,transcriber's ,notes3 ,underscores 80 before and after a word or phrase indicate italics in the original text4 ,small capitals have been converted to ,,solid capitals4 ,illustrations have been moved so they do not break up paragraphs4 ,typographical and punctuation errors have been silently corrected4 ,illustration ,illustration ,the ,master ,chefs of ,new ,york's ,leading ,hotels1 ,clubs and ,restaurants were quick to realize the excellence of ,,ryzon1 ,the ,perfect ,baking ,powder ,among the first to use ,,ryzon were these celebrated institutions3 ,the ,waldorf-,astoria ,u4 ,s4 ,military ,academy1 ,cadet ,delmonico's ,mess1 ,west ,point ,the ,colony ,club ,school of ,household ,science1 ,hotel ,astor and ,restaurant of ,pratt ,sherry's ,institute ,the ,biltmore ,new ,york ,bureau of ,hospital ,hotel ,st4 ,regis ,standards and ,supplies ,lotos ,club ,hotel ,mc,alpin ,hotel ,knickerbocker ,the ,claridge ,hotel ,lambs' ,club ,india ,house ,hotel ,martinique ,crescent ,athletic ,club ,the ,downtown ,association ,caf ,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 ,hotel1 ,boston ,y4 ,w4 ,c4 ,a4 ,cafeteria ,u4 ,s4 ,naval ,academy1 ,annapolis ,hotel ,bellevue-,stratford1 ,philadelphia ,massachusetts ,general ,hospital1 ,boston ,catering to the world's most critical consumers1 their standards are the highest ,illustration ,,contents ,,page ,prominent ,new ,york ,institutions ,first ,using ,,ryzon ,inside ,front ,how the ,,ryzon ,baking ,book ,was ,made #c ,important ,measuring ,directions #d ,the ,story of ,,ryzon #e ,prize ,winners of the ,,ryzon ,recipe ,contest #f ,comparative ,economy of ,,ryzon #h ,saving ,eggs by ,using ,,ryzon #h ,,chapter ,i4 ,,ryzon ,breads #i ,,ii4 ,,ryzon ,quick ,breads #ac ,popovers1 #ad2 ,corn ,breads1 #ad-af2 ,biscuits1 #ag-ai2 ,muffins and ,breakfast ,breads1 #ai-bc2 ,waffles1 #bc-bd2 ,griddle ,cakes1 #be-bg2 ,fritters1 #bg-bh4 ,,iii4 ,,ryzon ,cakes #bi ,loaf ,cakes1 #ca-dj2 ,layer ,cakes1 #dj-db2 ,fillings and ,icings1 #dc-dd4 ,,iv4 ,,ryzon ,cookies1 ,doughnuts and ,small ,cakes #de ,cookies1 #de-dh2 ,doughnuts1 #dh-di2 ,small ,cakes1 #di-ec4 ,v4 ,,ryzon ,pastry1 ,pies1 ,shortcakes1 ,tarts and ,tartlets #ed ,pastries1 #ef-ei2 ,shortcakes1 #fj-fa2 ,pies1 #fa-fc2 ,tartlets1 #fc4 ,,vi4 ,,ryzon ,puddings #fd ,steamed ,puddings1 #fd-fg2 ,baked ,puddings1 #fg-fh4 ,,vii4 ,,ryzon ,savory ,dishes #fi ,including inexpensive meat dishes1 left-overs1 and egg and cheese recipes1 #fi-ge4 ,,viii4 ,,ryzon ,camp ,cookery #gf ,,ix4 ,,ryzon ,home-made ,candies #gg ,tables of ,weights1 ,measures and ,time of ,baking #hj ,the ,ingredients of ,,ryzon1 ,the ,perfect ,baking ,powder #ha ,the ,truth ,about ,baking ,powders #ha ,the ,,ryzon ,plant--,a ,modern ,food ,establishment ,inside ,back ,,how ,,the ,,ryzon ,,baking ,,book ,,was ,,made ,when the marketing of ,,ryzon was begun1 it was soon learned that a practical manual for the use of baking powder was desirable4 ,there seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results4 ,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 efficient4 ,it was discovered that the present baking powder recipe books did not contain recipes now used in the best homes1 and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder4 ,therefore1 it was quickly decided that the ,,ryzon ,baking ,book should be as much of an improvement over previous baking powder recipe books1 as ,,ryzon1 ,the ,perfect ,baking ,powder1 is an improvement compared with the old kinds of baking powder4 ,to this end an extensive campaign of advertising for practical home recipes was inaugurated1 with an offer of prizes to secure the best possible home recipes in use1 and ,marion ,harris ,neil was engaged to supervise the work1 adding thereto her store of tested recipes1 together with her experience in compiling practical cooking manuals4 ,thousands of good housekeepers in many ,states submitted their best and most original home recipes1 from which a number of prize selections were made for the ,,ryzon ,baking ,book by expert judges4 ,the ,master ,recipes were obtained from the prominent cooking experts whose names they bear1 and many excellent and unusual private recipes were contributed from homes where they have been in practical use4 ,every one of the prize selections was carefully tested by actual baking1 and doubly checked by the ,,ryzon ,service ,staff1 before being included in the ,,ryzon ,baking ,book4 ,illustration3 ,level spoonful1 oz4 ,,ryzon4 ,rounding spoonful1 to oz4 ,,others4 ,heaping spoonful1 to oz4 ,,others4 ,modern recipes and the cooking schools now use standard ,,level spoon measurements for baking powders4 ,much of the so-called 8bad luck0 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 results4 ,,general ,,directions ,,for ,,use ,,of ,,ryzon ,one ,,level teaspoonful 7oz47 of ,,ryzon to each cup 7 lb47 of flour is sufficient for making cakes in which eggs are used4 ,two ,,level teaspoonfuls 7 oz47 of ,,ryzon to each cup 7 pint7 of flour are sufficient for best results in making biscuits1 muffins1 waffles4 ,two and one-half ,,level teaspoonfuls 7_/ oz47 to each cup 7 pint7 of buckwheat flour1 graham flour1 whole grain flours and meals1 are required when eggs are not used4 ,each ,,ryzon recipe gives accurate ,,level measurements and weights of ingredients1 with directions which1 if carefully followed with the use of ,,ryzon1 ,the ,perfect ,baking ,powder1 will insure perfect home baking4 ,illustration3 ,the ,story of ,,ryzon ,,ryzon ,the ,perfect ,baking ,powder1 is the result of years of research work by the ,general ,chemical ,company4 ,this ,company's staff includes some of the most eminent men in chemistry4 ,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 results4 ,baking ,powder is a necessity4 ,a good baking powder is essential to the comfort and convenience of every home4 ,the solving of the baking powder problem1 to produce for the ,american people and for the world a 8perfect baking powder10--one which should be not only efficient and practical1 but should also fulfill all desirable requirements from the standpoint of purity and health1--is an achievement of which any company of scientific men might feel proud1 especially when they are able to offer ,,ryzon1 with all of its improvements over old-fashioned baking powders1 at a lower price than usually asked for high grade baking powder4 ,after having perfected ,,ryzon to their own satisfaction1 officers of the ,general ,chemical ,company indirectly sent samples of ,,ryzon to the most famous cooking experts4 ,they were asked to try this new baking powder1--which then had no name1--and to say unreservedly what they thought4 ,the replies were uniformly that this was the most wonderful baking powder ever tried1 that less was required than of other baking powders1 and that the results were perfect4 ,finally1 this new baking powder was sent to one of ,america's greatest food authorities1 who was asked for his frank opinion of it from a health standpoint4 ,he wrote1 in reply1 that 8,,ryzon has qualities of excellence and physiological relations which entitle it to the confidence and patronage of the public40 ,his opinion has been confirmed by other leading food experts of ,america4 ,this is the reason for ,,ryzon1 which is a guaranteed ,american pure food product of superior quality and efficiency1 at a fair price4 ,,the ,,prize ,,winners ,,of ,,the ,,ryzon ,,recipe ,,contest ,from #h1cgi recipes submitted by home and expert cooks for the use of ,,ryzon1 ,the ,perfect ,baking ,powder1 awards were made for originality and excellence by the judges1--,christine ,terhune ,herrick1 ,marion ,harris ,neil1 and ,mrs4 ,julian ,heath1 from typewritten copies1 identified only by numbers1--the judges having no knowledge of the person to whom the awards were being made1--as follows3 ,,page #ast prize1 for ,,ryzon ,baba1 to ,mrs4 ,percy ,duvall1 ,dower ,house1 ,rosaryville1 ,md4 #cb ,so far as the judges know1 ,mrs4 ,duvall's ,,ryzon ,baba is the first one made with baking powder4 #bnd prize1 for ,,ryzon ,rice ,popovers1 to ,mrs4 ,frederick ,g4 ,wagner1 ,lakeview ,ave41 ,leonia1 ,n4 ,j4 #ac #crd prize1 for ,,ryzon ,health ,bread1 to ,miss ,nettie ,a4 ,buchanan1 #c ,hudson ,terrace1 ,dobbs ,ferry1 ,n4 ,y4 #aa ,these three principal prize winning recipes1 and other prize winning recipes will be found on the pages indicated4 ,,ryzon ,liberty ,bread1 ,mrs4 ,louise ,naylor1 ,n4 ,y4 ,city #i ,,ryzon ,nut ,bread1 ,mrs4 ,william ,h4 ,briggs1 ,new ,york ,city #aj ,,ryzon ,health ,bread ,no4 #b1 ,mrs4 ,n4 ,s4 ,baker1 ,meriden1 ,conn4 #aa ,,ryzon ,canton ,biscuits1 ,mrs4 ,mary ,r4 ,doggett1 ,brooklyn1 ,n4 ,y4 #ah ,,ryzon ,sardine ,biscuits1 ,mrs4 ,florence ,lounds1 ,fort ,lee1 ,n4 ,j4 #ah ,,ryzon ,ham ,muffins1 ,mrs4 ,jeannette ,young ,norton1 ,new ,york ,city #ba ,,ryzon ,pineapple ,fritters1 ,mrs4 ,b4 ,m4 ,smyth1 ,orange1 ,n4 ,j4 #bg ,,ryzon ,hominy ,fritters1 ,mrs4 ,j4 ,j4 ,o',connell1 ,washington1 ,d4 ,c4 #bh ,,ryzon ,maryland ,black ,cake1 ,mrs4 ,julius ,snowden1 ,laurel1 ,md4 #cd ,,ryzon ,polish ,guest ,cake la ,reszke1 ,mrs4 ,hulda ,thompson1 ,new ,york ,city #cd ,,ryzon ,white ,fruit ,cake1 ,mrs4 ,harry ,burgess1 ,nashville1 ,tenn4 #cd ,,ryzon ,coffee ,crumb ,cake1 ,mrs4 ,m4 ,monnikendam1 ,new ,york ,city #ci ,,ryzon ,nut ,tart1 ,mrs4 ,aida ,b4 ,canniff1 ,new ,york ,city #dj ,,ryzon ,layer ,cocoa ,cake1 ,miss ,jennie ,wallach1 ,new ,york ,city #dj ,,ryzon ,orange ,tea ,cakes1 ,mrs4 ,c4 ,c4 ,bigelow1 ,tarpon ,springs1 ,fla4 #ej ,,ryzon ,pie ,crust and ,cookies in ,one1 ,mrs4 ,rachel ,f4 ,fink1 ,white ,plains1 ,n4 ,y4 #eh ,,ryzon ,currant ,shortcakes1 ,mrs4 ,g4 ,n4 ,hartley1 ,plainfield1 ,n4 ,j4 #fj ,,ryzon ,grapefruit ,shortcake1 ,mrs4 ,wm4 ,j4 ,matheson1 ,new ,york ,city #fa ,,ryzon ,lemon ,pot ,pie1 ,mrs4 ,k4 ,e4 ,johnson1 ,new ,york ,city #fe ,,ryzon ,meldone ,pie ,dinner1 ,mrs4 ,a4 ,s4 ,westcott1 ,edgewater1 ,n4 ,j4 #gj ,,ryzon ,toad-in-the-,hole1 ,mrs4 ,maude ,jervis1 ,brooklyn1 ,n4 ,y4 #gj ,,ryzon ,apriba ,loaf1 ,mrs4 ,c4 ,w4 ,shaw1 ,mountainville1 ,n4 ,y4 #gc ,,ryzon ,meat ,fold-,overs1 ,mrs4 ,l4 ,boisse1 ,douglaston1 ,l4 ,i4 #gd ,,ryzon ,cold ,pigeon ,pie1 ,mrs4 ,harold ,a4 ,brown1 ,caldwell1 ,n4 ,j4 #ge ,as the result of our standing offer 8#e for each original baking recipe accepted for our ,,ryzon ,baking ,book0 we are giving new recipes4 ,the following have been accepted for this edition3 ,,ryzon ,mock ,nut ,bread1 ,mrs4 ,w4 ,g4 ,w4 ,tupper1 ,minneapolis1 ,minn4 #aj ,,ryzon ,currant ,loaf1 ,mrs4 ,h4 ,b4 ,clement1 ,bristol1 ,n4 ,h4 #aj ,,ryzon ,steamed ,brown ,bread1 ,mrs4 ,a4 ,l4 ,cayzer1 ,evanston1 ,ill4 #aa ,,ryzon ,oatmeal ,bread1 ,mrs4 ,anna ,tackmeyer1 ,new ,york ,city #aa ,,ryzon ,economical ,bread1 ,mrs4 ,willard ,steele1 ,chattanooga1 ,tenn4 #ab ,,ryzon ,apple ,corn ,bread1 ,miss ,emma ,l4 ,morse1 ,oxford1 ,mass4 #ad ,,ryzon ,new ,virginia ,corn ,meal ,spoon ,bread1 ,a4 ,c4 ,wood1 ,washington1 ,d4 ,c4 #ad ,,ryzon ,sweet ,potato ,pone1 ,mrs4 ,c4 ,w4 ,tilden1 ,los ,angeles1 ,cal4 #ae ,,ryzon ,wholesome ,corn ,muffins1 ,miss ,sarah ,e4 ,gibson1 ,hagerstown1 ,md4 #ae ,,ryzon ,rice and ,corn ,meal ,bread1 ,miss ,emma ,collins1 ,albany1 ,cal4 #ae ,,ryzon ,corn ,parker ,house ,rolls1 ,mrs4 ,mary ,e4 ,hall1 ,jamestown1 ,n4 ,y4 #af ,,ryzon 8,hot-,dog0 ,dainties1 ,mrs4 ,john ,w4 ,tolson1 ,washington1 ,d4 ,c4 #ag ,,ryzon ,cheese ,drop ,biscuit1 ,forecast ,modern ,school of ,cookery #ah ,,ryzon ,buttermilk ,biscuit1 ,mrs4 ,j4 ,b4 ,mac,entire1 ,roanoke1 ,va4 #ai ,,ryzon ,prune ,biscuit1 ,mrs4 ,fred ,friedlander1 ,n4 ,y4 ,city #ai ,,ryzon ,apple ,muffins1 ,mrs4 ,c4 ,w4 ,tilden1 ,los ,angeles1 ,cal4 #bj ,,ryzon ,squash ,muffins1 ,mrs4 ,a4 ,r4 ,corwith1 ,southampton1 ,n4 ,y4 #bj ,,ryzon ,oatmeal ,breakfast ,gems1 ,miss ,emma ,collins1 ,albany1 ,cal4 #ba ,,ryzon ,corn ,muffins1 ,mrs4 ,eleanor ,ackerman1 ,brooklyn1 ,n4 ,y4 #ba ,,ryzon ,bran ,gems1 ,mrs4 ,m4 ,j4 ,harding1 ,detroit1 ,mich4 #bb ,,ryzon ,quick ,sally ,lunn1 ,mrs4 ,a4 ,m4 ,crum1 ,florence1 ,ala4 #bc ,,ryzon ,quick ,coffee ,cake1 ,mrs4 ,mehmert1 ,olney1 ,ill4 #bc ,,ryzon ,hot ,walnut ,sandwiches1 ,mrs4 ,reynolds ,casey1 ,flushing1 ,mich4 #bc ,,ryzon ,rice ,griddle ,cakes1 ,mrs4 ,inglis ,h4 ,brown1 ,lexington1 ,mass4 #be ,,ryzon ,hoover ,pancakes1 ,mrs4 ,e4 ,d4 ,cole1 ,brooklyn1 ,n4 ,y4 #bf ,,ryzon ,blueberry ,griddle ,cakes1 ,mrs4 ,herman ,waddy1 ,washington1 ,d4 ,c4 #bg ,,ryzon ,clam ,fritters1 ,miss ,ruth ,fredericks1 ,oak ,ridge1 ,n4 ,j4 #bg ,,ryzon ,economy ,fritters1 ,mrs4 ,w4 ,h4 ,frickey1 ,rochester1 ,n4 ,y4 #bg ,,ryzon ,prune ,cake1 ,mrs4 ,edgar ,m4 ,hall1 ,oelwein1 ,ia4 #cf ,,ryzon ,canadian ,war ,cake1 ,mrs4 ,gertrude ,haig1 ,edmonton1 ,canada #cf ,,ryzon ,jelly ,roll1 ,marion ,harris ,neil1 ,jersey ,city1 ,n4 ,j4 #cg ,,ryzon ,dried ,apple ,cake1 ,mrs4 ,georgianna ,dewey1 ,ann ,arbor1 ,mich4 #ci ,,ryzon ,mock ,caramel ,cake1 ,miss ,m4 ,deller1 ,milwaukee1 ,wis4 #dj ,,ryzon ,molasses ,layer ,cake1 ,miss ,nellie ,e4 ,adams1 ,tacoma1 ,wash4 #db ,,ryzon ,peanut ,cookies1 ,miss ,louise ,fahrig1 ,philadelphia1 ,pa4 #df ,,ryzon ,economical ,school ,cookies1 ,margaret ,l4 ,evans1 ,lancaster1 ,pa4 #dg ,,ryzon ,corn ,meal ,doughnuts1 ,mrs4 ,george ,a4 ,clarke1 ,mulino1 ,ore4 #dh ,,ryzon ,potato ,fried ,cakes1 ,mrs4 ,clarence ,g4 ,horton1 ,sand ,lake1 ,n4 ,y4 #di ,,ryzon ,callas1 ,miss ,helen ,wilson1 ,ames1 ,ia4 #di ,,ryzon ,fruit ,bars1 ,mrs4 ,james ,richards1 ,houghton1 ,mich4 #ea ,,ryzon ,tea ,table ,dainties1 ,mrs4 ,kate ,lowry1 ,chicago1 ,ill4 #ea ,,ryzon ,old ,fashioned ,molasses ,cake1 ,mrs4 ,ella ,smith1 ,brooklyn1 ,n4 ,y4 #ea ,,ryzon ,betsy ,jumbles1 ,mrs4 ,j4 ,c4 ,merril1 ,n4 ,y4 ,city #ea ,,ryzon ,cocoanut ,buns1 ,mrs4 ,john ,w4 ,bogart1 ,hackensack1 ,n4 ,j4 #ea ,,ryzon ,oatmeal ,shortbread1 ,mrs4 ,isa ,williams1 ,school ,house1 ,cedar1 ,b4 ,c4 #eb ,,ryzon ,french ,cookies1 ,mrs4 ,m4 ,l4 ,nenans1 ,winslow1 ,ill4 #ec ,,ryzon ,apple ,pie1 ,mrs4 ,g4 ,medler1 ,chevey ,chase1 ,md4 #fa ,,ryzon ,apple ,drops1 ,mrs4 ,m4 ,eskolin1 ,n4 ,colebrook1 ,conn4 #fd ,,ryzon ,steamed ,suet ,pudding1 ,mrs4 ,c4 ,n4 ,bollers1 ,n4 ,y4 ,city #ff ,,ryzon ,puffs1 ,mrs4 ,edward ,albes1 ,washington1 ,d4 ,c4 #fg ,,ryzon ,excellent ,peach ,pudding1 ,mrs4 ,f4 ,w4 ,french1 ,s4 ,oil ,city1 ,pa4 #fg ,,ryzon ,egg ,noodles1 ,mrs4 ,belle ,failing1 ,sedalia1 ,colo4 #gj ,,ryzon ,potato ,soup1 ,mrs4 ,a4 ,d4 ,fraser1 ,burlington1 ,wash4 #ga ,,ryzon ,rice ,corn ,pudding1 ,miss ,frances ,r4 ,dickey1 ,san ,juan1 ,p4 ,r4 #gb ,,ryzon ,salmon and ,tomato1 ,mrs4 ,cora ,lee ,wallace1 ,topeka1 ,kan4 #gb ,,ryzon ,beef ,loaf1 ,miss ,harriet ,romer1 ,elmira1 ,n4 ,y4 #gc ,,ryzon ,potato ,puff1 ,mrs4 ,allan ,bancroft1 ,maywood1 ,ill4 #gc ,,ryzon ,cheese ,omelet1 ,mrs4 ,mary ,fredericks1 ,oak ,ridge1 ,n4 ,j4 #gc ,,ryzon ,artichokes la ,remoulade ,shells1 ,miss ,carine ,carruthers1 ,seattle1 ,wash4 #gc ,,ryzon ,beefsteak ,pie1 ,miss ,nora ,longeway1 ,spring ,bank1 ,alberta1 ,canada #gd ,,ryzon 8,war-,meat0 ,loaf1 ,mrs4 ,clara ,e4 ,wells1 ,paton1 ,ia4 #ge ,,comparative ,,economy ,,of ,,ryzon ,at its price ,,ryzon is less expensive to use than other baking powders sold at less per pound4 ,you buy baking powder by the pound1 but it is generally used by measurement4 ,,ryzon contains #aaj or more1 averaging about #aad1 level teaspoonfuls to the pound4 ,other phosphate baking powders average about #ie level teaspoonfuls to the pound4 ,we have found no other phosphate powder to contain as many as #ajj1 and some brands of the calcium phosphate type have been found to contain only #hh1 level teaspoonfuls to the pound4 ,cream of tartar powders show a wider variance1 with an occasional lighter measuring pound approaching ,,ryzon in number of level teaspoonfuls contained1 but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of ,,ryzon4 ,furthermore1 less ,,ryzon is required by measurement for equal efficiency in baking1 as to more1 by measurement1 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 recipes4 ,hence1 ,,ryzon is more economical in use1 as well as superior in quality and baking results4 ,,saving ,,eggs ,,by ,,using ,,ryzon ,when more eggs are called for than you care to use1 you can reduce the cost of a recipe by using level teaspoonful of ,,ryzon for each egg omitted4 ,often to of the eggs are omitted in this way by those desiring economy4 ,illustration3 ,,ryzon ,,liberty ,,bread--,special ,recipe ,by ,,mrs4 ,,louise ,,naylor1 ,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 flour4 ,we are glad to furnish this palatable1 nutritious and economical recipe1 which uses much less wheat flour than is customary1 and is simple enough to be practical for use in every home4 ,as a loaf bread it cuts without undue crumbling and retains moisture equal to breads in which a greater quantity of wheat flour is used4 ,the addition of the one egg makes it unusually suitable for children's luncheon1 or bread and butter sandwiches with a tea4 ,,ryzon ,,liberty ,,bread #a level cupful 7#f ounces7 corn meal4 cupful 7 ounce7 bran4 #a level cupfuls 7#f ounces7 white flour4 #f level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 shortening4 #a cupfuls milk 7 pint7 or milk and water4 #a egg4 ,sift together corn meal1 white flour1 ,,ryzon and salt2 add bran1 cut in shortening and mix thoroughly4 ,beat egg1 add milk and mix with dry ingredients4 ,bake in a moderate oven thirty minutes4 ,this mixture may be baked as a loaf bread1 as illustrated1 or in gem pans for a hot bread4 ,sufficient for one medium-sized loaf4 ,,note3--,when using gas1 light oven after loaf is put in1 otherwise let bread stand for fifteen minutes before putting into a moderate oven4 ,,ryzon ,,bran ,,bread #f level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #b level tablespoonfuls 7#a ounce7 sugar4 #a level teaspoonful salt4 #a quart 7#f ounces7 bran4 #b tablespoonfuls 7#a ounce7 butter or lard4 #a egg4 #b cupfuls 7#a pint7 milk or water4 #a level cupful 7#f ounces7 sultana raisins4 ,sift flour1 sugar1 salt and ,,ryzon into a mixing bowl1 add bran1 then add shortening and rub it in with the tips of the fingers4 ,beat up egg1 add it with milk and raisins1 and mix well4 ,divide into two small greased bread pans1 and bake in a moderate oven for one hour4 ,currants may be substituted in place of the raisins4 ,sufficient for two small loaves4 ,bran adds nothing to the nourishment of the body1 but it has another health function to perform which is most important4 ,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 to4 ,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 purpose4 ,bran may be obtained in packages from the grocery1 or in bulk from the feed store4 ,,ryzon ,,almond ,,and ,,raisin ,,bread cupful 7#c ounces7 brown sugar4 cupful 7#a gills7 hot water4 cupful 7#a gill7 molasses4 cupful 7#a gills7 milk4 #c level teaspoonfuls ,,ryzon4 #a level cupful 7 pound7 flour4 #b level cupfuls 7#aj ounces7 graham flour4 level teaspoonful baking soda4 #a level teaspoonful salt4 #a tablespoonful 7 ounce7 melted butter4 cupful 7#b ounces7 seeded and chopped raisins4 #a level cupful 7 pound7 blanched and chopped almonds4 ,pour water over sugar1 add molasses and milk4 ,mix flour sifted with ,,ryzon1 flour1 salt1 and soda together1 and stir them into milk mixture4 ,add butter1 raisins and almonds1 and mix well4 ,turn into a well-greased pan and bake in a moderate oven for one and one-half hours4 ,the graham flour is not sifted4 ,sufficient for one medium-sized loaf4 ,prize ,recipe ,,ryzon ,,nut ,,bread ,,by ,,mrs4 ,,william ,h4 ,,briggs1 ,,new ,,york ,,city #a level cupful 7#f ounces7 brown sugar4 #a level cupful 7 pound7 chopped nut meats4 #a level cupful 7 lb47 chopped dates1 stoned4 #b level cupfuls 7#aj ounces7 graham flour4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #d level teaspoonfuls ,,ryzon4 #b cupfuls 7#a pint7 milk4 #a egg4 ,put brown sugar into a mixing bowl1 add nuts1 dates1 graham flour1 flour sifted with ,,ryzon and salt1 and egg beaten and mixed with milk4 ,mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place4 ,bake in a moderate oven for one hour4 ,this bread is excellent for sandwiches4 ,sufficient for two small loaves4 ,,ryzon ,,mock ,,nut ,,bread ,,by ,,mrs4 ,w4 ,g4 ,w4 ,,tupper1 ,,minneapolis1 ,,minn4 #d level cupfuls 7#a pound7 flour4 #b level tablespoonfuls brown sugar4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #a egg4 #a cupful 7 pound7 ,grape ,nuts4 #b cupfuls 7#a pint7 milk4 ,beat egg in mixing bowl4 ,add salt1 sugar1 milk and ,grape ,nuts1 then flour and ,,ryzon sifted together4 ,mold into two small loaves and bake in moderate oven forty minutes4 ,splendid for sandwiches4 ,sufficient for two small loaves4 ,,ryzon ,,currant ,,loaf ,,by ,,mrs4 ,h4 ,b4 ,,clement1 ,,bristol1 ,n4 ,h4 #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b tablespoonfuls molasses4 #b level tablespoonfuls 7#a ounce7 shortening4 cupful 7 pound7 currants4 #a level teaspoonful cinnamon4 #a egg4 #a cupful 7 pint7 milk--or milk and water4 ,beat egg in mixing bowl1 add salt1 cinnamon1 molasses1 currants1 milk and melted shortening1 then flour and ,,ryzon which have been sifted together4 ,turn into well-greased tin and bake in moderate oven forty-five minutes4 ,serve fresh with coffee or toasted with tea4 ,sufficient for one loaf4 ,prize ,recipe ,,ryzon ,,health ,,bread1 ,no4 #b ,,by ,,mrs4 ,n4 ,s4 ,,baker1 ,,meriden1 ,,conn4 #d level teaspoonfuls ,,ryzon4 #a level cupfuls 7#b ounces7 bran4 cupful 7#b ounces7 entire wheat flour4 cupful 7#b ounces7 rye flour or meal4 #a level teaspoonful salt4 cupful 7#c ounces7 corn meal4 #b shredded wheat biscuits4 cupful 7#a gill7 molasses4 #a cupful 7 pint7 milk4 #a cupful 7 pint7 water4 ,put ,,ryzon and bran into a bowl1 add entire wheat flour1 rye flour sifted with salt1 corn meal1 shredded wheat biscuits1 crushed1 molasses1 milk and water4 ,beat thoroughly and pour into a well-greased mold1 cover1 and steam steadily for three to four hours4 ,long standing improves the flavor and makes the bread darker4 ,sufficient for one medium-sized loaf which will serve six persons4 ,n4 ,b4--,see ,prize ,health ,bread ,recipe on this page4 ,,ryzon ,,steamed ,,brown ,,bread ,,by ,,mrs4 ,a4 ,l4 ,,cayzer1 ,,evanston1 ,,ill4 #b level cupfuls 7#ab ounces7 corn meal4 #a cupful 7 pint7 molasses4 #a level cupful 7#e ounces7 graham flour4 #b cupfuls 7#a pint7 cold water4 level teaspoonful soda4 #b level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 ,sift corn meal1 graham flour1 ,,ryzon and salt together twice1 stir soda in molasses and add the water2 stir into dry ingredients until thoroughly mixed--pour in greased mold1 and steam four hours4 ,sufficient for one medium-sized loaf4 ,,ryzon ,,oatmeal ,,bread ,,by ,,mrs4 ,,anna ,,tackmeyer1 ,,ryzon ,,service ,,staff #e level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #a level tablespoonful sugar or molasses4 #b level cupfuls cooked oatmeal4 #a egg4 cupful 7#a gill7 milk or water4 ,cook #a cupful of oatmeal in #c cupfuls of water until a porridge2 add salt1 sugar and cool4 ,beat egg1 add milk and egg to cooked oatmeal4 ,add flour and ,,ryzon sifted together1 mix thoroughly1 turn out on molding board and knead well4 ,bake for one hour in moderate oven4 ,sufficient for one loaf--weight #a lbs4 ,,ryzon ,,new ,,england ,,nut ,,bread ,,by ,,mrs4 ,,william ,,stevens1 ,,beverly1 ,,mass4 cupful 7 pound7 sugar4 #a cupfuls 7 pint7 milk4 #d level cupfuls 7#a pound7 flour4 #f level teaspoonfuls ,,ryzon4 #a level dessertspoonful 7#b level teaspoonfuls7 salt4 #a level cupful 7 pound7 chopped walnuts4 ,mix ingredients and allow to stand twenty minutes4 ,bake in a moderate oven three-quarters of an hour4 ,sufficient for one medium-sized loaf4 ,,winchester ,,nut ,,bread cupful 7#a gills7 hot water4 cupful 7 pound7 brown sugar4 cupful 7#a gill7 ,barbados molasses4 cupful 7#a gills7 milk4 #b level cupfuls graham or entire wheat flour4 #a level cupful 7 pound7 flour4 #c level teaspoonfuls ,,ryzon4 #a level teaspoonfuls salt4 cupful 7#c ounces7 walnut meats1 coarsely chopped4 ,dissolve the brown sugar in the water1 add the molasses and milk1 stir in the flour sifted with ,,ryzon and salt4 ,add the nut meats1 turn into a buttered bread-pan1 and bake about an hour and a quarter in a moderate oven4 ,sufficient for one loaf4 ,third ,prize ,recipe ,,ryzon ,,health ,,bread ,,by ,,miss ,,nettie ,a4 ,,buchanan1 ,,dobbs ,,ferry1 ,n4 ,y4 #b level cupfuls 7#c ounces7 sterilized bran4 #a level cupful 7#f ounces7 corn meal4 #a level cupful 7#g ounces7 cream of wheat4 #a level cupful 7#d ounces7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #c cupfuls 7#a pints7 milk or cream4 #a cupful 7 pint7 ,new ,orleans molasses4 ,put bran into a basin1 add corn meal1 cream of wheat1 flour sifted with ,,ryzon and salt1 and molasses mixed with milk4 ,beat well1 and pour into large1 well-greased mold1--cover and steam steadily for eight hours4 ,weight of loaf when done1 three and one-half pounds4 ,illustration ,,ryzon ,,baking ,,powder ,,bread #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 #a level tablespoonful 7 ounce7 sugar4 #d tablespoonfuls 7#b ounces7 butter4 #a egg4 #a cupful 7 pint7 milk or cupful milk and cupful water4 ,mix flour1 ,,ryzon1 salt and sugar together and sift twice into a large bowl2 add butter1 cut it in with a knife1 then rub it in as lightly as possible with the tips of the fingers1 just working it until the shortening is well blended with flour mixture4 ,beat up egg1 add milk to it1 then add to dry ingredients1 mixing to a soft dough with a knife or spoon4 ,turn out onto a floured baking board1 knead lightly and quickly to a smooth dough1 place in a well-greased bread pan1 allow to rise for fifteen minutes in a cosy place1 then bake in a moderate oven for forty minutes4 ,lard or drippings may be used in place of butter4 ,sufficient for one medium-sized loaf4 ,this bread is delicious4 ,the loaf illustrated is especially good for sandwiches4 ,illustration ,,ryzon ,,economical ,,bread ,,by ,,mrs4 ,,willard ,,steele1 ,,chattanooga1 ,,tenn4 #b level cupfuls 7#a pint7 toasted and ground bread crumbs4 #b level cupfuls 7#aj ounces7 graham flour4 #f level teaspoonfuls ,,ryzon4 #a level teaspoonfuls salt4 #a egg4 #a tablespoonful molasses4 #b cupfuls milk and water 7#a pint71 or potato water4 ,put into a bowl bread crumbs1 graham flour1 ,,ryzon and salt4 ,stir molasses into the milk and water and add to the dry ingredients1 mixing thoroughly4 ,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 minutes4 ,sufficient for two small loaves4 ,,note3--,left over or stale pieces of any bread may be thoroughly dried or toasted in the oven 7often while other cooking is being done on top of the stove71 cooled1 and then ground fine through the meat chopper4 ,these bread crumbs are useful for many things in place of flour1 as in the above recipe1 and may also be used to advantage to thicken meat gravies4 ,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 diet1 but too often wasted4 ,this bread may be varied by adding raisins1 nuts1 dates1 candied orange peel or figs1 and half cupful sugar1 if a sweet bread is desired4 ,,ryzon ,,rye ,,bread #b level cupfuls 7#aj ounces7 rye flour or meal4 #a level cupfuls 7#f ounces7 flour4 #b level tablespoonfuls 7#a ounce7 butter substitute4 #f level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b tablespoonfuls molasses4 #a cupfuls 7 pint71 scant1 milk or milk and water4 ,into a bowl sift rye1 flour1 ,,ryzon and salt2 add molasses and milk4 ,mix carefully1 turn into a greased and floured bread tin and bake in a very moderate oven for about one hour4 ,sufficient for one large loaf4 ,illustration3 ,,ryzon ,,rice ,,popovers--,second ,prize ,recipe ,by ,,mrs4 ,,frederick ,g4 ,,wagner1 ,leonia1 ,n4 ,j4 7,see ,recipe1 page #ad7 ,,chapter ,,ii ,,ryzon ,,quick ,,breads ,quick breads are delicious when fresh1 and are so called to distinguish them from yeast breads1 which require a longer time for making and baking4 ,quick bread mixtures are either doughs or batters4 ,batter means 8that which is battered or beaten02 dough means 8that which is wet or moistened40 ,a quick bread should be quickly mixed1 and put into the oven at once4 ,doughs require a hotter oven than batters4 ,too great heat causes bubbles of gas or air to burst and run together4 ,popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven1 the heat at the same time forming a crust1 which keeps the steam from escaping4 ,when done1 popovers should be crisp1 hollow inside1 several times the height of the batter and well cooked throughout4 ,when griddle cakes are full of bubbles on the top1 and brown on one side1 they should be turned over and browned on the other side4 ,if large bubbles rise immediately to the top of the cakes1 the griddle is too hot4 ,never turn a griddle cake twice2 a cake turned twice will be heavy and indigestible4 ,use a firm piece of beef suet on a fork to grease a griddle4 ,do not grease a soapstone griddle4 ,,good ,,flour ,,and ,,how ,,to ,,know ,,it ,bread flour1 made from hard spring wheat1 rich in gluten1 is more nutritious and makes the elastic dough necessary for producing light bread4 ,it is known by its creamy white color1 by its gritty feeling1 by its capacity for absorbing water1 and by its caking but slightly when squeezed in the hand4 ,pastry flour1 made from soft or winter wheat1 contains more starch than bread flour4 ,it is used for pies1 cakes1 etc41 but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour4 ,always sift flour before measuring4 ,second ,prize ,recipe ,,ryzon ,,rice ,,popovers ,,by ,,mrs4 ,,frederick ,g4 ,,wagner1 ,,leonia1 ,n4 ,j4 #b level cupfuls 7#a pint7 cold boiled rice4 #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce7 sugar4 #b eggs--separated4 #b cupfuls 7#a pint7 milk4 #a level teaspoonful salt4 ,mash rice until smooth4 ,sift flour1 ,,ryzon1 sugar1 and salt together twice4 ,beat yolks of eggs1 add whites beaten to a stiff froth1 and stir them into the rice4 ,then add milk and flour alternately1 and beat until smooth4 ,have gem pans greased and a little flour sifted into each4 ,fill each two-thirds full with the mixture1 and bake in a hot oven for fifteen minutes4 ,serve hot with butter or maple syrup4 ,also as a dessert with preserved fruits4 ,sufficient for twenty popovers4 ,,ryzon ,,western ,,puffers #a egg4 #b level tablespoonfuls 7#a ounce7 sugar4 #a cupful 7 pint7 milk4 #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #a tablespoonful 7 ounce7 lard4 #a tablespoonful 7 ounce7 butter4 ,beat up egg1 add sugar and milk1 add flour sifted with ,,ryzon and salt1 beat well2 add shortening melted1 and beat for five minutes4 ,divide into buttered and floured popover or gem pans1 and bake in a hot oven for fifteen minutes4 ,always have a hot oven when making puffers4 ,sufficient for fifteen puffers4 ,,ryzon ,,delicious ,,popovers ,,by ,,marion ,,harris ,,neil1 ,,author ,,of 8,,canning1 ,,preserving ,,and ,,pickling0 #a level teaspoonful ,,ryzon4 #a level cupful 7#d ounces7 flour4 level teaspoonful salt4 #b eggs4 #a cupful 7 pint7 milk4 ,mix flour1 ,,ryzon1 and salt together and sift them twice into a basin4 ,beat up eggs and add them gradually with milk to flour mixture2 rub through a strainer or sieve and divide into hot1 well-greased popover molds4 ,the molds should be a little more than one-half full4 ,bake for thirty-five minutes in a moderate oven4 ,the oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened4 ,these popovers come out of the oven rich brown puffs which may be eaten hot with sugar and cream1 with maple syrup1 or with butter and berries4 ,when these are filled with whipped cream1 custard1 or blanc mange1 they make an excellent dessert4 ,sufficient for twelve popovers4 ,,ryzon ,,corn ,,breads ,,ryzon ,,apple ,,corn ,,bread #d level cupfuls 7#a pounds7 white corn meal4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #c level tablespoonfuls 7#a ounces7 sugar4 cupful 7#d ounces7 melted butter4 #b cupfuls 7#a pint7 water4 #c cupfuls 7 pound7 chopped sour apples4 ,sift corn meal1 ,,ryzon1 salt and sugar together2 stir in water1 apples and melted butter4 ,pour into well-greased tin and bake one-half hour in moderate oven4 ,serve hot4 ,sufficient for six persons4 ,,ryzon ,,new ,,virginia ,,corn ,,meal ,,spoon ,,bread ,,by ,a4 ,c4 ,,wood1 ,,washington1 ,d4 ,c4 #a pint milk from top of quart bottle of milk4 7,this equals about cup table cream and #a cupfuls milk74 #a level cupful 7#f ounces7 old fashioned water ground whole corn meal 7the cup filled lightly with a spoon and not shaken down74 #c eggs1 whites beaten separately4 #a level teaspoonful salt4 #a level teaspoonful ,,ryzon4 ,scald the milk in a double boiler4 ,stir in the meal slowly and cook until a smooth batter which will pour from the spoon4 ,break in the egg yolks1 one at a time1 beating vigorously all the while1 then fold in the stiffly beaten whites1 and bake from thirty to forty minutes in a moderately quick oven4 ,serve immediately with a spoon from a pan in which it was baked4 ,this bread may also be made with hominy mush1 and is nice eaten with strained honey or maple syrup4 ,sufficient for eight persons4 ,,ryzon ,,new ,,england ,,corn ,,muffins #a level cupful 7#f ounces7 corn meal4 cupful 7#c ounces7 flour4 #c level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 cupful 7#d tablespoonfuls7 molasses--or-- #b level tablespoonfuls 7#a ounce7 sugar4 #a cupful 7 pint7 milk4 #a egg1 well beaten4 #a tablespoonful 7 ounce7 melted butter4 ,sift together the corn meal1 flour1 ,,ryzon1 sugar 7if used71 and salt4 ,mix thoroughly milk and molasses 7if used in place of sugar74 ,add to dry ingredients slowly1 then add egg and melted butter4 ,bake in muffin tins twenty-five minutes4 ,sufficient for twelve muffins4 ,,ryzon ,,egg ,,corn ,,bread #b level teaspoonfuls ,,ryzon4 #a level cupful 7#f ounces7 corn meal4 #a level cupful 7 pound7 flour4 level teaspoonful salt4 #b eggs1 separated4 #c cupfuls 7#a pints7 milk4 #b tablespoonfuls 7#a ounce7 butter4 ,sift meal1 flour1 ,,ryzon and salt into a basin4 ,beat up yolks of eggs1 add two cupfuls of the milk to them and butter1 melted4 ,mix to a smooth batter with the other ingredients2 then add whites of eggs beaten to a stiff froth4 ,pour into a square baking pan that has been well greased4 ,the batter should be about two inches thick4 ,lastly1 pour into the middle the remaining cupful of milk4 ,do not stir1 but place gently in the oven1 and bake in a moderate oven for fifty minutes4 ,turn out1 cut in squares and serve at once4 ,the center will be custard-like in appearance4 ,sufficient for six persons4 ,n4 ,b4--,see ,master ,corn ,bread ,recipe on page #af4 ,,ryzon ,,wholesome ,,corn ,,muffins ,,by ,,miss ,,sarah ,e4 ,,gibson1 ,,hagerstown1 ,,md4 level cupful 7#c ounces7 corn meal4 level cupful wheat or graham flour4 #c level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #a cupful 7 pint7 milk4 #a tablespoonful molasses4 #a tablespoonful melted shortening4 ,sift corn meal1 flour1 salt and ,,ryzon together4 ,stir in milk1 molasses and shortening4 ,mix all thoroughly and pour into well-greased muffin tins4 ,bake in hot oven for about twenty-five minutes4 ,sufficient for six muffins4 ,,ryzon ,,raisin ,,corn ,,bread #a level cupfuls 7#ab ounces7 seeded raisins4 #f level teaspoonfuls ,,ryzon4 #c level cupfuls 7#ah ounces7 yellow corn meal4 #a level cupfuls 7#g ounces7 graham flour4 #a level cupfuls 7#f ounces7 flour4 #a level teaspoonful salt4 #a cupful 7 pint7 molasses4 ,milk4 ,wash raisins and cut them in halves1 put them into a basin1 add corn meal1 ,,ryzon1 salt1 graham flour1 and molasses mixed with enough milk to make soft4 ,mix thoroughly and turn into a large well-greased mold1 cover1 and steam steadily for three hours4 ,serve hot1 cut in slices4 ,the mold should be large enough so that it will be but half filled before steaming4 ,sufficient for ten persons4 ,,ryzon ,,rice ,,and ,,corn ,,meal ,,bread ,,by ,,miss ,,emma ,,collins1 ,,albany1 ,,cal4 #a level cupful 7 pint7 cold boiled rice4 #a level cupful 7#f ounces7 corn meal4 #a level cupful 7 pound7 flour4 #f level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #a egg4 #a cupful 7 pint7 milk4 ,beat the egg until light4 ,add milk1 salt1 corn meal and rice1 and lastly flour sifted with ,,ryzon4 ,mix thoroughly and beat hard4 ,if necessary stir in five extra tablespoonfuls milk4 ,bake in three well-greased layer cake pans in hot oven for thirty minutes4 ,when done turn out onto plate and arrange like a layer cake1 spreading two layers with butter1 dusting the top with powdered sugar4 ,if desired1 the egg may be omitted and another half level teaspoonful ,,ryzon added instead4 ,this makes a delicious hot bread for tea4 ,sufficient for six persons4 ,,ryzon ,,sweet ,,potato ,,pone ,,by ,,mrs4 ,c4 ,w4 ,,tilden1 ,,los ,,angeles1 ,,cal4 #b cupfuls 7#a pint7 grated sweet potatoes4 #a cupful 7 pint7 sweet milk4 #a level teaspoonful ginger4 #b level tablespoonfuls 7#a ounce7 brown sugar4 #b level tablespoonfuls 7#a ounce7 melted butter4 #a level cupfuls 7#f ounces7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 ,beat first five ingredients thoroughly together4 ,sift flour1 salt and ,,ryzon together twice1 and add to first mixture1 beat a minute1 turn into a buttered baking dish and bake in moderate oven for three-quarters of an hour4 ,serve in baking dish4 ,this is a spoon bread and should be served as soon as taken from oven4 ,sufficient for six persons4 ,illustration ,,ryzon ,,corn ,,parker ,,house ,,rolls ,,by ,,mrs4 ,,mary ,e4 ,,hall1 ,,jamestown1 ,n4 ,y4 level cupful 7#c ounces7 corn meal4 #b level tablespoonfuls 7#a ounce7 sugar4 #d level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 butter1 or butter substitute4 #a cupful 7 pint7 milk4 #a egg4 ,sift together corn meal1 sugar1 ,,ryzon1 flour and salt4 ,cut in butter4 ,beat egg well4 ,add milk1 using more milk if necessary1 and mix with dry ingredients4 ,roll one-half inch thick1 butter and turn over to make ,parker ,house ,rolls4 ,bake fifteen minutes1 and serve immediately4 ,sufficient for sixteen rolls4 ,master ,recipe ,,ryzon ,,corn ,,bread #a tablespoonful 7 ounce7 butter4 #b level tablespoonfuls 7#a ounce7 sugar4 #b eggs1 separated4 #a level cupful 7#f ounces7 corn meal4 #c level teaspoonfuls ,,ryzon4 #a level cupful 7#d ounces7 flour4 level teaspoonful salt4 #a cupful 7 pint7 milk4 ,cream butter and sugar thoroughly together1 add yolks of eggs one by one2 then beat whites of eggs to a stiff froth and add them with the corn meal1 flour sifted with ,,ryzon1 and salt1 and milk4 ,mix lightly together until all is thoroughly well mixed1 then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes1 or until done4 ,break or cut in pieces4 ,this mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans4 ,sufficient for six persons4 ,illustration3 ,,ryzon ,,corn ,,bread--,master ,recipe ,by ,,mrs4 ,,lemcke-,,barkhausen1 ,principal ,greater ,new ,york ,cooking ,school1 ,new ,york ,city ,illustration3 ,,ryzon ,,biscuits--,master ,recipe ,by ,,maria ,w4 ,,hilliard1 ,wellesley ,hills1 ,mass4 ,,ryzon ,,biscuits ,master ,recipe ,,ryzon ,,biscuits #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 butter or #a tablespoonful butter and #a tablespoonful lard4 cupful 7#a gills7 to #a cupful milk4 ,mix flour1 ,,ryzon1 and salt and sift into a basin2 add butter or lard1 and chop with a sharp knife until mealy4 ,add milk gradually until mixture is soft and spongy4 ,turn onto a slightly floured baking board and roll lightly until of a uniform thickness1 about one-half inch4 ,cut with a floured biscuit cutter1 place on a greased tin and bake for twelve to fifteen minutes in a quick oven4 ,biscuits should always be separated on the pan1 as they will be more delicate and lighter than when placed close together4 ,sufficient for twelve biscuits4 ,,ryzon 8,,hot-,,dog0 ,,dainties ,,by ,,mrs4 ,,john ,w4 ,,tolson1 ,,washington1 ,d4 ,c4 ,illustration #d level cupfuls 7#a pound7 flour4 #a level teaspoonful salt4 #e level teaspoonfuls ,,ryzon4 #a pound small smoked sausages4 #d level tablespoonfuls 7#b ounces7 lard4 ,about #b cupfuls milk--or milk and water4 ,brush each sausage with mustard4 ,sift flour1 salt and ,,ryzon together4 ,work in lard and gently mix in milk enough to make a smooth dough1 soft enough to be handled easily without being stiff4 ,roll out about inch thick4 ,cut in small squares4 ,lay one smoked sausage in each square2 roll up and fasten securely by pinching dough together4 ,place in a pan a little distance apart and bake in a quick oven until brown4 ,sufficient for fourteen dainties4 ,prize ,recipe ,,ryzon ,,canton ,,biscuits ,,by ,,mrs4 ,,mary ,r4 ,,doggett1 ,,brooklyn1 ,n4 ,y4 #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level tablespoonful 7 ounce7 sugar4 #b tablespoonfuls 7#a ounce7 lard4 cupful 7#a gills7 milk4 cupful 7#b ounces7 chopped preserved ,canton ginger4 ,sift ,,ryzon1 sugar and salt together1 and rub in shortening with the tips of the fingers2 add ginger and then milk1 mix lightly1 roll out and cut quickly with a biscuit cutter2 lay on greased tins and bake in a quick oven for ten to twelve minutes4 ,serve hot for luncheon or tea4 ,sufficient for twenty biscuits4 ,prize ,recipe ,,ryzon ,,sardine ,,biscuits ,,by ,,mrs4 ,,florence ,,lounds1 ,,fort ,,lee1 ,n4 ,j4 ,filleted ,sardines4 #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #c tablespoonfuls 7#a ounces7 lard4 #b tablespoonfuls 7#a ounce7 butter4 #a cupful 7 pint7 milk1 scant4 ,sift flour1 ,,ryzon and one-half teaspoonful of salt into a basin1 add lard and butter1 cut them in with a knife and then rub in with tips of fingers2 add gradually enough milk to make a soft dough4 ,toss onto a slightly floured board and pat and roll with a rolling-pin until one inch thick4 ,cut out with a small1 round cutter dipped in flour1 place close together on a greased tin1 bake in a hot oven from eight to ten minutes4 ,split while hot and place together with the sardines1 seasoned with salt1 between the rounds4 ,if liked1 the sardines may be moistened with some of the sardine oil4 ,sufficient for twenty-four small biscuits4 ,,ryzon ,,peanut ,,butter ,,biscuits #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level tablespoonful 7 ounce7 sugar4 #a tablespoonful 7 ounce7 lard or drippings4 #c tablespoonfuls peanut butter4 #b eggs4 ,milk enough to make a soft dough4 ,sift the flour1 ,,ryzon1 salt1 and sugar into a bowl4 ,cut in the lard and peanut butter with a knife1 or rub them in with tips of the fingers4 ,beat eggs and add them with sufficient milk to make a soft dough4 ,turn out on a floured baking board1 knead lightly1 roll out1 cut with a cutter1 brush over with a little beaten egg1 sprinkle with sugar1 and bake from twelve to fifteen minutes in a moderate oven4 ,sufficient for twelve biscuits4 ,,ryzon ,,cheese ,,drop ,,biscuit ,,by ,,forecast ,,modern ,,school ,,of ,,cookery #a level cupful 7 pound7 flour4 teaspoonful salt4 cupful 7#a gill7 water4 #c level teaspoonfuls ,,ryzon4 #a level tablespoonful 7 ounce7 butter or fat4 #h level tablespoonfuls 7 cup7 grated cheese4 ,mix like drop baking powder biscuit4 ,bake twelve minutes in hot oven4 ,they are excellent to serve with a vegetable as they are high in nutrition4 ,sufficient for twelve biscuits4 ,,ryzon ,,surprise ,,beaten ,,biscuits #f level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level teaspoonful salt4 #a level teaspoonful sugar4 #b tablespoonfuls 7#a ounce7 butter or lard4 #a egg--separated4 #a cupfuls 7 pint7 milk or milk and water4 ,sift flour1 ,,ryzon1 sugar and salt into a basin2 add shortening1 cut it in with a knife1 then rub it in as lightly as possible with the tips of the fingers4 ,beat up white of egg to a stiff froth1 add milk to it and stir into the dry ingredients4 ,mix with a flexible knife1 and turn out onto a floured baking board4 ,beat with a rolling-pin until the dough blisters1 then roll out about three-fourths of an inch thick4 ,cut into biscuits1 and lay them1 not touching each other1 on a greased baking pan1 brush over the tops with yolk of egg beaten and mixed with one tablespoonful of milk1 and bake in a quick oven for fifteen to eighteen minutes4 ,sufficient for twenty-five biscuits4 ,,ryzon ,,potato ,,biscuit ,,by ,,forecast ,,modern ,,school ,,of ,,cookery #a level cupful 7 pint7 freshly mashed1 lightly packed potato4 #a level cupful 7 pound7 flour4 #b level tablespoonfuls 7#a ounce7 melted butter or shortening4 #a level teaspoonful ,,ryzon4 #a level teaspoonful salt4 ,add melted butter to mashed potato4 ,mix and sift flour1 ,,ryzon and salt and add to potato mixture to make a soft dough4 ,roll out quickly1 cut with a biscuit cutter and bake in a quick oven fifteen minutes4 ,this also makes a good crust for a meat pie4 ,sufficient for twelve biscuits4 ,,ryzon ,,prune ,,biscuit ,,by ,,mrs4 ,,fred ,,friedlander1 ,,new ,,york ,,city #a cupful stewed and pitted prunes4 #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 butter4 #a cupful 7 pint7 milk4 ,sift flour1 ,,ryzon and salt into mixing bowl4 ,add butter or other shortening4 ,cut in with two knives until fine4 ,add milk slowly until a soft spongy mixture4 ,turn out on well-floured board4 ,roll quite thin-- inch4 ,cut with rather large biscuit cutter4 ,place one prune in center of biscuit and pinch the edges of dough up over the prune1 as for a dumpling1 turning that side down on the pan4 ,bake in quick oven4 ,sufficient for twelve biscuits4 ,,ryzon ,,nut ,,biscuits #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 butter or lard4 #a cupful 7#d ounces7 chopped nut meats4 #d level tablespoonfuls 7#b ounces7 sugar4 #a egg4 ,enough milk to make a soft dough4 ,sift flour1 salt1 and ,,ryzon together4 ,rub or cut in the butter and add the nuts and sugar4 ,beat up egg and add it to the dry ingredients1 with enough milk to make a soft biscuit dough4 ,shape with floured hands into small balls1 place well apart on greased tins1 brush the tops with milk1 sprinkle over with chopped nuts and bake in a hot oven from twelve to fifteen minutes4 ,serve hot with butter4 ,if liked1 the biscuits may be covered with frosting or they may be split and jelly put between the halves4 ,sufficient for eighteen biscuits4 ,,ryzon ,,baltimore ,,biscuits #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 level teaspoonful sugar4 #b tablespoonfuls 7#a ounce7 shortening4 #a cupful 7 pint7 or less of milk4 ,sift flour1 salt1 sugar and ,,ryzon twice4 ,cut in shortening2 then add milk gradually1 mixing with a knife4 ,the dough should be as soft as can be handled without sticking4 ,toss onto a lightly floured baking board1 pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter4 ,lay on greased baking tins1 and bake in a hot oven from twelve to fifteen minutes4 ,sufficient for twelve biscuits4 ,,ryzon ,,buttermilk ,,biscuit ,,by ,,mrs4 ,j4 ,b4 ,,mac ,,entire1 ,,roanoke1 ,,va4 #d level cupfuls 7#a pound7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful soda4 level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 shortening4 ,buttermilk4 ,sift dry ingredients into a bowl4 ,add shortening and chop until mealy4 ,add buttermilk gradually until it is a soft dough4 ,roll thin and cut with biscuit cutter4 ,bake fifteen minutes in a hot oven4 ,serve immediately4 ,sufficient for twenty-five biscuits4 ,n4 ,b4--,see ,master ,biscuit ,recipe on page #ag4 ,,ryzon ,,muffins ,,and ,,breakfast ,,bread ,,ryzon ,,surprise ,,pancakes ,,and ,,muffins ,,by ,,mrs4 ,,george ,,bancroft1 ,,ann ,,arbor1 ,,michigan #b level cupfuls 7 pound7 flour4 #c level tablespoonfuls ,,ryzon4 #a level teaspoonful salt4 #b cupfuls 7#a pint7 water4 ,sift flour1 ,,ryzon and salt into a mixing bowl1 add water gradually1 then beat well4 ,pour from a pitcher onto a hot1 greased griddle1 or frying pan1 if in camp1 and turn when full of bubbles4 ,when brown1 serve hot with butter and maple syrup or sugar4 ,sufficient for fifteen cakes4 ,this batter may be cooked in muffin rings4 ,note that no eggs or shortening are used in this recipe4 ,illustration3 ,,ryzon ,,muffins--,master ,recipe ,by ,,miss ,,alice ,,bradley1 ,principal1 ,miss ,farmer's ,school of ,cookery1 ,boston1 ,mass4 ,master ,recipe ,,ryzon ,,muffins #d level teaspoonfuls ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 #b level tablespoonfuls 7#a ounce7 sugar4 #a level teaspoonful salt4 cupful 7scant pint7 milk4 #b tablespoonfuls 7#a ounce7 butter4 #a egg4 ,sift flour once1 measure1 add ,,ryzon1 salt and sugar and sift four times1 add milk gradually while stirring constantly4 ,when smooth and free from lumps add butter1 melted1 mix1 add egg1 beaten until thick and light colored1 beat well1 and pour into well-greased hot gem pans4 ,bake twenty minutes in a hot oven4 ,sufficient for twelve muffins4 ,,ryzon ,,squash ,,muffins ,,by ,,mrs4 ,a4 ,r4 ,,corwith1 ,,southampton1 ,n4 ,y4 #a level cupfuls 7 pound7 flour4 #a level tablespoonful 7 ounce7 sugar4 #a level teaspoonful salt4 #e level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce7 shortening4 cupful 7#a gills7 milk4 #a cupful 7 pint7 squash4 #a egg4 ,sift together flour1 sugar1 salt and ,,ryzon4 ,beat egg lightly and add to it milk and squash4 ,melt shortening and add to combined mixture4 ,beat thoroughly and turn into hot greased muffin tins4 ,bake about twenty minutes4 ,sufficient for twenty muffins4 ,,ryzon ,,apple ,,muffins ,,by ,,mrs4 ,c4 ,w4 ,,tilden1 ,,los ,,angeles1 ,,cal4 #a level cupful 7 pint7 milk4 #a egg4 #a level tablespoonful 7 ounce7 butter4 #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 sugar4 #a cupful 7 pint7 finely chopped apples4 ,sift flour1 ,,ryzon1 salt and sugar three times4 ,beat egg1 add melted butter and milk4 ,stir in dry ingredients and beat thoroughly1 adding apples last4 ,pour into well-greased muffin pans and bake in quick oven until golden brown4 ,sufficient for twelve muffins4 ,prize ,recipe ,,ryzon ,,delicious ,,ham ,,muffins ,,by ,,mrs4 ,,jeannette ,,young ,,norton1 ,n4 ,y4 ,,city cupful 7#b ounces7 butter4 cupful 7#c ounces7 chopped cooked ham4 #a beaten egg4 #c level teaspoonfuls ,,ryzon4 cupful 7 pound7 graham flour4 #a level cupful 7 pound7 flour4 #a cupful 7 pint7 milk4 ,beat butter to a cream1 add ham1 mix well1 then add egg1 graham flour1 flour sifted with ,,ryzon and milk4 ,mix thoroughly and divide into twelve hot1 well-greased muffin tins4 ,bake in a hot oven for twenty minutes4 ,serve hot or cold4 ,sufficient for twelve muffins4 ,,nut ,,and ,,fruit ,,muffins ,,by ,,miss ,,alice ,,bradley1 ,,principal1 ,,miss ,,farmer',s ,,school ,,of ,,cookery1 ,,boston1 ,,mass4 cupful 7#b ounces7 bread flour4 #c level teaspoonfuls ,,ryzon4 level teaspoonful salt4 cupful 7#a ounces7 brown sugar4 #a level cupful 7#e ounces7 graham flour4 cupful 7#a ounces7 walnuts4 #f dates4 #a egg4 cupful 7#a gills7 milk4 #b tablespoonfuls 7#a oz47 shortening1 melted4 ,mix and sift bread flour1 ,,ryzon1 salt and brown sugar1 add graham flour1 nuts cut in pieces1 and dates washed1 stoned and cut in pieces4 ,mix well1 add egg well beaten1 milk and shortening4 ,beat thoroughly1 bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes4 ,sufficient for twelve muffins4 ,,ryzon ,,bread ,,muffins ,,by ,,forecast ,,modern ,,school ,,of ,,cookery #b level cupfuls 7#a pint7 bread crumbs4 cupful 7#b ounces7 flour4 #a level tablespoonful 7 ounce7 melted butter or shortening4 level teaspoonful salt4 #a cupfuls 7 pint7 milk4 #a egg4 #b level teaspoonfuls ,,ryzon4 ,cover crumbs with milk and soak fifteen minutes4 ,beat smooth1 add egg yolk1 flour1 salt1 ,,ryzon and butter4 ,fold in egg white stiffly beaten4 ,bake in buttered muffin tins in a quick oven for twenty minutes4 ,sufficient for twelve muffins4 ,,ryzon 8,,left-,,over0 ,,corn ,,muffins ,,by ,,mrs4 ,,eleanor ,,ackerman1 ,,brooklyn1 ,n4 ,y4 #b level cupfuls 7 pound7 flour4 #c level tablespoonfuls ,,ryzon4 #a level teaspoonful salt4 #a cupful 7 pint7 water4 #a cupful 7 pint7 canned corn4 ,sift flour1 ,,ryzon and salt into a bowl1 add water and canned corn gradually and beat well4 ,bake in muffin rings or as griddle cakes on a hot well-greased griddle4 ,one level tablespoonful of sugar may be added if desired4 ,note that no eggs or shortening are used in this recipe4 ,sufficient for twelve muffins4 ,,ryzon ,,nut ,,graham ,,muffins #b level teaspoonfuls ,,ryzon4 #a level cupful 7#e ounces7 graham flour4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful baking soda4 #a level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 butter4 #a level cupful 7#f ounces7 brown sugar4 #a level cupful 7 pound7 chopped nut meats4 #a egg4 #b cupfuls 7#a pint7 sour milk4 ,mix flour with graham flour1 ,,ryzon1 soda and salt1 sift twice into a basin1 add butter and rub it in finely with tips of fingers1 then add sugar1 nuts1 eggs well beaten1 and milk4 ,mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty minutes4 ,sufficient for twenty-four muffins4 ,n4 ,b4--,see ,master ,muffin ,recipe on page #bj4 ,,ryzon ,,oatmeal ,,breakfast ,,gems ,,by ,,miss ,,emma ,,collins1 ,,albany1 ,,cal4 #a level cupful 7 pint7 cooked oatmeal4 #a level cupfuls 7#f ounces7 flour4 #d level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce7 sugar4 level teaspoonful salt4 cupful 7#a gill7 milk4 #a egg4 #b level tablespoonfuls 7#a ounce7 butter4 ,mix and sift together flour1 ,,ryzon1 salt and sugar4 ,beat egg1 add milk1 melted butter and oatmeal4 ,then add dry ingredients1 beat all thoroughly and pour into well-greased gem pans and bake in quick oven4 ,sufficient for twelve gems4 ,,ryzon ,,honey ,,gems #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b level cupfuls 7 pound7 flour4 #a tablespoonful 7 ounce7 butter4 #a tablespoonful 7 ounce7 lard4 #b eggs4 cupful 7#a gills7 honey4 #e tablespoonfuls milk4 ,sift salt1 ,,ryzon and flour into a basin4 ,rub in butter and lard with finger tips1 add eggs well beaten1 and honey mixed with milk4 ,mix well and divide into greased and floured gem pans1 filling them half full and bake in a moderate oven for fifteen minutes4 ,sufficient for twelve gems4 ,,ryzon ,,bran ,,gems ,,by ,,mrs4 ,m4 ,j4 ,,harding1 ,,detroit1 ,,mich4 cupful 7 ounce7 bran4 cupful 7#b ounces7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #c level tablespoonfuls 7#a ounces7 sugar4 cupfuls 7#a gills7 milk4 #a egg4 ,mix dry ingredients and add to well-beaten egg and milk4 ,put into well-greased gem pans and bake in hot oven4 ,sufficient for eight gems4 ,,ryzon ,,gluten ,,gems #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7#aj ounces7 gluten flour4 level teaspoonful salt4 #a egg4 #b cupfuls 7#a pint7 milk4 ,sift flour1 ,,ryzon and salt together into a basin1 add egg well beaten1 and milk4 ,use scant measure of milk4 ,beat well1 and pour into hot1 greased gem pans1 and bake in a quick oven for twelve to fifteen minutes4 ,sufficient for twelve gems4 ,,ryzon ,,whole ,,wheat ,,rolls #e level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #b level cupfuls 7 pound7 whole wheat flour4 #c tablespoonfuls 7#a ounces7 butter4 #a egg4 #a cupful 7 pint7 milk4 ,sift flour1 ,,ryzon and salt into a basin1 add whole wheat flour and mix thoroughly together4 ,rub in butter1 add one-half of egg beaten and mixed with milk1 and mix to a soft dough2 turn onto a floured baking board and knead lightly for a few minutes4 ,shape dough into rolls1 and place them on a greased