Ryzon baking book

out onto a floured baking board, knead lightly, roll out very thin, cut out with a cookie cutter and bake in a quick oven for ten minutes. These cookies are as good at six weeks as when baked. One tablespoonful of crushed caraway seeds may be substituted for vanilla extract. Sufficient for fifty cookies. RYZON SPICE COOKIES 2 level cupfuls (i pound) sugar. 2 eggs. 1 lemon. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. K' level teaspoonful powdered cloves. X level teaspoonful powdered cinnamon. Beat eggs and sugar together for fifteen ^minutes, add grated rind and strained juice of lemon, and gradually flour sifted with Ryzon, and spices. Mix carefully and drop by teaspoonfuls onto greased baking tins. Bake in a fairly hot oven for eight to ten minutes. Suflficient for four dozen cookies. RYZON FANCY COOKIES FOR TEA i/i, cupful (6 ounces) butter. yi cupful iyi pound) sugar. 2 small eggs. I level teaspoonful Ryzon. 3 level cupfuls (>i pound) flour. ^^ teaspoonful almond extract. yi cupful (2 ounces) ground almonds. Hard White Icing: I egg white. I y^ level cupfuls {}41h.) confectioners' sugar. I teaspoonful lemon juice. Shredded almonds. For Cookies: — Cream butter and sugar together, add eggs well beaten, flour sifted with Ryzon, extract and almonds. Knead lightly, and roll out on a floured baking board. Cut with a, small, plain round cutter, lay on greased tins, spread on each a little of the icing and sprinkle over a few shredded almonds. Bake in a moderate oven for ten minutes. For Icing: — Sift sugar into a basin, add egg and lemon juice and beat for fifteen minutes. If too thick, add a very little more white of egg. Sufficient for fifty cookies. If liked, pour the following French Water Icing over cookies when hot. Sift one cupful of confectioners' sugar into a basin, mix into it sufficient cold water to make it into a thin paste, beat until smooth, flavor it as desired, and pour it over the cookies. When dry serve for tea. RYZON FIG COOKIES 1 cupful {}^ pound) butter. 2 level cupfuls (l pound) sugar. 2 eggs, separated. I cupful {yi pint) milk. I teaspoonful orange extract. I teaspoonful rose extract. 3>^ level teaspoonfuls Ryzon. 5}4 level cupfuls (i pound 6 ounces) flour. I level teaspoonful salt. Filling: 1 pound figs. 2 level teaspoonfuls grated orange rind. I orange. I cupful (K pint) grape juice. I cupful (J^ pint) honey. I cupful {}4 pint) water. For Cookies: — Beat butter and sugar to a cream, add yolks of eggs and beat well, add milk, extracts, whites of eggs stiffly beaten, and flour sifted with Ryzon and salt. Knead lightly on a floured baking board and roll out very thin. Cut into shapes and spread half with the fig filling, place the other half on top, and bake in a moderately hot oven for fifteen to twenty minutes. For Filling: — Wash figs and cut them into dice, put them into a saucepan, add orange rind and strained orange and grapefruit juice, honey and water; cover and simmer, stirring often, until reduced to jam. Turn out to cool. Sufficient for twenty-six cookies. RYZON PEANUT COOKIES by miss LOUISE FAHRIG, PHILADELPHIA, PA. I level cupful (>^ pound) ground, freshly roasted peanuts. 1 level cupful {}4 pound) sugar. )4 .cupful (>^ gill) peanut oil. 2 eggs. I ^ level cupfuls (6 ounces) flour. ^ level teaspoonful salt. 2 level teaspoonfuls Ryzon. Cream sugar and peanut oil, add beaten eggs and flour sifted twice with Ryzon and salt. Mix in half the ground peanuts and sprinkle balance on cookies before putting them in a moderate oven. Bake about twelve minutes. Sufficient for thirty cookies. ' ., R.YZON CHOCOLATE DELIGHTS ' 2 squares (2 ozs.) unsweetened chocolate. 3 eggs.