Ryzon Baking Book

~

BAKING BOOK I

,

re I' of Girl'

,~undu:'on

Room

Service facilities are fitted up to encourage personal clean lines .' 'Puri ty and wholesomeness are : ;ot only watchwords, for Ryzo. , but also for the building where "The Perf~ct Baking Powder" is prouuced. All the workers, men and women, wear whi te uniforms and caps, and the en tire i11 terior of the building is finished in white enamel. The RYzo~ plant is open to dome tic science teachers, food official, and others properly interested in a model food establishment.

The Master Chefs of New York's Leading Hotels, Clubs and Restaurants were quick to realize the excellence of R YZON , The Perfect Baking Powder Amo1lg the first to use Ryzo The Waldorf-Astoria Delmonico's The Colony Club Hotel Astor Sherry's The Biltmore Hotel St. Regis Lotos Club Hotel Knickerbocker Lambs' Club Hotel1Iartinique The Downtown Association Montauk Club The Ritz-Carlton Bankers' Club of America Hotel Vanderbilt Jew York Yacht Club Hotel Gotham Copley Plaza Hotel, Boston U . S. Naval Academy, Annapolis

were these celebrated institutions: U. S. l\filitary Academy, Cadet Mess, West Point School of Household Science, and Restaurant of Pratt Institute ew York Bureau of Hospital Standards and Supplies Hotel McAlpin The Claridge Hotel India House Crescent Athletic Club Cafe Savarin Drug and Chemical Club The Chemists' Club H otel Bossert City Lunch Club Midday Club Syracuse University Y. W. C. A. Cafeteria Hotel Bellevue-Stratford, Philadelphia Massachusetts General Hospital, Boston

Catering to the world's most critical consumers, their standards are the highest

\

THE TRUT H ABOUT BAKI NG PO\iVDERS chemibaking powder s are chemic al compo unds and all are made by powder cal processes. Purity, healthf ulness, and reliabil ity in baking uently, can be obtaine d alone by chemic al control and analysi s. Conseq one. perfect a e produc to tent compe is alone t chemis skilled the alum, and the There are three classes of baking powde r-the phosph ate, the tartar. of cream as known acid, tartaric or e tartrat the characThe phosph ate type of baking powder is the only kind of which phosph ates in fact, In foods. our of many in ly natural exists ent ingredi teristic . foods are necessa ry to life. zed as the most desirab le type, recogni been long has powder baking ate Phosph or alum baking powder s tartar of cream the having been in use before either . were known widely used has The reason why phosph ate baking powder s have not been more which reacts ne hate-o phosp right the ng obtaini in ty difficul the to been due strengt h and its itely indefin retains and properl y in baking , is perfect in purity, efficiency. phosph ate, a new and better RYZON is made with crystal lized monoso dium , as illustra ted on this page. powder baking for one right the and ate kind of phosph clean and wholes ome by p'ure, teed The ingredi ents used in RYZON are guaran g their quality are insurin for s facilitie whose ny, Compa al the Genera l Chemic well known to the scientific world. Americ an pure food produc t, RYZON , The Perfect Baking Powde r, is strictly an in Americ a. plant made in the newest and cleanes t baking powder

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L

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BAKING BOOK A PRACTICAL MA UAL FOR THE PREPARATIO OF FOOD REQUIRING B KI G POWDER

CO ·I PILED A:-.ID E DITED BY

MARIO

HARRIS

ElL, M. C. A.

A IItlror 0/ "Salads. Salldwiclres alld Clrafillg Dislr Recipes." Etc.

WITII MASTER RECIPES BY MISS JESSIE A. LONG !ISS ALlCE BRADLEY Ill slru,lor ill Cookuy. Prall Principal, Miss Farm er's School In stitu te. RrooldY JI, N.Y.

o/Cooker~.

JANET McKENZIE HILL Editor of "American Cookery." Ror/oll, 1\1 ass.

Cookiug Expert 0/ tire "Desigller"

ELIZABETH O. IIILLER

MRS. LE?"ICKE-BARKHAUSEN

Deliver Sclrool 0/ Cooker~

Priucipal Grealer New l'ork

MARIA W. I!ILLlARD

Cookillg Sclrool

rvellesle~

KATI1.\RINE LAWRENCE Director 0/ Houselrold Plriladelplr ia. Po . Mallager. RYZON Service Staff

[[ills. Mass.

MRS. A TAB. SCOTT

Scien ce, Temple Ulliversit'Y .

?fRS. IIARRIETT COLE E 1,,10 ' S

Bostoll. Mass.

MARY MASON WRIGHT

Cookillg Expert alld Food Ecollomist 0/ tire "Phila delphia

North A merr·cau." MRS. ClIRISTlNE FREDERICK

Cop~riglrl.

Consulting Household Ellgilleer

1918

GE ER L CHEMICAL COMPANY FOOD

DEPARTMENT

NEW YORK

• indicalts

111:"'.0

Con eT'rJlio"

RCGi~

appr(1ttd by lite UlJil
PAGE

Prominent. ew York Institutions First Using R YZON How the RYZON Baking Book \\'as

lade

Inside Front 3

Important :\leasuring Directions

4

The Story of R YZON

5

Prize Winners of the RVZON Recipe Contest

6

Comparative Economy of R YZON

8

Saving Eggs by Using R YZO:-l

8

CHAPTER

I.

R nON Breads

II.

R nON Quick Breads . . . . . . . . Popovers, 14; Corn Breads, 14-16; Biscuits, 17- 19; Muffins and Breakfast Breads, 19-23; " 'affies, 23-24; Griddle Cakes, 25-27; Fritters, 27-28.

13

III.

RVZON Cakes . . . . . . . . . . . . . . . Loaf Cakes, 31-40; Layer Cakes, 40--12; Fillings and Icings, 43-44.

29

IV.

RVZON Cookies, Doughnuts and Small Cakes . . . . . . . Cookies, 45-48; Doughnuts, 48-49; Small Cakes, -19-53·

45

V.

R YZO, Pastry, Pies, Shortcakes, Tarts and Tartlets . . Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63; Tartlets, 63.

54

VI.

R nON Puddings . . . . . . . . . . . . . . . . . . Steamed Puddings, 64-67; Baked Puddings, 67-68.

64

VII.

R nON Savory Dishes . . . . . . . . . . . . . . . . Including inexpensive meat dishes, left-overs, and egg and cheese recipes, 69-75.

69

VIII.

RYZON Camp Cookery

76

IX .

RVZON Home-made Candies

Tables of Weights, Measures and Time of Baking

9

77

80

The Ingredien ts of R VZON, The Perfect Baking Powder

81

The Truth About Baking Powders . . . . . . .

8e

The R no Plant-A Modern Food Establishment

Inside Back

,

HOW TH E RYZO

BAKING BOOK WAS MADE

W

HEN the marketing of R YZON was begun, it was soon learned t ha t a practical manua l for the use of baking powder wa de irable. There seemed to be no rea ll y scientific or accu rate instruct ions wh ich co uld be used with a sura nce of sati factory re ul ts. I t appeared that the use of ba kin g powder was a matter of per ona l xperi nce with one bra nd t hat might or mi ght not be desirab le or efficient. I t was di covered t hat the present baking powder r cipe books did not conta in recipes now used in the be t homes, a nd that t he ind efinite instructions seemed of li ttle value to cooks in usin g a ny kind of baking powder. Th erefore, it was quickly d ecid ed th at th e R YZON Ba king Book should be as mu ch of a n improvement over previous bak in g powder recipe books, as R YZON, The P erfec t Baking Powder, is an improvement compared with the old kinds of baking powder. T o t his end a n extensive ca mpa ign of adverti sin g for practica l home recipes was in a ugurated, with an offer of pri zes to secure t he best possible home recipes in use, and M a ri on Ha rris eil was engaged to supervise the work, add in g thereto her store of tested rec ipes, together with her experience in compiling practical coo king ma nua ls. Th ousands of good housekeepers in many States submit ted t heir best and most ori ginal home recipes, from which a num ber of pri ze selections were made for the R YZON Baking Book by expert judges. The Master R ecipes were obtained from t he prominent cooking experts whose names they bear, and ma ny excellent a nd unusual private recipes were contributed from homes where they have been in practical use. Everyone of t he prize selections was carefully t ested by actual ba kin g, and doubly checked by the RYZON Service Staff, before being included in the Ryzo Baking Book.

3

Levtl spexm/1L1,

y,; 0=. R YZO. ' .

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OTll ERS.

HeapilLg spoolljul , Yl loH 0=. OTI IERS

:Modern recipcs and thc cooking schools now use standard LEVEL spoon measuremcnts for baking powders. 11 uch of the so-called "bad luck" which untrained cooks experience in thc usc of all baking \)owdcrs is caused by inaccurate measurements and the use of too much or too li ttle for perfcct baking results.

GE:-\ERAL DIRECTIO)!S FOR USE OF RYZON One LEVEL teaspoonful 0' oz.) of RYZON to each cup (y.( lb.) of flour is sufficient for making cakcs in whi ch cggs are used. Two LE\'EL tcaspoonfuls (y.( oz.) of RYZON to each cup (Yo pint) of flour are sufficient fo r best results in making biscuits, muffins, waffles. Two and one-half LEVEL teaspoonfuls (~6 oz.) to each cup (Yo pint) of buckwheat flollr, graham fl ou r, wholc grain fl ou rs and meals, are requi red when eggs are not lIsed . E ach RYZON recipe gives accurate LEVEL mcasw'ements and weights of ingredients, with directions which, if carefully followed with the lise of R YZON, T he P erfect Baking Powder, will insure perfect home baking. 4

rQl

~I The Perfect Baking Io\yder, i

the r ul t of hemical Company. This Company's staff includes some of t he mo t em in ent men in chem istry. For many years it has been producing the materials used by Baking Powder manufacturers and has been particularly we ll si tuated to understand the needs of the industry and to direct its research work a long lines most likely to yield importa n t results. Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people a nd for the wo rld a "perfect baking powder, " one which shou ld be not only efficient a nd practical, but shou ld a lso fulfill a ll desirable requirements from the standpoin t of purity and health,- is a n a hi evement of which any compa ny of scien tific men might feel proud, especiall y when they are able to offer Rvzo ,with all of its improvemen ts mer old- fashi oned baking powders, at a lower price than usua ll y asked for high grade baking powder. After hav ing perfected RVZON to t heir own satisfaction, officers of the Ge nera l hem ical ompany indirectly sent samples of R VZON to the most famo us cooking experts. They were asked to try t hi s new baking powder,-which then had no name,- and to say un reserved ly what they t hough t. The repli es were uniform ly that th is was the most wonderful baking powder ever t ried, t hat less was req uired than of other baking powders, a nd that the resul ts \\ ere pelject. F in all y, th is new baking powder was sent to one of America's greatest food author ities, who was asked for his fra nk opinion of it from a health standpoint. H e wrote, in reply, that "RVZON has qualities of excellence a nd physiological relations which entitle it to t he confidence and patronage of the public." His opini on has been confi rmed by other lead ing food experts of America. This is the reason for RVZON, which is a guaranteed Am eri can pure food product of superior quality and efficiency, at a fair price.

I~ years of research work by the Gen ral

5

THE PRIZE \VI

F

ER

o

OF THE RYZ TEST

RE IPE

ROM 8,379 recipes submitted by home and expert cooks for the use of Rvzo " The Perfect Baking Powder, awards were made for origina lity and excellence by the j udges,- hristine T rhune H errick, Marion Harris r\eil, and Mr . Juli an Heath, from typewritten copies, id ntified on ly by number ,-the judges having no knowledge of the person to whom the awards were being macle,-as fol low PAGE

1St prize. for RYlON Baba. to Mrs. Percy Duvall. Dower Jl ouse. R osary\·ille. Md. So far as the judges know . Irs. Duvall's RYlON Baba is the first one made with baking powder. 2nd prize. for RYlON Rice Popovers. to Irs. Frederick G. \-\·agner. Lakeview Ave .. Leonia. . J. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3rd prize. for RYlON Health Bread. to Miss 'ettie A. Buchanan. 3 Hudson Terrace. Dobbs Ferry. . Y. . . . . . . . . . . . . . . . . . . . . . . . . . . These three principal prize winning recipes. and other prize winning recipes will be found on the pages indicated. RYZON Liberty Bread. Mrs. Louise aylor. . Y. City . . . . RYlON ' utBread. Mrs. William II. Briggs. ewYorkCity RYlON Health Bread NO.2. Mrs. . S. Baker. Meriden. Conn . R YlON anton Biscuits. Mrs. Mary R . Doggett. Brooklyn. . Y. RYZON Sardine Biscuits. Mrs. Florence Lound s. Fort Lee. .]. . . . RYl ON Ham Muffins. Mrs. Jeannette Young orton. lew York ity . RYlON Pineapple Fritter~. Mrs. B . 1. myth. Orange. . J. RYZON Hominy Fritters. Irs. J. J . O·Conneli . Washington. D. . . . RYlON Maryland Bla k Cake. 1\!rs. Julius Snowden. Laurel. Md . . . . . . RYlON Polis h Guest Cake il la Reszke. Mrs. Hul da Thompson. New York City RYlON \-Vhite Fruit Cake. Mrs. lIarry Burges . ashville. Tenn. . RYlON Coffee rumb Cake. Mrs. 1\1. '[onnikendam . New York City RYlO ut Tart. Mrs. Aida B. Cannif!. ew York ity . . . . . RYlON Layer ocoa Cake. Miss J ennie Wallach . New York City RYZON Orange Tea Cak s. Irs. . . Bigelow. Tarpon prings. Fla. . . . RYlON Pie Crust and Cook ies in One. Mrs . Rachel F. Fink. White Plains. . Y. RYZON urrant Shortcakes. } [rs. G. N. Hartley. Plainfield • . J . RYlON Grapefruit hortcake. Mrs. Wm.]. Matheson. New York City RYZON Lemon Pot Pie. Mrs. K. E. J ohnson. lew York ity RYZON Meldone Pie Dinner. Mrs. A . . Westcott. Edgewater. .]. R YZON Toad in the Hole. Mrs. Maude J ervis. Brooklyn. . Y. RYZON Apriba Loaf . Mrs. C . W . Shaw. Mountainville. . Y. R YlON Meat Fold- versoMrs. L. Boisse. Douglas ton. L. I. . RYlO N old Pigeon Pie. Mrs. Harold A. Brown. Caldwell. N. J.

32

13 LI

9 10 11 18 18 21 27 28 34 34 34 39 40 40 50 58 60 61 65 70 70 73 74 75

As the resu lt of our sta ndin g ofTer "$5 for each origina l baking recipe accepted for our Rvzo Baking Book" we are giving new recipes. The fo llowing have been accepted for this edition : R VZON Mock ut Bread. Mrs. W . G. W. Tupper. Minneapolis. Minn. RYlON urrantLoaf. irs. H . B. lement. Bristol. N . H . . . .. . RYZONSteamed Brown Bread. Mrs. A. L. Cayzer. Evanston , Ill. RYlON Oatmeal Bread. Mrs. Anna Tackmeyer. ew York City . . . RYZON Economical Bread. Mrs. \Villard Stee le. hattanooga. Tenn .

6

10 10 I I I I

12

Pt\GE

RYZON Apple Corn Bread. MissEmma L. Morse. Oxford. Mass. . ..... RYZON ew Virgin ia Corn Meal poon Bread . A. C. Wood. Vlashington. D. RYZON Sweet Potato Pone. Mrs. C. W. Tilden . Los Angeles. al. . . . . . RYZON Wholesome Corn Muffins. Miss Sarah E. Gibson. Hagerstown. Md . . RYZON Riceand Corn Meal Bread. Miss Emma Collins. Albany. Cal. RYZON Corn Parker House Rolls. Mrs. Mary E . Hall. Jamestown. . Y. RYZON "Hot-Dog" Dainties. Mrs. J ohn W . Tolson. \ 'Vashington . D. R YZON Cheese Drop Biscuit. Forecast Modern School of Cookery R YZON Buttermilk Biscuit. 1\lrs. J. B. MacEntire. R oanoke. Va. RYZON Prune Biscuit. Mrs. Fred Fried lander. N. Y. City RYZON Apple Muffins. Mrs. . VV. Tilden. Los Angeles. aI . RYZON Squash Muffins. Mrs. A. R. Corwith . Southampton. N. Y. RYZONOatmea l Breakfast Gems. Miss Emma ollins. Albany. Ca l. RYZON Corn Muffins. Mrs. Eleanor Ackerman. Brooklyn . N. Y. RYZON Bran Gems. Mrs. M. J. Harding. Detroit. Mich . . RYZON Quick Sally Lunn. Mrs. A. M . Crum.Florence. Ala . . . R YZON Quick offee Cake. Mrs. Mehmert. Olney. III. RYZON Hot Walnut Sandwiches. Mrs. Reynolds asey. Flushing. Mich. RYZON Rice Gridd le Cakes. Mrs. In glis H. Brown. L exington . Mass . . . . . RYZON I-Ioover Pancakes. Mrs. E . D . Cole. Brookl yn. N . Y . . . . . .. . RYZON Blueberry Griddle akes . Mrs. Herman Waddy. vVashington . D. C. R YZON Clam Fritters. Miss R uth Fredericks. Oak Ridge. N. J. RYZON Economy Fritters. Mrs. W. H. Frickey. R ochester. N. Y. RYZON Prune ake. Mrs. EdgarM . Hall. Oelwein. la . . . . . . RYZON Canadian vVa r Cake. Mrs. Ger trude Haig. Edmonton . a nada RYZON J elly Roll . Marion Harris Neil. J ersey City. N. J . . . . . . R YZON Dried Apple Cake. Mrs. Georgianna Dewey. Ann Arbor. 1\1ich. RYZON Mock Caramel Cake. M iss M. Deller. M il waukee. vVis. RYZON Molasses Layer Cake. Miss Nellie E . Adam s. Tacoma. vVa h. . . R YZON Peanut Cookies. Mi ss Louise Fahrig. Philadelphia. Pa. RYZON Economical chool Cookies. Margaret L . Evan s. Lancaster. Pa. RYZON om Meal Doughnuts. Mrs. George A. Clarke. Mulino. Ore. RYZON Potato Fried Cakes. Mrs. Clarence G . H orton. Sand Lake. N . Y. R YZON Callas. Miss Helen Wilson . Ames. l a . . . . . . . . . . . . . . . RYZON Fruit Bars. Mrs. J ames Richards. Hou ghton . Mich. . . ..... RYZON Tea Tab le Da in t ies. Mrs. Kate Lowry. Chicago. III. RYZON Old Fashioned Mo lasses Cake. Mrs. Ella Smith. Brooklyn. N. Y. RYZON Cocoanut Buns. Mrs. J ohn W . Bogart. Hackensack. N . J . RYZON Oatmeal Shortbread. Mrs. Isa Williams. School House. Cedar. B. C. RYZON French Cookies. Mrs. M.'L. Nenans. Winslow. HI. RYZON App le Pie. Mrs. G. Medler. Chevey Chase. Md. RYZON Apple Drops. Mrs. M . Eskolin. N. Colebroo k. Con n. RYZONSteamed Suet P udding. Mrs. C . N . BoIlers. N. Y. City RYZON Puffs. Mrs. Edward Albes. \'Vashington. D. C. RYZON E:tccllent P each Pudding. Mrs. F. W. French. S. Oi l City. Pa. RYZON Egg Noodles. Mrs. Belle Failing. Sedalia. Colo. RYZON Potato Soup. Mrs. A. D. Fraser. Burlington . Wash . . . RYZON Rice Corn Pudding. Miss Frances R. Dickey . San Juan . P. R. R YZON Salmon and Tomato. Mrs. Cora L ee Wa llace. Topeka. Kan. RYZON Beef Loaf. Miss Harriet R omer. Elmira. N. Y. ..... . RYZON Potato P uff . Mrs. Allan Bancroft. Maywood . III . . . . . . . RYZON Cheese Ome let. Mrs. Mary Fredericks. Oak Ridge. N. J. . . . . . . . . . R YZON Artichokes a la R emoulad e Shells. Miss Carine Carruthers. Seattle. Wash. RYZON Beefsteak Pie. Miss Nora Longeway. Spring Bank. Alberta. Canada R \'ZON" War-M eat " Loaf. Mrs. Clara E. Wells. Paton. Ia. .. ... ....

14 I.l

15

15 15 16 17 18 19 19 20 20 21 21 22

23 23 23

25 26 27 27 27 36 36

37 39

4(1 42

46 47 48 49 49 51 51 51 51

52 53 61

64 66

67 67 70 71 72

72 73 73 73

73 74 75

COMPARATIVE ECONOMY OF RYZON ; \ T its price RVZON is less expensive to use than other baking powders sold at less per pound.

r-l.

You buy baking powder by the pound, but it is generally used by mea urement. RVZON contains 110 or more, averaging about I LJ., level teaspoonfuls to the pound. Other phosphate baking powder 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 RVZON in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of RVZON. Furthermore, less RVZON is required by measurement for equal efficiency in baking, as U to Yz more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with RVZON used as directed on the labels or in the RVZON recipes. Hence, RVZON is more econom ical quality and baking results.

In

use, as well as superior

In

SAVI G EGGS BY USING RYZON vVhen more eggs are called for than you care to use, you can reduce the cost of a recipe by using ;l.4' level teaspoonful of R VZON for each egg omitted. Often ~ to Yz of the eggs are om itted in this way by those desiring economy.

8

RYZON LIBERTY BREA D-S pecial Recipe By MRS , L OUIS E N AYLOR ,

Ryton Service Staff

CHAPTER

II IIIYZON

R YZON BREADS

LIBERTY BREAD ;, a ';mot '~P'"" to th' ~11 ['Om th' Uo;'" t" " Gover~ment' s Food Administra tion for new breads to conserve wh ea t flou r. \,\ 'e

~,

~

I

~

a re glad to furni sh this pa latable, nutrit ious and econom ica l recipe, which uses no wh eat flour, a nd is simple enough to be practical for use in every hom e. As .'~ a loa f bread it cuts wi t hout undue crumbling and will rema in moist a longer t ime t ha n wheat bread. The add ition of t he one egg ma kes it unusua lly suitable for chi ldren's lun cheon, or bread a nd butter sandwiches with a tea . i

shor te ning. i3ea t a ll thorou ghly , turn in to wellgreased bread tins a nd bake in a mod erate 0 en fif ty minu tes. Non::- One secret of successfu l bakin g with t he new fl ours a nd meals lies in th e use of a slow ove n. F or this reaso n, RYZON is es pecia ll y desirable as a leavenin g agen t , as it gives off its gas slowly a nd evenly , a nd products in whi ch it is used, when properly mixed a nd baked , are light a nd even-tex tured ; conseq uent ly , easil y digested a nd assimi lated.

• RY ZOI LIB ERTY BREA D (Revised) I

y. level cupfu ls ba rl ey fl our. I

level cupful corn flour .

y. cupful bra n.

6 level teaspoonfu ls RY ZON . I level teaspoonful salt . 2 level t ab lespoon fuls shortenin g. I ~ cupful s liq ui d (mil k , or milk a nd water) . ift flours , salt a nd R VZON togeth er; add bran a nd stir thorou ghly; a dd a ll t he moist ure , th en 9

RHO:\'

level cupfu l harley flour.

I

Recipe TT BREAD

Pri~

• RYZO:\, PE ); '1' BCTTER 'BRE:\I) 1{ cupful ri ce flour.

1

BY MRS. \\lLLlA)[ 11. BRIGG , NEW YORK C ITY

; ~ cupfu l bran. -J. level teaspoonfuls RYZON. I le\·1 teaspoon f u I salt . 1 i cupfu l peanut butter . . I cupful milk. r egg , slightly bea ten. ~ tablespoonfuls syrup . ~Ii'( a nd sift dry ingred ients; cut in peanut ~ )ullc r! th en add mi lk, egg and syrup to dry Ingrecli en ts. Beat well and bake in a loaf in moder:ll.e O\'cn ahout forty-fi"e minutes. Th,s IS another excellent bread for children's lunches , as it is very nutritious a nd satisfying. CU.t in thin lices .with lettuce or other vegeta ble filling for sandWIches , add a gla s of milk to drink and the child has a well-balanced meal. Bran adds nothing to the nourishment of the hody, but it has another health fun ction to perform wh ich is most important. It resists the action of the digestive ferments and very mater.ially assists in removing from the system pOIsons eaused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone o f seoentary habit and has none of the ill effects of most medicines used for the purpose. Bra n may be obuined in packages from the grocery , or in bulk from the feed store.

level cupful (6 ounces) brown sugar. level cupful (14 pound) choppecl nut meats. 1 level cupful (!: lb.) chopped dates, stoned. 2 level cupfuls ( 10 ounces) graham flour. 2 level cupfuls ( I { pound) flour. I level t easpoonful salt. -J. level teaspoonfuls R YZON. 2 cupfuls ( I pin t) milk. 1 egg. Put brown sugar into a mixing bowl , add nuts, dates, graham flour, flour sifted with R YZON and salt, and egg beaten and mixed with milk. lix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place. Bake in a moderate oven for one hour. This bread is excellent for sandwiches. Sufficient for two small loaves. 1 1

RYZO

roCK

' UT BREAD

UY MRS. W. G. W. TUPPER , ~liN ' EAPOLlS, btl ' ' .

4 level cupfuls (I pound) flour. 2

level tablespoonfuls brown sugar.

4 level teaspoonfuls R YZON .

level teaspoonful salt. egg. cupful (;.1 pound) Grape j uts. 2 cupfuls (1 pint) milk. Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then flour and R YZO sifted together. Mold into two small loaves and bake in moderate oven for ty minutes. Splendid for sandwiches. Sufficient for two small loaves. I

I 1

• HYZO:\, PATRIOTIC BRO\\':\' BRE AD egg. cupfu l buttermilk or sou r mi lk. y. cupfu l hon ey . 1 y. level upf uls corn meal. y. cupful ba rley flour. ;{ level teaspoonfu l soda. 2 level teaspoonfuls RVZON. I level teaspoonfu l salt. I level cupfu l seed less raisins. Put the raisins to cook in a very li ttle water and let simmer until the water is absorbed. Stir togeth er the egg, bultermilk and hon ey . In to this sift the corn meal, barley flour, R YZON, soda a nd salt, adding the cooked ra isins . Pour into two well-greased one-pound R YZON cans, and steam uncovered for two hours . Do not slice unti l cold. Corn has long been a well-known food in America, and to-day ranks first as a desirabl e a nd available wheat subst itute. It is both palatable and nu t ri t ious and both as meal and flour will be used often in all patriotic households. I

1

RYZO

CURRA T LOAF

BY MRS. H . B. CLEMENT, BRISTOL, N . II. 2

level cupfuls

(y. pound) flour.

4 level teaspoonfuls R YZON.

Y. level teaspoonful salt.

tablespoonfuls molasses. level tablespoonfuls (I ounce) shortening. y. cupful (7:1 pound) currants. 1 level teaspoonful cinnamon. 1 egg. I cupful (y. pint) milk-or milk and water. Bea t egg in mixing bowl, add salt, cinnamon , molasses, currants, milk and melted shortening, then flour and RYZON which have been sifted together. Turn into well-greased tin and bake in moderate oven forty-five minutes. Serve fresh with coffee or toasted with tea. Sufficien t for one loa£. 2

2

10

Prize Recipe RYZON HEALTH BREAD, '0 . 2 BY ~lRs . N. S. BAKER , ~ I ERlDEN, ONN.

RYZO EW E GLA D UT BREAD BY MRS. WILLIAM STEVEN . BEVERLY, MA

Y.

4 level teaspoonfuls R no '. I }5 level cupful s (2 y. ou ne s) i.Jran. y. cupful (2 ounccs) entire wheat fl ou r. y. cupful (2 oun ces) rye fl our or meal. r level teaspoonful salt. y. cu pful (3 ounces) corn meal. 2 shredded wheat biscuits. y. cupful ( ( gill) molasses. 1 cupful (y. pint) milk. 1 cupful (y. pint) water. Put RYlo and bran into a bowl, add ntire wh eat fl our, rye fl our sifted with salt, corn meal, shredded wheat biscui ts cru shed , molasses, milk and water. Beat thorough ly and pour into a well-greased mold , cover, and steam steadi ly for th ree to four how·s. Long standing improves the flavor and makes the bread da rker. Sufficient for one medium-sized loaf which wi ll serve six persons. N. B.-Sec Prize H ealth Bread R ecipe on th is page.

1

Mix ingredients and a llow to sta nd twent\· minutes. Bake in a moderate oven th ree-quarte;s of an hour. Sufficient for one medium-sized loaf. • RYZON Q ' l eI< BR 'Y N BREAD I 1 I

y. 1

y. I

~IRS.

level cupful oatmea l pu t t hrough chopp<'r level cupful ri ce fl our. level cupfu l corn flour. level teaspoonfu l socia. level teaspoo nful RnoN . cupfu l molasses. cupful sour mil k.

1\ [ ix a nd sift d ry in gredients thorough ly , adcl molasses and sour milk, a nd po ur in to two onepou nd baking powde r t ins that have been wpll greased. Keep the lids on a ns a ncl bake in a slow oven fort y- five minutes. Rolled oats are easil y obta ined, and a ny housewife may have oa t flour by grindin g th em a t home . If yo u have no s ma ll gra in mill, for home use , put the rolled oats through th e food chopper, more than O'1ce if a fine flour is desi red.

RYZON STEAMED BROW DREAD BY MRS. A. 1. . CAYlER, EVANSTON, ILL. 2 level cupfuls ( 10 ounces) corn meal. 1 cupful (y. pint) molasses. ( level cupful (2% oun ces) barley flour. 2 cupfuls ( 1 pint) cold water. y. level teaspoonful soda. 2 level teaspoonfuls RYlON . 1 level teaspoonful salt. Sift corn mea l, ba rl ey flour, R YZON , soda a nd salt together twi e; mix molasses and water; sti r in to dry in gredients until thoroughl y mixed; pour in greased mold, and steam four hours. uffi cient for one mediu m-sized 10aL BY

cupfu l (}4 pound) sugar. 4 pint) milk. 4 level cupfuls ( I pound) flour. 6 level teaspoonfuls R nON. 1 level dessertspoonful (2 level teaspoonfuls) salt. I level cupful (7~ pou nd) chopped walnut .

y. cupfuls (

Th ird Pr,£ze Recipe

RYZON HEALTH BREAD BY MISS NETTIE A. B CfIA , AN, DOBBS FERnY, N. Y.

RYZON OATMEAL BREAD ANl\A TACKMEYER, RYlON SERVI CE STAFF

level cupf ul s (3 ounces) sterili zed bran. level cupful (6 ounces) corn meal. level cupful (7 ounces) cream of wheat. I level cupful (4 ounces) flour. 2 level teaspoonfuls RYZON. y. level teaspoonfu l salt. 3 cupfuls ( r y. pints) milk or cream. I cupful (y. pin t) ew Orlea ns molasses. 2 I I

5 level teaspoonf uls RYZON.

3Y. level cupfu ls (14 ounces) flour. ( level t"easpoonf ul salt. level teaspoonf ul sugar or mol asses . level cupfu ls cooked oatmeal. I egg. y. cupful ( 1 gill ) mi lk or water. ook I cupful of oatmeal in 3 cupfuls of water unti l a t hick porridge; add sa lt , suga r and coni. Beat gg , add milk and egg to cooked oatmeal. Add flou r and RYlON sifted together, mix thorough ly , turn out on mold in g board a nd knead well. Bake for one hour in moderate oven. Sufficient for one loaf-weight r y. Ibs. 1 2

Put bra n into a basin, add corn mea l, crea m of whea t, flour sifted wi t h R noN and sa lt, ancl mol asses mixed with milk Beat well , and pour in to la rge. well-greased mold; cover and stea m stead ily for eight hours. Weight of loaf when done, three and one-half pounds. 11

BY

RYZON ECO OMICAL BREAD WILLARD ST"'ELE, CHATTANOOGA, TEN:>.

MRS.

level cupfuls (I pint) toasted and ground bread crumbs. 2 level cupfuls ( 10 ounces) graham flour. 6 level teaspoonfuls R VZON. ( '/, Ievel teaspoonfu ls salt. I egg. I tablespoonful molasses. 2 cupfu ls milk a nd water (r pint), or potato water. 2

• RYZO.

Put in to a bowl bread crumbs, graham flour, R VZON and salt. Stir molasses into the milk and wate r and add to the dry ingredients, mixing thorough ly.

RICE FLOCR BREAD

2~

level cupfuls ri ce flour. I level cupful corn flour. ~ cupfu l wheat flour. 5 ~ level teaspoonfuls RYZON . I level teaspoonfu l sa lt. I egg . I tablespoonful corn syrup. 2Y1 cupfuls milk.

Bake in well-greased bread pans in a moderate oven until the loaves leave the sides of the pans and a re a nice brown-about forty-five minu tes . 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 ma ny things in place of flour, as in the above recipe, and may also be used to advantage to t hicken meat gravies.

Sift dry ingredients together, beat egg, add mil k a nd syrup, the n flou r, and bea t a ll well. Turn into well-greased loaf tin and bake in moderate oven for one hour.

• RYZO

BARLEY AND OAT BREAD

The water in which potatoes have been boiled will be found valuable for ma king breads and adds a certain amount of mineral nutriment mu ch needed in our diet, but too often wasted .

Y1i level cupfuls barley flour. I ~ level cupful s ground roll ed oats. 6 level teaspoonfuls RYZON. I level teaspoonful salt . 2 eggs . I cupful liquid 3 tablespoonfuls syrup 4 level tablespoonfuls fat.

I

This bread may be varied by adding ra isins, nuts dates ca ndied orange peel or figs, and ha lf cupf~ l sug~r, if a sweet bread is desired.

Sift dry ingred ients together. Beat eggs, add liquid , t hen dry in gred ients, syrup and fat . Beat a ll well a nd turn in to well-greased loaf tin. Bake in a very moderate ove n one hour.

R YZON RYE BREAD 2 ~ level cupfuls (10 ounces) r ye flour or mea l. I ~ level cupfu ls (6 ounces) flour. 2 level tablespoonfuls (1 ounce) shortening.

