~ BAKING

BOOK
I
, re I' 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 i11 terior of the building is
finished in white enamel.
The RYzo~ plant is open to dome -
tic science teachers, food official, and
others properly interested in a model
food establishment.
 The Master Chefs of New York's Leading Hotels,
Clubs and Restaurants were quick to realize the
excellence of R YZON , The Perfect Baking Powder
Amo1lg the first to use Ryzo 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
H otel 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 TRUT H ABOUT BAKI NG PO\iVDERS
chemi-
L baking powder s are chemic al compo unds and all are made by
~ cal processes. Purity, healthf ulness, and reliabil ity in baking
powder
uently,
can be obtaine d alone by chemic al control and analysi s. Conseq
the skilled chemis t alone is compe tent to produc e a perfect one.
alum, and the
There are three classes of baking powde r-the phosph ate, the
tartrat e or tartaric acid, known as cream of tartar.
the charac-
The phosph ate type of baking powder is the only kind of which
ingredi ent exists natural ly in many of our foods. In fact, phosph ates in
teristic
foods are necessa ry to life. .
Phosph ate baking powder has long been recogni zed as the most desirab le type,
having been in use before either the cream of tartar or alum baking powder s
were known .
widely used has
The reason why phosph ate baking powder s have not been more
to the difficul ty in obtaini ng the right phosp hate-o ne which reacts
been due strengt h and
and retains indefin itely its
properl y in baking , is perfect in purity,
efficiency.
RYZON is made with crystal lized monoso dium
phosph ate, a new and better
kind of phosph ate and the right one for baking powder , as illustra ted on this page.
The ingredi ents used in RYZON are guaran teed p'ure, clean and wholes ome by
the Genera l Chemic al Compa ny, whose facilitie s for insurin g their quality are
well known to the scientific world.
RYZON , The Perfect Baking Powde r, is strictly an
Americ an pure food produc t,
made in the newest and cleanes t baking powder plant in Americ a.
 BAKING BOOK
A PRACTICAL MA UAL FOR
THE PREPARATIO OF FOOD
REQUIRING B KI G POWDER

CO ·I PILED A:-.ID E DITED BY

MARIO HARRIS ElL, M. C. A.

A IItlror 0/ "Salads. Salldwiclres alld
Clrafillg Dislr Recipes." Etc.
WITII MASTER RECIPES BY
MISS JESSIE A. LONG !ISS ALlCE BRADLEY
Ill slru,lor ill Cookuy. Prall Principal, Miss Farm er's School
In stitu te. RrooldY JI, N.Y. o/Cooker~. 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
Scien ce, Temple Ulliversit'Y . Cookillg Expert alld Food
Plriladelplr ia. Po . Ecollomist 0/ tire "Phila delphia
?fRS. IIARRIETT COLE North A merr·cau."
E 1,,10 ' 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" RCGi~ appr(1ttd by lite UlJil<d .\101('$ Fond . ldmilJi 'Ttl/ion
PAGE
Prominent. ew York Institutions First Using R YZON Inside Front
How the RYZON Baking Book \\'as lade 3
Important :\leasuring Directions 4
The Story of R YZON 5
Prize Winners of the RVZON Recipe Contest 6
Comparative Economy of R YZON 8
Saving Eggs by Using R YZO:-l 8

CHAPTER
I. R nON Breads 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 TH E RYZO BAKING BOOK WAS MADE

W HEN the marketing of R YZON was begun, it was soon learned

t ha t a practical manua l for the use of baking powder wa
de irable. There seemed to be no rea ll y scientific or accu rate
instruct ions wh ich co uld be used with a sura nce of sati factory re ul ts.
I t appeared that the use of ba kin g powder was a matter of per ona l
xperi nce with one bra nd t hat might or mi ght not be desirab le or
efficient. I t was di covered t hat the present baking powder r cipe
books did not conta in recipes now used in the be t homes, a nd that
t he ind efinite instructions seemed of li ttle value to cooks in usin g
a ny kind of baking powder.

Th erefore, it was quickly d ecid ed th at th e R YZON Ba king Book

should be as mu ch of a n improvement over previous bak in g powder
recipe books, as R YZON, The P erfec t Baking Powder, is an improve-
ment compared with the old kinds of baking powder.

T o t his end a n extensive ca mpa ign of adverti sin g for practica l

home recipes was in a ugurated, with an offer of pri zes to secure t he
best possible home recipes in use, and M a ri on Ha rris eil was en-
gaged to supervise the work, add in g thereto her store of tested
rec ipes, together with her experience in compiling practical coo king
ma nua ls.

Th ousands of good housekeepers in many States submit ted t heir

best and most ori ginal home recipes, from which a num ber of pri ze
selections were made for the R YZON Baking Book by expert judges.

The Master R ecipes were obtained from t he prominent cooking

experts whose names they bear, and ma ny excellent a nd unusual
private recipes were contributed from homes where they have been
in practical use.

Everyone of t he prize selections was carefully t ested by actual

ba kin g, and doubly checked by the RYZON Service Staff, before being
included in the Ryzo Baking Book.

3
Levtl spexm/1L1, y,; 0=. R YZO. ' . /\ 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 whi ch cggs are used.
Two LE\'EL tcaspoonfuls (y.( oz.) of RYZON to each cup (Yo pint) of flour are sufficient fo r
best results in making biscuits, muffins, waffles.
Two and one-half LEVEL teaspoonfuls (~6 oz.) to each cup (Yo pint) of buckwheat flollr,
graham fl ou r, wholc grain fl ou rs and meals, are requi red when eggs are not lIsed .
E ach RYZON recipe gives accurate LEVEL mcasw'ements and weights of ingredients, with
directions which, if carefully followed with the lise of R YZON, T he P erfect Baking Powder, will
insure perfect home baking.

4
 rQl ~I The Perfect Baking Io\yder, i the r ul t of
I~ years of research work by the Gen ral hemical
Company. This Company's staff includes some of t he mo t
em in ent men in chem istry. For many years it has been produc-
ing the materials used by Baking Powder manufacturers and has
been particularly we ll si tuated to understand the needs of the
industry and to direct its research work a long lines most likely to
yield importa n t results.
Baking Powder is a necessity. A good baking powder is essential to the comfort
and convenience of every home. The solving of the baking powder problem, to
produce for the American people a nd for the wo rld a "perfect baking powder, " -
one which shou ld be not only efficient a nd practical, but shou ld a lso fulfill a ll
desirable requirements from the standpoin t of purity and health,- is a n a hi eve-
ment of which any compa ny of scien tific men might feel proud, especiall y when they
are able to offer Rvzo ,with all of its improvemen ts mer old- fashi oned baking
powders, at a lower price than usua ll y asked for high grade baking powder.
After hav ing perfected RVZON to t heir own satisfaction, officers of the Ge nera l
hem ical ompany indirectly sent samples of R VZON to the most famo us cooking
experts. They were asked to try t hi s new baking powder,-which then had no
name,- and to say un reserved ly what they t hough t. The repli es were uniform ly
that th is was the most wonderful baking powder ever t ried, t hat less was req uired
than of other baking powders, a nd that the resul ts \\ ere pelject.
F in all y, th is new baking powder was sent to one of America's greatest food
author ities, who was asked for his fra nk opinion of it from a health standpoint.
H e wrote, in reply, that "RVZON has qualities of excellence a nd physiological
relations which entitle it to t he confidence and patronage of the public." His
opini on has been confi rmed by other lead ing food experts of America.
This is the reason for RVZON, which is a guaranteed Am eri can pure food product
of superior quality and efficiency, at a fair price.
5
THE PRIZE \VI ER OF THE RYZ RE IPE
o TEST

F ROM 8,379 recipes submitted by home and expert cooks for the
use of Rvzo " The Perfect Baking Powder, awards were made
for origina lity and excellence by the j udges,- hristine T rhune
H errick, Marion Harris r\eil, and Mr . Juli an Heath, from typewritten
copies, id ntified on ly by number ,-the judges having no knowledge
of the person to whom the awards were being macle,-as fol low
PAGE
1St prize. for RYlON Baba. to Mrs. Percy Duvall. Dower Jl ouse. R osary\·ille. Md. 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.
RYZON 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 Lound s. Fort Lee. .]. . . . 18
RYl ON 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 Polis h Guest Cake il la Reszke. Mrs. Hul da 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
RYZON Orange Tea Cak s. Irs. . . Bigelow. Tarpon prings. Fla. . . . 50
RYlON Pie Crust and Cook ies in One. Mrs . Rachel F. Fink. White Plains. . Y. 58
RYZON 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. J ohnson. 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- versoMrs. L. Boisse. Douglas ton. L. I. . 74
RYlO N old Pigeon Pie. Mrs. Harold A. Brown. Caldwell. N. J. 75

As the resu lt of our sta ndin g ofTer "$5 for each origina l baking recipe accepted for
our Rvzo Baking Book" we are giving new recipes. The fo llowing have been
accepted for this edition :

R VZON Mock ut Bread. Mrs. W . G. W. Tupper. Minneapolis. Minn. 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
RYZON Economical Bread. Mrs. \Villard Stee le. hattanooga. Tenn . 12

6
 Pt\GE

RYZON Apple Corn Bread. MissEmma L. Morse. Oxford. Mass. . ..... 14

RYZON ew Virgin ia 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 Fried lander. 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
RYZONOatmea l Breakfast Gems. Miss Emma ollins. Albany. Ca l. 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 Gridd le Cakes. Mrs. In glis H. Brown. L exington . Mass . . . . . 25
RYZON I-Ioover Pancakes. Mrs. E . D . Cole. Brookl yn. 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
RYZON Canadian vVa r Cake. Mrs. Ger trude Haig. Edmonton . a nada 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 . Adam s. Tacoma. vVa h. 42
R YZON Peanut Cookies. Mi ss Louise Fahrig. Philadelphia. Pa. . . 46
RYZON Economical chool Cookies. Margaret L . Evan s. Lancaster. Pa. 47
RYZON om Meal Doughnuts. Mrs. George A. Clarke. Mulino. Ore. 48
RYZON Potato Fried Cakes. Mrs. Clarence G . H orton. Sand Lake. N . Y. 49
R YZON Callas. Miss Helen Wilson . Ames. l a . . . . . . . . . . . . . . . 49
RYZON Fruit Bars. Mrs. J ames Richards. Hou ghton . Mich. . . ..... 51
RYZON Tea Tab le Da in t ies. Mrs. Kate Lowry. Chicago. III. 51
RYZON Old Fashioned Mo lasses Cake. Mrs. Ella Smith. Brooklyn. N. Y. 51
RYZON 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 App le Pie. Mrs. G. Medler. Chevey Chase. Md. 61
RYZON Apple Drops. Mrs. M . Eskolin. N. Colebroo k. Con n. 64
RYZONSteamed Suet P udding. Mrs. C . N . BoIlers. N. Y. City 66
RYZON Puffs. Mrs. Edward Albes. \'Vashington. D. C. 67
RYZON E:tccllent P each Pudding. Mrs. F. W. French. S. Oi l City. Pa. 67
RYZON Egg Noodles. Mrs. Belle Failing. Sedalia. Colo. 70
RYZON 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 Wa llace. Topeka. Kan. 72
RYZON Beef Loaf. Miss Harriet R omer. Elmira. N. Y. ..... . 73
RYZON Potato P uff . Mrs. Allan Bancroft. Maywood . III . . . . . . . 73
RYZON Cheese Ome let. Mrs. Mary Fredericks. Oak Ridge. N. J. . . . . . . . . . 73
R YZON Artichokes a la R emoulad e Shells. Miss Carine Carruthers. Seattle. Wash. 73
RYZON Beefsteak Pie. Miss Nora Longeway. Spring Bank. Alberta. Canada 74
R \'ZON" War-M eat " 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 econom ical 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 om itted in this way by those
desiring economy.

8
 RYZON LIBERTY BREA D-S pecial Recipe
By MRS , L OUIS E N AYLOR , Ryton Service Staff

CHAPTER I

R YZON BREADS
II IIIYZON
~,
~ ~
LIBERTY BREAD ;, a ';mot '~P'"" to th' ~11 ['Om th' Uo;'" t" "
Gover~ment' s Food Administra tion for new breads to conserve wh ea t flou r. \,\ 'e
a re glad to furni sh this pa latable, nutrit ious and econom ica l recipe, which uses
i no wh eat flour, a nd is simple enough to be practical for use in every hom e. As
.'~ a loa f bread it cuts wi t hout undue crumbling and will rema in moist a longer t ime
t ha n wheat bread.
The add ition of t he one egg ma kes it unusua lly suitable for chi ldren's lun cheon, or bread a nd but-
ter sandwiches with a tea .
• RY ZOI LIB ERTY BREA D shor te ning. i3ea t a ll thorou ghly , turn in to well-
(Revised) greased bread tins a nd bake in a mod erate 0 en
I y. level cupfu ls ba rl ey fl our. fif ty minu tes.
I level cupful corn flour . Non::- One secret of successfu l bakin g with
y. cupful bra n. t he new fl ours a nd meals lies in th e use of a slow
6 level teaspoonfu ls RY ZON . ove n. F or this reaso n, RYZON is es pecia ll y
I level teaspoonful salt . desirable as a leavenin g agen t , as it gives off its
2 level t ab lespoon fuls shortenin g. gas slowly a nd evenly , a nd products in whi ch it
I ~ cupful s liq ui d (mil k , or milk a nd water) . is used, when properly mixed a nd baked , are
ift flours , salt a nd R VZON togeth er; add bran light a nd even-tex tured ; conseq uent ly , easil y
a nd stir thorou ghly; a dd a ll t he moist ure , th en digested a nd assimi lated.

9
 • RYZO:\, PE ); '1' BCTTER 'BRE:\I)
I level cupfu l harley flour.
1{ cupful ri ce flour.
; ~ cupfu l bran.
-J. level teaspoonfuls RYZON.
I le\·1 teaspoon f u I salt .
1 i cupfu l peanut butter .
. I cupful milk.
r egg , slightly bea ten.
~ tablespoonfuls syrup .
~Ii'( a nd sift dry ingred ients; cut in peanut
~ )ullc r! th en add mi lk, egg and syrup to dry
Ingrecli en ts. Beat well and bake in a loaf in
moder:ll.e O\'cn ahout forty-fi"e minutes.
Th,s IS another excellent bread for children's
lunches , as it is very nutritious a nd satisfying.
CU.t in thin lices .with lettuce or other vegeta ble
filling for sandWIches , add a gla s of milk to
drink and the child has a well-balanced meal.
Bran adds nothing to the nourishment of the
hody, but it has another health fun ction to per-
form wh ich is most important. It resists the
action of the digestive ferments and very ma-
ter.ially assists in removing from the system
pOIsons eaused by the fermentation of food which
cause many of the ills that flesh is heir to. By
holding moisture and thus promoting intestinal
secretions it affords a most useful laxative action
to anyone o f seoentary habit and has none of the
ill effects of most medicines used for the purpose.
Bra n may be obuined in packages from the
grocery , or in bulk from the feed store.
• HYZO:\, PATRIOTIC BRO\\':\' BRE AD
I egg.
1 cupfu l buttermilk or sou r mi lk.
y. cupfu l hon ey .
1 y. level upf uls corn meal.
y. cupful ba rley flour.
;{ level teaspoonfu l soda.
2 level teaspoonfuls RVZON.
I level teaspoonfu l salt.
I level cupfu l seed less raisins.
Put the raisins to cook in a very li ttle water
and let simmer until the water is absorbed. Stir
togeth er the egg, bultermilk and hon ey . In to
this sift the corn meal, barley flour, R YZON, soda
a nd salt, adding the cooked ra isins . Pour into
two well-greased one-pound R YZON cans, and
steam uncovered for two hours . Do not slice
unti l cold.
Corn has long been a well-known food in
America, and to-day ranks first as a desirabl e
a nd available wheat subst itute. It is both
palatable and nu t ri t ious and both as meal and
flour will be used often in all patriotic house-
holds.
10
Pri~ Recipe
RHO:\' 1 TT BREAD
BY MRS. \\lLLlA)[ 11. BRIGG , NEW YORK C ITY
1 level cupful (6 ounces) brown sugar.
1 level cupful (14 pound) choppecl nut meats.
1 level cupful (!: lb.) chopped dates, stoned.
2 level cupfuls ( 10 ounces) graham flour.
2 level cupfuls ( I { pound) flour.
I level t easpoonful salt.
-J. level teaspoonfuls R YZON.
2 cupfuls ( I pin t) milk.
1 egg.
Put brown sugar into a mixing bowl , add nuts,
dates, graham flour, flour sifted with R YZON and
salt, and egg beaten and mixed with milk. lix
well and divide into two greased and floured loaf
pans and set to rise for fifteen minutes in a warm
place. Bake in a moderate oven for one hour.
This bread is excellent for sandwiches.
Sufficient for two small loaves.
RYZO roCK ' UT BREAD
UY MRS. W. G. W. TUPPER , ~liN ' EAPOLlS, btl ' ' .
4 level cupfuls (I pound) flour.
2 level tablespoonfuls brown sugar.
4 level teaspoonfuls R YZON .
I level teaspoonful salt.
I egg.
1 cupful (;.1 pound) Grape j uts.
2 cupfuls (1 pint) milk.
Beat egg in mixing bowl. Add salt, sugar,
milk and Grape Nuts, then flour and R YZO
sifted together. Mold into two small loaves
and bake in moderate oven for ty minutes.
Splendid for sandwiches.
Sufficient for two small loaves.
RYZO CURRA T LOAF
BY MRS. H . B. CLEMENT, BRISTOL, N . II.
2 level cupfuls (y. pound) flour.
4 level teaspoonfuls R YZON.
Y. level teaspoonful salt.
2 tablespoonfuls molasses.
2 level tablespoonfuls (I ounce) shortening.
y. cupful (7:1 pound) currants.
1 level teaspoonful cinnamon.
1 egg.
I cupful (y. pint) milk-or milk and water.
Bea t egg in mixing bowl, add salt, cinnamon ,
molasses, currants, milk and melted shortening,
then flour and RYZON which have been sifted to-
gether. Turn into well-greased tin and bake in
moderate oven forty-five minutes. Serve fresh
with coffee or toasted with tea.
Sufficien t for one loa£.
 Prize Recipe
RYZON HEALTH BREAD, '0 . 2
BY ~lRs . N. S. BAKER , ~ I ERlDEN, ONN.
4 level teaspoonfuls R no '.
I }5 level cupful s (2 y. ou ne s) i.Jran.
y. cupful (2 ounccs) entire wheat fl ou r.
y. cupful (2 oun ces) rye fl our or meal.
r level teaspoonful salt.
y. cu pful (3 ounces) corn meal.
2 shredded wheat biscuits.
y. cupful ( ( gill) molasses.
1 cupful (y. pint) milk.
1 cupful (y. pint) water.
Put RYlo and bran into a bowl, add ntire
wh eat fl our, rye fl our sifted with salt, corn meal,
shredded wheat biscui ts cru shed , molasses, milk
and water. Beat thorough ly and pour into a
well-greased mold , cover, and steam steadi ly for
th ree to four how·s.
Long standing improves the flavor and makes
the bread da rker.
Sufficient for one medium-sized loaf which
wi ll serve six persons.
N. B.-Sec Prize H ealth Bread R ecipe on
th is page.
RYZON STEAMED BROW DREAD
BY MRS. A. 1. . CAYlER, EVANSTON, ILL.
2 level cupfuls ( 10 ounces) corn meal.
1 cupful (y. pint) molasses.
( level cupful (2% oun ces) barley flour.
2 cupfuls ( 1 pint) cold water.
y. level teaspoonful soda.
2 level teaspoonfuls RYlON .
1 level teaspoonful salt.
Sift corn mea l, ba rl ey flour, R YZON , soda a nd
salt together twi e; mix molasses and water; sti r
in to dry in gredients until thoroughl y mixed;
pour in greased mold, and steam four hours.
uffi cient for one mediu m-sized 10aL
RYZON OATMEAL BREAD
BY ~IRS. ANl\A TACKMEYER, RYlON SERVI CE STAFF
5 level teaspoonf uls RYZON.
3Y. level cupfu ls (14 ounces) flour.
( level t"easpoonf ul salt.
1 level teaspoonf ul sugar or mol asses .
2 level cupfu ls cooked oatmeal.
I egg.
y. cupful ( 1 gill ) mi lk or water.
ook I cupful of oatmeal in 3 cupfuls of water
unti l a t hick porridge; add sa lt , suga r and coni.
Beat gg , add milk and egg to cooked oatmeal.
Add flou r and RYlON sifted together, mix thor-
ough ly , turn out on mold in g board a nd knead
well. Bake for one hour in moderate oven.
Sufficient for one loaf-weight r y. Ibs.
11
RYZO EW E GLA D UT BREAD
BY MRS. WILLIAM STEVEN . BEVERLY, MA
Y. cupfu l (}4 pound) sugar.
1 y. cupfuls ( 4 pint) milk.
4 level cupfuls ( I pound) flour.
6 level teaspoonfuls R nON.
1 level dessertspoonful (2 level teaspoon-
fuls) salt.
I level cupful (7~ pou nd) chopped walnut .
Mix ingredients and a llow to sta nd twent\·
minutes. Bake in a moderate oven th ree-quarte;s
of an hour.
Sufficient for one medium-sized loaf.
• RYZON Q ' l eI< BR 'Y N BREAD
I level cupful oatmea l pu t t hrough chopp<'r
1 level cupful ri ce fl our. -
I level cupfu l corn flour.
y. level teaspoonfu l socia.
1 level teaspoo nful RnoN .
y. cupfu l molasses.
I cupful sour mil k.
1\ [ ix a nd sift d ry in gredients thorough ly , adcl
molasses and sour milk, a nd po ur in to two one-
pou nd baking powde r t ins that have been wpll
greased. Keep the lids on a ns a ncl bake in a
slow oven fort y- five minutes.
Rolled oats are easil y obta ined, and a ny
housewife may have oa t flour by grindin g th em
a t home . If yo u have no s ma ll gra in mill, for
home use , put the rolled oats through th e food
chopper, more than O'1ce if a fine flour is desi red.
Th ird Pr,£ze Recipe
RYZON HEALTH BREAD
BY MISS NETTIE A. B CfIA , AN, DOBBS FERnY, N. Y.
2 level cupf ul s (3 ounces) sterili zed bran.
I level cupful (6 ounces) corn meal.
I level cupful (7 ounces) cream of wheat.
I level cupful (4 ounces) flour.
2 level teaspoonfuls RYZON.
y. level teaspoonfu l salt.
3 cupfuls ( r y. pints) milk or cream.
I cupful (y. pin t) ew Orlea ns molasses.
Put bra n into a basin, add corn mea l, crea m of
whea t, flour sifted wi t h R noN and sa lt, ancl
mol asses mixed with milk Beat well , and pour
in to la rge. well-greased mold; cover and stea m
stead ily for eight hours.
Weight of loaf when done, three and one-half
pounds.
 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 teaspoonfu ls salt.
I egg.
I tablespoonful molasses.
2 cupfu ls 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 wate r and add to the dry ingredients, mixing
thorough ly.
2~ level cupfuls ri ce flour.
I level cupful corn flour. Bake in well-greased bread pans in a moderate
~ cupfu l wheat flour. oven until the loaves leave the sides of the pans
5 ~ level teaspoonfuls RYZON . and a re a nice brown-about forty-five minu tes .
I level teaspoonfu l sa lt.
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 ingredients together, beat egg, add (often while other cooking is being done on top of
mil k a nd syrup, the n flou r, and bea t a ll well. the stove) , cooled, and then ground fine through
Turn into well-greased loaf tin and bake in the meat chopper. These bread crumbs are use-
moderate oven for one hour.
ful for ma ny things in place of flour, as in the
above recipe, and may also be used to advantage
to t hicken meat gravies.
• RYZO BARLEY AND OAT BREAD
The water in which potatoes have been boiled
I Y1i level cupfuls barley flour. will be found valuable for ma king breads and adds
I ~ level cupful s ground roll ed oats. a certain amount of mineral nutriment mu ch
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 ra isins,
I cupful liquid nuts dates ca ndied orange peel or figs, and ha lf
3 tablespoonfuls syrup cupf~ l sug~r, if a sweet bread is desired.
4 level tablespoonfuls fat.
Sift dry ingred ients together. Beat eggs, add
liquid , t hen dry in gred ients, syrup and fat . R YZON RYE BREAD
Beat a ll well a nd turn in to well-greased loaf tin.
Bake in a very moderate ove n one hour. 2 ~ level cupfuls (10 ounces) r ye flour or mea l.
I ~ level cupfu ls (6 ounces) flour.
2 level tablespoonfuls (1 ounce) shortening.
6 level teaspoon fuls RYZON.
I level teaspoonfu l salt.
2 tab lespoonfu ls mo lasses.
I ~ cupfuls (~ pint), scant, milk or mi lk a nd
water.
I nto a bowl sift rye, flour, RvzoN and sa lt ; add
molasses and mi lk. Mix carefu ll y, turn into a
greased and floured bread tin and bake in a very
moderate oven for about one hour.
Sufficient for one large loaf.

12
 RYZOV lUCE POPOVERS - S ecolld Prize Recipe
By M Rs. F REDERICK G. WAGNER , Lt'onin, . J.
(See Reei pc, page '4)

CHAPT ER II

IlI l/Ulel( R YZON QUICK BREADS

b,~d , '" d,I;6 ,", wheo [,,,h, "d " ' " ~ ll ,d t, d;,6o,";,h th,m ['Om y~"
breads, whi ch require a longer t ime for making and baking.
Quick bread mLxtu res a re either doughs or batters. Batter means "that whi ch is bat -
tered or beaten"; dough mea ns "that wh ich is wet or moistened ." A qu ick bread should
_ be q uickly mixed, a nd put in to the oven at once. Doughs require a hotter oven th a n
batters. T oo great heat ca uses bubbles of gas or air to burst and run together.
Popovers are made light by t he expa nsion of the liqu id in them as it is changed to steam by the heat
of the oven, the heat at t he same t ime formi ng a cr ust, wh ich keeps the steam from escaping. \Yhen
done, po po ers shou ld be cri sp, hollow in side, severa l t imes the heigh t of the batter and well ooked
throughout.
\~' hen gridd le cakes a re full of bubbles on the top, a nd brown on one side, they should be turned over
and browned on the ot her side. If la rge bubbles ri se immediately to the top of the cakes, the griddle
is too hot. Never tu rn a gridd le cake tw ice ; a cake t urned tw ice wi ll be heavy and indigestible. Use
a firm piece of beef suet on a fork to grease a gridd le. Do not grease a soapstone gridd le.
GOOD FLO RA ID Il 0W TO 1\:1'\0\\ IT
Bread flou r, made from hard sp ring wheat, rich in gluten, is more nutritious and makes the elastic
dough necessary for prod ucing light bread . I t is known by its creamy white color, by its gritty feel-
ing, by its capacity for absorbing water, and by its caking but slightly when squeezed in the ha nd.
Pastry flo ur, made from soft or win ter wheat, contai ns more starch than bread flour. It is used for
pies, cakes, etc. , but a good substitute may be made by sifting fou r tablespoonfu ls of cornstarch or potato
flour into each pint of bread flour. Always sift flour before measuring.

