Put into a saucepan, honey, sugar, water and Ryzon and stir over the fire with a wooden spoon until sugar is dissolved. Let it boil quickly, stirring gently all the time, until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer. TTake pan from fire, stir in salt, nuts, and ex- tracts and beat until creamy. Pour into a buttered tin, let cool, and cut into neat squares. Sufficient for forty squares. 79 RYZON WEIGHTS AND MEASURES % pint . . . I cupful I quart flour ... i pound I quart . . . . 4 cupfuls I pint butter. . . i pound 3 teaspoonfuls . I tablespoonful 8 arge eggs ... .1 pound I gill . . . .yi cupful 2 cupfuls milk . . i pound * 4 gills . . . I pint 2 cupfuls sugar . . i pound 2 pints . . . . I quart 2 cupfuls butter . i pound 4 tablespoonfuls. . I wineglassful i cupful crumbs . . . . J< pound 6o drops . . . I teaspoonful i cupful chopped suet. . . .y^, pound 4 wineglassfuls . I cupful I square chocolate I ounce 4 quarts I ga Ion , 4 cupfuls whole wheat flour, i pound 2 tablespoonfuls sugar i ounce 4K cupfuls graham flour . . . i pound 4 tablespoonfuls flour . i ounce I cupful chopped nut meats, yi pound 2 tablespoonfuls butter, i ounce 2 V^ cupfuls corn meal I pound BAKING TIME TABLE The following table gives approximately the time for baking biscuits, cookies, pies, puddings, and cakes. The time will vary according to the state of the oven. and the quantity to be cooked. Biscuits . 10 to 20 minutes Cake, Sponge . . . . 35 to 60 minutes Cookies . . 8 to 12 minutes Cake, Loaf . .. 40 to 60 minutes Pies . . . • ■ 30 to 45 minutes Cake, Layer . . .. 15 to 25 minutes Pudding, Bredd. 20 to 45 minutes Cake, Plain . 25 to 40 minutes Pudding, Indian . 3 to 4 hours Cake, Thin . . 15 to 30 minutes Pudding, Plum . 4 to 6 hours Gingerbread . . 30 to 60 minutes Rolls . . . . 15 to 20 minutes Bread, White. . . 45 to 60 minutes Fritters . . 3 to 5 minutes Bread, Graham . . 35 to 50 minutes Muffins ... . 10 to 20 minutes Bread, Nut ... 50 to 60 minutes Doughnuts . . 3 to 5 minutes Whole Wheat Gems . 25 to 30 minutes Cake, Fruit . . 2 hours Popovers 15 to 35 minutes LIST OF UTENSILS AND HELPS FOR THE MODERN KITCHEN White kitchen paper for covering cakes, etc. i can opener I baking board 2 measuring cups 3 pie tins I. rolling pin I waffle iron I pair scissors I chopping board Gem pans i apple corer 3 wooden .spoons Muffin pans i doughnut cutter I flour sifter I strainer i vegetable brush I pastry brush Forks and knives Pudding molds 2 biscuit pans I Palette knife i sugar thermometer 2 bread pans I lemon squeezer Saucepans 6 to 8 cake tins I kettle I frying pan and basket I sugar sifter I steamer i tray I double boiler I grater 3 cake racks 6 bowls Scales and weights i flour bin I Dover egg beater Tablespoons Teaspoons I wire egg beater Cookie cutters i pot rest Rogers & Company, Chicago acd New York THE TRUTH ABOUT BAKING POWDERS /I LL baking powders are chemical compounds and all are made by chemi- L\ cal processes. Purity, healthfulness, and reliability in baking powder ■L A. can be obtained alone by chemical control and analysis. Consequently, the skilled chemist alone is competent to produce a perfect one. There are three classes of baking powder — the phosphate, the alum, and the tartrate or tartaric acid, known as cream of tartar. The phosphate type of baking powder is the only kind of which the charac- teristic ingredient exists naturally in many of our foods. In fact, phosphates in foods are necessary to life. Phosphate baking powder has long been recognized as the most desirable type, having been in use before either the cream of tartar or alum baking powders were known.