6 level teaspoon fuls RYZON. I level teaspoonfu l salt. 2 tab lespoonfu ls mo lasses. I ~ cupfuls (~ pint), scant, milk or mi lk a nd water. I nto a bowl sift rye, flour, RvzoN and sa lt ; add molasses and mi lk. Mix carefu ll y, turn into a greased and floured bread tin and bake in a very moderate oven for about one hour. Sufficient for one large loaf. 12

RYZOV lUCE POPOVERS - S ecolld Prize Recipe By M Rs. F REDERICK G. WAGNER , Lt'onin, . J. (See Reei pc, page '4)

CHAPT ER

IlI l/Ulel(

II

R YZON QUICK BREADS b,~d , '" d,I;6 ,", wheo [,,,h, "d " ' " ~ ll ,d t, d;,6o,";,h th,m ['Om y~"

breads, whi ch require a longer t ime for making and baking. Quick bread mLxtu res a re either doughs or batters. Batter means "that whi ch is bat tered or beaten"; dough mea ns "that wh ich is wet or moistened ." A qu ick bread should _ be q uickly mixed, a nd put in to the oven at once. Doughs require a hotter oven th a n batters. T oo great heat ca uses bubbles of gas or air to burst and run together. Popovers are made light by t he expa nsion of the liqu id in them as it is changed to steam by the heat of the oven, the heat at t he same t ime formi ng a cr ust, wh ich keeps the steam from escaping. \Yhen done, po po ers shou ld be cri sp, hollow in side, severa l t imes the heigh t of the batter and well ooked throughout. \~' hen gridd le cakes a re full of bubbles on the top, a nd brown on one side, they should be turned over and browned on the ot her side. If la rge bubbles ri se immediately to the top of the cakes, the griddle is too hot. Never tu rn a gridd le cake tw ice ; a cake t urned tw ice wi ll be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a gridd le. Do not grease a soapstone gridd le. GOOD FLO RA ID Il 0W TO 1\:1'\0\\ IT Bread flou r, made from hard sp ring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for prod ucing light bread . I t is known by its creamy white color, by its gritty feeling, by its capacity for absorbing water, and by its caking but slightly when squeezed in the ha nd. Pastry flo ur, made from soft or win ter wheat, contai ns more starch than bread flour. It is used for pies, cakes, etc. , but a good substitute may be made by sifting fou r tablespoonfu ls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring. 13

be a li ttle more than one-half full. Bake for thirty-five minutes in a moderate oven. The oven door should be kept clo ed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven ri ch brown purrs which may be eaten hot with sugar and cream, with maple syrup, or with butter and berries. \\'hen these are filled with wh ipped cream, custa rd, or blanc mange, they make an excellent de sert. ufficient for twelve popovers.

RYZON POPOVERS Second Prize Recipe RYZON RICE papa ERS DY MRS. FREDERICK G. WAG:-IER , LEONIA, N.

J.

level cupfu ls ( 1 pi nt) cold boiled rice. level cupfuls (y. pou nd) flou r. 2 level teaspoonfuls RVZON. 2 level mblespoonf uls ( J ounce) suga r. 2 eggs--separated. 2 upfuls ( I pint) mil k. I level teaspoonfu l salt . Mash rice until smoot h. Sift flou r, RYZON, suga r a nd salt toget her tw ice. Beat yolks of eggs, a dd whites beaten to a stiff fro th , and stir t hem in to the rice. Then add milk and flour a lternatel y, and beat un ti l smooth. Have gem pa ns greased and a li tt le flour sifted in to eac h. Fi ll each two-thirds full with t he mixture, a nd bake in a ho t oven for fiftee n minu tes. Serve hot with butter or maple sy ru p. Also as a dessert wit h preserved fruits. Sufficient for t we nty popovers. 2

'2

RYZO

RYZO~

RYZO:\, APPLE COR:\, BREAD

4 level cupfu ls ( I y. po und s) wh ite corn mea l. 4 level teaspoonfuls RYZON . I level teaspoonful sa lt. 3 level tab lespoonfuls ( I Y. ounces) sugar. y.! cupful (4 ounces) melted butter. 2 cupfuls ( I pint) water. 3 cupfuls (y. pound) chopped sour app les. Sift corn meal, R YZON, sa lt a nd sugar together; stir in water, apples a nd melted butter. rO~ll' in to we ll-greased tin and bake one-ha lf ho ur 111 moderate oven . erve hot. Suffi cient for six per ons.

WESTER:-.J PUFFERS

egg. 2 level tablespoonfuls ( I ounce) suga r. I cupful (y. pint) mil k. 4 level teaspoon fuls R YZON. 2 level cupfu ls (y. pound) flour. I level teaspoonfu l salt . I tablespoonful (y. ounce) lard . I tablespoonf ul (;4 ounce) butte r". Beat up egg, add sugar and mi lk, add flour sifted with RVZON and salt , beat weil; add shortening melted , and beat (or five minutes. Divide in to 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. I

RYZO N DELI

10

CaRl BREADS

RY ZO:\ I\EW VIR 1;,\IA CO R . SPOO:-l BREAD

l\rEAL

DY A. C. WOOD, WA SH INGTON , D. C.

pint milk from top of quart bottle of milk. (T his equa ls abo ut y. cup tab le crea m a nd 1;4 cupfuls milk) . I level cupfu l (6 ou nces) old fashioned water grou nd whole corn meal (t he cup filled lightly with a spoon and no t shaken down). 3 eggs, whi tes beaten separately. I level teaspoonful sa lt . I level teaspoonful RYZON . ca ld the milk in a double boiler. Stir in the mea l slowl y and cook until a smooth batter whi ch will pourf rom th e spoo n. Break in the egg yol ks, onenta time, beat ingv igorouslya ll thew hile, then fold in the stiffl y beaten whites, a nd ba ke from thirty to fort y minutes in a mod erately quirk oven. erve immediately with a spoon from a pa n in whi ch it was baked . This bread may a lso be made with homin y mush, a nd is niee eaten wi t h strained hon ey or maple syrup. Suffi cient for eight persons. I

5 papa ERS

DY MARI ON HARRI NE IL, A TIlOR OF " CA ' N I NG , PR E ERV I NG AND P ICKL ING"

level teaspoonful R YZON. level cupful (4 ounces) flour. ;4 level teaspoonful sa lt. 2 eggs. I cupfu l (;4 pint) milk. l\ li x flour, R YZON a nd sa lt toget her a nd sift th em twice in to a basin. Beat up eggs a nd add I hem gradua ll y with milk to flour mixture; rub through a strainer or sieve a nd divide into hot, well-greased popover molds. The molds should I

I

14

RYZON

JEW E GLA D OR MUFFIl S I level cupful (6 ounces) corn meal. :y.( cupful (3 ounces) flour. 3 level teaspoo nfuls Ryzo '. I level teaspoonful salt. y,j cupful (4 tablespoonfuls) molasses-or2 level tablespoonfuls ( I ounce) suga r. I cupful (y. pint) milk. I egg, well beaten. I tablespoonful (y. ounce) melted butter. Sift together the corn meal, flou r, Ryzo , sugar (if used) , and salt. fix thorough ly milk a nd molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in mu ffin t ins twen ty-fi ve minutes. Sufficient fo r twelve muffi ns.

· RYZOX SWEET POT.\ TO GEJ\IS 3 good ized baked sweet potatoes. [ level tablespoonful shortening. 1 level teaspoonful salt . I J1 cupful s milk . 1 egg . 3 level teaspoonfuls RYZON. 1 le' ·el cupfu l corn flour . 1 level upful cooked hominy. Br ak three good sized baked sweet potatoes into ha lves , take out the centers and pre th rough a si ve; add short en ing, a lt , milk a nd w II -beaten egg. if t R YZON wit h the flour, add to previous mi xt ure, beating thoroughl y; fi ll we ll-greased gem I a ns three-q uarters full , a nd bake in qui ck oven about twenty-five m inu tes . Left-over white or sweet potatoes may be u ed.

* RYZO J POLE?\'T BREAD level cupfuls orn flour . cupful s boiling wate r. I 4 cupfu ls milk. IY. level upfuls cooked ri ce . 2 ggs . I level teaspoonfu l sa lt. 2 level tablespoonfu ls fa t. 4 level teaspoonfuls RYZON. Sca ld corn meal with the boiling water , th en add the mil k, rice, salt , beaten eggs and fat. prin kle in the R no a nd mix well. Bake in sha llow pans about twenty minutes in a quick oven a nd serve before it cool .

RYZO ,

2 2

RYZO l WHOLES01IE CORN

OR

mAL BREAD AI.. .

level cupful (Y. pint) cold boi led rice. level cupful (6 ounces) corn meal. level cupful (J1 pound) flour. 6 level teaspoonfuls Ryzo I level teaspoon ful salt. [ egg. I cupful (Y. pin t) milk. Bea t t he egg until Ii ht. Add mi lk, salt, orn meal a nd ri ce, and last ly flour sifted with RY ZON . i\ fi x thoroughly a nd beat hard . rr nece a ry stir in five ext ra tablespoonfu ls milk. Bake in three well-greased layer cake pans in hot oven for thirty minutes. \;v'hen done turn out onto plate a nd arran ge like a layer cake, Sl readin g two layers wi th butter, dustin g the top with powdered s uga r. J f desired, the egg may be omitted and a nother ha lf level tea poonfu l RYZON added instead. This makes a delicious hot bread for tea. ufficient for six I er ons. I I I

fUFFINS

BY MISS SARAH E . GIBSON, HAGER STOW

RI E AXD

BY M[ S EMMA COLLINS, ALBANY ,

, ~ID.

Y. y.

level cupful (3 oun es) corn meal. level cupful wheat or graham flour. 3 level t easpoonfuls R yzo y. level teaspoonful salt . I cupful Cv. pin t) mi lk. 1 tablespoonful molasses. I tablespoonful melted shorte ning. Sift corn meal, flour, salt a nd Rvzo together. Stir in milk, molasses and shortening. l\Iix all thoroughly and pour in to well-gr ased muffin tins. Bake in hot oven for about twen ty-fi ve minutes. Sufficie nt for six muffins.

RYZ 1 SWEET POTATO PO E BY MRS. C. W. TILDE N, LOS ANGE LE , CAL. cupful s ( I pint) grated sweet potatoes. cupfu l (Y. pint) sweet milk. I level teaspoonful gi nger. 2 level tablespoonfuls ( I ounce) brown suga r. 2 level tablespoonfuls ( 1 ounce) melted butter. 1 y. level cupful s (6 oun es) flour. 4 level teaspoonfuls R no, . I level teaspoonful salt.. Beat first five ingredients thorou ghl y tog th er. Sift flour, a lt a nd RYlON together twice, a nd "dd to first mi xt ure, beat a mi nute, turn in to a buttered ba king di h and bake in moderate oven for three-quarters of an hour. er ve in ba kin g dish. This is a spoon bread a nd shou ld be served as soon as taken from oven. Sufficien t for six persons. 2 1

*RYZO CO SER\ ATlO. M FF l N IY. cupfuls oatmeal run th rough chopper. I level cupful corn flour. 3Y. level teaspoo nfuls Ryzo [ egg . I level teaspoonfu l a IL. l l~ upfuls milk. ift a nd mix dry ingred ients, add mi lk to beaten eg~ and combine mixtures. Ba ke thirt y minlltes 111 well -greased muffin pans in a moderate oven . IS

brushing lightly with any cooking oil. Turn over as for Parker House Rolls and bake from fifteen to twe nty minutes in hot oven . •lJaster Recipe RYZO:-.l COR . BREAD

tablespoonful (~ ounce) butter. level tablespoonfu ls ( 1 ounce) suga r. 2 eggs, separated . 1 level cupfu l (6 ounces) corn meal. 3 level teaspoonfu ls RYZQ '. I level cupful (+ ounces) flou r. ~ level teaspoonful salt. I cupful (y, pint) mi lk. Cream butter a nd sugar thoroughly toget her, add yolks of eggs one by one; then beat whites of eggs to a stiff fro th a nd add t hem with the corn meal, flour sifted with RvzoN a nd salt, a nd milk. Mix lightly together until a ll is thoro ugh ly well mixed, the n pour in to a well-greased a nd flo ured shallow baking pa n a nd bake in a moderately ho t oven for fifteen minutes, or un til done. Break or cut in pieces. This mixture may a lso be used for corn muffins or gems by baking in muffin rings or gem pans. Sufficient for six persons. I

2

* RYZO:\ COR:'\ PARKER tl OGSE ROLLS level cupfuls corn flour. cupful barley flour. cupful rice flour. 4 level teaspoonfuls RVZON. I level teaspoonfu l salt. 2 level tablespoonfuls shortening. I egg . r y.( cupfuls milk. 2 tablespoonfuls syrup. 2

~ ~

Sift dry ingredi ents together; cut in shortening; beat egg , add mi lk and syrup, and combine with dry in gred ients . Roll one-half inch thick ,

RYZO rv CORN BREAD -lJtIaster R ecipe By

MRS . L EldCKE· n "RKIlAOSEN.

Principal Greater New York Cooking Scbool, 'ew York City

16

RYZON BISCUITS -Mastcr Recipe By MARlA W. Hn.LlARD, Wellesley llil\s, Mass.

RYZO

BISCUITS

Master R ecipe

RYZO

as t hey wi ll be more delicate and lighter tha n when placed close toget her. Sufficient for twelve biscuits.

BISCUITS

level cupfu ls (y. pound) flou r. 4 level teaspoonfu ls R YZON. I level teaspoonfu l salt. 2 tablespoonfuls (r ounce) butter or I tablespoonful butter and I tablespoonful la rd. y.(cupfu l ( I Y. gills) to I cupful mi lk. 2

RYZO I " HOT-DOG" DAINTJE BY MRS. JOHN W. TOLSON, WA SH I ' CTON, D.

4 level cupfuls ( I pound) flour. I level teaspoonful sa lt.

l\ [ix flour, RVZON a nd salt and sift into a basin; add butter or lard , a nd chop with a sha rp knife un t il mealy. Add milk gradua ll y unti l mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a un iform thickness, about one-half inch. Cut wi t h a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven . Biscuits shou ld a lways be separated on t he pan, 17

c.

5 level teaspoonfu ls Ryzm:. 1 pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. About 2 cupfu ls milk-or milk and water. Brush each sausage with mustard. Sift flour, salt and Rno . together. Work in lard and gently mix in milk enough to make a moot h dough, soft enough to be hand led ea ily without being stiff. Roll out about '1 inch th ick. ut in small square . Lay one smoked sausage in each square:; roll up and fa ten securely by pinching dough together. Place in a pa n a little d istance apart and bake in a quick O\'en unti l brow n. Sufficient for fourteen daintie . RYZO. BY

~ I RS .

RYZO.' PEA:\UT BUTTER BIS UITS 4 level teaspoonfuls R YZON. 2 level cupfuls (~ pound) flour. y-! level teaspoonful salt. [ level tablespoonful (~ ounce) sugar. I tablespoonful (~ounce lard or drippings. 3 tablespoonfuls peanut butter. 2 eggs. ~IiIk enough to make a soft dough. Sift the flour, RYZON, salt and sugar into a bowl. Cut in the lard and peanut but~e r v;;th a knife, or rub them in with tips of the fingers . Beat eggs a nd add t hem with sufficient milk to make a soft dough. Tum out on a floured baking board, knead lightly, roll out, cut wilh a cutter, bru h over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven. Sufficient for twelve biscuits.

Prize Recipe CA:-.1TO:-.1 BISCUITS

MARY R . DOGGETT, BROOKLYl> , :-I . Y.

3 level teaspoon fuls R \'ZO:-l. 2 level cupfuls O. pound) flour. ~~ level teaspoonful salt. I level tablespoonful (~ ounce) sugar. 2 tablespoonfuls (1 ounce) lard. 3~ cupful ( I ~ gills) milk. ~ cupful (2 ounces) chopped preserved Canton ginger. Sift R vzo , 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 ti ns and bake in a qu ick oven for ten to twelve min utes. Serve hot for luncheon or tea. Sufficient for twenty biscuits.

R YZO:\

I level cupful (Y-! pound) Y-! teaspoonful salt .

~ I RS .

FLORENCE LOUNDS, FORT L EE , N.

flour.

~

cupful ( 1 gill) wa ter. 3 level teaspoonfuls Rno '. I level tablcspoonf ul (~ ounce) bu tte r or fat. 8 level tablespoonfuls Uf cup) grated cheese. fix like d rop bak ing powde r bisc ui t . Ba ke twelve minu tes in hot oven. They a re excellent to serve wi t h a vegeta ble as t hey a re high in nu t ri t ion. uffic ient for twelve biscui ts.

Prize Recipe RYZO. S \ R DI E BISCUITS IlY

HEESE D ROP B r CU rT

BY FORECAST MODERN SCUOOL OF COOKERY

R YZ . SUR PRISE BEAT E

J.

BISCUITS

6 level teaspoonfu ls R YZON. 4 level cupf uls (r pound) flour. I level teaspoonful salt. r level teaspoonfu l sugar. 2 tablespoonfuls (r oLillce) butter or la rd I egg-separated. I ~ cupfuls (~ pin t) milk or m il k a nd water. Sift flour, R vzo , sugar and salt in to a basin; add shorten ing, cut it in with a kn ife, then ru b it in as lightly as possible with t he t ips of t he fi ngers. Beat up wh ite of egg to a stiff froth, add mil k to it a nd stir in to the dry ingredients. fix with a flex ible kn ife, and tu rn out onto a flou red baking board. Beat with a rolling-pin until t he dough blisters, t hen roll out about three·fou rths of a n inch th ick. Cut in to biscuits, and lay t hem , not touching each other, on a greased baking pan, brush over the tops with yolk of egg beaten a nd mixed with one tablespoonful of milk , and bake in a qu ick oven for fiftee n to eigh teen minutes. Sufficient for twenty-fi ve biscuits.

F illeted Sardines. 3 levcl teaspoonfu ls R VZON. 2 level cupfuls ( ' 2 pound) flour. ~ level teaspoonful salt. 3 tab lespoonfuls ( [ y, ounces) larci . 2 tal, lespoonfuls ( [ ou nce) bUlier. I f'upful (~ pint) milk, scant. Sift flour, R YZON and one-half teaspoonful of salt into a basin, add lard and butter, cut them in with a kn ife and then rub in with tips of finge rs; add gradually enough milk to make a soft dough . Toss onto a slightly floured boa rd and pat and roll with a rolling-pin un ti l one inch thick. Cut out with a small, round cutter dipped in flour, place close together on a greased tin, bake in a hot oven from eight to ten minutes. Spli t wh ile hot and place together with the sardin es, seasoned with salt, between the rounds. If liked , the sardines may be moistened with some of t he sardine oil. Sufficient for twenty-fou r small biscui ts. 18

RYZO

• RYZO POTATO Bl se IT level cupful freshly mashed potatoes . level tablespoonfuls melted shortening. level cupfu l corn flour. level teaspoonfu ls H YZO ' . level t('aspoonful salt. dd melted shorten ing to mashed potatoes; mix and sift flour, RYZON and sal t. Add to potato mixture to make a soft dough. Roll out qu ickly one-quarter inch thick. eut with hiscuit cutter and bake in a quick oven fiftcen minu tes . Sufficient for twelve biscu its. Th is also makes a ~ood crust for meat [lie. If rolled out the size 01 a sa urer, you may I lacc any chopped meat avai lab le combined with vegctah les or rice on dough, folding over, crimp the edges and bake in a hot ove n. These tUfl1o'·crs may be scrved with or without gravy , as desired. RYZO~ PRU;":E BISCUIT I 2 I 2 1

BY Mil . FilED FRIEDLANDER, NEW VORl(

BALTIMORE BISCUITS

-J. level teaspoonfuls RYZON. 2 level cupfuls (y. pound) flour.

;{ level teaspoonful salt. y. level teaspoonful sugar. 2 tablespoonfuls ( 1 ounce) shortcning. I cupful (y. pint) or less of milk. ut in Sift flour, salt, sugar and Ryzo ' twice. shortening; then add milk gradually, mixing with a knife. The dough should be as soft as can be handled without sticking. Toss onto a ligh tl)' floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutLcr. Lay on greased baking tins, and bake in a hot oven from twelve to fift cn minutes. Sufficicnt for twclve biscuits. BUTTER~IILK

RYZO I

l TV

BY

eupful stewed and pitted prunes. level cupfuls (y. pound) flour. 4 level teaspoonfuls R YZO . [ level teaspoonful salt. 2 level tah lespoonfuls ( 1 ounee) butter. 1 cupful (y. pint) milk. Sift fl our, RYZON and salt into mixing bowl. Add butter or other shortening. Cut in with two knives until fine. Add milk slowly until a soft spongy mixture. Turn out on well-floured board. Roll quite thin- y.( inch . Cut with rather large biscuit cutter. Place one prune in centcr 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. Sufficie nt for twelve biscuits. 1

~IRS.

J.

B. MA

DIS UIT

E:
4 level cupfuls ( r pound) flour . 2 level teaspoonfuls RYZON. y. level teaspoonful soda. y. level teaspoonfu l salt. 2 level tablespoonfuls ([ ounce) shortening. Buttermilk. Sift dry ingredients into a bowl. Add shortening and chop until mealy. Add I utterm il k gradually until it is a soft dough. Roll thin and cut with biscuit cutter. Bake fiftee n minutes in a hot oven. Serve immediately . Sufficient for twenty-five biscuits. T. B.-Sce [astcr B iscuit R ecipe on page 17.

2

RYZO

RYZO UT B I SCUITS 3 level teaspoonfuls R YZON . 2 level cupfuls (y. pound) flow·. y. level teaspoonful salt. 2 tablespoonfuls ([ ounce) butter or lard . 1 cupful (4 ounces) chopped nut meats. 4 level tablespoonfuls (2 ounces) sugar. 1 egg. Enough milk to make a soft dough . Sift flour, salt and R YZON together. Rub or eut 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.

RYZO.

IVI FFIN A D BREAI F ST BREAD SURPRISE P

!

CAKES A D

lUFFI S BY

MRS.

GEOR GE ~ 1l

BANCIlOFT, 1I1 GA.

AN ,

ARBOIl,

level cupfuls (y. pound) flour. 3 level tablespoonfuls RYZON. 1 level teaspoonful salt. 2 cupfuls ( 1 pint) water. Sift flour , R YZON and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan, if in camp, and turn when full of bubbles. ", hen brown, serve hot with butter and maple syrup or sugar. Sufficient for fifteen cakes. This batter may be cooked in muffin rillgs. ote that no eggs or shortening are used in this recipe. 2

19

RYZON jI,JIUFFINS-Master Recipe By MISS AUCE BRADLEY, Principal Miss Farmer's School or Cookery, Boston, Mass.

Master Recipe

cupful ()/, pint) squash. egg. Sift together flow', sugar, salt and RYZON. Beat egg ligh tly and add to it milk and squash . Melt shortening and add to combined mixture. Beat thoroughly and turn into hot greased muffin tins. Bake about twenty minutes. Sufficient for twenty muffins. I 1

RYZO MUFF J S 4 level teaspoonfuls RVZON. 1 )/, level cupfuls (6 ounces) Aour. 2 level tablespoonfuls ( I ounce) suga r. I level tcaspoonf ul sa lt. ~ cupfu l (sca nt Yo pint) mi lk. 2 tablespoonful (I ounce) butte r. I egg. Sift Aour once, measure, add RYZON, salt a nd sugar and sift four times, add mil k gradual ly while stirring constantly. 'When smooth a nd free from lumps add butter, melted, mix, add egg, beaten until thick and li ght colored, beat well, and pour into well-greased hot gem pans. Bake twcnty minutes in a hot oven. Sufficient for twe lve muffins. RYZO SQUASH ruFFI IS

RYZON APPLE MUFFI S BY MRS. C. W. TILDEN , LOS ANGELES, CAL .

level cupful ()/, pint) milk. egg. level tablespoonful ()/, ounce) butter. 2 level cupfuls ()/, pound) flour. 2 level teaspoonfuls RYZON. )/, level teaspoonful salt. 2 level tablespoonfuls ( I ounce) sugar. I cupful ()/, pint) finely chopped apples. I

BY MR . A. R . CORWITH, SOUTIIAMPTON, N. Y.

I )/, level cupfuls ()/, pOlmd) flour. I level tablespoonful ()/, ounce) sugar. 1 level le.'lspoonful salt. S level teaspoonfuls RYZON. 2 level tablespoonfuls ( I ounce) shortening. K cupful ( I )/, gills) mille

Sift flour, RYZON, salt and sugar three times. Beat egg, add melted butter and milk. Stir in dry ingredients and beat thoroughly, adding apples last. Pour into well-greased muffin pans and bake in quick oven u.ntil golden brown. Sufficient for twelve muffins. 20

Prize Recipe

RYZO " LEFT-OVER" COR MUFFIl'\S BY MRS. ELEANOR ACKEIUIA, , BROOKLY ' , . Y.

R YZON DELICIOUS HAM MUFFI S BY MRS. JEANNETTE YOUNG 'ORTON, N. Y. CITY

2 level cu pfuls (.% pound) flo ur. 3 level tab lespoonfuls R no . I level teaspoonfu l salt. I cupful (~ pin t) water. I cupful (~ pi nt) canned corn .

y.! cupful (2 ounces) butter.

:K cupful

(3 ounces) chopped cooked ham. I beaten egg. 3 level teaspoonfuls R YZON. :K cupful (7:1 pound) graham flour. I level cupful (y.! pound) flour. I cupful (.% pint) milk. Beat butter to a cream , add ham, mix weJl, then add egg, graham flour, flour sifted with RyZON and milk. l\lL" thoroughly and div ide Into twelve hot, well-greased muffin tins. Bake in a hot oven for twenty minutes. Serve hot or cold. 'ufficient for twelve muffi ns.

Sift flour, RYZON and salt into a bowl, add water a nd canned corn graduaIly and beat well. Bake in muffin rings or as griddle cakes on a hot we ll -greased gr iddle. One level tab lespoonfu l of sugar may be added if desired . ote t hat no eggs or s horte n ing a re used in t his recipe. Sufficient for twelve muffins. *RYZO

NUT A D FRUIT MUFFI S BY MISS ALICE BRADLEY, PR I CIPAL, MISS FAR~ I ER'S SCHOOL OF COOKERY, BOSTON, MASS.

BRA

A D RICE l\IUFFI 'S

level cupfuls bra n. level cupful cooked rice. level teaspoo nfu ls Ryzo ' . I level teaspoo nfu l sa lt . .% cupful ra isins . y.! cupful corn syru p or molasses. 2 eggs . I y.! cupfuls milk. 2 1 2

.% cupful

(2 ounces) bread flour . 3 level teaspoonfuls R YZON. :K level teaspoonful salt. y.! cupful (1.% ounces) brown sugar. 1 level cupful (5 ounces) graham flour. YJ cu pful (1YJ ounces) walnuts. 6 dates. I egg. :K cupful (1.% gills) milk. 2 tablespoonfuls ( 1 oz.) shortening, melted. Mix and sift bread flour, R YZON, salt and brown sugar add graham flour, nuts cu t in pieces, and dates 'washed , stoned and cut in pieces. Mix well , add egg well beaten, mille and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eigh teen or twenty m inu tes. Sufficien t for twelve muffins .

Mi x bran, ri ce , RYZON and salt ; add ra iSin s , corn syrup, eggs weJl beaten a nd mil k . Bake in mu ffi n pans about twent y minu tes. These mu ffi ns a re most delicious as weIl as healt hful, and not onl y provide a way to use left over cooked rice , bu t are combined in to a n unu sual recipe. Ma ny people will fin d t hes muffins with a cup of cocoa or coffee a n entirely satisfying meal. Sufficient fo r t welve muffi ns. RYZO N OAT M E AL BREAKFAST GE IS BY MISS EMMA COLLI NS, ALBANY, CAL.

R YZO BREAD MUFFI S BY FORECAST MODERN SCHOOL OF ,COOKERY 2 level cupfuls (I pin t) bread cru mbs. .% cupful (2 ounces) flour. 1 level tablespoonful (.% ounce) melted butter or shortening. y.! level teaspoonful salt . 1.% cupfuls (X pin t) milk. I egg. 2 level teaspoonfuls R YZON. Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg yolk , flou r, salt, RYZON and bu tter. F old in egg wh ite stimy beaten. Bake in buttered muffin t ins in a quick oven fo r twenty minutes. Sufficient for twel ve muffins.

(~

I

level cupful

pin t) cooked oatmeal.

2

level tablespoonfuls

1 2

egg . level tablespoonfuls ( I ounce) butter.

1.% level cupfuls (6 ounces) flour . 4 level teaspoonfuls Rno '. (1

.% level teaspoonful salt . .% cupful (1 gill) milk.

ounce) sugar.

Mix and sift t ogether flour, R nON , salt and sugar. Beat egg, add milk, melted butter and oatmeal. Then add dry ingredients, beat all t horoughly and pour int o well-greased gem pans a nd bake in quick oven. Sufficient for twelve gems. 21

RYlO;\ RA l r:-.r ROLLS

• RYZO

HO EY, ' T A);D BRA;\ ?l 'FF I);S Y. upf ul barley flour. I level cupfu l bran. 2 le vel teaspoonfuls R YZON . Y. level teaspoonful saIL. ~ cupfu l hopped nuts. K cupful milk . ~ cupfu l honey. . 1 level ~ablesp<;><>nfl\l.melted shorten ing. :\-llx and sIft dry .Ingrechents, add nuts, milk, honey and shortenIng, and bake in gem tins about twenty-five minutes, in a hot oven.

4 2

~f

3 I

y. I

3

y.

level teaspoonfuls Rno=-:. level cupfuls (y. pound) flour. level teaspoonful salt. tablespoonfuls ( 172 ounces) butter. egg. cupful (y.j pint) milk (scant). level cupful (y. pound) seeded and chopped raisin . level tablespoonfuls ( I ~ 2 ounces) sugar. level teaspoonful powdered cinnamon.

Sift flour with R nON and salt t\\"ice, then rub in butter lightly with tips of fingers and add onehalf of egg \Yell beaten, and milk. Turn out onto a floured baking board , knead lightly, roll to onefourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cinnamon; roll up like a jelly roll, brush over with remainder of egg, sprinkle with sugar and cut in to 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. l~aisins are not only a great system builder, they are also one of the best fruit tonics known , and in purity stand almost alone.

RYZO:-\ BRA:\, GE;\IS J. IlARI)[=-:C, DETROIT, ~IICH. K cupful (y. ounce) bran . y. cupful (2 ounces) flour. 2 level teaspoonfuls R no=-:. ~ level teaspoonful salt. 3 level tablespoonfuls CI Y. ounces) sugar. 71 cupful ( r 7) gi lls) milk. 1 egg. fix dry ingredients and add to weU-beaten cgg and ':1ilk. Put into well-greased gem pans and bake In hot oven. Sufficient for eight gems. BY MRS. M.

RYZOi GLUTE:-.r GE?IS level teaspoonfuls R no=-:. 2 level cupfuls (10 ounces) gluten flour. y.( level teaspoonful salt. r egg. 2 cupfuls (1 pint) milk. Sift flour, R nON and salt together into a basin add egg weU beaten , and milk. Use scant measur~ of milk. Beat well,. and p~)Llr into hot, greased gem pans, a nd bake ID a qUIck oven for twelve to fifteen minutes . Sufficient for twelve gems. 2

RYZON

IARMALADE BU S

4 level teaspoonfuls R YZO • 4 level cupfuls (1 pound) flour. y.jlevel teaspoonful salt . 6 tablespoonfuls (3 ounces) butter. y. cupful (+ ounces) sugar. I egg. y. cupful (~ pint) milk. I teaspoonful orange extract. Marmalade, orange or grapefru it .

RYZO WHOLE WI-IEAT ROLLS 5 level teaspoonfuls R YZON. 2 level cupfuls (Y. pound) flour. r level teaspoonful salt. 2 level cupfuls (y. pound) whole wheat flour. 3 tablespoonfuls (1 y. ounces) butter. r egg. I cupful (Y. pint) milk. Sift flour , Ryzo and salt into a basin, add whole wheat flour and mix thoroughly together. R~lb in ~utte~, add one-half of egg beaten and mIxed With mIlk, and mix to a soft dough; turn onto a floured baking board and knead ligh.tly for a few minutes. Shape dough into rolls, and place tl~em on a. greased baking tin; brush them over WIth rema Inder of beaten egg, and bake in a hot oven for twenty m inutes. Sufficient for twelve rolls.

Sift together flour, RYZON and salt; next cut and rub in butter and add sugar. Beat up egg, add extract and milk, and sti r these into the other ingredients, making the whole to a stilI paste. Divide the mixture into fOLtrteen 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 li ttle milk anc! 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. 22

RYZO

• RYZO 'WAR WAFFLES I level cupful rice flour. I level cupful corn flour. + level teaspoonfuls RYZON. I level teaspoonful salt. 2 eggs, beaten separalely. l J~ cupfuls milk. 4 level tablespoonfuls fat, melted . Iix and sift dry ingredients . Beat yolks of eggs, add milk and combine gradually with first mixture. Add melted fat and fold in egg whites sliffly beatcn. Pour from a pitcher into the centcr of a hot, well-greased waffle iron. Serve with maple syrup.

SCOTCH WHOLE WHEAT SCOI ES

3 level teaspoonfuls RVZON. 2 level cupfuls (y. pound) flour. y.( level teaspoonful salt. I y. level cupfuls (6 ozs.) whole wheat flour. y. cupful (4 ounces) butter. I~ cupful (2 ounces) sugar. I egg. K cupful (I Y. gills) milk. Sift flOUT, salt and R nON and add whole wheat flour; rub in the buttcr 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. l\lake each piece into a smooth round, roll out and cut into six pieces. Lay on greased tins and bake in a moderately heated oven for twenty minutes. Brush over the tops with sweetened milk a few minutes before they are quite done, and return to the oven to finish baking. Sufficient for twelve scones.

RYZ X Q lCI( COFFEE CAKE DY MRS. MEH~IERT, OL. EV, ILL. I Y. level cupfuls (6 ounces) flour. y. cupfu l (y.( pound) sugar. I level teaspoonful RYZON. I~ teaspoonful salt. y. cupful (y.( pint) milk. y. cupful (4 ounces) raisins. r egg well beaten . r tablespoonfu l (Y. ounce) melted butter. Sift flour, salt and Rvzo. Add mi lk, raisins, well-beaten egg and melted butter. Beat all together. Pour into baking pan and sprinkle well with cinnamon, sugar and lumps of butter on top. Bake in moderate oven from twenty to thirty minutes. Sufficient for six persons.

