix well, now add remainder of sugar mixed with beaten yolks of eggs, and beat for five minutes. Beat up whites of eggs and add them to mixture. Now add flour mixed with currants and raisins cut in halves, Ryzon mixed with molasses and wine. Mix carefully and place one-fourth of this mixture in a large cake pan lined with greased paper, then sprinkle in a layer of citron. Repeat until batter and citron are all used. Bake in a moderate oven for four hours. Cover cake with greased paper while baking as it burns easily. It may be necessary to put a pan of hot water in the oven to moderate the heat, or to place a tin or an asbestos mat underneath. Sufficient for one large cake. From Ryzon Baking Book, 1916, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Hasty Cake |
(2 ounces) butter. yi cupful (l gill) milk. egg whites. yi teaspoonful orange or almond Chocolate Frosting: squares chocolate. '^/i cupful (6 ounces) sugar. yi teaspoonful almond extract. 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. For Frosting:—Melt chocolate in pan of a double boiler, add sugar and milk, and cook until smooth; add egg yolks and extract and cook for one minute. Spread on cake. Sufficient for one small cake. From Ryzon Baking Book, 1916, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Walnut and Cherry Cake |
ya, cupful (5 ounces) sugar. 3 level tablespoonfuls (^ ounce) rice flour. (2 ounces) butter. yi orange rind, grated. I lemon rind, grated. yi teaspoonful vanilla extract. yi teaspoonful almond extract. yi cupful (2 ounces) preserved cherries. yi cupful (2 ounces) chopped English walnut meats. Break eggs into a large basin, add sugar, and beat together for five minutes; then place the basin in a large pan of boiling water and beat mixture for fifteen minutes. Remove the basin to a table and beat for fifteen minutes or until the mixture is cold. Add flour sifted with rice flour, Ryzon and salt, butter warmed but not hot, grated rinds of orange and lemons, extracts, nuts and cherries cut in quarters. Mix carefully and a and floured cake tin and bake in a moderate oven for one hour. Allow the cake to stand for five minutes before being turned out of the tin, set it aside until cold, then cover with white frosting and decorate to taste with cherries and walnut meats. See page 38 for white frosting. From Ryzon Baking Book, 1916, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Cogoanut Cake |
{\yi ounces) level cupful {yi pound) shredded cocoanut. White frosting. See page 38 for frosting. and 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. 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. From Ryzon Baking Book, 1916, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Ryzon Pork Fruit Cake |
1 pound fat pork. ' cupfuls (i pint) boiling water. level tablespoonful baking soda. level cupfuls (12 ounces) brcwn sugar. cupful (yi pint) dark molasses. level tablespoonful Ryzon. 5 level cupfuls (i yi pounds) flour. I i level teaspoonful salt. 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. ( l pound) currants. level cupfuls {yi pound) shredded candied {yi nut /meats. {yi preserved cherries. Chop pork, or put it through a meat grinder, add to it boiling water and allow to cool; add soda, sugar, molasses, flour sifted with Ryzon, salt and fruits and nuts. Turn into a large buttered and papered cake tin, and bake for three hours, or until ready, in a moderate oven. No eggs are used in this cake. Sufficient for one large cake. From Ryzon Baking Book, 1916, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Easily-made Date Cake |
}^ (l \ (6 ounces) brown sugar. [ % level cupfuls (5 ounces) flour. \4, )4. level teaspoonful powdered nutmeg. yi pound (2 cups) stoned and sliced dates, Whipppd cream. Put eggs into a basin, add milk, sugar, butter, flour sifted with Ryzon, salt and spices, add dates and all for five 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 for eight squares. From Ryzon Baking Book, 1916, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Orange Gateau |
yi (4 ounces) sugar. Juice of yi orange, strained. I y^ level cupfuls (5 ounces) flour. y^ (2 ounces) butter. yi (l ounce) chopped candied citron cupful (i ounce) chopped cocoanut. Beat up eggs with sugar, add strained orange juice, and sift in flour with Ryzon; add butter, Butter and flour a small round or fiat cake tin and put one-half of mixture it, sprinkle in citron peel and cocoanut and spread remainder of mixture on top. Bake in a moderate oven for 25 minutes. Turn out and cool. Cover with white frosting, given on page 41, and ornament top with a Sew tiny pieces of citron peel. Sufficient for oiie small cake. From Ryzon Baking Book, 1916, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Edgar M. Hall, Oelwein, Iowa |
level cupful (yi pound) light brown sugar. yi cupful (4 ounces) butter and lard. tablespoonfuls sweet or sour milk. level cupful {yi pound) well-cooked prunes cut in small pieces. level teaspoonful nutmeg. (7 ounces) flour. Cream sugar and shortening—add eggs beaten, milk and cut prunes, cinnamon and nutmeg, then flour and Ryzon, which have been sifted together. Bake as loaf cake. Sufficient for one medium-sized cake. From Ryzon Baking Book, 1916, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Jelly Roll |
3 eggs—^beaten. tablespoonful milk or cream. level cupful {J4 pound) flour. I yi level teaspoonfuls Ryzon. Jam or jelly, slightly warmed. First grease a jelly 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 From Ryzon Baking Book, 1916, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Devil's Food Cake |
tablespoonfuls (i ounce) lard. (2 ozs.) unsweetened chocolate. Yi (l \]A, level cupfuls {^yi ozs.) flour. yi White Frosting: A few almonds. (i pound); Pink Frosting:—Use pink sugar in place of white, see page 79. For Cake:—Cream lard and 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. For Frosting:—Blanch, shred and brown a few almonds. Put sugar and water into a saucepan, gently now and then and bring to boiling point, remove spoon and boil until syrup forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour syrup gradually, while beating constantly, on whites of eggs beaten with Ryzon until stiff but not dry, add vanilla, and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. From Ryzon Baking Book, 1916, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Quick Tea Cake |
level cupfuls (K pound) flour. level tablespoonfuls sugar. yi cupful {yi pound) butter or lard. i^ cupful {\yi gills) milk. level tablespoonfuls currants. salt and Ryzon. Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten yolks of eggs, milk, beat well, add currants, and whites of eggs beaten to a stiff froth. From Ryzon Baking Book, 1916, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Denver School of Cookery |
yi cupful {yi pound) butter. (9 ozs.) confectioners' (2 ounces) unsweetened chocolate. 2)4 level cupfuls (9 ounces) pastry flour. 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. 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. 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. Sufficient for one large cake. From Ryzon Baking Book, 1916, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Sponge Cake |
Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, in flour mixed with Ryzon, add extract and mix carefully and lightly. Turn into a.well-greased and floured cake tin, and bake in a moderate oven for forty minutes. 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 diildren, 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. From Ryzon Baking Book, 1916, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon German Apple Cake |
level table'spoonful sugar. J4 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or lard. cupful (X pint) milk (scant). For Mixture: ^ cupful (X pound) sugar. X lemon. )4 cupful (2 ounces) currants. tablespoonfuls melted butter. For Cake;—Sift flour, Ryzon, sugar, and salt bowl; rub in shortening as as possible with the fingers, just working it until fat is well blended with flour. _ Then mix to a soft dough with milk, or use milk and water, having this as cold as possible. Turn out onto a floured baking board, roll out, and line a well-greased squarebaking tin, pressing up wellaround thesides. From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | 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. From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Chocolate Cake |
K cupful (6 ozs.) sugar. (3 ozs.) unsweetened chocolate, grated. }i level teaspoonful grated nutmeg. yi cupful (4 ozs.) butter. large egg. level cupful (4 ozs.) flour. J4 level teaspoonful salt. (i ounce) blanched and Sift sugar, chocolate and spices together twice, add butter, and beat with a wooden spoon 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 greased and floured, and bake in a moderate oven for one hour. Sufficient for five to six persons. From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | By Mrs. Max Monnikendam, New York City |
level tablespoonfuls (iX ounces) sugar. (i Crumbs for Cake: X teaspoonful powdered cinnamon. level teaspoonful flour. 2 tablespoonfuls shredded almonds. For Crumbs:—Mix butter, cinnamon, sugar and flour together until hke crumbs and then add For Cake:—Crearn butter and sugar together, add eggs well beaten, vanilla extract, one cupful flour, milk, and second cupful flour sifted with From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon and |
Mix and 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 of for six to seven persons. From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Georgianna Dewey, Ann Arbor, Mich |
level cupful {}4 pound) dried apples. ^ level cupful {}i pound) sugar. K cupful (l cupful (X pint) molasses. (4 ounces) raisins. yi cupful (4 ounces) currants. level tablespoonfuls (2 ounces) shortening. egg. }4 level teaspoonful soda. }4 level teaspoonful yi X level teaspoonful allspice. Soak apples in one quart of water over night; then drain, chop fine and cook in molasses one hour. \\'hen cold add fruit, spices, sugar and egg Add soda dissolved in one tablespoonful hot water. Add milk, then Ryzon and flour sifted together. Mix all thoroughly, turn into well-greased tin and bake for one hour in very slow oven. This keeps like old fashioned fruit cake. From Ryzon Baking Book, 1916, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Caraway Seed Cake |
yi yi 2 yi level teaspoonfuls caraway seeds. 1 yi level cupfuls (6 ounces) flour. Cream butter and sugar together, add eggs well beaten, milk, orange extract, seeds and flour sifted with Ryzon. Mix and pour into a small, square buttered and floured cake tin, and bake in a moderate oven for forty minutes. The caraway seeds may be crushed if liked. Sufficient for one small cake. From Ryzon Baking Book, 1916, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | By Miss Jennie Wallach, New York City |
(i gill) cold water. level tablespoonfuls cocoa. yi cupful (2 ounces) sweet butter. yi cupful (2 ounces) powdered sugar. level teaspoonfuls cocoa. Icing for Top: X cake chocolate. yi cupful {\yi gills) boiling water. level teaspoonful flour. teaspoonful butter. teaspoonfuls vanilla extract. For Cake:—Cream butter thoroughly sugar, add water, cocoa, well beaten, and flour sifted with Ryzon. From Ryzon Baking Book, 1916, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | B. Canniff, New York City |
