1917 - Ryzon Baking Book
1917 - Ryzon Baking Book
1917 - Ryzon Baking Book
ALBERT
MANN
LIBRARY
R.
Cornell University
Gift of
Thomas Bass
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Midday
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Ryzon
Ryzon
BOOK
BAKING
kr
MARION HARRIS
NEIL, M.
C. A.
Miss JESSIE A.
N. Y.
Mrs.
LEMCKE-BARKHAUSEN
ELIZABETH
O. HILLER
Denver School of Cookery
MARIA W. HILLIARD
Wellesley Hills, Mass,
KATHARINE LAWRENCE
Director of Household
Science. Temple University,
Philadelphia, Pa.
HARRIETT COLE
EMMONS
Manager, RYZON Service Staff
Mrs.
ANNA
E.
SCOTT
North American"
Mrs.
Mrs.
CHRISTINE FREDERICK
Copyright, igiy
GENERAL CHEMICAL
HAajaJ
WHEN
the marketing of
it
instructions
should be as
To
home
it
much
recipes
recipes, together
manuals.
Thousands
of
good housekeepers
were made
home
for
in
many
experts whose
in practical use.
Level spoonful, J^
os.
RYZON.
Rounding spoonful,
%to
14 oz.
OTHERS.
Modem recipes and the cooking schools now use standard Level spoon measurements for
baking powders. Much of the so-called "bad luck" which untrained cooks experience in the
use of all baking powders is caused by inaccurate measurements and the use of too much or too
little for perfect baking results.
YZON
Company.
The
This Company's
eminent
men
in chemistry.
FROM
PAGE
32
prize, for Ryzon Rice Popovers, to Mrs. Frederick G. Wagner, Lakeview Ave.,
Leonia, N. J
3rd prize, for Ryzon Health Bread, to Miss Nettie A. Buchanan, 3 Hudson Terrace,
13
baking powder.
2nd
DobbsFerry, N. Y
These three principal prize winning recipes, and other prize winning recipes
be found on the pages indicated.
Ryzon Liberty Bread, Mrs. Louise Naylor, N. Y. City ...
RYZONNut Bread, Mrs. William H. Briggs, New York City
RYZONHealth Bread No. 2, Mrs. N.S. Baker, Meriden, Conn
Ryzon Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y.
...
RYZONSardine Biscuits, Mrs. Florence Lounds, Fort Lee, N.J. ...
11
will
9
10
....
.
11
Ryzon Ham Muffins, Mrs. Jeannette Young Norton, New York City
Ryzon Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J.
,
RYZONHominy Fritters, Mrs. J. J. O'Connell, Washington, D. C.
...
Ryzon Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md
Ryzon Polish Guest Cake a la Reszke, Mrs. Hulda Thompson, New York City
Ryzon White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn.
Ryzon Coffee Crumb Cake, Mrs. M. Monnikendam, New York City
Ryzon Nut Tart, Mrs. Aida B. Canniff, New York City ...
Ryzon Layer Cocoa Cake, Miss Jennie Wallach, New York City
Ryzon Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla
Ryzon Pie Crust and Cookies in One, Mrs. Rachel F. Fink, White Plains, N. Y.
Ryzon Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J.
Ryzon Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City
RYZONLemonPot Pie, Mrs. K.E.Johnson, New York City ....
Ryzon Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N.J.
RYZONToadintheHole, Mrs. Maude Jervis, Brooklyn, N.Y
RYZONApribaLoaf, Mrs. C.W.Shaw, Mountainville,N.Y
Ryzon Meat Fold-Overs. Mrs. L. Boisse, Douglaston, L.I
Ryzon Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N.J
.
'
...
.
18
18
21
27
28
34
34
34
39
40
40
50
58
60
61
65
70
70
73
74
75
As the result of our standing offer "$5 for each original baking recipe accepted for
our Ryzon Baking Book" we are giving new recipes. The following have been
accepted for this edition:
10
'.10
n
11
12
...
.
....
Ryzon Blueberry
...
16
17
18
19
19
20
20
...
15
.15
14
14
15
C.
21
21
22
23
23
23
25
26
27
27
27
36
36
37
39
.40
42
46
47
48
49
49
.... .5151
.
...
.51
SI
52
S3
61
64
66
67
67
70
71
72
72
.73
SI
73
73
73
.74
75
T its
Ryzon
price
is less
less
Ryzon
is
required
Ryzon recipes.
Hence, Ryzon
is
more economical
eggs are called for than you care to use, you can reduce
by using J^ level teaspoonful of Ryzon for each egg
omitted.
desiring economy.
way by
those
Chapter
Recipe
Service Staff
Ryzon Breads
YZON LIBERTY BREAD
is
call
flour.
We are glad to
ter
]/i
I
salt;
Sift
egg.
minutes.
This mixture
as illustrated, or in
Sufficient for
Note:
one medium-sized
When using
gas, light
loaf.
oven
aftter loaf
is
Ryzon and
in shortening
oughly.
Frize Recipe
BY MRS. WILLIAM
egg.
2 cupfuls
I egg.
bowl,
Currants
may
is most important.
action of the digestive ferments
terially
assists
in
be
3
1
%
I
I
yi
This bread
G.
pound)
flour.
brown
teaspoonfuls Ryzon.
2 level tablespoonfuls
4 level
I
I
sugar.
H. B.
CLEMENT, BRISTOL,
N. H.
one medium-sized
4 level cupfuls
level cupful
Sufiicient for
is
pint) milk.
It resists the
raisins.
I
(i
Sufficient for
%
)4
%
CITY
l/i
NEW YORK
dates,
form which
H. BRIGGS,
egg.
loaf.
lU
one
loaf.
Prize Recipe
N.
S.
No. 2
BAKER, MERIDEN, CONN.
fuls) salt.
shredded wheat
biscuits.
one medium-sized
loaf
makes
which
N. B.
See
this page.
A. L.
CAYZER, EVANSTON,
Ryzon and
^ cupful {lyi
yi
yi
yi
2
Sufficient for
(i gill)
mUk or
water.
loaf.
yi cupful
one
salt
Cook
loaf.
chopped.
flour,
one medium-sized
2 cupfuls
Sift
Sufficient for
ILL.
Sufficient
A.
N. Y.
2 level
I level
I level
1 level
2 level
yi level
Weight of
pounds.
loaf
when done,
and ground
bread crumbs.
level cupfuls (10 ounces) graham flour.
level teaspoonfuls Ryzon.
level teaspoonfuls salt.
egg.
iX
I
tablespoonful molasses.
cupfuls milk and water (i pint), or potato
water.
RvzoN and
salt.
flour,
thoroughly.
egg.
Mix
Sufficient; for
Note:
two small
loaves.
may be
meat chopper.
ful for
many
ture.
Beat up egg, add milk to it, then add to dry ingredients, mixing to a soft dough with a knife or
spoon. Turn out onto a floured baking board,
knead lightly and quickly to a smooth dough,
place in a well-greased bread pan, allow to rise for
fifteen minutes in a cosy place, then bake in a
moderate oven for forty minutes.
Lard or drippings
butter.
Sufficient for
This bread
is
especially
The water
This bread
may
be varied by adding
raisins,
and
half
may
be used in place of
one medium-sized loaf.
is delicious.
The
loaf illustrated
6
1
stitute.
level teaspoonfuls Ryzon.
level teaspoonful salt.
tablespoonfuls jnolasses.
>^ cupfuls {yi pint), scant, milk or milk and
water.
2
I
one large
loaf.
Prize Recipe
J.
Chapter
II
distinguish
Quick bread mixtures are either doughs or batters. Batter means "that which
tered or beaten"; dough means "that which
is
wet or moistened."
is
bat-
be quickly mixed, and put into the oven at once. Doughs require a hotter oven than
batters. Too great heat causes bubbles of gas or air to burst and run together.
Popovers are made light by the expansion of the liquid in them as
of the oven, the heat at the
it is
crust,
throughout.
When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over
and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle
is too hot.
Never turn a griddle cake twice a cake turned twice will be heavy and indigestible. Use
Do not gi;ease a soapstone griddle.
a firm piece of beef suet on a fork to grease a griddle.
;
IT
Bread flour,
dough necessary for producing light bread. It is
ing, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand.
Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for
pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato
Always sift flour before measuring.
flour into each pint of bread flour.
13
in gluten, is
RYZON POPOVERS
Second Prize Recipe
G.
WAGNER, LEONIA,
N.
