Ryzon baking book

K cupful (4 ounces) butter. I level cupful (}4 pound) sugar. I level teaspoonful Ryzon. K cupful (3 ounces) flour. }4 level teaspoonful salt. I teaspoonful vanilla extract. I level cupful (yi pound) chopped English walnut meats. Grate chocolate and beat eggs slightly. Melt butter, add chocolate, eggs, sugar, extract, flour sifted with Ryzon and salt, and add nut meats. Mix well and spread in a large greased shallow pan , and bake for twelve minutes in a moderate oven . Cut in squares while warm. Sufficient for thirty squares. RYZON WALNUT MACAROONS BY MRS. C. W. TILDEN, LOS ANGELES, CAL. White of 2 eggs. 4 level tablespoonfuls (2 ounces) powdered sugar. I level tablespoonful flour. }4 level teaspoonful Ryzon. 4 tablespoonfuls finely chopped walnuts. Mix all together until stiff, and drop by spoonfuls on well-greased tin. Bake in quick oven, . RYZON GERMAN HONEY CAKE I yi pounds honey. ' 8 cupfuls (2 pounds) flour. 3 eggs. I level cupful (^ pound) sugar. I yi level teaspoonf uls cinnamon. yi level teaspoonful powdered cloves. yi lemon. 3 level teaspoonfuls Ryzon. I yi cupfuls (6 ounces) blanched and chopped almonds. yi cupful {yi pound) chopped candied lemon peel. yi cupful {yi pound) chopped candied orange peel. I level cupful {yi pound) chopped candied citron peel. Bring honey to boiling point, then skim and take from fire. When cool, add one pound of the flour and set overnight in a cool place. Next day beat up eggs with sugar, add almonds, peels, spices, Ryzon, grated rind and strained juice of lemon; to this add the honey dough, mix well, and add remainder of flour, or sufficient to make a dough that can be easily rolled out with a rolling-pin. Take a small part of dough (the remainder must be left in a cool place), roll it out thin, and cut in rounds or squares. Lay on greased tins and bake in a hot oven until ready. Repeat this process until the dough is all used. If liked, powdered allspice, crushed cardamom and anise seed may be added to cakes. These cakes are better after two weeks. RYZON ECONOMICAL SCHOOL COOKIES BY MARGARET L. EVANS, LANCASTER, PA. yi cupful {yi pound) shortening. I level cupful {yi pound) dark brown sugar. 1 egg. yi, cupful milk. 2yi level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi level teaspoonful powdered cinnamon. I level cupful {yi pound) finely chopped raisins. Cream the sugar and shortening. Add wellbeaten egg and milk. Sift together flour, salt and Ryzon, adding to the above mixture. To this add the cinnamon and raisins. Roll out dough evenly and cut out in any shape desired. Place on a greased pan and bake about fifteen minutes in a hot oven. Sufficient for fifty cookies. RYZON SHORTBREAD COOKIES I cupful {yi pound) butter. yi cupful {yi pound) sugar. I tablespoonful cream. 1 teaspoonful grated lemon rind. yi level teaspoonful Ryzon. 2 level cupfuls {yi pound) flour. Cream butter, add sugar and cream, and beat well together, add lemon rind, and gradually add flour sifted with Ryzon. Knead lightly, roll out on a floured baking board and cut out with a small cutter. Lay on slightly greased tins, and bake in a moderate oven for ten minutes. When the little cakes are cut into triangles they are called "petticoat tails." When Queen Mary Stuart returned to Scotland from France she brought a number of the French people with her and they called these little cakes "petits gâteaux taillés." The Scotch people thought they said "petticoat tails," and so they have been known ever since. Sufficient for fourteen cookies. RYZON PENTECOST COOKIES (JEWISH) yi cupful {yi pound) butter. yi cupful {yi pound) sugar. I egg and I egg white. I teaspoonful almond extract. 1 level teaspoonful Ryzon. 2 level cupfuls {yi pound) flour. Powdered sugar. Candied citron peel.