~ BAKING BOOK I

, reI' of Girl' ,~undu:'on Room Service facilities are fitted up to en­ courage personal clean lines .' 'Puri ty and wholesomeness are : ;ot only watchwords, for Ryzo. , but also for the building where "The Perf~ct Bak­ ing Powder" is prouuced. All the workers, men and women, wear whi te uniforms and caps, and the en tire i 11 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 were these celebrated institutions:

The Waldorf-Astoria U. S. l\filitary Academy, Cadet Mess, West Point Delmonico's School of Household Science, The Colony Club and Restaurant of Pratt Hotel Astor Institute Sherry's ew York Bureau of Hospital Standards and Supplies The Biltmore Hotel McAlpin Hotel St. Regis The Claridge Hotel Lotos Club India House Hotel Knickerbocker Crescent Athletic Club Lambs' Club Cafe Savarin Hotel1Iartinique Drug and Chemical Club The Downtown Association The Chemists' Club Montauk Club Hotel Bossert The Ritz-Carlton City Lunch Club Bankers' Club of America Midday Club Hotel Vanderbilt Syracuse University Jew York Yacht Club Y. W. C. A. Cafeteria Hotel Gotham Hotel Bellevue-Stratford, Phila­ Copley Plaza Hotel, Boston delphia U. S. Naval Academy, Annapolis Massachusetts General Hospital, Boston

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

\ THE TRUTH ABOUT BAKING PO\iVDERS chemi­ baking powders are chemical compounds and all are made by L powder ~ cal processes. Purity, healthfulness, and reliability in baking can be obtained alone by chemical control and analysis. Consequently, the skilled chemist alone is competent to produce a perfect one. alum, and the There are three classes of baking powder-the phosphate, the or tartaric acid, known as cream of tartar. tartrate the charac­ The phosphate type of baking powder is the only kind of which phosphates in teristic ingredient exists naturally in many of our foods. In fact, foods are necessary to life. . desirable type, Phosphate baking powder has long been recognized as the most baking powders having been in use before either the cream of tartar or alum were known. widely used has The reason why phosphate baking powders have not been more which reacts been due to the difficulty in obtaining the right phosphate-one its strength and properly in baking, is perfect in purity, and retains indefinitely efficiency. better is made with crystallized monosodium phosphate, a new and RYZON on this page. kind of phosphate and the right one for baking powder, as illustrated wholesome by The ingredients used in RYZON are guaranteed p'ure, clean and their quality are the General Chemical Company, whose facilities for insuring well known to the scientific world. pure food product, RYZON, The Perfect Baking Powder, is strictly an American made in the newest and cleanest baking powder plant in America. BAKING BOOK A PRACTICAL MA UAL FOR THE PREPARATIO OF FOOD REQUIRING B KI G POWDER

CO ·IPILED 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 Illslru,lor ill Cookuy. Prall Principal, Miss Farmer's School Institute. RrooldYJI, N.Y. o/Cooker~. Bostoll. Mass. JANET McKENZIE HILL MARY MASON WRIGHT Editor of "American Cookery." Cookiug Expert 0/ tire "Desigller" Ror/oll, 1\1 ass. MRS. LE?"ICKE-BARKHAUSEN ELIZABETH O. IIILLER Priucipal Grealer New l'ork Deliver Sclrool 0/ Cooker~ Cookillg Sclrool MARIA W. I!ILLlARD KATI1.\RINE LAWRENCE rvellesle~ [[ills. Mass. Director 0/ Houselrold MRS. A TAB. SCOTT Science, Temple Ulliversit'Y . Cookillg Expert alld Food Plriladelplria. Po. Ecollomist 0/ tire "Philadelphia ?fRS. IIARRIETT COLE North A merr·cau." E 1,,1 0 ' S MRS. ClIRISTlNE FREDERICK Mallager. RYZON Service Staff Consulting Household Ellgilleer

Cop~riglrl. 1918 GE ER L CHEMICAL COMPANY .. FOOD DEPARTMENT NEW YORK • indicalts 111:"'.0 Con eT'rJlio" RCG i~ appr(1ttd by lite UlJil

CHAPTER I. R nON Breads 9 II. R nON Quick Breads ...... 13 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. III. RVZON Cakes ...... 29 Loaf Cakes, 31-40; Layer Cakes, 40--12; Fillings and Icings, 43-44. IV. RVZON Cookies, Doughnuts and Small Cakes ...... 45 Cookies, 45-48; Doughnuts, 48-49; Small Cakes, -19-53· V. R YZO, Pastry, Pies, Shortcakes, Tarts and Tartlets . . 54 Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63; Tart­ lets, 63. , VI. R nON Puddings ...... 64 Steamed Puddings, 64-67; Baked Puddings, 67-68.

VII. R nON Savory Dishes ...... 69 Including inexpensive meat dishes, left-overs, and egg and cheese recipes, 69-75. VIII. RYZON Camp Cookery 76 IX. RVZON Home-made Candies 77 Tables of Weights, Measures and Time of Baking 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 THE RYZO BAKING BOOK WAS MADE

HEN the marketing of R YZON was begun, it was soon learned W that a practical manual for the use of baking powder wa de irable. There seemed to be no reall y scientific or accurate in structions wh ich co uld be used with a surance of sati factory re ul ts. I t appeared that the use of baking powder was a matter of per onal xperi nce with one brand t hat might or mi ght not be desirable or efficient. It was di covered t hat the present baking powder r cipe books did not contain recipes now used in the be t homes, and that t he indefinite in structions seemed of li ttle value to cooks in usin g any kind of baking powder.

Therefore, it was quickly decid ed that the R YZON Baking Book should be as much of an improvement over previous bakin g powder recipe books, as R YZON, The Perfect Baking Powder, is an improve­ ment compared with the old kinds of baking powder.

T o this end a n extensive campaign of advertisin g for practical home recipes was in augurated, with an offer of prizes to secure the best possible home recipes in use, and Ma ri on Harris eil was en­ gaged to supervise the work, addin g thereto her store of tested recipes, together with her experience in compiling practical cooking manuals.

Thousands of good housekeepers in many States submitted their best and most ori ginal home recipes, from which a number of prize selections were made for the R YZO N Baking Book by expert judges.

The Master Recipes were obtained from the prominent cooking experts whose names they bear, and many excellent and unusual private recipes were contributed from homes where they have been in practical use.

Everyone of t he prize selections was carefully tested by actual baking, and doubly checked by the RYZON Service Staff, before being included in the Ryzo Baking Book.

3 Levtl spexm/1L1, y,; 0= . R YZO. ' . /\ UUWlilld spc)(m/ul. ~3 Jo J4 0:. 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 which 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 our, wholc grain fl ours and meals, are required 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, The Perfect Baking Powder, will insure perfect home baking.

4 rQl ~ I The Perfect Baking Io\yder, i the r ul t of I~ years of research work by the Gen ral hemical Company. This Company's staff includes some of t he mo t emin ent men in chemistry. For many years it has been produc­ ing the materials used by Baking Powder manufacturers and has been particularly well si tuated to understand the needs of the industry and to direct its research work along lines most likely to yield important results. Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people and for the wo rld a "perfect baking powder, "­ one which should be not only efficient and practical, but should also fulfill all desirable requirements from the standpoin t of purity and health,- is a n a hi eve­ ment of which any company of scientific men might feel proud, especiall y when they are able to offer Rvzo ,with all of its improvements mer old-fashi oned baking powders, at a lower price than usua ll y asked for high grade baking powder. After having perfected RVZON to their own satisfaction, officers of the General hemical ompany indirectly sent samples of R VZON to the most famous cooking experts. They were asked to try thi s new baking powder,-which then had no name,- and to say un reservedly what they t hought. The repli es were uniformly that this was the most wonderful baking powder ever t ried, that less was req uired than of other baking powders, and that the resul ts \\ ere pelject. Fin all y, this new baking powder was sent to one of America's greatest food authorities, who was asked for his frank opinion of it from a health standpoint. He wrote, in reply, that "RVZON has qualities of excellence and physiological relations which entitle it to t he confidence and patronage of the public." His opinion has been confi rmed by other leading food experts of America. This is the reason for RVZON, which is a guaranteed Ameri can pure food product of superior quality and efficiency, at a fair price.

5 THE PRIZE \VI ER OF THE RYZ RE IPE o TEST ROM 8,379 recipes submitted by home and expert cooks for the F use of Rvzo " The Perfect Baking Powder, awards were made for ori ginality and excellence by the j udges,- hristine T rhune Herrick, Marion Harris r\eil, and Mr . Julian 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 Jlouse. Rosary\·ille. Md. 32 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...... 13 3rd prize. for RYlON Health Bread. to Miss 'ettie A. Buchanan. 3 Hudson Terrace. Dobbs Ferry. . Y...... LI These three principal prize winning recipes. and other prize winning recipes will be found on the pages indicated. RY ZON Liberty Bread. Mrs. Louise aylor. . Y. City . . . . 9 RYlON ' utBread. Mrs. William II. Briggs. ewYorkCity 10 RYlON Health Bread NO.2. Mrs. . S. Baker. Meriden. Conn. 11 R YlON anton Biscuits. Mrs. Mary R . Doggett. Brooklyn. . Y. 18 RYZON Sardine Biscuits. Mrs. Florence Lounds. Fort Lee. .]. . . . 18 RYlON Ham Muffins. Mrs. Jeannette Young orton. lew York ity . 21 RYlON Pineapple Fritter~. Mrs. B. 1. myth. Orange. . J. 27 RYZON Hominy Fritters. Irs. J. J . O·Conneli. Washington. D. . . . 28 RYlON Maryland Bla k Cake. 1\!rs. Julius Snowden. Laurel. Md...... 34 RYlON Polish Guest Cake il la Reszke. Mrs. Hulda Thompson. New York City 34 RYlON \-Vhite Fruit Cake. Mrs. lIarry Burges . ashville. Tenn. . 34 RYlON Coffee rumb Cake. Mrs. 1\1. '[onnikendam. New York City 39 RYlO ut Tart. Mrs. Aida B. Cannif!. ew York ity . . . . . 40 RYlON Layer ocoa Cake. Miss J ennie Wallach. New York City 40 RY ZON Orange Tea Cak s. Irs. . . Bigelow. Tarpon prings. Fla. . . . 50 RYlON Pie Crust and Cookies in One. Mrs. Rachel F. Fink. White Plains. . Y. 58 RY ZON urrant Shortcakes. } [rs. G. N. Hartley. Plainfield •. J . 60 RYlON Grapefruit hortcake. Mrs. Wm.]. Matheson. New York City 61 RYZON Lemon Pot Pie. Mrs. K. E. Johnson. lew York ity 65 RYZON Meldone Pie Dinner. Mrs. A .. Westcott. Edgewater. .]. 70 R YZON Toad in the Hole. Mrs. Maude J ervis. Brooklyn. . Y. 70 RYZON Apriba Loaf. Mrs. C . W . Shaw. Mountainville. . Y. 73 R YlON Meat Fold- verso Mrs. L. Boisse. Douglaston. L. I. . 74 RYlON old Pigeon Pie. Mrs. Harold A. Brown. Caldwell. N. J. 75

As the result of our standing ofTer "$5 for each original 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. 10 RYlON urrantLoaf. irs. H . B. lement. Bristol. N . H ...... 10 RYZONSteamed Brown Bread. Mrs. A. L. Cayzer. Evanston, Ill. I I RYlON Oatmeal Bread. Mrs. Anna Tackmeyer. ew York City ... I I RY ZON Economical Bread. Mrs. \Villard Steele. hattanooga. Tenn. 12

6 Pt\GE RYZON Apple Corn Bread. MissEmma L. Morse. Oxford. Mass...... 14 RYZON ew Virginia Corn Meal poon Bread. A. C. Wood. Vlashington. D. I.l RYZON Sweet Potato Pone. Mrs. C. W. Tilden. Los Angeles. al...... 15 RYZON Wholesome Corn Muffins. Miss Sarah E. Gibson. Hagerstown. Md . . 15 RYZON Riceand Corn Meal Bread. Miss Emma Collins. Albany. Cal. 15 RYZON Corn Parker House Rolls. Mrs. Mary E . Hall. Jamestown. . Y. 16 RYZON "Hot-Dog" Dainties. Mrs. J ohn W . Tolson. \'Vashington. D. 17 R YZON Cheese Drop Biscuit. Forecast Modern School of Cookery 18 R YZON Buttermilk Biscuit. 1\lrs. J. B. MacEntire. R oanoke. Va. 19 RYZON Prune Biscuit. Mrs. Fred Friedlander. N. Y. City 19 RYZON Apple Muffins. Mrs. . VV. Tilden. Los Angeles. aI. 20 RYZON Squash Muffins. Mrs. A. R. Corwith. Southampton. N. Y. 20 RYZONOatmeal Breakfast Gems. Miss Emma ollins. Albany. Cal. 21 RYZON Corn Muffins. Mrs. Eleanor Ackerman. Brooklyn. N. Y. 21 RYZON Bran Gems. Mrs. M. J. Harding. Detroit. Mich .. 22 RYZON Quick Sally Lunn. Mrs. A. M . Crum.Florence. Ala ... 23 R YZON Quick offee Cake. Mrs. Mehmert. Olney. III. 23 RYZON Hot Walnut Sandwiches. Mrs. Reynolds asey. Flushing. Mich. 23 RYZON Rice Griddle Cakes. Mrs. Inglis H. Brown. Lexington. Mass . . .. . 25 RYZON I-Ioover Pancakes. Mrs. E . D . Cole. Brooklyn. N . Y...... 26 RYZON Blueberry Griddle akes. Mrs. Herman Waddy. vVashington. D. C. 27 R YZON Clam Fritters. Miss R uth Fredericks. Oak Ridge. N. J. 27 RYZON Economy Fritters. Mrs. W. H. Frickey. R ochester. N. Y. 27 RYZON Prune ake. Mrs. EdgarM. Hall. Oelwein. la ...... 36 RY ZON Canadian vVa r Cake. Mrs. Gertrude Haig. Edmonton. anada 36 RYZON J elly Roll. Marion Harris Neil. J ersey City. N. J ...... 37 R YZON Dried Apple Cake. Mrs. Georgianna Dewey. Ann Arbor. 1\1ich. 39 RYZON Mock Caramel Cake. M iss M. Deller. M il waukee. vVis. 4(1 RYZON Molasses Layer Cake. Miss Nellie E . Adams. Tacoma. vVa h. 42 R YZON Peanut Cookies. MissLouise Fahrig. Philadelphia. Pa. . . 46 RYZON Economical chool Cookies. Margaret L . Evans. Lancaster. Pa. 47 RYZON om Meal Doughnuts. Mrs. George A. Clarke. Mulino. Ore. 48 RYZON Potato Fried Cakes. Mrs. Clarence G. Horton. Sand Lake. N . Y. 49 R YZON Callas. Miss Helen Wilson. Ames. l a ...... 49 RYZON Fruit Bars. Mrs. J ames Richards. Houghton. Mich...... 51 RYZON Tea Table Dainties. Mrs. Kate Lowry. Chicago. III. 51 RYZON Old Fashioned Molasses Cake. Mrs. Ella Smith. Brooklyn. N. Y. 51 RY ZON Cocoanut Buns. Mrs. J ohn W . Bogart. Hackensack. N . J . 51 RYZON Oatmeal Shortbread. Mrs. Isa Williams. School House. Cedar. B. C. 52 RYZON French Cookies. Mrs. M.'L. Nenans. Winslow. HI. 53 RYZON Apple Pie. Mrs. G. Medler. Chevey Chase. Md. 61 RYZON Apple Drops. Mrs. M . Eskolin. N. Colebrook. Conn. 64 RYZONSteamed Suet P udding. Mrs. C . N . BoIlers. N. Y. City 66 RYZON Puffs. Mrs. Edward Albes. \'Vashington. D. C. 67 RY ZON E:tccllent Peach Pudding. Mrs. F. W. French. S. Oi l City. Pa. 67 RYZON Egg Noodles. Mrs. Belle Failing. Sedalia. Colo. 70 RY ZON Potato Soup. Mrs. A. D. Fraser. Burlington. Wash ... 71 RYZON Rice Corn Pudding. Miss Frances R. Dickey. San Juan. P. R. 72 R YZON Salmon and Tomato. Mrs. Cora L ee Wallace. Topeka. Kan. 72 RYZO N Beef Loaf. Miss Harriet R omer. Elmira. N. Y...... 73 RYZON Potato P uff . Mrs. Allan Bancroft. Maywood. III ...... 73 RYZON Cheese Omelet. Mrs. Mary Fredericks. Oak Ridge. N. J...... 73 R YZON Artichokes a la Remoulade Shells. Miss Carine Carruthers. Seattle. Wash. 73 RYZON Beefsteak Pie. Miss Nora Longeway. Spring Bank. Alberta. Canada 74 R \'ZON" War-Meat " Loaf. Mrs. Clara E. Wells. Paton. Ia...... 75 COMPARATIVE ECONOMY OF RYZON

;\T its price RVZON is less expensive to use than other baking pow­ r-l. ders sold at less per pound. 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 economical In use, as well as superior In quality and baking results.

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 omitted in this way by those desiring economy.

8 RYZON LIBERTY BREAD-Special Recipe By MRS, L OUIS E N AYLOR , Ryton Service Staff

CHAPTER I R YZON BREADS

LIBERTY BREAD ;, a ';mot '~P'"" to th' ~ 11 ['Om th' Uo;'" t"" IIII~ , IYZONGove r~m e nt' s Food Administra tion for new breads to conserve wh eat flou r. \,\'e ~ ~ are glad to furnish this palatable, nutritious and economical recipe, which uses i no wh eat flour, and is simple enough to be practical for use in every home. As .'~ a loaf bread it cuts wi thout undue crumblin g and will remain moist a longer time t han wheat bread. The add ition of the one egg makes it unusually suitable for children's luncheon, or bread a nd but­ ter sandwiches with a tea. • RYZOI LIBERTY BREAD shortening. i3eat all thoroughly, turn in to well­ (Revised) greased bread tins and bake in a moderate 0 en I y. level cupfu ls barl ey fl our. fif ty minutes. I level cupful corn fl our. Non::- One secret of successfu l baking with y. cupful bran. the new fl ours and meals li es in the use of a slow 6 level teaspoonfu ls RYZON . oven. For this reason, RYZON is especia ll y I level teaspoonful salt . desirable as a leavening agent , as it gives off its 2 level tablespoonfuls shortening. gas slowly a nd evenly, and products in whi ch it I ~ cupful s liqui d (mil k , or milk a nd water) . is used, when properly mixed and baked , are ift flours, salt and R VZON together; add bran light a nd even-tex tured; consequently, easil y and stir thoroughly; add all the moisture, then digested and assimi lated.

9 • RYZO:\, PE ); '1' BCTTER 'BRE:\I) Pri~ Recipe

I level cupful harley flour. RHO:\' 1 TT BREAD 1{ cupful ri ce flour. BY MRS. \\lLLlA)[ 11. BRIGG , NEW YORK C ITY ; ~ cupful bran. 1 level cupful (6 ounces) brown sugar. -J. level teaspoonfuls RYZON. 1 level cupful (14 pound) choppecl nut meats. I le\·1 teaspoon f u I sal t . 1 level cupful (!: lb.) chopped dates, stoned. 1 i cupful peanut butter. . I cupful milk. 2 level cupfuls ( 10 ounces) graham flour. 2 level cupfuls ( I{ pound) flour. r egg, slightly bea ten. I level teaspoonful salt. ~ tablespoonfuls syrup. -J. level teaspoonfuls R YZON. ~Ii'( a nd sift dry ingred ients; cut in peanut 2 cupfuls ( I pint) milk. ~ )ullc r! then add mi lk, egg and syrup to dry 1 egg. In grecli en ts. Beat well and bake in a loaf in moder:ll.e O\'cn ahout forty-fi"e minutes. Put brown sugar into a mixing bowl, add nuts, Th,s IS another excell ent bread for children's dates, graham flour, flour sifted with R YZON and lunches, as it is very nutritious a nd satisfying. salt, and egg beaten and mixed with milk. lix CU.t in thin li ces .with lettuce or other vegetabl e well and divide into two greased and floured loaf filling for sandWIches, add a gla s of milk to pans and set to rise for fifteen minutes in a warm drink and the child has a well-balanced meal. place. Bake in a moderate oven for one hour. Bran adds nothing to the nourishment of the This bread is excellent for sandwiches. hody, but it has another health function to per­ Sufficient for two small loaves. form wh ich is most important. It resists the action of the digestive ferments and very ma­ RYZO roCK ' UT BREAD ter.ially assists in removing from the system UY MRS. W. G. W. TUPPER, ~liN ' EAPOLlS, btl ' ' . pOI sons eaused by the fermentation of food which cause many of the ills that flesh is heir to. By 4 level cupfuls (I pound) flour. holding moisture and thus promoting intestinal 2 level tablespoonfuls brown sugar. secretions it affords a most useful laxative action 4 level teaspoonfuls R YZON. I level teaspoonful salt. to anyone of seoentary habit and has none of the I egg. ill effects of most medicines used for the purpose. 1 cupful (;.1 pound) Grape j uts. Bra n may be obuined in packages from the 2 cupfuls (1 pint) milk. grocery, or in bulk from the feed store. Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then flour and R YZO • HYZO:\, PATRIOTIC BRO\\':\' BREAD sifted together. Mold into two small loaves and bake in moderate oven for ty minutes. I egg. Splendid for sandwiches. 1 cupful buttermilk or sou r mi lk. Sufficient for two small loaves. y. cupful honey. 1 y. level upf uls corn meal. y. cupful barley flour. RYZO CURRA T LOAF ;{ level teaspoonful soda. BY MRS. H . B. CLEMENT, BRISTOL, N . II. 2 level teaspoonfuls RVZON. I level teaspoonful salt. 2 level cupfuls (y. pound) flour. I level cupful seedless raisins. 4 level teaspoonfuls R YZON. Put the raisins to cook in a very li ttle water Y. level teaspoonful salt. 2 tablespoonfuls molasses. and let simmer until the water is absorbed. Stir 2 level tablespoonfuls (I ounce) shortening. together the egg, bultermilk and honey. Into y. cupful (7:1 pound) currants. this sift the corn meal, barley flour, R YZON, soda a nd salt, adding the cooked ra isins. Pour into 1 level teaspoonful cinnamon. 1 egg. two well-greased one-pound R YZON cans, and I cupful pint) milk-or milk and water. steam uncovered for two hours. Do not sli ce (y. until cold. Beat egg in mixing bowl, add salt, cinnamon, Corn has long been a well-known food in molasses, currants, milk and melted shortening, America, and to-day ranks first as a desirable then flour and RYZON which have been sifted to­ and available wheat substitute. It is both gether. Turn into well-greased tin and bake in palatable and nut ri tious and both as meal and moderate oven forty-five minutes. Serve fresh flour will be used often in all patriotic house­ with coffee or toasted with tea. holds. Sufficien t for one loa£.

10 Prize Recipe RYZO EW E GLA D UT BREAD RYZON HEALTH BREAD, '0. 2 BY MRS. WILLIAM STEVEN . BEVERLY, MA

BY ~lRs . N. S. BAKER , ~ I ERlDEN, ONN. Y. cupful (}4 pound) sugar. 4 level teaspoonfuls R no '. 1 y. cupfuls ( 4 pint) milk. I }5 level cupful s (2 y. oune s) i.Jran. 4 level cupfuls ( I pound) flour. y. cupful (2 ounccs) entire wheat fl ou r. 6 level teaspoonfuls R nON. y. cupful (2 ounces) rye fl our or meal. 1 level dessertspoonful (2 level teaspoon­ r level teaspoonful salt. fuls) salt. y. cu pful (3 ounces) corn meal. I level cupful (7~ pound) chopped walnut . 2 shredded wheat biscuits. y. cupful ( ( gill) molasses. Mix ingredients and allow to stand twent\· 1 cupful (y. pint) milk. minutes. Bake in a moderate oven three-quarte;s 1 cupful (y. pint) water. of an hour. Put RYlo and bran into a bowl, add ntire Sufficient for one medium-sized loaf. wh eat fl our, rye fl our sifted with salt, corn meal, shredded wheat biscui ts crushed, molasses, milk and water. Beat thoroughly and pour into a • RYZON Q ' leI< BR 'YN BREAD well-greased mold , cover, and steam steadily for th ree to four how·s. I level cupful oatmeal put t hrough chopp<'r Long standing improves the flavor and makes 1 level cupful ri ce fl our. - the bread da rker. I level cupful corn flour. Sufficient for one medium-sized loaf which y. level teaspoonful socia. wi ll serve six persons. 1 level teaspoonful RnoN. y. cupfu l molasses. N. B.-Sec Prize H ealth Bread Recipe on I cupful sour mil k. this page. 1\ [ ix and sift dry ingredients thoroughly, adcl RYZON STEAMED BROW DREAD molasses and sour milk, a nd pour in to two one­ BY MRS. A. 1. . CAYlER, EVANSTON , ILL . pound baking powder t in s that have been wpll greased. Keep the li ds on a ns a ncl bake in a 2 level cupfuls ( 10 ounces) corn meal. slow oven fort y- five minutes. 1 cupful (y. pint) molasses. ( level cupful (2% ounces) barley flour. Rolled oats are easil y obtained, and any 2 cupfuls ( 1 pint) cold water. housewife may have oat flour by grinding them y. level teaspoonful soda. at home . If you have no small grain mill, for 2 level teaspoonfuls RYlON. home use, put the rolled oats through the food 1 level teaspoonful salt. chopper, more than O'1ce if a fine flour is desi red. Sift corn meal, barl ey flour, R YZON , soda and salt together twi e; mix molasses and water; stir Third Pr,£ze Recipe in to dry ingredients until thoroughly mixed; pour in greased mold, and steam four hours. RYZON HEALTH BREAD uffi cient for one mediu m-sized 10aL BY MISS NETTIE A. B CfIA , AN , DOBBS FERnY, N. Y. RYZON OATMEAL BREAD 2 level cupf ul s (3 ounces) sterili zed bran. BY ~IRS. ANl\A TACKMEYER, RYlON SE RVI CE STAFF I level cupful (6 ounces) corn meal. 5 level teaspoonfuls RYZON. I level cupful (7 ounces) cream of wheat. 3Y. level cupfuls (14 ounces) flour. I level cupful (4 ounces) flour. ( level t"easpoonf ul salt. 2 level teaspoonfuls RYZON . 1 level teaspoonful sugar or molasses. y. level teaspoonful salt. 2 level cupfuls cooked oatmeal. 3 cupfuls (r y. pints) milk or cream. I egg. I cupful (y. pin t) ew Orleans molasses. y. cupful ( 1 gill ) mi lk or water. Put bran into a basin, add corn meal, cream of ook I cupful of oatmeal in 3 cupfuls of water wheat, flour sifted wi t h RnoN and salt, ancl until a t hick porridge; add salt , sugar and coni. Beat gg , add milk and egg to cooked oatmeal. mol asses mixed with milk Beat well , and pour Add flou r and RYlON sifted together, mix thor­ into large. well-greased mold; cover and stea m oughly , turn out on molding board a nd knead steadily for eight hours. well. Bake for one hour in moderate oven. Weight of loaf when done, three and one-half Sufficient for one loaf-weight r y. Ibs. pounds.

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

2 level cupfuls (I pint) toasted and ground bread crumbs. 2 level cupfuls ( 10 ounces) graham flour. 6 level teaspoonfuls R VZON . ( '/, Ievel teaspoonfuls salt. I egg. I tablespoonful molasses. 2 cupfuls milk a nd water (r pint), or potato water. Put in to a bowl bread crumbs, graham flour, R VZON and salt. Stir molasses into the milk and • RYZO. RICE FLOCR BREAD water and add to the dry ingredients, mixing thoroughly. 2 ~ level cupfuls ri ce flour. I level cupful corn flour. Bake in well-greased bread pans in a moderate ~ cupful wheat flour. oven until the loaves leave the sides of the pans 5 ~ level teaspoonfuls RYZON . and are a nice brown-about forty-five minutes. I level teaspoonful salt. I egg. Sufficient for two small loaves. I tablespoonful corn syrup. 2Y1 cupfuls milk. NOTE :-Left over or stale pieces of any bread may be thoroughly dried or toasted in the oven Sift dry in gredients together, beat egg, add (often while other cooking is being done on top of mil k and syrup, then flou r, and beat all well. the stove) , cooled, and then ground fine through Turn into well-greased loaf tin and bake in moderate oven for one hour. the meat chopper. These bread crumbs are use­ ful for many things in place of flour, as in the above recipe, and may also be used to advantage to t hicken meat gravies. • RYZO BARLEY AND OAT BREAD The water in which potatoes have been boiled I Y1i level cupfuls barley flour. will be found valuable for making breads and adds I ~ level cupful s ground rolled oats. a certain amount of mineral nutriment much 6 level teaspoonfuls RYZON. needed in our diet, but too often wasted. I level teaspoonful salt. 2 eggs. This bread may be varied by adding raisins, I cupful liquid nuts dates candied orange peel or figs, and half 3 tablespoonfuls syrup cupf~ l sug~r, if a sweet bread is desired. 4 level tablespoonfuls fat. Sift dry in gredients together. Beat eggs, add liquid , then dry in gredients, syrup and fat. R YZON RYE BREAD Beat all well a nd turn in to well-greased loaf tin. Bake in a very moderate oven one hour. 2 ~ level cupfuls (10 ounces) rye flour or meal. I ~ level cupfuls (6 ounces) flour. 2 level tablespoonfuls (1 ounce) shortening. 6 level teaspoonfuls RYZON. I level teaspoonful salt. 2 tablespoonfuls mo lasses. I ~ cupfuls ( ~ pint), scant, milk or mi lk a nd water. Into a bowl sift rye, flour, RvzoN and salt ; 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 RE DERICK G. WAG NER , Lt'onin, . J. (See Reei pc, page '4)

CHAPTER II R YZON QUICK BREADS

b , ~d , '" d,I;6 ,", wheo [,,,h, "d "'" ~ ll ,d t, d;,6o,";,h th,m ['Om y~" Ill/Ulel(breads , which require a longer t ime for making and baking. Quick bread mLxtu res are either doughs or batters. Batter means "that which is bat­ I tered or beaten"; dough mea ns "that wh ich is wet or moistened." A quick bread should _ be q uickly mixed, a nd put in to the oven at once. Doughs require a hotter oven than batters. T oo great heat causes bubbles of gas or air to burst and run together. Popovers are made light by t he expansion of the li qu 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 crust, wh ich keeps the steam from escaping. \Yhen done, po po ers should be cri sp, hollow in side, severa l t imes the height of the batter and well ooked throughout. \~ ' hen griddle cakes are full of bubbles on the top, a nd brown on one side, they should be turned over and browned on the other side. If large bubbles ri se immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice ; a cake t urned twice wi ll be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not grease a soapstone griddle. GOOD FLO RA ID Il0W TO 1\:1'\0\\ IT Bread flou r, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producin g light bread. I t is known by its creamy white color, by its gritty feel­ in g, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flo ur, made from soft or win ter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring.

