Ryzon baking book

Beat the egg until light. Add milk, salt, corn meal and rice, and lastly fiour sifted .with Ryzon. Mix thoroughly and beat hard. If necessary stir in five extra tablespoonfuls milk. Bake in three well-greased layer cake pans in hot oven for thirty minutes. When done turn out onto plate and arrange like a layer cake, spreading two layers with butter, dusting the top with powdered sugar. If desired, the egg may be omitted and another half level teaspoonful Ryzon added instead. This makes a delicious hot bread for tea. Sufficient for six persons. RYZON SWEET POTATO PONE BY MRS. C. W. TILDEN, LOS ANGELES, CAL. 2 cupfuls (l pint) grated sweet potatoes. I cupful {yi pint) sweet milk. 1 "level teaspoonful ginger. 2 level tablespoonfuls (l ounce) brown sugar. 2 level tablespoonfuls (i ounce) melted butter. I yi level cupfuls (6 ounces) flour. 4 level teaspoonfuls Ryzon. I level teaspooncful salt. Beat first five ingredients thoroughly together. Sift flour, salt and Ryzon together twice, and add to first mixture, beat a minute, turn into a buttered baking dish and bake in moderate oven for three-quarters of an hour. Serve in baking dish. This is a spoon bread and should be served as soon as taken from oven. Sufficient for six persons. IS RYZON CORN PARKER HOUSE ROLLS BY MRS. MARY E. HALL, JAMESTOWN, N. Y. yi level cupful (3 ounces) corn meal. 2 level tablespoonfuls (i ounce) sugar. 4 level teaspoonfuls Ryzon. 3 level cupfuls {^4, pound) flour. . Vi, level teaspoonful salt. 2 level tablespoonfuls (l ounce) butter, or butter substitute. I cupful {yi pint) milk. I egg. Sift together corn meal, sugar, Ryzon, flour and salt. Cut in butter. Beat egg well. Add milk, using more milk if necessary, and mix with dry ingredi^ts. Roll one-half inch thick, butter and turn over to make Parker House Rolls. Bake fifteen minutes, and serve immediately. Sufficient for sixteen rolls. Master Recipe RYZON CORN BREAD 1 tablespoonful {yi ounce) butter. 2 level tablespoonfuls (i ounce) sugar. 2 eggs- separated. I level cupful (6 ounces) corn meal. 3 level teaspoonfuls Ryzon. I level cupful (4 ounces) flour. yi level teaspoonful salt. I cupful {yi pint) milk. Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with Ryzon, and salt, and milk. Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces. This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans. Sufficient for six persons. Ryzon CORN BREAD— Master Recipe By Mrs. LEMCKE-BARKHAnsEN, Principal Greater New York Cooking School. New York City ' m^ir'm^^fy'^fm^ -^ ^T?^? '"'■' RYZON BISCUITS—Master Recipe By Maria W. Hiiitard, Wellesley Hills, Mass. RYZON BISCUITS Master Recipe RYZON BISCUITS 2 level cupfuls {yi pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or i tablespoonful butter and i tablespoonful lard, ^cupful {i}4 gills) to I cupful milk. Mix flour, RyzoN, and salt and sift into a basin ; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed close together. Sufficient for twelve biscuits. RYZON "HOT-DOG" DAINTIES BY MRS. JOHN W. TOLSON, WASHINGTON, D. C.