2 level cupfuls {yi pound) chopped English walnut meats. I package zweiback (10 cent size). I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level teaspoonful powdered cinnamon. I level teaspoonful powdered cloves. Whipped cream. Marshmallow or boiled icing. Chop and roll nuts and roll zweiback, or put it through a. food chopper. Beat yolks of eggs and sugar together for ten minutes, add zweiback mixed with Ryzon and spices, now add nut meats and whites of eggs stiffly beaten. Mix carefully and divide into two well-greased layer-cake tins. This nut tart takes ten minutes to bake in a moderate oven and it should not be permitted to bake too long. When tart has cooled, either a boiled icing, or marshmallows slightly softened in the oven, or whipped cream sweetened and flavored with vanilla extract may be used between layers and on top. Sufficient for six to eight persons. From Ryzon Baking Book, 1916, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Layer Cake |
cupful (>^ pound) butter or lard. (l pound) sugar. 4 level cupfuls (l pound) flour. 2 cupfuls (l pint) milk. tablespoonfuls (i^ ounces) cornstarch. I egg yolk, level tablespoonfuls (3 ounces) sugar. level cupful (>^ pound) seeded raisins. Water Icing: egg white. 2 tablespoonfuls hot water. Confectioners' sugar. For Cake:—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 From Ryzon Baking Book, 1916, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Washington Layer Cake |
level tablespoonfuls (3 ounces) butter. level cupful (X pound) sugar. I /^ level cupfuls (6 ounces) (l ^ teaspoonful almond extract. (2 gills) milk. level tablespoonful {yi ounce) butter. level tablespoonful flour. I yi egg yolks. yi cupful {yi pound) blanched and shredded (i ounce) shredded candied citron From Ryzon Baking Book, 1916, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | White Frosting |
For Cake:—^Cream the butter and sugar together; beat up whites of eggs to a stiff froth, add them and beat well, then sift in flour, salt and Ryzon, add milk and almond extract, and beat with a wooden spoon until quite light. From Ryzon Baking Book, 1916, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Chocolate Layer Cake |
(4 ounces) bitter chocolate. yi cupful {y4 gill) boiling water. lyi level cupfuls (10 ounces) sugar. yi (i White frosting. Chocolate frosting. Melt chocolate in small saucepan, add water, and cook over hot water until smooth. and thoroughly add chocolate, yolks of 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. From Ryzon Baking Book, 1916, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Lady Baltimore Cake |
level tablespoonfuls ( 2 ounces) butter. Scant half cup {^ yi teaspoonful almond extract. (i gill) water. egg white. level cupful {yi pound) seeded raisins. (2 ounces) ground almonds. (2 ounces) chopped English walnut meats. yi teaspoonful vanilla extract. For Cake:—Cream butter and thoroughly add Ryzon and beat until smooth. Add extract and fold in whites of eggs beaten to a stiff froth. From Ryzon Baking Book, 1916, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Nellie E. Adams, Tacoma, Wash |
{yi molasses. 2 eggs and yolk of 4 level tablespoonfuls (2 ounces) butter. level teaspoonful cloves. yi level teaspoonful soda. j4 cupful (i gill) buttermilk—or sour milk. Mix and bake in three layers. I cupful {yi pound) figs. cupful {yi pound) raisins chopped fine. yi level teaspoonful vanilla. Cook all together until soft and smooth. From Ryzon Baking Book, 1916, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | 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' 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. From Ryzon Baking Book, 1916, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Lemon Filling |
4 lemons. 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. From Ryzon Baking Book, 1916, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Cocoanut Filling |
(}/i pound) cocoanut. yi teaspoonful almond extract. Beat up whites of eggs with Ryzon, add sugar, cocoanut, and extract, and stir over the fire until the mixture is hot. Use at once between layers and on top of cake. Sufficient for one-layer cake. From Ryzon Baking Book, 1916, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Gelatine Icing |
level teaspoonfuls powdered gelatine. 2 tablespoonfuls cold water. y^ cupful (i gill) boiling water. ^yi level cupfuls (i^ pounds) confectioners' Mix gelatine with cold water; add boiling water, stir over fire until dissolved; add Ryzon, extract, and sifted confectioners' sugar to make thick enough to spread. Sufficient for two large cakes. From Ryzon Baking Book, 1916, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Orange Glacfe Icing |
lyi level cupfuls {yi pound) confectioners' orange. A few drops yellow color. yi 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. From Ryzon Baking Book, 1916, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Chocolate Fruit Filling |
4 squares (4 ounces) unsweetened chocolate. ji cupful (6 ounces) sugar. tablespoonful {}4 ounce) butter. egg. 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, 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. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Orange Filling |
(l ounce) butter. }4 cupful {}i pound) sugar. orange. level tablespoonfuls ( i ounce) cake crumbs. teaspoonful lemon juice. Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind and strained juice of orange, and stir over the fire until the mixture thickens, but do not allow to boil. Add Ryzon, cake crumbs and lemon juice. Cool and use. Sufficient for one-layer cake. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Almond Icing |
(}i pound) blanched and chopped almonds. (2 ounces) sugar. J4 cupful (i gill) water. 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 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. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Brown Sugar Icing |
2}i level cupfuls (i pound) brown sugar. fi cupful (iK gills) cream. teaspoonfuls butter. >^ Put sugar into a saucepan, add cream, butter and Ryzon, and boil until mixture forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer, add vanilla and beat until thick. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Fred Friedlander, New York |
Unbeaten white of I egg. 3 tablespoonfuls cold water. level cupful {}4 pound) granulated sugar. Put all in top of double boiler. Have water underneath boiling and beat mixture seven minutes. This icing will stand' several days and remain creamy. By adding fresh fruit juice this makes a delicious pudding sauce. Sufficient foronelarge '^^ ^' From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Boiled Frosting |
(l gill) water. Boil sugar and water in a saucepan until it forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer; pour onto the stiffly beaten egg whites, pouring in a steady stream and very slowly adding, while beating, Ryzon and vanilla; stir until thick. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Chocolate Frosting |
squares (2 ounces) unsweetened chocolate. X cupful (}4 pound) sugar. }i level teaspoonful Ryzon. K cupful (}4 gill) milk. 3 teaspoonfuls butter. Melt chocolate in saucepan, add sugar, Ryzon, milk, and butter, and cook until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts and use. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Fondant Icing |
level cupfuls (2 pounds) sugar. cupful {}4 pint) water. Melt sugar in water, add Ryzon, and boil until it forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour onto a wet platter, and as soon as syrup has slightly cooled (it should crinkle up when touched at the edge with the finger), gather it up with a scraper into a heap, then work it evenly and smoothly with a spoon until the whole becomes creamy and finally solid. Knead smooth and keep in a jar. When wanted, place the icing in a saucepan over hot water, and stir it to the consistency of thick cream, and use it for the tops of cakes and puddings. If the icing is made too hot it will be dull and brittle instead of soft and shiny. From Ryzon Baking Book, 1916, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Sugar Cookies |
cupful (yi pound) butter (scant). tablespoonful water. Enough flour to make a dough and roll out thin on board. a wooden spoon. 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, light, and then add enough flour to make a soft dough.,' about two level cupfuls. Turn out onto a floured baking board, knead lightly, roll out very thin, cut out with a cookie cutter and bake in a quick oven for ten minutes. From Ryzon Baking Book, 1916, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Spice Cookies |
level cupfuls (i pound) sugar. letnon. K' level teaspoonful powdered cloves. X level teaspoonful powdered cinnamon. and for fifteen ^minutes, add grated rind and strained juice of lemon, and gradually flour sifted with Ryzon, and 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. From Ryzon Baking Book, 1916, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Fancy Cookies for Tea |
i/i, yi cupful iyi pound) sugar. small eggs. ^^ teaspoonful almond extract. yi cupfid (2 ounces) ground almonds. Hard White Icing: egg white. I y^ level cupfuls {}41h.) confectioners' sugar. teaspoonful lemon juice. Shredded almonds. For Cookies:—Cream butter and sugar together, add eggs well beaten, flour sifted with Ryzon, extract and almonds. Knead lightly, and roll out on a floured baking board. From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cut with |
a, small, plain round cutter, lay on greased spread on each a little of the icing and sprinkle a few shredded in a moderate oven for ten minutes. For Icing:—Sift sugar into a basin, add egg and lemon juice and beat for fifteen minutes. If too thick, add a very little more white of egg. Sufficient for fifty cookies. If liked, pour the following French Water Icing over cookies when hot. Sift one cupful of confectioners' sugar into a basin, mix into it sufficient cold water to make it into a thin paste, beat until smooth, flavor it as desired, and pour it over the cookies. When dry serve for tea. From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Fig Cookies |
cupful {}^ pound) butter. level cupfuls (l pound) sugar. teaspoonful rose extract. 5}4 level cupfuls (i pound 6 ounces) flour. pound figs. level teaspoonfuls grated orange rind. orange. cupful (K pint) grape juice. cupful (J^ pint) honey. cupful {}4 pint) water. For Cookies:—Beat butter and sugar to a cream, add yolks of eggs and beat well, add milk, extracts, whites of stiffly and flour sifted with Ryzon and salt. Knead lightly on a floured baking board and roll out very thin. Cut into shapes and spread half with the fig filling, place the other half on top, and bake in a moderately hot oven for fifteen to twenty minutes. For Filling:—Wash figs and cut them into dice, put them into a saucepan, add orange rind and strained orange and grapefruit juice, honey and water; cover and simmer, stirring often, until reduced to jam. Turn out to cool. Sufficient for twenty-six cookies. From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | By Miss Louise Fahrig, Philadelphia, Pa |
ground, freshly roasted peanuts. {}4 pound) sugar. )4.cupful (>^ gill) peanut oil. ^ Cream sugar and peanut oil, add beaten eggs and flour sifted twice with Ryzon and salt. Mix in half the ground peanuts and sprinkle balance on cookies before putting them in a moderate Bake about twelve minutes. Sufficient for thirty cookies. '., From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | R.yzon Chocolate Delights |
' (2 ozs.) unsweetened chocolate. K cupful (4 ounces) butter. K cupful (3 ounces) flour. teaspoonful level cupful (yi pound) chopped English walnut meats. Grate chocolate and beat eggs slightly. From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. C. W. Tilden, Los Angeles, Cal |
White of 2 eggs. level tablespoonfuls (2 ounces) powdered level tablespoonful flour. 4 tablespoonfuls finely chopped walnuts. Mix all together until stiff, and drop by spoonfuls on well-greased tin. Bake in quick oven, From Ryzon Baking Book, 1916, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon German Honey Cake |
I yi pounds honey. ' cupfuls (2 pounds) flour. I yi level teaspoonfuls cinnamon. yi level teaspoonful powdered cloves. yi I yi cupfuls (6 ounces) blanched and chopped yi cupful {yi pound) chopped candied lemon yi {yi candied orange peel. level cupful {yi 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 rolling-pin. Take a small part of dough (the remainder must be left in a cool place), roll it out thin, and cut in rounds or squares. Lay on greased tins and bake in a hot oven until ready. Repeat this process until the dough is all used. If liked, powdered allspice, crushed cardaraon and anise seed may be added to cakes. These cakes are better after two weeks. From Ryzon Baking Book, 1916, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Margaret |
L. EVANS, LANCASTER, PA. yi cupful {yi pound) shortening. level cupful {yi pound) dark brown sugar. egg. yi, cupful milk. 2yi level cupfuls {yi pound) flour. yi yi {yi pound) finely chopped 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. on a greased pan and bake about fifteen minutes in a hot oven. Sufficient for fifty cookies. From Ryzon Baking Book, 1916, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Shortbread Cookies |
cupful {yi pound) butter. yi cupful {yi pound) sugar. tablespoonful cream. teaspoonful grated lemon rind. Cream butter, add sugar and cream, and beat well together, add lemon rind, and gradually add flour sifted with Ryzon. Knead lightly, roll out on a floured baking board and cut out with a small cutter. Lay on slightly greased tins, and bake in a moderate oven for ten minutes. From Ryzon Baking Book, 1916, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Pentecost Cookies |
yi cupful {yi pound) butter. yi cupful {yi pound) sugar. egg and I egg white. teaspoonful almond extract. Powdered sugar. Candied citron peel. Beat butter and sugar to a cream, add egg well extract, and sifted with Ryzon. From Ryzon Baking Book, 1916, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Forecast Modern School of Cookery |
2yi level cupfuls {lyi pints) dry oatmeal. (2 ounces) shortening. yi Put all ingredients into mixing bowl together and mix very thoroughly. Drop by teaspoonfuls on greased baking sheet and bake in a moderate While still hot, roll into shape of a cigarette. From Ryzon Baking Book, 1916, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ryzon Christmas Cookies |
yi cupful {,% pound) butter. ]4 cupful (X pound) sugar. X level teaspoonful salt. 1 lemon rind grated. (2 ounces) ground almonds. level tablespoonfuls caraway seeds. yi cupful {% pint) milk. (i pound) fiour. I level teaspoonful powdered ginger. Chopped cocoanut. Golden syrup. and creamy, add salt, grated lemon rind, almonds, caraway seeds, milk, and Ryzon, and ginger. 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. From Ryzon Baking Book, 1916, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Grimslichs Qewish |
matzoths. ^ cupful {y^ pound) matzoths meal. level cupful {yi pound) currants. yi cupful (3 ounces) sultana raisins. yi cupful (2 ounces) seeded raisins. yi level teaspoonful powdered cinnamon. yi level teaspoonful powdered nutmeg. yi 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 Mix fruit, spices, sugar, almonds, and other egg From Ryzon Baking Book, 1916, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. George A. Clarke, Mulino, Ore |
I 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. K cupful {yi pound) sugar. eggs well beaten. level teaspoonful ground nutmeg. le\'el teaspoonfuls Ryzon. Put corn meal and milk into double boiler and cook for ten Add butter, nutmeg and sugar to meal. Sift together salt and Ryzon—add to other ingredients. Roll out on a well-floured board, cut in desired shapes, fry in deep fat, drain on paper and roll in powdered sugar. From Ryzon Baking Book, 1916, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Christmas Doughnuts |
tablespoonful {}4 ounce) butter. level teaspoonful grated nutmeg. Sift flour twice with Ryzon and salt, and set aside. Cream butter, sugar and nutmeg together, add eggs well beaten, and beat for five minutes; add milk and out on a floured baking board and roll out one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoking hot fat. Drain well on paper and cool. Roll in powdered sugar. If liked, the dough may be cut in small rounds and a marshmallow enclosed in each one before frying. Sufficient for about fifty doughnuts. From Ryzon Baking Book, 1916, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Parisian Crullers |
}i teaspoonful powdered mace. Extra flour. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with salt and spices. Mix carefully, fold in whites of eggs beaten to a stiff froth, and enough flour to make a soft dough that can be rolled out thin. Cut into oblongs, make four gashes through the center lengthwise, and run the fingers in and out of the gashes to separate them. Fry in plenty of smoking hot fat, then drain and roll in powdered sugar. Sufficient for thirty crullers. From Ryzon Baking Book, 1916, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Clarence G. Horton, Sand Lake, N. Y |
medium-sized potatoes. level tablespoonfuls (l ounce) butter substitute. well-beaten eggs. I >^ cupfuls (^ pound) sugar. yi cupful (i gill) sweet milk. levSl cupfuls (iK pounds) flour. Boil an4 mash potatoes. in the butter before they get cold. Then add the eggs, sugar, milk and flour sifted with Ryzon. Knead more flour in on board if desired. Cut and fry in deep hot fat. Sufficient for fifty-six Iried cakes. From Ryzon Baking Book, 1916, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Helen Wilson, Ames, Iowa |
2 tablespoonfuls cold water. Beat the eggs slightly. Add sugar, flour and together, and three Drop by tablespoonfuls on a greased and floured tin. in a moderate oven until light brown. While still hot roll into the shape of a cornucopia and tie with a string to keep shape. fill with sweetened and flavored whipped cream. Add powdered 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. Sufficient for twelve callas. From Ryzon Baking Book, 1916, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Somerville, Mass |
yi cupful {% pound) butter. iK level cupfuls (J^ pound) sugar. yi (l pt.) blueberries or huckleberries. add eggs well beaten, and milk. Sift flour twice with Ryzon and salt, and add to other ingredients. Dust berries with flour and add them to the batter. Mix carefully and divide into two weU-greased square cake tins, and bake in a steady oven for three-fourths of an hour. Cut squares and serve hot with butter and powdered Sufficient for twelve squares. This batter may be baked in greased muffin From Ryzon Baking Book, 1916, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Madelines |
Fondant icing. Glace cherries. with a wooden spoon, add eggs, one at a time, and beat well, then add extract, and flour sifted with Ryzon and salt. Mix well. Carefully grease some plain dariole or 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 cherry in the center of each spot of icing. "Sufficient for twelve Madelines. From Ryzon Baking Book, 1916, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | By Mrs. C. C. Bigelow, Tarpon Springs, Fla |
I yi level teaspoonfuls Ryzon. tablespoonful, orange juice. I^ level cupfuls {yi pound) sugar (scant). level teaspoonful grated orange rind. yi cupful (i gill) boiling water. Orange Frosting: Confectioners' sugar. orange. Candied orange peel. For Cake:—Beat yolks of eggs thoroughly, add strained orange juice and sugar and beat for ten minutes, then add salt, orange rind, boiling whites of eggs stiffly beaten, and sifted with Ryzon. Divide into small greased and floured gem pans, and bake in a quick oven for ten From Ryzon Baking Book, 1916, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Dainty Cinderellas |
yi cupful {yi pound) butter. egg. yi cupful {yi gill) milk. r teaspoonful orange or almond extract. egg white. Sift flour and Ryzon twice. Cream butter and sugar thoroughly together, add egg well beaten, milk, extract and flour. Mix well, turn out onto a floured baking board and roU out about onehalf inch in thickness. The Cinderellas should be cut out with fancy cutters in diamonds, triangles, 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. From Ryzon Baking Book, 1916, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. James Richards, Houghton, Mich |
2 eggs beaten with a pinch of salt. tablespoonfuls boiling water. level cupful (>< pound) chopped nuts. level cupful (>< pound) dates. level cupful (j< pound) flour. teaspoonful vanilla. Break eggs into a bowl, beat, then add other ingredients in the order given, sifting flour and Ryzon together. Pour into a shallow greased pan and cut in squares when cold. Sufficient for twenty-four bars. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Kate Lowry, Chicago, Ill |
level cupfuls (i pint) flour. (i ounce) level teaspoonful sugar. {}i 24 sugared dates. 24 marshmallows. }4 cupful ground nuts. sugar and Rub in the butter and add milk. Roll out thin and cut with a small round cutter. On each round a sugared date which has been stuffed with a marshmallow and sprinkle with ground nuts. the dough over it. Pinch the edges and brush with the yolk of an egg. Bake until brown. Sufficient for twentyfour dainties. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Parkins |
12 blanched almonds. I ^ level cupfuls (X pound) fine oatmeal. level cupful (X pound) flour. }4 cupful (X pound) butter. level cupful (6 ounces) brown sugar. }4 level teaspoonful powdered nutmeg. X cupful (X pound) molasses. egg. Split almonds. Mix oatmeal and flour together, rub in butter with tips of fingers, sift and add Ryzon, spices and sugar. Warm molasses and it in; beat up egg, and add it with milk. Mix well and divide into pieces, make these into fiat cakes, lay them on greased tins, place half an almond on top of each, and bake in a slow oven for twenty minutes. Sufficient for twenty-four parkins. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Ella Smith, Brooklyn, N. Y |
X cupful (4 ounces) sugar. (4 ounces) shortening. egg. X cupful (l gill) sour milk. X cupful (i gill) molasses. level teaspoonful X level teaspoonful soda. Cream sugar and shortening. Add well-beaten egg, cinnamon, ginger, molasses and milk—soda dissolved in one tablespoonful hot water. add flour and Ryzon, which have been Turn into well-greased tin. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. J. C. Merril,- New York City |
cupfuls (i pint) molasses. X cupful (X pound) butter substitute. cupful (K pint) hot water. level teaspoonful ginger. 6 level cupfuls (iX pounds) flour. X level teaspoonful soda. Put molasses, ginger, cinnamon and hot water in a mixing bowl. Add butter—soda dissolved in a little hot water. Then add flour and Ryzon which have been out on molding board. out onequarter inch, cut and bake in a quick oven. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. John W. Bogart, Hackensack, N. J |
