Ryzon baking book

Make a ring of the flour into which Ryzon has been sifted on a pastry board. Break egg into center, add sugar on top, mix together — ■ add butter, mix all together, then draw in the flour which is in ring around the mixture — mix it lightly, rubbing with the hands to form a paste. Knead very little after paste is formed. Make into cakes. Prick with fork and bake until brown in moderate oven. Can be decorated with almonds or peel, if liked, or dusted with sugar, or iced. Sufficient for ten shortbreads. RYZON SCOTCH SHORTBREAD 2 cupfuls (i pound) butter. i}4 level cupfuls (12 ounces) sugar. 3 eggs. 2 level teaspoonfuls Ryzon. 7 level cupfuls {i^ pounds) fiour. I level cupful {yi pound) rice flour. Wash butter in cold water, and squeeze it dry on a clean cloth. Place it on a baking board and knead it with sugar and when they become well incorporated, knead in eggs with the hands. Sift the flour, rice flour and Ryzon onto the board, gradually knead them into the butter mixture, making a smooth paste. Divide into four pieces, make each piece into a smooth round cake, pinching the edges with the fingers. Stab all over with a skewer or a fork to prevent the paste rising. Lay on papered baking tins, and bake in a moderate oven for forty minutes. Take from the oven when ready and allow to lie on tin until cold. Dust cakes with fine sugar, and at serving time break them into pieces. Sufficient for four shortbreads. At New Year in Scotland, and at Christmas in England, a 'good deal of decorated shortbread is sold with appropriate mottoes, of which "For Auld Lang Syne " is the greatest favorite. These mottoes may be made with caraway comfits, or with candied citron peel, or with icing put through a bag and tube. RYZON GINGERBREAD I cupful (,yi pint) molasses. yi cupful iyi pound) butter. X cupful (X pound) sugar. I cupful {yi pint) boiling water. I level cupful {}{ lb.) chopped walnut meats. 1 level cupful {}4 lb.) chopped seeded raisins. 2 level teaspoonfuls Ryzon. 3 level cupfuls (12 ounces) flour. yi level teaspoonful salt. 2 level teaspoonfuls powdered cinnamon. 1 level teaspoonful powdered ginger. 2 eggs. Put molasses into a mixing bowl with butter and sugar, pour in boiling water and stir well, and let cool. Then add nuts, raisins, flour sifted with Ryzon, spices and salt. Beat up eggs and add them, then turn into a well-greased and floured shallow pan, and bake in a moderate oven for forty minutes. Cool, and cut in squares. Gingerbread is probably one of the oldest forms of cake known. It has certainly been known since the fourteenth century, when it was made and sold in Paris. It was formerly made of rye flour kneaded with ginger and other spices, and sweetened with honey. In some parts of Europe, gingerbread is still made in larger or smaller quantities, and baked in large blocks to be sold by weight. These are made with white or light brown dough mixed with honey and glucose. They are of a very light spongy texture, quite different from that made in this country. Sufficient for eighteen squares. RYZON SOFT GINGERBREAD BY MRS. HERMAN WADDEY, WASHINGTON, D. C. I cupful {'jA pint) molasses. yi cupful {i}4 gills) sweet or sour milk. I yz level cupfuls (6 ounces) flour. I egg. I level tablespoonful (1 ounce) shortening. 1 level teaspoonful ginger. yi level teaspoonful cinnamon. 2 level teaspoonfuls Ryzon. yi level teaspoonful soda. yi level teaspoonful salt. S2 Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved in hot water, flour and Ryzon sifted together, then melted shortening. Bake in sheet tin. Sufficient for six persons. RYZON CABINET CAKES 5 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi cupful (2 ounces) rice flour. }i cupful (4 ounces) sugar. yi level teaspoonful salt. }i cupful (6 ounces) butter. 2 ounces sweet chocolate.