J.
Mash
Sift flour,
rice until smooth.
Beat
sugar, and salt together twice.
eggs, add whites beaten to a stiff froth,
them
Ryzon,
yolks of
and stir
and flour
each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes.
Serve hot with butter or maple syrup. Also as
a dessert with preserved fruits.
Sufficient for twenty popovers.
into each.
little
thirty-five
Fill
stir in water,
1 egg.
2 level tablespoonfuls (i ounce) sugar.
1 cupful (yi pint) milk.
I
I
NEIL,
D. C.
puffers.
BY MARION HARRIS
WOOD, WASHINGTON,
utes.
A. C.
com meal.
level
level
I level
6 level
I level
I egg.
I
I
Com
Bread Recipe on
BY MRS.
E.
corn meal,
>
and Ryzon
together.
shortening. Mix all
thoroughly and pour into well-greased muffin
Bake in hot oven for about twenty-five
tins.
minutes. Sufficient for six muffins.
Sift
flour, salt
stir in five
custard-like in appearance.
Sufficient for six persons.
N. B. See Master
page 16.
and
IS
Bake
Master Recipe
HALL, JAMESTOWN, N.
egg.
Cut
in butter.
Beat egg
well.
Add
milk,
UrZOiV CORN
By Mrs. LEMCKE-BARKHAnsEN,
Y.
Sift
salt.
E.
or
Principal Greater
New York
Cooking School.
New York
City
'
m^ir'm^^fy'^fm^ -^
^T?^?
'"''
RYZON BISCUITS
Master Recipe
as they will be
when placed
RYZON BISCUITS
more
delicate
and
lighter
than
close together.
2 tablespoonfuls
ounce) butter or i
tablespoonful butter and i tablespoon(i
ful lard,
^cupful
{i}4
gills)
to
cupful milk.
Add
is
17
pound)
level cupfuls (i
flour.
D. C.
Prize Recipe
R.
DOGGETT, -BROOKLYN, N.
flou-r,
Cut
make a
the
bowl.
Y.
^-
Canton ginger.
Ryzon, sugar and
fat.
Prize Recipe
N.
J.
Filleted Sardines.
3 level teaspoonfuls Ryzon.
2 level cupfuls {}i pound) flour.
'/4 level teaspoonful salt.
I
1
Ryzon.
pound) flour.
level teaspoonfuls
4 level cupfuls
(i
Add
and
Ryzon.
shortening; then
rr^elted
a knife.
handled without sticking. Toss onto a lightly
floured baking board, pat or roll very lightly until
sift flour,
mixture to
level teaspoonfuls
and cut
BY MRS.
VA.
(i
Buttermilk.
dry ingredients into a bowl. Add shortening and chop until mealy.
Add buttermilk
gradually until it is a soft dough. Roll thin and
cut with biscuit cutter. Bake fifteen minutes
in a hot oven.
Serve immediately. Sufficient
for twenty-five biscuits.
Sift
N. B.
17.
egg.
Enough milk
to
make a
soft dough.
'
2 level
^2 level teaspoonful soda.
}4 level teaspoonful salt.
2 level tablespoonfuls (i ounce) shortening.
Sift flour,
B.
pound) flour.
teaspoonfuls Ryzon.
Add
J.
4 level cupfuls
this recipe.
19
"'*'
^,
.*-Jv^
-^
^^
Master Recipe
RYZON MUFFINS
egg.
egg-
Recipe
A. R.
CORWITH, SOUTHAMPTON,
N. Y.
Priiie
Recipe
N. Y.
CITY
{%
I beaten egg.
3 level teaspoonfuls
cupful {yi pound)
I
I
Ryzon.
graham flour.
pound) flour.
level cupful
N. Y.
well,
then add egg, graham flour, flour sifted with Ryzon and milk. Mix thoroughly and divide into
twelve hot, well-greased muffin tins. Bake in a
hot oven for twenty minutes. Serve hot or cold.
Sufficient for twelve muffins.
teaspoonfuls Ryzon.
cupful (5 ounces) graham flour.
cupfuls (K pound) flour.
teaspoonful baking soda.
teaspoonful salt.
2 tablespoonfuls (l ounce) butter.
I level cupful (6 ounces) brown sugar.
I level
cupful {yi pound) chopped nut
meats.
2 level
1 level
2 level
I level
1 level
yi
3
yi
yi
1 egg.
2 cupfuls (i pint) sour milk.
6 dates.
Mix
egg.
^ cupful {lyi
gills)
2 tablespoonfuls (i
milk.
oz.) shortening, melted.
sugar,
and
flour with
salt, sift
graham
flour,
Ryzon, soda
rub
N. B.
20.
butter or shortening.
yi level teaspoonful salt.
I yi cupfuls (Si pint) milk.
1
egg.
level teaspoonfuls
Ryzon.
2
Cover crumbs with milk and soak fifteen
minutes.
Beat smooth, add egg yolk, flour,
Fold in egg white
salt, Ryzon and butter.
beaten. Bake in buttered muffin tins in
a quick oven for twenty minutes.
Sufficient for twelve muffins.
stiffly
egg.
level tablespoonfuls (l ounce) butter.
Mix and
sugar.
Ryzcn.
chopped
Rub in
M.
J.
namon; roU up
sugar.
rolls.
egg.
yi level teaspoonful
1
salt.
egg.
4
4
fifteen minutes.
egg.
cupful
and
raisins.
Ryzon.
level teaspoonfuls
(X
pint) milk.
^
^
cupful (i>^
gills)
milk.
flour;
A. M.
egg.
level tablespoonful (}4 ounce) shortening.
2 level cupfuls {}4 pound) flour.
2 cupfuls (i pint) milk.
3 level teaspoonfuls Ryzon.
1 level tablespoonful (}4 ounce) sugar.
}4 level teaspoonful salt.
I
(^ pound)
flour.
bowl.
Turn out on
thin,
^ cupful {i)4
'
.
gills)
milk.
ILL.
and Ryzon.
Add
milk, raisins,
Master Recipe
iron
RYZON WAFFLES
4 level teaspoonfuls Ryzon.
2 level cupfuls {}4 pound) flour.
}4 level teaspoonful salt.
2 eggs separated.
I }4 cupfuls {H pint) milk.
4 tablespoonfuls (2 ounces) melted butter.
be varied by substituting
cupful cold boiled rice in place of I cupful wheat
flour, and in this way save flour for the govern-
Mix
flour
will
may
fill
of
"The Designer"
Special Recipe
Master Recipe
licious.
Melt butter.
and
Mix
flour,
sift
^.-5S^
Inglis H.
~2i
Ryzon, and
salt to-
into a basin.
Beat up yolks and
whites of eggs separately. Add yolks to milk,
then add butter. Gradually add hour and beat
up into a smooth batter, then fold in whites of
eggs.
Turn batter into a wide-mouthed pitcher
and pour into a hot, well-greased griddle, to the
size of a saucer.
When nicely browned on one
side turn with cake turner. When browned on
other side remove to a hot dish.
Serve hot with butter and syrup, or
sugar and milk, as desired.^
gether,
buckwheat
flour.
I
I
a richer pancake
If
suggested
tablespoonful molasses.
2)4 cupfuls (iX pints) milk.
1
cupful (JS^ pint) water.
salt
pork
in
this
may be
is
one-quarter pound
and ground with the
recipe,
boiled
peas.
The
residue strained
5 eggs.
tablespoonful water.
cupful {% pint) milk.
Apple or currant jeUy.
I
E. D.
COLE, BROOKLYN, N.
Y.
3 eggs.
2 cupfuls
Ryzon.
pea, which
age form. These peas cook in
after soaking.
pint) milk.
Mix Ryzon,
sift them
fat.
To make
(i
and
juice.
an hour's time
D. C.
BY MRS. W.
N. Y.
cupful
(^
ROCHESTER,
H. FRICKEY,
fruit).
flour
syrup.
(Bits of
ham or
cold
in place
of corn.)
Prize Recipe
RYZON FRITTERS
BY MRS. 'B.
lemon.
For Fritters:
side skin
N.
J.
2 eggs.
(K gill) milk.
cupful (>s pint) chopped clams.
beaten egg.
Serve hot.
J.
brown.
N.
Lemon Sauce:
ORANGE,
M. SMYTH,
small pineapple.
1 level cupful {yi pound) flour.
2 level teaspoonfuls Ryzon.
2 level tablespoonfuls (i ounce scant) powdered sugar.
yi level teaspoonful salt.
