Ryzon baking book

Serve hot or cold with cream, or butter and sugar. Sufficient for six persons. RYZON PLUM DUFF 2 level cupfuls (>^ pound) flour. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi cupful {y^ pound) sugar. I level cupful {y^ pound) chopped suet. I level cupful \yi pound) seeded raisins. yi level teaspoonful powdered nutmeg. I egg. I cupful {yi pint) milk. Mix flour, Ryzon, salt and sugar together, and sift into a bowl, add suet, raisins, nutmeg, egg well beaten and milk. Beat for three minutes, pour into a greased mold, cover with greased paper and steam steadily for three hours. Turn out onto a hot dish, and serve with hot milk or any preferred sweet sauce, or hard sauce. Sufficient for five to six persons. If the pudding is boiled in a pudding cloth omit one-fourth cupful of the milk. Plum Duff may be put in Ryzon cans and boiled over the camp fire. RYZON STEAMED SUET PUDDING BY MRS. C. N. BOLLERS, MEW YORK CITY yi cupful (2 ounces) suet, chopped fine. yi cupful (6 ounces) sugar. I cupful lyi pound) raisins. I level teaspoonful cinnamon. yi level teaspoonful grated nutmeg. yi level teaspoonful salt. yi cup (yi gill) fruit juice. 3 slices stale bread. 1 cupful {yi pound) flour. 2 level teaspoonfuls Ryzon. yi cupful (l gill) milk. Put suet, sugar, raisins, cinnamon and nutmeg in a bowl. Soak bread in milk and add to other ingredients, adding flour, Ryzon and salt after sifting together. Mix all thoroughly, turn into a well-greased one-pound Ryzon can and steam for two hours. Serve hot with hard sauce. Sufficient for eight persons. RYZON APPLE ROLY POLY 4 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 2 level cupfuls {% pound) whole wheat flour. 2 level cupfuls {yi pound) chopped suet. I level teaspoonful salt. I level cupful {yi pound) sugar. Milk or water. 3 pounds peeled and chopped apples. I lemon. Mix flour with Ryzon, add suet, salt, one tablespoonful of the sugar and enough milk or water to make a smooth, soft dough. Turn out onto a floured baking board, knead lightly, and roll out to one-half inch in thickness. Mix apples with grated rind and strained juice of lemon, sprinkle these over the pastry, wet pastry edges with cold water, roll up and seal edges and ends thoroughly. Roll in a pudding cloth, scalded and floured, and tied up; plunge into, a pan of fast boiling water and boil' steadily for three hours. Remove cloth, place the roly poly on a hot platter and serve hot with hot milk. The roly poly may be folded and laid in a greased mold, covered with greased paper and steamed for three and one-half hours. Other fruits may be used in place of the apples. Sufficient for eight to nine persons. RYZON RUSSIAN PUDDING yi cupful (6 ounces) butter. yi cupful (4 ounces) sugar. 3 eggs. I level teaspoonful Ryzon. I yi level cupfuls (6 ounces) flour. yi level teaspoonful salt. yi teaspoonful vanilla extract. Few drops red color. I square (i ounce) bitter chocolate. 4 tablespoonfuls milk. Hot milk or sweet sauce. Cream butter and sugar together, add eggs, well beaten, then stir in flour, sifted with Ryzon and salt; add vanilla extract. Now divide mixture into three portions. Color one a pretty pink with red color, leave one plain, and into the third stir chocolate which has been dissolved in milk. Now butter a pudding mold, put mixture in by spoonfuls, alternating colors as much as possible. Cover with butter paper and steam steadily for two hours. Turn out and serve with any preferred sweet sauce or hot milk. Or serve decorated with whipped and sweetened cream. Sufficient for nine persons. RYZON PUFFS BY MRS. EDWARD ALBES, WASHINGTON, D. C. 7 level tablespoonfuls preserve (cherries or raspberries). I egg. I cupful (i pint) milk. 1 level tablespoonful (K ounce) melted butter. yi cupful {}/, pound) sugar.