Ryzon baking book

2 level teaspoonfuls Ryzon. I teaspoonful vanilla. Break eggs into a bowl, beat, then add other ingredients in the order given, sifting flour and Ryzon together. Pour into a shallow greased pan and cut in squares when cold. Sufficient for twenty-four bars. RYZON TEA TABLE DAINTIES BY MRS. KATE LOWRY, CHICAGO, ILL. 2 level cupfuls (i pint) flour. }4 level teaspoonful salt. 2 level tablespoonfuls (i ounce) butter. 4 level teaspoonfuls Ryzon. I level teaspoonful sugar. I cupful {}i pint) milk. 24 sugared dates. 24 marshmallows. }4 cupful ground nuts. Sift flour, Ryzon, sugar and salt together. Rub in the butter and add milk. Roll out thin and cut with a small round cutter. On each round place a sugared date which has been stuffed with a marshmallow and sprinkle with ground nuts. Turn half the dough over it. Pinch the edges and brush with the yolk of an egg. Bake until brown. Sufficient for twenty- four dainties. RYZON PARKINS 12 blanched almonds. I ^ level cupfuls (X pound) fine oatmeal. 2 level teaspoonfuls Ryzon. I level cupful (X pound) flour. }4 cupful (X pound) butter. I level cupful (6 ounces) brown sugar. I level teaspoonful powdered ginger. I level teaspoonful powdered cinnamon, }4 level teaspoonful powdered nutmeg. X cupful (X pound) molasses. 1 egg. 2 tablespoonfuls milk. Split almonds. Mix oatmeal and flour together, rub in butter with tips of fingers, sift and add Ryzon, spices and sugar. Warm molasses and pour it in; beat up egg, and add it with milk. Mix well and divide into pieces, make these into fiat cakes, lay them on greased tins, place half an almond on top of each, and bake in a slow oven for twenty minutes. Sufficient for twenty-four parkins. RYZON OLD FASHIONED MOLASSES CAKE BY MRS. ELLA SMITH, BROOKLYN, N. Y. X cupful (4 ounces) sugar. }4 cupful (4 ounces) shortening. I egg. X cupful (l gill) sour milk. X cupful (i gill) molasses. I level teaspoonful ginger. 1 level teaspoonful cinnamon. 3 level cupfuls (X pound) flour. X level teaspoonful soda. 2 level teaspoonfuls Ryzon. Cream sugar and shortening. Add well-beaten egg, cinnamon, ginger, molasses and milk — soda dissolved in one tablespoonful hot water. Then add flour and Ryzon, which have been sifted together. Turn into well-greased tin. Bake in moderate oven about thirty minutes. RYZON BETSY JUMBLES BY MRS. J. C. MERRIL, NEW YORK CITY 2 cupfuls (i pint) molasses. X cupful (X pound) butter substitute. I cupful (K pint) hot water. I level teaspoonful ginger. 1 level teaspoonful cinnamon. 6 level cupfuls (iX pounds) flour. 2 level teaspoonfuls Ryzon. X level teaspoonful soda. Put molasses, ginger, cinnamon and hot water in a mixing bowl. Add melted butter — soda dissolved in a little hot water. Then add flour and Ryzon which have been sifted together. Turn out on molding board. Roll out one-quarter inch, cut and bake in a quick oven. RYZON COCOANUT BUNS BY MRS. JOHN W. BOGART, HACKENSACK, N. J. 2 level cupfuls (X pound) flour. X cupful (X pound) butter substitute. X cupful {yi pound) sugar. 2 level teaspoonfuls Ryzon. I egg. }4 cupful (2 ounces) finely chopped cocoanut. X teaspoonful salt. X cupful (l gill) milk, or more to make a stiff batter. Rub butter into flour, add Ryzon, salt, sugar, cocoanut, the egg well beaten, and milk. Mold in small buns, place on a greased tin, dash over with milk and sprinkle with cocoanut. Bake in hot oven fifteen minutes. RYZON OATMEAL SHORTBREAD BY MRS. ISA WILLIAMS, CEDAR, B. C. 1 level cupful (>2 pound) butter. 2 level cupfuls (>^ pound) flour. 1 level teaspoonful Ryzon. 2 level cupfuls (12 ounces) fine Scotch oatmeal. X cupful (^ pound) sugar. 1 egg.