Ryzon baking book

1 level cupful (>^ pound) sugar. J4 cupful (i gill) water. 2 egg whites. }4 level teaspoonful Ryzon. 1 teaspoonful rose extract. Brown almonds in oven. Put the four tablespoonfuls of sugar into a small saucepan and stir over the fire until brown, add almonds, cool and pound. Boil sugar and water for five minutes, add pounded almonds, pour onto beaten whites of eggs mixed with Ryzon, add extract, beat until thick enough to spread. Sufficient for one cake. RYZON BROWN SUGAR ICING 2}i level cupfuls (i pound) brown sugar. fi cupful (iK gills) cream. 2 teaspoonfuls butter. >^ level teaspoonful Ryzon. I teaspoonful vanilla extract. Put sugar into a saucepan, add cream, butter and Ryzon, and boil until mixture forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer, add vanilla and beat until thick. Sufficient for one cake. RYZON SOUFFLfi ICING BY MRS. FRED FRIEDLANDER, NEW YORK Unbeaten white of I egg. 3 tablespoonfuls cold water. I level cupful {}4 pound) granulated sugar. }4 level teaspoonful Ryzon. Put all in top of double boiler. Have water underneath boiling and beat mixture seven minutes. This icing will stand' several days and remain creamy. By adding fresh fruit juice this makes a delicious pudding sauce. Sufficient foronelarge '^^ ^' RYZON BOILED FROSTING 1 level cupful (>^ pound) sugar. }4 cupful (l gill) water. 2 egg whites. I level teaspoonful Ryzon. 1 teaspoonful vanilla extract. Boil sugar and water in a saucepan until it forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer; pour onto the stiffly beaten egg whites, pouring in a steady stream and very slowly adding, while beating, Ryzon and vanilla; stir until thick. Sufficient for one cake. RYZON CHOCOLATE FROSTING 2 squares (2 ounces) unsweetened chocolate. X cupful (}4 pound) sugar. }i level teaspoonful Ryzon. K cupful (}4 gill) milk. 3 teaspoonfuls butter. I teaspoonful vanilla extract. }4 teaspoonful lemon extract. Melt chocolate in saucepan, add sugar, Ryzon, milk, and butter, and cook until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts and use. Sufficient for one cake. RYZON FONDANT ICING 4 level cupfuls (2 pounds) sugar. I cupful {}4 pint) water. ^ level teaspoonful Ryzon. Melt sugar in water, add Ryzon, and boil until it forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour onto a wet platter, and as soon as syrup has slightly cooled (it should crinkle up when touched at the edge with the finger), gather it up with a scraper into a heap, then work it evenly and smoothly with a spoon until the whole becomes creamy and finally solid. Knead smooth and keep in a jar. When wanted, place the icing in a saucepan over hot water, and stir it to the consistency of thick cream, and use it for the tops of cakes and puddings. If the icing is made too hot it will be dull and brittle instead of soft and shiny. Chapter IV Ryzon Cookies, Doughnuts and Small Cakes Master Recipe RYZON SUGAR COOKIES By Katharine Lawrence, Director of Household Science, Temple University, Philadelphia I cupful (yi pound) butter (scant). 1 level cupful (^ pound) sugar. 2 eggs. I tablespoonful water. I teaspoonful vanilla extract. I level teaspoonful Ryzon. Enough flour to make a dough and roll out thin on board. Cream butter and sugar thoroughly together with a wooden spoon. Beat eggs until very light, add to creamed mixture, beat well, add water and extract. To one-hali cupful of sifted flour add Ryzon and sift into other ingredients, beat until light, and then add enough flour to make a soft dough, about two level cupfuls. Turn