I level cupful {yi potiiid) sugar.
yi level teaspoonful grated nutmeg.
I tablespoonful lemon juice.
yi cupful {yi gill) water.
1 tablespoonful (yi ounce) butter.
2 eggs, separated.
I level teaspoonful Ryzon.
I level cupful (4 ounces) flour.
yi level teaspoonful salt.
^ cupful {lyi gills) milk.
Butter a pie plate and fill with apples; sprinkle
in one-half of sugar, add nutmeg, lemon juice,
and water.
Cream butter and remainder of sugar together;
add yolks of eggs and beat well, sift in Ryzon,
flour and salt, add milk and beat for two minutes.
Pour this batter over apples and bake in a
moderate oven until apples are soft.
Beat up whites of eggs to a stiff froth, then add
two tablespooiifuls of sugar and beat again;
spread this frosting over the apples and return to
oven to brown lightly. Serve hot with hot milk.
Sufficient for six persons.
RYZON DEEP APPLE PIE
Ryzon chopped pastry, see page 59.
8 to 12 tart apples.
I level cupful {yi pound) sugar.
yi level teaspoonful powdered cinnamon✪ Ryzon Deep Apple Pie.
yi level teaspoonful grated nutmeg.
Invert in the center of a deep fireproof dish a
teacup or pie funnel, then fill remaining space
with apples, peeled, cored and quartered. Sprin-
kle with sugar mixed with spices; or in place of
sugar use grated maple sugar or molasses and
sugar, half and half. RoU a strip of RyzoN
pastry one-half inch wide, wet edge of dish with
water, place paste on edge, then cover with a
crust a little larger than the dish, with the full-
ness thrown back in the center. Pinch cover to
the rim and bake in a moderately hot oven
until apples are tender.
Sufficient for six persons.
Sometimes deep apple pie is served with cream
cheese. Mix a small cream cheese with one-half
pint of whipped cream and one-half teaspoonful
of salt. Put this mixture into a forcing bag with
a star tube and press out on top of pie in a fancy
pattern. Serve hot.
62
RYZOx\ LEMON MERINGUE PIE
^ cupful (6 ounces) sugar.
3 level tablespoonfuls cornstarch.
I cupful {yi pint) boiling water.
I tablespoonful {}4 ounce) butter.
3 egg yolks.
1 lemon rind, grated.
4 tablespoonfuls lemon juice.
Ryzon flaky pastry, see page 58.
For Meringue:
3 egg whites.
3 level tablespoonfuls {i^/i ounces) sugar.
fi tablespoonful lemon juice.
For Pie : — Mix sugar and cornstarch in a small
saucepan, add boiling water, stirring constantly,
and cook for two minutes. Add butter, egg yolks
well beaten, grated rind and lemon juice. Re-
move from the fire and cool.
Line a pie plate with Ryzon pastry, cutting the
pastry larger than the plate and building up a
rim; pinch with the fingers first dipped in flour.
Pour in the mixture and bake in a moderate oven
for twenty minutes, or until the pastry is done.
For Meringue: — Beat whites of eggs until
stiff, add gradually sugar and lemon juice, and
continue beating for two minutes. Pile on the
top of the pie and return to the oven to brown
lightly. Sufficient for six persons.
RYZON TARTLETS
RYZON COCOANUT TART
Ryzon chopped pastry, see page 59.
2 eggs, separated.
I cupful {yi pint) milk.
1 level tablespoonful cornstarch.
}i cupful (2 ounces) chopped cocoanut.
yi level teaspoonful Ryzon.
yi teaspoonful vanilla extract.
2 tablespoonfuls raspberry jam.
I level tablespoonful {}4 ounce) sugar.
Line a greased glass pie plate with pastry.
Perforate it in several places with a fork before
putting in the oven, to avoid blistering. Bake in
a moderate oven until ready.
Page 52 · 4 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
I level cupful {yi pound) sugar. yi level teaspoonful grated nutmeg.
I tablespoonful lemon juice. yi cupful {yi gill) water.
1 tablespoonful (yi ounce) butter.
2 eggs, separated.
I level teaspoonful Ryzon.
I level cupful (4 ounces) flour. yi level teaspoonful salt. ^ cupful {lyi gills) milk.
Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water.
Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in Ryzon, flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft.
Beat up whites of eggs to a stiff froth, then add two tablespoonfuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk.
Sufficient for six persons.
RYZON DEEP APPLE PIE
Ryzon chopped pastry, see page 59.
8 to 12 tart apples.
I level cupful {yi pound) sugar. yi level teaspoonful powdered cinnamon. yi level teaspoonful grated nutmeg.
Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprinkle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half. RoU a strip of Ryzon pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the fullness thrown back in the center. Pinch cover to the rim and bake in a moderately hot oven until apples are tender.
Sufficient for six persons.
Sometimes deep apple pie is served with cream cheese. Mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt. Put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern. Serve hot.
Ryzon LEMON MERINGUE PIE
^ cupful (6 ounces) sugar. 3 level tablespoonfuls cornstarch. I cupful {yi pint) boiling water. I tablespoonful {}4 ounce) butter.
3 egg yolks.
1 lemon rind, grated.
4 tablespoonfuls lemon juice. Ryzon flaky pastry, see page 58.
For Meringue: 3 egg whites.
3 level tablespoonfuls {i^/i ounces) sugar. fi tablespoonful lemon juice.
For Pie : — Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes. Add butter, egg yolks well beaten, grated rind and lemon juice. Remove from the fire and cool.
Line a pie plate with Ryzon pastry, cutting the pastry larger than the plate and building up a rim; pinch with the fingers first dipped in flour. Pour in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done.
For Meringue: — Beat whites of eggs until stiff, add gradually sugar and lemon juice, and continue beating for two minutes. Pile on the top of the pie and return to the oven to brown lightly. Sufficient for six persons.
RYZON TARTLETS
RYZON COCOANUT TART
Ryzon chopped pastry, see page 59.
2 eggs, separated.
I cupful {yi pint) milk.
1 level tablespoonful cornstarch.
}i cupful (2 ounces) chopped cocoanut. yi level teaspoonful Ryzon. yi teaspoonful vanilla extract.
2 tablespoonfuls raspberry jam.
I level tablespoonful {}4 ounce) sugar.
Line a greased glass pie plate with pastry. Perforate it in several places with a fork before putting in the oven, to avoid blistering. Bake in a moderate oven until ready.
Records on this page
Ryzon Lemon Meringue PieRyzon Parisian Apple PieRyzon Deep Apple PieRyzon Cocoanut Tart