Ryzon baking book

Butter icing must be allowed to become quite cold and hard before using. In hot weather the bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be iced, it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with a large tube on the end of it. Force out the icing, on the cake, and do it as quickly as possible before the heat of the hand has time to soften the icing. RYZON LEMON FILLING 4 lemons. 4 eggs. yi level teaspoonful Ryzon. I level cupful (yi pound) sugar. yi cupful (yi pound) butter. yi cupful (yi gills) water. Strain juice of lemons into a saucepan, add eggs, Ryzon mixed with sugar, butter and water. Stir over a slow fire until mixture boils two minutes. Cool and use. Sufficient for two-layer cake. RYZON COCOANUT FILLING 4 egg whites. I level teaspoonful Ryzon. I level cupful {yi pound) sugar. 1 level cupful (}/i pound) cocoanut. yi teaspoonful almond extract. Beat up whites of eggs with Ryzon, add sugar, cocoanut, and extract, and stir over the fire until the mixture is hot. Use at once between layers and on top of cake. Sufficient for one-layer cake. RYZON GELATINE ICING 2 level teaspoonfuls powdered gelatine. 2 tablespoonfuls cold water. y^ cupful (i gill) boiling water. yi level teaspoonful Ryzon. I teaspoonful orange extract. yi level cupfuls (i pound) confectioners' sugar. Mix gelatine with cold water ; add boiling water, stir over fire until dissolved; add Ryzon, extract, and sifted confectioners' sugar to make thick enough to spread. Sufficient for two large cakes. RYZON ORANGE GLACfe ICING lyi level cupfuls {yi pound) confectioners' sugar. I orange. A few drops yellow color. yi level teaspoonful Ryzon. Rub confectioners' sugar through a fine sieve, put it into a small pan, add strained juice of orange and allow sugar to dissolve over fire; then add yellow color and Ryzon, and, if necessary, a few drops of warm water. This icing should only be warm, not hot. Sufficient for one small cake. RYZON MARSHMALLOW FROSTING 40 {yi pound) marshmallows. ' I level cupful (yi pound) sugar. I cupful (yi pint) water. I egg white. yi level teaspoonful Ryzon. I teaspoonful orange extract. Melt marshmallows in double boiler. Cook sugar and water until soft ball is formed in cold water, or 240° F. by candy thermometer. Pour onto the stiffly beaten white of egg mixed with Ryzon, add melted marshmallows, flavoring, and beat until of consistency to spread on cake. Sufficient for one cake. RYZON CHOCOLATE FRUIT FILLING 4 squares (4 ounces) unsweetened chocolate. 4 tablespoonfuls milk, yi cupful (6 ounces) sugar. I tablespoonful {}4 ounce) butter. I egg. yi level teaspoonful salt. 1 teaspoonful vanilla extract. yi level teaspoonful Ryzon. }4 cupful (2 ozs.) chopped preserved ginger. }4 cupful (2 ozs.) chopped preserved cherries. Melt chocolate in upper pan of a double boiler, add milk, sugar, butter, egg well beaten, and salt, and cook over the fire until mixture thickens, stirring constantly. Cool, add extract, Ryzon, -ginger and cherries. Sufficient for three-layer cake. RYZON ORANGE FILLING 2 tablespoonfuls (l ounce) butter. }4 cupful {}i pound) sugar. 2 egg yolks. 1 orange. }4 level teaspoonful Ryzon. 2 level tablespoonfuls ( i ounce) cake crumbs. I teaspoonful lemon juice. Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind and strained juice of orange, and stir over the fire until the mixture thickens, but do not allow to boil. Add Ryzon, cake crumbs and lemon juice. Cool and use. Sufficient for one-layer cake. RYZON ALMOND ICING I level cupful (}i pound) blanched and chopped almonds. 4 level tablespoonfuls (2 ounces) sugar.