baking tin2 brush them over with remainder of beaten egg1 and bake in a hot oven for twenty minutes4 ,sufficient for twelve rolls4 ,,ryzon ,,raisin ,,rolls #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #c tablespoonfuls 7#a ounces7 butter4 #a egg4 cupful 7 pint7 milk 7scant74 #a level cupful 7 pound7 seeded and chopped raisins4 #c level tablespoonfuls 7#a ounces7 sugar4 level teaspoonful powdered cinnamon4 ,sift flour with ,,ryzon and salt twice1 then rub in butter lightly with tips of fingers and add one-half of egg well beaten1 and milk4 ,turn out onto a floured baking board1 knead lightly1 roll to one-fourth inch thickness1 brush over with melted butter1 sprinkle over this1 raisins1 sugar and cinnamon2 roll up like a jelly roll1 brush over with remainder of egg1 sprinkle with sugar and cut into pieces three-fourths of an inch in thickness1 lay on greased tins1 and bake in a hot oven for twelve to fifteen minutes4 ,sufficient for twelve rolls4 ,raisins are one of the foods of which more should be known2 they are fifty per cent4 more nourishing than meat and far more healthful and natural4 ,raisins are not only a great system builder1 they are also one of the best fruit tonics known1 and in purity stand almost alone4 ,,ryzon ,,marmalade ,,buns #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 #f tablespoonfuls 7#c ounces7 butter4 cupful 7#d ounces7 sugar4 #a egg4 cupful 7 pint7 milk4 #a teaspoonful orange extract4 ,marmalade1 orange or grapefruit4 ,sift together flour1 ,,ryzon and salt2 next cut and rub in butter and add sugar4 ,beat up egg1 add extract and milk1 and stir these into the other ingredients1 making the whole to a stiff paste4 ,divide the mixture into fourteen or sixteen pieces1 shape each into a neat ball1 make a small hole in the middle1 put in a little marmalade1 and close it up again4 ,place the buns on greased baking tins with the sides which have the holes downwards4 ,brush over with a little milk and sprinkle with fine sugar4 ,bake in a hot oven for twenty minutes4 ,any preferred preserve may be used in place of the marmalade4 ,sufficient for fourteen or sixteen buns4 ,,ryzon ,,scotch ,,whole ,,wheat ,,scones #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level cupfuls 7#f ozs47 whole wheatflour4 cupful 7#d ounces7 butter4 cupful 7#b ounces7 sugar4 #a egg4 cupful 7#a gills7 milk4 ,sift flour1 salt and ,,ryzon and add whole wheat flour2 rub in the butter with the tips of the fingers1 or cut in with a knife1 and add the sugar4 ,beat up egg1 add milk1 and pour among the dry ingredients1 making them into a soft dough4 ,knead the dough lightly and divide it into two pieces4 ,make each piece into a smooth round1 roll out and cut into six pieces4 ,lay on greased tins and bake in a moderately heated oven for twenty minutes4 ,brush over the tops with sweetened milk a few minutes before they are quite done1 and return to the oven to finish baking4 ,sufficient for twelve scones4 ,,ryzon ,,quick ,,sally ,,lunn ,,by ,,mrs4 ,a4 ,m4 ,,crum1 ,,florence1 ,,ala4 #a egg4 #a level tablespoonful 7 ounce7 shortening4 #b level cupfuls 7 pound7 flour4 #b cupfuls 7#a pint7 milk4 #c level teaspoonfuls ,,ryzon4 #a level tablespoonful 7 ounce7 sugar4 level teaspoonful salt4 ,beat egg1 sift flour1 sugar1 salt and ,,ryzon together1 add shortening1 then flour and thin down with milk4 ,grease muffin rings or a small pan--bake in a quick oven4 ,serve while hot4 ,sufficient for six persons4 ,,ryzon ,,hot ,,walnut ,,sandwiches ,,by ,,mrs4 ,,reynolds ,,casey1 ,,flushing1 ,,mich4 #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 shortening4 cupful 7#a gills7 milk4 cupful 7#b ounces7 chopped walnuts4 ,sift together flour1 salt and ,,ryzon into mixing bowl4 ,cut in shortening1 add milk and mix4 ,turn out on well-floured board and roll quite thin1 sprinkle walnuts on half of the dough1 folding the other half over1 then cut with a biscuit cutter and bake in a quick oven4 ,sufficient for twelve biscuits4 ,,ryzon ,,virginia ,,corn ,,cakes #b eggs4 cupful 7#a gills7 milk4 level tablespoonful sugar4 cupful 7#a gills7 canned corn4 #a level tablespoonful ,,ryzon4 #a level cupful 7 pound7 flour4 level teaspoonful salt4 ,beat up eggs1 add milk and sugar2 stir in canned corn4 ,sift flour1 ,,ryzon and salt together and stir them into the corn mixture1 and drop into buttered muffin rings on a buttered pan and bake in a moderate oven from fifteen to twenty minutes4 ,sufficient for ten cakes4 ,,ryzon ,,quick ,,coffee ,,cake ,,by ,,mrs4 ,,mehmert1 ,,olney1 ,,ill4 #a level cupfuls 7#f ounces7 flour4 cupful 7 pound7 sugar4 #a level teaspoonful ,,ryzon4 teaspoonful salt4 cupful 7 pint7 milk4 cupful 7#d ounces7 raisins4 #a egg well beaten4 #a tablespoonful 7 ounce7 melted butter4 ,sift flour1 salt and ,,ryzon4 ,add milk1 raisins1 well-beaten egg and melted butter4 ,beat all together4 ,pour into baking pan and sprinkle well with cinnamon1 sugar and lumps of butter on top4 ,bake in moderate oven from twenty to thirty minutes4 ,sufficient for six persons4 ,,ryzon ,,buttermilk ,,waffles #b eggs4 #b cupfuls 7#a pint7 sour milk or buttermilk4 #a level teaspoonful ,,ryzon4 #b level cupfuls 7 pound7 flour4 cupful 7#a ounces7 corn meal4 #a level teaspoonful salt4 #a level teaspoonful sugar4 #a tablespoonful 7 ounce7 lard4 #a tablespoonful 7 ounce7 butter4 #a level teaspoonful baking soda4 #a tablespoonful warm water4 ,beat eggs light1 add milk1 flour sifted with corn meal1 ,,ryzon1 salt and sugar2 melt lard and butter1 add them with soda dissolved in warm water4 ,mix carefully and cook on well-greased waffle irons4 ,serve hot with butter and syrup4 ,sufficient for sixteen individual waffles4 ,waffles are artistically shaped pancakes as to their constitution1 and1 like these1 admit of interesting and even greater variations4 ,their name in ,old ,french was waufre1 which has developed into gaufre and gauffre4 ,the word is related to the ,german ,wabe1 honeycomb1 and as such would be derived from the shape of the waffle1 which represents a large-celled honeycomb4 ,illustration3 ,,ryzon ,,waffles--,master ,recipe ,by ,,jessie ,a4 ,,long1 ,instructor in ,cookery1 ,pratt ,institute1 ,brooklyn1 ,n4 ,y4 ,master ,recipe ,,ryzon ,,waffles #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #b eggs--separated4 #a cupfuls 7 pint7 milk4 #d tablespoonfuls 7#b ounces7 melted butter4 ,mix flour with ,,ryzon and salt and sift into bowl4 ,beat yolks of eggs1 add butter and milk4 ,add this mixture gradually to dry ingredients1 beating thoroughly4 ,when well mixed fold in the stiffly beaten whites of eggs4 ,pour from a pitcher into the center of a hot1 well-greased waffle iron4 ,serve with melted butter and maple syrup or with cinnamon and sugar4 ,other fat may be used in place of butter but the waffles will not brown as well4 ,,preparation ,,of ,,waffle ,,iron3--,heat the iron on both sides thoroughly4 ,grease the iron with a piece of salt pork or a padded fork dipped into bacon drippings4 ,reverse the iron to distribute the fat evenly4 ,open1 and fill the iron two-thirds full4 ,cover and cook about one minute on one side1 then turn and cook a little longer on the other side4 ,this amount will fill waffle iron six times4 ,this recipe may be varied by substituting cupful cold boiled rice in place of #a cupful wheat flour1 and in this way save flour for the government while still serving delicious waffles4 ,as a breakfast or luncheon dish waffles are well known4 ,equally welcome are the waffles served with hot chocolate or coffee in the afternoon1 or for an after theatre supper1 especially when the use of an electric waffle iron makes baking at the table possible4 ,illustration3 ,,ryzon ,,rice ,,griddle ,,cakes--,special ,recipe ,by ,,mrs4 ,,inglis ,h4 ,,brown1 ,lexington1 ,mass4 ,special ,recipe ,,ryzon ,,rice ,,griddle ,,cakes #a level cupful 7 pound7 flour4 cupful 7#a gills7 cooked rice4 #c level teaspoonfuls ,,ryzon4 #a egg well beaten4 #a level teaspoonful salt4 #b level teaspoonfuls 7 ounce7 sugar4 cupful 7#a gill7 milk4 #a tablespoonful 7 ounce7 melted butter4 ,mix and sift flour1 salt1 sugar and ,,ryzon4 ,add rice and melted butter1 the egg 7well beaten7 and milk to make the batter4 ,beat well4 ,cook at once on a hot1 well-greased griddle4 ,serve hot with butter and syrup4 ,the addition of an extra egg makes these griddle cakes unusually delicious4 ,sufficient for ten griddle cakes4 ,illustration3 ,,ryzon ,,white ,,flour ,,griddle ,,cakes--,master ,recipe ,by ,,mary ,,mason ,,wright1 ,cooking ,expert of 8,the ,designer0 ,master ,recipe ,,ryzon ,,white ,,flour ,,griddle ,,cakes #d level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #c eggs--separated4 #b cupfuls 7#a pint7 milk4 #a tablespoonful 7 ounce7 butter4 ,melt butter4 ,mix flour1 ,,ryzon1 and salt together1 and sift into a basin4 ,beat up yolks and whites of eggs separately4 ,add yolks to milk1 then add butter4 ,gradually add flour and beat up into a smooth batter1 then fold in whites of eggs4 ,turn batter into a wide-mouthed pitcher and pour into a hot1 well-greased griddle1 to the size of a saucer4 ,when nicely browned on one side turn with cake turner4 ,when browned on other side remove to a hot dish4 ,serve hot with butter and syrup1 or sugar and milk1 as desired4 ,,ryzon ,,buckwheat ,,cakes #e level teaspoonfuls ,,ryzon4 #b level cupfuls 7#ab ounces7 buckwheat flour4 #a level cupful 7 pound7 flour4 #a level teaspoonful salt4 #a tablespoonful molasses4 #b cupfuls 7#a pints7 milk4 #a cupful 7 pint7 water4 ,mix buckwheat flour1 ,,ryzon1 flour1 and salt and sift them into a bowl2 add milk1 water1 and molasses1 and beat well4 ,cook at once on a hot1 well-greased griddle4 ,serve hot with butter and syrup4 ,these cakes are excellent with fried sausages4 ,if liked1 a well-beaten egg may be added to the batter4 ,sufficient for thirty-five cakes4 ,n4 ,b4--,see ,master ,white ,flour ,griddle ,cake ,recipe on page #be4 ,,ryzon ,,hoover ,,pancakes ,,by ,,mrs4 ,e4 ,d4 ,,cole1 ,,brooklyn1 ,n4 ,y4 #b cupfuls 7#a pint7 buttermilk--or sour milk4 #a level cupful 7 pint7 stale bread crumbs4 cupful 7#f ounces7 corn meal4 #b level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 level teaspoonful soda4 #a tablespoonful molasses4 #a cupful 7 pint7 boiling water4 ,soak crumbs in milk for half hour1 scald corn meal with one cupful boiling water1 cool1 add crumbs soaked in milk1 soda dissolved in one teaspoonful hot water1 stir in ,,ryzon1 mix all thoroughly and bake on hot1 well-greased griddle4 ,serve with syrup1 honey1 jam or fruit butters4 7,any left over cereal may be used in place of crumbs47 ,sufficient for twenty pancakes4 ,,ryzon ,,pea ,,pancakes ,,by ,,forecast ,,modern ,,school ,,of ,,cookery #b level cupfuls 7#a pint7 peas 7dried74 #b egg whites4 cupful 7#b ounces7 flour4 #a cupful 7 pint7 milk4 #b egg yolks4 ,pepper4 level teaspoonful salt4 #a level tablespoonful 7 ounce7 butter or fat4 #a level teaspoonful ,,ryzon4 ,to make this recipe it is best to use the split pea1 which can be secured either in bulk or package form4 ,these peas cook in an hour's time after soaking4 ,when the peas are tender1 put through a food chopper and mix the ingredients4 ,a tablespoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake4 ,if a richer pancake is desired than the one suggested in this recipe1 one-quarter pound salt pork may be boiled and ground with the peas4 ,the residue strained from pea soup may be economically used for the above4 ,sufficient for twelve pancakes4 ,,ryzon ,,french ,,pancakes #a level teaspoonful ,,ryzon4 #c level tablespoonfuls 7#a ozs47 potato flour4 #b level tablespoonfuls 7#a ounce7 sugar4 #e eggs4 #a tablespoonful water4 #a cupful 7 pint7 milk4 ,apple or currant jelly4 ,sift flour1 ,,ryzon1 and sugar into a bowl1 add eggs well beaten1 water and milk1 and beat for ten minutes4 ,grease well the inside of a small frying pan1 and place it over a moderate fire4 ,when it is sufficiently hot1 pour in enough of the batter to cover the surface of pan4 ,when cooked spread with jelly1 and fold into rolls4 ,serve hot4 ,they may be used as a dessert1 sprinkled with powdered sugar1 and a few drops of lemon juice4 ,sufficient for ten pancakes4 ,,ryzon ,,corn ,,meal ,,griddle ,,cakes #c level teaspoonfuls ,,ryzon4 #a level cupful 7#f ounces7 corn meal4 #a level cupful 7#d ounces7 flour4 #b level teaspoonfuls salt4 #c eggs4 #b cupfuls 7#a pint7 milk4 ,mix ,,ryzon1 corn meal1 salt1 and flour together1 and sift them into a bowl4 ,beat up eggs1 add milk1 and combine the two mixtures4 ,if liked1 a tablespoonful of molasses may be added to the batter4 ,heat a griddle and grease it with a piece of fat4 ,pour the cakes on the griddle from a large spoon or from a pitcher4 ,when the cakes are full of bubbles1 turn with a broad knife1 and brown the other side4 ,wipe griddle with a dry cloth and grease again after each baking4 ,one of the eggs may be omitted1 and level teaspoonful ,,ryzon added4 ,sufficient for forty cakes4 ,,ryzon ,,blueberry ,,griddle ,,cakes ,,by ,,mrs4 ,,herman ,,waddy1 ,,washington1 ,d4 ,c4 #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b eggs4 #a cupfuls 7 pint7 milk4 #b tablespoonfuls 7#a ounce7 sugar4 #a tablespoonful 7 ounce7 melted butter4 #a cupful canned blueberries 7or other fruit74 ,beat eggs in mixing bowl1 add milk1 then add flour1 ,,ryzon1 salt and sugar which have been sifted together1 adding melted butter last4 ,beat until it is a smooth batter1 then add fruit4 ,pour batter into a pitcher and pour on a well-greased hot griddle to the size of a small saucer4 ,when nicely browned turn and brown on other side4 ,these are delicious served with cream and sugar4 ,sufficient for twenty griddle cakes4 ,,ryzon ,,fritters ,,ryzon ,,apricot ,,fritters ,,by ,,mrs4 ,,anna ,,tackmeyer1 ,,new ,,york ,,city #a level cupful 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce7 sugar4 level teaspoonful salt4 #a egg4 cupful 7 gill7 milk4 #a cupful 7 pint7 stewed apricots4 ,mix and sift dry ingredients1 add egg and milk and apricots4 ,drop mixture from tablespoon into deep hot fat4 ,fry until a golden brown4 ,drain1 roll in powdered sugar and serve4 ,sufficient for twelve fritters4 ,,ryzon ,,clam ,,fritters ,,by ,,miss ,,ruth ,,fredericks1 ,,oak ,,ridge1 ,n4 ,j4 #a level cupful 7 pound7 flour4 #c level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b eggs4 level teaspoonful pepper4 cupful 7 gill7 milk4 #a cupful 7 pint7 chopped clams4 ,mix and sift dry ingredients4 ,add eggs1 milk and clams4 ,mix thoroughly and drop by tablespoonfuls into deep hot fat4 ,fry until a deep brown4 ,serve hot4 ,sufficient for fourteen fritters4 ,,ryzon ,,economy ,,fritters ,,by ,,mrs4 ,w4 ,h4 ,,frickey1 ,,rochester1 ,n4 ,y4 #a cupful 7 pint7 corn 7that has been left over74 #a egg4 level teaspoonful salt4 #a level tablespoonful 7 ounce7 sugar4 cupful 7#a gill7 sweet milk4 #a cupfuls 7#f ounces7 flour4 #b level teaspoonfuls ,,ryzon4 ,beat egg1 add salt1 sugar1 corn and milk1 then flour and ,,ryzon sifted together4 ,drop by spoonfuls into hot fat4 ,serve with honey or syrup4 7,bits of ham or cold meat may be used in place of corn47 ,sufficient for twelve fritters4 ,prize ,recipe ,,ryzon ,,pineapple ,,fritters ,,by ,,mrs4 ,b4 ,m4 ,,smyth1 ,,orange1 ,n4 ,j4 #a small pineapple4 #a level cupful 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce scant7 powdered sugar4 level teaspoonful salt4 #a beaten egg4 cupful 7 gill7 milk4 #a tablespoonful lemon juice4 ,,lemon ,,sauce3 #a level tablespoonful cornstarch4 #a level cupful 7 pound7 sugar4 #b cupfuls 7#a pint7 boiling water4 #a lemon4 #b tablespoonfuls 7#a ounce7 butter4 ,,for ,,fritters3--,peel pineapple 7avoiding outside skin and core71 and grate thoroughly2 mix and sift dry ingredients1 add egg and milk1 and pineapple mixed with lemon juice4 ,drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color4 ,drain and serve with the sauce4 ,,for ,,sauce3--,mix cornstarch and sugar in saucepan1 add water and cook for twenty minutes4 ,add grated rind and strained juice of lemon and butter1 and serve very hot4 ,sufficient for fourteen fritters4 ,n4 ,b4--,see ,master ,fritter ,batter ,recipe on page #bh4 ,illustration3 ,,ryzon ,,delicate ,,fritter ,,batter--,master ,recipe ,by ,,mrs4 ,,christine ,,frederick1 ,consulting ,household ,engineer ,master ,recipe ,,ryzon ,,delicate ,,fritter ,,batter #a level teaspoonfuls ,,ryzon4 #a level cupful 7#d ounces7 flour4 #b level tablespoonfuls 7 ounce7 cornstarch4 #d level tablespoonfuls 7#b ounces7 sugar4 level teaspoonful salt4 #a egg--separated4 cupful 7 gill7 milk 7generous74 #a tablespoonful olive oil4 ,mix flour1 ,,ryzon1 cornstarch1 salt and sugar and sift three times4 ,beat yolk and white of egg separately4 ,add beaten yolk and milk alternately to flour mixture2 then add oil and beat until smooth4 ,finally fold in stiffly beaten egg white4 ,drop by spoonfuls into plenty of hot1 but not smoking1 fat4 ,fry golden brown1 turn1 drain out with a skimmer1 and lay on absorbent paper4 ,trim and dust with powdered sugar and serve at once4 ,use this batter for plain fritters and for fruit and sweet fritters of all kinds4 ,in using vegetables or shell fish1 etc41 omit the sugar4 ,thin slightly with milk when used with any filling4 ,whole canned fruits drained from syrup1 apple rings1 bananas1 etc41 may be used for filling2 or oysters1 clams1 etc4 ,sufficient for ten large fritters4 ,,banana ,,fritters ,,supreme3--,cut ripe bananas in half lengthwise1 then crosswise4 ,soak for one hour in lemon juice and sugar to taste4 ,thin the above batter slightly with milk1 dip in each section of banana and fry in hot fat4 ,drain and serve with melted currant jelly4 ,prize ,recipe ,,ryzon ,,hominy ,,fritters ,,by ,,mrs4 ,j4 ,j4 ,o',,connell1 ,,washington1 ,d4 ,c4 #b level cupfuls 7#a pint7 cold cooked hominy4 #b eggs4 cupful 7#a gill7 milk4 level teaspoonful salt4 #a level teaspoonful ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 cupful 7#b ounces7 chopped cooked ham4 ,put hominy into a bowl1 add eggs well beaten1 milk1 salt1 ham1 and ,,ryzon sifted with flour4 ,beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat4 ,fry until nicely browned1 then drain on paper and serve hot4 ,sufficient for fifteen fritters4 ,,chapter ,,iii ,,ryzon ,,cakes ,of all the different branches of cookery the making of cakes is undoubtedly the most popular4 ,it is practically impossible to buy cakes that are equal to well-made home-baked ones1 and so they are always appreciated4 ,the secrets of success are1 care in following the recipe exactly1 and attention to the simple rules of mixing and baking4 ,with all cookery1 method and order are great points to be considered4 ,have everything in readiness before you begin to mix a cake1 for it may be spoiled if you have to stop mixing or beating to prepare an ingredient4 ,first study and set your recipes to hand4 ,put out measuring cups1 boards1 knives1 egg beaters1 flour sifters1 pastry brushes1 bowls1 basins1 cake tins1 and scales and weights4 ,measure or weigh the quantities required4 ,pay attention to the oven and see that it is likely to be sufficiently hot by the time the cake is ready for it4 ,then get ready the necessary cake tin or tins1 and prepare them in a manner suited to the kind of cake to be made4 ,the measuring cup should hold one-half pint4 ,all measurements are level4 ,all materials are measured level1 i4 e41 by filling spoon or cup more than full and leveling with the back of knife4 ,flour1 meal1 sugar1 baking powder1 and spices are measured after one sifting and heaped into the measure lightly4 ,this is of importance in making good cakes4 ,flour should not be shaken down into the measuring cup4 ,flours vary in thickening qualities1 therefore the exact amount of liquid cannot always be given4 ,it is very important to have the flour dry1 as damp flour would render any cake heavy4 ,there are three ways of mixing4 ,stirring1 beating1 and cutting or folding4 ,to stir3--,let the spoon touch the sides and bottom of the bowl and move it round quickly in circles of various sizes4 ,do not lift it out of the mixture1 and work well against the sides4 ,to beat3--,tip the bowl to one side4 ,bring the spoon or fork quickly into the mixture and through it1 take it out the other side and bring it over and down again scraping the sides well each time it goes in4 ,it is important to keep the bowl of the spoon well scraped out during mixing4 ,beat hard and quickly4 ,to cut or fold3--,turn over the mixture with a spoon or knife and lift it up1 folding in as lightly as possible4 ,do not stir or beat but mix very gently until quite blended4 ,to beat butter3--,in beating butter to a cream1 if very hard it can be slightly warmed in the oven or put into a hot bowl1 but it must on no account be melted4 ,the best method is to soften hard butter by putting it through the food chopper4 ,the sugar may be heated and added to the butter4 ,inferior or tainted butter should never be used for cakes4 ,if butter is employed it must be good1 sweet butter being the best4 ,if the butter is very salt it will be better to wash it in cold water1 and dry it in a floured cloth before using4 ,for many of the plainer cakes1 and especially when baking for large families1 or where expense has to be considered1 a cheaper kind of fat may be substituted for butter4 ,lard1 beef drippings1 beef marrow1 margarine1 or one of the different vegetable fats now on the market will generally answer the purpose4 ,eggs must be fresh and good but not necessarily new laid4 ,well-preserved eggs serve the purpose excellently4 ,they should always be broken separately into a small cup or bowl before adding them to the mixture4 ,with regard to sugars--always brown sugar for rich cakes that you want dark in color4 ,use granulated sugar for other cakes except where otherwise stated1 and always sift it before use4 ,fruit must be thoroughly dried before being used if it has been necessary to wash it1 and floured before adding to the mixture4 ,to free currants from stalks1 put them in a colander1 look them over carefully1 and remove any stones4 ,rub the fruit1 and the little stalks will fall through the holes if the colander is shaken4 ,sultanas will need picking1 as the stalks are larger4 ,seed raisins and cut them in halves4 ,candied peel looks nicest and goes farthest if cut into thin strips instead of being chopped4 ,almonds should be blanched4 ,pour boiling water upon them1 leave them to soak for a few minutes1 then rub off the skins and put them into cold water to whiten2 dry1 cut into thin strips or chop them4 ,only the yellow part of the lemon rind should be grated and used4 ,to obtain the juice of a lemon1 first roll it backwards and forwards on a board to soften it4 ,then cut in halves1 and squeeze out the juice with the back of a wooden spoon or on a lemon squeezer2 strain before using4 ,though there is no limit to the variety of cakes that can be made1 the greater number may be classified under one of four general heads3 #a4 ,pound ,cakes3--,as the name implies1 the typical pound cake has equal weight of various ingredients1 a pound to a pound of sugar1 butter1 eggs1 flour1 fruit1 etc4 ,though this proportion is not always followed1 a pound cake has always a considerable quantity of butter1 eggs1 and sugar4 ,the usual method of mixing is1 therefore1 to beat the butter and sugar to a cream1 then add eggs and flour alternately1 beating the mixture well between each addition4 ,last of all1 the fruit and flavoring are added4 ,much of the success of these cakes depends upon good beating so as to blend ingredients and to enclose as much air as possible4 ,pound cakes need very careful baking--a moderate and uniform heat of oven for a considerable time1 then gradually decreasing heat is essential4 #b4 ,plain ,cakes3--,these1 containing as they do a smaller proportion of eggs and butter1 are generally mixed by rubbing the shortening into the sugar1 then the dry ingredients are mixed in and the whole made into a paste with beaten eggs and other liquids4 ,these cakes are not made so moist as pound cake1 and generally require rather quicker baking4 ,individual recipes may give individual ways of mixing4 #c4 ,sponge ,cakes3--,the chief ingredients of the best quality of sponge cake are eggs and sugar2 flour must be used1 but its weight is relatively small4 ,strictly speaking1 a sponge cake contains no butter1 and for this reason can be given to invalids and children to whom butter after cooking would be indigestible4 ,the usual method of mixing is to beat the eggs and sugar until light and creamy1 this is sometimes done over gentle heat2 just before baking1 the sifted flour and flavoring are carefully mixed in4 ,if butter is used1 it is first melted1 and1 when cool1 but still liquid1 added to the mixture4 ,when baking1 very moderate and yet uniform heat is required4 #d4 ,gingerbreads3--,see page #eb4 ,the baking of cakes is one of the most difficult parts of cake making4 ,no matter how carefully the mixture has been prepared1 the success or failure of the cake will very much depend upon the proper regulation of the heat of the oven4 ,ovens require very close observance2 some are inclined to burn at the bottom1 while in others the top is the hottest part1 and it is only by experience and careful watching that the faults and capabilities of individual ovens can be learned4 ,the most correct way of gauging the heat of an oven is with the thermometer4 ,the degrees of heat would be nearly the following3 ,from #djj to #dej--;,a hot oven4 ,from #cjj to #cej--;,a moderate oven4 ,from #bej to #bge--;,a slow oven4 ,there are also one or two popular tests which may be applied by novices1 such as the following3 ,sprinkle a little dry flour on a tin and place it in the oven4 ,if there is sufficient heat to bake a cake1 this will be brown in about five minutes4 ,or1 put a piece of white paper in the oven1 and if at the end of five minutes it is a good yellow color1 the heat is moderate and suitable for most cakes4 ,after a very little experience the heat of the oven can easily be judged by simply feeling it with the hand4 ,a cake to be baked to perfection should rise evenly and be smooth on the top1 and by the time it has been in the oven half its time a light brown crust should be formed4 ,owing to the variations in the heat of an ordinary oven1 it is not always possible to arrive at this point of perfection2 still1 by careful manipulation1 it may be aimed at4 ,when a cake rises in a cone in the center it shows that the oven has been too hot in the commencement1 with the result that the sides of the cake become hardened with a crust before the mixture has had time to rise4 ,if the cake seems inclined to rise at one side1 it shows that the oven is hotter on one side than the other1 and this fault may be obviated to a certain extent by turning the cake carefully during the baking4 ,when a cake shows signs of becoming sufficiently brown before it is ready1 it should be covered with a double fold of greased or wetted kitchen paper4 ,be sure the cake is sufficiently cooked before removing it from the oven4 ,small cakes are ready if they feel firm when gently touched with the finger4 ,larger cakes should be tested by running a bright and heated skewer into the center of them4 ,if the skewer comes out sticky the cake is not cooked enough1 but if it is dry and undimmed the baking is finished4 ,cakes should be allowed to stand for two or three minutes before removing them from the tin2 they will then come out more easily4 ,they should be cooled on a wire stand or sieve or stood on end so that the air gets around the bottom and