Sift dry ingredients into a bowl. Add shorten-
ing and chop until mealy. Add buttermilk
gradually until it is a soft dough. Roll thin and
cut with biscuit cutter. Bake fifteen minutes
in a hot oven. Serve immediately. Sufficient
for twenty-five biscuits.
N. B. — See Master Biscuit Recipe on page 17.
RYZON MUFFINS AND BREAK-
FAST BREAD
RYZON SURPRISE PANCAKES AND
MUFFINS
BY MRS. GEORGE BANCROFT, ANN ARBOR,
MICHIGAN
2 level cupfuls (^ pound) flour.
3 level tablespoonfuls Ryzon.
1 level teaspoonful salt.
2 cupfuls (i pint) water.
Sift flour, Ryzon and salt into a mixing bowl,
add water gradually, then beat well. Pour from
a pitcher onto a hot, greased griddle, or frying
pan,' if in camp, and turn when full of bubbles.
When brown, serve hot with butter and maple
syrup or sugar. Sufficient for fifteen cakes.
This batter may be cooked in muffin rings.
Note that no eggs or shortening are used in
this recipe.
19
"'*' ^,
.*-Jv^ -^ ^^
RYZON MUFFINS— Master Recipe
By Miss AucE Bradley, Principal Miss Farmer's School of Cookery, Boston, Mass.
Master Recipe
RYZON MUFFINS
4 level teaspoonfuls Ryzon.
I }4 level cupfuls (6 ounces) flour.
2 level tablespoonfuls (l ounce) sugar.
1 level teaspoonf ul salt.
J4 cupful (scant }4 pint) milk.
2 tablespoonfuls (l ounce) butter.
I egg-
Sift flour once, measure, add Ryzon, salt and
sugar and sift four times, add milk gradually
while stirring constantly. When smooth and
free from lumps add butter, melted, mix, add egg,
beaten until thick and light colored, beat well,
and pour into well-greased hot gem pans. Bake
twenty minutes in a hot oven.
Sufficient for twelve muffins.
RYZON SQUASH MUFFINS
BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y.
I J^ level cupfuls (X pound) flour.
I level tablespoonful {}4 ounce) sugar.
1 level teaspoonful salt.
5 level teaspoonfuls Ryzon.
2 level tablespoonfuls (l ounce) shortening.
34 cupful (l>^ gills) milk.
I cupful {yi pint) squash.
I egg.
Sift together flour, sugar, salt and Ryzon.
Beat egg lightly and add to it milk and squash.
Melt shortening and add to combined mixture.
Beat thorougKly and turn into hot greased muffin
tins. Bake about twenty minutes. Sufficient
for twenty muffins.
RYZON APPLE MUFFINS
MRS.C. W. TILDEN, LOS ANGELES, CAL.
level cupful {}4 pint) milk,
egg.
level tablespoonful {^2 ounce) butter.
level cupfuls (X pound) flour.
level teaspoonfuls Ryzon.
>^ level teaspoonful salt.
2 level tablespoonfuls (i ounce) sugar.
I cupful (}4 pint) finely chopped apples.
Sift flouTj 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 until golden brown.
Sufficient for twelve muffins.
Priiie Recipe
RYZON DELICIOUS HAM MUFFINS
BY MRS. JEANNETTE YOUNG NORTON, N. Y. CITY
yi cupful (2 ounces) butter.
^ cupful (3 ounces) chopped cooked ham.
I beaten egg.
3 level teaspoonfuls Ryzon.
^ cupful {yi pound) graham flour.
I level cupful {% pound) flour.
I cupful {}4 pint) milk.
Beat butter to a cream, add ham, mix well,
then add egg, graham flour, flour sifted with Ry-
zon and milk. Mix thoroughly and divide into
twelve hot, well-greased muffin tins. Bake in a
hot oven for twenty minutes. Serve hot or cold.
Sufficient for twelve muffins.
NUT AND FRUIT MUFFINS
BY MISS ALICE BRADLEY,
PRINCIPAL, MISS farmer's SCHOOL OF COOKERY,
BOSTON, MASS.
yi cupful (2 ounces) bread flour.
3 level teaspoonfuls Ryzon.
yi level teaspoonful salt.
yi cupful (lyi ounces) brown sugar.
I level cupful (5 ounces) graham flour.
yi cupful {lyi ounces) walnuts.
6 dates.
1 egg.