RYZON QUICK SALLY LU DY ~IRS. A. M. CRU~[, FLORENCE, ALA. I egg. I level tablespoonful (y. ounce) shortening. 2 level cupful s (y. pound) flour. 2 cupfuls (I pi nt) milk. 3 level teaspoonfuls RYZO . I level tab lespoonful (y. ounce) sugar. ~ level teaspoonf ul salt. Beat egg, sift flour, sugar, salt and RVZON together, add shortening, then flour and thin dow n with milk. Grease muffin rings or a small pan-bake in a quick oven. Serve while hot. Sufficient for six persons.

RYZO BUTTER fILK WAFFLES eggs. cupfuls (l pint) sour milk or buttermilk. level teaspoonful R YZON. level cupfuls (Y. pound) flour. y.( cupful (I y.( ounces) corn meal. [ level teaspoonful salt. [ level teaspoonful sugar. tablespoonful (Y. ounce) lard. tablespoonful (Y. ounce) butter. 1 level teaspoonful baking soda. 1 tablespoonful warm water. Beat eggs light, add milk, flour sifted with corn meal, RYZON, salt and sugar; melt lard and butter, add them with soda dissolved in warm water. JVIix carefully and cook on well-greased waffle irons. Serve hot with butter and syrup. Sufficient for sixteen individual waffles. Waffles are artistically shaped pancakes as to their constitution, and, like these, admit of interesting and even greater variations. Their name in Old French was waufre, which has developed into ga1tfre and gattffre. The word is related to the German Wabe, honeycomb, and as such would be derived from the shape of the waffle, which represents a large-celled honeycomb. 2 2 1 2

RYZO HOT WAL UT SA DWICHES DV MRS. REYNOLDS CASEY, FLUSHING, MICH. 2

level cupfuls

(y. pound) flour.

+ level teaspoonfuls RVZON.

y. level t easpoonful salt. 2

level tablespoonfuls (I ounce) shortening.

K cupful (rY. gi lls) milk. y. cupful (2 ounces) chopped walnuts.

Sift together flour, salt and RVZON into mixing bowl. Cut in shortening, add milk and mix. Turn out on well-floured board and roll quite thin , sprinkle walnuts on half of the dough, folding the other half over, then cut with a biscuit cutter and bake in a quick oven. Sufficient for twel ve biscuits. 23

RYZOV WAFFLES-Master Recipe By JessIE A. LONG, Instructor in Cookery, Pratt Institule, Brooklyn, N. Y.

Master Recipe

R YZO

PREPARATION OF WAFFLE I RON:-Heat the iron on bot h sides thoroughly. Grease the iron with a piece of sa lt pork or a padded fork dipped into bacon drippings. Reverse the iron to distribute the fat evenly. Open, a nd fi ll the iron two-thirds full. Cover a nd cook about one llIinute on one side, then turn and cook a little longer on the other side. This amount will fill waffle iron six t imes. Th is recipe may be varied by substituting ~ cupfu l cold boiled rice in place of I cupful wheat flou r, and in th is way save flour for the government wh ile still serving delicious waffles. As a breakfast or luncheon dish waffles are well known. Eq ually welcome a re the waffles served with hot chocolate or coffee i n the afternoon, or for a n a fter t heat re supper, especia ll y when t he use of a n elect ric waffle iron makes baking at the tab le possible.

WAFFLES

4 level teaspoonfu ls RYZON. level cupfu ls (y. pound) flour. y. level teaspoonfu l salt. 2 eggs- separated. I y. cupfuls (X' pi nt) mi lk. 4 tablespoonfu ls (2 ounces) melted butter. 2

Mix flour with RYZON and salt and sift into bowl. Beat yolks of eggs, add butter and mi lk. Add this mixture grad ually to d ry ingredients, beating t horough ly. When well mixed fold in t he stiffly beaten whites of eggs. Pour from a pitcher into t he center of a hot, well -greased waffle iron. Serve with me lted butter a nd map le syru p or with cinnamon a nd sugar. Other fat may be used in place of butter but t he waffles will no t brow n as we ll. 24

RI'ZON rrllITE FLOUR GR.{DDLE CAI,-ES--AJaslcr R t'cipc By MARY

RYZO

Special R ecipe RIC E GRIDDLE

lIIAso~ W RIODT,

Cooking Expert oi " The Designer"

Alasler R ecipe RYZO:--l WlliTE FLO R GRIDDLE AKE 4 level teasl oonf uls R no . 3 level cupf uls (X" pound) flour. I level teaspoonful salt. 3 eggs--separated . 2 cupfu ls (r pin t) milk. r tablespoon ful (Yo ounce) butter. [elt butter. Mix flour R vzo a nd sa lt toget~ e r and sift into a basi~ . Beat up yolks a nd whites of eggs sepa rately. Add yolks to mi lk, then ad d butter. Gradua ll y add flour a nel bea·t up mto a smoot h bauer, then fo ld in whites of ' eggs. Tu~n batter in to a wid e-mouthed pitch I' a.n el pour mto a hot, well-greased grid dle, to the size of a saucer. " hen ni cely brown ed on one side turn with cake turner. ' ''' hen browned on other side remove to a hot d ish. Serve hot with butter a nd syru p, or suga r and mi lk, as desired.

AKES

r level cupfu l (y.j pound ) flour. gills) cooked rice. 3 level teaspoonfu ls Ryzo ' . I egg well beaten. I level teaspoonful salt . 2 level teaspoonfuls (Yo ounce) sugar. Yo cupfu l (r gill ) mille r tab lespoonful (Yo ounce) melted butter. Mi ~ a nd sift fl our, salt, suga r a nd R YZON . Add n ~e a nd melted butter, the egg (well beaten) a nd milk to make the batter. Beat well. ook a t once on a hot, well-grea sed gridd le. Serve hot with butter a nd syru p. The addit ion of a n ext ra egg makes these gri ddle cake,; unusually delicious. Sufficien t for ten griddle cakes.

X" cupfu l ( 1 ~

, ,.

(

",,: ,

RYZON RICE GRlDDLE CAKES--Speciat R ecipe By 11RS. I NCUS H. B ROW"' , Lexington , Mass.

25

RYZO,

T

BUCI0I\'IIEAT C.\KES

"When the peas are tender, p ut through a food chopper and mix the ingredients. A t~ble. spoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a r icher pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the pcas. The residue strained from pca soup may be economically used for the above. Sufficient for t wel ve pa ncakes.

5 level teaspoonfuls RYzo:-r. 2 level cupfuls ( [ 2 ounc('s) bu("kwhca flour. level cupful (I, pound flour. level teaspoonful salt. I tablespoonful mola: ·('s. 2 y, upfuls ( I J.I pints) milk. I cupful (;2 pint) water. ;\Iix buckwheat flour, Ryzox, flour and salt and sift them into a howl; add milk, water and molasses and bcat well. Cook at once on a hot, well.greased gridd le. erve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well· beaten egg may be added to thc batter. Sufficient for thirty· fivc cakes. :--J. B.-See :\faster "White Flour Criddle Cake Recipe on page 25.

RY ZO.\'" F RE.\'" H PA:'-.T

I level teaspoonful R vzo:-r. 3 level tab lespoonfuls (r Y, ozs')fotato flour. 2 level tablespoonfuls ( I ounce suga r. S eggs. I tablespoonfu l water. I cupful (Yo pint) milk. Ap ple or cu rrant jell y.

* R YZO.\'" Il OOVER PA.\'"CA KI '. 13Y

~I RS.

E.

D.

COLE, DROOKLy:-r, :-r .

Y.

Sift flour, R vzol'< and sugar in to a bowl, add eggs well beaten, water a nd m~l k ,. and beat for te n minutes. Grease well the JJ1slde of a small fry ing pan, and place it over ~ m ode rate fire . ,rhen i t is suffic ien tly hot, pou r ill enough of t he batter to cover t he sm-face of pan. When cooked spread with jelly, and fold in to rolls. Serve hot. They may be used as a dessert , sp rinkl ed with powdered sugar, and a few d rops of lemon j uice. Sufficien t for ten pancakes.

cupfuls ( r pin t) buttermi lk or sour milk. [ level c upful (y, pin t) stale lJrcaci crumiJs. K upf ul (6 0unc s) corn mea l. 2 level teaspoonfuls R vzo:-r. r level teaspoo nfu l salt . y, level teaspoonful soda. I tab l spoonful mola es. I cupful (y, pi nt) boiling water. Soa k cru ms in mi lk for ha lf hour, sca ld corn meal wi t h one cupful boili ng water, cool, add crums soa ked in mil k, soda d issolved in one tea· spoonfu l hot wa ter, stir in R VZON, mix a ll thor· oughly a nd ba ke on hot, well·greased gri dd le. Serve wi th sy ru p, honey, jam or fr uit b utters. (An y left o ve r cereal may be u ed in place of crum bs.) uffic ien t for twenty pa nca kes. 2

flY

KE

R YZOI

CO R)! l\IEAL GRIDDLE CAKES

3 level t easpoonfuls RYZON. I level cupful (6 ounces) corn meal. r level cupful (4 ounces) flour. 2 level teaspoonfuls salt . 3 eggs. 2 cupfuls (r pin t) milk.

* RYZO:--l PEA Pi\;'-\CAKES FORECAST MODER:-r . CIIOOL or- OOK !",y

level cupfuls ( I pint) peas (dr ied) . egg whites. y, cupfu l (2 ounces) flour. I cupful (y, pint) m ilk. 2 egg yolks. Pepper. y, level teaspoonfu l salt. I level tablespoonfu l (y, ounce) butter or fat. I level teaspoonful Rvzo:-r . To make th is recipe it is best to use the spli t pea, which can be secured either in hulk or pack. age form . T hese peas cook in an hour's t ime a fter soa king.

M ix RYZON, corn mea l, salt and fl our togethcr and sift t hem into a bow\. Beat up eggs, add milk an d combine t he t wo mixtures. If liked , a tablespoonful of molasses may be a dded to the batter. H eat a griddle a nd grease i t wit h a piece of fat. P our th e cakes on the griddle from a large spoon or from a pi tcher. 'When the cakcs a re full of b ubbles, t urn wi Lh a broad kn ife, a nd brown Lhe other side. V\ ipe gr iddle wit h a dry cloth and grease aga in after each baking. One of th e eggs may be omi tted, a nd J1 level t easpoonful R VZON added. Sufficient fo r forty cakes.

2

2

26

RYZO BLUEBERRY GRIDDLE CAKES BY MRS. HERUAN WADDY, WASH INGTON , O. C.

RYZO BY MRS. W.

2 levcl cupfuls (y. pound) flour. 4 level teaspoonfuls RYZON. 1 level teaspoonfu l salt . 2 eggs. I y. cupfuls (X" pin t) milk. 2 tablespoonfuls ( 1 ounce) sugar. 1 tablespoonful (y. ounce) melted butter. r cllpful canned blueberries (or other fruit) .

1 1

y. 1

y. 1 y. 2

• RYZO

Sufficient for twe lve fritters. Prize R ecipe

FRITTER

RYZO PI EAPPLE FRITTERS BY MR . B. M. SMYTH, ORANGE, N. J.

APR I COT f.R 1TTERS

small pineapple. level cupful (J1 pound) flou r. 2 level teaspoonfuls Rna ' . 2 level tablespoonfuls (I ounce scan t) POWdered sugar. y.( level teaspoonful salt. 1 beaten egg. J1 cupful 04 gill) milk. I tablespoonful lemon juice. LEMa SA CE : [ level tablespoonful cornstarch. I level cupful (y. pound) sugar. 2 cupfuls (I pint) boiling water. I lemon . 2 tablespoonfuls ( I ounce) butter. I

cupful oatmea l flour . y. cupful rice flou r . :1 level teaspoonfu ls RYZON. 2 level tablespoo nfuls sugar. y. level teaspoonfu l sa lt. 1 egg. y.( cupful milk . 1 level cupfu l stewed apri cots. M ix a nd sift dry ingred ients , add egg a nd mi lk and apri cots. Drop mixt ure from tablespoon into deep, hot fat. Fry un t il a go ld n brown. Drain, roll in powde red sugar a nd serve. Sufficient for twelve fritters . RYZO ~IISS

CLAM FRITTERS

R TH FREDERICKS, OAK RIDGE,

cupful (y. pint) corn (that has bccn left over). egg. level teaspoonful salt. level tablespoonful (y. ounce) sugar. cupful (1 gill) sweet milk. cupfuls (6 ounces) flour. level teaspoonfuls Rna .

(Bits of ham or cold meat may be used in place of corn.)

Y.

BY

FRITTERS FRI KEY, ROCHE TER, N. Y.

Beat egg, add salt, suga r, corn and milk, th n Drop by flour and RYZON sifted together. spoonfuls into hot fat. Serve with honey or syrup.

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

RYZO

ECO~Q;\IY II.

FOR FRITTERs:-Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mi"ed 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 min utes. Add grated rind and strained juice of lemon and butter, and serve very hot. Sufficien t for fourteen fritters. N . B.-8ee Master Fritter Batter R ecipe on page 2

. J.

I level cupful (J1 pound) flour. 3 level teaspoonfuls RYZON. y. level teaspoonful salt. 2 eggs. J1 level teaspoonful pepper. y.( cupfu l (y. gill) mille 1 cupful (y. pint) chopped clams. lVlix a nd sift dry ingredients. Add eggs, milk and clams. Mix thoroughly and drop by tablespoonfu ls in to deep hot fat. Fry until a deep brown . Serve hot. Sufficient for fourteen fri tters. 27

Master Recipe RYZOX DELICATE FRITTER BATTER

rings, bananas, etc., may be used for filling; or oysters, clams, etc. Sufficien t for ten large fritters. BA~Al'A FRITTERS SUPRE~rE:-Cut ripe bananas in half lengthwise, then crosswise. oak 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.

I~

le\'el teaspoonfuls RYZON. Ic\'el cupful (4 ounces) flour . 2 level tablespoonfuls (~ ounce) cornstarch. 4 level tablespoonfuls (2 ounces) sugar. y.! levcl teaspoonfu l salt . I egg-separatcd. y.( cupful (y. gill) milk (generous) . I tablespoonful olive oil. I

Prize R ecipe RYZO:-.l HOt.II1\Y FRITTERS

l\Iix flour, Rvzo:-.-, cornstarch, salt and sugar and sift three times. Bcat yolk and white of egg cparately. Add beaten yolk and mi lk a lternately to flour mixture; then add oil and beat until smooth. Finally fold in stimy beaten cgg 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 servc at oncc.

BY ~IR . 2 2

}~ }~ I

I

y. y.

J. J.

O'CONNELL, WASHlZ'lGTON, D. C.

levelcupfuls{r pint) cold cooked hominy. eggs. cupful ( I gill) mille level teaspoonful salt. level teaspoonful Rvzo~ . level cupfuls (6 ounces) flour. cupful (2 ounces) chopped cooked ham.

Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and R YZON sifted with flour. Beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat . Fry until niccly browned, then drain on paper and serve hot. Sufficient for fifteen fritters.

l Ose this batter for plain fritters and fo r fruit and swcet fritters of all kinds. Jn using yegetabl es or shell fi sh, etc., omit the sugar. Th in slig htl y with milk when used with a ny fi lling. Whole canned fruits drained from sy rup , apple

RYZO, DELICATE FRITTER BATTER-Master Recipe By MRS. CnRlSTL'IE FREDERICK , Consul ling Household E ng ineer 28

CHAPTER

III

RYlON CAKES I[I~ I F . 11 th' dm",", bmo,h" 'f =k"y th, m.kiog ,f ak" ;, ""d'ob,,'[y 'h' -moot

popular. I t is practica ll y impossible to bu~' cakes that are equa l to well-made h?me-bak.ed one , a nd so they are a lways appreciated. The secrets of succe s are, care Illfollollilllg the recipe exactly, and attent ion to the simple ru les of mixing and baking. \\"i t h a ll cookery, method and order are great points to be considered. I [ave everything in read iness before you begin to mix a cake, for it may be spoiled if you have to stop mixing or bealing to prepare an ingredient. First study and set your recipes to hand . Put out measuring up, boards, kn ives, egg beaters, flour sifters, pastry brushes, bowls, basins, cake tins, and scales and weight. i\[easure or weigh the quantities required. P ay attention to t he oven and see that it is likely to be sufficient ly hot by the time the cake is ready for it. Then g~t ready the necessary cake t in or tins, and prepare them in a manner sui ted to the kind of cake to be made. The measurin g cup should hold one- ha lf pint. All measurements are level. All materials are measured le\'el, i. e. , by filling spoon or cup more th a n full and leveling with the back of knife. Flour, mea l, suga r, baking powder and spices are measured after one s if~ing and heaped in to the measure lightl y. Th is is of importa nce in making good cakes. F lour shou ld not be shaken dow n in to t he measuring cup. F lours vary in thickenin g qua li ties, therefore the exact amount of liqu id can not a lways be given . It is very importa nt to have the flour dry , as damp flour wou ld render a ny cake heavy. There are three ways of mixing : stirring, beating, and cutting or foldin g. To stir :- Let th e spoon touch the sides and bottom of the bowl a nd move it roun I quickly in circles of various sizes. Do not lift it out of the mixture, and work well against the sides. To beat :- Tip the bow l to one side. Bring the spoon or fork quickly in to the mixture an I t hrough it, take it out the other side and bring it over a nd down agai n scraping the sides well eac h time it goes 111 . I t is importa nt to keep the bowl of the spoon well scraped out during mixing. Beat hard and quickly. To cut or fold:- Turn over the mixture with a spoo n or knife and lift it up, foldin g in as light ly as possible. Do not stir or bea t but mix very ge ntly un t il quite blended. To beat butter:- In beating butter to a cream, if very hard it ca n be slight ly warmed in t he oven or put in to a hot bowl, but it must on no accoun t be melted . The best method is to soften ha rd butter by puttinci it through the food choppe r. The sugar may be heated and added to the b utter. Inferior or ta in ted butter should never be used for cakes. If butter is employed it must be good, sweet butter being the best. If the butter is very salt it wi ll be better to wash it in cold water, a nd d ry it in a floured clot h before using. For many of the plainer cakes, and especia ll y when baking for la rge fami lies, or where expense has to be considered, a cheaper kind of fa t ma y be substituted for butter. La rd, beef drippings, beef marrow, marga rin e, or one of the different vegetable fats now on th e market will genera ll y answer the purpose. Eggs must be fresh and good but not necessarily new la id. \\ ell- preserved eggs serve the purpose excellentl y. They shou ld a lways be broken separately into a sma ll cup or bowl before adding them to the mixture. \\' ith regard to sugars-always brown suga r for ri ch ca kes that you want dark in color. se gra nulated sugar for other cakes except where otherwise stated, and a lways sift it before use. ~,

.

29

Fruit must be thorough ly dried before being used if it has been neces ary to wash it, and floured before adding to the mixture. To free currants fro m stalks, put them in a colander, look them over carefully, and remove any stones. Rub the fruit, and the little stalks wi ll fall through the holes if the colander is shaken. ultanas will need picking, as the stalks are la rge r. Seed raisins and cut them in halves. Candied peel looks nicest and goes farthest if cut into thin strips instead of being chopped. Almonds should be blanched. Pour boiling wate r upon them, leave them to soak for a few minutes, then rub off the skins and put them in to cold water to whiten; dry, cut into thin strips or chop them. Only the yellow part of the lemon r ind should be grated and used. To obtain the j uice of a lemon , first roll it backwards a nd forwards on a board to soften it. Then cut in halves, a nd sq ueeze out the juice with t he back of a wooden spoon or on a lemon sq ueezer; strain before using. Though there is no li mit to the va ri ety of cakes that ca n be made, the greater number may be classi· fied under one of fou r general heads : 1. Pound Cakes:- As the name implies, the typical pou nd cake has equa l we ight of various ingredients, a pound to a pou nd of sugar, butter, eggs, flour, fruit, etc. Though th is proportion is not a lways follo wed , a pound cake has a lways a considerable qua ntity of butter, eggs, and sugar. The usua l method of mixing is, therefore, to beat the bu tter a nd suga r to a cream, then add eggs a nd flour alternately, beating th e mixtu re well between each addition. Last of a ll, the fruit and flavoring a re added. 1\1 uch of the success of these cakes depe nds upon good beating so as to blend ingredients a nd to enclose as much ai r as possible. Pound cakes need very careful baking- a moderate and uniform heat of oven for a considerable ti me, then gradua ll y decreasing heat is essential. 2. Plain Cakes:-These, containing as they do a smaller proportion of eggs a nd butler, a re genera ll y mixed by rubbin g the shortening into the sugar, then the dry ingred ients a re mixed in a nd the whol e made in to a paste with beaten eggs and ot her liquids. These cakes are not made so moist as pound ca ke, and ge nera ll y requ ire rat her quicker baking. Individua l recipes may give ind ividua l ways of mixing. 3. Sponge Cakes:-The chief ingred ients of the best qua lity of sponge cake a re eggs a nd sugar; flour must be used, but its weight is relatively smal l. Strictly speaking, a sponge cake contains no butter, and for this reason ca n be give n to inva lids a nd chi ldren to whom butter after cooking would be indigestible. The usual met hod of mixing is to beat the eggs a nd suga r until light a nd creamy, t his is sometimes done over gentle heat ; just before baking, the sifted flour and fl avoring are carefull y mixed in. ][ butter is used, it is first melted, a nd, when cool, but still liquid, added to t he mixt ure. \~ hen baki ng, very moderate and yet uniform heat is required . 4. Gi ngerbreads:- See page 52. The bak ing of cakes is one of the most d ifficult parts of cake making. 0 matter how ca refull y th e mixture has been prepa red, the success or failure of the cake will very much depend upon the prop r regul at ion of the heat of the oven. Ovens req uire very close observa nce ; some are inclined to burn at the bottom, while in others t he top is the hottes t part, a nd it is only by experience and carefu l watching t hat the fa ul ts and capabilities of ind ividua l ovens can be lea rn ed . The most correct way of ga uging the heat of a n oven is with the ther mometer. The degrees of hea t wou ld be nea rl y the followin g : From 400° to 4500-A hot oven. From 300° to 3500-A moderate oven. From 250° to 275°-A slow oven . There are a lso one or two popu la r tests which may be appl ied by novices, such as the fo llowing : Sprinkl e a little d ry flour on a t in a nd place it in t he ove n. If t here is suffi cient heat to bake a cake, this 30

I

will be brown in about five minutes. Or, put a piece of white paper in the oven, and if at the nd of five minutes it is a good ye ll ow color, the heat is moderate and suitable for mo t cakes. After a very little experience the heat of the oven ca n easily be judged hy simp ly feeling it with the ha nd. A cake to be baked to perfect ion should rise evenly and be smooth on the top, a nd by the time it has been in the oven ha lf its t ime a li ght brow n crust shou ld be formed. Owing to the variat ions in the heat of a n ord inary o" e n, it is not a lways possible to arrive at this point of perfe tion; st ill, by ca reful man ipulation, it may be a imed at. \\'he n a cake rises in a cone in t he cente r it shows that the o,'en has been too hot in th comme ncme nt, wit h the result that the sides of the cake become hardened with a cru t hefore the mixture has had time to rise. If the cake seems inclined to ri se at one side, it shows that the oven is ho tter o n one side tha n the other, a nd this fa ult may be obviated to a certai n exte nt by t urning the ake carefull y during the baking. \;<"hen a cake shows signs of becoming sufficiently brown before it is ready, it hould be covered wi t h a doub le fold of g reased or wetted kitchen paper. Be sure the cake is sufficiently ooked before remov in g it from the oven. Small cakes are ready if they feel firm when ge ntl y touched with t he fin ger. Larger cakes should be tested by r unning a bright a nd heated skewer into the center of them. If the skewer comes out st icky the cake is not cooked e nough, but i[ it is dry a nd undimmed t he baking is finished. akes shou ld be a llowed to sta nd [or two or t hree minu tes before removin g t hem from the tin; they will then come out more ea ily. T hey should be cooled on a wire sta nd or sieve or stood on end so that t he air gets around the bottom a nd side. When cold, put in to dry a nd air-tight t ins.

RYZOr LOAF RYZO

AKES

frui t, nuts and peel, then sift in flou r, rice fl o ur a nd R vzo. Beat u p whi tes of eggs a nd add t hem by degrees to mixture. Turn into a la rge I ape red tin, and bake ca refull y in a moderate o en for six hours. Put the cake aside until next day, th en cove r it ov I' wit h frost ing, leave un ti l set, then ornament with icing in any pretty lesign, using an i in g bag a nd tube. Sufficient for one large cake. l e i 'G :--See page 4-1-.

RICI-I WEDDING CAKE

J~

level cupfu ls (~po un d) butter. I ~ level cupfuls (~ po un d) s uga r. 2 lemons. 2 ora nges. [ nu tmeg, gra t ed . I ~ level teaspoonfu ls powdered gin ger. I ~ level teaspoonfu ls powdered cinn amon. ~ level teaspoo nful powdered a llspice. ~ level teaspoo nfu l powdered mace. 6 eggs--sepa rated . ~ cupfu l (1 gill ) bra nd y or fruit juice. 2 level cupful s (~ pound ) s hredded glace cherries. 3 level cupful s (~ pound) curra nts. 1 ~ level cu pfu ls (~pou n d) seeded raisins. I ~ level cupfuls (9 ounces) su lta na ra isins. 3 level cu pfu ls (~pou nd ) s hredded ca ndied citro n peel. 3 level cupful s (~ pound ) g round a lmo nd s. 3 level teaspoonfuls Rvzo '. 4 level cupfuls ( [ pou nd) flour. [ level upfu l (y-! pound) ri ce flour. ~ level teaspoonfu l sa lt. rea m butter, add gradu a ll y s uga r, t he grated r in ds of lemons a nd ora nges , a nd spices, a nd beat for fiftee n minu tes, then add yolks of eggs, two by two, salt a nd brandy or fruit juice ; stir in

RYZON GOLD CAKE y-! cupful (2 ounces) butter. ~ cupful (6 ounces) sugar. 5 egg yolks. I level teaspoonful Rvzo • . I level cupful U1 pound) flour. r pinch salt. y-! cupful (~ gill) milk. ~ teaspoonful orange extract. ream butter, add gradually sugar, and when thoroughly creamed , add yolks of eggs, well beaten. Sift flour, R nON and salt together, a nd add , a lternately with milk, to egg mixtu re. Stir in extract, and turn into a well-greased a nd fl oured small, square, loaf pan . Bake in a moderate oven for thirty minutes. Sufficient for small eake. 31

RYZON 13ABA -Fir,t Prize Recipe By lIlRS . PE RCY DUVAll, Dower House, Rosaryvillc, Maryland

First Prize Recipe

}If cupfu l (2 ounces) sh redd ed candied citron peel.

RYZO I BABA

SA

The Baba is a cake of Polish ongIn . It was made known in France by Stan islas Leczinsky. The descendants of this King a lways ate the baba with a sauce made of sweetened wine mixed with one-sixteen t h part of distilled wate r of tansy. So fa r as the judges know l'drs. Duvall's RYZON naba is the first one made with baking powde r. first prize recipe for Rno Baba follows:

level cupful (Y, pound) sugar.

y, cupfu l ( 1 gill ) water. I win eglassfu l ru m or y, teaspoonful vanilla ext ract and y, teaspoon ful lemon extract. nAB.\:-Beat eggs and sugar toget her until ve ry light, remove beater, ad d sa lt, milk, flour sifted with Ryzo , and mace, a nd add citro n. l\Ielt butter in a la rge turkshead baking pan (with a centra l opening). When melted, add butter ca refu ll y to battc.:, a nd po ur batter in to mold. Bake in a steady, fa irly hot oven, for one hour, taking care to tu rn cake severa l times. This mi xture is a thi n batter a nd req uires a slower oven than the usual "rusk." \\ hen done, try it with a st raw; if straw comes out clean, remove ba ba from FOR

4 eggs-not separated .

I

CE : I

y, level cupfuls (~pou nd ) suga r. y, level teaspoonful sa lt.

I Y, cupful s (~pint) sweet milk. 3 level cupfu ls (~~ po und ) flour. 2 level teaspoonfu ls RYZON. y, level teaspoonfu l powdered mace. y, cupfu l (Y-i" pound) butter. 32

mold on to plate on which it is to be served . Ca re shou ld be t ake n that the cake mold is very well greased , especia ll y th e center "piece." F OR R UM SA CE :- Pu t suga r a nd water in to an enameled sa ucepa n, brin g to boi linO' poin t a nd boi l unt il syrul spins a t hread , or 2 J ljo F . by ca nd y th ermometer. Then add r um, or extract , and cool slight ly. Di p baba into syrup wh ile it is hot, or lad le syrup O\'er baba with spoon or broad kni fe, or brush on syr up. F rui t juice may be used in place of ru m, or the followin g chocolate sa uce may be used by t hose who prefe r it to the rum sa uce. F OR CHOCOLATE SAUCE :-Pu t one level cupful suga r into a sa ucepa n, ad d on e cupfu l of m il k, one-four th cu pful bu tter, a nd boil toget her un til " ha lf don e," abou t ten minutes , b ut uo il " ha rd ," not ge ntly. Add one-four th cake (or one- ha lf ca ke, if desired bitter) chocolat e, c ut in to fa irl y sma ll pieces. Sta nd on side of stove un til ent irely melted, bu t do not oi l aga in, as t he delica te fl avor of chocolat e is lost by boiling. A ld one-ha lf teaspoon ful va nilla extract, a nd pou r over ca ke one spoonful at a ti me. Sift powdered suga r over the slight ly sticky top before ca rry ing t o tab le. I f desired, th e center may be fi lled with stewed fr ui ts. The baba mi xt ure may be di vided into two molds. The baba may a lso be used for a pudd ing. In t his case th e cake is sat urated wi th rum sa uce, or ora nge syru p, a n I served wit h a no t her sa uce over a nd a roun d base. Th in custa rd or apri cot sa uce a re a ppro priate sa uces. \," hen a ba ba has no t been consumed fresh, it may be cut in slices, di pped in frui t j uice, covered wi t h a bat ter, a nd fr ied. Sufficien t for one la rge cake. R YZO;o..l SETON FRUIT CAKE

I level cupful (6 ounces) sultana raisins. )4 cupful (2 ounces) shredde d candied citron peel. Yl level teaspoon ful baking soda. P ick over and wash apples, then coyer them with cold water and soak over n ight. Press out as much watcr as possible, chop them fine, and put them i nto a saucepa n with molasses am.l stew l' am slowly fo r two hours. Turn out to cool. butter, lard, and suga r thoroug hly together , add the eggs well beatcn, milk am.I flour and beat hard 'ow add the spices, salt, for five min utes. raisins, apples, citron, soda dissolve d in a tablespoonful of water, and R YZO, . Mix and dividc into two buttered and floured ake tins and bakc in a moderat e oven for one and one-half hou rs. Sufficient for two medium -sized cakes.

R YZO:\ BIR T H DAY CAKE ()4 pound) butter. cupful I 2 lcv I cupfuls ( 1 pound) sugar. 4 eggs. I cupful ()4 p mt) milk. I level cupful (6 ozs.) sultana ra isins. J.{ cupful (2 ozs.) cur rants. 7~ cupful (2 ozs.) shredded candicd citron p el. I wineglassf ul bra ndy or frui t juicc. 4 level cupfuls (1 pound) flow'. 3 level teaspoon fuls RYZON. ;~ level teaspoon ful salt . I level teaspoonf ul grated nu tmeg . Boiled frosting . Cream butter a nd sugar together , add eggs, one at a time, a nd beat well, now add mi lk, frui t, bra ndy orfmit juice, a nd flour sifted wi th R YZO " salt and n utmeg. P our in to a well-gre ased a nd papcred cake t in and bake in a moderat e oven fo r two hours. Turn ou t , cool, and cover with boiled frosting , given on page 44. If liked, th is cake may be decora ted with tiny shamroc ks an d candles. Su fficient for fourteen t o sixteen persons.

level cupfuls ( I pint) d ried apples. cupfuls ( I pint) molasses. )4 cupful (4 ounces) butter. )4 cupful (4 oun ces) la rd. 2 level cupfuls ( I pound) sugar. 2 eggs. I cupful ()4 pint) mille 2 level teaspoon fuls R Y ZON . 5 level cupfuls (r Yl pounds) flour. Yl level teaspoon fu l salt . I level teaspoon ful powdere d cinnamo n. I level teaspoon ful powdere d a ll spice . )4 level teaspoon ful powdere d mace. )4 level teaspoon ful powdere d cloves. I level teaspoon ful powdere d ginger. I level cupfu l (8 ounces) seeded raisins. 2 2

33

Priu Recipe RYZO~

BY

~IR

Prize Recipe RYZO.· i\L\RYL\:,\D BLACK

WHITE FRUIT C,U<E

• HARRY BURGE

BY MRS. ]t:Llt:

, XASAnLLE, TEX=-: .

r cupful (;4 pound) butter. 2' 3 level cupfuls ( I pound) brown sugar. I nutmeg, grated . I level dessertspoonful (2 level teaspoonfuls) powdered cinnamon. I level teaspoonful powdered cloves. I level tablespoonful powdered ginger. 6 eggs, separated. 2;4 le\'c\ cupfuls ( 10 ounces) flour . 4 level cupfuls (2 pounds) seeded raisins. 6 level cupfuls ( 1;4 pounds) currants. 2 level teaspoonfuls R YZON. J{ cupful ( r gill) molasses. ;4 cupful (I gill) sherry wine or fruit juice. 4 level cupfuls (I pound) shredded candied citron peeL Cream butter well; add one-balf of sugar mi xed 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 a nd wine. l\1ix carefully and place one· fourth of this mixture in a la rgp cake pan lined with greased paper, then sprinkle in a layer of citron. R epeat un til 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. I t may be necessary to put a pa n of hot water in the oven to moderate t he heat, or to place a tin or a n asbestos mat underneath . Sufficient for one large cake.

r cupful (;4 pound) butter. 3 level cupfuls (1;4 pounds) sugar. 8 eggs, separated. cupful (;4 pint) milk. 2 level teaspoonfuls R VZON. 3;4 level cupfuls (14 ounces) fl our. 7:1 level teaspoonful grated nutmeg. I level teaspoonful powdered mace. 7:1 level teaspoonful salt. 2 cocoan uts, grated . 6 level cupfuls ( r ;4lbs.) shredded candied citron peel. Cream butter and sugar thoroughly together, add beaten yolks of eggs, milk, flour sifted with R YZON, spices and salt, whites of eggs stimy beaten, cocoanuts and peel. Iix carefully and turn into a greased and floured cake tin and bake in a moderate oven for one and one-four th hours. See page 44 for ieings. Sufficient for twelve to fifteen persons.

