Ryzon baking book

2 level cupf uls {yi pound) flour. yi level teaspoonful salt. I level cupful {yi pound) shredded cocoanut. White frosting. See page 38 for frosting. Beat butter and sugar until creamy; add yolks of eggs well beaten, milk, orange extract, flour sifted with Ryzon and salt; add cocoanut and whites of eggs beaten to a stiff froth. Turn into a flat, buttered and floured cake tin, and bake in a moderate oven for thirty minutes. Cool, cover with white frosting and sprinkle over with cocoanut. Sufficient for one small cake. RYZON PORK FRUIT CAKE 1 pound fat pork. ' 2 cupfuls (i pint) boiling water. 1 level tablespoonful baking soda. 2 level cupfuls (12 ounces) brcwn sugar. I cupful (yi pint) dark molasses. I level tablespoonful Ryzon. 5 level cupfuls (i yi pounds) flour. I i level teaspoonful salt. I level tablespoonful grated nutmeg. I level tablespoonful powdered allspice. I level tablespoonful powdered cinnamon. 1 level teaspoonful powdered cloves. 2 level cupfuls (12 ounces) sultana raisins. 2 level cupfuls (i pound) seeded raisins. 4 level cupfuls ( l pound) currants. 2 level cupful (l ounce) chopped candied citronn peel. I level cupful {yi pound) chopped nut /meats. I level cupful {yi pound) chopped preserved cherries. Chop pork, or put it through a meat grinder, add to it boiling water and allow to cool; add soda, sugar, molasses, flour sifted with Ryzon, spices, salt and fruits and nuts. Turn into a large buttered and papered cake tin, and bake for three hours, or until ready, in a moderate oven. No eggs are used in this cake. Sufficient for one large cake. RYZON EASILY-MADE DATE CAKE 2 eggs. }^ cupful (l gill) milk. \ level cupful (6 ounces) brown sugar. cupful (2^ ounces) butter. level teaspoonfuls Ryzon. [ % level cupfuls (5 ounces) flour. \4, level teaspoonful salt. I level teaspoonful powdered ginger. )4. level teaspoonful powdered nutmeg. yi pound (2 cups) stoned and sliced dates, Whipppd cream. Put eggs into a basin, add milk, sugar, butter, flour sifted with Ryzon, salt and spices, add dates and beat all together for five minutes. Pour into a buttered and floured cake tin, and bake in a moderate oven for thirty-five minutes. Turn out and cut in squares, and serve with whipped and sweetened cream. Sufficient for eight squares. RYZON ORANGE GATEAU 3 eggs. yi cupful (4 ounces) sugar. Juice of yi orange, strained. I level teaspoonful Ryzon. I y^ level cupfuls (5 ounces) flour. y^ cupful (2 ounces) butter. yi cupful (l ounce) chopped candied citron peel. X cupful (i ounce) chopped cocoanut. Beat up eggs with sugar, add strained orange juice, and sift in flour with Ryzon; add butter, melted. Butter and flour a small round or fiat cake tin and put one-half of mixture into it, sprinkle in citron peel and cocoanut and spread remainder of mixture on top. Bake in a moderate oven for 25 minutes. Turn out and cool. Cover with white frosting, given on page 41, and ornament top with a few tiny pieces of citron peel. Sufficient for oiie small cake. RYZON PRUNE CAKE BY MRS. EDGAR M. HALL, OELWEIN, IOWA 1 level cupful (yi pound) light brown sugar. yi cupful (4 ounces) butter and lard. 2 eggs. 3 tablespoonfuls sweet or sour milk. I level cupful {yi pound) well-cooked prunes cut in small pieces. I level teaspoonful cinnamon. 1 level teaspoonful nutmeg. 1 ^ level cupfuls (7 ounces) flour. 2 level teaspoonfuls Ryzon. Cream sugar and shortening — add eggs well beaten, milk and cut prunes, cinnamon and nutmeg, then flour and Ryzon, which have been sifted together. Bake as loaf cake. Sufficient for one medium-sized cake. RYZON CANADIAN WAR CAKE BY MRS. GERTRUDE HAIG, EDMONTON, ALBERTA, CANADA 2 level cupfuls {yi pound) brown sugar. 2 cupfuls (l pint) hot water. I level teaspoonful salt. I level teaspoonful ginger.