^ cupful {lyi gills) milk.
2 tablespoonfuls (i oz.) shortening, melted.
Mix and sift bread flour, Ryzon, salt and brown ✪ Ryzon Bread Muffins
Page 13 · 7 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sift dry ingredients into a bowl. Add shortening and chop until mealy. Add buttermilk gradually until it is a soft dough. Roll thin and cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve immediately. Sufficient for twenty-five biscuits.
N. B. — See Master Biscuit Recipe on page 17.
RYZON MUFFINS AND BREAK- FAST BREAD
RYZON SURPRISE PANCAKES AND MUFFINS
BY MRS. GEORGE BANCROFT, ANN ARBOR, MICHIGAN
2 level cupfuls (^ pound) flour.
3 level tablespoonfuls Ryzon.
1 level teaspoonful salt.
2 cupfuls (i pint) water.
Sift flour, Ryzon and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan,' if in camp, and turn when full of bubbles. When brown, serve hot with butter and maple syrup or sugar. Sufficient for fifteen cakes.
This batter may be cooked in muffin rings.
Note that no eggs or shortening are used in this recipe.
"'*' ^,
.*-Jv^ -^ ^^
RYZON MUFFINS— Master Recipe By Miss AucE Bradley, Principal Miss Farmer's School of Cookery, Boston, Mass.
Master Recipe RYZON MUFFINS 4 level teaspoonfuls Ryzon. I }4 level cupfuls (6 ounces) flour. 2 level tablespoonfuls (l ounce) sugar.
1 level teaspoonf ul salt.
J4 cupful (scant }4 pint) milk.
2 tablespoonfuls (l ounce) butter. I egg- Sift flour once, measure, add Ryzon, salt and
sugar and sift four times, add milk gradually while stirring constantly. When smooth and free from lumps add butter, melted, mix, add egg, beaten until thick and light colored, beat well, and pour into well-greased hot gem pans. Bake twenty minutes in a hot oven. Sufficient for twelve muffins.
RYZON SQUASH MUFFINS
BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y.
I J^ level cupfuls (X pound) flour. I level tablespoonful {}4 ounce) sugar.
1 level teaspoonful salt.
5 level teaspoonfuls Ryzon.
2 level tablespoonfuls (l ounce) shortening. 34 cupful (l>^ gills) milk.
I cupful {yi pint) squash.
I egg. Sift together flour, sugar, salt and Ryzon. Beat egg lightly 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 MUFFINS
MRS.C. W. TILDEN, LOS ANGELES, CAL.
level cupful {}4 pint) milk, egg.
level tablespoonful {^2 ounce) butter.
level cupfuls (X pound) flour.
level teaspoonfuls Ryzon. >^ level teaspoonful salt. 2 level tablespoonfuls (i ounce) sugar. I cupful (}4 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 until golden brown.
Sufficient for twelve muffins.
Prize Recipe RYZON DELICIOUS HAM MUFFINS
BY MRS. JEANNETTE YOUNG NORTON, N. Y. CITY
yi cupful (2 ounces) butter. ^ cupful (3 ounces) chopped cooked ham. I beaten egg.
3 level teaspoonfuls Ryzon. ^ cupful {yi pound) graham flour. I level cupful {% pound) flour. I cupful {}4 pint) milk. Beat butter to a cream, add ham, mix well, then add egg, graham flour, flour sifted with Ryzon and milk. Mix thoroughly and divide into twelve hot, well-greased muffin tins. Bake in a hot oven for twenty minutes. Serve hot or cold. Sufficient for twelve muffins.
NUT AND FRUIT MUFFINS
BY MISS ALICE BRADLEY,
PRINCIPAL, MISS farmer's SCHOOL OF COOKERY,
BOSTON, MASS.
yi cupful (2 ounces) bread flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi cupful (lyi ounces) brown sugar. I level cupful (5 ounces) graham flour. yi cupful {lyi ounces) walnuts. 6 dates.
1 egg.
^ cupful {lyi gills) milk.
2 tablespoonfuls (i oz.) shortening, melted. Mix and sift bread flour, Ryzon, salt and brown
Records on this page
Ryzon Bread MuffinsRyzon Muffins and Breakfast BreadRyzon Muffins - Master RecipeRyzon Squash MuffinsRyzon Apple MuffinsRyzon Delicious Ham MuffinsNut and Fruit Muffins