RYZON HOME-MADE CANDIES
Who can resist home-made candies? Very few indeed, for if well made
they are delicious. Then, besides being delicious, the home article is
cheap as compared with bought candy of the same quality, and, above
all, it is pure.
The making of dainty bon-bons is a very attractive pastime to the
amateur housekeeper and would-be confectioner, and it is quite
surprising how many pretty and delicious candies can be made at home,
and how simple and fascinating the process.
The value of sugar as a food for both young and old is undisputed, and
candy is looked upon nowadays as almost a necessity instead of a mere
luxury.
For home-made confectionery, very few tools are necessary, although for
the more elaborate kinds the investment of a few dollars amply repays
the enthusiast. For instance, there are many candies which can be made
without any special instruments, but for perfect candy boiling a sugar
thermometer is a great asset, ensuring as it does accuracy and success.
The candy thermometer registers over 300° F. or more. But for those who
are not so ambitious there are many sweets which can be well made with
a little experience and a careful consultation with the clock.
Different kinds of sugar are needed for the various candies—brown,
confectioners’ and granulated—together with syrup, butter, milk,
flavoring extracts, colors, and such toothsome dainties as fruits,
shelled nuts, and preserved ginger.
The use of a little RYZON will be found of immense advantage to the
amateur candy maker, as it makes the sugar less liable to crystallize
while boiling, and gives a more creamy effect to such candies as fudge
and caramels.
Tiny crinkled paper cases are pretty for the more elaborate bon-bons,
but are not at all essential.
RYZON OLD FASHIONED MOLASSES CANDY
2 cupfuls (1 pint) molasses.
1 tablespoonful vinegar.
2 tablespoonfuls (1 ounce) butter.
½ level teaspoonful RYZON.
1 teaspoonful vanilla or ginger extract.
Put molasses, vinegar and butter into a saucepan. Bring to a boiling
point, and boil, stirring all the time until the mixture is brittle
when dropped into cold water, or when it registers 265° F. by candy
thermometer. Stir in RYZON and extract and pour into a buttered tin.
When nearly cold pull until glossy. Cut into small pieces and lay on
a buttered plate or wrap in waxed paper. Sufficient for one pound of
candy.
RYZON CHERRY PASTE
1 level teaspoonful RYZON.
3 level tablespoonfuls (1 ounce) powdered gelatine.
1¼ cupfuls (2½ gills) water.
2 level cupfuls (1 pound) sugar.
1 level cupful (¼ pound) chopped preserved cherries.
A few drops red color.
1 lemon.
Confectioners’ sugar.
Put gelatine, RYZON, water, sugar, grated rind and strained juice of
lemon into a saucepan, bring slowly to boiling point, then boil gently
for fifteen minutes, stirring constantly.
Rinse a deep plate with cold water, put in red color and cherries.
Strain in mixture and stir. Set in a cold place until firm, then cut
into neat squares, using a knife constantly dipped into hot water, and
roll in confectioners’ sugar. Put into boxes lined with waxed paper.
Sufficient for thirty squares.
RYZON FRUIT AND NUT FUDGE
1 level teaspoonful RYZON.
2 level cupfuls (1 pound) sugar.
½ cupful (¼ pint) molasses.
½ cupful (¼ pint) cream.
½ cupful (¼ pound) butter.
½ cupful (2 ounces) grated chocolate.
2 level tablespoonfuls chopped preserved ginger.
2 level tablespoonfuls stoned and chopped dates.
½ cupful (2 ounces) chopped walnut meats.
½ cupful (2 ounces) blanched and chopped almonds.
1 teaspoonful lemon extract.
1 teaspoonful orange extract.
Boil together for seven minutes, sugar, molasses, cream and butter,
stirring all the time; add chocolate and boil seven minutes more, then
add fruit, RYZON and nut meats; stir constantly until it boils, then
cook slowly until it forms a soft ball when tried in cold water, or
240° F. by candy thermometer, then add extracts. Remove from fire, put
pan into larger pan of cold water and stir until creamy. Pour into
buttered tins and mark into squares when half cold. Sufficient for
fifty squares.
RYZON BETTY CARAMELS
2 level cupfuls (12 ounces) brown sugar.
1 level teaspoonful RYZON.
½ cupful (1 gill) milk.
1 tablespoonful (½ ounce) butter.
1 teaspoonful coffee extract.
Pecan nut meats.
Put into a saucepan, sugar, RYZON, milk and butter, bring to boiling
point and boil gently, stirring all the time, until the mixture forms a
soft ball when tested in cold water, or 240° F. by candy thermometer.
Add coffee extract and pour into a dry basin, and beat with a wooden
spoon until the mixture becomes stiff.
Then roll into large even-shaped marbles and put a pecan nut meat on
top of each. Lay on waxed paper to become firm.
These caramels are a pale coffee color.
Serve in paper cases.
Sufficient for twenty-five caramels.
RYZON NUT CANDY
3 level cupfuls (1½ pounds) sugar.
