Ryzon baking book

For Sauce: — Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit juice and whites of eggs stiffly beaten. Chill before serving. Sufficient for six to eight persons. RYZON COTTAGE PUDDING 1/4 cupful (2 ounces) butter, 1/2 cupful (6 ounces) sugar. 1 egg. 1 teaspoonful lemon extract. 1 cupful (1/2 pint) milk. 4 level teaspoonfuls Ryzon. 2 1/2 level cupfuls (9 ounces) flour. 1/4 level teaspoonful salt. Hard Sauce: 1/4 cupful (4 ounces) butter. 1 level cupful (1/2 pound) sugar. 1 teaspoonful vanilla extract. 1 teaspoonful hot water. For Pudding: — Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk, and flour sifted with Ryzon and salt. Mix and beat with a wooden spoon for three minutes, then turn into a greased and floured tin or mold, and bake in a moderate oven for thirty-five minutes. Turn out and serve with sauce. For Sauce: — Beat butter and sugar to a cream, add hot water and extract; mix well, and chill before using. This pudding may be served with lemon, vanilla, or wine sauce, or it may be steamed for one and one-half hours and served with strawberry sauce. Sufficient for six persons. RYZON COFFEE S0UFFL£ 3 tablespoonfuls (iK ounces) butter. 3 level tablespoonfuls (1/2 ounce) flour. 1/2 cupful (1 1/4 gills) boiled coffee. 1/4 cupful (1/2 gill) cream. 1/2 cupful (4 ounces) sugar. 1/4 level teaspoonful salt. 4 eggs, separated. 1/4 level teaspoonful (1/2 ounce) Ryzon. 1 teaspoonful vanilla extract. Sauce: 2 egg yolks. 1/4 cupful (2 ounces) sugar. 1 pinch salt. 1/4 cupful (1 gill) strong hot coffee. 1 cupful (1/2 pint) whipped cream. For Souffle : — -Melt butter, add flour, and blend well; pour on gradually, stirring constantly, coffee, cream, sugar and salt. Stir and cook until smooth, and add well-beaten egg yolks. Cool, fold in stiffly beaten egg whites, Ryzon and vanilla, and mix carefully. Turn into a wellgreased baking dish and bake in a moderately hot oven for twenty-five minutes. For Sauce: — Mix egg yolks with sugar and salt, then add coffee. Cool and fold in whipped cream. Sufficient for four persons. RYZON SULTANA ROLL 1 level cupful (6 ounces) sultana raisins. 1 level cupful (1/2 pound) sugar. Water. 1 level teaspoonful Ryzon. 1 level cupful (4 ounces) flour. 1/4 level teaspoonful salt. 1 1/2 tablespoonfuls (1/2 ounce) lard. 1 tablespoonful (1/2 ounce) butter. Cream. Put raisins and sugar into a small saucepan, cover with water and cook slowly until raisins are soft and the juice like syrup. Sift flour, Ryzon and salt into a bowl, add lard, and rub it in with the tips of fingers, and mix to a soft biscuit dough with water. Roll to one-fourth inch in thickness, spread with raisins, then roll up, pressing the ends firmly together. Place in a greased pan and pour juice over, add butter and one-half cupful of water, and bake in a hot oven for twenty minutes or until done. Serve hot with cream. Sufficient for five to six persons. RYZON BAKED APPLE DUMPLINGS 1/2 pound Ryzon short or flaky pastry, see pages 56, 58. 6 apples. 6 level tablespoonfuls (3 ounces) sugar. 6 cloves. 1 egg. Roll out pastry about one-fourth inch in thickness, and cut out twelve rounds with a cutter. Peel apples thinly and core them without breaking. Place an apple in one of the rounds, and work pastry round the apple until it reaches to the middle of it; then fiU center hole with sugar and a clove, lay another round of pastry on the top, and work it down to meet the other round. Fasten join with a little cold water; continue in this way until all the apples are used. Place dumplings on a greased tin, brush over with egg well beaten, and bake for thirty minutes in a moderate oven. Dredge with sugar and serve hot or cold. Sufficient for six dumplings. RYZON DUMPLINGS— Master Recipe By Mrs. Harriett Cole Emmons, Manager Ryzon Service Staff Chapter VII