Ryzon baking book

Beat butter and sugar to a cream, add egg well beaten, extract, and flour sifted with Ryzon. Mix to a stiff paste, turn out onto a floured baking board, roll out thin, and cut out with a round cutter, or with the top of a wineglass. Place them on greased baking tins, brush them over with egg white slightly beaten, sprinkle with powdered sugar, and place a small piece of candied peel in center of each cookie. Bake in a moderate oven for ten to twelve minutes, and when done, place on a sieve to cool. Sufficient for twenty-five cookies. RYZON ROLLED WAFERS 2yi level cupfuls {lyi pints) dry oatmeal. 2 eggs. 1 level cupful {yi pound) sugar. 4 level tablespoonfuls (2 ounces) shortening. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. I teaspoonful vanilla extract. Put all ingredients into mixing bowl together and mix very thoroughly. Drop by teaspoonfuls on greased baking sheet and bake in a moderate oven. While still hot, roll into shape of a cigarette. If the cookie hardens so as to prevent rolling, return it to the hot oven for a moment and then roll. Sufficient for eighteen to twenty wafers. RYZON CHRISTMAS COOKIES yi cupful {,% pound) butter. ]4 cupful (X pound) sugar. X level teaspoonful salt. 1 lemon rind grated. )4 cupful (2 ounces) ground almonds. 2 level tablespoonfuls caraway seeds. 2 eggs. yi cupful {% pint) milk. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) fiour. I level teaspoonful powdered ginger. Chopped cocoanut. Golden syrup. Beat butter and sugar until creamy, add salt, grated lemon rind, almonds, caraway seeds, eggs well beaten, milk, and flour sifted with Ryzon, and ginger. Mix carefully, turn out onto, a floured baking board, knead lightly, then roll out quickly one-fourth of an inch thick, and cut out with a fancy cutter about two inches in diameter. Place on greased tins, and bake in a hot oven for twelve to fifteen minutes. When they are baked and cold, brush over with golden syrup, and sprinkle with cocoanut. Sufficient for four dozen cookies. RYZON DOUGHNUTS RYZON GRIMSLICHS (JEWISH) 2 matzoths. I level teaspoonful Ryzon. ^ cupful {y^ pound) matzoths meal. 3 eggs. I level cupful {yi pound) currants. yi cupful (3 ounces) sultana raisins. yi cupful (2 ounces) seeded raisins. yi level teaspoonful powdered cinnamon. yi level teaspoonful powdered nutmeg. yi cupful (4 ounces) sugar. yi cupful (2 ounces) ground almonds. Clarified sugar. Cover matzoths with cold water and allow to soak twenty minutes, then squeeze very dry, and mix with meal, Ryzon, and two of the eggs well beaten. Mix fruit, spices, sugar, almonds, and other egg well beaten. Shape a piece of the matzoth crust into an oval on the hand, place some of the fruit mixture on it, cover with a top piece of crust, shape carefully, and sprinkle with meal. Fry in smoking hot fat or hot oil. Drain and serve with clarified sugar. Sufficient for nine grimslichs. To Clarify Sugar: — Put two cupfuls sugar into a saucepan; add two cupfuls of water and bring slowly to boiling point; then remove scum from surface. Put on lid, and boil four minutes to allow the condensing steam to clear any crystals of sugar from sides of pan. Boil gently twenty-five minutes. Remove from fire and pour it in a steady stream over the stiffly beaten whites of two eggs. Return to pan and wait until albumen of eggs coagulates and rises to surface, when all impurities will be removed and syrup left perfectly clear. RYZON CORN MEAL DOUGHNUTS by MRS. GEORGE A. CLARKE, MULINO, ORE. I yi level cupfuls (3 gills) milk. I yi level cupfuls {"jyi ounces) white corn meal. 2yi level cupfuls (.% pound) white flour. X level cupful (yi pound) butter. K cupful {yi pound) sugar. 2 eggs well beaten. level teaspoonful ground nutmeg. level teaspoonful salt.