13
 RYZON POPOVERS
Second Prize Recipe
RYZON RICE papa ERS
DY MRS. FREDERICK G. WAG:-IER , LEONIA, N. J.
2level cupfu ls ( 1 pi nt) cold boiled rice.
level cupfuls (y. pou nd) flou r.
'2
2 level teaspoonfuls RVZON.
2 level mblespoonf uls ( J ounce) suga r.
2 eggs--separated.
2 upfuls ( I pint) mil k.
I level teaspoonfu l salt .
Mash rice until smoot h. Sift flou r, RYZON,
suga r a nd salt toget her tw ice. Beat yolks of
eggs, a dd whites beaten to a stiff fro th , and stir
t hem in to the rice. Then add milk and flour
a lternatel y, and beat un ti l smooth.
Have gem pa ns greased and a li tt le flour sifted
in to eac h. Fi ll each two-thirds full with t he mix-
ture, a nd bake in a ho t oven for fiftee n minu tes.
Serve hot with butter or maple sy ru p. Also as
a dessert wit h preserved fruits.
Sufficient for t we nty popovers.
RYZO WESTER:-.J PUFFERS
I egg.
2 level tablespoonfuls ( I ounce) suga r.
I cupful (y. pint) mil k.
4 level teaspoon fuls R YZON.
2 level cupfu ls (y. pound) flour.
I level teaspoonfu l salt .
I tablespoonful (y. ounce) lard .
I tablespoonf ul (;4 ounce) butte r".
Beat up egg, add sugar and mi lk, add flour
sifted with RVZON and salt , beat weil; add
shortening melted , and beat (or five minutes.
Divide in to buttered and floured popover or
gem pans, and bake in a hot oven for fifteen min-
utes.
Always have a hot oven when making puffers.
Sufficient for fifteen puffers.
RYZO N DELI 10 5 papa ERS
DY MARI ON HARRI NE IL, A TIlOR OF " CA ' N I NG ,
PR E ERV I NG AND P ICKL ING"
I level teaspoonful R YZON.
I level cupful (4 ounces) flour.
;4 level teaspoonful sa lt.
2 eggs.
I cupfu l (;4 pint) milk.
l\ li x flour, R YZON a nd sa lt toget her a nd sift
th em twice in to a basin. Beat up eggs a nd add
I hem gradua ll y with milk to flour mixture; rub
through a strainer or sieve a nd divide into hot,
well-greased popover molds. The molds should
14
be a li ttle more than one-half full. Bake for
thirty-five minutes in a moderate oven. The
oven door should be kept clo ed until the mixture
has a firm enough crust to keep its shape when the
door is opened. These popovers come out of the
oven ri ch brown purrs which may be eaten hot
with sugar and cream, with maple syrup, or
with butter and berries. \\'hen these are filled
with wh ipped cream, custa rd, or blanc mange,
they make an excellent de sert.
ufficient for twelve popovers.
RYZO~ CaRl BREADS
RYZO:\, APPLE COR:\, BREAD
4 level cupfu ls ( I y. po und s) wh ite corn
mea l.
4 level teaspoonfuls RYZON .
I level teaspoonful sa lt.
3 level tab lespoonfuls ( I Y. ounces) sugar.
y.! cupful (4 ounces) melted butter.
2 cupfuls ( I pint) water.
3 cupfuls (y. pound) chopped sour app les.
Sift corn meal, R YZON, sa lt a nd sugar together;
stir in water, apples a nd melted butter. rO~ll'
in to we ll-greased tin and bake one-ha lf ho ur 111
moderate oven . erve hot.
Suffi cient for six per ons.
RY ZO:\ I\EW VIR 1;,\IA CO R . l\rEAL
SPOO:-l BREAD
DY A. C. WOOD, WA SH INGTON , D. C.
I pint milk from top of quart bottle of
milk.
(T his equa ls abo ut y. cup tab le crea m
a nd 1;4 cupfuls milk) .
I level cupfu l (6 ou nces) old fashioned
water grou nd whole corn meal (t he cup
filled lightly with a spoon and no t
shaken down).
3 eggs, whi tes beaten separately.
I level teaspoonful sa lt .
I level teaspoonful RYZON .
ca ld the milk in a double boiler. Stir in the
mea l slowl y and cook until a smooth batter whi ch
will pourf rom th e spoo n. Break in the egg yol ks,
onenta time, beat ingv igorouslya ll thew hile, then
fold in the stiffl y beaten whites, a nd ba ke from
thirty to fort y minutes in a mod erately quirk
oven. erve immediately with a spoon from a
pa n in whi ch it was baked .
This bread may a lso be made with homin y
mush, a nd is niee eaten wi t h strained hon ey or
maple syrup.
Suffi cient for eight persons.
 RYZON JEW E GLA D OR
MUFFIl S
I level cupful (6 ounces) corn meal.
:y.( cupful (3 ounces) flour.
3 level teaspoo nfuls Ryzo '.
I level teaspoonful salt.
y,j cupful (4 tablespoonfuls) molasses-or-
2 level tablespoonfuls ( I ounce) suga r.
I cupful (y. pint) milk.
I egg, well beaten.
I tablespoonful (y. ounce) melted butter.
Sift together the corn meal, flou r, Ryzo ,
sugar (if used) , and salt. fix thorough ly milk
a nd molasses (if used in place of sugar). Add to
dry ingredients slowly, then add egg and melted
butter. Bake in mu ffin t ins twen ty-fi ve minutes.
Sufficient fo r twelve muffi ns.
* RYZO J POLE?\'T BREAD
2 level cupfuls orn flour .
2 cupful s boiling wate r.
I 4 cupfu ls milk.
IY. level upfuls cooked ri ce .
2 ggs .
I level teaspoonfu l sa lt.
2 level tablespoonfu ls fa t.
4 level teaspoonfuls RYZON.
Sca ld corn meal with the boiling water , th en
add the mil k, rice, salt , beaten eggs and fat.
prin kle in the R no a nd mix well. Bake in
sha llow pans about twenty minutes in a quick
oven a nd serve before it cool .
RYZO l WHOLES01IE CORN fUFFINS
BY MISS SARAH E . GIBSON, HAGER STOW , ~ID.
Y. level cupful (3 oun es) corn meal.
y. level cupful wheat or graham flour.
3 level t easpoonfuls R yzo
y. level teaspoonful salt .
I cupful Cv. pin t) mi lk.
1 tablespoonful molasses.
I tablespoonful melted shorte ning.
Sift corn meal, flour, salt a nd Rvzo together.
Stir in milk, molasses and shortening. l\Iix all
thoroughly and pour in to well-gr ased muffin
tins. Bake in hot oven for about twen ty-fi ve
minutes. Sufficie nt for six muffins.
*RYZO CO SER\ ATlO. M FF l N
IY. cupfuls oatmeal run th rough chopper.
I level cupful corn flour.
3Y. level teaspoo nfuls Ryzo
[ egg .
I level teaspoonfu l a IL.
l l~ upfuls milk.
ift a nd mix dry ingred ients, add mi lk to
beaten eg~ and combine mixtures. Ba ke thirt y
minlltes 111 well -greased muffin pans in a
moderate oven .
IS
· RYZOX SWEET POT.\ TO GEJ\IS
3 good ized baked sweet potatoes.
[ level tablespoonful shortening.
1 level teaspoonful salt .
I J1 cupful s milk .
1 egg .
3 level teaspoonfuls RYZON.
1 le' ·el cupfu l corn flour .
1 level upful cooked hominy.
Br ak three good sized baked sweet potatoes
into ha lves , take out the centers and pre
th rough a si ve; add short en ing, a lt , milk a nd
w II -beaten egg. if t R YZON wit h the flour,
add to previous mi xt ure, beating thoroughl y;
fi ll we ll-greased gem I a ns three-q uarters full ,
a nd bake in qui ck oven about twenty-five
m inu tes .
Left-over white or sweet potatoes may be u ed.
RYZO , RI E AXD OR mAL BREAD
BY M[ S EMMA COLLINS, ALBANY , AI.. .
I level cupful (Y. pint) cold boi led rice.
I level cupful (6 ounces) corn meal.
I level cupful (J1 pound) flour.
6 level teaspoonfuls Ryzo
I level teaspoon ful salt.
[ egg.
I cupful (Y. pin t) milk.
Bea t t he egg until Ii ht. Add mi lk, salt, orn
meal a nd ri ce, and last ly flour sifted with RY ZON .
i\ fi x thoroughly a nd beat hard . rr nece a ry
stir in five ext ra tablespoonfu ls milk. Bake in
three well-greased layer cake pans in hot oven for
thirty minutes. \;v'hen done turn out onto plate
a nd arran ge like a layer cake, Sl readin g two
layers wi th butter, dustin g the top with powdered
s uga r. J f desired, the egg may be omitted and a n-
other ha lf level tea poonfu l RYZON added instead.
This makes a delicious hot bread for tea.
ufficient for six I er ons.
RYZ 1 SWEET POTATO PO E
BY MRS. C. W. TILDE N, LOS ANGE LE , CAL.
2 cupful s ( I pint) grated sweet potatoes.
1 cupfu l (Y. pint) sweet milk.
I level teaspoonful gi nger.
2 level tablespoonfuls ( I ounce) brown
suga r.
2 level tablespoonfuls ( 1 ounce) melted
butter.
1 y. level cupful s (6 oun es) flour.
4 level teaspoonfuls R no, .
I level teaspoonful salt..
Beat first five ingredients thorou ghl y tog th er.
Sift flour, a lt a nd RYlON together twice, a nd "dd
to first mi xt ure, beat a mi nute, turn in to a but-
tered ba king di h and bake in moderate oven for
three-quarters of an hour. er ve in ba kin g dish.
This is a spoon bread a nd shou ld be served as
soon as taken from oven. Sufficien t for six persons.
 brushing lightly with any cooking oil. Turn over
as for Parker House Rolls and bake from fifteen
to twe nty minutes in hot oven .
•lJaster Recipe
RYZO:-.l COR . BREAD
I tablespoonful (~ ounce) butter.
2 level tablespoonfu ls ( 1 ounce) suga r.
2 eggs, separated .
1 level cupfu l (6 ounces) corn meal.
3 level teaspoonfu ls 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 toget her,
~ cupful rice flour. add yolks of eggs one by one; then beat whites
4 level teaspoonfuls RVZON. of eggs to a stiff fro th a nd add t hem with the corn
I level teaspoonfu l salt. meal, flour sifted with RvzoN a nd salt, a nd milk.
2 level tablespoonfuls shortening. Mix lightly together until a ll is thoro ugh ly well
I egg . mixed, the n pour in to a well-greased a nd flo ured
r y.( cupfuls milk. shallow baking pa n a nd bake in a moderately
2 tablespoonfuls syrup. ho t oven for fifteen minutes, or un til done. Break
or cut in pieces.
Sift dry ingredi ents together; cut in shortening; This mixture may a lso 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 gred ients . 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 R ecipe as t hey wi ll be more delicate and lighter tha n
RYZO BISCUITS when placed close toget her.
Sufficient for twelve biscuits.
2 level cupfu ls (y. pound) flou r.
4 level teaspoonfu ls R YZON.
I level teaspoonfu l salt.
RYZO I " HOT-DOG" DAINTJE
2 tablespoonfuls (r ounce) butter or I BY MRS. JOHN W. TOLSON, WA SH I ' CTON, D. c.
tablespoonful butter and I tablespoon- 4 level cupfuls ( I pound) flour.
ful la rd.
I level teaspoonful sa lt.
y.(cupfu l ( I Y. gills) to I cupful mi lk.
l\ [ix flour, RVZON a nd salt and sift into a basin;
add butter or lard , a nd chop with a sha rp knife
un t il mealy. Add milk gradua ll y unti l mixture is
soft and spongy. Turn onto a slightly floured
baking board and roll lightly until of a un iform
thickness, about one-half inch. Cut wi t h a
floured biscuit cutter, place on a greased tin and
bake for twelve to fifteen minutes in a quick oven .
Biscuits shou ld a lways be separated on t he pan,

17
 5 level teaspoonfu ls Ryzm:.
1 pound small smoked sausages.
4 level tablespoonfuls (2 ounces) lard.
About 2 cupfu ls milk-or milk and water.
Brush each sausage with mustard.
Sift flour, salt and Rno . together. Work in
lard and gently mix in milk enough to make a
moot h dough, soft enough to be hand led ea ily
without being stiff. Roll out about '1 inch th ick.
ut in small square . Lay one smoked sausage
in each square:; roll up and fa ten securely by
pinching dough together. Place in a pa n a little
d istance apart and bake in a quick O\'en unti l
brow n. Sufficient for fourteen daintie .
Prize Recipe
RYZO. CA:-.1TO:-.1 BISCUITS
BY ~ I RS . MARY R . DOGGETT, BROOKLYl> , :-I . Y.
3 level teaspoon fuls R \'ZO:-l.
2 level cupfuls O. pound) flour.
~~ level teaspoonful salt.
I level tablespoonful (~ ounce) sugar.
2 tablespoonfuls (1 ounce) lard.
3~ cupful ( I ~ gills) milk.
~ cupful (2 ounces) chopped preserved
Canton ginger.
Sift R vzo , sugar and salt together, and rub
in shortening with the tips of the fingers; add
ginger and then milk, mix lightly, roll out and
cut quickly with a biscuit cutter; lay on greased
ti ns and bake in a qu ick oven for ten to twelve
min utes. Serve hot for luncheon or tea.
Sufficient for twenty biscuits.
Prize Recipe
RYZO. S \ R DI E BISCUITS
IlY ~ I RS . FLORENCE LOUNDS, FORT L EE , N.
F illeted Sardines.
3 levcl teaspoonfu ls R VZON.
2 level cupfuls ( ' 2 pound) flour.
~ level teaspoonful salt.
3 tab lespoonfuls ( [ y, ounces) larci .
2 tal, lespoonfuls ( [ ou nce) bUlier.
I f'upful (~ pint) milk, scant.
Sift flour, R YZON and one-half teaspoonful of
salt into a basin, add lard and butter, cut them
in with a kn ife and then rub in with tips of finge rs;
add gradually enough milk to make a soft dough .
Toss onto a slightly floured boa rd and pat and
roll with a rolling-pin un ti l one inch thick. Cut
out with a small, round cutter dipped in flour,
place close together on a greased tin, bake in a
hot oven from eight to ten minutes. Spli t wh ile
hot and place together with the sardin es, sea-
soned with salt, between the rounds.
If liked , the sardines may be moistened with
some of t he sardine oil.
Sufficient for twenty-fou r small biscui ts.
RYZO.' PEA:\UT BUTTER BIS UITS
4 level teaspoonfuls R YZON.
2 level cupfuls (~ pound) flour.
y-! level teaspoonful salt.
[ level tablespoonful (~ ounce) sugar.
I tablespoonful (~ounce lard or drippings.
3 tablespoonfuls peanut butter.
2 eggs.
~IiIk enough to make a soft dough.
Sift the flour, RYZON, salt and sugar into a
bowl. Cut in the lard and peanut but~e r v;;th a
knife, or rub them in with tips of the fingers .
Beat eggs a nd add t hem with sufficient milk to
make a soft dough. Tum out on a floured bak-
ing board, knead lightly, roll out, cut wilh a
cutter, bru h over with a little beaten egg,
sprinkle with sugar, and bake from twelve to
fifteen minutes in a moderate oven. Sufficient
for twelve biscuits.
R YZO:\ HEESE D ROP B r CU rT
BY FORECAST MODERN SCUOOL OF COOKERY
I level cupful (Y-! pound) flour.
Y-! teaspoonful salt .
~ cupful ( 1 gill) wa ter.
3 level teaspoonfuls Rno '.
I level tablcspoonf ul (~ ounce) bu tte r or
fat.
8 level tablespoonfuls Uf cup) grated cheese.
fix like d rop bak ing powde r bisc ui t . Ba ke
twelve minu tes in hot oven. They a re excellent
to serve wi t h a vegeta ble as t hey a re high in
nu t ri t ion.
uffic ient for twelve biscui ts.
J. R YZ . SUR PRISE BEAT E BISCUITS
6 level teaspoonfu ls R YZON.
4 level cupf uls (r pound) flour.
I level teaspoonful salt.
r level teaspoonfu l sugar.
2 tablespoonfuls (r oLillce) butter or la rd
I egg-separated.
I ~ cupfuls (~ pin t) milk or m il k a nd water.
Sift flour, R vzo , sugar and salt in to a basin;
add shorten ing, cut it in with a kn ife, then ru b it
in as lightly as possible with t he t ips of t he fi ngers.
Beat up wh ite of egg to a stiff froth, add mil k to
it a nd stir in to the dry ingredients. fix with a
flex ible kn ife, and tu rn out onto a flou red baking
board. Beat with a rolling-pin until t he dough
blisters, t hen roll out about three·fou rths of a n
inch th ick. Cut in to biscuits, and lay t hem , not
touching each other, on a greased baking pan,
brush over the tops with yolk of egg beaten a nd
mixed with one tablespoonful of milk , and bake
in a qu ick oven for fiftee n to eigh teen minutes.
Sufficient for twenty-fi ve biscuits.
18
 • RYZO POTATO Bl se IT
I level cupful freshly mashed potatoes .
2 level tablespoonfuls melted shortening.
I level cupfu l corn flour.
2 level teaspoonfu ls H YZO ' .
1 level t('aspoonful salt.
dd melted shorten ing to mashed potatoes;
mix and sift flour, RYZON and sal t. Add to
potato mixture to make a soft dough. Roll out
qu ickly one-quarter inch thick. eut with hiscuit
cutter and bake in a quick oven fiftcen minu tes .
Sufficient for twelve biscu its.
Th is also makes a ~ood crust for meat [lie.
If rolled out the size 01 a sa urer, you may I lacc
any chopped meat avai lab le combined with
vegctah les or rice on dough, folding over, crimp
the edges and bake in a hot ove n. These tUfl1-
o'·crs may be scrved with or without gravy , as
desired.
RYZO~ PRU;":E BISCUIT
BY Mil . FilED FRIEDLANDER, NEW VORl( l TV
1 eupful stewed and pitted prunes.
2 level cupfuls (y. pound) flour.
4 level teaspoonfuls R YZO .
[ level teaspoonful salt.
2 level tah lespoonfuls ( 1 ounee) butter.
1 cupful (y. pint) milk.
RYZO BALTIMORE BISCUITS
-J. level teaspoonfuls RYZON.
2 level cupfuls (y. pound) flour.
;{ level teaspoonful salt.
y. level teaspoonful sugar.
2 tablespoonfuls ( 1 ounce) shortcning.
I cupful (y. pint) or less of milk.
Sift flour, salt, sugar and Ryzo ' twice. ut in
shortening; then add milk gradually, mixing with
a knife. The dough should be as soft as can be
handled without sticking. Toss onto a ligh tl)'
floured baking board, pat or roll very lightly until
half or three-fourths of an inch thick and cut
quickly with a floured cutLcr.
Lay on greased baking tins, and bake in a hot
oven from twelve to fift cn minutes.
Sufficicnt for twclve biscuits.
RYZO I BUTTER~IILK DIS UIT
BY ~IRS. J. B. MA E:<ITlIlE , ROANOKE, VA .
4 level cupfuls ( r pound) flour .
2 level teaspoonfuls RYZON.
y. level teaspoonful soda.
y. level teaspoonfu l salt.
2 level tablespoonfuls ([ ounce) shortening.

Sift fl our, RYZON and salt into mixing bowl. Buttermilk.

Add butter or other shortening. Cut in with Sift dry ingredients into a bowl. Add shorten-
two knives until fine. Add milk slowly until ing and chop until mealy. Add I utterm il k
a soft spongy mixture. Turn out on well-floured gradually until it is a soft dough. Roll thin and
board. Roll quite thin- y.( inch . Cut with rather cut with biscuit cutter. Bake fiftee n minutes
large biscuit cutter. Place one prune in centcr in a hot oven. Serve immediately . Sufficient
of biscuit and pinch the edges of dough up over for twenty-five biscuits.
the prune, as for a dumpling, turning that side T. B.-Sce [astcr B iscuit R ecipe on page 17.
down on the pan. Bake in quick oven.
Sufficie nt for twelve biscuits.
RYZO IVI FFIN A D BREAI -
RYZO UT B I SCUITS
3 level teaspoonfuls R YZON . F ST BREAD
2 level cupfuls (y. pound) flow·.
y. level teaspoonful salt. RYZO. SURPRISE P ! CAKES A D
2 tablespoonfuls ([ ounce) butter or lard . lUFFI S
1 cupful (4 ounces) chopped nut meats. BY MRS. GEOR GE BANCIlOFT, AN , ARBOIl,
4 level tablespoonfuls (2 ounces) sugar. ~ 1l 1I1 GA.
1 egg.
Enough milk to make a soft dough . 2 level cupfuls (y. pound) flour.
Sift flour, salt and R YZON together. Rub or 3 level tablespoonfuls RYZON.
1 level teaspoonful salt.
eut in the butter and add the nuts and sugar. 2 cupfuls ( 1 pint) water.
Beat up egg and add it to the dry ingredients,
with enough milk to make a soft biscuit dough. Sift flour , R YZON and salt into a mixing bowl,
Shape with floured hands into small balls, place add water gradually, then beat well. Pour from
well apart on greased tins, brush the tops with a pitcher onto a hot, greased griddle, or frying
milk, sprinkle over with chopped nuts and bake pan, if in camp, and turn when full of bubbles.
in a hot oven from twelve to fifteen minutes. ", hen brown, serve hot with butter and maple
Serve hot with butter. syrup or sugar. Sufficient for fifteen cakes.
If liked, the biscuits may be covered with frost- This batter may be cooked in muffin rillgs.
ing or they may be split and jelly put between the ote that no eggs or shortening are used in
halves. Sufficient for eighteen biscuits. this recipe.

19
 RYZON jI,JIUFFINS-Master Recipe
By MISS AUCE BRADLEY, Principal Miss Farmer's School or Cookery, Boston, Mass.
Master Recipe
RYZO MUFF J S
4 level teaspoonfuls RVZON.
1 )/, level cupfuls (6 ounces) Aour.
2 level tablespoonfuls ( I ounce) suga r.
I level tcaspoonf ul sa lt.
~ cupfu l (sca nt Yo pint) mi lk.
2 tablespoonful (I ounce) butte r.
I egg.
Sift Aour once, measure, add RYZON, salt a nd
sugar and sift four times, add mil k gradual ly
while stirring constantly. 'When smooth a nd
free from lumps add butter, melted, mix, add egg,
beaten until thick and li ght colored, beat well,
and pour into well-greased hot gem pans. Bake
twcnty minutes in a hot oven.
Sufficient for twe lve muffins.
RYZO SQUASH ruFFI IS
BY MR . A. R . CORWITH, SOUTIIAMPTON, N. Y.
I )/, level cupfuls ()/, pOlmd) flour.
I level tablespoonful ()/, ounce) sugar.
1 level le.'lspoonful salt.
S level teaspoonfuls RYZON.
2 level tablespoonfuls ( I ounce) shortening.
K cupful ( I )/, gills) mille
20
I cupful ()/, pint) squash.
1 egg.
Sift together flow', sugar, salt and RYZON.
Beat egg ligh tly and add to it milk and squash .
Melt shortening and add to combined mixture.
Beat thoroughly and turn into hot greased muffin
tins. Bake about twenty minutes. Sufficient
for twenty muffins.
RYZON APPLE MUFFI S
BY MRS. C. W. TILDEN , LOS ANGELES, CAL .
I level cupful ()/, pint) milk.
egg.
level tablespoonful ()/, ounce) butter.
2 level cupfuls ()/, pound) flour.
2 level teaspoonfuls RYZON.
)/, level teaspoonful salt.
2 level tablespoonfuls ( I ounce) sugar.
I cupful ()/, pint) finely chopped apples.
Sift flour, RYZON, salt and sugar three times.
Beat egg, add melted butter and milk. Stir
in dry ingredients and beat thoroughly, adding
apples last. Pour into well-greased muffin pans
and bake in quick oven u.ntil golden brown.
Sufficient for twelve muffins.
 Prize Recipe
R YZON DELICIOUS HAM MUFFI S
BY MRS. JEANNETTE YOUNG 'ORTON, N. Y. CITY
y.! cupful (2 ounces) butter.
:K cupful (3 ounces) chopped cooked ham.
I beaten egg.
3 level teaspoonfuls R YZON.
:K cupful (7:1 pound) graham flour.
I level cupful (y.! pound) flour.
I cupful (.% pint) milk.
Beat butter to a cream , add ham, mix weJl,
then add egg, graham flour, flour sifted with Ry-
ZON and milk. l\lL" thoroughly and div ide Into
twelve hot, well-greased muffin tins. Bake in a
hot oven for twenty minutes. Serve hot or cold.
'ufficient for twelve muffi ns.
NUT A D FRUIT MUFFI S
BY MISS ALICE BRADLEY,
PR I CIPAL, MISS FAR~ I ER'S SCHOOL OF COOKERY,
BOSTON, MASS.
.% cupful (2 ounces) bread flour .
3 level teaspoonfuls R YZON.
:K level teaspoonful salt.
y.! cupful (1.% ounces) brown sugar.
1 level cupful (5 ounces) graham flour.
YJ cu pful (1YJ ounces) walnuts.
6 dates.
I egg.
:K cupful (1.% gills) milk.
2 tablespoonfuls ( 1 oz.) shortening, melted.
Mix and sift bread flour, R YZON, salt and brown
sugar add graham flour, nuts cu t in pieces, and
dates 'washed , stoned and cut in pieces. Mix well ,
add egg well beaten, mille and shortening. Beat
thoroughly, bake in twelve greased muffin cups
in a hot oven for eigh teen or twenty m inu tes.
Sufficien t for twelve muffins .
R YZO BREAD MUFFI S
BY FORECAST MODERN SCHOOL OF ,COOKERY
2 level cupfuls (I pin t) bread cru mbs.
.% cupful (2 ounces) flour.
1 level tablespoonful (.% ounce) melted
butter or shortening.
y.! level teaspoonful salt .
1.% cupfuls (X pin t) milk.
I egg.
2 level teaspoonfuls R YZON.
Cover crumbs with milk and soak fifteen
minutes. Beat smooth, add egg yolk , flou r,
salt, RYZON and bu tter. F old in egg wh ite
stimy beaten. Bake in buttered muffin t ins in
a quick oven fo r twenty minutes.
Sufficient for twel ve muffins.
21
RYZO " LEFT-OVER" COR MUFFIl'\S
BY MRS. ELEANOR ACKEIUIA, , BROOKLY ' , . Y.
2 level cu pfuls (.% pound) flo ur.
3 level tab lespoonfuls R no .
I level teaspoonfu l salt.
I cupful (~ pin t) water.
I cupful (~ pi nt) canned corn .
Sift flour, RYZON and salt into a bowl, add
water a nd canned corn graduaIly and beat well.
Bake in muffin rings or as griddle cakes on a
hot we ll -greased gr iddle.
One level tab lespoonfu l of sugar may be added
if desired . ote t hat no eggs or s horte n ing a re
used in t his recipe.
Sufficient for twelve muffins.
*RYZO BRA A D RICE l\IUFFI 'S
2 level cupfuls bra n.
1 level cupful cooked rice.
2 level teaspoo nfu ls Ryzo ' .
I level teaspoo nfu l sa lt .
.% cupful ra isins .
y.! cupful corn syru p or molasses.
2 eggs .
I y.! cupfuls milk.
Mi x bran, ri ce , RYZON and salt ; add ra iSin s ,
corn syrup, eggs weJl beaten a nd mil k . Bake in
mu ffi n pans about twent y minu tes.
These mu ffi ns a re most delicious as weIl as
healt hful, and not onl y provide a way to use left
over cooked rice , bu t are combined in to a n
unu sual recipe. Ma ny people will fin d t hes
muffins with a cup of cocoa or coffee a n entirely
satisfying meal.
Sufficient fo r t welve muffi ns.
RYZO N OAT M E AL BREAKFAST GE IS
BY MISS EMMA COLLI NS, ALBANY, CAL.
I level cupful (~ pin t) cooked oatmeal.
1.% level cupfuls (6 ounces) flour .
4 level teaspoonfuls Rno '.
2 level tablespoonfuls (1 ounce) sugar.
.% level teaspoonful salt .
.% cupful (1 gill) milk.
1 egg .
2 level tablespoonfuls ( I ounce) butter.
Mix and sift t ogether flour, R nON , salt and
sugar. Beat egg, add milk, melted butter and
oatmeal. Then add dry ingredients, beat all
t horoughly and pour int o well-greased gem pans
a nd bake in quick oven.
Sufficient for twelve gems.
 • RYZO HO EY, ' T A);D BRA;\
?l 'FF I);S
Y. upf ul barley flour.
I level cupfu l bran.
2 le vel teaspoonfuls R YZON .
Y. level teaspoonful saIL.
~ cupfu l hopped nuts.
K cupful milk .
~ cupfu l honey.
. 1 level ~ablesp<;><>nfl\l.melted shorten ing.
:\-llx and sIft dry .Ingrechents, add nuts, milk,
honey and shortenIng, and bake in gem tins
about twenty-five minutes, in a hot oven.
RYZO:-\ BRA:\, GE;\IS
BY MRS. M. J. IlARI)[=-:C, DETROIT, ~IICH.
K cupful (y. ounce) bran .
y. cupful (2 ounces) flour.
2 level teaspoonfuls R no=-:.
~ level teaspoonful salt.
3 level tablespoonfuls CI Y. ounces) sugar.
71 cupful ( r 7) gi lls) milk.
1 egg.
fix dry ingredients and add to weU-beaten cgg
and ':1ilk. Put into well-greased gem pans and
bake In hot oven. Sufficient for eight gems.
RYZOi GLUTE:-.r GE?IS
2 level teaspoonfuls R no=-:.
2 level cupfuls (10 ounces) gluten flour.
y.( level teaspoonful salt.
r egg.
2 cupfuls (1 pint) milk.
Sift flour, R nON and salt together into a basin
add egg weU beaten , and milk. Use scant measur~
of milk. Beat well,. and p~)Llr into hot, greased
gem pans, a nd bake ID a qUIck oven for twelve to
fifteen minutes . Sufficient for twelve gems.
RYZO WHOLE WI-IEAT ROLLS
5 level teaspoonfuls R YZON.
2 level cupfuls (Y. pound) flour.
r level teaspoonful salt.
2 level cupfuls (y. pound) whole wheat flour.
3 tablespoonfuls (1 y. ounces) butter.
r egg.
I cupful (Y. pint) milk.
Sift flour , Ryzo and salt into a basin, add
whole wheat flour and mix thoroughly together.
R~lb in ~utte~, add one-half of egg beaten and
mIxed With mIlk, and mix to a soft dough; turn
onto a floured baking board and knead ligh.tly for
a few minutes. Shape dough into rolls, and place
tl~em on a. greased baking tin; brush them over
WIth rema Inder of beaten egg, and bake in a hot
oven for twenty m inutes.
Sufficient for twelve rolls.
22
RYlO;\ RA l r:-.r ROLLS
4 level teaspoonfuls Rno=-:.
2 level cupfuls (y. pound) flour.
~f level teaspoonful salt.
3 tablespoonfuls ( 172 ounces) butter.
I egg.
y. cupful (y.j pint) milk (scant).
I level cupful (y. pound) seeded and
chopped raisin .
3 level tablespoonfuls ( I ~ 2 ounces) sugar.
y. level teaspoonful powdered cinnamon.
Sift flour with R nON and salt t\\"ice, then rub
in butter lightly with tips of fingers and add one-
half of egg \Yell beaten, and milk. Turn out onto
a floured baking board , knead lightly, roll to one-
fourth inch thickness, brush over with melted
butter, sprinkle over this, raisins, sugar and cin-
namon; roll up like a jelly roll, brush over with
remainder of egg, sprinkle with sugar and cut
in to pieces three-fourths of an inch in thickness,
lay on greased tins, and bake in a hot oven for
twelve to fifteen minutes. Sufficient for twelve
rolls.
Raisins are one of the foods of which more
should be known; they are fifty per cent. more
nourishing than meat and far more healthful and
natural. l~aisins are not only a great system
builder, they are also one of the best fruit tonics
known , and in purity stand almost alone.
RYZON IARMALADE BU S
4 level teaspoonfuls R YZO •
4 level cupfuls (1 pound) flour.
y.jlevel teaspoonful salt .
6 tablespoonfuls (3 ounces) butter.
y. cupful (+ ounces) sugar.
I egg.
y. cupful (~ pint) milk.
I teaspoonful orange extract.
Marmalade, orange or grapefru it .
Sift together flour, RYZON and salt; next cut
and rub in butter and add sugar. Beat up egg,
add extract and milk, and sti r these into the other
ingredients, making the whole to a stilI paste.
Divide the mixture into fOLtrteen or sixteen
pieces, shape each into a neat ball, make a small
hole in the middle, put in a little marmalade, and
close it up again. Place the buns on greased
baking tins with the sides which have the holes
downwards. Brush over with a li ttle milk anc!
sprinkle with fine sugar. Bake in a hot oven for
twenty minutes.
Any preferred preserve may be used in place of
the marmalade.
Sufficient for fourteen or sixteen buns.
RYZO SCOTCH WHOLE WHEAT SCOI ES
3 level teaspoonfuls RVZON.
2 level cupfuls (y. pound) flour.
y.( level teaspoonful salt.
I y. level cupfuls (6 ozs.) whole wheat flour.
y. cupful (4 ounces) butter.
I~ cupful (2 ounces) sugar.
I egg.
K cupful (I Y. gills) milk.
Sift flOUT, salt and R nON and add whole wheat
flour; rub in the buttcr with the tips of the
fingers, or cut in with a knife, and add the sugar.
Beat up egg, add milk, and pour among the dry
ingredients, making them into a soft dough.
Knead the dough lightly and divide it into two
pieces. l\lake each piece into a smooth round,
roll out and cut into six pieces. Lay on greased
tins and bake in a moderately heated oven for
twenty minutes. Brush over the tops with
sweetened milk a few minutes before they are
quite done, and return to the oven to finish
baking. Sufficient for twelve scones.
RYZON QUICK SALLY LU
DY ~IRS. A. M. CRU~[, FLORENCE, ALA.
I egg.
I level tablespoonful (y. ounce) shortening.
2 level cupful s (y. pound) flour.
2 cupfuls (I pi nt) milk.
3 level teaspoonfuls RYZO .
I level tab lespoonful (y. ounce) sugar.
~ level teaspoonf ul salt.
Beat egg, sift flour, sugar, salt and RVZON
together, add shortening, then flour and thin
dow n with milk. Grease muffin rings or a small
pan-bake in a quick oven. Serve while hot.
Sufficient for six persons.
RYZO HOT WAL UT SA DWICHES
DV MRS. REYNOLDS CASEY, FLUSHING, MICH.
2 level cupfuls (y. pound) flour.
+ level teaspoonfuls RVZON.
y. level t easpoonful salt.
2 level tablespoonfuls (I ounce) shortening.
K cupful (rY. gi lls) milk.
y. cupful (2 ounces) chopped walnuts.
Sift together flour, salt and RVZON into mixing
bowl. Cut in shortening, add milk and mix.
Turn out on well-floured board and roll quite
thin , sprinkle walnuts on half of the dough,
folding the other half over, then cut with a biscuit
cutter and bake in a quick oven.
Sufficient for twel ve biscuits.
23
• RYZO 'WAR WAFFLES
I level cupful rice flour.
I level cupful corn flour.
+ level teaspoonfuls RYZON.
I level teaspoonful salt.
2 eggs, beaten separalely.
l J~ cupfuls milk.
4 level tablespoonfuls fat, melted .
Iix and sift dry ingredients . Beat yolks of
eggs, add milk and combine gradually with first
mixture. Add melted fat and fold in egg whites
sliffly beatcn. Pour from a pitcher into the
centcr of a hot, well-greased waffle iron. Serve
with maple syrup.
RYZ X Q lCI( COFFEE CAKE
DY MRS. MEH~IERT, OL. EV, ILL.
I Y. level cupfuls (6 ounces) flour.
y. cupfu l (y.( pound) sugar.
I level teaspoonful RYZON.
I~ teaspoonful salt.
y. cupful (y.( pint) milk.
y. cupful (4 ounces) raisins.
r egg well beaten .
r tablespoonfu l (Y. ounce) melted butter.
Sift flour, salt and Rvzo. Add mi lk, raisins,
well-beaten egg and melted butter. Beat all to-
gether. Pour into baking pan and sprinkle well
with cinnamon, sugar and lumps of butter on top.
Bake in moderate oven from twenty to thirty
minutes. Sufficient for six persons.
RYZO BUTTER fILK WAFFLES
2 eggs.
2 cupfuls (l pint) sour milk or buttermilk.
1 level teaspoonful R YZON.
2 level cupfuls (Y. pound) flour.
y.( cupful (I y.( ounces) corn meal.
[ level teaspoonful salt.
[ level teaspoonful sugar.
tablespoonful (Y. ounce) lard.
tablespoonful (Y. ounce) butter.
1 level teaspoonful baking soda.
1 tablespoonful warm water.
Beat eggs light, add milk, flour sifted with corn
meal, RYZON, salt and sugar; melt lard and
butter, add them with soda dissolved in warm
water. JVIix carefully and cook on well-greased
waffle irons. Serve hot with butter and syrup.
Sufficient for sixteen individual waffles.
Waffles are artistically shaped pancakes as to
their constitution, and, like these, admit of
interesting and even greater variations. Their
name in Old French was waufre, which has
developed into ga1tfre and gattffre. The word is
related to the German Wabe, honeycomb, and
as such would be derived from the shape of the
waffle, which represents a large-celled honeycomb.
 RYZOV WAFFLES-Master Recipe
By JessIE A. LONG, Instructor in Cookery, Pratt Institule, Brooklyn, N. Y.
Master Recipe
R YZO WAFFLES
4 level teaspoonfu ls RYZON.
2 level cupfu ls (y. pound) flour.
y. level teaspoonfu l salt.
2 eggs- separated.
I y. cupfuls (X' pi nt) mi lk.
4 tablespoonfu ls (2 ounces) melted butter.
Mix flour with RYZON and salt and sift into
bowl. Beat yolks of eggs, add butter and mi lk.
Add this mixture grad ually to d ry ingredients,
beating t horough ly. When well mixed fold in
t he stiffly beaten whites of eggs. Pour from a
pitcher into t he center of a hot, well -greased
waffle iron. Serve with me lted butter a nd map le
syru p or with cinnamon a nd sugar. Other fat
may be used in place of butter but t he waffles will
no t brow n as we ll.
24
PREPARATION OF WAFFLE I RON:-Heat the
iron on bot h sides thoroughly. Grease the iron
with a piece of sa lt pork or a padded fork dipped
into bacon drippings. Reverse the iron to dis-
tribute the fat evenly. Open, a nd fi ll the iron
two-thirds full. Cover a nd cook about one llIin-
ute on one side, then turn and cook a little longer
on the other side.
This amount will fill waffle iron six t imes.
Th is recipe may be varied by substituting ~
cupfu l cold boiled rice in place of I cupful wheat
flou r, and in th is way save flour for the govern-
ment wh ile still serving delicious waffles.
As a breakfast or luncheon dish waffles are
well known. Eq ually welcome a re the waffles
served with hot chocolate or coffee i n the after-
noon, or for a n a fter t heat re supper, especia ll y
when t he use of a n elect ric waffle iron makes
baking at the tab le possible.
 RI'ZON rrllITE FLOUR GR.{DDLE CAI,-ES--AJaslcr R t'cipc
By MARY lIIAso~ W RIODT,
Special R ecipe
RYZO RIC E GRIDDLE AKES
r level cupfu l (y.j pound ) flour.
X" cupfu l ( 1 ~ gills) cooked rice.
3 level teaspoonfu ls Ryzo ' .
I egg well beaten.
I level teaspoonful salt .
2 level teaspoonfuls (Yo ounce) sugar.
Yo cupfu l (r gill ) mille
r tab lespoonful (Yo ounce) melted butter.
Mi ~ a nd sift fl our, salt, suga r a nd R YZON .
Add n ~e a nd melted butter, the egg (well beaten)
a nd milk to make the batter. Beat well. ook
a t once on a hot, well-grea sed gridd le. Serve
hot with butter a nd syru p. The addit ion of a n
ext ra egg makes these gri ddle cake,; unusually
delicious.
Sufficien t for ten griddle cakes.
,
,.
(
RYZON RICE GRlDDLE CAKES--Speciat R ecipe
By 11RS. I NCUS H. B ROW"' , Lexington , Mass.
Cooking Expert oi " The Designer"
Alasler R ecipe
RYZO:--l WlliTE FLO R GRIDDLE AKE
4 level teasl oonf uls R no .
3 level cupf uls (X" pound) flour.
I level teaspoonful salt.
3 eggs--separated .
2 cupfu ls (r pin t) milk.
r tablespoon ful (Yo ounce) butter.
[elt butter. Mix flour R vzo a nd sa lt to-
get~ e r and sift into a basi~ . Beat up yolks a nd
whites of eggs sepa rately. Add yolks to mi lk,
then ad d butter. Gradua ll y add flour a nel bea·t
up mto a smoot h bauer, then fo ld in whites of '
eggs. Tu~n batter in to a wid e-mouthed pitch I'
a.n el pour mto a hot, well-greased grid dle, to the
size of a saucer. " hen ni cely brown ed on one
side turn with cake turner. ' ''' hen browned on
other side remove to a hot d ish.
Serve hot with butter a nd syru p, or
suga r and mi lk, as desired.
",,: ,
25
 RYZO, T BUCI0I\'IIEAT C.\KES
5 level teaspoonfuls RYzo:-r.
2 level cupfuls ( [ 2 ounc('s) bu("kwhca
flour.
level cupful (I, pound flour.
level teaspoonful salt.
I tablespoonful mola: ·('s.
2 y, upfuls ( I J.I pints) milk.
I cupful (;2 pint) water.
;\Iix buckwheat flour, Ryzox, flour and salt
and sift them into a howl; add milk, water and
molasses and bcat well. Cook at once on a hot,
well.greased gridd le. erve hot with butter and
syrup. These cakes are excellent with fried
sausages. If liked, a well· beaten egg may be
added to thc batter.
Sufficient for thirty· fivc cakes.
:--J. B.-See :\faster "White Flour Criddle Cake
Recipe on page 25.
* R YZO.\'" Il OOVER PA.\'"CA KI '.
13Y ~I RS. E. D. COLE, DROOKLy:-r, :-r .
2 cupfuls ( r pin t) buttermi lk or sour milk.
[ level c upful (y, pin t) stale lJrcaci crumiJs.
K upf ul (6 0unc s) corn mea l.
2 level teaspoonfuls R vzo:-r.
r level teaspoo nfu l salt .
y, level teaspoonful soda.
I tab l spoonful mola es.
I cupful (y, pi nt) boiling water.
Soa k cru ms in mi lk for ha lf hour, sca ld corn
meal wi t h one cupful boili ng water, cool, add
crums soa ked in mil k, soda d issolved in one tea·
spoonfu l hot wa ter, stir in R VZON, mix a ll thor·
oughly a nd ba ke on hot, well·greased gri dd le.
Serve wi th sy ru p, honey, jam or fr uit b utters.
(An y left o ve r cereal may be u ed in place of
crum bs.) uffic ien t for twenty pa nca kes.
* RYZO:--l PEA Pi\;'-\CAKES
flY FORECAST MODER:-r . CIIOOL or- OOK !",y
2 level cupfuls ( I pint) peas (dr ied) .
2 egg whites.
y, cupfu l (2 ounces) flour.
I cupful (y, pint) m ilk.
2 egg yolks.
Pepper.
y, level teaspoonfu l salt.
I level tablespoonfu l (y, ounce) butter or
fat.
I level teaspoonful Rvzo:-r .
To make th is recipe it is best to use the spli t
pea, which can be secured either in hulk or pack.
age form . T hese peas cook in an hour's t ime
a fter soa king.
"When the peas are tender, p ut through a food
chopper and mix the ingredients. A t~ble.
spoonful of this mixture placed on a hot griddle
or frying pan makes a good-sized pancake.
If a r icher pancake is desired than the one
suggested in this recipe, one-quarter pound
salt pork may be boiled and ground with the
pcas.
The residue strained from pca soup may be
economically used for the above.
Sufficient for t wel ve pa ncakes.
RY ZO.\'" F RE.\'" H PA:'-.T KE
I level teaspoonful R vzo:-r.
3 level tab lespoonfuls (r Y, ozs')fotato flour.
2 level tablespoonfuls ( I ounce suga r.
S eggs.
I tablespoonfu l water.
I cupful (Yo pint) milk.
Ap ple or cu rrant jell y.
Y.
Sift flour, R vzol'< and sugar in to a bowl, add
eggs well beaten, water a nd m~l k ,. and beat for
te n minutes. Grease well the JJ1slde of a small
fry ing pan, and place it over ~ m ode rate fire .
,rhen i t is suffic ien tly hot, pou r ill enough of t he
batter to cover t he sm-face of pan. When cooked
spread with jelly, and fold in to rolls. Serve hot.
They may be used as a dessert , sp rinkl ed with
powdered sugar, and a few d rops of lemon j uice.
Sufficien t for ten pancakes.
R YZOI CO R)! l\IEAL GRIDDLE CAKES
3 level t easpoonfuls RYZON.
I level cupful (6 ounces) corn meal.
r level cupful (4 ounces) flour.
2 level teaspoonfuls salt .
3 eggs.
2 cupfuls (r pin t) milk.
M ix RYZON, corn mea l, salt and fl our togethcr
and sift t hem into a bow\. Beat up eggs, add
milk an d combine t he t wo mixtures. If liked , a
tablespoonful of molasses may be a dded to the
batter. H eat a griddle a nd grease i t wit h a piece
of fat. P our th e cakes on the griddle from a large
spoon or from a pi tcher. 'When the cakcs a re full
of b ubbles, t urn wi Lh a broad kn ife, a nd brown
Lhe other side. V\ ipe gr iddle wit h a dry cloth
and grease aga in after each baking. One of th e
eggs may be omi tted, a nd J1 level t easpoonful
R VZON added.
Sufficient fo r forty cakes.
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 teaspoonfu l 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, suga r, 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 twe lve fritters.
These are delicious served with cream and sugar.
Sufficient for twe nty griddle cakes.
Prize R ecipe
RYZO FRITTER RYZO PI EAPPLE FRITTERS
BY MR . B. M. SMYTH, ORANGE, N. J.
• RYZO APR I COT f.R 1TTERS
I small pineapple.
Y. cupful oatmea l flour . level cupful (J1 pound) flou r.
y. cupful rice flou r . 2 level teaspoonfuls Rna ' .
:1 level teaspoonfu ls RYZON.
2 level tablespoonfuls (I ounce scan t) POW-
2 level tablespoo nfuls sugar.
dered sugar.
y. level teaspoonfu l sa lt. y.( level teaspoonful salt.
1 egg.
1 beaten egg.
y.( cupful milk . J1 cupful 04 gill) milk.
1 level cupfu l stewed apri cots.
I tablespoonful lemon juice.
M ix a nd sift dry ingred ients , add egg a nd mi lk LEMa SA CE :
and apri cots. Drop mixt ure from tablespoon [ level tablespoonful cornstarch.
into deep, hot fat. Fry un t il a go ld n brown. I level cupful (y. pound) sugar.
Drain, roll in powde red 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-

