Transcriber’s Notes:
Underscores “_” before and after a word or phrase indicate _italics_
in the original text.
Small capitals have been converted to SOLID capitals.
Illustrations have been moved so they do not break up paragraphs.
Typographical and punctuation errors have been silently corrected.
[Illustration]
[Illustration]
The Master Chefs of New York’s Leading Hotels,
Clubs and Restaurants were quick to realize the
excellence of RYZON, The Perfect Baking Powder
_Among the first_ to use RYZON were these celebrated institutions:
The Waldorf-Astoria U. S. Military Academy, Cadet
Delmonico's Mess, West Point
The Colony Club School of Household Science,
Hotel Astor and Restaurant of Pratt
Sherry's Institute
The Biltmore New York Bureau of Hospital
Hotel St. Regis Standards and Supplies
Lotos Club Hotel McAlpin
Hotel Knickerbocker The Claridge Hotel
Lambs’ Club India House
Hotel Martinique Crescent Athletic Club
The Downtown Association Café Savarin
Montauk Club Drug and Chemical Club
The Ritz-Carlton The Chemists’ Club
Bankers’ Club of America Hotel Bossert
Hotel Vanderbilt City Lunch Club
New York Yacht Club Midday Club
Hotel Gotham Syracuse University
Copley Plaza Hotel, Boston Y. W. C. A. Cafeteria
U. S. Naval Academy, Annapolis Hotel Bellevue-Stratford,
Philadelphia
Massachusetts General Hospital,
Boston
Catering to the world's most critical consumers,
their standards are the highest
[Illustration]
CONTENTS
PAGE
Prominent New York Institutions First Using RYZON Inside Front
How the RYZON Baking Book Was Made 3
Important Measuring Directions 4
The Story of RYZON 5
Prize Winners of the RYZON Recipe Contest 6
Comparative Economy of RYZON 8
Saving Eggs by Using RYZON 8
CHAPTER
I. RYZON Breads 9
II. RYZON Quick Breads 13
Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19;
Muffins and Breakfast Breads, 19-23; Waffles, 23-24;
Griddle Cakes, 25-27; Fritters, 27-28.
III. RYZON Cakes 29
Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings
and Icings, 43-44.
IV. RYZON Cookies, Doughnuts and Small Cakes 45
Cookies, 45-48; Doughnuts, 48-49;
Small Cakes, 49-53.
V. RYZON Pastry, Pies, Shortcakes, Tarts and Tartlets 54
Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63;
Tartlets, 63.
VI. RYZON Puddings 64
Steamed Puddings, 64-67; Baked Puddings, 67-68.
VII. RYZON Savory Dishes 69
Including inexpensive meat dishes, left-overs,
and egg and cheese recipes, 69-75.
VIII. RYZON Camp Cookery 76
IX. RYZON Home-made Candies 77
Tables of Weights, Measures and Time of Baking 80
The Ingredients of RYZON, The Perfect Baking Powder 81
The Truth About Baking Powders 81
The RYZON Plant—A Modern Food Establishment Inside Back
HOW THE RYZON BAKING BOOK WAS MADE
When the marketing of RYZON was begun, it was soon learned that a
practical manual for the use of baking powder was desirable. There
seemed to be no really scientific or accurate instructions which could
be used with assurance of satisfactory results. It appeared that the
use of baking powder was a matter of personal experience with one brand
that might or might not be desirable or efficient. It was discovered
that the present baking powder recipe books did not contain recipes now
used in the best homes, and that the indefinite instructions seemed of
little value to cooks in using any kind of baking powder.
Therefore, it was quickly decided that the RYZON Baking Book should be
as much of an improvement over previous baking powder recipe books, as
RYZON, The Perfect Baking Powder, is an improvement compared with the
old kinds of baking powder.
To this end an extensive campaign of advertising for practical home
recipes was inaugurated, with an offer of prizes to secure the best
possible home recipes in use, and Marion Harris Neil was engaged
to supervise the work, adding thereto her store of tested recipes,
together with her experience in compiling practical cooking manuals.
Thousands of good housekeepers in many States submitted their best and
most original home recipes, from which a number of prize selections
were made for the RYZON Baking Book by expert judges.
