Name: Ryzon baking book
Author: Marion Harris Neil

Ryzon fpif , '■ • ' 'I I Midday Clul " r""^'*Lj ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass n^fr^-'^.. :■ ^ ,. From //ome Bakings, by Edna Evans San Francisco, 1912. 'es«nt Athletic Club| M CORNELL UNIVERSITY LIBRARY The Master Chefs of New York's Leading Hotels, Clubs and Restaurants were quick to realize the excellence of Ryzon, The Perfect Baking Powder Among the first to use Ryzon were these celebrated institutions: The Waldorf-Astoria ' U. S. Military Academy, Cadet Delmonico's Mess, West Point School of Household Science, The Colony Club and Restaurant of Pratt Hotel Astor Institute Sherry's New York Bureau of Hospital The Biltmore Standards and Supplies Hotel St. Regis Hotel McAlpin Lotos Club The Qaridge Hotel Hotel Knickerbocker India House Lambs' Club Crescent Athletic Club Hotel Martinique Caf6 Savarin The Downtown Association Drug and Chemical Club Montauk Club The Chemists' Club The Ritz-Carlton Hotel Bossert Bankers' Club of America City Lunch Club Hotel Vanderbilt Midday Club New York Yacht Club Syracuse University Hotel Gotham Y. W. C. A. Cafeteria Copley Plaza Hotel, Boston Hotel Bellevue-Stratford, Phila- delphia U. S. Naval Academy, Annapolis Massachusetts General Hospital, Boston Catering to the world's most critical consumers, their standards are the highest kr Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Instructor in Cookery, Pratt Institute, Brooklyn, N. Y. JANET Mckenzie hill Editor of "American Cookery,'^ Boston. Mass, Mrs. LEMCKE-BARKHAUSEN Principal Greater New York Conking School KATHARINE LAWRENCE Director of Household Science. Temple University, Philadelphia, Pa. Mrs. HARRIETT COLE EMMONS Manager, RYZON Service Staff Miss ALICE BRADLEY Principal, Miss Farmer's School of Cookery, Boston, Mass. MARY MASON WRIGHT Cooking Expert of the "Designer" ELIZABETH O. HILLER Denver School of Cookery MARIA W. HILLIARD Wellesley Hills, Mass, Mrs. ANNA E. SCOTT Cooking Expert and Food _ Econojnist of the "Philadelphia North American" Mrs. CHRISTINE FREDERICK Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL HAajaJ rx CONTENTS ■n^ Prominent New York Institutions First Using Ryzon . . PAGE Inside Front <({^% How the Ryzon Baking Book Was Made 3 iMl Important Measuring Directions The Story of Ryzon 4 5 Prize Winners of the Ryzon Recipe Contest 6 Comparative Economy of Ryzon 8 Saving Eggs by Using Ryzon . . . 8 CHAPTER I. Ryzon Breads 9 II. Ryzon Quick Breads ... Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19; Muffins and Breakfast Breads, 19-23; WafHes, 23-24; Griddle Cakes, 25-27 ; Fritters, 27-28. 13 III. Ryzon Cakes . . . . Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings and Icings, 43-44. 29 IV. Ryzon Cookies, Doughnuts and Small Cakes .... Cookies, 45-48; Doughnuts, 48-49; Small Cakes, 49-53. 45 V. Ryzon Pastry, Pies, Shortcakes, Tarts and Tartlets . Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63; Tart- lets, 63. 54 VI. Ryzon Puddings Steamed Puddings, 64-67; Baked Puddings, 67-68. 64 VII. Ryzon Savory Dishes ... ... Including inexpensive meat dishes, left-overs, and egg and cheese recipes, 69-75. 69 VIII. Ryzon Camp Cookery . .... 76 IX. Ryzon Home-made Candies 77 Tables of Weights, Measures and Time of Baking . ... 80 The Ingredients of Ryzon, The Perfect Baking Powder .... 81

AI-modernized reading of the original text

Ryzon fpif , '■ • ' 'I I Midday Clul " r""^'*Lj ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass n^fr^-'^.. :■ ^ ,. From //ome Bakings, by Edna Evans San Francisco, 1912. 'es«nt Athletic Club| M CORNELL UNIVERSITY LIBRARY The Master Chefs of New York's Leading Hotels, Clubs and Restaurants were quick to realize the excellence of Ryzon, The Perfect Baking Powder Among the first to use Ryzon were these celebrated institutions: The Waldorf-Astoria ' U. S. Military Academy, Cadet Delmonico's Mess, West Point School of Household Science, The Colony Club and Restaurant of Pratt Hotel Astor Institute Sherry's New York Bureau of Hospital The Biltmore Standards and Supplies Hotel St. Regis Hotel McAlpin Lotos Club The Qaridge Hotel Hotel Knickerbocker India House Lambs' Club Crescent Athletic Club Hotel Martinique Caf6 Savarin The Downtown Association Drug and Chemical Club Montauk Club The Chemists' Club The Ritz-Carlton Hotel Bossert Bankers' Club of America City Lunch Club Hotel Vanderbilt Midday Club New York Yacht Club Syracuse University Hotel Gotham Y. W. C. A. Cafeteria Copley Plaza Hotel, Boston Hotel Bellevue-Stratford, Philadelphia U. S. Naval Academy, Annapolis Massachusetts General Hospital, Boston Catering to the world's most critical consumers, their standards are the highest kr Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Instructor in Cookery, Pratt Institute, Brooklyn, N. Y. JANET Mckenzie hill Editor of "American Cookery,'^ Boston. Mass, Mrs. LEMCKE-BARKHAUSEN Principal Greater New York Conking School KATHARINE LAWRENCE Director of Household Science. Temple University, Philadelphia, Pa. Mrs. HARRIETT COLE EMMONS Manager, RYZON Service Staff Miss ALICE BRADLEY Principal, Miss Farmer's School of Cookery, Boston, Mass. MARY MASON WRIGHT Cooking Expert of the "Designer" ELIZABETH O. HILLER Denver School of Cookery MARIA W. HILLIARD Wellesley Hills, Mass, Mrs. ANNA E. SCOTT Cooking Expert and Food _ Econojnist of the "Philadelphia North American" Mrs. CHRISTINE FREDERICK Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL rx CONTENTS ■n^ Prominent New York Institutions First Using Ryzon . . PAGE Inside Front <({^% How the Ryzon Baking Book Was Made iMl Important Measuring Directions The Story of Ryzon Prize Winners of the Ryzon Recipe Contest Comparative Economy of Ryzon Saving Eggs by Using Ryzon . . . CHAPTER I. Ryzon Breads II. Ryzon Quick Breads ... Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19; Muffins and Breakfast Breads, 19-23; WafHes, 23-24; Griddle Cakes, 25-27 ; Fritters, 27-28. III. Ryzon Cakes . . . . Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings and Icings, 43-44. IV. Ryzon Cookies, Doughnuts and Small Cakes .... Cookies, 45-48; Doughnuts, 48-49; Small Cakes, 49-53. V. Ryzon Pastry, Pies, Shortcakes, Tarts and Tartlets . Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63; Tartlets, 63. VI. Ryzon Puddings Steamed Puddings, 64-67; Baked Puddings, 67-68. VII. Ryzon Savory Dishes ... ... Including inexpensive meat dishes, left-overs, and egg and cheese recipes, 69-75. VIII. Ryzon Camp Cookery . .... IX. Ryzon Home-made Candies Tables of Weights, Measures and Time of Baking . ... The Ingredients of Ryzon, The Perfect Baking Powder ....