BY ~IISS R TH FREDERICKS, OAK RIDGE,
I level cupful (J1 pound) flour.
3 level teaspoonfuls RYZON.
y. level teaspoonful salt.
2 eggs.
J1 level teaspoonful pepper.
y.( cupfu l (y. gill) mille
1 cupful (y. pint) chopped clams.
lVlix a nd sift dry ingredients. Add eggs, milk
and clams. Mix thoroughly and drop by table-
spoonfu ls in to deep hot fat. Fry until a deep
brown . Serve hot.
Sufficient for fourteen fri tters.
. J. side skin and core), and grate thoroughly; mix
and sift dry ingredients, add egg and milk, and
pineapple mi"ed with lemon juice. Drop mixture
from tip of tablespoon into plenty of smoking
fat and fry until a golden brown color.
Drain and serve with the sauce.
FOR SAUCE:-Mix cornstarch and sugar in
saucepan, add water and cook for twenty min utes.
Add grated rind and strained juice of lemon and
butter, and serve very hot.
Sufficien t for fourteen fritters.
N . B.-8ee Master Fritter Batter R ecipe on
page 2

27
 Master Recipe
RYZOX DELICATE FRITTER BATTER
I~ le\'el teaspoonfuls RYZON.
I Ic\'el cupful (4 ounces) flour .
2 level tablespoonfuls (~ ounce) cornstarch.
4 level tablespoonfuls (2 ounces) sugar.
y.! levcl teaspoonfu l salt .
I egg-separatcd.
y.( cupful (y. gill) milk (generous) .
I tablespoonful olive oil.
l\Iix flour, Rvzo:-.-, cornstarch, salt and sugar
and sift three times. Bcat yolk and white of egg
cparately. Add beaten yolk and mi lk a lter-
nately to flour mixture; then add oil and beat
until smooth. Finally fold in stimy beaten cgg
white. Drop by spoonfuls into plenty of hot,
but not smoking, fat. Fry golden brown, turn,
drain out with a skimmer, and lay on absorbent
paper. Trim and dust with powdered sugar and
servc at oncc.
l Ose this batter for plain fritters and fo r fruit
and swcet fritters of all kinds. Jn using yege-
tabl es or shell fi sh, etc., omit the sugar. Th in
slig htl y with milk when used with a ny fi lling.
Whole canned fruits drained from sy rup , apple
RYZO, DELICATE FRITTER BATTER-Master Recipe
By MRS. CnRlSTL'IE FREDERICK , Consul ling Household E ng ineer
28
rings, bananas, etc., may be used for filling; or
oysters, clams, etc.
Sufficien t for ten large fritters.
BA~Al'A FRITTERS SUPRE~rE:-Cut ripe bana-
nas in half lengthwise, then crosswise. oak
for one hour in lemon juice and sugar to taste.
Thin the above batter slightly with milk, dip in
each section of banana and fry in hot fat. Drain
and serve with melted currant jelly.
Prize R ecipe
RYZO:-.l HOt.II1\Y FRITTERS
BY ~IR . J. J. O'CONNELL, WASHlZ'lGTON, D. C.
2 levelcupfuls{r pint) cold cooked hominy.
2 eggs.
}~ cupful ( I gill) mille
}~ level teaspoonful salt.
I level teaspoonful Rvzo~ .
I y. level cupfuls (6 ounces) flour.
y. cupful (2 ounces) chopped cooked ham.
Put hominy into a bowl, add eggs well beaten,
milk, salt, ham, and R YZON sifted with flour.
Beat thoroughly and drop by large spoonfuls
into plenty of smoking hot fat . Fry until niccly
browned, then drain on paper and serve hot.
Sufficient for fifteen fritters.
 CHAPTER III

RYlON CAKES
I[I~ I F . 11 th' dm",", bmo,h" 'f =k"y th, m.kiog ,f ak" ;, ""d'ob,,'[y 'h' -moot
~, popular.
. I t is practica ll y impossible to bu~' cakes that are equa l to well-made h?me-bak.ed
one , a nd so they are a lways appreciated. The secrets of succe s are, care Illfollollilllg
the recipe exactly, and attent ion to the simple ru les of mixing and baking.
\\"i t h a ll cookery, method and order are great points to be considered. I [ave every-
thing in read iness before you begin to mix a cake, for it may be spoiled if you have to stop mixing or
bealing to prepare an ingredient. First study and set your recipes to hand . Put out measuring up,
boards, kn ives, egg beaters, flour sifters, pastry brushes, bowls, basins, cake tins, and scales and weight.
i\[easure or weigh the quantities required. P ay attention to t he oven and see that it is likely to be
sufficient ly hot by the time the cake is ready for it.
Then g~t ready the necessary cake t in or tins, and prepare them in a manner sui ted to the kind of
cake to be made.
The measurin g cup should hold one- ha lf pint. All measurements are level. All materials are meas-
ured le\'el, i. e. , by filling spoon or cup more th a n full and leveling with the back of knife.
Flour, mea l, suga r, baking powder and spices are measured after one s if~ing and heaped in to the
measure lightl y. Th is is of importa nce in making good cakes. F lour shou ld not be shaken dow n in to
t he measuring cup. F lours vary in thickenin g qua li ties, therefore the exact amount of liqu id can not
a lways be given .
It is very importa nt to have the flour dry , as damp flour wou ld render a ny cake heavy.
There are three ways of mixing : stirring, beating, and cutting or foldin g.
To stir :- Let th e spoon touch the sides and bottom of the bowl a nd move it roun I quickly in circles
of various sizes. Do not lift it out of the mixture, and work well against the sides.
To beat :- Tip the bow l to one side. Bring the spoon or fork quickly in to the mixture an I t hrough
it, take it out the other side and bring it over a nd down agai n scraping the sides well eac h time it goes
111 . I t is importa nt to keep the bowl of the spoon well scraped out during mixing. Beat hard and
quickly.
To cut or fold:- Turn over the mixture with a spoo n or knife and lift it up, foldin g in as light ly as
possible. Do not stir or bea t but mix very ge ntly un t il quite blended.
To beat butter:- In beating butter to a cream, if very hard it ca n be slight ly warmed in t he oven
or put in to a hot bowl, but it must on no accoun t be melted . The best method is to soften ha rd butter
by puttinci it through the food choppe r. The sugar may be heated and added to the b utter.
Inferior or ta in ted butter should never be used for cakes. If butter is employed it must be good,
sweet butter being the best. If the butter is very salt it wi ll be better to wash it in cold water, a nd
d ry it in a floured clot h before using.
For many of the plainer cakes, and especia ll y when baking for la rge fami lies, or where expense has
to be considered, a cheaper kind of fa t ma y be substituted for butter. La rd, beef drippings, beef marrow,
marga rin e, or one of the different vegetable fats now on th e market will genera ll y answer the purpose.
Eggs must be fresh and good but not necessarily new la id. \\ ell- preserved eggs serve the purpose
excellentl y. They shou ld a lways be broken separately into a sma ll cup or bowl before adding them to
the mixture.
\\' ith regard to sugars-always brown suga r for ri ch ca kes that you want dark in color. se gra nu-
lated sugar for other cakes except where otherwise stated, and a lways sift it before use.

29
 Fruit must be thorough ly dried before being used if it has been neces ary to wash it, and floured 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 la rge r.
Seed raisins and cut them in halves.
Candied peel looks nicest and goes farthest if cut into thin strips instead of being chopped.
Almonds should be blanched. Pour boiling wate r upon them, leave them to soak for a few minutes,
then rub off the skins and put them in to cold water to whiten; dry, cut into thin strips or chop them.
Only the yellow part of the lemon r ind should be grated and used. To obtain the j uice of a lemon ,
first roll it backwards a nd forwards on a board to soften it. Then cut in halves, a nd sq ueeze out the
juice with t he back of a wooden spoon or on a lemon sq ueezer; strain before using.
Though there is no li mit to the va ri ety of cakes that ca n be made, the greater number may be classi·
fied under one of fou r general heads :
1. Pound Cakes:- As the name implies, the typical pou nd cake has equa l we ight of various ingredi-
ents, a pound to a pou nd of sugar, butter, eggs, flour, fruit, etc. Though th is proportion is not a lways
follo wed , a pound cake has a lways a considerable qua ntity of butter, eggs, and sugar. The usua l
method of mixing is, therefore, to beat the bu tter a nd suga r to a cream, then add eggs a nd flour alter-
nately, beating th e mixtu re well between each addition. Last of a ll, the fruit and flavoring a re added.
1\1 uch of the success of these cakes depe nds upon good beating so as to blend ingredients a nd to enclose
as much ai r as possible. Pound cakes need very careful baking- a moderate and uniform heat of oven
for a considerable ti me, then gradua ll y decreasing heat is essential.
2. Plain Cakes:-These, containing as they do a smaller proportion of eggs a nd butler, a re genera ll y
mixed by rubbin g the shortening into the sugar, then the dry ingred ients a re mixed in a nd the whol e
made in to a paste with beaten eggs and ot her liquids. These cakes are not made so moist as pound
ca ke, and ge nera ll y requ ire rat her quicker baking. Individua l recipes may give ind ividua l ways of
mixing. I
3. Sponge Cakes:-The chief ingred ients of the best qua lity of sponge cake a re eggs a nd sugar;
flour must be used, but its weight is relatively smal l. Strictly speaking, a sponge cake contains no
butter, and for this reason ca n be give n to inva lids a nd chi ldren to whom butter after cooking would
be indigestible.
The usual met hod of mixing is to beat the eggs a nd suga r until light a nd creamy, t his is sometimes
done over gentle heat ; just before baking, the sifted flour and fl avoring are carefull y mixed in. ][
butter is used, it is first melted, a nd, when cool, but still liquid, added to t he mixt ure. \~ hen baki ng,
very moderate and yet uniform heat is required .
4. Gi ngerbreads:- See page 52.
The bak ing of cakes is one of the most d ifficult parts of cake making. 0 matter how ca refull y th e
mixture has been prepa red, the success or failure of the cake will very much depend upon the prop r
regul at ion of the heat of the oven. Ovens req uire very close observa nce ; some are inclined to burn
at the bottom, while in others t he top is the hottes t part, a nd it is only by experience and carefu l watch-
ing t hat the fa ul ts and capabilities of ind ividua l ovens can be lea rn ed .
The most correct way of ga uging the heat of a n oven is with the ther mometer. The degrees of hea t
wou ld be nea rl y the followin g :
From 400° to 4500-A hot oven.
From 300° to 3500-A moderate oven.
From 250° to 275°-A slow oven .
There are a lso one or two popu la r tests which may be appl ied by novices, such as the fo llowing :
Sprinkl e a little d ry flour on a t in a nd place it in t he ove n. If t here is suffi cient heat to bake a cake, this

30
will be brown in about five minutes. Or, put a piece of white paper in the oven, and if at the nd of
five minutes it is a good ye ll ow color, the heat is moderate and suitable for mo t cakes.
After a very little experience the heat of the oven ca n easily be judged hy simp ly feeling it with the
ha nd.
A cake to be baked to perfect ion should rise evenly and be smooth on the top, a nd by the time it has
been in the oven ha lf its t ime a li ght brow n crust shou ld be formed. Owing to the variat ions in the
heat of a n ord inary o" e n, it is not a lways possible to arrive at this point of perfe tion; st ill, by ca reful
man ipulation, it may be a imed at.
\\'he n a cake rises in a cone in t he cente r it shows that the o,'en has been too hot in th comme nc-
me nt, wit h the result that the sides of the cake become hardened with a cru t hefore the mixture has
had time to rise. If the cake seems inclined to ri se at one side, it shows that the oven is ho tter o n one
side tha n the other, a nd this fa ult may be obviated to a certai n exte nt by t urning the ake carefull y
during the baking. \;<"hen a cake shows signs of becoming sufficiently brown before it is ready, it
hould be covered wi t h a doub le fold of g reased or wetted kitchen paper.
Be sure the cake is sufficiently ooked before remov in g it from the oven. Small cakes are ready if
they feel firm when ge ntl y touched with t he fin ger. Larger cakes should be tested by r unning a bright
a nd heated skewer into the center of them. If the skewer comes out st icky the cake is not cooked
e nough, but i[ it is dry a nd undimmed t he baking is finished. akes shou ld be a llowed to sta nd [or
two or t hree minu tes before removin g t hem from the tin; they will then come out more ea ily. T hey
should be cooled on a wire sta nd or sieve or stood on end so that t he air gets around the bottom a nd
side. When cold, put in to dry a nd air-tight t ins.

RYZOr LOAF AKES

RYZO RICI-I WEDDING CAKE
J~ level cupfu ls (~po un d) butter.
I ~ level cupfuls (~ po un d) s uga r.
2 lemons.
2 ora nges.
[ nu tmeg, gra t ed .
I ~ level teaspoonfu ls powdered gin ger.
I ~ level teaspoonfu ls powdered cinn amon.
~ level teaspoo nful powdered a llspice.
~ level teaspoo nfu l powdered mace.
6 eggs--sepa rated .
~ cupfu l (1 gill ) bra nd y or fruit juice.
2 level cupful s (~ pound ) s hredded glace
cherries.
3 level cupful s (~ pound) curra nts.
1 ~ level cu pfu ls (~pou n d) seeded raisins.
I ~ level cupfuls (9 ounces) su lta na ra isins.
3 level cu pfu ls (~pou nd ) s hredded ca ndied
citro n peel.
3 level cupful s (~ pound ) g round a lmo nd s.
3 level teaspoonfuls Rvzo '.
4 level cupfuls ( [ pou nd) flour.
[ level upfu l (y-! pound) ri ce flour.
~ level teaspoonfu l sa lt.
rea m butter, add gradu a ll y s uga r, t he grated
r in ds of lemons a nd ora nges , a nd spices, a nd beat
for fiftee n minu tes, then add yolks of eggs, two
by two, salt a nd brandy or fruit juice ; stir in
frui t, nuts and peel, then sift in flou r, rice fl o ur
a nd R vzo. Beat u p whi tes of eggs a nd add
t hem by degrees to mixture. Turn into a la rge
I ape red tin, and bake ca refull y in a moderate
o en for six hours. Put the cake aside until next
day, th en cove r it ov I' wit h frost ing, leave un ti l
set, then ornament with icing in any pretty le-
sign, using an i in g bag a nd tube.
Sufficient for one large cake.
l e i 'G :--See page 4-1-.
RYZON GOLD CAKE
y-! cupful (2 ounces) butter.
~ cupful (6 ounces) sugar.
5 egg yolks.
I level teaspoonful Rvzo • .
I level cupful U1 pound) flour.
r pinch salt.
y-! cupful (~ gill) milk.
~ teaspoonful orange extract.
ream butter, add gradually sugar, and when
thoroughly creamed , add yolks of eggs, well
beaten. Sift flour, R nON and salt together, a nd
add , a lternately with milk, to egg mixtu re. Stir
in extract, and turn into a well-greased a nd
fl oured small, square, loaf pan . Bake in a mod-
erate oven for thirty minutes. Sufficient for
small eake.

31
 RYZON 13ABA -Fir,t Prize Recipe
By lIlRS . PE RCY DUVAll, Dower House, Rosaryvillc, Maryland
First Prize Recipe
RYZO I BABA
The Baba is a cake of Polish ongIn . It was
made known in France by Stan islas Leczinsky.
The descendants of this King a lways ate the baba
with a sauce made of sweetened wine mixed with
one-sixteen t h part of distilled wate r of tansy.
So fa r as the judges know l'drs. Duvall's RYZON
naba is the first one made with baking powde r.
first prize recipe for Rno Baba follows:
4 eggs-not separated .
I y, level cupfuls (~pou nd ) suga r.
y, level teaspoonful sa lt.
I Y, cupful s (~pint) sweet milk.
3 level cupfu ls (~~ po und ) flour.
2 level teaspoonfu ls RYZON.
y, level teaspoonfu l powdered mace.
y, cupfu l (Y-i" pound) butter.
32
}If cupfu l (2 ounces) sh redd ed candied citron
peel.
SA CE :
I level cupful (Y, pound) sugar.
y, cupfu l ( 1 gill ) water.
I win eglassfu l ru m or y, teaspoonful vanilla
ext ract and y, teaspoon ful lemon ex-
tract.
FOR nAB.\:-Beat eggs and sugar toget her until
ve ry light, remove beater, ad d sa lt, milk, flour
sifted with Ryzo , and mace, a nd add citro n.
l\Ielt butter in a la rge turkshead baking pan (with
a centra l opening). When melted, add butter
ca refu ll y to battc.:, a nd po ur batter in to mold.
Bake in a steady, fa irly hot oven, for one hour,
taking care to tu rn cake severa l times. This mi x-
ture is a thi n batter a nd req uires a slower oven
than the usual "rusk." \\ hen done, try it with a
st raw; if straw comes out clean, remove ba ba from

mold on to plate on which it is to be served . Ca re
shou ld be t ake n that the cake mold is very well
greased , especia ll y th e center "piece."
F OR R UM SA CE :- Pu t suga r a nd water in to
an enameled sa ucepa n, brin g to boi linO' poin t a nd
boi l unt il syrul spins a t hread , or 2 J ljo F . by
ca nd y th ermometer. Then add r um, or extract ,
and cool slight ly. Di p baba into syrup wh ile it
is hot, or lad le syrup O\'er baba with spoon or
broad kni fe, or brush on syr up. F rui t juice may
be used in place of ru m, or the followin g choco-
late sa uce may be used by t hose who prefe r it to
the rum sa uce.
F OR CHOCOLATE SAUCE :-Pu t one level cupful
suga r into a sa ucepa n, ad d on e cupfu l of m il k,
one-four th cu pful bu tter, a nd boil toget her un til
" ha lf don e," abou t ten minutes , b ut uo il " ha rd ,"
not ge ntly. Add one-four th cake (or one- ha lf
ca ke, if desired bitter) chocolat e, c ut in to fa irl y
sma ll pieces. Sta nd on side of stove un til en-
t irely melted, bu t do not oi l aga in, as t he deli-
ca te fl avor of chocolat e is lost by boiling. A ld
one-ha lf teaspoon ful va nilla extract, a nd pou r
over ca ke one spoonful at a ti me.
Sift powdered suga r over the slight ly sticky
top before ca rry ing t o tab le. I f desired, th e
center may be fi lled with stewed fr ui ts.
The baba mi xt ure may be di vided into two
molds. The baba may a lso be used for a pud-
d ing. In t his case th e cake is sat urated wi th rum
sa uce, or ora nge syru p, a n I served wit h a no t her
sa uce over a nd a roun d base. Th in custa rd or
apri cot sa uce a re a ppro priate sa uces. \," hen a
ba ba has no t been consumed fresh, it may be cut
in slices, di pped in frui t j uice, covered wi t h a
bat ter, a nd fr ied.
Sufficien t for one la rge cake.
R YZO;o..l SETON FRUIT CAKE
2 level cupfuls ( I pint) d ried apples.
2 cupfuls ( I pint) molasses.
)4 cupful (4 ounces) butter.
)4 cupful (4 oun ces) la rd.
2 level cupfuls ( I pound) sugar.
2 eggs.
I cupful ()4 pint) mille
2 level teaspoon fuls R Y ZON .
5 level cupfuls (r Yl pounds) flour.
Yl level teaspoon fu l salt .
I level teaspoon ful powdere d cinnamo n.
I level teaspoon ful powdere d a ll spice .
)4 level teaspoon ful powdere d mace.
)4 level teaspoon ful powdere d cloves.
I level teaspoon ful powdere d ginger.
I level cupfu l (8 ounces) seeded raisins.
I level cupful (6 ounces) sultana raisins.
)4 cupful (2 ounces) shredde d candied cit-
ron peel.
Yl level teaspoon ful baking soda.
P ick over and wash apples, then coyer them
with cold water and soak over n ight. Press out
as much watcr as possible, chop them fine, and
put them i nto a saucepa n with molasses am.l stew
l' am
slowly fo r two hours. Turn out to cool.
butter, lard, and suga r thoroug hly together , add
the eggs well beatcn, milk am.I flour and beat hard
for five min utes. 'ow add the spices, salt,
raisins, apples, citron, soda dissolve d in a table-
spoonful of water, and R YZO, . Mix and dividc
into two buttered and floured ake tins and bakc
in a moderat e oven for one and one-half hou rs.
Sufficient for two medium -sized cakes.
R YZO:\ BIR T H DAY CAKE
I cupful ()4 pound) butter.
2 lcv I cupfuls ( 1 pound) sugar.
4 eggs.
I cupful ()4 p mt) milk.
I level cupful (6 ozs.) sultana ra isins.
J.{ cupful (2 ozs.) cur rants.
7~ cupful (2 ozs.) shredded candicd citron p el.
I wineglassf ul bra ndy or frui t juicc.
4 level cupfuls (1 pound) flow'.
3 level teaspoon fuls RYZON.
;~ level teaspoon ful salt .
I level teaspoonf ul grated nu tmeg .
Boiled frosting .
Cream butter a nd sugar together , add eggs,
one at a time, a nd beat well, now add mi lk, frui t,
bra ndy orfmit juice, a nd flour sifted wi th R YZO "
salt and n utmeg. P our in to a well-gre ased a nd
papcred cake t in and bake in a moderat e oven fo r
two hours. Turn ou t , cool, and cover with boiled
frosting , given on page 44. If liked, th is cake
may be decora ted with tiny shamroc ks an d
candles. Su fficient for fourteen t o sixteen persons.
33
 Priu Recipe
RYZO~ WHITE FRUIT C,U<E
BY ~IR • HARRY BURGE , XASAnLLE, TEX=-: .
r cupful (;4 pound) butter.
3 level cupfuls (1;4 pounds) sugar.
8 eggs, separated.
cupful (;4 pint) milk.
2 level teaspoonfuls R VZON.
3;4 level cupfuls (14 ounces) fl our.
7:1 level teaspoonful grated nutmeg.
I level teaspoonful powdered mace.
7:1 level teaspoonful salt.
2 cocoan uts, grated .
6 level cupfuls ( r ;4lbs.) shredded candied
citron peel.
Cream butter and sugar thoroughly together,
add beaten yolks of eggs, milk, flour sifted with
R YZON, spices and salt, whites of eggs stimy
beaten, cocoanuts and peel.
Iix carefully and turn into a greased and
floured cake tin and bake in a moderate oven for
one and one-four th hours. See page 44 for ieings.
Sufficient for twelve to fifteen persons.
Prize Recipe
RYZO , POLISH GUEST AKE
A LA RESZKE
BY MRS. HULDA THo~rpSON, 'E W YORK CI TY
I large navel orange.
S eggs.
2% cupfuls ( r pound) powdered sugar.
I box ( r pound ) fin e matzoth meal.
;4 cupf L1 l (7:1 pound) sweet bu tter.
Pinch salt.
1 level teaspoonful R vzo ' .
First butter a cake mold very thickly with
sweet butter, cold and not melted. Wash and
dry orange a nd grate it (skin and pulp) in to a
large mixing bowl. Add yolks of eggs, mix wcll ,
then add gradually pinch of salt , and sugar. Sift
one box of fine matzoth mea l and mix with
R VZON . ow beat up whites of eggs to a stiff
froth and stir lightly into orange mixture, add
meal and tW' n in to the prepared mold and bake
in moderate oven un til ready.
This cake should be a nice brown on the top
a nd it should be tested with a straw taken from
a new broom.
This reci pe was a favorite in the fam ily of the
fa mous singers, the de R eszke brothers, a nd was
frequently served at the four o'clock coffee re-
teptions given by M me. Kronberg, n ee de
R eszke, at her V\ arsaw palace.
34
Prize Recipe
RYZO.· i\L\RYL\:,\D BLACK .\KE
BY MRS. ]t:Llt: XO\YDEX , LAt:REL, )1lJ .
r cupful (;4 pound) butter.
2' 3 level cupfuls ( I pound) brown sugar.
I nutmeg, grated .
I level dessertspoonful (2 level teaspoon-
fuls) powdered cinnamon.
I level teaspoonful powdered cloves.
I level tablespoonful powdered ginger.
6 eggs, separated.
2;4 le\'c\ cupfuls ( 10 ounces) flour .
4 level cupfuls (2 pounds) seeded raisins.
6 level cupfuls ( 1;4 pounds) currants.
2 level teaspoonfuls R YZON.
J{ cupful ( r gill) molasses.
;4 cupful (I gill) sherry wine or fruit juice.
4 level cupfuls (I pound) shredded candied
citron peeL
Cream butter well; add one-balf of sugar mi xed
with spices and mix well, now add remainder of
sugar mixed with beaten yolks of eggs, and beat
for five minutes. Beat up whites of eggs and add
them to mixture. Now add flour mixed with
currants and raisins cut in halves, RYZON mixed
with molasses a nd wine. l\1ix carefully and place
one· fourth of this mixture in a la rgp cake pan
lined with greased paper, then sprinkle in a layer
of citron. R epeat un til batter and citron are all
used. Bake in a moderate oven for four hours.
Cover cake with greased paper while baking as
it burns easily. I t may be necessary to put a I
pa n of hot water in the oven to moderate t he
heat, or to place a tin or a n asbestos mat under-
neath . Sufficient for one large cake.
RYZO. OLD-FASHIONED POU D CAKE
% cupful (57:1 ounces) b utter.
2 level cupfuls (;4 pound) flour.
1 level teaspoonful RYZON .
Pinch salt.
cupful (y; pint) eggs-s .eggs usually fi ll
a cup; the eggs are measured before
beating.
1;4 level cupfuls (12 ounces) sugar.
2 tabiespoonfuls orange flower water.
Cream butter with flour. Add R YZON and salt
to eggs and bea t them very light with an egg
beater. Add sugar gradually, and beat well, re-
move the beater, add egg mi,tw'e to creamed
flow-, using a wooden spoon, unti l a ll is m ixed.
Add orange flo've r water, and beat thoroughly
with long, light strokes. Turn into a greased and
floured shallow cake t in, and bake in a modera te
oven for one hour.
Sufficien t for one cake (for ten to twelve
people) .
 RYZON COCOA UT AKE
3 tablespoonfuls (I ~ ounces) butter.
1 level cupful (y. pound) sugar.
2 eggs, separated .
I cupful (y. pint) milk.
I teaspoonful orange extract.
2 level teaspoonfuls R vzo '.
2 level cupfuls (y. pound) flour.
y.( level teaspoonful salt.
1 level cupful (y.( pound) sh redded cocoa-
nut.
White frosting. See page 38 for frosting.
Beat butter and sugar until creamy; add
yolks of eggs well beaten, milk, orange extract,
flour sifted with RYZON and salt; add cocoan ut
and whites of eggs beaten to a stiff froth. Turn
in to a flat, buttered and floured cake tin, and
bake in a moderate oven for thirty minutes.
Cool, cover with white frosting and sprinkle
over with cocoanut. Sufficient for one small cake.
* RYZO~ PLA T BARLEY AKE
;l4' cupful syrup.
y.( cupful fat.
I egg .
YJ cupful milk or water.
2 level cupful s ba rl ey flour.
IY. level teaspoonfuls RYZON .
y. level teaspoo nful sa lt.
ream syr up and fat thoroughl y, add beate n
egg and milk ; t hen sift in d ry ingredients and
POUI' into a sha llow tin and bake about twenty-
five minutes .
Two cupf uls stewed prunes, removing the pits ,
may be spread over the cake, afte r it is baked.
A few chopped nuts, sprin kled over the to p,
or served with whipped cream , will give one a
lelicious co nservation dessert, to be served with
a light meal.
* RYZO PI E AK E
6 level tablespoo nfu ls sho rte nin g .
I cupfu l syrup .
y. cu pful sugar.
3 eggs.
2 level cupfuls ba rl ey flour.
{ levcl cupful rice flou r.
y. level teaspoonful salt .
y. level teaspoonfu l cinnamon.
y. level teaspoonfu l a llspice .
y. level teaspoonfu l cloves .
{ tablespoonfu l gin ge r.
3 level teaspoonfu ls RVZON.
I y.( cup ful s mi lk.
3S
Sift a ll dry ingredients together. ream
shorten ing , sugar and syrup ; add w ll-beaten
eggs, then milk and dry in gred ients . Bcat thor-
oughly and bake in a well-gr a ed Turk head
tin for about forty-fivc minutes in a very mod-
erate oven. This cake is sufI'tcient for sen'ing
twelve people .
RYZO. HASTY CAKE
y.( cupful (2 ounces) butter.
1 level cupful (Y. pound ) suga r.
y. cupfu l ( I gill) milk.
2 egg whites.
y. teaspoonfltl orangc or almonJ extra t.
2 level teaspoonfuls R vzo .
I Y. level cupfuls (6 ounces) flour.
P inch salt.
CHOCOLATE FROSTING:
2 squares chocolate.
;l4' cupful (6 Oltllces) sugar.
3 tablespoonfuls mille.
}~ teaspoonful almond cxtract.
2 egg yolks.
FOR CAKE:-Cream butter and sugar together,
add milk, whites of eggs, extract, and flour sifted
with RYZON and salt. Beat for five minutes, then
turn into a buttered and floured tin and bake [or
thirty-five minutes. Turn out and cool.
FOR FROSTING :- 1elt chocolate in top of a
double boiler, add sugar and milk, and cook until
smooth ; add egg yolks and extract and cook for
one minute. Spread on cake.
Sufficient for one small cake.
* RYZO BU Kv\ HEAT HO OLATE
CAKE
4 level tab lespoo nfuls fat.
2 level tab lespoo nfu ls s uga r.
J.4 cu pful syrup or molasses .
2 eggs .
y. cupfu l mi lk.
2Y. level teaspoonfuls RVZON.
1 teaspoonful van illa .
Y-I cupful buckw heat flour.
y( cupfu l ri ce flour .
y. cupfu l corn flour.
2 squa res chocolate .
ream fat , sugar and syrup thorough ly , a dd
the eggs; then mil k a nd dry in gred ients sifted
together. Add chocolate melted. Bake in a
s ha llow t in, in moderate oven, for abo ut fort y
minutes.