13 RYZON POPOVERS be a li ttle more than one-half full. Bake for thirty-five minutes in a moderate oven. The Second Prize Recipe oven door should be kept clo ed until the mixture has a firm enough crust to keep its shape when the RYZON RICE papa ERS door is opened. These popovers come out of the DY MRS. FREDERICK G. WAG:-IER, LEONIA, N. J. oven ri ch brown purrs which may be eaten hot with sugar and cream, with maple syrup, or 2 level cupfuls ( 1 pi nt) cold boiled rice. with butter and berries. \\'hen these are filled '2 level cupfuls (y. pound) flou r. with wh ipped cream, custard, or blanc mange, 2 level teaspoonfuls RVZON. they make an excellent de sert. 2 level mblespoonf uls (J ounce) sugar. ufficient for twelve popovers. 2 eggs--separated. 2 upfuls ( I pint) mil k. I level teaspoonful salt. RYZO~ CaRl BREADS Mash rice until smooth. Sift flou r, RYZON, sugar a nd salt together twice. Beat yolks of RYZO:\, APPLE COR:\, BREAD eggs, add whites beaten to a stiff fro th, and stir them in to the rice. Then add milk and flour 4 level cupfuls ( I y. pounds) wh ite corn a lternately, and beat unti l smooth. meal. Have gem pans greased and a li ttle flour sifted 4 level teaspoonfuls RYZON. in to each. Fill each two-thirds full with the mix­ I level teaspoonful sa lt. ture, a nd bake in a hot oven for fifteen minu tes. 3 level tablespoonfuls ( I Y. ounces) sugar. Serve hot with butter or maple syru p. Also as y.! cupful (4 ounces) melted butter. a dessert with preserved fruits. 2 cupfuls ( I pint) water. Sufficient for t we nty popovers. 3 cupfuls (y. pound) chopped sour apples. Sift corn meal, R YZON, salt a nd sugar together; RYZO WESTER:-.J PUFFERS stir in water, apples a nd melted butter. r O~ll' in to we ll-greased tin and bake one-half ho ur 111 I egg. moderate oven. erve hot. 2 level tablespoonfuls ( I ounce) sugar. Suffi cient for six per ons. I cupful (y. pint) mil k. 4 level teaspoon fuls R YZON. 2 level cupfuls (y. pound) flour. I level teaspoonful salt. RYZO:\ I\EW VIR 1;,\IA CO R. l\rEAL I tablespoonful (y. ounce) lard. SPOO:-l BREAD I tablespoonful (;4 ounce) butter". DY A. C. WOOD, WA SH INGTON, D. C.

Beat up egg, add sugar and mi lk, add flour I pint milk from top of quart bottle of sifted with RVZON and salt, beat weil; add milk. shortening melted, and beat (or five minutes. (This equals about y. cup table cream Divide in to buttered and floured popover or and 1;4 cupfuls milk). gem pans, and bake in a hot oven for fifteen min­ I level cupfu l (6 ou nces) old fashioned utes. water ground whole corn meal (the cup Always have a hot oven when making puffers. filled lightly with a spoon and not Sufficient for fifteen puffers. shaken down). 3 eggs, whi tes beaten separately. RYZON DELI 10 5 papa ERS I level teaspoonful salt. I RYZON . DY MARION HARRI NEIL, A TIlOR OF " CA ' NI NG , level teaspoonful PRE ERVI NG AND PICKLING" ca ld the milk in a double boiler. Stir in the mea l slowl y and cook until a smooth batter which I level teaspoonful R YZON. will pourf rom the spoon. Break in the egg yol ks, I level cupful (4 ounces) flour. onenta time, beatin gvigorouslyall thewhile, then ;4 level teaspoonful salt. fold in the stiffl y beaten whites, a nd bake from 2 eggs. thirty to forty minutes in a moderately quirk I cupful (;4 pint) milk. oven. erve immediately with a spoon from a l\ lix flour, R YZON a nd salt together and sift pan in which it was baked. them twice in to a basin. Beat up eggs a nd add This bread may also be made with hominy I hem graduall y with milk to flour mixture; rub mush, a nd is niee eaten wi th strain ed honey or through a strainer or sieve a nd divide into hot, maple syrup. well-greased popover molds. The molds should Suffi cient for eight persons.

14 RYZON JEW E GLA D OR · RYZOX SWEET POT.\ TO GEJ\IS MUFFIl S 3 good ized baked sweet potatoes. I level cupful (6 ounces) corn meal. [ level tablespoonful shortening. :y.( cupful (3 ounces) flour. 1 level teaspoonful salt . 3 level teaspoonfuls Ryzo '. I J1 cupful s milk. I level teaspoonful salt. 1 egg. y,j cupful (4 tablespoonfuls) molasses-or- 3 level teaspoonfuls RYZON. 2 level tablespoonfuls ( I ounce) sugar. 1 le' ·el cupful corn flour . I cupful (y. pint) milk. 1 level upful cooked hominy. I egg, well beaten. Br ak three good sized baked sweet potatoes I tablespoonful (y. ounce) melted butter. into halves, take out the centers and pre Sift together the corn meal, fl our, Ryzo , through a si ve; add short enin g, alt , milk a nd sugar (if used), and salt. fix thoroughly milk w II -beaten egg. if t R YZON with the flour, and molasses (if used in place of sugar). Add to add to previous mi xture, beating thoroughl y; dry ingredients slowly, then add egg and melted fi ll we ll-greased gem I a ns three-q uarters full , butter. Bake in mu ffin t ins twenty-fi ve minutes. a nd bake in quick oven about twenty-five Sufficient fo r twelve muffi ns. m inutes. Left-over white or sweet potatoes may be u ed. * RYZO J POLE?\'T BREAD 2 level cupfuls orn flour . RYZO, RI E AXD OR mAL BREAD 2 cupfuls boiling water. BY M[ S EMMA COLLINS, ALBANY, AI.. . I 4 cupfuls milk. I level cupful (Y. pint) cold boi led rice. IY. level upfuls cooked ri ce . I level cupful (6 ounces) corn meal. 2 ggs. I level cupful (J1 pound) flour. I level teaspoonful salt. 6 level teaspoonfuls Ryzo 2 level tablespoonfuls fat. I level teaspoon fu l salt. 4 level teaspoonfuls RYZON. [ egg. Sca ld corn meal with the boiling water, then I cupful (Y. pin t) milk. add the mil k, rice, salt, beaten eggs and fat. Bea t the egg until Ii ht. Add mi lk, salt, orn prin kle in the R no and mix well. Bake in meal a nd ri ce, and lastly flour sifted with RY ZON . shallow pans about twenty minutes in a quick i\ fi x thoroughly a nd beat hard. rr nece ary oven and serve before it cool . stir in five extra tablespoonfuls milk. Bake in three well-greased layer cake pans in hot oven for RYZOl WHOLES01IE CORN fUFFINS thirty minutes. \;v'hen done turn out onto plate a nd arrange like a layer cake, Sl reading two BY MISS SARAH E . GIBSON, HAGERSTOW , ~ID. layers wi th butter, dustin g the top with powdered Y. level cupful (3 oun es) corn meal. suga r. J f desired, the egg may be omitted and a n­ y. level cupful wheat or graham fl our. other half level tea poonful RYZON added in stead. 3 level teaspoonfuls R yzo This makes a delicious hot bread for tea. y. level teaspoonful salt. ufficient for six I er ons. I cupful Cv. pin t) mi lk. 1 tablespoonful molasses. RYZ 1 SWEET POTATO PO E I tablespoonful melted shortening. BY MRS. C. W. TILDEN, LOS ANGELE , CAL. Sift corn meal, flour, salt and Rvzo together. 2 cupful s ( I pint) grated sweet potatoes. Stir in milk, molasses and shortening. l\Iix all 1 cupful (Y. pint) sweet milk. thoroughly and pour in to well-gr ased muffin I level teaspoonful gi nger. tins. Bake in hot oven for about twenty-five 2 level tablespoonfuls ( I ounce) brown minutes. Sufficie nt for six muffins. sugar. 2 level tablespoonfuls ( 1 ounce) melted *RYZO CO SER\ ATlO. M FFl N butter. IY. cupfuls oatmeal run through chopper. 1 y. level cupfuls (6 oun es) fl our. I level cupful corn flour. 4 level teaspoonfuls R no, . 3Y. level teaspoonfuls Ryzo I level teaspoonful salt.. [ egg. Beat first five in gredients thoroughl y tog ther. I level teaspoonful a IL. Sift flour, alt a nd RYlON together twice, and "dd l l~ upfuls milk. to first mi xture, beat a mi nute, turn in to a but­ ift a nd mix dry in gredients, add mi lk to tered ba king di h and bake in moderate oven for beaten eg~ and combine mixtures. Ba ke thirty three-quarters of an hour. erve in ba king dish. minlltes 111 well -greased muffin pans in a This is a spoon bread and should be served as moderate oven. soon as taken f rom oven. Sufficien t for six persons.

IS brushing lightly with any cooking oil. Turn over as for Parker House Rolls and bake from fifteen to twenty minutes in hot oven .

•lJa ster Recipe RYZO:-.l COR. BREAD

I tablespoonful (~ ounce) butter. 2 level tablespoonfuls ( 1 ounce) sugar. 2 eggs, separated. 1 level cupful (6 ounces) corn meal. 3 level teaspoonfuls RYZQ '. * RYZO:\ COR:'\ PARKER tl OGSE ROLLS I level cupful (+ ounces) flou r. ~ level teaspoonful salt. 2 level cupfuls corn flour. I cupful (y, pint) mi lk. ~ cupful barley flour. Cream butter a nd sugar thoroughly together, ~ cupful rice flour. add yolks of eggs one by one; then beat whites 4 level teaspoonfuls RVZON. of eggs to a stiff froth and add them with the corn I level teaspoonful salt. meal, flour sifted with RvzoN and salt, and milk. 2 level tablespoonfuls shortening. Mix lightly together until a ll is thorough ly well I egg. mixed, then pour in to a well-greased a nd flo ured r y.( cupfuls milk. shallow baking pan and bake in a moderately 2 tablespoonfuls syrup. hot oven for fifteen minutes, or un til done. Break or cut in pieces. Sift dry ingredients together; cut in shortening; This mixture may also be used for corn muffins beat egg, add mi lk and syrup, and combine with or gems by baking in muffin rings or gem pans. dry in gredients. Roll one-half inch thick, Sufficient for six persons.

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 Recipe as t hey wi ll be more delicate and lighter than RYZO BISCUITS when placed close together. Sufficient for twelve biscuits. 2 level cupfuls (y. pound) flou r. 4 level teaspoonfuls R YZON. RYZO I "HOT-DOG" DAINTJE I level teaspoonfu l salt. 2 tablespoonfuls (r ounce) butter or I BY MRS. JOHN W. TOLSON, WA SHI ' CTON, D. c. tablespoonful butter and I tablespoon­ 4 level cupfuls (I pound) flour. ful lard. I level teaspoonful salt. y.(cupfu l ( I Y. gill s) to I cupful mi lk. l\ [ix flour, RVZON a nd salt and sift into a basin; add butter or lard, and chop with a sharp knife un t il mealy. Add milk graduall y until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut wi th a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should a lways be separated on the pan,

17 5 level teaspoonfuls Ryzm:. RYZO.' PEA:\UT BUTTER BIS UITS 1 pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. 4 level teaspoonfuls R YZON. 2 level cupfuls (~ pound) flour. About 2 cupfuls milk-or milk and water. y-! level teaspoonful salt. Brush each sausage with mustard. [ level tablespoonful (~ ounce) sugar. Sift flour, salt and Rno . together. Work in I tablespoonful (~ounce lard or drippings. lard and gently mix in milk enough to make a 3 tablespoonfuls peanut butter. mooth dough, soft enough to be handled ea ily 2 eggs. without being stiff. Roll out about '1 inch thick. ~IiIk enough to make a soft dough. ut in small square . Lay one smoked sausage in each square:; roll up and fa ten securely by Sift the flour, RYZON , salt and sugar into a pinching dough together. Place in a pan a little bowl. Cut in the lard and peanut but~e r v;;th a distance apart and bake in a quick O\'en unti l knife, or rub them in with tips of the fingers. brow n. Sufficient for fourteen daintie . Beat eggs a nd add t hem with sufficient milk to make a soft dough. Tum out on a floured bak­ Prize Recipe ing board, knead lightly, roll out, cut wilh a cutter, bru h over with a little beaten egg, RYZO. CA:-.1TO:-.1 BISCUITS sprinkle with sugar, and bake from twelve to BY ~ I RS . MARY R. DOGGETT, BROOKLYl>, :-I . Y. fifteen minutes in a moderate oven. Sufficient for twelve biscuits. 3 level teaspoon fuls R \'ZO:-l. 2 level cupfuls O. pound) flour. ~~ level teaspoonful salt. RYZO:\ HEESE DROP Br CUrT I level tablespoonful (~ ounce) sugar. BY FORECAST MODERN SCUOOL OF COOKERY 2 tablespoonfuls (1 ounce) lard. 3~ cupful ( I ~ gills) milk. I level cupful (Y-! pound) flour. ~ cupful (2 ounces) chopped preserved Y-! teaspoonful salt. Canton ginger. ~ cupful (1 gill) water. Sift R vzo , sugar and salt together, and rub 3 level teaspoonfuls Rno '. in shortening with the tips of the fingers; add I level tablcspoonf ul (~ ounce) butter or ginger and then milk, mix li ghtly, roll out and fat. cut quickly with a biscuit cutter; lay on greased 8 level tablespoonfuls Uf cup) grated cheese. ti ns and bake in a quick oven for ten to twelve fix like drop baking powder bisc ui t. Ba ke min utes. Serve hot for luncheon or tea. twelve minutes in hot oven. They are excell ent Sufficient for twenty biscuits. to serve wi th a vegetable as they a re high in nut ri tion. Prize Recipe uffic ient for twelve biscui ts. RYZO. S \ RDI E BISCUITS IlY ~ I RS . FLORENCE LOUNDS, FORT LEE, N. J. R YZ . SUR PRISE BEAT E BISCUITS F illeted Sardines. 6 level teaspoonfuls R YZON . 3 levcl teaspoonfuls R VZON. 4 level cupfuls (r pound) flour. 2 level cupfuls ( ' 2 pound) flour. I level teaspoonful sal t. ~ level teaspoonful salt. r level teaspoonful sugar. 3 tablespoonfuls ( [ y, ounces) larci . 2 tablespoonfuls (r oLillce) butter or lard 2 tal,lespoonfuls ([ ou nce) bUlier. I egg-separated. I f'upful (~ pint) milk, scant. I ~ cupfuls (~ pint) milk or mil k and water. Sift flour, R YZON and one-half teaspoonful of Sift flour, R vzo , sugar and salt into a basin; salt into a basin, add lard and butter, cut them add shortening, cut it in with a knife, then rub it in with a knife and then rub in with tips of fingers; in as lightly as possible with the tips of t he fi ngers. add gradually enough milk to make a soft dough. Beat up wh ite of egg to a stiff froth, add mil k to Toss onto a slightly floured board and pat and it and stir in to the dry ingredients. fix with a roll with a rolling-pin until one inch thick. Cut flex ible knife , and turn out onto a fl ou red baking out with a small, round cutter dipped in fl our, board. Beat with a rolling-pin until t he dough place close together on a greased tin, bake in a blisters, t hen roll out about three·fou rths of a n hot oven from eight to ten minutes. Spli t wh ile inch thick. Cut in to biscuits, and lay t hem, not hot and place together with the sardin es, sea­ touching each other, on a greased baking pan, soned with salt, between the rounds. brush over the tops with yolk of egg beaten and If liked, the sardines may be moistened with mixed with one tablespoonful of milk , and bake some of t he sardine oil. in a quick oven for fifteen to eighteen minutes. Sufficient for twenty-four small biscui ts. Sufficient for twenty-fi ve biscuits.

18 • RYZO POTATO Blse IT RYZO BALTIMORE BISCUITS I level cupful freshly mashed potatoes. -J. level teaspoonfuls RYZON. 2 level tablespoonfuls melted shortening. 2 level cupfuls (y. pound) flour. I level cupful corn flour. ;{ level teaspoonful salt. 2 level teaspoonfuls H YZO ' . y. level teaspoonful sugar. 1 level t('aspoonful salt. 2 tablespoonfuls ( 1 ounce) shortcning. dd melted shortening to mashed potatoes; I cupful (y. pint) or less of milk. mix and sift flour, RYZON and sal t. Add to potato mixture to make a soft dough. Roll out Sift flour, salt, sugar and Ryzo ' twice. ut in quickly one-quarter inch thick. eut with hiscuit shortening; then add milk gradually, mixing with cutter and bake in a quick oven fiftcen minutes. a knife. The dough should be as soft as can be Sufficient for twelve biscuits. handled without sticking. Toss onto a lightl)' This also makes a ~ood crust for meat [lie. floured baking board, pat or roll very lightly until If roll ed out the size 01 a saurer, you may I lacc half or three-fourths of an inch thick and cut any chopped meat available combined with quickly with a floured cutLcr. vegctahles or rice on dough, folding over, crimp Lay on greased baking tins, and bake in a hot the edges and bake in a hot oven. These tUfl1- oven from twelve to fift cn minutes. o'·c rs may be scrved with or without gravy, as Sufficicnt for twclve biscuits. desired. RYZO~ PRU;":E BISCUIT RYZOI BUTTER~IILK DIS UIT

BY Mil . FilED FRIEDLANDER, NEW VORl( lTV BY ~IRS. J. B. MA E:

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

Master Recipe I cupful ()/, pint) squash. RYZO MUFFJ S 1 egg. 4 level teaspoonfuls RVZON. Sift together flow', sugar, salt and RYZON. 1 )/, level cupfuls (6 ounces) Aour. Beat egg ligh tly and add to it milk and squash. 2 level tablespoonfuls ( I ounce) sugar. Melt shortening and add to combined mixture. I level tcaspoonf ul salt. Beat thoroughly and turn into hot greased muffin ~ cupful (scant Yo pint) mi lk. tins. Bake about twenty minutes. Sufficient 2 tablespoonful (I ounce) butter. for twenty muffins. I egg. RYZON APPLE MUFFI S Sift Aour once, measure, add RYZON, salt and sugar and sift four times, add mil k gradually BY MRS. C. W. TILDEN, LOS ANGELES, CAL. while stirring constantly. 'When smooth a nd I level cupful ()/, pint) milk. free from lumps add butter, melted, mix, add egg, egg. beaten until thick and li ght colored, beat well, level tablespoonful ()/, ounce) butter. and pour into well-greased hot gem pans. Bake 2 level cupfuls ()/, pound) flour. twcnty minutes in a hot oven. 2 level teaspoonfuls RYZON. Sufficient for twelve muffins. )/, level teaspoonful salt. RYZO SQUASH ruFFI IS 2 level tablespoonfuls ( I ounce) sugar. BY MR . A. R. CORWITH, SOUTIIAMPTON, N. Y. I cupful ()/, pint) finely chopped apples. I )/, level cupfuls ()/, pOlmd) flour. Sift flour, RYZON, salt and sugar three times. I level tablespoonful ()/, ounce) sugar. Beat egg, add melted butter and milk. Stir 1 level le.'lspoonful salt. in dry ingredients and beat thoroughly, adding S level teaspoonfuls RYZON. apples last. Pour into well-greased muffin pans 2 level tablespoonfuls ( I ounce) shortening. and bake in quick oven u.ntil golden brown. K cupful (I )/, gills) mille Sufficient for twelve muffins.

20 Prize Recipe RYZO " LEFT-OVER" COR MUFFIl'\S RYZON DELICIOUS HAM MUFFI S BY MRS. ELEANOR ACKEIUIA , , BROOKLY ' , . Y. BY MRS. JEANNETTE YOUNG 'ORTON , N. Y. CITY 2 level cupfuls (.% pound) flo ur. 3 level tablespoonfuls R no . y.! cupful (2 ounces) butter. I level teaspoonful salt. :K cupful (3 ounces) chopped cooked ham. I cupful (~ pint) water. I beaten egg. I cupful (~ pint) canned corn. 3 level teaspoonfuls R YZON . :K cupful (7:1 pound) graham flour. Sift flour, RYZON and salt into a bowl, add I level cupful (y.! pound) flour. water and canned corn graduaIly and beat well. I cupful (.% pint) milk. Bake in muffin rings or as griddle cakes on a Beat butter to a cream, add ham, mix weJl, hot we ll -greased griddle. then add egg, graham flour, flour sifted with Ry­ One level tablespoonful of sugar may be added ZON and milk. l\lL" thoroughly and divide Into if desired. ote that no eggs or shortening a re twelve hot, well -greased muffin tins. Bake in a used in this recipe. hot oven for twenty minutes. Serve hot or cold. 'ufficient for twelve muffi ns. Sufficient for twelve muffins.

NUT A D FRUIT MUFFI S *RYZO BRA A D RICE l\IUFFI 'S BY MISS AL ICE BRADLEY , 2 level cupfuls bran. PR I CIPAL, MISS FAR~ I ER'S SCHOOL OF COOKERY, 1 level cupful cooked rice. BOSTON, MASS. 2 level teaspoonfu ls Ryzo ' . I level teaspoonfu l salt . .% cupful (2 ounces) bread flour. .% cupful ra isins. 3 level teaspoonfuls R YZON. y.! cupful corn syrup or molasses. :K level teaspoonful salt. 2 eggs. y.! cupful (1.% ounces) brown sugar. I y.! cupfuls milk. 1 level cupful (5 ounces) graham flour. YJ cupful (1 YJ ounces) walnuts. Mix bran, ri ce, RYZON and salt ; add ra iSin s, 6 dates. corn syrup, eggs we Jl beaten and mil k. Bake in I egg. mu ffi n pans about twenty minutes. :K cupful (1.% gills) milk. These mu ffi ns are most delicious as weIl as 2 tablespoonfuls ( 1 oz.) shortening, melted. healthful, and not only provide a way to use left Mix and sift bread fl our, R YZON, salt and brown over cooked rice , but are combined in to a n sugar add graham flour, nuts cut in pieces, and unusual recipe. Ma ny people will fin d thes dates'washed, stoned and cut in pieces. Mix well , muffins with a cup of cocoa or coffee a n entirely add egg well beaten, mille and shortening. Beat satisfyin g meal. thoroughly, bake in twelve greased muffin cups Sufficient fo r twelve muffi ns. in a hot oven for eighteen or twenty minutes. Sufficien t for twelve muffins . RYZON OAT ME AL BREAKFAST GE IS RYZO BREAD MUFFI S BY MISS EMMA COLLI NS, ALBANY , CAL . BY FORECAST MODERN SCHOOL OF ,COOKE RY I level cupful (~ pin t) cooked oatmeal. 2 level cupful s (I pin t) bread crumbs. 1.% level cupfuls (6 ounces) flour . .% cupful (2 ounces) flour. 4 level teaspoonfuls Rno '. 1 level tablespoonful (.% ounce) melted 2 level tablespoonfuls ( 1 ounce) sugar. butter or shortening. .% level teaspoonful salt . y.! level teaspoonful salt . .% cupful (1 gill) milk. 1.% cupfuls (X pin t) milk. 1 egg. I egg. 2 level tablespoonfuls ( I ounce) butter. 2 level teaspoonfuls R YZON. Cover crumbs with milk and soak fifteen Mix and sift together fl our, R nON, salt and minutes. Beat smooth, add egg yolk , flour, sugar. Beat egg, add milk, melted butter and salt, RYZON and butter. F old in egg wh ite oatmeal. Then add dry ingredients, beat all stimy beaten. Bake in buttered muffin tins in thoroughly and pour into well-greased gem pans a quick oven fo r twenty minutes. and bake in quick oven. Sufficient for twelve muffins. Sufficient for twelve gems.

21 • RYZO HO EY, ' T A);D BRA;\ RYlO;\ RAl r:-.r ROLLS ?l 'FFI);S Y. upf ul barley flour. 4 level teaspoonfuls Rno=-:. I level cupful bran. 2 level cupfuls (y. pound) flour. 2 le vel teaspoonfuls R YZON . ~ f level teaspoonful salt. Y. level teaspoonful saIL. 3 tablespoonfuls ( 172 ounces) butter. ~ cupful hopped nuts. I egg. K cupful milk. y. cupful (y.j pint) milk (scant). ~ cupful honey. I level cupful (y. pound) seeded and . 1 level ~ablesp<;><>nfl\l.melted shortening. chopped raisin . :\-llx and sIft dry .Ingrechents, add nuts, milk, 3 level tablespoonfuls ( I ~ 2 ounces) sugar. honey and shortenIng, and bake in gem tins y. level teaspoonful powdered cinnamon. about twenty-five minutes, in a hot oven. Sift flour with R nON and salt t\\"ice, then rub in butter lightly with tips of fingers and add one­ RYZO:-\ BRA:\, GE;\IS half of egg \Yell beaten, and milk. Turn out onto BY MRS. M. J. IlARI)[=-:C, DETROIT, ~IICH. a floured baking board, knead lightly, roll to one­ fourth inch thickness, brush over with melted K cupful (y. ounce) bran. butter, sprinkle over this, raisins, sugar and cin­ y. cupful (2 ounces) flour. namon; roll up like a jelly roll, brush over with 2 level teaspoonfuls R no=-:. remainder of egg, sprinkle with sugar and cut ~ level teaspoonful salt. in to pieces three-fourths of an inch in thickness, 3 level tablespoonfuls CIY. ounces) sugar. lay on greased tins, and bake in a hot oven for 71 cupful (r 7) gi lls) milk. twelve to fifteen minutes. Sufficient for twelve 1 egg. rolls. fix dry ingredients and add to weU-beaten cgg and ':1ilk. Put into well-greased gem pans and Raisins are one of the foods of which more bake In hot oven. Sufficient for eight gems. 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 RYZOi GLUTE:-.r GE?IS builder, they are also one of the best fruit tonics 2 level teaspoonfuls R no=-:. known, and in purity stand almost alone. 2 level cupfuls (10 ounces) gluten flour. y.( level teaspoonful salt. RYZON IARMALADE BU S r egg. 2 cupfuls (1 pint) milk. 4 level teaspoonfuls R YZO • Sift flour, R nON and salt together into a basin 4 level cupfuls (1 pound) flour. add egg weU beaten, and milk. Use scant measur~ y.jlevel teaspoonful salt. of milk. Beat well,. and p~)Llr into hot, greased 6 tablespoonfuls (3 ounces) butter. gem pans, a nd bake ID a qUIck oven for twelve to y. cupful (+ ounces) sugar. fifteen minutes. Sufficient for twelve gems. I egg. y. cupful (~ pint) milk. I teaspoonful orange extract. RYZO WHOLE WI-IEAT ROLLS Marmalade, orange or grapefruit. 5 level teaspoonfuls R YZON. 2 level cupfuls (Y. pound) flour. Sift together flour, RYZON and salt; next cut r level teaspoonful salt. and rub in butter and add sugar. Beat up egg, 2 level cupfuls (y. pound) whole wheat flour. add extract and milk, and stir these into the other 3 tablespoonfuls (1 y. ounces) butter. ingredients, making the whole to a stilI paste. r egg. Divide the mixture into fOLtrteen or sixteen I cupful (Y. pint) milk. pieces, shape each into a neat ball, make a small Sift flour, Ryzo and salt into a basin, add hole in the middle, put in a little marmalade, and whole wheat flour and mix thoroughly together. close it up again. Place the buns on greased R~lb in ~utte~ , add one-half of egg beaten and baking tins with the sides which have the holes mIxed With mIlk, and mix to a soft dough; turn downwards. Brush over with a li ttle milk anc! onto a floured baking board and knead ligh.tly for sprinkle with fine sugar. Bake in a hot oven for a few minutes. Shape dough into rolls, and place twenty minutes. tl~em on a. greased baking tin; brush them over Any preferred preserve may be used in place of WIth rema Inder of beaten egg, and bake in a hot oven for twenty minutes. the marmalade. Sufficient for twelve rolls. Sufficient for fourteen or sixteen buns.

22 RYZO SCOTCH WHOLE WHEAT SCOI ES • RYZO 'WAR WAFFLES 3 level teaspoonfuls RVZON. I level cupful rice flour. 2 level cupfuls (y. pound) flour. I level cupful corn flour. y.( level teaspoonful salt. + level teaspoonfuls RYZON. I y. level cupfuls (6 ozs.) whole wheat flour. I level teaspoonful salt. y. cupful (4 ounces) butter. 2 eggs, beaten separalely. I~ cupful (2 ounces) sugar. l J~ cupfuls milk. I egg. 4 level tablespoonfuls fat, melted . K cupful (I Y. gills) milk. Iix and sift dry ingredients. Beat yolks of eggs, add milk and combine gradually with first Sift flOUT, salt and R nON and add whole wheat mixture. Add melted fat and fold in egg whites flour; rub in the buttcr with the tips of the sliffly beatcn. Pour from a pitcher into the fingers, or cut in with a knife, and add the sugar. centcr of a hot, well-greased waffle iron. Serve Beat up egg, add milk, and pour among the dry with maple syrup. ingredients, making them into a soft dough. Knead the dough lightly and divide it into two RYZ X Q lCI( COFFEE CAKE pieces. l\lake each piece into a smooth round, DY MRS. MEH~IERT, OL. EV, ILL. roll out and cut into six pieces. Lay on greased I Y. level cupfuls (6 ounces) flour. tins and bake in a moderately heated oven for y. cupful (y.( pound) sugar. twenty minutes. Brush over the tops with I level teaspoonful RYZON. sweetened milk a few minutes before they are I~ teaspoonful salt. quite done, and return to the oven to finish y. cupful (y.( pint) milk. baking. Sufficient for twelve scones. y. cupful (4 ounces) raisins. r egg well beaten. RYZON QUICK SALLY LU r tablespoonful (Y. ounce) melted butter. Sift flour, salt and Rvzo. Add mi lk, raisins, DY ~IRS. A. M. CRU~[, FLORENCE, ALA. well-beaten egg and melted butter. Beat all to­ I egg. gether. Pour into baking pan and sprinkle well I level tablespoonful (y. ounce) shortening. with cinnamon, sugar and lumps of butter on top. 2 level cupful s (y. pound) flour. Bake in moderate oven from twenty to thirty 2 cupfuls (I pi nt) milk. minutes. Sufficient for six persons. 3 level teaspoonfuls RYZO . I level tablespoonful (y. ounce) sugar. RYZO BUTTER fILK WAFFLES ~ level teaspoonf ul salt. 2 eggs. Beat egg, sift flour, sugar, salt and RVZON 2 cupfuls (l pint) sour milk or buttermilk. together, add shortening, then flour and thin 1 level teaspoonful R YZON. down with milk. Grease muffin rings or a small 2 level cupfuls (Y. pound) flour. pan-bake in a quick oven. Serve while hot. y.( cupful (I y.( ounces) corn meal. [ level teaspoonful salt. Sufficient for six persons. [ level teaspoonful sugar. tablespoonful (Y. ounce) lard. RYZO HOT WAL UT SA DWICHES tablespoonful (Y. ounce) butter. DV MRS. REYNOLDS CASEY, FLUSHING, MICH. 1 level teaspoonful baking soda. 1 tablespoonful warm water. 2 level cupfuls (y. pound) flour. Beat eggs light, add milk, flour sifted with corn + level teaspoonfuls RVZON. meal, RYZON, salt and sugar; melt lard and y. level teaspoonful salt. butter, add them with soda dissolved in warm 2 level tablespoonfuls (I ounce) shortening. water. JVIix carefully and cook on well-greased K cupful (rY. gi lls) milk. waffle irons. Serve hot with butter and syrup. y. cupful (2 ounces) chopped walnuts. Sufficient for sixteen individual waffles. Sift together flour, salt and RVZON into mixing Waffles are artistically shaped pancakes as to bowl. Cut in shortening, add milk and mix. their constitution, and, like these, admit of Turn out on well-floured board and roll quite interesting and even greater variations. Their name in Old French was waufre, which has thin, sprinkle walnuts on half of the dough, developed into ga1tfre and gattffre. The word is folding the other half over, then cut with a biscuit related to the German Wabe, honeycomb, and cutter and bake in a quick oven. as such would be derived from the shape of the Sufficient for twel ve biscuits. waffle, which represents a large-celled honeycomb.

