Ryzon baking book

2 cupfuls (l pint) milk. 6 level tablespoonfuls (i^ ounces) cornstarch. I egg yolk, 6 level tablespoonfuls (3 ounces) sugar. ^ level teaspoonful salt. I level cupful (>^ pound) seeded raisins. Water Icing: 1 egg white. 2 tablespoonfuls hot water. I teaspoonful vanilla extract. Confectioners' sugar. For Cake: — Beat shortening and sugar to a light crearH; separate eggs, beat yolks until well mixed and add slowly to sugar and shortening; add milk very slowly, stirring all the time; beat whites of eggs until stifif and add half; sift flour, Ryzon, and salt and add rest of beaten egg white and rest of flour. Line four jelly tins or one square cake pan, 12 x 14, with paper; do not grease. Put mixture on and spread smooth; bake in a moderate oven for twenty-five to thirty minutes. The cake will be four inches high. For Filling: — Rinse a saucepan with cold water, add one and one-half cupfuls of milk and bring to boiling point; stir in cornstarch which has been moistened with remainder of milk; add egg yolk, sugar, and salt; boil for five minutes; add raising which have been washed, dried, and put through a food chopper; beat till cold then spread between cake. For Water Icing: — Beat up white of egg, add water, flavoring and enough sifted confectioners' sugar to make a nice frosting that will spread on cake. This cake when finished measures 7x13 and is four inches thick. The ingredients can be very easily divided and only half the size made. RYZON WASHINGTON LAYER CAKE 6 level tablespoonfuls (3 ounces) butter. I level cupful (X pound) sugar. 3 egg whites. I level teaspoonful Ryzon. I /^ level cupfuls (6 ounces) flour. }i level teaspoonful salt. ^ cupful (l gill) milk. ^ teaspoonful almond extract. Filling: I cupful (2 gills) milk. yi cupful (2 ounces) sugar. I level tablespoonful {yi ounce) butter. I level tablespoonful flour. I yi egg yolks. }4 teaspoonful vanilla extract. yi cupful {yi pound) blanched and shredded almonds. yi cupful (i ounce) shredded candied citron peel. White Frosting. See page 38. For Cake: — Cream the butter and sugar together; beat up whites of eggs to a stiff froth, add them and beat well, then sift in flour, salt and Ryzon, add milk and almond extract, and beat with a wooden spoon until quite light. Divide into buttered and floured layer-cake tins, and bake in a moderately hot oven for twenty minutes. Turn out and cool. For Filling: — Put one and one-half cupfuls of the milk into a saucepan, with sugar and butter, and bring to boiling point. Blend flour with remainder of milk, add yolks of eggs well beaten, and pour into boiling milk and stir and cook until it thickens. Cool and add vanilla. Divide into portions and add almonds to one-half and citron to the other half. Put almond mixture on one layer and citron mixture on the second. Place them together and cover top with white frosting. Sufficient for two-layer cake. RYZON CHOCOLATE LAYER CAKE 4 squares (4 ounces) bitter chocolate. yi cupful {y4 gill) boiling water. yi cupful (4 ounces) butter. lyi level cupfuls (10 ounces) sugar. 1 teaspoonful vanilla extract. 3 eggs, separated. 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. yi level teaspoonful salt. yi cupful (i gill) milk. White frosting. See page 38. Chocolate frosting. See page 44. Melt chocolate in small saucepan, add water, and cook over hot water until smooth. Cream butter and sugar thoroughly together, add chocolate, vanilla extract, yolks of eggs well beaten, flour sifted with salt and Ryzon, and add milk. Beat well, cut and fold in whites of eggs beaten to a stiff froth. Divide into three greased and floured layer tins, and bake in a moderate oven for twenty-five minutes. Cool and put together with white or chocolate frosting. The top of cake should be covered with frosting. Sufficient for a medium-sized three-layer cake.