Ryzon baking book

2½ level teaspoonfuls caraway seeds. 2 level teaspoonfuls Ryzon. 1½ level cupfuls (6 ounces) flour. Cream butter and sugar together, add eggs well beaten, milk, orange extract, seeds and flour sifted with Ryzon. Mix and pour into a small, square buttered and floured cake tin, and bake in a moderate oven for forty minutes. The caraway seeds may be crushed if liked. Sufficient for one small cake. RYZON LAYER CAKES Prize Recipe RYZON LAYER COCOA CAKE ' BY MISS JENNIE WALLACH, NEW YORK CITY 2 tablespoonfuls (i ounce) butter 1 level cupful (yi pound) sugar yi cupful (i gill) cold water. 2 level tablespoonfuls cocoa. 1 teaspoonful vanilla extract. 2 eggs. 2 level teaspoonfuls Ryzon. I level cupful (}/i pound) flour. Filling: yi cupful (2 ounces) sweet butter. yi cupful (2 ounces) powdered sugar. I teaspoonful vanilla extract. 4 level teaspoonfuls cocoa. Icing for Top: X cake chocolate. yi cupful {\yi gills) boiling water. I level teaspoonful flour. yi cupful (6 ounces) sugar. 1 teaspoonful butter. 2 teaspoonfuls vanilla extract. For Cake: — Cream butter thoroughly with sugar, add water, cocoa, vanilla extract, eggs, well beaten, and flour sifted with Ryzon. Divide into two greased and floured layer cake tins, and bake in a moderately hot oven for fifteen minutes. Turn out and cool. For Filling: — Cream butter and sugar to- gether, add the vanilla extract and cocoa, mix well, and spread between the layers. For Icing: — Dissolve chocolate in boiling water in a small saucepan, add sugar mixed with flour, butter and vanilla extract. Cook until thick, stirring constantly, then cool and spread on top of cake. Sufficient for two-layer cake. RYZON MOCK CARAMEL CAKE BY MISS M. DELLER, MILWAUKEE, WIS. Dissolve I level tablespoonful {yi ounce) butter or butter substitute in a large iron frying pan. Sprinkle i level cupful {yi pound) brown sugar over the butter, also yi cupful (2 ounces) of nut meats — not too small. Have the sugar and nuts evenly spread and set aside until the following is mixed : I level tablespoonful {yi ounce) butter or butter substitute. I level cupful {yi pound) granulated sugar. 1 egg. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. I cupful {yi pint) milk. I level teaspoonful vanilla or any desired flavor. Spread this mixture over the butter, sugar and nuts and bake in the frying pan like a loaf cake in a moderate oven. When done turn onto a cake plate upside down. Sufficient for one large cake. Prize Recipe RYZON NUT TART BY MRS. A. B. CANNIFF, NEW YORK CITY 2 level cupfuls {yi pound) chopped English walnut meats. I package zweiback (10 cent size). 4 eggs, separated. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level teaspoonful powdered cinnamon. I level teaspoonful powdered cloves. Whipped cream. Marshmallow or boiled icing. See page 43. Chop and roll nuts and roll zweiback, or put it through a. food chopper. Beat yolks of eggs and sugar together for ten minutes, add zweiback mixed with Ryzon and spices, now add nut meats and whites of eggs stiffly beaten. Mix carefully and divide into two well-greased layer-cake tins. This nut tart takes ten minutes to bake in a moderate oven and it should not be permitted to bake too long. When tart has cooled, either a boiled icing, or marshmallows slightly softened in the oven, or whipped cream sweetened and flavored with vanilla extract may be used between layers and on top. Sufficient for six to eight persons. RYZON LAYER CAKE— Master Recipe By Mrs. Anna B. Scott, Cooking Expert of the Philadelphia North American Master Recipe RYZON LAYER CAKE 1 cupful (>^ pound) butter or lard. 2 level cupfuls (l pound) sugar. 4 eggs — separated. 1 cupful {}4 pint) milk. 4 level teaspoonfuls Ryzon. 4 level cupfuls (l pound) flour. ^ level teaspoonful salt. Filling: