For Frosting: — Blanch, shred and brown a few almonds. Put sugar and water into a sauce- pan, stir gently now and then and bring to boiling point, remove spoon and boil until syrup forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour syrup gradually, while beating constantly, on whites of eggs beaten with Ryzon until stiff but not dry, add vanilla, and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden spoon, until mixture will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. Sprinkle with the prepared almonds. Sufficient for a medium-sized cake. RYZON QUICK TEA CAKE 2 level teaspoonfuls Ryzon. 2 level cupfuls (K pound) flour. 2 level tablespoonfuls sugar. yi level teaspoonful salt. yi cupful {yi pound) butter or lard. 2 eggs — separated. i^ cupful {\yi gills) milk. 3 level tablespoonfuls currants✪ Ryzon Quick Tea Cake. Sift together flour, sugar, salt and Ryzon. Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten yolks of eggs, milk, beat well, add currants, and whites of eggs beaten to a stiff froth. Mix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes. Serve hot or cold. Sufficient for one small cake. Prize Recipe RYZON CHOCOLATE SPONGE CAKE BY ELIZABETH O. HILLER, DENVER SCHOOL OF COOKERY yi cupful {yi pound) butter. 2 level cupfuls (9 ozs.) confectioners' sugar. 4 eggs, separated. 2 squares (2 ounces) unsweetened choco- late. 4 level teaspoonfuls Ryzon. 2)4 level cupfuls (9 ounces) pastry flour. yi teaspoonful salt. I cupful {yi pint) milk, f^ teaspoonful vanilla extract✪ Ryzon Chocolate Sponge Cake. Cream the butter, add one cup sugar gradually while stirring constantly. Beat the yolks of eggs until thick and lemon-tinted; add to them' the second cup sugar while beating constantly, then combine the two mixtures. Melt chocolate over hot water, cool and add to mixture. Sift to- gether flour, Ryzon, and salt; add alternately with milk to mixture; add extract. Then cut and fold in the whites of eggs beaten until stiff. Beat until ingredients are thoroughly blended. Turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven. De- licious with marshmallow frosting. See page 43. Sufficient for one large cake. RYZON SPONGE CAKE 5 eggs. yi teaspoonful salt. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level cupful {yi pound) flour. I teaspoonful lemon extract✪ Ryzon Sponge Cake. Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, sift in flour mixed with Ryzon, add extract and mix carefully and lightly. Turn into a .well-greased and floured cake tin, and bake in a moderate oven for forty minutes. Sufficient for eight persons. One of the oldest kinds of light cakes that is still a universal favorite is the sponge cake. The popularity of the sponge cake is due to its lightness and its high nutritive value, which makes it the confection par excellence for diil- dren, while it is easily handled without soiling the fingers. Fine hard-grained sugar produces the best sponge cakes; both the powdery and the coarse forms should be avoided. Suitable sugar mixes readily with the eggs; the fine grains assist in breaking and creaming the yolks. Coarse sugar has a tendency to remain crystalline in the sponge batter, and the baked cakes generally show specks on top in consequence. This is most noticeable in those sponge cakes that are made by beating the yolks and whites separately. Flour of a fairly soft nature is best for these cakes, and should be sifted before using, to make light mixing easy without toughening the batter.

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For Frosting: — Blanch, shred and brown a few almonds. Put sugar and water into a sauce- pan, stir gently now and then and bring to boiling point, remove spoon and boil until syrup forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour syrup gradually, while beating constantly, on whites of eggs beaten with Ryzon until stiff but not dry, add vanilla, and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden spoon, until mixture will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. Sprinkle with the prepared almonds. Sufficient for a medium-sized cake. RYZON QUICK TEA CAKE 2 level teaspoonfuls Ryzon. 2 level cupfuls (K pound) flour. 2 level tablespoonfuls sugar. yi level teaspoonful salt. yi cupful {yi pound) butter or lard. 2 eggs — separated. i^ cupful {\yi gills) milk. 3 level tablespoonfuls currants. Sift together flour, sugar, salt and Ryzon. Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten yolks of eggs, milk, beat well, add currants, and whites of eggs beaten to a stiff froth. Mix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes. Serve hot or cold. Sufficient for one small cake. Prize Recipe RYZON CHOCOLATE SPONGE CAKE BY ELIZABETH O. HILLER, DENVER SCHOOL OF COOKERY yi cupful {yi pound) butter. 2 level cupfuls (9 ozs.) confectioners' sugar. 4 eggs, separated. 2 squares (2 ounces) unsweetened choco- late. 4 level teaspoonfuls Ryzon. 2)4 level cupfuls (9 ounces) pastry flour. yi teaspoonful salt. I cupful {yi pint) milk, f^ teaspoonful vanilla extract. Cream the butter, add one cup sugar gradually while stirring constantly. Beat the yolks of eggs until thick and lemon-tinted; add to them' the second cup sugar while beating constantly, then combine the two mixtures. Melt chocolate over hot water, cool and add to mixture. Sift to- gether flour, Ryzon, and salt; add alternately with milk to mixture; add extract. Then cut and fold in the whites of eggs beaten until stiff. Beat until ingredients are thoroughly blended. Turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven. De- licious with marshmallow frosting. See page 43. Sufficient for one large cake. RYZON SPONGE CAKE 5 eggs. yi teaspoonful salt. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level cupful {yi pound) flour. I teaspoonful lemon extract. Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, sift in flour mixed with Ryzon, add extract and mix carefully and lightly. Turn into a .well-greased and floured cake tin, and bake in a moderate oven for forty minutes. Sufficient for eight persons. One of the oldest kinds of light cakes that is still a universal favorite is the sponge cake. The popularity of the sponge cake is due to its lightness and its high nutritive value, which makes it the confection par excellence for diil- dren, while it is easily handled without soiling the fingers. Fine hard-grained sugar produces the best sponge cakes; both the powdery and the coarse forms should be avoided. Suitable sugar mixes readily with the eggs; the fine grains assist in breaking and creaming the yolks. Coarse sugar has a tendency to remain crystalline in the sponge batter, and the baked cakes generally show specks on top in consequence. This is most noticeable in those sponge cakes that are made by beating the yolks and whites separately. Flour of a fairly soft nature is best for these cakes, and should be sifted before using, to make light mixing easy without toughening the batter.

Ryzon baking book