Ryzon baking book

BY MRS. A. M. CRUM, FLORENCE, ALA. I egg. 1 level tablespoonful (}4 ounce) shortening. 2 level cupfuls {}4 pound) flour. 2 cupfuls (i pint) milk. 3 level teaspoonfuls Ryzon. 1 level tablespoonful (}4 ounce) sugar. }4 level teaspoonful salt. Beat egg, sift flour, sugar, salt and Ryzon together, add shortening, then flour and thin down with milk. Grease muffin rings or a small pan — bake in a quick oven. Serve while hot. Sufficient for six persons. RYZON HOT WALNUT SANDWICHES by MRS. REYNOLDS CASEY, FLUSHING, MICH. 2 level cupfuls (^ pound) flour. 4 level teaspoonfuls Ryzon. fi level teaspoonful salt. 2 level tablespoonfuls (i ounce) shortening. J^ cupful (i }4 gills) milk. )4 cupful (2 ounces) chopped walnuts. Sift together flour, salt and Ryzon into mixing bowl. Cut in shortening, add milk and mix. Turn out on well-floured board and roll quite thin, sprinkle walnuts on half of the dough, folding the other half over, then cut with a biscuit cutter and bake in a quick oven. Sufficient for twelve biscuits. RYZON VIRGINIA CORN CAKES 2 eggs. . ' ^ cupful {i)4 gills) milk. J4 level tablespoonful sugar. . J^ cupful (i^gills) canned corn. I level tablespoonful Ryzon. I level cupful (J4 pound) flour. ^ level teaspoonful salt. Beat up eggs, add milk and sugar; stir in canned corn. Sift flour, Ryzon and salt together and stir them into the corn mixture, and drop into buttered muffin rings on a buttered pan and bake in a moderate oven from fifteen to twenty minutes. Sufficient for ten cakes. RYZON QUICK COFFEE CAKE by MRS. MEHMERT, OLNEY, ILL. i}4 level cupfuls (6 ounces) flour, j^ cupful (^ pound) sugar. I level teaspoonful Ryzon. >^ teaspoonful salt. }4 cupful (X pint) milk. }4 cupful (4 ounces) raisins. I egg well beaten. 1 tablespoonful {}4 ounce) melted butter. Sift flour, salt and Ryzon. Add milk, raisins, well-beaten egg and melted butter. Beat all together. Pour into baking pan and sprinkle well with cinnamon, sugar and lumps of butter on top. Bake in moderate oven from twenty to thirty minutes. Sufficient for six persons. RYZON BUTTERMILK WAFFLES 2 eggs. 2 cupfuls (l pint) sour milk or buttermilk. 1 level teaspoonful Ryzon. 2 level cupfuls (^ pound) flour. }4 cupful {i}4 ounces) corn meal. I level teaspoonful salt. I level teaspoonful sugar. I tablespoonful (}4 ounce) lard. I tablespoonful (^ ounce) butter. I level teaspoonful baking soda. I tablespoonful warm water. Beat eggs light, add milk, flour sifted with corn meal, Ryzon, salt and sugar; melt lard and butter, add them with soda dissolved in warm water. Mix carefully and cook on well-greased waffle irons. Serve hot with butter and syrup. Sufficient for sixteen individual waffles. Waffles are artistically shaped pancakes as to their constitution, and, like these, admit of interesting and even greater variations. Their name in Old French was waufre, which has developed into gaufre and gauffre. The word is related to the German Wabe, honeycomb, and as such would be derived from the shape of the waffle, which represents a large-celled honeycomb. RYZON WAFFLES— Master Recipe By Jessie A. Long, Instructor in Cookery, Pratt Institute, Brooklyn, N. Y. Master Recipe RYZON WAFFLES 4 level teaspoonfuls Ryzon. 2 level cupfuls {}4 pound) flour. }4 level teaspoonful salt. 2 eggs — separated. I }4 cupfuls {H pint) milk. 4 tablespoonfuls (2 ounces) melted butter. Mix flour with Ryzon and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry ingredients, beating thoroughly. When well mixed fold in the stiffly beaten whites of eggs. Pour from a pitcher into the center of a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles will not brown as well.