X cupful (X pound) butter substitute. X cupful {yi pound) sugar. egg. finely chopped cocoanut. X teaspoonful salt. X cupful (l gill) milk, or more to make a stiff batter. Rub butter into flour, add Ryzon, salt, sugar, cocoanut, the egg well beaten, and milk. From Ryzon Baking Book, 1916, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Scotch Shortbread |
(i pound) butter. i}4 level cupfuls (12 ounces) sugar. 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. 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 a smooth round pinching the edges with the fingers. Stab all over with a skewer or a fork to prevent the paste rising. Lay on papered baking tins, and bake in a moderate oven for forty minutes. Take from the oven when ready and allow to lie on tin until cold. Dust cakes with fine sugar, and at serving time break them into pieces. Sufficient for four shortbreads. At New Year in Scotland, and at Christmas in England, a 'good deal of decorated shortbread is sold with appropriate mottoes, of which "For Auld Lang Syne " is the greatest favorite. From Ryzon Baking Book, 1916, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Gingerbread |
(,yi pint) molasses. yi cupful iyi pound) butter. X cupful (X pound) sugar. cupful {yi pint) boiling water. {}{ lb.) walnut meats. {}4 lb.) seeded level cupfuls (12 ounces) flour. level teaspoonfuls powdered cinnamon. eggSj 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. From Ryzon Baking Book, 1916, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Herman Waddey, Washington, D |
{'jA molasses. yi cupful {i}4 gills) sweet or sour milk. I yz level cupfuls (6 ounces) flour. egg. level tablespoonfuKK ounce) shortening. level teaspoonful yi level teaspoonful cinnamon. le\ el teaspoonfuls Ryzon. yi level teaspoonful soda. S2 Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved in hot water, flour and Ryzon sifted together, then melted shortening. Bake in sheet tin. From Ryzon Baking Book, 1916, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Cabinet Cakes |
yi cupful (2 ounces) rice flour. }i cupful (4 ounces) sugar. }i cupful (6 ounces) butter. 2 ounces sweet chocolate. teaspoonful grated lemon rind. yi cupful (2 ounces) shredded candied citron yi cupful (i gill) golden syrup. A few blanched^and sliced almonds. rice salt, sugar and Ryzon into a basin, add 'butter and rub it into these ingredients until it is like bread crumbs, then add chocolate grated, rind, vanilla extract, and syrup mixed with milk. Mix carefully, and divide into greased and floured small cake tins, sprinkle the tops with some almonds, and bake in a moderate oven for twenty minutes. Sufficient for twenty-four cakes. From Ryzon Baking Book, 1916, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Fairy Rock Cakes |
yi cupful (i ounce) chopped nut meats. yi cupful (2 ounces) currants. level tablespoonfuls (2 ounces) sugar. yi level teaspoonful powdered mace. Sift flour and Ryzon into a basin, rub butter flour and mix Add nut meats and 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. Sufficient for twelve cakes. From Ryzon Baking Book, 1916, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. M. L. Nenans, Winslow, Ill |
I yi level cupfuls {yi pound) brown sugar. level cupful {yi pound) butter. level tablespoonfuls cocoa. cupful {yi pint) cold coffee. cupful chopped raisins. yi level teaspoonful cloves. teaspoonful vanilla. level cupfuls (^ pound) Cream butter, sugar and eggs in mixing bowl, add cocoa, cinnamon, cloves, vanilla, coffee and add and 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. From Ryzon Baking Book, 1916, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. George Medler, Chevey Chase, Md |
level cupful {yi pound) brown sugar. level cupful (yi pound) butter substitute. cupful {yi pint) Barbadoes molasses. eggs, well beaten. 2yi level teaspoonfuls Ryzon. level teaspoonful ginger. yi level teaspoonful cloves. yi level teaspoonful cinnamon. yi level teaspoonful allspice. level cupfuls {lyi pounds) flour. To mix, cream sugar and shortening, add molasses, salt and flour and Ryzon which have been sifted together, and turn out on well-floured board, one-eighth inch thick, cut any shape desired, bake in quick oven until golden brown. Sufficient for fifty cookies. Note:—If unsalted shortening is used double the proportion of salt. From Ryzon Baking Book, 1916, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Chocolate Squares |
yi cupful {yi pound) sugar. yi teaspoonful almond extract. I yi level teaspoonfuls Ryzon. Chocolate frosting. Chopped nut meats. Beat the yolks of eggs and the sugar for ten minutes, remove the beater, add the extract, the flour sifted with the Ryzon, and the whites of eggs beaten to a stiff froth. Turn into a greased and floured baking sheet, and bake in a hot oven for fifteen minutes. Turn out to cool, then cut in squares. Dip the pieces of cake in chocolate icing and roll in chopped nut meats. Sufficient for ten squares. S3 From Ryzon Baking Book, 1916, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Or in the |
case of pastry for sweet dishes (it may be sweetened or not, just as individual inclination guides) grated lemon or orange rind, spice of any kind preferred, grated nuts, or a judicious addition of a suitable extract, such flavoring being particularly effective in connection with suet or butter crust for steamed or boiled puddings. Another way to find the right heat for pastry is to lay a piece of white paper in the oven, if it browns quickly the oven is hot enough; it should not be so hot that the pastry will "catch" quickly before it is risen, or before the contents of a pie or tart are cooked. To prevent this a piece of greased paper may be laid lightly on the top; if the oven is very fierce, it may be slightly damped. Pastry should never be baked in an oven in which meat is being roasted or with any other dish which generates steam, as the moist heat would be apt to destroy the crispness of the pastry. Ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes; but no one should expect to bake well in an oven which they do not thoroughly understand. ~~ From Ryzon Baking Book, 1916, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Matzoth Pastry |
I yi matzoths. (l ounce) butter or lard. yi cupful {lyi, ounces) matzoth meal. (i oz.) powdered Pinch of salt. Cover matzoths with water, soak for fifteen minutes and press dry. Heat butter and add soaked matzoths. Cook for two minutes, sift and add matzoth meal, sugar, Ryzon, salt, and eggs well beaten. Mix well, and press into a greased pie plate with the hands as it is impossible to roll this pastry. Have pastry one-fourth inch thick. From Ryzon Baking Book, 1916, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Short Paste |
yi cupful (4 ounces) butter or'lard. Cold water. This is the easiest form of pastry making, and it is best to learn the art of making this first thoroughly before going on to the puff or, as some people call it, flaky pastry. Sift Ryzon, flour and salt into a basin, add butter or lard and cut it into small pieces in the flour with a knife, then rub it in with the tips of the fingers it is aE crumbled like bread crumbs. Work into it a little cold water, getting it to a stiffish paste that can be rolled easily without either sticking to the board or the rolling-pin. The quantity of water needed depends a good deal on the flour and on the temperature; for the above, about one-half cupful of cold water is a fair average, though in cold weather, and with some flours, it may take nearly twice as much. This crust must be rolled out at once to the thickness required, for if rolled too much it becomes heavy. For a richer crust take two cupfuls of flour, one cupful of butter, one teaspoonful of Ryzon, onehalf teaspoonful of salt, one teaspoonful of lemon juice, the beaten yolk of one egg, and enough cold water to moisten it. flour into a basin with Ryzon and add butter and chop it in fine with a knife, then rub the fat into the flour by crumbling it very the tips of the fingers, not by pressing and rolling between the palms of the hands, as is a common practice. Add yolk of egg, lemon juice, and the water slowly and gradually as the quantity depends so much on the fineness of the flour; the finer the latter, the more water will it take up. It is easy to tell when sufficient water has been added, for when most of the liquid has been put in, the dough will cling together in little rolls, which on being pressed with the finger will not only cling together but will gather to them any loose flour there may be round them; as long as there is the least crumbliness in the dough when pressed, more liquid is wanted. When properly mixed, the dough can be gathered into a ball, and used to wipe the mixing bowl out, like a cloth. Make it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller, then roll it out with quick short rolls to the right thickness, being 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, and it is suitable for pies, tarts, tartlets, puffs, biscuits and many fancy sweets. Sufficient for three pies. From Ryzon Baking Book, 1916, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Choux Paste |
( % pound) flour. (i ounce) sugar. Pinch of salt. yi teaspoonful vanilla extract. Sift flour, which should be of the finest quaUty and put it in a cool part of the oven to dry. water into a small saucepan, add butter, 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 over-cooked, or it will become oily. Remove saucepan from the fire, and add eggs, one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness, not too soft, not too stiff, and only using the fourth egg if necessary. If the paste is too stiff, it will not rise properly; and if too soft, it will spread and lose its shape. Cool before using. This pastry is suitable for cream puffs, 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. 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 baked in a moderate oven until well risen, crisp, and of a pale fawn color. They should be brushed over with a little beaten egg and milk, before baking, to give them a glaze. They rise a great deal and get quite hollow. ficlairs and ordinary sized puffs will take from thirty to forty minutes. Just before they are required, a hole large enough to admit the tube in a forcing bag may be made in each with a sharp knife, and they may be filled custard, whipped cream or preserves. From Ryzon Baking Book, 1916, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Puff Paste |
