Ryzon Fig Cookies

Ingredients

• 1 cupful {}^ pound) butter
• 2 level cupfuls (l pound) sugar
• 2 eggs, separated
• I cupful {yi pint) milk
• I teaspoonful orange extract
• I teaspoonful rose extract
• 3>^ level teaspoonfuls Ryzon
• 5}4 level cupfuls (i pound 6 ounces) flour
• I level teaspoonful salt
• 1 pound figs
• 2 level teaspoonfuls grated orange rind
• 1 orange
• I cupful (K pint) grape juice
• I cupful (J^ pint) honey
• I cupful {}4 pint) water

Method

1. 1

   For Cookies: Beat butter and sugar to a cream, add yolks of eggs and beat well, add milk, extracts, whites of eggs stiffly beaten, and flour sifted with Ryzon and salt.

2. 2

   Knead lightly on a floured baking board and roll out very thin.

3. 3

   Cut into shapes and spread half with the fig filling, place the other half on top, and bake in a moderately hot oven for fifteen to twenty minutes.

4. 4

   For Filling: Wash figs and cut them into dice, put them into a saucepan, add orange rind and strained orange and grapefruit juice, honey and water; cover and simmer, stirring often, until reduced to jam.

5. 5

   Turn out to cool.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 33. The excerpt below is the record exactly as published.

