Ryzon Orange Gateau

Ingredients

• 3 eggs
• 1/2 cupful (4 ounces) sugar
• Juice of 1/2 orange, strained
• 1 level teaspoonful Ryzon
• 1 1/2 level cupfuls (5 ounces) flour
• 1/2 cupful (2 ounces) butter
• 1/2 cupful (1 ounce) chopped candied citron peel
• 1/2 cupful (1 ounce) chopped cocoanut

Method

1. 1

   Beat up eggs with sugar, add strained orange juice, and sift in flour with Ryzon; add butter, melted.

2. 2

   Butter and flour a small round or flat cake tin and put one-half of mixture into it, sprinkle in citron peel and cocoanut and spread remainder of mixture on top.

3. 3

   Bake in a moderate oven for 25 minutes.

4. 4

   Turn out and cool.

5. 5

   Cover with white frosting and ornament top with a few tiny pieces of citron peel.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 26. The excerpt below is the record exactly as published.

[ % level cupfuls (5 ounces) flour. \4, level teaspoonful salt. I level teaspoonful powdered ginger. )4. level teaspoonful powdered nutmeg. yi pound (2 cups) stoned and sliced dates, Whipppd cream. Put eggs into a basin, add milk, sugar, but- ter, flour sifted with Ryzon, salt and spices, add dates and beat all together for five minutes. Pour into a buttered and floured cake tin, and bake in a moderate oven for thirty-five minutes. Turn out and cut in squares, and serve with whipped and sweetened cream. Sufficient for eight squares. RYZON ORANGE GATEAU 3 eggs. yi cupful (4 ounces) sugar. Juice of yi orange, strained. I level teaspoonful Ryzon. I y^ level cupfuls (5 ounces) flour. y^ cupful (2 ounces) butter. yi cupful (l ounce) chopped candied citron peel. X cupful (i ounce) chopped cocoanut. Beat up eggs with sugar, add strained orange juice, and sift in flour with Ryzon; add butter, melted. Butter and flour a small round or fiat cake tin and put one-half of mixture into it, sprinkle in citron peel and cocoanut and spread remainder of mixture on top. Bake in a moderate oven for 25 minutes. Turn out and cool. Cover with white frosting, given on page 41, and orna- ment top with a Sew tiny pieces of citron peel. Sufficient for oiie small cake. RYZON PRUNE CAKE BY MRS. EDGAR M. HALL, OELWEIN, IOWA 1 level cupful (yi pound) light brown sugar. yi cupful (4 ounces) butter and lard. 2 eggs. 3 tablespoonf uls sweet or sour milk. I level cupful {yi pound) well-cooked prunes cut in small pieces. I level teaspoonful cinnamon. 1 level teaspoonful nutmeg. 1 ^ level cupfuls (7 ounces) flour. 2 level teaspoonfuls Ryzon. Cream sugar and shortening — add eggs well beaten, milk and cut prunes, cinnamon and nut- meg, then flour and Ryzon, which have been sifted together. Bake as loaf cake. Sufficient for one medium-sized cake. RYZON CANADIAN WAR CAKE BY MRS. GERTRUDE HAIG, EDMONTON, ALBERTA, CANADA 2 level cupfuls {yi pound) brown sugar. 2 cupfuls (l pint) hot water. I level teaspoonful salt. I level teaspoonful ginger. I level teaspoonful cinnamon. I level teaspoonful allspice. I package (l pound) seedless raisins. I level teaspoonul Ryzon. 3 level cupfuls (yi pound) flour. Boil sugar, spices, water and raisins together for five minutes, after it begins to bubble. When cold add flour and Ryzon which have been sifted together, turn into well-greased tin and bake forty-five minutes in moderate oven. This cake is not only delicious, but most inex- pensive, and well suited to war conditions. It will keep moist and good as long as any of it is left, which may not be long if there are children in the family. It is a pleasure to publish this good, whole- some, economical cake recipe, which will appeal to the housewife of today. 36 RYZON JELLY ROLL— Master Recipe By Marion Harris Neil, Cookery Expert and Author of "Salads, Sandwiches and Chafing Dish Recipes," etc. JELLY ROLL HINTS TO roll up a Jelly Roll after baking, the following method will be found of assistance- Turn the roll out onto a clean cloth wrung out of very hot water, and roll it up in this. The cloth must, of course, be wrung out as dry as possible before the cake is turned out on it. After a little practice, you will find that you can roll up your Jelly Roll without a single crack. Jelly Rolls are very popular as well as useful cakes. If kept in a cake box or an airtight tin they remain moist and fresh for a long time. They are nicer as a foundation for cake-puddings than sponge cakes. Master Recipe RYZON JELLY ROLL 3 eggs — ^beaten. ^ cupful (6 ounces) sugar. I tablespoonful milk or cream. I level cupful {J4 pound) flour. I yi level teaspoonfuls Ryzon. )4 teaspoonful vanilla extract. I level tablespoonful (}4 ounce) butter — melted. Jam or jelly, slightly warmed. First grease a jelly roll tin and line it with buttered paper, allowing paper to come a little above the rim of tin. Beat eggs until light, ad d sugar gradually, beat five minutes, add milk or cream, flour sifted with Ryzon, vanilla extract and butter. Spread mixture on prepared tin; bake in a quick oven for twelve to fifteen min- utes, or until firm to touch. Have ready sheet of paper sprinkled with sugar, and turn cake onto it. Quickly remove buttered paper and spread over with jam or jelly and roll up at once. Place on sieve or wire rack to cool. X^lly '■oil niay be served hot as a pud- ding with* custard sauce, or cut in slices and served cold. Sufficient for eight persons. RYZON DEVIL'S FOOD CAKE 2 tablespoonfuls (i ounce) butter. 2 tablespoonfuls (i ounce) lard. 1 level cupful (^ pound) sugar. 2 squares (2 ozs.) unsweetened chocolate. 2 eggs. Yi cupful (l gill) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls Ryzon. \]A, level cupfuls {^yi ozs.) flour. yi level teaspoonful salt. White Frosting: A few almonds. 2 level cupfuls (i pound) sugar. 1 cupful {yi pint) water. 2 egg whites. ; 1 teaspoonful vanilla extract. yi level teaspoonful Ryzon.

Cook this with the app: pantry check, scaling, and the assistant.