I
and
and
core),
Master Recipe
Finally fold in
stiffly
may
be used for
filling;
or
Banana pRiTTERS Supreme: Cut ripe bananas in half lengthwise, then crosswise. Soak
for one hour in lemon juice and sugar to taste.
Thin the above batter slightly with milk, dip in
each section of banana and fry in hot fat. Drain
and serve with melted currant jelly.
Prize Recipe
flour,
smooth.
etc.,
Mix
bananas,
rings,
BY MRS.
2
2
beaten egg
serve at once.
J.
J.
O'CONNELL, WASHINGTON,
}4 cupful
(l gill)
milk.
X level teaspoonful
level teaspoonful Ryzon.
K level cupfuls (6 ounces) flour.
salt.
D. C.
cooked hominy.
Chapter
III
Ryzon Cakes
F
all
is
popular.
ones,
always be given.
damp
flour dry, as
Stirring, beating,
quickly.
cut or fold:
possible.
Do
not
lifl it
until
stir
if
it
The
slightly
warmed
in the
oven
dry
it
in
but
it
best
For many of the plainer cakes, and especially when baking for large families, or where expense has
to be considered, a cheaper kind of fat may be substituted for butter. Lard, beef drippings, beef marrow,
margarine, or one of the different vegetable fats now on the market will generally answer the purpose.
Eggs must be fresh and good but not necessarily new laid. Well-preserved eggs serve the purpose
excellently.
They should always be broken separately into a small cup or bowl before adding them to
the mixture.
With regard
to
Use granu-
if it
it,
To
from stalks, put them in a colander, look them over carefully, and remove any
and the little stalks will fall through the holes if the colander is shaken. Sul-
free currants
Rub
stones.
the
fruit,
cake,
Individual recipes
may
give individual
ways
of
mixing.
Sponge Cakes: The chief ingredients of the best quality of sponge cake are eggs and sugar;
must be used, but its weight is relatively small. Strictly speaking, a sponge cake contains no
butter, and for this reason can be given to invalids and children to whom butter after cooking would
3.
flour
be indigestible.
The
usual
method
of mixing
is
and sugar
sifted flour
butter
and
is
it is
capabilities of individual
A hot oven.
A moderate oven.
A slow oven.
There are also one or two popular tests which may be applied by novices, such as the following:
little dry flour on a tin and place it in the oven.
If there is sufficient heat to bake a cake, this
Sprinkle a
be brown in about five minutes. Or, put a piece of white paper in the oven, and if at the end of
minutes it is a good yellow color, the heat is moderate and suitable for most cakes.
After a very little experience the heat of the oven can easily be judged by simply feeling it with the
will
five
hand.
A cake to be baked to perfection should rise evenly and be smooth on the top, and by the time it has
been in the oven half its time a light brown crust should be formed. Owing to the variations in the
heat of an ordinary oven, it is not always possible to arrive at this g^lnt of perfection; still, by careful
it may be aimed at.
a cake rises in a cone in the center it shows that the oven has been too hot in the commencement, with the result that the sides of the cake become hardened with a crust before the mixture has
had time to rise. If the cake seems inclined to rise at one side, it shows that the oven is hotter on one
side than the other, and this fault may be obviated to a certain extent by turning the cake carefully
during the baking. When a cake shows signs of becoming sufficiently brown before it is ready, it
should be covered with a double fold of greased or wetted kitchen paper.
Be sure the cake is sufficiently cooked before removing it from the oven. Small cakes are ready if
they feel firm when gently touched with the finger. Larger cakes should be tested by running a bright
and heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked
enough, but if it is dry and undimmed the baking is finished. Cakes should be allowed to- stand for
two or three minutes before removing them from the tin; they will then come out more easily. They
should be cooled on a wire stand or sieve or stood on end so that the air gets around the bottom and
side.
When cold, put into dry and air-tight tins.
manipulation,
When
nutmeg, grated.
set,
sign, using
Icing:
cherries.
pound) currants.
3 level cupfuls
i}4 level cupfuls (J^ pound) seeded raisins.
level
cupfuls
ounces)
sultana raisins.
lyi
(9
3 level cupfuls {yi pound) shredded candied
citron peel.
3 level cupfuls (J^ pound) ground almonds.
3 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.
I
level cupful (>^ pound) rice flour.
yi level teaspoonful salt.
44.
5 egg yolks.
(^
See page
I
I
'
I pinch salt.
yi cupful {% gill) milk.
yi teaspoonful orange extract.
-fSi^ T -
BABA
KYZON
First Prize Recipe
By Mks. Percy Ddvali., Dower House, Rosaryville, Maryland
RYZON BABA
Sauce:
ji pound) butter.
tract.
For Baba:
light,
taking care to turn cake several times. This mixture is a thin batter and requires a slower oven
than the usual "rusk." When done, try it with a
straw; if straw comes out clean, remove baba from
the
center
may be
filled
with stewed
fruits.
in slices,
batter,
cupful
cit-
two medium-sized
cakes.
4 eggs.
cupful {yi pint) milk.
level cupful (6 ozs.) sultana raisins.
yi cupful (2 ozs.) currants.
yi cupful (2 ozs. ) shredded candied citron peel.
I
wineglassf ul brandy or fruit juice.
4 level cupfuls (l pound) flour.
3 level teaspoonfuls Ryzon.
yi, level teaspoonful salt.
I level teaspoonful grated nutmeg.
Boiled frosting.
I
together,
add
eggs,
Prize Recipe
Prize Recipe
8
1
pounds) sugar.
3K
2
6
together,
Mix
carefully
Prize Recipe
2^
NEW YORK
CITY
cupfuis
box
level
level
eggs,
level
level
level
level
citron peel.
(i
level teaspoonful
Ryzon.
famous
powdered cinnamon.
citron peel.
level
level
level
1
level
yi level
Pinch
salt.
to eggs
beater.
Add sugar gradually, and beat well, remove the beater, add egg mixture to creamed
using a wooden spoon, until all is mixed.
orange flower water, and beat thoroughly
with long, light strokes. Turn into a greased and
floured shallow cake tin, and bake in a moderate
oven for one hour.
Sufficient for one cake (for ten to twelve
flour,
Add
people).
Pinch
it
salt.
Chocolate Frosting:
squares chocolate.
cupful (6 ounces) sugar.
3 tablespoonfuls milk.
yi teaspoonful almond extract.
2 egg yolks.
2
'^/i
For Cake:
pound
teaspoonful Ryzon.
cupful (yi pound) flour.
tablespoonfuls (^ ounce) rice flour.
teaspoonful salt.
tablespoonfuls (2 ounces) butter.
orange rind, grated.
lemon rind, grated.
teaspoonful vanilla extract.
teaspoonful almond extract.
cupful (2 ounces) preserved cherries.
cupful (2 ounces) chopped English walnut
meats.
level
level
3 level
yi level
4 level
I
I
yi
I
yi
yi
yi
yi
I
I
I
2
2
4
2
level tablespoonful
Ryzon.
'
fat pork.
1
2 cupfuls (i pint) boiling water.
1 level tablespoonful baking soda.
2 level cupfuls (12 ounces) brcwn sugar.
I cupful (yi pint) dark molasses.
3 eggs.
ya, cupful (5 ounces) sugar.
/meats.
I
Chop
add to
No
it
Sufficient for
M. HALL,
OELWEIN, IOWA
1
level cupful (yi pound) light brown sugar.
yi cupful (4 ounces) butter and lard.
2 eggs.
3 tablespoonf uls sweet or sour milk.
I
level cupful {yi pound) well-cooked prunes
cut in small pieces.
I
level teaspoonful cinnamon.
1
level teaspoonful nutmeg.
1
level cupfuls (7 ounces) flour.
2 level teaspoonfuls Ryzon.
2 eggs.
}^ cupful (l gill) milk.
\
level cupful (6 ounces) brown sugar.
I
cupful (2^ ounces) butter.
level teaspoonfuls Ryzon.
3..
level cupfuls (5 ounces) flour.
\4, level teaspoonful salt.
I
level teaspoonful powdered ginger.
)4. level teaspoonful powdered nutmeg.
yi pound (2 cups) stoned and sliced dates,
Sufficient for
CANADA
2 level cupfuls {yi pound) brown sugar.
2 cupfuls (l pint) hot water.
I level teaspoonful salt.
I level teaspoonful ginger.