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

Master Recipe PREPARATION OF WAFFLE I RON:-Heat the iron on both sides thoroughly. Grease the iron R YZO WAFFLES with a piece of salt pork or a padded fork dipped 4 level teaspoonfuls RYZON . into bacon drippings. Reverse the iron to dis­ 2 level cupfuls (y. pound) flour. tribute the fat evenly. Open, a nd fi ll the iron y. level teaspoonful salt. two-thirds full. Cover and cook about one llIin­ 2 eggs- separated. ute on one side, then turn and cook a little longer I y. cupfuls (X' pi nt) mi lk. on the other side. 4 tablespoonfuls (2 ounces) melted butter. This amount will fill waffle iron six times. Mix flour with RYZON and salt and sift into This recipe may be varied by substituting ~ bowl. Beat yolks of eggs, add butter and mi lk. cupful cold boiled rice in place of I cupful wheat Add this mixture gradually to dry ingredients, flou r, and in this way save fl our for the govern­ beating t horoughly. When well mixed fold in ment wh ile still serving delicious waffles. the stiffly beaten whites of eggs. Pour from a As a breakfast or luncheon dish waffles are pitcher into t he center of a hot, well -greased well known. Equally welcome a re the waffles waffle iron. Serve with melted butter and maple served with hot chocolate or coffee in the after­ syrup or with cinnamon and sugar. Other fat noon, or for a n a fter t heatre supper, especiall y may be used in place of butter but the waffles will when the use of an electric waffle iron makes not brown as we ll. bakin g at the table possible.

24 RI'ZON rrllITE FLOUR GR.{DDLE CAI,-ES--AJaslcr R t'cipc By MARY lIIAso~ W RIODT, Cooking Expert oi "The Designer"

Special R ecipe Alasler R ecipe RYZO RICE GRIDDLE AKES RYZO:--l WlliTE FLO R GRIDDLE AKE 4 level teasl oonf uls R no . r level cupful (y.j pound) flour. 3 level cupf uls (X" pound) flour. X" cupful ( 1 ~ gill s) cooked rice. I level teaspoonful salt. 3 level teaspoonfuls Ryzo '. 3 eggs--separated. I egg well beaten. 2 cupfuls (r pin t) milk. I level teaspoonful salt. r tablespoon ful (Yo ounce) butter. 2 level teaspoonfuls (Yo ounce) sugar. Yo cupful (r gill ) mille [elt butter. Mix flour R vzo and salt to­ r tablespoonful (Yo ounce) melted butter. ge t~ e r and sift into a basi~ . Beat up yolks a nd whites of eggs separately. Add yolks to mi lk, Mi ~ and sift fl our, salt, sugar a nd R YZON . then add butter. Graduall y add flour a nel bea·t Add n ~e a nd melted butter, the egg (well beaten) and milk to make the batter. Beat well. ook up mto a smooth bauer, then fo ld in whites of ' eggs. Tu~n batter in to a wide-mouthed pitch I' at once on a hot, well-greased griddle. Serve a.n el pour mto a hot, well-greased griddle, to the hot with butter and syru p. The addition of an size of a saucer. " hen ni cely browned on one extra egg makes these gri ddle cake,; unusually side turn with cake turner. ' '''hen browned on delicious. other side remove to a hot dish. Sufficient for ten griddle cakes. Serve hot with butter a nd syrup, or suga r and mi lk, as desired.

,

(, . ",,: , 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, put through a food 5 level teaspoonfuls RYzo:-r. chopper and mix the ingredients. A t~ble. spoonful of this mixture placed on a hot griddle 2 level cupfuls ([ 2 ounc('s) bu("kwhca flour. or frying pan makes a good-sized pancake. level cupful (I, pound flour. If a richer pancake is desired than the one level teaspoonful salt. suggested in this recipe, one-quarter pound I tablespoonful mola: ·('s. salt pork may be boiled and ground with the 2 y, upfuls ( I J.I pints) milk. pcas. I cupful (;2 pint) water. The residue strained from pca soup may be ;\Iix buckwheat flour, Ryzox, flour and salt economically used for the above. and sift them into a howl; add milk, water and molasses and bcat well. Cook at once on a hot, Sufficient for t wel ve pancakes. well.greased griddle. erve hot with butter and syrup. These cakes are excellent with fried RYZO .\'" F RE.\'" H PA:'-.T KE sausages. If liked, a well· beaten egg may be added to thc batter. I level teaspoonful R vzo:-r. Sufficient for thirty·fivc cakes. 3 level tablespoonfuls (r Y, ozs')fotato fl our. :--J. B.-See :\faster "White Flour Criddle Cake 2 level tablespoonfuls ( I ounce sugar. Recipe on page 25. S eggs. I tablespoonfu l water. RYZO.\'" IlOOVER PA.\'"CA KI '. I cupful (Yo pint) milk. * Apple or currant jell y. 13Y ~I RS. E. D. COLE, DROOKLy:-r, :-r . Y. Sift fl our, R vzol'< and sugar into a bowl, add 2 cupfuls (r pin t) buttermilk or sour milk. eggs well beaten, water and m~l k , . and beat for [ level cupful (y, pin t) stale lJrcaci crumiJs. ten minutes. Grease well the JJ1 slde of a small K upf ul (6 0unc s) corn mea l. frying pan, and place it over ~ moderate fire. 2 level teaspoonful s R vzo:-r. r level teaspoonfu l salt. ,rhen it is suffic ien tly hot, pour ill enough of the y, level teaspoonful soda. batter to cover the sm-face of pan. When cooked I tabl spoonful mola es. spread with jelly, and fold in to roll s. Serve hot. I cupful (y, pi nt) boiling water. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Soa k cru ms in mi lk for half hour, scald corn meal wi th one cupful boili ng water, cool, add Sufficient for ten pancakes. crums soa ked in mil k, soda dissolved in one tea· spoonful hot water, stir in R VZON, mix a ll thor· oughly a nd ba ke on hot, well ·greased gri dd le. RYZOI CO R)! l\IEAL GRIDDLE CAKES Serve wi th syru p, honey, jam or fr uit butters. 3 level teaspoonfuls RYZ ON . (An y left ove r cereal may be u ed in place of I level cupful (6 ounces) corn meal. crum bs.) uffic ient for twenty pancakes. r level cupful (4 ounces) flour. 2 level teaspoonfuls salt. * RYZO:--l PEA Pi\;'-\CAKES 3 eggs. flY FORECAST MODER:-r . CIIOOL or- OOK !",y 2 cupfuls (r pint) milk. 2 level cupfuls ( I pint) peas (dried). M ix RY ZON , corn meal, salt and fl our togethcr 2 egg whites. and sift them into a bow\. Beat up eggs, add y, cupful (2 ounces) flour. milk and combine the t wo mixtures. If liked, a I cupful (y, pint) milk. tablespoonful of molasses may be added to the 2 egg yolks. Pepper. batter. H eat a griddle and grease it with a piece y, level teaspoonfu l salt. of fat. Pour the cakes on the griddle from a large I level tablespoonful (y, ounce) butter or spoon or from a pitcher. 'When the cakcs are full fat. of bubbles, t urn wi Lh a broad kn ife, and brown I level teaspoonful Rvzo:-r . Lhe other side. V\ ipe griddle with a dry cloth To make this recipe it is best to use the spli t and grease again after each bakin g. One of the pea, which can be secured either in hulk or pack. eggs may be omitted, and J1 level teaspoonful age form. These peas cook in an hour's t ime R VZ ON added. a fter soaking. Sufficient fo r forty cakes.

26 RYZO BLUEBERRY GRIDDLE CAKES RYZO ECO~Q;\IY FRITTERS BY MRS. HERUAN WADDY , WASH INGTON , O. C. BY MRS. W. II. FRI KEY, ROCHE TER, N. Y.

2 levcl cupfuls (y. pound) flour. 1 cupful (y. pint) corn (that has bccn left 4 level teaspoonfuls RYZON . over). 1 level teaspoonful salt. 1 egg. 2 eggs. y. level teaspoonful salt. I y. cupfuls (X" pin t) milk. 1 level tablespoonful (y. ounce) sugar. 2 tablespoonfuls ( 1 ounce) sugar. y. cupful (1 gill) sweet milk. 1 tablespoonful (y. ounce) melted butter. 1 y. cupfuls (6 ounces) flour. r cllpful canned blueberries (or other 2 level teaspoonfuls Rna . fruit). Beat eggs in mixing bowl, add milk, then add Beat egg, add salt, sugar, corn and milk, th n flour, RYZON , salt and sugar which have been flour and RYZON sifted together. Drop by sifted together, adding melted butter last. Beat spoonfuls into hot fat. Serve with honey or syrup. until it is a smooth batter, then add fruit. Pow' batter into a pitcher and pour on a well-greased (Bits of ham or cold meat may be used in place hot griddle to the size of a small saucer. When of corn.) nicely browned turn and brown on other side. Sufficient for twelve fritters. These are delicious served with cream and sugar. Sufficient for twenty griddle cakes. Prize R ecipe RYZO FRITTER RYZO PI EAPPLE FRITTERS BY MR . B. M. SMYTH, ORANGE, N. J. • RYZO APRICOT f.R 1TTERS I small pineapple. Y. cupful oatmeal flour . level cupful (J1 pound) flou r. cupful rice flou r. y. 2 level teaspoonfuls Rna ' . :1 level teaspoonfuls RYZON. 2 level tablespoonfuls (I ounce scant) POW- 2 level tablespoonfuls sugar. dered sugar. y. level teaspoonful salt. y.( level teaspoonful salt. 1 egg. 1 beaten egg. y.( cupful milk. J1 cupful 04 gill) milk. 1 level cupful stewed apri cots. I tablespoonful lemon juice. M ix and sift dry ingredients, add egg a nd mi lk LEMa SA CE : and apri cots. Drop mixture from tablespoon [ level tablespoonful cornstarch. into deep, hot fat. Fry un t il a gold n brown. I level cupful (y. pound) sugar. Drain, roll in powdered sugar a nd serve. 2 cupfuls (I pint) boiling water. Sufficient for twelve fritters. I lemon. 2 tablespoonfuls ( I ounce) butter. RYZO CLAM FRITTERS FOR FRITTERs:-Peel pineapple (avoiding out­ side skin and core), and grate thoroughly; mix BY ~IISS R TH FREDERICKS, OAK RIDGE, . J. and sift dry ingredients, add egg and milk, and I level cupful (J1 pound) flour. pineapple mi"ed with lemon juice. Drop mixture 3 level teaspoonfuls RYZON. from tip of tablespoon into plenty of smoking y. level teaspoonful salt. fat and fry until a golden brown color. 2 eggs. Drain and serve with the sauce. J1 level teaspoonful pepper. y.( cupful (y. gill) mille FOR SAUCE:-Mix cornstarch and sugar in 1 cupful (y. pint) chopped clams. saucepan, add water and cook for twenty minutes. lVlix a nd sift dry ingredients. Add eggs, milk Add grated rind and strained juice of lemon and and clams. Mix thoroughly and drop by table­ butter, and serve very hot. spoonfuls into deep hot fat. Fry until a deep Sufficien t for fourteen fritters. brown. Serve hot. N . B.-8ee Master Fritter Batter Recipe on Sufficient for fourteen fri tters. page 2

27 Master Recipe rings, bananas, etc., may be used for filling; or RYZOX DELICATE FRITTER BATTER oysters, clams, etc. Sufficien t for ten large fritters. I ~ le\'el teaspoonfuls RYZON. BA~Al'A FRITTERS SUPRE~rE:-Cut ripe bana­ I Ic\'el cupful (4 ounces) flour. nas in half lengthwise, then crosswise. oak 2 level tablespoonfuls (~ ounce) cornstarch. for one hour in lemon juice and sugar to taste. 4 level tablespoonfuls (2 ounces) sugar. Thin the above batter slightly with milk, dip in y.! levcl teaspoonful salt. each section of banana and fry in hot fat. Drain I egg-separatcd. and serve with melted currant jelly. y.( cupful (y. gill) milk (generous). I tablespoonful olive oil. Prize Recipe l\Iix flour, Rvzo:-.-, cornstarch, salt and sugar RYZO:-.l HOt.II1\Y FRITTERS and sift three times. Bcat yolk and white of egg BY ~IR . J. J. O'CONNELL, WASHlZ'lGTON, D. C. cparately. Add beaten yolk and mi lk alter- nately to flour mixture; then add oil and beat 2 levelcupfuls{r pint) cold cooked hominy. until smooth. Finally fold in stimy beaten cgg 2 eggs. white. Drop by spoonfuls into plenty of hot, }~ cupful ( I gill) mille but not smoking, fat. Fry golden brown, turn, }~ level teaspoonful salt. drain out with a skimmer, and lay on absorbent I level teaspoonful Rvzo~ . paper. Trim and dust with powdered sugar and I y. level cupfuls (6 ounces) flour. cupful (2 ounces) chopped cooked ham. servc at oncc. y. Put hominy into a bowl, add eggs well beaten, l Ose this batter for plain fritters and fo r fruit milk, salt, ham, and R YZON sifted with flour. and swcet fritters of all kinds. Jn using yege­ Beat thoroughly and drop by large spoonfuls tables or shell fi sh, etc., omit the sugar. Thin into plenty of smoking hot fat. Fry until niccly slightly with milk when used with a ny fi lling. browned, then drain on paper and serve hot. Whole canned fruits drained from syrup, apple Sufficient for fifteen fritters.

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 equal to well-made h?me-bak.ed one , a nd so they are always appreciated. The secrets of succe s are, care Illfollollilllg the recipe exactly, and attention to the simple rules of mixing and baking. \\"i th all cookery, method and order are great points to be considered. I [ave every­ thing in readin ess 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. Pay attention to t he oven and see that it is likely to be sufficiently 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 measuring cup should hold one- half pint. All measurements are level. All materials are meas­ ured le\'el, i. e. , by filling spoon or cup more than full and leveling with the back of knife. Flour, meal, sugar, baking powder and spices are measured after one s if~ing and heaped in to the measure lightly. This is of importance in making good cakes. F lour should not be shaken down in to the measuring cup. F lours vary in thickening quali ties, therefore the exact amount of li qu id cannot always be given. It is very important 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 folding. To stir:- Let the 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 bowl 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 again scraping the sides well each time it goes 111 . I t is important 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 spoon or knife and lift it up, foldin g in as lightly as possible. Do not stir or beat but mix very ge ntly unt il quite blended. To beat butter:- In beating butter to a cream, if very hard it ca n be slightly warmed in the 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 chopper. The sugar may be heated and added to the butter. Inferior or tain 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 dry it in a floured cloth before using. For many of the plainer cakes, and especiall y when baking for large families, or where expense has to be considered, a cheaper kind of fat may be substituted for butter. Lard, beef drippings, beef marrow, marga rine, or one of the different vegetable fats now on the market will generall y answer the purpose. Eggs must be fresh and good but not necessarily new la id. \\ ell- preserved eggs serve the purpose excellently. They should always be broken separately into a small cup or bowl before adding them to the mixture. \\'ith regard to sugars-always brown sugar for ri ch cakes that you want dark in color. se granu- lated sugar for other cakes except where otherwise stated, and always sift it before use.

29 Fruit must be thoroughly dried before being used if it has been neces ary to wash it, and floured be­ fore 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. ul- tanas will need picking, as the stalks are large 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 water 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 rind should be grated and used. To obtain the juice of a lemon, first roll it backwards a nd forwards on a board to soften it. Then cut in halves, a nd squeeze 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 vari ety of cakes that can be made, the greater number may be classi· fied under one of four general heads: 1. Pound Cakes:- As the name implies, the typical pound cake has equal we ight of various ingredi­ ents, a pound to a pound of sugar, butter, eggs, flour, fruit, etc. Though this proportion is not always followed , a pound cake has a lways a considerable quantity of butter, eggs, and sugar. The usual method of mixing is, therefore, to beat the butter a nd sugar to a cream, then add eggs a nd flour alter­ nately, beating the mixture well between each addition. Last of a ll, the fruit and flavoring a re added. 1\1 uch of the success of these cakes depends upon good beating so as to blend ingredients a nd to enclose as much air as possible. Pound cakes need very careful baking- a moderate and uniform heat of oven for a considerable time, then graduall y decreasing heat is essential. 2. Plain Cakes:-These, containing as they do a smaller proportion of eggs and butler, are genera ll y mixed by rubbing the shortening into the sugar, then the dry in gredients are mixed in a nd the whole made in to a paste with beaten eggs and other liquids. These cakes are not made so moist as pound cake, and generall y require rather quicker baking. Individual recipes may give individual ways of mixing. I 3. Sponge Cakes:-The chief ingredients of the best quality of sponge cake a re eggs a nd sugar; flour must be used, but its weight is relatively small. Strictly speakin g, a sponge cake contains no butter, and for this reason can be given to invali ds and chi ldren to whom butter after cooking would be in digestible. The usual method of mixing is to beat the eggs and sugar 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 mixture. \~ hen baking, very moderate and yet uniform heat is required. 4. Gi ngerbreads:- See page 52. The baking of cakes is one of the most difficult parts of cake making. 0 matter how carefull y the mixture has been prepared, the success or failure of the cake will very much depend upon the prop r regul ation of the heat of the oven. Ovens req uire very close observance ; some are inclined to burn at the bottom, while in others the top is the hottest part, a nd it is only by experience and carefu l watch­ in g that the faul ts and capabilities of individual ovens can be lea rned . The most correct way of gauging the heat of an oven is with the thermometer. The degrees of heat would be nearl y the following: 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 popula r tests which may be applied by novices, such as the fo llowing : Sprinkle a little dry flour on a t in and pl ace it in t he ove n. If t here is suffi cient heat to bake a cake, this

3 0 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 yell ow color, the heat is moderate and suitable for mo t cakes. After a very little experience the heat of the oven can easily be judged hy simply feeling it with the ha nd. A cake to be baked to perfection should rise evenly and be smooth on the top, a nd by the time it has been in the oven half its t ime a li ght brown crust should be formed. Owing to the variations in the heat of a n ordinary o" en, it is not always possible to arrive at this point of perfe tion; still, by careful manipulation, it may be aimed at. \\'hen a cake rises in a cone in t he center it shows that the o,'en has been too hot in th commenc­ ment, 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 hotter on one side than the other, a nd this fa ult may be obviated to a certain extent by t urning the ake carefull y during the baking. \;<"h en a cake shows signs of becoming sufficiently brown before it is ready, it hould be covered wi t h a double fold of greased or wetted kitchen paper. Be sure the cake is sufficiently ooked before removin g it from the oven. Small cakes are ready if they feel firm when gently touched with t he fin ger. Larger cakes should be tested by running a bright a nd heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked enough, but i[ it is dry a nd undimmed t he baking is finished. akes should be a llowed to stand [or two or t hree minutes 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 AKES RYZO RICI-I WEDDING CAKE frui t, nuts and peel, then sift in flou r, rice fl our a nd Rvzo. Beat u p whi tes of eggs a nd add J ~ level cupfuls (~po un d) butter. t hem by degrees to mixture. Turn into a la rge I ~ level cupfuls (~ pound) sugar. I apered tin, and bake carefull y in a moderate 2 lemons. o en for six hours. Put the cake aside until next 2 ora nges. day, then cover it ov I' with frosting, leave until [ nutmeg, gra ted. set, then ornament with icing in any pretty le­ I ~ level teaspoonfuls powdered gin ger. sign, using an i in g bag a nd tube. I ~ level teaspoonfuls powdered cinnamon. Sufficient for one large cake. ~ level teaspoonful powdered a llspice. ~ level teaspoonful powdered mace. lei 'G :--See page 4-1-. 6 eggs--separated. RYZON GOLD CAKE ~ cupful (1 gill ) brandy or fruit juice. 2 level cupfuls (~ pound) shredded glace y-! cupful (2 ounces) butter. cherries. ~ cupful (6 ounces) sugar. 3 level cupfuls (~ pound) currants. 5 egg yolks. 1 ~ level cupfuls (~pou n d) seeded raisin s. I level teaspoonful Rvzo • . I ~ level cupfuls (9 ounces) sultana raisins. I level cupful U1 pound) flour. 3 level cupfuls (~pou nd ) shredded ca ndied r pinch salt. citron peel. y-! cupful (~ gill) milk. 3 level cupfuls (~ pound) ground a lmonds. ~ teaspoonful orange extract. 3 level teaspoonfuls Rvzo '. ream butter, add gradually sugar, and when 4 level cupfuls ( [ pound) flour. thoroughly creamed, add yolks of eggs, well [ level upful (y-! pound) ri ce flour. beaten. Sift flour, R nON and salt together, a nd ~ level teaspoonful salt. add, alternately with milk, to egg mixture. Stir ream butter, add gradua ll y sugar, t he grated in extract, and turn into a well-greased a nd rin ds of lemons a nd ora nges , a nd spices, a nd beat fl oured small, square, loaf pan. Bake in a mod­ for fiftee n minu tes, then add yolks of eggs, two erate oven for thirty minutes. Sufficient for by two, salt a nd brandy or fruit juice ; stir in small eake.

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

First Prize Recipe }If cupful (2 ounces) shredded candied citron RYZO I BABA peel. SA CE : The Baba is a cake of Polish ongIn. It was I level cupful (Y, pound) sugar. made known in France by Stanislas Leczin sky. y, cupful (1 gill ) water. The descendants of this King a lways ate the baba I wineglassfu l ru m or y, teaspoonful vanilla with a sauce made of sweetened wine mixed with extract and y, teaspoonful lemon ex­ one-sixteenth part of distilled water of tansy. tract. So fa r as the judges know l'drs. Duvall's RYZON naba is the first one made with baking powder. FOR nAB.\:-Beat eggs and sugar together until first prize recipe for Rno Baba follows: ve ry light, remove beater, add salt, milk, flour sifted with Ryzo , and mace, and add citron. 4 eggs-not separated. l\Ielt butter in a large turkshead baking pan (with I y, level cupfuls (~pou nd ) sugar. a central opening). When melted, add butter y, level teaspoonful salt. carefu ll y to battc.:, and pour batter in to mold. I Y, cupful s (~pint) sweet milk. Bake in a steady, fairly hot oven, for one hour, 3 level cupfu ls (~~ pound) flour. taking care to turn cake severa l times. This mi x­ 2 level teaspoonfuls RYZON. ture is a thin batter and req uires a slower oven y, level teaspoonful powdered mace. than the usual "rusk." \\ hen done, try it with a y, cupfu l (Y-i" pound) butter. straw; if straw comes out clean, remove baba from

32 sultana raisins. plate on which it is to be served . Ca re I level cupful (6 ounces) mold on to shredded candied cit­ taken that the cake mold is very well )4 cupful (2 ounces) should be ron peel. , especiall y the center "piece." greased Yl level teaspoonful baking soda. F OR R UM SA CE :- Put sugar and water in to wash apples, then coyer them an enameled sa ucepan, bring to boi linO' poin t a nd P ick over and and soak over night. Press out boi l unt il syrul spins a t hread, or 2 J ljo F . by with cold water as possible, chop them fine, and cand y thermometer. Then add rum, or extract , as much watcr a saucepan with molasses am.l stew and cool slightly. Di p baba into syrup wh ile it put them into hours. Turn out to cool. l' am is hot, or ladle syrup O\'er baba with spoon o r slowly for two sugar thoroughly together, add broad kni fe, or brush on syrup. F rui t juice may butter, lard, and , milk am.I flour and beat hard be used in place of ru m, or the foll owin g choco­ the eggs well beatcn . 'ow add the spices, salt, late sauce may be used b y t hose who prefer i t to for five minutes citron, soda dissolved in a table­ the rum sauce. raisins, apples, spoonful of water, and R YZO, . Mix and dividc LATE SAUCE:-Put one level cupful F OR CH OCO into two buttered and floured ake tins and bakc saucepan, add one cupful of m il k, sugar i nto a in a moderate oven for one and one-half hours. one-fourth cupful bu tter, a nd boil together until for two medium-sized cakes. " half done," about ten minutes, but uo il " hard," Sufficient ge ntly. Add one-fourth cake (or one- half not R YZO:\ BIR T H DAY CAKE cake, i f desired bitter) c hocolate, cut in to f a irl y sma ll pieces. Sta nd on side of stove un til en­ I cupful ()4 pound) butter. tirely melted, but do not oi l again, as t he deli­ 2 lcv I cupfuls ( 1 pound) sugar. cate fl avor of chocolate is lost by boiling. A ld 4 eggs. pmt) milk. e-half t easpoonful vanilla extract, a nd p our I cupful ()4 on ul (6 ozs.) sultana raisins. r c a ke one spoonful at a ti me. I level cupf ove l (2 ozs.) currants. lightly s ticky J.{ cupfu Sift powdered sugar o ver the s cupful (2 ozs.) shredded candicd citron p el. . I f desired, the 7~ top before ca rrying t o t able I wineglassf ul brandy or fruit juicc. center may be fi ll ed with stewed frui ts. 4 level cupful s (1 pound) fl ow'. The baba mi xture may be divided into two 3 level teaspoonfuls RYZON. lds. The baba may a lso b e used f or a pud­ ;~ level teaspoonful salt. mo nutmeg. ding. In t his case the cake is saturated wi th rum I level teaspoonful grated . sauce, or orange syru p, a n I served with a no ther Boiled frosting sauce over a nd a round base. Thin c ustard or Cream butter and sugar together, add eggs, apri cot sa uce a re a ppro priate sauces. \,"hen a one at a time, and beat well, now add mi lk, frui t, baba has not been consumed fresh, it may be cut brandy orfmit juice, and flour sifted wi th R YZO " in slices, di pped in frui t j uice, covered wi th a salt and n utmeg. P our into a well-greased and batter, a nd fried. papcred cake t in and bake in a moderate oven fo r Sufficient for one large cake. two hours. Turn out, cool, and cover with boiled frosting, given on page 44. If liked, this cake may be decorated with tiny shamrocks and UIT CAKE RYZO ;o..l SETON FR candles. Sufficient for fourteen t o sixteen persons.

2 level cupfuls ( I pint) dried apples. 2 cupfuls ( I pint) molasses. )4 cupful (4 ounces) butter. )4 cupful (4 ounces) lard. 2 level cupfuls ( I pound) sugar. 2 eggs. I cupful ()4 pint) mille 2 level teaspoonfuls R YZON. 5 l evel cupfuls (r Yl pounds) fl our. Yl level teaspoonful salt. I level teaspoonful powdered cinnamon. I level teaspoonful powdered a ll spice. )4 level teaspoonful powdered mace. )4 level teaspoonful powdered cloves. I level teaspoonful powdered ginger. I level cupful (8 ounces) seeded raisins.

33 Priu Recipe Prize Recipe

RYZO~ WHITE FRUIT C,U

BY ~IR • HARRY BURGE , XASAnLLE, TEX=-: . BY MRS. ]t:Llt: XO\YDEX, LAt:REL, )1lJ. r cupful (;4 pound) butter. r cupful (;4 pound) butter. 3 level cupfuls (1;4 pounds) sugar. 2' 3 level cupfuls ( I pound) brown sugar. 8 eggs, separated. I nutmeg, grated. cupful (;4 pint) milk. I level dessertspoonful (2 level teaspoon- 2 level teaspoonfuls R VZON. fuls) powdered cinnamon. 3;4 level cupfuls (14 ounces) fl our. I level teaspoonful powdered cloves. 7:1 level teaspoonful grated nutmeg. I level tablespoonful powdered ginger. I level teaspoonful powdered mace. 6 eggs, separated. 7:1 level teaspoonful salt. 2;4 le\'c\ cupfuls ( 10 ounces) flour. 2 cocoanuts, grated. 4 level cupfuls (2 pounds) seeded raisins. 6 level cupfuls (r ;4lbs.) shredded candied 6 level cupfuls ( 1;4 pounds) currants. citron peel. 2 level teaspoonfuls R YZON. J{ cupful ( r gi ll) molasses. Cream butter and sugar thoroughly together, ;4 cupful (I gill) sherry wine or fruit juice. add beaten yolks of eggs, milk, flour sifted with 4 level cupfuls (I pound) shredded candied R YZON, spices and salt, whites of eggs stimy citron peeL beaten, cocoanuts and peel. Cream butter well; add one-balf of sugar mixed Iix carefully and turn into a greased and with spices and mix well, now add remainder of fl oured cake tin and bake in a moderate oven for sugar mixed with beaten yolks of eggs, and beat one and one-fourth hours. See page 44 for ieings. for five minutes. Beat up whites of eggs and add them to mixture. Now add flour mixed with Sufficient for twelve to fifteen persons. currants and raisins cut in halves, RYZON mixed with molasses a nd wine. l\1ix carefully and place Prize Recipe one· fourth of this mixture in a largp cake pan lined with greased paper, then sprinkle in a layer RYZO, POLISH GUEST AKE of citron. Repeat until batter and citron are all A LA RESZKE used. Bake in a moderate oven for four hours. Cover cake with greased paper while baking as BY MRS. HULDA THo~rpSON, 'EW YORK CITY it burns easily. I t may be necessary to put a I I large navel orange. pan of hot water in the oven to moderate t he S eggs. heat, or to place a tin or an asbestos mat under­ 2% cupfuls ( r pound) powdered sugar. neath. Sufficient for one large cake. I box (r pound) fin e matzoth meal. ;4 cupf L1 l (7:1 pound) sweet bu tter. RYZO. OLD-FASHIONED POU D CAKE Pinch salt. 1 level teaspoonful R vzo ' . % cupful (57:1 ounces) butter. 2 level cupfuls (;4 pound) flour. First butter a cake mold very thickly with 1 level teaspoonful RYZON. sweet butter, cold and not melted. Wash and Pinch salt. dry orange and grate it (skin and pulp) into a cupful (y; pint) eggs-s .eggs usually fi ll large mixing bowl. Add yolks of eggs, mix wcll , a cup; the eggs are measured before then add gradually pinch of salt, and sugar. Sift beating. one box of fine matzoth meal and mix with 1;4 level cupfuls (12 ounces) sugar. R VZON. ow beat up whites of eggs to a stiff 2 tabiespoonfuls orange flower water. froth and stir lightly into orange mixture, add meal and tW' n into the prepared mold and bake Cream butter with flour. Add R YZON and salt in moderate oven until ready. to eggs and bea t them very li ght with an egg beater. Add sugar gradually, and beat well , re­ This cake should be a nice brown on the top move the beater, add egg mi,tw'e to creamed and it should be tested with a straw taken from flow-, using a wooden spoon, until a ll is mixed. a new broom. Add orange flo'ver water, and beat thoroughly This reci pe was a favorite in the family of the with long, light strokes. Turn into a greased and famous singers, the de Reszke brothers, and was fl oured shallow cake t in, and bake in a moderate frequently served at the four o'clock coffee re­ oven for one hour. teptions given by M me. Kronberg, nee de Sufficient for one cake (for ten to twelve Reszke, at her V\ arsaw palace. people) .

