Ryzon baking book

For home-made confectionery, very few tools are necessary, although for the more elaborate kinds the investment of a few dollars amply repays the enthusiast. For instance, there are many candies which can be made without any special instruments, but for perfect candy boiling a sugar thermometer is a great asset, ensuring as it does accuracy and success. The candy thermometer registers over 300° F. or more. But for those who are not so ambitious there are many sweets which can be well made with a little experience and a careful consultation with the clock. Different kinds of sugar are needed for the various candies — ^brown, confectioners' and granulated — ■ together with syrup, butter, milk, flavoring extracts, colors, and such toothsome dainties as fruits, shelled nuts, and preserved ginger. The use of a little Ryzon will be found of immense advantage to the amateur candy maker, as it makes the sugar less liable to crystallize while boiling, and gives a more creamy effect to such candies as fudge and caramels. Tiny crinkled paper cases are pretty for the more elaborate bon-bons, but are not at all essential. RYZON OLD-FASHIONED MOLASSES CANDY 2 cupfuls (l pint) molasses. 1 tablespoonful vinegar. 2 tablespoonfuls (i ounce) butter. X level teaspoonful Ryzon. I teaspoonful vanilla or ginger extract. Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is brittle when dropped into cold water, or when it registers 265° F. by candy thermometer. Stir in Ryzon and extract and pour into a buttered tin. When nearly cold puU until glossy. Cut into small pieces and lay on a buttered plate or wrap in waxed paper. Sufficient for one pound of candy. RYZON CHERRY PASTE 1 level teaspoonful Ryzon. 3 level tablespoonfuls (i ounce) powdered gelatine. lyi cupfuls {2}4 gills) water. 2 level cupfuls (l pound) sugar. I level cupful \}i pound) chopped preserved cherries. A few drops red color. I lemon. Confectioners' sugar. Put gelatine, Ryzon, water, sugar, grated rind and strained juice of lemon into a saucepan, bring slowly to boiling point, then boU gently for fifteen minutes, stirring constantly. Rinse a deep plate with cold water, put in red color and cherries. Strain in mixture and stir. Set in a cold place until firm, then cut into neat squares, using a knife constantly dipped into hot water, and roll in confectioners' sugar. Put into boxes lined with waxed paper. Sufficient for thirty squares. RYZON FRUIT AND NUT FUDGE. 1 level teaspoonful Ryzon. 2 level cupfuls (i pound) sugar. yi cupful (yi pint) molasses. i4 cupful {}i pint) cream. yi cupful (K pound) butter. yi cupful (2 ounces) grated chocolate. 2 level tablespoonfuls chopped preserved ginger. 2 level tablespoonfuls stoned and chopped dates. }4 cupful (2 ounces) chopped walnut meats. yi cupful (2 ounces) blanched and chopped almonds. I teaspoonful lemon extract. I teaspoonful orange extract. Boil together for seven minutes, sugar, molasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then add fruit, Ryzon and nut meats; stir constantly until it boils, then cook slowly until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts. Remove from fire, put pan into larger pan of cold water and stir until creamy. Pour into buttered tins and mark into squares when half cold. Sufficient for fifty squares. RYZON BETTY CARAMELS 2 level cupfuls (12 ounces) brown sugar. I level teaspoonful Ryzon. yi cupful (i gill) milk. I tablespoonful {yi ounce) butter. I teaspoonful coffee extract. Pecan nut meats.