side4 ,when cold1 put into dry and air-tight tins4 ,,ryzon ,,loaf ,,cakes ,,ryzon ,,rich ,,wedding ,,cake #a level cupfuls 7 pound7 butter4 #a level cupfuls 7 pound7 sugar4 #b lemons4 #b oranges4 #a nutmeg1 grated4 #a level teaspoonfuls powdered ginger4 #a level teaspoonfuls powdered cinnamon4 level teaspoonful powdered allspice4 level teaspoonful powdered mace4 #f eggs--separated4 cupful 7#a gill7 brandy or fruit juice4 #b level cupfuls 7 pound7 shredded glac cherries4 #c level cupfuls 7 pound7 currants4 #a level cupfuls 7 pound7 seeded raisins4 #a level cupfuls 7#i ounces7 sultana raisins4 #c level cupfuls 7 pound7 shredded candied citron peel4 #c level cupfuls 7 pound7 ground almonds4 #c level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level cupful 7 pound7 rice flour4 level teaspoonful salt4 ,cream butter1 add gradually sugar1 the grated rinds of lemons and oranges and spices1 and beat for fifteen minutes1 then add yolks of eggs1 two by two1 salt and brandy or fruit juice2 stir in fruit1 nuts1 and peel1 then sift in flour1 rice flour and ,,ryzon4 ,beat up whites of eggs and add them by degrees to mixture4 ,turn into a large papered tin1 and bake carefully in a moderate oven for six hours4 ,put the cake aside until next day1 then cover it over with frosting1 leave until set1 then ornament with icing in any pretty design1 using an icing bag and tube4 ,sufficient for one large cake4 ,,icing3--,see page #dd4 ,,ryzon ,,gold ,,cake cupful 7#b ounces7 butter4 cupful 7#f ounces7 sugar4 #e egg yolks4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 flour4 #a pinch salt4 cupful 7 gill7 milk4 teaspoonful orange extract4 ,cream butter1 add gradually sugar1 and when thoroughly creamed1 add yolks of eggs1 well beaten4 ,sift flour1 ,,ryzon and salt together1 and add1 alternately with milk1 to egg mixture4 ,stir in extract1 and turn into a well-greased and floured small1 square1 loaf pan4 ,bake in a moderate oven for thirty minutes4 ,sufficient for small cake4 ,illustration3 ,,ryzon ,,baba--,first ,prize ,recipe ,by ,,mrs4 ,,percy ,,duvall1 ,dower ,house1 ,rosaryville1 ,maryland ,first ,prize ,recipe ,,ryzon ,,baba ,the ,baba is a cake of ,polish origin4 ,it was made known in ,france by ,stanislas ,leczinsky4 ,the descendants of this ,king always ate the baba with a sauce made of sweetened wine mixed with one-sixteenth part of distilled water of tansy4 ,so far as the judges know ,mrs4 ,duvall's ,,ryzon ,baba is the first one made with baking powder4 ,first prize recipe for ,,ryzon ,baba follows3 #d eggs--not separated4 #a level cupfuls 7 pound7 sugar4 level teaspoonful salt4 #a cupfuls 7 pint7 sweet milk4 #c level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful powdered mace4 cupful 7 pound7 butter4 cupful 7#b ounces7 shredded candied citron peel4 ,,sauce3 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 water4 #a wineglassful rum or teaspoonful vanilla extract and teaspoonful lemon extract4 ,,for ,,baba3--,beat eggs and sugar together until very light1 remove beater1 add salt1 milk1 flour sifted with ,,ryzon1 and mace1 and add citron4 ,melt butter in a large turkshead baking pan 7with a central opening74 ,when melted1 add butter carefully to batter1 and pour batter into mold4 ,bake in a steady1 fairly hot oven1 for one hour1 taking care to turn cake several times4 ,this mixture is a thin batter and requires a slower oven than the usual 8rusk40 ,when done1 try it with a straw2 if straw comes out clean1 remove baba from mold onto plate on which it is to be served4 ,care should be taken that the cake mold is very well greased1 especially the center 8piece40 ,,for ,,rum ,,sauce3--,put sugar and water into an enameled saucepan1 bring to boiling point and boil until syrup spins a thread1 or #bah ,f4 by candy thermometer4 ,then add rum1 or extracts1 and cool slightly4 ,dip baba into syrup while it is hot1 or ladle syrup over baba with spoon or broad knife1 or brush on syrup4 ,fruit juice may be used in place of rum1 or the following chocolate sauce may be used by those who prefer it to the rum sauce4 ,,for ,,chocolate ,,sauce3--,put one level cupful sugar into a saucepan1 add one cupful of milk1 one-fourth cupful butter1 and boil together until 8half done10 about ten minutes1 but boil 8hard10 not gently4 ,add one-fourth cake 7or one-half cake1 if desired bitter7 chocolate1 cut into fairly small pieces4 ,stand on side of stove until entirely melted1 but do not boil again1 as the delicate flavor of chocolate is lost by boiling4 ,add one-half teaspoonful vanilla extract1 and pour over cake one spoonful at a time4 ,sift powdered sugar over the slightly sticky top before carrying to table4 ,if desired1 the center may be filled with stewed fruits4 ,the baba mixture may be divided into two molds4 ,the baba may also be used for a pudding4 ,in this case the cake is saturated with rum sauce1 or orange syrup1 and served with another sauce over and around base4 ,thin custard or apricot sauce are appropriate sauces4 ,when a baba has not been consumed fresh1 it may be cut in slices1 dipped in fruit juice1 covered with a batter1 and fried4 ,sufficient for one large cake4 ,,ryzon ,,seton ,,fruit ,,cake #b level cupfuls 7#a pint7 dried apples4 #b cupfuls 7#a pint7 molasses4 cupful 7#d ounces7 butter4 cupful 7#d ounces7 lard4 #b level cupfuls 7#a pound7 sugar4 #b eggs4 #a cupful 7 pint7 milk4 #b level teaspoonfuls ,,ryzon4 #e level cupfuls 7#a pounds7 flour4 level teaspoonful salt4 #a level teaspoonful powdered cinnamon4 #a level teaspoonful powdered allspice4 level teaspoonful powdered mace4 level teaspoonful powdered cloves4 #a level teaspoonful powdered ginger4 #a level cupful 7#h ounces7 seeded raisins4 #a level cupful 7#f ounces7 sultana raisins4 cupful 7#b ounces7 shredded candied citron peel4 level teaspoonful baking soda4 ,pick over and wash apples1 then cover them with cold water and soak over night4 ,press out as much water as possible1 chop them fine1 and put them into a saucepan with molasses and stew slowly for two hours4 ,turn out to cool4 ,cream butter1 lard1 and sugar thoroughly together1 add the eggs well beaten1 milk and flour and beat hard for five minutes4 ,now add the spices1 salt1 raisins1 apples1 citron1 soda dissolved in a tablespoonful of water1 and ,,ryzon4 ,mix and divide into two buttered and floured cake tins and bake in a moderate oven for one and one-half hours4 ,sufficient for two medium-sized cakes4 ,,ryzon ,,birthday ,,cake #a cupful 7 pound7 butter4 #b level cupfuls 7#a pound7 sugar4 #d eggs4 #a cupful 7 pint7 milk4 #a level cupful 7#f ozs47 sultana raisins4 cupful 7#b ozs47 currants4 cupful 7#b ozs47 shredded candied citron peel4 #a wineglassful brandy or fruit juice4 #d level cupfuls 7#a pound7 flour4 #c level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #a level teaspoonful grated nutmeg4 ,boiled frosting4 ,cream butter and sugar together1 add eggs1 one at a time1 and beat well1 now add milk1 fruit1 brandy or fruit juice1 and flour sifted with ,,ryzon1 salt and nutmeg4 ,pour into a well-greased and papered cake tin and bake in a moderate oven for two hours4 ,turn out1 cool1 and cover with boiled frosting1 given on page #dd4 ,if liked1 this cake may be decorated with tiny shamrocks and candles4 ,sufficient for fourteen to sixteen persons4 ,illustration ,prize ,recipe ,,ryzon ,,white ,,fruit ,,cake ,,by ,,mrs4 ,,harry ,,burgess1 ,,nashville1 ,,tenn4 #a cupful 7 pound7 butter4 #c level cupfuls 7#a pounds7 sugar4 #h eggs1 separated4 #a cupful 7 pint7 milk4 #b level teaspoonfuls ,,ryzon4 #c level cupfuls 7#ad ounces7 flour4 level teaspoonful grated nutmeg4 #a level teaspoonful powdered mace4 level teaspoonful salt #b cocoanuts1 grated4 #f level cupfuls 7#a lbs47 shredded candied citron peel4 ,cream butter and sugar thoroughly together1 add beaten yolks of eggs1 milk1 flour sifted with ,,ryzon1 spices and salt1 whites of eggs stiffly beaten1 cocoanuts and peel4 ,mix carefully and turn into a greased and floured cake tin and bake in a moderate oven for one and one-fourth hours4 ,see page #dd for icings4 ,sufficient for twelve to fifteen persons4 ,prize ,recipe ,,ryzon ,,polish ,,guest ,,cake ,,la ,,reszke ,,by ,,mrs4 ,,hulda ,,thompson1 ,,new ,,york ,,city #a large navel orange4 #h eggs4 #b cupfuls 7#a pound7 powdered sugar4 #a box 7#a pound7 fine matzoth meal4 cupful 7 pound7 sweet butter4 ,pinch salt4 #a level teaspoonful ,,ryzon4 ,first butter a cake mold very thickly with sweet butter1 cold and not melted4 ,wash and dry orange and grate it 7skin and pulp7 into a large mixing bowl4 ,add yolks of eggs1 mix well1 then add gradually pinch of salt1 and sugar4 ,sift one box of fine matzoth meal and mix with ,,ryzon4 ,now beat up whites of eggs to a stiff froth and stir lightly into orange mixture1 add meal and turn into the prepared mold and bake in moderate oven until ready4 ,this cake should be a nice brown on the top and it should be tested with a straw taken from a new broom4 ,this recipe was a favorite in the family of the famous singers1 the de ,reszke brothers1 and was frequently served at the four o'clock coffee receptions given by ,mme4 ,kronberg1 ne de ,reszke1 at her ,warsaw palace4 ,prize ,recipe ,,ryzon ,,maryland ,,black ,,cake ,,by ,,mrs4 ,,julius ,,snowden1 ,,laurel1 ,,md4 #a cupful 7 pound7 butter4 #b level cupfuls 7#a pound7 brown sugar4 #a nutmeg1 grated4 #a level dessertspoonful 7#b level teaspoonfuls7 powdered cinnamon4 #a level teaspoonful powdered cloves4 #a level tablespoonful powdered ginger4 #f eggs1 separated4 #b level cupfuls 7#aj ounces7 flour4 #d level cupfuls 7#b pounds7 seeded raisins4 #f level cupfuls 7#a pounds7 currants4 #b level teaspoonfuls ,,ryzon4 cupful 7#a gill7 molasses4 cupful 7#a gill7 sherry wine or fruit juice4 #d level cupfuls 7#a pound7 shredded candied citron peel4 ,cream butter well2 add one-half of sugar mixed with spices and mix well1 now add remainder of sugar mixed with beaten yolks of eggs1 and beat for five minutes4 ,beat up whites of eggs and add them to mixture4 ,now add flour mixed with currants and raisins cut in halves1 ,,ryzon mixed with molasses and wine4 ,mix carefully and place one-fourth of this mixture in a large cake pan lined with greased paper1 then sprinkle in a layer of citron4 ,repeat until batter and citron are all used4 ,bake in a moderate oven for four hours4 ,cover cake with greased paper while baking as it burns easily4 ,it may be necessary to put a pan of hot water in the oven to moderate the heat1 or to place a tin or an asbestos mat underneath4 ,sufficient for one large cake4 ,,ryzon ,,old ,,fashioned ,,pound ,,cake cupful 7#e ounces7 butter4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful ,,ryzon4 ,pinch salt4 #a cupful 7 pint7 eggs--#e eggs usually fill a cup2 the eggs are measured before beating4 #a level cupfuls 7#ab ounces7 sugar4 #b tablespoonfuls orange flower water4 ,cream butter with flour4 ,add ,,ryzon and salt to eggs and beat them very light with an egg beater4 ,add sugar gradually1 and beat well1 remove the beater1 add egg mixture to creamed flour1 using a wooden spoon1 until all is mixed4 ,add orange flower water1 and beat thoroughly with long1 light strokes4 ,turn into a greased and floured shallow cake tin1 and bake in a moderate oven for one hour4 ,sufficient for one cake 7for ten to twelve people74 ,,ryzon ,,hasty ,,cake cupful 7#b ounces7 butter4 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 milk4 #b egg whites4 teaspoonful orange or almond extract4 #b level teaspoonfuls ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 ,pinch salt4 ,,chocolate ,,frosting3 #b squares chocolate4 cupful 7#f ounces7 sugar4 #c tablespoonfuls milk4 teaspoonful almond extract4 #b egg yolks4 ,,for ,,cake3--,cream butter and sugar together1 add milk1 whites of eggs1 extract1 and flour sifted with ,,ryzon and salt4 ,beat for five minutes1 then turn into a buttered and floured tin and bake for thirty-five minutes4 ,turn out and cool4 ,,for ,,frosting3--,melt chocolate in pan of a double boiler1 add sugar and milk1 and cook until smooth2 add egg yolks and extract and cook for one minute4 ,spread on cake4 ,sufficient for one small cake4 ,,ryzon ,,walnut ,,and ,,cherry ,,cake #c eggs4 cupful 7#e ounces7 sugar4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 flour4 #c level tablespoonfuls 7 ounce7 rice flour4 level teaspoonful salt4 #d level tablespoonfuls 7#b ounces7 butter4 orange rind1 grated4 #a lemon rind1 grated4 teaspoonful vanilla extract4 teaspoonful almond extract4 cupful 7#b ounces7 preserved cherries4 cupful 7#b ounces7 chopped ,english walnut meats4 ,break eggs into a large basin1 add sugar1 and beat together for five minutes2 then place the basin in a large pan of boiling water and beat mixture for fifteen minutes4 ,remove the basin to a table and beat for fifteen minutes or until the mixture is cold4 ,add flour sifted with rice flour1 ,,ryzon and salt1 butter warmed but not hot1 grated rinds of orange and lemons1 extracts1 nuts and cherries cut in quarters4 ,mix carefully and turn into a well-greased and floured cake tin and bake in a moderate oven for one hour4 ,allow the cake to stand for five minutes before being turned out of the tin1 set it aside until cold1 then cover with white frosting and decorate to taste with cherries and walnut meats4 ,see page #ch for white frosting4 ,sufficient for one cake4 ,,ryzon ,,cocoanut ,,cake #c tablespoonfuls 7#a ounces7 butter4 #a level cupful 7 pound7 sugar4 #b eggs1 separated4 #a cupful 7 pint7 milk4 #a teaspoonful orange extract4 #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level cupful 7 pound7 shredded cocoanut4 ,white frosting4 ,see page #ch for frosting4 ,beat butter and sugar until creamy2 add yolks of eggs well beaten1 milk1 orange extract1 flour sifted with ,,ryzon and salt2 add cocoanut and whites of eggs beaten to a stiff froth4 ,turn into a flat1 buttered and floured cake tin1 and bake in a moderate oven for thirty minutes4 ,cool1 cover with white frosting and sprinkle over with cocoanut4 ,sufficient for one small cake4 ,,ryzon ,,pork ,,fruit ,,cake #a pound fat pork4 #b cupfuls 7#a pint7 boiling water4 #a level tablespoonful baking soda4 #b level cupfuls 7#ab ounces7 brown sugar4 #a cupful 7 pint7 dark molasses4 #a level tablespoonful ,,ryzon4 #e level cupfuls 7#a pounds7 flour4 level teaspoonful salt4 #a level tablespoonful grated nutmeg4 #a level tablespoonful powdered allspice4 #a level tablespoonful powdered cinnamon4 #a level teaspoonful powdered cloves4 #b level cupfuls 7#ab ounces7 sultana raisins4 #b level cupfuls 7#a pound7 seeded raisins4 #d level cupfuls 7#a pound7 currants4 #b level cupfuls 7 pound7 shredded candied citron peel4 #a level cupful 7 pound7 chopped nut meats4 #a level cupful 7 pound7 chopped preserved cherries4 ,chop pork1 or put it through a meat grinder1 add to it boiling water and allow to cool2 add soda1 sugar1 molasses1 flour sifted with ,,ryzon1 spices1 salt and fruits and nuts4 ,turn into a large buttered and papered cake tin1 and bake for three hours1 or until ready1 in a moderate oven4 ,no eggs are used in this cake4 ,sufficient for one large cake4 ,illustration ,,ryzon ,,easily-,,made ,,date ,,cake #b eggs4 cupful 7#a gill7 milk4 #a level cupful 7#f ounces7 brown sugar4 cupful 7#b ounces7 butter4 #c level teaspoonfuls ,,ryzon4 #a level cupfuls 7#e ounces7 flour4 level teaspoonful salt4 #a level teaspoonful powdered ginger4 level teaspoonful powdered nutmeg4 pound 7#b cups7 stoned and sliced dates4 ,whipped cream4 ,put eggs into a basin1 add milk1 sugar1 butter1 flour sifted with ,,ryzon1 salt and spices1 add dates and beat all together for five minutes4 ,pour into a buttered and floured cake tin1 and bake in a moderate oven for thirty-five minutes4 ,turn out and cut in squares1 and serve with whipped and sweetened cream4 ,sufficient for eight squares4 ,,ryzon ,,orange ,,gateau #c eggs4 cupful 7#d ounces7 sugar4 ,juice of orange1 strained4 #a level teaspoonful ,,ryzon4 #a level cupfuls 7#e ounces7 flour4 cupful 7#b ounces7 butter4 cupful 7#a ounce7 chopped candied citron peel4 cupful 7#a ounce7 chopped cocoanut4 ,beat up eggs with sugar1 add strained orange juice1 and sift in flour with ,,ryzon2 add butter1 melted4 ,butter and flour a small round or flat cake tin and put one-half of mixture into it1 sprinkle in citron peel and cocoanut and spread remainder of mixture on top4 ,bake in a moderate oven for #be minutes4 ,turn out and cool4 ,cover with white frosting1 given on page #da1 and ornament top with a few tiny pieces of citron peel4 ,sufficient for one small cake4 ,,ryzon ,,prune ,,cake ,,by ,,mrs4 ,,edgar ,m4 ,,hall1 ,,oelwein1 ,,iowa #a level cupful 7 pound7 light brown sugar4 cupful 7#d ounces7 butter and lard4 #b eggs4 #c tablespoonfuls sweet or sour milk4 #a level cupful 7 pound7 well-cooked prunes cut in small pieces4 #a level teaspoonful cinnamon4 #a level teaspoonful nutmeg4 #a level cupfuls 7#g ounces7 flour4 #b level teaspoonfuls ,,ryzon4 ,cream sugar and shortening--add eggs well beaten1 milk and cut prunes1 cinnamon and nutmeg1 then flour and ,,ryzon1 which have been sifted together4 ,bake as loaf cake4 ,sufficient for one medium-sized cake4 ,,ryzon ,,canadian ,,war ,,cake ,,by ,,mrs4 ,,gertrude ,,haig1 ,,edmonton1 ,,alberta1 ,,canada #b level cupfuls 7 pound7 brown sugar4 #b cupfuls 7#a pint7 hot water4 #a level teaspoonful salt4 #a level teaspoonful ginger4 #a level teaspoonful cinnamon4 #a level teaspoonful allspice4 #a package 7#a pound7 seedless raisins4 #a level teaspoonful ,,ryzon4 #c level cupfuls 7 pound7 flour4 ,boil sugar1 spices1 water and raisins together for five minutes1 after it begins to bubble4 ,when cold add flour and ,,ryzon which have been sifted together1 turn into well-greased tin and bake forty-five minutes in moderate oven4 ,illustration ,this cake is not only delicious1 but most inexpensive1 and well suited to war conditions4 ,it will keep moist and good as long as any of it is left1 which may not be long if there are children in the family4 ,it is a pleasure to publish this good1 wholesome1 economical cake recipe1 which will appeal to the housewife of today4 ,illustration3 ,,ryzon ,,jelly ,,roll--,master ,recipe ,by ,,marion ,,harris ,,neil1 ,cookery ,expert and ,author of 8,salads1 ,sandwiches and ,chafing ,dish ,recipes10 etc4 ,,jelly ,,roll ,,hints ,to roll up a ,jelly ,roll after baking1 the following method will be found of assistance4 ,turn the roll out onto a clean cloth wrung out of very hot water1 and roll it up in this4 ,the cloth must1 of course1 be wrung out as dry as possible before the cake is turned out on it4 ,after a little practice1 you will find that you can roll up your ,jelly ,roll without a single crack4 ,jelly ,rolls are very popular as well as useful cakes4 ,if kept in a cake box or an air-tight tin they remain moist and fresh for a long time4 ,they are nicer as a foundation for cake-puddings than sponge cakes4 ,master ,recipe ,,ryzon ,,jelly ,,roll #c eggs--beaten4 cupful 7#f ounces7 sugar4 #a tablespoonful milk or cream4 #a level cupful 7 pound7 flour4 #a level teaspoonfuls ,,ryzon4 teaspoonful vanilla extract4 #a level tablespoonful 7 ounce7 butter--melted4 ,jam or jelly1 slightly warmed4 ,first grease a jelly roll tin and line it with buttered paper1 allowing paper to come a little above the rim of tin4 ,beat eggs until light1 add sugar gradually1 beat five minutes1 add milk or cream1 flour sifted with ,,ryzon1 vanilla extract and butter4 ,spread mixture on prepared tin2 bake in a quick oven for twelve to fifteen minutes1 or until firm to touch4 ,have ready sheet of paper sprinkled with sugar1 and turn cake onto it4 ,quickly remove buttered paper and spread over with jam or jelly and roll up at once4 ,place on sieve or wire rack to cool4 ,jelly roll may be served hot as a pudding with custard sauce1 or cut in slices and served cold4 ,sufficient for eight persons4 ,,ryzon ,,devil',s ,,food ,,cake #b tablespoonfuls 7#a ounce7 butter4 #b tablespoonfuls 7#a ounce7 lard4 #a level cupful 7 pound7 sugar4 #b squares 7#b ozs47 unsweetened chocolate4 #b eggs4 cupful 7#a gill7 milk4 #a teaspoonful vanilla extract4 #c level teaspoonfuls ,,ryzon4 #a level cupfuls 7#e ozs47 flour4 level teaspoonful salt4 ,,white ,,frosting3 ,a few almonds4 #b level cupfuls 7#a pound7 sugar4 #a cupful 7 pint7 water4 #b egg whites4 #a teaspoonful vanilla extract4 level teaspoonful ,,ryzon4 ,,pink ,,frosting3--,use pink sugar in place of white1 see page #gi4 ,,for ,,cake3--,cream butter1 lard and sugar thoroughly together1 add chocolate melted1 eggs well beaten1 milk1 vanilla1 and flour sifted with ,,ryzon1 and salt4 ,turn into a square1 greased and floured cake tin1 and bake for fifty minutes in a moderate oven4 ,turn out and cool4 ,,for ,,frosting3--,blanch1 shred and brown a few almonds4 ,put sugar and water into a saucepan1 stir gently now and then and bring to boiling point1 remove spoon and boil until syrup forms a soft ball when tested in cold water1 or #bdj ,f4 by candy thermometer4 ,pour syrup gradually1 while beating constantly1 on whites of eggs beaten with ,,ryzon until stiff but not dry1 add vanilla1 and continue beating until mixture is cool4 ,set saucepan containing frosting in larger saucepan containing boiling water1 and cook on fire1 stirring constantly1 until mixture becomes granular around edge of pan4 ,take from pan of hot water and beat1 using a wooden spoon1 until mixture will hold its shape4 ,pour on cake and spread with back of spoon1 leaving a rough surface4 ,sprinkle with the prepared almonds4 ,sufficient for a medium-sized cake4 ,,ryzon ,,quick ,,tea ,,cake #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #b level tablespoonfuls sugar4 level teaspoonful salt4 cupful 7 pound7 butter or lard4 #b eggs--separated4 cupful 7#a gills7 milk4 #c level tablespoonfuls currants4 ,sift together flour1 sugar1 salt and ,,ryzon4 ,cut in butter or lard with a knife1 then rub in lightly with the tips of the fingers2 add beaten yolks of eggs1 milk1 beat well1 add currants1 and whites of eggs beaten to a stiff froth4 ,mix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes4 ,serve hot or cold4 ,sufficient for one small cake4 ,prize ,recipe ,,ryzon ,,chocolate ,,sponge ,,cake ,,by ,,elizabeth ,o4 ,,hiller1 ,,denver ,,school ,,of ,,cookery cupful 7 pound7 butter4 #b level cupfuls 7#i ozs47 confectioners' sugar4 #d eggs1 separated4 #b squares 7#b ounces7 unsweetened chocolate4 #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7#i ounces7 pastry flour4 teaspoonful salt4 #a cupful 7 pint7 milk4 teaspoonful vanilla extract4 ,cream the butter1 add one cup sugar gradually while stirring constantly4 ,beat the yolks of eggs until thick and lemon-tinted2 add to them the second cup sugar while beating constantly1 then combine the two mixtures4 ,melt chocolate over hot water1 cool and add to mixture4 ,sift together flour1 ,,ryzon1 and salt2 add alternately with milk to mixture2 add extract4 ,then cut and fold in the whites of eggs beaten until stiff4 ,beat until ingredients are thoroughly blended4 ,turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven4 ,delicious with marshmallow frosting4 ,see page #dc4 ,sufficient for one large cake4 ,,ryzon ,,sponge ,,cake #e eggs4 teaspoonful salt4 #a level cupful 7 pound7 sugar4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 flour4 #a teaspoonful lemon extract4 ,add salt to eggs and beat for fifteen minutes1 add sugar and beat until very light1 then remove beater1 sift in flour mixed with ,,ryzon1 add extract and mix carefully and lightly4 ,turn into a well-greased and floured cake tin1 and bake in a moderate oven for forty minutes4 ,sufficient for eight persons4 ,one of the oldest kinds of light cakes that is still a universal favorite is the sponge cake4 ,the popularity of the sponge cake is due to its lightness and its high nutritive value1 which makes it the confection par excellence for children1 while it is easily handled without soiling the fingers4 ,fine hard-grained sugar produces the best sponge cakes2 both the powdery and the coarse forms should be avoided4 ,suitable sugar mixes readily with the eggs2 the fine grains assist in breaking and creaming the yolks4 ,coarse sugar has a tendency to remain crystalline in the sponge batter1 and the baked cakes generally show specks on top in consequence4 ,this is most noticeable in those sponge cakes that are made by beating the yolks and whites separately4 ,flour of a fairly soft nature is best for these cakes1 and should be sifted before using1 to make light mixing easy without toughening the batter4 ,,ryzon ,,german ,,apple ,,cake #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level tablespoonful sugar4 level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 butter or lard4 #a cupful 7 pint7 milk 7scant74 ,,for ,,mixture3 #f apples4 cupful 7 pound7 sugar4 lemon4 cupful 7#b ounces7 currants4 #c tablespoonfuls melted butter4 #a level teaspoonful powdered cinnamon4 ,,for ,,cake3--,sift flour1 ,,ryzon1 sugar1 and salt into a bowl2 rub in shortening as lightly as possible with the fingers1 just working it until fat is well blended with flour4 ,then mix to a soft dough with milk1 or use milk and water1 having this as cold as possible4 ,turn out onto a floured baking board1 roll out1 and line a well-greased square baking tin1 pressing up well around the sides4 ,,for ,,mixture3--,clean currants4 ,peel1 core and cut apples in thin slices2 put them on cake in even rows1 sprinkle in lemon juice1 currants1 and sugar mixed with cinnamon4 ,pour on butter and bake in a moderate oven for thirty minutes4 ,if the apples color too much1 a buttered paper may be placed over fruit during baking4 ,sufficient for six persons4 ,,ryzon ,,chocolate ,,cake cupful 7#f ozs47 sugar4 cupful 7#c ozs47 unsweetened chocolate1 grated4 level teaspoonful grated nutmeg4 level teaspoonful powdered cinnamon4 cupful 7#d ozs47 butter4 #a large egg4 #b level teaspoonfuls ,,ryzon4 #a level cupful 7#d ozs47 flour4 level teaspoonful salt4 lemon4 cupful 7#a ounce7 blanched and chopped almonds4 ,sift sugar1 chocolate and spices together twice1 add butter1 and beat with a wooden spoon until soft and creamy1 add egg1 beating well1 add flour sifted with ,,ryzon and salt1 strained lemon juice1 and almonds4 ,mix and turn into a tin that has been well greased and floured1 and bake in a moderate oven for one hour4 ,sufficient for five to six persons4 ,prize ,recipe ,,ryzon ,,coffee ,,crumb ,,cake ,,by ,,mrs4 ,,max ,,monnikendam1 ,,new ,,york ,,city #b tablespoonfuls 7#a ounce7 butter4 #c level tablespoonfuls 7#a ounces7 sugar4 #b eggs4 #a teaspoonful vanilla extract4 #b level cupfuls 7 pound7 flour4 cupful 7#a gill7 milk4 #b level teaspoonfuls ,,ryzon4 #a pinch salt4 ,,crumbs ,,for ,,cake3 #b tablespoonfuls 7#a ounce7 butter4 teaspoonful powdered cinnamon4 #d level tablespoonfuls 7#b ounces7 sugar4 #a level teaspoonful flour4 #b tablespoonfuls shredded almonds4 ,,for ,,crumbs3--,mix butter1 cinnamon1 sugar and flour together until like crumbs and then add almonds4 ,,for ,,cake3--,cream butter and sugar together1 add eggs well beaten1 vanilla extract1 one cupful flour1 milk1 and second cupful flour sifted with ,,ryzon and salt4 ,mix and turn into a flat greased and floured cake tin1 dust over with crumbs1 and bake in a moderately hot oven for twenty minutes4 ,the grated rind of half a lemon may be used in place of vanilla4 ,sufficient for six to seven persons4 ,,ryzon ,,dried ,,apple ,,cake ,,by ,,mrs4 ,,georgianna ,,dewey1 ,,ann ,,arbor1 ,,mich4 #a level cupful 7 pound7 dried apples4 level cupful 7 pound7 sugar4 cupful 7#a gill7 milk4 #a