Ryzon baking book

Pick over and wash apples, then cover them with cold water and soak over night. Press out as much water as possible, chop them fine, and put them into a saucepan with molasses and stew slowly for two hours. Turn out to cool. Cream butter, lard, and sugar thoroughly together, add the eggs well beaten, milk and flour and beat hard for five minutes. Now add the spices, salt, raisins, apples, citron, soda dissolved in a tablespoonful of water, and Ryzon. Mix and divide into two buttered and floured cake tins and bake in a moderate oven for one and one-half hours. Sufficient for two medium-sized cakes. RYZON BIRTHDAY CAKE 1 cupful (yi pound) butter. 2 level •cupfuls (i pound) sugar. 4 eggs. I cupful {yi pint) milk. I level cupful (6 ozs.) sultana raisins. yi cupful (2 ozs.) currants. yi cupful (2 ozs. ) shredded candied citron peel. I wineglassf ul brandy or fruit juice. 4 level cupfuls (l pound) flour. 3 level teaspoonfuls Ryzon. yi, level teaspoonful salt. I level teaspoonful grated nutmeg. Boiled frosting. Cream butter and sugar together, add eggs, one at a time, and beat well, now add milk, fruit, brandy or fruit juice, and flour sifted with Ryzon, salt and nutmeg. Pour into a well-greased and papered cake tin and bake in a moderate oven for two hours. Turn out, cool, and cover with boiled frosting, given on page 44. If liked, this cake may be decorated with tiny shamrocks and candles. Sufficient for fourteen to sixteen persons. Prize Recipe RYZON WHITE FRUIT CAKE BY MRS. HARRY BURGESS, NASHVILLE, TENN. I cupful {}4 pound) butter. 3 level cupfuis {i}4 pounds) sugar. 8 eggs, separated. 1 cupful (K pint) milk. 2 level teaspoonfuls Ryzon 3½ level cupfuls (14 ounces) flour. % level teaspoonful grated nutmeg. 1 level teaspoonful powdered mace. yi level teaspoonful salt 2 cocoanuts, grated. 6 level cupfuis (i }4 lbs.) shredded candied citron peel. Cream butter and sugar thoroughly together, add beaten yolks of eggs, milk, flour sifted with Ryzon, spices and salt, whites of eggs stiffly beaten, cocoanuts and peel. Mix carefully and turn into a greased and floured cake tin and bake in a moderate oven for one and one-fourth hours. See page 44 for icings. Sufficient for twelve to fifteen persons. Prize Recipe RYZON POLISH GUEST CAKE A LA RESZKE BY MRS. HULDA THOMPSON, NEW YORK CITY I large navel orange. 8 eggs. 2^ cupfuis (i pound) powdered sugar. I box (i pound) fine matzoth meal. yi cupful (X pound) sweet butter. Pinch salt. I level teaspoonful Ryzon. First butter a cake mold very thickly with sweet butter, cold and not melted. Wash and dry orange and grate it (skin and pulp) into a large mixing bowl. Add yolks of eggs, mix well, then add gradually pinch of salt, and sugar. Sift one box of fine matzoth meal and mix with Ryzon. Now beat up whites of eggs to a stiff froth and stir lightly into orange mixture, add meal and turn into the prepared mold and bake in moderate oven until ready. This cake should be a nice brown on the top and it should tae tested with a straw taken from a new broom. This recipe was a favorite in the family of the famous singers, the de Reszke brothers, and was frequently served at the four o'clock coffee receptions given by Mme. Kronberg, nee de Reszke, at her Warsaw palace. Prize Recipe RYZON MARYLAND BLACK CAKE BY MRS. JULIUS SNOWDEN, LAUREL, MD. I cupful {yi pound) butter. 2}i level cupfuis (l pound) brown sugar. I nutmeg, grated. I level dessertspoonful (2 level teaspoonfuls) powdered cinnamon. I level teaspoonful powdered cloves. 1 level tablespoonful powdered ginger. 6 eggs, separated. 2j4 level cupfuis (10 ounces) flour. 4 level cupfuis (2 pounds) seeded raisins. 6 level cupfuis (lyi pounds) currants. 2 level teaspoonfuls Ryzon. }4 cupful (i gill) molasses.