cupfuls (l pound) butter. Cold water. egg yolk. tablespoonful lemon juice. is the most elaborate and expensive of the flaky pastes, and both time and some dexterity are required in its manufacture. Weigh butter, and let it lie in ice cold water for some time before using it. Chill flour and sift it onto a baking board or into a basin, scoop a hollow in the center, put in salt, dissolved in one tablespoonful of cold water, yolk of egg well beaten, lemon juice and just as much ice-cold water as is required to produce, without much kneading, a smooth, workable, but rather firm dough, of which no trace should adhere to baking board. Work butter in the cold water until quite malleable, yet not unduly soft, squeeze from it all moisture in a clean cloth, and pat it between the hands into a flat square cake. The butter should be as nearly as possible of the same consistency as the paste, as if it is softer it will get rolled into it, and if harder it will break through it. Roll out paste to a little more than double the size of the slab of fat, and about onefourth of an inch thick, lay the latter one-half, fold the other over, and place in refrigerator for thirty minutes. Now press paste across in three or four places with the roller, roll into a long strip, being careful that the does not break through. Sprinkle one-half teaspoonful of Ryzon on pastry each time it is rolled out. When butter melts in the oven the powder will effervesce and thus raise, or puff up the pastry more readily. Now fold pastry exactly in three, press down the folds, and lay the pastry aside in a cool place for fifteen minutes at least. This is called giving the pastry one "turn," and seven of these is the number usually required for puff pastry. The next time the pastry is rolled, place it with the joins at your right-hand side, and open ends towards you. Give it two "turns" this time, and again set it in a cool place for at least fifteen Repeat this until the pastry has had six rolls in all, then double the pastry instead of folding it in three, and finally roll it out to the desired size and thickness. The object of the cooling between the rolls is to keep the butter and paste in the distinct and separate layers in which it is the function of the rolling and folding to arrange them, and on which the lightness of the paste depends. In rolling, keep the pressure of the two hands as even as possible. If the strip of paste is inclined to become curved, this shows that you are pressing more on rounded side than on the other. The great art in making puff pastry is to keep the butter from escaping, which it will do if the paste is too soft, or is rolled out too thinly, or not rolled out regularly. If the paste is not kept flat and even in the rolling it will not rise properly in the baking, but wUl have tough, hard streaks through it. The oven for puff pastry should be hot, but not fierce, the door kept shut until the paste is set, and, after baking, the pastry ought not at once to be consigned to a cold place, but allowed to cool quite gradually. Puff pastry is suitable for vol-au-vent, patties, pies, and many fancy dishes. From Ryzon Baking Book, 1916, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ice Water |
Divide shortening four equal portions. Sift flour, Ryzon, and salt into a bowl, add one portion of the fat and rub it lightly into flour. Mix to a stiff paste with lemon juice and a little ice-water. Turn out onto floured baking board, roll out to an oblong piece, and distribute a second installment of the fat in small knobs over it, to within one-fourth inch of edge. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Raised Pie Crust |
yi cupful (4 ounces) butter or lard. \]/i pint) hot water. Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity. Sift Ryzon, flour and salt into a bowl and make a well in the center of the mixture. Pour in hot liquid, mixing first with a wooden spoon or a knife, as it is rather hot, then take the hand and mix into a compact paste. Turn out on a floured baking board, and knead lightly and quickly until free from cracks. This paste must be used while warm for making raised pies of pork, or mutton. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. R. F. Fink, White Plains, N. Y |
(i pound) sugar (scant) yi cupful (3J^ ounces) milk. teaspoonfuls lemon Sift flour and Ryzon onto a board and add Chop and rub butter through dry ingredients, and when well mixed. make a large cavity in the center; place eggs therein. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | With a |
knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board. Continue folding in flour into liquid with knife until dough can be kneaded by hand. When dough is well kneaded, cut a piece off, roll out and line a buttered pie pan with it. 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. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Spiced Pastry |
level cupfuls (l pound) flour. yi level teaspoonful powdered nutmeg. yi lyi cupfuls (12 ounces) butter or lard. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Juice of |
I lemon. (2 Cold water. Sift flour, Ryzon, salt and spices onto a baking board. Make a hollow in center, put in shortening, broken into small pieces, and incorporate eggs well beaten, strained lemon juice, sugar and S8 enough to make stiff paste. The 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. From Ryzon Baking Book, 1916, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Hot Water Paste |
(i ounce) butter or lard. 3 tablespoonfuls boiling water. X level teaspoonful salt. Beat butter to a cream, add boiling water and dissolved, then add salt, Ryzon and Mix and cool before using. From Ryzon Baking Book, 1916, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Pie Crust |
level cupful (^ pound) sifted flour. (l ounce) lard or butter. tablespoonfuls ice-water. Sift the flour, salt and Ryzon together; add butter or lard and cut in with a knife, then rub it in lightly with the fingers, add water, mix and use. Sufficient for one pie. From Ryzon Baking Book, 1916, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Chopped Pastry |
level tablespoonful sugar. cupful {yi pound) butter. egg. Juice of yi lemon. 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 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. From Ryzon Baking Book, 1916, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Strawberry Shortcake |
2 quart baskets strawberries. iX level cupfuls (12 ounces) sugar. level cupfuls ()/i pound) pastry flour. cupful (>^ pint) milk (about)., Extra butter, for spreading layers. Cream, if desired. Hull, wash and drain berries, save a few choice berries for a garnish, cut rest in halves and mix with sugar. Sift together Ryzon, flour, and salt, and work in butter with two knives; add gradually, and mix to a soft dough with a knife. Press dough into two layer Bake in a quick oven for fifteen to twenty From Ryzon Baking Book, 1916, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. G. N. Hartley, Plainfield, N |
J. J4 level teaspoonful salt. (,}4 pound) shortening. level cupful (}4 pound) currants. cupful {}4 pint) water (scant). Clean currants. Sift flour, Ryzon, sugar, and salt into a basin, add shortening, cut it in with a knife, and then rub it in with the tips of the fingers; add currants and water gradually, and turn out onto a floured baking board. From Ryzon Baking Book, 1916, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | J. Matheson, New York City |
grapefruit. (,}4 pound) flour. ^2 teas -oonful salt. J4 cupful (4 ounces) butter. Sauce: Juice of the four grapefruit. tablespoonful cornstarch. tablespoonfuls (i^ ounces) butter. cupful (>^ pound) sugar. egg yolk. tablespoonful vanilla extract. For Shortcake:—Peel grapefruit. From Ryzon Baking Book, 1916, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | By Mrs. Geo. Medler, Chevey Chase, Md |
6 to 8 medium-sized apples. ^ cupful {}4 pound) sugar. level teaspoonfuls cinnamon. level tablespoonful {yi ounce) butter. 3 tablespoonfuls cold water. Line a deep pie plate with Ryzon chopped pastry. Place layer of thinly sliced apples in the dish, dust over with cinnamon and sugar— repeating until the dish is filled,, Add three tablespoonfuls cold water and fleclf*- with butter, place top crust on and bake in moderate oven until a golden brown. From Ryzon Baking Book, 1916, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Transparent Pie |
Ryzon puff pastry, see page 57. X cupful {J4 pound) butter. level cupful (X pound) sugar. ^ level teaspoonful grated nutmeg. tablespoonfuls brandy or fruit juice. 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 stiff froth with Ryzon. Bake in a moderately hot oven for thirty minutes. If liked, the edge of the pie may be decorated with meringue. From Ryzon Baking Book, 1916, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Pumpkin Pies |
(l quart) stewed and strained pumpkin. l}4 level cupfuls (^ pound) sugar. leyel teaspooiiful Ryzon. level tablespoonful flour. (l pint) milk. Ryzon chopped pastry, see page 59. Line two pie plates with pastry. Put pumpkin into a basin, add sugar, salt, and Ryzon mixed tog^her, then stir in the spices and the 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 From Ryzon Baking Book, 1916, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Pumpkin Pie No |
^ teaspoonfiil powdered cinnamon. }4 i^lsvel (J^ steamed and strained pumpkin. I }^ cupfuls (J^ pint) milk. }4 (i gUl) cream. tablespoorSul melted Ryzon flaky pastry, see page 58. Put sugar into a bowl, add spices, salt, pumpkin, eggs slightly beaten, milk, cream and butter. Mix and pour into a pastry lined pie plate and bake in a moderate oven for three-fourths of an hour. Cool and serve. Sufficient for one pie. From Ryzon Baking Book, 1916, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Mince Pies |
Ryzon chopped pastry, see page 59. 2 pounds (8 boiled lean beef level cupfuls {}4 pound) chopped suet. (i pound) seeded raisins. level cupfuls (12 ounces) sultana raisins. (2 pounds) currants. level cupfuls {}4 pound) chopped candied (^ blanched and chopped almonds. level tablespoonful salt. level tablespoonfuls powdered cinnamon. level tablespoonful powdered mace. level tablespoonful powdered nutmeg. level tablespoonful powdered allspice. level cupfuls (2>^ pounds) sugar. 4 pounds peeled and chopped apples. 4 lemons. cupful {}4 pint) brandy. (l pint) sherry wine. Put beef into a large mixing bowl, add sueti cleaned, 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 Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies. For two mince pies:—Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm—not HOT. From Ryzon Baking Book, 1916, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Bakewell Pie |
short or flaky pastry. See pages 56, 58. level tablespoonfuls jam or jelly. level tablespoonfuls (3 ounces) sugar. yi teaspoonful lemon extract. level tablespoonfuls (i ounce) flour. level tablespoonful powdered sugar. Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon. Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. From Ryzon Baking Book, 1916, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Parisian Apple Pie |
Thinly sliced apples. level cupful {yi potiiid) sugar. yi level teaspoonful grated nutmeg. tablespoonful lemon juice. yi cupful {yi gill) water. tablespoonful (yi ounce) butter. ^ cupful {lyi gills) milk. Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water. Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in Ryzon, flour and salt, add milk and beat for two minutes. batter 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 again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk. From Ryzon Baking Book, 1916, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Deep Apple Pie |
Ryzon chopped pastry, see page 59. 8 to 12 tart apples. yi level teaspoonful powdered cinnamon. yi level teaspoonful grated nutmeg. Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. From Ryzon Baking Book, 1916, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | 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. 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. From Ryzon Baking Book, 1916, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzox\ Lemon Meringue Pie |
level tablespoonfuls cornstarch. cupful {yi pint) boiling water. tablespoonful {}4 ounce) butter. 1 lemon rind, grated. 4 tablespoonfuls lemon juice. Ryzon flaky pastry, see page 58. For Meringue: {i^/i ounces) fi tablespoonful lemon juice. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | For Pie |
