Ryzon baking book

Cream butter and sugar thoroughly together, add eggs well beaten, and milk. Sift flour twice with Ryzon and salt, and add to other ingredients. Dust berries with flour and add them to the batter. Mix carefully and divide into two well-greased square cake tins, and bake in a steady oven for three-fourths of an hour. Cut into squares and serve hot with butter and powdered sugar. Sufficient for twelve squares. This batter may be baked in greased muffin tins. RYZON MADELINES I cupful (8 ounces) butter. I level cupful {yi pound) sugar. 6 eggs. I teaspoonful lemon extract. 1 level teaspoonful Ryzon. 2 level cupfuls {yi pound) flour. yi level teaspoonful salt. Fondant icing. See page 44. Glace cherries. Cream butter and sugar thoroughly together with a wooden spoon, add eggs, one at a time, and beat well, then add extract, and flour sifted with Ryzon and salt. Mix well. Carefully grease some plain dariole or tirabale molds and set them on a baking tin. Fill molds three-fourths full with mixture, and bake in a hot oven for twenty minutes. When cold, turn upside down and pipe a spot of fondant on each one. Finish by placing a half cherry in the center of each spot of icing. "Sufficient for twelve Madelines. Madelines are cakes of great reputation in France. The Madelines of Commercy had a special local reputation, the consequence mainly, it was reported, of the admiration which a Polish King manifested for them when he traveled in France, but this local reputation was more probably the result of the accident that a Madame Perrotin de Barmond had a cook who made very good madelines, and as her name happened to be Madeline Paumier, she was credited locally, and quite unduly, with the invention of the cakes. RYZON DAINTY ORANGE TEA CAKES BY MRS. C. C. BIGELOW, TARPON SPRINGS, FLA. I yi level teaspoonfuls Ryzon. I yi level cupfuls (6 ounces) flour. 3 eggs, separated. I tablespoonful, orange juice. I ^ level cupfuls {yi pound) sugar (scant). I level teaspoonful grated orange rind. yi cupful (i gill) boiling water. yi teaspoonful salt. Orange Frosting: Confectioners' sugar. I orange. Candied orange peel. For Cake: — Beat yolks of eggs thoroughly, add strained orange juice and sugar and beat for ten minutes, then add salt, orange rind, boiling water, whites of eggs stiffly beaten, and flour sifted with Ryzon. Divide into small greased and floured gem pans, and bake in a quick oven for ten minutes. Cool and ice with orange frosting, and decorate with tiny pieces of candied orange peel. For Frosting: — Sift confectioners' sugar into a bowl (about two cupfuls), add strained juice of orange and beat well together; if too thin add a little more confectioners' sugar. Sufficient for twenty cakes. RYZON DAINTY CINDERELLAS 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. yi cupful {yi pound) butter. I level cupful (^ pound) sugar. I egg. yi cupful {yi gill) milk. r teaspoonful orange or almond extract. I egg white. Sift flour and Ryzon twice. Cream butter and sugar thoroughly together, add egg well beaten, milk, extract and flour. Mix well, turn out onto a floured baking board and roU out about onehalf inch in thickness. The Cinderellas should be cut out with fancy cake cutters in diamonds, triangles, squares, hearts, stars and rounds. Brush tops of cakes with unbeaten white of egg and dust over with granulated sugar. Place on greased tins, without letting the cakes touch each other, and bake in a quick oven until nicely browned. Sufficient for forty cakes. RYZON FRUIT BARS BY MRS. JAMES RICHARDS, HOUGHTON, MICH. 2 eggs beaten with a pinch of salt. 1 level cupful {}4 pound) sugar. 2 tablespoonfuls boiling water. I level cupful (>< pound) chopped nuts. I level cupful (>< pound) dates. 1 level cupful (j< pound) flour.