Whipppd cream.
basin,
add milk,
sugar, but-
I
I
I
level teaspoonul
3 level cupfuls (yi
Ryzon.
pound)
flour.
eight squares.
eggs.
cupful
(i
juice,
This cake
pensive,
will
left,
is
and
well suited to
war
conditions.
It
in the family.
It is a pleasure to publish this good, wholesome, economical cake recipe, which will appeal
to the housewife of today.
Neil, Cookery Expert and Author of "Salads, Sandwiches and Chafing Dish Recipes,"
etc.
TO
roll
roll
sponge cakes.
Master Recipe
^beaten.
3 eggs
Jam
melted.
or jelly, slightly warmed.
tin.
Beat eggs until light, ad d
sugar gradually, beat five minutes, add milk or
cream, flour sifted with Ryzon, vanilla extract
and butter. Spread mixture on prepared tin;
bake in a quick oven for twelve to fifteen minutes, or until firm to touch.
Have ready sheet of paper sprinkled with
sugar, and turn cake onto it.
Quickly remove
buttered paper and spread over with jam or jelly
and roll up at once. Place on sieve or wire rack
to cool. X^lly 'oil niay be served hot as a pudding with* custard sauce, or cut in slices and
served cold.
2
1
2
2 eggs.
Yi cupful
(l gill)
milk.
Prize Recipe
White Frosting:
A few almonds.
2 level cupfuls (i pound) sugar.
1 cupful {yi pint) water.
2 egg whites.
1 teaspoonful vanilla extract.
Pink Frosting:
2
2
2
yi
yi
2
level
level
level
level
Cut
late.
yi teaspoonful salt.
cupful {yi pint) milk,
I
f^ teaspoonful vanilla extract.
Add
salt to eggs
and beat
makes
it
diil-
Prize Recipe
2 eggs.
For Mixture:
salt.
2 tablespoonfuls
6 apples.
^ cupful (X pound)
X lemon.
almonds.
ounce) butter.
4 level tablespoonfuls
is
(i
sugar.
For Cake;
pinch
(2
ounces) sugar.
For Crumbs:
Mix
Sufficient
for
six
to seven
^
K
}4
}4
2
}4
yi
egg.
level
level
level
level
level
level
gether,
and
This keeps
like old
well,
For
Icing:
Dissolve
chocolate
in
boiling
yi
yi
3
4
eggs.
tablespoonfuls milk.
teaspoonful orange extract.
2 yi level teaspoonf uls caraway seeds.
2 level teaspoonfuls Ryzon.
1 yi level cupf uls (6 ounces) flour.
1
butter substitute.
level cupful {yi pound) granulated sugar.
1 egg.
2 level cupfuls {yi pound) flour.
2 level teaspoonfuls Ryzon.
I cupful {yi pint) milk.
I level teaspoonful vanilla or any desired
flavor.
I
'
Prize Recipe
Filling:
I
I
I
with
For Filling:
CANNIFF,
NEW YORK
eggs,
level
level
level
level
to-
CITY
chopped English
walnut meats.
package zweiback (10 cent
size).
separated.
cupful {yi pound) sugar.
teaspoonful Ryzon.
teaspoonful powdered cinnamon.
teaspoonful powdered cloves.
Whipped cream.
Marshmallow or boiled
Chop and roll nuts and
A. B.
2 eggs.
2 level teaspoonfuls Ryzon.
I level cupful (}/i pound) flour.
utes.
For Cake:
mixed
is
and on
top.
icing.
roll
Master Recipe
4 eggs
separated.
cupful {}4 pint) milk.
4 level teaspoonfuls Ryzon.
4 level cupfuls (l pound) flour.
level teaspoonful salt.
1
add
Filling:
2 cupfuls (l pint) milk.
6 level tablespoonfuls
^ level teaspoonful
I
salt.
pound) seeded
raisins.
7x13 and
is
Water
Icing:
1 egg white.
2 tablespoonfuls hot water.
I teaspoonful vanilla extract.
Confectioners' sugar.
For Cake:
Recipe
North American
egg whites.
(X
^
^
41
Filling:
I
cupful
I
level teaspoonful Ryzon.
yi level cupfuls (5 ounces) flour.
4 egg whites.
yi teaspoonful almond extract.
almonds.
(i ounce) shredded candied citron
Filling:
yi cupful
I
level cupful {yi pound) sugar.
yi cupful (i gill) water.
peel.
White Frosting.
For Cake:
For Cake: Cream butter and sugar thoroughly together, add milk, flour sifted with
Ryzon and beat until smooth. Add extract and
fold in whites of eggs beaten to a stiff froth.
Divide into greased and floured layer cake
tins, and bake in a moderately quick oven for
twenty minutes. Turn out and cool.
For Filling: Put sugar and water into a
saucepan and boil until it forms a soft ball when
frosting.
BY NELLIE
E.
White
frosting.
See page 38.
Chocolate frosting. See page 44.
Filling:
I cupful {yi pound)
egg white.
gether; beat
figs.
fine.
CAKES
should be made to look attractive as well as to taste good. Many cakes are better left
in their simple state without any decoration, and when this is the case particular care should be
taken with the baking to avoid burning. In no circumstance should a cake be over-decorated.
One of the simplest forms of decoration is to spread a thin coating of jelly, preserve or honey over
the cake, and then to sprinkle with browned or colored almonds, cocoanut, pistachio nuts, tiny candies
or a mixture of these. This is very suitable for the sides of cakes where the top only is iced.
When a more elaborate decoration is wanted, one of the various icings may be used.. With a large
cake^ it is usual to ice the top only, and then to decorate with nuts, preserved fruits, bonbons or
frosting in two colors put through an icing bag.
In the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement.
With the help of fillings, icings and decorations, the variety of pretty cakes which can be made is endless.
Hard white icing is usually prepared with egg whites, a few drops of lemon juice and confectioners'
sugar. The duU appearance of this icing is due in many instances to insufficient beating and to its
containing too much sugar. The whites should be free from yolks, and all utensils should be scrupulously clean, as the least spot of grease is sufficient to make the icing heavy.
Glace icing may either be poured over the cakes, or the cakes may be dipped into it. If a large
cake is to be iced, put it on a wire stand placed on a'sheet of white paper, and pour over enough icing
to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the
icing is
still soft.
Butter icing must be allowed to become quite cold and hard before using. In hot weather the
bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be
iced, it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating
of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with a large
tube on the end of it. Force out the icing, on the cake, and do it as quickly as possible before the
heat of the hand has time to soften the icing.
eggs.
boiling water,
dissolved; add Ryzon, extract,
and sifted confectioners' sugar to make thick
enough to spread. Sufficient for two large cakes.
;
stir
over
fire until
sugar.
orange.
egg white.
yi level teaspoonful Ryzon.
I teaspoonful orange extract.
I
one cake.
egg.
Put
'^^
^'
pound) sugar.
}4 cupful (l gill) water.
2 egg whites.
I level teaspoonful Ryzon.
1
teaspoonful vanilla extract.
beating,
chopped almonds.
1
(i
Sufficient for
one cake.
squares
(2
NEW YORK
gill)
butter.
and
milk,
ball
when tried
level cupfuls (2
Recipe
Temple University, Philadelphia
Chapter IV
Ryzon
Cookies,
Master Recipe
.
2 eggs.
tablespoonful water.
teaspoonful vanilla extract.
I level teaspoonful Ryzon.
Enough flour to make a dough and
thin on board.
I
I
out
5
2 level cupfuls (i pound) sugar.
I letnon.
4 level teaspoonfuls Ryzon.
4 level cupfuls (i pound) flour.
K' level teaspoonful powdered cloves.
level teaspoonful powdered cinnamon.
fifteen
juice of
For Filling:
Hard White
Shredded almonds.
pound
orange.
cupful (K pint) grape juice.
cupful (J^ pint) honey.
cupful {}4 pint) water.
'
.,
'
level teaspoonful
Ryzon.
with
figs.
White of
orange rind.
4 level tablespoonfuls
(2
ounces) powdered
sugar.
I level tablespoonful flour.
}4 level teaspoonful Ryzon.
4 tablespoonfuls finely chopped walnuts.
Ryzon.
BY MRS.
salt.
level teaspoonfuls
Filling:
level cupful
^
^ level teaspoonful
gether,
PA.
egg white.
y^ level cupfuls {}41h.) confectioners' sugar.
teaspoonful lemon juice.