Prize Recipe

RYZO ,

POLISH GUEST A LA RESZKE

BY MRS. HULDA I

S 2% I

;4 1

THo~rpSON,

.\KE

XO\YDEX , LAt:REL, )1lJ .

AKE

'E W YORK CI TY

large navel orange. eggs. cupfuls ( r pound) powdered sugar. box ( r pound ) fin e matzoth meal. cupf L1 l (7:1 pound) sweet bu tter. Pinch salt. level teaspoonful R vzo ' .

RYZO.

OLD-FASHIONED POU D CAKE

% cupful (57:1 ounces) b utter. 2 level cupfuls (;4 pound) flour. 1 level teaspoonful RYZON . Pinch salt. cupful (y; pint) eggs-s .eggs usually fi ll a cup; the eggs are measured before beating. 1;4 level cupfuls (12 ounces) sugar. 2 tabiespoonfuls orange flower water. Cream butter with flour. Add R YZON and salt to eggs and bea t them very light with an egg beater. Add sugar gradually, and beat well, remove the beater, add egg mi,tw'e to creamed flow-, using a wooden spoon, unti l a ll is m ixed. Add orange flo've r water, and beat thoroughly with long, light strokes. Turn into a greased and floured shallow cake t in, and bake in a modera te oven for one hour. Sufficien t for one cake (for ten to twelve people) .

First butter a cake mold very thickly with sweet butter, cold and not melted. Wash and dry orange a nd grate it (skin and pulp) in to a large mixing bowl. Add yolks of eggs, mix wcll , then add gradually pinch of salt , and sugar. Sift one box of fine matzoth mea l and mix with R VZON . ow beat up whites of eggs to a stiff froth and stir lightly into orange mixture, add meal and tW' n in to the prepared mold and bake in moderate oven un til ready. This cake should be a nice brown on the top a nd it should be tested with a straw taken from a new broom. This reci pe was a favorite in the fam ily of the fa mous singers, the de R eszke brothers, a nd was frequently served at the four o'clock coffee reteptions given by M me. Kronberg, n ee de R eszke, at her V\ arsaw palace. 34

I

RYZON COCOA UT

AKE

Sift a ll dry ingredients together. ream shorten ing , sugar and syrup ; add w ll-beaten eggs, then milk and dry in gred ients . Bcat thoroughly and bake in a well-gr a ed Turk head tin for about forty-fivc minutes in a very moderate oven. This cake is sufI'tcient for sen'ing twelve people .

3 tablespoonfuls (I ~ ounces) butter. 1 level cupful (y. pound) sugar. 2 eggs, separated . I cupful (y. pint) milk. I teaspoonful orange extract. 2 level teaspoonfuls R vzo '. 2 level cupfuls (y. pound) flour. y.( level teaspoonful salt. 1 level cupful (y.( pound) sh redded cocoanut. White frosting. See page 38 for frosting. Beat butter and sugar until creamy; add yolks of eggs well beaten, milk, orange extract, flour sifted with RYZON and salt; add cocoan ut and whites of eggs beaten to a stiff froth. Turn in to a flat, buttered and floured cake tin, and bake in a moderate oven for thirty minutes. Cool, cover with white frosting and sprinkle over with cocoanut. Sufficient for one small cake.

* RYZO~

PLA T

BARLEY

RYZO.

y.( cupful (2 ounces) butter. 1 level cupful (Y. pound ) suga r. y. cupfu l ( I gill) milk. 2 egg whites. y. teaspoonfltl orangc or almonJ extra t. 2 level teaspoonfuls R vzo . I Y. level cupfuls (6 ounces) flour. P inch salt. CHOCOLATE FROSTING: 2 squares chocolate. ;l4' cupful (6 Oltllces) sugar. 3 tablespoonfuls mille. }~ teaspoonful almond cxtract. 2 egg yolks.

AKE

;l4' cupful syrup.

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 [or thirty-five minutes. Turn out and cool.

y.( cupful fat. I egg . YJ cupful milk or water. 2 level cupful s ba rl ey flour. IY. level teaspoonfuls RYZON . y. level teaspoo nful sa lt. ream syr up and fat thoroughl y, add beate n egg and milk ; t hen sift in d ry ingredients and POUI' into a sha llow tin and bake about twentyfive minutes . Two cupf uls stewed prunes, removing the pits , may be spread over the cake, afte r it is baked. A few chopped nuts, sprin kled over the to p, or served with whipped cream , will give one a lelicious co nservation dessert, to be served with a light meal.

* RYZO

HASTY CAKE

FOR FROSTING :- 1elt chocolate in top 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.

* RYZO

BU Kv\ HEAT CAKE

HO OLATE

4 level tab lespoo nfuls fat. level tab lespoo nfu ls s uga r. J.4 cu pful syrup or molasses . 2 eggs . y. cupfu l mi lk. 2Y. level teaspoonfuls RVZON. 1 teaspoonful van illa . Y-I cupful buckw heat flour. y( cupfu l ri ce flour . y. cupfu l corn flour. 2 squa res chocolate . 2

PI E

AK E

6 level tablespoo nfu ls sho rte nin g . I cupfu l syrup . y. cu pful sugar. 3 eggs. 2 level cupfuls ba rl ey flour. { levcl cupful rice flou r. y. level teaspoonful salt . y. level teaspoonfu l cinnamon. y. level teaspoonfu l a llspice . y. level teaspoonfu l cloves . { tablespoonfu l gin ge r. 3 level teaspoonfu ls RVZON. I y.( cup ful s mi lk.

ream fat , sugar and syrup thorough ly , a dd the eggs; then mil k a nd dry in gred ients sifted together. Add chocolate melted. Bake in a s ha llow t in, in moderate oven, for abo ut fort y minutes. 3S

RYZOX PRUXE CAKE BY

~IR

. EDGAR

~l.

BALL, OELWEI N, IOWA

level cupful (y. pound) light brown sugar. y. cupful (.j. ounces) butter and lard. 2 eggs. 3 tablespoonfu ls sweet or sou r mi lk. r level cupful (;1 pound) well-cooked prunes cut in small pieces. I level teaspoonful cinnamon. [ level teaspoonful nutmeg. I ~ level cupfuls (7 ounces) flour. 2 level teaspoonfu ls RYZON . I

Cream sugar and shorteni ng-add eggs we ll beaten, mi lk and cut prunes, cinnamon and nutmeg, then flour a nd R YZON , which have been sifted together. Bake as loaf cake. Sufficient for one medium-sized cake.

RYZO. T EASILY-1IADE DATE CAKE 2

eggs.

y. cupful (I gill) milk. level cupful (6 ounces) brown sugar. cupful (2% ounces) butter. 3 level teaspoonfuls R no . I ~ level cupfuls (5 ounces) flour. ~ level teaspoonful salt. I level teaspoonful powdered ginger. y. level teaspoonful powdered nutmeg. y. pound (2 cups) stoned and sliced dates. Whipped cream . I

31

RYZO,

level cupfuls (I pound) brown suga r. cupfuls ( 1 pin t) hot water. I level teaspoonful salt. I level teaspoon ful gi nger. I level teaspoonfu l cinnamon . I level teaspoonfa l a llspice. I package (1 pound) seedless ra isins. 2Y. level teaspoonfuls Rno . 3 level cupfuls (~ pound) flour. 2 2

Put eggs into a basin, add milk, sugar, butter, flour sifted with RYZON, salt and spices, add daLes and beat all together for five minutes. Pour into a buttered and floured eake tin , and hake in a moderate oven fo r thirty-five minutEs. Turn out and cut in squares, and serve Wijjh whipped and sweetened cream. Sufficient for eight squares.

RYZO

C \ NADIA. WAR CAKE

BY MRS. GERTRODE BAIG, E~IO TON, ALBERTA, CANADA

Boil sugar, spices, water and raisins toget her for five minutes, after it begins to bubble. When cold add flour and RYZON which ha ve been sifted toget her, turn into well-greased tin and bake fort y-five minutes in moderate oven.

ORA GE GATEAU

3 eggs.

y. cupful (4 ounces) sugar. J uice of y. orange, strained . level teaspoonful R YZO . level cupfuls (5 ounces) flour. ~ cupful (2 ounces) butter. ;1 cupfu l (1 ounce) chopped candied citron peel. ;1 cupful (I ounce) chopped cocoanut. 1

I ~

Beat up eggs with sugar, add strained orange juice, and sift in flour with R yzo ; add butter, melted. BuLter and flour a small round or flat cake tin and put one-half of mixture into it, sp rinkle in citron peel and cocoanut and spread remainder of mixture on top. Bake in a moderate ven for 25 minutcs. Turn out and cool. Cover wiLh white frosting, given on page 41, and ornament top with a few tiny pieces of citron peel. Sufficient for one small cake.

This cake is not only d elicious, but most inexpensive, and well suited to wa r condi t ion . I t will keep moist and good as long as any of i t is left , which may no t be long if th~re are chi ldren in the fam ily. It is a pleasu re to publish this good, whol esome, economica l cake recipe, wh ich will appea l to t he house wife of today. 36

RYZON J ELLY ROLL-Masler Recipe By

MARION HARR IS NEIL .

Cookery Expert and AUlhor of " Salads, Sandwiches and Chafing Dish R ecipes," clC.

JELLY ROLL HI ITS

To

roll up a J elly R oIl a fter baking, t he folIowing method will be found of assistance. Turn the roll ou t onlO a clea n clot h wr ung out of very hot water, and roll it up in this. The clot h must, of course , be wrung out as d ryas possible before the cake is turn ed out on it. After a litt le practice, you wi ll find that you ca n roIl up yo ur J elly Roll without a sin gle crack. J ell y Ro lls are very popu lar as well as useful cakes. If kept in a cake box or an a ir- tight tin they remain moist and fresh for a long t ime. T hey a re n icer as a found at ion fm' ca ke-pudding than sponge cakes. above t he rim of tin . Beat eggs until light, add suga r gradua ll y, beat five minutes, add milk or cream , flour sifted with RvzoN, vanilla extract and butter. Spread mi xt ure on prepared tin; bake in a quick oven for twelve to fifteen minutes, or unti l firm to touch. Have ready sheet of paper sprink led wit h sugar, and turn cake onlo it. Quickly remove buttered paper and spread over with jam or jelI y a nd ro ll up at once. P lace on sieve or wire rack to cool. Jell y ro ll may be served hot as a pud d ing wit h custa rd sa uce, or cut in slices a nd served cold. Sufficient for eight persons.

Master Recipe RYZO J ELLY ROLL 3 eggs-beaten. ~ cupfu l (6 ounces) sugar. y tab lespoonfu l mi lk or cream . I level cupfu l (y.( po und) fl our. I y. level teaspoonfu ls R vzo ' . y. teaspoonfu l va nilla extract. I level tablespoonfu l (y. ounce) bu ttermel ted . Jam or jell y, slightly war med. F irst grease a jell y roll t in an d line it wit h buttered paper, a lIowi ng paper to co me a little 37

RYZO.

DEVIL'S FOOD CAKE

yolks of eggs, milk, beat well, add currants, and whi es of eggs beaten to a stiff fro t h. III ix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes. Serve hot or cold. Sufficient for one smail cake.

tahlespoonfuls (I ounce) butter. tablespoonfuls (I ounce) lard. [ level cupful (y. pound) sugar. 2 squares (2 ozs. ) unsweetcned chocolate. 2 eggs. y. cupful (I gill) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls RYZON. I Jilevel cupfuls (sy. ozs.) flour. y. level teaspoonful salt. WHITE FRO TING: A few almonds. 2 level cupfuls (r pound) sugar. I cupful (y. pint) water. 2 egg whites. I teaspoonful vanilla extract. y. level teaspoonful RYZON. P INK FROST1:-1G:- Use pink sugar in place of white, see page 79. FOR CAKE:-Cream butter, lard and sugar thoroughly together, add chocolate melted, eggs well b..,eaten, milk, vanilla, and flour sifted with RVZON, and salt. Turn into a square, greased and floured cake tin, and bake for fifty minutes in a moderate oven. Turn out and cool. FOR FROSTI 'G:-Blanch, shred and brown a few almonds. Put sugar and water into a saucepan, stir gently now and then and bring to hoiling point, remove spoon and boil unti l syrup forms a soft ball when tested in cold water, or 2400 F . by candy thermometer. Pour syrup gradually, while beating constantly, on whi tes of eggs beaten with RYZON until stiff but not dry, add vanilla , and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden spoon, until mixture will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. Sprinkle with the prepared a lmonds. Sufficient for a medium-sized cake. 2 2

RYZO

Prize Recipe RYZOX CHOCOLATE SPO:\"GE CAKE BY ELIZABETH O. BILLER, DEN\ ER CHOOL OF COOKERY

Y.

cupful (J1 pound) I utter. level cupfuls (9 ozs.) confectioners' sugar. 4 eggs, separated. 2 squares (2 ounces) unsweetened chocolate. 4 level teaspoonfuls R \"zON. 2; ~ level cupfuls (9 ounces) pastry flour. y. teaspoonful salt. I cupful (y. pint) milk. ~ 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. 1Ilelt chocolate over hot water, cool and add to mi:"ture. Sift together flour, RYZON, and salt; add alternately with milk to mixture; add extract. The n cut and fold in the whites of eggs beaten until stiff . Beat until ingredients are thoroughly blended . Turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven. Delicious with marshmallow frosting. See page 43. Sufficient for one large cake. 2

RYZO.

SPO::\!GE CAKE

5 eggs. J1 teaspoonful salt. I level cupful (y. pound) sugar. I level teaspoonful RYZON. I level cupfu l (J1 pound) flour. I teaspoonfu l lemon extract. Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, sift in flour mi.xed with RYZON, add extract and mix carefully and lightly. Tum into a well-greased and floured cake tin , and bake in a moderate oven for forty minutes. Sufficien t for eigh t persons. One of the oldest kinds of light cakes that is still a universal favorite is the sponge cake. The popularity of the sponge cake is due to its lightness and its high nutritive value, which makes It the confection par excellCllce for chil-

QUICK TEA CAKE

level teaspoonfuls R YZON. 2 level cupfuls (y. pound) flour. 2 level tablespoonfuls sugar. y. level teaspoonful salt. y. cupful (J1 pound) butter or lard. 2 eggs-separated. ~ cupful ( r y. gills) milk. 3 level tablespoonfuls currants. Sift together flour, sugar, salt and RYZON. Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten 2

38

J.o{ level teaspoonf ul sa lt.

d ren, while it is easily handled without soiling t he fi ngers. Fine ha rd-gra ined sugar p roduces t he best sponge cakes ; both t he powdery and the coa rse forms should be avoided . Suitable sugar mixes readily with the eggs ; the fi ne gra ins assist in breaking a nd creaming the yolk . oarse suga r has a tendency to remai n cr ystalline in the sponge batter, and the baked cakes generally show specks on top in on equence. T his is mOSl no ticeable in those sponge cakes that a re made by beating t he yolks and wh ites separately. Flour of a fairly soft natu re is best for t hese cakes, and should be sifted before using, to make light mixing easy withou t toughening t he batter .

J,'f lemon. cupful (I oz .) bla nched,chopped a lmonds. Sift suga r, hocolate a nd spices toget her tw ice, add hUlte r, a ncl beat wit h a wooden poon un t il soft and creamy, ad d egg, beating well, adcl fl our sifted with R YZON and sa lt , stra ined lemon j ui e, a ncl a lmonds. fi x a nd t urn in to a tin that ha be ~ n well grea ed a ncl flou red , a nd ba ke in a moderate ov n fo r one hou r. Sufficient fo r five to six persons. J.~

Prize Recipe RYZO. C FFEE RUl\lB CAKE BY MRS. MAX MONN I KENDA ~ [, NEW YORK lTY 2 tablespoonfu ls ( I ounce) hutter. 3 level tablespoonfu ls (1?4 ou nces) sugar. 2 eggs. I teaspoonfu l vanilla extract. 2 level cupfuls (?4 pound) flour. ?4 cup ful ( I gi ll ) mi lk 2 level tea poonfuls RVZON . I pinch salt. C R U~ I BS FOR AKE: 2 tablespoonfu ls (I ou nce) bu tter. ?4 teaspoonful powdered cinnamon. 4 level tablespoonfuls (2 ounces) sugar. I level teaspoonful flour. 2 tablespoonfu ls sh r dded a lmonds. FOR CRlJ~lBS:-:\rix I utte r, in namon, sugar, (Jour together unti l li ke crumbs , add almonds. FOR CA KE:rcam butter and sugar together , add eggs weil l> aten , van illa extract, one cupful flour, mi lk, and seeoncl cupfu l flou r siftecl with R YZON ancl salt. .i\Iix a nd t urn into a flat greased and fl ou red cake ti n, du t over with cru mbs, and bake in a moderately hot oven fo r twenty minutes. The grated ri nd of half a lemon may be used in place of vani lla . Sufficient fo r seven persons.

• RYZO APPLE SA CE CAKE level u pf ul corn flour. j<\ cupfu l buckwhea t flour. I level t eas poo nfu l R vzo . ?4 level t easpoo nfu l soda. I level teaspoonfll l inna mon . I level teaspoon ful clo ves. ?4 teaspoonfu l a llspice . I level cu pfu l ra isins. j<\ cupfu l hon ey . I level cup fu l ap ple sa uce . 1\ 1ix a nd sift dr y in gred ients , add ra isins , honey a nd apple sa uce , beating thorou ghly . Bake in loa f tin for ty- fi ve minu tes , in mode rate ove n . I

* RYZO;\,

OR;\' F LOC H. SPOXGE AK E level cupf II I suga r. I level cupfu l orn flour. y.( level teaspoonfu l sa Il. j<\ level teaspoo nfu l R VZON . 3 eggs. 2 tab lespoonfuls cold water. I teaspoonfu l lemon ext ract or 2 teaspoonfuls lemon juice . epa rate yolks a nd whi tes of eggs . Beat t h yolks unt il crea my; ad d th e suga r , lemon a nd wa ter a nd beat a ll unt il ve r y light . Add to t his t he t wi ce sif ted mixture of corn fl our, Ryzo ' a nd ble nd th oroughly . F ina ll y fol d in t he stim y beaten whi tes of th e eggs . If lemon j ui ce is added , th e water will not be req ui red . Bake in loa f tin in a med ium ove n , twen ty 1'0 t hirty minu tes . T his serves fif te n people. 1

~:.

?4 y.( y.(

?4 I

2

I

RY ZO;..l DR IED APPL E CAK E GEORGIANNA DE WEY, ANN AR BOR , ~ ll C I I. I level cupfu l (J .. pou nd) dried apples. ?4 level upful (J,-{ pound) suga r. ?4 cupful ( I gill) mi lk. I cupfu l (?4 pin t) molasses. ?4 upful (4 ounces) ra isins. ?4 cupful (4 ounces) curra nts. 4 level tab lespoo nfu ls (2 ou nces) shortening. I egg. l }f level cupfuls (6 ounces) flour. Jo{ level teaspoo nful soda. 2 level teaspoonfuls R YZON. Y.\ level teaspoonful ginger. J~ level teaspoonfu l cinna mon. J,-{ level teaspoo nfu l a llspice. oak apples in one qua rt of water ove r night; then d ra in , chop fin e a nd cook in molasses one BY

RYZO !-I0COLATE CAKE cupfu l (6 ozs.) suga r. cupfu l (3 ozs.) un sweetened chocola te, grated. level teaspoonfu l grated nu tmeg. level teaspoonfu l powdered cinn a mon . cupfu l (4 ozs.) bu tter. la rge egg. level teaspoonfuls RYZON. level cupful (40zs.) flour. 39

~ lR

.

hour. When cold add fr uit , spices, suga r a nd egg well beate n. Add soda dissolved in one tablespoonfu l hot water. Add mi lk, the n RYZo:-l and flou r sifted togethe r. il lix a ll t horoughly, turn into well-greased ti n a nd bake for one hour in ve ry slow oven. This keeps like old fashioned fruit cake. • RYZO:\

gether, add the vanilla extract and cocoa, mix well, and spread between the layers. FOR IC I:-lG:-Dissolve chocolate in boiling water in a small saucepan, add sugar mixed with flour, butter and vanilla extract. Cook until thick, stirring constan~ly, then cool and spread on top of cake. Sufficient for two-layer eake. RYZO:-.l MOCK CARA:\IEL CAKE BY )llSS M. DELLER, MILWAUKEE, WIS. D issolve I level tab lespoonfu l (Y. ou nce) butte r or butter substitute in a large iron frying pan . Sprinkle [ le\'el cupfu l (Y. pound) brow n sugAr O'\'er the butter, a l 0 y. cupful (2 ounces) of nut meats-not too small. Have the sugar and nuts eve nl y spread and set a ide unt il t he fo llowing is mixed: I level tablespoonfu l (Y. ou nce) butter or butter substitute. I le\'el cupful (Y. pound) gra nul ated suga r. I egg. 2 level cupfuls (Y. pound) flou r. 2 level teaspoonfu ls RYZON . cupfu l (Y. pint) mi lle level teaspoonfu l van illa or a ny desired flavor. Spread th is mixtu re over the b ut ter, suga r a nd nu ts a nd bake in the fry ing pa n li ke a loa f cake in a moderate ove n. \\' hen do ne tu rn on to a cake plate upside dow n. Sufficient for o ne la rge cake.

OY-BEA:\ CUP CAKES

4 level tahlespoonfu ls fat. cupfu l syrup. egg. cupfu l mi lk. cupful soy-bean mea l. cupful corn flour. }:I cupfu l rice flour. 2Y. level teaspoonfuls Ryzo:-l.

y. I y. y.! y.

Cream fat and syrup, adding the egg a nd mil k; t hen mea l, flours and RVZON, \\hic h have been sifted toget her. Pour into we ll -greased cup cake tins and bake in a med iu m ove n abo ut twenty min utes.

RYZO!

LAYER CAKE Prize Recipe

R YZOI LAYER COCOA CAKE MISS JENNIE WA LL ACH, NEW VORK CITY

I3 Y

tablespoonfuls ( I ounce) butter. I level cupful (Y. pound) sugar. y. cupful ( I gill) cold water. 2 level tablespoonfuls cocoa. 1 teaspoonful vanilla extract. 2 eggs. 2 level teaspoonfuls RVZON . I level cupful (}:I pound) flour. Fll, Ll , G : }:I cupful (2 ounces) sweet butter. }:I cupfu l (2 ounces) powdered sugar. [ teaspoonful van illa extract. 4 level t.easpoonfuls cocoa. IcING FOR Top : y.( eake chocolate. y.! cupfu l ( I Y. gi lls) boiling water. I level teaspoonful flour. H cupful (6 ounces) suga r. I teaspoonfu l butter. 2 teaspoon fuls vanilla extract. 2

Prize Reaipe

R YZO:-.J UT T ART BY MRS. A. B. CA ' ' I FF , NE W YORK CITY 2 level cupfuls O{ pound) chopped English walnut meats. I package zwieback (10 cent size) . 4 eggs, separated . I level cupful (Y. pound) suga r. I level teaspoonful R \'ZON. I levcl teaspoonfu l powdered cinnamon. I level t.easpoonful powdered cloves. W hipped cream. Marshmallow or boiled icing. See page 43. Chop and roll n uts and roll zwieback, or put it through a food chopper. Beat yolks of cggs and sugar togethe r fo r ten minutes, add zw ieback mixed wi th R YZON and spices, now add nu t. meats a nd whites of eggs stiffly beaten. fix carefully and divide into two well-greased layer-cake t ins. This nut tart takes ten minutes to ba kc in a moderate oven and it should not be permitted to bake too long. When ta r t has cooled , eithe r a boiled ici ng, or marshmallows slightly softened in the oven , or wh ipped cream sweetened a nd flavored wit h vanilla extract may be used between layers a nd on t op. Sufficient for six to eight persons.

FOR CAKE:-Cream butter thorough ly with sugar, add water, cocoa, vanilla extract, eggs, well heaten, and flou r sifted with R YZON. D ivide into two greased and floured layer eake tins, and bake in a moderately hot oven for fiftee n minutes. T urn out and cool. F OR FrLLI NG:- Cream but ter and suga r to40

~- -

-

-- - •--

-...- .--.. =

RrZOiV LA r E R CA !,E-'\Iaslrr Ro-cipe By I RS. ANN" B. SCOTT, Cooking E xpe rt of t he Phi lade lphin

orl h Ame rican

squ are cake pa n, 1 2 x q , with paper ; do not grcase. Pu t mix t ure on and sprcad smooth; bakc in a moderate oven for t wenty-fi ve t o th irt y mi nutes. T he ca ke will be four inches high. F OR FI LLING :-Rinse a sa ucepa n wi th cold water, add one a nd one-ha lf cupfuls of milk a nd bring t o boi li ng poin t ; stir in cornstarch which has been moistened wi th rema inder of milk; ad d egg yolk, suga r a nd sa lt; boil for fi ve min utes ; ad d raisins wh ich have bee n washed , dried , and put t hro ugh a food chopper ; bea t ti ll cold , then spread between ca ke. FOR WATER ICI NG:-Bea t up wh ite of egg, add water, fl avoring a nd enough sifted confec t ioners' sugar to ma ke a n ice frosting t ha t will spread on cake. T his ca ke when fi nished measu res 7 x 13 a nd is fo ur inehes t hick. T he ingredient s ca n be very easily divided a nd on ly ha lf th e size made.

M as/er Recipe RYZaN LAYER CAKE cupful (J4 pound) b utter or lard . 2 level cupfuls (I pound) sugar. 4 eggs-separat ed. I cupful (J4 pin t) mi lk. 4 level t easpoonfuls R YZON . 4 level cupfu ls ( r pound) fl our. J4 level t easpoonful sa lt . PI LLING : 2 cupfuls ( r pint) mi lk. 6 level t ablespoonfu ls ( r J4 ounces) corn starch. I egg yolk. 6 level tablespoonfuls (3 o unces) sugar. J4 level teaspoonf ul salt . r level cupfu l (J4 pound) seeded ra isins. WATER ICING: I egg wh ite. 2 ta blespoonfu ls hot water. I teas poonf ul va nill a extract. Confectioners' sugar. F OR CAKE:-Beat shorten ing and sugar to a ligh t crea m ; separate eggs, bea t yo lks until ~e ll mixed and a dd slowly to suga r and shortening; add mi lk very slowly , stirring a ll the time ; beat whites of eggs until stiff a nd add ha Lf; sift flour, R YZON a nd sa lt and add rest of beaten egg white and rest of flour. Line four jelly t ins or one

RYZaN WASH I GTa

LAYER CAKE

6 level tablespoonfuls (3 ounces) butter. I level cup ful (J4 pound) sugar. 3 egg whites. r level teaspoonf ul RYZON . r J4 level cupfu ls (6 ounces) flo ur. ~ level tea spoonful sa lt. J4 cu pful ( I gi ll) mi lk. J4 teaspoonful almond extract. 41

FILLIXG: I cupful (2 gills) mille 1~ cupfu l (2 ouncc ) sugar. I Icvcl tablespoonfu l (~ounce) butter. I le\ cl tablespoonful flour. I I , gg yolk. 1! teaspoonfu l vanilla ext ract. ;,. cupfu l (I ~ pound ) blanched and shredded a lmonrls. ; ~ cupfu l ( I ounce) sh redded ca nd ied citron peel. \rhite F rosting. cc page 38. F OR CAKE: - C ream the butter and sugar togct hcr; beat up whitcs of egg to a stilT froth, add thcm a nd beat well, thcn sift in flour, salt a nd Ryzox, ad d mi lk and a lmond ext ract, and beat with a woode n spoon until quite light. Divide in to buttercd a nd floured layer-cake tins, a nd bakc in a modcrately hot oven for twenty min ute. Turn ou t a nd cool. F OR FrLLlXG:- Put one and one- ha lf cupfuls of the milk in to a sa uccpan, with sugar a nd butter, and bring to hoi ling point. Blend flour with rcmainde r of milk, add yolks of cggs well beate n, a nd pour into boiling milk and stir and cook until it thi k ·ns. 001 and add vanilla. Divide in to portions and add a lmonds to one-ha lf and citron to the other ha lf. Put a lmond mix t ure on onc layer and citron mixture on the seco nd. I lace thcm together a nd cover top with white uffi cicnt for two-layer cake. frosti ng. RYZO.

RYZOX LADY B.-\LTI;\IORE CAKE -\- levcl table poonfuls ( 2 ounces) buttcr. I Ie el cupfu l (~ pound ) suga r. ca nt half cup ( ~{ gi ll ) milk. I level tcaspoonful R vzox. 1; .\ level cupful (5 ounce ) flour. -\- e g white. ~ teaspoonfu l almond ext ract. FILI.IXG: J le\'el cupfu l (~ pou nd ) suga r. ; ~ cupfu l ( I gi ll ) water. I egg white. I level cupful (~ pound ) seeded rai ins. l ~ cupful (2 ounces) grou nd a lmonds. ;1 cupful (2 ouncc ) chopped English wal · nu t meats. y, teaspoonful vanilla cxt ract. F OR AKE:-Crcam butter and suga r thoroughl y together, add milk, flour sifted with RYZO:-l a nd beat until smooth. Add extract a nd fold in whites of eggs beaten to a stiff froth . Divide in to greased and floured layer cake tins, a nd bake in a moderatc ly quick oven for twent y minutes. Turn out a nd cool. FOR FILLING:-Put sugar a nd water in to a sa uccpa n a nd boi l until it form s a soft ba ll when t ricd in cold water, or 2380 F. by candy th ermometer. Beat up whites of eggs to a stiff, dry froth. Pour syrup upon these eggs, beating steadily until a meringue is formed which will spread. Add vani lla, a lmonds, walnuts a nd ra isins cut in ha lves. pread bet ween layers a nd on top. Sufficient for two-laye r cake.

CHOCOLATE LAYER CAKE

R'r: ZO~ i\IOLA SES LAYER C KE BY NELLIE E . ADA~I S , TACO~ I A, \VA H. I cupful (~ pint) mol asscs. ~ cupful (4 ounces) suga r. 2 eggs a nd yolk of I egg. 4 level tablespoonfuls (2 ounces) butter. I level teaspoonfu l clo ves. I level teaspoonful cinnamon. I level teaspoonful salt . X level teaspoonful soda. ~ cupful ( I gill) buttermilk- or sou r miik. 2 level cupful s (~ pound ) flour. 2 level teaspoonfuls Rvzo . 1\ fix a nd ba ke in three layers. FILLI NG : I cupful (X po und) figs. I cupf ul (~ pound ) ra i ins chopped finc. r cupfu l (~p int ) water. ~ cupful (4 ounces) sugar. ~ Icve l tcaspoonful vanilla. ook a ll together until soft and smooth. Frost top with white of one egg and 5 tablcspoonf ul s frostin g suga r fl a vorcd to taste. or make a thick white icing and put I,ctwcen l.Jyers.

4 squares (4 ounces) bitter chocolate. cupful (~ gill) boiling water. upful (4 ou nces) butter. level cupfuls ( 10 ounces) sugar. I teaspoonfu l vanilla extract. 3 eggs, separated . 2 level teaspoonfuls RYZON. 2 level cupfuls (~ pound) fl ou r. ).\ Icvel teaspoonful salt. ~ cupful (I gill) milk. 'Whi te frosting. See page 38. Chocolatc frosting. Sec page 4-J.. i\Ielt chocolate in small saucepan , add water, and cook over hot water until smooth . Cream butter a nd sugar thoroughly together, add chocolate, vanilla extract, yolks of eggs well beatcn , flour sifted with salt and RYZON , and add milk. Beat wcll, cut and fold in whitc of ggs beatcn to a stiff froth . Divide in to thrce grC<'lscd a nd floured layer t ins, and bake in a moderatc oven for twenty-five minutes. Cool and put together with white or chocolate frosti ng. The top of cake should be covered with frosti ng. Sufficient for a mcdium-sized three-layer ca ke. ~ ~ J~

42

)

C

RYZO

F ILLE\[ S Al'\D I I TGS

AKES should be made to look attractive as well as to taste good. Many cakes a re better left in their simple state without any decoration, and when this is the case particular care should he taken with the baking to avoid burning . In no circumstance should a cake be over-decorat d. One of the simplest forms of decoration is to spread a th in oating of jelly, pres rve or honey over the cake, and then to sprinkle with browned or colored almonds, cocoanut, pista hio nuts, t iny cand ie or a mixture of these. This is velY suitable for the sides of cakes where the top only is iced. When a more ela borate decoration is wanted, one of t he va rious icings may be used . ·Wi th a la rge cake it is usual to ice the top onl y, and then to decorate with nuts, preserved fruits, bonbons 01 frosting in two colors put th rough an icing bag. In the decorating of t iny fancy cakes th ere is a wide ra nge for individual taste and an-angement. W ith the help of fi llings, icings and decorations, the variety of pretty cak s which ca n be made is end less. Hard white icing is usually prepared with egg wh ites, a few drops of lemon juice and confectioners' sugar. The dull appearance of this icing is due in many instances to insufficent beating and to its containing too much sugar. The whites should be free from yolks, and a ll utensils should be scrupulously clean , as the least spot of grease is sufficient to make the icing heavy. Glace icing may either be pou red over the cakes, or the cakes may be d ipped into it. If a la rge 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 a nd sides as desired. Arrange any decoration on the cakes while the icing is still soft. Butter icing must be a llowed 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 a nd sides of the cake, and put most of the icing into a forcing bag, with a la rg tube on the end of it. F orce out the icing on the cake, and do it as quickly as possible before the hea t of the hand has time to soften the icing. 1ix gelatine with cold water; add boiling water, stir over fire until dissolved; add RYZON, extract, and sifted confectioners' suga r to make thick enough to spread . Su ffic ient for two large cakes.