The Master Recipes were obtained from the prominent cooking experts
whose names they bear, and many excellent and unusual private recipes
were contributed from homes where they have been in practical use.
Every one of the prize selections was carefully tested by actual
baking, and doubly checked by the RYZON Service Staff, before being
included in the RYZON Baking Book.
[Illustration: _Level spoonful, ⅛ oz._ RYZON.
_Rounding spoonful, ⅓ to ¼ oz._ OTHERS.
_Heaping spoonful, ½ to ⅜ oz._ OTHERS.]
Modern recipes and the cooking schools now use standard LEVEL spoon
measurements for baking powders. Much of the so-called “bad luck” which
untrained cooks experience in the use of all baking powders is caused
by inaccurate measurements and the use of too much or too little for
perfect baking results.
GENERAL DIRECTIONS FOR USE OF RYZON
One LEVEL teaspoonful (⅛oz.) of RYZON to each cup (¼ lb.) of flour is
sufficient for making cakes in which eggs are used.
Two LEVEL teaspoonfuls (¼ oz.) of RYZON to each cup (½ pint) of flour
are sufficient for best results in making biscuits, muffins, waffles.
Two and one-half LEVEL teaspoonfuls (⁵/₁₆ oz.) to each cup (½ pint)
of buckwheat flour, graham flour, whole grain flours and meals, are
required when eggs are not used.
Each RYZON recipe gives accurate LEVEL measurements and weights of
ingredients, with directions which, if carefully followed with the use
of RYZON, The Perfect Baking Powder, will insure perfect home baking.
[Illustration: _The Story of_ RYZON]
RYZON
The Perfect Baking Powder, is the result of years of research work by
the General Chemical Company. This Company's staff includes some of the
most eminent men in chemistry. For many years it has been producing the
materials used by Baking Powder manufacturers and has been particularly
well situated to understand the needs of the industry and to direct its
research work along lines most likely to yield important results.
Baking Powder is a necessity. A good baking powder is essential to
the comfort and convenience of every home. The solving of the baking
powder problem, to produce for the American people and for the world a
“perfect baking powder,”—one which should be not only efficient and
practical, but should also fulfill all desirable requirements from
the standpoint of purity and health,—is an achievement of which any
company of scientific men might feel proud, especially when they are
able to offer RYZON, with all of its improvements over old-fashioned
baking powders, at a lower price than usually asked for high grade
baking powder.
After having perfected RYZON to their own satisfaction, officers of
the General Chemical Company indirectly sent samples of RYZON to the
most famous cooking experts. They were asked to try this new baking
powder,—which then had no name,—and to say unreservedly what they
thought. The replies were uniformly that this was the most wonderful
baking powder ever tried, that less was required than of other baking
powders, and that the results were _perfect_.
Finally, this new baking powder was sent to one of America's greatest
food authorities, who was asked for his frank opinion of it from a
health standpoint. He wrote, in reply, that “RYZON has qualities
of excellence and physiological relations which entitle it to the
confidence and patronage of the public.” His opinion has been confirmed
by other leading food experts of America.
This is the reason for RYZON, which is a guaranteed American pure food
product of superior quality and efficiency, at a fair price.
THE PRIZE WINNERS OF THE RYZON RECIPE CONTEST
From 8,379 recipes submitted by home and expert cooks for the use of
RYZON, The Perfect Baking Powder, awards were made for originality and
excellence by the judges,—Christine Terhune Herrick, Marion Harris
Neil, and Mrs. Julian Heath, from typewritten copies, identified only
by numbers,—the judges having no knowledge of the person to whom the
awards were being made,—as follows:
PAGE
1st prize, for RYZON Baba, to Mrs. Percy Duvall, Dower House,
Rosaryville, Md. 32
So far as the judges know, Mrs. Duvall's RYZON Baba is the
first one made with baking powder.
2nd prize, for RYZON Rice Popovers, to Mrs. Frederick G. Wagner,
Lakeview Ave., Leonia, N. J. 13
3rd prize, for RYZON Health Bread, to Miss Nettie A. Buchanan,
3 Hudson Terrace, Dobbs Ferry, N. Y. 11
These three principal prize winning recipes, and other prize
winning recipes will be found on the pages indicated.
