Ryzon baking book

RYZONSalmonand Tomato, Mrs. Cora Lee Wallace, Topeka, Kan 72 Ryzon Beef Loaf, Miss Harriet Romer, Elmira, N. Y. . . 73 Ryzon Potato Puff, Mrs. Allan Bancroft, Maywood. 111. . . .73 Ryzon Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N.J. . 73 Ryzon Artichokes §. la Remoulade Shells, Miss Carine Carruthers, Seattle, Wash. 73 Ryzon Beefsteak Pie, Miss Nora Longeway, Spring Bank, Alberta, Canada ... .74 Ryzon " War-Meat " Loaf , Mrs. Clara E. Wells, Paton, la. 75 SI .51 SI S3 A COMPARATIVE ECONOMY OF RYZON T its price Ryzon is less expensive to use than other baking powders sold at less per pound. You buy baking powder by the pound, but it is generally used by measurement. Ryzon contains no or more, averaging about 114, level teaspoonfuls to the pound. Other phosphate baking powders average about 95 level teaspoonfuls to the pound. We have found no other phosphate powder to contain as many as 100, and some brands of the calcium phosphate type have been found to contain only 88, level teaspoonfuls to the pound. Cream of tartar powders show a wider variance, with an occasional lighter measuring pound approaching Ryzon in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of Ryzon. Furthermore, less Ryzon is required by measurement for equal efficiency in baking, as J^ to 3^ more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with Ryzon used as directed on the labels or in the Ryzon recipes. Hence, Ryzon is more economical in use, as well as superior in quality and baking results. SAVING EGGS BY USING RYZON When more eggs are called for than you care to use, you can reduce the cost of a recipe by using J^ level teaspoonful of Ryzon for each egg omitted. Often J^ to J^ of the eggs are omitted in this way by those desiring economy. RYZON LIBERTY BREAD— Special Recipe By Mrs. Louise Naylor, Ryzon Service Staff Chapter I Ryzon Breads YZON LIBERTY BREAD is a direct response to the call from the United States Government's Food Administration for new breads to conserve wheat flour. We are glad to furnish this palatable, nutritious and economical recipe, which uses much less wheat flour than is customary, and is simple enough to be practical for use in every home. As a loaf bread it cuts without undue crumbling and retains moisture equal to breads in which a greater quantity of wheat flour is used. The addition of the one egg makes it unusually suitable for children's luncheon, or bread and butter sandwiches with a tea. RYZON LIBERTY BREAD I level cupful (6 ounces) corn meal. ]/i cupful (J^ ounce) bran. I yi level cupf uls (6 ounces) white flour. 6 level teaspoonf uls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls (l ounce) shortening, r }i cuptuls milk {}4 pint) or milk and water. I egg. Sift together corn meal, white flour, Ryzon and salt; add bran, cut in shortening and mix thoroughly. Beat egg, add milk and mix with dry ingredients. Bake in a moderate oven thirty minutes. This mixture may be baked as a loaf bread, as illustrated, or in gem pans for a hot bread. Sufficient for one medium-sized loaf. Note: — When using gas, light oven aftter loaf is put in, otherwise let bread stand for fifteen minutes before putting into a moderate oven. RYZON BRAN BREAD 6 level teaspoonf uls Ryzon. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls (i ounce) sugar. I level teaspoonf ul salt. 1 quart (6 ounces) bran. 2 tablespoonfuls (i ounce) butter or lard. 1 egg. 2 cupfuls (i pint) milk or water. I level cupful (6 -unces) sultana raisins.