34 RYZON COCOA UT AKE Sift a ll dry ingredients together. ream shorten in g, sugar and syrup; add w ll -beaten 3 tablespoonfuls (I ~ ounces) butter. eggs, then milk and dry ingredients. Bcat thor­ 1 level cupful (y. pound) sugar. oughly and bake in a well-gr a ed Turk head 2 eggs, separated. tin for about forty-fivc minutes in a very mod­ I cupful (y. pint) milk. erate oven. This cake is sufI'tc ient for sen'ing I teaspoonful orange extract. twelve people. 2 level teaspoonfuls R vzo '. 2 level cupfuls (y. pound) flour. y.( level teaspoonful salt. RYZO. HASTY CAKE 1 level cupful (y.( pound) shredded cocoa­ nut. y.( cupful (2 ounces) butter. White frosting. See page 38 for frosting. 1 level cupful (Y. pound) sugar. y. cupful ( I gill) milk. Beat butter and sugar until creamy; add 2 egg whites. yolks of eggs well beaten, milk, orange extract, y. teaspoonfltl orangc or almonJ extra t. flour sifted with RYZON and salt; add cocoanut 2 level teaspoonfuls R vzo . and whites of eggs beaten to a stiff froth. Turn I Y. level cupfuls (6 ounces) flour. in to a flat, buttered and floured cake tin, and P inch salt. bake in a moderate oven for thirty minutes. CHOCOLATE FROSTING: Cool, cover with white frosting and sprinkle 2 squares chocolate. over with cocoanut. Sufficient for one small cake. ;l4' cupful (6 Oltllces) sugar. 3 tablespoonfuls mille. * RYZO~ PLAT BARLEY AKE }~ teaspoonful almond cxtract. 2 egg yolks. ;l4' cupful syrup. y.( cupful fat. FOR CAKE:-Cream butter and sugar together, I egg. add milk, whites of eggs, extract, and flour sifted YJ cupful milk or water. with RYZON and salt. Beat for five minutes, then 2 level cupfuls barl ey flour. turn into a buttered and floured tin and bake [or IY. level teaspoonfuls RYZON . thirty-five minutes. Turn out and cool. y. level teaspoonful salt. FOR FROSTING :- 1elt chocolate in top of a ream syrup and fat thoroughl y, add beaten double boiler, add sugar and milk, and cook until egg and milk; t hen sift in dry in gredients and smooth; add egg yolks and extract and cook for POUI' into a shallow tin and bake about twenty­ five minutes. one minute. Spread on cake. Two cupf uls stewed prunes, removing the pits, Sufficient for one small cake. may be spread over the cake, after it is baked. A few chopped nuts, sprin kled over the top, or served with whipped cream, will give one a * RYZO BU Kv\ HEAT HO OLATE leli cious conservation dessert, to be served with CAKE a li ght meal. 4 level tablespoonfuls fat. 2 level tablespoonfuls sugar. * RYZO PI E AK E J.4 cupful syrup or molasses. 2 eggs. 6 level tablespoonfu ls shortening. y. cupful milk. I cupful syrup. 2Y. level teaspoonfuls RVZON. y. cu pf ul sugar. 1 teaspoonful vanilla . 3 eggs. Y-I cupful buckwheat flour. 2 level cupfuls barl ey flour. y( cupful ri ce flour . { levcl cupful rice flou r. y. cupful corn flour. y. level teaspoonful salt . 2 squares chocolate. y. level teaspoonful cinnamon. y. level teaspoonful a ll spice. ream fat, sugar and syrup thoroughly, add y. level teaspoonful cloves. the eggs; then mil k a nd dry ingredients sifted { tablespoonful gin ge r. together. Add chocolate melted. Bake in a 3 level teaspoonfuls RVZON. shallow t in, in moderate oven, for about forty I y.( cupful s milk. minutes.

3S RYZOX PRUXE CAKE

BY ~IR . EDGAR ~l. BALL, OELWEI N, IOWA

I level cupful (y. pound) light brown sugar. y. cupful (.j. ounces) butter and lard. 2 eggs. 3 tablespoonfuls sweet or sour 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 teaspoonfuls RYZON.

RYZO. T EASILY-1IADE DATE CAKE Cream sugar and shortening-add eggs we ll beaten, mi lk and cut prunes, cinnamon and nut­ 2 eggs. meg, then flour a nd R YZON , which have been y. cupful (I gill) milk. sifted together. Bake as loaf cake. I level cupful (6 ounces) brown sugar. Sufficient for one medium-sized cake. 31 cupful (2% ounces) butter. 3 level teaspoonfuls R no . I ~ level cupfuls (5 ounces) flour. RYZO, C \ NADIA. WAR CAKE ~ level teaspoonful salt. I level teaspoonful powdered ginger. BY MRS. GERTRODE BAIG, E~IO TON, ALBERTA, y. level teaspoonful powdered nutmeg. CANADA y. pound (2 cups) stoned and sliced dates. Whipped cream. 2 level cupfuls (I pound) brown sugar. 2 cupfuls ( 1 pin t) hot water. Put eggs into a basin, add milk, sugar, but­ I level teaspoonful salt. ter, flour sifted with RYZON, salt and spices, add I level teaspoonful gi nger. daLes and beat all together for five minutes. I level teaspoonful cinnamon. Pour into a buttered and floured eake tin, and I level teaspoonfal a ll spice. I package (1 pound) seedless raisins. hake in a moderate oven for thirty-five minutEs. 2Y. level teaspoonfuls Rno . Turn out and cut in squares, and serve Wijjh 3 level cupfuls (~ pound) flour. whipped and sweetened cream. Sufficient for eight squares. Boil sugar, spices, water and raisins together for five minutes, after it begins to bubble. When cold add flour and RYZON which have been sifted RYZO ORA GE GATEAU together, turn into well -greased tin and bake forty-five minutes in moderate oven. 3 eggs. y. cupful (4 ounces) sugar. J uice of y. orange, strained. 1 level teaspoonful R YZO . I ~ level cupfuls (5 ounces) flour. ~ cupful (2 ounces) butter. ;1 cupful (1 ounce) chopped candied citron peel. ;1 cupful (I ounce) chopped cocoanut. 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 This cake is not only delicious, but most inex­ cake tin and put one-half of mixture into it, pensive, and well suited to war condition . It sprinkle in citron peel and cocoanut and spread will keep moist and good as long as any of it is remainder of mixture on top. Bake in a moderate left , which may not be long if th~re are chi ldren ven for 25 minutcs. Turn out and cool. Cover in the family. wiLh white frosting, given on page 41, and orna­ It is a pleasure to publish this good, whole­ ment top with a few tiny pieces of citron peel. some, economica l cake recipe, wh ich will appeal Sufficient for one small cake. to the housewife of today.

36 RYZON J ELLY ROLL-Masler Recipe By MARION HARRIS NEIL. Cookery Expert and AUlhor of " Salads, Sandwiches and Chafing Dish Recipes," clC.

JELLY ROLL HI ITS o roll up a J elly RoIl a fter baking, t he folIowing method will be found of assistance. Turn the T roll out onlO a clean cl oth wrung out of very hot water, and roll it up in this. The cloth must, of course, be wrung out as dryas possible before the cake is turned out on it. After a little practice, you wi ll find that you can roIl up your J elly Roll without a single crack. Jell y Roll s are very popular 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 are nicer as a foundation fm' cake-pudding than sponge cakes. Master Recipe above the rim of tin. Beat eggs until li ght, add sugar graduall y, beat five minutes, add milk or RYZO J ELLY ROLL cream, flour sifted with RvzoN, vanilla extract 3 eggs-beaten. and butter. Spread mi xture on prepared tin; ~ cupful (6 ounces) sugar. bake in a quick oven for twelve to fifteen min­ y tablespoonful mi lk or cream. utes, or until firm to touch. I level cupful (y.( pound) fl our. Have ready sheet of paper sprinkled with I y. level teaspoonfuls R vzo ' . sugar, and turn cake onlo it. Quickly remove y. teaspoonful vanill a extract. buttered paper and spread over with jam or jelI y I level tablespoonful (y. ounce) butter­ and ro ll up at once. P lace on sieve or wire rack mel ted . to coo l. Jell y ro ll may be served hot as a pud­ Jam or jell y, slightly warmed. ding with custard sa uce, or cut in slices and F irst grease a jell y roll t in and line it with served cold. buttered paper, a lIowi ng paper to come a little Sufficient for eight persons.

37 RYZO. DEVIL'S FOOD CAKE yolks of eggs, milk, beat well, add currants, and whi es of eggs beaten to a stiff froth. III ix and 2 tahlespoonfuls (I ounce) butter. pour into a buttered pan or cake ring and bake 2 tablespoonfuls (I ounce) lard. in a hot oven for twenty minutes. Serve hot [ level cupful (y. pound) sugar. or cold. 2 squares (2 ozs. ) unsweetcned chocolate. Sufficient for one smail cake. 2 eggs. y. cupful (I gill) milk. I teaspoonful vanilla extract. Prize Recipe 3 level teaspoonfuls RYZON. I Jilevel cupfuls (sy. ozs.) flour. RYZOX CHOCOLATE SPO:\"GE CAKE y. level teaspoonful salt. BY ELIZABETH O. BILLER, WHITE FRO TING: DEN\ ER CHOOL OF COOKERY A few almonds. Y. cupful (J1 pound) I utter. 2 level cupfuls (r pound) sugar. 2 level cupfuls (9 ozs.) confectioners' I cupful (y. pint) water. sugar. 2 egg whites. 4 eggs, separated. I teaspoonful vanilla extract. 2 squares (2 ounces) unsweetened choco­ y. level teaspoonful RYZON. late. P INK FROST1:-1G:- Use pink sugar in place of 4 level teaspoonfuls R \"zON. white, see page 79. 2; ~ level cupfuls (9 ounces) pastry flour. FOR CAKE:-Cream butter, lard and sugar y. teaspoonful salt. thoroughly together, add chocolate melted, eggs I cupful (y. pint) milk. well b..,eaten, milk, vanilla, and flour sifted with ~ teaspoonful vanilla extract. RVZON, and salt. Turn into a square, greased Cream the butter, add one cup sugar gradually and floured cake tin, and bake for fifty minutes while stirring constantly. Beat the yolks of eggs in a moderate oven. Turn out and cool. until thick and lemon-tinted; add to them the FOR FROSTI 'G:-Blanch, shred and brown a second cup sugar while beating constantly, then few almonds. Put sugar and water into a sauce­ combine the two mixtures. 1Ilelt chocolate over pan, stir gently now and then and bring to hot water, cool and add to mi:"ture. Sift to­ hoiling point, remove spoon and boil until syrup gether flour, RYZON, and salt; add alternately forms a soft ball when tested in cold water, or with milk to mixture; add extract. Then cut 2400 F . by candy thermometer. Pour syrup and fold in the whites of eggs beaten until stiff . gradually, while beating constantly, on whites of Beat until ingredients are thoroughly blended. eggs beaten with RYZON until stiff but not dry, Turn mixture into a well-buttered tube pan and add vanilla , and continue beating until mixture bake forty-five minutes in a moderate oven. De­ is cool. Set saucepan containing frosting in licious with marshmallow frosting. See page 43. larger saucepan containing boiling water, and Sufficient for one large cake. cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden RYZO. SPO::\!GE CAKE spoon, until mixture will hold its shape. Pour 5 eggs. on cake and spread with back of spoon, leaving J1 teaspoonful salt. a rough surface. Sprinkle with the prepared I level cupful (y. pound) sugar. almonds. Sufficient for a medium-sized cake. I level teaspoonful RYZON. I level cupful (J1 pound) flour. RYZO QUICK TEA CAKE I teaspoonful lemon extract. Add salt to eggs and beat for fifteen minutes, 2 level teaspoonfuls R YZON. add sugar and beat until very light, then remove 2 level cupfuls (y. pound) flour. beater, sift in flour mi.xed with RYZ ON , add 2 level tablespoonfuls sugar. extract and mix carefully and lightly. Tum into y. level teaspoonful salt. a well-greased and floured cake tin, and bake in y. cupful (J1 pound) butter or lard. a moderate oven for forty minutes. 2 eggs-separated. Sufficien t for eigh t persons. ~ cupful (r y. gills) milk. One of the oldest kinds of light cakes that is 3 level tablespoonfuls currants. still a universal favorite is the sponge cake. Sift together flour, sugar, salt and RYZON. The popularity of the sponge cake is due to its Cut in butter or lard with a knife, then rub in lightness and its high nutritive value, which lightly with the tips of the fingers; add beaten makes It the confection par excellCllce for chil-

38 dren, while it is easily handled without soiling J.o{ level teaspoonf ul salt. the fi ngers. Fine hard-gra ined sugar produces J,'f lemon. the best sponge cakes; both the powdery and the J.~ cupful (I oz.) blanched,chopped almonds. coarse forms should be avoided. Suitable sugar Sift sugar, hocolate a nd spices together twice, mixes readily with the eggs; the fi ne grain s assist add hUlter, a ncl beat with a wooden poon until in breaking a nd creamin g the yolk . oarse soft and creamy, add egg, beatin g well , adcl fl our suga r has a tendency to remain crystalline in the sifted with R YZON and salt, stra in ed lemon j ui e, sponge batter, and the baked cakes generally ancl a lmonds. fi x and t urn in to a tin that ha show specks on top in on equence. T his is mOSl be ~ n well grea ed ancl fl oured , a nd bake in a noticeable in those sponge cakes that are made moderate ov n fo r one hou r. by beating t he yolks and wh ites separately. Sufficient fo r five to six persons. Flour of a fairly soft nature is best for t hese cakes, and should be sifted before using, to make Prize Recipe light mixing easy without toughening t he batter. RYZO. C FFEE RUl\lB CAKE BY MRS. MAX MONN I KENDA ~ [, NEW YORK lTY • RYZO APPLE SA CE CAKE 2 tablespoonfuls (I ounce) hutter. I level u pf ul corn flour. 3 level tablespoonfuls (1?4 ounces) sugar. j<\ cupfu l buckwheat flour. 2 eggs. I level teaspoonfu l R vzo . I teaspoonful vanilla extract. ?4 level teaspoonfu l soda. 2 level cupfuls (?4 pound) fl our. I level teaspoonflll innamon . ?4 cupful ( I gi ll ) mi lk I level teaspoonful cloves. 2 level tea poonfuls RVZON . ?4 teaspoonfu l a ll spice. I pinch salt. I level cu pfu l ra isins. C R U~ I BS FOR AKE: j<\ cupfu l honey. 2 tablespoonfuls (I ounce) butter. I level cup fu l apple sauce. ?4 teaspoonful powdered cinnamon. 1\ 1i x and sift dry in gredients, add raisin s, honey 4 level tablespoonfuls (2 ounces) sugar. and apple sauce , beatin g thoroughly. Bake I level teaspoonful flour. in loa f tin for ty-fi ve minu tes, in moderate oven. 2 tablespoonfuls shr dded a lmonds. * RYZO;\, OR;\' FLOCH. SPOXGE AKE FO R CRlJ~lBS:-:\rix I utter, innamon, sugar, (Jour together until li ke crumbs, add almonds. 1 level cupf II I sugar. FOR CA KE:- rcam butter and sugar together, I level cupfu l orn flour. add eggs weil l> aten, vanilla extract, one cupful y.( level teaspoonful saIl. fl our, mi lk, and seeoncl cupful fl our siftecl with j<\ level teaspoonfu l R VZON . R YZON ancl salt. .i\Iix and t urn into a fl at 3 eggs. greased and fl oured cake tin, du t over with 2 tablespoonfuls cold water. cru mbs, and bake in a moderately hot oven fo r I teaspoonfu l lemon extract or 2 teaspoon­ twenty minutes. f uls lemon juice . The grated ri nd of half a lemon may be used in eparate yolks a nd whi tes of eggs . Beat t h place of vanilla. Sufficient for seven persons. yolks until creamy; add the sugar , lemon a nd wa ter and beat a ll until very li ght . Add to RYZO;..l DRIED APPLE CAKE t hi s t he t wi ce sif ted mixture of corn fl our, Ryzo ' BY ~ lR . GEORGIANNA DE WEY, ANN AR BOR , ~ ll C I I. and blend thoroughly. F in all y fol d in t he I level cupfu l (J .. pound) dried apples. stim y beaten whi tes of the eggs. If lemon jui ce ?4 level upful (J,-{ pound) sugar. is added , the water will not be req ui red . Bake ?4 cupful ( I gill ) mi lk. in loa f tin in a medium oven , twenty 1'0 t hirty I cupfu l (?4 pin t) molasses. minu tes. T hi s serves fif te n people. ?4 upful (4 ounces) ra isin s. ?4 cupful (4 ounces) currants. RYZO !-I0COLATE CAKE 4 level tablespoonfuls (2 ounces) shortenin g. ~:. cupful (6 ozs.) sugar. I egg. ?4 cupful (3 ozs.) un sweetened chocolate, l }f level cupfuls (6 ounces) flour. grated. Jo{ level teaspoonful soda. y.( level teaspoonfu l grated nutmeg. 2 level teaspoonful s R YZON. y.( level teaspoonfu l powdered cinn a mon. Y.\ level teaspoonful gin ger. ?4 cupfu l (4 ozs.) butter. J~ level teaspoonfu l cinna mon. I large egg. J,-{ level teaspoonfu l all spice. 2 level teaspoonfuls RYZON . oak apples in one quart of water ove r night; I level cupful (40zs.) flour. then drain , chop fin e and cook in molasses one

39 hour. When cold add fr uit, spices, sugar and gether, add the vanilla extract and cocoa, mix egg well beaten. Add soda dissolved in one well, and spread between the layers. tablespoonful hot water. Add mi lk, then RYZo:-l FOR IC I:-lG:-Dissolve chocolate in boiling and flou r sifted together. il lix all thoroughly, water in a small saucepan, add sugar mixed with turn into well-greased ti n and bake for one hour flour, butter and vanilla extract. Cook until in very slow oven. thick, stirring constan~ly, then cool and spread This keeps like old fashioned fruit cake. on top of cake. Sufficient for two-layer eake. RYZO:-.l MOCK CARA:\IEL CAKE • RYZO:\ OY-BEA:\ CUP CAKES BY )llSS M. DELLER , MILWAUKEE, WIS. 4 level tahlespoonfuls fat. Dissolve I level tablespoonful (Y. ounce) y. cupful syrup. butter or butter substitute in a large I egg. iron frying pan. y. cupful mi lk. Sprinkle [ le\'el cupful (Y. pound) brown y.! cupful soy-bean meal. sugAr O'\'er the butter, a l 0 y. cupful corn flour. y. cupful (2 ounces) of nut meats-not too }:I cupful rice flour. small. Have the sugar and nuts evenl y 2Y. level teaspoonfuls Ryzo:-l. spread and set a ide until the fo llowing is mixed: Cream fat and syrup, adding the egg and mil k; I level tablespoonful (Y. ounce) butter or then meal, flours and RVZON, \\hich have been butter substitute. sifted together. Pour into we ll -greased cup cake I le\'el cupful (Y. pound) granulated sugar. tins and bake in a mediu m oven about twenty I egg. min utes. 2 level cupfuls (Y. pound) flou r. 2 level teaspoonfu ls RYZON . RYZO! LAYER CAKE cupful (Y. pint) mi lle level teaspoonful van ill a or any desired Prize Recipe fl avor. Spread this mixture over the butter, suga r a nd RYZOI LAYER COCOA CAKE nu ts and bake in the frying pa n li ke a loa f cake I3 Y MI SS JENNIE WA LL AC H, NEW VORK CITY in a moderate ove n. \\'hen done turn on to a cake plate upside down. Sufficient for one large 2 tablespoonfuls ( I ounce) butter. cake. I level cupful (Y. pound) sugar. Prize Reaipe y. cupful ( I gill) cold water. 2 level tablespoonfuls cocoa. RYZO:-.J UT T ART 1 teaspoonful vanilla extract. BY MRS . A. B. CA ' ' I FF, NE W YORK CITY 2 eggs. 2 level cupfuls O{ pound) chopped Engli sh 2 level teaspoonfuls RVZON . walnut meats. I level cupful (}:I pound) flour. I package zwieback (10 cent size). Fll,Ll , G : 4 eggs, separated. }:I cupful (2 ounces) sweet butter. I level cupful (Y. pound) sugar. }:I cupful (2 ounces) powdered sugar. I level teaspoonful R \'ZON . [ teaspoonful vanilla extract. I levcl teaspoonful powdered cinnamon. 4 level t.easpoonfuls cocoa. I level t.easpoonful powdered cloves. IcING FOR Top: Whipped cream. y.( eake chocolate. Marshmallow or boiled icing. See page 43. y.! cupful ( I Y. gi lls) boiling water. Chop and roll nuts and roll zwieback, or put I level teaspoonful fl our. it through a food chopper. Beat yolks of cggs H cupful (6 ounces) sugar. and sugar together fo r ten minutes, add zwieback I teaspoonful butter. mixed wi th R YZON and spices, now add nu t. meats 2 teaspoonfuls vanilla extract. and whites of eggs stiffly beaten. fix carefully and divide into two well-greased layer-cake tins. FOR CAKE:-Cream butter thoroughly with This nut tart takes ten minutes to bakc in a sugar, add water, cocoa, vanilla extract, eggs, moderate oven and it should not be permitted to well heaten, and flou r sifted with R YZON . D ivide bake too long. When tart has cooled, either a into two greased and fl oured layer eake tins, and boil ed ici ng, or marshmallows slightly softened in bake in a moderately hot oven for fiftee n min­ the oven, or wh ipped cream sweetened and flavored utes. T urn out and cool. with vanilla extract may be used between layers F OR FrLLI NG:- Cream butter and sugar to- and on top. Sufficient for six to eight persons.

40 ~--

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RrZOiV LA r E R CA !,E-'\Iaslrr Ro-cipe By I RS. ANN" B. SCOTT , Cooking Expert of t he Philadelphin orlh American

Mas/er Recipe square cake pan, 12 x q , with paper ; do not grcase. Put mixture on and sprcad smooth; bakc RYZaN LAYER CAKE in a moderate oven for twenty-fi ve t o thirty cupful (J4 pound) butter or lard. mi nutes. T he ca ke will be four inches high. 2 level cupful s (I pound) sugar. F OR FI LLING :-Rinse a saucepan wi th cold 4 eggs-separated. water, add one and one-half cupfuls of milk and I cupful (J4 pint) mi lk. bring to boi li ng poin t ; stir in cornstarch which 4 level teaspoonfuls R YZ ON . has been moi stened wi th remainder of milk; add 4 level cupfuls (r pound) fl our. egg yolk, suga r and sa lt; boil for fi ve minutes ; J4 level teaspoonful salt. add raisins which have bee n washed , dried , and PI LLING : put through a food chopper ; beat till cold , then 2 cupful s (r pint) mi lk. spread between cake. 6 level t ablespoonfuls (r J4 ounces) corn- FOR WATER ICI NG:-B eat up wh ite of egg, add starch. water, fl avoring and enough sifted confec t ioners' I egg yolk. sugar to make a nice frosting t hat will spread on 6 level tablespoonful s (3 ounces) sugar. cake. J4 level teaspoonful salt . This cake when fi ni shed measures 7 x 13 and is r level cupfu l (J4 pound) seeded raisins. fo ur inehes t hick. T he ingredients can be very WATER ICING: easily divided and only half the size made. I egg wh ite. 2 tablespoonfuls hot water. RYZaN WASHI GTa LAYER CAKE I teaspoonf ul vanill a extract. Confectioners' sugar. 6 level tablespoonfuls (3 ounces) butter. F OR CAKE:-Beat shortenin g and sugar to a I level cupful (J4 pound) sugar. li gh t cream ; separate eggs, beat yolks until ~e ll 3 egg whites. mixed and add slowly to sugar and shortening; r level teaspoonful RYZON . add mi lk very slowly, stirring all the time; beat rJ4 level cupfuls (6 ounces) flo ur. whites of eggs until stiff and add ha Lf; sift fl our, ~ level teaspoonful salt. R YZON and salt and add rest of beaten egg white J4 cu pful ( I gi ll) mi lk. and rest of flour. Line four jelly tins or one J4 teaspoonful almond extract.

41 FILLIXG: RYZOX LADY B.-\L TI;\IORE CAKE I cupful (2 gill s) mille -\- levcl table poonfuls ( 2 ounces) buttcr. 1~ cupful (2 ouncc ) sugar. I Ie el cupful (~ pound ) sugar. I Icvcl tablespoonful (~ounce) butter. I le\ cl tablespoonful flour. ca nt half cup ( ~ { gi ll ) milk. I I , gg yolk. I level tcaspoonful R vzox. 1! teaspoonful vanilla extract. 1; .\ level cupful (5 ounce ) flour. -\- e g white. ;,. cupful (I ~ pound) blanched and shredded a lmonrls. ~ teaspoonful almond extract. ; ~ cupful ( I ounce) shredded candied citron FILI.IXG: peel. J le\'el cupful (~ pound) sugar. \rhite Frosting. cc page 38. ; ~ cupful ( I gi ll ) water. I egg white. F OR CAKE: - Cream the butter and sugar to­ I level cupful (~ pound) seeded rai ins. gcthcr; beat up whitcs of egg to a stilT froth, l ~ cupful (2 ounces) ground a lmonds. add thcm a nd beat well, thcn sift in flour, salt a nd ;1 cupful (2 ouncc ) chopped English wal · Ryzox, add mi lk and a lmond extract, and beat nu t meats. with a wooden spoon until quite light. Divide y, teaspoonful vanilla cxtract. in to buttercd and floured layer-cake tins, a nd F OR AKE:-Crcam butter and sugar thor­ bakc in a modcrately hot oven for twenty oughl y together, add milk, flour sifted with min ute. Turn ou t a nd cool. R YZO:-l and beat until smooth. Add extract and F OR FrLLlXG:- Put one and one- half cupfuls fold in whites of eggs beaten to a stiff froth. of the milk in to a sauccpan, with sugar a nd but­ Divide in to greased and floured layer cake ter, and bring to hoi ling point. Blend flour with tins, a nd bake in a moderatcly quick oven for rcmainder of milk, add yolks of cggs well beaten, twenty minutes. Turn out a nd cool. a nd pour into boiling milk and stir and cook until FOR FILLING:-Put sugar a nd water in to a it thi k ·ns. 001 and add vanilla. Divide in to sauccpan and boi l until it forms a soft ba ll when portions and add almonds to one-half and t ricd in cold water, or 2380 F. by candy ther­ citron to the other half. Put almond mixture mometer. Beat up whites of eggs to a stiff, dry on onc layer and citron mixture on the second. froth. Pour syrup upon these eggs, beatin g I lace thcm together and cover top with white steadily until a meringue is formed which will frosting. uffi cicnt for two-layer cake. spread. Add vanilla, a lmonds, walnuts and ra isins cut in halves. pread between layers a nd on top. Sufficient for two-layer cake. RYZO. CHOCOLATE LAYER CAKE 4 squares (4 ounces) bitter chocolate. R'r: ZO~ i\IOLA SES LAYER C KE ~ cupful (~ gill) boiling water. BY NELLIE E . ADA~I S , TACO~ I A, \VA H. ~ upful (4 ounces) butter. I cupful (~ pint) mol asscs. J ~ level cupfuls ( 10 ounces) sugar. ~ cupful (4 ounces) sugar. I teaspoonful vanilla extract. 2 eggs a nd yolk of I egg. 3 eggs, separated. 4 level tablespoonfuls (2 ounces) butter. 2 level teaspoonfuls RYZON. I level teaspoonful cloves. 2 level cupfuls (~ pound) fl our. I level teaspoonful cinnamon. ).\ Icvel teaspoonful salt. I level teaspoonful salt. ~ cupful (I gill) milk. X level teaspoonful soda. 'White frosting. See page 38. ~ cupful ( I gill) buttermilk- or sour miik. Chocolatc frosting. Sec page 4-J.. 2 level cupful s (~ pound ) flour. i\Ielt chocolate in small saucepan, add water, 2 level teaspoonfuls Rvzo . and cook over hot water until smooth. Cream 1\ fix a nd bake in three layers. butter and sugar thoroughly together, add FILLI NG : chocolate, vanilla extract, yolks of eggs well I cupful (X pound) fi gs. ) beatcn, flour sifted with salt and RYZON , and I cupf ul (~ pound) ra i ins chopped finc. add milk. Beat wcll, cut and fold in whitc of r cupful (~p int ) water. ggs beatcn to a stiff froth. Divide in to thrce ~ cupful (4 ounces) sugar. grC<'lscd and floured layer t ins, and bake in a ~ Icve l tcaspoonful vanilla. moderatc oven for twenty-five minutes. Cool ook a ll together until soft and smooth. Frost and put together with white or chocolate frosting. top with white of one egg and 5 tablcspoonf ul s The top of cake should be covered with frosting. frosting sugar fl a vorcd to taste. or make a thick Sufficient for a mcdium-sized three-layer ca ke. white icing and put I,ctwcen l.Jyers.

42 RYZO FILLE\[ 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 C 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 thin oating of jelly, pres rve or honey over the cake, and then to sprinkle with browned or colored almonds, cocoanut, pista hio nuts, tiny candie or a mixture of these. This is velY suitable for the sides of cakes where the top only is iced. When a more elaborate decoration is wanted, one of the various icings may be used. ·Wi th a large 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 through an icing bag. In the decorating of t iny fancy cakes there is a wide range for individual taste and an-angement. With the help of fi llings, icings and decorations, the variety of pretty cak s which can be made is endless. 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 all utensils should be scrupu­ lously clean, as the least spot of grease is sufficient to make the icing heavy. Gl ace icing may either be poured over the cakes, or the cakes may be dipped into it. If a large cake is to be iced, put it on a wire stand placed on a sheet of white paper, and pour over enough icin g to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the icing is still soft. Butter icing must be allowed to become quite cold and hard before using. In hot weather the bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be iced, it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating of the icing on the top a nd sides of the cake, and put most of the icing into a forcing bag, with a larg tube on the end of it. Force out the icing on the cake, and do it as quickly as possible before the heat of the hand has time to soften the icing. RYZO:--l LEl\rO;..r FILLING 1ix gelatine with cold water; add boiling water, 4 lemons. stir over fire until dissolved; add RYZON, extract, 4 eggs. and sifted confectioners' sugar to make thick )4 level teaspoonful R YZON. enough to spread. Su ffic ient for two large cakes. 1 level cupful ()4 pound) sugar. RYZO ORA GE GLACE ICI G )4 cupful (X pound) butter. y.{ cupful (1)4 gills) water. 1)4 level cupfuls ()4 pound) confectioners' Strain juice of lemons into a saucepan, add sugar. eggs, RYZ ON mixed with sugar, butter and water. orange. Stir overa slow fire un til mixture 1 oils two minutes. A few drops yellow color. level teaspoonful RYZON. 001 and use. ufficient for two-layer cake. X Rub confectioners' sugar through a fine sieve, RYZO. Ot\:\'UT FILLII G put it into a small pan, add strained juice of o orange and allow sugar to dissolve ovcr fire; then 4 egg whites. add yellow color and Rna ,and, if necessary, a I level teaspoonful R YZON. few drops of wa rm water. This icing should only 1 level cupful ()4 pound) sugar. be warm, not hot. Sufficient for one small cake. I level cupful (X pound) cocoanut. )4 teaspoonful almond extract. RYZO MARSH fALLOW FROSTI G Beat up whites of eggs with RYZON , add sugar, 40 ()4 pound) marshmallows. cocoanut, a nd extract, and stir over the fire un til 1 level cupful ()4 pound) sugar. the mixture is hot. Use at once between layers I cupful ()4 pint) water. and on top of cake. Sufficient for one-layer cake. I egg white. )4 level teaspoonful RYZON. RYZO GELATINE ICI G I teaspoonful orange extract . 2 level teaspoonfuls powdered gelatine. felt marshmallows in double boiler. Cook 2 tablespoonfuls cold water. sugar and water until soft ball is formed in cold )4 cupful (1 gill ) boiling water. water, or 2400 F. by candy thermometer. Pour )4 level teaspoonful RYZON . onto the stiffly beaten white of egg mixed with I teaspoonful orange extract. RYZON, add melted marshmallows, fl avoring, 5)4 level cupfuls (1)4 poun ds) confectioners' and beat until of consistency to spread on cake. sugar. Sufficient for one cake.

