Ryzon baking book

I level teaspoonful cinnamon. I level teaspoonful allspice. I package (l pound) seedless raisins. I level teaspoonful Ryzon. 3 level cupfuls (yi pound) flour. Boil sugar, spices, water and raisins together for five minutes, after it begins to bubble. When cold add flour and Ryzon which have been sifted together, turn into well-greased tin and bake forty-five minutes in moderate oven. This cake is not only delicious, but most inexpensive, and well suited to war conditions. It will keep moist and good as long as any of it is left, which may not be long if there are children in the family. It is a pleasure to publish this good, wholesome, economical cake recipe, which will appeal to the housewife of today. RYZON JELLY ROLL— Master Recipe By Marion Harris Neil, Cookery Expert and Author of "Salads, Sandwiches and Chafing Dish Recipes," etc. JELLY ROLL HINTS TO roll up a Jelly Roll after baking, the following method will be found of assistance- Turn the roll out onto a clean cloth wrung out of very hot water, and roll it up in this. The cloth must, of course, be wrung out as dry as possible before the cake is turned out on it. After a little practice, you will find that you can roll up your Jelly Roll without a single crack. Jelly Rolls are very popular as well as useful cakes. If kept in a cake box or an airtight tin they remain moist and fresh for a long time. They are nicer as a foundation for cake-puddings than sponge cakes. Master Recipe RYZON JELLY ROLL 3 eggs — ^beaten. ^ cupful (6 ounces) sugar. I tablespoonful milk or cream. I level cupful {J4 pound) flour. I yi level teaspoonfuls Ryzon. )4 teaspoonful vanilla extract. I level tablespoonful (}4 ounce) butter — melted. Jam or jelly, slightly warmed. First grease a jelly roll tin and line it with buttered paper, allowing paper to come a little above the rim of tin. Beat eggs until light, ad d sugar gradually, beat five minutes, add milk or cream, flour sifted with Ryzon, vanilla extract and butter. Spread mixture on prepared tin; bake in a quick oven for twelve to fifteen minutes, or until firm to touch. Have ready sheet of paper sprinkled with sugar, and turn cake onto it. Quickly remove buttered paper and spread over with jam or jelly and roll up at once. Place on sieve or wire rack to cool. X^Jelly Roll may be served hot as a pudding with custard sauce, or cut in slices and served cold. Sufficient for eight persons. RYZON DEVIL'S FOOD CAKE 2 tablespoonfuls (i ounce) butter. 2 tablespoonfuls (i ounce) lard. 1 level cupful (^ pound) sugar. 2 squares (2 ozs.) unsweetened chocolate. 2 eggs. Yi cupful (l gill) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls Ryzon. \]A, level cupfuls {^yi ozs.) flour. yi level teaspoonful salt. White Frosting: A few almonds. 2 level cupfuls (i pound) sugar. 1 cupful {yi pint) water. 2 egg whites. ; 1 teaspoonful vanilla extract. yi level teaspoonful Ryzon. Pink Frosting: — Use pink sugar in place of white, see page 79. For Cake: — Cream butter, lard and sugar thoroughly together, add chocolate melted, eggs well b.eaten, milk, vanilla, and flour sifted with Ryzon, and salt. Turn into a square, greased and floured cake tin, and bake fdr fifty minutes in a moderate oven. Turn out and cool.