:—Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes. Add butter, egg yolks well beaten, grated rind and lemon juice. Remove from the fire and cool. Line a pie plate with Ryzon pastry, cutting the pastry larger than the plate and building up a rim; pinch with the fingers first dipped in flour. Pour in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done. For Meringue:—Beat whites of eggs stiff, add gradually sugar and lemon juice, and continue beating for two minutes. Pile on the top of the pie and return to the oven to brown From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Cocoanut Tart |
Ryzon chopped pastry, see page 59. level tablespoonful cornstarch. }i cupful (2 ounces) chopped cocoanut. yi teaspoonful vanilla extract. tablespoonfuls raspberry jam. level tablespoonful {}4 ounce) sugar. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Bake in |
a moderate oven until ready. Beat yolks of eggs with Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Apple Tartlets |
Ryzon flaky pastry, see page 58. 1 pound apples. (About 4 apples.) tablespoonfuls water. cloves. level tablespoonful flour. Roll out pastry, cut in rounds, and line greased tartlet pans; peel, core and cut apples into small pieces, put a saucepan water and cloves; stew until soft, add sugar and 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. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Ryzon Florence Tartlets |
Ryzon flaky pastry, see page 58. yi cupful {% pound) butter. yi cupful {yi pound) sugar. level cupful {yi pound) cake crumbs. Strawberry preserve. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Meringue |
Line greased tartlet pans with pastry. butter and sugar together, add eggs well beaten, beat again, add cake crumbs and Ryzon. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Orange Tartlets |
Ryzon chopped pastry, see page 59. Orange marmalade. egg. yi orange., y4 cupful (2 ounces) flour. Line small patty pans with pastry. Put one teaspoonful of orange marmalade in each and set aside in a cool place. Cream sugar and butter thoroughly together, add egg well beaten, grated rind and strained juice of half of orange, and flour sifted with Ryzon. Mix and divide into prepared tins. Bake in a hot oven from twelve to fifteen minutes. Sufficient for twelve tartlets. From Ryzon Baking Book, 1916, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | With Hot Marshmallow Sauce |
yi 2,yi 2}^ level cupfuls (9 ounces) flour. yi teaspoonful salt. yi ' cupful (l gill) milk. Hot Marshmallow Sauce; marshmallows yi (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 for thirty-five Serve hot with sauce. From Ryzon Baking Book, 1916, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | For Sauce |
:—Soften marshmallows in a moderate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread tested in or registers 2 1 8° F., by candy thermometer. Add marshmallows and beat until mixture is smooth; flavor with sherry wine or juice. From Ryzon Baking Book, 1916, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. M. Eskolin, North Colebrook, Conn |
{lyi ounces) I yi cupfuls (6 ounces) flour 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, flour sifted with Ryzon, salt, cinnamon, whipped cream and apples. Add stiffly beaten whites of eggs and fry in smoking hot fat. Serve with maple syrup or sweet sauce. From Ryzon Baking Book, 1916, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon English Plum Pudding |
level cupfuls (i pound) currants. level cupfuls (12 ounces) sultana raisins. level cupfuls (K pound) glace cherries, (i pound) seeded raisins. level cupfuls (i pound) chopped suet. 2 23 level cupfuls (i pound) brown sugar. level cupfuls (i pound) shredded mixed candied peels. pound peeled and chopped apples. level cupfuls (K pound) bread crumbs. level cupful (X pound) blanched and chopped ahnonds. orange rinds, grated. lemon rinds, grated. nutmegs, grated. ' level tablespoonful powdered cinnamon. level tablespoonful powdered ginger. 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, 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. rr> 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. From Ryzon Baking Book, 1916, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Cherry Pudding |
cupful (X pint) milk. tablespoonful lemon juice. ( J^ pound) flour. J4 level teaspoonful salt. (l quart) stoned cherries. Cherky Sauce: }i cupful (2 ounces) butter. cupful i}^ pint) cream. egg. level cupful (X pint) stoned cherries. For Pudding:-—-Cream and thoroughly together, add eggs well beaten, milk, juice, and flour sifted with Ryzon, and salt, and a,dd cherries. Pour into a large greased mold,^ cover greased paper and steam steadily for two and one-half hours. Turn out and serve hot with the sauce. For Sauce:—-Melt butter and sugar in a saucepan, add cream, egg well beaten, cherries cut in halves, and make very hot. Sufficient for seven to nine persons. From Ryzon Baking Book, 1916, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. K. E. Johnson, New York City |
}4 }4 cupful (K pound) butter. Cold water. iK' level cupfuls (f< pound) sugar. lemons. flour, Ryzon and salt into a bowl; add butter and cut into flour with a knife, then rub it es in with the tips of the fingers and add sufiicient cold water to make a stiff paste. Put two cupfuls of cold water into a saucepan, add sugar and strained juice of lemons, bring to boiling point and allow to boU for twenty minutes. Then drop paste from a spoon into this boiling liquid and cover, permitting it to boil for twenty minutes longer. Serve hot or cold with cream, or butter and From Ryzon Baking Book, 1916, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Plum Duff |
yi cupful {y^ pound) sugar. level cupful {y^ pound) chopped suet. level cupful \yi pound) seeded raisins. yi level teaspoonful powdered nutmeg. egg. Mix flour, Ryzon, salt and sugar together, and sift into a bowl, add suet, raisins, nutmeg, egg well beaten and milk. Beat for three minutes, pour into a greased mold, cover with greased paper and steam steadily for three hours. out onto a hot dish, and serve with hot milk or any preferred sweet sauce, or hard sauce. Sufficient for five to six persons. If the pudding is boiled in a pudding cloth omit one-fourth cupful of the milk. Plum Duff may be put in Ryzon cans and boiled over the camp fire. From Ryzon Baking Book, 1916, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | N. Bollers, Mew York City |
yi cupful (2 ounces) suet, chopped fine. I cupful lyi pound) yi level teaspoonful grated nutmeg. yi cup (yi gill) fruit juice. slices stale bread. cupful {yi pound) flour. (l gill) Put suet, sugar, raisins, cinnamon and nutmeg in a bowl. Soak bread in milk and add to other ingredients, adding flour, Ryzon and salt after sifting together. Mix all thoroughly, turn into a well-greased one-pound Ryzon can and steam for two hours. Serve hot with hard sauce. From Ryzon Baking Book, 1916, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Apple Roly Poly |
2 level cupfuls {% pound) whole wheat flour. 2 level cupfuls {yi pound) chopped suet. I level cupful {yi pound) sugar. Milk or water. 3 pounds peeled and chopped apples. I lemon. Mix flour with Ryzon, add suet, one tablespoonful of the sugar and enough milk or water to make a smooth, soft dough. Turn out onto a floured baking board, knead lightly, and roll out to one-half inch in thickness. Mix apples with grated rind and strained juice of lemon, sprinkle these over the pastry, wet pastry edges with cold water, roll up and seal edges and ends thoroughly. Roll in a pudding cloth, scalded and floured, and tied up; plunge into, a pan of fast boiling water and boil' steadily for three hours. Remove cloth, place the roly poly on a hot platter and serve hot with hot milk. The roly poly may be folded and laid in a greased mold, covered with greased paper and steamed for three and one-half hours. Other fruits may be used in place of the apples. Sufficient for eight to nine persons. From Ryzon Baking Book, 1916, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Russian Pudding |
yi yi yi yi teaspoonful vanilla extract. Few drops red color. square (i ounce) bitter chocolate. Hot milk or sweet sauce. Cream butter and sugar together, add well beaten, then stir in flour, sifted with Ryzon and salt; add vanilla extract. Now divide mixture into three portions. Color one a pretty pink with red color, leave one plain, and into the third stir chocolate which has been dissolved in milk. Now butter a pudding mold, put mixture in by spoonfuls, alternating colors as much as possible. Cover with butter paper and steam steadily for two hours. Turn out and serve with any preferred sweet sauce or hot milk. Or serve decorated with whipped and sweetened cream. From Ryzon Baking Book, 1916, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | By Mrs. Edward Albes, Washington, D. C |
level tablespoonfuls preserve (cherries or raspberries). egg. cupful (i pint) milk. tablespoonful (K yi cupful {}/, pound) sugar. cupful {% pound) flour. Beat yolk of egg well, add sugar and melted Beat slightly. Add 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. From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Strawberry Pudding |
]/i cupful (4 ounces) sugar. egg. teaspoonful strawberry extract. 2^ level cupfuls (9 ounces) flour. i/i quart strawberries. Whipped cream. add egg well beaten, strawberry extract, milk, flour sifted with Ryzon and salt. From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. F. W. French, South Oil City, Pa |
level cupfuls {yi pound) sifted flour. level tablespoonful {yi ounce) butter. X cupful {yi pound) sugar. egg. ^ cupful (iK gills) milk. Cream butter and sugar, beat in egg until very light, add salt, add alternately milk and which Ryzon has been in, square pan after placing the halves of peaches the batter. Into hollow of peaches v/here pits have been removed fill sugar which will brown while baking. Serve with whipped or a cream sauce. or chopped dates may be used when peaches are not available. From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Colonial Pudding |
(3 ounces) sugar. J^ level teaspoonful Ryzon. yi (i ounce) yi cupfuls (i pint) milk. I yi level tablespoonfuls chopped preserved I >^ level tablespoonfuls (J^ ounce) powdered yi teaspoonful vanilla. Beat yolks of eggs with sugar for ten minutes, then add flour sifted with salt and one-half teaspoonful of Ryzon. Scald milk, and pour it onto flour mixture, stirring all the time. From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | 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. From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Baked Apple Pudding |
level cupfuls (% pound) bread crumbs. yi level teaspoonful powdered cloves. yi cupful (3 ounces) sultana raisins. tablespoonfuls fruit juice or brandy. {\yi pints) peeled and Sauce: cupful {yi pound) butter. (i pound) sugar. tablespoonful brandy or fruit juice. For Pudding:—Heat milk and pour it over bread crumbs, add eggs well beaten, sugar, salt. fruit juice and Mix well, and turn into a greased baking dish. Bake in a moderate oven for one hour. hot with sauce. For Sauce:—Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit juice and whites of eggs stifHy From Ryzon Baking Book, 1916, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ryzon Cottage Pudding |
yi ff egg. zyi level cupfuls (9 ounces) flour. yi Hard Sauce: ]/i teaspoonful hot water. For Pudding:—Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk, and flour sifted with Ryzon and salt. From Ryzon Baking Book, 1916, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Mix and |
