Ryzon Quick Tea Cake

Ingredients

• 2 level teaspoonfuls Ryzon
• 2 level cupfuls (1/2 pound) flour
• 2 level tablespoonfuls sugar
• 1/4 level teaspoonful salt
• 1/2 cupful (1/2 pound) butter or lard
• 2 eggs — separated
• 1/2 cupful (1 1/2 gills) milk
• 3 level tablespoonfuls currants

Method

1. 1

   Sift together flour, sugar, salt and Ryzon.

2. 2

   Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten egg yolks and milk, and lastly the stiffly beaten egg whites.

3. 3

   Turn into a greased tin and bake in a moderate oven for about thirty minutes.

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.

\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. Pink Frosting: — Use pink sugar in place of white, see page 79. For Cake: — Cream butter, lard and sugar thoroughly together, add chocolate melted, eggs well b.eaten, milk, vanilla, and flour sifted with Ryzon, and salt. Turn into a square, greased and floured cake tin, and bake fdr fifty minutes in a moderate oven. Turn out and cool. For Frosting: — Blanch, shred and brown a few almonds. Put sugar and water into a sauce- pan, stir gently now and then and bring to boiling point, remove spoon and boil until syrup forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour syrup gradually, while beating constantly, on whites of eggs beaten with Ryzon until stiff but not dry, add vanilla, and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden spoon, until mixture will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. Sprinkle with the prepared almonds. Sufficient for a medium-sized cake. RYZON QUICK TEA CAKE 2 level teaspoonfuls Ryzon. 2 level cupfuls (K pound) flour. 2 level tablespoonfuls sugar. yi level teaspoonful salt. yi cupful {yi pound) butter or lard. 2 eggs — separated. i^ cupful {\yi gills) milk. 3 level tablespoonfuls currants

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