Ryzon baking book

Sift flour, Ryzon, sugar and salt into a basin; add shortening, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers. Beat up white of egg to a stiff froth, add milk to it and stir into the dry ingredients. Mix with a flexible knife, and turn out onto a floured baking board. Beat with a rolling-pin until the dough blisters, then roll out about three-fourths of an inch thick. Cut into biscuits, and lay them, not touching each other, on a greased baking pan, brush over the tops with yolk of egg beaten and mixed with one tablespoonful of milk, and bake in a quick oven for fifteen to eighteen minutes. Sufficient for twenty-five biscuits. RYZON POTATO BISCUIT I level cupful (>^ pint) freshly mashed, lightly packed potato. 1 level cupful {}4 pound) flour. 2 level tablespoonfuls (i ounce) melted butter or shortening. I level teaspoonf ul Ryzon. 1 level teaspoonf ul salt. Add rr^elted butter to mashed potato. Mix and sift flour, Ryzon and salt and add to potato mixture to make a soft dough. Roll out quickly, cut with a biscuit cutter and bake in a quick oven fifteen minutes. This also makes a good crust for a meat pie. Sufficient for twelve biscuits. RYZON PRUNE BISCUIT BY MRS. FRED FRIEDLANDER, NEW YORK CITY 1 cupful stewed and pitted prunes. 2 level cupfuls (X pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls (i ounce) butter. 1 cupful (}4 pint) milk. Sift flour, Ryzon and salt into mixing bowl. Add butter or other shortening. Cut in with two knives until fine. Add milk slowly until a soft spongy mixture. Turn out on well-floured board. Roll quite thin — ^ inch . Cut with rather large biscuit cutter. Place one prune in center of biscuit and pinch the edges of dough up over the prune, as for a dumpling, turning that side down on the pan. Bake in quick oven. Sufficient for twelve biscuits. RYZON NUT BISCUITS 3 level teaspoonfuls Ryzon. 2 level cupfuls (>^ pound) flour. }4 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or lard. I cupful (4 ounces) chopped nut meats. 4 level tablespoonfuls (2 ounces) sugar. I egg. Enough milk to make a soft dough. Sift flour, salt, and Ryzon together. Rub or cut in the butter and add the nuts and sugar. Beat up egg and add it to the dry ingredients, with enough milk to make a soft biscuit dough. Shape with floured hands into small balls, place well apart on greased tins, brush the tops with milk, sprinkle over with chopped nuts and bake in a hot oven from twelve to fifteen minutes. Serve hot with butter. ' If liked, the biscuits may be covered with frosting or they may be split and jelly put between the halves. Sufficient for eighteen biscuits. RYZON BALTIMORE BISCUITS 4 level teaspoonfuls Ryzon. 2 level cupfuls (}4 pound) flour. }4 level teaspoonful salt. }4 level teaspoonful sugar. 2 tablespoonfuls (i ounce) shortening. I cupful {}4 pint) or less of milk. Sift flour, salt, sugar and Ryzon twice. Cut 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 lightly floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter. Lay on greased baking tins, and bake in a hot oven from twelve to fifteen minutes. Sufficient for twelve biscuits. RYZON BUTTERMILK BISCUIT BY MRS. J. B. MAC ENTIRE, ROANOKE, VA. 4 level cupfuls (i pound) flour. 2 level teaspoonfuls Ryzon. ^2 level teaspoonful soda. }4 level teaspoonful salt. 2 level tablespoonfuls (i ounce) shortening. Buttermilk.