I
into
Cream butter and sugar toadd eggs well beaten, flour sifted with
Ryzon, extract and almonds. Knead lightly, and
Cut with a,
roll out on a floured baking board.
small, plain round cutter, lay on greased tins,
spread on each a little of the icing and sprinkle
over a few shredded almonds. Bake in a
moderate oven for ten minutes.
For Icing: Sift sugar into a basin, add egg
and lemon juice and beat for fifteen minutes. If
too thick, add a very little more white of egg.
Icing:
For Cookies:
figs
I
I
Wash
Mix all
fuls
together until
on well-greased
tin.
stiff,
yi pounds honey.
8 cupfuls (2 pounds) flour.
3 eggs.
level cupful (^ pound) sugar.
I
I yi level teaspoonf uls cinnamon.
yi level teaspoonful powdered cloves.
yi lemon.
3 level teaspoonfuls Ryzon.
I yi cupfuls (6 ounces) blanched and chopped
I
'
almonds.
yi cupful {yi pound) chopped candied lemon
peel.
yi cupful
small cutter.
{yi
orange
I
pound)
chopped
candied
peel.
(JEWISH)
rolling-pin.
Take a small
must be
left in
If liked,
and
part
a cool
powdered
anise seed
allspice,
crushed cardaraon
after
Candied citron
two weeks.
L.
yi,
peel.
egg.
cupful milk.
2yi
raisins.
Cream the sugar and shortening. Add wellbeaten egg and milk. Sift together flour, salt and
Ryzon, adding to the above mixture. To this
add the cinnamon and raisins. Roll out dough
evenly and cut out in any shape desired. Place
on a greased pan and bake about fifteen minutes
in a hot oven.
2yi
47
RYZON DOUGHNUTS
RYZON GRIMSLICHS QEWISH)
2 matzoths.
I
Ryzon.
pound) matzoths meal.
level teaspoonful
^ cupful
{y^
3 eggs.
I
yi
yi
yi
yi
yi
yi
pound) currants.
Clarified sugar.
ette.
rolling,
wafers.
nine grimslichs.
when
left
salt,
perfectly clear.
by MRS. GEORGE
A.
X
K
paper and
48
roll in
powdered sugar.
G.
N. Y.
medium-sized potatoes.
ounce) butter sub-
level tablespoonfuls (l
stitute.
well-beaten eggs.
Knead more
and
flour in
on board
if
desired.
Cut
Extra
level teaspoonful
Ryzon.
Ryzon
oven
slightly.
sifted together,
until light
brown.
flour.
Powdered
sugar.
Ryzon,
salt
and
spices.
Mix
carefully, fold in
and
roll
crullers.
in
powdered sugar.
While still hot roll into the shape of a cornucopia and tie with a string to keep shape.
When
fill
whipped cream.
Add powdered
L.
Frize Recipe
BROWN,
BY MRS.
SOMERVILLE, MASS.
yi cupful
{% pound)
iK level cupfuls
2
(J^
butter.
pound) sugar.
eggs.
4
4
Orange Frosting:
berries.
Confectioners' sugar.
I
orange.
Candied orange
For Cake:
Cut into
oven for three-fourths of an hour.
squares and serve hot with butter and powdered
Sufficient for twelve squares.
sugar.
This batter may be baked in greased muffin
tins.
RYZON MADELINES
little
more
confectioners' sugar.
Sufficient for
twenty cakes.
Mix
6 eggs.
I teaspoonful lemon extract.
1 level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour.
yi level teaspoonful salt.
Fondant icing. See page 44.
Glace cherries.
salt.
peel.
orange peel.
Ryzon and
Beat
C. C.
well.
50
Mix
teaspoonful vanilla.
well
fiat cakes,
N. Y.
X cupful
(4 ounces) sugar.
}4 cupful (4 ounces) shortening.
egg.
sour milk.
X cupful
molasses.
X cupful
teaspoonful ginger.
(l gill)
(i gill)
level
level teaspoonful cinnamon.
pound) flour.
3 level cupfuls
level teaspoonful soda.
I
1
(X
2 level teaspoonfuls
ILL.
flour,
J. C.
egg.
soda
flour
N.
J.
X
X
pound) molasses.
tablespoonfuls milk.
little
12 blanched almonds.
level cupfuls (X pound) fine oatmeal.
2 level teaspoonfuls Ryzon.
level cupful (X pound) flour.
I
}4 cupful (X pound) butter.
I
level cupful (6 ounces) brown sugar.
level teaspoonful powdered ginger.
I
I
level teaspoonful powdered cinnamon,
}4 level teaspoonful powdered nutmeg.
1
ginger,
a mixing bowl.
dissolved in a
RYZON PARKINS
CITY
in
(X
NEW YORK
Put molasses,
cupful
MERRIL,-
Add well-beaten
24 sugared dates.
24 marshmallows.
}4 cupful ground nuts.
Sift
Ryzon.
shortening.
X teaspoonful
X cupful
(l
stiff
51
salt.
gill)
batter.
milk, or
more to make a
B. C.
RYZON GINGERBREAD
I cupful (,yi pint) molasses.
yi cupful iyi pound) butter.
cupful (X pound) sugar.
I cupful {yi pint) boiling water.
I level
cupful {}{ lb.) chopped walnut
meats.
1 level
cupful {}4 lb.) chopped seeded
X
1 level cupful (>2 pound) butter.
2 level cupfuls (>^ pound) flour.
1 level teaspoonful Ryzon.
2 level cupfuls (12 ounces) fine
X
1
raisins.
Scotch
oatmeal.
cupful (^ pound) sugar.
egg.
Make
eggs.
level teaspoonfuls Ryzon.
level cupfuls {i^ pounds) fiour.
level cupful {yi pound) rice flour.
Wash
D. C.
I cupful
{'jA pint) molasses.
yi cupful {i}4 gills) sweet or sour milk.
level
cupfuls
yz
(6 ounces) flour.
I egg.
I level tablespoonfuKK ounce) shortening.
1 level teaspoonful ginger.
yi level teaspoonful cinnamon.
2 le\ el teaspoonfuls Ryzon.
yi level teaspoonful soda.
yi level teaspoonful salt.
Ryzon
Bake
peel.
2 eggs.
sugar and
I
I
Ryzon
twenty minutes.
yi
2yi
I
yi
yi
yi
6
cool.
To
is
used double
salt.
4 eggs, separated.
yi cupful {yi pound) sugar.
yi teaspoonful almond extract.
I yi level teaspoonfuls Ryzon.
I
level cupful {yi pound) flour.
spices, flour
2 eggs.
2 tablespoonfuls milk.
L.
and
by MRS. M.
Pinch
NENANS, WINSLOW,
ILL.
2 eggs.
S3
Chapter
Ryzon Pastry,
Tarts
Shortcakes,
Tartlets
Pies,
and
To
thee
my
heart
ASTRY
is
The apple
clinging
for study,
pie
is still
the sweetest.'
carried to per-
almost a fine art. A start should be made with the plainer kinds of pastry,
and especially those in which the fat is well mixed with the flour before the rolling
When those have been thoroughly mastered, the more
begins, such as Short Paste.
difficult kinds may be attempted.
There are several kinds of fat which can be used
for pastry making, such as butter, lard, drippings, oil, clarified fat, margarine, and
fection, is
Butter
is
any
taint of
now on
all
the market.
The very
it
must be
carefully chosen
and
free
from
kind.
made with
drippings
is
making
may
puff pastry.
When
is
good.
is
Good
Shredded suet
used principally for making boiled pastry, the fat taken from the kidney being the best, and the beef
Water
is
It
must be as cold as
possible,
and
hot weather a piece of ice should be added to it. The exact amount of water to use is not always
given in the recipes, as so much depends on the consistency of the fat used, and also upon whether the
in
flour
is
a very dry kind or not. It will generally be found that the finer the flour the more water it will
In the richer kinds of pastry a beaten egg or the yolk of an egg is used together with a little
require.
water.
Be
careful that all utensils used, such as baking board, rolling-pin, basins, spoons, etc., are particu-
and cool. The board should be smooth and perfectly flat. A marble slab is always to be
wooden board, as it is so cool and level. The rolling-pin should also be smooth and not
too heavy. Handle it very lightly.
Clean and cool hands are always imperative. Those who have very warm hands should mix the
larly clean
preferred to a
pastry as
knife.
not in a hot kitchen. The colder pastry is kept during the making,
because it will contain more air. Cold air occupies much less space than hot.