1 cupful (½ pint) corn syrup.
½ cupful (1 gill) water.
2 egg whites.
1 level teaspoonful RYZON.
¼ level teaspoonful salt.
1 level cupful (¼ pound) chopped nut meats.
1 teaspoonful almond extract.
1 teaspoonful lemon extract.
1 teaspoonful vanilla extract.
Put into a saucepan, sugar, syrup and water and boil until the syrup
forms a soft ball when tried in cold water, or 240° F. by candy
thermometer.
Add salt and RYZON to eggs and beat to a stiff froth. Take syrup from
fire and add eggs, a tablespoonful at a time, until all has been
added, beating constantly. When mixture begins to thicken, add nuts
and extracts, and beat until creamy. Pour into a deep buttered pan and
allow to cool. Cut in cubes when cold. This candy is best when it has
been allowed to stand for three days. Sufficient for thirty cubes.
RYZON STUFFED DATES
Stoned dates.
1 egg white.
1 level teaspoonful RYZON.
1 teaspoonful vanilla extract.
2 tablespoonfuls chopped preserved ginger.
Confectioners’ sugar.
Pink sugar.
Remove stones from desired number of dates.
Drop egg white into a basin, add RYZON, extract, ginger and enough
sifted confectioners’ sugar to make a stiff paste.
Fill dates with mixture and roll in pink sugar.
Serve in a bon-bon dish.
TO MAKE PINK SUGAR:—Put some granulated sugar on a piece of stiff
white paper; sprinkle over a few drops of red color, and rub with a
wooden spoon or between the hands until evenly distributed. Dry in
a moderate heat, occasionally separating the grains by rubbing them
between the fingers, and keep for use in a dry bottle or a tin box.
Lump sugar may be used, but it must be broken up with a rolling-pin and
sifted. Sufficient for forty dates.
RYZON CHOCOLATE FUDGE
2½ level cupfuls (1¼ lbs.) sugar.
1 level teaspoonful RYZON.
2 squares (2 ozs.) chocolate, grated.
1 cupful (½ pint) milk.
1 tablespoonful (½ oz.) butter.
1 teaspoonful vanilla extract.
Put sugar, RYZON, chocolate, milk and butter into a saucepan and bring
to boiling point; then boil, starting from that time, to 240° F., or
until it forms a soft ball when tested in cold water. Remove from the
fire, add extract, and beat until creamy. Pour into buttered tins and
mark into squares when half cold.
RYZON ALMOND AND RAISIN BRITTLE
2 level cupfuls (1 pound) sugar.
1 teaspoonful vinegar.
3 level teaspoonfuls RYZON.
1 level cupful (2 ounces) seeded raisins.
1 level cupful (¼ pound) blanched and roasted almonds.
1 teaspoonful almond extract.
1 teaspoonful lemon extract.
Melt sugar in a deep saucepan, stirring all the time, until it is a
nice brown color, or 290° F., then add vinegar and RYZON and boil until
300° F. by candy thermometer, or until brittle when tested in cold
water.
Put raisins and almonds into a well-buttered tin. Add extracts to
boiled syrup and pour at once over the fruit and nuts. Allow to cool
and cut into squares or strips. Sufficient for ten strips.
RYZON KISS-ME-QUICKS
4 tablespoonfuls honey.
2 level cupfuls (1 pound) sugar.
8 tablespoonfuls water.
½ level teaspoonful RYZON.
1 pinch salt.
1 level cupful (¼ pound) chopped English walnut meats.
1 teaspoonful rose extract.
1 teaspoonful orange extract.
Put into a saucepan, honey, sugar, water and RYZON and stir over the
fire with a wooden spoon until sugar is dissolved. Let it boil quickly,
stirring gently all the time, until it forms a soft ball when tried in
cold water, or 240° F. by candy thermometer.
Take pan from fire, stir in salt, nuts, and extracts and beat until
creamy. Pour into a buttered tin, let cool, and cut into neat squares.
Sufficient for forty squares.
RYZON WEIGHTS AND MEASURES
½ pint 1 cupful
1 quart 4 cupfuls
3 teaspoonfuls 1 tablespoonful
1 gill ½ cupful
4 gills 1 pint
2 pints 1 quart
4 tablespoonfuls 1 wineglassful
60 drops 1 teaspoonful
4 wineglassfuls 1 cupful
4 quarts 1 gallon
2 tablespoonfuls sugar 1 ounce
4 tablespoonfuls flour 1 ounce
2 tablespoonfuls butter 1 ounce
1 quart flour 1 pound
1 pint butter 1 pound
8 large eggs 1 pound
2 cupfuls milk 1 pound
2 cupfuls sugar 1 pound
2 cupfuls butter 1 pound
1 cupful crumbs ¼ pound
1 cupful chopped suet ¼ pound
1 square chocolate 1 ounce
4 cupfuls whole wheat flour 1 pound
4½ cupfuls graham flour 1 pound
1 cupful chopped nut meats ¼ pound
2⅔ cupfuls corn meal 1 pound
BAKING TIME TABLE
The following table gives approximately the time for baking biscuits,
cookies, pies, puddings, and cakes. The time will vary according to the
state of the oven, and the quantity to be cooked.
