Ryzon baking book

Mix flour, Ryzon, salt and sugar together and sift twice into a large bowl; add butter, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers, just working it until the shortening is well blended with flour mixture. Beat up egg, add milk to it, then add to dry ingredients, mixing to a soft dough with a knife or spoon. Turn out onto a floured baking board, knead lightly and quickly to a smooth dough, place in a well-greased bread pan, allow to rise for fifteen minutes in a cosy place, then bake in a moderate oven for forty minutes. Lard or drippings may be used in place of butter. Sufficient for one medium-sized loaf. This bread is delicious. The loaf illustrated is especially good for sandwiches. RYZON ECONOMICAL BREAD BY MRS. WILLARD STEELE, CHATTANOOGA, TENN. 2 level cupfuls (i pint) toasted and ground bread crumbs. 2 level cupfuls (10 ounces) graham flour. 5 level teaspoonfuls Ryzon. iX level teaspoonfuls salt. I egg. 1 tablespoonful molasses. 2 cupfuls milk and water (i pint), or potato water. Put into a bowl bread crumbs, graham flour, Ryzon and salt. Stir molasses into the milk and water and add to the tiry ingredients, mixing thoroughly. Bake in well-greased bread pans in a moderate oven until the loaves leave the sides of the pans and are a nice brown — ^ about forty-five minutes. Sufficient; for two small loaves. Note: — Left over or stale pieces of any bread may be thoroughly dried or toasted in the oven (often while other cooking is being done on top of the stove), cooled, and then ground fine through the meat chopper. These bread crumbs are useful for many things in place of flour, as in the above recipe, and may also be used to advantage to thicken meat gravies. The water in which potatoes have been boiled will be found valuable for makirig breads and adds a certain amount of mineral nutriment much needed in our diet, but too often wasted. This bread may be varied by adding raisins, nuts, dates, candied orange peel or figs, and half cupful sugar, if a sweet bread is desired. RZYON RYE BREAD 2^2 level cupfuls (10 ounces) rye flourorraeal. iK level cupfuls (6 ounces) flour. 2 level tablespoonfuls (i ounce) butter substitute. 6 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 tablespoonfuls jnolasses. I >^ cupfuls {yi pint), scant, milk or milk and water. Into a bowl sift rye, flour, Ryzon and salt; add molasses arid milk. Mix carefully, turn into a greased and .floured bread tin and bake in a very moderate oven for about one hour. Sufficient for one large loaf. RYZON RICE POPOVERS— Second Prize Recipe By Mrs. FrederickvG. Wagner, Leonia, N. J. (See Recipe, page 14) Chapter II Ryzon Quick Breads UICK breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking. Quick bread mixtures are either doughs or batters. Batter means "that which is battered or beaten"; dough means "that which is wet or moistened." A quick bread should be quickly mixed, and put into the oven at once. Doughs require a hotter oven than batters. Too great heat causes bubbles of gas or air to burst and run together. Popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. When done, popovers should be crisp, hollow inside, several times the height of the batter and well cooked throughout.