Ryzon baking book

RYZON GERMAN APPLE CAKE 4 level teaspoonfuls Ryzon. 2 level cupfuls {}^ pound) flour. 1 level tablespoonful sugar. J4 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or lard. I cupful (X pint) milk (scant). For Mixture: 6 apples. ^ cupful (X pound) sugar. X lemon. )4 cupful (2 ounces) currants. 3 tablespoonfuls melted butter. I level teaspoonful powdered cinnamon. For Cake; — Sift flour, Ryzon, sugar, and salt into a bowl; rub in shortening as lightly as possible with the fingers, just working it until fat is well blended with flour. _ Then mix to a soft dough with milk, or use milk and water, having this as cold as possible. Turn out onto a floured baking board, roll out, and line a well-greased square baking tin, pressing up wellaround thesides. For Mixture : — Clean currants. Peel, core and cut apples in thin slices; put them on cake in even rows, sprinkle in lemon juice, currants, and sugar mixed with cinnamon. Pour on butter and bake in a moderate oven for thirty minutes. If the apples color too much, a buttered paper may be placed over fruit during baking. Sufficient for six persons. RYZON CHOCOLATE CAKE K cupful (6 ozs.) sugar. }4 cupful (3 ozs.) unsweetened chocolate, grated. }i level teaspoonful grated nutmeg. }4 level teaspoonful powdered cinnamon. yi cupful (4 ozs.) butter. 1 large egg. 2 level teaspoonfuls Ryzon. I level cupful (4 ozs.) flour. J4 level teaspoonful salt. )4 lemon. )4 cupful (i ounce) blanched and chopped almonds. Sift sugar, chocolate and spices together twice, add butter, and beat with a wooden spoon until soft and creamy, add egg, beating well, add flour sifted with Ryzon and salt, strained lemon juice, and almonds. Mix and turn into a tin that has been well greased and floured, and bake in a moderate oven for one hour. Sufficient for five to six persons. Prize Recipe RYZON COFFEE CRUMB CAKE BY MRS. MAX MONNIKENDAM, NEW YORK CITY 2 tablespoonfuls (i ounce) butter. 3 level tablespoonfuls (iX ounces) sugar. 2 eggs. 1 teaspoonful vanilla extract. 2 level cupfuls (}^ pound) flour. }4 cupful (i gill) milk 2 level teaspoonfuls Ryzon. 1 pinch salt. Crumbs for Cake: 2 tablespoonfuls (i ounce) butter. X teaspoonful powdered cinnamon. 4 level tablespoonfuls (2 ounces) sugar. 1 level teaspoonful flour. 2 tablespoonfuls shredded almonds. For Crumbs: — Mix butter, cinnamon, sugar and flour together until hke crumbs and then add almonds. For Cake: — Crearn butter and sugar together, add eggs well beaten, vanilla extract, one cupful flour, milk, and second cupful flour sifted with Ryzon and salt. Mix and turn into a flat greased and floured cake tin, dust over with crumbs, and bake in a moderately hot oven for twenty minutes. The grated rind of half a lemon may be used in place of vanilla. Sufficient for six to seven persons. RYZON DRIED APPLE CAKE BY MRS. GEORGIANNA DEWEY, ANN ARBOR, MICH. I level cupful {}4 pound) dried apples. ^ level cupful {}i pound) sugar. K cupful (l gill) milk. I cupful (X pint) molasses. yi cupful (4 ounces) raisins. yi cupful (4 ounces) currants. 4 level tablespoonfuls (2 ounces) shortening. 1 egg. I }4 level cupfuls (6 ounces) flour. }4 level teaspoonful soda. 2 level teaspoonfuls Ryzon. }4 level teaspoonful ginger. yi level teaspoonful cinnamon. X level teaspoonful allspice. Soak apples in one quart of water over night ; then drain, chop fine and cook in molasses one hour. \\'hen cold add fruit, spices, sugar and egg well beaten. Add soda dissolved in one tablespoonful hot water. Add milk, then Ryzon and flour sifted together. Mix all thoroughly, turn into well-greased tin and bake for one hour in very slow oven. This keeps like old fashioned fruit cake. RYZON CARAWAY SEED CAKE yi cupful (4 ounces) butter. yi cupful (4 ounces) sugar. 3 eggs. 4 tablespoonfuls milk. 1 teaspoonful orange extract.