RYZO:--l LEl\rO;..r FILLING 4 lemons. 4 eggs. )4 level teaspoonful R YZON. 1 level cupful ()4 pound) sugar. )4 cupful (X pound) butter. y.{ cupful (1)4 gills) water. Strain juice of lemons into a sa ucepa n, add eggs, RYZON mixed with sugar, butter a nd water. Stir overa slow fire un til mixture 1 oils two minutes. 001 and use. ufficient for two-layer cake.

RYZO

ORA GE GLACE ICI G

1)4 level cupfuls ()4 pound) confectioners'

sugar. ora nge. A few drops yellow color. X level teaspoonful RYZON. Rub confectioners' sugar through a fine sieve, put it into a small pan, add strained juice of orange and allow sugar to dissolve ovcr fire; then add yellow color and Rna ,and, if necessa ry, a few drops of wa rm water. This icing should only be warm, not hot. Sufficient for one small cake.

o Ot\:\'UT FILLI I G RYZO. 4 egg whites. I level teaspoonful R YZON. 1 level cupful ()4 pound) sugar. I level cupfu l (X pound) cocoanut. )4 teaspoonful almond extract. Beat up whites of eggs with RYZON, add sugar, cocoanut, a nd extract, and stir over the fire un til the mixture is hot. Use at once between layers and on top of cake. Sufficient for one-layer cake.

RYZO MARSH fALLOW FROSTI G 40 ()4 pound) marshmallows. 1 level cupful ()4 pound) sugar. I cupful ()4 pint) water. I egg white. )4 level teaspoonful RYZON. I teaspoonful orange extract . felt marshmallows in double boiler. Cook sugar and water until soft ball is form ed in cold water, or 240 0 F. by candy thermometer. Pour onto the stiffly beaten white of egg mixed with RYZON, add melted marshmallows, flavoring, and beat until of consistency to spread on cake. Sufficient for one cake.

RYZO GELATINE ICI G level teaspoonfuls powdered gelatine. tablespoonfuls cold water. )4 cupful (1 gill ) boiling water. )4 level teaspoonful RYZON. I teaspoonful orange extract. 5)4 level cupfuls (1)4 po un ds) confectioners' sugar. 2 2

43

RYZO. T CHOCOLATE FRUIT FILLI:\G 4 squares (.j. ounces) unsweetcned chocolate. 4 tablespoonfuls milk. y.! cupful (6 ounces) sugar. 1 tablespoonful (]If ounce) butter. I egg. y.j lcvel teaspoonful salt. I teaspoonful vanilla extract. ]If level teaspoonful Rna. '. ]If cupful (2 ozs.) chopped preserved ginger. ]If cupful (20ZS.) chopped preserved cherries. :\[elt chocolate in upper pan of a double boiler, adrl mi.k, sugar, butter, egg well beaten, and sa t , and cook over the fire until mixture thickens, stirring cO:1stantly. Cool , add extract, RYZON , ginger a~d cherries. Sufficient for three-layer cake.

2.j.OO F. by candy thermome er, add vanilla and beat until thick. Sufficient for one cake.

RYZOX SOT..:FFLE ICIXG BY MRS. FRED FRIEDLANDER, NEW YORK

Unbeaten white of r egg. 3 tablespoonfuls cold water. I level cupful (]If pound) granulated sugar. ]If level teaspoonful Rvzox. Put all in top of double boiler. Ha\'e water underneath boiling and beat mixture seven minute. This icing will stand several day and remain creamy. By add ing fresh fruit juice this make a de licious pudding sauce. Sufficient for one large cake. RYZO. BOILED FROSTI:\G 1 level cupful (]If pound) suga r. ]If cupful ( I gill) water. 2 egg whites. I level teaspoonful Rna;.!. 1 teaspoonful vanilla extract. Boil sugar and water in a saucepan un til it forms a soft ball when tried in cold water, or until it registers 2.j.Oo F. oy candy thermometer; jour onto the stiffly beaten egg whites, pouring in a steady stream and very slowly adding, while beating, RVZON and vanilla; stir until thick. Sufficient for one cake. RYZO. CHOCOLATE FROSTI~G 2 squares (2 ounces) unsweetened chocolate. ]If cupful (7:( pound) sugar. ]If level teaspoonful R nON. y.j cupful (]If gi ll ) milk. 3 teaspoonfu ls butter. I teaspoonfu l vanilla extract. ]If teaspoonful lemon extract. felt chocolate in saucepan, add suga r, RVZON . milk and butter, and cook until it forms a soft hall when t ried in cold water, or 2400 F . by candy the rmometer, then add extracts and use. Sufficient for one cake. RYZON F O. DA T ICI G 4 level cupfuls (2 pounds) sugar. I cupfu l (]If pint) water. ]If level teaspoonful R YZON. Melt suga r in water, add RYZON , and boil until it forms a soft ball when tested in cold water, or 2400 F. by candy therm<)meter. Pour onto a wet platter, and as soon as syrup has slightly cooled (it should crinkle up when touched at Lhe edge with the finger), gather it up with a scrapcr into a heap, then work it even ly and smoothl y with a spoon until the whole becomes creamy a nd fina lly solid . Knead smooth and keep in a ja r. W hen wanted, place the icing in a saucepan over hot water, and stir it to the consistency of t hick crea m , and use it for t he t ops of cakes and pUdd ings. If th e icing is made too ho t it will be du ll a nd brittle instead of soft and shiny .

RYZO:\ ORA:\GE FILLI0!G 2 tablespoonfuls ( 1 ounce) butter. ]If cupful (y.j pound) sugar. 2 egg yolks. I orange. ]If level teaspoonfu l RVZON. 2 level tablespoonfuls ( I ounce) cake crumbs. I teaspoonful lemon juice. felt 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 R YZON , cake crumbs and lemon juice. Cool and use. Sufficient for one-layer cake. RYZO. AL fOND ICING level cupfu l (y.j pound) blanched and chopped a lmonds. 4 level tablespoonfuls (2 ounces) suga r. I level cupful (]If pound) sugar. ]If cupful (1 gill) water. 2 egg whites. ]If level tcaspoonful RYZON. 1 teaspoonful rose extract. Brown almonds in oven. Put the four tablespoonfuls of sugar into a small saucepan and stir ovcr the fire until brown, add almonds, cool and pound . Boil sugar and water for five minutes, add pounded almonds, pour onto beaten whites of eggs mixed with Ryzo ,add extract, beat until thick enough to spread. Sufficient for one cake. I

RYZO . BROW SUGAR ICI:"-!G 2 YJ level cupfuls (I pound) brown sugar. y.! cupful ( l ]lf gills) cream. 2 teaspoonfu ls butter. ]If level teaspoonfu l R YZON. I teaspoon ful vanilla extract. Put suga r into a saucepan , add cream, butter a nd R VZON , a nd boil unt il mixture form s a soft ba ll wh en t ried in cold wate r, or un til it registe rs 44

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RYZOrv SUGAR COOKIES-Master Recipe By

KATHARINE

LAWIWNCE, Director of Household Science, Temple UniversilY, Philadelphia

CHAPTER

IV

RYl ON COOKIES , DOUGHNUTS AND S MALL C AKES RY ZO

out onto a floured baking board , knead lightl y, ro ll out very thin , cut out with a cookie cutter and bake in a quick oven for ten minu tes. The e cookies a re as good at six weeks as when baked . One tablespoonfu l of crushed caraway seeds may ue substituted for vanilla extract. Sufficient for fifty coo kies.

loIasler Recipe S CAR COOKIES

cupfu l (Yo pound) butter (sca nt) . level cupful (Yo pound) sugar. 2 eggs. tablespoonfu l water. teaspoonful van illa extract. I level teaspoonfu l RYZON. E nough flour to make a dough and roll out thin on board . Cream butter and sugar thorough ly togethe r with a wooden spoon. Beat eggs unti l very light, add to creamed mixture, beat well , add water and extract. To one-half cupfu l of sifted flour add Ryzo a nd sift in to other ingredi ents, beat until light, and then add enough flour to make a soft dough, about two level cupfuls. Turn I I

RYZO SPICE COOKIES 5 eggs. 2 level cupfuls ( I pOllnd) sugar. I lemon. 4 level teaspoon ful s RYZON . 4 level cupfuls (I pound) Bour. Yo level teaspoonfu l po~dered cloves. Yo level teaspoonful powdered cinnamon . Beat eggs an d sugar together for fifteen minutes, add grated rind and strained jLLice of 45

flour sifted with Rna:. and salt. Knead lightly on a floured baking board and roU out very thin. 'ut 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 FlLLING:-\\'ash 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 red uced to jam. Turn out to cool. Sufficient for twenty-six cookies.

lemon , and gradually flour sifted with Rvzo);, and spices. 11 ix carefully and drop uy teaspoonfuls onto greased baking tins. Bake in a fairly hot oven for eight to ten minutes. Sufficient for four dozen cookies. RYZO:\f FJ\XCY COOKIES FOR TEA :y.f cupful (6 ounces) butter. J.1 cupful (y,j pound ) sugar. 2 small eggs. 1 level teaspoonful R yZO);. 3 level cupfuls (:y.f pound) flour. J.1 teaspoonful almond extract. J.1 cupful (2 ounces) ground almonds. HARD " -El ITE ICING : J egg white. l :y.f level cupfuls O/olh. ) confectioners' sugar. J teaspoonful lemon juice. Shredded almonds. FOR OOKlEs:-Cream hutter and sugar together, add eggs well beaten, flour sifted with RYzo:-r, extract and almond. Knead lightly, and roll out on a floured baking uoard. ut with a small , plain round cutter, lay on greased tins, spread on each a littlc of the icing and sprinkle over a few shredded a lmonds. Bake in a moderate oven for ten minutes. FOR ICI:-IG:- Sift sugar into a basin, add egg and lemon juiee and beat for fifteen minutes. If too th ick, add a very little more white of egg. Sufficient for fifty cookies. If liked , pour the following French Water I cillg over cookies when hot. Sift one cupfu l of confectioners' sugar into a basin, mix into it sufficient cold water to make it into a thin paste, beat until smooth , fl avor it as desired , and pour it over the cookies. " hen dry serve for tea.

R YZOX PEA X UT COO KI E BY ~ Il SS LOUI E FAIIRIG, PHILADELPHIA, PA . r level cupful (y,j po und) grou nd, fre hly roasted peanut ·. 1 level cupful (J.1 pou nd) sugar. y-! cupful (J.1 gi ll ) pea nu t oil. 2 egg . J J.1 level cupfuls (6 ounces) flour. J.1 level teaspoonf ul salt . 2 level teaspoon fu ls RYZON. ream suga r a nd pea nu t oi l, add beaten eg~s a nd flou r sifted tw ice with R yzo ' a nd sa lt . MI X in ha lf the grou nd pea nu ts a nd sprin kle ba la nce on cookies before putt ing them in a moderate oven. Bake about t welve minu tes. Sufficien t for t hi rty cookies. RYZO, CHOCOL TE DELIGHTS 2 squares (2 ozs.) unsweetened chocolate 3 eggs. J.1 cupful (4 ounces) butter. I level cupful (J.1 pound) suga r. I level teaspoonful R YZON. ~~ cupful (3 ounces) flou r. J.1 level teaspoonful salt. I teaspoonfu l van illa extract. I level cupful (y-! pound) chopped English waln ut meats. Grate chocolate and beat eggs slightly . felt butter, add chocolate, eggs, sugar, extract, flour sifted with R YZON and salt , a nd add nu t meats. Mix well and spread ina la rge greased sha Uow pa n, a nd bake fo r twelve min utes in a modera.te oven. ut in squa res while wa rm. Sufficient for thir ty squa res.

R YZO, F IG COOKIES upfu l (J.1 pound) butter. 2 level cupfuls ( I pound) suga r. 2 eggs, separated . cupful (J.1 pint) milk. I teaspoonfu l orange extract. 1 teaspoonful rose ex tract. 3J.1 lcvel teaspoonfu ls R VZON. 572 level cupfuls (I pound 6 oun es) flour. I level teaspoonfu l salt . F ILLI NG : I pound figs. 2 level teaspoonfuls grated orange rind . I ora nge. 1 cupful (J.1 pint) grape juice. cupful (J.1 pint) honey. 1 cupful (J.1 pint) water. FO R OO KI E :-Beat butter a nd sugar to a crcam , add yolks of eggs and beat well, add mi lk, extracts, wh ites of eggs stiffly beaten , an I

RYZON WAL UT MACAROO NS BY MRS. C. W . TIL DE N, LOS A:-IGELES, CAL. Wh ite of 2 eggs. 4 level tablespoonfuls (2 oun ces) powdered sugar. I level tablespoonful flour. J.1 level teaspoonful R YZON. 4 tablespoonfuls fi nely chopped wa lnu ts. M ix all together un til stiEf, a nd drop by spoonfuls on well-greased tin. Bake in quick oven. 46

RYZO

GERMA

HONEY

AKE

• RY7.0;\l POTATO A 0 BARLEY DROP COOKI ES

Y.

pounds honey. S cupfuls (2 pounds) flour. 3 egg . I level cupful (y. pound ) suga r. 1 y. leve l teaspoonfuls cinna mon. y. level teaspoonful powd ered cloves. y. lemon. 3 le ve l teaspoonfuls R n o . I Y. cupful s (6 ounces) bl a nched a nd chopped a lmonds. y. c up ful (~ pound ) chopped ca nd ied le mon peel. y. cupfu l (~ poun d) hopped a ndied ora nge peel. I level cupful (y.j pound ) cho pped ca nd ied cit ron pee l. I

BY

~J.

A. T.·\ C K\I E YER,

' E W YOR K

egg , beate n lig h t. I cupfu l ma hed potato . 1;\ cup fu l me lted fa . .1 4 u p ful corn sy rup o r molas es . I I J le v{'l u p ful s ba rley fl o ur. 2 level teaspoon ful s R YZON . I ! leve l t easpoonful sa lt. )! t a poonful va nill a . Put in gredi ents toge th er in th ord r g i\"(~ n. Bea t e'g , potato and s hort enin g to a crea m , then a dd s ifted dr y in gr rli en t . A ha lf cupful o f nut mea ts or d riN I fruit may be a dd ed . I rop by spoo nfuls on well -grea d tin a nd ha ke in mod era teo,· n.

Bring honey to boiling poin t , then s kim a nd ta ke from fire. \\"hen cool , a dd one pound of t he flou r and set overnigh t in a cool place. ext day beat up eggs with s uga r, add a lmond s, pee ls, spices, RYZON, gra ted rind a nd stra in ed juice of le mon; to th is add the honey dough, mix we ll , a nd a dd re ma in der of flour, or s uffi cient to ma ke a dough that can be easily rolled out wi t h a rollin g- pin. T a ke a sma ll pa rt of dough (the remaind er mus t be left in a coo l place) , roll it out th in, a nd cut in rounds or squ a res. Lay on g rea sed ti ns a nd ba ke in a hot oven un t il ready. Repeat this process until the dough is a ll used. If liked, powdered allspi ce, crushed ·a rd a mon a. ncl a nise seed ma y be add ed to ca kes. Th ese a kes are bette r afte r two weeks.

RYZQ

~IR S.

I

RYZO;\l PE;\lTECO T

OOKIES QEWISlf )

Y.

cu pful (y.j p ound) b u tter. y. cupful (y.j pou nd) sugar. I egg a nd I egg whi te. teaspoon ful a lmond ex tract. level teaspoonful R no, . 2 level cu pfuls (y. poun d) fl o ur. Powde red suga r. Ca nd ied c itron p eel.

B eat b u tter a nd sugar to a crec1.JU , ad d egg well beaten, extract, a nd flo ur s ifted with Ryzo ' . Iix t o a stiff paste, tu rn o u t on to a fl ur d ba king board , roll o u t thin , a n d cu t o u t wi t h a ro und cutte r, or wit h t he top of a wi neglass . Place t hem o n greased bak ing t in s, b rush t hem over with gg whi te s ligh t ly beaten, sprink le wi t h powd ered suga r, a n d p lace a s ma ll piece o f candi ed p eel in cen ter of ea ch cookie. B a ke in a mod erate o ven for t en to t welve minu tes, a nd when done, place on a sieve t o cool. Sufficien t for t wen ty-five cookies.

E 0 , 0 il CAL SC II OOL COOK IE

DY MARGAR ET L. EVA NS, LA . C ASTER, PA.

y.

cupful (7:\ pound ) shortenin g. [ level cupfu l (y. pound ) dark brown suga r. I egg. ;1 cupfu l mi lk. 2 Y. level cupfu ls (:J.1 pound ) flour. 2 leve l teaspoonfuls Ryzo ' . y. leve l teas poonfu l sa lt. y. leve l teaspoo nfu l powdered c innamon. 1 level cupfu l (Y. pound ) fin ely chopped raisins.

• RYZON R LLED \\ AFERS 2 level cupfuls ( I y.j pints) dry oatmea l. 2 eggs . y. level c upful (y.j pound ) s uga r. -1- leve l t a blespoonfuls (2 oun ces) s ho rt n in g . 1 t a bl es poonfu l ba rl ey flour . 2 leve l t easpoonfuls R YZON . 15 lev I t easpoonfu l sa lt. I t easpoonfu l vani ll a xt ract .

Cream t he su gar and shorten ing . Add well beaten egg and milk. Sift together flour, sa lt a nd R \'ZON, a dd ing to the a bove mixture. To th is add the cinna mon and ra isin s. Roll out dough evenl y a nd cut out in an y sha pe desired. Pl ace on a greased pa n a nd ba ke a bout fiftee n m in utes in a. hot oven. S uffi cient for fift y cookies. 47

RYZON DOUGHi\ TS RYZO I GRI~ISLICHS UEWISH ) 2 matzoths. I level teaspoonful RYZON. ~ cupful (XI pound) matzoths meal. 3 eggs. I level cupful (XI pound) currants. ~ cupful (3 ounces) sultana raisins. XI cupful (2 ounces) seeded raisins. ~ level teaspoonful powdered cin namon. ~ level teaspoonful powdered nutmeg. ~ cupful (4 ounces) sugar. ~ cupful (2 ounces) ground almonds. Clarified sugar. Cover matzotbs with cold water and allow to soak twenty minutes, then squeeze very dry. and mix with meal, R YZO, , and two of the eggs well beaten . i\lix fru it, spices, sugar, almonds, and other egg well beaten . Sha pe a piece of the matzoth crust into an oval on the hand, place some of the fruit mixture on it. cover with a top piece of crust, shape carefully, and spr~nkl e wi~h meal. Fry in smoking hot fat or hot oil. Dram and serve with cla rifi ed sugar. Sufficient for nine grimslichs. To CLARIFY SUGAR :-Put two cupfuls sugar in to a saucepan; add two cupfuls of water and bring slowly to boiling point; then remove scum from su rface. P ut on lid, and boil four minutes to a llow the condensing steam to clear a ny crystals of sugar from sides of pan. Boil gently twenty-five minutes. R emove from fi.re and pour it in a steady stream over the stiffly beaten whites of two eggs. R eturn to pan a nd wait un til albumen of eggs coagulates and rises to surface, when a ll impurities will be removed and syrup left perfectly clear.

Beat eggs, add sugar, shortening, salt, oatmeal , flour and RYZON . i\lix thoroughly and drop hy teaspoonfuls on g-reased baking sheet. Bake in a quick oven. While still hot, roll into shape of a cigarette. If thc wafe r hardens so as to prevcnt rolling, return it to the hot oven for a moment and then roll. Sufficient for eighteen to l wen ly wafers.

RYZO;--.l" CHRISTi-lAS COOKIES ~ ~ ~ T ~

cupful (y.{ pound) butter. cupful (y.{ pound) sugar. level teaspoonful salt. lemon rind grated. cupful (2 ounces) ground almonds. 2 level tablespoonfuls caraway seeds. 2 eggs. ~ cupful (y.{ pint) milk. 4 level teaspoonfuls R YZON. 4 level cupfuls (I pound) flour. I level teaspoonful powdered ginger . Chopped cocoanut. Goldcn syrup. TIcat butter and sugar until creamy , add salt, grated lemon rind, a lmonds, caraway sccds, eggs well beatcn, milk, and flour sifted with Rvzo. , and ginger. i\ lix carefully, turn out onto a flourcn baking board, knead lightly, then roll out qui ckly one-fOltrth of an inch th ick, and cut out with a fan cy cutter about two inches in diamcter. Placc on greased tins, a nd bake in a hot oven for twclve to fiftcen minutes. Whcn thay a re bakcd and cold, brush ovcr with golden syrup, and sprin kle with cocoanu t . Sufficient for fou r dozen cookies.

RYZ00! COR;--.l" Il EAL DOUGHNUTS BY MRS. GEO RGE A. CLARKE, MUL INO, ORE. l ~ level cupful s (3 ~ ill s) mi lk. 1 ~ level cupfuls (7 Yo ounces) wh ite corn mea l. 2~ level cupfu ls (~ pou nd) whi te flour. y.{ level cupfu l ( ~ pound) butter. ~ cupfu l (~ pound) suga r. 2 eggs well beaten. level teaspoo nfu l gro und nu tmeg. level teaspoon fu I salt . 2 level teaspoonfuls RYZON . Put corn mea l a nd mil k in to double boi ler a nd cook for ten minutes. Add butte r, nu tmeg and suga r to mea l. Sift toget her flour, salt and RYZON - add to other ingred ients. Ro ll ou t on a well -flo ured board, cut in clesired shapes, fr y in leep fat, d ra in on pape r a nd roll in powdered s uga r. 48

RYZO~

POTATO FRIED CAKES

BY MRS. CLARENCE G . BORTO , SAND LAKE , N. Y.

med ium-sized potatoes. level tablespoonfu ls (1 ounce) fat. 2 well-beaten eggs. 1 ~ cupfuls (X" pound) sugar. ~ cupfu l (r gi ll ) sweet mi lk. 3 level teaspoonfu ls RVZON. 5 level cupfuls (174 pounds) flour. 2

2

Boil and mash potatoes. Stir in the butter hefore they get cold . Then add the eggs, ugar, milk and flour sifted with RYZON . Knead more flou r in on board if desired . Cut and fry in deep hot fat . Sufficient for fifty-s ix fried cakes.

RYZON C llRIST MAS DOUGHNUTS 2 level teaspoonfuls RYZON. 4 level cupfuls ( I pound) flour. y,( level teaspooniu l salt . I tablespoonful (~ounee) utter . level cupfu l (~ pound) sugar. level teaspoonful grated nutmeg. 2 eggs. I teaspoonful lemon extract. I cupful (~ pint) milk. Sift flo ur twice with R YZON and salt , a nd set aside. Cream butter, sugar a nd nutmeg together, add eggs well beaten, and beat for five minutes ; add extract, milk and flour. Turn out on a fl ou red baking board and roll ou t one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoki ng hot fat. D rain well on paper and cool. R oll in powdered sugar. If li ked , the dough may be cut in small rou nds and a marshmallow enclosed in each one before fry ing. Sufficient for about fifty doughnuts. RYZO

PARISIA

RYZ O

M LL CAK E r;:\ L DH,G SHORTBR EA S R"YZO I CALLAS

BY HELEN W1LSON , AME , I OWA

3 eggs. I level upfu l (~ pound) suga r. 2 tab lespoo nfuls cold water. I level cupful 01 poun d) flo ur. I level teaspoonful RYZON . Bea t t he eggs slightly. Add suga r, flour a nd R YZON sifted toget her, a nd col I wate r. Beat t hree minu tes. Drop by tab lespoonfu ls on a greased a nd flo ured t in. Bake in a moderate oven unt il light brown .

CR ULLERS

y,( cupful (2 ounces) butter.

level cupful (~ pound) suga r. egg yolks. I cupful (~ pint) milk. I teaspoonfu l van illa extract. 3 level teaspoonfuls RYZON. 3 level cupfuls (X" pound) flour. y,( level teaspoonful salt. I level teaspoonfu l powdered ginge r. ~ teaspoonfu l powdered mace. 3 egg whites. Extra flou r. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, van illa, flour sifted with R YZO , salt and spices. l\Iix carefully, fold in wh ites of eggs beaten to a stiff froth, and enough flour to make a soft dough that can be rolled out thin. Cut in to oblongs, make four gashes through the center lengthwise, a nd r un the fin gers in and out of the gashes to separate them. F ry in plenty of smoking hot fat , then drain and roll in powdered sugar. Sufficient for th irty crullers. I

2

\\"hil e sti ll hot ro ll in to t he shape of a cornucopia a nd tie wit h a stri ng to keep shape. Wh en cold fi ll wit h sweetened a nd fl avored whi pped cream. Add powdered suga r to a n egg yol k-beat un ti l stiIT enough to hold its shape. ese a li tt le of th is to form stamen. T his dessert will resemble a ca lla lil y in appeara nce. Sufficie n t for twelve callas. 49

RYZO~

Pri::.e Recipe

BLUEBERRY OR HUCKLEBERRY TEA CAKE BY MRS. ELIZABETH L. BROWl', SOMERVILLE, MASS.

RYZO:\ DAI:\TY ORA1'\GE TEA CAKES BY ~IRS . C. C. BIGELOW, TARPON SPRING, FLA. I Y. level teaspoonfuls R YZON. Y. level cupfuls (6 ounces) flour. 3 eggs, separated. [ tablespoonful orange iuice. I y. level cupfuls ( 1 pound ) sugar (scant) . I level teaspoonful grated orange rind. J1 cupful ([ gill) boiling "·ater. }8 teaspoonful salt.

Y.

cupful (y.! pound) butter. (~ pound) sugar. 2 eggs. I cupful (y. pint) mille 4 level cupfuls (! pound) flour. 4 level teaspoonfuls RYZON. y. level teaspoonful salt. 2 cupfuls (1 pint) blueberries or huckleberries. Cream butter and sugar thoroughly together a(!d eggs well beaten , and milk. Sift flour twic~ w.'th RYZON and salt, and add to other ingrechents. Dust berries with flour and add them to the batter. l\Iix carefully and divide int{J two well-greased square cake tins, and bake in a steady oven for three-fourths of an hour. Cut into squares and serve hot with butter and powdered sugar: Sufficient for twelve squares. ThIS batter may be baked in greased muffin tins. J

I

y. level cupfuls

R YZO_

ORANGE FIW TlNG: Confectioners' sugar. 1 orange. Candied orange peel. POR CAKE:-Beat yolks of eggs thoroughly add si:ained orange juice and sugar and beat fo; ten mmutes, then add salt, orange rind boiling \:ater, whites of eggs stiffly beaten, a~d flour SIfted with RYZON. Divide into small greased and floured gem pans, and bake in a quick oven fo r ten minutes. Cool and ice with orange frostmg, and decorate with tiny pieces of candied orange peel. FOR F ROSTING :-Sift confectioners' sugar into a bowl (about two cupfuls) , add strained ju ice of orange and beat well together ; if too thin add a little more confectioners' sugar. Sufficient for twenty cakes.

MADEL!. ES

cupful (8 ounces) butter. level cupful (y. pound) sugar. 6 eggs. teaspoonful lemon extract. level teaspoonful RYZON . 2 level cupfu ls (y. pound) flour. y.! level teaspoonfu l salt. Pondant icing. Sce page 44. Glace cherries. .Cream butter and sugar thoroughly together wIth a wooden spoon , add eggs, one at a time, amI heat well , then add extract, and flour sifted with RVZON and salt. Mix well. arefully grease somc plain dariole or t imbalc molds and set them on a baking tin . F ill molds lhree-fourths full w.ith mixture, and bake in a hot oven fo r twenty m11lutes. \\ hen cold , turn upside down and pipe a spot of fonc1an~ on each one. Finish by placing a half cherry m the center of Cc1.ch spot of icing. Sufficient for twelve l\ladelines. l\ Iadel ines are cakes of great reputation in Fra~ce . The Mad~ l ines of Com mercy had a :;pectallocal reputatIon , th~ co~seq u e!lce main ly, 1t was repor ted , of the admlratlOn whIch a Polish King manifested for them when he traveled in F rance, but this local reputation was more probahly the result of the accident that a Madame I'errotin de Bar mond had a cook who made very good madelines, and as he r name happened to he j\ [adeli ne Paumier, she was credited locally ant! qu ite u nduly , with the invention of the cal~es. I

1

RYZO.

DAI NTY CL DERELLAS

level teaspoonfuls R yzo ' . level cupfuls (y. pou nd) flour. y. cupful (]1 pound) butter. [ level cupful (y. pound) sugar. I egg. ;1 cupful (y. gill) milk. 1 teaspoonful orange or almond extract. I egg white. 2 2

Sift fl our and R YZON twice. C ream b utter and thorough ly together, add egg well beaten, mIlk, extract a nd flour. J\iIix well , t urn out on to a fl oured baking board and roll ou t abou t onehalf inch in th ickness. su~ar

T he Cindere.llas should be cut out wit h fancy cake cutters 111 dIamonds, t ri angles, squa res, h~rts , stars anel ~·o lll1 ds . B rush tops of cakes WIth unbeaten whIte of egg and dust over with granulated sugar. P lace on greased t ins, without leltll1g the cakes tou h each other, a nd hake in a quick oven unti l nicely brownerl. Sufficient fo r forty cakes. 50

RYZO

FR IT BAR HO GIil'ON,)1I H. 2 eggs beaten with a pinrh of salt. I level upful ()/, pound) sugar. 2 tablespoonfuls boiling water. r level cupfu l ( ]I.( pound) chopped nuts. I level upful (]I.( pound) date. 1 level cupful ( ]I.( pound) flour. 2 level teaspoonfuls RYZON. I teaspoonfu l vanilla. Break eggs into a bowl, beat, then add other in gred ients in the order given , ifting flour and R \'ZaN together. Pour into a sha llow grea cd pan a nd ut in squares when cold. Sufficient for twenty-four bars. I3Y MRS.

JA~IES

RYZO .

RYZO:-': OLD FA mONED l\IOLAS ES CAKE

RICHARD,

TE

BY )IR . . ELLA S)II TH, DROOK!.\' , , N . \'. I~

cupfu l (4 ounce) sugar. H cupfu l (40un es) shortening . r egg. I ~ cupfu l ( I g ill ) sour milk. J-~ upful ( 1 gill) mola es. I level tea 'poo nful ginger. 1 level teaspoonful innamon. 3 level cupfuls ( (\ pound) flour. ] 2 level tea poonful oda. 2 level tea poonfuls RYZON. ream suga r and shortening . . dd w II-beaten egg, cinnamon, ginger, mol a e and milk- oda eli olved in on table poonfu l hot water. Then add flour and R YZO, , which ha\'e been ift ed together. Turn into II' II- grea ed tin. Bake in moderate oven about thirty minut s.

TABLE DA I:\T IES

BY MR S . KATE LOWRY, Clli AGO, ILL.

level cupfuls ( I pint) flour. poonful a lt. 2 leveltallespoonful ( I ounce) hutter. 4 level teaspoonfuls RYZON. I level teaspoonful sugar. I cupfu l ()/, pint) mill" 24 sugared dates. 24 marshmallows. Yo cupful ground nuts. Sift flour, Ryzo , sugar and salt together . Rub in the butler a nd add mill" Roll out thin a nd cut with a small round cutter. n ea h round place a s ugared late which has been st urred with a marshma llow and sprinkle with grou nd nuts. Turn half the dough over it. Pinch the edges and brush with the yolk of an egg. Bake until brown . ufTi cient for twenty-four dainties. 2

y. level tea

• RYZO.

ORN i\IEAL ORAl'\GE G I:-\G ER BREAD r }/, level upfuls corn meal. I level cupful ri e flour. I level cupful barley flour. 2 level teaspoonfuls RYZON. Ii level teaspoonful soda. I level teaspoonful salt. 2 level teaspoonful gin g r. r level teaspoonfu l cinnamon. Ii level teaspoonful clove. .1 ;[ ru pf ul molasses. 2 level tablespoonfuls shortening . 2 level tablespoon fills ugar. I egg. 1 ~ ~ cupfuls mill,. I grated orange rind. ift flours, RVZON, soda, sa lt and spices together; cream molasses, shorten in g and sugar, add beaten egg, then milk and sift d dr y in· gred ients; then add the grated rind of one orange. Bake in shallow, well -greased tin for thirty minutes, in a medium hot oven.

RYZOX PAR I(IXS bla nched a lmonds . J 2) level cupfuls ()/, pound) fine oatme:ll. 2 level teaspoonfuls RYZON. I level cupfu l (]I.( pound) flour. Ii cupful (]I.( pound) butter. I level cupfu l (6 ounces) brown s uga r. I level teaspoonfu l powd red g in ger. 1 level teaspoonfu l powdered cinnamon. Ii le\'el teaspoonfu l powdered nutmeg . I:J cupf ul (]I.( po und ) molasses. I egg. 2 tablespoonfu ls milk. Split almonds. i\Iix oatmea l and flour toget her, rub in 1 utte r with tips of fingers, sift a nd add RYZO N, spices and sugar . \\'a rm molasses and pour it in ; beat up egg, and add it with milk. i\ li x well and divide in to piece, make these into fl at cakes, lay th m on gr a cd tins, place ha lf an a lmond on top of ea h, bake in low oven for twenty minutes. i\Iakes twenty-four parkins. 12

RYZO. DY MRS. JOB

OCOA

T B NS

W. DOGART , HACKENSACK, N. J.

2 level cupfuls ()/, pound) flour. }/, cupfu l (]I.( pound) shortening . }/, cupl ul (]I.( pound) sugar. 2 level teaspoonfuls R nO:-l. I f'gg. 15 cupfu l (2 oune ) lin Iy chopped eor03 nu t . H teaspoonfu l a lt. Jf cupful ( I gill) milk, or more to l11ake a stiff batter.

51

At -ew Year in Scotland, and at Christmas in E ngland, a good deal of decorated shortbread is sold wit h appropriate mottoes, of which .. For Auld Lang Syne" is the greatest favorite. These mottoes may be made with caraway comfits, or with canclied citron peel, or with icing put th rough a bag and tube.

Rub buller in to Rou r, add R YZON, salt, sugar, cocoa nu t , the egg well beaten, a nd milk. 1\[old in sma ll bu ns, place on a greased tin, dash ove r wit h mi lk a nd spri nkle with cocoa nu t . Bake in hot oven fifteen minutes. R YZO:\ OATi\ [ EAL SHORTBRE D BY

~IRS. I ~A WILl.lA~ I S,

CEDAR, B. C.

