Ryzon baking book

The Baba is a cake of Polish origin. It was made known in France by Stanislas Leczinsky. The descendants of this King always ate the baba with a sauce made of sweetened wine mixed with one-sixteenth part of distilled water of tansy. So far as the judges know Mrs. Duvall's Ryzon Baba is the first one made with baking powder. First prize recipe for Ryzon Baba follows: 4 eggs — not separated. I yi level cupfuls {^ pound) sugar. }4 level teaspoonful salt. I yi cupfuls {% pint) sweet milk. 3 level cupfuls C^ pound) flour. 2 level teaspoonfuls Ryzon. ^ level teaspoonful powdered mace. }i cupful ( ji pound) butter. yi cupful (2 ounces) shredded candied citron peel. Sauce: I level cupful {}4 pound) sugar. yi cupful (i gill) water. I wineglassful rum or yi teaspoonful vanilla extract and }4 teaspoonful lemon extract. For Baba: — Beat eggs and sugar together until , very light, remove beater, add salt, milk, flour sifted with Ryzon, and mace, and add citron. Melt butter in a large turk's head baking pan (with a central opening). When melted, add butter carefully to batter, and pour batter into mold. Bake in a steady, fairly hot oven, for one hour, taking care to turn cake several times. This mixture is a thin batter and requires a slower oven than the usual "rusk." When done, try it with a straw; if straw comes out clean, remove baba from mold onto plate on which it is to be served. Care should be taken that the cake mold is very well greased, especially the center "piece." For Rum Sauce;— Put sugar and water into an enameled saucepan, bring to boiling point and boil until syrup spins a thread, or 218' F. by candy thermometer. Then add rum, or extracts, and cool slightly. Dip baba into syrup while it is hot, or ladle syrup over baba with spoon or broad knife, or brush on syrup. Fruit juice may be used in place of rum, or the following chocolate sauce may be used by those who prefer it to the rum sauce. For Chocolate Sauce: — Put one level cupful sugar into a saucepan, add one cupful of milk, one-fourth cupful butter, and boil together until "half done," about ten minutes, but boil "hard," not gently. Add one-fourth cake (or one-half cake, if desired bitter) chocolate, cut into fairly small pieces. Stand on side of stove until entirely melted, but do not boil again, as the delicate flavor of chocolate is lost by boiling. Add one-half teaspoonful vanilla extract, and pour over cake one spoonful at a time. Sift powdered sugar over the slightly sticky top before carrying to table. If desired, the center may be filled with stewed fruits. The baba mixture may be divided into two molds. The baba may also be used for a pudding. In this case the cake is saturated with rum sauce, or orange syrup, and served with another sauce over and around base. Thin custard or apricot sauce are appropriate sauces. When a baba has not been consumed fresh, it may be cut in slices, dipped in fruit juice, covered with a batter, and fried. Sufficient -for one large cake. RYZON SEATON FRUIT CAKE 2 level cupfuls (l pint) dried apples. 2 cupfuls (i pint) molasses. yi cupful (4 ounces) butter. yi cupful (4 ounces) lard. 2 level cupfuls (i pound) sugar. 2 eggs. 1 cupful {yi pint) milk. 2 level teaspoonfuls Ryzon. 5 level cupfuls (i^ pounds) flour. yi level teaspoonful salt. I level teaspoonful powdered cinnamon. I level teaspoonful powdered allspice. yi level teaspoonful powdered mace. y^ level teaspoonful powdered cloves. I level teaspoonful powdered ginger. t I level cupful (8 ounces) seeded raisins. I level cupful (6 ounces) sultana raisins. yi. cupful (2 ounces) shredded candied citron peel. yi level teaspoonful baking soda.