beat with a wooden spoon for three minutes, then turn into a greased and floured tin or mold, and bake in a moderate oven for thirty-five minutes. Turn out and serve with sauce. For Sauce:—Beat butter and to a cream, add hot water and extract; mix well, and chill before using. pudding may be served vanilla, or wine sauce, or it may be steamed for one and one-half hours and served with strawberry sauce. From Ryzon Baking Book, 1916, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Sultana Roll |
level cupful (6 ounces) sultana raisins. yi \yi tablespoonfuls (^ ounce) lard. tablespoonful {yi ounce) butter. Put raisins and sugar into a small saucepan, cover with water and cook slowly until raisins are soft and the juice like syrup. Sift flour, Ryzon and salt into a bowl, add lard, and rub it in with the tips of fingers, and mix to a soft biscuit dough with water. Roll to one-fourth inch in thickness, spread up, pressing the ends firmly together. Place in a greased pan and pour juice over, add butter and one-half cupful of water, and bake in a hot oven for twenty minutes or until done. Serve hot with cream. Sufficient for five to six persons. From Ryzon Baking Book, 1916, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Baked Apple Dumplings |
yi pound Ryzon short or flaky pastry, see pages 56, 58. level tablespoonfuls (3 ounces) sugar. cloves. egg. out pastry about one-fourth inch in thickness, and cut out twelve rounds with a cutter. Peel apples thinly and core them without breaking. Place an apple in one of the rounds, and work pastry round the apple until it reaches to the middle of it; then 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. From Ryzon Baking Book, 1916, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Ryzon Dumplings |
level tablespoonful {}4 ounce) shortening. >i cupful (scant yi pint) milk and water. Mix flour, Ryzon, and salt together and 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. From Ryzon Baking Book, 1916, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Ryzon Steak and Kidney Pudding |
poijnd round steak. sheep's kidneys. level tablespoonfuls {}4 ounce) flour. }4 level teaspoonful pepper. cupful {yi pint) stock or water. teaspoonfuls mushroom ketchup. Suet Crust: }4 level teaspooriful salt. level cupful (^ pound) chopped suet. Cold water or buttermilk. For Crust:—Sift flour, Ryzon, and salt into a bowl, add suet and rub it well into flour. 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 until free from cracks, then 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. For Pudding:—Split kidneys, remove skin and inside fat, and cut them into quarters. Cut steak into small squares. Mix flour and seasonings together on a plate. Dip pieces of meat and kidney into this mixture, coating them on all sides. Place in prepared mold and pour in stock and ketchup. Place round of pastry on top and press the edges well together. Cover with a greased paper and steam steadily for three hours. Serve hot with gravy. Chopped mushrooms or onions may also be used for flavoring. Sufficient for five persons. From Ryzon Baking Book, 1916, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Mashed Potato Stuffing |
2 level cupfuls (i pint) mashed potatoes. I level teaspoonful Ryzon. I level cupful (J^ pint) bread crumbs. 4 tablespoonfuls melted shortening. I beaten egg. I teaspoonful onion juice. Powdered sage to taste. Salt and pepper to taste. Mix all these ingredients together and use as a stuffing for any roast fowl. If preferred, celery may be substituted for the onion, and the sage may be omitted. From Ryzon Baking Book, 1916, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Belle Failing, Sedalia, Colo |
egg. J^ level cupful (2 ounces) flour. 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. smooth. very thin on a floured board, then roll up dough into long and slice off thin strips. Place strips in boiling meat broth, or water, and boil for ten minutes. From Ryzon Baking Book, 1916, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Toad-in-the-hole |
by MRS. MAUDE JERVIS, BROOKLYN, N. Y. I }i pounds lean steak, lamb's kidney, level teaspoonful pepper, level tablespoonfuls (i ounce) flour. 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 beaten and beat for five minutes, add gradually milk and stir well and pour over steak. From Ryzon Baking Book, 1916, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | S. Westcott, Edgewater, N |
]. 2 pounds stewing lamb. yi level teaspoonful pepper. 12 smaU onions. large carrots. 6 medium sized potatoes. level tablespoonfuls {^ ounce) flour. For Paste: For Pie:—Stew lamb for an hour or until it is easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in halves, and cook until tender. When done place aU the meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour moistened with a little water, then pour over meat and vegetables. From Ryzon Baking Book, 1916, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Ryzon Pork Pie |
J^ lb. fresh pork. level teaspoonful powdered sage. level teaspoonfuls chopped onion. Wipe meat with a damp cloth and weigh it free from skin and bone. Cut it in small pieces, and season it with pepper, salt, sage and onion, mixing all well together. 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 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. From Ryzon Baking Book, 1916, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Bring the |
two ends together so as to form a ring, and make them overlap, pressing them 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, 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 onefill 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. in a moderate oven until pastry is set and brown and the meat feels tender. Lift pie from the oven, and fill it up with some hot stock that will jelly when cold. If the stock is not stiff enough, dissolve a little powdered gelatine in it before using. Serve cold. From Ryzon Baking Book, 1916, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | D. Fraser, Burlington, Wash |
2 cupfuls chopped potatoes. 2 cupfuls (i pint) water. 4 cupfuls (l quart) sweet milk. level tablespoonful (K ounce) butter. level tablespoonfuls (yi ounce) flour. From Ryzon Baking Book, 1916, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | 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. From Ryzon Baking Book, 1916, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Savory Breakfast Dish |
lyi pounds cooking apples (5 medium-sized apples average i^ pounds). I yi pounds potatoes (6 medium-sized potatoes average \}4 pounds). yi level teaspoonful pepper. % pound bacon. S pork sausages. From Ryzon Baking Book, 1916, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Ryzon Plain Omelet |
(l ounce) butter. yi level teaspoonful pepper. tablespoonful warm water. Put one and one-half tablespoonfuls of the butter into an omelet pan, and allow it to melt slowly while preparing the From Ryzon Baking Book, 1916, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon. Savory Corn Pudding |
small green pepper. yi onion. level tablespoonfuls {yi ounce) flour. yi level teaspoonful paprika. yi level teaspoonful powdered nutmeg. yi level teaspoonful red pepper. cupful {yi pint) canned corn. egg. soft bread crumbs. yi. cupful (2 ounces) buttered bread crumbs. Wash green pepper and cut it in half and remove seeds; then cut in fine strips. Chop onion fine and cook it with pepper and butter for five minutes, stirring constantly. Add flour, seasonings, and milk; bring to 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. From Ryzon Baking Book, 1916, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | By Mrs. Cora Lee Wallace, Topeka, Kan |
I can salmon. I cup \yi pint) stewed tomatoes. level tablespoonful melted butter. yi level teaspoonful pepper. Remove all bone and skin and flake salmon. Mix in the other ingredients, turn into a baking dish, dust top with bread crumbs and twenty minutes in a moderate oven. One car; tomato soup may be used instead of stewed tomatoes, if preferred. From Ryzon Baking Book, 1916, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Harriet Romer, Elmira, N. Y |
2 pounds round steak. yi pound fresh fat pork. 2 cupfuls(i pint) toasted bread crumbs. 1 onion grated. cupfuls (l pint) milk. yi teaspoonful pepper. egg. Put steak and pork through meat grinder twice. Mix with crumbs, onion, salt, Ryzon and pepper. Add egg slightly Mold into loaf arid put in hot oven for ten minutes. loaf one can condensed tomato soup, one cup of water. Put back into oven for two hours. From Ryzon Baking Book, 1916, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. Allan Bancroft, Maywood, Ill |
level cupfuls (l quart)hot mashed potatoes }i }i level teaspoonful celery salt. level tablespoonful chopped parsley. (i gill) hot milk. egg. I yi level teaspoonfuls Ryzon. tablespoonful {yi all ingredients adding egg and Ryzon last. Pile in rocky form and bake ten minutes or until puffed and brown, From Ryzon Baking Book, 1916, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Mary Fredericks, Oak Ridge, N |
J. 3 eggs well beaten. yi cupful (2 ounces) bread crumbs. yi cupful (2 ounces) grated cheese. I cupful (K pint) milk. From Ryzon Baking Book, 1916, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Ryzon Apriba Loap |
BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y. Mix well and pour in buttered pudding dish and bake like custard. One-half cupful flaked fish may be used instead of cheese to vary the dish, making a delicious fish omeleti (yi pint) bacon, fried crisp and chopped fine. level cupful (yi pint) chopped sour apples. level cupful (yi pint) boiled rice. yi level teaspoonful paprika. egg, well beaten. Put bacon a basin, add rice, seasonings, egg, and all well together, and bake in a well-greased bread pan for thirty minutes, or boil for one hour in equally baking powder hot, garnished fried apples, or cold, lightly spread with mayonnaise dressing. The mixture may be served in ramekins. So long as the proportion of flour and Ryzon remain constant, that of the other ingredients may be varied to suit taste and convenience. This dish contains in itself a completely balanced ration. It is substantial enough for the dinner of a. working man, delicate enough for the digestion of an invalid, simple enough for the plainest cook, and palatable enough to make the family call for more. It may be baked, ' boiled, or fried; eaten hot, cold or warmed over. From Ryzon Baking Book, 1916, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | By Carine Carruthers, Seattle, Wash |
3 cupfuls (12 ounces) pastry flour. level tablespoonful cornstarch. Ice water to mix. 1 can artichoke bottoms. 2 tablespoonfuls lemon juice. (2 ounces) melted butter. Salt, paprika, minced parsley, curry. From Ryzon Baking Book, 1916, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Of Cookery |
Take two thin layers shortcake dough and put together with minced cold meat flavored with onion, pepper and salt and moistened with gravy or brown sauce. Brown sauce or gravy can be poured over the shortcake if liked or served with it. The shortcake can also be made in individual size. Creamed codfish can also be used instead of meat for the To make the shortcake use the following recipe: lyi level cupfuls (6 ounces) white flour. }4 (i J^ chilled shortening. ^ cupful (i }4 gills) half milk half water. Sift flour, Ryzon and salt together, work in the shortening. Wet to a dough liquid, mix well, then put in thin layers in layer-cake tins. Be sure the dough comes close to the rims. light brown in hot oven and remove carefully one layer at a time. Put together with meat From Ryzon Baking Book, 1916, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Ryzon Fish Tarts |
