Ryzon baking book

Beat yolks of eggs with sugar. Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time. Return this to the saucepan, and add cornstarch moistened with remainder of milk. Stir until well thickened, and then remove from the fire. Add cocoanut, Ryzon, extract, and whites of eggs stifHy beaten. Put jam at the bottom of pastry case, and mixture on the top. Brown lightly in the oven. Sprinkle with sugar, and serve the tart either hot or cold. Sufficient for four persons. RYZON APPLE TARTLETS Ryzon flaky pastry, see page 58. 1 pound apples. (About 4 apples.) 2 tablespoonfuls water. 4 cloves. yi cupful (4 ounces) sugar. 2 tablespoonfuls (i ounce) butter. 2 eggs. 2 tablespoonfuls milk. yi level teaspoonful Ryzon. I level tablespoonful flour. Roll out pastry, cut in rounds, and line greased tartlet pans ; peel, core and cut apples into small pieces, put into a saucepan with water and cloves; stew until soft, add sugar and butter, when dissolved rub all through a sieve. Beat up eggs with milk, add flour sifted with Ryzon and add to apples. MiX'well, and put two tablespoonfuls of this mixture into tartlet pans, and bake in a moderate oven for twenty minutes. Sufficient for fourteen tartlets. RYZON FLORENCE TARTLETS Ryzon flaky pastry, see page 58. yi cupful {% pound) butter. yi cupful {yi pound) sugar. 3 eggs. I level teaspoonful Ryzon. I level cupful {yi pound) cake crumbs. Strawberry preserve. Meringue. Line greased tartlet pans with pastry. Cream butter and sugar together, add eggs well beaten, beat again, add cake crumbs and Ryzon. Divide into tartlet tins and bake in a moderate oven for twelve to fifteen minutes. Place a little strawberry preserve on each, and then put meringue on top, using a bag and tube. Color some of the meringue pink, and pipe a fine line round at the top. Sufficient for twenty-four tartlets. RYZON ORANGE TARTLETS Ryzon chopped pastry, see page 59. Orange marmalade. yi cupful (2 ounces) butter. yi cupful (2 ounces) sugar. I egg. yi orange. , yi level teaspoonful Ryzon. y4 cupful (2 ounces) flour. Line small patty pans with pastry. Put one teaspoonful of orange marmalade in each and set aside in a cool place. Cream sugar and butter thoroughly together, add egg well beaten, grated rind and strained juice of half of orange, and flour sifted with Ryzon. Mix and divide into prepared tins. Bake in a hot oven from twelve to fifteen minutes. Sufficient for twelve tartlets. RYZON STEAMED SNOWBALLS— Master Recipe By Elizabeth O. Hbller, Denver School of Cookery Chapter VI Ryzon Puddings Master Recipe RYZON STEAMED SNOWBALLS With Hot Marshmallow Sauce yi cupful (4 ounces) butter. I level cupful (}4 pound) sugar. 2,yi level teaspoonfuls Ryzon. 2}^ level cupfuls (9 ounces) flour. yi teaspoonf ul salt. yi ' cupful (l gill) milk. I teaspoonful orange extract. 4 egg whites. Hot Marshmallow Sauce; 20 marshmallows I level cupful (>^ pound) sugar. yi cupful (i gill) water. Sherry wine or fruit juice to flavor. For Snowballs: — Cream butter, add sugar gradually. Sift flour, Ryzon, and salt together, add to first mixture alternately with milk. Add extract, beat egg whites to a stiff froth, fold into mixture, and beat well. Fill buttered cups twothirds full, cover with greased papers and steam for thirty-five minutes. Serve hot with sauce. For Sauce : — Soften marshmallows in a moderate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water, or registers 2 1 8° F . , by candy thermometer. Add marshmallows and beat until mixture is smooth; flavor with sherry wine or fruit juice. Keep hot in a double boiler. If sauce seems too thick add boiling' water drop by drop until of the right consistency. Sufficient for ten snowballs. RYZON APPLE DROPS