43 RYZO. T CHOCOLATE FRUIT FILLI:\G 2.j.OO F. by candy thermome er, add vanilla and 4 squares (.j. ounces) unsweetcned chocolate. beat until thick. Sufficient for one cake. 4 tablespoonfuls milk. RYZOX SOT..:FFLE ICIXG y.! cupful (6 ounces) sugar. BY MRS. FRED FRIEDLANDER, NEW YORK 1 tablespoonful (]If ounce) butter. Unbeaten white of r egg. I egg. 3 tablespoonfuls cold water. y.j lcvel teaspoonful salt. I level cupful (]If pound) granulated sugar. I teaspoonful vanilla extract. ]If level teaspoonful Rvzox. ]If level teaspoonful Rna.'. Put all in top of double boiler. Ha\'e water un­ ]If cupful (2 ozs.) chopped preserved ginger. derneath boiling and beat mixture seven minute. ]If cupful (20ZS.) chopped preserved cherries. This icing will stand several day and remain :\[elt chocolate in upper pan of a double boiler, creamy. By adding fresh fruit juice this make adrl mi.k, sugar, butter, egg well beaten, and a delicious pudding sauce. Sufficient for one large sa t , and cook over the fire until mixture thickens, cake. stirring cO:1stantly. Cool, add extract, RYZON , RYZO. BOILED FROSTI:\G ginger a~d cherries. Sufficient for three-layer cake. 1 level cupful (]If pound) sugar. ]If cupful ( I gill) water. RYZO:\ ORA:\GE FILLI0!G 2 egg whites. 2 tablespoonfuls (1 ounce) butter. I level teaspoonful Rna;.!. ]If cupful (y.j pound) sugar. 1 teaspoonful vanilla extract. 2 egg yolks. Boil sugar and water in a saucepan until it I orange. forms a soft ball when tried in cold water, or until ]If level teaspoonful RVZON . it registers 2.j.Oo F. oy candy thermometer; jour 2 level tablespoonfuls ( I ounce) cake crumbs. onto the stiffly beaten egg whites, pouring in a I teaspoonful lemon juice. steady stream and very slowly adding, while felt butter in a small saucepan, add sugar, beating, RVZON and vanilla; stir until thick. yolks of eggs, grated rind and strained juice of Sufficient for one cake. orange, and stir over the fire until the mixture RYZO. CHOCOLATE FROSTI~G thickens, but do not allow to boil. Add R YZON , 2 squares (2 ounces) unsweetened chocolate. cake crumbs and lemon juice. Cool and use. ]If cupful (7:( pound) sugar. Sufficient for one-layer cake. ]If level teaspoonful R nON. RYZO. AL fOND ICING y.j cupful (]If gi ll ) milk. 3 teaspoonfuls butter. I level cupful (y.j pound) blanched and I teaspoonful vanilla extract. chopped almonds. ]If teaspoonful lemon extract. 4 level tablespoonfuls (2 ounces) sugar. felt chocolate in saucepan, add sugar, RVZON . I level cupful (]If pound) sugar. milk and butter, and cook until it forms a soft ]If cupful (1 gill) water. hall when tried in cold water, or 2400 F . by candy 2 egg whites. thermometer, then add extracts and use. ]If level tcaspoonful RYZON . Sufficient for one cake. 1 teaspoonful rose extract. RYZON FO. DA T ICI G Brown almonds in oven. Put the four table­ 4 level cupfuls (2 pounds) sugar. spoonfuls of sugar into a small saucepan and stir I cupful (]If pint) water. ovcr the fire until brown, add almonds, cool and ]If level teaspoonful R YZON . pound. Boil sugar and water for five minutes, add pounded almonds, pour onto beaten whites Melt sugar in water, add RYZON , and boil until of eggs mixed with Ryzo ,add extract, beat until it forms a soft ball when tested in cold water, or thick enough to spread. Sufficient for one cake. 2400 F. by candy therm<)meter. Pour onto a wet platter, and as soon as syrup has slightly RYZO . BROW SUGAR ICI:"-!G cooled (it should crinkle up when touched at Lhe edge with the finger), gather it up with a scrapcr 2 YJ level cupfuls (I pound) brown sugar. into a heap, then work it evenly and smoothly y.! cupful ( l ]lf gills) cream. with a spoon until the whole becomes creamy 2 teaspoonfuls butter. and finally solid. Knead smooth and keep in a ]If level teaspoonful R YZON. jar. When wanted, place the icing in a saucepan I teaspoon ful vanilla extract. over hot water, and stir it to the consistency of Put sugar into a saucepan, add cream, butter t hick crea m, and use it for t he tops of cakes and a nd R VZON , a nd boil until mixture forms a soft pUdd ings. If the icing is made too ho t it will be ball wh en tried in cold water, or until it registers dull a nd brittle instead of soft and shiny.

44 ~ .... _. _ •••• __ .... _. ______0 ______•• __ ...... _

, - : - '. -.--- - ., .

RYZOrv SUGAR COOKIES-Master Recipe By KATHARINE LAWIWNCE, Director of Household Science, Temple UniversilY, Philadelp hia

CHAPTER IV RYl ON COOKIES , DOUGHNUTS AND S MALL CAKES

loI asler Recipe out onto a floured baking board, knead lightl y, ro ll out very thin, cut out with a cookie cutter RYZO S CAR COOKIES and bake in a quick oven for ten minutes. The e I cupful (Yo pound) butter (scant). cookies are as good at six weeks as when baked. I level cupful (Yo pound) sugar. One tablespoonful of crushed caraway seeds may 2 eggs. ue substituted for vanilla extract. tablespoonful water. Sufficient for fifty cookies. teaspoonful vanill a extract. I level teaspoonfu l RYZON . RYZO SPICE COOKIES E nough flour to make a dough and roll out thin on board. 5 eggs. 2 level cupfuls ( I pOllnd) sugar. Cream butter and sugar thoroughly together I lemon. with a wooden spoon. Beat eggs until very 4 level teaspoonful s RYZON . light, add to creamed mixture, beat well , add 4 level cupfuls (I pound) Bour. water and extract. To one-half cupful of sifted Yo level teaspoonful po~dered cloves. flour add Ryzo and sift in to other ingredi ents, Yo level teaspoonful powdered cinnamon. beat until li ght, and then add enough flour to Beat eggs and sugar together for fifteen make a soft dough, about two level cupfuls. Turn minutes, add grated rind and strained jLLice of

45 lemon, and gradually flour sifted with Rvzo);, and flour sifted with Rna:. and salt. Knead lightly spices. 11 ix carefully and drop uy teaspoonfuls on a floured baking board and roU out very thin. onto greased baking tins. Bake in a fairly hot 'ut into shapes and spread half with the fig oven for eight to ten minutes. filling, place the other half on top, and bake in a Sufficient for four dozen cookies. moderately hot oven for fifteen to twenty minutes. FOR FlLLING:-\\'ash figs and cut them into RYZO:\f FJ\XCY COOKIES FOR TEA dice, put them into a saucepan, add orange rind and strained orange and grapefruit juice, honey :y.f cupful (6 ounces) butter. and water; cover and simmer, stirring often, until J.1 cupful (y,j pound) sugar. reduced to jam. Turn out to cool. 2 small eggs. Sufficient for twenty-six cookies. 1 level teaspoonful R yZO);. 3 level cupfuls (:y.f pound) flour. J.1 teaspoonful almond extract. RYZOX PEAX UT COO KI E J.1 cupful (2 ounces) ground almonds. BY ~ Il SS LOUI E FAIIR IG, PHILADELPHI A, PA . HARD " -El ITE ICING : r level cupful (y,j pound) ground, fre hly J egg white. roasted peanut ·. l :y.f level cupfuls O/olh.) confectioners' sugar. 1 level cupful (J.1 pou nd) sugar. J teaspoonful lemon juice. y-! cupful (J.1 gi ll ) peanu t oi l. Shredded almonds. 2 egg . FOR OOKlEs:-Cream hutter and sugar to­ J J.1 level cupfuls (6 ounces) flour. gether, add eggs well beaten, flour sifted with J.1 level teaspoonful salt. RYzo:-r, extract and almond. Knead lightly, and 2 level teaspoon fu ls RYZON. roll out on a floured baking uoard. ut with a ream sugar and peanu t oi l, add beaten eg~s small, plain round cutter, lay on greased tins, and flou r sifted twice with R yzo ' a nd salt. MIX spread on each a littlc of the icing and sprinkle in half the ground peanu ts a nd sprin kle bala nce over a few shredded almonds. Bake in a on cookies before putting them in a moderate moderate oven for ten minutes. oven. Bake about t welve minutes. FOR ICI:-IG:- Sift sugar into a basin, add egg Sufficien t for thi rty cookies. and lemon juiee and beat for fifteen minutes. If too thick, add a very little more white of egg. RYZO, CHOCOL TE DELIGHTS Sufficient for fifty cookies. 2 squares (2 ozs.) unsweetened chocolate If liked , pour the following French Water I cillg 3 eggs. over cookies when hot. Sift one cupful of con­ J.1 cupful (4 ounces) butter. fectioners' sugar into a basin, mix into it sufficient I level cupful (J.1 pound) sugar. cold water to make it into a thin paste, beat until I level teaspoonful R YZON. smooth, fl avor it as desired, and pour it over the ~~ cupful (3 ounces) fl our. cookies. " hen dry serve for tea. J.1 level teaspoonful salt. I teaspoonful vanilla extract. R YZO, F IG COOKIES I level cupful (y-! pound) chopped Engli sh upful (J.1 pound) butter. walnut meats. 2 level cupfuls (I pound) sugar. Grate chocolate and beat eggs slightly. felt 2 eggs, separated. butter, add chocolate, eggs, sugar, extract, fl our cupful (J.1 pint) milk. sifted with R YZON and salt, and add nut meats. I teaspoonful orange extract. Mix well and spread ina large greased shaUow pa n, 1 teaspoonful rose ex tract. a nd bake fo r twelve minutes in a modera.te oven. 3J.1 lcvel teaspoonfuls R VZON. ut in squares while wa rm. 572 level cupfuls (I pound 6 oun es) flour. Sufficient for thirty squares. I level teaspoonful salt. RYZON WAL UT MACAROO NS F ILLI NG : I pound figs. BY MRS. C. W. TIL DE N, LOS A:-I GELES, CAL. 2 level teaspoonfuls grated orange rind. White of 2 eggs. I orange. 4 level tablespoonfuls (2 ounces) powdered 1 cupful (J.1 pint) grape juice. sugar. cupful (J.1 pint) honey. I level tablespoonful flour. 1 cupful (J.1 pint) water. J.1 level teaspoonful R YZON . FO R OO KI E :-Beat butter and sugar to a 4 tablespoonfuls fi nely chopped walnuts. crcam, add yolks of eggs and beat well, add milk, Mix all together un til stiEf, and drop by spoon­ extracts, wh ites of eggs stiffly beaten, an I fuls on well-greased tin. Bake in quick oven.

46 RYZO GERMA HONEY AKE • RY7.0;\l POTATO A 0 BARLEY DROP COOKI ES I Y. pounds honey. S cupfuls (2 pounds) flour. BY ~IR S. ~J. A. T.·\ C K\I E YER, ' E W YOR K 3 egg . I level cupful (y. pound) sugar. I egg, beaten lig ht. 1 y. level teaspoonfuls cinna mon. I cupful ma hed potato. y. level teaspoonful powdered cloves. 1;\ cupfu l melted fa . y. lemon. .1 4 upful corn syrup o r molas es. 3 level teaspoonfuls R n o . I I J lev{' l upful s ba rley fl our. I Y. cupfuls (6 ounces) bla nched a nd chopped 2 level teaspoon f uls R YZON . a lmonds. I! level teaspoonful sa lt. y. cupful (~ pound) chopped cand ied lemon peel. )! t a poonful va nilla . y. cupful (~ pound) hopped a ndied Put ingredients together in th ord r g i\"(~ n. ora nge peel. Beat e'g, potato and shortening to a cream , I level cupful (y.j pound) chopped ca nd ied citron peel. then add sifted dry ingr rli ent . A ha lf cupful of nut meats or d riNI fruit may be a dded . I rop Bring honey to boiling poin t, then skim a nd by spoonfuls on well -grea d tin a nd ha ke in ta ke from fire. \\"hen cool, add one pound of t he modera teo,· n. flou r and set overnight in a cool place. ext day beat up eggs with sugar, add a lmonds, peels, spices, RYZO N, gra ted rind a nd stra ined juice of lemon; to this add the honey dough, mix we ll , RYZO;\l PE;\lTECO T OOKIES QEWISlf) a nd a dd remain der of flour, or suffi cient to ma ke Y. cupful (y.j pound) b utter. a dough that can be easily rolled out wi t h a y. cupful (y.j pound) sugar. rolling- pin. I egg a nd I egg whi te. T a ke a sma ll pa rt of dough (the remainder teaspoonful a lmond extract. must be left in a cool place), roll it out thin, a nd level teaspoonful R no, . cut in rounds or squa res. Lay on g rea sed ti ns 2 level cupfuls pound) fl our. a nd ba ke in a hot oven unt il ready. Repeat this (y. process until the dough is a ll used. Powdered sugar. Ca nd ied citron peel. If liked, powdered allspice, crushed ·arda mon a. ncl a nise seed may be added to cakes. B eat bu tter a nd sugar to a crec1.JU , add egg well These a kes are better after two weeks. beaten, extract, a nd flour sifted with Ryzo ' . Iix t o a stiff paste, turn o ut on to a fl ur d ba king board , roll out thin, a nd cu t o ut wi th a RYZQ E 0 , 0 il CAL SC II OOL COOKIE round cutter, or with t he top of a wineglass. Place them o n greased baking t ins, b rush t hem over DY MARGAR ET L. EVA NS, LA . CASTER, PA. with gg white slightly beaten, sprink le wi th y. cupful (7:\ pound) shortening. powdered sugar, a nd place a sma ll piece of [ level cupful (y. pound) dark brown sugar. candied peel in center of ea ch cookie. Ba ke in a I egg. moderate o ven for t en to t welve minutes, a nd ;1 cupful milk. when done, place on a sieve to cool. 2Y. level cupfuls (:J.1 pound) flour. Sufficient for t wen ty-five cookies. 2 level teaspoonfuls Ryzo '. y. level teaspoonful sa lt. y. level teaspoonfu l powdered cinnamon. • RYZON R LLED \\ AFERS 1 level cupful (Y. pound) fin ely chopped raisins. 2 level cupfuls ( I y.j pints) dry oatmea l. Cream t he sugar and shortening. Add well ­ 2 eggs. beaten egg and milk. Sift together flour, salt a nd y. level cupful (y.j pound) s ugar. R \'ZON, adding to the a bove mixture. To this -1- level ta blespoonfuls (2 ounces) sho rt n- add the cinna mon and ra isins. Roll out dough in g. evenl y a nd cut out in any sha pe desired. Place 1 ta bl espoonful barley flour . on a greased pan a nd ba ke a bout fifteen minutes 2 level teaspoonfuls R YZ ON . in a. hot oven. 15 lev I teaspoonful salt. Suffi cient for fifty cookies. I teaspoonful vanill a xtract.

47 RYZON DOUGHi\ TS

RYZOI 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 cinnamon. ~ level teaspoonful powdered nutmeg. Beat eggs, add sugar, shortening, salt, oatmeal , ~ cupful (4 ounces) sugar. flour and RYZON . i\lix thoroughly and drop hy ~ cupful (2 ounces) ground almonds. teaspoonfuls on g-reased baking sheet. Bake in Clarified sugar. a quick oven. While still hot, roll into shape of Cover matzotbs with cold water and allow to a cigarette. If thc wafe r hardens so as to soak twenty minutes, then squeeze very dry. and prevcnt rolling, return it to the hot oven for a mix with meal, R YZO , , and two of the eggs well moment and then roll. Sufficient for eighteen beaten. i\lix fruit, spices, sugar, almonds, and to l wen ly wafers. other egg well beaten. Shape a piece of the matzoth crust into an oval on the hand, place RYZO;--.l" CHRISTi-lAS COOKIES some of the fruit mixture on it. cover with a top piece of crust, shape carefully, and spr~nk l e wi~h ~ cupful (y.{ pound) butter. meal. Fry in smoking hot fat or hot oil. Dram ~ cupful (y.{ pound) sugar. and serve with clarifi ed sugar. Sufficient for ~ level teaspoonful salt. nine grimslichs. T lemon rind grated. To CLARIFY SUGAR :-Put two cupfuls sugar ~ cupful (2 ounces) ground almonds. in to a saucepan; add two cupfuls of water and 2 level tablespoonfuls caraway seeds. bring slowly to boiling point; then remove scum 2 eggs. from surface. Put on lid, and boil four minutes ~ cupful (y.{ pint) milk. to allow the condensing steam to clear any crys­ 4 level teaspoonfuls R YZON. tals of sugar from sides of pan. Boil gently 4 level cupfuls (I pound) flour. twenty-five minutes. R emove from fi.re and pour I level teaspoonful powdered ginger. it in a steady stream over the stiffly beaten Chopped cocoanut. whites of two eggs. R eturn to pan and wait until Goldcn syrup. albumen of eggs coagulates and rises to surface, TI cat butter and sugar until creamy, add when all impurities will be removed and syrup salt, grated lemon rind, a lmonds, caraway sccds, left perfectly clear. eggs well beatcn, milk, and flour sifted with Rvzo. , and ginger. i\ lix carefully, turn out onto RYZ00! COR;--.l" IlEAL DOUGHNUTS a flourcn baking board, knead lightly, then roll BY MR S. GEO RGE A. CLARKE, MUL INO , ORE . out quickly one-fOltrth of an inch thick, and cut l ~ level cupful s (3 ~ ill s) mi lk. out with a fancy cutter about two inches in 1 ~ level cupfuls (7 Yo ounces) white corn meal. diamcter. Placc on greased tins, and bake in a 2~ level cupfuls (~ pou nd) whi te flour. hot oven for twclve to fiftcen minutes. y.{ level cupful ( ~ pound) butter. Whcn thay are bakcd and cold, brush ovcr ~ cupfu l (~ pound) sugar. with golden syrup, and sprin kle with cocoanut. 2 eggs well beaten. Sufficient for four dozen cookies. level teaspoonfu l gro und nutmeg. level teaspoon f u I sal t. 2 level teaspoonfuls RYZON . Put corn meal a nd mil k in to double boi ler a nd cook for ten minutes. Add butter, nutmeg and suga r to meal. Sift together flour, salt and RYZON - add to other ingredients. Roll out on a well -floured board, cut in clesired shapes, fry in leep fat, d ra in on paper a nd roll in powdered sugar.

48 RYZO~ POTATO FRIED CAKES BY MRS. CLARENCE G. BORTO , SAND LAKE, N. Y.

2 med ium-sized potatoes. 2 level tablespoonfuls (1 ounce) fat. 2 well -beaten eggs. 1 ~ cupfuls (X" pound) sugar. ~ cupful (r gi ll ) sweet mi lk. 3 level teaspoonfu ls RVZON . 5 level cupfuls (174 pounds) flour. Boil and mash potatoes. Stir in the butter RYZON CllRIST MAS DOUGHNUTS hefore they get cold. Then add the eggs, ugar, 2 level teaspoonfuls RYZON . milk and flour sifted with RYZON . 4 level cupfuls ( I pound) flour. Knead more flou r in on board if desired. Cut y,( level teaspooniul salt. and fry in deep hot fat. I tablespoonful (~ounee) utter . level cupful (~ pound) sugar. Sufficient for fifty-six fried cakes. level teaspoonful grated nutmeg. 2 eggs. I teaspoonful lemon extract. RYZO M LL CA KE r;:\ L D- I cupful (~ pint) milk. H,G SHORTBREA S Sift flo ur twice with R YZON and salt, and set aside. Cream butter, sugar and nutmeg together, R"YZO I CALLAS add eggs well beaten, and beat for five minutes; BY HELEN W1LSON, AME , IOWA add extract, milk and fl our. Turn out on a fl oured baking board and roll out one-fourth inch 3 eggs. thick; cut with a doughnut cutter and fry in I level upful (~ pound) suga r. plenty of smoking hot fat. D rain well on paper 2 tablespoonful s cold water. and cool. I level cupful 01 poun d) flo ur. R oll in powdered sugar. I level teaspoonful RYZON . If li ked , the dough may be cut in small rounds and a marshmallow enclosed in each one before Beat the eggs slightly. Add sugar, fl our and frying. Sufficient for about fifty doughnuts. R YZON sifted together, and col I water. Beat three minu tes. Drop by tablespoonfuls on a RYZO PARISIA CRULLERS greased and flo ured tin. Bake in a moderate y,( cupful (2 ounces) butter. oven until light brown. I level cupful (~ pound) suga r. 2 egg yolks. I cupful (~ pint) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls RYZON . 3 level cupfuls (X" pound) flour. y,( level teaspoonful salt. I level teaspoonful powdered ginger. ~ teaspoonful powdered mace. 3 egg whites. Extra flou r. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with R YZO , salt and spices. l\Iix carefully, fold in \\"hile still hot ro ll in to the shape of a cornu­ wh ites of eggs beaten to a stiff froth, and enough copia and tie with a string to keep shape. flour to make a soft dough that can be rolled When cold fi ll with sweetened a nd fl avored out thin. Cut in to oblongs, make four gashes whi pped cream. Add powdered suga r to a n egg through the center lengthwise, and run the fin ­ yol k-beat un ti l stiIT enough to hold its shape. gers in and out of the gashes to separate them. ese a li ttle of this to form stamen. T his dessert F ry in plenty of smoking hot fat, then drain and roll in powdered sugar. Sufficient for thirty will resemble a ca ll a lil y in appearance. crullers. Sufficie nt for twelve call as.

49 RYZO~ BLUEBERRY OR HUCKLEBERRY Pri::.e Recipe TEA CAKE RYZO:\ DAI:\TY ORA1'\GE TEA CAKES BY MRS. ELIZABETH L. BROWl', SOMERVILLE, MASS. BY ~IRS . C. C. BIGELOW, TARPON SPRING, FLA. I level teaspoonfuls R YZON. Y. cupful (y.! pound) butter. Y. I Y. level cupfuls (6 ounces) flour. J y. level cupfuls (~ pound) sugar. 3 eggs, separated. 2 eggs. [ tablespoonful orange iuice. I cupful (y. pint) mille I y. level cupfuls ( 1 pound) sugar (scant). 4 level cupfuls (! pound) flour. I level teaspoonful grated orange rind. 4 level teaspoonfuls RYZON. level teaspoonful salt. J1 cupful ([ gill) boiling "·ater. y. }8 teaspoonful salt. 2 cupfuls (1 pint) blueberries or huckle­ berries. ORANGE FIW TlNG: Cream butter and sugar thoroughly together Confectioners' sugar. a(!d eggs well beaten, and milk. Sift flour twic~ 1 orange. w.'th RYZON and salt, and add to other ingre­ Candied orange peel. chents. Dust berries with flour and add them to the batter. l\Iix carefully and divide int{J two POR CAKE:-Beat yolks of eggs thoroughly well-greased square cake tins, and bake in a steady add si:ained orange juice and sugar and beat fo; oven for three-fourths of an hour. Cut into ten mmutes, then add salt, orange rind boiling squares and serve hot with butter and powdered \:ater, whites of eggs stiffly beaten, a~d flour sugar: Sufficient for twelve squares. SIfted with RYZON. Divide into small greased ThIS batter may be baked in greased muffin and floured gem pans, and bake in a quick oven tins. for ten minutes. Cool and ice with orange frostmg, and decorate with tiny pieces of candied RYZO_ MADEL!. ES orange peel.

I cupful (8 ounces) butter. FOR F ROSTING :-Sift confectioners' sugar into a bowl (about two cupfuls), add strained juice of 1 level cupful (y. pound) sugar. 6 eggs. orange and beat well together; if too thin add teaspoonful lemon extract. a little more confectioners' sugar. level teaspoonful RYZON . Sufficient for twenty cakes. 2 level cupfuls (y. pound) flour. y.! level teaspoonful salt. Pondant icing. Sce page 44. RYZO. DAI NTY CL DERELLAS Glace cherries. 2 level teaspoonfuls R yzo ' . .Cream butter and sugar thoroughly together 2 level cupfuls (y. pound) flour. wIth a wooden spoon, add eggs, one at a time, amI y. cupful (]1 pound) butter. heat well , then add extract, and flour sifted with [ level cupful (y. pound) sugar. RVZON and salt. Mix well. I egg. arefully grease somc plain dariole or t imbalc cupful gill) milk. molds and set them on a baking tin. F ill molds ;1 (y. lhree-fourths full w.ith mixture, and bake in a hot 1 teaspoonful orange or almond extract. oven fo r twenty m11lutes. I egg white. \\ hen cold, turn upside down and pipe a spot of Sift fl our and R YZON twice. Cream butter and fonc1an~ on each one. Finish by placing a half su~ar thoroughly together, add egg well beaten, cherry m the center of Cc1.ch spot of icing. mIlk, extract and flour. J\iIix well , t urn out onto Sufficient for twelve l\ladelines. a fl oured baking board and roll out about one­ l\Iadelines are cakes of great reputation in half inch in thickness. Fra~ce . The Mad~ l ines of Com mercy had a :;pectallocal reputatIon, th~ co~seq u e!lce mainly, T he Cindere.llas should be cut out with fancy 1t was reported, of the admlratlOn whIch a Polish cake cutters 111 dIamonds, t ri angles, squares, King manifested for them when he traveled in h~rts , stars anel ~ ·o lll1 ds . Brush tops of cakes F rance, but this local reputation was more prob­ WIth unbeaten whIte of egg and dust over with ahly the result of the accident that a Madame granulated sugar. P lace on greased t ins, without I'errotin de Barmond had a cook who made very leltll1g the cakes tou h each other, and hake in a good madelines, and as her name happened to he j\ [adeli ne Paumier, she was credited locally ant! quick oven until nicely brownerl. quite unduly, with the invention of the cal~es . Sufficient fo r forty cakes.

50 RYZO FR IT BAR RYZO:-': OLD FA mONED l\IOLAS ES I3Y MRS. JA~IES RICHARD, HO GIil'ON,)1I H. CAKE 2 eggs beaten with a pinrh of salt. BY )IR . . ELLA S)II TH, DROOK!.\', , N . \'. I level upful ()/, pound) sugar. I ~ cupful (4 ounce) sugar. 2 tablespoonfuls boiling water. r level cupful ( ]I.( pound) chopped nuts. H cupful (40un es) shortening. r egg. I level upful (]I.( pound) date. I ~ cupful (I gill ) sour milk. 1 level cupful (]I.( pound) flour. J-~ upful (1 gill) mola es. 2 level teaspoonfuls RYZON. I level tea 'poonful ginger. I teaspoonful vanilla. 1 level teaspoonful innamon. Break eggs into a bowl, beat, then add other 3 level cupfuls ( (\ pound) flour. ingredients in the order given , ifting flour and ] 2 level tea poonful oda. R \'ZaN together. Pour into a shallow grea cd 2 level tea poonfuls RYZON. pan a nd ut in squares when cold. Sufficient for twenty-four bars. ream sugar and shortening .. dd w II-beaten egg, cinnamon, ginger, mol a e and milk- oda RYZO. TE TABLE DA I:\T IES eli olved in on table poonful hot water. Then BY MR S . KATE LOWRY, Clli AGO, ILL. add flour and R YZO , , which ha\'e been ift ed together. Turn into II' II- grea ed tin. Bake in 2 level cupfuls ( I pint) flour. moderate oven about thirty minut s. y. level tea poonful a lt. 2 leveltallespoonful ( I ounce) hutter. 4 level teaspoonfuls RYZON. • RYZO. ORN i\IEAL ORAl'\GE I level teaspoonful sugar. G I:-\G ER BREAD I cupful ()/, pint) mill" 24 sugared dates. r }/, level upfuls corn meal. 24 marshmallows. I level cupful ri e flour. Yo cupful ground nuts. I level cupful barley flour. 2 level teaspoonfuls RYZON. Sift flour, Ryzo , sugar and salt together. Ii level teaspoonful soda. Rub in the butler a nd add mill" Roll out thin I level teaspoonful salt. a nd cut with a small round cutter. n ea h 2 level teaspoonful gin g r. round place a sugared late which has been r level teaspoonful cinnamon. sturred with a marshmallow and sprinkle with Ii level teaspoonful clove. ground nuts. Turn half the dough over it. .1 ;[ ru pf ul molasses. Pinch the edges and brush with the yolk of an 2 level tablespoonfuls shortening. egg. Bake until brown. 2 level tablespoon fills ugar. ufTi cient for twenty-four dainties. I egg. 1 ~ ~ cupfuls mill,. RYZOX PAR I(IXS I grated orange rind. 12 bla nched almonds. ift flours, RVZON, soda, salt and spices J 2) level cupfuls ()/, pound) fine oatme:ll. together; cream molasses, shortenin g and sugar, 2 level teaspoonfuls RYZON. add beaten egg, then milk and sift d dry in· I level cupful (]I.( pound) flour. gredients; then add the grated rind of one orange. Ii cupful (]I.( pound) butter. Bake in shallow, well -greased tin for thirty I level cupful (6 ounces) brown suga r. minutes, in a medium hot oven. I level teaspoonful powd red gin ger. 1 level teaspoonful powdered cinnamon. RYZO. OCOA T B NS Ii le\'el teaspoonful powdered nutmeg. I:J cupful (]I.( pound) molasses. DY MRS. JOB W. DOGART, HACKENSACK, N. J. I egg. 2 level cupfuls ()/, pound) flour. 2 tablespoonfuls milk. }/, cupful (]I.( pound) shortening. Split almonds. i\Iix oatmeal and flour to­ }/, cupl ul (]I.( pound) sugar. gether, rub in 1 utter with tips of fingers, sift a nd 2 level teaspoonfuls R nO:-l. add RYZO N, spices and sugar. \\'a rm molasses I f'gg. and pour it in ; beat up egg, and add it with milk. 15 cupful (2 oune ) lin Iy chopped eor03- i\ li x well and divide in to piece, make these into nut . fl at cakes, lay th m on gr a cd tins, place half H teaspoonful alt. an almond on top of ea h, bake in low oven for Jf cupful ( I gill) milk, or more to l11ake a twenty minutes. i\Iakes twenty-four parkins. stiff batter.

51 Rub buller in to Rou r, add R YZON , salt, sugar, At -ew Year in Scotland, and at Christmas in cocoanu t, the egg well beaten, and milk. 1\[old E ngland, a good deal of decorated shortbread is in small buns, place on a greased tin, dash ove r sold with appropriate mottoes, of which .. For with mi lk a nd sprinkle with cocoanu t. Bake in Auld Lang Syne" is the greatest favorite. These hot oven fifteen minutes. mottoes may be made with caraway comfits, or with canclied citron peel, or with icing put RYZO:\ OATi\[EAL SHORTBRE D through a bag and tube. BY ~IRS. I ~A WILl.lA~ I S, CEDAR, B. C. RYZO_ GI;-';GERBREAD

I cupful (Yf pint) molasses. Yf cupful (~ pound) butter. Yf cupful (~ pound) sugar. I cupful (Yf pint) boiling water. 1 level cupful (~ lb.) chopped walnut meats. r level cupful (Yf pound ) butter. 1 level cupful (J/, lb.) chopped seeded 2 Je\'el cupfuls (Yf pound) fl our. raisins. r level teaspoonful R YZON. 2 level teaspoonfuls R nON. 2 level cupfuls ( r2 ounces) fi ne Scotch 3 level cupfuls ( 12 ounces) flour. oatmeal. y.j level teaspoonful salt. Yf cupful (y.j pound) sugar. 2 level teaspooniuls powdered cinnamon. I egg. I level teaspoonful powdered ginger. 2 eggs. 1\ [ ake a ri ng of the flour into which R YZON has been sifted on a pastry board. Break egg Put molasses in to a mixing bowl with butter in to center, aci d sugar on top, mix together­ and sugar, pour in boiling water and stir well, add buller, mix all together, then draw in t he and let cool. Then add nuts, raisins, flour sifted flou r whi ch is in ring around the mix ture-mix with R no , spices and salt. Beat up eggs and it li ghtly, ru bbin g with the ha nds to form a add them, then turn into a well-greased and paste. Kn ead very li ttle a fter paste is for med. Roured shallow pan, and bake in a moderate oven i\ lake in to cakes. Prick with fork and bake un til fo r fo rty min utes. Cool, and cut in squares. brown in moderate oven. Can be decorated Gingerbread is probably one of the oldest with almonds or peel, if liked , or dusted wi th forms of cake known. It has certain ly been sugar, or iced. known since the fourteenth century, when it was Su fficie n t for ten shortbreads. made and sold in Pari s. It was formerly made of rye fl our kneaded with gin ger and other spi ces, RYZON SCOTCH SHORTBREAD and sweetened with honey. In some parts of 2 cupfuls ( 1 pound) butter. Europe, gingerbread is still made in larger or 1 Yf level cupfuls ( 12 ounces) sugar. small cr quantities, and baked in large blocks to 2 eggs. be sold by weight. These are made with wh ite 2 level teaspoonfuls R yzo . or light brown dough mixed with honey and 7 level cupfuls ( I Y-I pounds) Rour. glucose. They are of a very light spongy texture, I level cupful (y.j pound) rice flo ur. quite different from that made in this country. Wash butter in cold water, and squeeze it dry Sufficient fo r eighteen squares. 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 RYZOI SOFT GI GE RBREAD the Rour , ricc Rour and R YZON onto the board, BY MR S. HERMAN WAD DEY, WASHI ' GTON , D. C. gradually knead t hem into t he butter mixture, making a smooth paste. Divide into fo ur pieces, I cupfu l (Yf pin t) molasses. make each piece into a smooth round cake, Y-I cupfu l ( I Yf gills) sweet or sour milk. pinching the edges with the fingers. Stab all over r Yf level cupfuls (6 oun ces) fl our. with a skewcr or a fork to prevent the paste rising. I egg. Lay on papered baking tins, and bake in a moder­ I level tablespoonfu l ()4 oun ce) shortening. ate oven fo r forty minu tes. Take from the oven I level teaspoon fu l gin ger. when ready and allow to lie on tin until cold. Yf le"el teaspoonful cinnamon. Dust cakes with fine sugar, and at serving time 2 level teaspoon fu ls Ryzo •. break them into pieces. y.j level teaspoon fu l soda. Sufficien t for four shortbreads. Yf level teaspoonfu l salt.