RYZO_ I

cupful

Yf cupful Yf cupful

GI;-';GERBREAD

(Yf pint) molasses. (~ (~

pound) butter. pound) sugar. I cupful (Yf pint) boiling water. 1 level cupful (~ lb.) chopped walnut meats. 1 level cupful (J/, lb.) chopped seeded raisins. 2 level teaspoonfuls R nON . 3 level cupfuls ( 12 ounces) flour. y.j level teaspoonful salt. 2 level teaspooniuls powdered cinnamon . I level teaspoonful powdered ginger. 2 eggs.

r level cupfu l (Yf pou nd ) butte r. Je\'el cupfu ls (Yf pou nd) fl our. r level teaspoonfu l R YZON. 2 level cupfu ls ( r2 ounces) fi ne Scotch oatmea l. Yf cupful (y.j poun d) sugar. I egg. 1\[ ake a ri ng of t he flour into which R YZON has been sifted on a pastry boa rd . Brea k egg in to ce nte r, aci d suga r on top, mix toget heradd buller, mix a ll together, t hen dra w in t he flou r whi ch is in ring a round t he mix t ure -mix it lightly, ru bbing wit h t he ha nds to form a paste. Kn ead very li tt le a fter paste is for med. i\ lake in to cakes. Prick wit h fork an d bake un til brow n in moderate oven. Ca n be decorated wit h a lmonds or peel, if liked , or dusted wi th suga r, or iced. Su fficie n t for ten shortbreads. 2

Put molasses in to a mix ing bowl with butter and sugar, pou r in boiling water and stir well, and let cool. Then add nuts, ra isins, flour sifted with R no , spices and salt. Beat up eggs and add them, then turn into a well-greased and Roured shallow pan, and bake in a moderate oven fo r fo rty min utes. Cool, and cut in squares. Gingerbread is p robably one of the oldest forms of cake known. It has certain ly been known since the four teenth century, when it was made and sold in Pari s. It was formerly made of rye flou r kneaded wit h ginger a nd other spices, and sweetened with honey. In some parts of Europe, gingerbread is still made in la rger or sma llcr q ua ntities, and baked in large blocks to be sold by weight . These are made with wh ite or light b rown dough mixed with honey and glucose. They a re of a very light spongy texture, qu ite different from that made in this cou ntry . Sufficient fo r eighteen squares.

RYZON SCOTCH SHORTBREAD 2 cupfuls ( 1 pound) b utter. 1 Yf level cupfuls ( 12 ounces) sugar. 2 eggs. 2 level teaspoonfu ls R yzo . 7 level cupfuls ( I Y-I pounds) Rour. I level cupfu l (y.j pou nd) rice flo ur. Wash butter in cold water, and squeeze it dry on a clean cloth . Place it on a baking board and knead it with sugar and when they become well incorporated , knead in eggs with the hands. Sift the Rour , ricc Rour and R YZON onto the board , gradually knead t hem into t he butter mixture, making a smooth paste. D ivide into fo ur pieces, make each piece into a smooth round cake, pinching the edges with the fingers. Stab a ll over with a skewcr or a fork to prevent the paste rising. Lay on papered baking tins, a nd bake in a moderate oven fo r forty minu tes. T ake from the oven when ready and allow to lie on t in until cold. Dust cakes with fine sugar, and at serving time break them into pieces. Sufficien t for four shortb reads.

RYZO I SOFT G I GE RBREAD BY MR S. HERMA N WAD DEY, WASH I ' GTON , D. C. I cupfu l (Yf pin t) molasses. Y-I cupfu l ( I Yf gills) sweet or sour r Yf level cupfuls (6 oun ces) fl our.

milk.

egg. level tablespoonfu l ()4 o un ce) shorte ning. level teaspoon fu l ginger. Yf le" el teaspoo nful cinnamon . 2 leve l teaspoon fu ls Ryzo •. y.j level teaspoon ful soda. Yf level teaspoonfu l salt . I

I I

52

Beat egg, add molasses, ginger, innamon, sa lt and mi lk, soda dissoh'ed in hot water, flour and R vzo sifted together, then melted shortening. Bake in sheet tin. Sufficient for six persons.

• RYZOX BC"CK\\"Il EAT

together. Pour into well-greased dripping pan. Bake in quick oven about twenty minutes. When cold cut in squares and spread with frosting. ee page 4+ [or frostings.

• RYZO.

OOKlES

RYZO.

FAIRY ROCK

)1.\ cupfu l cofTee . I egg . I level cupful barley flour. I' level teaspoonfuls RVZON . J1 level teaspoonful cloves . 1 level teaspoonful innamon. 1~ level teaspoonful allsp ice. If cupful raisins . i\l ix shortening, mol asses, cofTee and beaten egg. Then sift flour , R no, and spice and stir int o liquid . Beat a ll thorough ly and arid rai in . Bake in muffin tins in moderate o,·en. BY

AKES

RYZO. I

~IRS.

R'>:ZO~ GI;-.IGER OOKIE GEORGE MEDLER, C Il EVEY IIA SE,

~IRS.

~11l.

level CUI ful (,{ pound) brown ugar. I level cupfu l (y. pound) shortening . I CUI f ul (y. pin t) Barbados molasses. 2 eggs, well beaten. y, level teaspoonful sa lt . 2Y, level teaspoonfuls Rvzo . I level teaspoonful ginger. y, level teaspoo nfu l cloves. y, level teaspoonfu l cin namon. y, level teaspoonful a llspice. 6 level cupfuls (r Y, pounds) flour . To mix, cream sugar and shortening, add molasses, eggs, sa lt and spices, flour and R no=-< which ha e been sifted together, and turn out on well-floured board, roll one-eighth in ch thick, cut a ny shape desired, bake in qu ick oven until golden brown. Sufficient for fifty cook ies. TOTE:- If un sa lted shortening is used double the proportion of sa lt. I

level teaspoon[uls R vzO>!. level cupfuls (y. pound) flour . 6 tablespoonfuls (3 ounces) butter. J1 cupful ( 1 ounce) chopped nut meats. y. cupful (2 ounces) currants. 4 level tablespoonfuls (2 ounces) sugar. J1level teaspoonful powdered mace. Pinch salt. 2 eggs. 2 tab lespoonfuls mille. Sift flour and R YlON into a basin, rub butter into flour and mix well . Add nut meats and cu rrants, and mix with sugar, mace, salt. Beat up eggs, add milk, and mix gradually with the dry ingredients into a fairly stiff paste. Put this in small heaps on a buttered tin , and bake in a moderately hot oven for twenty minutes. Take from the oven and cover with sifted sugar. Sufficient [or twelve cakes. 2 2

UY

BARLEY CmFEE CAKES

J1 cupful shortening. y. cupfu l molasses.

eggs. level cupfu l sugar. y. cupful shortening. I t( level cupfuls buckw heat flour. I leyel teaspoonfu l Rvzo ' . J1 level teaspoonful salt . y. leyel teaspoonfu l cloves. 1{ level tea poonfu l cinnamon. Beat the eggs , add sugar and melted shortening, a nd beat until thoroughly mixed . Then ~ i ft all dry ingred ients together and add slowl y. :'Ilix well and roll on board ~ inch thick a nd nit with cookie cutter. Bake on well-gr ased lin in moderate oven for fifteen minutes . uRicient for forty-eight ookies . 2 1

RYZO

FRE CH COOKIES

CHOCOLATE SQUARES

4 eggs, separated. y. cupful (7( pound) sugar. y, teaspoonful almond extract. 1 y, level teaspoonfuls R VlON. I level cupful ()I.\ pound) flour. Chocolate frosting. See page 44. Chopped nut meats. Beat the yolks of eggs and the suga r for ten minutes, remove the beater, add the extract, the flour sifted with the R YlON, and the" hites of eggs beaten to a stiff froth . Turn into a greased and floured baking sheet, and bake in a hot 0 en for fifteen minutes. Turn out to cool, then ut in squares. Dip the pieces of cake in chocol:lte icing and roll ill chopped nut meats. Suffieien t for ten sq uares.

M. L . NENANS, WINSLOW, ILL.

Y. level cupfuls (y. pound) brown sugar.

level cupful (y. pound) butter. eggs. level tablespoonfuls cocoa. I cupful (y. pint) cold coffee. I cupful chopped raisins. r level teaspoonful RYlON. I level teaspoonful innamon. y. level teaspoonful cloves. I teaspoonful vanilla. 3 levcl cupfuls (){ pound) flour. Cream butter, sugar and eggs in mixing bowl , add cocoa, cinnamon , cloves, vanilla, coffee and raisins. Then add flour and R YZON sifted I 2 2

53

'I!APTER \'

Ryzo

1 I II

PASTRY, PIES, SHORTCAKES, TARTS and T RTLETS Ot her dainties fade , The newest oft the fl ee test. But of all the pies now made The apple pie is still the sweelest."

" Cut anti come again ,

The sirup upward springing, While my li fe and taste rem ain , To thee my heart is clinging;

ASTR Y m'~"g ,"ppH~ pi," ly

0'

m,,.,I,1 ro< ,,"dy, ,"d I"d,'" , wh," ~"I,d to pO'. fection, is a lmost a fine art. A start should be made with the plainer kinds of pastry, ~ .." and especially those in which the fat is well mixed with the flour before the rolling begins, such as Short Paste. \\'hen those have been thoroughly mastered , the more ;v~ ;.... difficu lt kinds may be attempted. There are several kinds of fat which ca n be u ed for pastry making, such as butter, la rd, drippings, oil, clarified fat, margarine, a nd var ious kinds of vegetable fats now on the market. Butler is the best to use for a ll the fi ner kinds of pastry, but it must be ca refully chosen and free frOIll taint of a ny ki nd. The ve ry best butter must be used for making purr pastry. " ' hen a more econo mica l past ry is wanted, good drippings, lard or margarin e may be used , or a mixture of lard and butter is good. Good hredded suet crust made with drippings is one of the most wholesome kinds of past ry for ch ildren. is used principall y for making boiled pastry, the fat taken from the kidney being the best, a nd th e beef sllet preferred to mutton . \\'ater is usually the only liqu id required for mixing the pastry. It must be as cold as possible, and in hot weather a piece of ice shou ld be added to it. The exact amount of water to use is not a lways given in the recipes, as so much depends on the consistency of the fat used , and a lso upon whether t he flour is a very dry kind or not. I t wi ll genera ll y be found that the fine r the flour the more water it will req uire. I n the ri cher kinds of pastry a beaten egg or the yo lk of an egg is used together with a litt le wate r. Be ca refu l t hat all ute nsi ls used, such as ba king boa rd , rolling-p in, basins, spoons, etc., are pa rticula rl y lea n and cool. The boa rd shou ld be smoot h a nd perfectly flat. A marble slab is a lways to be preferred to a wooden board, as it is so cool a nd level. The roll ing-p in should a lso be smoot h a nd not too heavy. Handle it very lightly. Clea n a nd cool ha nds a re a lways im perative. Those who have very warm ha nds should mix the pastry as much as possible with a knife. l\ Iake the pastry in a cool place, not in a hot ki tchen. The colder pastry is kept during the making, the lighter it wi ll be, because it will conta in more a ir. Cold air occupies much less space than hot. The colder t he air the greater, consequently, will be its expa nsion when put in to a hot oven . The paste must be ha nd led and rolled light ly. Heavy rollin g a nd ha ndlin g expels the air. N ever a llow past ry t o stick to the baking board, but lift it occasiona ll y on the rolling-pi n a nd dust a litt le flour undern eat h. If the rolling-pin st icks to the pastry, dust a li tt le flour over it, a nd brush it off aga in light ly with a small brush kept for the purpose. I n making sho rt crust, cut t he butter or fat into the flour with a knife, then rub the shortening lightly into the flour with the t ips of the fingers, and do not use more wate r than is necessa ry in mixing it. It is a common mistake to use too much water; to do so deprives the paste of its shortening. ~

54

Short paste is t he best for children and peopleof weak d igestion ; the flour in it, being more thorough ly incorporated with the fat , gets bcttcr cooked . I t is also more capable of mastication than flaky cru t , wh ich arc liab l to b swa llowcd in flakes. Puff past is a kind of finc sanclwich. Ther should bc a certain number of laycrs of dough and layers of butte r. Take c" ery care, therefore, to prevent thc hutter hreaking through the dough. The manufacture of this pastry requires patien e, becau e if it is not properly cooled betwecn the turn, the fr ict ion of rolling will mclt the butter and cau e it to smea r into thc dough . I Jowe" cr wcll the pastry may be made, succe s wi ll not be attained unle s the oven is right ly heated; the very lightest crusts wi ll be tota ll y spoilcd in the baking if this important point is not caref ull y attendcd to. If the oven is not very hot the fat wi ll melt and run out of the pastry before the starch gra ins in the flour burst; conseque nt ly, t hey ca nnot after wards expand , however hot t he oven may be made ; a nd in t his way t he paste wi ll become heavy. T ake great ca re t hat t he ove n is hot when t he paste is put into it. T he heat of t he oven may be tested wit h a t hermometer or by putt ing into it a sma ll piece of the pastry. If t h is piece of pastry browns fa irl y qu ickly, t hc ovcn may be conside red hot enough . For puff pastry, t he t hermometer should register about 3400 F. to begin with a nd when the past ry is we ll risen the heat may be red uced to 32 50 F. F or meat pies about 3000 F. will be hot enough, a nd for the pla iner kinds of past ry t he temperature may be still a Ii tt le lower. T here is so much difference in ovens, that t he hottest part of one may be the coolest of a not her. The ovcn doo r shoul d be ope ncd a nd closed as ge nt ly as possible, a nd not oftencr t ha n is necessa ry. \\ atch t he paste ca refull y t hat it does not take too da rk a color. If it becomes too brow n before it is su fficiently cooked , cover it over with a dou ble piece of paper t hat has been sl ight ly sprin kled wit h water. If t he past ry is not to be used at once when taken from t he oven, a llow it to cool slowly in a wa r m ki tchen. Vl hen light past ry is t ra nsported at on e to a cold la rder, or pa ntry, it is very apt to become heavy. If a ny paste is left over do not bake it simp ly because it is made ; scraps will come in nicely for li tt le pies, entrees, savories, or fri ed for decorat ion; t hey a re a lways useful t o have on ha nd . Keep in t he ice box. Some cooks freq uent ly, a nd with excellen t effect, in t roduce various flavorings into t heir cru sts, mixing some with t he addition of lemo n j uice, while giving to ot hers a delicate a nd very agreeable gout by means of very fin ely chopped parsley, on ion, shallot, th yme, bayleaf, or even mushrooms. Or in the case of pastry for sweet di shes (it may be sweetened or not, j ust as ind iv idua l incl inat ion guides) grated lemon or ora nge rind, spice of an y ki nd preferred, grated nuts, or a jud icio us add it ion of a sui tab le extract, such flavoring being pa rt icul a rl y effective in connection wit h suet or butter crust for steame I or boiled pudd ings. Anot her way to fi nd t he right heat for pastry is to lay a piece of whi te paper in t he oven, if it browns q uickly t he ovcn is hot enough ; it shoul d not be so hot t hat t he pastry will "catch" q uickl y before it is ri sen, or before the contents of a pie or tart a re cooked . To prevent t his a piece of greased paper may be la id light ly on t he top ; if t he oven is very fie rce, it may be slight ly damped . Past ry shoul d never be baked in a n oven in which mea t is being roasted or wi th a ny ot her d ish whi ch generates steam, as t he moist heat would be apt to destroy t he crispness of the past ry. Ovens in which hea t comes from t he bo ttom a re decided ly t he best for either pastry or cakes ; but no one shoul d expect to ba ke well in an oven which t hey do no t t horo ughl y understand. 55

RYZO~

PASTRIES

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 . l\Iake it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller, then roll it out with quick short rolls to the right thickness, being always careful to stop the roller just short of the edges of the paste. Roll it on the one side oniy , and be earefu l that it docs not stick to the board or rollcr, keeping both these lightly floured , but do not overdo this flouring, as o\'er-flouring, like over-rolling, will make the pastry hard and tough. To lift the paste rIght oIT the boa rd, turn the upper end over the rolling-pin, and wind it up li ke a shade, unrolling it again in the same way. This saves dragging it out of shape. This pastry is sometimes ealled Biscuit Paste, and it is suitable for pies, tarts, ta rtlets, puffs, biscuits and many fancy sweets. Sufficient for three pies.

RYZO;.;' )'IATZOTII PASTRY

Y.

matzoths. tablespoonfuls ( I ounce) butter or lard. I level teaspoonful R VZON . y.\ cupful (1 y.\ ounces) matzoth meal. 2 level tablespoonfuls ( I ounce) powdered sugar. Pinch of salt. 2 eggs. Cover matzoths with water, soak for fifteen minutes and press dry . Heat butter and add soaked matzoths. Cook for two minutes, sift and add matzoth meal, sugar, Rvzo:-r, salt, and eggs well beaten . Iix well, and press into a greased pie plate with the hands as it is impossible to roll this pastry. I-Lave pastry one-fourth inch thick. I

2

RYZO:\ SHORT P STE level teaspoonfuls R vzo '. 4 level cupfuls ( r pound) (Jour. y. level teaspoonful salt. y. 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 eall it, flaky pastry. Sift RVZON, flour and salt into a basin , add butter or lard and cut it into small pieces in the flour with a knife, then rub it in with the tips of the fingers until it is all crumbled like bread crumbs. "-ork 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 roll ing-pin. The quantity of water needed depends a good dea l on the flour and on the temperature; for the ahove, 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 RVZON, 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, acid butter aml 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 pa lms of t he hands , as is a common p ractice . 2

RYZO:':

HOUX PASTE

level teaspoonful R nON. level cupful 01 pound) flour. I cupful (y. pint) water. 4 tablespoonfuls (2 ounces) butter. 2 level tablespoonfuls ( I ounce) sugar. Pinch of salt. y. teaspoonful vanilla el\'tract. 4 eggs. I

1

Sift flour, wh ich should be of the finest quality , and put it in a cool part of the oven to dry. Pour water into a small saucepan , add butter, sugar, and salt, and bring to the boil , but do not let mixture reduce in quantity. Add vanilla, and flour sifted with R nON , and stir these well together over the fire with a wooden spoon, until the paste is compact and dry, and does not adhere to the pan or spoon. This is called a "panada." It should not be over-cooked , or it w ill become oil y. Remove saucepan f rom the fire, and add eggs, one at a time, beating each one in very thoroughly. Keep the paste at a mcdium th ickness, not too soft , not too stiff, a nd onl y using the 56

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 moLtOds 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 t in . Let the end of the piece of paste rest on this, and continue forcing unti l 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, lay ing down t he pieces of paste about two inches apart, so as to allow room for rising. For cream puffs and profiteroles, the bag must be held perpendicula rly, the tube to begin with almost touching the baking tin, and then only so far raised to a llow the mixture to be deposited in li ttle heaps o r t he size required . As each heap is fi nished , d isengage t he bag, not by raising it, but by givi ng it a jerk and a tw ist. The li ttle 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 LtOtil well r isen, crisp, and of a pale fawn color. They should be brushed over with a little beaten egg and milk, before baking, to give th em a glaze. They rise a grea t deal and get quite hollow. E clairs and ordinary sized puffs will take from thirty to forty minutes. J ust before they are requ ired, a hole large enough to admit the tube in a forcing bag may be made in each with a sharp kni.fe , and they may be filled with custard , wh,ipped cream or preserves. Sufficient fo r 1 2 puffs. RYZO;.r PUFF PASTE 2 cupfuls ( [ 'pound ) butter. 4 level cupfuls (1 pound ) flour. y. level teaspoonful salt . Cold water. 1 egg yolk. 1 tablespoonful lemon juice. 3 level teaspoonfuls R YZON .

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 old water, yolk of egg well beaten, lemon juice and jusL 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 butLer in the cold water until quite malleable, yet not undul y soft, squeeze from it all moisture in a clean cloth, and pat it between the hands in to a flat square cake. The butter should be as nearly as possihle of the 5a;me consistency as the paste, as if it is softcr it wlLl get rolled into it , and if harder it will break through it. R oll out paste to a li ttle more than double the size of the slab of fat, and about onefourth of an inch thick, lay the latte r one-half, fold the other over, and place in refrigerator for thirty minutes. .Now press paste across in th ree or four I laces With the roller, roll into a long strip, being careful that the butter docs not break through. Sprin~l e one~half teaspoonful of R YZON 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 read ily. ow fold pastry exactly in three, press down the folds and lay the pastry aside in a cool place for fifteel~ mlllutes at least. This is called giving the pastry one "turn ," and seven of these is the number usually required for puff pastry. T~~ next time th.e pastry is rolled, place it with the Joms at your nght-hand side, and open ends towards you . Give it two "turns" this time and again set it in a cool place for at least fifLeen rI?inutes.. Repeat this until the pastry has hac! SIX rolls .11l all, then double the pastry instead of foldlllg It 111 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 distin ct 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. I n rolling, keep the pressu re of the two hands as even as possible. If the strip of paste is inclined to become curved, this shows that you arc pressing more on rowlded side than on the other. The great art ill maklOg 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 fl at and even in the rolling it will not r ise properly in the baking, but will have tough, hard streaks through it . The oven for p'uff pastry should be hot, but not fierce, the door kept sh ut LtOtil the paste is set and, after baking, the pastry ought not a t once t~

This is the most ela borate and expensive of t he flaky pastes, and both time and some dex terity are required in its manufacture. Weigh butter, and let it lie in ice-cold water for some time before using it. 57

I)c consigncd to a cold place, but allowed to cool quitc gradually. Puff pastry is suitable for vol-au-vent, patties, pies, and many fancy dishes.

Sift flour and R..-zo:-l onto a board and add sugar. Chop and rub butter through dry ingredients, and when well mixed make a large cavity in the center; place eggs therein. With a knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board. Continue folding in flour into liquid with knife until dough can be kneaded by hand. When dough is well kneaded, cut a piece off, roll out and line a buttered pie pan with it. Sprinkle the dough in pan with a slight dusting of flour; this helps to absorb the moisture of whatever fruit is used. With rolling pin as a guide, cut narrow strips of rolled out dough, and lay them crosswise at equal intervals across the pie and over the fruit. Bake in a moderate oven.

RYZO. FLAKY PASTRY level teaspoonfuls R YZO:-l. 4 level cupf uls (r pound) flour. J level teaspoonful salt. ].4 cupful (4 ounces) butter. ].4 cupful (4 ounces) lard. 2 tablespoonfuls lemon juice. Ice Water. Divide shortening into four equal portions. Sift flour, RYZON, and salt into a bowl, add one portion of the fat and rub it lightly into flour. J\[ix to a stiff paste with lemon juice and a little ice-water. Turn out onto floured baking board, roll out to an oblong piece, and distribute a second installment of the fat in small knobs over it, to within one-fourth inch of edge. Dredge a very little flour over, fold evenly in three, press cdges together with rolling-pin to exclude the air, and layaway in a cold place, or in the r efrigerator for ten minutes. R epeat processes with the chilling intervals until fat is used up, roll out to the requisite thickness, and use for pies or tartlets. Sufficient for three pies. 2

COOKIES From trimmings left from pie crust, cookies can be made by kneading the pieces together, and rolling out again. If several kinds of cookies are desired, such as cocoanut, peanut or raisin, divide the dough in three parts. When the dough is partly rolled out, sprinkle well with nuts or raisins, and roll them into crust, and continue rolling until the pastry is desired thickness. Cut dough in any shape desired. Lay on greased tins and bake in a moderate oven until light brown . These cookies wi ll keep crisp indefinitely, if kept in an air-tight tin can. Thus you have pie and cookies from the same dough. If desired, the dough may be kept in a bowl in the refrigerator for a week, or even longer, and t'h ereby be ready for use at a moment's notice. Keeping in the refrigerator improvcs paste. Sufficient for three pies.

RYZO. RAISED PIE CRUST ].4 cupful (4 ounces) butter or lard. I cupful (].4 pint) hot water. J level teaspoonful RYZON. 4 level cupfuls (J pound) flour. I level teaspoonful salt. Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity. Sift RYZON, flour and salt into a bowl and make a well in the center of the mixture. Pour in hot liquid, mixing first with a wooden spoon or a knife, as it is rather hot, then take the hand and mix into a compact paste. Turn out on a floured baking board, and knead lightly and quickly until free from cracks. This paste must be used while warm for making raised pies of pork, or mutton . See page 7 J.

RYZO

SPICED PASTRY

2 level teaspoonfuls R YZON. 4 level cupfuls (I pound) flour. ].4 level teaspoonful salt. I level teaspoonful powdered cinnamon. [ level teaspoonful powdered nutmeg. ].4 level teaspoonful powdered mace. r ].4 cupfuls ( [2 ounces) butter or lard.. 2 eggs. Juice of I lemon. 4 level tablespoonfuls (2 ounces) sugar. Cold water. Sift floUl', R YZON, salt and spices onto a baking board. j\/I ake a hollow in center, put in shortening, broken into small pieces, and incorporate eggs well beaten, strained lemon juice, sugar and

Prize Recipe RYZON PIE CRUST A:-.JD COOKIES L O. E BY MRS. R. F . FINK , WEnE PLA I NS, ' . Y.

4 level teaspoonfuls RYZON. 4 level cupfuls (T pound) flour. 2 level cupfuls (r pound) sugar (scant) . ].4 cupful (-J. ounces) buttcr. 3 eggs. ;1 cupful (3].4 ounces) milk. 2 teaspoonfuls lemon extract. 58

enough water to make stiff paste. The flour should be worked in from the sides, using a knife. Knead lightly, roll out into a long even stril , 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. RYZO

scoop out all the soft paste from the center, being careful not to break the edges. The case should not be filled until just before serving. The filling is the most important part of the \ aI-au-vent. The foundation of this is a rich sau e of some kind, either brown or white, with a variety of different garnishes, such as small quenelles, mu hrooms, truffles, sm
HOT WATER PASTE

2 tablespoonfuls (1 ounce) butter or lard. 3 tablespoonfuls boiling water. ;1 level teaspoonful salt. I level teaspoonful R VZON. I level cupful (4 olU1ees) ·flOUL Beat butter to a cream, add boiling water and stir until dissolved, then add salt, RVZON and flour. IIIix and cool before using.

RYZO:--! \'OL-AU-VE:--!T Rvzo:\' puff pastry. See page 57. 1 beaten egg. Filling. A vol-au-vent is one of the most recherche dishes of French cuisine, and one wh ich the American cook is somewhat afraid of attempting. However, if once the making of puff paste has been mastered, the making of the pastry case itself should not present much difficu lty. The puff pastry should only have had six turns for a vol-au-vent case. Roll out the pastry very evenly to about three-fourths inch in thickness and let it rest for a few m inutes before cutting, to allow for shrinking. Then take a round or ova l cutter the size requi red, and lay it on the top of the pastry, keeping it one-half inch from the edge in order to have a perfectly even piece of paste. Then cut round with a sharp pointed knife, holding the knife slanting outwards from the cutter so as to make the lower edge of the pastry slightly wider in circumference than the upper. Now remove the cutter, and place the cut piece of paste on a wetted baking tin with the under side uppermost. During the baking the upper part of the vol-au-vent will shrink in width and becomc the same size as that wh ich rests on the tin. ow brush over the top of the case with the beaten egg, and with a sharp knife or cutter mark a smaller round on the top, wh ich can be removed afterwards to form the lid. Score the top across lightly with a knife, and pierce the pastry through to the tin two or three times. Then bake in a hot oven for forty minutes. When a nice color an 1 well risen, remove the vol-au-vent from the oven , lift off the little lid of pastry, and with a fork

*RYZO BARLEY PA TRY level cupfuls barley flour. level teaspoonfu l Rna. Yo level teaspoonfu l sa lt . 6 level tablespoonfu ls shortening . Cold water sufficient to make soft dough . ift barley flour, RVZON and salt; cut in the horten ing, and add very cal l waler to mak a oft dough . M ix we ll and pr s into pie plate wit h t he ha nds, as palt ing it into hapc gi\' s more satisfactory results than rolling. H ay pastry one-fou rth inch thick . sum ient for two crusts. 2 ~

RYZON CHOPPED P \STRY level teaspoonful RVZON. level cupfuls (Yo pound) flour. I level tab lespoonful sugar. ~ teaspoonful salt. I cupful (Yo pound) butter. I egg. Juice of Yo lemon . 5 tablespoonfuls cold water. J 2

Sift flour, Rvzo , sugar and salt together into a basin, add butter, and chop it into flour mixtu rc unti l well blended. Beat up egg, add strained lemon juice and water, and graduall y mix into dry ingredients, choppillg, not stirring, a ll the timc. Roll out to a long, even strip, fold in three 1 y bringing one end over the middle and lapping the other end over. Put it away in a cool I lace for ten minutes. This is called giving the pastry a t1lm. Roll and fold the pastry again and roll out and use as required. Use for pies, patties, etc . S9

------RYZON STRAWBERRY SHORTCAKE-Master Recipe By

JAN ET

MCKENZIE Hn.L, Editor of "American Cookery," Boston, Mass.

Master Recipe

Sufficient for four to six people. This dough ma y be roll ed and cut into largc biscuits, and used for serving individual shortcakes.

RYZO STRAWBERRY SHORTCAKE 2 quart baskets st rawberries. I y, Ic\'cl cupfuls ( 1 2 ounces) suga r. -I- I vc l teaspoonfu ls R YZON. 2 level cupful s (y, pou nd) pastry flour. y, level teaspoonfu l salt. y.( cupful (2 ounces) butter. 1 cupfu l (y, pint) milk (about). Extra butter, for spread ing layers. rcam, if desired. Tl ull, wash a nd drain berries, save a few choice berries for a ga rni sh, cut rest in ha lves a nd mix with suga r. Sift together RYZON, flour, and sa lt, a nd work in butter with two knives ; add milk grad ua ll y, a nd mix to a soft dough with a knifc. Press dough in to two well-greased layer cake (ins. Bake in a qu ick oven for fifteen to twenty minu tes. Turn one laye r upside down on a se rving dis h, spread li bera lly with bu tter; pour on ha lf the berries, and set th e ot her laye r above ; spread with butter a nd rest of berries. Garnish with the who le berries and wh ipped cream if deired . This recipe may be used for other fru its, as blackberries, raspberries and sliced peaches.

Pri::.e Recipe RYZO N CURRA T SHORTCAKES BY MRS. G. N. HARTLEY, PLA I NFIELD , N. J. 3 level teaspoonfuls RYZO . 3 level cupfuls (K pound) flour. y, level t easpoonful salt. I level cupful (y, pound) sugar. I cupful (y, pound) shortening. I level cupful (y, pound) currants. I cupful (y, pint) water (scant) . Clean currants. Sift flour, R yzo:-l, sugar and salt in to a basin, add shorteni ng, cut it in with a knife, and then rub it in with the t ips of the fingers ; add currants and water gradually, and tu rn out onto a fl oured baking board. Knead lightly and roll out about one inch thick ; cut into three-inch squares, and mark t op of each square with a knife. Place apart on greased tins a nd bake in a quick oven for fifteen minutes. Serve hot or cold. Sufficient for fifteen squares. 60

y. level teaspoonful grated nutmeg. y. lemon.

Prize Recipe R YZO GRAPEFRUIT SHORTCAKE BY MRS. WIL LI AM J. MATHESON, NE W YORK CITY

tablespoonfuls brandy or fruit juice. r level teaspoonful R YZO_ . Line a pie plate with pastry. Cream hutter and sugar thoroughly together, beat in yolks of eggs, nutmeg, grated rind and strained juice of lemon, brandy and whites of eggs beaten to a stilI froth with RYZON. Bake in a moderately hot oven for thirty minutes. If liked, the edge of the pie may be decorated with meringue. 2

4 grapefruit. 3 level teaspoonfuls RYZON. 2 level cupfuls (y. pound) flour. y. teaspoonful salt. y. cupful (4 ounces) butter. l\[ilk. Sugar. SA CE : J uice of the fow' grapefruit. I tablespoonful cornstarch. 3 tablespoonfuls (I y. ounces) butter. I cupful (y. pound) sugar. egg yolk. tablespoonful vanilla extract. FOR SBORTCAKE:-Peel grapefruit. Separate sections carefully so as not to get in a ny of the pulp. Hold fruit over a bowl to keep juice. Break sections into li ttle chunks, sprinkle with a little sugar and set aside (not in cold place) till shortcake is made. Mix flour, R YZON and salt and sift into a basin. Add butter and chop it in with a silver knife until mea ly, and wet to a soft consistency wilh cold milk. Grease and flour a round or square baking pan. P ut dough in and press it out with finge rs 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.

RYZO

RYZO, PUJ\IPKI:-.I PIES 4 cupfuls ( I quart) stewed and strained pumpkin. I Y. level cupfuls 01 pound) suga r. I level teaspoonful RYZON. I level tablespoonful flour. I level teaspoonful salt. r level teaspoonful powdered mace. I level teaspoonful powdered cinnamon. I level teaspoonful powdered ginger. 2 cupfuls (I pint) mille RYZON chopped pastry, sec page 59. Line two pie plates with pastry . Put pumpkin into a basin, add sugar, flow', salt and R YZO mixed together, then stir in the spices and the milk; fi ll into the prepared pic plates and bake in a hot oven to a r ich , golden-brown color. ote that this economical recipe contains no eggs. R YZO P UJ\I PKI PIE No. 2 y.! cupful (6 ounces) sugar. I level teaspoonful powdered innamon . I level teaspoonful powdered ginger. y. level teaspoonful salt. r y. level cupfuls (X' pint) steamed and strained pumpkin . 3 eggs. I y. cupfuls (y.! pint) miH,. y. cupful (I gill) cream. I tablespoonful melted butter. R YZON barl ey pastry, see page 59 . Put sugar into a bowl, add spices, salt, pumpkin , eggs slight ly 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.