RYZON Liberty Bread, Mrs. Louise Naylor, N. Y. City 9
RYZON Nut Bread, Mrs. William H. Briggs, New York City 10
RYZON Health Bread No. 2, Mrs. N. S. Baker, Meriden, Conn. 11
RYZON Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y. 18
RYZON Sardine Biscuits, Mrs. Florence Lounds, Fort Lee, N. J. 18
RYZON Ham Muffins, Mrs. Jeannette Young Norton, New York City 21
RYZON Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J. 27
RYZON Hominy Fritters, Mrs. J. J. O'Connell, Washington, D. C. 28
RYZON Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md. 34
RYZON Polish Guest Cake à la Reszke, Mrs. Hulda Thompson,
New York City 34
RYZON White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn. 34
RYZON Coffee Crumb Cake, Mrs. M. Monnikendam, New York City 39
RYZON Nut Tart, Mrs. Aida B. Canniff, New York City 40
RYZON Layer Cocoa Cake, Miss Jennie Wallach, New York City 40
RYZON Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla. 50
RYZON Pie Crust and Cookies in One, Mrs. Rachel F. Fink,
White Plains, N. Y. 58
RYZON Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J. 60
RYZON Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City 61
RYZON Lemon Pot Pie, Mrs. K. E. Johnson, New York City 65
RYZON Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N. J. 70
RYZON Toad-in-the-Hole, Mrs. Maude Jervis, Brooklyn, N. Y. 70
RYZON Apriba Loaf, Mrs. C. W. Shaw, Mountainville, N. Y. 73
RYZON Meat Fold-Overs, Mrs. L. Boisse, Douglaston, L. I. 74
RYZON Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N. J. 75
As the result of our standing offer “$5 for each original baking
recipe accepted for our RYZON Baking Book” we are giving new
recipes. The following have been accepted for this edition:
RYZON Mock Nut Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn. 10
RYZON Currant Loaf, Mrs. H. B. Clement, Bristol, N. H. 10
RYZON Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, Ill. 11
RYZON Oatmeal Bread, Mrs. Anna Tackmeyer, New York City 11
RYZON Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn. 12
RYZON Apple Corn Bread, Miss Emma L. Morse, Oxford, Mass. 14
RYZON New Virginia Corn Meal Spoon Bread, A. C. Wood,
Washington, D. C. 14
RYZON Sweet Potato Pone, Mrs. C. W. Tilden, Los Angeles, Cal. 15
RYZON Wholesome Corn Muffins, Miss Sarah E. Gibson,
Hagerstown, Md. 15
RYZON Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal. 15
RYZON Corn Parker House Rolls, Mrs. Mary E. Hall,
Jamestown, N. Y. 16
RYZON “Hot-Dog” Dainties, Mrs. John W. Tolson, Washington, D. C. 17
RYZON Cheese Drop Biscuit, Forecast Modern School of Cookery 18
RYZON Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va. 19
RYZON Prune Biscuit, Mrs. Fred Friedlander, N. Y. City 19
RYZON Apple Muffins, Mrs. C. W. Tilden, Los Angeles, Cal. 20
RYZON Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y. 20
RYZON Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal. 21
RYZON Corn Muffins, Mrs. Eleanor Ackerman, Brooklyn, N. Y. 21
RYZON Bran Gems, Mrs. M. J. Harding, Detroit, Mich. 22
RYZON Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala. 23
RYZON Quick Coffee Cake, Mrs. Mehmert, Olney, Ill. 23
RYZON Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich. 23
RYZON Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass. 25
RYZON Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N. Y. 26
RYZON Blueberry Griddle Cakes, Mrs. Herman Waddy,
Washington, D. C. 27
RYZON Clam Fritters, Miss Ruth Fredericks, Oak Ridge, N. J. 27
RYZON Economy Fritters, Mrs. W. H. Frickey, Rochester, N. Y. 27
RYZON Prune Cake, Mrs. Edgar M. Hall, Oelwein, Ia. 36
RYZON Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada 36
RYZON Jelly Roll, Marion Harris Neil, Jersey City, N. J. 37
RYZON Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich. 39
RYZON Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis. 40