52 Beat egg, add molasses, ginger, innamon, salt together. Pour into well-greased dripping pan. and mi lk, soda dissoh'ed in hot water, flour and Bake in quick oven about twenty minutes. When R vzo sifted together, then melted shortening. cold cut in squares and spread with frosting. Bake in sheet tin. Sufficient for six persons. ee page 4+ [or frostings. • RYZOX BC"CK\\"IlEAT OOKlES • RYZO. BARLEY CmFEE CAKES 2 eggs. J1 cupful shortening. 1 level cupful sugar. y. cupful molasses. y. cupful shortening. )1.\ cupful cofTee . I t( level cupfuls buckwheat flour. I egg. I leyel teaspoonful Rvzo ' . I level cupful barley flour. J1 level teaspoonful salt. I' level teaspoonfuls RVZON . y. leyel teaspoonful cloves. J1 level teaspoonful cloves. 1{ level tea poonful cinnamon. 1 level teaspoonful innamon. Beat the eggs, add sugar and melted shorten­ 1~ level teaspoonful allspice. ing, a nd beat until thoroughly mixed . Then If cupful raisins. ~ i ft all dry ingredients together and add slowl y. i\l ix shortening, mol asses, cofTee and beaten :'Ilix well and roll on board ~ inch thick a nd egg. Then sift flour , R no, and spice and stir nit with cookie cutter. Bake on well-gr ased int o li quid . Beat all thoroughly and arid rai in . lin in moderate oven for fifteen minutes. uRi­ Bake in muffin tins in moderate o,·en. cient for forty-eight ookies. R'>:ZO~ GI;-.IGER OOKIE RYZO. FAIRY ROCK AKES BY ~IRS. GEORGE MEDLER, CIlEVEY IIASE, ~11l. I CUI 2 level teaspoon[uls R vzO>!. level ful (,{ pound) brown ugar. 2 level cupfuls (y. pound) flour. I level cupful (y. pound) shortening. 6 tablespoonfuls (3 ounces) butter. I CUI f ul (y. pin t) Barbados molasses. J1 cupful (1 ounce) chopped nut meats. 2 eggs, well beaten. y. cupful (2 ounces) currants. y, level teaspoonful salt. 4 level tablespoonfuls (2 ounces) sugar. 2Y, level teaspoonfuls Rvzo . J1level teaspoonful powdered mace. I level teaspoonful ginger. Pinch salt. y, level teaspoonfu l cloves. 2 eggs. y, level teaspoonful cin namon. 2 tablespoonfuls mille. y, level teaspoonful a llspice. 6 level cupfuls (rY, pounds) flour. Sift flour and R YlON into a basin, rub butter into flour and mix well . Add nut meats and To mix, cream sugar and shortening, add mo­ currants, and mix with sugar, mace, salt. Beat lasses, eggs, sa lt and spices, flour and R no=-< up eggs, add milk, and mix gradually with the dry which ha e been sifted together, and turn out on ingredients into a fairly stiff paste. Put this in well-floured board, roll one-eighth in ch thick, small heaps on a buttered tin, and bake in a cut a ny shape desired, bake in quick oven until moderately hot oven for twenty minutes. golden brown. Sufficient for fifty cookies. Take from the oven and cover with sifted sugar. TOTE:-If unsalted shortening is used double Sufficient [or twelve cakes. the proportion of salt. RYZO CHOCOLATE SQUARES RYZO. FRE CH COOKIES 4 eggs, separated. UY ~IRS. M. L . NENANS, WINSLOW, ILL. y. cupful (7( pound) sugar. I Y. level cupfuls (y. pound) brown sugar. y, teaspoonful almond extract. I level cupful (y. pound) butter. 1 y, level teaspoonfuls R VlON. 2 eggs. I level cupful ()I.\ pound) flour. 2 level tablespoonfuls cocoa. Chocolate frosting. See page 44. I cupful (y. pint) cold coffee. Chopped nut meats. I cupful chopped raisins. Beat the yolks of eggs and the sugar for ten r level teaspoonful RYlON. minutes, remove the beater, add the extract, the I level teaspoonful innamon. flour sifted with the R YlON, and the" hites of y. level teaspoonful cloves. eggs beaten to a stiff froth . Turn into a greased I teaspoonful vanilla. and floured baking sheet, and bake in a hot 0 en 3 levcl cupfuls (){ pound) flour. for fifteen minutes. Turn out to cool, then ut Cream butter, sugar and eggs in mixing bowl , in squares. Dip the pieces of cake in chocol:lte add cocoa, cinnamon, cloves, vanilla, coffee and icing and roll ill chopped nut meats. raisins. Then add flour and R YZON sifted Suffieien t for ten sq uares.

53 'I!APTER \' Ryzo PASTRY, PIES, SHORTCAKES, TARTS and T RTLETS

" Cut anti come again , Ot her dainties fade, The sirup upward springing, The newest oft the fl eetest. While my li fe and taste remain, But of all the pies now made To thee my heart is clinging; The apple pie is still the sweelest."

ASTR Y m'~"g ,"ppH~ pi," ly 0' m,,.,I,1 ro< ,,"dy, ,"d I"d,'" , wh," ~"I,d to pO'. 1II~ Ifect ion, 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 can be u ed for pastry making, such as butter, lard, drippings, oil, clarified fat, margarine, and various kinds of vegetable fats now on the market. Butler is the best to use for all the fi ner kinds of pastry, but it must be carefully chosen and free frOIll taint of any ki nd. The very best butter must be used for making purr pastry. " 'hen a more econo mica l pastry is wanted, good drippings, lard or margarine may be used, or a mixture of lard and butter is good. Good crust made with drippings is one of the most wholesome kinds of pastry for children. hredded suet is used principall y for making boiled pastry, the fat taken from the kidney being the best, and the beef sll et preferred to mutton. \\'ater is usually the only liquid required for mixing the pastry. It must be as cold as possible, and in hot weather a piece of ice should be added to it. The exact amount of water to use is not always given in the recipes, as so much depends on the consistency of the fat used, and also upon whether the flour is a very dry kind or not. It wi ll generall 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 yolk of an egg is used together with a little water. Be careful that all utensi ls used, such as ba king board, rolling-pin, basins, spoons, etc., are particu­ larl y lean and cool. The board should be smooth and perfectly flat. A marble slab is always to be preferred to a wooden board, as it is so cool and level. The roll ing-pin should also be smooth a nd not too heavy. Handle it very lightly. Clean a nd cool hands are always im perative. Those who have very warm hands 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 air. Cold air occupies much less space than hot. The colder the air the greater, consequently, will be its expansion when put in to a hot oven. The paste must be ha ndled and rolled lightly. Heavy rolling a nd handling expels the air. N ever a llow pastry to stick to the baking board, but lift it occasionall y on the rolling-pin and dust a little flour underneath. If the rolling-pin sticks to the pastry, dust a li ttle flour over it, a nd brush it off again li ghtly with a small brush kept for the purpose. I n making short crust, cut t he butter or fat into the flour with a knife, then rub the shortening lightly into the flour with the tips of the fingers, and do not use more water than is necessary 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 the best for children and peopleof weak d igestion ; the flour in it, being more thoroughly incorporated with the fat, gets bcttcr cooked. It is also more capable of mastication than flaky cru t , wh ich arc liabl to b swallowcd in flakes. Puff past is a kind of finc sanclwich. Ther should bc a certain number of laycrs of dough and layers of butter. Take c"ery care, therefore, to prevent thc hutter hreaking through the dough. The manu­ facture of this pastry requires patien e, becau e if it is not properly cooled betwecn the turn, the fr iction of rolling will mclt the butter and cau e it to smear into thc dough. I Jowe"cr wcll the pastry may be made, succe s wi ll not be attained unle s the oven is rightly heated; the very lightest crusts wi ll be totall y spoilcd in the baking if this important point is not carefull 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; consequently, t hey cannot afterwards expand, however hot the oven may be made; and in t hi s way t he paste wi ll become heavy. T ake great care that the oven is hot when the paste is put into it. T he heat of t he oven may be tested with a thermometer or by puttin g into it a small piece of the pastry. If this piece of pastry browns fairly quickly, t hc ovcn may be considered hot enough. For puff pastry, t he t hermometer should register about 3400 F. to begin with and when the pastry is we ll risen the heat may be reduced to 3250 F. For meat pies about 3000 F. will be hot enough, a nd for the plain er kinds of pastry the temperature may be still a Ii ttle lower. T here is so much difference in ovens, that the hottest part of one may be the coolest of a nother. The ovcn door shoul d be opencd a nd closed as ge nt ly as possible, and not oftencr t han is necessary. \\ atch t he paste carefull y that it does not take too dark a color. If it becomes too brown before it is sufficiently cooked, cover it over with a double piece of paper that has been sl ightly sprin kled with water. If the pastry is not to be used at once when taken from t he oven, a llow it to cool slowly in a wa rm ki tchen. Vl hen li ght pastry is transported at on e to a cold larder, or pantry, it is very apt to become heavy. If any paste is left over do not bake it simply because it is made; scraps will come in nicely for li ttle pies, entrees, savories, or fri ed for decoration; they a re always useful to have on hand. Keep in the ice box. Some cooks freq uently, a nd with excellent effect, in troduce various fl avorings into their crusts, mix­ ing some with t he addition of lemon juice, while giving to others a delicate and very agreeable gout by means of very fin ely chopped parsley, onion, shallot, thyme, bayleaf, or even mushrooms. Or in the case of pastry for sweet dishes (it may be sweetened or not, just as individual incl ination guides) grated lemon or orange rin d, spice of any ki nd preferred, grated nuts, or a judicious addition of a sui table extract, such fl avorin g bein g part icul arl y effective in connection with suet or butter crust for steame I or boiled puddings. Another way to fi nd the right heat for pastry is to lay a piece of white paper in the oven, if it browns quickly t he ovcn is hot enough ; it should not be so hot that t he pastry will "catch" quickl y before it is ri sen, or before the contents of a pie or tart are cooked. To prevent t his a piece of greased paper may be la id lightly on the top; if the oven is very fie rce, it may be slightly damped. Pastry shoul d never be baked in an oven in which meat is being roasted or wi th any other dish which generates steam, as the moist heat would be apt to destroy t he crispness of the pastry. Ovens in which heat comes from t he bottom are decided ly t he best for either pastry or cakes; but no one should expect to bake well in an oven which they do not thoro ughl y understand.

55 RYZO~ PASTRIES Add yolk of egg, lemon juice, and the water slowly and gradually as the quantity depends so RYZO;.;' )'IATZOTII PASTRY much on the fineness of the flour; the finer the latter, the more water will it take up. I Y. matzoths. It is easy to tell when sufficient water has been 2 tablespoonfuls ( I ounce) butter or lard. added, for when most of the liquid has been put I level teaspoonful R VZON . in, the dough will cling together in little rolls, y.\ cupful (1 y.\ ounces) matzoth meal. which on being pressed with the finger will not 2 level tablespoonfuls ( I ounce) powdered only cling together but will gather to them any sugar. loose flour there may be round them; as long as Pinch of salt. there is the least crumbliness in the dough when 2 eggs. pressed, more liquid is wanted. Cover matzoths with water, soak for fifteen When properly mixed, the dough can be gath­ minutes and press dry. Heat butter and add ered into a ball, and used to wipe the mixing bowl soaked matzoths. Cook for two minutes, sift and out, like a cloth. add matzoth meal, sugar, Rvzo:-r, salt, and eggs l\Iake it into a neat oblong shape on a floured well beaten. Iix well, and press into a greased baking board and press it out gently but firmly pie plate with the hands as it is impossible to roll at first with the roller, then roll it out with quick this pastry. I-Lave pastry one-fourth inch thick. 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 RYZO:\ SHORT P STE be eareful that it docs not stick to the board or rollcr, keeping both these lightly floured , but do 2 level teaspoonfuls R vzo '. not overdo this flouring, as o\'er-flouring, like 4 level cupfuls ( r pound) (Jour. over-rolling, will make the pastry hard and tough. y. level teaspoonful salt. To lift the paste rIght oIT the board, turn the y. cupful (4 ounces) butter or lard. upper end over the rolling-pin, and wind it up Cold water. li ke a shade, unrolling it again in the same way. This is the easiest form of pastry making, and This saves dragging it out of shape. it is best to learn the art of making this first This pastry is sometimes ealled Biscuit Paste, thoroughly before going on to the puff or, as and it is suitable for pies, tarts, tartlets, puffs, some people eall it, flaky pastry. biscuits and many fancy sweets. Sufficient for three pies. 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 RYZO:': HOUX PASTE the fingers until it is all crumbled like bread crumbs. I level teaspoonful R nON. "-ork into it a little cold water, getting it to a 1 level cupful 01 pound) flour. stiffish paste that can be rolled easily without I cupful (y. pint) water. either sticking to the board or the rolling-pin. 4 tablespoonfuls (2 ounces) butter. The quantity of water needed depends a good 2 level tablespoonfuls ( I ounce) sugar. deal on the flour and on the temperature; for the Pinch of salt. ahove, about one-half cupful of cold water is a y. teaspoonful vanilla el\'tract. fair average, though in cold weather, and with 4 eggs. some flours, it may take nearly twice as much. This crust must be rolled out at once to the Sift flour, which should be of the finest quality , thickness required, for if rolled too much it and put it in a cool part of the oven to dry. Pour becomes heavy. water into a small saucepan, add butter, sugar, and salt, and bring to the boil , but do not let For a richer crust take two cupfuls of flour, one mixture reduce in quantity. Add vanilla, and cupful of butter, one teaspoonful of RVZON, one­ flour sifted with R nON, and stir these well to­ half teaspoonful of salt, one teaspoonful of lemon gether over the fire with a wooden spoon, until juice, the beaten yolk of one egg, and enough cold the paste is compact and dry, and does not ad­ water to moisten it. here to the pan or spoon. Sift flour into a basin with RYZON and salt, This is called a "panada." It should not be acid butter aml chop it in fine with a knife, then over-cooked, or it will become oil y. rub the fat into the flour by crumbling it very Remove saucepan from the fire, and add eggs, li ghtly with the tips of the fingers, not by one at a time, beating each one in very thor­ pressing and rolling between the palms of the oughly. Keep the paste at a mcdium thickness, hands, as is a common practice. not too soft , not too stiff, and onl y using the

56 fourth egg if necessary. If the paste is too stiff Chill flour and sift it onto a baking board or it will not rise properly; and if too soft, it will into a basin, scoop a hollow in the center, put in spread and lose its shape. Cool before using. salt dissolved in one tablespoonful of old water, This pastry is suitable for cream puffs, eclairs yolk of egg well beaten, lemon juice and jusL as profiteroles, beignets, and various fancy cakes. much ice-cold water as is required to produce For eclairs, the mixture must be put into a without much kneading, a smooth, workable, but forcing bag with a tube and squeezed out of this rather firm dough, of which no trace should ad­ in straight pieces about one-half inch in diameter, here to baking board. Work butLer in the cold and three and one-half to four inches in length; water until quite malleable, yet not unduly soft, for profiteroles and cream puffs, in little moLtOds squeeze from it all moisture in a clean cloth, and varying from the size of a pea to that of a small pat it between the hands into a flat square cake. mushroom; and for beignet souffles, in short The butter should be as nearly as possihle of the lengths about one inch. 5a;me consistency as the paste, as if it is softcr it In making eclairs, hold the bag obliquely to wlLl get rolled into it, and if harder it will break the baking tin . Let the end of the piece of paste through it. R oll out paste to a li ttle more than rest on this, and continue forcing until it is long double the size of the slab of fat, and about one­ enough, drawing the bag at the same time fourth of an inch thick, lay the latter one-half, slightly backwards. Then cut off the paste close fold the other over, and place in refrigerator for to the tube, and go on to the next, laying down thirty minutes. t he pieces of paste about two inches apart, so as .Now press paste across in three or four I laces to allow room for rising. With the roller, roll into a long strip, being care­ For cream puffs and profiteroles, the bag must ful that the butter docs not break through. be held perpendicularly, the tube to begin with Sprin~l e one~half teaspoonful of R YZON on pastry almost touching the baking tin, and then only so each tIme It IS rolled out. When butter melts in far raised to allow the mixture to be deposited in the oven the powder will effervesce and thus li ttle heaps or t he size required. As each heap is raise, or puff up the pastry more readily. ow fi nished , disengage the bag, not by raising it, but fold pastry exactly in three, press down the folds by givi ng it a jerk and a twist. The li ttle profit­ and lay the pastry aside in a cool place for fifteel~ eroles for soup require a very small bag and tube mlllutes at least. This is called giving the pastry as the heaps of paste for these should not be much one "turn," and seven of these is the number larger than a pea. usually required for puff pastry. Eclairs and puffs should be baked in a moderate T~~ next time th.e pastry is rolled, place it with oven LtOtil well risen, crisp, and of a pale fawn the Joms at your nght-hand side, and open ends color. They should be brushed over with a little towards you. Give it two "turns" this time and beaten egg and milk, before baking, to give them again set it in a cool place for at least fifLeen a glaze. rI?inutes.. Repeat this until the pastry has hac! SIX rolls.11l all, then double the pastry instead of They rise a grea t deal and get quite hollow. foldlllg It 111 three, and finally roll it out to the Eclairs and ordinary sized puffs will take from desired size and thickness. thirty to forty minutes. J ust before they are The object of the cooling between the roll s is to required, a hole large enough to admit the tube keep the butter and paste in the distinct and in a forcing bag may be made in each with a sharp separate layers in which it is the function of the kni.fe , and they may be filled with custard, rolling and folding to arrange them, and on wh,ipped cream or preserves. Sufficient fo r 1 2 which the lightness of the paste depends. puffs. RYZO;.r PUFF PASTE In rolling, keep the pressure of the two hands as even as possible. If the strip of paste is in­ 2 cupfuls ([ 'pound) butter. clin ed to become curved, this shows that you arc 4 level cupfuls (1 pound) flour. pressing more on rowlded side than on the other. y. level teaspoonful salt. Cold water. The great art ill maklOg puff pastry is to keep the butter from escaping, which it will do if the 1 egg yolk. paste is too soft, or is rolled out too thinly, or not 1 tablespoonful lemon juice. rolled out regularly. If the paste is not kept fl at 3 level teaspoonfuls R YZON . and even in the rolling it will not rise properly in This is the most elaborate and expensive of the baking, but will have tough, hard streaks the flaky pastes, and both time and some dex­ through it . terity are required in its manufacture. The oven for p'uff pastry should be hot, but not Weigh butter, and let it lie in ice-cold water fierce, the door kept shut LtOtil the paste is set for some time before using it. and, after baking, the pastry ought not at once t~

57 I)c consigncd to a cold place, but allowed to cool Sift flour and R..-zo:-l onto a board and add quitc gradually. sugar. Chop and rub butter through dry in­ Puff pastry is suitable for vol-au-vent, patties, gredients, and when well mixed make a large pies, and many fancy dishes. cavity in the center; place eggs therein. With a knife proceed to partly mix eggs with flour, then RYZO. FLAKY PASTRY add milk and extract, being careful not to let the 2 level teaspoonfuls R YZO:-l. liquid flow off the board. Continue folding in 4 level cupf uls (r pound) flour. flour into liquid with knife until dough can be J level teaspoonful salt. kneaded by hand. When dough is well kneaded, ].4 cupful (4 ounces) butter. cut a piece off, roll out and line a buttered pie ].4 cupful (4 ounces) lard. pan with it. Sprinkle the dough in pan with a 2 tablespoonfuls lemon juice. slight dusting of flour; this helps to absorb the Ice Water. moisture of whatever fruit is used. Divide shortening into four equal portions. With rolling pin as a guide, cut narrow strips Sift flour, RYZON, and salt into a bowl, add one of rolled out dough, and lay them crosswise at portion of the fat and rub it lightly into flour. equal intervals across the pie and over the fruit. J\[ix to a stiff paste with lemon juice and a little Bake in a moderate oven. 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 COOKIES it, to within one-fourth inch of edge. Dredge a very little flour over, fold evenly in three, press From trimmings left from pie crust, cookies cdges together with rolling-pin to exclude the can be made by kneading the pieces together, air, and layaway in a cold place, or in the and rolling out again. refrigerator for ten minutes. Repeat processes If several kinds of cookies are desired, such as with the chilling intervals until fat is used up, cocoanut, peanut or raisin, divide the dough in roll out to the requisite thickness, and use for pies three parts. When the dough is partly rolled out, or tartlets. Sufficient for three pies. sprinkle well with nuts or raisins, and roll them into crust, and continue rolling until the pastry RYZO. RAISED PIE CRUST is desired thickness. Cut dough in any shape ].4 cupful (4 ounces) butter or lard. desired. Lay on greased tins and bake in a mod­ erate oven until light brown. These cookies wi ll I cupful (].4 pint) hot water. J level teaspoonful RYZON. keep crisp indefinitely, if kept in an air-tight tin 4 level cupfuls (J pound) flour. can. I level teaspoonful salt. Thus you have pie and cookies from the same Put butter or lard and water into small sauce­ dough. If desired, the dough may be kept in a pan, bring to a boil, but do not let mixture reduce bowl in the refrigerator for a week, or even longer, in quantity. Sift RYZON, flour and salt into a and t'hereby be ready for use at a moment's bowl and make a well in the center of the mixture. notice. Keeping in the refrigerator improvcs Pour in hot liquid, mixing first with a wooden paste. Sufficient for three pies. spoon or a knife, as it is rather hot, then take the hand and mix into a compact paste. RYZO SPICED PASTRY Turn out on a floured baking board, and knead lightly and quickly until free from cracks. 2 level teaspoonfuls R YZON. This paste must be used while warm for making 4 level cupfuls (I pound) flour. raised pies of pork, or mutton. See page 7 J. ].4 level teaspoonful salt. I level teaspoonful powdered cinnamon. Prize Recipe [ level teaspoonful powdered nutmeg. ].4 level teaspoonful powdered mace. RYZON PIE CRUST A:-.JD COOKIES L O. E r ].4 cupfuls ( [2 ounces) butter or lard.. BY MRS. R. F . FINK, WEnE PLAI NS, ' . Y. 2 eggs. Juice of I lemon. 4 level teaspoonfuls RYZON. 4 level tablespoonfuls (2 ounces) sugar. 4 level cupfuls (T pound) flour. Cold water. 2 level cupfuls (r pound) sugar (scant) . ].4 cupful (-J. ounces) buttcr. Sift floUl', R YZON, salt and spices onto a baking 3 eggs. board. j\/Iake a hollow in center, put in shorten­ ;1 cupful (3].4 ounces) milk. ing, broken into small pieces, and incorporate 2 teaspoonfuls lemon extract. eggs well beaten, strained lemon juice, sugar and

58 enough water to make stiff paste. The flour scoop out all the soft paste from the center, being should be worked in from the sides, using a knife. careful not to break the edges. The case should Knead lightly, roll out into a long even stril , fold not be filled until just before serving. in three, turn half way round and roll out again, The filling is the most important part of the again fold in three, and roll out as before, and \ aI-au-vent. leave in a cold place for one hour before use. The foundation of this is a rich sau e of some Use for pie, tarts, tartlets, etc. kind, either brown or white, with a variety of different garnishes, such as small quenelles, mu h­ RYZO HOT WATER PASTE rooms, truffles, sm

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 may be rolled and cut into largc RYZO STRAWBERRY SHORTCAKE biscuits, and used for serving individual short­ 2 quart baskets strawberries. cakes. I y, Ic\'cl cupfuls ( 1 2 ounces) sugar. Pri::.e Recipe -I- I vc l teaspoonfuls R YZON. 2 level cupful s (y, pound) pastry flour. RYZON CURRA T SHORTCAKES y, level teaspoonful salt. BY MRS . G. N. HARTLEY, PLAI NFIELD, N. J. y.( cupful (2 ounces) butter. 1 cupful (y, pint) milk (about). 3 level teaspoonfuls RYZO . Extra butter, for spreading layers. 3 level cupfuls (K pound) flour. rcam, if desired. y, level teaspoonful salt. Tl ull, wash a nd drain berries, save a few choice I level cupful (y, pound) sugar. berries for a garnish, cut rest in halves a nd mix I cupful (y, pound) shortening. with sugar. Sift together RYZON, flour, and salt, I level cupful (y, pound) currants. and work in butter with two knives ; add milk I cupful (y, pint) water (scant). gradua ll y, a nd mix to a soft dough with a knifc. Clean currants. Sift flour, R yzo:-l, sugar and Press dough in to two well-greased layer cake salt in to a basin, add shortening, cut it in with a (ins. Bake in a quick oven for fifteen to twenty knife, and then rub it in with the t ips of the minu tes. Turn one layer upside down on a serv­ fingers ; add currants and water gradually, and in g dish, spread li berally with butter; pour on turn out onto a fl oured baking board. Knead half the berries, and set the ot her layer above ; lightly and roll out about one inch thick ; cut spread with butter a nd rest of berries. Garnish into three-inch squares, and mark top of each with the whole berries and wh ipped cream if de­ square with a knife. Place apart on greased tins ired . This recipe may be used for other fru its, and bake in a quick oven for fifteen minutes. as blackberries, raspberries and sliced peaches. Serve hot or cold. Sufficient for fifteen squares.

60 Prize Recipe y. level teaspoonful grated nutmeg. lemon. R YZO GRAPEFRUIT SHORTCAKE y. 2 tablespoonfuls brandy or fruit juice. BY MRS . WILLIAM J. MATHESON , NE W YORK CITY r level teaspoonful R YZO_ . 4 grapefruit. Line a pie plate with pastry. Cream hutter 3 level teaspoonfuls RYZON . and sugar thoroughly together, beat in yolks of 2 level cupfuls (y. pound) flour. eggs, nutmeg, grated rind and strained juice of y. teaspoonful salt. lemon, brandy and whites of eggs beaten to a y. cupful (4 ounces) butter. stilI froth with RYZON. Bake in a moderately l\[ilk. hot oven for thirty minutes. If liked, the edge Sugar. of the pie may be decorated with meringue. SA CE : RYZO, PUJ\IPKI:-.I PIES J uice of the fow' grapefruit. 4 cupfuls ( I quart) stewed and strained I tablespoonful cornstarch. pumpkin. 3 tablespoonfuls (I y. ounces) butter. I Y. level cupfuls 01 pound) sugar. I cupful (y. pound) sugar. I level teaspoonful RYZON . egg yolk. I level tablespoonful flour. tablespoonful vanilla extract. I level teaspoonful salt. FOR SBORTCAKE:-Peel grapefruit. Separate r level teaspoonful powdered mace. sections carefully so as not to get in a ny of the I level teaspoonful powdered cinnamon. pulp. Hold fruit over a bowl to keep juice. I level teaspoonful powdered ginger. Break sections into little chunks, sprinkle with a 2 cupfuls (I pint) mille little sugar and set aside (not in cold place) till RYZON chopped pastry, sec page 59. shortcake is made. Mix flour, R YZON and salt Line two pie plates with pastry. Put pumpkin and sift into a basin. Add butter and chop it in into a basin, add sugar, flow', salt and R YZO with a silver knife until mealy, and wet to a soft mixed together, then stir in the spices and the consistency wilh cold milk. milk; fi ll into the prepared pic plates and bake in Grease and flour a round or square baking pan. a hot oven to a rich, golden-brown color. P ut dough in and press it out with fingers to ote that this economical recipe contains no about one inch thick. Place it in a hot oven for eggs. the first ten minutes, then lower heat and leave it RYZO P UJ\I PKI PIE No. 2 for about ten minutes longer, or until it is brown. y.! cupful (6 ounces) sugar. I level teaspoonful powdered innamon. RYZO PIES I level teaspoonful powdered ginger. y. level teaspoonful salt. RYZO AP P LE PIE r y. level cupfuls (X' pint) steamed and BY MRS. CEO . ME DLER, CBEVEY CHASE, MD. strained pumpkin. 3 eggs. F ILLINC: I y. cupfuls (y.! pint) miH,. 6 to 8 med ium-sized apples. y. cupful (I gill) cream. y. cupf ul (y.{ pound) sugar. I tablespoonful melted butter. 2 level teaspoonfuls cinnamon. R YZON barl ey pastry, see page 59 . I level tablespoonful (y. ounce) butter. 3 tablespoonful s cold water. Put sugar into a bowl, add spices, salt, pump­ kin, eggs slightly beaten, milk, cream and butter. Line a deep pie plate wi th R YZON chopped Mix and pour into a pastry lined pie plate and pastry. See page 59. Place layer of thinl y sliced bake in a moderate oven for three-fourths of an apples in the dish, d ust over with cinnamon a nd hour. Cool and serve. Sufficient for one pie. sugar-repeatin g until the d ish is fi ll ed. Add three tablespoonful s cold water and Reck with butter, place top crust on and bake in moderate oven until a golden brown.

RYZO TRA:-JSP ARE T PIE R YZON purr pastry, see page 57. y. cupful (y.{ pound) butter. r level cupful (y. pound) sugar. 3 eggs, separated.