by forecast modern school of cookery Crust: 2 level tablespoonfuls (i ounce) butter or butter substitute. 2 level tablespoonfuls (i ounce) lard. 6 tablespoonfuls milk or water. Sift flour, salt and Ryzon. Chop in shortening; Add milk or water. Stir with the blade of a knife. Roll out thin. Line ramekins or tart forms. From Ryzon Baking Book, 1916, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Bake for |
twenty-five minutes or until brown. or cold. cupful (}4 pint) cold cooked fish. yi cupful celery. cupful (yi pint) white sauce. yi small onion. small sweet pepper. Free fish, before measuring, of all skin and bone, and flake. Grate the onion, chop the celery fine, also sweet pepper. Mix all with the white sauce. Fill the pastery shells. From Ryzon Baking Book, 1916, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Ryzon Meat Fold-overs |
BOISSE, DOUGLASTON, K pound sausage meat, fine quality. (4 ounces) chopped cooked chicken or ham. level cupful {yi pound) boiled rice (scant) chopped pimiento (canned red pepper). tablespoonful Worcestershire sauce. egg, separated. level cupfiils yi cupful {lyi gills) water. 3 tablespoonfuls {lyi ounces) lard. (i jounces) butter. Put sausage meat into a hot pan and cook it but do not let it get brown and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire sauce, take from fire and mix with white of egg beaten to a stiff froth. Sift flour, salt and Ryzon together, add lard and butter, cut and rub them into the flour, and make stifSsh dough From Ryzon Baking Book, 1916, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Alberta, Canada |
2 pounds round steak {yi inch thick). 1 onion sliced. level tablespoonfuls {yi ounce) flour. level tablespoonfuls (i ounce) butter. 2 potatoes sliced thin. Salt and pepper to taste. Crust: (l lard. {yi ounce) (l Cut steak cover boiling water, add sliced onion and potatoes. Cook until tender. Add seasonings and remove meat into casserole. Cream butter and flour and add to gravy. Pour over meat. Mix crust to make a soft dough. Roll out an inch thick, place on top of meat and gravy and bake in hot oven. From Ryzon Baking Book, 1916, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | By Mrs. Clara E. Wells, Paton, Iowa |
(i left baked beans. level cupfuls (12 ounces) corn meal. level teaspoonfuls salt. J/i level teaspoonful pepper. cupfuls (i quart) boiling water. Stir corn meal and salt into the boiling water. When cooked to a mush, add remaining ingredients. Pour into a greased bread-pan and bake in moderately hot oven until brown. This loaf is an appetizing and nutritious meat substitute, and is delicious sliced cold and served with home-made catsup for a supper. Sufficient for one loaf. From Ryzon Baking Book, 1916, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Ryzon Savory Cheese Pudding |
level cupfuls {}4 pound) grated cheese. level teaspoonful flour. }i level teaspoonful pepper. cupful (}4 pint) boiling milk. tablespoonful (}i ounce) butter. level tablespoonfuls bread crumbs. Put cheese into a bowl, add flour, salt, pepper, milk, butter, yolks of eggs slightly beaten, whites beaten with Ryzon to a stiff froth, and bread crumbs. Mix gently, and pour into a greased fireproof dish and bake in a moderate oven for twenty minutes. From Ryzon Baking Book, 1916, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | By Mrs. M. Hollers, New York City |
cupful ham (4 ounces), chopped fine. (l gill) mashed potatoes. yi level teaspoonful chopped parsley. egg. Mix all ingredients together well. From Ryzon Baking Book, 1916, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Corkscrew Bread |
8 level cupfuls (2 pounds) flour. 4 tablespoonfuls (2 ounces) lard or drippings. 2 level tablespoonfuls Ryzon. 2 level teaspoonfuls salt. I cupful (>^ pint) milk. Mix and sift flour, Ryzon and salt into a bowl or pan, add lard or drippings, rub them into the dry ingredients, add milk and water gradually, and mix to a dough that can be handled easily. The dough must be rather stiffer than for biscuits baked in a pan. Have a good bed of coals and the usual two forked sticks to hold the cooking utensils. From Ryzon Baking Book, 1916, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ryzon Camp Corn Bread |
level cupfuls (12 ounces) corn meal. level teaspoonful sugar. tablespoonfuls (i ounce) lard or butter. level tablespoonfuls egg powder. tablespoonfuls evaporated milk. i}4 cupfuls {^/i pint) water. Mix flour and corn meal together, add Ryzon, salt, sugar, lard or butter, melted, egg powder mixed with evaporated milk and Mix well and pour into a well-greased pan. From Ryzon Baking Book, 1916, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Bake in |
a moderate oven for forty minutes. If the campers have no oven, bake same as Ryzon Camp From Ryzon Baking Book, 1916, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Camp Griddle Cakes |
level tablespoonfuls egg powder. (i gill) evaporated milk. lyi cupfuls (J< pint) water. Butter and maple syrup. Mix flour, Ryzon, salt and egg powder and sift into a bowl, add evaporated m3k and water and beat to a creamy batter. Do not have the batter Fry in a hot frying pan, which has been greased with a piece of pork fat. Serve hot with butter and maple syrup. Sufficient for twenty cakes. N. B.— See Master Griddle Cake Recipe on page 25. From Ryzon Baking Book, 1916, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Onions |
Salt and pepper. Sliced bacon or salt pork. For Dumplings: lyi level cupfuls (6 ounces) flour. level teaspoonfid salt. level teaspoonful {yi ounce) shortening. J^ cupful {\yi gills) water. Cut the game or meat medium-sized pieces. Season highly with salt and pepper, add strips of bacon, and cover with hot water. From Ryzon Baking Book, 1916, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Ryzon Camp Bread |
2 level cupfids 4 level teaspoorifuls Ryzon. (i lard or 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. From Ryzon Baking Book, 1916, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | 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 is a great asset, ensuring as it does accuracy and success. The candy thermometer registers over 300° F. or more. But for those who are not so ambitious there are many sweets which can be well made with a little experience and a careful consultation with the clock. Different kinds of sugar are needed for the various candies—^brown, confectioners' and granulated— together with syrup, flavoring extracts, colors, and such toothsome dainties as fruits, shelled nuts, and preserved ginger. The use of a little Ryzon will be found of immense advantage to the amateur candy maker, as it makes the sugar less liable to crystallize while boiling, and gives a more creamy effect to such candies as fudge and caramels. Tiny crinkled paper cases are pretty for the more elaborate bon-bons, but are not at all essential. From Ryzon Baking Book, 1916, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Candy |
cupfuls (l pint) molasses. tablespoonftil vinegar. X level teaspoonful Ryzon. teaspoonful vanilla or ginger extract. Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is brittle when dropped into cold or when it registers 265° F. by candy thermometer. From Ryzon Baking Book, 1916, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Ryzon Cherry Paste |
level tablespoonfuls (i ounce) powdered gelatine. lyi cupfuls {2}4 gills) water. level cupfuls (l pound) sugar. \}i pound) preserved cherries. A few drops red color. 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. Sufficient for thirty squares. From Ryzon Baking Book, 1916, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Fruit and Nut Fudge |
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. chopped preserved level tablespoonfuls stoned and chopped dates. }4 cupful (2 ounces) chopped walnut meats. yi cupful (2 ounces) blanched and chopped Boil together for seven minutes, sugar, molasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then add fruit, Ryzon and nut meats; stir constantly until it boils, then cook slowly until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts. From Ryzon Baking Book, 1916, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Betty Caramels |
level cupfuls (12 ounces) brown sugar. yi cupful (i gill) milk. tablespoonful {yi ounce) butter. teaspoonful coffee extract. Pecan nut meats. 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. From Ryzon Baking Book, 1916, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Nut Candy |
level cupfuls (i>^ pounds) sugar. cupful (}4 pint) corn syrup. yi cupful (i gill) water. level cupful(Xpound)choppednutmeats. teaspoonful almond extract. 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. into a deep buttered pan and allow to cool. Cut in cubes when cold. candy is best when it has been allowed to stand for three days. Sufficient for thirty cubes. From Ryzon Baking Book, 1916, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Ryzon Stuffed Dates |
Stoned dates. I egg white. I level teaspoonful Ryzon. 2 tablespoonfuls chopped preserved ginger. Confectioners' sugar. Pink sugar. Remove stones from desired number of dates. Drop egg white into a basin, add Ryzon, extract, ginger and enough confectioners' sugar to make a stiff paste. Fill dates with mixture and roll in pink sugar. Serve in a bon-bon dish. From Ryzon Baking Book, 1916, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Chocolate Fudge |
2yi level cupfuls (i>^ lbs.) sugar. squares (2 ozs.) chocolate, grated. cupful iyi pint) milk. tablespoonful iyi oz.) butter. teaspoonful vaniUa extract. 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 Remove from the fire, add extract, and beat until creamy. Pour into buttered tins and mark into squares when half cold. From Ryzon Baking Book, 1916, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Ryzon Almond and Raisin Brittle |
2 level cupfuls (l pound) sugar. I teaspoonful vinegar. I level cupful (2 ounces) seeded raisins. I level (yi blanched and roasted almonds. I teaspoonful almond extract. I teaspoonful lemon extract. Melt sugar in a deep saucepan, stirring all the time, until it is a nice brown color, or 290° F., then add vinegar and Ryzon and boil until 300° F. by candy thermometer, or until brittle when tested in cold water. Put raisins and almonds into a weU-buttered tin. Add extracts to boiled syrup and pour at once over the fruit and nuts. Allow to cool and cut into squares or strips. Sufficient for ten strips. From Ryzon Baking Book, 1916, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ryzon Kiss-me-quicks |
4 tablespoonfuls honey. level cupfuls (i pound) sugar. 8 tablespoonfuls water. pinch of salt. level cupful (X pound) chopped English walnut meats. I teaspoonful rose extract. Put into a saucepan, honey, sugar, water and Ryzon and stir over the fire with a wooden spoon is dissolved. Let it boil quickly, stirring gently all the time, until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer. TTake pan from fire, stir in salt, nuts, and extracts and creamy. a buttered tin, let cool, and cut into neat squares. Sufficient for forty squares. From Ryzon Baking Book, 1916, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |