Ryzon baking book

1 teaspoonful grated lemon rind. yi cupful (2 ounces) shredded candied citron peel. 2 eggs. I teaspoonful vanilla extract. yi cupful (i gill) golden syrup. 1 cupful {yi pint) milk. A few blanched and sliced almonds. Sift flour, rice flour, salt, sugar and Ryzon into a basin, add 'butter and rub it into these ingredients until it is like bread crumbs, then add chocolate grated, lemon rind, peel, eggs well beaten, vanilla extract, and syrup mixed with milk. Mix carefully, and divide into greased and floured small cake tins, sprinkle the tops with some almonds, and bake in a moderate oven for twenty minutes. Turn out and cool. Sufficient for twenty-four cakes. RYZON FAIRY ROCK CAKES 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 6 tablespoonfuls (3 ounces) butter. yi cupful (i ounce) chopped nut meats. yi cupful (2 ounces) currants. 4 level tablespoonfuls (2 ounces) sugar. yi level teaspoonful powdered mace. Pinch salt. 2 eggs. 2 tablespoonfuls milk. Sift flour and Ryzon into a basin, rub butter into flour and mix well. Add nut meats and currants, and mix with sugar, mace, salt. Beat up eggs, add milk, and mix gradually with the dry ingredients into a fairly stiff paste. Put this in small heaps on a buttered tin, and bake in a moderately hot oven for twenty minutes. Take from the oven and cover with sifted sugar. Sufficient for twelve cakes. RYZON FRENCH COOKIES by MRS. M. L. NENANS, WINSLOW, ILL. I yi level cupfuls {yi pound) brown sugar. 1 level cupful {yi pound) butter. 2 eggs. 2 level tablespoonfuls cocoa. I cupful {yi pint) cold coffee. I cupful chopped raisins. I level teaspoonful Ryzon. I level teaspoonful cinnamon. yi level teaspoonful cloves. I teaspoonful vanilla. 3 level cupfuls (^ pound) flour. Cream butter, sugar and eggs in mixing bowl, add cocoa, cinnamon, cloves, vanilla, coffee and raisins. Then add flour and Ryzon sifted together. Pour into well-greased dripping pan. Bake in quick oven about twenty minutes. When cold cut in squares and spread with frosting. See page 44 for frostings. RYZON GINGER COOKIES BY MRS. GEORGE MEDLER, CHEVEY CHASE, MD. I level cupful {yi pound) brown sugar. I level cupful (yi pound) butter substitute. 1 cupful {yi pint) Barbadoes molasses. 2 eggs, well beaten. yi level teaspoonful salt. 2yi level teaspoonfuls Ryzon. I level teaspoonful ginger. yi level teaspoonful cloves. yi level teaspoonful cinnamon. yi level teaspoonful allspice. 6 level cupfuls {lyi pounds) flour. To mix, cream sugar and shortening, add molasses, eggs, salt and spices, flour and Ryzon which have been sifted together, and turn out on well-floured board, roll one-eighth inch thick, cut any shape desired, bake in quick oven until golden brown. Sufficient for fifty cookies. Note: — If unsalted shortening is used double the proportion of salt. RYZON CHOCOLATE SQUARES 4 eggs, separated. yi cupful {yi pound) sugar. yi teaspoonful almond extract. I yi level teaspoonfuls Ryzon. I level cupful {yi pound) flour. Chocolate frosting. See page 44. Chopped nut meats. Beat the yolks of eggs and the sugar for ten minutes, remove the beater, add the extract, the flour sifted with the Ryzon, and the whites of eggs beaten to a stiff froth. Turn into a greased and floured baking sheet, and bake in a hot oven for fifteen minutes. Turn out to cool, then cut in squares. Dip the pieces of cake in chocolate icing and roll in chopped nut meats. Sufficient for ten squares. S3 Chapter V Ryzon Pastry, Pies, Shortcakes, Tarts and Tartlets "Cut and come again, Other dainties fade, The sirup upward springing, The newest oft the fleetest. While my life and taste remain. But of all the pies now made To thee my heart is clinging ; The apple pie is still the sweetest.'