PIES

RY ZO AP P L E PIE BY MRS. CEO. MEDLER, CBEVEY CHASE, MD. F ILLINC: 6 to 8 med ium-sized apples. y. cupful (y.{ pound) suga r. 2 level teaspoonfuls cinnamon. I level tablespoonful (y. ounce) b utter. 3 tablespoon fuls cold water. Line a deep pie plate wi th R YZON chopped pastry. See page 59. P lace layer of t hinl y sliced app les in the d ish, d ust over wit h cinnamon a nd sugar- repeating until th e d ish is fi lled. Add three tab lespoonfuls cold water a nd Reck wit h b utter, place top crust on a nd bake in moderate oven unt il a golden brown. R YZO

TRA:-JSP ARE T PIE

R YZON purr pastry, see page 57. y. cupful (y.{ pound) b utter. r level cupful (y. pound) suga r. 3 eggs, separated. 61

RYZO~ :MI:-\CE PIES R \'ZON chopped pastry, see page 59. 2 pounds (8 cupfuls) boiled lean beef (chopped). 2 level cupfu ls Otf pound) chopped suet. 2 level cupfuls (r pound) seeded raisins. 2 level cupfuls (12 ounces) sultana raisins. 8 level cupfuls (2 pounds) currants. 2 level cupfuls (y. pound) chopped candied citron peel. I level cupful ()1 pound) blanched and chopped almonds. I level tablespoonful salt. 2 level tablespoonfuls powdered cinnamon. [ level tablespoonful powdered mace. [ level tablespoonful powdered nutmeg. I level tablespoonful powdered allspice. 5 level cupfuls (2Y. pounds) sugar. 4 pounds peeled and chopped apples. 4 lemons. I cupful (Y. pint) brandy. 2 cupfuls (r pint) sberry wine. Put beef into a large mixing bowl, add suet, fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine. Mix well and allow to stand over night, then mix again and divide into jars and seal. This mince meat will keep all winter in a cool place. Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies. For two mince pies:-·Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm-not HOT.

on top of the pie and brown lightly in the oven. erve hot or cold . If liked, thc meringue may be placed around the pic. RYZO.

PARrSIA:\ APPLE PIE

Thinly sliced apples. I level cupful (Y. pound) sugar. y. level teaspoonful grated nutmeg. I tablespoonful lemon juice. )1 cupful (Y. gill) water. r tablespoonful (Y. ounce) butter. 2 eggs, separated. r level teaspoonful R YZON. 1 level cupful (4 ounces) flour. Klevel teaspoonful salt. X cupful (r Y. gills) milk. Butter a pie plate and fill with app les; 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 RYZO " flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft. Beat up whites of eggs to a stiff froth, then add two tablespoonfuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk. Sufficient for six persons. RYZO

DEEP,APPLE PIE

RYZON barley pastry, see page 59. 8 to 12 tart apples. I level cupful (Y. pound) sugar. y. level teaspoonful powdered cinnamon. y. level teaspoonful grated nutmeg.

RYZO BAKEWELL PIE R YZON short or £laky pastry. See pages 56,58. 3 level tablespoonfuls jam or jelly. 4 tablespoonfuls (2 ounces) butter. 6 level tablespoonfuls (3 ounces) sugar. 4 eggs. y. teaspoonful lemon extract. y. level teaspoonful RYZON. 4 level tablespoonfuls (r ounce) £lour. 1 level tablespoonful powdered s gar. Line a buttered pie plate with the pastry, then spread in jam or jelly. 'Ielt butter with sugar in a small saucepan, add one of the eggs, with thrce yolks, and mix well; take from the fire, add Icmon extract, a nd flour sifted with RYZO . Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Bea t up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. Pile

Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprinkle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half. Roll a strip of RYZON pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish , with t he full ness thrown back in the center. Pinch cover to the rim and bake in a moderately hot oven until apples are tender. Sufficien t for six persons. Sometimes deep apple pie is served with cream cheese. MLx a small cream cheese with one-half pint of whipped cream and one-balf teaspoonful of salt. Put th is mill.-ture into a forcing bag with a star tube a nd press out on top of pie in a fancy pattern. Serve hot. 62

RYZO.

LEl\ION MER!

RYZO APPLE TART LETS R YZON flaky pastry, see page 58. I pound apples. (About -+ apples.) 2 tablespoonfuls water. -+ cloves. H cupful (4 ounces) sugar. 2 tablespoonfuls ( [ ounce) butter. 2 eggs. 2 t.ablespoonfuls milk. Yz level teaspoonful R vzo . I level tablespoonful flour. Roll out pastry, cut in rounds, and line grea cd tartlet pans; peel , core and cut apples into small pieces, put into a saucepan with water and cloves; stew until soft, add sugar and butter, when dissolved rub all through a sieve. Beat up ggs with milk, add flour if ted with Rvzo ' and add to apples. fix well, and put two tahle poonfuls of this mixture into tartlet pans, and bake in a moderate oven for twenty minutes. Sufficien t for fourteen tartlets.

GUE PIE

3~

cupful (6 ounces) sugar. 3 level tablespoonfuls cornstarch. 1 cupful (~ pint) boi ling water. 1 tablespoonful (Yz ounce) butter. 3 egg yolks. I lemon rind, grated . -+ tablespoonfuls lemon juice. Rvzo ' flaky pastry, see page 5 FOR l\IERINGUE : 3 egg whites. 3 level tablespoonfuls ( I ~ ounces) sugar. ~ tablespoonful lemon juice. FOR PIE :-Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly , and cook for two minutes. Add butter, egg yolks well beaten, grated rind and lemon juice. R emove 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 flow'. [ our in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done. FOR iERI, GUE:-Beat whites of eggs until stiff, add gradually sugar and lemon juice, and continue beating for two minutes. Pile on the top of the pie and return to the oven to brown I igh tly. Sufficient for six persons.

RYZO RYZO

RYZO, FLORE CE TARTLETS R VZON flaky pastry, see page 58. ~ cupful ()1 pound) butter. ~ cupful ()1 pound) sugar. 3 eggs. I level teaspoonful Rvzo ' . r level cupful ()1 pound) cake crumbs. Stra wberry preserve. l\Ier-ingue. Line greased tartlet pans with pastry . Cream butter and sugar together, add eggs well beaten, beat again , add cake crumbs and RYZON. Dividc into tartlet tins and bake in a moderate ov n for twelve to fifteen minutes. Pia e a li ttle st.rawberry preserve on each , and then put meringu<: 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.

TARTLETS

COCOANUT TART

R YZO chopped pastry, see page 59 . 2 eggs, separated. I cupful (~ pint) milk. I level tablespoonful cornstarch . ~ cupful (2 ounces) chopped cocoanut. ~ level teaspoonful Rvzo '. Yz te.1.spoonful vanilla extract. 2 tablespoonfuls raspberry jam. I level tablespoonfu l (Yz ounce) sugar. Line a greased glass pie plate with pastry. Perforate it in several places with a fork before putting in the oven , to avoid blistering. Bake in a moderate oven until ready. Beat yolks of eggs with sugar. Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time. Return this to the saucepan , and add cornstarch moistened with remainder of milk. Stir until well thickened , and then remove from the fire. Add cocoanut, Ryzo , extract, and whites of eggs stiffly beaten. Put jam at the bottom of pastry case, and mixture on the top. Brown lightly in the oven. Sprinkle with sugar, and serve the tart either hot or cold. Sufficient for four persons.

RYZON ORA GE TARTLETS RVZON barley pastry, see page 59. Orange marmalade. )1 cupful (2 ounces) butter. )1 cupful (2 ounces) sugar. I egg. Yz orange. ~ level teaspoonful RVZON. ~ cupful (2 ounces) flow'. Line sma ll patty pans with pastry. Put on tea poonful of orange marmalad in each a nd set aside in a cool place. Cream sugar a nd butler thoroughly together, add gg well beaten, grated rind and stra ined juice of half of orange, and flour if ted with RYZON. Mix and divide into prepared tins. Bake in a hot oven from twelve to fifteen minutes . ufficient for twelve tartlets. 63

RYZON STEAJl£ED S;VOIVBALLS-Master Recipe By

ELIZABETH

O.

Hu.LER ,

Denver School of Cookery

CHAPTER

VI

RYlON PUDDINGS RYZO.

Master Recipe STEAMED SNOWBALLS

sp ins a thread when tested in cold water, or registers 218 0 F ., by candy t her mometer. Add marshma ll ows and beat until mixtu re is smooth; flavor with sherry wine or fruit juice. K eep hot in a double boiler. If sauce seems too thick , add boi ling water drop by drop until of the ri ght consistency. Sufficient for ten snowba lls.

With Hot Marshmallow Sauce

y.

cupfu l (4 ounces) butter. I leve l cupfu l (y. pou nd ) suga r. 3Y. leve l teaspoonfu ls RVZON. 2 y.f level cupfu ls (9 ounces) flou r. ~ teaspoonful salt. y. cupf ul (1 gi ll) mi lk. I teaspoonfu l ora nge e;\"tract. 4 egg whites. Tl oT MARSHMALLOW SA UCE : 20 marsh ma ll ows. I leve l cupful (Y. pound) sugar. y. cupfu l (1 g ill ) water. Sherry wine or fruit juice to flavor. FOR SNOW13ALLs:- Cream bu tter, add suga r gradua ll y . Sift flour, RYZON, and salt together, add to first mi xt ure a lternately with milk. Add extract, bea t egg whites to a stiff fro t h, fold in to mixture, and beat we ll. F ill buttered c u ps twoth irds full, cove r with greased papers a nd stea m for thirt y- five minutes. Serve hot wi t h sauce. FOR SAUCE:-Soften marshma llows in a modcrate o vcn but do not bro wn them. Put sugar a nd water in to a saucepa n and boil until syr up

BY MRS.

RYZO APPLE DROPS ESKOLl , NORTH COLEBROOK, CONN.

M.

3 level tab lespoo nfuls (1 y. ounces) s ugar. 3 eggs. 5 tab lespoonfuls mi lk. I y. cu pfu ls (6 oun ces) flour I level teaspoonfu l RYZON . y.f level teaspoonful salt . I level teaspoonful ci nn a mon. I level tablespoo nful (Y. oun ce) b utter. 3 tab lespoonfuls wh ipped crea m . 2 good sized app les chopped (not ve ry so ur) . Beat together egg yolks a nd sugar. Add milk, flour s if ted with R VZON, salt , cinnamon, butter, wh ipped cream and apples. Add stimy beaten whites of eggs a nd fry in s moking hot fat . Se rve with maple syr up or sweet sa uce. Sufficien t for twelve. 64

RYZO

ENGLISH PLUJ\I PUDDI IG

4 level cupfuls (I pound) currants. 2 level cupfuls (12 ounces) sultana ra isins. 2 level cupfuls (y, pound) glace chcrries. 2 level cupfuls (1 pound) seeded raisins. 4 level cupfuls (1 p ound) chopped suet. 2 ; ~ level cupfuls (1 pound) brown sugar. + level cupfuls (1 pound) shredded mixed candied peels. I pound peeled and chopJ?ed apples. 2 level cupfuls (y, pound) bread crumbs. 5 level teaspoonfuls R YZON. 2 level cupfuls (y, pound) flour. I level teaspoonful salt. 2 tablespoonfuls (1 ounce) butter. I level cupful (;1 pound) blanched and chopped almonds. 2 orange rinds, grated. 2 lemon rinds, grated. 2 nutmegs, grated. 1 level tablespoonful powdered cinnamon. I level tablespoonful powdered ginger. 10 eggs. 1 cupful (y, pint) brandy or fruit juice.

7

RYZO

CHERRY PUDDWG

tablespoonfuls (I ounce) butter. level cupful (J.{ pound) suga r. 3 eggs. I cupful (y, pint) milk. I tablespoonful lemon juice. 3 level teaspoonfuls RYZON. 3 level cupfuls (X' pound) fl our. y, level teaspoonful salt. 4 level cupfuls (1 quart) stoned cherries. CHERRY SAUCE: I level cupful (y, pound) sugar. ;1 cupful (2 ounces) butter. I cupful (y, pint) cream. 1 egg. I level cupful (y, pint) stoned cherri es. FOR PUDDINc :-Cream butter and sugar thoroughly together, add eggs well beaten, milk, lemon juice, and flour sifted wi th R no and salt, and add cherries. Pour into a large greased mold, cover with greased paper and steam steadily for two and one-half hours. Turn out and serve hot with the sauce. FOR SAucE:-Melt butter and sugar in a s.·wcepa n, add cream, egg well beaten, cherri es cut in halves, and make very hot. Sufficient for seven to nine persons. 2 I

Clean fruit carefully a nd put it into a large mixing bowl, add cherries cut in halves, sugar, peels, apples, bread crumbs, R vzo " flour , salt, butter, nu ts , rinds of oranges and lemons, spices, eags well beaten, and brandy or fruit juice. Mix lhoroughly and allow to stand in a cool place for one hour. Divide inlo two well-greased molds, cover, and stea m steadily for ten hou rs.

PT1'ze R ecipe RYZO LE ro POT PIC BY MRS. K. E. JOHNSON, 'E W yanK CITY 3 level teaspoonfuls RYZON. Y, level cupfuls (6 ounces) flour. ~ level teaspoonful salt. y, cupful (;1 pound) butter. Cold water. I y, level cupfuls (X' pound) sugar. 3 lemons. Cream. Sift flour, Rno and salt into a bowl; add butter and cut into flour with a knife, th en rub it

The puddings may be boiled instead of steaming them. Turn out and serve with ha rd sauce or liquid sauce. The puddings may be kept in a cool place for several weeks before using th em, and reboiled for several hours as required. Leftover cold plum pudding is very good if cut in slices and fried. If liked , plum puddings may be decorated with whipped and sweetened cream and sprigs of holly. Sufficient for twelve to fourteen persons.

I

65

in with the tips of the fingers and add sufficient cold water to make a stilI paste. Put two cupfuls of cold water into a saucepan, add sugar and strained juice of lemons, bring to boiling point and allow to boil for twenty minutes. Then drop paste from a spoon into this boiling liquid and cover, permitting it to boil for twenty minutes longer. Serve hot or cold with cream , or butter a nd sugar. Sufficient for six persons.

RYZ O~

~rix flour with RYZON , add suet, salt, one tablespoonful of the sugar and enough milk or water to make a smooth, soft dough. Turn out onto a floured baking board , knead lightly, and roll out to one-half inch in thickness. :'IIix apples with grated rind and strained juice of lemon, sprinkle these over the pastry, wet pastry eelges wit h cold water, roll up a nd sea l edges and ends thoroughly. R oll in a pudding cloth , sealded and fl oured, and tied up; plunge into a pan of fast boiling water and boil steadi ly for three hours. R emove 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.

RYZO.' PLU::-'I DUFF 2 2

y. y. I I

y. I I

level cupfuls (y. pound) flour. level teaspoonfuls R YZo:-r. level teaspoonful salt. cupful (7:i pound) sugar. level cupful (7:i pound) chopped suet. level cupful (y. pound) seeded raisins. level teaspoonful powdered nutmeg. egg. cupful (y. pint) milk.

l\I ix flour, R YZON, salt and sugar together, and sift into a bowl, add suet, raisins, nutmeg, egg well beaten and milk. Beat for three minutes, pour into a greased mold , cover with greased paper and steam steadily for three hours. Turn out onto a hot dish , and serve with hot milk or any preferred sweet sauce, or hard sauce. Sufficient for five to six persons. If t he pudd ing is bo iled in a puddi ng clot h omit one-fo urt h cupful of the mi lk. P lum Duff may he put in RYZON cans and boilcd over the eamp fire. RY ZOX STEAl\ TED ny MRS. . N. BOLLER

APPLE ROLY POLY

level teaspoonfuls R vzo:-;-. 2 level cupfuls (y. pound) flour. 2 level cupfuls (y. pound) whole wheat flour. 2 l~vel cupfuls (Yo pound) chopped suet. I level teaspoonful salt. I level cupful (y. po un d) sugar. l\Iilk or water. 3 pounds peeled and chopped apples. I lemon.

.j.

RYZON R USSIA ~

P UDDI IG

cupful (6 ounces) butter.

y. cupful (4 ounces) sugar.

3 eggs. r level teaspoonful R no.' . 1 y. level cupfuls (6 ounces) flour. y.f level teaspoonfu l salt . y. teaspoonful vani lla extract. F ew drops red color. I square ( r ounce) bitter chocolate. 4 tablespoonfuls mil k. Hot mil k or sweet sauce.

ET P'D DI NG NEW YORK CITY

Y. cupful (2 ounces) suet, chopped fin e. ~

cupful (6 ounces) suga r. r cupful (y. poun d) ra isins. I level teaspoo nfu l cinnamon. y. level teaspoonf ul grated nu tmeg. y. level tec1.spoonf ul salt . 7:i cupful (y. gi ll ) frui t juice. 3 slices stale bread. I cupful (y.f pound) flour. 2 level tea poonfu ls R no . y. cupful ( I gi ll ) mi ll' .

Cream bu tter a nd sugar together, add eggs, well beaten , then stir in flour, sifted wi th R YZO/\ and salt; add vanilla extract. ow d ivide mixture into three portions. Color one a pretty pink with red color, leave one pla in, a nd in to the th ird stir chocolate which has been d issolved in mil k. Now butter a p uddi ng mold , p ut mixture in by spoonfuls, a lternating colors as m uch as possiblc. over with butter paper a nd stearn steadily for two hours. T urn out and ser ve with any p rcferred sweet sauce or ho t m ilk. Or serve decorated with whipped a nd sweetened cream. Sufficient for nine persons.

Pu t suet, suga r, ra isins, ci nn a mon a nd nu tmeg in to a bowl. Soak bread in mil k a nel add to ot her ingred ien ts, add ing flou r, Rvzo a nd salt afte r sifti ng together. l\ Tix a ll t horoughl y, turn in lo a well-greased on e-pou nd RYZON ca n a nd stea m for t wo hours . erve hot wit h ha rd sa uce. Sufficient for eight persons. 66

ream butter and suga r, beat in egg until very light, add salt, add a lternately milk and nour into which Ryzo has been if ted . Bak in qua re pan after placing the halves of peache over the thin batter. Into hollow of pea he where pits have been removed fill su ar which will brown while baking. erve with whipped cream or a cream sa uce. Apples or chopped dates' may be used when peaches are not ava ilable. uffi cient for six persons.

RYZ001 P FFS BY MRS. EDWARD ALBE , WASH I 'GTON, D. C. 7 level tablespoonfuls preserve (cherries or raspberries) . I egg. cupful (Y. pint) milk. level tablespoonful (Y. ounce) melted butter. y. cupful (y.;' pound) sugar. 2 level teaspoonfuls RYZON . y. level teaspoonful salt. 1 cupfu l (y.;' pound ) flour. Beat yolk of egg well, add sugar and melted butter. Beat slightly. Add milk, flour sifted wi t h salt a nd R no. Beat slightly agai n and add well-beaten egg white a nd more nour if necessary to make stiff batter. Have t en cups well greased and put in each one tablespoonful of batter, then one tab lespoonful of preserve. ove r preserve with another tablespoonfu l of batter. Put cups in stea mer and cook twenty-five minutes. erve immediately with any heavy sauce desired. These may also be baked. uffi cient for ten persons. RYZO

RYZO~

2 eggs, separated . 6 tablespoo nfuls (3 oun c s) sugar. ~ level teaspoonful Rna '. y.;' cupfu l ( I ounce) nour. y.;' level teaspoonful a lt. 2 cupfuls ( 1 pint) mill{. I Y. level tablespoonfuls chopped preserved gi nger. 1 y. level tablespoonfuls O~ ounce) powdered suga r. y. teaspoonfu l anilla. Beat yolks of eggs with suga r for ten minut , then add nour sifted with salt and one- half tea spoonfu l of Rno. Sca ld milk, and pour it onto nour mixture. stirring a ll the time. Return to saucepan and stir over a slow fire until it form s a thick custard, add ginge r, and pour into a buttered pudding dish. Beat whites of eggs to a stilT froth with remainder of Rno ,add gradu ally powdered sugar and a nilla extra ct. pread t his meringue on top of custard a nd place in a very mod rate oven until li ght brown. erve uffi cient for six persons. cold .

STRAWBERRY PUDDI G

6 tablespoonfuls (3 ounces) butter. (4 ounces) sugar. 1 egg. I teaspoonful strawberry extract. 1 cupful (Y. pint) milk. 3 level teaspoonfuls R YZON. 2y.;' level cupfuls (9 ounces) flour. y. level teaspoonful salt. 1 qua rt strawberries. Whipped cream. ream butter and sugar thoroughly together, add egg well beaten, strawberry ext.ract, milk, flour sifted with RYZON and salt. Beat with a wooden spoon for three minutes, turn into a la rge well-greased mold, cover, and steam steadily for th ree hours. Turn out and serve with strawberries crushed , a nd whipped cream sweetened to taste. Other fruits may be used in place of strawberries. Sufficient for five persons.

y. cupful

RYZO

OLO)!IAL P DDING

RYZO I BAKED APPLE PUDDI G 2 cupfuls ( I pint) milk. 3 level cupfuls (~ pound) bread crum us. 3 eggs. 1 level cupful (Y. pound) sugar. y. level teaspoonfu l salt. 1 level teaspoonful powdered ginger. 1 level teaspoonful powdered mace. y. level teaspoonful powdered cloves. y. cupful (3 ounces) sultana raisins. 2 level teaspoonfuls RYZON. 3 tablespoonfuls fruit juice or brandy. 3 level cupfuls (I y. pints) peeled a nd chopped a pples. SAUCE: 1 cupful (Y. pound) butter. 2 level cupfuls (I pound) sugar. 2 eggs, separated . 1 tablespoonful brandy or fruit juice. FOR PUDDING:-Heat milk and pour it over bread crumbs, add eggs weU beaten, sugar, salt ,

BAKED PUDDL G

RYZO I EXCELLE T PEACH P DDI G BY MilS. F. W. FRE CH, SOUTH OIL CITY, PA. 2 level cupfuls (y. pound) sifted flour. 1 level tablespoonfu l (y. ounce) I utter. y. cupfu l (y.;' pound) suga r. 1 egg. ~ cupfu l ( I Y. gi lls) milk. y. level teaspoonful salt. 3 level teaspoonfuls RYZON. 67

FOR SouFFLE:-;\Ielt butter, add flour, and blend well; pour on gradually, stirring constantly , coffee, cream, sugar and salt. Stir and cook until smooth, and add well-beaten egg yolks. Cool, fold in stiffly beaten egg whites, R YZON and vanilla, and mix carefully. Turn into a wellgreased baking dish and bake in a moderately hot oven for twenty-five minutes. FOR SAVCE :- Iix egg yolks with sugar and salt, then add coffee. Cool and fold in wbipped cream. Sufficient for four persons.

spices, raiSinS, RYZON, fruit juice and apples. ;\1 ix well, and turn into a greased baking dish. Bake in a moderate oven for one hour. Serve hot with sauce. FOR S,\ l}CE :-Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit juice and whites of eggs stiffly beaten. Chill before serving. Sufficient for six to eight persons. RYZO>-l COTTAGE PUDDI G y.! cupful (2 ounces) butter.

RYZOX SULTAXA ROLL

K cupful (6 ounces) sugar.

level cupful (6 ounces) sultana raisins. level cupful (y. pound) sugar. \', ater. I level teaspoonful R YZON. I level cupful (4 ounces) flour. y. level teaspoonful salt. r y' tablespoonfuls (K ounce) lard. I tablespoonful (Y. ounce) butter. Cream . Put raisins and sugar into a small saucepan, cover with water and cook slowly until raisins are soft and the juice like syrup. Sift flour, R yzo. and salt into a bowl, add lard, and rub it in with the tips of fingers, and mix to a soft biscuit dough with water. Roll to one-fourth inch in thickness, spread with raisins, then roll up, pressing the ends firmly togethe r. Place in a greased pan and pour juice over, add butter and one-ball 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.

egg. teaspoonful lemon extract. I cupful (y. pint) milk. 4 level teaspoonfuls R YZON. 2 y.! level cupfuls (9 ounces) flour. y. level teaspoonful salt. HARD SAUCE: y. cupful (4 ounces) butter. I level cupful (y. pound) sugar. r teaspoonful vanilla extract. r teaspoonful bot watp.r. FOR PUDDING:-Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk , and flour sifted with RYZON and salt. l\Iix and bcat with a wooden spoon for thrce minutes, then turn into a greased and floured tin or mold , and hake in a moderate oven for thirty-five minutes. Turn out and serve with sauce. FOR SAucE:-Beat butter and sugar to a cream , add hot water and extract ; mix well, and chill before using. This pudding may be served with lemon , vanilla, or wine sauce, or it may be steamed for one and one-half hours and served with strawberry sauce. Sufficient for six persons. I I

RYZO

RYZO

BAKED APPLE DUl\IPLI GS

Y. pound RYZON short or flaky pastry, see pages 56, 58. 6 app les. 6 level tablespoonfuls (3 ounces) sugar. 6 cloves. I egg. Roll out pastry about one-fourth inch in thickness, and cut out twelve rounds with a cutter. P eel apples thinly and core them without breaking. Place an apple ill one of the rounds, and work pastry round the apple uniil it reaches to the middle of it ; then fill center hole with sugar and a clove, lay another round of pastry on the top, and work it down to meet the other round. Fasten join with a little cold water; continue in this way until aU the apples are used. Place dumplings on a greased t in, brush over with egg well beaten, and bake for thirty minutes in a moderate oven. Dredge with sugar and serve hot or cold. Sufficien t fo r six dumplings.

COFFEE SOUFFLE

3 tablespoonfuls ( [ y. ounces) bu tter. 3 level tablespoonfuls (K ounce) flour. K cupful ( I Y. gills) boiled coffee. y.! cupfu l (y. gill) cream. y. cupfu l (+ ounces) sugar. y.! level teaspoonful salt. 4 eggs, separated. y. level teaspoonfu l (!{6 ounce) RYZON. I teaspooniul vanilla extract. SAUCE : 2 egg yolks. J1 cupful (2 ounces) sugar. I pinch salt. y. cupful (r gill) strong bot coffee. I cupful (y. pint) whi pped cream. 68

RYZOV DUMPUVGS-Mastcr Recipe By MRS.

HA RRlETT

COLE

lIIanager Ryzon Service Slaff

EMMONS .

CHAPTER

VII

RYlaN SAVORY DISHES

Ir lJlUITE

I

'""';00

th' mo.' ;,"'''';'' ,h;" to moo y ho""w;"" 'od,,;, th, of ,,;'" left-overs, and this chapter is planned to be of assistance in oITering suggestions. Some of ou r most attract ive and nutritious dishes are made from a combination of foods remain ing from one or mo re meals. vVhen the family have tired of steaks, chops and roasts, a savo ry made dish will be welcome and also assist in redu cing the . high cost of li ving. The food value of egg or cheese as meat substitutes is well known , and the daily menu may be va ried by their use. Master Recipe RYZO , DUi\IPLIKCS

closely and do not remove cove r for about twenty mi nu tes. Serve immediately. Sufficient for ten dumplings.

4 level teaspoonfuls RYZON. 2 level cupfuls (y. pound) flour. I level teaspoon f ul sal t. I level tablespoonfu l (y. ounce) shortenin g. Y8 cupful (scant y. pint) mi lk and water.

RYZO j'J STEAK AND KIDr EY PUDDI1'\G pound round steak. sheep's kidneys. 2 level tablespoonfuls (y. ounce) flour. I level teaspoonful salt. y. level teaspoonful pepper. I cupful (y. pint) stock or water. 2 teaspoonfuls mushroom ketchup. I 2

l'vl ix flour, RYZON , and salt together and sift them in to a bowl, add shortening and cut it in wi t h a knife or rub it in with the t ips of t he fingers. Add liquid gradua ll y, a nd drop fro m a spoon on the top of a boiling pot-pie. Cover 69

Prir;e Recipe

SUET CRUST: 2 level teaspoonfuls RvzO:-l. 2 level cupfuls (y. pound) flour. y. level teaspoonful salt. [ level cupful (y,f pound) chopped suet. Cold water or buttermilk. FOR CRt: T:-Sift flour, Ryzo:-l, a nd salt in to a uowl , add suet and ruu it well into flour. Then make a well in the center of these dry ingredients, and stir in enough water or buttermilk to make a soft dough . Turn out on floured baking board , kncad lightly until free from cracks, then roll out to ahout one-fourth inch in thickness and line a greased one-and-one-half-pint basin or mold with it. Trim off around edges and roll out these scraps into a round to form a cover. FOR PUDDL G:- Split kidneys, remove skin and inside fat, and cut them in to quarters. Cut steak into small squares. lIIix flour and scasonings together on a plate. Dip pieces of meat and kidney into this mixture, coating them on a ll 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 ue used for flavoring. Sufficient for five persons.

RYZO:,\ TOAD-I:,\ -THE-HOLE BY )IR .

Y.

Prize Recipe MELDO E PIE Dr

ER

BY MRS, A. S. WESTCOTT, EDGEWATER, N. J. pounds stewing lamb. level teaspoonful salt . y. level teaspoonful pepper. 12 small on ions. 2 la rge carrots. 6 medium sized I?otatoes. 2 cupfuls ( I pint) milk. 3 level tablespoonfuls (X' oun ce) flou r. FOR PASTE: 2 level teaspoonfuls R YZON. 2 level cupfuls (y. pound) flour. 2 tablespoonfuls ( 1 ounce) butter . Milk. FOR PIE:-Stew lamb for an hour or until it is easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in balves, and cook until tender. ~ ben done place a ll tbe meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour moistened with a li ttle water, then pour over meat and vegetables. Cover with paste made as follows and bake in a bot oven for twenty-five minutes. Serve at once. FOR PASTE:--8ift flour into a basin , cut and rub butter into flour, add RYZON and make into a softish paste witb milk. Turn out onto a floured baking board and roll three-fourths of a n inch thick. P lace on top of pie and bake. Sufficient for six to eight persons. 2 I

level cupfuls ( I pint) mashed potatoes. level teaspoonful R YZON . I level cupful (y. pin t) bread cru mbs. 4 tablespoonfuls melted shortening. I beaten egg. r teaspoo nful onion juice. Powdered sage to taste. Salt and pepper to taste. i\fix a ll these ingredients together and use as a stuffi ng for any roast fowl. If preferred, celery may be substituted for the onion, and the sage may be omitted. I

TOODLES

BY MRS. BELLE FATLING, SEDALIA, COLO. I

V.

1 I

2

EGG

JER\'I ,BROOKLYN, '.

pounds lean steak. lamb's kidney. level teaspoonful salt, y. level teaspoonful pepper. I level teaspoonful R YZON. 4 level taLlespoonfuls ( I ounce) flour. 2 eggs. 2 cupfuls ( I pint) milk. Cut steak and kidney into small pieces and put them into a greased fireproof dish , seasoning them with salt and pepper to taste. Sift flour with R YZON and pinch of salt, add eggs \Yellheaten and beat for five minutes, add gradually milk and stir well and pour over steak. Bake in moderate oven for one and one-half hou rs and serve hot. The remains of rare ueef may ue substituted for the steak, and chopped onion to taste, added , 1

RYZO . MASHED POTATO STUFFI NG

RYZO~

~IAL"DE

egg.

y. level cupfu l (2 ounces) flour. y. level t easpoonful salt. y. level teaspoonfu l R YZON. Break egg into mixing bowl, stir in flo ur sifted with Rvzo and salt, adding more flour if necessary to make a batter wh ich wi ll not be sticky. Stir until smooth. Roll very thin on a well floured board, then ro ll up dough into long roll , and slice off thin strips. P lace strips in boili ng meat broth , or water, and boi l for ten minutes. 70

RYZO ~ I 2 I

PORK PIE

Peel a nd cook potatoes in water unt il tender. Add mi lk, make a smoot h pa te of the flou r in which has been sifted the sa lt and R VZO . Add butte r and pepper. Boil up once and serve with crouto ns. I f soup is too th ick add more hot mi lk.

pound fresh pork. lavel teaspoonful powdered sage. level teaspoonfuls chopped onion . levc1 teaspoonful salt.

Wipe meat with a damp cloth and weigh it free from skin and bone. 'ut it in small pieces, and season it with pepper, salt, sage and onion, mix ing ail well together. Take R yzo ' Ra ised Pie Crust, page 58, wh ile hot a nd cut off a q uarter of the quantity for the lid and decorations of the pie, wrap it up in paper, a nd keep it warm over steam . R oll out the other piece into a strip four inches wide and rather th in. Keep it even at the edges, and of an equal thickness a ll over. V. et a long one side and one end with cold water or beaten egg. Bring the two ends together so as to form a ring, and make them overlap, pressing them well together. Then gather one of the sides together so as to form a bottom for the pie. Stand it up and make it into a good shape with the hands. F ill u p with meat mixture, pressing it do~vn t ightly into it . Make it level at t he top, wIth just a small rim of pastry standing above it all t he way rou nd. T hen take the piece of pastry th;;tt has been kept warm, roll it out thin, and cut out a round la rge enough to cover the top of pie. Wet round the edge of this with water, lay I....... it on top of pie, and press the two edge~ togeth.er. Brush the pie a ll over, top a nd sides, with beaten egg, an d make a hole in the top with the point of a kn.i1e. Pour in enough stock to onehalf fi ll the pie. R oll out any t nmnungs of pastry that a re left and cut out small leaves and decorate pie with them . Brush decora tions a lso with egg, and place pie in a greased t in. Bake in a moderate oven until pastry is set a nd brown and the meat feels tender. Lift pie from the ove n, and fill it up with some hot stoc~ t hat will jell y when cold. If the stock is not stiff enough, d issolve a li ttle powdered gelatine in it before using. Serve cold. Sufficient fo r four persons.

RYZ001 S:\fALL 1\fUTTO.

