Ryzon baking book

2 level cupfuls ()/i pound) pastry flour. }4 level teaspoonful salt. yi cupful (2 ounces) butter. I cupful (>^ pint) milk (about). , Extra butter, for spreading layers. Cream, if desired. Hull, wash and drain berries, save a few choice berries for a garnish, cut rest in halves and mix with sugar. Sift together Ryzon, flour, and salt, and work in butter with two knives; add milk gradually, and mix to a soft dough with a knife. Press dough into two well-greased layer cake tins. Bake in a quick oven for fifteen to twenty minutes. Turn one layer upside down on a serving dish, spread liberally with butter; pour on half the berries, and set the other layer above; spread with butter and rest of berries. Garnish with the whole berries and whipped cream if desired. This recipe may be used for other fruits, as blackberries, raspberries and sliced peaches. Sufficient for four to six people. This dough may be rolled and cut into large biscuits, and used for serving individual shortcakes. Prize Recipe RYZON CURRANT SHORTCAKES BY MRS. G. N. HARTLEY, PLAINFIELD, N. J. 3 level teaspoonfuls Ryzon. 3 level cupfuls {^ pound) flour. J4 level teaspoonful salt. I level cupful {}4 pound) sugar. I cupful (,}4 pound) shortening. I level cupful (}4 pound) currants. I cupful {}4 pint) water (scant). Clean currants. Sift flour, Ryzon, sugar, and salt into a basin, add shortening, cut it in with a knife, and then rub it in with the tips of the fingers; add currants and water gradually, and turn out onto a floured baking board. Knead lightly and roll out about one inch thick; cut into three inch squares, and mark top of each square with a knife. Place apart on greased tins and bake in a quick oven for fifteen minutes. Serve hot or cold. Sufficient for fifteen squares. Prize Recipe RYZON GRAPEFRUIT SHORTCAKE BY MRS. WILLIAM J. MATHESON, NEW YORK CITY 4 grapefruit. 3 level teaspoonfuls Ryzon. 2 level cupfuls (,}4 pound) flour. ^2 teas -oonful salt. J4 cupful (4 ounces) butter. Milk. Sugar. Sauce: Juice of the four grapefruit. I tablespoonful cornstarch. 3 tablespoonfuls (i^ ounces) butter. I cupful (>^ pound) sugar. I egg yolk. 1 tablespoonful vanilla extract. For Shortcake: — Peel grapefruit. Separate sections carefully so as not to get in any of the pulp. Hold fruit over a bowl to keep juice. Break sections into little chunks, sprinkle with a little sugar and set aside (not in cold place) till shortcake is made. Mix flour, Ryzon and salt and sift into a basin. Add butter and chop it in with a silver knife until mealy, and wet to a soft consistency with cold milk. Grease and flour a round or square baking pan. Put dough in and press it out with fingers to about one inch thick. Place it in a hot oven for the first ten minutes, then lower heat and leave it for about ten minutes longer, or until it is brown. RYZON PIES RYZON APPLE PIE by MRS. GEO. MEDLER, CHEVEY CHASE, MD. Filling: 6 to 8 medium-sized apples. ^ cupful {}4 pound) sugar. 2 level teaspoonfuls cinnamon. I level tablespoonful {yi ounce) butter. 3 tablespoonfuls cold water. Line a deep pie plate with Ryzon chopped pastry. See page 59. Place layer of thinly sliced apples in the dish, dust over with cinnamon and sugar — repeating until the dish is filled,, Add three tablespoonfuls cold water and fleck with butter, place top crust on and bake in moderate oven until a golden brown. RYZON TRANSPARENT PIE Ryzon puff pastry, see page 57. X cupful {J4 pound) butter. I level cupful (X pound) sugar. 3 eggs, separated. ^ level teaspoonful grated nutmeg. ' < lemon. 2 tablespoonfuls brandy or fruit juice.