RYZON Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash. 42
RYZON Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa. 46
RYZON Economical School Cookies, Margaret L. Evans,
Lancaster, Pa. 47
RYZON Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore. 48
RYZON Potato Fried Cakes, Mrs. Clarence G. Horton,
Sand Lake, N. Y. 49
RYZON Callas, Miss Helen Wilson, Ames, Ia. 49
RYZON Fruit Bars, Mrs. James Richards, Houghton, Mich. 51
RYZON Tea Table Dainties, Mrs. Kate Lowry, Chicago, Ill. 51
RYZON Old Fashioned Molasses Cake, Mrs. Ella Smith,
Brooklyn, N. Y. 51
RYZON Betsy Jumbles, Mrs. J. C. Merril, N. Y. City 51
RYZON Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J. 51
RYZON Oatmeal Shortbread, Mrs. Isa Williams, School House,
Cedar, B. C. 52
RYZON French Cookies, Mrs. M. L. Nenans, Winslow, Ill. 53
RYZON Apple Pie, Mrs. G. Medler, Chevey Chase, Md. 61
RYZON Apple Drops, Mrs. M. Eskolin, N. Colebrook, Conn. 64
RYZON Steamed Suet Pudding, Mrs. C. N. Bollers, N. Y. City 66
RYZON Puffs, Mrs. Edward Albes, Washington, D. C. 67
RYZON Excellent Peach Pudding, Mrs. F. W. French,
S. Oil City, Pa. 67
RYZON Egg Noodles, Mrs. Belle Failing, Sedalia, Colo. 70
RYZON Potato Soup, Mrs. A. D. Fraser, Burlington, Wash. 71
RYZON Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R. 72
RYZON Salmon and Tomato, Mrs. Cora Lee Wallace, Topeka, Kan. 72
RYZON Beef Loaf, Miss Harriet Romer, Elmira, N. Y. 73
RYZON Potato Puff, Mrs. Allan Bancroft, Maywood, Ill. 73
RYZON Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N. J. 73
RYZON Artichokes à la Remoulade Shells, Miss Carine Carruthers,
Seattle, Wash. 73
RYZON Beefsteak Pie, Miss Nora Longeway, Spring Bank,
Alberta, Canada 74
RYZON “War-Meat” Loaf, Mrs. Clara E. Wells, Paton, Ia. 75
COMPARATIVE ECONOMY OF RYZON
At its price RYZON is less expensive to use than other baking powders
sold at less per pound.
You buy baking powder by the pound, but it is generally used by
measurement. RYZON contains 110 or more, averaging about 114, level
teaspoonfuls to the pound. Other phosphate baking powders average about
95 level teaspoonfuls to the pound. We have found no other phosphate
powder to contain as many as 100, and some brands of the calcium
phosphate type have been found to contain only 88, level teaspoonfuls
to the pound. Cream of tartar powders show a wider variance, with an
occasional lighter measuring pound approaching RYZON in number of level
teaspoonfuls contained, but the average pound of cream of tartar powder
contains considerably fewer level teaspoonfuls than a pound of RYZON.
Furthermore, less RYZON is required by measurement for equal efficiency
in baking, as ¼ to ½ more, by measurement, of so-called cheaper baking
powders is ordinarily used to get less perfect baking results than
easily obtained with RYZON used as directed on the labels or in the
RYZON recipes.
Hence, RYZON is more economical in use, as well as superior in quality
and baking results.
SAVING EGGS BY USING RYZON
When more eggs are called for than you care to use, you can reduce the
cost of a recipe by using ¼ level teaspoonful of RYZON for each egg
omitted. Often ⅓ to ½ of the eggs are omitted in this way by those
desiring economy.
[Illustration: _RYZON LIBERTY BREAD—Special Recipe_
By MRS. LOUISE NAYLOR, Ryzon Service Staff]
CHAPTER I
RYZON BREADS
Ryzon Liberty Bread is a direct response to the call from the United
States Government's Food Administration for new breads to conserve
wheat flour. We are glad to furnish this palatable, nutritious and
economical recipe, which uses much less wheat flour than is customary,
and is simple enough to be practical for use in every home. As a loaf
bread it cuts without undue crumbling and retains moisture equal to
breads in which a greater quantity of wheat flour is used.
