FoodNet

Ryzon baking book

1916

Page 56 · 6 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.
2 level teaspoonfuls Ryzon. yi level teaspoonful salt. I cupful {% pound) flour✪ Ryzon Puffs. Beat yolk of egg well, add sugar and melted butter. Beat slightly. Add milk, flour sifted with salt and Ryzon. Beat slightly again and add well-beaten egg white and more flour if neces- sary to make stiff batter. Have ten cups well greased and put in each one tablespoonful of batter, then one tablespoonful of preserve. Cover preserve with another tablespoonful of batter. Put cups in steamer and cook twenty-five min- utes. Serve immediately with any heavy sauce desired. These may also be baked. Sufficient for ten persons. RYZON STRAWBERRY PUDDING 6 tablespoonfuls (3 ounces) butter. ]/i cupful (4 ounces) sugar. I egg. I teaspoonful strawberry extract. I cupful {yi pint) milk. 3 level teaspoonfuls Ryzon. 2^ level cupfuls (9 ounces) flour. i/i level teaspoonful salt. I quart strawberries. Whipped cream✪ Ryzon Strawberry Pudding. Cream butter and sugar thoroughly together, add egg well beaten, strawberry extract, milk, flour sifted with Ryzon and salt. Beat with a wooden spoon for three minutes, turn into a large well-greased mold, cover, and steam steadily for three hours. Turn out and serve with straw- berries crushed, and whipped cream sweetened to taste. Other fruits may be used in place of strawberries. Sufficient for five persons. RYZON BAKED PUDDINGS RYZON EXCELLENT PEACH PUDDING BY MRS. F. W. FRENCH, SOUTH OIL CITY, PA. 2 level cupfuls {yi pound) sifted flour. I level tablespoonful {yi ounce) butter. X cupful {yi pound) sugar. I egg. ^ cupful (iK gills) milk. yi level teaspoonful salt. 3 level teaspoonfuls Ryzon✪ Ryzon Excellent Peach Pudding. Cream butter and sugar, beat in egg until very light, add salt, add alternately milk and flour into which Ryzon has been sifted. Bake in, square pan after placing the halves of peaches over the thin batter. Into hollow of peaches v/here pits have been removed fill sugar which will brown while baking. Serve with whipped cream or a cream sauce. Apples or chopped dates may be used when peaches are not avail- able. Sufficient for six persons. RYZON COLONIAL PUDDING 2 eggs, separated. 6 tablespoonfuls (3 ounces) sugar. J^ level teaspoonful Ryzon. yi cupful (i ounce) flour. yi level teaspoonful salt. 2 cupfuls (i pint) milk. I yi level tablespoonfuls chopped preserved ginger. I >^ level tablespoonfuls (J^ ounce) powdered sugar. yi teaspoonful vanilla✪ Ryzon Colonial Pudding. Beat yolks of eggs with sugar for ten minutes, then add flour sifted with salt and one-half tea- spoonful of Ryzon. Scald milk, and pour it onto flour mixture, stirring all the time. Return to saucepan and stir over a slow fire until it forms a thick custard, add ginger, and pour into a but- tered pudding dish. Beat whites of eggs to a stiff froth with remainder of Ryzon, add gradu- ally powdered sugar and vanilla extract. Spread this meringue on top of custard and place in a very moderate oven until light brown. Serve cold. Sufficient for six persons. . RYZON BAKED APPLE PUDDING 2 cupfuls (i pint) milk. 3 level cupfuls (%■ pound) bread crumbs. 3 eggs. I level cupful {yi pound) sugar. yi level teaspoonful salt. I level teaspoonful powdered ginger. 1 level teaspoonful powdered mace. yi level teaspoonful powdered cloves. yi cupful (3 ounces) sultana raisins. 2 level teaspoonfuls Ryzon. 3 tablespoonfuls fruit juice or brandy. 3 level cupfuls {\yi pints) peeled and chopped apples. Sauce: 1 cupful {yi pound) butter. 2 level cupfuls (i pound) sugar. 2 eggs, separated. I tablespoonful brandy or fruit juice.✪ Ryzon Baked Apple Pudding For Pudding:— Heat milk and pour it over bread crumbs, add eggs well beaten, sugar, salt. 67 spices, raisins, Ryzon, fruit juice and apples. Mix well, and turn into a greased baking dish. Bake in a moderate oven for one hour. Serve hot with sauce.