AI-modernized reading of the original text

Put into a saucepan, honey, sugar, water and Ryzon and stir over the fire with a wooden spoon until sugar is dissolved. Let it boil quickly, stirring gently all the time, until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer. TTake pan from fire, stir in salt, nuts, and extracts and beat until creamy. Pour into a buttered tin, let cool, and cut into neat squares. Sufficient for forty squares. RYZON WEIGHTS AND MEASURES % pint . . . I cupful I quart flour ... i pound I quart . . . . 4 cupfuls I pint butter. . . i pound 3 teaspoonfuls . I tablespoonful 8 arge eggs ... .1 pound I gill . . . .yi cupful 2 cupfuls milk . . i pound * 4 gills . . . I pint 2 cupfuls sugar . . i pound 2 pints . . . . I quart 2 cupfuls butter . i pound 4 tablespoonfuls. . I wineglassful i cupful crumbs . . . . J< pound 6o drops . . . I teaspoonful i cupful chopped suet. . . .y^, pound 4 wineglassfuls . I cupful I square chocolate I ounce 4 quarts I ga Ion , 4 cupfuls whole wheat flour, i pound 2 tablespoonfuls sugar i ounce 4K cupfuls graham flour . . . i pound 4 tablespoonfuls flour . i ounce I cupful chopped nut meats, yi pound 2 tablespoonfuls butter, i ounce 2 V^ cupfuls corn meal I pound BAKING TIME TABLE The following table gives approximately the time for baking biscuits, cookies, pies, puddings, and cakes. The time will vary according to the state of the oven. and the quantity to be cooked. Biscuits . 10 to 20 minutes Cake, Sponge . . . . 35 to 60 minutes Cookies . . 8 to 12 minutes Cake, Loaf . .. 40 to 60 minutes Pies . . . • ■ 30 to 45 minutes Cake, Layer . . .. 15 to 25 minutes Pudding, Bredd. 20 to 45 minutes Cake, Plain . 25 to 40 minutes Pudding, Indian . 3 to 4 hours Cake, Thin . . 15 to 30 minutes Pudding, Plum . 4 to 6 hours Gingerbread . . 30 to 60 minutes Rolls . . . . 15 to 20 minutes Bread, White. . . 45 to 60 minutes Fritters . . 3 to 5 minutes Bread, Graham . . 35 to 50 minutes Muffins ... . 10 to 20 minutes Bread, Nut ... 50 to 60 minutes Doughnuts . . 3 to 5 minutes Whole Wheat Gems . 25 to 30 minutes Cake, Fruit . . 2 hours Popovers 15 to 35 minutes LIST OF UTENSILS AND HELPS FOR THE MODERN KITCHEN White kitchen paper for covering cakes, etc. i can opener I baking board 2 measuring cups 3 pie tins I. rolling pin I waffle iron I pair scissors I chopping board Gem pans i apple corer 3 wooden .spoons Muffin pans i doughnut cutter I flour sifter I strainer i vegetable brush I pastry brush Forks and knives Pudding molds 2 biscuit pans I Palette knife i sugar thermometer 2 bread pans I lemon squeezer Saucepans 6 to 8 cake tins I kettle I frying pan and basket I sugar sifter I steamer i tray I double boiler I grater 3 cake racks 6 bowls Scales and weights i flour bin I Dover egg beater Tablespoons Teaspoons I wire egg beater Cookie cutters i pot rest Rogers & Company, Chicago acd New York THE TRUTH ABOUT BAKING POWDERS /I LL baking powders are chemical compounds and all are made by chemi- L\ cal processes. Purity, healthfulness, and reliability in baking powder ■L A. can be obtained alone by chemical control and analysis. Consequently, the skilled chemist alone is competent to produce a perfect one. There are three classes of baking powder — the phosphate, the alum, and the tartrate or tartaric acid, known as cream of tartar. The phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods. In fact, phosphates in foods are necessary to life. Phosphate baking powder has long been recognized as the most desirable type, having been in use before either the cream of tartar or alum baking powders were known.

Ryzon baking book