RYZON LADY BALTIMORE CAKE 4 level tablespoonf uls ( 2 ounces) butter. I level cupful {yi pound) sugar. Scant half cup {^ gill) milk. I level teaspoonful Ryzon. I yi level cupfuls (5 ounces) flour. 4 egg whites. yi teaspoonful almond extract. Filling: I level cupful {yi pound) sugar. yi cupful (i gill) water. I egg white. I level cupful {yi pound) seeded raisins. yi cupful (2 ounces) ground almonds. yi cupful (2 ounces) chopped English wal- nut meats. yi teaspoonful vanilla extract. For Cake: — Cream butter and sugar thor- oughly together, add milk, flour sifted with Ryzon and beat until smooth. Add extract and fold in whites of eggs beaten to a stiff froth. Divide into greased and floured layer cake tins, and bake in a moderately quick oven for twenty minutes. Turn out and cool. For Filling: — Put sugar and water into a saucepan and boil until it forms a soft ball when tried in cold water, or 238° F. by candy ther- mometer. Beat up whites of eggs to a stiff, 'dry froth. Pour syrup upon these eggs, .beating steadily until a meringue is formed which will spread. Add vanilla, almonds, walnuts and raisins cut in halves. Spread between layers and on top. Sufficient for two-layer cake. RYZON MOLASSES LAYER CAKE BY NELLIE E. ADAMS, TACOMA, WASH. 1 cupful {yi pint) molasses. yi cupful (4 ounces) sugar. 2 eggs and yolk of i egg. 4 level tablespoonfuls (2 ounces) butter✪ Ryzon Lady Baltimore Cake. I level teaspoonful cloves. I level teaspoonful cinnamon. 1 level teaspoonful salt. yi level teaspoonful soda. j4 cupful (i gill) buttermilk — or sour milk. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. Mix and bake in three layers. Filling: I cupful {yi pound) figs. I cupful {yi pound) raisins chopped fine. I cupful {yi pint) water. yi cupful (4 ounces) sugar. yi level teaspoonful vanilla. Cook all together until soft and smooth. Frost top with white of one egg and 5 tablespoonfuls frosting sugar flavored to taste, or make a thick white icing and put between layers. 42 RYZON FILLINGS AND ICINGS CAKES should be made to look attractive as well as to taste good. Many cakes are better left in their simple state without any decoration, and when this is the case particular care should be taken with the baking to avoid burning. In no circumstance should a cake be over-decorated. One of the simplest forms of decoration is to spread a thin coating of jelly, preserve or honey over the cake, and then to sprinkle with browned or colored almonds, cocoanut, pistachio nuts, tiny candies or a mixture of these. This is very suitable for the sides of cakes where the top only is iced. When a more elaborate decoration is wanted, one of the various icings may be used.. With a large cake^ it is usual to ice the top only, and then to decorate with nuts, preserved fruits, bonbons or frosting in two colors put through an icing bag. In the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement. With the help of fillings, icings and decorations, the variety of pretty cakes which can be made is endless. Hard white icing is usually prepared with egg whites, a few drops of lemon juice and confectioners' sugar. The duU appearance of this icing is due in many instances to insufficient beating and to its containing too much sugar. The whites should be free from yolks, and all utensils should be scrupu- lously clean, as the least spot of grease is sufficient to make the icing heavy. Glace icing may either be poured over the cakes, or the cakes may be dipped into it. If a large cake is to be iced, put it on a wire stand placed on a'sheet of white paper, and pour over enough icing to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the icing is still soft.

AI-modernized reading of the original text

RYZON LADY BALTIMORE CAKE 4 level tablespoonf uls ( 2 ounces) butter. I level cupful {yi pound) sugar. Scant half cup {^ gill) milk. I level teaspoonful Ryzon. I yi level cupfuls (5 ounces) flour. 4 egg whites. yi teaspoonful almond extract. Filling: I level cupful {yi pound) sugar. yi cupful (i gill) water. I egg white. I level cupful {yi pound) seeded raisins. yi cupful (2 ounces) ground almonds. yi cupful (2 ounces) chopped English walnut meats. yi teaspoonful vanilla extract. For Cake: — Cream butter and sugar thoroughly together, add milk, flour sifted with Ryzon and beat until smooth. Add extract and fold in whites of eggs beaten to a stiff froth. Divide into greased and floured layer cake tins, and bake in a moderately quick oven for twenty minutes. Turn out and cool. For Filling: — Put sugar and water into a saucepan and boil until it forms a soft ball when tried in cold water, or 238° F. by candy thermometer. Beat up whites of eggs to a stiff, 'dry froth. Pour syrup upon these eggs, .beating steadily until a meringue is formed which will spread. Add vanilla, almonds, walnuts and raisins cut in halves. Spread between layers and on top. Sufficient for two-layer cake. RYZON MOLASSES LAYER CAKE BY NELLIE E. ADAMS, TACOMA, WASH. 1 cupful {yi pint) molasses. yi cupful (4 ounces) sugar. 2 eggs and yolk of i egg. 4 level tablespoonfuls (2 ounces) butter. I level teaspoonful cloves. I level teaspoonful cinnamon. 1 level teaspoonful salt. yi level teaspoonful soda. j4 cupful (i gill) buttermilk — or sour milk. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. Mix and bake in three layers. Filling: I cupful {yi pound) figs. I cupful {yi pound) raisins chopped fine. I cupful {yi pint) water. yi cupful (4 ounces) sugar. yi level teaspoonful vanilla. Cook all together until soft and smooth. Frost top with white of one egg and 5 tablespoonfuls frosting sugar flavored to taste, or make a thick white icing and put between layers. RYZON FILLINGS AND ICINGS CAKES should be made to look attractive as well as to taste good. Many cakes are better left in their simple state without any decoration, and when this is the case particular care should be taken with the baking to avoid burning. In no circumstance should a cake be over-decorated. One of the simplest forms of decoration is to spread a thin coating of jelly, preserve or honey over the cake, and then to sprinkle with browned or colored almonds, cocoanut, pistachio nuts, tiny candies or a mixture of these. This is very suitable for the sides of cakes where the top only is iced. When a more elaborate decoration is wanted, one of the various icings may be used.. With a large cake^ it is usual to ice the top only, and then to decorate with nuts, preserved fruits, bonbons or frosting in two colors put through an icing bag. In the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement. With the help of fillings, icings and decorations, the variety of pretty cakes which can be made is endless. Hard white icing is usually prepared with egg whites, a few drops of lemon juice and confectioners' sugar. The duU appearance of this icing is due in many instances to insufficient beating and to its containing too much sugar. The whites should be free from yolks, and all utensils should be scrupulously clean, as the least spot of grease is sufficient to make the icing heavy. Glace icing may either be poured over the cakes, or the cakes may be dipped into it. If a large cake is to be iced, put it on a wire stand placed on a'sheet of white paper, and pour over enough icing to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the icing is still soft.

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Ryzon Lady Baltimore CakeRyzon Molasses Layer Cake

Ryzon baking book