Ryzon baking book

Put into a saucepan, sugar, Ryzon, milk and butter, bring to boiling point and boil gently, stirring all the time, until the mixture forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Add coffee extract and pour into a dry basin, and beat with a wooden spoon until the mixture becomes stiff. Then roll into large even-shaped marbles and put a pecan nut meat on top of each. Lay on waxed paper to become firm. These caramels are a pale coffee color. Serve in paper cases. Sufficient for twenty-five caramels. RYZON NUT CANDY 3 level cupfuls (i>^ pounds) sugar. 1 cupful (}4 pint) corn syrup. yi cupful (i gill) water. 2 egg whites. I level teaspoonful Ryzon. yi level teaspoonful salt. I level cupful (X pound) chopped nut meats. I teaspoonful almond extract. I teaspoonful lemon extract. I teaspoonful vanilla extract. Put into a saucepan, sugar, sjrrup and water and boil until the syrup forms a soft ball when tried in cold water, or 240° F. by candy thermometer. Add salt and Ryzon to eggs and beat to a stiff froth. Take syrup_ from fire and add eggs, a tablespoonful at a time, until all has been added, beating constantly. When mixture begins to thicken, add nuts and extracts, and beat until creamy. Pour into a deep buttered pan and allow to cool. Cut in cubes when cold. This candy is best when it has been allowed to stand for three days. Sufficient for thirty cubes. RYZON STUFFED DATES Stoned dates. I egg white. I level teaspoonful Ryzon. 1 teaspoonful vanilla extract. 2 tablespoonfuls chopped preserved ginger. Confectioners' sugar. Pink sugar. Remove stones from desired number of dates. Drop egg white into a basin, add Ryzon, extract, ginger and enough sifted confectioners' sugar to make a stiff paste. Fill dates with mixture and roll in pink sugar. Serve in a bon-bon dish. To Make Pink Sugar: — Put some granulated sugar on a piece of stiff white paper; sprinkle over a few drops of red color, and rub with a wooden spoon or between the hands until evenly distributed. Dry in a moderate heat, occasionally separating the grains by rubbing them between the fingers, and keep for use in a dry bottle or a tin box. Lump sugar may be used, but it must be broken up with a roUingpin and sifted. Sufficient for forty dates. RYZON CHOCOLATE FUDGE 2yi level cupfuls (i>^ lbs.) sugar. 1 level teaspoonful Ryzon. 2 squares (2 ozs.) chocolate, grated. I cupful iyi pint) milk. I tablespoonful iyi oz.) butter. I teaspoonful vaniUa extract. Put sugar, Ryzon, chocolate, milk and butter into a saucepan and bring to boiling point; then boil, starting from that time, to 240° P., or until it forms a soft ball when tested in cold water. Remove from the fire, add extract, and beat until creamy. Pour into buttered tins and mark into squares when half cold. RYZON ALMOND AND RAISIN BRITTLE 2 level cupfuls (l pound) sugar. I teaspoonful vinegar. 3 level teaspoonfuls Ryzon. I level cupful (2 ounces) seeded raisins. I level cupful (yi pound) blanched and roasted almonds. I teaspoonful almond extract. I teaspoonful lemon extract. Melt sugar in a deep saucepan, stirring all the time, until it is a nice brown color, or 290° F., then add vinegar and Ryzon and boil until 300° F. by candy thermometer, or until brittle when tested in cold water. Put raisins and almonds into a weU-buttered ■ tin. Add extracts to boiled syrup and pour at once over the fruit and nuts. Allow to cool and cut into squares or strips. Sufficient for ten strips. RYZON KISS-ME-QUICKS 4 tablespoonfuls honey. 2 level cupfuls (i pound) sugar. 8 tablespoonfuls water. yi level teaspoonful Ryzon. I pinch of salt. I level cupful (X pound) chopped English walnut meats. I teaspoonful rose extract. I teaspoonful orange extract.