Ryzon Pie Crust and Cookies in One

Ingredients

• 4 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) flour
• 2 level cupfuls (i pound) sugar (scant)
• yi cupful (4 ounces) butter
• 3 eggs
• yi cupful (3J^ ounces) milk
• 2 teaspoonfuls lemon extract

Method

1. 1

   Sift flour and Ryzon onto a board and add sugar.

2. 2

   Chop and rub butter through dry ingredients, and when well mixed, make a large cavity in the center; place eggs therein.

3. 3

   With a knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board.

4. 4

   Continue folding in flour into liquid with knife until dough can be kneaded by hand.

5. 5

   When dough is well kneaded, cut a piece off, roll out and line a buttered pie pan with it.

6. 6

   Sprinkle the dough in pan with a slight dusting of flour; this helps to absorb the moisture of whatever fruit is used.

7. 7

   With rolling pin as a guide, cut narrow strips of rolled out dough, and lay them crosswise at equal intervals across the pie and over the fruit.

8. 8

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 47. The excerpt below is the record exactly as published.

RYZON PIE CRUST AND COOKIES IN ONE BY MRS. R. F. FINK, WHITE PLAINS, N. Y. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. 2 level cupfuls (i pound) sugar (scant) yi cupful (4 ounces) butter. 3 eggs. yi cupful (3J^ ounces) milk. 2 teaspoonfuls lemon extract

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