cupful 7 pint7 molasses4 cupful 7#d ounces7 raisins4 cupful 7#d ounces7 currants4 #d level tablespoonfuls 7#b ounces7 shortening4 #a egg4 #a level cupfuls 7#f ounces7 flour4 level teaspoonful soda4 #b level teaspoonfuls ,,ryzon4 level teaspoonful ginger4 level teaspoonful cinnamon4 level teaspoonful allspice4 ,soak apples in one quart of water over night2 then drain1 chop fine and cook in molasses one hour4 ,when cold add fruit1 spices1 sugar and egg well beaten4 ,add soda dissolved in one tablespoonful hot water4 ,add milk1 then ,,ryzon and flour sifted together4 ,mix all thoroughly1 turn into well-greased tin and bake for one hour in very slow oven4 ,this keeps like old fashioned fruit cake4 ,,ryzon ,,caraway ,,seed ,,cake cupful 7#d ounces7 butter4 cupful 7#d ounces7 sugar4 #c eggs4 #d tablespoonfuls milk4 #a teaspoonful orange extract4 #b level teaspoonfuls caraway seeds4 #b level teaspoonfuls ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 ,cream butter and sugar together1 add eggs well beaten1 milk1 orange extract1 seeds and flour sifted with ,,ryzon4 ,mix and pour into a small1 square buttered and floured cake tin1 and bake in a moderate oven for forty minutes4 ,the caraway seeds may be crushed if liked4 ,sufficient for one small cake4 ,,ryzon ,,layer ,,cakes ,prize ,recipe ,,ryzon ,,layer ,,cocoa ,,cake ,,by ,,miss ,,jennie ,,wallach1 ,,new ,,york ,,city #b tablespoonfuls 7#a ounce7 butter4 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 cold water4 #b level tablespoonfuls cocoa4 #a teaspoonful vanilla extract4 #b eggs4 #b level teaspoonfuls ,,ryzon4 #a level cupful 7 pound7 flour4 ,,filling3 cupful 7#b ounces7 sweet butter4 cupful 7#b ounces7 powdered sugar4 #a teaspoonful vanilla extract4 #d level teaspoonfuls cocoa4 ,,icing ,,for ,,top3 cake chocolate4 cupful 7#a gills7 boiling water4 #a level teaspoonful flour4 cupful 7#f ounces7 sugar4 #a teaspoonful butter4 #b teaspoonfuls vanilla extract4 ,,for ,,cake3--,cream butter thoroughly with sugar1 add water1 cocoa1 vanilla extract1 eggs1 well beaten1 and flour sifted with ,,ryzon4 ,divide into two greased and floured layer cake tins1 and bake in a moderately hot oven for fifteen minutes4 ,turn out and cool4 ,,for ,,filling3--,cream butter and sugar together1 add the vanilla extract and cocoa1 mix well1 and spread between the layers4 ,,for ,,icing3--,dissolve chocolate in boiling water in a small saucepan1 add sugar mixed with flour1 butter and vanilla extract4 ,cook until thick1 stirring constantly1 then cool and spread on top of cake4 ,sufficient for two-layer cake4 ,,ryzon ,,mock ,,caramel ,,cake ,,by ,,miss ,m4 ,,deller1 ,,milwaukee1 ,,wis4 ,dissolve #a level tablespoonful 7 ounce7 butter or butter substitute in a large iron frying pan4 ,sprinkle #a level cupful 7 pound7 brown sugar over the butter1 also cupful 7#b ounces7 of nut meats-- not too small4 ,have the sugar and nuts evenly spread and set aside until the following is mixed3 #a level tablespoonful 7 ounce7 butter or butter substitute4 #a level cupful 7 pound7 granulated sugar4 #a egg4 #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 #a cupful 7 pint7 milk4 #a level teaspoonful vanilla or any desired flavor4 ,spread this mixture over the butter1 sugar and nuts and bake in the frying pan like a loaf cake in a moderate oven4 ,when done turn onto a cake plate upside down4 ,sufficient for one large cake4 ,prize ,recipe ,,ryzon ,,nut ,,tart ,,by ,,mrs4 ,a4 ,b4 ,,canniff1 ,,new ,,york ,,city #b level cupfuls 7 pound7 chopped ,english walnut meats4 #a package zweiback 7#aj cent size74 #d eggs1 separated4 #a level cupful 7 pound7 sugar4 #a level teaspoonful ,,ryzon4 #a level teaspoonful powdered cinnamon4 #a level teaspoonful powdered cloves4 ,whipped cream4 ,marshmallow or boiled icing4 ,see page #dc4 ,chop and roll nuts and roll zweiback1 or put it through a food chopper4 ,beat yolks of eggs and sugar together for ten minutes1 add zweiback mixed with ,,ryzon and spices1 now add nut meats and whites of eggs stiffly beaten4 ,mix carefully and divide into two well-greased layer-cake tins4 ,this nut tart takes ten minutes to bake in a moderate oven and it should not be permitted to bake too long4 ,when tart has cooled1 either a boiled icing1 or marshmallows slightly softened in the oven1 or whipped cream sweetened and flavored with vanilla extract may be used between layers and on top4 ,sufficient for six to eight persons4 ,illustration3 ,,ryzon ,,layer ,,cake--,master ,recipe ,by ,,mrs4 ,,anna ,b4 ,,scott1 ,cooking ,expert of the ,philadelphia 8,north ,american04 ,master ,recipe ,,ryzon ,,layer ,,cake #a cupful 7 pound7 butter or lard4 #b level cupfuls 7#a pound7 sugar4 #d eggs--separated4 #a cupful 7 pint7 milk4 #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 ,,filling3 #b cupfuls 7#a pint7 milk4 #f level tablespoonfuls 7#a ounces7 cornstarch4 #a egg yolk4 #f level tablespoonfuls 7#c ounces7 sugar4 level teaspoonful salt4 #a level cupful 7 pound7 seeded raisins4 ,,water ,,icing3 #a egg white4 #b tablespoonfuls hot water4 #a teaspoonful vanilla extract4 ,confectioners' sugar4 ,,for ,,cake3--,beat shortening and sugar to a light cream2 separate eggs1 beat yolks until well mixed and add slowly to sugar and shortening2 add milk very slowly1 stirring all the time2 beat whites of eggs until stiff and add half2 sift flour1 ,,ryzon1 and salt and add rest of beaten egg white and rest of flour4 ,line four jelly tins or one square cake pan1 #ab #ad1 with paper2 do not grease4 ,put mixture on and spread smooth2 bake in a moderate oven for twenty-five to thirty minutes4 ,the cake will be four inches high4 ,,for ,,filling3--,rinse a saucepan with cold water1 add one and one-half cupfuls of milk and bring to boiling point2 stir in cornstarch which has been moistened with remainder of milk2 add egg yolk1 sugar1 and salt2 boil for five minutes2 add raisins which have been washed1 dried1 and put through a food chopper2 beat till cold then spread between cake4 ,,for ,,water ,,icing3--,beat up white of egg1 add water1 flavoring and enough sifted confectioners' sugar to make a nice frosting that will spread on cake4 ,this cake when finished measures #g #ac and is four inches thick4 ,the ingredients can be very easily divided and only half the size made4 ,,ryzon ,,washington ,,layer ,,cake #f level tablespoonfuls 7#c ounces7 butter4 #a level cupful 7 pound7 sugar4 #c egg whites4 #a level teaspoonful ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 level teaspoonful salt4 cupful 7#a gill7 milk4 teaspoonful almond extract4 ,,filling3 #a cupful 7#b gills7 milk4 cupful 7#b ounces7 sugar4 #a level tablespoonful 7 ounce7 butter4 #a level tablespoonful flour4 #a egg yolks4 teaspoonful vanilla extract4 cupful 7 pound7 blanched and shredded almonds4 cupful 7#a ounce7 shredded candied citron peel4 ,white ,frosting4 ,see page #ch4 ,,for ,,cake3--,cream the butter and sugar together2 beat up whites of eggs to a stiff froth1 add them and beat well1 then sift in flour1 salt and ,,ryzon1 add milk and almond extract1 and beat with a wooden spoon until quite light4 ,divide into buttered and floured layer-cake tins1 and bake in a moderately hot oven for twenty minutes4 ,turn out and cool4 ,,for ,,filling3--,put one and one-half cupfuls of the milk into a saucepan1 with sugar and butter1 and bring to boiling point4 ,blend flour with remainder of milk1 add yolks of eggs well beaten1 and pour into boiling milk and stir and cook until it thickens4 ,cool and add vanilla4 ,divide into portions and add almonds to one-half and citron to the other half4 ,put almond mixture on one layer and citron mixture on the second4 ,place them together and cover top with white frosting4 ,sufficient for two-layer cake4 ,,ryzon ,,chocolate ,,layer ,,cake #d squares 7#d ounces7 bitter chocolate4 cupful 7 gill7 boiling water4 cupful 7#d ounces7 butter4 #a level cupfuls 7#aj ounces7 sugar4 #a teaspoonful vanilla extract4 #c eggs1 separated4 #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 cupful 7#a gill7 milk4 ,white frosting4 ,see page #ch4 ,chocolate frosting4 ,see page #dd4 ,melt chocolate in small saucepan1 add water1 and cook over hot water until smooth4 ,cream butter and sugar thoroughly together1 add chocolate1 vanilla extract1 yolks of eggs well beaten1 flour sifted with salt and ,,ryzon1 and add milk4 ,beat well1 cut and fold in whites of eggs beaten to a stiff froth4 ,divide into three greased and floured layer tins1 and bake in a moderate oven for twenty-five minutes4 ,cool and put together with white or chocolate frosting4 ,the top of cake should be covered with frosting4 ,sufficient for a medium-sized three-layer cake4 ,,ryzon ,,lady ,,baltimore ,,cake #d level tablespoonfuls 7#b ounces7 butter4 #a level cupful 7 pound7 sugar4 ,scant half cup 7 gill7 milk4 #a level teaspoonful ,,ryzon4 #a level cupfuls 7#e ounces7 flour4 #d egg whites4 teaspoonful almond extract4 ,,filling3 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 water4 #a egg white4 #a level cupful 7 pound7 seeded raisins4 cupful 7#b ounces7 ground almonds4 cupful 7#b ounces7 chopped ,english walnut meats4 teaspoonful vanilla extract4 ,,for ,,cake3--,cream butter and sugar thoroughly together1 add milk1 flour sifted with ,,ryzon and beat until smooth4 ,add extract and fold in whites of eggs beaten to a stiff froth4 ,divide into greased and floured layer cake tins1 and bake in a moderately quick oven for twenty minutes4 ,turn out and cool4 ,,for ,,filling3--,put sugar and water into a saucepan and boil until it forms a soft ball when tried in cold water1 or #bch ,f4 by candy thermometer4 ,beat up whites of eggs to a stiff1 dry froth4 ,pour syrup upon these eggs1 beating steadily until a meringue is formed which will spread4 ,add vanilla1 almonds1 walnuts and raisins cut in halves4 ,spread between layers and on top4 ,sufficient for two-layer cake4 ,,ryzon ,,molasses ,,layer ,,cake ,,by ,,nellie ,e4 ,,adams1 ,,tacoma1 ,,wash4 #a cupful 7 pint7 molasses4 cupful 7#d ounces7 sugar4 #b eggs and yolk of #a egg4 #d level tablespoonfuls 7#b ounces7 butter4 #a level teaspoonful cloves4 #a level teaspoonful cinnamon4 #a level teaspoonful salt4 level teaspoonful soda4 cupful 7#a gill7 buttermilk--or sour milk4 #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 ,mix and bake in three layers4 ,,filling3 #a cupful 7 pound7 figs4 #a cupful 7 pound7 raisins chopped fine4 #a cupful 7 pint7 water4 cupful 7#d ounces7 sugar4 level teaspoonful vanilla4 ,cook all together until soft and smooth4 ,frost top with white of one egg and #e tablespoonfuls frosting sugar flavored to taste1 or make a thick white icing and put between layers4 ,,ryzon ,,fillings ,,and ,,icings ,cakes should be made to look attractive as well as to taste good4 ,many cakes are better left in their simple state without any decoration1 and when this is the case particular care should be taken with the baking to avoid burning4 ,in no circumstance should a cake be over-decorated4 ,one of the simplest forms of decoration is to spread a thin coating of jelly1 preserve or honey over the cake1 and then to sprinkle with browned or colored almonds1 cocoanut1 pistachio nuts1 tiny candies or a mixture of these4 ,this is very suitable for the sides of cakes where the top only is iced4 ,when a more elaborate decoration is wanted1 one of the various icings may be used4 ,with a large cake it is usual to ice the top only1 and then to decorate with nuts1 preserved fruits1 bon-bons or frosting in two colors put through an icing bag4 ,in the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement4 ,with the help of fillings1 icings and decorations1 the variety of pretty cakes which can be made is endless4 ,hard white icing is usually prepared with egg whites1 a few drops of lemon juice and confectioners' sugar4 ,the dull appearance of this icing is due in many instances to insufficient beating and to its containing too much sugar4 ,the whites should be free from yolks1 and all utensils should be scrupulously clean1 as the least spot of grease is sufficient to make the icing heavy4 ,glac icing may either be poured over the cakes1 or the cakes may be dipped into it4 ,if a large cake is to be iced1 put it on a wire stand placed on a sheet of white paper1 and pour over enough icing to cover the top only1 or the top and sides as desired4 ,arrange any decoration on the cakes while the icing is still soft4 ,butter icing must be allowed to become quite cold and hard before using4 ,in hot weather the bowl containing the icing should be placed on ice or put in a cool place4 ,if a large plain cake is to be iced1 it is usual to split it once or twice1 and put a layer of the icing between4 ,spread a thin coating of the icing on the top and sides of the cake1 and put most of the icing into a forcing bag1 with a large tube on the end of it4 ,force out the icing on the cake1 and do it as quickly as possible before the heat of the hand has time to soften the icing4 ,,ryzon ,,lemon ,,filling #d lemons4 #d eggs4 level teaspoonful ,,ryzon4 #a level cupful 7 pound7 sugar4 cupful 7 pound7 butter4 cupful 7#a gills7 water4 ,strain juice of lemons into a saucepan1 add eggs1 ,,ryzon mixed with sugar1 butter and water4 ,stir over a slow fire until mixture boils two minutes4 ,cool and use4 ,sufficient for two-layer cake4 ,,ryzon ,,cocoanut ,,filling #d egg whites4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 sugar4 #a level cupful 7 pound7 cocoanut4 teaspoonful almond extract4 ,beat up whites of eggs with ,,ryzon1 add sugar1 cocoanut1 and extract1 and stir over the fire until the mixture is hot4 ,use at once between layers and on top of cake4 ,sufficient for one-layer cake4 ,,ryzon ,,gelatine ,,icing #b level teaspoonfuls powdered gelatine4 #b tablespoonfuls cold water4 cupful 7#a gill7 boiling water4 level teaspoonful ,,ryzon4 #a teaspoonful orange extract4 #e level cupfuls 7#a pounds7 confectioners' sugar4 ,mix gelatine with cold water2 add boiling water1 stir over fire until dissolved2 add ,,ryzon1 extract1 and sifted confectioners' sugar to make thick enough to spread4 ,sufficient for two large cakes4 ,,ryzon ,,orange ,,glac ,,icing #a level cupfuls 7 pound7 confectioners' sugar4 #a orange4 ,a few drops yellow color4 level teaspoonful ,,ryzon4 ,rub confectioners' sugar through a fine sieve1 put it into a small pan1 add strained juice of orange and allow sugar to dissolve over fire2 then add yellow color and ,,ryzon1 and1 if necessary1 a few drops of warm water4 ,this icing should only be warm1 not hot4 ,sufficient for one small cake4 ,,ryzon ,,marshmallow ,,frosting #dj 7 pound7 marshmallows4 #a level cupful 7 pound7 sugar4 #a cupful 7 pint7 water4 #a egg white4 level teaspoonful ,,ryzon4 #a teaspoonful orange extract4 ,melt marshmallows in double boiler4 ,cook sugar and water until soft ball is formed in cold water1 or #bdj ,f4 by candy thermometer4 ,pour onto the stiffly beaten white of egg mixed with ,,ryzon1 add melted marshmallows1 flavoring1 and beat until of consistency to spread on cake4 ,sufficient for one cake4 ,,ryzon ,,chocolate ,,fruit ,,filling #d squares 7#d ounces7 unsweetened chocolate4 #d tablespoonfuls milk4 cupful 7#f ounces7 sugar4 #a tablespoonful 7 ounce7 butter4 #a egg4 level teaspoonful salt4 #a teaspoonful vanilla extract4 level teaspoonful ,,ryzon4 cupful 7#b ozs47 chopped preserved ginger4 cupful 7#b ozs47 chopped preserved cherries4 ,melt chocolate in upper pan of a double boiler1 add milk1 sugar1 butter1 egg well beaten1 and salt1 and cook over the fire until mixture thickens1 stirring constantly4 ,cool1 add extract1 ,,ryzon1 ginger and cherries4 ,sufficient for three-layer cake4 ,,ryzon ,,orange ,,filling #b tablespoonfuls 7#a ounce7 butter4 cupful 7 pound7 sugar4 #b egg yolks4 #a orange4 level teaspoonful ,,ryzon4 #b level tablespoonfuls 7#a ounce7 cake crumbs4 #a teaspoonful lemon juice4 ,melt butter in a small saucepan1 add sugar1 yolks of eggs1 grated rind and strained juice of orange1 and stir over the fire until the mixture thickens1 but do not allow to boil4 ,add ,,ryzon1 cake crumbs and lemon juice4 ,cool and use4 ,sufficient for one-layer cake4 ,,ryzon ,,almond ,,icing #a level cupful 7 pound7 blanched and chopped almonds4 #d level tablespoonfuls 7#b ounces7 sugar4 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 water4 #b egg whites4 level teaspoonful ,,ryzon4 #a teaspoonful rose extract4 ,brown almonds in oven4 ,put the four tablespoonfuls of sugar into a small saucepan and stir over the fire until brown1 add almonds1 cool and pound4 ,boil sugar and water for five minutes1 add pounded almonds1 pour onto beaten whites of eggs mixed with ,,ryzon1 add extract1 beat until thick enough to spread4 ,sufficient for one cake4 ,,ryzon ,,brown ,,sugar ,,icing #b level cupfuls 7#a pound7 brown sugar4 cupful 7#a gills7 cream4 #b teaspoonfuls butter4 level teaspoonful ,,ryzon4 #a teaspoonful vanilla extract4 ,put sugar into a saucepan1 add cream1 butter and ,,ryzon1 and boil until mixture forms a soft ball when tried in cold water1 or until it registers #bdj ,f4 by candy thermometer1 add vanilla and beat until thick4 ,sufficient for one cake4 ,,ryzon ,,souffl ,,icing ,,by ,,mrs4 ,,fred ,,friedlander1 ,,new ,,york ,unbeaten white of #a egg4 #c tablespoonfuls cold water4 #a level cupful 7 pound7 granulated sugar4 level teaspoonful ,,ryzon4 ,put all in top of double boiler4 ,have water underneath boiling and beat mixture seven minutes4 ,this icing will stand several days and remain creamy4 ,by adding fresh fruit juice this makes a delicious pudding sauce4 ,sufficient for one large cake4 ,,ryzon ,,boiled ,,frosting #a level cupful 7 pound7 sugar4 cupful 7#a gill7 water4 #b egg whites4 #a level teaspoonful ,,ryzon4 #a teaspoonful vanilla extract4 ,boil sugar and water in a saucepan until it forms a soft ball when tried in cold water1 or until it registers #bdj ,f4 by candy thermometer2 pour onto the stiffly beaten egg whites1 pouring in a steady stream and very slowly adding1 while beating1 ,,ryzon and vanilla2 stir until thick4 ,sufficient for one cake4 ,,ryzon ,,chocolate ,,frosting #b squares 7#b ounces7 unsweetened chocolate4 cupful 7 pound7 sugar4 level teaspoonful ,,ryzon4 cupful 7 gill7 milk4 #c teaspoonfuls butter4 #a teaspoonful vanilla extract4 teaspoonful lemon extract4 ,melt chocolate in saucepan1 add sugar1 ,,ryzon1 milk1 and butter1 and cook until it forms a soft ball when tried in cold water1 or #bdj ,f4 by candy thermometer1 then add extracts and use4 ,sufficient for one cake4 ,,ryzon ,,fondant ,,icing #d level cupfuls 7#b pounds7 sugar4 #a cupful 7 pint7 water4 level teaspoonful ,,ryzon4 ,melt sugar in water1 add ,,ryzon1 and boil until it forms a soft ball when tested in cold water1 or #bdj ,f4 by candy thermometer4 ,pour onto a wet platter1 and as soon as syrup has slightly cooled 7it should crinkle up when touched at the edge with the finger71 gather it up with a scraper into a heap1 then work it evenly and smoothly with a spoon until the whole becomes creamy and finally solid4 ,knead smooth and keep in a jar4 ,when wanted1 place the icing in a saucepan over hot water1 and stir it to the consistency of thick cream1 and use it for the tops of cakes and puddings4 ,if the icing is made too hot it will be dull and brittle instead of soft and shiny4 ,illustration3 ,,ryzon ,,sugar ,,cookies--,master ,recipe ,by ,,katharine ,,lawrence1 ,director of ,household ,science1 ,temple ,university1 ,philadelphia ,,chapter ,,iv ,,ryzon ,,cookies1 ,,doughnuts ,,and ,,small ,,cakes ,master ,recipe ,,ryzon ,,sugar ,,cookies #a cupful 7 pound7 butter 7scant74 #a level cupful 7 pound7 sugar4 #b eggs4 #a tablespoonful water4 #a teaspoonful vanilla extract4 #a level teaspoonful ,,ryzon4 ,enough flour to make a dough and roll out thin on board4 ,cream butter and sugar thoroughly together with a wooden spoon4 ,beat eggs until very light1 add to creamed mixture1 beat well1 add water and extract4 ,to one-half cupful of sifted flour add ,,ryzon and sift into other ingredients1 beat until light1 and then add enough flour to make a soft dough1 about two level cupfuls4 ,turn out onto a floured baking board1 knead lightly1 roll out very thin1 cut out with a cookie cutter and bake in a quick oven for ten minutes4 ,these cookies are as good at six weeks as when baked4 ,one tablespoonful of crushed caraway seeds may be substituted for vanilla extract4 ,sufficient for fifty cookies4 ,,ryzon ,,spice ,,cookies #e eggs4 #b level cupfuls 7#a pound7 sugar4 #a lemon4 #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful powdered cloves4 level teaspoonful powdered cinnamon4 ,beat eggs and sugar together for fifteen minutes1 add grated rind and strained juice of lemon1 and gradually flour sifted with ,,ryzon1 and spices4 ,mix carefully and drop by teaspoonfuls onto greased baking tins4 ,bake in a fairly hot oven for eight to ten minutes4 ,sufficient for four dozen cookies4 ,,ryzon ,,fancy ,,cookies ,,for ,,tea cupful 7#f ounces7 butter4 cupful 7 pound7 sugar4 #b small eggs4 #a level teaspoonful ,,ryzon4 #c level cupfuls 7 pound7 flour4 teaspoonful almond extract4 cupful 7#b ounces7 ground almonds4 ,,hard ,,white ,,icing3 #a egg white4 #a level cupfuls 7 lb47 confectioners' sugar4 #a teaspoonful lemon juice4 ,shredded almonds4 ,,for ,,cookies3--,cream butter and sugar together1 add eggs well beaten1 flour sifted with ,,ryzon1 extract and almonds4 ,knead lightly1 and roll out on a floured baking board4 ,cut with a small1 plain round cutter1 lay on greased tins1 spread on each a little of the icing and sprinkle over a few shredded almonds4 ,bake in a moderate oven for ten minutes4 ,,for ,,icing3--,sift sugar into a basin1 add egg and lemon juice and beat for fifteen minutes4 ,if too thick1 add a very little more white of egg4 ,sufficient for fifty cookies4 ,if liked1 pour the following ,french ,water ,icing over cookies when hot4 ,sift one cupful of confectioners' sugar into a basin1 mix into it sufficient cold water to make it into a thin paste1 beat until smooth1 flavor it as desired1 and pour it over the cookies4 ,when dry serve for tea4 ,,ryzon ,,fig ,,cookies #a cupful 7 pound7 butter4 #b level cupfuls 7#a pound7 sugar4 #b eggs1 separated4 #a cupful 7 pint7 milk4 #a teaspoonful orange extract4 #a teaspoonful rose extract4 #c level teaspoonfuls ,,ryzon4 #e level cupfuls 7#a pound #f ounces7 flour4 #a level teaspoonful salt4 ,,filling3 #a pound figs4 #b level teaspoonfuls grated orange rind4 #a orange4 #a cupful 7 pint7 grape juice4 #a cupful 7 pint7 honey4 #a cupful 7 pint7 water4 ,,for ,,cookies3--,beat butter and sugar to a cream1 add yolks of eggs and beat well1 add milk1 extracts1 whites of eggs stiffly beaten1 and flour sifted with ,,ryzon and salt4 ,knead lightly on a floured baking board and roll out very thin4 ,cut into shapes and spread half with the fig filling1 place the other half on top1 and bake in a moderately hot oven for fifteen to twenty minutes4 ,,for ,,filling3--,wash figs and cut them into dice1 put them into a saucepan1 add orange rind and strained orange and grapefruit juice1 honey and water2 cover and simmer1 stirring often1 until reduced to jam4 ,turn out to cool4 ,sufficient for twenty-six cookies4 ,,ryzon ,,peanut ,,cookies ,,by ,,miss ,,louise ,,fahrig1 ,,philadelphia1 ,,pa4 #a level cupful 7 pound7 ground1 freshly roasted peanuts4 #a level cupful 7 pound7 sugar4 cupful 7 gill7 peanut oil4 #b eggs4 #a level cupfuls 7#f ounces7 flour4 level teaspoonful salt4 #b level teaspoonfuls ,,ryzon4 ,cream sugar and peanut oil1 add beaten eggs and flour sifted twice with ,,ryzon and salt4 ,mix in half the ground peanuts and sprinkle balance on cookies before putting them in a moderate oven4 ,bake about twelve minutes4 ,sufficient for thirty cookies4 ,,ryzon ,,chocolate ,,delights #b squares 7#b ozs47 unsweetened chocolate4 #c eggs4 cupful 7#d ounces7 butter4 #a level cupful 7 pound7 sugar4 #a level teaspoonful ,,ryzon4 cupful 7#c ounces7 flour4 level teaspoonful salt4 #a teaspoonful vanilla extract4 #a level cupful 7 pound7 chopped ,english walnut meats4 ,grate chocolate and beat eggs slightly4 ,melt butter1 add chocolate1 eggs1 sugar1 extract1 flour sifted with ,,ryzon and salt1 and add nut meats4 ,mix well and spread in a large greased shallow pan1 and bake for twelve minutes in a moderate oven4 ,cut in squares while warm4 ,sufficient for thirty squares4 ,,ryzon ,,walnut ,,macaroons ,,by ,,mrs4 ,c4 ,w4 ,,tilden1 ,,los ,,angeles1 ,,cal4 ,white of #b eggs4 #d level tablespoonfuls 7#b ounces7 powdered sugar4 #a level tablespoonful flour4 level teaspoonful ,,ryzon4 #d tablespoonfuls finely chopped walnuts4 ,mix all together until stiff1 and drop by spoonfuls on well-greased tin4 ,bake in quick oven4 ,,ryzon ,,german ,,honey ,,cake #a pounds honey4 #h cupfuls 7#b pounds7 flour4 #c eggs4 #a level cupful 7 pound7 sugar4 #a level teaspoonfuls cinnamon4 level teaspoonful powdered cloves4 lemon4 #c level teaspoonfuls ,,ryzon4 #a cupfuls 7#f ounces7 blanched and chopped almonds4 cupful 7 pound7 chopped candied lemon peel4 cupful 7 pound7 chopped candied orange peel4 #a level cupful 7 pound7 chopped candied citron peel4 ,bring honey to boiling point1 then skim and take from fire4 ,when cool1 add one pound of the flour and set overnight in a cool place4 ,next day beat up eggs with sugar1 add almonds1 peels1 spices1 ,,ryzon1 grated rind and strained juice of lemon2 to this add the honey dough1 mix well1 and add remainder of flour1 or sufficient to make a dough that can be easily rolled out with a rolling-pin4 ,take a small part of dough 7the remainder must be left in a cool place71 roll it out thin1 and cut in rounds or squares4 ,lay on greased tins and bake in a hot oven until ready4 ,repeat this process until the dough is all used4 ,if liked1 powdered allspice1 crushed cardamon and anise seed may be added to cakes4 ,these cakes are better after two weeks4 ,,ryzon ,,economical ,,school ,,cookies ,,by ,,margaret ,l4 ,,evans1 ,,lancaster1 ,,pa4 cupful 7 pound7 shortening4 #a level cupful 7 pound7 dark brown sugar4 #a egg4 cupful milk4 #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 level teaspoonful powdered cinnamon4 #a level cupful 7 pound7 finely chopped raisins4 ,cream the sugar and shortening4 ,add well-beaten egg and milk4 ,sift together flour1 salt and ,,ryzon1 adding to the above mixture4 ,to this add the cinnamon and raisins4 ,roll out dough evenly and cut out in any shape desired4 ,place on a greased pan and bake about fifteen minutes in a hot oven4 ,sufficient for fifty cookies4 ,,ryzon ,,shortbread ,,cookies #a cupful 7 pound7 butter4 cupful 7 pound7 sugar4 #a tablespoonful cream4 #a teaspoonful grated lemon rind4 level teaspoonful ,,ryzon4 #b level cupfuls 7 pound7 flour4 ,cream butter1 add sugar and cream1 and beat well together1 add lemon rind1 and gradually add flour sifted with ,,ryzon4 ,knead lightly1 roll out on a floured baking board and cut out with a small cutter4 ,lay on slightly greased tins1 and bake in a moderate oven for ten minutes4 ,when the little cakes are cut into triangles they are called 8petticoat tails40 ,when ,queen ,mary ,stuart returned to ,scotland from ,france she brought a number of the ,french people with her and they called these little cakes 8petits gateaux tailes40 ,the ,scotch people thought they said 8petticoat tails10 and so they have been known ever since4 ,sufficient for fourteen cookies4 ,,ryzon ,,pentecost ,,cookies 7,,jewish7 cupful 7 pound7 butter4 cupful 7 pound7 sugar4 #a egg and #a egg white4 #a teaspoonful almond extract4 #a level teaspoonful ,,ryzon4 #b level cupfuls 7 pound7 flour4 ,powdered sugar4 ,candied citron