Ryzon baking book

A cake to be baked to perfection should rise evenly and be smooth on the top, and by the time it has been in the oven half its time a light brown crust should be formed. Owing to the variations in the heat of an ordinary oven, it is not always possible to arrive at this glint of perfection; still, by careful manipulation, it may be aimed at. When a cake rises in a cone in the center it shows that the oven has been too hot in the commencement, with the result that the sides of the cake become hardened with a crust before the mixture has had time to rise. If the cake seems inclined to rise at one side, it shows that the oven is hotter on one side than the other, and this fault may be obviated to a certain extent by turning the cake carefully during the baking. When a cake shows signs of becoming sufficiently brown before it is ready, it should be covered with a double fold of greased or wetted kitchen paper. Be sure the cake is sufficiently cooked before removing it from the oven. Small cakes are ready if they feel firm when gently touched with the finger. Larger cakes should be tested by running a bright and heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked enough, but if it is dry and undimmed the baking is finished. Cakes should be allowed to stand for two or three minutes before removing them from the tin; they will then come out more easily. They should be cooled on a wire stand or sieve or stood on end so that the air gets around the bottom and side. When cold, put into dry and air-tight tins. RYZON LOAF CAKES RYZON RICH WEDDING CAKE lyi level cupfuls (J^ pound) butter. I >^ level cupfuls (J^ pound) sugar. 2 lemons. 2 oranges. 1 nutmeg, grated. I }4 levelI teaspoonfuls powdered ginger. yi level teaspoonfuls powdered cinnamon.. yi level teaspoonful powdered allspice. yi level teaspoonful powdered mace. 6 eggs — separated. ^4 cupful (l gill) brandy or fruit juice. 2 level cupfuls {yi pound) shredded glace cherries. 3 level cupfuls (^ pound) currants. i}4 level cupfuls (J^ pound) seeded raisins. lyi level cupfuls (9 ounces) sultana raisins. 3 level cupfuls {yi pound) shredded candied citron peel. 3 level cupfuls (J^ pound) ground almonds. ' 3 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. I level cupful (>^ pound) rice flour. yi level teaspoonful salt. Cream butter, add gradually sugar, the grated rinds of lemons and oranges and spices, and beat for fifteen minutes, then add yolks of eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts, and peel, then sift in flour, rice flour and Ryzon. Beat up whites of eggs and add them by degrees to mixture. Turn into a large papered tin, and bake carefully in a moderate oven for six hours. Put the cake aside until next day, then cover it over with frosting, leave until set, then ornament with icing in any pretty design, using an icing bag and tube. Sufficient for one large cake. Icing: — See page 44. RYZON GOLD CAKE yi cupful (2 ounces) butter. ^ cupful (6 ounces) sugar. 5 egg yolks. I level teaspoonful Ryzon. I level cupful {yi pound) flour. I pinch salt. yi cupful {% gill) milk. yi teaspoonful orange extract. Cream butter, add gradually sugar, and when thoroughly creamed, add yolks of eggs, well beaten. Sift flour, Ryzon and salt together, and add, alternately with milk, to egg mixture. Stir in extract, and turn into a well-greased and floured small, square, loaf pan. Bake in a moderate oven for thirty minutes. Sufficient for small cake. -fSi^— T - KYZON BABA— First Prize Recipe By Mks. Percy Ddvali., Dower House, Rosaryville, Maryland First Prize Recipe RYZON BABA