Ryzon baking book

Sift flour, Ryzon and salt together into a basin, add egg well beaten, and milk. Use scant measure of milk. Beat well, and pour into hot, greased gem pans, and bake in a quick oven for twelve to fifteen minutes. Sufficient for twelve gems. RYZON WHOLE WHEAT ROLLS 5 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 1 levfil teaspoonful salt. 2 level cupfuls {yi pound) whole wheat flour. 3 tablespoonfuls {\yi ounces) butter. I egg. I cupful (X pint) milk. Sift flour, Ryzon and salt into a basin, add whole wheat flour and mix thoroughly together. Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured -baking board and knead lightly for a few minutes. Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty minutes. Sufficient for twelve rolls. RYZON RAISIN ROLLS 4 level teaspoonfuls Ryzon. 2 level cupfuls (yi pound) flour. yi level teaspooiif ul salt. 3 tablespoonfuls {lyi ounces) butter. I egg. yi cupful {yi pint) milk (scant). I level cupfiil {yi pound) seeded and chopped raisins. 3 level tablespoonfuls {\yi ounces) sugar. yi level teaspoonful powdered cinnamon. Sift flour with Ryzon and salt twice, then rub in butter lightly with tips of flngers and add onehalf of egg well beaten, and milk. Turn out onto a floured baking board, knead lightly, roU to onefourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cinnamon; roU up like a jelly roll, brush over with remainder of egg, sprinkle with sugar and cut into pieces three-fourths of an inch in thickness, lay on greased tins, and bake in a hot oven for twelve to fifteen minutes. Sufficient for twelve rolls. Raisins are one of the foods of which more should be known; they are fifty per cent, more nourishing than meat and far more healthful and natural. Raisins are not only a great system builder, they are also one of the best fruit tonics known, and in purity stand almost alone. RYZON MARMALADE BUNS 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. 6 tablespoonfuls (3 ounces) butter. yi cupful (4 ounces) sugar. I egg. yi cupful {yi pint) milk. I teaspoonful orange extract. Marmalade, orange or grapefruit. Sift together flour, Ryzon and salt; next cut and rub in butter and add sugar. Beat up egg, add extract and milk, and stir these into the other ingredients, making the whole to a stiff paste. Divide the mixture into fourteen or sixteen pieces, shape each into a neat ball, make a small hole in the middle, put in a little marmalade, and close it up again. Place the buns on greased baking tins with the sides which have the holes downwards. Brush over with a little milk and sprinkle with fine sugar. Bake in a hot oven for twenty minutes. Any preferred preserve may be used in place of the marmalade. Sufficient for fourteen or sixteen buns. RYZON SCOTCH WHOLEWHEAT SCONES 3 level teaspoonfuls Ryzon. 2 level cupfuls {}^ pound) flour. }4 level teaspoonful salt, ij^ level cupfuls (6 ozs.) wholewheat flour. ^2 cupful (4 ounces) butter. ^ cupful (2 ounces) sugar. I egg. ^ cupful (i>^ gills) milk. Sift flour, salt and Ryzon and add wholewheat flour; rub in the butter with the tips of the fingers, or cut in with a knife, and add the sugar. Beat up egg, add milk, and pour among the dry ingredients, making them into a soft dough. Knead the dough lightly and divide it into two pieces. Make each piece into a smooth round, roU out and cut into six pieces.. Lay on greased tins and bake in a moderately heated oven for twenty minutes. Brush over the tops with sweetened milk a few minutes before they are quite done, and return to the oven to finish baking. Sufficient for twelve scones. RYZON QUICK SALLY LUNN