The addition of the one egg makes it unusually suitable for children's
luncheon, or bread and butter sandwiches with a tea.
RYZON LIBERTY BREAD
1 level cupful (6 ounces) corn meal.
½ cupful (¾ ounce) bran.
1½ level cupfuls (6 ounces) white flour.
6 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 level tablespoonfuls (1 ounce) shortening.
1½ cupfuls milk (½ pint) or milk and water.
1 egg.
Sift together corn meal, white flour, RYZON and salt; add bran, cut
in shortening and mix thoroughly. Beat egg, add milk and mix with dry
ingredients. Bake in a moderate oven thirty minutes.
This mixture may be baked as a loaf bread, as illustrated, or in gem
pans for a hot bread.
Sufficient for one medium-sized loaf.
NOTE:—When using gas, light oven after loaf is put in, otherwise let
bread stand for fifteen minutes before putting into a moderate oven.
RYZON BRAN BREAD
6 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
2 level tablespoonfuls (1 ounce) sugar.
1 level teaspoonful salt.
1 quart (6 ounces) bran.
2 tablespoonfuls (1 ounce) butter or lard.
1 egg.
2 cupfuls (1 pint) milk or water.
1 level cupful (6 ounces) sultana raisins.
Sift flour, sugar, salt and RYZON into a mixing bowl, add bran, then
add shortening and rub it in with the tips of the fingers. Beat up
egg, add it with milk and raisins, and mix well. Divide into two small
greased bread pans, and bake in a moderate oven for one hour. Currants
may be substituted in place of the raisins.
Sufficient for two small loaves.
Bran adds nothing to the nourishment of the body, but it has another
health function to perform which is most important. It resists the
action of the digestive ferments and very materially assists in
removing from the system poisons caused by the fermentation of food
which cause many of the ills that flesh is heir to. By holding moisture
and thus promoting intestinal secretions it affords a most useful
laxative action to anyone of sedentary habit and has none of the ill
effects of most medicines used for the purpose. Bran may be obtained in
packages from the grocery, or in bulk from the feed store.
RYZON ALMOND AND RAISIN BREAD
½ cupful (3 ounces) brown sugar.
¾ cupful (1½ gills) hot water.
½ cupful (1 gill) molasses.
¾ cupful (1½ gills) milk.
3 level teaspoonfuls RYZON.
1 level cupful (¼ pound) flour.
2 level cupfuls (10 ounces) graham flour.
½ level teaspoonful baking soda.
1 level teaspoonful salt.
1 tablespoonful (½ ounce) melted butter.
¼ cupful (2 ounces) seeded and chopped raisins.
1 level cupful (¼ pound) blanched and chopped almonds.
Pour water over sugar, add molasses and milk. Mix flour sifted with
RYZON, flour, salt, and soda together, and stir them into milk mixture.
Add butter, raisins and almonds, and mix well. Turn into a well-greased
pan and bake in a moderate oven for one and one-half hours.
The graham flour is not sifted.
Sufficient for one medium-sized loaf.
_Prize Recipe_
RYZON NUT BREAD
BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY
1 level cupful (6 ounces) brown sugar.
1 level cupful (¼ pound) chopped nut meats.
1 level cupful (¼ lb.) chopped dates, stoned.
2 level cupfuls (10 ounces) graham flour.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
4 level teaspoonfuls RYZON.
2 cupfuls (1 pint) milk.
1 egg.
Put brown sugar into a mixing bowl, add nuts, dates, graham flour,
flour sifted with RYZON and salt, and egg beaten and mixed with milk.
Mix well and divide into two greased and floured loaf pans and set to
rise for fifteen minutes in a warm place. Bake in a moderate oven for
one hour.
This bread is excellent for sandwiches.
Sufficient for two small loaves.
RYZON MOCK NUT BREAD
BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN.
4 level cupfuls (1 pound) flour.
2 level tablespoonfuls brown sugar.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
1 egg.
