Ryzon baking book

BY A. C. WOOD, WASHINGTON, D. C. I pint milk from top of quart bottle of milk. (This equals about yi cup table cream and I ^ cupfuls milk). I level cupful (6 ounces) old fashioned water ground whole corn meal (the cup filled lightly with a spoon and not shaken down). 3 eggs, whites beaten separately. I level teaspoonful salt. I level teaspoonful Ryzon. Scald the milk in a double boiler. Stir in the meal slowly and cook until a smooth batter which will pour from the spoon. Break in the egg yol ks, one at a time, beating vigorously all the while, then fold in the stiffly beaten whites, and bake from thirty to forty minutes in a moderately quick oven. Serve immediately with a spoon from a pan in which it was baked. This bread may also be made with hominy mush, and is nice eaten with strained honey or maple syrup. Sufficient for eight persons. RYZON NEW ENGLAND CORN MUFFINS I level cupful (6 ounces) com meal. ^ cupful (3 ounces) flour. 3 level teaspoonfuls Ryzon. I level teaspoonf ul salt. }i cupful (4 tablespoonfuls) molasses — or — 2 level tablespoonfuls (i ounce) sugar. I cupful (yi pint) milk. I egg, well beaten. 1 tablespoonful {yi ounce) melted butter. Sift together the com meal, flour, Ryzon, sugar (if used), and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins t-v^enty-five minutes. Sufficient for twelve muffins. RYZON EGG CORN BREAD 2 level teaspoonfuls Ryzon. I level cupful (6 ounces) corn meal. 1 level cupful {}i pound) flour. X level teaspoonful salt. 2 eggs, separated. 3 cupfuls {lyi pints) milk. 2 tablespoonfuls (i ounce) butter. Sift meal, flour, Ryzon and salt into a basin. Beat up yolks of eggs, add two cupfuls of the milk to them and butter, melted. Mix to a smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth. Pour into a square baking pan that has been well greased. The batter should be about two inches- thick. Lastly, pour into the middle the remaining cupful of milk. Do not stir, but place gently in the oven, and bake in a moderate oven for fifty minutes. Turn out, cut in squares and serve at once. The center will , be custard-like in appearance. Sufficient for six persons. N. B. — See Master Com Bread Recipe on page 16. RYZON WHOLESOME CORN MUFFINS BY MISS SARAH E. GIBSON, HAGERSTOWN, MD. }4 level cupful (3 ounces) corn meal. yi level cupful wheat or' graham flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. >• I pupful {yi pint) mUk. I tablespoonful molasses. I tablespoonful melted shortening. Sift corn meal, flour, salt and Ryzon together. Stir in milk, molasses and shortening. Mix all thoroughly and pour into well-greased muffin tins. Bake in hot oven for about twenty-five minutes. Sufficient for six muffins. RYZON RAISIN CORN BREAD I }4 level cupfuls (12 ounces) seeded raisins. 6 level teaspoonfuls Ryzon. 3 level cupfuls(i8 ounces) yellow corn meal. iK level cupfuls (Tyi ounces) graham flour. i}4 level cupfuls (6 ounces) flour. I level teaspoonful sa It. I cupful {yi pint) molasses. Milk. Wash raisins and cut them in halves, put them into a basin, add corn meal, Ryzon, salt, graham flour, and molasses mixed with enough milk to make soft. Mix thoroughly and turn into a large well-greased mold, cover, and steam steadily for three hours. Serve hot, cut in slices. The mold should be large enough so that it will be but half filled before steaming. Sufficient for ten persons. RYZON RICE AND CORN MEAL BREAD BY MISS EMMA COLLINS, ALBANY, CAL. I level cupful {yi pint) cold boiled rice. I level cupful (6 ounces) corn meal. I level cupful (yi pound) flour. 6 level teaspoonfuls Ryzon. I level teaspoonful salt. I egg. I cupful {yi pint) milk. ,