RYZO. T EASILY-1IADE DATE CAKE
2 eggs.
y. cupful (I gill) milk.
I level cupful (6 ounces) brown sugar.
31 cupful (2% ounces) butter.
3 level teaspoonfuls R no .
I ~ level cupfuls (5 ounces) flour.
~ level teaspoonful salt.
I level teaspoonful powdered ginger.
y. level teaspoonful powdered nutmeg.
y. pound (2 cups) stoned and sliced dates.
Whipped cream .
Put eggs into a basin, add milk, sugar, but-
ter, flour sifted with RYZON, salt and spices, add
daLes and beat all together for five minutes.
Pour into a buttered and floured eake tin , and
hake in a moderate oven fo r thirty-five minutEs.
Turn out and cut in squares, and serve Wijjh
whipped and sweetened cream. Sufficient for
eight squares.
RYZO ORA GE GATEAU
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 cupfu l (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
cake tin and put one-half of mixture into it,
sp rinkle in citron peel and cocoanut and spread
remainder of mixture on top. Bake in a moderate
ven for 25 minutcs. Turn out and cool. Cover
wiLh white frosting, given on page 41, and orna-
ment top with a few tiny pieces of citron peel.
Sufficient for one small cake.
36
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 tablespoonfu ls sweet or sou r mi lk.
r level cupful (;1 pound) well-cooked prunes
cut in small pieces.
I level teaspoonful cinnamon.
[ level teaspoonful nutmeg.
I ~ level cupfuls (7 ounces) flour.
2 level teaspoonfu ls RYZON .
Cream sugar and shorteni ng-add eggs we ll
beaten, mi lk and cut prunes, cinnamon and nut-
meg, then flour a nd R YZON , which have been
sifted together. Bake as loaf cake.
Sufficient for one medium-sized cake.
RYZO, C \ NADIA. WAR CAKE
BY MRS. GERTRODE BAIG, E~IO TON, ALBERTA,
CANADA
level cupfuls (I pound) brown suga r.
2
cupfuls ( 1 pin t) hot water.
2
I level teaspoonful salt.
I level teaspoon ful gi nger.
I level teaspoonfu l cinnamon .
I level teaspoonfa l a llspice.
I package (1 pound) seedless ra isins.
2Y. level teaspoonfuls Rno .
3 level cupfuls (~ pound) flour.
Boil sugar, spices, water and raisins toget her
for five minutes, after it begins to bubble. When
cold add flour and RYZON which ha ve been sifted
toget her, turn into well-greased tin and bake
fort y-five minutes in moderate oven.
This cake is not only d elicious, but most inex-
pensive, and well suited to wa r condi t ion . I t
will keep moist and good as long as any of i t is
left , which may no t be long if th~re are chi ldren
in the fam ily.
It is a pleasu re to publish this good, whol e-
some, economica l cake recipe, wh ich will appea l
to t he house wife of today.
 RYZON J ELLY ROLL-Masler Recipe
By MARION HARR IS NEIL . Cookery Expert and AUlhor of " Salads, Sandwiches and Chafing Dish R ecipes," clC.

JELLY ROLL HI ITS

To roll up a J elly R oIl a fter baking, t he folIowing method will be found of assistance. Turn the
roll ou t onlO a clea n clot h wr ung out of very hot water, and roll it up in this. The clot h must,
of course , be wrung out as d ryas possible before the cake is turn ed out on it. After a litt le
practice, you wi ll find that you ca n roIl up yo ur J elly Roll without a sin gle crack.
J ell y Ro lls are very popu lar as well as useful cakes. If kept in a cake box or an a ir- tight tin they
remain moist and fresh for a long t ime. T hey a re n icer as a found at ion fm' ca ke-pudding than
sponge cakes.
Master Recipe above t he rim of tin . Beat eggs until light, add
suga r gradua ll 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 xt ure on prepared tin;
~ cupfu l (6 ounces) sugar. bake in a quick oven for twelve to fifteen min-
y tab lespoonfu l mi lk or cream . utes, or unti l firm to touch.
I level cupfu l (y.( po und) fl our. Have ready sheet of paper sprink led wit h
I y. level teaspoonfu ls R vzo ' . sugar, and turn cake onlo it. Quickly remove
y. teaspoonfu l va nilla extract. buttered paper and spread over with jam or jelI y
I level tablespoonfu l (y. ounce) bu tter- a nd ro ll up at once. P lace on sieve or wire rack
mel ted . to cool. Jell y ro ll may be served hot as a pud -
Jam or jell y, slightly war med. d ing wit h custa rd sa uce, or cut in slices a nd
F irst grease a jell y roll t in an d line it wit h served cold.
buttered paper, a lIowi ng paper to co me a little Sufficient for eight persons.

37
 RYZO. DEVIL'S FOOD CAKE
2 tahlespoonfuls (I ounce) butter.
2 tablespoonfuls (I ounce) lard.
[ level cupful (y. pound) sugar.
2 squares (2 ozs. ) unsweetcned chocolate.
2 eggs.
y. cupful (I gill) milk.
I teaspoonful vanilla extract.
3 level teaspoonfuls RYZON.
I Jilevel cupfuls (sy. ozs.) flour.
y. level teaspoonful salt.
WHITE FRO TING:
A few almonds.
2 level cupfuls (r pound) sugar.
I cupful (y. pint) water.
2 egg whites.
I teaspoonful vanilla extract.
y. level teaspoonful RYZON.
P INK FROST1:-1G:- Use pink sugar in place of
white, see page 79.
FOR CAKE:-Cream butter, lard and sugar
thoroughly together, add chocolate melted, eggs
well b..,eaten, milk, vanilla, and flour sifted with
RVZON, and salt. Turn into a square, greased
and floured cake tin, and bake for fifty minutes
in a moderate oven. Turn out and cool.
FOR FROSTI 'G:-Blanch, shred and brown a
few almonds. Put sugar and water into a sauce-
pan, stir gently now and then and bring to
hoiling point, remove spoon and boil unti l syrup
forms a soft ball when tested in cold water, or
2400 F . by candy thermometer. Pour syrup
gradually, while beating constantly, on whi tes of
eggs beaten with RYZON until stiff but not dry,
add vanilla , and continue beating until mixture
is cool. Set saucepan containing frosting in
larger saucepan containing boiling water, and
cook on fire, stirring constantly, until mixture
becomes granular around edge of pan. Take
from pan of hot water and beat, using a wooden
spoon, until mixture will hold its shape. Pour
on cake and spread with back of spoon, leaving
a rough surface. Sprinkle with the prepared
a lmonds. Sufficient for a medium-sized cake.
RYZO QUICK TEA CAKE
2 level teaspoonfuls R YZON.
2 level cupfuls (y. pound) flour.
2 level tablespoonfuls sugar.
y. level teaspoonful salt.
y. cupful (J1 pound) butter or lard.
2 eggs-separated.
~ cupful ( r y. gills) milk.
3 level tablespoonfuls currants.
Sift together flour, sugar, salt and RYZON.
Cut in butter or lard with a knife, then rub in
lightly with the tips of the fingers; add beaten
38
yolks of eggs, milk, beat well, add currants, and
whi es of eggs beaten to a stiff fro t h. III ix and
pour into a buttered pan or cake ring and bake
in a hot oven for twenty minutes. Serve hot
or cold.
Sufficient for one smail cake.
Prize Recipe
RYZOX CHOCOLATE SPO:\"GE CAKE
BY ELIZABETH O. BILLER,
DEN\ ER CHOOL OF COOKERY
Y. cupful (J1 pound) I utter.
2 level cupfuls (9 ozs.) confectioners'
sugar.
4 eggs, separated.
2 squares (2 ounces) unsweetened choco-
late.
4 level teaspoonfuls R \"zON.
2; ~ level cupfuls (9 ounces) pastry flour.
y. teaspoonful salt.
I cupful (y. pint) milk.
~ teaspoonful vanilla extract.
Cream the butter, add one cup sugar gradually
while stirring constantly. Beat the yolks of eggs
until thick and lemon-tinted ; add to them the
second cup sugar while beating constantly, then
combine the two mixtures. 1Ilelt chocolate over
hot water, cool and add to mi:"ture. Sift to-
gether flour, RYZON, and salt; add alternately
with milk to mixture; add extract. The n cut
and fold in the whites of eggs beaten until stiff .
Beat until ingredients are thoroughly blended .
Turn mixture into a well-buttered tube pan and
bake forty-five minutes in a moderate oven. De-
licious with marshmallow frosting. See page 43.
Sufficient for one large cake.
RYZO. SPO::\!GE CAKE
5 eggs.
J1 teaspoonful salt.
I level cupful (y. pound) sugar.
I level teaspoonful RYZON.
I level cupfu l (J1 pound) flour.
I teaspoonfu l lemon extract.
Add salt to eggs and beat for fifteen minutes,
add sugar and beat until very light, then remove
beater, sift in flour mi.xed with RYZON, add
extract and mix carefully and lightly. Tum into
a well-greased and floured cake tin , and bake in
a moderate oven for forty minutes.
Sufficien t for eigh t persons.
One of the oldest kinds of light cakes that is
still a universal favorite is the sponge cake.
The popularity of the sponge cake is due to its
lightness and its high nutritive value, which
makes It the confection par excellCllce for chil-
d ren, while it is easily handled without soiling J.o{ level teaspoonf ul sa lt.
t he fi ngers. Fine ha rd-gra ined sugar p roduces J,'f lemon.
t he best sponge cakes ; both t he powdery and the J.~ cupful (I oz .) bla nched,chopped a lmonds.
coa rse forms should be avoided . Suitable sugar Sift suga r, hocolate a nd spices toget her tw ice,
mixes readily with the eggs ; the fi ne gra ins assist add hUlte r, a ncl beat wit h a wooden poon un t il
in breaking a nd creaming the yolk . oarse soft and creamy, ad d egg, beating well, adcl fl our
suga r has a tendency to remai n cr ystalline in the sifted with R YZON and sa lt , stra ined lemon j ui e,
sponge batter, and the baked cakes generally a ncl a lmonds. fi x a nd t urn in to a tin that ha
show specks on top in on equence. T his is mOSl be ~ n well grea ed a ncl flou red , a nd ba ke in a
no ticeable in those sponge cakes that a re 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 natu re is best for t hese
cakes, and should be sifted before using, to make Prize Recipe
light mixing easy withou t 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 tablespoonfu ls ( I ounce) hutter.
I level u pf ul corn flour. 3 level tablespoonfu ls (1?4 ou nces) sugar.
j<\ cupfu l buckwhea t flour. 2 eggs.
I level t eas poo nfu l R vzo . I teaspoonfu l vanilla extract.
?4 level t easpoo nfu l soda. 2 level cupfuls (?4 pound) flour.
I level teaspoonfll l inna mon . ?4 cup ful ( I gi ll ) mi lk
I level teaspoon ful clo ves. 2 level tea poonfuls RVZON .
?4 teaspoonfu l a llspice . I pinch salt.
I level cu pfu l ra isins. C R U~ I BS FOR AKE:
j<\ cupfu l hon ey . 2 tablespoonfu ls (I ou nce) bu tter.
I level cup fu l ap ple sa uce .
?4 teaspoonful powdered cinnamon.
1\ 1ix a nd sift dr y in gred ients , add ra isins , honey 4 level tablespoonfuls (2 ounces) sugar.
a nd apple sa uce , beating thorou ghly . Bake I level teaspoonful flour.
in loa f tin for ty- fi ve minu tes , in mode rate ove n . 2 tablespoonfu ls sh r dded a lmonds.

* RYZO;\, OR;\' F LOC H. SPOXGE AK E FOR CRlJ~lBS:-:\rix I utte r, in namon, sugar,

(Jour together unti l li ke crumbs , add almonds.
1 level cupf II I suga r. FOR CA KE:- rcam butter and sugar together ,
I level cupfu l orn flour. add eggs weil l> aten , van illa extract, one cupful
y.( level teaspoonfu l sa Il. flour, mi lk, and seeoncl cupfu l flou r siftecl with
j<\ level teaspoo nfu l R VZON . R YZON ancl salt. .i\Iix a nd t urn into a flat
3 eggs. greased and fl ou red cake ti n, du t over with
2 tab lespoonfuls cold water. cru mbs, and bake in a moderately hot oven fo r
I teaspoonfu l lemon ext ract or 2 teaspoon- twenty minutes.
fuls lemon juice . The grated ri nd of half a lemon may be used in
epa rate yolks a nd whi tes of eggs . Beat t h place of vani lla . Sufficient fo r seven persons.
yolks unt il crea my; ad d th e suga r , lemon a nd
wa ter a nd beat a ll unt il ve r y light . Add to RY ZO;..l DR IED APPL E CAK E
t his 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.
.
a nd ble nd th oroughly . F ina ll y fol d in t he I level cupfu l (J .. pou nd) dried apples.
stim y beaten whi tes of th e eggs . If lemon j ui ce ?4 level upful (J,-{ pound) suga r.
is added , th e water will not be req ui red . Bake ?4 cupful ( I gill) mi lk.
in loa f tin in a med ium ove n , twen ty 1'0 t hirty I cupfu l (?4 pin t) molasses.
minu tes . T his serves fif te n people. ?4 upful (4 ounces) ra isins.
?4 cupful (4 ounces) curra nts.
RYZO !-I0COLATE CAKE 4 level tab lespoo nfu ls (2 ou nces) shortening.
~:. cupfu l (6 ozs.) suga r. I egg.
?4 cupfu l (3 ozs.) un sweetened chocola te, l }f level cupfuls (6 ounces) flour.
grated. Jo{ level teaspoo nful soda.
2 level teaspoonfuls R YZON.
y.( level teaspoonfu l grated nu tmeg.
y.( level teaspoonfu l powdered cinn a mon . Y.\ level teaspoonful ginger.
J~ level teaspoonfu l cinna mon.
?4 cupfu l (4 ozs.) bu tter.
J,-{ level teaspoo nfu l a llspice.
I la rge egg.
2 level teaspoonfuls RYZON. oak apples in one qua rt of water ove r night;
I level cupful (40zs.) flour. then d ra in , chop fin e a nd cook in molasses one

39
hour. When cold add fr uit , spices, suga r a nd
egg well beate n. Add soda dissolved in one
tablespoonfu l hot water. Add mi lk, the n RYZo:-l
and flou r sifted togethe r. il lix a ll t horoughly,
turn into well-greased ti n a nd bake for one hour
in ve ry slow oven.
This keeps like old fashioned fruit cake.
• RYZO:\ OY-BEA:\ CUP CAKES
4 level tahlespoonfu ls fat.
y.
cupfu l syrup.
egg.
I iron frying pan .
y.
cupfu l mi lk.
y.!
cupful soy-bean mea l.
y.
cupful corn flour.
}:I cupfu l rice flour.
2Y. level teaspoonfuls Ryzo:-l.
Cream fat and syrup, adding the egg a nd mil k;
t hen mea l, flours and RVZON, \\hic h have been
sifted toget her. Pour into we ll -greased cup cake
tins and bake in a med iu m ove n abo ut twenty
min utes.
RYZO! LAYER CAKE
Prize Recipe
R YZOI LAYER COCOA CAKE
I3 Y MISS JENNIE WA LL ACH, NEW VORK CITY
2tablespoonfuls ( I ounce) butter.
I level cupful (Y. pound) sugar.
y. cupful ( I gill) cold water.
2 level tablespoonfuls cocoa.
1 teaspoonful vanilla extract.
2 eggs.
2 level teaspoonfuls RVZON .
I level cupful (}:I pound) flour.
Fll, Ll , G :
}:I cupful (2 ounces) sweet butter.
}:I cupfu l (2 ounces) powdered sugar.
[ teaspoonful van illa extract.
4 level t.easpoonfuls cocoa.
IcING FOR Top :
y.( eake chocolate.
y.! cupfu l ( I Y. gi lls) boiling water.
I level teaspoonful flour.
H cupful (6 ounces) suga r.
I teaspoonfu l butter.
2 teaspoon fuls vanilla extract.
FOR CAKE:-Cream butter thorough ly with
sugar, add water, cocoa, vanilla extract, eggs,
well heaten, and flou r sifted with R YZON. D ivide
into two greased and floured layer eake tins, and
bake in a moderately hot oven for fiftee n min-
utes. T urn out and cool.
F OR FrLLI NG:- Cream but ter and suga r to-
40
gether, add the vanilla extract and cocoa, mix
well, and spread between the layers.
FOR IC I:-lG:-Dissolve chocolate in boiling
water in a small saucepan, add sugar mixed with
flour, butter and vanilla extract. Cook until
thick, stirring constan~ly, then cool and spread
on top of cake. Sufficient for two-layer eake.
RYZO:-.l MOCK CARA:\IEL CAKE
BY )llSS M. DELLER, MILWAUKEE, WIS.
D issolve I level tab lespoonfu l (Y. ou nce)
butte r or butter substitute in a large
Sprinkle [ le\'el cupfu l (Y. pound) brow n
sugAr O'\'er the butter, a l 0
y. cupful (2 ounces) of nut meats-not too
small. Have the sugar and nuts eve nl y
spread and set a ide unt il t he fo llowing
is mixed:
I level tablespoonfu l (Y. ou nce) butter or
butter substitute.
I le\'el cupful (Y. pound) gra nul ated suga r.
I egg.
2 level cupfuls (Y. pound) flou r.
2 level teaspoonfu ls RYZON .
cupfu l (Y. pint) mi lle
level teaspoonfu l van illa or a ny desired
flavor.
Spread th is mixtu re over the b ut ter, suga r a nd
nu ts a nd bake in the fry ing pa n li ke a loa f cake
in a moderate ove n. \\' hen do ne tu rn on to a
cake plate upside dow n. Sufficient for o ne la rge
cake.
Prize Reaipe
R YZO:-.J UT T ART
BY MRS. A. B. CA ' ' I FF , NE W YORK CITY
2 level cupfuls O{ pound) chopped English
walnut meats.
I package zwieback (10 cent size) .
4 eggs, separated .
I level cupful (Y. pound) suga r.
I level teaspoonful R \'ZON.
I levcl teaspoonfu l powdered cinnamon.
I level t.easpoonful powdered cloves.
W hipped cream.
Marshmallow or boiled icing. See page 43.
Chop and roll n uts and roll zwieback, or put
it through a food chopper. Beat yolks of cggs
and sugar togethe r fo r ten minutes, add zw ieback
mixed wi th R YZON and spices, now add nu t. meats
a nd whites of eggs stiffly beaten. fix carefully
and divide into two well-greased layer-cake t ins.
This nut tart takes ten minutes to ba kc in a
moderate oven and it should not be permitted to
bake too long. When ta r t has cooled , eithe r a
boiled ici ng, or marshmallows slightly softened in
the oven , or wh ipped cream sweetened a nd flavored
wit h vanilla extract may be used between layers
a nd on t op. Sufficient for six to eight persons.
 ~- -
-- - •--
RrZOiV LA r E R CA !,E-'\Iaslrr Ro-cipe
By I RS. ANN" B. SCOTT, Cooking E xpe rt of t he Phi lade lphin
M as/er Recipe
RYZaN LAYER CAKE
cupful (J4 pound) b utter or lard .
2 level cupfuls (I pound) sugar.
4 eggs-separat ed.
I cupful (J4 pin t) mi lk.
4 level t easpoonfuls R YZON .
4 level cupfu ls ( r pound) fl our.
J4 level t easpoonful sa lt .
PI LLING :
2 cupfuls ( r pint) mi lk.
6 level t ablespoonfu ls ( r J4 ounces) corn -
starch.
I egg yolk.
6 level tablespoonfuls (3 o unces) sugar.
J4 level teaspoonf ul salt .
r level cupfu l (J4 pound) seeded ra isins.
WATER ICING:
I egg wh ite.
2 ta blespoonfu ls hot water.
I teas poonf ul va nill a extract.
Confectioners' sugar.
F OR CAKE:-Beat shorten ing and sugar to a
ligh t crea m ; separate eggs, bea t yo lks until ~e ll
mixed and a dd slowly to suga r and shortening;
add mi lk very slowly , stirring a ll the time ; beat
whites of eggs until stiff a nd add ha Lf; sift flour,
R YZON a nd sa lt and add rest of beaten egg white
and rest of flour. Line four jelly t ins or one
41
-
-...- .---
.. =
orl h Ame rican
squ are cake pa n, 1 2 x q , with paper ; do not
grcase. Pu t mix t ure on and sprcad smooth; bakc
in a moderate oven for t wenty-fi ve t o th irt y
mi nutes. T he ca ke will be four inches high.
F OR FI LLING :-Rinse a sa ucepa n wi th cold
water, add one a nd one-ha lf cupfuls of milk a nd
bring t o boi li ng poin t ; stir in cornstarch which
has been moistened wi th rema inder of milk; ad d
egg yolk, suga r a nd sa lt; boil for fi ve min utes ;
ad d raisins wh ich have bee n washed , dried , and
put t hro ugh a food chopper ; bea t ti ll cold , then
spread between ca ke.
FOR WATER ICI NG:-Bea t up wh ite of egg, add
water, fl avoring a nd enough sifted confec t ioners'
sugar to ma ke a n ice frosting t ha t will spread on
cake.
T his ca ke when fi nished measu res 7 x 13 a nd is
fo ur inehes t hick. T he ingredient s ca n be very
easily divided a nd on ly ha lf th e size made.
RYZaN WASH I GTa LAYER CAKE
6 level tablespoonfuls (3 ounces) butter.
I level cup ful (J4 pound) sugar.
3 egg whites.
r level teaspoonf ul RYZON .
r J4 level cupfu ls (6 ounces) flo ur.
~ level tea spoonful sa lt.
J4 cu pful ( I gi ll) mi lk.
J4 teaspoonful almond extract.
 FILLIXG:
I cupful (2 gills) mille
1~ cupfu l (2 ouncc ) sugar.
I Icvcl tablespoonfu l (~ounce) butter.
I le\ cl tablespoonful flour.
I I , gg yolk.
1! teaspoonfu l vanilla ext ract.
;,. cupfu l (I ~ pound ) blanched and shredded
a lmonrls.
; ~ cupfu l ( I ounce) sh redded ca nd ied citron
peel.
\rhite F rosting. cc page 38.
F OR CAKE: - C ream the butter and sugar to-
gct hcr; beat up whitcs of egg to a stilT froth,
add thcm a nd beat well, thcn sift in flour, salt a nd
Ryzox, ad d mi lk and a lmond ext ract, and beat
with a woode n spoon until quite light. Divide
in to buttercd a nd floured layer-cake tins, a nd
bakc in a modcrately hot oven for twenty
min ute. Turn ou t a nd cool.
F OR FrLLlXG:- Put one and one- ha lf cupfuls
of the milk in to a sa uccpan, with sugar a nd but-
ter, and bring to hoi ling point. Blend flour with
rcmainde r of milk, add yolks of cggs well beate n,
a nd pour into boiling milk and stir and cook until
it thi k ·ns. 001 and add vanilla. Divide in to
portions and add a lmonds to one-ha lf and
citron to the other ha lf. Put a lmond mix t ure
on onc layer and citron mixture on the seco nd.
I lace thcm together a nd cover top with white
frosti ng. uffi cicnt for two-layer cake.
RYZO. CHOCOLATE LAYER CAKE
4 squares (4 ounces) bitter chocolate.
~ cupful (~ gill) boiling water.
~ upful (4 ou nces) butter.
J~ level cupfuls ( 10 ounces) sugar.
I teaspoonfu l vanilla extract.
3 eggs, separated .
2 level teaspoonfuls RYZON.
2 level cupfuls (~ pound) fl ou r.
).\ Icvel teaspoonful salt.
~ cupful (I gill) milk.
'Whi te frosting. See page 38.
Chocolatc frosting. Sec page 4-J..
i\Ielt chocolate in small saucepan , add water,
and cook over hot water until smooth . Cream
butter a nd sugar thoroughly together, add
chocolate, vanilla extract, yolks of eggs well
beatcn , flour sifted with salt and RYZON , and
add milk. Beat wcll, cut and fold in whitc of
ggs beatcn to a stiff froth . Divide in to thrce
grC<'lscd a nd floured layer t ins, and bake in a
moderatc oven for twenty-five minutes. Cool
and put together with white or chocolate frosti ng.
The top of cake should be covered with frosti ng.
Sufficient for a mcdium-sized three-layer ca ke.
42
RYZOX LADY B.-\LTI;\IORE CAKE
-\- levcl table poonfuls ( 2 ounces) buttcr.
I Ie el cupfu l (~ pound ) suga r.
ca nt half cup ( ~{ gi ll ) milk.
I level tcaspoonful R vzox.
1; .\ level cupful (5 ounce ) flour.
-\- e g white.
~ teaspoonfu l almond ext ract.
FILI.IXG:
J le\'el cupfu l (~ pou nd ) suga r.
; ~ cupfu l ( I gi ll ) water.
I egg white.
I level cupful (~ pound ) seeded rai ins.
l ~ cupful (2 ounces) grou nd a lmonds.
;1 cupful (2 ouncc ) chopped English wal ·
nu t meats.
y, teaspoonful vanilla cxt ract.
F OR AKE:-Crcam butter and suga r thor-
oughl y together, add milk, flour sifted with
RYZO:-l a nd beat until smooth. Add extract a nd
fold in whites of eggs beaten to a stiff froth .
Divide in to greased and floured layer cake
tins, a nd bake in a moderatc ly quick oven for
twent y minutes. Turn out a nd cool.
FOR FILLING:-Put sugar a nd water in to a
sa uccpa n a nd boi l until it form s a soft ba ll when
t ricd in cold water, or 2380 F. by candy th er-
mometer. Beat up whites of eggs to a stiff, dry
froth. Pour syrup upon these eggs, beating
steadily until a meringue is formed which will
spread. Add vani lla, a lmonds, walnuts a nd
ra isins cut in ha lves. pread bet ween layers a nd
on top. Sufficient for two-laye r cake.
R'r: ZO~ i\IOLA SES LAYER C KE
BY NELLIE E . ADA~I S , TACO~ I A, \VA H.
I cupful (~ pint) mol asscs.
~ cupful (4 ounces) suga r.
2 eggs a nd yolk of I egg.
4 level tablespoonfuls (2 ounces) butter.
I level teaspoonfu l clo ves.
I level teaspoonful cinnamon.
I level teaspoonful salt .
X level teaspoonful soda.
~ cupful ( I gill) buttermilk- or sou r miik.
2 level cupful s (~ pound ) flour.
2 level teaspoonfuls Rvzo .
1\ fix a nd ba ke in three layers.
FILLI NG :
I cupful (X po und) figs. )
I cupf ul (~ pound ) ra i ins chopped finc.
r cupfu l (~p int ) water.
~ cupful (4 ounces) sugar.
~ Icve l tcaspoonful vanilla.
ook a ll together until soft and smooth. Frost
top with white of one egg and 5 tablcspoonf ul s
frostin g suga r fl a vorcd to taste. or make a thick
white icing and put I,ctwcen l.Jyers.
 RYZO F ILLE\[ S Al'\D I I TGS
C AKES should be made to look attractive as well as to taste good. Many cakes a re better left
in their simple state without any decoration, and when this is the case particular care should he
taken with the baking to avoid burning . In no circumstance should a cake be over-decorat d.
One of the simplest forms of decoration is to spread a th in oating of jelly, pres rve or honey over
the cake, and then to sprinkle with browned or colored almonds, cocoanut, pista hio nuts, t iny cand ie
or a mixture of these. This is velY suitable for the sides of cakes where the top only is iced.
When a more ela borate decoration is wanted, one of t he va rious icings may be used . ·Wi th a la rge
cake it is usual to ice the top onl y, and then to decorate with nuts, preserved fruits, bonbons 01
frosting in two colors put th rough an icing bag.
In the decorating of t iny fancy cakes th ere is a wide ra nge for individual taste and an-angement.
W ith the help of fi llings, icings and decorations, the variety of pretty cak s which ca n be made is end less.
Hard white icing is usually prepared with egg wh ites, a few drops of lemon juice and confectioners'
sugar. The dull appearance of this icing is due in many instances to insufficent beating and to its
containing too much sugar. The whites should be free from yolks, and a ll utensils should be scrupu-
lously clean , as the least spot of grease is sufficient to make the icing heavy.
Glace icing may either be pou red over the cakes, or the cakes may be d ipped into it. If a la rge
cake is to be iced , put it on a wire stand placed on a sheet of white paper, and pour over enough icing
to cover the top only, or the top a nd sides as desired. Arrange any decoration on the cakes while the
icing is still soft.
Butter icing must be a llowed to become quite cold and hard before using. In hot weather the
bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be
iced , it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating
of the icing on the top a nd sides of the cake, and put most of the icing into a forcing bag, with a la rg
tube on the end of it. F orce out the icing on the cake, and do it as quickly as possible before the
hea t of the hand has time to soften the icing.
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' suga r to make thick
)4 level teaspoonful R YZON. enough to spread . Su ffic ient for two large cakes.
1 level cupful ()4 pound) sugar.
)4 cupful (X pound) butter.
RYZO ORA GE GLACE ICI G
y.{ cupful (1)4 gills) water. 1)4 level cupfuls ()4 pound) confectioners'
Strain juice of lemons into a sa ucepa n, add sugar.
eggs, RYZON mixed with sugar, butter a nd water. ora nge.
Stir overa slow fire un til mixture 1 oils two minutes. A few drops yellow color.
001 and use. ufficient for two-layer cake. X level teaspoonful RYZON.
Rub confectioners' sugar through a fine sieve,
RYZO. o Ot\:\'UT FILLI I G put it into a small pan, add strained juice of
orange and allow sugar to dissolve ovcr fire; then
4 egg whites. add yellow color and Rna ,and, if necessa ry, 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 cupfu l (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 form ed in cold
)4 cupful (1 gill ) boiling water. water, or 240 0 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, flavoring,
5)4 level cupfuls (1)4 po un ds) confectioners' and beat until of consistency to spread on cake.
sugar. Sufficient for one cake.

