Ryzon BAKING BOOK a PRACTICAL MANUAL for the PREPARATION of FOOD REQUIRING BAKING POWDER Kr
Ryzon Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER kr COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Miss ALICE BRADLEY Instructor in Cookery, Pratt Principal, Miss Farmer's School Institute, Brooklyn, N. Y. of Cookery, Boston, Mass. JANET Mckenzie hill MARY MASON WRIGHT Editor of "American Cookery,'^ Cooking Expert of the "Designer" Boston. Mass, ELIZABETH O. HILLER Mrs. LEMCKE-BARKHAUSEN Denver School of Cookery Principal Greater New York Conking School MARIA W. HILLIARD KATHARINE LAWRENCE Wellesley Hills, Mass, Director of Household Mrs. ANNA E. SCOTT Science. Temple University, Cooking Expert and Food _ Philadelphia, Pa. Econojnist of the "Philadelphia Mrs. HARRIETT COLE North American" EMMONS Mrs. CHRISTINE FREDERICK Manager, RYZON Service Staff Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL HOW THE RYZON BAKING BOOK WAS MADE WHEN the marketing of Ryzon was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder. Therefore, it was quickly decided that the Ryzon Baking Book should be as much of an improvement over previous baking powder recipe books, as Ryzon, The Perfect Baking Powder, is an improve- ment compared with the old kinds of baking powder.
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