Biscuits 10 to 20 minutes
Cookies 8 to 12 minutes
Pies 30 to 45 minutes
Pudding, Bread 20 to 45 minutes
Pudding, Indian 3 to 4 hours
Pudding, Plum 4 to 6 hours
Rolls 15 to 20 minutes
Fritters 3 to 5 minutes
Muffins 10 to 20 minutes
Doughnuts 3 to 5 minutes
Cake, Fruit 2 hours
Cake, Sponge 35 to 60 minutes
Cake, Loaf 40 to 60 minutes
Cake, Layer 15 to 25 minutes
Cake, Plain 25 to 40 minutes
Cake, Thin 15 to 30 minutes
Gingerbread 30 to 60 minutes
Bread, White 45 to 60 minutes
Bread, Graham 35 to 50 minutes
Bread, Nut 50 to 60 minutes
Whole Wheat Gems 25 to 30 minutes
Popovers 15 to 35 minutes
LIST OF UTENSILS AND HELPS FOR THE MODERN KITCHEN
White kitchen paper for covering cakes, etc.
1 baking board 1 lemon squeezer
1 rolling-pin 1 kettle
1 chopping board 1 steamer
3 wooden spoons 1 grater
1 flour sifter Scales and weights
1 pastry brush Tablespoons
2 biscuit pans Cookie cutters
2 bread pans 1 can opener
6 to 8 cake tins 3 pie tins
1 sugar sifter 1 pair scissors
1 double boiler 1 apple corer
6 bowls 1 doughnut cutter
1 Dover egg beater 1 vegetable brush
1 wire egg beater Pudding molds
2 measuring cups 1 sugar thermometer
1 waffle iron Saucepans
Gem pans 1 frying pan and basket
Muffin pans 1 tray
1 strainer 3 cake racks
Forks and knives 1 flour bin
1 Palette knife Teaspoons
1 pot rest
[Illustration:
THIS IS A PHOTOGRAPH OF THE ONLY INGREDIENTS OF RYZON
THE PERFECT BAKING POWDER
BI-CARBONATE OF SODA—USED IN ALL BAKING POWDERS
CORN STARCH—USED IN NEARLY ALL BAKING POWDERS
PURE MONOSODIUM PHOSPHATE CRYSTALS—THE CHARACTERISTIC INGREDIENT OF
RYZON, WHEREIN IT DIFFERS FROM ALL OTHER BAKING POWDERS]
THE TRUTH ABOUT BAKING POWDERS
ALL baking powders are chemical compounds and all are made by chemical
processes. Purity, healthfulness, and reliability in baking powder can
be obtained alone by chemical control and analysis. Consequently, the
skilled chemist alone is competent to produce a perfect one.
There are three classes of baking powder—the phosphate, the alum, and
the tartrate or tartaric acid, known as cream of tartar.
The phosphate type of baking powder is the only kind of which the
characteristic ingredient exists naturally in many of our foods. In
fact, phosphates in foods are necessary to life.
Phosphate baking powder has long been recognized as the most desirable
type, having been in use before either the cream of tartar or alum
baking powders were known.
The reason why phosphate baking powders have not been more widely used
has been due to the difficulty in obtaining the right phosphate—one
which reacts properly in baking, is perfect in purity, and retains
indefinitely its strength and efficiency.
RYZON is made with crystallized monosodium phosphate, a new and better
kind of phosphate and the right one for baking powder, as illustrated
on this page.
The ingredients used in RYZON are guaranteed pure, clean and wholesome
by the General Chemical Company, whose facilities for insuring their
quality are well known to the scientific world.
RYZON, The Perfect Baking Powder, is strictly an American pure food
product, made in the newest and cleanest baking powder plant in America.
[Illustration: WHERE RYZON, THE PERFECT BAKING POWDER IS MADE
These illustrations give some idea of one unit of the RYZON plant,
which is constructed to conform to the most approved modern ideals in
food production.
Due regard is given to protection from fire, in a substantial building,
and also to securing plenty of air, light, and sunshine.
Absolute cleanliness is maintained in the building and among the
workers, who are examined at regular intervals by a physician.
Corner of Packing Dept.
Women’s Service Lavatory]
[Illustration:
Service facilities are fitted up to encourage personal cleanliness.
Purity and wholesomeness are not only watchwords, for RYZON, but also
for the building where “The Perfect Baking Powder” is produced.
All the workers, men and women, wear white uniforms and caps, and the
entire interior of the building is finished in white enamel.
The RYZON plant is open to domestic science teachers, food officials,
and others properly interested in a model food establishment.
Corner of Girl’s Luncheon Room
Corner of Office
Chemical Laboratory]