peel4 ,beat butter and sugar to a cream1 add egg well beaten1 extract1 and flour sifted with ,,ryzon4 ,mix to a stiff paste1 turn out onto a floured baking board1 roll out thin1 and cut out with a round cutter1 or with the top of a wineglass4 ,place them on greased baking tins1 brush them over with egg white slightly beaten1 sprinkle with powdered sugar1 and place a small piece of candied peel in center of each cookie4 ,bake in a moderate oven for ten to twelve minutes1 and when done1 place on a sieve to cool4 ,sufficient for twenty-five cookies4 ,,ryzon ,,rolled ,,wafers ,,by ,,forecast ,,modern ,,school ,,of ,,cookery #b level cupfuls 7#a pints7 dry oatmeal4 #b eggs4 #a level cupful 7 pound7 sugar4 #d level tablespoonfuls 7#b ounces7 shortening4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #a teaspoonful vanilla extract4 ,illustration ,put all ingredients into mixing bowl together and mix very thoroughly4 ,drop by teaspoonfuls on greased baking sheet and bake in a moderate oven4 ,while still hot1 roll into shape of a cigarette4 ,if the cookie hardens so as to prevent rolling1 return it to the hot oven for a moment and then roll4 ,sufficient for eighteen to twenty wafers4 ,,ryzon ,,christmas ,,cookies cupful 7 pound7 butter4 cupful 7 pound7 sugar4 level teaspoonful salt4 #a lemon rind grated4 cupful 7#b ounces7 ground almonds4 #b level tablespoonfuls caraway seeds4 #b eggs4 cupful 7 pint7 milk4 #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level teaspoonful powdered ginger4 ,chopped cocoanut4 ,golden syrup4 ,beat butter and sugar until creamy1 add salt1 grated lemon rind1 almonds1 caraway seeds1 eggs well beaten1 milk1 and flour sifted with ,,ryzon1 and ginger4 ,mix carefully1 turn out onto a floured baking board1 knead lightly1 then roll out quickly one-fourth of an inch thick1 and cut out with a fancy cutter about two inches in diameter4 ,place on greased tins1 and bake in a hot oven for twelve to fifteen minutes4 ,when they are baked and cold1 brush over with golden syrup1 and sprinkle with cocoanut4 ,sufficient for four dozen cookies4 ,illustration ,,ryzon ,,doughnuts ,,ryzon ,,grimslichs 7,,jewish7 #b matzoths4 #a level teaspoonful ,,ryzon4 cupful 7 pound7 matzoths meal4 #c eggs4 #a level cupful 7 pound7 currants4 cupful 7#c ounces7 sultana raisins4 cupful 7#b ounces7 seeded raisins4 level teaspoonful powdered cinnamon4 level teaspoonful powdered nutmeg4 cupful 7#d ounces7 sugar4 cupful 7#b ounces7 ground almonds4 ,clarified sugar4 ,cover matzoths with cold water and allow to soak twenty minutes1 then squeeze very dry1 and mix with meal1 ,,ryzon1 and two of the eggs well beaten4 ,mix fruit1 spices1 sugar1 almonds1 and other egg well beaten4 ,shape a piece of the matzoth crust into an oval on the hand1 place some of the fruit mixture on it1 cover with a top piece of crust1 shape carefully1 and sprinkle with meal4 ,fry in smoking hot fat or hot oil4 ,drain and serve with clarified sugar4 ,sufficient for nine grimslichs4 ,,to ,,clarify ,,sugar3--,put two cupfuls sugar into a saucepan2 add two cupfuls of water and bring slowly to boiling point2 then remove scum from surface4 ,put on lid1 and boil four minutes to allow the condensing steam to clear any crystals of sugar from sides of pan4 ,boil gently twenty-five minutes4 ,remove from fire and pour it in a steady stream over the stiffly beaten whites of two eggs4 ,return to pan and wait until albumen of eggs coagulates and rises to surface1 when all impurities will be removed and syrup left perfectly clear4 ,,ryzon ,,corn ,,meal ,,doughnuts ,,by ,,mrs4 ,,george ,a4 ,,clarke1 ,,mulino1 ,,ore4 #a level cupfuls 7#c gills7 milk4 #a level cupfuls 7#g ounces7 white corn meal4 #b level cupfuls 7 pound7 white flour4 level cupful 7 pound7 butter4 cupful 7 pound7 sugar4 #b eggs well beaten4 #a level teaspoonful ground nutmeg4 #a level teaspoonful salt4 #b level teaspoonfuls ,,ryzon4 ,put corn meal and milk into double boiler and cook for ten minutes4 ,add butter1 nutmeg and sugar to meal4 ,sift together flour1 salt and ,,ryzon--add to other ingredients4 ,roll out on a well-floured board1 cut in desired shapes1 fry in deep fat1 drain on paper and roll in powdered sugar4 ,illustration ,,ryzon ,,christmas ,,doughnuts #b level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 #a tablespoonful 7 ounce7 butter4 #a level cupful 7 pound7 sugar4 #a level teaspoonful grated nutmeg4 #b eggs4 #a teaspoonful lemon extract4 #a cupful 7 pint7 milk4 ,sift flour twice with ,,ryzon and salt1 and set aside4 ,cream butter1 sugar and nutmeg together1 add eggs well beaten1 and beat for five minutes2 add extract1 milk and flour4 ,turn out on a floured baking board and roll out one-fourth inch thick2 cut with a doughnut cutter and fry in plenty of smoking hot fat4 ,drain well on paper and cool4 ,roll in powdered sugar4 ,if liked1 the dough may be cut in small rounds and a marshmallow enclosed in each one before frying4 ,sufficient for about fifty doughnuts4 ,,ryzon ,,parisian ,,crullers cupful 7#b ounces7 butter4 #a level cupful 7 pound7 sugar4 #b egg yolks4 #a cupful 7 pint7 milk4 #a teaspoonful vanilla extract4 #c level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level teaspoonful powdered ginger4 teaspoonful powdered mace4 #c egg whites4 ,extra flour4 ,powdered sugar4 ,cream butter and sugar together1 add yolks of eggs well beaten1 milk1 vanilla1 flour sifted with ,,ryzon1 salt and spices4 ,mix carefully1 fold in whites of eggs beaten to a stiff froth1 and enough flour to make a soft dough that can be rolled out thin4 ,cut into oblongs1 make four gashes through the center lengthwise1 and run the fingers in and out of the gashes to separate them4 ,fry in plenty of smoking hot fat1 then drain and roll in powdered sugar4 ,sufficient for thirty crullers4 ,,ryzon ,,potato ,,fried ,,cakes ,,by ,,mrs4 ,,clarence ,g4 ,,horton1 ,,sand ,,lake1 ,n4 ,y4 #b medium-sized potatoes4 #b level tablespoonfuls 7#a ounce7 butter substitute4 #b well-beaten eggs4 #a cupfuls 7 pound7 sugar4 cupful 7#a gill7 sweet milk4 #c level teaspoonfuls ,,ryzon4 #e level cupfuls 7#a pounds7 flour4 ,boil and mash potatoes4 ,stir in the butter before they get cold4 ,then add the eggs1 sugar1 milk and flour sifted with ,,ryzon4 ,knead more flour in on board if desired4 ,cut and fry in deep hot fat4 ,sufficient for fifty-six fried cakes4 ,,ryzon ,,small ,,cakes ,,including ,,shortbreads ,,ryzon ,,callas ,,by ,,helen ,,wilson1 ,,ames1 ,,iowa #c eggs4 #a level cupful 7 pound7 sugar4 #b tablespoonfuls cold water4 #a level cupful 7 pound7 flour4 #a level teaspoonful ,,ryzon4 ,beat the eggs slightly4 ,add sugar1 flour and ,,ryzon sifted together1 and cold water4 ,beat three minutes4 ,drop by tablespoonfuls on a greased and floured tin4 ,bake in a moderate oven until light brown4 ,illustration ,while still hot roll into the shape of a cornucopia and tie with a string to keep shape4 ,when cold fill with sweetened and flavored whipped cream4 ,add powdered sugar to an egg yolk--beat until stiff enough to hold its shape4 ,use a little of this to form stamen4 ,this dessert will resemble a calla lily in appearance4 ,sufficient for twelve callas4 ,,ryzon ,,blueberry ,,or ,,huckleberry ,,tea ,,cake ,,by ,,mrs4 ,,elizabeth ,l4 ,,brown1 ,,somerville1 ,,mass4 cupful 7 pound7 butter4 #a level cupfuls 7 pound7 sugar4 #b eggs4 #a cupful 7 pint7 milk4 #d level cupfuls 7#a pound7 flour4 #d level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #b cupfuls 7#a pt47 blueberries or huckleberries4 ,cream butter and sugar thoroughly together1 add eggs well beaten1 and milk4 ,sift flour twice with ,,ryzon and salt1 and add to other ingredients4 ,dust berries with flour and add them to the batter4 ,mix carefully and divide into two well-greased square cake tins1 and bake in a steady oven for three-fourths of an hour4 ,cut into squares and serve hot with butter and powdered sugar4 ,sufficient for twelve squares4 ,this batter may be baked in greased muffin tins4 ,,ryzon ,,madelines #a cupful 7#h ounces7 butter4 #a level cupful 7 pound7 sugar4 #f eggs4 #a teaspoonful lemon extract4 #a level teaspoonful ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 ,fondant icing4 ,see page #dd4 ,glac cherries4 ,cream butter and sugar thoroughly together with a wooden spoon1 add eggs1 one at a time1 and beat well1 then add extract1 and flour sifted with ,,ryzon and salt4 ,mix well4 ,carefully grease some plain dariole or timbale molds and set them on a baking tin4 ,fill molds three-fourths full with mixture1 and bake in a hot oven for twenty minutes4 ,when cold1 turn upside down and pipe a spot of fondant on each one4 ,finish by placing a half cherry in the center of each spot of icing4 ,sufficient for twelve ,madelines4 ,madelines are cakes of great reputation in ,france4 ,the ,madelines of ,commercy had a special local reputation1 the consequence mainly1 it was reported1 of the admiration which a ,polish ,king manifested for them when he traveled in ,france1 but this local reputation was more probably the result of the accident that a ,madame ,perrotin de ,barmond had a cook who made very good ,madelines1 and as her name happened to be ,madeline ,paumier1 she was credited locally1 and quite unduly1 with the invention of the cakes4 ,prize ,recipe ,,ryzon ,,dainty ,,orange ,,tea ,,cakes ,,by ,,mrs4 ,c4 ,c4 ,,bigelow1 ,,tarpon ,,springs1 ,,fla4 #a level teaspoonfuls ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 #c eggs1 separated4 #a tablespoonful orange juice4 #a level cupfuls 7 pound7 sugar 7scant74 #a level teaspoonful grated orange rind4 cupful 7#a gill7 boiling water4 teaspoonful salt4 ,,orange ,,frosting3 ,confectioners' sugar4 #a orange4 ,candied orange peel4 ,,for ,,cake3--,beat yolks of eggs thoroughly1 add strained orange juice and sugar and beat for ten minutes1 then add salt1 orange rind1 boiling water1 whites of eggs stiffly beaten1 and flour sifted with ,,ryzon4 ,divide into small greased and floured gem pans1 and bake in a quick oven for ten minutes4 ,cool and ice with orange frosting1 and decorate with tiny pieces of candied orange peel4 ,,for ,,frosting3--,sift confectioners' sugar into a bowl 7about two cupfuls71 add strained juice of orange and beat well together2 if too thin add a little more confectioners' sugar4 ,sufficient for twenty cakes4 ,,ryzon ,,dainty ,,cinderellas #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 cupful 7 pound7 butter4 #a level cupful 7 pound7 sugar4 #a egg4 cupful 7 gill7 milk4 #a teaspoonful orange or almond extract4 #a egg white4 ,sift flour and ,,ryzon twice4 ,cream butter and sugar thoroughly together1 add egg well beaten1 milk1 extract and flour4 ,mix well1 turn out onto a floured baking board and roll out about one-half inch in thickness4 ,the ,cinderellas should be cut out with fancy cake cutters in diamonds1 triangles1 squares1 hearts1 stars and rounds4 ,brush tops of cakes with unbeaten white of egg and dust over with granulated sugar4 ,place on greased tins1 without letting the cakes touch each other1 and bake in a quick oven until nicely browned4 ,sufficient for forty cakes4 ,,ryzon ,,fruit ,,bars ,,by ,,mrs4 ,,james ,,richards1 ,,houghton1 ,,mich4 #b eggs beaten with a pinch of salt4 #a level cupful 7 pound7 sugar4 #b tablespoonfuls boiling water4 #a level cupful 7 pound7 chopped nuts4 #a level cupful 7 pound7 dates4 #a level cupful 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 #a teaspoonful vanilla4 ,break eggs into a bowl1 beat1 then add other ingredients in the order given1 sifting flour and ,,ryzon together4 ,pour into a shallow greased pan and cut in squares when cold4 ,sufficient for twenty-four bars4 ,,ryzon ,,tea ,,table ,,dainties ,,by ,,mrs4 ,,kate ,,lowry1 ,,chicago1 ,,ill4 #b level cupfuls 7#a pint7 flour4 level teaspoonful salt4 #b level tablespoonfuls 7#a ounce7 butter4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful sugar4 #a cupful 7 pint7 milk4 #bd sugared dates4 #bd marshmallows4 cupful ground nuts4 ,sift flour1 ,,ryzon1 sugar and salt together4 ,rub in the butter and add milk4 ,roll out thin and cut with a small round cutter4 ,on each round place a sugared date which has been stuffed with a marshmallow and sprinkle with ground nuts4 ,turn half the dough over it4 ,pinch the edges and brush with the yolk of an egg4 ,bake until brown4 ,sufficient for twenty-four dainties4 ,,ryzon ,,parkins #ab blanched almonds4 #a level cupfuls 7 pound7 fine oatmeal4 #b level teaspoonfuls ,,ryzon4 #a level cupful 7 pound7 flour4 cupful 7 pound7 butter4 #a level cupful 7#f ounces7 brown sugar4 #a level teaspoonful powdered ginger4 #a level teaspoonful powdered cinnamon4 level teaspoonful powdered nutmeg4 cupful 7 pound7 molasses4 #a egg4 #b tablespoonfuls milk4 ,split almonds4 ,mix oatmeal and flour together1 rub in butter with tips of fingers1 sift and add ,,ryzon1 spices and sugar4 ,warm molasses and pour it in2 beat up egg1 and add it with milk4 ,mix well and divide into pieces1 make these into flat cakes1 lay them on greased tins1 place half an almond on top of each1 and bake in a slow oven for twenty minutes4 ,sufficient for twenty-four parkins4 ,,ryzon ,,old ,,fashioned ,,molasses ,,cake ,,by ,,mrs4 ,,ella ,,smith1 ,,brooklyn1 ,n4 ,y4 cupful 7#d ounces7 sugar4 cupful 7#d ounces7 shortening4 #a egg4 cupful 7#a gill7 sour milk4 cupful 7#a gill7 molasses4 #a level teaspoonful ginger4 #a level teaspoonful cinnamon4 #c level cupfuls 7 pound7 flour4 level teaspoonful soda4 #b level teaspoonfuls ,,ryzon4 ,cream sugar and shortening4 ,add well-beaten egg1 cinnamon1 ginger1 molasses and milk--soda dissolved in one tablespoonful hot water4 ,then add flour and ,,ryzon1 which have been sifted together4 ,turn into well-greased tin4 ,bake in moderate oven about thirty minutes4 ,,ryzon ,,betsy ,,jumbles ,,by ,,mrs4 ,j4 ,c4 ,,merril1 ,,new ,,york ,,city #b cupfuls 7#a pint7 molasses4 cupful 7 pound7 butter substitute4 #a cupful 7 pint7 hot water4 #a level teaspoonful ginger4 #a level teaspoonful cinnamon4 #f level cupfuls 7#a pounds7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful soda4 ,put molasses1 ginger1 cinnamon and hot water in a mixing bowl4 ,add melted butter--soda dissolved in a little hot water4 ,then add flour and ,,ryzon which have been sifted together4 ,turn out on molding board4 ,roll out one-quarter inch1 cut and bake in a quick oven4 ,,ryzon ,,cocoanut ,,buns ,,by ,,mrs4 ,,john ,w4 ,,bogart1 ,,hackensack1 ,n4 ,j4 #b level cupfuls 7 pound7 flour4 cupful 7 pound7 butter substitute4 cupful 7 pound7 sugar4 #b level teaspoonfuls ,,ryzon4 #a egg4 cupful 7#b ounces7 finely chopped cocoanut4 teaspoonful salt4 cupful 7#a gill7 milk1 or more to make a stiff batter4 ,rub butter into flour1 add ,,ryzon1 salt1 sugar1 cocoanut1 the egg well beaten1 and milk4 ,mold in small buns1 place on a greased tin1 dash over with milk and sprinkle with cocoanut4 ,bake in hot oven fifteen minutes4 ,,ryzon ,,oatmeal ,,shortbread ,,by ,,mrs4 ,,isa ,,williams1 ,,cedar1 ,b4 ,c4 ,illustration #a level cupful 7 pound7 butter4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful ,,ryzon4 #b level cupfuls 7#ab ounces7 fine ,scotch oatmeal4 cupful 7 pound7 sugar4 #a egg4 ,make a ring of the flour into which ,,ryzon has been sifted on a pastry board4 ,break egg into center1 add sugar on top1 mix together--add butter1 mix all together1 then draw in the flour which is in ring around the mixture--mix it lightly1 rubbing with the hands to form a paste4 ,knead very little after paste is formed4 ,make into cakes4 ,prick with fork and bake until brown in moderate oven4 ,can be decorated with almonds or peel1 if liked1 or dusted with sugar1 or iced4 ,sufficient for ten shortbreads4 ,,ryzon ,,scotch ,,shortbread #b cupfuls 7#a pound7 butter4 #a level cupfuls 7#ab ounces7 sugar4 #b eggs4 #b level teaspoonfuls ,,ryzon4 #g level cupfuls 7#a pounds7 flour4 #a level cupful 7 pound7 rice flour4 ,wash butter in cold water1 and squeeze it dry on a clean cloth4 ,place it on a baking board and knead it with sugar and when they become well incorporated1 knead in eggs with the hands4 ,sift the flour1 rice flour and ,,ryzon onto the board1 gradually knead them into the butter mixture1 making a smooth paste4 ,divide into four pieces1 make each piece into a smooth round cake1 pinching the edges with the fingers4 ,stab all over with a skewer or a fork to prevent the paste rising4 ,lay on papered baking tins1 and bake in a moderate oven for forty minutes4 ,take from the oven when ready and allow to lie on tin until cold4 ,dust cakes with fine sugar1 and at serving time break them into pieces4 ,sufficient for four shortbreads4 ,at ,new ,year in ,scotland1 and at ,christmas in ,england1 a good deal of decorated shortbread is sold with appropriate mottoes1 of which 8,for ,auld ,lang ,syne0 is the greatest favorite4 ,these mottoes may be made with caraway comfits1 or with candied citron peel1 or with icing put through a bag and tube4 ,,ryzon ,,gingerbread #a cupful 7 pint7 molasses4 cupful 7 pound7 butter4 cupful 7 pound7 sugar4 #a cupful 7 pint7 boiling water4 #a level cupful 7 lb47 chopped walnut meats4 #a level cupful 7 lb47 chopped seeded raisins4 #b level teaspoonfuls ,,ryzon4 #c level cupfuls 7#ab ounces7 flour4 level teaspoonful salt4 #b level teaspoonfuls powdered cinnamon4 #a level teaspoonful powdered ginger4 #b eggs4 ,put molasses into a mixing bowl with butter and sugar1 pour in boiling water and stir well1 and let cool4 ,then add nuts1 raisins1 flour sifted with ,,ryzon1 spices and salt4 ,beat up eggs and add them1 then turn into a well-greased and floured shallow pan1 and bake in a moderate oven for forty minutes4 ,cool1 and cut in squares4 ,gingerbread is probably one of the oldest forms of cake known4 ,it has certainly been known since the fourteenth century1 when it was made and sold in ,paris4 ,it was formerly made of rye flour kneaded with ginger and other spices1 and sweetened with honey4 ,in some parts of ,europe1 gingerbread is still made in larger or smaller quantities1 and baked in large blocks to be sold by weight4 ,these are made with white or light brown dough mixed with honey and glucose4 ,they are of a very light spongy texture1 quite different from that made in this country4 ,sufficient for eighteen squares4 ,,ryzon ,,soft ,,gingerbread ,,by ,,mrs4 ,,herman ,,waddy1 ,,washington1 ,d4 ,c4 #a cupful 7 pint7 molasses4 cupful 7#a gills7 sweet or sour milk4 #a level cupfuls 7#f ounces7 flour4 #a egg4 #a level tablespoonful 7 ounce7 shortening4 #a level teaspoonful ginger4 level teaspoonful cinnamon4 #b level teaspoonfuls ,,ryzon4 level teaspoonful soda4 level teaspoonful salt4 ,beat egg1 add molasses1 ginger1 cinnamon1 salt and milk1 soda dissolved in hot water1 flour and ,,ryzon sifted together1 then melted shortening4 ,bake in sheet tin4 ,sufficient for six persons4 ,,ryzon ,,cabinet ,,cakes #e level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 cupful 7#b ounces7 rice flour4 cupful 7#d ounces7 sugar4 level teaspoonful salt4 cupful 7#f ounces7 butter4 #b ounces sweet chocolate4 #a teaspoonful grated lemon rind4 cupful 7#b ounces7 shredded candied citron peel4 #b eggs4 #a teaspoonful vanilla extract4 cupful 7#a gill7 golden syrup4 #a cupful 7 pint7 milk4 ,a few blanched and sliced almonds4 ,sift flour1 rice flour1 salt1 sugar and ,,ryzon into a basin1 add butter and rub it into these ingredients until it is like bread crumbs1 then add chocolate grated1 lemon rind1 peel1 eggs well beaten1 vanilla extract1 and syrup mixed with milk4 ,mix carefully1 and divide into greased and floured small cake tins1 sprinkle the tops with some almonds1 and bake in a moderate oven for twenty minutes4 ,turn out and cool4 ,sufficient for twenty-four cakes4 ,,ryzon ,,fairy ,,rock ,,cakes #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #f tablespoonfuls 7#c ounces7 butter4 cupful 7#a ounce7 chopped nut meats4 cupful 7#b ounces7 currants4 #d level tablespoonfuls 7#b ounces7 sugar4 level teaspoonful powdered mace4 ,pinch salt4 #b eggs4 #b tablespoonfuls milk4 ,sift flour and ,,ryzon into a basin1 rub butter into flour and mix well4 ,add nut meats and currants1 and mix with sugar1 mace1 salt4 ,beat up eggs1 add milk1 and mix gradually with the dry ingredients into a fairly stiff paste4 ,put this in small heaps on a buttered tin1 and bake in a moderately hot oven for twenty minutes4 ,take from the oven and cover with sifted sugar4 ,sufficient for twelve cakes4 ,,ryzon ,,french ,,cookies ,,by ,,mrs4 ,m4 ,l4 ,,nenans1 ,,winslow1 ,,ill4 #a level cupfuls 7 pound7 brown sugar4 #a level cupful 7 pound7 butter4 #b eggs4 #b level tablespoonfuls cocoa4 #a cupful 7 pint7 cold coffee4 #a cupful chopped raisins4 #a level teaspoonful ,,ryzon4 #a level teaspoonful cinnamon4 level teaspoonful cloves4 #a teaspoonful vanilla4 #c level cupfuls 7 pound7 flour4 ,cream butter1 sugar and eggs in mixing bowl1 add cocoa1 cinnamon1 cloves1 vanilla1 coffee and raisins4 ,then add flour and ,,ryzon sifted together4 ,pour into well-greased dripping pan4 ,bake in quick oven about twenty minutes4 ,when cold cut in squares and spread with frosting4 ,see page #dd for frostings4 ,,ryzon ,,ginger ,,cookies ,,by ,,mrs4 ,,george ,,medler1 ,,chevey ,,chase1 ,,md4 #a level cupful 7 pound7 brown sugar4 #a level cupful 7 pound7 butter substitute4 #a cupful 7 pint7 ,barbados molasses4 #b eggs1 well beaten4 level teaspoonful salt4 #b level teaspoonfuls ,,ryzon4 #a level teaspoonful ginger4 level teaspoonful cloves4 level teaspoonful cinnamon4 level teaspoonful allspice4 #f level cupfuls 7#a pounds7 flour4 ,to mix1 cream sugar and shortening1 add molasses1 eggs1 salt and spices1 flour and ,,ryzon which have been sifted together1 and turn out on well-floured board1 roll one-eighth inch thick1 cut any shape desired1 bake in quick oven until golden brown4 ,sufficient for fifty cookies4 ,,note3--,if unsalted shortening is used double the proportion of salt4 ,,ryzon ,,chocolate ,,squares #d eggs1 separated4 cupful 7 pound7 sugar4 teaspoonful almond extract4 #a level teaspoonfuls ,,ryzon4 #a level cupful 7 pound7 flour4 ,chocolate frosting4 ,see page #dd4 ,chopped nut meats4 ,beat the yolks of eggs and the sugar for ten minutes1 remove the beater1 add the extract1 the flour sifted with the ,,ryzon1 and the whites of eggs beaten to a stiff froth4 ,turn into a greased and floured baking sheet1 and bake in a hot oven for fifteen minutes4 ,turn out to cool1 then cut in squares4 ,dip the pieces of cake in chocolate icing and roll in chopped nut meats4 ,sufficient for ten squares4 ,,chapter ,v ,,ryzon ,,pastry1 ,,pies1 ,,shortcakes1 ,,tarts and ,,tartlets 8,cut and come again1 ,the sirup upward springing1 ,while my life and taste remain1 ,to thee my heart is clinging2 ,other dainties fade1 ,the newest oft the fleetest1 ,but of all the pies now made ,the apple pie is still the sweetest40 ,pastry making supplies plenty of material for study1 and indeed1 when carried to perfection1 is almost a fine art4 ,a start should be made with the plainer kinds of pastry1 and especially those in which the fat is well mixed with the flour before the rolling begins1 such as ,short ,paste4 ,when those have been thoroughly mastered1 the more difficult kinds may be attempted4 ,there are several kinds of fat which can be used for pastry making1 such as butter1 lard1 drippings1 oil1 clarified fat1 margarine1 and various kinds of vegetable fats now on the market4 ,butter is the best to use for all the finer kinds of pastry1 but it must be carefully chosen and free from taint of any kind4 ,the very best butter must be used for making puff pastry4 ,when a more economical pastry is wanted1 good drippings1 lard or margarine may be used1 or a mixture of lard and butter is good4 ,good crust made with drippings is one of the most wholesome kinds of pastry for children4 ,shredded suet is used principally for making boiled pastry1 the fat taken from the kidney being the best1 and the beef suet preferred to mutton4 ,water is usually the only liquid required for mixing the pastry4 ,it must be as cold as possible1 and in hot weather a piece of ice should be added to it4 ,the exact amount of water to use is not always given in the recipes1 as so much depends on the consistency of the fat used1 and also upon whether the flour is a very dry kind or not4 ,it will generally be found that the finer the flour the more water it will require4 ,in the richer kinds of pastry a beaten egg or the yolk of an egg is used together with a little water4 ,be careful that all utensils used1 such as baking board1 rolling-pin1 basins1 spoons1 etc41 are particularly clean and cool4 ,the board should be smooth and perfectly flat4 ,a marble slab is always to be preferred to a wooden board1 as it is so cool and level4 ,the rolling-pin should also be smooth and not too heavy4 ,handle it very lightly4 ,clean and cool hands are always imperative4 ,those who have very warm hands should mix the pastry as much as possible with a knife4 ,make the pastry in a cool place1 not in a hot kitchen4 ,the colder pastry is kept during the making1 the lighter it will be1 because it will contain more air4 ,cold air occupies much less space than hot4 ,the colder the air the greater1 consequently1 will be its expansion when put into a hot oven4 ,the paste must be handled and rolled lightly4 ,heavy rolling and handling expels the air4 ,never allow pastry to stick to the baking board1 but lift it occasionally on the rolling-pin and dust a little flour underneath4 ,if the rolling-pin sticks to the pastry1 dust a little flour over it1 and brush it off again lightly with a small brush kept for the purpose4 ,in making short crust1 cut the butter or fat into the flour with a knife1 then rub the shortening lightly into the flour with the tips of the fingers1 and do not use more water than is necessary in mixing it4 ,it is a common mistake to use too much water2 to do so deprives the paste of its shortening4 ,short paste is the best for children and people of weak digestion2 the flour in it1 being more thoroughly incorporated with the fat1 gets better cooked4 ,it is also more capable of mastication than flaky crusts1 which are liable to be swallowed in flakes4 ,puff paste is a kind of fine sandwich4 ,there should be a certain number of layers of dough and layers of butter4 ,take every care1 therefore1 to prevent the butter breaking through the dough4 ,the manufacture of this pastry requires patience1 because if it is not properly cooled between the turns1 the friction of rolling will melt the butter and cause it to smear into the dough4 ,however well the pastry may be made1 success will not be attained unless the oven is rightly heated2 the very lightest crusts will be totally spoiled in the baking if this important point is not carefully attended to4 ,if the oven is not very hot the fat will melt and run out of the pastry before the starch grains in the flour burst2 consequently1 they cannot afterwards expand1 however hot the oven may be made2 and in this way the paste will become heavy4 ,take great care that the oven is hot when the paste is put into it4 ,the heat of the oven may be tested with a thermometer or by putting into it a small piece of the pastry4 ,if this piece of pastry browns fairly quickly1 the oven may be considered hot enough4 ,for puff pastry1 the thermometer should register about #cdj ,f4 to begin with and when the pastry is well risen the heat may be reduced to #cbe ,f4 ,for meat pies about #cjj ,f4 will be hot enough1 and for the plainer kinds of pastry the temperature may be still a little lower4 ,there is so much difference in ovens1 that the hottest part of one may be the