1 cupful (¼ pound) Grape Nuts.
2 cupfuls (1 pint) milk.
Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then
flour and RYZON sifted together. Mold into two small loaves and bake in
moderate oven forty minutes.
Splendid for sandwiches.
Sufficient for two small loaves.
RYZON CURRANT LOAF
BY MRS. H. B. CLEMENT, BRISTOL, N. H.
2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 tablespoonfuls molasses.
2 level tablespoonfuls (1 ounce) shortening.
½ cupful (¼ pound) currants.
1 level teaspoonful cinnamon.
1 egg.
1 cupful (½ pint) milk—or milk and water.
Beat egg in mixing bowl, add salt, cinnamon, molasses, currants,
milk and melted shortening, then flour and RYZON which have been
sifted together. Turn into well-greased tin and bake in moderate oven
forty-five minutes. Serve fresh with coffee or toasted with tea.
Sufficient for one loaf.
_Prize Recipe_
RYZON HEALTH BREAD, No. 2
BY MRS. N. S. BAKER, MERIDEN, CONN.
4 level teaspoonfuls RYZON.
1½ level cupfuls (2¼ ounces) bran.
½ cupful (2 ounces) entire wheat flour.
½ cupful (2 ounces) rye flour or meal.
1 level teaspoonful salt.
½ cupful (3 ounces) corn meal.
2 shredded wheat biscuits.
½ cupful (1 gill) molasses.
1 cupful (½ pint) milk.
1 cupful (½ pint) water.
Put RYZON and bran into a bowl, add entire wheat flour, rye flour
sifted with salt, corn meal, shredded wheat biscuits, crushed,
molasses, milk and water. Beat thoroughly and pour into a well-greased
mold, cover, and steam steadily for three to four hours.
Long standing improves the flavor and makes the bread darker.
Sufficient for one medium-sized loaf which will serve six persons.
N. B.—See Prize Health Bread Recipe on this page.
RYZON STEAMED BROWN BREAD
BY MRS. A. L. CAYZER, EVANSTON, ILL.
2 level cupfuls (12 ounces) corn meal.
1 cupful (½ pint) molasses.
1 level cupful (5 ounces) graham flour.
2 cupfuls (1 pint) cold water.
½ level teaspoonful soda.
2 level teaspoonfuls RYZON.
1 level teaspoonful salt.
Sift corn meal, graham flour, RYZON and salt together twice, stir
soda in molasses and add the water; stir into dry ingredients until
thoroughly mixed—pour in greased mold, and steam four hours.
Sufficient for one medium-sized loaf.
RYZON OATMEAL BREAD
BY MRS. ANNA TACKMEYER, RYZON SERVICE STAFF
5 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
1 level tablespoonful sugar or molasses.
2 level cupfuls cooked oatmeal.
1 egg.
½ cupful (1 gill) milk or water.
Cook 1 cupful of oatmeal in 3 cupfuls of water until a porridge; add
salt, sugar and cool. Beat egg, add milk and egg to cooked oatmeal. Add
flour and RYZON sifted together, mix thoroughly, turn out on molding
board and knead well. Bake for one hour in moderate oven.
Sufficient for one loaf—weight 1½ lbs.
RYZON NEW ENGLAND NUT BREAD
BY MRS. WILLIAM STEVENS, BEVERLY, MASS.
½ cupful (¼ pound) sugar.
1½ cupfuls (¾ pint) milk.
4 level cupfuls (1 pound) flour.
6 level teaspoonfuls RYZON.
1 level dessertspoonful (2 level teaspoonfuls) salt.
1 level cupful (¼ pound) chopped walnuts.
Mix ingredients and allow to stand twenty minutes. Bake in a moderate
oven three-quarters of an hour.
Sufficient for one medium-sized loaf.
WINCHESTER NUT BREAD
¾ cupful (1½ gills) hot water.
½ cupful (¼ pound) brown sugar.
½ cupful (1 gill) Barbados molasses.
¾ cupful (1½ gills) milk.
2 level cupfuls graham or entire wheat flour.
1 level cupful (¼ pound) flour.
3½ level teaspoonfuls RYZON.
