Ryzon baking book

sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg well beaten, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes. Sufficient for twelve muffins. RYZON BREAD MUFFINS 2 level cupfuls (i pint) bread crumbs. yi cupful (2 ounces) flour. I level tablespoonful (f^ ounce) melted butter or shortening. yi level teaspoonful salt. I yi cupfuls (Si pint) milk. 1 egg. 2 level teaspoonfuls Ryzon. Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg yolk, flour, salt, Ryzon and butter. Fold in egg white stiffly beaten. Bake in buttered muffin tins in a quick oven for twenty minutes. Sufficient for twelve muffins. RYZON "LEFT-OVER" CORN MUFFINS BY MRS. ELEANOR ACKERMAN, BROOKLYN, N. Y. 2 level cupfuls {yi pound) flour. 3 level tablespoonfuls Ryzon. I level teaspoonful salt. , ' I cupful (^ pint) water. I cupful {yi pint) canned corn. Sift flour, Ryzon and salt into a bowl, add water and canned corn gradually and beat well. Bake in muffin rings or as griddle cakes on a hot well-greased griddle. One level tablespoonful of sugar may be added if desired. Note that no eggs or shortening are used in this recipe. Sufficient for twelve muffins. RYZON NUT GRAHAM MUFFINS 2 level teaspoonfuls Ryzon. 1 level cupful (5 ounces) graham flour. 2 level cupfuls (K pound) flour. I level teaspoonful baking soda. 1 level teaspoonful salt. 2 tablespoonfuls (l ounce) butter. I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 egg. 2 cupfuls (i pint) sour milk. Mix flour with graham flour, Ryzon, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty minutes. Sufficient for twenty-four muffins. N. B. — See Master Muffin Recipe on page 20. RYZON OATMEAL BREAKFAST GEMS BY MISS EMMA COLLINS, ALBANY, CAL. 1 level cupful {yi pint) cooked oatmeal. I yi level cupfuls (6 ounces) flour. 4 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce) sugar. yi level teaspoonful salt. yi cupful (i gill) milk. 1 egg. 2 level tablespoonfuls (l ounce) butter. Mix and sift together flour, Ryzon, salt and sugar. Beat egg, add milk, melted butter and oatmeal. Then add dry ingredients, beat all thoroughly and pour into well-greased gem pans and bake in quick oven. Sufficient for twelve gems. RYZON HONEY GEMS 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 level cupfuls (X pound) flour. I tablespoonful (yi ounce) butter. 1 tablespoonful lyi ounce) lard. 2 eggs. ^i cupful (i>^ gills) honey. 5 tablespoonfuls milk. Sift salt, Ryzon and flour into a basin. Rub in butter and lard with finger tips, add eggs well beaten, and honey mixed with milk. Mix well and divide into greased and floured gem pans, filling them half full and bake in a moderate oven for fifteen minutes. Sufficient for twelve gems. RYZON BRAN GEMS BY MRS. M. J. HARDING, DETROIT, MICH. ^ cupful {yi ounce) bran. X cupful (2 ounces) flour. 2 level teaspoonfuls Ryzon. X level teaspoonful salt. 3 level tablespoonfuls {\yi ounces) sugar. % cupfuls (i>| giUs) milk. 1 egg. Mix dry ingredients and add to weU-beaten egg and milk. Put into well-greased gem pans and bake in hot oven. Sufficient for eight gems. RYZON GLUTEN GEMS 2 level teaspoonfuls Ryzon. 2 level cupfuls (10 ounces) gluten flour. yi level teaspoonful salt. 1 egg. 2 cupfuls (i pint) milk.