coolest of another4 ,the oven door should be opened and closed as gently as possible1 and not oftener than is necessary4 ,watch the paste carefully that it does not take too dark a color4 ,if it becomes too brown before it is sufficiently cooked1 cover it over with a double piece of paper that has been slightly sprinkled with water4 ,if the pastry is not to be used at once when taken from the oven1 allow it to cool slowly in a warm kitchen4 ,when light pastry is transported at once to a cold larder1 or pantry1 it is very apt to become heavy4 ,if any paste is left over do not bake it simply because it is made2 scraps will come in nicely for little pies1 entres1 savories1 or fried for decoration2 they are always useful to have on hand4 ,keep in the ice box4 ,some cooks frequently1 and with excellent effect1 introduce various flavorings into their crusts1 mixing some with the addition of lemon juice1 while giving to others a delicate and very agreeable got by means of very finely chopped parsley1 onion1 shallot1 thyme1 bayleaf1 or even mushrooms4 ,or in the case of pastry for sweet dishes 7it may be sweetened or not1 just as individual inclination guides7 grated lemon or orange rind1 spice of any kind preferred1 grated nuts1 or a judicious addition of a suitable extract1 such flavoring being particularly effective in connection with suet or butter crust for steamed or boiled puddings4 ,another way to find the right heat for pastry is to lay a piece of white paper in the oven1 if it browns quickly the oven is hot enough2 it should not be so hot that the pastry will 8catch0 quickly before it is risen1 or before the contents of a pie or tart are cooked4 ,to prevent this a piece of greased paper may be laid lightly on the top2 if the oven is very fierce1 it may be slightly damped4 ,pastry should never be baked in an oven in which meat is being roasted or with any other dish which generates steam1 as the moist heat would be apt to destroy the crispness of the pastry4 ,ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes2 but no one should expect to bake well in an oven which they do not thoroughly understand4 ,,ryzon ,,pastries ,,ryzon ,,matzoth ,,pastry #a matzoths4 #b tablespoonfuls 7#a ounce7 butter or lard4 #a level teaspoonful ,,ryzon4 cupful 7#a ounces7 matzoth meal4 #b level tablespoonfuls 7#a oz47 powdered sugar4 ,pinch salt4 #b eggs4 ,cover matzoths with water1 soak for fifteen minutes and press dry4 ,heat butter and add soaked matzoths4 ,cook for two minutes1 sift and add matzoth meal1 sugar1 ,,ryzon1 salt1 and eggs well beaten4 ,mix well1 and press into a greased pie plate with the hands as it is impossible to roll this pastry4 ,have pastry one-fourth inch thick4 ,,ryzon ,,short ,,paste #b level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 cupful 7#d ounces7 butter or lard4 ,cold water4 ,this is the easiest form of pastry making1 and it is best to learn the art of making this first thoroughly before going on to the puff or1 as some people call it1 flaky pastry4 ,sift ,,ryzon1 flour and salt into a basin1 add butter or lard and cut it into small pieces in the flour with a knife1 then rub it in with the tips of the fingers until it is all crumbled like bread crumbs4 ,work into it a little cold water1 getting it to a stiffish paste that can be rolled easily without either sticking to the board or the rolling-pin4 ,the quantity of water needed depends a good deal on the flour and on the temperature2 for the above1 about one-half cupful of cold water is a fair average1 though in cold weather1 and with some flours1 it may take nearly twice as much4 ,this crust must be rolled out at once to the thickness required1 for if rolled too much it becomes heavy4 ,for a richer crust take two cupfuls of flour1 one cupful of butter1 one teaspoonful of ,,ryzon1 one-half teaspoonful of salt1 one teaspoonful of lemon juice1 the beaten yolk of one egg1 and enough cold water to moisten it4 ,sift flour into a basin with ,,ryzon and salt1 add butter and chop it in fine with a knife1 then rub the fat into the flour by crumbling it very lightly with the tips of the fingers1 not by pressing and rolling between the palms of the hands1 as is a common practice4 ,add yolk of egg1 lemon juice1 and the water slowly and gradually as the quantity depends so much on the fineness of the flour2 the finer the latter1 the more water will it take up4 ,it is easy to tell when sufficient water has been added1 for when most of the liquid has been put in1 the dough will cling together in little rolls1 which on being pressed with the finger will not only cling together but will gather to them any loose flour there may be round them2 as long as there is the least crumbliness in the dough when pressed1 more liquid is wanted4 ,when properly mixed1 the dough can be gathered into a ball1 and used to wipe the mixing bowl out1 like a cloth4 ,make it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller1 then roll it out with quick short rolls to the right thickness1 being always careful to stop the roller just short of the edges of the paste4 ,roll it on the one side only1 and be careful that it does not stick to the board or roller1 keeping both these lightly floured1 but do not overdo this flouring1 as over-flouring1 like over-rolling1 will make the pastry hard and tough4 ,to lift the paste right off the board1 turn the upper end over the rolling-pin1 and wind it up like a shade1 unrolling it again in the same way4 ,this saves dragging it out of shape4 ,this pastry is sometimes called ,biscuit ,paste1 and it is suitable for pies1 tarts1 tartlets1 puffs1 biscuits and many fancy sweets4 ,sufficient for three pies4 ,,ryzon ,,choux ,,paste #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 flour4 #a cupful 7 pint7 water4 #d tablespoonfuls 7#b ounces7 butter4 #b level tablespoonfuls 7#a ounce7 sugar4 ,pinch of salt4 teaspoonful vanilla extract4 #d eggs4 ,sift flour1 which should be of the finest quality and put it in a cool part of the oven to dry4 ,pour water into a small saucepan1 add butter1 sugar1 and salt1 and bring to the boil1 but do not let mixture reduce in quantity4 ,add vanilla1 and flour sifted with ,,ryzon1 and stir these well together over the fire with a wooden spoon1 until the paste is compact and dry1 and does not adhere to the pan or spoon4 ,this is called a 8panada40 ,it should not be over-cooked1 or it will become oily4 ,remove saucepan from the fire1 and add eggs1 one at a time1 beating each one in very thoroughly4 ,keep the paste at a medium thickness1 not too soft1 not too stiff1 and only using the fourth egg if necessary4 ,if the paste is too stiff1 it will not rise properly2 and if too soft1 it will spread and lose its shape4 ,cool before using4 ,this pastry is suitable for cream puffs1 clairs1 profiteroles1 beignets1 and various fancy cakes4 ,for clairs1 the mixture must be put into a forcing bag with a tube and squeezed out of this in straight pieces about one-half inch in diameter1 and three and one-half to four inches in length2 for profiteroles and cream puffs1 in little mounds varying from the size of a pea to that of a small mushroom2 and for beignet souffls1 in short lengths about one inch4 ,in making clairs1 hold the bag obliquely to the baking tin4 ,let the end of the piece of paste rest on this1 and continue forcing until it is long enough1 drawing the bag at the same time slightly backwards4 ,then cut off the paste close to the tube1 and go on to the next1 laying down the pieces of paste about two inches apart1 so as to allow room for rising4 ,for cream puffs and profiteroles1 the bag must be held perpendicularly1 the tube to begin with almost touching the baking tin1 and then only so far raised to allow the mixture to be deposited in little heaps of the size required4 ,as each heap is finished1 disengage the bag1 not by raising it1 but by giving it a jerk and a twist4 ,the little profiteroles for soup require a very small bag and tube as the heaps of paste for these should not be much larger than a pea4 clairs and puffs should be baked in a moderate oven until well risen1 crisp1 and of a pale fawn color4 ,they should be brushed over with a little beaten egg and milk1 before baking1 to give them a glaze4 ,they rise a great deal and get quite hollow4 clairs and ordinary sized puffs will take from thirty to forty minutes4 ,just before they are required1 a hole large enough to admit the tube in a forcing bag may be made in each with a sharp knife1 and they may be filled with custard1 whipped cream or preserves4 ,sufficient for #ab puffs4 ,,ryzon ,,puff ,,paste #b cupfuls 7#a pound7 butter4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 ,cold water4 #a egg yolk4 #a tablespoonful lemon juice4 #c level teaspoonfuls ,,ryzon4 ,this is the most elaborate and expensive of the flaky pastes1 and both time and some dexterity are required in its manufacture4 ,weigh butter1 and let it lie in ice-cold water for some time before using it4 ,chill flour and sift it onto a baking board or into a basin1 scoop a hollow in the center1 put in salt1 dissolved in one tablespoonful of cold water1 yolk of egg well beaten1 lemon juice and just as much ice-cold water as is required to produce1 without much kneading1 a smooth1 workable1 but rather firm dough1 of which no trace should adhere to baking board4 ,work butter in the cold water until quite malleable1 yet not unduly soft1 squeeze from it all moisture in a clean cloth1 and pat it between the hands into a flat square cake4 ,the butter should be as nearly as possible of the same consistency as the paste1 as if it is softer it will get rolled into it1 and if harder it will break through it4 ,roll out paste to a little more than double the size of the slab of fat1 and about one-fourth of an inch thick1 lay the latter one-half1 fold the other over1 and place in refrigerator for thirty minutes4 ,now press paste across in three or four places with the roller1 roll into a long strip1 being careful that the butter does not break through4 ,sprinkle one-half teaspoonful of ,,ryzon on pastry each time it is rolled out4 ,when butter melts in the oven the powder will effervesce and thus raise1 or puff up the pastry more readily4 ,now fold pastry exactly in three1 press down the folds1 and lay the pastry aside in a cool place for fifteen minutes at least4 ,this is called giving the pastry one 8turn10 and seven of these is the number usually required for puff pastry4 ,the next time the pastry is rolled1 place it with the joins at your right-hand side1 and open ends towards you4 ,give it two 8turns0 this time1 and again set it in a cool place for at least fifteen minutes4 ,repeat this until the pastry has had six rolls in all1 then double the pastry instead of folding it in three1 and finally roll it out to the desired size and thickness4 ,the object of the cooling between the rolls is to keep the butter and paste in the distinct and separate layers in which it is the function of the rolling and folding to arrange them1 and on which the lightness of the paste depends4 ,in rolling1 keep the pressure of the two hands as even as possible4 ,if the strip of paste is inclined to become curved1 this shows that you are pressing more on rounded side than on the other4 ,the great art in making puff pastry is to keep the butter from escaping1 which it will do if the paste is too soft1 or is rolled out too thinly1 or not rolled out regularly4 ,if the paste is not kept flat and even in the rolling it will not rise properly in the baking1 but will have tough1 hard streaks through it4 ,the oven for puff pastry should be hot1 but not fierce1 the door kept shut until the paste is set1 and1 after baking1 the pastry ought not at once to be consigned to a cold place1 but allowed to cool quite gradually4 ,puff pastry is suitable for vol-au-vent1 patties1 pies1 and many fancy dishes4 ,,ryzon ,,flaky ,,pastry #b level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level teaspoonful salt4 cupful 7#d ounces7 butter4 cupful 7#d ounces7 lard4 #b tablespoonfuls lemon juice4 ,ice ,water4 ,divide shortening into four equal portions4 ,sift flour1 ,,ryzon1 and salt into a bowl1 add one portion of the fat and rub it lightly into flour4 ,mix to a stiff paste with lemon juice and a little ice-water4 ,turn out onto floured baking board1 roll out to an oblong piece1 and distribute a second installment of the fat in small knobs over it1 to within one-fourth inch of edge4 ,dredge a very little flour over1 fold evenly in three1 press edges together with rolling-pin to exclude the air1 and lay away in a cold place1 or in the refrigerator for ten minutes4 ,repeat processes with the chilling intervals until fat is used up1 roll out to the requisite thickness1 and use for pies or tartlets4 ,sufficient for three pies4 ,,ryzon ,,raised ,,pie ,,crust cupful 7#d ounces7 butter or lard4 #a cupful 7 pint7 hot water4 #a level teaspoonful ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level teaspoonful salt4 ,put butter or lard and water into small saucepan1 bring to a boil1 but do not let mixture reduce in quantity4 ,sift ,,ryzon1 flour and salt into a bowl and make a well in the center of the mixture4 ,pour in hot liquid1 mixing first with a wooden spoon or a knife1 as it is rather hot1 then take the hand and mix into a compact paste4 ,turn out on a floured baking board1 and knead lightly and quickly until free from cracks4 ,this paste must be used while warm for making raised pies of pork1 or mutton4 ,see page #ga4 ,prize ,recipe ,,ryzon ,,pie ,,crust ,,and ,,cookies ,,in ,,one ,,by ,,mrs4 ,r4 ,f4 ,,fink1 ,,white ,,plains1 ,n4 ,y4 #d level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #b level cupfuls 7#a pound7 sugar 7scant74 cupful 7#d ounces7 butter4 #c eggs4 cupful 7#c ounces7 milk4 #b teaspoonfuls lemon extract4 ,sift flour and ,,ryzon onto a board and add sugar4 ,chop and rub butter through dry ingredients1 and when well mixed make a large cavity in the center2 place eggs therein4 ,with a knife proceed to partly mix eggs with flour1 then add milk and extract1 being careful not to let the liquid flow off the board4 ,continue folding in flour into liquid with knife until dough can be kneaded by hand4 ,when dough is well kneaded1 cut a piece off1 roll out and line a buttered pie pan with it4 ,sprinkle the dough in pan with a slight dusting of flour2 this helps to absorb the moisture of whatever fruit is used4 ,with rolling-pin as a guide1 cut narrow strips of rolled out dough1 and lay them crosswise at equal intervals across the pie and over the fruit4 ,bake in a moderate oven4 ,,cookies ,from trimmings left from pie crust1 cookies can be made by kneading the pieces together1 and rolling out again4 ,if several kinds of cookies are desired1 such as cocoanut1 peanut or raisin1 divide the dough in three parts4 ,when the dough is partly rolled out1 sprinkle well with nuts or raisins1 and roll them into crust1 and continue rolling until the pastry is desired thickness4 ,cut dough in any shape desired4 ,lay on greased tins and bake in a moderate oven until light brown4 ,these cookies will keep crisp indefinitely1 if kept in an air-tight tin can4 ,thus you have pie and cookies from the same dough4 ,if desired1 the dough may be kept in a bowl in the refrigerator for a week1 or even longer1 and thereby be ready for use at a moment's notice4 ,keeping in the refrigerator improves paste4 ,sufficient for three pies4 ,,ryzon ,,spiced ,,pastry #b level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 level teaspoonful salt4 #a level teaspoonful powdered cinnamon4 #a level teaspoonful powdered nutmeg4 level teaspoonful powdered mace4 #a cupfuls 7#ab ounces7 butter or lard4 #b eggs4 ,juice of #a lemon4 #d level tablespoonfuls 7#b ounces7 sugar4 ,cold water4 ,sift flour1 ,,ryzon1 salt and spices onto a baking board4 ,make a hollow in center1 put in shortening1 broken into small pieces1 and incorporate eggs well beaten1 strained lemon juice1 sugar and enough water to make stiff paste4 ,the flour should be worked in from the sides1 using a knife4 ,knead lightly1 roll out into a long even strip1 fold in three1 turn half way round and roll out again1 again fold in three1 and roll out as before1 and leave in a cold place for one hour before use4 ,use for pie1 tarts1 tartlets1 etc4 ,,ryzon ,,hot ,,water ,,paste #b tablespoonfuls 7#a ounce7 butter or lard4 #c tablespoonfuls boiling water4 level teaspoonful salt4 #a level teaspoonful ,,ryzon4 #a level cupful 7#d ounces7 flour4 ,beat butter to a cream1 add boiling water and stir until dissolved1 then add salt1 ,,ryzon and flour4 ,mix and cool before using4 ,,ryzon ,,vol-,,au-,,vent ,,ryzon puff pastry4 ,see page #eg4 #a beaten egg4 ,filling4 ,a vol-au-vent is one of the most recherch dishes of ,french cuisine1 and one which the ,american cook is somewhat afraid of attempting4 ,however1 if once the making of puff paste has been mastered1 the making of the pastry case itself should not present much difficulty4 ,the puff pastry should only have had six turns for a vol-au-vent case4 ,roll out the pastry very evenly to about three-fourths inch in thickness and let it rest for a few minutes before cutting1 to allow for shrinking4 ,then take a round or oval cutter the size required1 and lay it on the top of the pastry1 keeping it one-half inch from the edge in order to have a perfectly even piece of paste4 ,then cut round with a sharp pointed knife1 holding the knife slanting outwards from the cutter so as to make the lower edge of the pastry slightly wider in circumference than the upper4 ,now remove the cutter1 and place the cut piece of paste on a wetted baking tin with the under side uppermost4 ,during the baking the upper part of the vol-au-vent will shrink in width and become the same size as that which rests on the tin4 ,now brush over the top of the case with the beaten egg1 and with a sharp knife or cutter mark a smaller round on the top1 which can be removed afterwards to form the lid4 ,score the top across lightly with a knife1 and pierce the pastry through to the tin two or three times4 ,then bake in a hot oven for forty minutes4 ,when a nice color and well risen1 remove the vol-au-vent from the oven1 lift off the little lid of pastry1 and with a fork scoop out all the soft paste from the center1 being careful not to break the edges4 ,the case should not be filled until just before serving4 ,the filling is the most important part of the vol-au-vent4 ,the foundation of this is a rich sauce of some kind1 either brown or white1 with a variety of different garnishes1 such as small quenelles1 mushrooms1 truffles1 small pieces of sweetbreads1 chicken1 veal1 rabbit1 etc41 or if it is a fish vol-au-vent1 quenelles of fish1 small fillets of fish1 pieces of lobster1 oysters1 crab meat1 mussels1 etc4 ,the garnish must always be prepared and cooked beforehand and then made thoroughly hot in the sauce before being put into the pastry case4 ,this dish is always served hot as an entre1 entrement or savory4 ,a vol-au-vent can also be made sweet by filling with a good compote or pure of fruit and whipped and sweetened cream4 ,,ryzon ,,one-,,two-,,and-,,three ,,pie ,,crust #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 sifted flour4 level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 lard or butter4 #c tablespoonfuls ice-water4 ,sift the flour1 salt and ,,ryzon together2 add butter or lard and cut in with a knife1 then rub it in lightly with the fingers1 add water1 mix and use4 ,sufficient for one pie4 ,,ryzon ,,chopped ,,pastry #a level teaspoonful ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level tablespoonful sugar4 teaspoonful salt4 #a cupful 7 pound7 butter4 #a egg4 ,juice of lemon4 #e tablespoonfuls cold water4 ,sift flour1 ,,ryzon1 sugar and salt together into a basin1 add butter1 and chop it into flour mixture until well blended4 ,beat up egg1 add strained lemon juice and water1 and gradually mix into dry ingredients1 chopping1 not stirring1 all the time4 ,roll out to a long1 even strip1 fold in three by bringing one end over the middle and lapping the other end over4 ,put it away in a cool place for ten minutes4 ,this is called giving the pastry a turn4 ,roll and fold the pastry again and roll out and use as required4 ,use for pies1 patties1 etc4 ,illustration3 ,,ryzon ,,strawberry ,,shortcake--,master ,recipe ,by ,,janet ,,mckenzie ,,hill1 ,editor of 8,american ,cookery10 ,boston1 ,mass4 ,master ,recipe ,,ryzon ,,strawberry ,,shortcake #b quart baskets strawberries4 #a level cupfuls 7#ab ounces7 sugar4 #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 pastry flour4 level teaspoonful salt4 cupful 7#b ounces7 butter4 #a cupful 7 pint7 milk 7about74 ,extra butter1 for spreading layers4 ,cream1 if desired4 ,hull1 wash and drain berries1 save a few choice berries for a garnish1 cut rest in halves and mix with sugar4 ,sift together ,,ryzon1 flour1 and salt1 and work in butter with two knives2 add milk gradually1 and mix to a soft dough with a knife4 ,press dough into two well-greased layer cake tins4 ,bake in a quick oven for fifteen to twenty minutes4 ,turn one layer upside down on a serving dish1 spread liberally with butter2 pour on half the berries1 and set the other layer above2 spread with butter and rest of berries4 ,garnish with the whole berries and whipped cream if desired4 ,this recipe may be used for other fruits1 as blackberries1 raspberries and sliced peaches4 ,sufficient for four to six people4 ,this dough may be rolled and cut into large biscuits1 and used for serving individual shortcakes4 ,prize ,recipe ,,ryzon ,,currant ,,shortcakes ,,by ,,mrs4 ,g4 ,n4 ,,hartley1 ,,plainfield1 ,n4 ,j4 #c level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level cupful 7 pound7 sugar4 #a cupful 7 pound7 shortening4 #a level cupful 7 pound7 currants4 #a cupful 7 pint7 water 7scant74 ,clean currants4 ,sift flour1 ,,ryzon1 sugar1 and salt into a basin1 add shortening1 cut it in with a knife1 and then rub it in with the tips of the fingers2 add currants and water gradually1 and turn out onto a floured baking board4 ,knead lightly and roll out about one inch thick2 cut into three inch squares1 and mark top of each square with a knife4 ,place apart on greased tins and bake in a quick oven for fifteen minutes4 ,serve hot or cold4 ,sufficient for fifteen squares4 ,prize ,recipe ,,ryzon ,,grapefruit ,,shortcake ,,by ,,mrs4 ,,william ,j4 ,,matheson1 ,,new ,,york ,,city #d grapefruit4 #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 teaspoonful salt4 cupful 7#d ounces7 butter4 ,milk4 ,sugar4 ,,sauce3 ,juice of the four grapefruit4 #a tablespoonful cornstarch4 #c tablespoonfuls 7#a ounces7 butter4 #a cupful 7 pound7 sugar4 #a egg yolk4 #a tablespoonful vanilla extract4 ,,for ,,shortcake3--,peel grapefruit4 ,separate sections carefully so as not to get in any of the pulp4 ,hold fruit over a bowl to keep juice4 ,break sections into little chunks1 sprinkle with a little sugar and set aside 7not in cold place7 till shortcake is made4 ,mix flour1 ,,ryzon and salt and sift into a basin4 ,add butter and chop it in with a silver knife until mealy1 and wet to a soft consistency with cold milk4 ,grease and flour a round or square baking pan4 ,put dough in and press it out with fingers to about one inch thick4 ,place it in a hot oven for the first ten minutes1 then lower heat and leave it for about ten minutes longer1 or until it is brown4 ,,ryzon ,,pies ,,ryzon ,,apple ,,pie ,,by ,,mrs4 ,,geo4 ,,medler1 ,,chevey ,,chase1 ,,md4 ,,filling3 #f to #h medium-sized apples4 cupful 7 pound7 sugar4 #b level teaspoonfuls cinnamon4 #a level tablespoonful 7 ounce7 butter4 #c tablespoonfuls cold water4 ,line a deep pie plate with ,,ryzon chopped pastry4 ,see page #ei4 ,place layer of thinly sliced apples in the dish1 dust over with cinnamon and sugar--repeating until the dish is filled4 ,add three tablespoonfuls cold water and fleck with butter1 place top crust on and bake in moderate oven until a golden brown4 ,,ryzon ,,transparent ,,pie ,,ryzon puff pastry1 see page #eg4 cupful 7 pound7 butter4 #a level cupful 7 pound7 sugar4 #c eggs1 separated4 level teaspoonful grated nutmeg4 lemon4 #b tablespoonfuls brandy or fruit juice4 #a level teaspoonful ,,ryzon4 ,line a pie plate with pastry4 ,cream butter and sugar thoroughly together1 beat in yolks of eggs1 nutmeg1 grated rind and strained juice of lemon1 brandy and whites of eggs beaten to a stiff froth with ,,ryzon4 ,bake in a moderately hot oven for thirty minutes4 ,if liked1 the edge of the pie may be decorated with meringue4 ,,ryzon ,,pumpkin ,,pies #d cupfuls 7#a quart7 stewed and strained pumpkin4 #a level cupfuls 7 pound7 sugar4 #a level teaspoonful ,,ryzon4 #a level tablespoonful flour4 #a level teaspoonful salt4 #a level teaspoonful powdered mace4 #a level teaspoonful powdered cinnamon4 #a level teaspoonful powdered ginger4 #b cupfuls 7#a pint7 milk4 ,,ryzon chopped pastry1 see page #ei4 ,line two pie plates with pastry4 ,put pumpkin into a basin1 add sugar1 flour1 salt1 and ,,ryzon mixed together1 then stir in the spices and the milk2 fill into the prepared pie plates and bake in a hot oven to a rich1 golden brown color4 ,note that this economical recipe contains no eggs4 ,,ryzon ,,pumpkin ,,pie ,no4 #b cupful 7#f ounces7 sugar4 #a level teaspoonful powdered cinnamon4 #a level teaspoonful powdered ginger4 level teaspoonful salt4 #a level cupfuls 7 pint7 steamed and strained pumpkin4 #c eggs4 #a cupfuls 7 pint7 milk4 cupful 7#a gill7 cream4 #a tablespoonful melted butter4 ,,ryzon flaky pastry1 see page #eh4 ,put sugar into a bowl1 add spices1 salt1 pumpkin1 eggs slightly beaten1 milk1 cream and butter4 ,mix and pour into a pastry lined pie plate and bake in a moderate oven for three-fourths of an hour4 ,cool and serve4 ,sufficient for one pie4 ,illustration ,,ryzon ,,mince ,,pies ,,ryzon chopped pastry1 see page #ei4 #b pounds 7#h cupfuls7 boiled lean beef 7chopped74 #b level cupfuls 7 pound7 chopped suet4 #b level cupfuls 7#a pound7 seeded raisins4 #b level cupfuls 7#ab ounces7 sultana raisins4 #h level cupfuls 7#b pounds7 currants4 #b level cupfuls 7 pound7 chopped candied citron peel4 #a level cupful 7 pound7 blanched and chopped almonds4 #a level tablespoonful salt4 #b level tablespoonfuls powdered cinnamon4 #a level tablespoonful powdered mace4 #a level tablespoonful powdered nutmeg4 #a level tablespoonful powdered allspice4 #e level cupfuls 7#b pounds7 sugar4 #d pounds peeled and chopped apples4 #d lemons4 #a cupful 7 pint7 brandy4 #b cupfuls 7#a pint7 sherry wine4 ,put beef into a large mixing bowl1 add suet1 fruit well cleaned1 peel1 almonds1 salt1 spices1 sugar1 apples1 grated rinds and strained juice of lemons1 brandy and wine4 ,mix well and allow to stand over night1 then mix again and divide into jars and seal4 ,this mince meat will keep all winter in a cool place4 ,let stand at least two weeks before using4 ,boiled cider may be used in place of brandy and wine4 ,sufficient for ten pies4 ,for two mince pies3--,line two pie plates with a rich crust1 fill with the mince meat mixture1 put a crust on top1 or strips1 if preferred1 brush over with beaten egg or milk1 and bake in a hot oven for thirty minutes4 ,serve warm--not ,,hot4 ,,ryzon ,,bakewell ,,pie ,,ryzon short or flaky pastry4 ,see pages #ef1 #eh4 #c level tablespoonfuls jam or jelly4 #d tablespoonfuls 7#b ounces7 butter4 #f level tablespoonfuls 7#c ounces7 sugar4 #d eggs4 teaspoonful lemon extract4 level teaspoonful ,,ryzon4 #d level tablespoonfuls 7#a ounce7 flour4 #a level tablespoonful powdered sugar4 ,line a buttered pie plate