Ryzon baking book

I level teaspoonful Ryzon. Line a pie plate with pastry. Cream butter and sugar thoroughly together, beat in yolks of eggs, nutmeg, grated rind and strained juice of lemon, brandy and whites of eggs beaten to a stiff froth with Ryzon. Bake in a moderately hot oven for thirty minutes. If liked, the edge of the pie may be decorated with meringue. RYZON PUMPKIN PIES 4 cupfuls (l quart) stewed and strained pumpkin. l}4 level cupfuls (^ pound) sugar. I leyel teaspooiiful Ryzon. I level tablespoonful flour. I level teaspoonful salt. I level teaspoonful powdered mace. I level teaspoonful powdered cinnamon. 1 level teaspoonful powdered ginger. 2 cupfuls (l pint) milk. Ryzon chopped pastry, see page 59. Line two pie plates with pastry. Put pumpkin into a basin, add sugar, flour, salt, and Ryzon mixed together, then stir in the spices and the milk; fill into the prepared pie plates and bake in a hot oven to a rich, golden-brown color. Note that this economical recipe contains no eggs. RYZON PUMPKIN PIE No. 2 ^ cupful (6 ounces) sugar. I level teaspoonfiil powdered cinnamon. I level teaspoonful powdered ginger. }4 level teaspoonful salt. i^lsvel cupfuls (J^ pint) steamed and strained pumpkin. 3 eggs. I }^ cupfuls ( J^ pint) milk. }4 cupful (i gUl) cream. I tablespoonful melted butter. Ryzon flaky pastry, see page 58. Put sugar into a bowl, add spices, salt, pumpkin, eggs slightly beaten, milk, cream and butter. Mix and pour into a pastry lined pie plate and bake in a moderate oven for three-fourths of an hour. Cool and serve. Sufficient for one pie. RYZON MINCE PIES Ryzon chopped pastry, see page 59. 2 pounds (8 cupfuls) boiled lean beef (chopped). 2 level cupfuls {}4 pound) chopped suet. 2 level cupfuls (i pound) seeded raisins. 2 level cupfuls (12 ounces) sultana raisins. 8 level cupfuls (2 pounds) currants. 2 level cupfuls {}4 pound) chopped candied citron peel. I level cupful (^ pound) blanched and chopped almonds. 1 level tablespoonful salt. 2 level tablespoonfuls powdered cinnamon. I level tablespoonful powdered mace. I level tablespoonful powdered nutmeg. I level tablespoonful powdered allspice. 5 level cupfuls (2>^ pounds) sugar. 4 pounds peeled and chopped apples. 4 lemons. 1 cupful {}4 pint) brandy. 2 cupfuls (l pint) sherry wine. Put beef into a large mixing bowl, add sueti fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine. Mix well and allow to stand over night, then mix again and divide into jars and seal. This mince meat will keep all winter in a, cool place. Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies. For two mince pies : — Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm — not HOT. RYZON BAKEWELL PIE Ryzon short or flaky pastry. See pages 56, 58. 3 level tablespoonfuls jam or jelly. 4 tablespoonfuls (2 ounces) butter. 6 level tablespoonfuls (3 ounces) sugar. 4 eggs. yi teaspoonful lemon extract. }4 level teaspoonful Ryzon. 4 level tablespoonfuls (i ounce) flour. I level tablespoonful powdered sugar. Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon. Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. , Pile on top of the pie and brown lightly in the oven. Serve hot or cold. If liked, the meringue may be placed around the pie. RYZON PARISIAN APPLE PIE Thinly sliced apples.