The colder the air the greater, consequently, will be its expansion when put into a hot oven. The
paste must be handled and rolled lightly. Heavy rolling and handling expels the air.
Never allow
pastry to stick to the baking board, but lift it occasionally on the rolling-pin and dust a little flour
underneath. If the rolling-pin sticks to the pastry, dust a little flour over it, and brush it off again
lightly with a small brush kept for the purpose.
the lighter
it
will be,
In making short crust, cut the butter or fat into the flour with a knife, then rub the shortening lightly
into the flour with the tips of the fingers,
It is
common
much
is
its
necessary in mixing
shortening.
it.
Short paste is the best for children and people of weak digestion; the flour in it, being more thoroughly
incorporated with the fat, gets better cooked.
It is also more capable of mastication than flaky crusts,
which are
be swallowed
liable to
in flakes.
is
Take every
of butter.
However well the pastry may be made, success will not be attained unless the oven is rightly heated;
the very lightest crusts will be totally spoiled in the baking if this important point is not carefully
attended
to.
If
the oven
is
will
grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven
made; and
Take
way the
in this
The heat
pastry.
may
of the oven
If this
be
piece of pastry
will
temperature
may be
There is so much difference in ovens, that the hottest part of one may be the coolest of another.
The oven door should be opened and closed as gently as possible, and not oftener than is necessary.
Watch the paste carefully that it does not take too dark a color. If it becomes too brown before it is
sufficiently cooked, cover
it
over with a double piece of paper that has been slightly sprinkled with
water.
If
the pastry
kitchen.
not to be used at once when taken from the oven, allow it to cool slowly in a warm
pastry is transported at once to a cold larder, or pantry, it is very apt to become
is
When light
heavy.
If
any paste
is left
it
ice box.
Some cooks
frequently, and with excellent effect, introduce various flavorings into their crusts, mixsome with the addition of lemon juice, while giving to others a delicate and very agreeable gout by
means of very finely chopped parsley, onion, shallot, thyme, bayleaf, or even mushrooms. Or in the
ing
may
lemon or orange
Another way to
quickly the oven
(it
rind, spice of
any kind
find the right heat for pastry is to lay a piece of white paper in the oven,
if it
browns
should not be so hot that the pastry will "catch" quickly before
risen, or before the contents of a pie or tart are cooked.
is
hot enough;
it
of greased paper
may
is
if
the oven
is
very
it is
fierce, it
generates steam, as the moist heat would be apt to destroy the crispness of the pastry.
Ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes; but
no one should expect to bake well in an oven which they do not thoroughly understand.
55
~~
RYZON PASTRIES
Add
sugar.
Pinch of
2
salt.
eggs.
Have pastry
this pastry.
2 level teaspoonfuls
4 level cupfuls
(i
This
is
Pinch of
4 eggs.
becomes heavy.
For a richer crust take two cupfuls of flour, one
cupful of butter, one teaspoonful of Ryzon, onehalf teaspoonful of salt, one teaspoonful of lemon
juice, the beaten yolk of one egg, and enough cold
water to moisten it.
Sift flour into a basin with Ryzon and salt,
add butter and chop it in fine with a knife, then
rub the fat into the flour by crumbling it very
lightly with the tips of the fingers, not by
pressing and rolling between the palms of the
a
salt.
is
cloth.
Work
hands, as
it
crumbs.
flours, it
Make
and
some
out, like
common
over-cooked, or
it will
become
oily.
fire,
and add
eggs,
one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness,
not too soft, not too stiff, and only using the
practice.
56
fourth egg
not
it will
if
necessary.
and
rise properly;
and cream
puffs, in little
mounds
Now
baked in a moderate
and of a pale fawn
They
rise
ficlairs
with the roller, roll into a long strip, being careful that the butter does not break through.
Sprinkle one-half teaspoonful of Ryzon on pastry
each time it is rolled out. When butter melts in
the oven the powder will effervesce and thus
Now
raise, or puff up the pastry more readily.
fold pastry exactly in three, press down the folds,
and lay the pastry aside in a cool place for fifteen
minutes at least. This is called giving the pastry
one "turn," and seven of these is the number
and ordinary
desired size
and
thickness.
puffs.
yi level teaspoonful
salt.
Cold water.
egg yolk.
3 level teaspoonfuls
Ryzon.
57
be consigned to a cold
pies,
dishes.
or tartlets.
COOKIES
Prom trimmings left from pie crust, cookies
can be made by kneading the pieces together,
and
teaspoonfuls Ryzon.
cupfuls (l pound) flour.
teaspoonful salt.
teaspoonful powdered cinnamon.
teaspoonful powdered nutmeg.
teaspoonful powdered mace.
lyi cupfuls (12 ounces) butter or lard.
2 level
4 level
yi level
I level
1 level
yi level
Prize Recipe
WHITE PLAINS,
pie
If desired,
lightly
R. F.
Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce
Sift Ryzon, flour and salt into a
in quantity.
bowl and make a well in the center of the mixture.
Pour in hot liquid, mixing first with a wooden
BY MRS.
if
can.
N. Y.
2 eggs.
Juice of
I lemon.
4 level tablespoonfuls
Cold water.
Sift flour,
board.
3 eggs.
yi cupful (3J^ ounces) milk.
2 teaspoonfuls lemon extract.
(2
ounces)
sugar.
Ryzon,
Make
S8
vol-au-vent.
X
I
I
Mix and
flour.
RYZON VOL-AU-VENT
Ryzon puff pastry.
I
RYZON ONE-TWO-AND-THREE
PIE CRUST
beaten egg.
Filling.
vol-au-vent
dishes of
Sufficient for
use.
one
pie.
yi teaspoonful salt.
I
cupful {yi pound) butter.
I
egg.
Juice of yi lemon.
5 tablespoonfuls cold water.
Sift flour, Ryzon, sugar and salt together into
a basin, add butter, and chop it into flour mixture
until well blended.
Beat up egg, add strained
lemon
juice
into
Use
Recipe
Master Recipe
iX level cupfuls
Prize Recipe
G. N.
HARTLEY, PLAINFIELD,
N.
J.
Prize Recipe
J.
MATHESON,
NEW YORK
'
<
lemon.
CITY
4 grapefruit.
3 level teaspoonfuls Ryzon.
2 level cupfuls (,}4 pound) flour.
^2 teas -oonful salt.
of the pie
may be
RYZON PUMPKIN
Sauce:
Juice of the four grapefruit.
I tablespoonful cornstarch.
3 tablespoonfuls (i^ ounces) butter.
I cupful (>^ pound) sugar.
leyel
level
level
level
level
level
egg yolk.
Peel grapefruit.
For Shortcake:
teaspooiiful
Ryzon.
tablespoonful flour.
teaspoonful salt.
teaspoonful powdered mace.
teaspoonful powdered cinnamon.
teaspoonful powdered ginger.
cupfuls (l pint) milk.
Separate
sections carefully so as not to get in any of the
pulp.
Hold fruit over a bowl to keep juice.
Break sections into little chunks, sprinkle with a
little sugar and set aside (not in cold place) till
shortcake is made. Mix flour, Ryzon and salt
and sift into a basin. Add butter and chop it in
with a silver knife until mealy, and wet to a soft
consistency with cold milk.
Grease and flour a round or square baking pan.
Put dough in and press it out with fingers to
about one inch thick. Place it in a hot oven for
the first ten minutes, then lower heat and leave it
for about ten minutes longer, or until it is brown.
PIES
I
1
No. 2
RYZON
PIES
RYZON APPLE PIE
RYZON TRANSPARENT
PIE
strained pumpkin.
3 eggs.
I }^ cupfuls ( J^ pint) milk.
}4 cupful (i gUl) cream.
tablespoorSul melted butter.
I
Ryzon
spices, salt,
pump-
pounds
(8
beef
cupfuls)
(chopped).
2 level cupfuls {}4 pound) chopped suet.
2 level cupfuls (i pound) seeded raisins.
2 level cupfuls (12 ounces) sultana raisins.
8 level cupfuls (2 pounds) currants.
2 level cupfuls {}4 pound) chopped candied
citron peel.
I
level cupful (^ pound) blanched and
chopped almonds.
tablespoonful salt.
tablespoonfuls powdered cinnamon.
tablespoonful powdered mace.
tablespoonful powdered nutmeg.
tablespoonful powdered allspice.
cupfuls (2>^ pounds) sugar.