1 orange. }4 level teaspoonful Ryzon. 2 level tablespoonfuls ( i ounce) cake crumbs. I teaspoonful lemon juice. Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind and strained juice of orange, and stir over the fire until the mixture thickens, but do not allow to boil. Add Ryzon, cake crumbs and lemon juice. Cool and use. Sufficient for one-layer cake. RYZON ALMOND ICING I level cupful (}i pound) blanched and chopped almonds. 4 level tablespoonfuls (2 ounces) sugar. 1 level cupful (>^ pound) sugar. J4 cupful (i gill) water. 2 egg whites. }4 level teaspoonful Ryzon. 1 teaspoonful rose extract. Brown almonds in oven. Put the four table- spoonfuls of sugar into a small saucepan and stir over the fire until brown, add almonds, cool and pound. Boil sugar and water for five minutes, add pounded almonds, pour onto beaten whites of eggs mixed with Ryzon, add extract, beat until thick enough to spread. Sufficient for one cake. RYZON BROWN SUGAR ICING 2}i level cupfuls (i pound) brown sugar. fi cupful (iK gills) cream. 2 teaspoonfuls butter. >^ level teaspoonful Ryzon. I teaspoonful vanilla extract. Put sugar into a saucepan, add cream, butter and Ryzon, and boil until mixture forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer, add vanilla and beat until thick. Sufficient for one cake. RYZON SOUFFLfi ICING BY MRS. FRED FRIEDLANDER, NEW YORK Unbeaten white of I egg. 3 tablespoonfuls cold water. I level cupful {}4 pound) granulated sugar. }4 level teaspoonful Ryzon. Put all in top of double boiler. Have water un- derneath boiling and beat mixture seven minutes. This icing will stand' several days and remain creamy. By adding fresh fruit juice this makes a delicious pudding sauce. Sufficient foronelarge '^^ ^' RYZON BOILED FROSTING 1 level cupful (>^ pound) sugar. }4 cupful (l gill) water. 2 egg whites. I level teaspoonful Ryzon. 1 teaspoonful vanilla extract. Boil sugar and water in a saucepan until it forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer; pour onto the stiffly beaten egg whites, pouring in a steady stream and very slowly adding, while beating, Ryzon and vanilla; stir until thick. Sufficient for one cake. RYZON CHOCOLATE FROSTING 2 squares (2 ounces) unsweetened chocolate. X cupful (}4 pound) sugar. }i level teaspoonful Ryzon. K cupful (}4 gill) milk. 3 teaspoonfuls butter. I teaspoonful vanilla extract. }4 teaspoonful lemon extract. Melt chocolate in saucepan, add sugar, Ryzon, milk, and butter, and cook until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts and use. Sufficient for one cake. RYZON FONDANT ICING 4 level cupfuls (2 pounds) sugar. I cupful {}4 pint) water. ^ level teaspoonful Ryzon. Melt sugar in water, add Ryzon, and boil until it forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour onto a wet platter, and as soon as syrup has slightly cooled (it should crinkle up when touched at the edge with the finger), gather it up with a scraper into a heap, then work it evenly and smoothly with a spoon until the whole becomes creamy and finally solid. Knead smooth and keep in a jar. When wanted, place the icing in a saucepan over hot water, and stir it to the consistency of thick cream, and use it for the tops of cakes and puddings. If the icing is made too hot it will be dull and brittle instead of soft and shiny. RYZON SUGAR COOKIES— Master Recipe By Katharine Lawrence, Director of Household Science, Temple University, Philadelphia Chapter IV Ryzon Cookies, Doughnuts and Small Cakes Master Recipe . RYZON SUGAR COOKIES I cupful (yi pound) butter (scant). 1 level cupful (^ pound) sugar. 2 eggs. I tablespoonful water. I teaspoonful vanilla extract. I level teaspoonful Ryzon. Enough flour to make a dough and roll out thin on board. Cream butter and' sugar thoroughly together with a wooden spoon. Beat eggs -until very light, add to creamed 'rnixtare,..'j!)eat well, add water and extract. To one-hali cupful of sifted flour add Ryzon and sift into other ingredients, beat until light, and then add enough flour to make a soft dough.,' about two level cupfuls. Turn out onto a floured baking board, knead lightly, roll out very thin, cut out with a cookie cutter and bake in a quick oven for ten minutes. These cookies are as good at six weeks as when baked. One tablespoonful of crushed caraway seeds may be substituted for vanilla extract. Sufficient for fifty cookies. RYZON SPICE COOKIES 5 2 level cupfuls (i pound) sugar. I letnon. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. K' level teaspoonful powdered cloves. X level teaspoonful powdered cinnamon. Beat eggs and sugar together for fifteen ^minutes, add grated rind and strained juice of lemon, and gradually flour sifted with Ryzon, and spices. Mix carefully and drop by teaspoonfuls onto greased baking tins. Bake in a fairly hot oven for eight to ten minutes. Suflficient for four dozen cookies. RYZON FANCY COOKIES FOR TEA i/i, cupful (6 ounces) butter. yi cupful iyi pound) sugar. 2 small eggs. I level teaspoonful Ryzon. 3 level cupfuls (>i pound) flour. ^^ teaspoonful almond extract. yi cupfid (2 ounces) ground almonds. Hard White Icing: I egg white. I y^ level cupfuls {}41h.) confectioners' sugar. I teaspoonful lemon juice. Shredded almonds. For Cookies: — Cream butter and sugar to- gether, add eggs well beaten, flour sifted with Ryzon, extract and almonds. Knead lightly, and roll out on a floured baking board. Cut with a, small, plain round cutter, lay on greased tins, spread on each a little of the icing and sprinkle over a few shredded almonds. Bake in a moderate oven for ten minutes. For Icing: — Sift sugar into a basin, add egg and lemon juice and beat for fifteen minutes. If too thick, add a very little more white of egg. Sufficient for fifty cookies. If liked, pour the following French Water Icing over cookies when hot. Sift one cupful of con- fectioners' sugar into a basin, mix into it sufficient cold water to make it into a thin paste, beat until smooth, flavor it as desired, and pour it over the cookies. When dry serve for tea. RYZON FIG COOKIES 1 cupful {}^ pound) butter. 2 level cupfuls (l pound) sugar. 2 eggs, separated. I cupful {yi pint) milk. I teaspoonful orange extract. I teaspoonful rose extract. 3>^ level teaspoonfuls Ryzon. 5}4 level cupfuls (i pound 6 ounces) flour. I level teaspoonful salt. Filling: 1 pound figs. 2 level teaspoonfuls grated orange rind. I orange. I cupful (K pint) grape juice. I cupful (J^ pint) honey. I cupful {}4 pint) water

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