61 RYZO~ :MI:-\CE PIES on top of the pie and brown lightly in the oven. erve hot or cold. R \'ZON chopped pastry, see page 59. If liked, thc meringue may be placed around 2 pounds (8 cupfuls) boiled lean beef the pic. (chopped). 2 level cupfuls Otf pound) chopped suet. 2 level cupfuls (r pound) seeded raisins. RYZO. PARrSIA:\ APPLE PIE 2 level cupfuls (12 ounces) sultana raisins. 8 level cupfuls (2 pounds) currants. Thinly sliced apples. 2 level cupfuls (y. pound) chopped candied I level cupful (Y. pound) sugar. citron peel. y. level teaspoonful grated nutmeg. I level cupful ()1 pound) blanched and I tablespoonful lemon juice. chopped almonds. )1 cupful (Y. gill) water. I level tablespoonful salt. r tablespoonful (Y. ounce) butter. 2 level tablespoonfuls powdered cinnamon. 2 eggs, separated. [ level tablespoonful powdered mace. r level teaspoonful R YZON. [ level tablespoonful powdered nutmeg. 1 level cupful (4 ounces) flour. I level tablespoonful powdered allspice. Klevel teaspoonful salt. 5 level cupfuls (2Y. pounds) sugar. X cupful (r Y. gills) milk. 4 pounds peeled and chopped apples. Butter a pie plate and fill with apples; sprinkle 4 lemons. in one-half of sugar, add nutmeg, lemon juice I cupful (Y. pint) brandy. and water. 2 cupfuls (r pint) sberry wine. Cream butter and remainder of sugar together; Put beef into a large mixing bowl, add suet, add yolks of eggs and beat well, sift in RYZO " fruit well cleaned, peel, almonds, salt, spices, flour and salt, add milk and beat for two minutes. sugar, apples, grated rinds and strained juice of Pour this batter over apples and bake in a lemons, brandy and wine. Mix well and allow to moderate oven until apples are soft. stand over night, then mix again and divide into Beat up whites of eggs to a stiff froth, then add jars and seal. two tablespoonfuls of sugar and beat again; This mince meat will keep all winter in a cool spread this frosting over the apples and return to place. Let stand at least two weeks before using. oven to brown lightly. Serve hot with hot milk. Boiled cider may be used in place of brandy and Sufficient for six persons. wine. Sufficient for ten pies. For two mince pies:-·Line two pie plates with a rich crust, fill with the mince meat mixture, RYZO DEEP,APPLE PIE put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot RYZON barley pastry, see page 59. oven for thirty minutes. Serve warm-not HOT. 8 to 12 tart apples. I level cupful (Y. pound) sugar. y. level teaspoonful powdered cinnamon. RYZO BAKEWELL PIE y. level teaspoonful grated nutmeg. R YZON short or £laky pastry. See pages Invert in the center of a deep fireproof dish a 56,58. teacup or pie funnel, then fill remaining space 3 level tablespoonfuls jam or jelly. with apples, peeled, cored and quartered. Sprin­ 4 tablespoonfuls (2 ounces) butter. kle with sugar mixed with spices; or in place of 6 level tablespoonfuls (3 ounces) sugar. sugar use grated maple sugar or molasses and 4 eggs. sugar, half and half. Roll a strip of RYZON y. teaspoonful lemon extract. pastry one-half inch wide, wet edge of dish with y. level teaspoonful RYZON. water, place paste on edge, then cover with a 4 level tablespoonfuls (r ounce) £lour. crust a little larger than the dish, with t he full­ 1 level tablespoonful powdered s gar. ness thrown back in the center. Pinch cover to Line a buttered pie plate with the pastry, then the rim and bake in a moderately hot oven spread in jam or jelly. 'Ielt butter with sugar until apples are tender. in a small saucepan, add one of the eggs, with Sufficien t for six persons. thrce yolks, and mix well; take from the fire, add Sometimes deep apple pie is served with cream Icmon extract, and flour sifted with RYZO . cheese. MLx a small cream cheese with one-half Spread this mixture over the jelly and bake in pint of whipped cream and one-balf teaspoonful a moderate oven for forty minutes. of salt. Put this mill.-ture into a forcing bag with Beat up remaining whites of eggs to a stiff a star tube and press out on top of pie in a fancy froth, add powdered sugar and beat again. Pile pattern. Serve hot.

62 RYZO. LEl\ION MER! GUE PIE RYZO APPLE TART LETS R YZON flaky pastry, see page 58. 3~ cupful (6 ounces) sugar. 3 level tablespoonfuls cornstarch. I pound apples. (About -+ apples.) 1 cupful (~ pint) boiling water. 2 tablespoonfuls water. 1 tablespoonful (Yz ounce) butter. -+ cloves. 3 egg yolks. H cupful (4 ounces) sugar. I lemon rind, grated. 2 tablespoonfuls ([ ounce) butter. -+ tablespoonfuls lemon juice. 2 eggs. 2 t.ablespoonfuls milk. Rvzo ' flaky pastry, see page 5 Yz level teaspoonful R vzo . FOR l\IERINGUE : I level tablespoonful flour. 3 egg whites. Roll out pastry, cut in rounds, and line grea cd 3 level tablespoonfuls (I ~ ounces) sugar. tartlet pans; peel, core and cut apples into small ~ tablespoonful lemon juice. pieces, put into a saucepan with water and FOR PIE :-Mix sugar and cornstarch in a small cloves; stew until soft, add sugar and butter, saucepan, add boiling water, stirring constantly, when dissolved rub all through a sieve. Beat up and cook for two minutes. Add butter, egg yolks ggs with milk, add flour if ted with Rvzo ' and well beaten, grated rind and lemon juice. Re­ add to apples. fix well, and put two tahle poon­ move from the fire and cooL fuls of this mixture into tartlet pans, and bake in Line a pie plate with RYZON pastry, cutting the a moderate oven for twenty minutes. pastry larger than the plate and building up a Sufficien t for fourteen tartlets. rim; pinch with the fingers first dipped in flow'. [ our in the mixture and bake in a moderate oven RYZO, FLORE CE TARTLETS for twenty minutes, or until the pastry is done. R VZON flaky pastry, see page 58. FOR iERI, GUE:-Beat whites of eggs until ~ cupful ()1 pound) butter. stiff, add gradually sugar and lemon juice, and ~ cupful ()1 pound) sugar. continue beating for two minutes. Pile on the 3 eggs. top of the pie and return to the oven to brown I level teaspoonful Rvzo '. I igh tly. Sufficient for six persons. r level cupful ()1 pound) cake crumbs. Stra wberry preserve. l\Ier-ingue. RYZO TARTLETS Line greased tartlet pans with pastry. Cream RYZO COCOANUT TART butter and sugar together, add eggs well beaten, beat again, add cake crumbs and RYZON. Dividc R YZO chopped pastry, see page 59 . into tartlet tins and bake in a moderate ov n for 2 eggs, separated. twelve to fifteen minutes. Pia e a li ttle st.raw­ I cupful (~ pint) milk. berry preserve on each, and then put meringu<: I level tablespoonful cornstarch. on top, using a bag and tube. Color some of the ~ cupful (2 ounces) chopped cocoanut. meringue pink, and pipe a fine line round at the ~ level teaspoonful Rvzo '. top. Sufficient for twenty-four tartlets. Yz te.1.spoonful vanilla extract. 2 tablespoonfuls raspberry jam. RYZON ORA GE TARTLETS I level tablespoonful (Yz ounce) sugar. RVZON barley pastry, see page 59. Line a greased glass pie plate with pastry. Orange marmalade. Perforate it in several places with a fork before )1 cupful (2 ounces) butter. putting in the oven, to avoid blistering. Bake in )1 cupful (2 ounces) sugar. a moderate oven until ready. I egg. Beat yolks of eggs with sugar. Heat milk Yz orange. (except two tablespoonfuls) and pour it slowly ~ level teaspoonful RVZON. onto yolks of eggs, stirring all the time. Return ~ cupful (2 ounces) flow'. this to the saucepan, and add cornstarch moist­ Line small patty pans with pastry. Put on ened with remainder of milk. Stir until well tea poonful of orange marmalad in each and set thickened, and then remove from the fire. Add aside in a cool place. Cream sugar a nd butler cocoanut, Ryzo , extract, and whites of eggs thoroughly together, add gg well beaten, grated stiffly beaten. Put jam at the bottom of pastry rind and strain ed juice of half of orange, and flour case, and mixture on the top. Brown lightly in if ted with RYZON. Mix and divide into prepared the oven. Sprinkle with sugar, and serve the tins. Bake in a hot oven from twelve to fifteen tart either hot or cold. Sufficient for four persons. 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 Master Recipe spins a thread when tested in cold water, RYZO. STEAMED SNOWBALLS or registers 2180 F ., by candy t hermometer. Add With Hot Marshmallow Sauce marshmall ows and beat until mixture is smooth; cupful (4 ounces) butter. flavor with sherry wine or fruit juice. Keep y. hot in a double boiler. If sauce seems too thick, I level cupful (y. pound) sugar. level teaspoonfuls RVZON. add boiling water drop by drop until of the ri ght 3Y. consistency. Sufficient for ten snowball s. 2 y.f level cupfuls (9 ounces) flou r. ~ teaspoonful salt. RYZO APPLE DROPS y. cupful (1 gi ll) mi lk. BY MRS. M. ESKOLl , NORTH COLEBROOK, CONN. I teaspoonful ora nge e;\"tract. 4 egg whites. 3 level tablespoonfuls (1 y. ounces) sugar. Tl oT MARSHMALLOW SA UCE : 3 eggs. 20 marshmall ows. 5 tablespoonfuls milk. I level cupful (Y. pound) sugar. I y. cupfuls (6 ounces) flour y. cupful (1 gill ) water. I level teaspoonful RYZON . Sherry wine or fruit juice to flavor. y.f level teaspoonful salt . FOR SNOW13ALLs:- Cream butter, add sugar I level teaspoonful ci nna mon. graduall y. Sift flour, RYZON, and salt together, I level tablespoonful (Y. ounce) butter. add to first mi xture a lternately with milk. Add 3 tablespoonfuls wh ipped cream. extract, beat egg whites to a stiff fro t h, fold into 2 good sized apples chopped (not very sour). mixture, and beat well. F ill buttered cups two­ Beat together egg yolks a nd sugar. Add milk, thirds full, cover with greased papers a nd steam flour sif ted with R VZON, salt , cinnamon, butter, for thirty- five minutes. Serve hot wi t h sauce. wh ipped cream and apples. Add stimy beaten FOR SAUCE:-Soften marshma llows in a mod­ whites of eggs a nd fry in s moking hot fat. Serve crate ovcn but do not brown them. Put sugar with maple syrup or sweet sauce. Sufficien t for a nd water into a saucepan and boil until syrup twelve.

64 RYZO ENGLISH PLUJ\I PUDDI IG 4 level cupfuls (I pound) currants. 2 level cupfuls (12 ounces) sultana raisins. 2 level cupfuls (y, pound) glace chcrries. 2 level cupfuls (1 pound) seeded raisins. 4 level cupfuls (1 pound) 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. RYZO CHERRY PUDDWG 2 tablespoonfuls (1 ounce) butter. I level cupful (;1 pound) blanched and 2 tablespoonfuls (I ounce) butter. chopped almonds. I level cupful (J.{ pound) sugar. 2 orange rinds, grated. 3 eggs. 2 lemon rinds, grated. I cupful (y, pint) milk. 2 nutmegs, grated. I tablespoonful lemon juice. 1 level tablespoonful powdered cinnamon. 3 level teaspoonfuls RYZON. I level tablespoonful powdered ginger. 3 level cupfuls (X' pound) fl our. 10 eggs. y, level teaspoonful salt. 1 cupful (y, pint) brandy or fruit juice. 4 level cupfuls (1 quart) stoned cherries. Clean fruit carefully a nd put it into a large CHERRY SAUCE: mixing bowl, add cherries cut in halves, sugar, I level cupful (y, pound) sugar. peels, apples, bread crumbs, R vzo " flour, salt, ;1 cupful (2 ounces) butter. butter, nuts, rinds of oranges and lemons, spices, I cupful (y, pint) cream. eags well beaten, and brandy or fruit juice. Mix 1 egg. lhoroughly and allow to stand in a cool place for I level cupful (y, pint) stoned cherries. one hour. Divide inlo two well-greased molds, cover, and steam steadily for ten hours. FOR PUDDINc :-Cream butter and sugar 7 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.·wce­ pan, add cream, egg well beaten, cherries cut in halves, and make very hot. Sufficient for seven to nine persons.

PT1'ze R ecipe RYZO LE ro POT PIC BY MRS. K. E. JOHNSON, 'EW yanK CITY The puddings may be boiled instead of steam­ 3 level teaspoonfuls RYZON. ing them. Turn out and serve with hard sauce I Y, level cupfuls (6 ounces) flour. or liquid sauce. The puddings may be kept in ~ level teaspoonful salt. a cool place for several weeks before using them, y, cupful (;1 pound) butter. and reboiled for several hours as required. Left­ Cold water. over cold plum pudding is very good if cut in I y, level cupfuls (X' pound) sugar. slices and fried. If liked , plum puddings may be 3 lemons. decorated with whipped and sweetened cream Cream. and sprigs of holly. Sift flour, Rno and salt into a bowl; add Sufficient for twelve to fourteen persons. butter and cut into flour with a knife, then rub it

65 in with the tips of the fingers and add sufficient RYZ O~ APPLE ROLY POLY cold water to make a stilI paste. Put two cupfuls of cold water into a saucepan, .j. level teaspoonfuls R vzo:-;- . add sugar and strained juice of lemons, bring to 2 level cupfuls (y. pound) flour. boiling point and allow to boil for twenty min­ 2 level cupfuls (y. pound) whole wheat flour. utes. Then drop paste from a spoon into this 2 l~vel cupfuls (Yo pound) chopped suet. boiling liquid and cover, permitting it to boil I level teaspoonful salt. for twenty minutes longer. I level cupful (y. pound) sugar. Serve hot or cold with cream, or butter and l\Iilk or water. sugar. Sufficient for six persons. 3 pounds peeled and chopped apples. I lemon.

RYZO.' PLU::-'I DUFF ~rix flour with RYZON , add suet, salt, one tablespoonful of the sugar and enough milk or 2 level cupfuls (y. pound) flour. water to make a smooth, soft dough. Turn out 2 level teaspoonfuls R YZo:-r. onto a floured baking board, knead lightly, and y. level teaspoonful salt. roll out to one-half inch in thickness. y. cupful (7:i pound) sugar. :'IIix apples with grated rind and strained juice I level cupful (7:i pound) chopped suet. of lemon, sprinkle these over the pastry, wet I level cupful (y. pound) seeded raisins. pastry eelges with col d water, roll up a nd seal y. level teaspoonful powdered nutmeg. edges and ends thoroughly. Roll in a pudding I egg. cloth, sealded and fl oured, and tied up; plunge I cupful (y. pint) milk. into a pan of fast boiling water and boil steadily l\Iix flour, R YZON , salt and sugar together, and for three hours. R emove cloth, place the roly sift into a bowl, add suet, raisins, nutmeg, egg poly on a hot platter and serve hot with hot milk. well beaten and milk. Beat for three minutes, The roly poly may be folded and laid in a pour into a greased mold, cover with greased greased mold, covered with greased paper and paper and steam steadily for three hours. Turn steamed for three and one-half hours. out onto a hot dish, and serve with hot milk or any preferred sweet sauce, or hard sauce. Other fruits may be used in place of the apples. Sufficient for eight to nine persons. Sufficient for five to six persons. If t he pudd in g is boil ed in a pudding cl oth omit one- fo urth cupful of the mi lk. RYZON R USSIA PUDDI IG P lum Duff may he put in RYZON cans and boil cd over the eamp fire. ~ cupful (6 ounces) butter. y. cupful (4 ounces) sugar. 3 eggs. RYZOX STEAl\TED ET P'DDI NG r level teaspoonful R no.'. 1 y. level cupfuls (6 ounces) flour. ny MRS. . N. BOLLER NEW YORK CITY y.f level teaspoonful salt. Y. cupful (2 ounces) suet, chopped fin e. y. teaspoonful vanilla extract. Few drops red color. ~ cupful (6 ounces) sugar. r cupful (y. pound) raisins. I square (r ounce) bitter chocolate. 4 tablespoonfuls mil k. I level teaspoonfu l cinnamon. y. level teaspoonful grated nutmeg. Hot mil k or sweet sauce. y. level tec1.spoonf ul salt. Cream butter and sugar together, add eggs, 7:i cupful (y. gi ll ) frui t juice. well beaten, then stir in flour, sifted wi th R YZO/\ 3 sli ces stale bread. and salt; add vanilla extract. ow divide mix­ I cupful (y.f pound) flour. ture into three portions. Color one a pretty pink 2 level tea poonfuls R no . with red color, leave one plain, a nd in to the third y. cupful ( I gi ll ) mi ll' . stir chocolate which has been dissolved in mil k. Put suet, sugar, ra isin s, ci nna mon a nd nutmeg Now butter a pudding mold, put mixture in by in to a bowl. Soak bread in mil k anel add to other spoonfuls, alternating colors as much as possiblc. ingredients, adding flou r, Rvzo a nd salt after over with butter paper and stearn steadily for sifti ng together. l\ Tix a ll t horoughl y, turn in lo two hours. T urn out and serve with any prc­ a well-greased one-pound RYZON can a nd steam ferred sweet sauce or hot m ilk. Or serve deco­ for t wo hours. erve hot wit h hard sauce. rated with whipped and sweetened cream. Suffi­ Sufficient for eight persons. cient for nine persons.

66 RYZ001 P FFS ream butter and sugar, beat in egg until very light, add salt, add alternately milk and nour BY MRS. EDWARD ALBE , WASH I 'GTON , D. C. into which Ryzo has been if ted. Bak in 7 level tablespoonfuls preserve (cherries or quare pan after placing the halves of peache raspberries) . over the thin batter. Into hollow of pea he I egg. where pits have been removed fill su ar which cupful (Y. pint) milk. will brown while baking. erve with whipped level tablespoonful (Y. ounce) melted cream or a cream sauce. Apples or chopped butter. dates' may be used when peaches are not avail- y. cupful (y.;' pound) sugar. able. uffi cient for six persons. 2 level teaspoonfuls RYZON . y. level teaspoonful salt. 1 cupful (y.;' pound) flour. RYZO~ OLO)!IAL P DDING Beat yolk of egg well, add sugar and melted 2 eggs, separated. butter. Beat slightly. Add milk, flour sifted 6 tablespoonfuls (3 ounc s) sugar. wi th salt a nd R no. Beat slightly again and ~ level teaspoonful Rna '. add well -beaten egg white a nd more nour if neces­ y.;' cupful (I ounce) nour. sary to make stiff batter. Have ten cups well y.;' level teaspoonful alt. greased and put in each one tablespoonful of 2 cupfuls ( 1 pint) mill{. batter, then one tablespoonful of preserve. over I Y. level tablespoonfuls chopped preserved preserve with another tablespoonful of batter. gi nger. Put cups in steamer and cook twenty-five min­ 1 y. level tablespoonfuls O~ ounce) powdered utes. erve immediately with any heavy sauce sugar. desired. These may also be baked. uffi cient for y. teaspoonful anilla. ten persons. Beat yolks of eggs with sugar for ten minut , then add nour sifted with salt and one- half tea­ RYZO STRAWBERRY PUDDI G spoonful of Rno. Scald milk, and pour it onto 6 tablespoonfuls (3 ounces) butter. nour mixture. stirring a ll the time. Return to y. cupful (4 ounces) sugar. saucepan and stir over a slow fire until it forms a 1 egg. thick custard, add ginger, and pour into a but­ I teaspoonful strawberry extract. tered pudding dish. Beat whites of eggs to a 1 cupful (Y. pint) milk. stilT froth with remainder of Rno ,add gradu­ 3 level teaspoonfuls R YZON. ally powdered sugar and a nilla extract. pread 2y.;' level cupfuls (9 ounces) flour. t hi s meringue on top of custard a nd place in a y. level teaspoonful salt. very mod rate oven until li ght brown. erve 1 quart strawberries. cold. uffi cient for six persons. Whipped cream. ream butter and sugar thoroughly together, RYZOI BAKED APPLE PUDDI G add egg well beaten, strawberry ext.ract, milk, flour sifted with RYZO N and salt. Beat with a 2 cupfuls (I pint) milk. wooden spoon for three minutes, turn into a large 3 level cupfuls (~ pound) bread crumus. well-greased mold, cover, and steam steadily for 3 eggs. three hours. Turn out and serve with straw­ 1 level cupful (Y. pound) sugar. berries crushed, a nd whipped cream sweetened y. level teaspoonful salt. to taste. Other fruits may be used in place of 1 level teaspoonful powdered ginger. strawberries. Sufficient for five persons. 1 level teaspoonful powdered mace. y. level teaspoonful powdered cloves. y. cupful (3 ounces) sultana raisins. RYZO BAKED PUDDL G 2 level teaspoonfuls RYZON. 3 tablespoonfuls fruit juice or brandy. RYZOI EXCELLE T PEACH P DDI G 3 level cupfuls (I y. pints) peeled and BY MilS. F. W. FRE CH, SOUTH OIL CITY, PA. chopped apples. SAUCE: 2 level cupfuls (y. pound) sifted flour. 1 cupful (Y. pound) butter. 1 level tablespoonful (y. ounce) I utter. 2 level cupfuls (I pound) sugar. y. cupful (y.;' pound) sugar. 2 eggs, separated. 1 egg. 1 tablespoonful brandy or fruit juice. ~ cupful (I Y. gi ll s) milk. y. level teaspoonful salt. FOR PUDDING:-Heat milk and pour it over 3 level teaspoonfuls RYZON. bread crumbs, add eggs weU beaten, sugar, salt,

67 spices, raiSinS, RYZON, fruit juice and apples. FOR SouFFLE:-;\Ielt butter, add flour, and ;\1 ix well, and turn into a greased baking dish. blend well; pour on gradually, stirring constantly, Bake in a moderate oven for one hour. Serve coffee, cream, sugar and salt. Stir and cook until hot with sauce. smooth, and add well-beaten egg yolks. Cool, FOR S,\ l}CE :-Cream butter and sugar thor­ fold in stiffly beaten egg whites, R YZON and oughly together, add egg yolks, brandy or fruit vanilla, and mix carefully. Turn into a well­ juice and whites of eggs stiffly beaten. Chill greased baking dish and bake in a moderately before serving. Sufficient for six to eight persons. hot oven for twenty-five minutes. FOR SAVCE :- Iix egg yolks with sugar and salt, then add coffee. Cool and fold in wbipped RYZO>-l COTTAGE PUDDI G cream. Sufficient for four persons. y.! cupful (2 ounces) butter. RYZOX SULTAXA ROLL K cupful (6 ounces) sugar. I egg. level cupful (6 ounces) sultana raisins. I teaspoonful lemon extract. level cupful (y. pound) sugar. I cupful (y. pint) milk. \', ater. 4 level teaspoonfuls R YZON . I level teaspoonful R YZON. 2 y.! level cupfuls (9 ounces) flour. I level cupful (4 ounces) flour. y. level teaspoonful salt. y. level teaspoonful salt. r y' tablespoonfuls (K ounce) lard. HARD SAUCE: I tablespoonful (Y. ounce) butter. y. cupful (4 ounces) butter. Cream. I level cupful (y. pound) sugar. r teaspoonful vanilla extract. Put raisins and sugar into a small saucepan, r teaspoonful bot watp.r. cover with water and cook slowly until raisins are soft and the juice like syrup. Sift flour, R yzo. FOR PUDDING:-Cream butter and sugar thor­ and salt into a bowl, add lard, and rub it in oughly, add egg well beaten, lemon extract, milk, with the tips of fingers, and mix to a soft biscuit and flour sifted with RYZON and salt. l\Iix and dough with water. Roll to one-fourth inch in bcat with a wooden spoon for thrce minutes, then thickness, spread with raisins, then roll up, turn into a greased and floured tin or mold, and pressing the ends firmly together. hake in a moderate oven for thirty-five minutes. Place in a greased pan and pour juice over, add Turn out and serve with sauce. butter and one-ball cupful of water, and bake in FOR SAucE:-Beat butter and sugar to a a hot oven for twenty minutes or until done. cream, add hot water and extract; mix well , and Serve hot with cream. Sufficient for five to six chill before using. persons. This pudding may be served with lemon, vanilla, or wine sauce, or it may be steamed for RYZO BAKED APPLE DUl\IPLI GS one and one-half hours and served with straw­ Y. pound RYZON short or flaky pastry, see berry sauce. Sufficient for six persons. pages 56, 58. 6 apples. 6 level tablespoonfuls (3 ounces) sugar. RYZO COFFEE SOUFFLE 6 cloves. 3 tablespoonfuls ([ y. ounces) bu tter. I egg. 3 level tablespoonfuls (K ounce) flour. Roll out pastry about one-fourth inch in K cupful ( I Y. gills) boiled coffee. thickness, and cut out twelve rounds with a y.! cupful (y. gill) cream. cutter. P eel apples thinly and core them with­ y. cupful (+ ounces) sugar. out breaking. Place an apple ill one of the y.! level teaspoonful salt. rounds, and work pastry round the apple uniil it 4 eggs, separated. reaches to the middle of it ; then fill center hole y. level teaspoonful (!{6 ounce) RYZON . with sugar and a clove, lay another round of I teaspooniul vanilla extract. pastry on the top, and work it down to meet the other round. Fasten join with a little cold SAUCE : water; continue in this way until aU the apples 2 egg yolks. are used. Place dumplings on a greased t in, J1 cupful (2 ounces) sugar. brush over with egg well beaten, and bake for I pinch salt. y. cupful (r gill) strong bot coffee. thirty minutes in a moderate oven. Dredge I cupful pint) whipped cream. with sugar and serve hot or cold. (y. Sufficient for six dumplings.

68 RYZOV DUMPUVGS-Mastcr Recipe By MRS. HARRlETT COLE EMMONS. lIIanager Ryzon Service Slaff

CHAPTER VII RYlaN SAVORY DISHES IrlJlUITEth' mo.' ;,"'''';'' ,h;" to moo y ho""w;"" 'od,,;, th, '""';00 of ,,;'" left-overs, and this chapter is planned to be of assistance in oITering suggestions. Some of our most attractive and nutritious dishes are made from a combination of I foods remaining from one or mo re meals. vVhen the family have tired of steaks, chops and roasts, a savory made dish will be welcome and also assist in reducing the . high cost of li ving. The food value of egg or cheese as meat substitutes is well known , and the daily menu may be varied by their use.

Master Recipe closely and do not remove cover for about twenty RYZO , DUi\IPLIKCS mi nutes. Serve immediately. Sufficient for ten dumplings. 4 level teaspoonfuls RYZON. 2 level cupfuls (y. pound) flour. I level teaspoon f ul sal t. RYZO j'J STEAK AND KIDr EY PUDDI1'\G I level tablespoonful (y. ounce) shortening. Y8 cupful (scant y. pint) mi lk and water. I pound round steak. 2 sheep's kidneys. l'vl ix flour, RYZON, and salt together and sift 2 level tablespoonfuls (y. ounce) flour. them in to a bowl, add shortening and cut it in I level teaspoonful salt. wi th a knife or rub it in with the t ips of t he fin­ y. level teaspoonful pepper. gers. Add liquid graduall y, a nd drop fro m a I cupful (y. pint) stock or water. spoon on the top of a boilin g pot-pie. Cover 2 teaspoonfuls mushroom ketchup.

69 SUET CRUST: Prir;e Recipe 2 level teaspoonfuls RvzO:-l. 2 level cupfuls (y. pound) flour. RYZO:,\ TOAD-I:,\-THE-HOLE y. level teaspoonful salt. BY )IR . ~IAL"DE JER\'I ,BROOKLYN, '. V. [ level cupful (y,f pound) chopped suet. Cold water or buttermilk. 1 Y. pounds lean steak. 1 lamb's kidney. FOR CRt: T:-Sift flour, Ryzo:-l, and salt in to I level teaspoonful salt, a uowl , add suet and ruu it well into flour. Then y. level teaspoonful pepper. make a well in the center of these dry ingredients, I level teaspoonful R YZON. and stir in enough water or buttermilk to make a 4 level taLlespoonfuls (I ounce) flour. soft dough. Turn out on floured baking board, 2 eggs. kncad lightly until free from cracks, then roll 2 cupfuls ( I pint) milk. out to ahout one-fourth inch in thickness and line a greased one-and-one-half-pint basin or mold Cut steak and kidney into small pieces and with it. Trim off around edges and roll out these put them into a greased fireproof dish, seasoning scraps into a round to form a cover. them with salt and pepper to taste. Sift flour with R YZON and pinch of salt, add eggs \Yell­ FOR PUDDL G:- Split kidneys, remove skin and heaten and beat for five minutes, add gradually inside fat, and cut them in to quarters. Cut steak milk and stir well and pour over steak. Bake in into small squares. lIIix flour and scasonings to­ moderate oven for one and one-half hours and gether on a plate. Dip pieces of meat and kidney serve hot. The remains of rare ueef may ue sub­ into this mixture, coating them on a ll sides. Place stituted for the steak, and chopped onion to in prepared mold and pour in stock and ketchup. taste, added, 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 Prize Recipe gravy. Chopped mushrooms or onions may also ue MELDO E PIE Dr ER used for flavoring. Sufficient for five persons. BY MR S, A. S. WESTCOTT, EDGEWATER , N. J.

2 pounds stewing lamb. RYZO. MASHED POTATO STUFFI NG I level teaspoonful salt. y. level teaspoonful pepper. 2 level cupfuls ( I pint) mashed potatoes. 12 small onions. I level teaspoonful R YZON . 2 large carrots. I level cupful (y. pin t) bread cru mbs. 6 medium sized I?otatoes. 4 tablespoonfuls melted shortening. 2 cupfuls ( I pint) milk. I beaten egg. 3 level tablespoonfuls (X' ounce) flou r. r teaspoonful onion juice. FOR PASTE: Powdered sage to taste. 2 level teaspoonfuls R YZON . Salt and pepper to taste. 2 level cupfuls (y. pound) flour. i\fix all these ingredients together and use as 2 tablespoonfuls ( 1 ounce) butter. a stuffi ng for any roast fowl. If preferred, celery Milk. may be substituted for the onion, and the sage FOR PIE:-Stew lamb for an hour or until it is may be omitted. easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in RYZO~ EGG TOODLES balves, and cook until tender. ~ ben done place BY MRS. BELLE FATLING, SE DALIA, COLO . all tbe meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour I egg. moistened with a li ttle water, then pour over meat y. level cupful (2 ounces) flour. y. level teaspoonful salt. and vegetables. Cover with paste made as y. level teaspoonful R YZON. follows and bake in a bot oven for twenty-five minutes. Serve at once. Break egg into mixing bowl, stir in flo ur sifted with Rvzo and salt, adding more flour if neces­ FOR PASTE:--8ift flour into a basin, cut and sary to make a batter which wi ll not be sticky. rub butter into flour, add RYZON and make into a Stir until smooth. Roll very thin on a well ­ softish paste witb milk. Turn out onto a floured floured board, then ro ll up dough into long roll , baking board and roll three-fourths of an inch and slice off thin strips. P lace strips in boili ng thick. P lace on top of pie and bake. Sufficient meat broth, or water, and boil for ten minutes. for six to eight persons.

70 RYZO PORK PIE Peel a nd cook potatoes in water until tender. Add mi lk, make a smooth pa te of the flou r in ~ pound fresh pork. which has been sifted the salt and R VZO . Add I lavel teaspoonful powdered sage. butter and pepper. Bo il up once and serve with 2 level teaspoonfuls chopped onion. croutons. I f soup is too thick add more hot mi lk. I levc1 teaspoonful salt.