1½ level teaspoonfuls salt.
¾ cupful (3 ounces) walnut meats, coarsely chopped.
Dissolve the brown sugar in the water, add the molasses and milk, stir
in the flour sifted with RYZON and salt. Add the nut meats, turn into a
buttered bread-pan, and bake about an hour and a quarter in a moderate
oven.
Sufficient for one loaf.
_Third Prize Recipe_
RYZON HEALTH BREAD
BY MISS NETTIE A. BUCHANAN, DOBBS FERRY, N. Y.
2 level cupfuls (3 ounces) sterilized bran.
1 level cupful (6 ounces) corn meal.
1 level cupful (7 ounces) cream of wheat.
1 level cupful (4 ounces) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
3 cupfuls (1½ pints) milk or cream.
1 cupful (½ pint) New Orleans molasses.
Put bran into a basin, add corn meal, cream of wheat, flour sifted with
RYZON and salt, and molasses mixed with milk. Beat well, and pour into
large, well-greased mold,—cover and steam steadily for eight hours.
Weight of loaf when done, three and one-half pounds.
[Illustration]
RYZON BAKING POWDER BREAD
4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.
1 level tablespoonful (½ ounce) sugar.
4 tablespoonfuls (2 ounces) butter.
1 egg.
1 cupful (½ pint) milk or ½ cupful milk and ½ cupful water.
Mix flour, RYZON, salt and sugar together and sift twice into a large
bowl; add butter, cut it in with a knife, then rub it in as lightly
as possible with the tips of the fingers, just working it until the
shortening is well blended with flour mixture.
Beat up egg, add milk to it, then add to dry ingredients, mixing to a
soft dough with a knife or spoon. Turn out onto a floured baking board,
knead lightly and quickly to a smooth dough, place in a well-greased
bread pan, allow to rise for fifteen minutes in a cosy place, then bake
in a moderate oven for forty minutes.
Lard or drippings may be used in place of butter. Sufficient for one
medium-sized loaf.
This bread is delicious. The loaf illustrated is especially good for
sandwiches.
[Illustration]
RYZON ECONOMICAL BREAD
BY MRS. WILLARD STEELE, CHATTANOOGA, TENN.
2 level cupfuls (1 pint) toasted and ground bread crumbs.
2 level cupfuls (10 ounces) graham flour.
6 level teaspoonfuls RYZON.
1½ level teaspoonfuls salt.
1 egg.
1 tablespoonful molasses.
2 cupfuls milk and water (1 pint), or potato water.
Put into a bowl bread crumbs, graham flour, RYZON and salt. Stir
molasses into the milk and water and add to the dry ingredients, mixing
thoroughly.
Bake in well-greased bread pans in a moderate oven until the loaves
leave the sides of the pans and are a nice brown—about forty-five
minutes.
Sufficient for two small loaves.
NOTE:—Left over or stale pieces of any bread may be thoroughly dried
or toasted in the oven (often while other cooking is being done on top
of the stove), cooled, and then ground fine through the meat chopper.
These bread crumbs are useful for many things in place of flour, as in
the above recipe, and may also be used to advantage to thicken meat
gravies.
The water in which potatoes have been boiled will be found valuable
for making breads and adds a certain amount of mineral nutriment much
needed in our diet, but too often wasted.
This bread may be varied by adding raisins, nuts, dates, candied orange
peel or figs, and half cupful sugar, if a sweet bread is desired.
RYZON RYE BREAD
2½ level cupfuls (10 ounces) rye flour or meal.
1½ level cupfuls (6 ounces) flour.
2 level tablespoonfuls (1 ounce) butter substitute.
6 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 tablespoonfuls molasses.
1½ cupfuls (¾ pint), scant, milk or milk and water.
Into a bowl sift rye, flour, RYZON and salt; add molasses and milk. Mix
carefully, turn into a greased and floured bread tin and bake in a very
moderate oven for about one hour.
Sufficient for one large loaf.
[Illustration: _RYZON RICE POPOVERS—Second Prize Recipe_
By MRS. FREDERICK G. WAGNER, Leonia, N. J.
(_See Recipe, page 14_)]