Ryzon baking book

yi cupful (3J^ ounces) milk. 2 teaspoonfuls lemon extract. Sift flour and Ryzon onto a board and add sugar. Chop and rub butter through dry ingredients, and when well mixed . make a large cavity in the center; place eggs therein. With a knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board. Continue folding in flour into liquid with knife until dough can be kneaded by hand. When dough is well kneaded, cut a piece off, roll out and line a buttered pie pan with it. Sprinkle the dough in pan with a slight dusting of flour; this helps to absorb the moisture of whatever fruit is used. With rolling pin as a guide, cut narrow strips of rolled out dough, and lay them crosswise at equal intervals across the pie and over the fruit. Bake in a moderate oven. COOKIES Prom trimmings left from pie crust, cookies can be made by kneading the pieces together, and rolling out again. If several kinds of cookies are desired, such as cocoanut, peanut or raisin, divide the dough in three parts. When the dough is partly rolled out, sprinkle well with nuts or raisins, and roll them into crust, and continue rolling until the pastry is desired thickness. Cut dough in any shape desired. Lay on greased tins and bake in a moderate oven until light brown. These cookies will keep crisp indefinitely, if kept in an air-tight tin can. Thus you have pie and cookies from the same dough. If desired, the dough may be kept in a bowl in the refrigerator for a week, or even longer, and thereby be ready for use at a moment's notice. Keeping in the refrigerator improves paste. Sufficient for three pies. RYZON SPICED PASTRY 2 level teaspoonfuls Ryzon. 4 level cupfuls (l pound) flour. yi level teaspoonful salt. I level teaspoonful powdered cinnamon. 1 level teaspoonful powdered nutmeg. yi level teaspoonful powdered mace. lyi cupfuls (12 ounces) butter or lard. 2 eggs. Juice of I lemon. 4 level tablespoonfuls (2 ounces) sugar. Cold water. Sift flour, Ryzon, salt and spices onto a baking board. Make a hollow in center, put in shortening, broken into small pieces, and incorporate eggs well beaten, strained lemon juice, sugar and S8 enough water to make stiff paste. The flour should be worked in from the sides, using a knife. Knead lightly, roll out into a long even strip, fold in three, turn half way round and roll out again, again fold in three, and roll out as before, and leave in a cold place for one hour before use. Use for pie, tarts, tartlets, etc. RYZON HOT WATER PASTE 2 tablespoonfuls (i ounce) butter or lard. 3 tablespoonfuls boiling water. X level teaspoonful salt. I level teaspoonful Ryzon. I level cupful (4 ounces) flour. Beat butter to a cream, add boiling water and stir until dissolved, then add salt, Ryzon and flour. Mix and cool before using. RYZON VOL-AU-VENT Ryzon puff pastry. I beaten egg. Filling. See page 57.