Wipe meat with a damp cloth and weigh it RYZ001 S:\fALL 1\fUTTO. PIES free from skin and bone. 'ut it in small pieces, and season it with pepper, salt, sage and onion, For six pies make double the quantity of mix ing ail well together. R no' Raised Pie 'rust given on page 58, and Take R yzo ' Raised Pie Crust, page 58, wh ile hot three-fourths pound lean mutton. and cut off a quarter of the quantity for the lid Any scraps or trimmings of mutton may be and decorations of the pie, wrap it up in paper, used for making these little pies, but they must and keep it warm over steam. Roll out the other not be too fat. Cut them in smail pieces, r - piece into a strip four inches wide and rather moving all skin, bone and gristle. easen with thin. Keep it even at the edges, and of an equal salt, pepper and grated nutmeg, and just meisten thickness all over. V. et along one side and one with water or gravy. end with cold water or beaten egg. Bring the Put aside ene-third of paste te keep warm, and two ends together so as to form a ring, and make divide rest inte six equal-sized pieces. Form each them overlap, pressing them well together. .of these pieces into a smooth ball, and then ferm Then gather one of the sides together so as to them into liUle cases. This may either be dene form a bottom for the pie. Stand it up and make with the fingers or round a tumbler. Fill them it into a good shape with the hands. with the meat, and then raise up the sides again Fill up with meat mixture, pressing it do~vn with the hands. Rell .out paste, which has be n t ightly into it . Make it level at t he top, wIth kept warm, and cut out rounds to make covers just a small rim of pastry standing above it all t he fer the pies. 'Wet reund edges, lay them over th way rou nd. T hen take the piece of pastry th;;tt pies with the wetted sides dewn, and press the has been kept warm, roll it out thin, and cut two edges of paste firmly tegether. out a round large enough to cover the top of Trim round with a pair of scissors, make a pie. Wet round the edge of this with water, lay small hele in top of the pies, and brush them over I...... it on top of pie, and press the two edge~ togeth.er. with a little mil k or beaten egg. Bake in a Brush the pie all over, top and sides, with moderate oven fer thirty minutes. Virhen th beaten egg, and make a hole in the top with the pies are ready to be served they sheuld be fi ll ed point of a kn.i1e. Pour in enough stock to one­ up with a li ttle het gravy. Sufficient for si x pies. half fi ll the pie. Roll out any t nmnungs of pastry that are left and cut out small leaves and decorate pie with them. Brush decorations also R YZO SAVOR Y BREAKFAST DISH with egg, and place pie in a greased t in. Bake in a moderate oven until pastry is set and brown I level teaspoenful R YZO . and the meat feels tender. Lift pie from the I ~ pounds eeeking apples (5 medium-sizeu oven, and fill it up with some hot stoc~ that will apples average I ~ peunds) . jell y when cold. If the stock is not stiff enough, I ~ pounds petatoes (6 medium-sized pe- dissolve a little powdered gelatine in it before tatoes average I ~ peunds). using. Serve cold. I level teaspeenful salt. Sufficient fo r four persons. ~ level teaspoonful pepper. )1 peund bacon. 8 pork sausages. RYZO I POTATO SOUP Steam .or bake apples and sceep out pulp, BY MRS . A. D. F RASER, BURLINGTON, WASH. removing a ll pips and bits .of cere. Steam peta­ toes until tender, mash them, add R YZO , 2 cupfu ls chopped potatoes. seasonings, and apples; mix well and reheat. 2 cupfuls ( I pint) water. Cut bacon into small pieces, fry it slowly so 4 cupfuls (I quart) sweet mi lk. that the fat may run freely out, and fry in it the 2 eggs. sausages. ~ level teaspoonful R YZON . I level teaspoonful salt. Stir bacen fat and dice into the het apple and I level tablespoonful (~ oun ce) butter. petate, pile the latter in center of well-heated 2 level tablespoonfuls (~ oun ce) fl ou r. platter, alTange the sausages areund, and serve. Pepper. Sufficien t fer feur persens.

71 RYZO. RICE COR:-l' PUDDI:\G RYZO~ S VORY COR~ PUDDI:\G BY ~IIS FRAKCES R. DICKEY, AX J l:AX, PORTO RICO 1 small green pepper. ~ onion. 2 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 . 1 level cupful (6 ounces) corn meal. I egg. 1 level tablespoonful rice. 2 level tablespoonfuls soft bread crumus. I le vel tablespoonful (~ounce) butter. ~ cupful (2 ounces) buttered bread crumbs. 2 cupfuls ( I pint) milk. 1 level teaspoonful RYZON. Wash green pepper and cut it in half and rc­ I level teaspoonful salt. move seeds; then cut in fine strips. Chop onion 2 eggs. fine and cook it with pepper and butter for Ih·e Doil rice in one and one-half cupfuls water for minutes, stirring constantly. Add flour, season­ ten minutes. Scald half of the corn meal with the ings, and milk; bring to boiling point; then add hoi led rice. Add melted butter and well-beaten corn, RYZON, egg well beaten and soft bread eggs. Then add milk and the remainder of the crumbs. Mix and turn into a greased baking corn l11eal,togetherwith thesaltand RYZON. Mix dish, cover with buttered crumbs and bake in a thoroughly and bake in moderate oven 40 mi nutes. moderate oven fo r thirty minutes. Serve hot as a vegetable. Sufficient for four persons. RYZO_ PLAI:--J O:\IELET 2 tablespoonfuls ( I ounce) butter. RYZO SALMON A D TOMATO 3 eggs. BY MRS. CORA LEE WALLACE, TOPEKA, KAN . ~ level teaspoonful salt. Xl level teaspoonful pepper. 1 can salmo n. I cup (~ pint) stewed tomatoes. I tablespoonful warm water. ~ level teaspoonful R nON. I level tablespoonful melted butter. Put one and one-half tablespoonfuls of the Y-\ level teaspoonful salt. butter into an omelet pan, and allow it to melt 7B level teaspoonful pepper. slowly while preparing the eggs. Break eggs ~ level teaspoonful RYZO '. 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 several 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. When 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 Remove all bone a nd skin and fl ake salmon. slide it gently onto a hot dish, doubling it over. I Ii x in the other ingredients, turn into a baking Garnish with 1\ li ttle parsley and serve at once. dish, dust top with bread crumbs and ba ke Sufficient for two persons. twenty minutes in a moderate oven. On e can The water is added to lighten the eggs. Milk must never be used, as it would make the omelet tomato soup may be used instead of stewed heavy, and flour must on no account enter into tomatoes, if preferred. its composition. Sufficien t for SLX persons.

72 RYZO~ BEEF LOAF Pri:;e Recipe BY lIARRIET RO:.JER, EL)IlRA, N. Y. RYZO. APRIBA LOAF BY MRS. C. W. liA II' , )IOUNTAINVILLE, y. 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. 1 level cupful 0, pint) bawn, fried eri. p Suflicien t for eigh t I crsons. and chopped fine. I level cupful 0, pint) choppeu sour apples. RYZOX POTATO P FF I level cupful (,h pint) boiled rice. y. level teaspoonful salt. BY MRS. ALLAN BANCROFT, MAYWOOD, ILL. }11evel teaspoonful paprika. 4 level cupfuls (I quart)hot mashed potatoe I egg, well beaten. }~ level teaspoonful salt. I cupful ()/, pint) milk. ;~ level teaspoonful celery salt. level cupful (}1 pound) floLLr. I level tablespoonful chopped parsley. level teaspoonful RYZON. }f cupful (I gill) hot milk. Put bacon into a basin, add apples, rice, I egg. seasonings, egg, milk, and flour ift cl with I )/, lev 1 teaspoonfuls RYZON . Rno . Beat all well together, and bake in a I level tablespoonful (y. ounce) melted well-greased bread pan for thirty minutes, or Loil butter. for one hour in equally well-greased baking­ Beat all ingredients adding egg and RYZON powder tins. Serve hot, garnished with fried last. Pile in rocky form and bake ten minutes apples, or cold, lightly spread with mayonnaise or until purred and brown. dressing. The mixture may be served in ramekins. So long as the proportion of flour and R YZO. RYZO . CHEESE 0 1 IELET remains constant, that of the other ingredients

BY ~IRS . MARY FREDERICK, OAK RIDGE, N. J. may be varied to suit taste and convenience. This dish contains in itself a completely bal­ 3 eggs well beaten. anced ration. It is substantial enough for the )/, level teaspoon f u 1sa l t. dinner of a working man , delicate enough for )/, level teaspoonful RyzoN. the digestion of an invalid, simple enough for y, cupful (2 ounces) bread crumbs. the plainest cook, and palatable enough to mak )/, cupful (2 ounces) grated cheese. the family call for more. It may be baked, I cupful (y, pint) milk. boiled or fried ; eaten hot, cold or warmed over.

RYZO~ ARTICHOKE A LA REnIOULADE SHELLS BY CAllI, E CARR HIERS, SEATTLE, WA El. I cupful (8 ounces) butter. 3 cupfuls (12 ounces) pastry flour. I level tablespoonful cornstarch. I level teaspoonful RYZON. y. level teaspoonful salt. 1\1 ix well and pour in buttered pudding dish Ice water to mix. and bake like custard. FILLING : One-half cupful flaked fish may be used instead I can artichoke bottoms. of cheese to vary the dish, making a delicious fish 2 tablespoonfuls lemon juice. omelet. 4 tablespoonfuls (2 ounces) melted butter. ufficient for four persons. Salt, paprika, minced parsley, curry.

73 fix the ingredients for the shells in order Free fish, before measuring, of all skin a nd bone, given, not forgetting the proper number of and flake. Grate the onion, chop the celery fine, "turns" to in sure flakiness. Bake in rather deep a lso sweet pepper. Mix all with the white sauce. pate tins. Remove artichokes from can, drain, Fill the pastery shells. dip each in lemon juice, then in butter. Broil for six mi nu tes, arrange in shells, sprinkle with seasonings, the parsley last. Place in the oven Prir:e Recipe a moment to "blend" the seasonings. RYZO)l 1IEAT FOLD-OVERS

BY ~IRS. L. BOI SE, DOUGLASTON, L . I. RYZO, MEAT SHORTCAKE BY FORECA T )!ODERN CHOOL Yf pound sausage meat, fine quality. OF COOKERY I level cupful (.j. ounces) chopped cooked Take two thin layers shortcake dough and put chicken or ham. together with minced cold meat flavored with r level cupful (Yf pound) boiled rice (scant). on ion, pepper and salt and moistened with gravy chopped pimiento (canned red pepper). or brown sauce. tablespoonful Worcestershire sauc€'. Brown sauce or gravy can be poured over the I egg, separated. shortcake if liked or served with it. The short­ 2 level teaspoonfuls R VZON. cake can a lso be made in individual size. reamed 4 level cupfuls (1 pound) flour. codfish can also be used instead of meat for the r level teaspoonful salt. fi ll ing. ~ cupful (IYf gills) water. To make the shortcake use the following recipe: 3 tablespoonfuls (r 7'2 ounces) lard. 3 tablespoonfuls (Iyf ounces) butter. 1 , ~ level cupfuls (6 ounces) white flour. If level teaspoonful salt. Fut sausage meat into a hot pan and cook it 3 level tablespoonfuls (r~ ounces) chi lled but do not let it get brown and dry; add ham or shortenin g. ch icken, rice, chopped pimiento, and \~Torceste r­ 3 level teaspoonfuls RVZON. shire sauce; take from fire and mix with white of ~ cupful (r ~ gi lls) half milk, half water. egg beaten to a stiff froth. Sift flour, R vzo:-l and salt together, work in the Sift flour, salt and Rvzo together, add lard shortenin g. Wet to a dough with liquid, mix and butter, cut and rub them into the flour, and well, then put in t hin layers in layer-cake tins. make into stiffish dough with water. Knead Be sure the dough comes close to the rims. Bake lightly, roll out one-fourth of an ineh thick and light brown in hot oven and remove carefull y one cut in pieces size of a saucer. Fut two table­ layer at a time. Put together with meat filling. spoonfuls of meat mixture in the center, wet edges, then fold over and press edges together RYZO FISH TARTS with a fork. Brush over with beaten egg yolk, BY FORr::CAST MODERN SCHOOL lay on greased tins, and bake in a hot oven until OF COOKr::RY a nice golden color. Serve hot. CRUST : Sufficien t for ten fold-overs. 2 level cupfu ls (Yf pound) flour. 2 level tablespoonfuls (1 ounce) butter or but- ter substitute. RYZO BEEFSTEAK PIE r level teaspoonful salt. BY MISS NORA LONGE WAY, SPRING BANK, 2 level teaspoonfuls RYZON. ALBERTA,CANADA 2 level tablespoonfuls (r ounce) lard. 6 tablespoonf uls milk or water. 2 pounds round steak (Yf in ch thick). Sift flour, salt and R YZON. Chop in shortening. 1 onion sliced. Add milk or water. Stir with the blade of a knife. 2 level tablespoonfuls (Yf ounce) flour. Roll out thin. Line ramekins or tart form s. F ill 2 level tablespoonfuls (I ounce) butter. wi th fish mixture. Put on lattice tops. Bake for 2 potatoes sLiced thin. twenty-five minutes or until brown. Serve hot Salt and pepper to taste. or cold. CRUST: FILLING: 1 level cupful (;1 pound) flour. I cupful (Yf pint) cold cooked fish . 2 level tablespoonfuls ( I ounce) lard. Yf cupful celery. r level tablespoonful (Yf ounce) butter. 1 cupful (Yf pin t) white sauce. 2 level teaspoonfuls RYZON. Yf small onion. Yf teaspoonful salt. r small sweet pepper. Yf cupful (I gi ll ) milk.

74 Cut steak in to squares, cover with boiling serve guests; the portions depend on the number water, add sliced onion a nd potatoes. ook until of birds in pie. tcnder. Add s asonings and remo\'c mcat into H desired, nine pigeons may be used in pic. casserol. Cream butter and nour and add to Sufficient. for twelve persons. gra\·y. Pour over meat. i\lix crust to make a soft dough. Roll out an ]{YZO~ "W.\R·i\IEAT" LOA[o' inch thick, place on top of meat and gravy and UY )lR • CLARA E. IYELL. , PATO ', [()W.\ bake in hot oven. 2 level cupfuls (r pint) left over laked ufficient for eight persons. beans. 2 level cupful s (I- ounces) om meal. Prize Recipe 2 level teaspoonfuls R no '. 2 level teaspoon ful ' salt. RYZO. COLD PIGEO. PIE I{ level teaspoonful pepper. BY )lR . HAROLD A. I3ROW:-I, CALD WELL, N. J. .~ cupfuls (r quart) boiling water.

o tir corn mea l and salt into the hoiling water. 6 fat pigeons, cut in halves. \ hen cooked to a mush, add remaining ingredi­ + tablespoonfuls (2 ounces) butter. ent . Pour into a greased bread-pan and bake in I level teaspoonful saIL. moderately hot oven until brown. ]/, level teaspoonful white pepper. This loaf is a n appeti/.in g and nutritious meat Juice [ lemon. substitute, a nd is delicious sliced cold and ser ed 2 cupfuls ( 1 pint) good cooking sherry wine. with home-made cat up for a supper. I can mushrooms. 4 hard-cooked eggs. uffi cient for one loaf. Parsley. FOR PASTE: RYZO ;,\ S,\ VORY HEESE PUDDIi':G 2 level teaspoonfuls R YZON. 2 level cupfuls (]/, pound) grated cheese. 3 level cupfuls (X' pound) flour. I level teaspoonful flour. y. level teaspoonful salt. ]/, level tCc1.spoonfu l salt. ]/, cupful (y.( pound) lard. y.( level teaspoonful pepper. I ]/, cupfuls (3{ pint) milk. I cupful (]/, pint) boiling milk. I tablespoonful (}'2 ounce) hutter. Draw, clean and dry pigeons. i\lelt butter, 2 eggs, separated. add pigeons and cook them until they are light ]/, level teaspoonful RYZON. brown, then pack them in a four quart earthen· 2 level tablespoonfuls bread rumbs. ware or glass baking lish or any tightly covered stewing pot, cover with cold water and slowly Put cheese into a howl, add nOLL!', salt, p pper, bring to boiling point. Simmer gently five or six milk, butler, yolks of cggs slightly beaten, whites hours or until birds are tender; remove them beaten with RYZON to a stilT froth, and bread from the pot and thicken the gravy with a little crumbs. i\fix gently, and pour into a greas d flour until of the consistency of thin stew as fireproof dish and bake in a moderate oven for when cold it jellies in to thicker consistency. Add twenty minutes. Serve hot. salt, pepper and lemon juice to taste and when Sufficient for six persons. cool add wine. Place birds in the baking dish, scattering in mushrooms and adding eggs cut in RYZO HA r CROQUETTES slices, add chopped parsley to taste; cover with gravy and pastry made as follows and bake in a BY MRS. M. BOLLERS, NEW YORK CITY moderate oven for one hour. Serve cold next day. I cupful ham (4 ounces), chopped fine. FOR PASTE:-Sift the flow', salt and RYZON ]/, cupful (I gill) mashed potatoes. together, then rub in the lard with the tips of the ]/, level teaspoonful cllOpped parsley. fingers and mix in the milk with a knife or a I egg. spoon. Roll out and cover dish, brush over with [ level teaspoonful RYZON. milk or beaten egg. wlix all ingredients together well. Shape a nd This pie, with a plain salad, makes a substantial roll in bread crumbs. Fry in deep fat. luncheon or supper in winter holiday season to 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 leaf 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 appetizing, 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 uoil ed 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 fryin g pan or keUle, can be managed over the camp-fire.

RYZO~ CORKSCREW BREAD RYZO;': CA:\IP COR. BREAD 8 level cupfuls (2 pounds) fl ou r. 2 level cupfuls (y. pound) fl our. 2 level cupfuls ( 12 ounces) corn meal. 4 tablespoonfuls (2 ounces) lard or drippings. 4 level teaspoonfuls R VZON. 2 level tahlespoonfuls RYZON. r level teaspoonful salt. 2 level teaspoonfuls salt. r level teaspoonful sugar. r cupful (y. pint) milk. 2 tablespoonfuls ( I ounce) lard or butter. r cupful (y. pint) water. 2 level tablespoonfuls egg powder. 6 tablespoonfuls evaporated milk. :\[ix and sift fl our, Ryzo, and salt into a bowl I ),f cupfuls ()~ pint) water. or pan, add lard or drippings, ruh them into the Mix flour and corn meal together, add Rvzol', dry ingredients, add milk and water gradually, salt, sugar, lard or butter, melted, egg powder and mix to a dough that can be handled easily. mixed with evaporated mill( and water. Mix The dough must be rather stifTer than for biscuits well and pour into a well-greased pan. Bake in baked in a pan. a moderate oven for forty minutes. If the camp­ Have a good bed of coals and the usual t wo ers have no oven, bake same as RYZON Camp forked sticks to hold the cooking utensils. Ta ke Bread. Sufficient for eight to ten persons . a green stick an inch or more in diameter, and wind the dough around it. Rest the ends on the RYZON CA 'IP GRIDDLE CAKES two forked sticks, and tum frequently until 4 level cupfuls ( I pound) flour. hrown and crisp on all sides. Pull out the stick 4 level teaspoonfuls R VZON . and the bread is ready for eating. 1 level teaspoonful salt. 2 level tablespoonfuls egg powder. Sufficient for eight to ten persons. y. cupful (I gi ll ) evaporated mill.. Corkscrew bread is one of the camper's deli­ I y. cupful s (y.( pint) water. cacies. Butter and maple syrup.

76 Iix flour, Ryzo " salt and egg powder and sift the time to serve, make a soft dough o( the flour, into a bowl, add evaporated milk and water and R YZON, salt, shortening and water. Roll this beat to a creamy battcr. Do not have the batter out one-half inch thick and cut into strips. Pour thin. Fry in a hot frying pan, which has been off broth into another dish and rcmo\'c most of greased with a piece of pork fat. Serve hot with the meat. Put a layer of meat, sliced potatoe ' butter and maple syrup. Sufficient for twenty and sl;;:ed onion, in the bottom of the keLtlc, cakes. partially cover with strips of dough, and rcpcat, ' . B.-See Mastcr Griddle Cake Recipe on unt il materials are all used. Pour over this the page 25 . hot broth, cover closely, and return to the fire to RYZO, CAJ\IP POT PIE boil (or twenty minutes. Fresh meat or game. This may be served directly (rom the kettlc. Potatoes. . B.-The quantities of meat and vcgetablcs Onions. used will depend solely upon the number to he Salt and pepper. served. Dumpling recipe wiiI serve six pcople. Sliced bacon or salt pork. . B.-See l\faster Dumpling Recipe, page 69 . FOR DU~IJ>L1NGs: RYZO CAr-iP BREAD 1 j.{ level cupfuls (6 ounces) flour. 2 lev 1 cupfuls (j.{ pound) flour. 3 level teaspoonfuls R VZON. 4 level teaspoonfuls Rvzo '. r level teaspoonful salt. I levcl teaspoonful salt. I level teaspoonful (j.{ ounce) shortening. 2 tablcspoonfuls ( r ounce) lard or hutLer. y.( cupful ( r j.{ gills) water. I cupful (j.{ pint) milk or water. Cut the game or meat into medium-sized Mix fl our, RYZON and salt together and sift in to pieces. Season high ly with salt a nd pepper, ad I a bowl, add lard and rub it in lightly with tips o( strips of bacon, and cover with hot water. After fingers, then add water and mix wcll. Grcasc a it begins to boil, hang kettle higber over fire so frying pan anel turn in the batter, and bake \'cry that it may cook more slowly. See that the slowly over the fire. Be sure to loosen from the liquid in the pot does not become more reduced pan with a thin knife as soon as a crust forms, so than one-third. that it can be turned over and baked on other Prepare vegetables. About half an hour before side. Suffieient for four persons.

HAPTER IX RYlON HOME-MADE CANDIES

H 0 '"" m;" h,m,·m,'''''' ;,,/ \ '" , f,w ;,d"d, f" ; f w, 1I m,d"h" '" d,l;, ;"" I ~, ' Then, besides bei ng del icious, t he homp article is cheap as compared with iJought . Icandy of the same qual·ity, and, abo\'e a ll , it is pure. . The making of dainty bon-bons is a very attractive pastime to the amaleur hou e- o keeper and would-be confectioner, and it is quite surprisin g how many pretty and . :' '. delicious candies can be made at home, and how simple and fascinating the proces . • =-< The value of sugar as a food for both you ng and old is undisputed, and candy is looked upon nowadays as almost a necessity instead of a mere lu xury. For home-made confectionery, very few tools are necessary, a lthough for the more elaborate kin ds the in vestment of a few doiIars amply repays t he enthusiast. For in stance, t here are many candies which can be made without any special in stru ments, but for perfect candy boiling a sugar thermometer is a great asset, ensuring as it does accuracy and success. T he candy thermometer registers over 300' F . or more. But for those who are not so ambitious t here are many sweets which can be we ll made with a little experience and a careful consul tation with the clock. DifTerent kinds of sugar are needed for the various candies-brown, confectioners' a nd granulated­ together with syrup, butter, mil k, flavoring extracts, colors, a nd such toothsome dain ties as fruits, shelled nUls, and preserved ginger. The use of a little RYZON wi ll be found of immense advantage to t he amateur candy maker, as it makes the sugar less liable to crystalli ze while boiling, and gives a more creamy effect to such candie as fudge and caramels. Tiny crinkled paper cases are pretty for t he more elaborate bon-bons, but are not at a ll essential.

77 RYZO. OLD-FASHIO:\,ED ~roLASSES Boil together fo r 'seven minutes, sugar, mo­ CA:\,OY lasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then 2 cupfuls ( I pint) molasses. add fruit, RY ZON and nut meats; stir constanlly [ tablespoonful vinegar. until it boils, then cook slowly until it forms a 2 tablespoonfuls ([ ounce) uutter. soft ball when tried in cold water, or 240 0 F . by y. level teaspoonful R YZON. candy thermometer, then add extracts. Remove I tcaspoonful vanilla or ginger extract. from fire, put pan into larger pan of cold water Put molasses, vi negar and butter into a sauce­ and stir until creamy. Pour in to buttered tins pan. Bring to a boiling point, and boil, stirring and mark into squares when half cold. uffi cient all the time until the mixture is bri ttle when for fifty squares. dropped into cold water, or when it registers 265 0 F . by candy thermometer. Stir in Ryzo:; RYZO:\ BETTY CARA:\fELS and extract and pour into a buttered tin. V\ hen ncarl y cold pull until glossy. Cut into small 2 level cupfuls ( 12 ounces) brown sugar. pieces and lay on a buttered plate or wrap in I level teaspoonful RYZON . waxed paper. Sufficient for one pound of candy . y. cupful ( I gill) milk. I tablespoonful (Y. ounce) butter. 1 teaspoonful coffee extract. RYZO:\, CHE RRY PASTE Pecan nut meats.

1 level teaspoonful R YZON . Put into a saucepan, sugar, RYZON , milk and 3 level tablespoonfuls ( I ounce) powdered butter, bring to boiling poin t and boil gently , gelatine. stirring a ll the time, Lm til the mixture forms a 1 y.! cupfuls (2Y. gills) water. soft ball when tested in cold water, or 2400 F. 2 level cupfuls ( I pound) sugar. by candy t hermometer. Add coffee extract and 1 level cupful (X pound) chopped pre- pour into a dry basin, and beat with a wooden served cherries. spoon until the mixture becomes stiff . . A few drops red color. Then roll into large even-shaped marbles and I lemon. put a pecan nut meat on top of each. Lay on Confectioners' sugar. waxed paper to become firm. Put gelatine, RYZON , water, sugar, grated rind These caramels a re a pale coffee color. and strain ed juice of lemon in to a saucepan, bring Serve in paper cases. slowly to boiling point, then boil gently for fifteen Su fficient for twenty-five caramels. minutes, stirring constantly. Rinse a deep plate with cold water, put in red RYZO. NUT CA DY color and cherries. Strain in mixture and stir. Set in a cold place until firm , then cut in to neat 3 level cupfuls ( I Y. pounds) sugar. squares, using a lrnife constantly dipped into hot r cupful (Y. pint) corn syrup. water, and roll :n confectioners' sugar. Put into y. cupful (I gill) water. boxes lined wi th waxed paper. 2 egg whites. Sufficicnt for thirty squares. 1 level teaspoonful R YZO N. y.! level teaspoonful sal t. 1 level cupful(y.! pound)chopped nut meats. RYZO. FRUIT AND NUT FUDGE r teaspoonful almond extract. 1 teaspoonful lemon extract. 1 level teaspoonful R YZON . 1 teaspoonful vanilla extract. 2 level cupfuls ( [ pound) sugar. y. cupfLtl (y.! pin t) molasses. Put into a saucepan, sugar, syr up and water y. cupful (y.! pint) cream. and boil until the syrup forms a soft ball when y. cupful (y.! pound) butter. tried in cold water, or 2400 F . by candy ther­ y. cupful (2 ounces) gra ted chocolate. mometer. 2 level tablespoonfuls chopped preserved Add salt and R yzo to eggs and beat to a stiff ginger. froth. Take syrup from fi re and add eggs, a 2 level tablespoonfuls stoned and chopped tablespoonful at a t ime, until all has been added, dates. beating constantly. When mixture begins to y. cupful (2 ounces) chopped walnut meats. thicken, add nuts and extracts, and beat until y. cupful (2 ounces) blanched and chopped creamy. P OLtr into a deep buttered pan and almonds. allow to cool. Cut in cubes when cold. T his r teaspoonful lemon extract. candy is best when it has been allowed to stand I teaspoonful orange extract. for three days. Sufficient for thirty cubes.

78 RYZ00l' STUFFED DATES RYZOJ AUlO. D A~D RAISL BRITTLE

Stoned dates. 2 level cupfuls ( I pound) sugar. I egg white. I teaspoonful vincgar. 1 level teaspoonful R YZO '. 3 level teaspoonfuls R YZON. I teaspoonful vanilla extract. I level cupful (2 ounces) seedcd raisins. 2 tablespoonfuls chopped preserved ginger. 1 level cupful ('4 pound) blanched and Confectioners' sugar. roasted almonds. Pink sugar. 1 teaspoonful almond extract. Remove stones from desired number of dates. 1 teaspoonful lemon extract. Drop egg white into a basin, add RYZON, ex­ lelt sugar in a deep saucepan, stirring all the tract, ginger and enough sifted confectioners' time, until it is a nice brown color, or 2900 F., sugar to make a stiff paste. then add vinegar and R YZON and hoil un til 3000 Fill dates with mixture and roll in pink sugar. F. by candy thermometer, or until brittle when Serve in a bon-bon dish. tested in cold water. To MAKE P INK SUGAR:-Put some gran­ Put raisins and almonds into a wcll-buttered ulated sugar on a piece of stiff white paper; tin. Add extracts to boilcd syrup and pour at sprinkle over a few drops of red color, and rub once ovcr the fruit and nuts. Allow to cool and with a wooden spoon or between the hands until cut into squarcs or strips. Sufficient for tcn strips. evenly distributed. Dry in a moderate heat, occasionally separating the grains by rubbing them between the fi ngers, and keep for use in a RYZO KISS-1lE-QUI KS dry bottle or a tin box. Lump sugar may be 4 tablespoonfuls honey. used, but it must be broken up with a rolling­ 2 level cupfuls ( 1 pound) sugar. pin and sifted. Sufficient for forty dates. S tablespoonfuls water. Yf level teaspoonful R YZON . RYZOJ CHOCOLATE FUDGE 1 pinch of salt. I level cupful (;1 pound) chopped English 2 Yf level cupfuls (1;1 Ibs.) sugar. walnut meats. I level teaspoonful R YZO . I teaspoon fu I rosc ex tract. 2 squares ( 2 ozs.) chocolate, grated. I tcaspoonful orange extract. I cupful (Yf pint) milk. tablespoonful (Yf oz.) butter. Put into a saucepan, honey, sugar, water and teaspoonful vanilla extract. R YZON and stir over the fire wi th a wooden spoon until sugar is dissolved. Let it boi l quickly, Put sugar, R VZON , chocolate, milk and butter stirring gcntly all the time, until it fo rms a soft into a saucepan and bring to boiling point; then hall when tried in cold water, or 2400 F. by candy boil, starting from that time, to 2400 F., or until thermometer. it forms a soft ball when tested in cold water. Take pan from firc, stir in salt, nuts and ex­ Remove from the fire, add extract, and beat un­ tracts and beat until creamy. Pour into a t il creamy. Pour into buttered tins and mark buttered tin, let cool, and cut into neat squarcs. into squares when half cold. Sufficien t for forty squares.

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79 RYZO~ \\'EIGHTS A:\D )'IEASuRES y. pint. · I cupful I quart flour · I pound I quart . ..J. cupfuls I pint butter. · I pound 3 teaspoonful s · I tablespoonful 8 large eggs .. .1 pound I gill . y. cupful 2 cupfuls milk . 1 pound ..J. gills . .1 pint 2 cupfuls sugar .1 pound 2 pints .1 quart 2 cupfuls butter · I pound ..J. tablespoonfuls. · [ wineglassful I cupful crumbs · '4 pound (,0 drops . .. · I teaspoonful [ cupful chopped suet. · ' 4 pound ..J. wineglassfuls · [ cupful 1 square chocolate · [ ounce 4 quarts. · [ gallon ..J. cupfuls whole wheat flour, [ pound 2 tablespoonfuls sugar. 1 ounce ..J.y. cupfuls graham flour · [ pound 4 tablespoonfuls flour · I ounce I cupful chopped nut meats, J,'; pound 2 tablespoonfuls butter. [ ounce 273 cupfuls corn meal . · I 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. . . . 10 to 20 minutes Cake, Sponge 35 to 60 minutes Cookies ... . 8 to 12 minutes Cake, Loaf 40 to 60 minutes Pies .... . 30 to 45 minutes Cake, Layer 15 to 25 minutes Pudding, Bread. 20 to 45 minutes Cake, Plain 25 to 40 minutes Pudding, Inclian 3 to 4 hours Cake, Thin 15 to 30 minutes Pudding, l'lum . 4 to 6 hours Gingerbread 30 to 60 minutes Rolls . . . 15 to 20 minutes Bread, White. ..J.5 to 60 minutes Fritters . . 3 to 5 minutes Bread, Graham 35 to 50 minutes Iuffins . . 10 to 20 minutes Bread, Nut . . 50 to 60 minutes Doughnuts 3 to 5 minutes Whole Wheat Gems. 25 to 30 minutes Cake, Fruit 2 hours Popovers . 15 to 35 minutes

LIST OF UTEl\SILS A~D HELPS FOR THE :\IODER. KITCHE

White kitchen paper (or covering cakes, etc. I can opener I baking board 2 measuring cups 3 pie tins 1 rolling pin J waffle iron I pair scissors I chopping board Gem pans I apple corer 3 wooden spoons l\Iuffin pans I doughnut cutter I flour sifter J strainer I vegetable brush I pastry brush Forks and knives Pudding molds 2 biscuit pans J Palette knife I sugar thermometer 2 bread pans J lemon squeezer Saucepans 6 to 8 cake tins J kettle 1 frying pan and basket I sugar sifter I steamer I tray I double boiler 1 grater 3 eake racks 6 bowls Scales and weights 1 flo ur bin I Dover egg beater Tablespoons Teaspoons I wire egg beater Cookie cutters I pot rest

80 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 pro­ duction. 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