43
 RYZO. T CHOCOLATE FRUIT FILLI:\G
4 squares (.j. ounces) unsweetcned chocolate.
4 tablespoonfuls milk.
y.! cupful (6 ounces) sugar.
1 tablespoonful (]If ounce) butter.
I egg.
y.j lcvel teaspoonful salt.
I teaspoonful vanilla extract.
]If level teaspoonful Rna. '.
]If cupful (2 ozs.) chopped preserved ginger.
]If cupful (20ZS.) chopped preserved cherries.
:\[elt chocolate in upper pan of a double boiler,
adrl mi.k, sugar, butter, egg well beaten, and
sa t , and cook over the fire until mixture thickens,
stirring cO:1stantly. Cool , add extract, RYZON ,
ginger a~d cherries. Sufficient for three-layer cake.
RYZO:\ ORA:\GE FILLI0!G
2 tablespoonfuls ( 1 ounce) butter.
]If cupful (y.j pound) sugar.
2 egg yolks.
I orange.
]If level teaspoonfu l RVZON.
2 level tablespoonfuls ( I ounce) cake crumbs.
I teaspoonful lemon juice.
felt butter in a small saucepan , add sugar,
yolks of eggs, grated rind and strained juice of
orange, and stir over the fire until the mixture
thickens, but do not allow to boil . Add R YZON ,
cake crumbs and lemon juice. Cool and use.
Sufficient for one-layer cake.
RYZO. AL fOND ICING
I level cupfu l (y.j pound) blanched and
chopped a lmonds.
4 level tablespoonfuls (2 ounces) suga r.
I level cupful (]If pound) sugar.
]If cupful (1 gill) water.
2 egg whites.
]If level tcaspoonful RYZON.
1 teaspoonful rose extract.
Brown almonds in oven. Put the four table-
spoonfuls of sugar into a small saucepan and stir
ovcr the fire until brown, add almonds, cool and
pound . Boil sugar and water for five minutes,
add pounded almonds, pour onto beaten whites
of eggs mixed with Ryzo ,add extract, beat until
thick enough to spread. Sufficient for one cake.
RYZO . BROW SUGAR ICI:"-!G
2 YJ level cupfuls (I pound) brown sugar.
y.! cupful ( l ]lf gills) cream.
2 teaspoonfu ls butter.
]If level teaspoonfu l R YZON.
I teaspoon ful vanilla extract.
Put suga r into a saucepan , add cream, butter
a nd R VZON , a nd boil unt il mixture form s a soft
ba ll wh en t ried in cold wate r, or un til it registe rs
44
2.j.OO F. by candy thermome er, add vanilla and
beat until thick. Sufficient for one cake.
RYZOX SOT..:FFLE ICIXG
BY MRS. FRED FRIEDLANDER, NEW YORK
Unbeaten white of r egg.
3 tablespoonfuls cold water.
I level cupful (]If pound) granulated sugar.
]If level teaspoonful Rvzox.
Put all in top of double boiler. Ha\'e water un-
derneath boiling and beat mixture seven minute.
This icing will stand several day and remain
creamy. By add ing fresh fruit juice this make
a de licious pudding sauce. Sufficient for one large
cake.
RYZO. BOILED FROSTI:\G
1 level cupful (]If pound) suga r.
]If cupful ( I gill) water.
2 egg whites.
I level teaspoonful Rna;.!.
1 teaspoonful vanilla extract.
Boil sugar and water in a saucepan un til it
forms a soft ball when tried in cold water, or until
it registers 2.j.Oo F. oy candy thermometer; jour
onto the stiffly beaten egg whites, pouring in a
steady stream and very slowly adding, while
beating, RVZON and vanilla; stir until thick.
Sufficient for one cake.
RYZO. CHOCOLATE FROSTI~G
2 squares (2 ounces) unsweetened chocolate.
]If cupful (7:( pound) sugar.
]If level teaspoonful R nON.
y.j cupful (]If gi ll ) milk.
3 teaspoonfu ls butter.
I teaspoonfu l vanilla extract.
]If teaspoonful lemon extract.
felt chocolate in saucepan, add suga r, RVZON .
milk and butter, and cook until it forms a soft
hall when t ried in cold water, or 2400 F . by candy
the rmometer, then add extracts and use.
Sufficient for one cake.
RYZON F O. DA T ICI G
4 level cupfuls (2 pounds) sugar.
I cupfu l (]If pint) water.
]If level teaspoonful R YZON.
Melt suga r in water, add RYZON , and boil until
it forms a soft ball when tested in cold water, or
2400 F. by candy therm<)meter. Pour onto a
wet platter, and as soon as syrup has slightly
cooled (it should crinkle up when touched at Lhe
edge with the finger), gather it up with a scrapcr
into a heap, then work it even ly and smoothl y
with a spoon until the whole becomes creamy
a nd fina lly solid . Knead smooth and keep in a
ja r. W hen wanted, place the icing in a saucepan
over hot water, and stir it to the consistency of
t hick crea m , and use it for t he t ops of cakes and
pUdd ings. If th e icing is made too ho t it will be
du ll a nd brittle instead of soft and shiny .
 ~ .... _. _ • • • • __ .... _. ________ 0 ______ • • __ . . . . . . _

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

RYZOrv SUGAR COOKIES-Master Recipe

By KATHARINE LAWIWNCE, Director of Household Science, Temple UniversilY, Philadelphia

CHAPTER IV

RYl ON COOKIES , DOUGHNUTS AND S MALL C AKES

loIasler Recipe out onto a floured baking board , knead lightl y,
RY ZO S CAR COOKIES ro ll out very thin , cut out with a cookie cutter
and bake in a quick oven for ten minu tes. The e
Icupfu l (Yo pound) butter (sca nt) . cookies a re as good at six weeks as when baked .
Ilevel cupful (Yo pound) sugar. One tablespoonfu l of crushed caraway seeds may
2 eggs. ue substituted for vanilla extract.
tablespoonfu l water. Sufficient for fifty coo kies.
teaspoonful van illa 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 thorough ly togethe r I lemon.
with a wooden spoon. Beat eggs unti l very 4 level teaspoon ful s RYZON .
light, add to creamed mixture, beat well , add 4 level cupfuls (I pound) Bour.
water and extract. To one-half cupfu l of sifted Yo level teaspoonfu l po~dered cloves.
flour add Ryzo a nd sift in to other ingredi ents, Yo level teaspoonful powdered cinnamon .
beat until light, and then add enough flour to Beat eggs an d 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
spices. 11 ix carefully and drop uy teaspoonfuls
onto greased baking tins. Bake in a fairly hot
oven for eight to ten minutes.
Sufficient for four dozen cookies.
RYZO:\f FJ\XCY COOKIES FOR TEA
:y.f cupful (6 ounces) butter.
J.1 cupful (y,j pound ) sugar.
2 small eggs.
1 level teaspoonful R yZO);.
3 level cupfuls (:y.f pound) flour.
J.1 teaspoonful almond extract.
J.1 cupful (2 ounces) ground almonds.
HARD " -El ITE ICING :
J egg white.
l :y.f level cupfuls O/olh. ) confectioners' sugar.
J teaspoonful lemon juice.
Shredded almonds.
FOR OOKlEs:-Cream hutter and sugar to-
gether, add eggs well beaten, flour sifted with
RYzo:-r, extract and almond. Knead lightly, and
roll out on a floured baking uoard. ut with a
small , plain round cutter, lay on greased tins,
spread on each a littlc of the icing and sprinkle
over a few shredded a lmonds. Bake in a
moderate oven for ten minutes.
FOR ICI:-IG:- Sift sugar into a basin, add egg
and lemon juiee and beat for fifteen minutes. If
too th ick, add a very little more white of egg.
Sufficient for fifty cookies.
If liked , pour the following French Water I cillg
over cookies when hot. Sift one cupfu l of con-
fectioners' sugar into a basin, mix into it sufficient
cold water to make it into a thin paste, beat until
smooth , fl avor it as desired , and pour it over the
cookies. " hen dry serve for tea.
R YZO, F IG COOKIES
upfu l (J.1 pound) butter.
2 level cupfuls ( I pound) suga r.
2 eggs, separated .
cupful (J.1 pint) milk.
I teaspoonfu l orange extract.
1 teaspoonful rose ex tract.
3J.1 lcvel teaspoonfu ls R VZON.
572 level cupfuls (I pound 6 oun es) flour.
I level teaspoonfu l salt .
F ILLI NG :
I pound figs.
2 level teaspoonfuls grated orange rind .
I ora nge.
1 cupful (J.1 pint) grape juice.
cupful (J.1 pint) honey.
1 cupful (J.1 pint) water.
FO R OO KI E :-Beat butter a nd sugar to a
crcam , add yolks of eggs and beat well, add mi lk,
extracts, wh ites of eggs stiffly beaten , an I
46
flour sifted with Rna:. and salt. Knead lightly
on a floured baking board and roU out very thin.
'ut into shapes and spread half with the fig
filling, place the other half on top, and bake in a
moderately hot oven for fifteen to twenty minutes.
FOR FlLLING:-\\'ash figs and cut them into
dice, put them into a saucepan, add orange rind
and strained orange and grapefruit juice, honey
and water; cover and simmer, stirring often, until
red uced to jam. Turn out to cool.
Sufficient for twenty-six cookies.
R YZOX PEA X UT COO KI E
BY ~ Il SS LOUI E FAIIRIG, PHILADELPHIA, PA .
r level cupful (y,j po und) grou nd, fre hly
roasted peanut ·.
1 level cupful (J.1 pou nd) sugar.
y-! cupful (J.1 gi ll ) pea nu t oil.
2 egg .
J J.1 level cupfuls (6 ounces) flour.
J.1 level teaspoonf ul salt .
2 level teaspoon fu ls RYZON.
ream suga r a nd pea nu t oi l, add beaten eg~s
a nd flou r sifted tw ice with R yzo ' a nd sa lt . MI X
in ha lf the grou nd pea nu ts a nd sprin kle ba la nce
on cookies before putt ing them in a moderate
oven. Bake about t welve minu tes.
Sufficien t for t hi rty cookies.
RYZO, CHOCOL TE DELIGHTS
2 squares (2 ozs.) unsweetened chocolate
3 eggs.
J.1 cupful (4 ounces) butter.
I level cupful (J.1 pound) suga r.
I level teaspoonful R YZON.
~~ cupful (3 ounces) flou r.
J.1 level teaspoonful salt.
I teaspoonfu l van illa extract.
I level cupful (y-! pound) chopped English
waln ut meats.
Grate chocolate and beat eggs slightly . felt
butter, add chocolate, eggs, sugar, extract, flour
sifted with R YZON and salt , a nd add nu t meats.
Mix well and spread ina la rge greased sha Uow pa n,
a nd bake fo r twelve min utes in a modera.te oven.
ut in squa res while wa rm.
Sufficient for thir ty squa res.
RYZON WAL UT MACAROO NS
BY MRS. C. W . TIL DE N, LOS A:-IGELES, CAL.
Wh ite of 2 eggs.
4 level tablespoonfuls (2 oun ces) powdered
sugar.
I level tablespoonful flour.
J.1 level teaspoonful R YZON.
4 tablespoonfuls fi nely chopped wa lnu ts.
M ix all together un til stiEf, a nd drop by spoon-
fuls on well-greased tin. Bake in quick oven.
 RYZO GERMA HONEY AKE
I Y.
pounds honey.
S cupfuls (2 pounds) flour.
3 egg .
I level cupful (y. pound ) suga r.
1 y. leve l teaspoonfuls cinna mon.
y. level teaspoonful powd ered cloves.
y. lemon.
3 le ve l teaspoonfuls R n o .
I Y. cupful s (6 ounces) bl a nched a nd chopped
a lmonds.
y. c up ful (~ pound ) chopped ca nd ied le mon
peel.
y. cupfu l (~ poun d) hopped a ndied
ora nge peel.
I level cupful (y.j pound ) cho pped ca nd ied
cit ron pee l.
Bring honey to boiling poin t , then s kim a nd
ta ke from fire. \\"hen cool , a dd one pound of t he
flou r and set overnigh t in a cool place. ext day
beat up eggs with s uga r, add a lmond s, pee ls,
spices, RYZON, gra ted rind a nd stra in ed juice of
le mon; to th is add the honey dough, mix we ll ,
a nd a dd re ma in der of flour, or s uffi cient to ma ke
a dough that can be easily rolled out wi t h a
rollin g- pin.
T a ke a sma ll pa rt of dough (the remaind er
mus t be left in a coo l place) , roll it out th in, a nd
cut in rounds or squ a res. Lay on g rea sed ti ns
a nd ba ke in a hot oven un t il ready. Repeat this
process until the dough is a ll used.
If liked, powdered allspi ce, crushed ·a rd a mon
a. ncl a nise seed ma y be add ed to ca kes.
Th ese a kes are bette r afte r two weeks.
RYZQ E 0 , 0 il CAL SC II OOL COOK IE
DY MARGAR ET L. EVA NS, LA . C ASTER, PA.
y. cupful (7:\ pound ) shortenin g.
[ level cupfu l (y. pound ) dark brown suga r.
I egg.
;1 cupfu l mi lk.
2 Y. level cupfu ls (:J.1 pound ) flour.
2 leve l teaspoonfuls Ryzo ' .
y. leve l teas poonfu l sa lt.
y. leve l teaspoo nfu l powdered c innamon.
1 level cupfu l (Y. pound ) fin ely chopped
raisins.
Cream t he su gar and shorten ing . Add well -
beaten egg and milk. Sift together flour, sa lt a nd
R \'ZON, a dd ing to the a bove mixture. To th is
add the cinna mon and ra isin s. Roll out dough
evenl y a nd cut out in an y sha pe desired. Pl ace
on a greased pa n a nd ba ke a bout fiftee n m in utes
in a. hot oven.
S uffi cient for fift y cookies.
47
• RY7.0;\l POTATO A 0 BARLEY
DROP COOKI ES
BY ~IR S. ~J. A. T.·\ C K\I E YER, ' E W YOR K
I egg , beate n lig h t.
I cupfu l ma hed potato .
1;\ cup fu l me lted fa .
.1 4 u p ful corn sy rup o r molas es .
I I J le v{'l u p ful s ba rley fl o ur.
2 level teaspoon ful s R YZON .
I ! leve l t easpoonful sa lt.
)! t a poonful va nill a .
Put in gredi ents toge th er in th ord r g i\"(~ n.
Bea t e'g , potato and s hort enin g to a crea m ,
then a dd s ifted dr y in gr rli en t . A ha lf cupful
o f nut mea ts or d riN I fruit may be a dd ed . I rop
by spoo nfuls on well -grea d tin a nd ha ke in
mod era teo,· n.
RYZO;\l PE;\lTECO T OOKIES QEWISlf )
Y. cu pful (y.j p ound) b u tter.
y. cupful (y.j pou nd) sugar.
I egg a nd I egg whi te.
teaspoon ful a lmond ex tract.
level teaspoonful R no, .
2 level cu pfuls (y. poun d) fl o ur.
Powde red suga r.
Ca nd ied c itron p eel.
B eat b u tter a nd sugar to a crec1.JU , ad d egg well
beaten, extract, a nd flo ur s ifted with Ryzo ' .
Iix t o a stiff paste, tu rn o u t on to a fl ur d
ba king board , roll o u t thin , a n d cu t o u t wi t h a
ro und cutte r, or wit h t he top of a wi neglass . Place
t hem o n greased bak ing t in s, b rush t hem over
with gg whi te s ligh t ly beaten, sprink le wi t h
powd ered suga r, a n d p lace a s ma ll piece o f
candi ed p eel in cen ter of ea ch cookie. B a ke in a
mod erate o ven for t en to t welve minu tes, a nd
when done, place on a sieve t o cool.
Sufficien t for t wen ty-five cookies.
• RYZON R LLED \\ AFERS
2 level cupfuls ( I y.j pints) dry oatmea l.
2 eggs .
y. level c upful (y.j pound ) s uga r.
-1- leve l t a blespoonfuls (2 oun ces) s ho rt n -
in g .
1 t a bl es poonfu l ba rl ey flour .
2 leve l t easpoonfuls R YZON .
15 lev I t easpoonfu l sa lt.
I t easpoonfu l vani ll a xt ract .

Beat eggs, add sugar, shortening, salt, oatmeal ,
flour and RYZON . i\lix thoroughly and drop hy
teaspoonfuls on g-reased baking sheet. Bake in
a quick oven. While still hot, roll into shape of
a cigarette. If thc wafe r hardens so as to
prevcnt rolling, return it to the hot oven for a
moment and then roll. Sufficient for eighteen
to l wen ly wafers.
RYZO;--.l" CHRISTi-lAS COOKIES
~ cupful (y.{ pound) butter.
~ cupful (y.{ pound) sugar.
~ level teaspoonful salt.
T lemon rind grated.
~ cupful (2 ounces) ground almonds.
2 level tablespoonfuls caraway seeds.
2 eggs.
~ cupful (y.{ pint) milk.
4 level teaspoonfuls R YZON.
4 level cupfuls (I pound) flour.
I level teaspoonful powdered ginger .
Chopped cocoanut.
Goldcn syrup.
TIcat butter and sugar until creamy , add
salt, grated lemon rind, a lmonds, caraway sccds,
eggs well beatcn, milk, and flour sifted with
Rvzo. , and ginger. i\ lix carefully, turn out onto
a flourcn baking board, knead lightly, then roll
out qui ckly one-fOltrth of an inch th ick, and cut
out with a fan cy cutter about two inches in
diamcter. Placc on greased tins, a nd bake in a
hot oven for twclve to fiftcen minutes.
Whcn thay a re bakcd and cold, brush ovcr
with golden syrup, and sprin kle with cocoanu t .
Sufficient for fou r dozen cookies.
48
RYZON DOUGHi\ TS
RYZO I GRI~ISLICHS UEWISH )
2 matzoths.
I level teaspoonful RYZON.
~ cupful (XI pound) matzoths meal.
3 eggs.
I level cupful (XI pound) currants.
~ cupful (3 ounces) sultana raisins.
XI cupful (2 ounces) seeded raisins.
~ level teaspoonful powdered cin namon.
~ level teaspoonful powdered nutmeg.
~ cupful (4 ounces) sugar.
~ cupful (2 ounces) ground almonds.
Clarified sugar.
Cover matzotbs with cold water and allow to
soak twenty minutes, then squeeze very dry. and
mix with meal, R YZO, , and two of the eggs well
beaten . i\lix fru it, spices, sugar, almonds, and
other egg well beaten . Sha pe a piece of the
matzoth crust into an oval on the hand, place
some of the fruit mixture on it. cover with a top
piece of crust, shape carefully, and spr~nkl e wi~h
meal. Fry in smoking hot fat or hot oil. Dram
and serve with cla rifi ed sugar. Sufficient for
nine grimslichs.
To CLARIFY SUGAR :-Put two cupfuls sugar
in to a saucepan; add two cupfuls of water and
bring slowly to boiling point; then remove scum
from su rface. P ut on lid, and boil four minutes
to a llow the condensing steam to clear a ny crys-
tals of sugar from sides of pan. Boil gently
twenty-five minutes. R emove from fi.re and pour
it in a steady stream over the stiffly beaten
whites of two eggs. R eturn to pan a nd wait un til
albumen of eggs coagulates and rises to surface,
when a ll impurities will be removed and syrup
left perfectly clear.
RYZ00! COR;--.l" Il EAL DOUGHNUTS
BY MRS. GEO RGE A. CLARKE, MUL INO, ORE.
l ~ level cupful s (3 ~ ill s) mi lk.
1 ~ level cupfuls (7 Yo ounces) wh ite corn mea l.
2~ level cupfu ls (~ pou nd) whi te flour.
y.{ level cupfu l ( ~ pound) butter.
~ cupfu l (~ pound) suga r.
2 eggs well beaten.
level teaspoo nfu l gro und nu tmeg.
level teaspoon fu I salt .
2 level teaspoonfuls RYZON .
Put corn mea l a nd mil k in to
double boi ler a nd cook for ten
minutes. Add butte r, nu tmeg
and suga r to mea l. Sift toget her
flour, salt and RYZON - add to
other ingred ients. Ro ll ou t on a
well -flo ured board, cut in clesired
shapes, fr y in leep fat, d ra in on
pape r a nd roll in powdered s uga r.

