Ryzon baking book

When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice ; a cake turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not gi;ease a soapstone griddle. GOOD FLOUR AND HOW TO KNOW IT Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by its creamy white color, by its gritty feeling, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring. RYZON POPOVERS Second Prize Recipe ^ RYZON RICE POPOVERS BY MRS. FREDERICK G. WAGNER, LEONIA, N. J. 2 level cupfuls (i pint) cold boiled rice. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (l ounce) sugar. 2 eggs — separated. 2 cupfuls (l pint) milk. I level teaspoonful salt. Mash rice until smooth. Sift flour, Ryzon, sugar, and salt together twice. Beat yolks of eggs, add whites beaten to a stiff froth, and stir them into the rice. Then add milk and flour alternately, and beat until smooth. Have gem pans greased and a little flour sifted into each. Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes. Serve hot with butter or maple syrup. Also as a dessert with preserved fruits. Sufficient for twenty popovers. RYZON WESTERN PUFFERS 1 egg. 2 level tablespoonfuls (i ounce) sugar. 1 cupful (yi pint) milk. 4 level teaspoonfuls Ryzon. 2 level cupfuls {}4 pound) flour. I level teaspoonful salt. I tablespoonful (}4 ounce) lard. I tablespoonful {}4 ounce) butter. Beat up egg, add sugar and milk, add flour sifted with Ryzon and salt, beat well; add shortening melted, and beat for five minutes. Divide into buttered and floured popover or gem pans, and bake in a hot oven for fifteen minutes. Always have a hot oven when making puffers. Sufficient for fifteen puffers. RYZON DELICIOUS POPOVERS BY MARION HARRIS NEIL, AUTHOR OF "CANNING, PRESERVING AND PICKLINO" I level teaspoonful Ry^on. 1 level cupful (4 ounces) flour. yi level teaspoonful salt. 2 eggs. I cupful {}4 pint) milk. Mix flour, Ryzon, and salt together and sift them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture; rub through a strainer or sieve and divide into hot, well-greased popover molds. The molds should be a little more than one-half full. Bake for thirty-five minutes in a moderate oven. The oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven rich brown puffs which may be eaten hot with sugar and cream, with maple syrup, or with butter and berries. When these are filled with whipped cream, custard, or blanc mange, they make an excellent dessert. Sufficient for twelve popovers. RYZON CORN BREADS RYZON APPLE CORN BREAD 4 level cupfuls {l}4 pounds) white corn meal. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 3 level tablespoonfuls {i}4 ounces) sugar. yi cupful (4 ounces) melted butter. 2 cupfuls (l pint) water. 3 cupfuls (^ pound) chopped sour apples. Sift corn meal, Ryzon, salt and sugar together ; stir in water, apples and melted butter. Pour into well-greased tin and bake one-half hour in moderate oven. Serve hot. Sufficient for six persons. RYZON NEW VIRGINIA CORN MEAL SPOON BREAD