Ryzon baking book

1 level teaspoonful salt. }i cupful (3 ounces) corn meal. 2 shredded wheat biscuits. yi cupful (i gill) molasses. I cupful {}4 pint) milk. I cupful {yi pint) water. Put Ryzon and bran into a bowl, add entire wheat flour, rye flour sifted with salt, corn meal, shredded wheat biscuits, crushed, molasses, milk and water. Beat thoroughly and pour into a well-greased mold, cover, and steam steadily for three to four hours. Long standing improves the flavor and makes the bread darker. Sufficient for one medium-sized loaf which will serve six persons. N. B. — See Prize Health Bread Recipe on this page. RYZON STEAMED BROWN BREAD BY MRS. A. L. CAYZER, EVANSTON, ILL. 2 level cupfuls (12 ounces) corn meal. I cupful {yi pint) molasses. 1 level cupful (5 ounces) graham flour. 2 cupfuls (l pint) cold water. yi level teaspoonful soda. 2 level teaspoonfuls Ryzon. 1 level teaspoonful salt. Sift corn meal, graham flour, Ryzon and salt together twice, stir soda in molasses and add the water; stir into dry ingredients until thoroughly mixed — pour in greased mold, and steam four hours. Sufficient for one medium-sized loaf. RYZON OATMEAL BREAD by MRS. ANNA TACKMEYER, RYZON SERVICE STAFF 5 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. I level teaspoonful salt. 1 level tablespoonful sugar or molasses. 2 level cupfuls cooked oatmeal. I egg. yi cupful (i gill) mUk or water. Cook I cupful of oatmeal in 3 cupfuls of water until a porridge; add salt, sugar and cool. Beat egg, add milk and egg to cooked oatmeal. Add flour and Ryzon sifted together, mix thoroughly, turn out on molding board and knead well. Bake for one hour in moderate oven. Sufficient ifor one loaf — weight lyi lbs. RYZON NEW ENGLAND NUT BREAD BY MRS. WILLIAM STEVENS, BEVERLY, MASS. yi cupful {yi pound) sugar. I yi cupfuls {J4 pint) milk. 4 level cupfuls (i pound) flour. 6 level teaspoonfuls Ryzon. I level dessertspoonful (2 level teaspoonfuls) salt. I level cupful {yi pound) chopped walnuts. Mix ingredients and allow to stand twenty minutes. Bake in a moderate oven three-quarters of an hour. Sufficient for one medium-sized loaf. WINCHESTER NUT BREAD ^ cupful {lyi gills) hot water. yi cupful {yi pound) brown sugar. yi cupful (i gill) Barbados molasses. yi cupful {lyi gills) milk. 2 level cupfuls graham or entire wheat flour. I level cupful {yi pound) flour. zyi level teaspoonfuls Ryzon. lyi level teaspoonfuls salt. yi cupful (3 ounces) walnut meats, coarssly chopped. Dissolve the brown sugar in the water, add the molasses and milk, stir in the flour sifted with Ryzon and salt. Add the nut meats, turn into a buttered bread-pan, and bake about an hour and a quarter in a moderate oven. Sufficient for one loaf. Third Prize Recipe RYZON HEALTH BREAD BY MISS NETTIE A. BUCHANAN, DOBBS FERRY, N. Y. 2 level cupfuls (3 ounces) sterilized bran. I level cupful (6 ounces) corn meal. I level cupful (7 ounces) cream of wheat. 1 level cupful (4 ounces) flour. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. 3 cupfuls {lyi pints) milk or cream. I cupful {yi pint) New Orleans molasses. Put bran into a basin, add corn meal, cream of wheat, flour sifted with Ryzon and salt, and molasses mixed with milk. Beat well, and pour into large, well-greased mold, — cover and steam steadily for eight hours. Weight of loaf when done, three and one-half pounds. RYZON BAKING POWDER BREAD 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. }4 level teaspoonful salt. I level tablespoonful {}4 ounce) sugar. 4 tablespoonfuls (2 ounces) butter. I egg. I cupful {yi pint) milk or }4 cupful milk and }4 cupful water.