PIES

For six pies make double the quantity of R no' Raised Pie 'rust given on page 58, and three-fourths pound lean mutton . Any scraps or trimmings of mutton may be used for making these little pies, but they must not be too fat. Cut them in smail pieces, r moving all skin , bone and gristle. easen with salt, pepper and grated nutmeg, and just meisten with water or gravy. Put aside ene-third of paste te keep warm, and div ide rest inte six equal-sized pieces. Form each .of these pieces into a smooth ball, and then ferm them into liUle cases. This may either be dene with the fingers or round a tumbler. Fill them with the meat, and then raise up the sides again with the hands. Rell .out paste, which has be n kept warm , and cut out rounds to make covers fe r the pies. 'Wet reund edges, lay them over th pies with the wetted sides dewn, and press the two edges of paste firmly tegether. Trim round with a pair of scissors, make a small hele in top of the pies, and brush them over with a little mil k or beaten egg. Bake in a moderate oven fer thirty minutes. Virhen th pies a re ready to be served they sheuld be fi lled up with a li ttle het gravy. Sufficient for six pies. R YZO

SAVOR Y BREAKFAST DISH

level teaspoenful R YZO . pounds eeeking apples (5 medium-sizeu apples average I ~ peu nds) . I ~ pounds petatoes (6 medium-sized petatoes average I ~ peunds) . I level teaspeenful salt. ~ level teaspoonful pepper. )1 peund bacon. 8 pork sausages. I

I ~

RYZO I POTATO SOUP

Steam .or bake apples a nd sceep out pulp, removing a ll pips and bits .of cere. Steam petatoes until tender, mash them , add R YZO , seasonings, and apples; mix well and reheat. Cut bacon into small pieces, fr y it slowly so that the fat may run freely out, and fry in it the sausages. Stir bacen fat and dice into the het apple and petate, p ile the latter in center of well-heated platter, alTange the sausages areund, a nd serve. Sufficien t fer feur persens.

BY M RS. A. D. F RASER , BU RLI NGTON , WASH.

cu pfu ls chopped potatoes. cupfu ls ( I pin t) water. 4 cupfuls (I qua rt) sweet mi lk. 2 eggs. ~ level teaspoonful R YZON. I level teaspoonfu l salt . I level tab lespoonfu l (~ oun ce) bu t ter. 2 level tablespoonfuls (~ oun ce) flou r. Pepper. 2 2

71

RYZO. BY

~IIS

RYZO~

RICE COR:-l' PUDDI:\G

S VORY

COR~

PUDDI:\G

FRAKCES R. DICKEY , AX J l:AX, PORTO RICO

small green pepper. onion. tablespoonfuls ( I ounce) butter. 2 level tablespoonfuls (~ ounce) flour. I level teaspoonful salt. ~ level teaspoonful paprika. )-~ level teaspoonful powdered nutmeg. )-~ level teaspoonful red pepper. 1 cupful (~ pint) milk. I cupful (~ pint) canned corn. 1 level teaspoonful R VZOx . I egg. 2 level tablespoonfuls soft bread crumus. ~ cupful (2 ounces) buttered bread crumbs. 1 ~ 2

level cupfu l (6 ounces) corn meal. level tablespoonful rice. le vel tablespoonful (~ounce) butter. cupfuls ( I pint) milk. level teaspoonfu l RYZON. I level teaspoonful salt. 2 eggs. Doil rice in one and one-half cupfuls water for ten minutes. Scald half of the co rn meal with the hoi led rice. Add melted butter and well-beaten eggs. Then add milk and the remainder of the corn l11eal,togetherwith thesalta nd RYZON. Mix thoroughly a nd bake in moderate ove n 40 mi nu tes. 1 1 I 2 1

RYZO_

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

PLAI:--J O:\IELET RYZO

tablespoonfuls ( I ounce) butter. 3 eggs. ~ level teaspoonful salt. Xl level teaspoonful pepper. I tablespoonful warm water. ~ level teaspoonful R nON. 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 inlo 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 severa l places quickly, so that lhc eggs from the top may rUll to the bottom and cook; or loosen the omelet from the sides of pan IcUing lhe uncooked part run undcr. This must bc done in the beginning so as not to make lhe surface uneven. Wh en the egg is cooked , but yet quite soft on the top, tilt the pan to one side, slip a spatula under one-half of omelet, and carefully roll the egg to the center. Let it cook a moment then slide it gently onto a hot dish, doubling it over. Garnish with 1\ li ttle pa rsley 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 . 2

SALMON A D TOMATO

BY MRS. CORA LEE WALLACE, TOPEKA , KAN .

ca n salmo n. cup (~ pint) stewed tomatoes. I level tablespoonful melted b utter. Y-\ level teaspoonfu l salt. 7B level teaspoonfu l pepper. ~ level teaspoonful RYZO '. 1

I

Remove a ll bone a nd skin and fl ake salmon. Ii x in the other ingredients, turn in to a baking dish, dust top with bread crumbs and ba ke twenty minutes in a mod erate oven. On e can tomato soup may be used instead of stewed tomatoes, if preferred. Sufficien t for SLX persons. I

72

RYZO~

Pri:;e Recipe RYZO . APRIBA LOAF

BEEF LOAF

BY lIARRIET RO:.JER, EL)IlRA, N. Y.

BY MRS. C. W.

2 pounds round steak. )/, pound fresh fat pork. 2 cupfuls ( I pint) toasted bread crumbs. I onion grated . 2 cupfuls ( I pint) milk. I level tablespoonful salt. )/, level teaspoonful RnoN. }~ teaspoonful pepper. I egg. Put steak and pork through meat grinder twice. 1\lix with crumbs, onion, salt, RYZON and pepper. Add egg slightly beaten. 1\l old into loaf and put in hot oven for ten minutes. Pour over loaf one can conclensed tomato soup, one cup of water. Put back into oven for two hours. Suflicien t for eigh t I crsons.

level cupful 0, pint) bawn, fried eri. p and chopped fine. I level cupful 0, pint) choppeu sour apples. I level cupful (,h pint) boiled rice. y. level teaspoonful salt. }11evel teaspoonful paprika. I egg, well beaten. I cupful ()/, pint) milk. level cupful (}1 pound) floLLr. level teaspoonful RYZON. Put bacon into a basin, add apples, rice, seasonings, egg, milk, and flour ift cl with Rno . Beat all well together, and bake in a well-greased bread pan for thirty minutes, or Loil for one hour in equally well-greased bakingpowder tins. Serve hot, garnished with fried apples, or cold, lightly spread with mayonnaise dressing. The mixture may be served in ramekins. So long as the proportion of flour and R YZO. remains 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 mak the family call for more. It may be baked , boiled or fried ; eaten hot, cold or warmed over.

RYZOX POTATO P FF 4 level cupfuls (I quart)hot mashed potatoe level teaspoonfu l salt. level teaspoonful celery salt. I level tablespoonfu l chopped pa rsley. }f cupful (I gill) hot milk. I egg. I )/, lev 1 teaspoonfuls RYZON . I level tablespoonful (y. ounce) melted butter. Beat all ingredients adding egg and RYZON last. Pile in rocky form and bake ten minutes or until purred and brown. }~ ;~

RYZO . CHEESE 0 1 IELET ~IRS .

MARY FREDERICK, OAK RIDGE, N.

y.

1

BY MRS. ALLAN BANCROFT, MAYWOOD, ILL.

BY

liA II' , )IOUNTAINVILLE,

J.

3 eggs well beaten . )/, level teaspoon fu 1salt . )/, level teaspoonful RyzoN. y, cupful (2 ounces) bread crumbs. )/, cupful (2 ounces) grated cheese. I cupful (y, pint) milk.

RYZO~ ARTICHOKE

A LA REnIOULADE SHELLS

BY CAllI, E CARR HIERS, SEATTLE, WA El. I cupfu l (8 ounces) butter. 3 cupfuls (12 ounces) past ry flour. I level tablespoonfu l cornstarch. I level teaspoonful RYZON. y. level teaspoonfu l salt. Ice water to mix.

1\1 ix well and pour in buttered puddin g dish and bake like custard . One-half cupful flaked fish may be used instead of cheese to vary the dish, making a delicious fish omelet. ufficient for four persons.

FILLING :

can a rtichoke bottoms. tablespoonfuls lemon j uice. 4 tablespoonfuls (2 ounces) melted butter. Salt, paprika, minced parsley, curry. I

2

73

Free fish, before measuring, of all skin a nd bone, and flake. Grate the onion, chop the celery fine, a lso sweet pepper. Mix all with the white sauce. Fill the pastery shells.

fix the ingred ients for the shells in order given, not forgetting the proper number of "tu rns" to insure flakiness. Bake in rathe r deep pate tins. Remove artichokes from can, drain, dip each in lemon juice, then in butter. Broil for six mi nu tes, arrange in shells, sprinkle with seasonin gs, the parsley last. Place in the oven a moment to "blend" the seasonin gs. RYZO ,

Prir:e Recipe RYZO)l 1IEAT FOLD-OVERS BY

MEAT SHORTCAKE

BY FORECA T )!ODERN OF COOKERY

Yf

CHOOL

I

Take two th in layers shortcake dough and put together with minced cold meat flavored with on ion, pepper and salt a nd moistened with gravy or brow n sauce. Brown sauce or gravy can be poured over the shortcake if liked or se rved with it. The shortcake can a lso be made in individual size. reamed codfish can a lso be used instead of meat for the fi ll ing. To make the shortcake use the followin g recipe : 1 ,~ level cupfuls (6 ounces) white flour. If level teaspoonful salt . 3 level tablespoonfuls (r~ ounces) chi lled shorten ing. 3 level teaspoonfuls RVZON. ~ cupful (r ~ gi lls) half milk, half water. Sift flour, R vzo:-l and salt together, work in the shorten ing. Wet to a dough with liquid, mix well, then put in t hin layers in layer-cake tin s. Be sure the dough comes close to the rims. Bake light brown in hot oven and remove carefull y one layer at a time. Put together with meat filling. RYZO

r I

2

4 r ~

3 3

~IRS.

L. BOI SE, DOUGLASTON, L . I.

pound sausage meat, fine quality. level cupful (.j. ounces) chopped cooked chicken or ham . level cupful (Yf pound) boiled rice (scant ). chopped pimiento (ca nned red pepper). tablespoonful Worcestershire sauc€'. egg, separated. level teaspoonfuls R VZON. level cupfuls ( 1 pound) flour. level teaspoonful salt. cu pful (IYf gills) water. tablespoonfuls ( r 7'2 ounces) lard . tablespoonfuls (Iyf ounces) butter.

Fut sausage meat in to a hot pan and cook it but do not let it get brown and dry; add ham or ch icken, rice, chopped pimiento, and \~Torceste r­ shire sauce; take from fire and mix with white of egg beaten to a stiff froth. Sift flour, salt and Rvzo together, add la rd and butter, cut and rub them into the flour , and make into stiffish dough with water. Knead lightly, roll out one-fourth of an ineh thick and cut in pieces size of a saucer. Fut two tablespoonfu ls of meat mixture in the center, wet edges, then fold over and press edges together with a fork. Brush over with beaten egg yolk, lay on greased tins, and bake in a hot oven until a nice golden color. Serve hot. Sufficien t for ten fold-overs.

FISH TARTS

BY FORr::CAST MODER N SCHOOL OF COOKr::RY CRUST :

2 level cupfu ls (Yf

pound) flour. level tablespoonfuls (1 ounce) butter or butter substitute. r level teaspoonful salt. 2 level teaspoonfuls RYZON. 2 level tab lespoonfuls (r ounce) la rd. 6 tablespoo nf uls milk or water. Sift flour, salt a nd R YZON. Chop in shortenin g. Add milk or water. Stir with the blade of a knife. Roll ou t thin. Line ramekins or tart form s. F ill wi th fish mixture. Put on lattice tops. Bake for twenty-five minutes or until brown. Serve hot or cold. 2

RYZO

BEEFSTEAK PIE

BY MISS NORA LONGE WAY, SPRING BANK, ALBERTA,CANADA

pounds round steak (Yf inch thick). onion sliced. 2 level tablespoonfuls (Yf ounce) flour. 2 level tablespoonfuls (I ounce) butter. 2 potatoes sLiced thin. Sa lt and pepper to taste.

2

1

CRUST:

level cupful (;1 pound) flour. level tablespoonfu ls ( I ounce) lard. r level tablespoonful (Yf ounce) butter. 2 level teaspoonfu ls RYZON. Yf teaspoonfu l salt. Yf cupful (I gi ll ) milk.

FILLING:

1 2

cupfu l (Yf pint) cold cooked fish . Yf cupful celery. 1 cupful (Yf pin t) white sauce. Yf small onion. r sma ll sweet pepper. I

74

serve guests; the portions depend on the number of birds in pie. H desired , nine pigeons may be used in pic. Sufficient. for twelve persons.

Cut steak in to squares, cover with boiling water, add sliced onion a nd potatoes. ook until tcnd er. Add s aso nin gs and remo\'c mcat into casserol. C ream butter and nour and add to gra \·y . Pour over meat. i\lix crus t to make a soft dough. Roll out an inch thick, place on top of meat and gravy and bake in hot oven. ufficient for eight persons.

]{YZO~ UY )lR •

level cupfu ls ( r pint) lef t over laked beans. 2 level cupful s (I- ounces) om meal. 2 level teaspoonfuls R no '. 2 level teaspoon ful ' sa lt . I{ leve l teaspoonful pepper. .~ cupfu ls ( r quart ) boiling water. tir corn mea l and sa lt into the hoiling water. \ hen cooked to a mush, add rema inin g in gredient . Pour into a greased bread-pan and bake in moderately ho t oven until brown. This loa f is a n appeti/. ing and nu t ritious meat substitute, a nd is delicious sliced cold and ser ed with hom e-made cat up for a supper. uffi cient for one loa f. 2

Prize Recipe

RYZO. BY

)lR .

COLD PIGEO.

HAROLD

A.

"W.\R·i\IEAT" LOA[o' CLARA E. IYELL. , PATO ' , [()W.\

PIE

I3ROW:-I, CALD WELL, N. J.

o

6 fat pigeons, cut in ha lves. (2 ounces) butter. I level teaspoonfu l saIL. ]/, level teaspoonful white pepper. Jui ce [ lemon. 2 cupfuls ( 1 pint) good cooking sherry wine. I ca n mushrooms. 4 hard-cooked eggs. Parsley. FOR PASTE: 2 level teaspoonfuls R YZON. 3 level cupfuls (X' pound) flour. y. level teaspoonful salt. ]/, cupful (y.( pound) lard . I ]/, cupfuls (3{ pint) milk.

+ tablespoonfuls

RYZO ;,\ S,\ VORY

HEESE PUDDIi':G

level cupfuls (]/, pound ) grated cheese. level teaspoonful flour. ]/, level tCc1.spoonfu l salt. y.( level teaspoonful pepper. I cupful (]/, pint) boiling milk. I tablespoonful (}'2 ounce) hutter. 2 eggs, separated. ]/, level teaspoonfu l RYZON. 2 level tablespoonfuls bread rumbs. Put cheese into a howl, add nOLL!', salt, p pper, milk, butler, yolks of cggs slightly beaten, whites beaten with RYZON to a stilT froth, and bread crumbs. i\fix gently, and pour into a greas d fireproof dish and bake in a moderate oven for twenty minutes. Serve hot. Sufficient for six persons. 2

I

Draw, clean and dry pigeons. i\lelt butter, add pigeons and cook them until they are light brown, then pack them in a four quart earthen· ware or glass baking lish or any tightly covered stewing pot, cover with cold water and slowly bring to boiling point. Simmer gently five or six hours or until birds are tender ; remove them from the pot and thicken the gravy with a little flour unti l of the consistency of thin stew as when cold it jellies in to thicker consistency . Add salt, pepper and lemon juice to taste and when cool add wine. Place birds in the baking dish, scattering in mushrooms and adding eggs cut in slices, add chopped parsley to taste; cover with gravy and pastry made as follows and bake in a moderate oven for one hour. Serve cold next day. FOR PASTE:-Sift the flow', salt and RYZON together, then rub in the lard with the tips of the fingers and mix in the milk with a knife or a spoon. Roll out and cover dish, brush over with milk or beaten egg. This pie, with a pla in salad, makes a substantial luncheon or supper in winter holiday season to

RYZO BY MRS.

HA M.

r

CROQUETTES

BOLLERS, NEW YORK CITY

I cupful ham (4 ounces), chopped fine. ]/, cupful (I gill) mashed potatoes. ]/, level teaspoonful cllOpped parsley. I egg. [ level teaspoonful RYZON. wlix all ingredients together well. Shape a nd roll in bread crumbs. Fry in deep fat. Sufficien t for eight croquettes.

75

CHAPTER

'"III

RYlON CA IP COOKERY " 'TIS St:B TA:-:TlAL HAPPI:-:E.

TO EAT"

r;:;:;===== O doubt the general principles of cooking arc the same in the open air as in the lcitchen. 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. "Cnder such conditions fancy dishes arc out of place. The simplest food is the most appetizing when camping and the best to eat. I t should be simply prepared . \rhen making lea at the camp lhe old household allowance of "one spoonful for each person and one for the pot" will not do; for some occult reason, more of the lea f is required in open air cookery. The same is true of coffee made in the woods, wh ich 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 , remO\'e 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 arc both appet izing, but when one combines the two the resu!t is delicious. ream one-half cupful of butler, using a wooden spoon, add one cupful each of finely chopped cold uo iled ham and cold 1:oiled chicken ; season to taste with salt and pepper and spread the mixture between slices of buttered IJread . • -. B.-See other Camping Recipes; Surpri se :\Iuffins, page 19; melet, page 72; and Plum Duff, page 66. Anything whieh is cooked in fry ing pan or keUle, ca n be managed over the camp-fire. RYZO~

CORKSCREW BREAD

RYZO;': CA:\IP COR. BREAD level cupfuls (y. pound) flour. 2 level cupfuls ( 12 ounces) corn meal. 4 level t easpoonfuls R VZON. r level teaspoonful salt. r level teaspoonfu l sugar. 2 tab lespoonfuls ( I ounce) lard or butter. 2 level tablespoonfuls egg powder. 6 tablespoonfuls evaporated milk. I ),f cupfuls ()~ pint) water. Mix flour and corn meal together, add Rvzol', salt, sugar, la rd or butter, melted, egg powder mixed with evaporated mill( and water. Mix well and pou r into a well-greased pan. Bake in a moderate oven for forty minutes. If the campers have no oven, bake same as RYZON Camp Bread. Sufficient for eight to ten persons . 2

8 level cupfuls (2 pounds) fl ou r. 4 tablespoonfuls (2 ounces) la rd or drippings. 2 level tahlespoonfuls RYZON. 2 level teaspoonfuls salt. r cupful (y. pint) milk. r cupful (y. pint) water. :\[ix a nd sift fl our, Ryzo, and salt into a bowl or pan , add lard or drippings, ru h them in to the dry ingredien ts, add milk a nd water gradually, and mix to a dough that can be handled easily. The dough must be rather stifTer than for biscuits baked in a pan. Have a good bed of coals and the usual t wo forked sticks to hold the cooking utensils. T a ke a green stick a n inch or more in diameter, and wind the dough around it. Rest the ends on th e two forked sticks, and tum freq uently until hrown and crisp on all sides. Pull out the stick and the bread is ready for eating. Sufficient for eight to ten persons. Corkscrew bread is one of the camper's delicacies.

RYZON CA 'I P GRIDDLE CAKES 4 level cupfuls ( I pound) flour. 4 level teaspoonfuls R VZON. 1 level teaspoonful salt. 2 level tablespoonfuls egg powder. y. cupful (I gi ll ) evaporated mill.. I y. cupfuls (y.( pint) water. Butter a nd maple syrup. 76

the time to serve, make a soft dough o( the flour , R YZON, salt, shortening and water. Roll this out one-half inch thick and cut into strips. Pour off broth into another dish and rcmo\'c most of t he meat. Put a layer of meat, sliced potatoe ' and sl;;:ed onion, in the bottom of the keLtlc, partially cover with strips of dough, and rcpcat, un t il materials are all used . Pour over this the hot broth, cover closely, and return to the fire to boil (or twenty minutes. This may be served directly (rom the kettlc. . B.-The quantities of meat and vcgetablcs used will depend solely upon the number to he served. Dumpling recipe wiiI serve six pcople. . B.-See l\faster Dumpling Recipe, page 69 .

Iix flour , Ryzo " salt and egg powder and sift into a bowl, add evaporated milk and water and beat to a creamy battcr. Do not have the batter thin. Fry in a hot frying pan, which has been greased with a piece of pork fat. Serve hot with butter and maple syrup. Sufficient for twenty cakes. ' . B.-See M astcr Griddle Cake Recipe on page 25 . RYZO , CAJ\IP POT PIE Fresh meat or game. Potatoes. Onions. Salt and pepper. Sliced bacon or salt pork. FOR DU~IJ>L1NGs:

RYZO CAr-iP BREAD lev 1 cupfuls (j.{ pound) flour. 4 level teaspoonfuls Rvzo '. I levcl teaspoonful salt. 2 tablcspoonfuls ( r ounce) lard or hutLer. I cupful (j.{ pint) milk or water. Mix fl our, RYZON and salt together a nd sift in to a bowl , add la rd and rub it in lightly with tips o( fingers, then add water and mix wcll. Grcasc a frying pan anel turn in the batter, a nd bake \'cry slowly over the fire. Be sure to loose n from the pan with a t hin knife as soon as a crust forms, so that it can be turned over a nd baked on other side. Suffieient for four persons.

level cupfuls (6 ounces) flour. 3 level teaspoonfuls R VZON. r level teaspoonful salt. I level teaspoonful (j.{ ounce) shortening. y.( cupful ( r j.{ gills) water. Cut the game or meat in to medium-sized pieces. Season high ly with salt a nd pepper, ad I st rips of bacon, and cover with hot water. After it begins to boil, hang kettle higber over fire so that it may cook more slowly . See that the liquid in the pot does not become more red uced than one-third. P repa re vegetables. About half a n hour before 1 j.{

I

2

HAPTER

IX

RYlON HOME-MADE CANDIES

0 '"" m;" h,m,· m,'''''' ;,,/ \ '" , f,w ;,d"d, f" ;f w,1I m,d"h" '" d,l;, ;"" I~ ' HThen , , besides bei ng del icious, t he homp art icle is cheap as compared with iJought candy of the same qua l·i ty, and , abo\'e a ll, it is pure. The mak ing of dainty bon-bons is a very attract ive pastime to the amaleur hou eo keeper and wou ld-be confectioner, and it is qu ite surprising how many pretty and . :' '. delicious ca ndies ca n be made at home, and how simple a nd fascinating the proces . • =-< The value of sugar as a food for bot h you ng a nd old is un disp uted , a nd candy is looked upon nowada ys as a lmost a necessity instead of a mere lu xur y. For home-made confectionery, very few tools are necessa ry, a lt hough for the more elaborate kinds the in vestment of a few doiI a rs amply repays t he ent husiast. Fo r insta nce, t here are many ca nd ies which can be made without any special instru ments, b ut for perfect ca ndy boiling a suga r ther mometer is a great asset, ensuring as it does accuracy a nd success. T he ca nd y ther mometer registers over 300' F . or more. But for those who are not so amb it ious t here a re ma ny sweets which ca n be we ll made with a little experience and a ca refu l consul tat ion wit h the clock. DifTerent kinds of suga r are needed for the va rious ca ndies-brown, confectioners' a nd gra nulatedtoget her wit h syrup, bu tter, mil k, flavo rin g ext racts, colors, a nd such toothsome da in t ies as fruits, shelled nUls, and preserved ginger. The use of a little RYZON wi ll be fou nd of immense a dva ntage to t he amateur ca ndy ma ker, as it makes the sugar less liable to crystalli ze whil e boiling, a nd gives a more crea my effect to such ca nd ie as fud ge and caramels. Tiny crinkled paper cases are pretty for t he more elaborate bon-bo ns, b ut a re not at a ll esse ntia l. .

.

77

R YZO.

OLD-FASHIO:\,ED CA:\,OY

~roLASSES

Boil together fo r 'seven minutes, sugar, molasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then add fruit , RYZON a nd nut meats; stir constan lly until it boils, then cook slowly until it forms a soft ball when tried in cold water, or 240 0 F . by candy thermometer, then add extracts. Remove from fire, put pan into la rger pan of cold water and stir until creamy. Pour in to bu ttered tins and mark into squares when half cold. ufficient for fift y squ a res.

cupfuls ( I pint) molasses. [ tablespoonful vinegar. 2 tablespoonfuls ( [ ounce) uutter. y. level teaspoonful R YZON. I tcaspoonful vanilla or ginger extract. Put molasses, vi negar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is bri ttle when dropped into cold water, or when it registers 265 0 F . by candy t hermometer. Stir in Ryzo:; a nd extract a nd pour into a buttered tin. V\ hen ncarl y cold pull until glossy. Cut in to small pieces a nd lay on a bu ttered plate or wra p in waxed paper. Sufficien t for one pound of ca ndy . 2

R YZO:\ BETTY CARA:\fELS level cupful s ( 12 ounces) brown sugar. level teaspoonful RYZON. y. cupful ( I gill) milk. I tablespoonful (Y. ounce) butter. 1 teaspoonful coffee extract. P ecan n ut meats. 2 I

RYZO:\, C HE RRY PASTE 1 level teaspoonful R YZON . 3 level tablespoonfuls ( I ounce) powdered gelatine. 1 y.! cupfuls (2Y. gills) water. 2 level cupfuls ( I pound) sugar. 1 level cupful (X pound) chopped preserved cherries. A few drops red color. I lemon. Confectioners' sugar. Put gelatine, RYZON, water, sugar, grated rind a nd stra ined juice of lemon in to a saucepan, bring slowly to boiling point, th en boil gently for fifteen minu tes, stirring constantly. Rinse a deep plate with cold water, put in red color and cherries. Stra in in mixture and stir. Set in a cold place until firm , then cut in to neat squa res, using a lrnife constantly dipped into hot wa ter, a nd roll :n confectioners' suga r. Put into boxes lined wi th waxed pa per. Sufficicnt for thirty squa res.

RYZO.

Put in to a saucepa n, sugar, RYZON , milk a nd bu tter, bring to boiling poin t a nd boil gently , stirring a ll the t ime, Lm til the mixture form s a soft ball when tested in cold water, or 2400 F. by ca ndy t hermometer. Add coffee extract a nd pour in to a dry basin, a nd beat with a wooden spoon unti l the mixture becomes stiff . . Then roll into large even-shaped ma rbles a nd put a pecan nut meat on top of each. Lay on waxed pa per to become firm . These cara mels a re a pa le coffee color. Serve in pa per cases. Su fficient for twenty-five caramels. RYZO.

NUT CA DY

3 level cupfuls ( I Y. pounds) sugar. r cupful (Y. pint) corn sy rup. y. cupful (I gill) water. 2 egg whites. 1 level teaspoonful R YZON. y.! level teaspoonful sal t. 1 level cupful (y.! pound)chopped nu t meats. r teaspoonful a lmond extract . 1 teaspoonful lemon ex tract. 1 teaspoonful vanilla extract.

FRUIT AND N UT FUDGE

level t easpoonful R YZON. level cupfuls ( [ pound) suga r. y. cupfLtl (y.! pin t) molasses. y. cupful (y.! pin t) cream. y. cupful (y.! pound) butter. y. cupful (2 ounces) gra ted chocolate. 2 level tablespoonfuls chopped preserved ginger. 2 level tablespoonfuls stoned and chopped da tes. y. cupful (2 ounces) chopped walnu t meats. y. cupful (2 ounces) blanched and chopped almonds. r t easpoonful lemon extract. I teaspoonful ora nge extract. 1 2

Put into a saucepan, sugar, syr up and water and boil until the syru p forms a soft ball when tried in cold water, or 2400 F . by candy thermometer. Add salt and R yzo t o eggs and beat to a stiff froth. Take syru p from fi re and add eggs, a tablespoonful at a t ime, un til a ll has been added , beating constantly. When mixture begins t o thicken , add nu ts and extracts, and beat until creamy. P OLtr into a deep buttered pan a nd a llow to cool. Cut in cu bes when cold. T his candy is best when it ha s been a llowed to stand for th ree days. Sufficient for th irty cubes. 78

RYZ00l' STUFFED DATES

RYZOJ

Stoned dates. I egg white. 1 level teaspoonful R YZO ' . I teaspoonful vanilla extract. 2 tablespoonfuls chopped preserved ginger. Confectioners' sugar. Pink sugar. Remove stones from desired number of dates. Drop egg white into a basin, add RYZON, extract, ginger and enough sifted confectioners' sugar to make a stiff paste. Fill dates with mixture and roll in pink sugar. Serve in a bon-bon dish . To MAKE P INK SUGAR:-Put some granulated sugar on a piece of stiff white paper; sprinkle over a few drops of red color, and rub with a wooden spoon or between the hands until evenly distributed. Dry in a moderate heat, occasionally separating the grains by ru bbing them between the fi ngers, and keep for use in a dry bottle or a t in box. Lump sugar may be used, but it must be broken up with a rollingpin a nd sifted . Sufficient for forty dates.

AUlO. D

A~D

RA ISL

BRITTLE

level cupfuls ( I pound) sugar. teaspoonful vincgar. 3 level teaspoonfuls R YZON. I level cupful (2 ounces) seedcd raisins. 1 level cupful ('4 pound) blanched and roasted a lmonds. 1 teaspoonful a lmond extract. 1 teaspoonful lemon extract. lelt suga r in a deep saucepan, stirring all the time, until it is a nice brown color, or 2900 F., then add vinegar a nd R YZON a nd hoil un til 3000 F. by candy thermometer, or until brittle when tested in cold water. Put raisins and almonds into a wcll-buttered tin. Add extracts to boilcd syrup and pour at once ovcr the fruit and nuts. Allow to cool and cut into squa rcs or strips. Sufficient for tcn strips. 2 I

RYZO

KISS-1lE-QUI KS

4 tablespoonfuls honey. 2 level cupfuls ( 1 pound) sugar. S tablespoonfuls water. Yf level teaspoonful R YZON . 1 pinch of salt. I level cupful (;1 pound) chopped Engl ish walnut meats. I teaspoon fu I rosc ex tract. I tcaspoonfu l orange extract. Put in to a saucepan, honey, sugar, water and R YZON and stir ove r the fire wi th a wooden spoon until sugar is dissolved . Let it boi l quickly, stirrin g gcntly all the time, unti l it fo rms a soft hall when tried in cold water, or 2400 F. by candy thermometer. Take pan from firc, stir in salt, nuts and extracts and beat until creamy. Pour in to a buttered tin, let cool, and cut into neat sq uarcs. Sufficien t for for ty squares.

RYZOJ CHOCOLATE FUDGE 2 Yf level cupfuls (1;1 Ibs.) sugar. I level teaspoonful R YZO . 2 squares ( 2 ozs.) chocolate, grated. I cupful (Yf pint) milk. tablespoonfu l (Yf oz.) butter. teaspoonful vanilla extract. Put sugar, R VZON, chocolate, milk and butter into a saucepan and bring to boiling point; then boil, starting from that time, to 2400 F., or until it forms a soft ball when tested in cold water. R emove from the fire , add extract, and beat unt il creamy. Pour in to buttered tins a nd mark in to squares when half cold.

,

79

RYZO~

y. I

3 I

..J. 2

..J. (,0 ..J. 4 2

4 2

\\'EIGHTS A:\D )'IEASuRES quart flour · I pint butter. · I .1 8 large eggs . . 2 cupfuls milk . 1 2 cupfuls sugar .1 2 cupfuls butter · I I cupful crumbs · '4 [ cupful chopped suet. · '4 1 square chocolate ·[ ..J. cupfuls whole wheat flour, [ ..J.y. cupfuls graham flour ·[ I cupful chopped nut meats, J,'; 273 cupfuls corn meal . · I

pint. · I cupful . ..J. cupfuls quart teaspoonful s · I tablespoonful .y. cupful gill .1 pint gills . .1 quart pints · [ wineglassful tablespoonfuls. drops . . . · I teaspoonful wineglassfuls · [ cupful quarts. · [ gallon tablespoonfuls sugar. 1 ounce tablespoonfuls flour · I ounce tablespoonfuls butter. [ ounce

I I

pound pound pound pound pound pound pound pound ounce pound pound pound pound

BAKI:\G '1'111£ TABLE The following table gives approximately the time for baking biscuits, cookies, pies, puddings, and cakes. The time will vary according to the state of the oven and the quantity to Le cooked . Biscuits. . . . Cookies . . . . Pies . . . . . Pudding, Bread. Pudding, Inclian Pudding, l'lum . Rolls . . . Fritters . . Iuffins . . Doughnuts Cake, Fruit

10 to 20 minutes

Cake, Sponge Cake, Loaf 45 minutes Cake, Layer 45 minutes Cake, Plain Cake, Thin 4 hours Gingerbread 6 hours 20 minutes Bread , White. 5 minutes Bread, Graham 20 minutes Bread, Nut . . 5 minutes Whole Wheat Gems. 2 hours Popovers .

8 to 12 minutes

30 to 20 to

3 to 4 to 15 to 3 to 10 to 3 to

LIST OF UTEl\SILS

A~D

HELPS FOR THE :\IODER.

White kitchen paper (or covering cakes, etc. I baking board 2 measuring cups 1 rolling pin J waffle iron I chopping board Gem pans 3 wooden spoons l\Iuffin pans I flour sifter J strainer I pastry brush Forks and knives 2 biscuit pans J Palette knife 2 bread pans J lemon squeezer 6 to 8 cake tins J kettle I sugar sifter I steamer I double boiler 1 grater 6 bowls Scales and weights I Dover egg beater Tablespoons I wire egg beater Cookie cutters

80

35 to 60 minutes 40 to 60 minutes 15 to 25 minutes 25 to 40 minutes 15 to 30 minutes

to to to to 25 to 15 to

30 ..J.5 35 50

60 60 50 60 30 35

minutes minutes minutes minutes minutes minutes

KITCHE

can opener 3 pie tins I pair scissors I apple corer I doughnut cutter I vegetable brush Pudding molds I sugar thermometer Saucepans 1 frying pan and basket I tray 3 eake racks 1 flo ur bin Teaspoons I pot rest I

Rogers & Compaoy . Chicago aDd New York

\VHERE RYZOX, THE PERFECT B£\KL TG PO\\,DER IS :\IADE These illustrations gin' some idea of one unit of the Ryzox plant, which is constructed to conform to the mo t approved modern ideals in food production. Due regard is given to protection from fire, in a ubstantial building, and also to securing plenty of air, light, anel sunshine. Absolute cleanliness is maintained in the building and among the workers, who are examined at regular inte~vals by a physician.

FA:\IOl'S rOR THEIR \\O:\DROUS cursr \ r·., THESE 1:\ STITt TIONS QL [( KLY ADOPTED

RY%ONl TITE PERFECT BAKI:\G pm'DER

I u.s. N.w.,1 Acach·my-Annnpoli5.Md:j

'.

THE

PERFECT BAKING

POWDER