Ryzon baking book

BY MRS. M. ESKOLIN, NORTH COLEBROOK, CONN. 3 level tablespoonfuls {lyi ounces) sugar. 3 eggs. 5 tablespoonfuls milk. I yi cupfuls (6 ounces) flour I level teaspoonful Ryzon. yi level teaspoonful salt. I level teaspoonful cinnamon. 1 level tablespoonful (K ounce) butter. 3 tablespoonfuls whipped cream. 2 good sized apples chopped (not very sour) . Beat together egg yolks and sugar. Add milk, flour sifted with Ryzon, salt, cinnamon, butter, whipped cream and apples. Add stiffly beaten whites of eggs and fry in smoking hot fat. Serve with maple syrup or sweet sauce. Sufficient for twelve. RYZON ENGLISH PLUM PUDDING 4 level cupfuls (i pound) currants. 2 level cupfuls (12 ounces) sultana raisins. 2 level cupfuls (K pound) glace cherries, 2 level cupfuls (i pound) seeded raisins. 4 level cupfuls (i pound) chopped suet. 2\u00bd level cupfuls (i pound) brown sugar. 4 level cupfuls (i pound) shredded mixed candied peels. pound peeled and chopped apples. level cupfuls (K pound) bread crumbs. level teaspoonfuls Ryzon. level cupfuls ("^ pound) flour. level teaspoonful salt. tablespoonfuls (i ounce) butter. level cupful (X pound) blanched and chopped ahnonds. orange rinds, grated. lemon rinds, grated. nutmegs, grated. ' level tablespoonful powdered cinnamon. level tablespoonful powdered ginger. 10 eggs. I cupful (^ pint) brandy or fruit juice. Clean fruit carefully and put it into a large mixing bowl, add cherries cut in halves, sugar, peels, apples, bread crumbs, Ryzon, flour, salt, butter, nuts, rinds of oranges and lemons, spices, eggs well beaten, and brandy or fruit juice. Mix thoroughly and allow to stand in a cool place for one hour. Divide into two well-greased molds, cover, and steam steadily for ten hours. rr> The puddings may be boiled instead of steaming them. Turn out and serve with hard sauce or liquid sauce. The puddings may be kept in a cool place for several weeks before using them, and reboiled for several hours as required. Leftover cold plum pudding is very good if cut in slices and fried. If liked, plum puddings may be decorated with whipped and sweetened cream and sprigs of hoUy. Sufficient for twelve to fourteen persons. RYZON CHERRY PUDDING 2 tablespoonfuls (i ounce) butter. I level cupful (^ pound) sugar. 3 eggs- I cupful (X pint) milk. I tablespoonful lemon juice. 3 level teaspoonfuls Ryzon. 3 level cupfuls ( J^ pound) flour. J4 level teaspoonful salt. 4 level cupfuls (l quart) stoned cherries. Cherky Sauce: I level cupful (^ pound) sugar. }i cupful (2 ounces) butter. I cupful i}^ pint) cream. I egg. I level cupful (X pint) stoned cherries. For Pudding:- — -Cream butter and sugar thoroughly together, add eggs well beaten, milk, lemon juice, and flour sifted with Ryzon, and salt, and a,dd cherries. Pour into a large greased mold,^ cover with greased paper and steam steadily for two and one-half hours. Turn out and serve hot with the sauce. For Sauce: — -Melt butter and sugar in a saucepan, add cream, egg well beaten, cherries cut in halves, and make very hot. Sufficient for seven to nine persons. Prize Recipe RYZON LEMON POT PIE BY MRS. K. E. JOHNSON, NEW YORK CITY 3 level teaspoonfuls Ryzon. I }4 level cupfuls (6 ounces) flour. }4 level teaspoonful salt. }4 cupful (K pound) butter. Cold water. iK' level cupfuls (f< pound) sugar. 3 lemons. Cream. Sift flour, Ryzon and salt into a bowl; add butter and cut into flour with a knife, then rub it es in with the tips of the fingers and add sufiicient cold water to make a stiff paste. Put two cupfuls of cold water into a saucepan, add sugar and strained juice of lemons, bring to boiling point and allow to boU for twenty minutes. Then drop paste from a spoon into this boiling liquid and cover, permitting it to boil for twenty minutes longer.