4 pounds peeled and chopped apples.
4 lemons.
1 cupful {}4 pint) brandy.
2 cupfuls (l pint) sherry wine.
2 eggs, separated.
level teaspoonful Ryzon.
level cupful (4 ounces) flour.
yi level teaspoonful salt.
I
^ cupful
milk.
8 to 12 tart apples.
I level cupful {yi pound) sugar.
yi level teaspoonful powdered cinnamon.
yi level teaspoonful grated nutmeg.
gills)
and water.
add
Ryzon
{lyi
sueti
fruit well cleaned, peel, almonds, salt, spices,
sugar, apples, grated rinds and strained juice of
lemons, brandy and wine. Mix well and allow to
stand over night, then mix again and divide into
jars and seal.
This mince meat will keep all winter in a, cool
place.
Let stand at least two weeks before using.
Boiled cider may be used in place of brandy and
wine. Sufficient for ten pies.
Line two pie plates with
For two mince pies
a rich crust, fill with the mince meat mixture,
put a crust on top, or strips, if preferred, brush
:
placed around
level
2 level
I level
I level
I level
5 level
may be
See pages
56, 58.
4 eggs.
yi teaspoonful lemon extract.
}4 level teaspoonful Ryzon.
4 level tablespoonfuls (i ounce) flour.
I level tablespoonful powdered sugar.
62
LEMON MERINGUE
RYZOx\
PIE
Ryzon
lemon
Beat
Meringue.
Line greased tartlet pans with pastry. Cream
butter and sugar together, add eggs well beaten,
beat again, add cake crumbs and Ryzon. Divide
into tartlet tins and bake in a moderate oven for
twelve to fifteen minutes. Place a little strawberry preserve on each, and then put meringue
on top, using a bag and tube. Color some of the
meringue pink, and pipe a fine line round at the
top.
Sufficient for twenty-four tartlets.
RYZON TARTLETS
RYZON COCOANUT TART
Ryzon chopped
2 eggs, separated.
I cupful {yi pint) milk.
1 level tablespoonful cornstarch.
}i cupful (2 ounces) chopped cocoanut.
yi level teaspoonful Ryzon.
yi teaspoonful vanilla extract.
2 tablespoonfuls raspberry jam.
I level tablespoonful {}4 ounce) sugar.
two
tablespoonfuls)
and pour
it
Orange marmalade.
stiff,
lightly.
For Meringue:
(About 4 apples.)
juice.
3 egg whites.
3 level tablespoonfuls {i^/i ounces) sugar.
apples.
2 tablespoonfuls water.
4 cloves.
yi cupful (4 ounces) sugar.
rind, grated.
4 tablespoonfuls lemon
pound
slowly
Recipe
School of Cookery
Chapter VI
Ryzon Puddings
Master Recipe
spins a thread
or registers 2 1 8 F
BY MRS.
Soften marshmallows
'
For Sauce
in
a mod-
Put sugar
erate oven but do not brown them.
and water into a saucepan and boil until syrup
M. ESKOLIN,
twelve.
2
2
2
(i pound) currants.
cupfuls (12 ounces) sultana raisins.
cupfuls (K pound) glace cherries,
cupfuls (i pound) seeded raisins.
cupfuls (i pound) chopped suet.
cupfuls (i pound) brown sugar.
cupfuls (i pound) shredded mixed
candied peels.
apples.
chopped ahnonds.
lemon
rinds, grated.
nutmegs, grated.
'
Cherky Sauce:
I level cupful (^ pound) sugar.
}i cupful (2 ounces) butter.
I cupful i}^ pint) cream.
I
I
egg.
level cupful
(X
For Pudding:--Cream
rr>
For Sauce: -Melt butter and sugar in a saucepan, add cream, egg well beaten, cherries cut in
halves,
hot.
Prize Recipe
The puddings may be boiled instead of steaming them. Turn out and serve with hard sauce
or liquid sauce. The puddings may be kept in
a cool place for several weeks before using them,
and reboiled for several hours as required. Leftover cold plum pudding is very good if cut in
slices
and
fried.
If liked,
K. E.
JOHNSON,
(K pound) butter.
Cold water.
iK' level cupfuls (f< pound) sugar.
}4 cupful
lemons.
Cream.
add
sufiicient
sugar.
Mix
lemon.
flour with
Ryzon, add
suet,
salt,
one
Mix
wet
and
egg
into a
Beat for three minutes,
well beaten and milk.
pour into a greased mold, cover with greased
paper and steam steadily for three hours. Turn
out onto a hot dish, and serve with hot milk or
any preferred sweet sauce, or hard sauce.
sift
Milk or water.
3 pounds peeled and chopped apples.
I
I
for
C. N.
BOLLERS,
MEW YORK
CITY
Few
Now
Now
RYZON PUFFS
BY MRS. EDWARD ALBES, WASHINGTON,
Cream
D. C.
(K
butter.
able.
6
J^
yi
yi
eggs, separated.
Ryzon.
preserved
powdered
yi teaspoonful vanilla.
ten persons.
egg.
quart strawberries.
cold.
2^
i/i
Whipped cream.
Cream butter and sugar thoroughly together,
add egg well beaten, strawberry extract, milk,
Beat with a
flour sifted with Ryzon and salt.
wooden spoon for three minutes, turn into a large
well-greased mold, cover, and steam steadily for
three hours. Turn out and serve with strawberries crushed, and whipped cream sweetened
3 eggs.
I level cupful {yi pound) sugar.
yi level teaspoonful salt.
I level teaspoonful powdered ginger.
1 level teaspoonful powdered mace.
yi level teaspoonful powdered cloves.
yi cupful (3 ounces) sultana raisins.
2 level teaspoonfuls Ryzon.
3 tablespoonfuls fruit juice or brandy.
3 level cupfuls {\yi pints) peeled and
to taste.
Other fruits may be used in place of
Sufficient for five persons.
strawberries.
F.
chopped apples.
Sauce:
X
^
For Souffle
spices,
Mix
For Sauce: Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit
For Sauce:
then add
cream.
egg.
Turn
into
well-
Mix
coffee.
Water.
level teaspoonful Ryzon.
I
level cupful (4 ounces) flour.
yi level teaspoonful salt.
\yi tablespoonfuls (^ ounce) lard.
I
Hard Sauce:
Cream.
For Pudding: Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk,
flour sifted with Ryzon and salt.
Mix and
beat with a wooden spoon for three minutes, then
turn into a greased and floured tin or mold, and
bake in a moderate oven for thirty-five minutes.
Turn out and serve with sauce.
and
carefully.
and
flour,
add
butter,
]/i
-Melt
and mix
vanilla,
persons.
before using.
vanilla, or
egg.
thickness,
Sauce:
2 egg yolks.
yi cupful (2 ounces) sugar.
I pinch salt.
yi cupful (l gill) strong hot coffee.
I cupful \yi pint) whipped cream.
68
Staff
Chapter VII
is
Master Recipe
closely
minutes.
RYZON DUMPLINGS
for
about twenty
Serve immediately.
teaspoonfuls Ryzon.
cupfuls (}4 pound) flour.
teaspoonf ul salt.
tablespoonful {}4 ounce) shortening.
>i cupful (scant yi pint) milk and water.
level
2 level
I level
I level
69
Suet Crust:
Prize Recipe
For Crust:
Sift flour,
Ryzon, and
RYZON TOAD-IN-THE-HOLE
by MRS. MAUDE JERVIS, BROOKLYN,
salt into
cupfuls
Prize Recipe
MELDONE
also be
Sufficient for five persons.
BY MRS.
2
crumbs.
Mix
all
PIE
DINNER
N.
].
For Paste:
2 level teaspoonfuls Ryzon.
2 level cupfuls {yi pound) flour.
2 tablespoonfuls (i ounce) butter.
Milk.
may be
A. S.
mashed potatoes.
pint) milk.
added.
taste,
gravy.
(i
N. Y.
For
omitted.
egg.
J^ level cupful (2 ounces) flour.
}4 level teaspoonful salt.
}4 level teaspoonful Ryzon.
I
Add
free
Cut
six
%
S
A. D.
pies
Ryzon Raised
pork sausages.
Cut bacon
that the fat
it
slowly so
in it the
sausages.
Stir bacon fat and dice into the hot apple and
potato, pile the latter in center of well-heated
and
serve.
