Ryzon baking book

2 level teaspoonfuls Ryzon. Put corn meal and milk into double boiler and cook for ten minutes. Add butter, nutmeg and sugar to meal. Sift together flour, salt and Ryzon — add to other ingredients. Roll out on a well-floured board, cut in desired shapes, fry in deep fat, drain on paper and roll in powdered sugar. RYZON CHRISTMAS DOUGHNUTS 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. I tablespoonful {}4 ounce) butter. I level cupful {}4 pound) sugar. 1 level teaspoonful grated nutmeg. 2 eggs. I teaspoonful lemon extract. I cupful {}4 pint) milk. Sift flour twice with Ryzon and salt, and set aside. Cream butter, sugar and nutmeg together, add eggs well beaten, and beat for five minutes; add extract, milk and flour. Turn out on a floured baking board and roll out one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoking hot fat. Drain well on paper and cool. Roll in powdered sugar. If liked, the dough may be cut in small rounds and a marshmallow enclosed in each one before frying. Sufficient for about fifty doughnuts. RYZON PARISIAN CRULLERS yi cupful (2 ounces) butter. 1 level cupful {}4 pound) sugar. 2 egg yolks. I cupful {yi pint) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls Ryzon. 3 level cupfuls (^4 pound) flour. yi level teaspoonful salt. I level teaspoonful powdered ginger. }i teaspoonful powdered mace. 3 egg whites. Extra flour. Powdered sugar. Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with Ryzon, salt and spices. Mix carefully, fold in whites of eggs beaten to a stiff froth, and enough flour to make a soft dough that can be rolled out thin. Cut into oblongs, make four gashes through the center lengthwise, and run the fingers in and out of the gashes to separate them. Fry in plenty of smoking hot fat, then drain and roll in powdered sugar. Sufficient for thirty crullers. RYZON POTATO FRIED CAKES BY MRS. CLARENCE G. HORTON, SAND LAKE, N. Y. 2 medium-sized potatoes. 2 level tablespoonfuls (l ounce) butter substitute. 2 well-beaten eggs. I >^ cupfuls (^ pound) sugar. yi cupful (i gill) sweet milk. 3 level teaspoonfuls Ryzon. 5 level cupfuls (iK pounds) flour. Boil and mash potatoes. Stir in the butter before they get cold. Then add the eggs, sugar, milk and flour sifted with Ryzon. Knead more flour in on board if desired. Cut and fry in deep hot fat. Sufficient for fifty-six Iried cakes. RYZON SMALL CAKES INCLUD- ING SHORTBREADS RYZON CALLAS BY HELEN WILSON, AMES, IOWA. 3 eggs. 1 level cupful {yi pound) sugar. 2 tablespoonfuls cold water. I level cupful (yi pound) flour. I level teaspoonful Ryzon. Beat the eggs slightly. Add sugar, flour and Ryzon sifted together, and cold water. Beat three minutes. Drop by tablespoonfuls on a greased and floured tin. Bake in a moderate oven until light brown. While still hot roll into the shape of a cornucopia and tie with a string to keep shape. When cold fill with sweetened and flavored whipped cream. Add powdered sugar to an egg yolk — beat until stiff enough to hold its shape. Use a little of this to form stamen. This dessert will resemble a calla lily in appearance. Sufficient for twelve callas. RYZON BLUEBERRY OR HUCKLEBERRY TEA CAKE BY MRS. ELIZABETH L. BROWN, SOMERVILLE, MASS. yi cupful {% pound) butter. iK level cupfuls (J^ pound) sugar. 2 eggs. 1 cupful {yi pint) milk. 4 level cupfuls (i pound) flour. 4 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 cupfuls (l pt.) blueberries or huckleberries.