Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. Divide into two small greased bread pans, and bake in a moderate oven for one hour. Currants may be substituted in place of the raisins. Sufficient for two small loaves. Bran adds nothing to the nourishment of the body, but it has another health function to per- form which is most important. It resists the action of the digestive ferments and very ma- terially assists in removing from the system poisons caused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone of sedentary habit and has none of the ill effects of most medicines used for the purpose. Bran may be obtained in packages from the grocery, or in bulk from the feed store. RYZON ALMOND AND RAISIN BREAD l/i cupful (3 ounces) brown sugar. % cupful (i yi giUs) hot water. )4 cupful (i gill) molasses. % cupful {\yi gUls) milk. 3 level teaspoonfuls Ryzon✪ Ryzon Liberty Bread. 1 level cupful {yi pound) flour. 2 level cupfuls (10 ounces) graham flour. % level teaspoonful baking soda. I level teaspoonful salt. I tablespoonful {yi ounce) melted butter. yi cupful (2 ounces) seeded and chopped raisins. I level cupful {yi pound) blanched and chopped almonds. Pour water over sugar, add molasses and milk. Mix flour sifted with Ryzon, flour, salt, and soda together, and stir them into milk mixture. Add butter, raisins and almonds, and mix well. Turn into a well-greased pan and bake in a moderate oven for one and one-half hours. The graham flour is not sifted. Sufiicient for one medium-sized loaf. Frize Recipe RYZON NUT BREAD BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 level cupful {y^ lb.) chopped dates, stoned. 2 level cupfuls (10 ounces) graham flour. 2 level cupfuls {yi pound) flour. 1 level teaspoonful salt. 4 level teaspoonfuls Ryzon. 2 cupfuls (i pint) milk. I egg✪ Ryzon Nut Bread. Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with Ryzon and salt, and egg beaten and mixed with milk. Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place. Bake in a moderate oven for one hour. This bread is excellent for sandwiches. Sufficient for two small loaves. RYZON MOCK NUT BREAD BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls brown sugar. 4 level teaspoonfuls Ryzon. I level teaspoonful salt. I egg. 1 cupful [yi pound) Grape Nuts. 2 cupfuls (i pint) milk✪ Ryzon Mock Nut Bread. Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then flour and Ryzon sifted together. Mold into two small loaves and bake in moderate oven forty minutes. Splendid for sandwiches. Sufficient for two small loaves. RYZON CURRANT LOAF BY MRS. H. B. CLEMENT, BRISTOL, N. H. 2 level cupfuls {yi pound) flour. 4 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 tablespoonfuls molasses. 2 level tablespoonfuls (i ounce) shortening. yi cupful {yi, pound) currants. I level teaspoonful cinnamon. I egg. I cupful {yi pint) nulk — or milk and water✪ Ryzon Currant Loaf. Beat egg in mixing bowl, add salt, cinnamon, molasses, currants, miUc and melted shortening, then flour and Ryzon which have been sifted to- gether. Turn into well-greased tin and bake in moderate oven forty-five minutes. Serve fresh with coffee or toasted with tea. Sufficient for one loaf. lU Prize Recipe RYZON HEALTH BREAD, No. 2 BY MRS. N. S. BAKER, MERIDEN, CONN. 4 level teaspoonfuls Ryzon. i}4 level cupfuls {2% ounces) bran. yi cupful (2 ounces) entire wheat flour. }4 cupful (2 ounces) rye flour or meal. ✪ Ryzon Health Bread, No. 2

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Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. Divide into two small greased bread pans, and bake in a moderate oven for one hour. Currants may be substituted in place of the raisins. Sufficient for two small loaves. Bran adds nothing to the nourishment of the body, but it has another health function to per- form which is most important. It resists the action of the digestive ferments and very ma- terially assists in removing from the system poisons caused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone of sedentary habit and has none of the ill effects of most medicines used for the purpose. Bran may be obtained in packages from the grocery, or in bulk from the feed store. RYZON ALMOND AND RAISIN BREAD l/i cupful (3 ounces) brown sugar. % cupful (i yi giUs) hot water. )4 cupful (i gill) molasses. % cupful {\yi gUls) milk. 3 level teaspoonfuls Ryzon. 1 level cupful {yi pound) flour. 2 level cupfuls (10 ounces) graham flour. % level teaspoonful baking soda. I level teaspoonful salt. I tablespoonful {yi ounce) melted butter. yi cupful (2 ounces) seeded and chopped raisins. I level cupful {yi pound) blanched and chopped almonds. Pour water over sugar, add molasses and milk. Mix flour sifted with Ryzon, flour, salt, and soda together, and stir them into milk mixture. Add butter, raisins and almonds, and mix well. Turn into a well-greased pan and bake in a moderate oven for one and one-half hours. The graham flour is not sifted. Sufiicient for one medium-sized loaf. Frize Recipe RYZON NUT BREAD BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 level cupful {y^ lb.) chopped dates, stoned. 2 level cupfuls (10 ounces) graham flour. 2 level cupfuls {yi pound) flour. 1 level teaspoonful salt. 4 level teaspoonfuls Ryzon. 2 cupfuls (i pint) milk. I egg. Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with Ryzon and salt, and egg beaten and mixed with milk. Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place. Bake in a moderate oven for one hour. This bread is excellent for sandwiches. Sufficient for two small loaves. RYZON MOCK NUT BREAD BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls brown sugar. 4 level teaspoonfuls Ryzon. I level teaspoonful salt. I egg. 1 cupful [yi pound) Grape Nuts. 2 cupfuls (i pint) milk. Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then flour and Ryzon sifted together. Mold into two small loaves and bake in moderate oven forty minutes. Splendid for sandwiches. Sufficient for two small loaves. RYZON CURRANT LOAF BY MRS. H. B. CLEMENT, BRISTOL, N. H. 2 level cupfuls {yi pound) flour. 4 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 tablespoonfuls molasses. 2 level tablespoonfuls (i ounce) shortening. yi cupful {yi, pound) currants. I level teaspoonful cinnamon. I egg. I cupful {yi pint) nulk — or milk and water. Beat egg in mixing bowl, add salt, cinnamon, molasses, currants, miUc and melted shortening, then flour and Ryzon which have been sifted to- gether. Turn into well-greased tin and bake in moderate oven forty-five minutes. Serve fresh with coffee or toasted with tea. Sufficient for one loaf. lU Prize Recipe RYZON HEALTH BREAD, No. 2 BY MRS. N. S. BAKER, MERIDEN, CONN. 4 level teaspoonfuls Ryzon. i}4 level cupfuls {2% ounces) bran. yi cupful (2 ounces) entire wheat flour. }4 cupful (2 ounces) rye flour or meal.

Ryzon baking book