R,
Wash green pepper and cut it in half and remove seeds; then cut in fine strips. Chop onion
and cook it with pepper and butter for five
minutes, stirring constantly. Add flour, seasonings, and milk; bring to boiUng point; then add
corn, Ryzon, egg well beaten and soft bread
crumbs. Mix and turn into a greased baking
dish, cover with buttered crumbs and bake in a
moderate oven for thirty minutes. Serve hot as
a vegetiable. Sufficient for four persons.
fine
for
Add melted
3 eggs.
yi level teaspoonful salt.
yi level teaspoonful pepper.
tablespoonful warm water.
yi level teaspoonful Ryzon.
Put one and one-half tablespoonfuls of the
butter into an omelet pan, and allow it to melt
slowly while preparing the eggs. Break eggs
into a bowl; add seasonings, water and Ryzon.
Beat eggs just enough to break them or they will
become watery. Add remainder of butter. Pour
mixture into the pan, then with a fork break the
cooked surface in several places quickly, so that
the eggs from the top may run to the bottom and
cook; or loosen the omelet from the sides of pan
letting the uncooked part run under.
This must
be done in the begiiming so as not to make the
surface tmeven.
When the egg is cooked, but yet quite soft on
the top, tut the. pan to one side, slip a spatula
under one-half of omelet, and carefully roll the
egg to the center. Let it cook a moment then
slide it gently onto ahot dish, doubling it over.
Garnish with a little parsley and serve at once.
Sufficient for two persons.
The water is added to lighten the eggs. Milk
must never be used, as it would make the omelet
heavy, and flour must on no account enter into
its composition.
can salmon.
cup \yi pint) stewed tomatoes.
level tablespoonful melted butter.
flake salmon.
into a baking
tomatoes,
if
preferred.
yi
Prize Recipe
BY MRS.
N. Y.
C.
W. SHAW, MOUNTAINVILLE, N.
Y.
crumbs.
onion grated.
yi teaspoonful pepper.
I egg.
twice.
Add
pepper.
Mold
into
for
two hours.
ILL.
Beat
all
and Ryzon
and bake ten minutes
fine.
last.
and chopped
N.
J.
boiled, or fried
warmed
over.
Mix
well
and bake
and pour
in buttered
pudding dish
like custard.
'
Mix
Free
given,
and
Prize Recipe
I
I
egg beaten to a
work in the
Wet to a dough with liquid, mix
salt together,
in
froth.
layer at a time.
a nice golden
Crust:
color.
Serve hot.
stiff
brown
Ryzon.
pound) flour.
well,
light
cupfiils (i
but do not
Be
chopped cooked
chicken or ham.
level cupful {yi pound) boiled rice (scant)
chopped pimiento (canned red pepper).
tablespoonful Worcestershire sauce.
4 level
filling.
Ryzon and
I.
1 egg, separated.
2 level teaspoonfuls
shortcake if liked or served with it. The shortcake can also be made in individual size. Creamed
codfish can also be used instead of meat for the
Sift flour,
BOISSE, DOUGLASTON, L.
L.
To make
fish,
flake.
onion sliced.
thick).
Crust:
Filling:
74
BY MRS. CLARA
level cupfuls
2
2
Prize Recipe
A.
PIE
BROWN, CALDWELL,
J/i
N.
J.
E.
(i
pint)
left
over
baked
beans.
level cupfuls (12 ounces) corn meal.
level teaspoonfuls Ryzon.
level teaspoonfuls salt.
level teaspoonful pepper.
cupfuls (i quart) boiling water.
When
substitute,
and
is
and served
1 can mushrooms.
4 hard-cooked eggs.
Sufficient for
one
loaf.
Parsley.
For Paste:
level teaspoonfuls Ryzon.
level cupfuls {i/i pound) flour.
yi level teaspoonful salt.
}4 cupful {yi pound) lard.
lyi cupfuls (j< pint) milk.
when
cold
it jellies
For Paste:
Sift
I
I
Mix
egg.
level teaspoonful
Ryzon.
75
all
and
Chapter VIII
to eat"
doubt the general principles of cooking are the same in the open air as in the kitchen.
Yet a good cook might find it difficult to emulate the feats of some unpretentious
woodsman, if he found himself in a dark forest, and he were told to get a hearty meal
for a few hungry people as quickly as possible. Under such conditions fancy dishes
are out of place.
The
simplest food
is
best to eat.
It
and one
open air cookery.
The same is true of coffee made in the woods, which has a different flavor from that made anywhere else.
Brook trout and potatoes may be rolled in wet paper and cooked in hot ashes. Fried fish are
appetizing.
Cleanse and wash the fish, remove the fins, and rub them well over with salt; roll the
fish in a mixture of flour, salt and pepper and fry them in plenty of smoking hot fat.
Ham sandwiches and chicken sandwiches are both appetizing, but when one combines the two the
result is delicious. Cream one-half cupful of butter, using a wooden spoon, add one cupful each of
finely chopped cold boiled ham and cold boiled chicken; season to taste with salt and pepper and
spread the mixture between slices of buttered bread.
N.B. See other Camping Recipes; Surprise Muffins, page 19; Omelet, page 72; and Plum Duff
page 66. Anything which is cooked in frying pan or kettle, can be managed over the camp-fire.
for the pot" will not do; for
some
occult reason,
more
4 tablespoonfuls
Corkscrew bread
cacies.
is
deli-
level
level
level
level
level
Mix
4
4
level
level
level
level
salt
sift
N. B.
page 25.
See
For Dumplings:
lyi level cupfuls (6 ounces) flour.
3 level teaspoonfuls Ryzon.
I
level teaspoonfid salt.
I
level teaspoonful {yi ounce) shortening.
J^ cupful {\yi gills) water.
Cut the game or meat into medium-sized
pieces. Season highly with salt and pepper, add
strips of bacon, and cover with hot water. After
it begins to boil, hang kettle higher over fire so
that it may cook more slowly. See that the
liquid in the pot does not become more reduced
than one-third.
Prepare vegetables., About half an hour before
side.
Chapter IX
all essential.
Boil together for seven minutes, sugar, mocream and butter, stirring all the time;
add chocolate and boil seven minutes more, then
add fruit, Ryzon and nut meats; stir constantly
until it boils, then cook slowly until it forms a
soft ball when tried in cold water, or 240 F. by
lasses,
2 cupfuls
(l pint) molasses.
tablespoonftil vinegar.
2 tablespoonfuls (i ounce) butter.
level teaspoonful Ryzon.
I teaspoonful vanilla or ginger extract.
1
Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring
all the time until the mixture is brittle when
dropped into cold water, or when it registers
265 F. by candy thermometer. Stir in Ryzon
and extract and pour into a buttered tin. When
nearly cold puU until glossy. Cut into small
pieces and lay on a buttered plate or wrap in
waxed paper. Sufficient for one pound of candy.
powdered
level teaspoonful
level
Ryzon.
cupful(Xpound)choppednutmeats.
egg white.
I level teaspoonful Ryzon.
1 teaspoonful vanilla extract.
2 tablespoonfuls chopped preserved ginger.
I
Confectioners' sugar.
Pink sugar.
I
I
Remove
Put
Melt sugar
some gran-
RYZON KISS-ME-QUICKS
4
2
8
yi
I
I
I
I
I
when
pinch of salt.
level cupful
(X
sugar, water
and
tablespoonfuls honey.
level cupfuls (i pound) sugar.
tablespoonfuls water.
level teaspoonful Ryzon.
walnut meats.
raisins
Add
tin.
thermometer.
TTake pan from
tracts
and beat
buttered
fire, stir
until
half cold.
79
in salt, nuts,
creamy.
baking powders are chemical compounds and all are made by chemiprocesses.
Purity, healthfulness, and reliability in baking powder
A. can be obtained alone by chemical control and analysis. Consequently,
the skilled chemist alone is competent to produce a perfect one.
There are three classes of baking powder the phosphate, the alum, and the
tartrate or tartaric acid, known as cream of tartar.
The phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods.
In fact, phosphates in
/I
L\
cal
life.
Phosphate baking powder has long been recognized as the most desirable type,
having been in use before either the cream of tartar or alum baking powders
were known.
The reason why phosphate baking powders have not been more widely used has
been due to the difficulty in obtaining the right (phosphate one which reacts
properly in baking, is perfect in purity, and retains indefinitely its strength and
efificiency.
Corner
Due
regard
is
given
t(5
of
Paching Dept.
protection
by a physician.
Worrven's
Service
Lavatory
cr
:q
1-3
Ryzon