RYZON C llRIST MAS DOUGHNUTS
2 level teaspoonfuls RYZON.
4 level cupfuls ( I pound) flour.
y,( level teaspooniu l salt .
I tablespoonful (~ounee) utter .
level cupfu l (~ pound) sugar.
level teaspoonful grated nutmeg.
2 eggs.
I teaspoonful lemon extract.
I cupful (~ pint) milk.
Sift flo ur twice with R YZON and salt , a nd set
aside. Cream butter, sugar a nd nutmeg together,
add eggs well beaten, and beat for five minutes ;
add extract, milk and flour. Turn out on a
fl ou red baking board and roll ou t one-fourth inch
thick; cut with a doughnut cutter and fry in
plenty of smoki ng hot fat. D rain well on paper
and cool.
R oll in powdered sugar.
If li ked , the dough may be cut in small rou nds
and a marshmallow enclosed in each one before
fry ing. Sufficient for about fifty doughnuts.
RYZO PARISIA CR ULLERS
y,( cupful (2 ounces) butter.
I level cupful (~ pound) suga r.
2 egg yolks.
I cupful (~ pint) milk.
I teaspoonfu l van illa extract.
3 level teaspoonfuls RYZON.
3 level cupfuls (X" pound) flour.
y,( level teaspoonful salt.
I level teaspoonfu l powdered ginge r.
~ teaspoonfu l powdered mace.
3 egg whites.
Extra flou r.
Powdered sugar.
Cream butter and sugar together, add yolks of
eggs well beaten, milk, van illa, flour sifted with
R YZO , salt and spices. l\Iix carefully, fold in
wh ites of eggs beaten to a stiff froth, and enough
flour to make a soft dough that can be rolled
out thin. Cut in to oblongs, make four gashes
through the center lengthwise, a nd r un the fin -
gers in and out of the gashes to separate them.
F ry in plenty of smoking hot fat , then drain
and roll in powdered sugar. Sufficient for th irty
crullers.
49
RYZO~ POTATO FRIED CAKES
BY MRS. CLARENCE G . BORTO , SAND LAKE , N. Y.
2 med ium-sized potatoes.
2 level tablespoonfu ls (1 ounce) fat.
2 well-beaten eggs.
1 ~ cupfuls (X" pound) sugar.
~ cupfu l (r gi ll ) sweet mi lk.
3 level teaspoonfu ls RVZON.
5 level cupfuls (174 pounds) flour.
Boil and mash potatoes. Stir in the butter
hefore they get cold . Then add the eggs, ugar,
milk and flour sifted with RYZON .
Knead more flou r in on board if desired . Cut
and fry in deep hot fat .
Sufficient for fifty-s ix fried cakes.
RYZ O M LL CAK E r;:\ L D-
H,G SHORTBR EA S
R"YZO I CALLAS
BY HELEN W1LSON , AME , I OWA
3 eggs.
I level upfu l (~ pound) suga r.
2 tab lespoo nfuls cold water.
I level cupful 01 poun d) flo ur.
I level teaspoonful RYZON .
Bea t t he eggs slightly. Add suga r, flour a nd
R YZON sifted toget her, a nd col I wate r. Beat
t hree minu tes. Drop by tab lespoonfu ls on a
greased a nd flo ured t in. Bake in a moderate
oven unt il light brown .
\\"hil e sti ll hot ro ll in to t he shape of a cornu-
copia a nd tie wit h a stri ng to keep shape.
Wh en cold fi ll wit h sweetened a nd fl avored
whi pped cream. Add powdered suga r to a n egg
yol k-beat un ti l stiIT enough to hold its shape.
ese a li tt le of th is to form stamen. T his dessert
will resemble a ca lla lil y in appeara nce.
Sufficie n t for twelve callas.
RYZO~ BLUEBERRY OR HUCKLEBERRY
TEA CAKE
BY MRS. ELIZABETH L. BROWl',
SOMERVILLE, MASS.
Y. cupful (y.! pound) butter.
J y. level cupfuls
(~ pound) sugar.
2 eggs.
I cupful (y. pint) mille
4 level cupfuls (! pound) flour.
4 level teaspoonfuls RYZON.
y. level teaspoonful salt.
2 cupfuls (1 pint) blueberries or huckle-
berries.
Cream butter and sugar thoroughly together
a(!d eggs well beaten , and milk. Sift flour twic~
w.'th RYZON and salt, and add to other ingre-
chents. Dust berries with flour and add them to
the batter. l\Iix carefully and divide int{J two
well-greased square cake tins, and bake in a steady
oven for three-fourths of an hour. Cut into
squares and serve hot with butter and powdered
sugar: Sufficient for twelve squares.
ThIS batter may be baked in greased muffin
tins.
R YZO_ MADEL!. ES
I cupful (8 ounces) butter.
1 level cupful (y. pound) sugar.
6 eggs.
teaspoonful lemon extract.
level teaspoonful RYZON .
2 level cupfu ls (y. pound) flour.
y.! level teaspoonfu l salt.
Pondant icing. Sce page 44.
Glace cherries.
.Cream butter and sugar thoroughly together
wIth a wooden spoon , add eggs, one at a time, amI
heat well , then add extract, and flour sifted with
RVZON and salt. Mix well.
arefully grease somc plain dariole or t imbalc
molds and set them on a baking tin . F ill molds
lhree-fourths full w.ith mixture, and bake in a hot
oven fo r twenty m11lutes.
\\ hen cold , turn upside down and pipe a spot of
fonc1an~ on each one. Finish by placing a half
cherry m the center of Cc1.ch spot of icing.
Sufficient for twelve l\ladelines.
l\ Iadel ines are cakes of great reputation in
Fra~ce . The Mad~ l ines of Com mercy had a
:;pectallocal reputatIon , th~ co~seq u e!lce main ly,
1t was repor ted , of the admlratlOn whIch a Polish
King manifested for them when he traveled in
F rance, but this local reputation was more prob-
ahly the result of the accident that a Madame
I'errotin de Bar mond had a cook who made very
good madelines, and as he r name happened to he
j\ [adeli ne Paumier, she was credited locally ant!
qu ite u nduly , with the invention of the cal~es.
50
Pri::.e Recipe
RYZO:\ DAI:\TY ORA1'\GE TEA CAKES
BY ~IRS . C. C. BIGELOW, TARPON SPRING, FLA.
I Y. level teaspoonfuls R YZON.
I Y. level cupfuls (6 ounces) flour.
3 eggs, separated.
[ tablespoonful orange iuice.
I y. level cupfuls ( 1 pound ) sugar (scant) .
I level teaspoonful grated orange rind.
J1 cupful ([ gill) boiling "·ater.
}8 teaspoonful salt.
ORANGE FIW TlNG:
Confectioners' sugar.
1 orange.
Candied orange peel.
POR CAKE:-Beat yolks of eggs thoroughly
add si:ained orange juice and sugar and beat fo;
ten mmutes, then add salt, orange rind boiling
\:ater, whites of eggs stiffly beaten, a~d flour
SIfted with RYZON. Divide into small greased
and floured gem pans, and bake in a quick oven
fo r ten minutes. Cool and ice with orange
frostmg, and decorate with tiny pieces of candied
orange peel.
FOR F ROSTING :-Sift confectioners' sugar into
a bowl (about two cupfuls) , add strained ju ice of
orange and beat well together ; if too thin add
a little more confectioners' sugar.
Sufficient for twenty cakes.
RYZO. DAI NTY CL DERELLAS
level teaspoonfuls R yzo ' .
2
level cupfuls (y. pou nd) flour.
2
y. cupful (]1 pound) butter.
[ level cupful (y. pound) sugar.
I egg.
;1 cupful (y. gill) milk.
1 teaspoonful orange or almond extract.
I egg white.
Sift fl our and R YZON twice. C ream b utter and
su~ar thorough ly together, add egg well beaten,
mIlk, extract a nd flour. J\iIix well , t urn out on to
a fl oured baking board and roll ou t abou t one-
half inch in th ickness.
T he Cindere.llas should be cut out wit h fancy
cake cutters 111 dIamonds, t ri angles, squa res,
h~rts , stars anel ~·o lll1 ds . B rush tops of cakes
WIth unbeaten whIte of egg and dust over with
granulated sugar. P lace on greased t ins, without
leltll1g the cakes tou h each other, a nd hake in a
quick oven unti l nicely brownerl.
Sufficient fo r forty cakes.
 RYZO FR IT BAR
I3Y MRS. JA~IES RICHARD, HO GIil'ON,)1I H.
2 eggs beaten with a pinrh of salt.
I level upful ()/, pound) sugar.
2 tablespoonfuls boiling water.
r level cupfu l ( ]I.( pound) chopped nuts.
I level upful (]I.( pound) date.
1 level cupful ( ]I.( pound) flour.
2 level teaspoonfuls RYZON.
I teaspoonfu l vanilla.
Break eggs into a bowl, beat, then add other
in gred ients in the order given , ifting flour and
R \'ZaN together. Pour into a sha llow grea cd
pan a nd ut in squares when cold.
Sufficient for twenty-four bars.
RYZO . TE TABLE DA I:\T IES
BY MR S . KATE LOWRY, Clli AGO, ILL.
2 level cupfuls ( I pint) flour.
y. level tea poonful a lt.
2 leveltallespoonful ( I ounce) hutter.
4 level teaspoonfuls RYZON.
I level teaspoonful sugar.
I cupfu l ()/, pint) mill"
24 sugared dates.
24 marshmallows.
Yo cupful ground nuts.
Sift flour, Ryzo , sugar and salt together .
Rub in the butler a nd add mill" Roll out thin
a nd cut with a small round cutter. n ea h
round place a s ugared late which has been
st urred with a marshma llow and sprinkle with
grou nd nuts. Turn half the dough over it.
Pinch the edges and brush with the yolk of an
egg. Bake until brown .
ufTi cient for twenty-four dainties.
RYZOX PAR I(IXS
12 bla nched a lmonds .
J 2) level cupfuls ()/, pound) fine oatme:ll.
2 level teaspoonfuls RYZON.
I level cupfu l (]I.( pound) flour.
Ii cupful (]I.( pound) butter.
I level cupfu l (6 ounces) brown s uga r.
I level teaspoonfu l powd red g in ger.
1 level teaspoonfu l powdered cinnamon.
Ii le\'el teaspoonfu l powdered nutmeg .
I:J cupf ul (]I.( po und ) molasses.
I egg.
2 tablespoonfu ls milk.
Split almonds. i\Iix oatmea l and flour to-
get her, rub in 1 utte r with tips of fingers, sift a nd
add RYZO N, spices and sugar . \\'a rm molasses
and pour it in ; beat up egg, and add it with milk.
i\ li x well and divide in to piece, make these into
fl at cakes, lay th m on gr a cd tins, place ha lf
an a lmond on top of ea h, bake in low oven for
twenty minutes. i\Iakes twenty-four parkins.
51
RYZO:-': OLD FA mONED l\IOLAS ES
CAKE
BY )IR . . ELLA S)II TH, DROOK!.\' , , N . \'.
I~ cupfu l (4 ounce) sugar.
H cupfu l (40un es) shortening .
r egg.
I ~ cupfu l ( I g ill ) sour milk.
J-~ upful ( 1 gill) mola es.
I level tea 'poo nful ginger.
1 level teaspoonful innamon.
3 level cupfuls ( (\ pound) flour.
] 2 level tea poonful oda.
2 level tea poonfuls RYZON.
ream suga r and shortening . . dd w II-beaten
egg, cinnamon, ginger, mol a e and milk- oda
eli olved in on table poonfu l hot water. Then
add flour and R YZO, , which ha\'e been ift ed
together. Turn into II' II- grea ed tin. Bake in
moderate oven about thirty minut s.
• RYZO. ORN i\IEAL ORAl'\GE
G I:-\G ER BREAD
r }/, level upfuls corn meal.
I level cupful ri e flour.
I level cupful barley flour.
2 level teaspoonfuls RYZON.
Ii level teaspoonful soda.
I level teaspoonful salt.
2 level teaspoonful gin g r.
r level teaspoonfu l cinnamon.
Ii level teaspoonful clove.
.1 ;[ ru pf ul molasses.
2 level tablespoonfuls shortening .
2 level tablespoon fills ugar.
I egg.
1 ~ ~ cupfuls mill,.
I grated orange rind.
ift flours, RVZON, soda, sa lt and spices
together; cream molasses, shorten in g and sugar,
add beaten egg, then milk and sift d dr y in·
gred ients; then add the grated rind of one orange.
Bake in shallow, well -greased tin for thirty
minutes, in a medium hot oven.
RYZO. OCOA T B NS
DY MRS. JOB W. DOGART , HACKENSACK, N. J.
2 level cupfuls ()/, pound) flour.
}/, cupfu l (]I.( pound) shortening .
}/, cupl ul (]I.( pound) sugar.
2 level teaspoonfuls R nO:-l.
I f'gg.
15 cupfu l (2 oune ) lin Iy chopped eor03 -
nu t .
H teaspoonfu l a lt.
Jf cupful ( I gill) milk, or more to l11ake a
stiff batter.
 Rub buller in to Rou r, add R YZON, salt, sugar,
cocoa nu t , the egg well beaten, a nd milk. 1\[old
in sma ll bu ns, place on a greased tin, dash ove r
wit h mi lk a nd spri nkle with cocoa nu t . Bake in
hot oven fifteen minutes.
R YZO:\ OATi\ [ EAL SHORTBRE D
BY ~IRS. I ~A WILl.lA~ I S, CEDAR, B. C.
r level cupfu l (Yf pou nd ) butte r.
2 Je\'el cupfu ls (Yf pou nd) fl our.
r level teaspoonfu l R YZON.
2 level cupfu ls ( r2 ounces) fi ne Scotch
oatmea l.
Yf cupful (y.j poun d) sugar.
I egg.
1\[ ake a ri ng of t he flour into which R YZON
has been sifted on a pastry boa rd . Brea k egg
in to ce nte r, aci d suga r on top, mix toget her-
add buller, mix a ll together, t hen dra w in t he
flou r whi ch is in ring a round t he mix t ure -mix
it lightly, ru bbing wit h t he ha nds to form a
paste. Kn ead very li tt le a fter paste is for med.
i\ lake in to cakes. Prick wit h fork an d bake un til
brow n in moderate oven. Ca n be decorated
wit h a lmonds or peel, if liked , or dusted wi th
suga r, or iced.
Su fficie n t for ten shortbreads.
RYZON SCOTCH SHORTBREAD
2 cupfuls ( 1 pound) b utter.
1 Yf level cupfuls ( 12 ounces) sugar.
2 eggs.
2 level teaspoonfu ls R yzo .
7 level cupfuls ( I Y-I pounds) Rour.
I level cupfu l (y.j pou nd) rice flo ur.
Wash butter in cold water, and squeeze it dry
on a clean cloth . Place it on a baking board and
knead it with sugar and when they become well
incorporated , knead in eggs with the hands. Sift
the Rour , ricc Rour and R YZON onto the board ,
gradually knead t hem into t he butter mixture,
making a smooth paste. D ivide into fo ur pieces,
make each piece into a smooth round cake,
pinching the edges with the fingers. Stab a ll over
with a skewcr or a fork to prevent the paste rising.
Lay on papered baking tins, a nd bake in a moder-
ate oven fo r forty minu tes. T ake from the oven
when ready and allow to lie on t in until cold.
Dust cakes with fine sugar, and at serving time
break them into pieces.
Sufficien t for four shortb reads.
52
At -ew Year in Scotland, and at Christmas in
E ngland, a good deal of decorated shortbread is
sold wit h appropriate mottoes, of which .. For
Auld Lang Syne" is the greatest favorite. These
mottoes may be made with caraway comfits, or
with canclied citron peel, or with icing put
th rough a bag and tube.
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.
1 level cupful (J/, lb.) chopped seeded
raisins.
2 level teaspoonfuls R nON .
3 level cupfuls ( 12 ounces) flour.
y.j level teaspoonful salt.
2 level teaspooniuls powdered cinnamon .
I level teaspoonful powdered ginger.
2 eggs.
Put molasses in to a mix ing bowl with butter
and sugar, pou r in boiling water and stir well,
and let cool. Then add nuts, ra isins, flour sifted
with R no , spices and salt. Beat up eggs and
add them, then turn into a well-greased and
Roured shallow pan, and bake in a moderate oven
fo r fo rty min utes. Cool, and cut in squares.
Gingerbread is p robably one of the oldest
forms of cake known. It has certain ly been
known since the four teenth century, when it was
made and sold in Pari s. It was formerly made of
rye flou r kneaded wit h ginger a nd other spices,
and sweetened with honey. In some parts of
Europe, gingerbread is still made in la rger or
sma llcr q ua ntities, and baked in large blocks to
be sold by weight . These are made with wh ite
or light b rown dough mixed with honey and
glucose. They a re of a very light spongy texture,
qu ite different from that made in this cou ntry .
Sufficient fo r eighteen squares.
RYZO I SOFT G I GE RBREAD
BY MR S. HERMA N WAD DEY, WASH I ' GTON , D. C.
I cupfu l (Yf pin t) molasses.
Y-I cupfu l ( I Yf gills) sweet or sour milk.
r Yf level cupfuls (6 oun ces) fl our.
I egg.
I level tablespoonfu l ()4 o un ce) shorte ning.
I level teaspoon fu l ginger.
Yf le" el teaspoo nful cinnamon .
2 leve l teaspoon fu ls Ryzo •.
y.j level teaspoon ful soda.
Yf level teaspoonfu l salt .
 Beat egg, add molasses, ginger, innamon, sa lt
and mi lk, soda dissoh'ed in hot water, flour and
R vzo sifted together, then melted shortening.
Bake in sheet tin. Sufficient for six persons.
• RYZOX BC"CK\\"Il EAT OOKlES
2 eggs.
1 level cupfu l sugar.
y. cupful shortening.
I t( level cupfuls buckw heat flour.
I leyel teaspoonfu l Rvzo ' .
J1 level teaspoonful salt .
y. leyel teaspoonfu l cloves.
1{ level tea poonfu l cinnamon.
Beat the eggs , add sugar and melted shorten-
ing, a nd beat until thoroughly mixed . Then
~ i ft all dry ingred ients together and add slowl y.
:'Ilix well and roll on board ~ inch thick a nd
nit with cookie cutter. Bake on well-gr ased
lin in moderate oven for fifteen minutes . uRi-
cient for forty-eight ookies .
RYZO. FAIRY ROCK AKES
2level teaspoon[uls R vzO>!.
2level cupfuls (y. pound) flour .
6 tablespoonfuls (3 ounces) butter.
J1 cupful ( 1 ounce) chopped nut meats.
y. cupful (2 ounces) currants.
4 level tablespoonfuls (2 ounces) sugar.
J1level teaspoonful powdered mace.
Pinch salt.
2 eggs.
2 tab lespoonfuls mille.
Sift flour and R YlON into a basin, rub butter
into flour and mix well . Add nut meats and
cu rrants, and mix with sugar, mace, salt. Beat
up eggs, add milk, and mix gradually with the dry
ingredients into a fairly stiff paste. Put this in
small heaps on a buttered tin , and bake in a
moderately hot oven for twenty minutes.
Take from the oven and cover with sifted sugar.
Sufficient [or twelve cakes.
RYZO. FRE CH COOKIES
UY ~IRS. M. L . NENANS, WINSLOW, ILL.
I Y. level cupfuls (y. pound) brown sugar.
Ilevel cupful (y. pound) butter.
2eggs.
2level tablespoonfuls cocoa.
I cupful (y. pint) cold coffee.
I cupful chopped raisins.
r level teaspoonful RYlON.
I level teaspoonful innamon.
y. level teaspoonful cloves.
I teaspoonful vanilla.
3 levcl cupfuls (){ pound) flour.
Cream butter, sugar and eggs in mixing bowl ,
add cocoa, cinnamon , cloves, vanilla, coffee and
raisins. Then add flour and R YZON sifted
53
together. Pour into well-greased dripping pan.
Bake in quick oven about twenty minutes. When
cold cut in squares and spread with frosting.
ee page 4+ [or frostings.
• RYZO. BARLEY CmFEE CAKES
J1 cupful shortening.
y. cupfu l molasses.
)1.\ cupfu l cofTee .
I egg .
I level cupful barley flour.
I' level teaspoonfuls RVZON .
J1 level teaspoonful cloves .
1 level teaspoonful innamon.
1~ level teaspoonful allsp ice.
If cupful raisins .
i\l ix shortening, mol asses, cofTee and beaten
egg. Then sift flour , R no, and spice and stir
int o liquid . Beat a ll thorough ly and arid rai in .
Bake in muffin tins in moderate o,·en.
R'>:ZO~ GI;-.IGER OOKIE
BY ~IRS. GEORGE MEDLER, C Il EVEY IIA SE, ~11l.
I level CUI ful (,{ pound) brown ugar.
I level cupfu l (y. pound) shortening .
I CUI f ul (y. pin t) Barbados molasses.
2 eggs, well beaten.
y, level teaspoonful sa lt .
2Y, level teaspoonfuls Rvzo .
I level teaspoonful ginger.
y, level teaspoo nfu l cloves.
y, level teaspoonfu l cin namon.
y, level teaspoonful a llspice.
6 level cupfuls (r Y, pounds) flour .
To mix, cream sugar and shortening, add mo-
lasses, eggs, sa lt and spices, flour and R no=-<
which ha e been sifted together, and turn out on
well-floured board, roll one-eighth in ch thick,
cut a ny shape desired, bake in qu ick oven until
golden brown. Sufficient for fifty cook ies.
TOTE:- If un sa lted shortening is used double
the proportion of sa lt.
RYZO CHOCOLATE SQUARES
4 eggs, separated.
y. cupful (7( pound) sugar.
y, teaspoonful almond extract.
1 y, level teaspoonfuls R VlON.
I level cupful ()I.\ pound) flour.
Chocolate frosting. See page 44.
Chopped nut meats.
Beat the yolks of eggs and the suga r for ten
minutes, remove the beater, add the extract, the
flour sifted with the R YlON, and the" hites of
eggs beaten to a stiff froth . Turn into a greased
and floured baking sheet, and bake in a hot 0 en
for fifteen minutes. Turn out to cool, then ut
in squares. Dip the pieces of cake in chocol:lte
icing and roll ill chopped nut meats.
Suffieien t for ten sq uares.
 'I!APTER \'

Ryzo PASTRY, PIES, SHORTCAKES,

TARTS and T RTLETS

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

54
 Short paste is t he best for children and peopleof weak d igestion ; the flour in it, being more thorough ly
incorporated with the fat , gets bcttcr cooked . I t is also more capable of mastication than flaky cru t ,
wh ich arc liab l to b swa llowcd in flakes.
Puff past is a kind of finc sanclwich. Ther should bc a certain number of laycrs of dough and layers
of butte r. Take c" ery care, therefore, to prevent thc hutter hreaking through the dough. The manu-
facture of this pastry requires patien e, becau e if it is not properly cooled betwecn the turn, the
fr ict ion of rolling will mclt the butter and cau e it to smea r into thc dough .
I Jowe" cr wcll the pastry may be made, succe s wi ll not be attained unle s the oven is right ly heated;
the very lightest crusts wi ll be tota ll y spoilcd in the baking if this important point is not caref ull y
attendcd to. If the oven is not very hot the fat wi ll melt and run out of the pastry before the starch
gra ins in the flour burst; conseque nt ly, t hey ca nnot after wards expand , however hot t he oven may be
made ; a nd in t his way t he paste wi ll become heavy.
T ake great ca re t hat t he ove n is hot when t he paste is put into it. T he heat of t he oven may be
tested wit h a t hermometer or by putt ing into it a sma ll piece of the pastry. If t h is piece of pastry
browns fa irl y qu ickly, t hc ovcn may be conside red hot enough . For puff pastry, t he t hermometer
should register about 3400 F. to begin with a nd when the past ry is we ll risen the heat may be red uced
to 32 50 F.
F or meat pies about 3000 F. will be hot enough, a nd for the pla iner kinds of past ry t he temperature
may be still a Ii tt le lower.
T here is so much difference in ovens, that t he hottest part of one may be the coolest of a not her.
The ovcn doo r shoul d be ope ncd a nd closed as ge nt ly as possible, a nd not oftencr t ha n is necessa ry.
\\ atch t he paste ca refull y t hat it does not take too da rk a color. If it becomes too brow n before it is
su fficiently cooked , cover it over with a dou ble piece of paper t hat has been sl ight ly sprin kled wit h
water.
If t he past ry is not to be used at once when taken from t he oven, a llow it to cool slowly in a wa r m
ki tchen. Vl hen light past ry is t ra nsported at on e to a cold la rder, or pa ntry, it is very apt to become
heavy.
If a ny paste is left over do not bake it simp ly because it is made ; scraps will come in nicely for li tt le
pies, entrees, savories, or fri ed for decorat ion; t hey a re a lways useful t o have on ha nd . Keep in t he
ice box.
Some cooks freq uent ly, a nd with excellen t effect, in t roduce various flavorings into t heir cru sts, mix-
ing some with t he addition of lemo n j uice, while giving to ot hers a delicate a nd very agreeable gout by
means of very fin ely chopped parsley, on ion, shallot, th yme, bayleaf, or even mushrooms. Or in the
case of pastry for sweet di shes (it may be sweetened or not, j ust as ind iv idua l incl inat ion guides) grated
lemon or ora nge rind, spice of an y ki nd preferred, grated nuts, or a jud icio us add it ion of a sui tab le
extract, such flavoring being pa rt icul a rl y effective in connection wit h suet or butter crust for steame I
or boiled pudd ings.
Anot her way to fi nd t he right heat for pastry is to lay a piece of whi te paper in t he oven, if it browns
q uickly t he ovcn is hot enough ; it shoul d not be so hot t hat t he pastry will "catch" q uickl y before it is
ri sen, or before the contents of a pie or tart a re cooked .
To prevent t his a piece of greased paper may be la id light ly on t he top ; if t he oven is very fie rce, it
may be slight ly damped .
Past ry shoul d never be baked in a n oven in which mea t is being roasted or wi th a ny ot her d ish whi ch
generates steam, as t he moist heat would be apt to destroy t he crispness of the past ry.
Ovens in which hea t comes from t he bo ttom a re decided ly t he best for either pastry or cakes ; but
no one shoul d expect to ba ke well in an oven which t hey do no t t horo ughl y understand.

55
 RYZO~ PASTRIES
RYZO;.;' )'IATZOTII PASTRY
I Y.
matzoths.
2tablespoonfuls ( I ounce) butter or lard.
I level teaspoonful R VZON .
y.\ cupful (1 y.\ ounces) matzoth meal.
2 level tablespoonfuls ( I ounce) powdered
sugar.
Pinch of salt.
2 eggs.
Cover matzoths with water, soak for fifteen
minutes and press dry . Heat butter and add
soaked matzoths. Cook for two minutes, sift and
add matzoth meal, sugar, Rvzo:-r, salt, and eggs
well beaten . Iix well, and press into a greased
pie plate with the hands as it is impossible to roll
this pastry. I-Lave pastry one-fourth inch thick.
RYZO:\ SHORT P STE
2level teaspoonfuls R vzo '.
4 level cupfuls ( r pound) (Jour.
y. level teaspoonful salt.
y. cupful (4 ounces) butter or lard.
Cold water.
This is the easiest form of pastry making, and
it is best to learn the art of making this first
thoroughly before going on to the puff or, as
some people eall it, flaky pastry.
Sift RVZON, flour and salt into a basin , add
butter or lard and cut it into small pieces in the
flour with a knife, then rub it in with the tips of
the fingers until it is all crumbled like bread
crumbs.
"-ork into it a little cold water, getting it to a
stiffish paste that can be rolled easily without
either sticking to the board or the roll ing-pin.
The quantity of water needed depends a good
dea l on the flour and on the temperature; for the
ahove, about one-half cupful of cold water is a
fair average, though in cold weather, and with
some flours, it may take nearly twice as much.
This crust must be rolled out at once to the
thickness required, for if rolled too much it
becomes heavy.
For a richer crust take two cupfuls of flour, one
cupful of butter, one teaspoonful of RVZON, one-
half teaspoonful of salt, one teaspoonful of lemon
juice, the beaten yolk of one egg, and enough cold
water to moisten it.
Sift flour into a basin with RYZON and salt,
acid butter aml chop it in fine with a knife, then
rub the fat into the flour by crumbling it very
lightly with the tips of the fingers, not by
pressing and rolling between the pa lms of t he
hands , as is a common p ractice .
56
Add yolk of egg, lemon juice, and the water
slowly and gradually as the quantity depends so
much on the fineness of the flour; the finer the
latter, the more water will it take up.
It is easy to tell when sufficient water has been
added, for when most of the liquid has been put
in, the dough will cling together in little rolls,
which on being pressed with the finger will not
only cling together but will gather to them any
loose flour there may be round them; as long as
there is the least crumbliness in the dough when
pressed, more liquid is wanted.
When properly mixed, the dough can be gath-
ered into a ball , and used to wipe the mixing bowl
out, like a cloth .
l\Iake it into a neat oblong shape on a floured
baking board and press it out gently but firmly
at first with the roller, then roll it out with quick
short rolls to the right thickness, being always
careful to stop the roller just short of the edges
of the paste. Roll it on the one side oniy , and
be earefu l that it docs not stick to the board or
rollcr, keeping both these lightly floured , but do
not overdo this flouring, as o\'er-flouring, like
over-rolling, will make the pastry hard and tough.
To lift the paste rIght oIT the boa rd, turn the
upper end over the rolling-pin, and wind it up
li ke a shade, unrolling it again in the same way.
This saves dragging it out of shape.
This pastry is sometimes ealled Biscuit Paste,
and it is suitable for pies, tarts, ta rtlets, puffs,
biscuits and many fancy sweets.
Sufficient for three pies.
RYZO:': HOUX PASTE
I level teaspoonful R nON.
1 level cupful 01 pound) flour.
I cupful (y. pint) water.
4 tablespoonfuls (2 ounces) butter.
2 level tablespoonfuls ( I ounce) sugar.
Pinch of salt.
y. teaspoonful vanilla el\'tract.
4 eggs.
Sift flour, wh ich should be of the finest quality ,
and put it in a cool part of the oven to dry. Pour
water into a small saucepan , add butter, sugar,
and salt, and bring to the boil , but do not let
mixture reduce in quantity. Add vanilla, and
flour sifted with R nON , and stir these well to-
gether over the fire with a wooden spoon, until
the paste is compact and dry, and does not ad-
here to the pan or spoon.
This is called a "panada." It should not be
over-cooked , or it w ill become oil y.
Remove saucepan f rom the fire, and add eggs,
one at a time, beating each one in very thor-
oughly. Keep the paste at a mcdium th ickness,
not too soft , not too stiff, a nd onl y using the
fourth egg if necessary . If the paste is too stiff
it will not rise properly ; and if too soft, it will
spread and lose its shape. Cool before using.
This pastry is suitable for cream puffs, eclairs
profiteroles, beignets, and various fancy cakes.
For eclairs, the mixture must be put into a
forcing bag with a tube and squeezed out of this
in straight pieces about one-half inch in diameter,
and three and one-half to four inches in length;
for profiteroles and cream puffs, in little moLtOds
varying from the size of a pea to that of a small
mushroom; and for beignet souffles, in short
lengths about one inch.
In making eclairs, hold the bag obliquely to
the baking t in . Let the end of the piece of paste
rest on this, and continue forcing unti l it is long
enough , drawing the bag at the same time
slightly backwards. Then cut off the paste close
to the tube, and go on to the next, lay ing down
t he pieces of paste about two inches apart, so as
to allow room for rising.
For cream puffs and profiteroles, the bag must
be held perpendicula rly, the tube to begin with
almost touching the baking tin, and then only so
far raised to a llow the mixture to be deposited in
li ttle heaps o r t he size required . As each heap is
fi nished , d isengage t he bag, not by raising it, but
by givi ng it a jerk and a tw ist. The li ttle profit-
eroles for soup require a very small bag and tube
as the heaps of paste for these should not be much
larger than a pea.
Eclairs and puffs should be baked in a moderate
oven LtOtil well r isen, crisp, and of a pale fawn
color. They should be brushed over with a little
beaten egg and milk, before baking, to give th em
a glaze.
They rise a grea t deal and get quite hollow.
E clairs and ordinary sized puffs will take from
thirty to forty minutes. J ust before they are
requ ired, a hole large enough to admit the tube
in a forcing bag may be made in each with a sharp
kni.fe , and they may be filled with custard ,
wh,ipped cream or preserves. Sufficient fo r 1 2
puffs.
RYZO;.r PUFF PASTE
2 cupfuls ( [ 'pound ) butter.
4 level cupfuls (1 pound ) flour.
y. level teaspoonful salt .
Cold water.
1 egg yolk.
1 tablespoonful lemon juice.
3 level teaspoonfuls R YZON .
This is the most ela borate and expensive of
t he flaky pastes, and both time and some dex -
terity are required in its manufacture.
Weigh butter, and let it lie in ice-cold water
for some time before using it.
57
Chill flour and sift it onto a baking board or
into a basin, scoop a hollow in the center, put in
salt dissolved in one tablespoonful of old water,
yolk of egg well beaten, lemon juice and jusL as
much ice-cold water as is required to produce
without much kneading, a smooth, workable, but
rather firm dough, of which no trace should ad-
here to baking board. Work butLer in the cold
water until quite malleable, yet not undul y soft,
squeeze from it all moisture in a clean cloth, and
pat it between the hands in to a flat square cake.
The butter should be as nearly as possihle of the
5a;me consistency as the paste, as if it is softcr it
wlLl get rolled into it , and if harder it will break
through it. R oll out paste to a li ttle more than
double the size of the slab of fat, and about one-
fourth of an inch thick, lay the latte r one-half,
fold the other over, and place in refrigerator for
thirty minutes.
.Now press paste across in th ree or four I laces
With the roller, roll into a long strip, being care-
ful that the butter docs not break through.
Sprin~l e one~half teaspoonful of R YZON on pastry
each tIme It IS rolled out. When butter melts in
the oven the powder will effervesce and thus
raise, or puff up the pastry more read ily. ow
fold pastry exactly in three, press down the folds
and lay the pastry aside in a cool place for fifteel~
mlllutes at least. This is called giving the pastry
one "turn ," and seven of these is the number
usually required for puff pastry.
T~~ next time th.e pastry is rolled, place it with
the Joms at your nght-hand side, and open ends
towards you . Give it two "turns" this time and
again set it in a cool place for at least fifLeen
rI?inutes.. Repeat this until the pastry has hac!
SIX rolls .11l all, then double the pastry instead of
foldlllg It 111 three, and finally roll it out to the
desired size and thickness.
The object of the cooling between the rolls is to
keep the butter and paste in the distin ct and
separate layers in which it is the function of the
rolling and folding to arrange them, and on
which the lightness of the paste depends.
I n rolling, keep the pressu re of the two hands
as even as possible. If the strip of paste is in-
clined to become curved, this shows that you arc
pressing more on rowlded side than on the other.
The great art ill maklOg puff pastry is to keep
the butter from escaping, which it will do if the
paste is too soft, or is rolled out too thinly, or not
rolled out regularly . If the paste is not kept fl at
and even in the rolling it will not r ise properly in
the baking, but will have tough, hard streaks
through it .
The oven for p'uff pastry should be hot, but not
fierce, the door kept sh ut LtOtil the paste is set
and, after baking, the pastry ought not a t once t~
I)c consigncd to a cold place, but allowed to cool
quitc gradually.
Puff pastry is suitable for vol-au-vent, patties,
pies, and many fancy dishes.
RYZO. FLAKY PASTRY
2 level teaspoonfuls R YZO:-l.
4 level cupf uls (r pound) flour.
J level teaspoonful salt.
].4 cupful (4 ounces) butter.
].4 cupful (4 ounces) lard.
2 tablespoonfuls lemon juice.
Ice Water.
Divide shortening into four equal portions.
Sift flour, RYZON, and salt into a bowl, add one
portion of the fat and rub it lightly into flour.
J\[ix to a stiff paste with lemon juice and a little
ice-water. Turn out onto floured baking board,
roll out to an oblong piece, and distribute a
second installment of the fat in small knobs over
it, to within one-fourth inch of edge. Dredge a
very little flour over, fold evenly in three, press
cdges together with rolling-pin to exclude the
air, and layaway in a cold place, or in the
r efrigerator for ten minutes. R epeat processes
with the chilling intervals until fat is used up,
roll out to the requisite thickness, and use for pies
or tartlets. Sufficient for three pies.
RYZO. RAISED PIE CRUST
].4 cupful (4 ounces) butter or lard.
I cupful (].4 pint) hot water.
J level teaspoonful RYZON.
4 level cupfuls (J pound) flour.
I level teaspoonful salt.
Put butter or lard and water into small sauce-
pan, bring to a boil, but do not let mixture reduce
in quantity. Sift RYZON, flour and salt into a
bowl and make a well in the center of the mixture.
Pour in hot liquid, mixing first with a wooden
spoon or a knife, as it is rather hot, then take the
hand and mix into a compact paste.
Turn out on a floured baking board, and knead
lightly and quickly until free from cracks.
This paste must be used while warm for making
raised pies of pork, or mutton . See page 7 J.
Prize Recipe
RYZON PIE CRUST A:-.JD COOKIES L O. E
BY MRS. R. F . FINK , WEnE PLA I NS, ' . Y.
4 level teaspoonfuls RYZON.
4 level cupfuls (T pound) flour.
2 level cupfuls (r pound) sugar (scant) .
].4 cupful (-J. ounces) buttcr.
3 eggs.
;1 cupful (3].4 ounces) milk.
2 teaspoonfuls lemon extract.
58
Sift flour and R..-zo:-l onto a board and add
sugar. Chop and rub butter through dry in-
gredients, and when well mixed make a large
cavity in the center; place eggs therein. With a
knife proceed to partly mix eggs with flour, then
add milk and extract, being careful not to let the
liquid flow off the board. Continue folding in
flour into liquid with knife until dough can be
kneaded by hand. When dough is well kneaded,
cut a piece off, roll out and line a buttered pie
pan with it. Sprinkle the dough in pan with a
slight dusting of flour; this helps to absorb the
moisture of whatever fruit is used.
With rolling pin as a guide, cut narrow strips
of rolled out dough, and lay them crosswise at
equal intervals across the pie and over the fruit.
Bake in a moderate oven.
COOKIES
From trimmings left from pie crust, cookies
can be made by kneading the pieces together,
and rolling out again.
If several kinds of cookies are desired, such as
cocoanut, peanut or raisin, divide the dough in
three parts. When the dough is partly rolled out,
sprinkle well with nuts or raisins, and roll them
into crust, and continue rolling until the pastry
is desired thickness. Cut dough in any shape
desired. Lay on greased tins and bake in a mod-
erate oven until light brown . These cookies wi ll
keep crisp indefinitely, if kept in an air-tight tin
can.
Thus you have pie and cookies from the same
dough. If desired, the dough may be kept in a
bowl in the refrigerator for a week, or even longer,
and t'h ereby be ready for use at a moment's
notice. Keeping in the refrigerator improvcs
paste. Sufficient for three pies.
RYZO SPICED PASTRY
2 level teaspoonfuls R YZON.
4 level cupfuls (I pound) flour.
].4 level teaspoonful salt.
I level teaspoonful powdered cinnamon.
[ level teaspoonful powdered nutmeg.
].4 level teaspoonful powdered mace.
r ].4 cupfuls ( [2 ounces) butter or lard..
2 eggs.
Juice of I lemon.
4 level tablespoonfuls (2 ounces) sugar.
Cold water.
Sift floUl', R YZON, salt and spices onto a baking
board. j\/I ake a hollow in center, put in shorten-
ing, broken into small pieces, and incorporate
eggs well beaten, strained lemon juice, sugar and
enough water to make stiff paste. The flour
should be worked in from the sides, using a knife.
Knead lightly, roll out into a long even stril , fold
in three, turn half way round and roll out again,
again fold in three, and roll out as before, and
leave in a cold place for one hour before use.
Use for pie, tarts, tartlets, etc.
RYZO HOT WATER PASTE
2 tablespoonfuls (1 ounce) butter or lard.
3 tablespoonfuls boiling water.
;1 level teaspoonful salt.
I level teaspoonful R VZON.
I level cupful (4 olU1ees) ·flOUL
Beat butter to a cream, add boiling water and
stir until dissolved, then add salt, RVZON and
flour. IIIix and cool before using.
RYZO:--! \'OL-AU-VE:--!T
Rvzo:\' puff pastry. See page 57.
1 beaten egg.
Filling.
A vol-au-vent is one of the most recherche
dishes of French cuisine, and one wh ich the
American cook is somewhat afraid of attempting.
However, if once the making of puff paste has
been mastered, the making of the pastry case
itself should not present much difficu lty. The
puff pastry should only have had six turns for a
vol-au-vent case. Roll out the pastry very
evenly to about three-fourths inch in thickness
and let it rest for a few m inutes before cutting, to
allow for shrinking. Then take a round or ova l
cutter the size requi red, and lay it on the top of
the pastry, keeping it one-half inch from the edge
in order to have a perfectly even piece of paste.
Then cut round with a sharp pointed knife, hold-
ing the knife slanting outwards from the cutter
so as to make the lower edge of the pastry slightly
wider in circumference than the upper. Now
remove the cutter, and place the cut piece of
paste on a wetted baking tin with the under side
uppermost. During the baking the upper part of
the vol-au-vent will shrink in width and becomc
the same size as that wh ich rests on the tin. ow
brush over the top of the case with the beaten
egg, and with a sharp knife or cutter mark a
smaller round on the top, wh ich can be removed
afterwards to form the lid. Score the top across
lightly with a knife, and pierce the pastry through
to the tin two or three times. Then bake in a hot
oven for forty minutes. When a nice color an 1
well risen, remove the vol-au-vent from the oven ,
lift off the little lid of pastry, and with a fork
S9
scoop out all the soft paste from the center, being
careful not to break the edges. The case should
not be filled until just before serving.
The filling is the most important part of the
\ aI-au-vent.
The foundation of this is a rich sau e of some
kind, either brown or white, with a variety of
different garnishes, such as small quenelles, mu h-
rooms, truffles, sm<lll pieces of sweetbreads,
chicken, veal, rabbit, etc., or if it is a fish vol-au-
vent, quenelles of fish, small fillets of fish , piec s
of lobster, oysters, crab meat, mussels, etc. Thc
garnish must always be prepared and ooked
bcforehand and then made thoroughly hot in the
sauce before being put into the pastry case. This
dish is always served hot as an entree, entrement
or savory.
A vol-au-vent can also be made sweet by filling
with a good compote or puree of fruit amI
whipped and sweetened cream.
*RYZO BARLEY PA TRY
2 level cupfuls barley flour.
~ level teaspoonfu l Rna.
Yo level teaspoonfu l sa lt .
6 level tablespoonfu ls shortening .
Cold water sufficient to make soft dough .
ift barley flour, RVZON and salt; cut in the
horten ing, and add very cal l waler to mak a
oft dough . M ix we ll and pr s into pie plate
wit h t he ha nds, as palt ing it into hapc gi\' s
more satisfactory results than rolling. H ay
pastry one-fou rth inch thick .
sum ient for two crusts.
RYZON CHOPPED P \STRY
Jlevel teaspoonful RVZON.
2level cupfuls (Yo pound) flour.
I level tab lespoonful sugar.
~ teaspoonful salt.
I cupful (Yo pound) butter.
I egg.
Juice of Yo lemon .
5 tablespoonfuls cold water.
Sift flour, Rvzo , sugar and salt together into
a basin, add butter, and chop it into flour mixtu rc
unti l well blended. Beat up egg, add strained
lemon juice and water, and graduall y mix into
dry ingredients, choppillg, not stirring, a ll the
timc. Roll out to a long, even strip, fold in three
1 y bringing one end over the middle and lapping
the other end over. Put it away in a cool I lace
for ten minutes. This is called giving the pastry
a t1lm. Roll and fold the pastry again and roll
out and use as required.
Use for pies, patties, etc .
 -------
RYZON STRAWBERRY SHORTCAKE-Master Recipe
By JAN ET MCKENZIE Hn.L, Editor of "American Cookery," Boston, Mass.
Master Recipe
RYZO STRAWBERRY SHORTCAKE
2 quart baskets st rawberries.
I y, Ic\'cl cupfuls ( 1 2 ounces) suga r.
-I- I vc l teaspoonfu ls R YZON.
2 level cupful s (y, pou nd) pastry flour.
y, level teaspoonfu l salt.
y.( cupful (2 ounces) butter.
1 cupfu l (y, pint) milk (about).
Extra butter, for spread ing layers.
rcam, if desired.
Tl ull, wash a nd drain berries, save a few choice
berries for a ga rni sh, cut rest in ha lves a nd mix
with suga r. Sift together RYZON, flour, and sa lt,
a nd work in butter with two knives ; add milk
grad ua ll y, a nd mix to a soft dough with a knifc.
Press dough in to two well-greased layer cake
(ins. Bake in a qu ick oven for fifteen to twenty
minu tes. Turn one laye r upside down on a se rv-
ing dis h, spread li bera lly with bu tter; pour on
ha lf the berries, and set th e ot her laye r above ;
spread with butter a nd rest of berries. Garnish
with the who le berries and wh ipped cream if de-
ired . This recipe may be used for other fru its,
as blackberries, raspberries and sliced peaches.
60
Sufficient for four to six people.
This dough ma y be roll ed and cut into largc
biscuits, and used for serving individual short-
cakes.
Pri::.e Recipe
RYZO N CURRA T SHORTCAKES
BY MRS. G. N. HARTLEY, PLA I NFIELD , N. J.
3 level teaspoonfuls RYZO .
3 level cupfuls (K pound) flour.
y, level t easpoonful salt.
I level cupful (y, pound) sugar.
I cupful (y, pound) shortening.
I level cupful (y, pound) currants.
I cupful (y, pint) water (scant) .
Clean currants. Sift flour, R yzo:-l, sugar and
salt in to a basin, add shorteni ng, cut it in with a
knife, and then rub it in with the t ips of the
fingers ; add currants and water gradually, and
tu rn out onto a fl oured baking board. Knead
lightly and roll out about one inch thick ; cut
into three-inch squares, and mark t op of each
square with a knife. Place apart on greased tins
a nd bake in a quick oven for fifteen minutes.
Serve hot or cold. Sufficient for fifteen squares.
 Prize Recipe
R YZO GRAPEFRUIT SHORTCAKE
BY MRS. WIL LI AM J. MATHESON, NE W YORK CITY
4 grapefruit.
3 level teaspoonfuls RYZON.
2 level cupfuls (y. pound) flour.
y. teaspoonful salt.
y. cupful (4 ounces) butter.
l\[ilk.
Sugar.
SA CE :
J uice of the fow' grapefruit.
I tablespoonful cornstarch.
3 tablespoonfuls (I y. ounces) butter.
I cupful (y. pound) sugar.
egg yolk.
tablespoonful vanilla extract.
FOR SBORTCAKE:-Peel grapefruit. Separate
sections carefully so as not to get in a ny of the
pulp. Hold fruit over a bowl to keep juice.
Break sections into li ttle chunks, sprinkle with a
little sugar and set aside (not in cold place) till
shortcake is made. Mix flour, R YZON and salt
and sift into a basin. Add butter and chop it in
with a silver knife until mea ly, and wet to a soft
consistency wilh cold milk.
Grease and flour a round or square baking pan.
P ut dough in and press it out with finge rs to
about one inch thick. Place it in a hot oven for
the first ten minutes, then lower heat and leave it
for about ten minutes longer, or until it is brown.
RYZO PIES
RY ZO AP P L E PIE
BY MRS. CEO. MEDLER, CBEVEY CHASE, MD.
F ILLINC:
6 to 8 med ium-sized apples.
y. cupful (y.{ pound) suga r.
2 level teaspoonfuls cinnamon.
I level tablespoonful (y. ounce) b utter.
3 tablespoon fuls cold water.
Line a deep pie plate wi th R YZON chopped
pastry. See page 59. P lace layer of t hinl y sliced
app les in the d ish, d ust over wit h cinnamon a nd
sugar- repeating until th e d ish is fi lled. Add
three tab lespoonfuls cold water a nd Reck
wit h b utter, place top crust on a nd bake
in moderate oven unt il a golden brown.
R YZO TRA:-JSP ARE T PIE
R YZON purr pastry, see page 57.
y. cupful (y.{ pound) b utter.
r level cupful (y. pound) suga r.
3 eggs, separated.
61
y. level teaspoonful grated nutmeg.
y. lemon.
2 tablespoonfuls brandy or fruit juice.
r level teaspoonful R YZO_ .
Line a pie plate with pastry. Cream hutter
and sugar thoroughly together, beat in yolks of
eggs, nutmeg, grated rind and strained juice of
lemon, brandy and whites of eggs beaten to a
stilI froth with RYZON. Bake in a moderately
hot oven for thirty minutes. If liked, the edge
of the pie may be decorated with meringue.
RYZO, PUJ\IPKI:-.I PIES
4 cupfuls ( I quart) stewed and strained
pumpkin.
I Y. level cupfuls 01 pound) suga r.
I level teaspoonful RYZON.
I level tablespoonful flour.
I level teaspoonful salt.
r level teaspoonful powdered mace.
I level teaspoonful powdered cinnamon.
I level teaspoonful powdered ginger.
2 cupfuls (I pint) mille
RYZON chopped pastry, sec page 59.
Line two pie plates with pastry . Put pumpkin
into a basin, add sugar, flow', salt and R YZO
mixed together, then stir in the spices and the
milk; fi ll into the prepared pic plates and bake in
a hot oven to a r ich , golden-brown color.
ote that this economical recipe contains no
eggs.
R YZO P UJ\I PKI PIE No. 2
y.! cupful (6 ounces) sugar.
I level teaspoonful powdered innamon .
I level teaspoonful powdered ginger.
y. level teaspoonful salt.
r y. level cupfuls (X' pint) steamed and
strained pumpkin .
3 eggs.
I y. cupfuls (y.! pint) miH,.
y. cupful (I gill) cream.
I tablespoonful melted butter.
R YZON barl ey pastry, see page 59 .
Put sugar into a bowl, add spices, salt, pump-
kin , eggs slight ly beaten , milk, cream and butter.
Mix and pour into a pastry lined pie plate and
bake in a moderate oven for three-fourths of an
hour. Cool and serve. Sufficient for one pie.
 RYZO~ :MI:-\CE PIES
R \'ZON chopped pastry, see page 59.
2 pounds (8 cupfuls) boiled lean beef
(chopped).
2 level cupfu ls Otf pound) chopped suet.
2 level cupfuls (r pound) seeded raisins.
2 level cupfuls (12 ounces) sultana raisins.
8 level cupfuls (2 pounds) currants.
2 level cupfuls (y. pound) chopped candied
citron peel.
I level cupful ()1 pound) blanched and
chopped almonds.
I level tablespoonful salt.
2 level tablespoonfuls powdered cinnamon.
[ level tablespoonful powdered mace.
[ level tablespoonful powdered nutmeg.
I level tablespoonful powdered allspice.
5 level cupfuls (2Y. pounds) sugar.
4 pounds peeled and chopped apples.
4 lemons.
I cupful (Y. pint) brandy.
2 cupfuls (r pint) sberry wine.
Put beef into a large mixing bowl, add suet,
fruit well cleaned, peel, almonds, salt, spices,
sugar, apples, grated rinds and strained juice of
lemons, brandy and wine. Mix well and allow to
stand over night, then mix again and divide into
jars and seal.
This mince meat will keep all winter in a cool
place. Let stand at least two weeks before using.
Boiled cider may be used in place of brandy and
wine. Sufficient for ten pies.
For two mince pies:-·Line two pie plates with
a rich crust, fill with the mince meat mixture,
put a crust on top, or strips, if preferred, brush
over with beaten egg or milk, and bake in a hot
oven for thirty minutes. Serve warm-not HOT.
RYZO BAKEWELL PIE
R YZON short or £laky pastry. See pages
56,58.
3 level tablespoonfuls jam or jelly.
4 tablespoonfuls (2 ounces) butter.
6 level tablespoonfuls (3 ounces) sugar.
4 eggs.
y. teaspoonful lemon extract.
y. level teaspoonful RYZON.
4 level tablespoonfuls (r ounce) £lour.
1 level tablespoonful powdered s gar.
Line a buttered pie plate with the pastry, then
spread in jam or jelly. 'Ielt butter with sugar
in a small saucepan, add one of the eggs, with
thrce yolks, and mix well; take from the fire, add
Icmon extract, a nd flour sifted with RYZO .
Spread this mixture over the jelly and bake in
a moderate oven for forty minutes.
Bea t up remaining whites of eggs to a stiff
froth, add powdered sugar and beat again. Pile
62
on top of the pie and brown lightly in the oven.
erve hot or cold .
If liked, thc meringue may be placed around
the pic.
RYZO. PARrSIA:\ APPLE PIE
Thinly sliced apples.
I level cupful (Y. pound) sugar.
y. level teaspoonful grated nutmeg.
I tablespoonful lemon juice.
)1 cupful (Y. gill) water.
r tablespoonful (Y. ounce) butter.
2 eggs, separated.
r level teaspoonful R YZON.
1 level cupful (4 ounces) flour.
Klevel teaspoonful salt.
X cupful (r Y. gills) milk.
Butter a pie plate and fill with app les; sprinkle
in one-half of sugar, add nutmeg, lemon juice
and water.
Cream butter and remainder of sugar together;
add yolks of eggs and beat well, sift in RYZO "
flour and salt, add milk and beat for two minutes.
Pour this batter over apples and bake in a
moderate oven until apples are soft.
Beat up whites of eggs to a stiff froth, then add
two tablespoonfuls of sugar and beat again;
spread this frosting over the apples and return to
oven to brown lightly. Serve hot with hot milk.
Sufficient for six persons.
RYZO DEEP,APPLE PIE
RYZON barley pastry, see page 59.
8 to 12 tart apples.
I level cupful (Y. pound) sugar.
y. level teaspoonful powdered cinnamon.
y. level teaspoonful grated nutmeg.
Invert in the center of a deep fireproof dish a
teacup or pie funnel, then fill remaining space
with apples, peeled, cored and quartered. Sprin-
kle with sugar mixed with spices; or in place of
sugar use grated maple sugar or molasses and
sugar, half and half. Roll a strip of RYZON
pastry one-half inch wide, wet edge of dish with
water, place paste on edge, then cover with a
crust a little larger than the dish , with t he full -
ness thrown back in the center. Pinch cover to
the rim and bake in a moderately hot oven
until apples are tender.
Sufficien t for six persons.
Sometimes deep apple pie is served with cream
cheese. MLx a small cream cheese with one-half
pint of whipped cream and one-balf teaspoonful
of salt. Put th is mill.-ture into a forcing bag with
a star tube a nd press out on top of pie in a fancy
pattern. Serve hot.
 RYZO. LEl\ION MER! GUE PIE
3~ cupful (6 ounces) sugar.
3 level tablespoonfuls cornstarch.
1 cupful (~ pint) boi ling water.
1 tablespoonful (Yz ounce) butter.
3 egg yolks.
I lemon rind, grated .
-+ tablespoonfuls lemon juice.
Rvzo ' flaky pastry, see page 5
FOR l\IERINGUE :
3 egg whites.
3 level tablespoonfuls ( I ~ ounces) sugar.
~ tablespoonful lemon juice.
FOR PIE :-Mix sugar and cornstarch in a small
saucepan, add boiling water, stirring constantly ,
and cook for two minutes. Add butter, egg yolks
well beaten, grated rind and lemon juice. R e-
move from the fire and cooL
Line a pie plate with RYZON pastry, cutting the
pastry larger than the plate and building up a
rim; pinch with the fingers first dipped in flow'.
[ our in the mixture and bake in a moderate oven
for twenty minutes, or until the pastry is done.
FOR iERI, GUE:-Beat whites of eggs until
stiff, add gradually sugar and lemon juice, and
continue beating for two minutes. Pile on the
top of the pie and return to the oven to brown
I igh tly. Sufficient for six persons.
RYZO TARTLETS
RYZO COCOANUT TART
R YZO chopped pastry, see page 59 .
2 eggs, separated.
I cupful (~ pint) milk.
I level tablespoonful cornstarch .
~ cupful (2 ounces) chopped cocoanut.
~ level teaspoonful Rvzo '.
Yz te.1.spoonful vanilla extract.
2 tablespoonfuls raspberry jam.
I level tablespoonfu l (Yz ounce) sugar.
Line a greased glass pie plate with pastry.
Perforate it in several places with a fork before
putting in the oven , to avoid blistering. Bake in
a moderate oven until ready.
Beat yolks of eggs with sugar. Heat milk
(except two tablespoonfuls) and pour it slowly
onto yolks of eggs, stirring all the time. Return
this to the saucepan , and add cornstarch moist-
ened with remainder of milk. Stir until well
thickened , and then remove from the fire. Add
cocoanut, Ryzo , extract, and whites of eggs
stiffly beaten. Put jam at the bottom of pastry
case, and mixture on the top. Brown lightly in
the oven. Sprinkle with sugar, and serve the
tart either hot or cold. Sufficient for four persons.
63
RYZO APPLE TART LETS
R YZON flaky pastry, see page 58.
I pound apples. (About -+ apples.)
2 tablespoonfuls water.
-+ cloves.
H cupful (4 ounces) sugar.
2 tablespoonfuls ( [ ounce) butter.
2 eggs.
2 t.ablespoonfuls milk.
Yz level teaspoonful R vzo .
I level tablespoonful flour.
Roll out pastry, cut in rounds, and line grea cd
tartlet pans; peel , core and cut apples into small
pieces, put into a saucepan with water and
cloves; stew until soft, add sugar and butter,
when dissolved rub all through a sieve. Beat up
ggs with milk, add flour if ted with Rvzo ' and
add to apples. fix well, and put two tahle poon-
fuls of this mixture into tartlet pans, and bake in
a moderate oven for twenty minutes.
Sufficien t for fourteen tartlets.
RYZO, FLORE CE TARTLETS
R VZON flaky pastry, see page 58.
~ cupful ()1 pound) butter.
~ cupful ()1 pound) sugar.
3 eggs.
I level teaspoonful Rvzo ' .
r level cupful ()1 pound) cake crumbs.
Stra wberry preserve.
l\Ier-ingue.
Line greased tartlet pans with pastry . Cream
butter and sugar together, add eggs well beaten,
beat again , add cake crumbs and RYZON. Dividc
into tartlet tins and bake in a moderate ov n for
twelve to fifteen minutes. Pia e a li ttle st.raw-
berry preserve on each , and then put meringu<:
on top, using a bag and tube. Color some of the
meringue pink, and pipe a fine line round at the
top. Sufficient for twenty-four tartlets.
RYZON ORA GE TARTLETS
RVZON barley pastry, see page 59.
Orange marmalade.
)1 cupful (2 ounces) butter.
)1 cupful (2 ounces) sugar.
I egg.
Yz orange.
~ level teaspoonful RVZON.
~ cupful (2 ounces) flow'.
Line sma ll patty pans with pastry. Put on
tea poonful of orange marmalad in each a nd set
aside in a cool place. Cream sugar a nd butler
thoroughly together, add gg well beaten, grated
rind and stra ined juice of half of orange, and flour
if ted with RYZON. Mix and divide into prepared
tins. Bake in a hot oven from twelve to fifteen
minutes . ufficient for twelve tartlets.
 RYZON STEAJl£ED S;VOIVBALLS-Master Recipe
By ELIZABETH O.
CHAPTER
RYlON PUDDINGS
Master Recipe
RYZO. STEAMED SNOWBALLS
With Hot Marshmallow Sauce
y. cupfu l (4 ounces) butter.
I leve l cupfu l (y. pou nd ) suga r.
3Y. leve l teaspoonfu ls RVZON.
2 y.f level cupfu ls (9 ounces) flou r.
~ teaspoonful salt.
y. cupf ul (1 gi ll) mi lk.
I teaspoonfu l ora nge e;\"tract.
4 egg whites.
Tl oT MARSHMALLOW SA UCE :
20 marsh ma ll ows.
I leve l cupful (Y. pound) sugar.
y. cupfu l (1 g ill ) water.
Sherry wine or fruit juice to flavor.
FOR SNOW13ALLs:- Cream bu tter, add suga r
gradua ll y . Sift flour, RYZON, and salt together,
add to first mi xt ure a lternately with milk. Add
extract, bea t egg whites to a stiff fro t h, fold in to
mixture, and beat we ll. F ill buttered c u ps two-
th irds full, cove r with greased papers a nd stea m
for thirt y- five minutes. Serve hot wi t h sauce.
FOR SAUCE:-Soften marshma llows in a mod-
crate o vcn but do not bro wn them. Put sugar
a nd water in to a saucepa n and boil until syr up
Hu.LER , Denver School of Cookery
VI
sp ins a thread when tested in cold water,
or registers 218 0 F ., by candy t her mometer. Add
marshma ll ows and beat until mixtu re is smooth;
flavor with sherry wine or fruit juice. K eep
hot in a double boiler. If sauce seems too thick ,
add boi ling water drop by drop until of the ri ght
consistency. Sufficient for ten snowba lls.
RYZO APPLE DROPS
BY MRS. M.ESKOLl , NORTH COLEBROOK, CONN.
3 level tab lespoo nfuls (1 y. ounces) s ugar.
3 eggs.
5 tab lespoonfuls mi lk.
I y. cu pfu ls (6 oun ces) flour
I level teaspoonfu l RYZON .
y.f level teaspoonful salt .
I level teaspoonful ci nn a mon.
I level tablespoo nful (Y. oun ce) b utter.
3 tab lespoonfuls wh ipped crea m .
2 good sized app les chopped (not ve ry so ur) .
Beat together egg yolks a nd sugar. Add milk,
flour s if ted with R VZON, salt , cinnamon, butter,
wh ipped cream and apples. Add stimy beaten
whites of eggs a nd fry in s moking hot fat . Se rve
with maple syr up or sweet sa uce. Sufficien t for
twelve.
64
 RYZO ENGLISH PLUJ\I PUDDI IG
4 level cupfuls (I pound) currants.
2 level cupfuls (12 ounces) sultana ra isins.
2 level cupfuls (y, pound) glace chcrries.
2 level cupfuls (1 pound) seeded raisins.
4 level cupfuls (1 p ound) chopped suet.
2 ; ~ level cupfuls (1 pound) brown sugar.
+ level cupfuls (1 pound) shredded mixed
candied peels.
I pound peeled and chopJ?ed apples.
2 level cupfuls (y, pound) bread crumbs.
5 level teaspoonfuls R YZON.
2 level cupfuls (y, pound) flour.
I level teaspoonful salt.
2 tablespoonfuls (1 ounce) butter.
RYZO CHERRY PUDDWG
I level cupful (;1 pound) blanched and 2 tablespoonfuls (I ounce) butter.
chopped almonds. level cupful (J.{ pound) suga r.
I
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, nu ts , 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 cherri es.
one hour. Divide inlo two well-greased molds, FOR PUDDINc :-Cream butter and sugar
cover, and stea m steadily for ten hou rs.
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-
pa n, add cream, egg well beaten, cherri es 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, 'E W yanK CITY
The puddings may be boiled instead of steam- 3 level teaspoonfuls RYZON.
ing them. Turn out and serve with ha rd 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 th em, 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, th en rub it

65
in with the tips of the fingers and add sufficient
cold water to make a stilI paste.
Put two cupfuls of cold water into a saucepan,
add sugar and strained juice of lemons, bring to
boiling point and allow to boil for twenty min-
utes. Then drop paste from a spoon into this
boiling liquid and cover, permitting it to boil
for twenty minutes longer.
Serve hot or cold with cream , or butter a nd
sugar. Sufficient for six persons.
RYZO.' PLU::-'I DUFF
2 level cupfuls (y. pound) flour.
2 level teaspoonfuls R YZo:-r.
y. level teaspoonful salt.
y. cupful (7:i pound) sugar.
I level cupful (7:i pound) chopped suet.
I level cupful (y. pound) seeded raisins.
y. level teaspoonful powdered nutmeg.
I egg.
I cupful (y. pint) milk.
l\I ix flour, R YZON, salt and sugar together, and
sift into a bowl, add suet, raisins, nutmeg, egg
well beaten and milk. Beat for three minutes,
pour into a greased mold , cover with greased
paper and steam steadily for three hours. Turn
out onto a hot dish , and serve with hot milk or
any preferred sweet sauce, or hard sauce.
Sufficient for five to six persons.
If t he pudd ing is bo iled in a puddi ng clot h
omit one-fo urt h cupful of the mi lk.
P lum Duff may he put in RYZON cans and
boilcd over the eamp fire.
RY ZOX STEAl\ TED ET P'D DI NG
ny MRS. . N. BOLLER NEW YORK CITY
Y. cupful (2 ounces) suet, chopped fin e.
~ cupful (6 ounces) suga r.
r cupful (y. poun d) ra isins.
I level teaspoo nfu l cinnamon.
y. level teaspoonf ul grated nu tmeg.
y. level tec1.spoonf ul salt .
7:i cupful (y. gi ll ) frui t juice.
3 slices stale bread.
I cupful (y.f pound) flour.
2 level tea poonfu ls R no .
y. cupful ( I gi ll ) mi ll' .
Pu t suet, suga r, ra isins, ci nn a mon a nd nu tmeg
in to a bowl. Soak bread in mil k a nel add to ot her
ingred ien ts, add ing flou r, Rvzo a nd salt afte r
sifti ng together. l\ Tix a ll t horoughl y, turn in lo
a well-greased on e-pou nd RYZON ca n a nd stea m
for t wo hours . erve hot wit h ha rd sa uce.
Sufficient for eight persons.
66
RYZ O~ APPLE ROLY POLY
level teaspoonfuls R vzo:-;-.
.j.
2 level cupfuls (y. pound) flour.
2 level cupfuls (y. pound) whole wheat flour.
2 l~vel cupfuls (Yo pound) chopped suet.
I level teaspoonful salt.
I level cupful (y. po un d) sugar.
l\Iilk or water.
3 pounds peeled and chopped apples.
I lemon.
~rix flour with RYZON , add suet, salt, one
tablespoonful of the sugar and enough milk or
water to make a smooth, soft dough. Turn out
onto a floured baking board , knead lightly, and
roll out to one-half inch in thickness.
:'IIix apples with grated rind and strained juice
of lemon, sprinkle these over the pastry, wet
pastry eelges wit h cold water, roll up a nd sea l
edges and ends thoroughly. R oll in a pudding
cloth , sealded and fl oured, and tied up; plunge
into a pan of fast boiling water and boil steadi ly
for three hours. R emove cloth , place the roly
poly on a hot platter and serve hot with hot milk.
The roly poly may be folded and laid in a
greased mold , covered with greased paper and
steamed for three and one-half hours.
Other fruits may be used in place of the apples.
Sufficient for eight to nine persons.
RYZON R USSIA P UDDI IG
~ cupful (6 ounces) butter.
y. cupful (4 ounces) sugar.
3 eggs.
r level teaspoonful R no.' .
1 y. level cupfuls (6 ounces) flour.
y.f level teaspoonfu l salt .
y. teaspoonful vani lla extract.
F ew drops red color.
I square ( r ounce) bitter chocolate.
4 tablespoonfuls mil k.
Hot mil k or sweet sauce.
Cream bu tter a nd sugar together, add eggs,
well beaten , then stir in flour, sifted wi th R YZO/\
and salt; add vanilla extract. ow d ivide mix-
ture into three portions. Color one a pretty pink
with red color, leave one pla in, a nd in to the th ird
stir chocolate which has been d issolved in mil k.
Now butter a p uddi ng mold , p ut mixture in by
spoonfuls, a lternating colors as m uch as possiblc.
over with butter paper a nd stearn steadily for
two hours. T urn out and ser ve with any p rc-
ferred sweet sauce or ho t m ilk. Or serve deco-
rated with whipped a nd sweetened cream. Suffi-
cient for nine persons.
 RYZ001 P FFS
BY MRS. EDWARD ALBE , WASH I 'GTON, D. C.
7 level tablespoonfuls preserve (cherries or
raspberries) .
I egg.
cupful (Y. pint) milk.
level tablespoonful (Y. ounce) melted
butter.
y. cupful (y.;' pound) sugar.
2 level teaspoonfuls RYZON .
y. level teaspoonful salt.
1 cupfu l (y.;' pound ) flour.
Beat yolk of egg well, add sugar and melted
butter. Beat slightly. Add milk, flour sifted
wi t h salt a nd R no. Beat slightly agai n and
add well-beaten egg white a nd more nour if neces-
sary to make stiff batter. Have t en cups well
greased and put in each one tablespoonful of
batter, then one tab lespoonful of preserve. ove r
preserve with another tablespoonfu l of batter.
Put cups in stea mer and cook twenty-five min-
utes. erve immediately with any heavy sauce
desired. These may also be baked. uffi cient for
ten persons.
RYZO STRAWBERRY PUDDI G
6 tablespoonfuls (3 ounces) butter.
y. cupful (4 ounces) sugar.
1 egg.
I teaspoonful strawberry extract.
1 cupful (Y. pint) milk.
3 level teaspoonfuls R YZON.
2y.;' level cupfuls (9 ounces) flour.
y. level teaspoonful salt.
1 qua rt strawberries.
Whipped cream.
ream butter and sugar thoroughly together,
add egg well beaten, strawberry ext.ract, milk,
flour sifted with RYZON and salt. Beat with a
wooden spoon for three minutes, turn into a la rge
well-greased mold, cover, and steam steadily for
th ree hours. Turn out and serve with straw-
berries crushed , a nd whipped cream sweetened
to taste. Other fruits may be used in place of
strawberries. Sufficient for five persons.
RYZO BAKED PUDDL G
RYZO I EXCELLE T PEACH P DDI G
BY MilS. F. W. FRE CH, SOUTH OIL CITY, PA.
2 level cupfuls (y. pound) sifted flour.
1 level tablespoonfu l (y. ounce) I utter.
y. cupfu l (y.;' pound) suga r.
1 egg.
~ cupfu l ( I Y. gi lls) milk.
y. level teaspoonful salt.
3 level teaspoonfuls RYZON.
67
ream butter and suga r, beat in egg until very
light, add salt, add a lternately milk and nour
into which Ryzo has been if ted . Bak in
qua re pan after placing the halves of peache
over the thin batter. Into hollow of pea he
where pits have been removed fill su ar which
will brown while baking. erve with whipped
cream or a cream sa uce. Apples or chopped
dates' may be used when peaches are not ava il-
able. uffi cient for six persons.
RYZO~ OLO)!IAL P DDING
2 eggs, separated .
6 tablespoo nfuls (3 oun c s) sugar.
~ level teaspoonful Rna '.
y.;' cupfu l ( I ounce) nour.
y.;' level teaspoonful a lt.
2 cupfuls ( 1 pint) mill{.
I Y. level tablespoonfuls chopped preserved
gi nger.
1 y. level tablespoonfuls O~ ounce) powdered
suga r.
y. teaspoonfu l anilla.
Beat yolks of eggs with suga r for ten minut ,
then add nour sifted with salt and one- half tea -
spoonfu l of Rno. Sca ld milk, and pour it onto
nour mixture. stirring a ll the time. Return to
saucepan and stir over a slow fire until it form s a
thick custard, add ginge r, and pour into a but-
tered pudding dish. Beat whites of eggs to a
stilT froth with remainder of Rno ,add gradu -
ally powdered sugar and a nilla extra ct. pread
t his meringue on top of custard a nd place in a
very mod rate oven until li ght brown. erve
cold . uffi cient for six persons.
RYZO I BAKED APPLE PUDDI G
2 cupfuls ( I pint) milk.
3 level cupfuls (~ pound) bread crum us.
3 eggs.
1 level cupful (Y. pound) sugar.
y. level teaspoonfu l salt.
1 level teaspoonful powdered ginger.
1 level teaspoonful powdered mace.
y. level teaspoonful powdered cloves.
y. cupful (3 ounces) sultana raisins.
2 level teaspoonfuls RYZON.
3 tablespoonfuls fruit juice or brandy.
3 level cupfuls (I y. pints) peeled a nd
chopped a pples.
SAUCE:
1 cupful (Y. pound) butter.
2 level cupfuls (I pound) sugar.
2 eggs, separated .
1 tablespoonful brandy or fruit juice.
FOR PUDDING:-Heat milk and pour it over
bread crumbs, add eggs weU beaten, sugar, salt ,
spices, raiSinS, RYZON, fruit juice and apples.
;\1 ix well, and turn into a greased baking dish.
Bake in a moderate oven for one hour. Serve
hot with sauce.
FOR S,\ l}CE :-Cream butter and sugar thor-
oughly together, add egg yolks, brandy or fruit
juice and whites of eggs stiffly beaten. Chill
before serving. Sufficient for six to eight persons.
RYZO>-l COTTAGE PUDDI G
y.! cupful (2 ounces) butter.
K cupful (6 ounces) sugar.
I egg.
I teaspoonful lemon extract.
I cupful (y. pint) milk.
4 level teaspoonfuls R YZON.
2 y.! level cupfuls (9 ounces) flour.
y. level teaspoonful salt.
HARD SAUCE:
y. cupful (4 ounces) butter.
I level cupful (y. pound) sugar.
r teaspoonful vanilla extract.
r teaspoonful bot watp.r.
FOR PUDDING:-Cream butter and sugar thor-
oughly, add egg well beaten, lemon extract, milk ,
and flour sifted with RYZON and salt. l\Iix and
bcat with a wooden spoon for thrce minutes, then
turn into a greased and floured tin or mold , and
hake in a moderate oven for thirty-five minutes.
Turn out and serve with sauce.
FOR SAucE:-Beat butter and sugar to a
cream , add hot water and extract ; mix well, and
chill before using.
This pudding may be served with lemon ,
vanilla, or wine sauce, or it may be steamed for
one and one-half hours and served with straw-
berry sauce. Sufficient for six persons.
RYZO COFFEE SOUFFLE
3 tablespoonfuls ( [ y. ounces) bu tter.
3 level tablespoonfuls (K ounce) flour.
K cupful ( I Y. gills) boiled coffee.
y.! cupfu l (y. gill) cream.
y. cupfu l (+ ounces) sugar.
y.! level teaspoonful salt.
4 eggs, separated.
y. level teaspoonfu l (!{6 ounce) RYZON.
I teaspooniul vanilla extract.
SAUCE :
2 egg yolks.
J1 cupful (2 ounces) sugar.
I pinch salt.
y. cupful (r gill) strong bot coffee.
I cupful (y. pint) whi pped cream.
68
FOR SouFFLE:-;\Ielt butter, add flour, and
blend well; pour on gradually, stirring constantly ,
coffee, cream, sugar and salt. Stir and cook until
smooth, and add well-beaten egg yolks. Cool,
fold in stiffly beaten egg whites, R YZON and
vanilla, and mix carefully. Turn into a well-
greased baking dish and bake in a moderately
hot oven for twenty-five minutes.
FOR SAVCE :- Iix egg yolks with sugar and
salt, then add coffee. Cool and fold in wbipped
cream. Sufficient for four persons.
RYZOX SULTAXA ROLL
level cupful (6 ounces) sultana raisins.
level cupful (y. pound) sugar.
\', ater.
I level teaspoonful R YZON.
I level cupful (4 ounces) flour.
y. level teaspoonful salt.
r y' tablespoonfuls (K ounce) lard.
I tablespoonful (Y. ounce) butter.
Cream .
Put raisins and sugar into a small saucepan,
cover with water and cook slowly until raisins are
soft and the juice like syrup. Sift flour, R yzo.
and salt into a bowl, add lard, and rub it in
with the tips of fingers, and mix to a soft biscuit
dough with water. Roll to one-fourth inch in
thickness, spread with raisins, then roll up,
pressing the ends firmly togethe r.
Place in a greased pan and pour juice over, add
butter and one-ball cupful of water, and bake in
a hot oven for twenty minutes or until done.
Serve hot with cream. Sufficient for five to six
persons.
RYZO BAKED APPLE DUl\IPLI GS
Y. pound RYZON short or flaky pastry, see
pages 56, 58.
6 app les.
6 level tablespoonfuls (3 ounces) sugar.
6 cloves.
I egg.
Roll out pastry about one-fourth inch in
thickness, and cut out twelve rounds with a
cutter. P eel apples thinly and core them with-
out breaking. Place an apple ill one of the
rounds, and work pastry round the apple uniil it
reaches to the middle of it ; then fill center hole
with sugar and a clove, lay another round of
pastry on the top, and work it down to meet the
other round. Fasten join with a little cold
water; continue in this way until aU the apples
are used. Place dumplings on a greased t in,
brush over with egg well beaten, and bake for
thirty minutes in a moderate oven. Dredge
with sugar and serve hot or cold.
Sufficien t fo r six dumplings.
 RYZOV DUMPUVGS-Mastcr Recipe
By MRS. HA RRlETT COLE EMMONS . lIIanager Ryzon Service Slaff

CHAPTER VII

RYlaN SAVORY DISHES

Ir lJlUITE
I th' mo.' ;,"'''';'' ,h;" to moo y ho""w;"" 'od,,;, th, of ,,;'"
left-overs, and this chapter is planned to be of assistance in oITering suggestions.
Some of ou r most attract ive and nutritious dishes are made from a combination of
foods remain ing from one or mo re meals. vVhen the family have tired of steaks,
'""';00

chops and roasts, a savo ry made dish will be welcome and also assist in redu cing the
. high cost of li ving. The food value of egg or cheese as meat substitutes is well
known , and the daily menu may be va ried by their use.

Master Recipe closely and do not remove cove r for about twenty
RYZO , DUi\IPLIKCS mi nu tes. Serve immediately.
Sufficient for ten dumplings.
4 level teaspoonfuls RYZON.
2 level cupfuls (y. pound) flour.
I level teaspoon f ul sal t. RYZO j'J STEAK AND KIDr EY PUDDI1'\G
I level tablespoonfu l (y. ounce) shortenin g.
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 t h a knife or rub it in with the t ips of t he fin- y. level teaspoonful pepper.
gers. Add liquid gradua ll y, a nd drop fro m a I cupful (y. pint) stock or water.
spoon on the top of a boiling 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.
lamb's kidney.
1
FOR CRt: T:-Sift flour, Ryzo:-l, a nd salt in to level teaspoonful salt,
I
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 hou rs 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. MELDO E PIE Dr ER
Chopped mushrooms or onions may also ue
used for flavoring. Sufficient for five persons. BY MRS, 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 on ions.
I level teaspoonful R YZON . 2 la rge 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' oun ce) flou r.
r teaspoo nful 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 a ll 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, SEDALIA, COLO. a ll 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 cupfu l (2 ounces) flour. and vegetables. Cover with paste made as
y. level t easpoonful salt. follows and bake in a bot oven for twenty-five
y. level teaspoonfu l R YZON. 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 wh ich 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 a n 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 boi l for ten minutes. for six to eight persons.

70
 RYZO PORK PIE
~ pound fresh pork.
I lavel teaspoonful powdered sage.
2 level teaspoonfuls chopped onion .
I levc1 teaspoonful salt.
Wipe meat with a damp cloth and weigh it
free from skin and bone. 'ut it in small pieces,
and season it with pepper, salt, sage and onion,
mix ing ail well together.
Take R yzo ' Ra ised Pie Crust, page 58, wh ile hot
a nd cut off a q uarter of the quantity for the lid
and decorations of the pie, wrap it up in paper,
a nd keep it warm over steam . R oll out the other
piece into a strip four inches wide and rather
th in. Keep it even at the edges, and of an equal
thickness a ll over. V. et a long one side and one
end with cold water or beaten egg. Bring the
two ends together so as to form a ring, and make
them overlap, pressing them well together.
Then gather one of the sides together so as to
form a bottom for the pie. Stand it up and make
it into a good shape with the hands.
F ill u p with meat mixture, pressing it do~vn
t ightly into it . Make it level at t he top, wIth
just a small rim of pastry standing above it all t he
way rou nd. T hen take the piece of pastry th;;tt
has been kept warm, roll it out thin, and cut
out a round la rge enough to cover the top of
pie. Wet round the edge of this with water, lay
I....... it on top of pie, and press the two edge~ togeth.er.
Brush the pie a ll over, top a nd sides, with
beaten egg, an d make a hole in the top with the
point of a kn.i1e. Pour in enough stock to one-
half fi ll the pie. R oll out any t nmnungs of
pastry that a re left and cut out small leaves and
decorate pie with them . Brush decora tions a lso
with egg, and place pie in a greased t in. Bake
in a moderate oven until pastry is set a nd brown
and the meat feels tender. Lift pie from the
ove n, and fill it up with some hot stoc~ t hat will
jell y when cold. If the stock is not stiff enough,
d issolve a li ttle powdered gelatine in it before
using. Serve cold.
Sufficient fo r four persons.
RYZO I POTATO SOUP
BY M RS. A. D. F RASER , BU RLI NGTON , WASH.
2cu pfu ls chopped potatoes.
2cupfu ls ( I pin t) water.
4 cupfuls (I qua rt) sweet mi lk.
2 eggs.
~ level teaspoonful R YZON.
I level teaspoonfu l salt .
I level tab lespoonfu l (~ oun ce) bu t ter.
2 level tablespoonfuls (~ oun ce) flou r.
Pepper.
71
Peel a nd cook potatoes in water unt il tender.
Add mi lk, make a smoot h pa te of the flou r in
which has been sifted the sa lt and R VZO . Add
butte r and pepper. Boil up once and serve with
crouto ns. I f soup is too th ick add more hot mi lk.
RYZ001 S:\fALL 1\fUTTO. PIES
For six pies make double the quantity of
R no' Raised Pie 'rust given on page 58, and
three-fourths pound lean mutton .
Any scraps or trimmings of mutton may be
used for making these little pies, but they must
not be too fat. Cut them in smail pieces, r -
moving all skin , bone and gristle. easen with
salt, pepper and grated nutmeg, and just meisten
with water or gravy.
Put aside ene-third of paste te keep warm, and
div ide rest inte six equal-sized pieces. Form each
.of these pieces into a smooth ball, and then ferm
them into liUle cases. This may either be dene
with the fingers or round a tumbler. Fill them
with the meat, and then raise up the sides again
with the hands. Rell .out paste, which has be n
kept warm , and cut out rounds to make covers
fe r the pies. 'Wet reund edges, lay them over th
pies with the wetted sides dewn, and press the
two edges of paste firmly tegether.
Trim round with a pair of scissors, make a
small hele in top of the pies, and brush them over
with a little mil k or beaten egg. Bake in a
moderate oven fer thirty minutes. Virhen th
pies a re ready to be served they sheuld be fi lled
up with a li ttle het gravy. Sufficient for six pies.
R YZO SAVOR Y BREAKFAST DISH
I level teaspoenful R YZO .
I ~ pounds eeeking apples (5 medium-sizeu
apples average I ~ peu nds) .
I ~ pounds petatoes (6 medium-sized pe-
tatoes average I ~ peunds) .
I level teaspeenful salt.
~ level teaspoonful pepper.
)1 peund bacon.
8 pork sausages.
Steam .or bake apples a nd sceep out pulp,
removing a ll pips and bits .of cere. Steam peta-
toes until tender, mash them , add R YZO ,
seasonings, and apples; mix well and reheat.
Cut bacon into small pieces, fr y it slowly so
that the fat may run freely out, and fry in it the
sausages.
Stir bacen fat and dice into the het apple and
petate, p ile the latter in center of well-heated
platter, alTange the sausages areund, a nd serve.
Sufficien t fer feur persens.
 RYZO. RICE COR:-l' PUDDI:\G
BY ~IIS FRAKCES R. DICKEY , AX J l:AX, PORTO RICO
1 level cupfu l (6 ounces) corn meal.
1 level tablespoonful rice.
I le vel tablespoonful (~ounce) butter.
2 cupfuls ( I pint) milk.
1 level teaspoonfu l RYZON.
I level teaspoonful salt.
2 eggs.
Doil rice in one and one-half cupfuls water for
ten minutes. Scald half of the co rn meal with the
hoi led rice. Add melted butter and well-beaten
eggs. Then add milk and the remainder of the
corn l11eal,togetherwith thesalta nd RYZON. Mix
thoroughly a nd bake in moderate ove n 40 mi nu tes.
RYZO_ PLAI:--J O:\IELET
2 tablespoonfuls ( I ounce) butter.
3 eggs.
~ level teaspoonful salt.
Xl level teaspoonful pepper.
I tablespoonful warm water.
~ level teaspoonful R nON.
Put one and one-half tablespoonfuls of the
butter into an omelet pan, and allow it to melt
slowly while preparing the eggs. Break eggs
inlo a bowl ; add seasonings, water and RYZON.
Beat eggs just enough to break them or they will
become watery. Add remainder of butter. Pour
mixture into the pan , then with a fork break the
cooked surface in severa l places quickly, so that
lhc eggs from the top may rUll to the bottom and
cook; or loosen the omelet from the sides of pan
IcUing lhe uncooked part run undcr. This must
bc done in the beginning so as not to make lhe
surface uneven.
Wh en the egg is cooked , but yet quite soft on
the top, tilt the pan to one side, slip a spatula
under one-half of omelet, and carefully roll the
egg to the center. Let it cook a moment then
slide it gently onto a hot dish, doubling it over.
Garnish with 1\ li ttle pa rsley and serve at once.
Sufficient for two persons.
The water is added to lighten the eggs. Milk
must never be used, as it would make the omelet
heavy, and flour must on no account enter into
its composition .
72
RYZO~ S VORY COR~ PUDDI:\G
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 .
I egg.
2 level tablespoonfuls soft bread crumus.
~ cupful (2 ounces) buttered bread crumbs.
Wash green pepper and cut it in half and rc-
move seeds; then cut in fine strips. Chop onion
fine and cook it with pepper and butter for Ih·e
minutes, stirring constantly. Add flour, season-
ings, and milk; bring to boiling point ; then add
corn, RYZON, egg well beaten and soft bread
crumbs. Mix and turn into a greased baking
dish, cover with buttered crumbs and bake in a
moderate oven fo r thirty minutes. Serve hot as
a vegetable. Sufficient for four persons.
RYZO SALMON A D TOMATO
BY MRS. CORA LEE WALLACE, TOPEKA , KAN .
1 ca n salmo n.
I cup (~ pint) stewed tomatoes.
I level tablespoonful melted b utter.
Y-\ level teaspoonfu l salt.
7B level teaspoonfu l pepper.
~ level teaspoonful RYZO '.
Remove a ll bone a nd skin and fl ake salmon.
I Ii x in the other ingredients, turn in to a baking
dish, dust top with bread crumbs and ba ke
twenty minutes in a mod erate oven. On e can
tomato soup may be used instead of stewed
tomatoes, if preferred.
Sufficien t for SLX persons.
 RYZO~ BEEF LOAF
BY lIARRIET RO:.JER, EL)IlRA, N. 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.
Suflicien t for eigh t I crsons.
RYZOX POTATO P FF
BY MRS. ALLAN BANCROFT, MAYWOOD, ILL.
4 level cupfuls (I quart)hot mashed potatoe
}~ level teaspoonfu l salt.
;~ level teaspoonful celery salt.
I level tablespoonfu l chopped pa rsley.
}f cupful (I gill) hot milk.
I egg.
I )/, lev 1 teaspoonfuls RYZON .
I level tablespoonful (y. ounce) melted
butter.
Beat all ingredients adding egg and RYZON
last. Pile in rocky form and bake ten minutes
or until purred and brown.
RYZO . CHEESE 0 1 IELET
BY ~IRS . MARY FREDERICK, OAK RIDGE, N. J.
3 eggs well beaten .
)/, level teaspoon fu 1salt .
)/, level teaspoonful RyzoN.
y, cupful (2 ounces) bread crumbs.
)/, cupful (2 ounces) grated cheese.
I cupful (y, pint) milk.
1\1 ix well and pour in buttered puddin g dish
and bake like custard .
One-half cupful flaked fish may be used instead
of cheese to vary the dish, making a delicious fish
omelet.
ufficient for four persons.
73
Pri:;e Recipe
RYZO . APRIBA LOAF
BY MRS. C. W. liA II' , )IOUNTAINVILLE, y.
level cupful 0, pint) bawn, fried eri. p
1
and chopped fine.
I level cupful 0, pint) choppeu sour apples.
I level cupful (,h pint) boiled rice.
y. level teaspoonful salt.
}11evel teaspoonful paprika.
I egg, well beaten.
I cupful ()/, pint) milk.
level cupful (}1 pound) floLLr.
level teaspoonful RYZON.
Put bacon into a basin, add apples, rice,
seasonings, egg, milk, and flour ift cl with
Rno . Beat all well together, and bake in a
well-greased bread pan for thirty minutes, or Loil
for one hour in equally well-greased baking-
powder tins. Serve hot, garnished with fried
apples, or cold, lightly spread with mayonnaise
dressing. The mixture may be served in ramekins.
So long as the proportion of flour and R YZO.
remains constant, that of the other ingredients
may be varied to suit taste and convenience.
This dish contains in itself a completely bal-
anced ration. It is substantial enough for the
dinner of a working man , delicate enough for
the digestion of an invalid, simple enough for
the plainest cook, and palatable enough to mak
the family call for more. It may be baked ,
boiled or fried ; eaten hot, cold or warmed over.
RYZO~ ARTICHOKE A LA REnIOULADE
SHELLS
BY CAllI, E CARR HIERS, SEATTLE, WA El.
I cupfu l (8 ounces) butter.
3 cupfuls (12 ounces) past ry flour.
I level tablespoonfu l cornstarch.
I level teaspoonful RYZON.
y. level teaspoonfu l salt.
Ice water to mix.
FILLING :
I can a rtichoke bottoms.
2 tablespoonfuls lemon j uice.
4 tablespoonfuls (2 ounces) melted butter.
Salt, paprika, minced parsley, curry.
 fix the ingred ients for the shells in order
given, not forgetting the proper number of
"tu rns" to insure flakiness. Bake in rathe r deep
pate tins. Remove artichokes from can, drain,
dip each in lemon juice, then in butter. Broil
for six mi nu tes, arrange in shells, sprinkle with
seasonin gs, the parsley last. Place in the oven
a moment to "blend" the seasonin gs.
RYZO , MEAT SHORTCAKE
BY FORECA T )!ODERN CHOOL
OF COOKERY
Take two th in layers shortcake dough and put
together with minced cold meat flavored with
on ion, pepper and salt a nd moistened with gravy
or brow n sauce.
Brown sauce or gravy can be poured over the
shortcake if liked or se rved with it. The short-
cake can a lso be made in individual size. reamed
codfish can a lso be used instead of meat for the
fi ll ing.
To make the shortcake use the followin g recipe :
1 ,~ level cupfuls (6 ounces) white flour.
If level teaspoonful salt .
3 level tablespoonfuls (r~ ounces) chi lled
shorten ing.
3 level teaspoonfuls RVZON.
~ cupful (r ~ gi lls) half milk, half water.
Sift flour, R vzo:-l and salt together, work in the
shorten ing. Wet to a dough with liquid, mix
well, then put in t hin layers in layer-cake tin s.
Be sure the dough comes close to the rims. Bake
light brown in hot oven and remove carefull y one
layer at a time. Put together with meat filling.
RYZO FISH TARTS
BY FORr::CAST MODER N SCHOOL
OF COOKr::RY
CRUST :
2 level cupfu ls (Yf pound) flour.
2 level tablespoonfuls (1 ounce) butter or but-
ter substitute.
r level teaspoonful salt.
2 level teaspoonfuls RYZON.
2 level tab lespoonfuls (r ounce) la rd.
6 tablespoo nf uls milk or water.
Sift flour, salt a nd R YZON. Chop in shortenin g.
Add milk or water. Stir with the blade of a knife.
Roll ou t thin. Line ramekins or tart form s. F ill
wi th fish mixture. Put on lattice tops. Bake for
twenty-five minutes or until brown. Serve hot
or cold.
FILLING:
cupfu l (Yf pint) cold cooked fish .
I 2 level tablespoonfu ls ( I ounce) lard.
Yf cupful celery.
1 cupful (Yf pin t) white sauce.
Yf small onion.
r sma ll sweet pepper.
74
Free fish, before measuring, of all skin a nd bone,
and flake. Grate the onion, chop the celery fine,
a lso sweet pepper. Mix all with the white sauce.
Fill the pastery shells.
Prir:e Recipe
RYZO)l 1IEAT FOLD-OVERS
BY ~IRS. L. BOI SE, DOUGLASTON, L . I.
Yf pound sausage meat, fine quality.
I level cupful (.j. ounces) chopped cooked
chicken or ham .
r level cupful (Yf pound) boiled rice (scant ).
chopped pimiento (ca nned red pepper).
tablespoonful Worcestershire sauc€'.
I egg, separated.
2 level teaspoonfuls R VZON.
4 level cupfuls ( 1 pound) flour.
r level teaspoonful salt.
~ cu pful (IYf gills) water.
3 tablespoonfuls ( r 7'2 ounces) lard .
3 tablespoonfuls (Iyf ounces) butter.
Fut sausage meat in to a hot pan and cook it
but do not let it get brown and dry; add ham or
ch icken, rice, chopped pimiento, and \~Torceste r­
shire sauce; take from fire and mix with white of
egg beaten to a stiff froth.
Sift flour, salt and Rvzo together, add la rd
and butter, cut and rub them into the flour , and
make into stiffish dough with water. Knead
lightly, roll out one-fourth of an ineh thick and
cut in pieces size of a saucer. Fut two table-
spoonfu ls of meat mixture in the center, wet
edges, then fold over and press edges together
with a fork. Brush over with beaten egg yolk,
lay on greased tins, and bake in a hot oven until
a nice golden color. Serve hot.
Sufficien t for ten fold-overs.
RYZO BEEFSTEAK PIE
BY MISS NORA LONGE WAY, SPRING BANK,
ALBERTA,CANADA
2 pounds round steak (Yf inch thick).
1 onion sliced.
2 level tablespoonfuls (Yf ounce) flour.
2 level tablespoonfuls (I ounce) butter.
2 potatoes sLiced thin.
Sa lt and pepper to taste.
CRUST:
1 level cupful (;1 pound) flour.
r level tablespoonful (Yf ounce) butter.
2 level teaspoonfu ls RYZON.
Yf teaspoonfu l salt.
Yf cupful (I gi ll ) milk.
 Cut steak in to squares, cover with boiling
water, add sliced onion a nd potatoes. ook until
tcnd er. Add s aso nin gs and remo\'c mcat into
casserol. C ream butter and nour and add to
gra \·y . Pour over meat.
i\lix crus t to make a soft dough. Roll out an
inch thick, place on top of meat and gravy and
bake in hot oven.
ufficient for eight persons.
Prize Recipe
RYZO. COLD PIGEO. PIE
BY )lR . HAROLD A. I3ROW:-I, CALD WELL, N. J.
6 fat pigeons, cut in ha lves.
+ tablespoonfuls (2 ounces) butter.
I level teaspoonfu l saIL.
]/, level teaspoonful white pepper.
Jui ce [ lemon.
2 cupfuls ( 1 pint) good cooking sherry wine.
I ca n mushrooms.
4 hard-cooked eggs.
Parsley.
FOR PASTE:
2 level teaspoonfuls R YZON.
3 level cupfuls (X' pound) flour.
y. level teaspoonful salt.
]/, cupful (y.( pound) lard .
I ]/, cupfuls (3{ pint) milk.
Draw, clean and dry pigeons. i\lelt butter,
add pigeons and cook them until they are light
brown, then pack them in a four quart earthen·
ware or glass baking lish or any tightly covered
stewing pot, cover with cold water and slowly
bring to boiling point. Simmer gently five or six
hours or until birds are tender ; remove them
from the pot and thicken the gravy with a little
flour unti l of the consistency of thin stew as
when cold it jellies in to thicker consistency . Add
salt, pepper and lemon juice to taste and when
cool add wine. Place birds in the baking dish,
scattering in mushrooms and adding eggs cut in
slices, add chopped parsley to taste; cover with
gravy and pastry made as follows and bake in a
moderate oven for one hour. Serve cold next day.
FOR PASTE:-Sift the flow', salt and RYZON
together, then rub in the lard with the tips of the
fingers and mix in the milk with a knife or a
spoon. Roll out and cover dish, brush over with
milk or beaten egg.
This pie, with a pla in salad, makes a substantial
luncheon or supper in winter holiday season to
75
serve guests; the portions depend on the number
of birds in pie.
H desired , nine pigeons may be used in pic.
Sufficient. for twelve persons.
]{YZO~ "W.\R·i\IEAT" LOA[o'
UY )lR • CLARA E. IYELL. , PATO ' , [()W.\
2 level cupfu ls ( r pint) lef t over laked
beans.
2 level cupful s (I- ounces) om meal.
2 level teaspoonfuls R no '.
2 level teaspoon ful ' sa lt .
I{ leve l teaspoonful pepper.
.~ cupfu ls ( r quart ) boiling water.
o tir corn mea l and sa lt into the hoiling water.
\ hen cooked to a mush, add rema inin g in gredi-
ent . Pour into a greased bread-pan and bake in
moderately ho t oven until brown.
This loa f is a n appeti/. ing and nu t ritious meat
substitute, a nd is delicious sliced cold and ser ed
with hom e-made cat up for a supper.
uffi cient for one loa f.
RYZO ;,\ S,\ VORY HEESE PUDDIi':G
2 level cupfuls (]/, pound ) grated cheese.
I level teaspoonful flour.
]/, level tCc1.spoonfu l salt.
y.( level teaspoonful pepper.
I cupful (]/, pint) boiling milk.
I tablespoonful (}'2 ounce) hutter.
2 eggs, separated.
]/, level teaspoonfu l RYZON.
2 level tablespoonfuls bread rumbs.
Put cheese into a howl, add nOLL!', salt, p pper,
milk, butler, yolks of cggs slightly beaten, whites
beaten with RYZON to a stilT froth, and bread
crumbs. i\fix gently, and pour into a greas d
fireproof dish and bake in a moderate oven for
twenty minutes. Serve hot.
Sufficient for six persons.
RYZO HA r CROQUETTES
BY MRS. M. BOLLERS, NEW YORK CITY
I cupful ham (4 ounces), chopped fine.
]/, cupful (I gill) mashed potatoes.
]/, level teaspoonful cllOpped parsley.
I egg.
[ level teaspoonful RYZON.
wlix all ingredients together well. Shape a nd
roll in bread crumbs. Fry in deep fat.
Sufficien t for eight croquettes.
 CHAPTER '"III

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

r;:;:;===== O doubt the general principles of cooking arc the same in the open air as in the lcitchen.
Yet a good cook might find it difficult to emulate the feats of some unpretentious
woodsman , if he found himself in a dark forest, and he were told to get a hearty meal
for a few hungry people as quickly as possible. "Cnder such conditions fancy dishes
arc out of place.
The simplest food is the most appetizing when camping and the best to eat. I t
should be simply prepared .
\rhen making lea at the camp lhe old household allowance of "one spoonful for each person and one
for the pot" will not do; for some occult reason, more of the lea f is required in open air cookery.
The same is true of coffee made in the woods, wh ich has a different flavor from that made anywhere else.
Brook trout and potatoes may be rolled in wet paper and cooked in hot ashes. Fried fish are
appetizing. Cleanse and wash the fish , remO\'e the fins , and rub them well over with salt; roll the
fish in a mixture of flour , salt and pepper and fry them in plenty of smoking hot fat.
Ham sandwiches and chicken sandwiches arc both appet izing, but when one combines the two the
resu!t is delicious. ream one-half cupful of butler, using a wooden spoon, add one cupful each of
finely chopped cold uo iled ham and cold 1:oiled chicken ; season to taste with salt and pepper and
spread the mixture between slices of buttered IJread .
• -. B.-See other Camping Recipes; Surpri se :\Iuffins, page 19; melet, page 72; and Plum Duff,
page 66. Anything whieh is cooked in fry ing pan or keUle, ca n be managed over the camp-fire.

RYZO~ CORKSCREW BREAD RYZO;': CA:\IP COR. BREAD

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

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

HAPTER IX

I~
,
.
'

.
I RYlON HOME-MADE CANDIES
0 '"" m;" h,m,· m,'''''' ;,,/ \ '" , f,w ;,d"d, f" ;f w,1I m,d"h" '" d,l;, ;""
HThen , besides bei ng del icious, t he homp art icle is cheap as compared with iJought

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

77
 R YZO. OLD-FASHIO:\,ED ~roLASSES
CA:\,OY
2 cupfuls ( I pint) molasses.
[ tablespoonful vinegar.
2 tablespoonfuls ( [ ounce) uutter.
y. level teaspoonful R YZON.
I tcaspoonful vanilla or ginger extract.
Put molasses, vi negar and butter into a sauce-
pan. Bring to a boiling point, and boil, stirring
all the time until the mixture is bri ttle when
dropped into cold water, or when it registers
265 0 F . by candy t hermometer. Stir in Ryzo:;
a nd extract a nd pour into a buttered tin. V\ hen
ncarl y cold pull until glossy. Cut in to small
pieces a nd lay on a bu ttered plate or wra p in
waxed paper. Sufficien t for one pound of ca ndy .
RYZO:\, C HE RRY PASTE
1 level teaspoonful R YZON .
3 level tablespoonfuls ( I ounce) powdered
gelatine.
1 y.! cupfuls (2Y. gills) water.
2 level cupfuls ( I pound) sugar.
1 level cupful (X pound) chopped pre-
served cherries.
A few drops red color.
I lemon.
Confectioners' sugar.
Put gelatine, RYZON, water, sugar, grated rind
a nd stra ined juice of lemon in to a saucepan, bring
slowly to boiling point, th en boil gently for fifteen
minu tes, stirring constantly.
Rinse a deep plate with cold water, put in red
color and cherries. Stra in in mixture and stir.
Set in a cold place until firm , then cut in to neat
squa res, using a lrnife constantly dipped into hot
wa ter, a nd roll :n confectioners' suga r. Put into
boxes lined wi th waxed pa per.
Sufficicnt for thirty squa res.
RYZO. FRUIT AND N UT FUDGE
1 level t easpoonful R YZON.
2 level cupfuls ( [ pound) suga r.
y. cupfLtl (y.! pin t) molasses.
y. cupful (y.! pin t) cream.
y. cupful (y.! pound) butter.
y. cupful (2 ounces) gra ted chocolate.
2 level tablespoonfuls chopped preserved
ginger.
2 level tablespoonfuls stoned and chopped
da tes.
y. cupful (2 ounces) chopped walnu t meats.
y. cupful (2 ounces) blanched and chopped
almonds.
r t easpoonful lemon extract.
I teaspoonful ora nge extract.
78
Boil together fo r 'seven minutes, sugar, mo-
lasses, cream and butter, stirring all the time;
add chocolate and boil seven minutes more, then
add fruit , RYZON a nd nut meats; stir constan lly
until it boils, then cook slowly until it forms a
soft ball when tried in cold water, or 240 0 F . by
candy thermometer, then add extracts. Remove
from fire, put pan into la rger pan of cold water
and stir until creamy. Pour in to bu ttered tins
and mark into squares when half cold. ufficient
for fift y squ a res.
R YZO:\ BETTY CARA:\fELS
2 level cupful s ( 12 ounces) brown sugar.
I level teaspoonful RYZON.
y. cupful ( I gill) milk.
I tablespoonful (Y. ounce) butter.
1 teaspoonful coffee extract.
P ecan n ut meats.
Put in to a saucepa n, sugar, RYZON , milk a nd
bu tter, bring to boiling poin t a nd boil gently ,
stirring a ll the t ime, Lm til the mixture form s a
soft ball when tested in cold water, or 2400 F.
by ca ndy t hermometer. Add coffee extract a nd
pour in to a dry basin, a nd beat with a wooden
spoon unti l the mixture becomes stiff . .
Then roll into large even-shaped ma rbles a nd
put a pecan nut meat on top of each. Lay on
waxed pa per to become firm .
These cara mels a re a pa le coffee color.
Serve in pa per cases.
Su fficient for twenty-five caramels.
RYZO. NUT CA DY
3 level cupfuls ( I Y. pounds) sugar.
r cupful (Y. pint) corn sy rup.
y. cupful (I gill) water.
2 egg whites.
1 level teaspoonful R YZON.
y.! level teaspoonful sal t.
1 level cupful (y.! pound)chopped nu t meats.
r teaspoonful a lmond extract .
1 teaspoonful lemon ex tract.
1 teaspoonful vanilla extract.
Put into a saucepan, sugar, syr up and water
and boil until the syru p forms a soft ball when
tried in cold water, or 2400 F . by candy ther-
mometer.
Add salt and R yzo t o eggs and beat to a stiff
froth. Take syru p from fi re and add eggs, a
tablespoonful at a t ime, un til a ll has been added ,
beating constantly. When mixture begins t o
thicken , add nu ts and extracts, and beat until
creamy. P OLtr into a deep buttered pan a nd
a llow to cool. Cut in cu bes when cold. T his
candy is best when it ha s been a llowed to stand
for th ree days. Sufficient for th irty cubes.
 RYZ00l' STUFFED DATES
Stoned dates.
I egg white.
1 level teaspoonful R YZO ' .
I teaspoonful vanilla extract.
2 tablespoonfuls chopped preserved ginger.
Confectioners' sugar.
Pink sugar.
Remove stones from desired number of dates.
Drop egg white into a basin, add RYZON, ex-
tract, ginger and enough sifted confectioners'
sugar to make a stiff paste.
Fill dates with mixture and roll in pink sugar.
Serve in a bon-bon dish .
To MAKE P INK SUGAR:-Put some gran-
ulated sugar on a piece of stiff white paper;
sprinkle over a few drops of red color, and rub
with a wooden spoon or between the hands until
evenly distributed. Dry in a moderate heat,
occasionally separating the grains by ru bbing
them between the fi ngers, and keep for use in a
dry bottle or a t in box. Lump sugar may be
used, but it must be broken up with a rolling-
pin a nd sifted . Sufficient for forty dates.
RYZOJ CHOCOLATE FUDGE
2 Yf level cupfuls (1;1 Ibs.) sugar.
I level teaspoonful R YZO .
2 squares ( 2 ozs.) chocolate, grated.
I cupful (Yf pint) milk.
tablespoonfu l (Yf oz.) butter.
teaspoonful vanilla extract.
Put sugar, R VZON, chocolate, milk and butter
into a saucepan and bring to boiling point; then
boil, starting from that time, to 2400 F., or until
it forms a soft ball when tested in cold water.
R emove from the fire , add extract, and beat un-
t il creamy. Pour in to buttered tins a nd mark
in to squares when half cold.
79
RYZOJ AUlO. D A~D RA ISL BRITTLE
2 level cupfuls ( I pound) sugar.
I teaspoonful vincgar.
3 level teaspoonfuls R YZON.
I level cupful (2 ounces) seedcd raisins.
1 level cupful ('4 pound) blanched and
roasted a lmonds.
1 teaspoonful a lmond extract.
1 teaspoonful lemon extract.
lelt suga r in a deep saucepan, stirring all the
time, until it is a nice brown color, or 2900 F.,
then add vinegar a nd R YZON a nd hoil un til 3000
F. by candy thermometer, or until brittle when
tested in cold water.
Put raisins and almonds into a wcll-buttered
tin. Add extracts to boilcd syrup and pour at
once ovcr the fruit and nuts. Allow to cool and
cut into squa rcs or strips. Sufficient for tcn strips.
RYZO KISS-1lE-QUI KS
4 tablespoonfuls honey.
2 level cupfuls ( 1 pound) sugar.
S tablespoonfuls water.
Yf level teaspoonful R YZON .
1 pinch of salt.
I level cupful (;1 pound) chopped Engl ish
walnut meats.
I teaspoon fu I rosc ex tract.
I tcaspoonfu l orange extract.
Put in to a saucepan, honey, sugar, water and
R YZON and stir ove r the fire wi th a wooden spoon
until sugar is dissolved . Let it boi l quickly,
stirrin g gcntly all the time, unti l it fo rms a soft
hall when tried in cold water, or 2400 F. by candy
thermometer.
Take pan from firc, stir in salt, nuts and ex-
tracts and beat until creamy. Pour in to a
buttered tin, let cool, and cut into neat sq uarcs.
Sufficien t for for ty squares.
 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. to
..J.5 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