with the pastry1 then spread in jam or jelly4 ,melt butter with sugar in a small saucepan1 add one of the eggs1 with three yolks1 and mix well2 take from the fire1 add lemon extract1 and flour sifted with ,,ryzon4 ,spread this mixture over the jelly and bake in a moderate oven for forty minutes4 ,beat up remaining whites of eggs to a stiff froth1 add powdered sugar and beat again4 ,pile on top of the pie and brown lightly in the oven4 ,serve hot or cold4 ,if liked1 the meringue may be placed around the pie4 ,,ryzon ,,parisian ,,apple ,,pie ,thinly sliced apples4 #a level cupful 7 pound7 sugar4 level teaspoonful grated nutmeg4 #a tablespoonful lemon juice4 cupful 7 gill7 water4 #a tablespoonful 7 ounce7 butter4 #b eggs1 separated4 #a level teaspoonful ,,ryzon4 #a level cupful 7#d ounces7 flour4 level teaspoonful salt4 cupful 7#a gills7 milk4 ,butter a pie plate and fill with apples2 sprinkle in one-half of sugar1 add nutmeg1 lemon juice1 and water4 ,cream butter and remainder of sugar together2 add yolks of eggs and beat well1 sift in ,,ryzon1 flour and salt1 add milk and beat for two minutes4 ,pour this batter over apples and bake in a moderate oven until apples are soft4 ,beat up whites of eggs to a stiff froth1 then add two tablespoonfuls of sugar and beat again2 spread this frosting over the apples and return to oven to brown lightly4 ,serve hot with hot milk4 ,sufficient for six persons4 ,,ryzon ,,deep ,,apple ,,pie ,,ryzon chopped pastry1 see page #ei4 #h to #ab tart apples4 #a level cupful 7 pound7 sugar4 level teaspoonful powdered cinnamon4 level teaspoonful grated nutmeg4 ,invert in the center of a deep fireproof dish a teacup or pie funnel1 then fill remaining space with apples1 peeled1 cored and quartered4 ,sprinkle with sugar mixed with spices2 or in place of sugar use grated maple sugar or molasses and sugar1 half and half4 ,roll a strip of ,,ryzon pastry one-half inch wide1 wet edge of dish with water1 place paste on edge1 then cover with a crust a little larger than the dish1 with the fullness thrown back in the center4 ,pinch cover to the rim and bake in a moderately hot oven until apples are tender4 ,sufficient for six persons4 ,sometimes deep apple pie is served with cream cheese4 ,mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt4 ,put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern4 ,serve hot4 ,,ryzon ,,lemon ,,meringue ,,pie cupful 7#f ounces7 sugar4 #c level tablespoonfuls cornstarch4 #a cupful 7 pint7 boiling water4 #a tablespoonful 7 ounce7 butter4 #c egg yolks4 #a lemon rind1 grated4 #d tablespoonfuls lemon juice4 ,,ryzon flaky pastry1 see page #eh4 ,,for ,,meringue3 #c egg whites4 #c level tablespoonfuls 7#a ounces7 sugar4 tablespoonful lemon juice4 ,,for ,,pie3--,mix sugar and cornstarch in a small saucepan1 add boiling water1 stirring constantly1 and cook for two minutes4 ,add butter1 egg yolks well beaten1 grated rind and lemon juice4 ,remove from the fire and cool4 ,line a pie plate with ,,ryzon pastry1 cutting the pastry larger than the plate and building up a rim2 pinch with the fingers first dipped in flour4 ,pour in the mixture and bake in a moderate oven for twenty minutes1 or until the pastry is done4 ,,for ,,meringue3--,beat whites of eggs until stiff1 add gradually sugar and lemon juice1 and continue beating for two minutes4 ,pile on the top of the pie and return to the oven to brown lightly4 ,sufficient for six persons4 ,,ryzon ,,tartlets ,,ryzon ,,cocoanut ,,tart ,,ryzon chopped pastry1 see page #ei4 #b eggs1 separated4 #a cupful 7 pint7 milk4 #a level tablespoonful cornstarch4 cupful 7#b ounces7 chopped cocoanut4 level teaspoonful ,,ryzon4 teaspoonful vanilla extract4 #b tablespoonfuls raspberry jam4 #a level tablespoonful 7 ounce7 sugar4 ,line a greased glass pie plate with pastry4 ,perforate it in several places with a fork before putting in the oven1 to avoid blistering4 ,bake in a moderate oven until ready4 ,beat yolks of eggs with sugar4 ,heat milk 7except two tablespoonfuls7 and pour it slowly onto yolks of eggs1 stirring all the time4 ,return this to the saucepan1 and add cornstarch moistened with remainder of milk4 ,stir until well thickened1 and then remove from the fire4 ,add cocoanut1 ,,ryzon1 extract1 and whites of eggs stiffly beaten4 ,put jam at the bottom of pastry case1 and mixture on the top4 ,brown lightly in the oven4 ,sprinkle with sugar1 and serve the tart either hot or cold4 ,sufficient for four persons4 ,,ryzon ,,apple ,,tartlets ,,ryzon flaky pastry1 see page #eh4 #a pound apples4 7,about #d apples47 #b tablespoonfuls water4 #d cloves4 cupful 7#d ounces7 sugar4 #b tablespoonfuls 7#a ounce7 butter4 #b eggs4 #b tablespoonfuls milk4 level teaspoonful ,,ryzon4 #a level tablespoonful flour4 ,roll out pastry1 cut in rounds1 and line greased tartlet pans2 peel1 core and cut apples into small pieces1 put into a saucepan with water and cloves2 stew until soft1 add sugar and butter1 when dissolved rub all through a sieve4 ,beat up eggs with milk1 add flour sifted with ,,ryzon and add to apples4 ,mix well1 and put two tablespoonfuls of this mixture into tartlet pans1 and bake in a moderate oven for twenty minutes4 ,sufficient for fourteen tartlets4 ,,ryzon ,,florence ,,tartlets ,,ryzon flaky pastry1 see page #eh4 cupful 7 pound7 butter4 cupful 7 pound7 sugar4 #c eggs4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pound7 cake crumbs4 ,strawberry preserve4 ,meringue4 ,line greased tartlet pans with pastry4 ,cream butter and sugar together1 add eggs well beaten1 beat again1 add cake crumbs and ,,ryzon4 ,divide into tartlet tins and bake in a moderate oven for twelve to fifteen minutes4 ,place a little strawberry preserve on each1 and then put meringue on top1 using a bag and tube4 ,color some of the meringue pink1 and pipe a fine line round at the top4 ,sufficient for twenty-four tartlets4 ,,ryzon ,,orange ,,tartlets ,,ryzon chopped pastry1 see page #ei4 ,orange marmalade4 cupful 7#b ounces7 butter4 cupful 7#b ounces7 sugar4 #a egg4 orange4 level teaspoonful ,,ryzon4 cupful 7#b ounces7 flour4 ,line small patty pans with pastry4 ,put one teaspoonful of orange marmalade in each and set aside in a cool place4 ,cream sugar and butter thoroughly together1 add egg well beaten1 grated rind and strained juice of half of orange1 and flour sifted with ,,ryzon4 ,mix and divide into prepared tins4 ,bake in a hot oven from twelve to fifteen minutes4 ,sufficient for twelve tartlets4 ,illustration3 ,,ryzon ,,steamed ,,snowballs--,master ,recipe ,by ,,elizabeth ,o4 ,,hiller1 ,denver ,school of ,cookery ,,chapter ,,vi ,,ryzon ,,puddings ,master ,recipe ,,ryzon ,,steamed ,,snowballs ,with ,hot ,marshmallow ,sauce cupful 7#d ounces7 butter4 #a level cupful 7 pound7 sugar4 #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7#i ounces7 flour4 teaspoonful salt4 cupful 7#a gill7 milk4 #a teaspoonful orange extract4 #d egg whites4 ,,hot ,,marshmallow ,,sauce3 #bj marshmallows4 #a level cupful 7 pound7 sugar4 cupful 7#a gill7 water4 ,sherry wine or fruit juice to flavor4 ,,for ,,snowballs3--,cream butter1 add sugar gradually4 ,sift flour1 ,,ryzon1 and salt together1 add to first mixture alternately with milk4 ,add extract1 beat egg whites to a stiff froth1 fold into mixture1 and beat well4 ,fill buttered cups two-thirds full1 cover with greased papers and steam for thirty-five minutes4 ,serve hot with sauce4 ,,for ,,sauce3--,soften marshmallows in a moderate oven but do not brown them4 ,put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water1 or registers #bah ,f41 by candy thermometer4 ,add marshmallows and beat until mixture is smooth2 flavor with sherry wine or fruit juice4 ,keep hot in a double boiler4 ,if sauce seems too thick add boiling water drop by drop until of the right consistency4 ,sufficient for ten snowballs4 ,,ryzon ,,apple ,,drops ,,by ,,mrs4 ,m4 ,,eskolin1 ,,north ,,colebrook1 ,,conn4 #c level tablespoonfuls 7#a ounces7 sugar4 #c eggs4 #e tablespoonfuls milk4 #a cupfuls 7#f ounces7 flour4 #a level teaspoonful ,,ryzon4 level teaspoonful salt4 #a level teaspoonful cinnamon4 #a level tablespoonful 7 ounce7 butter4 #c tablespoonfuls whipped cream4 #b good-sized apples chopped 7not very sour74 ,beat together egg yolks and sugar4 ,add milk1 flour sifted with ,,ryzon1 salt1 cinnamon1 butter1 whipped cream and apples4 ,add stiffly beaten whites of eggs and fry in smoking hot fat4 ,serve with maple syrup or sweet sauce4 ,sufficient for twelve4 ,,ryzon ,,english ,,plum ,,pudding #d level cupfuls 7#a pound7 currants4 #b level cupfuls 7#ab ounces7 sultana raisins4 #b level cupfuls 7 pound7 glac cherries4 #b level cupfuls 7#a pound7 seeded raisins4 #d level cupfuls 7#a pound7 chopped suet4 #b level cupfuls 7#a pound7 brown sugar4 #d level cupfuls 7#a pound7 shredded mixed candied peels4 #a pound peeled and chopped apples4 #b level cupfuls 7 pound7 bread crumbs4 #e level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 butter4 #a level cupful 7 pound7 blanched and chopped almonds4 #b orange rinds1 grated4 #b lemon rinds1 grated4 #b nutmegs1 grated4 #a level tablespoonful powdered cinnamon4 #a level tablespoonful powdered ginger4 #aj eggs4 #a cupful 7 pint7 brandy or fruit juice4 ,clean fruit carefully and put it into a large mixing bowl1 add cherries cut in halves1 sugar1 peels1 apples1 bread crumbs1 ,,ryzon1 flour1 salt1 butter1 nuts1 rinds of oranges and lemons1 spices1 eggs well beaten1 and brandy or fruit juice4 ,mix thoroughly and allow to stand in a cool place for one hour4 ,divide into two well-greased molds1 cover1 and steam steadily for ten hours4 ,illustration ,the puddings may be boiled instead of steaming them4 ,turn out and serve with hard sauce or liquid sauce4 ,the puddings may be kept in a cool place for several weeks before using them1 and reboiled for several hours as required4 ,left-over cold plum pudding is very good if cut in slices and fried4 ,if liked1 plum puddings may be decorated with whipped and sweetened cream and sprigs of holly4 ,sufficient for twelve to fourteen persons4 ,illustration ,,ryzon ,,cherry ,,pudding #b tablespoonfuls 7#a ounce7 butter4 #a level cupful 7 pound7 sugar4 #c eggs4 #a cupful 7 pint7 milk4 #a tablespoonful lemon juice4 #c level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 level teaspoonful salt4 #d level cupfuls 7#a quart7 stoned cherries4 ,,cherry ,,sauce3 #a level cupful 7 pound7 sugar4 cupful 7#b ounces7 butter4 #a cupful 7 pint7 cream4 #a egg4 #a level cupful 7 pint7 stoned cherries4 ,,for ,,pudding3--,cream butter and sugar thoroughly together1 add eggs well beaten1 milk1 lemon juice1 and flour sifted with ,,ryzon1 and salt1 and add cherries4 ,pour into a large greased mold1 cover with greased paper and steam steadily for two and one-half hours4 ,turn out and serve hot with the sauce4 ,,for ,,sauce3--,melt butter and sugar in a saucepan1 add cream1 egg well beaten1 cherries cut in halves1 and make very hot4 ,sufficient for seven to nine persons4 ,prize ,recipe ,,ryzon ,,lemon ,,pot ,,pie ,,by ,,mrs4 ,k4 ,e4 ,,johnson1 ,,new ,,york ,,city #c level teaspoonfuls ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 level teaspoonful salt4 cupful 7 pound7 butter4 ,cold water4 #a level cupfuls 7 pound7 sugar4 #c lemons4 ,cream4 ,sift flour1 ,,ryzon and salt into a bowl2 add butter and cut into flour with a knife1 then rub it in with the tips of the fingers and add sufficient cold water to make a stiff paste4 ,put two cupfuls of cold water into a saucepan1 add sugar and strained juice of lemons1 bring to boiling point and allow to boil for twenty minutes4 ,then drop paste from a spoon into this boiling liquid and cover1 permitting it to boil for twenty minutes longer4 ,serve hot or cold with cream1 or butter and sugar4 ,sufficient for six persons4 ,,ryzon ,,plum ,,duff #b level cupfuls 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 cupful 7 pound7 sugar4 #a level cupful 7 pound7 chopped suet4 #a level cupful 7 pound7 seeded raisins4 level teaspoonful powdered nutmeg4 #a egg4 #a cupful 7 pint7 milk4 ,mix flour1 ,,ryzon1 salt and sugar together1 and sift into a bowl1 add suet1 raisins1 nutmeg1 egg well beaten and milk4 ,beat for three minutes1 pour into a greased mold1 cover with greased paper and steam steadily for three hours4 ,turn out onto a hot dish1 and serve with hot milk or any preferred sweet sauce1 or hard sauce4 ,sufficient for five to six persons4 ,if the pudding is boiled in a pudding cloth omit one-fourth cupful of the milk4 ,plum ,duff may be put in ,,ryzon cans and boiled over the camp fire4 ,,ryzon ,,steamed ,,suet ,,pudding ,,by ,,mrs4 ,c4 ,n4 ,,bollers1 ,,new ,,york ,,city cupful 7#b ounces7 suet1 chopped fine4 cupful 7#f ounces7 sugar4 #a cupful 7 pound7 raisins4 #a level teaspoonful cinnamon4 level teaspoonful grated nutmeg4 level teaspoonful salt4 cup 7 gill7 fruit juice4 #c slices stale bread4 #a cupful 7 pound7 flour4 #b level teaspoonfuls ,,ryzon4 cupful 7#a gill7 milk4 ,put suet1 sugar1 raisins1 cinnamon and nutmeg in a bowl4 ,soak bread in milk and add to other ingredients1 adding flour1 ,,ryzon and salt after sifting together4 ,mix all thoroughly1 turn into a well-greased one pound ,,ryzon can and steam for two hours4 ,serve hot with hard sauce4 ,sufficient for eight persons4 ,,ryzon ,,apple ,,roly ,,poly #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #b level cupfuls 7 pound7 whole wheat flour4 #b level cupfuls 7 pound7 chopped suet4 #a level teaspoonful salt4 #a level cupful 7 pound7 sugar4 ,milk or water4 #c pounds peeled and chopped apples4 #a lemon4 ,mix flour with ,,ryzon1 add suet1 salt1 one tablespoonful of the sugar and enough milk or water to make a smooth1 soft dough4 ,turn out onto a floured baking board1 knead lightly1 and roll out to one-half inch in thickness4 ,mix apples with grated rind and strained juice of lemon1 sprinkle these over the pastry1 wet pastry edges with cold water1 roll up and seal edges and ends thoroughly4 ,roll in a pudding cloth1 scalded and floured1 and tied up2 plunge into a pan of fast boiling water and boil steadily for three hours4 ,remove cloth1 place the roly poly on a hot platter and serve hot with hot milk4 ,the roly poly may be folded and laid in a greased mold1 covered with greased paper and steamed for three and one-half hours4 ,other fruits may be used in place of the apples4 ,sufficient for eight to nine persons4 ,,ryzon ,,russian ,,pudding cupful 7#f ounces7 butter4 cupful 7#d ounces7 sugar4 #c eggs4 #a level teaspoonful ,,ryzon4 #a level cupfuls 7#f ounces7 flour4 level teaspoonful salt4 teaspoonful vanilla extract4 ,few drops red color4 #a square 7#a ounce7 bitter chocolate4 #d tablespoonfuls milk4 ,hot milk or sweet sauce4 ,cream butter and sugar together1 add eggs1 well beaten1 then stir in flour1 sifted with ,,ryzon and salt2 add vanilla extract4 ,now divide mixture into three portions4 ,color one a pretty pink with red color1 leave one plain1 and into the third stir chocolate which has been dissolved in milk4 ,now butter a pudding mold1 put mixture in by spoonfuls1 alternating colors as much as possible4 ,cover with butter paper and steam steadily for two hours4 ,turn out and serve with any preferred sweet sauce or hot milk4 ,or serve decorated with whipped and sweetened cream4 ,sufficient for nine persons4 ,,ryzon ,,puffs ,,by ,,mrs4 ,,edward ,,albes1 ,,washington1 ,d4 ,c4 #g level tablespoonfuls preserve 7cherries or raspberries74 #a egg4 #a cupful 7#a pint7 milk4 #a level tablespoonful 7 ounce7 melted butter4 cupful 7 pound7 sugar4 #b level teaspoonfuls ,,ryzon4 level teaspoonful salt4 #a cupful 7 pound7 flour4 ,beat yolk of egg well1 add sugar and melted butter4 ,beat slightly4 ,add milk1 flour sifted with salt and ,,ryzon4 ,beat slightly again and add well-beaten egg white and more flour if necessary to make stiff batter4 ,have ten cups well greased and put in each one tablespoonful of batter1 then one tablespoonful of preserve4 ,cover preserve with another tablespoonful of batter4 ,put cups in steamer and cook twenty-five minutes4 ,serve immediately with any heavy sauce desired4 ,these may also be baked4 ,sufficient for ten persons4 ,,ryzon ,,strawberry ,,pudding #f tablespoonfuls 7#c ounces7 butter4 cupful 7#d ounces7 sugar4 #a egg4 #a teaspoonful strawberry extract4 #a cupful 7 pint7 milk4 #c level teaspoonfuls ,,ryzon4 #b level cupfuls 7#i ounces7 flour4 level teaspoonful salt4 #a quart strawberries4 ,whipped cream4 ,cream butter and sugar thoroughly together1 add egg well beaten1 strawberry extract1 milk1 flour sifted with ,,ryzon and salt4 ,beat with a wooden spoon for three minutes1 turn into a large well-greased mold1 cover1 and steam steadily for three hours4 ,turn out and serve with strawberries crushed1 and whipped cream sweetened to taste4 ,other fruits may be used in place of strawberries4 ,sufficient for five persons4 ,,ryzon ,,baked ,,puddings ,,ryzon ,,excellent ,,peach ,,pudding ,,by ,,mrs4 ,f4 ,w4 ,,french1 ,,south ,,oil ,,city1 ,,pa4 #b level cupfuls 7 pound7 sifted flour4 #a level tablespoonful 7 ounce7 butter4 cupful 7 pound7 sugar4 #a egg4 cupful 7#a gills7 milk4 level teaspoonful salt4 #c level teaspoonfuls ,,ryzon4 ,cream butter and sugar1 beat in egg until very light1 add salt1 add alternately milk and flour into which ,,ryzon has been sifted4 ,bake in square pan after placing the halves of peaches over the thin batter4 ,into hollow of peaches where pits have been removed fill sugar which will brown while baking4 ,serve with whipped cream or a cream sauce4 ,apples or chopped dates may be used when peaches are not available4 ,sufficient for six persons4 ,,ryzon ,,colonial ,,pudding #b eggs1 separated4 #f tablespoonfuls 7#c ounces7 sugar4 level teaspoonful ,,ryzon4 cupful 7#a ounce7 flour4 level teaspoonful salt4 #b cupfuls 7#a pint7 milk4 #a level tablespoonfuls chopped preserved ginger4 #a level tablespoonfuls 7 ounce7 powdered sugar4 teaspoonful vanilla4 ,beat yolks of eggs with sugar for ten minutes1 then add flour sifted with salt and one-half teaspoonful of ,,ryzon4 ,scald milk1 and pour it onto flour mixture1 stirring all the time4 ,return to saucepan and stir over a slow fire until it forms a thick custard1 add ginger1 and pour into a buttered pudding dish4 ,beat whites of eggs to a stiff froth with remainder of ,,ryzon1 add gradually powdered sugar and vanilla extract4 ,spread this meringue on top of custard and place in a very moderate oven until light brown4 ,serve cold4 ,sufficient for six persons4 ,,ryzon ,,baked ,,apple ,,pudding #b cupfuls 7#a pint7 milk4 #c level cupfuls 7 pound7 bread crumbs4 #c eggs4 #a level cupful 7 pound7 sugar4 level teaspoonful salt4 #a level teaspoonful powdered ginger4 #a level teaspoonful powdered mace4 level teaspoonful powdered cloves4 cupful 7#c ounces7 sultana raisins4 #b level teaspoonfuls ,,ryzon4 #c tablespoonfuls fruit juice or brandy4 #c level cupfuls 7#a pints7 peeled and chopped apples4 ,,sauce3 #a cupful 7 pound7 butter4 #b level cupfuls 7#a pound7 sugar4 #b eggs1 separated4 #a tablespoonful brandy or fruit juice4 ,,for ,,pudding3--,heat milk and pour it over bread crumbs1 add eggs well beaten1 sugar1 salt1 spices1 raisins1 ,,ryzon1 fruit juice and apples4 ,mix well1 and turn into a greased baking dish4 ,bake in a moderate oven for one hour4 ,serve hot with sauce4 ,,for ,,sauce3--,cream butter and sugar thoroughly together1 add egg yolks1 brandy or fruit juice and whites of eggs stiffly beaten4 ,chill before serving4 ,sufficient for six to eight persons4 ,,ryzon ,,cottage ,,pudding cupful 7#b ounces7 butter4 cupful 7#f ounces7 sugar4 #a egg4 #a teaspoonful lemon extract4 #a cupful 7 pint7 milk4 #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7#i ounces7 flour4 level teaspoonful salt4 ,,hard ,,sauce3 cupful 7#d ounces7 butter4 #a level cupful 7 pound7 sugar4 #a teaspoonful vanilla extract4 #a teaspoonful hot water4 ,,for ,,pudding3--,cream butter and sugar thoroughly1 add egg well beaten1 lemon extract1 milk1 and flour sifted with ,,ryzon and salt4 ,mix and beat with a wooden spoon for three minutes1 then turn into a greased and floured tin or mold1 and bake in a moderate oven for thirty-five minutes4 ,turn out and serve with sauce4 ,,for ,,sauce3--,beat butter and sugar to a cream1 add hot water and extract2 mix well1 and chill before using4 ,this pudding may be served with lemon1 vanilla1 or wine sauce1 or it may be steamed for one and one-half hours and served with strawberry sauce4 ,sufficient for six persons4 ,,ryzon ,,coffee ,,souffl #c tablespoonfuls 7#a ounces7 butter4 #c level tablespoonfuls 7 ounce7 flour4 cupful 7#a gills7 boiled coffee4 cupful 7 gill7 cream4 cupful 7#d ounces7 sugar4 level teaspoonful salt4 #d eggs1 separated4 level teaspoonful 7_/ ounce7 ,,ryzon4 #a teaspoonful vanilla extract4 ,,sauce3 #b egg yolks4 cupful 7#b ounces7 sugar4 #a pinch of salt4 cupful 7#a gill7 strong hot coffee4 #a cupful 7 pint7 whipped cream4 ,,for ,,souffl3--,melt butter1 add flour1 and blend well2 pour on gradually1 stirring constantly1 coffee1 cream1 sugar and salt4 ,stir and cook until smooth1 and add well-beaten egg yolks4 ,cool1 fold in stiffly beaten egg whites1 ,,ryzon and vanilla1 and mix carefully4 ,turn into a well-greased baking dish and bake in a moderately hot oven for twenty-five minutes4 ,,for ,,sauce3--,mix egg yolks with sugar and salt1 then add coffee4 ,cool and fold in whipped cream4 ,sufficient for four persons4 ,,ryzon ,,sultana ,,roll #a level cupful 7#f ounces7 sultana raisins4 #a level cupful 7 pound7 sugar4 ,water4 #a level teaspoonful ,,ryzon4 #a level cupful 7#d ounces7 flour4 level teaspoonful salt4 #a tablespoonfuls 7 ounce7 lard4 #a tablespoonful 7 ounce7 butter4 ,cream4 ,put raisins and sugar into a small saucepan1 cover with water and cook slowly until raisins are soft and the juice like syrup4 ,sift flour1 ,,ryzon and salt into a bowl1 add lard1 and rub it in with the tips of fingers1 and mix to a soft biscuit dough with water4 ,roll to one-fourth inch in thickness1 spread with raisins1 then roll up1 pressing the ends firmly together4 ,place in a greased pan and pour juice over1 add butter and one-half cupful of water1 and bake in a hot oven for twenty minutes or until done4 ,serve hot with cream4 ,sufficient for five to six persons4 ,,ryzon ,,baked ,,apple ,,dumplings pound ,,ryzon short or flaky pastry1 see pages #ef1 #eh4 #f apples4 #f level tablespoonfuls 7#c ounces7 sugar4 #f cloves4 #a egg4 ,roll out pastry about one-fourth inch in thickness1 and cut out twelve rounds with a cutter4 ,peel apples thinly and core them without breaking4 ,place an apple in one of the rounds1 and work pastry round the apple until it reaches to the middle of it2 then fill center hole with sugar and a clove1 lay another round of pastry on the top1 and work it down to meet the other round4 ,fasten join with a little cold water2 continue in this way until all the apples are used4 ,place dumplings on a greased tin1 brush over with egg well beaten1 and bake for thirty minutes in a moderate oven4 ,dredge with sugar and serve hot or cold4 ,sufficient for six dumplings4 ,illustration3 ,,ryzon ,,dumplings--,master ,recipe ,by ,,mrs4 ,,harriett ,,cole ,,emmons1 ,manager ,ryzon ,service ,staff ,,chapter ,,vii ,,ryzon ,,savory ,,dishes ,quite the most interesting thing to many housewives today is the question of using left-overs1 and this chapter is planned to be of assistance in offering suggestions4 ,some of our most attractive and nutritious dishes are made from a combination of foods remaining from one or more meals4 ,when the family have tired of steaks1 chops and roasts1 a savory made dish will be welcome and also assist in reducing the high cost of living4 ,the food value of egg or cheese as meat substitutes is well known1 and the daily menu may be varied by their use4 ,master ,recipe ,,ryzon ,,dumplings #d level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #a level teaspoonful salt4 #a level tablespoonful 7 ounce7 shortening4 cupful 7scant pint7 milk and water4 ,mix flour1 ,,ryzon1 and salt together and sift them into a bowl1 add shortening and cut it in with a knife or rub it in with the tips of the fingers4 ,add liquid gradually1 and drop from a spoon on the top of a boiling pot pie4 ,cover closely and do not remove cover for about twenty minutes4 ,serve immediately4 ,sufficient for ten dumplings4 ,,ryzon ,,steak ,,and ,,kidney ,,pudding #a pound round steak4 #b sheep's kidneys4 #b level tablespoonfuls 7 ounce7 flour4 #a level teaspoonful salt4 level teaspoonful pepper4 #a cupful 7 pint7 stock or water4 #b teaspoonfuls mushroom ketchup4 ,,suet ,,crust3 #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 level teaspoonful salt4 #a level cupful 7 pound7 chopped suet4 ,cold water or buttermilk4 ,,for ,,crust3--,sift flour1 ,,ryzon1 and salt into a bowl1 add suet and rub it well into flour4 ,then make a well in the center of these dry ingredients1 and stir in enough water or buttermilk to make a soft dough4 ,turn out on floured baking board1 knead lightly until free from cracks1 then roll out to about one-fourth inch in thickness and line a greased one-and-one-half-pint basin or mold with it4 ,trim off round edges and roll out these scraps into a round to form a cover4 ,,for ,,pudding3--,split kidneys1 remove skin and inside fat1 and cut them into quarters4 ,cut steak into small squares4 ,mix flour and seasonings together on a plate4 ,dip pieces of meat and kidney into this mixture1 coating them on all sides4 ,place in prepared mold and pour in stock and ketchup4 ,place round of pastry on top and press the edges well together4 ,cover with a greased paper and steam steadily for three hours4 ,serve hot with gravy4 ,chopped mushrooms or onions may also be used for flavoring4 ,sufficient for five persons4 ,,ryzon ,,mashed ,,potato ,,stuffing #b level cupfuls 7#a pint7 mashed potatoes4 #a level teaspoonful ,,ryzon4 #a level cupful 7 pint7 bread crumbs4 #d tablespoonfuls melted shortening4 #a beaten egg4 #a teaspoonful onion juice4 ,powdered sage to taste4 ,salt and pepper to taste4 ,mix all these ingredients together and use as a stuffing for any roast fowl4 ,if preferred1 celery may be substituted for the onion1 and the sage may be omitted4 ,,ryzon ,,egg ,,noodles ,,by ,,mrs4 ,,belle ,,failing1 ,,sedalia1 ,,colo4 #a egg4 level cupful 7#b ounces7 flour4 level teaspoonful salt4 level teaspoonful ,,ryzon4 ,break egg into mixing bowl1 stir in flour sifted with ,,ryzon and salt1 adding more flour if necessary to make a batter which will not be sticky4 ,stir until smooth4 ,roll very thin on a well-floured board1 then roll up dough into long roll1 and slice off thin strips4 ,place strips in boiling meat broth1 or water1 and boil for ten minutes4 ,prize ,recipe ,,ryzon ,,toad-,,in-,,the-,,hole ,,by ,,mrs4 ,,maude ,,jervis1 ,,brooklyn1 ,n4 ,y4 #a pounds lean steak4 #a lamb's kidney4 #a level teaspoonful salt4 level teaspoonful pepper4 #a level teaspoonful ,,ryzon4 #d level tablespoonfuls 7#a ounce7 flour4 #b eggs4 #b cupfuls 7#a pint7 milk4 ,cut steak and kidney into small pieces and put them into a greased fireproof dish1 seasoning them with salt and pepper to taste4 ,sift flour with ,,ryzon and pinch of salt1 add eggs well-beaten and beat for five minutes1 add gradually milk and stir well and pour over steak4 ,bake in moderate oven for one and one-half hours and serve hot4 ,the remains of rare beef may be substituted for the steak1 and chopped onion to taste1 added4 ,prize ,recipe ,,meldone ,,pie ,,dinner ,,by ,,mrs4 ,a4 ,s4 ,,westcott1 ,,edgewater1 ,n4 ,j4 #b pounds stewing lamb4 #a level teaspoonful salt4 level teaspoonful pepper4 #ab small onions4 #b large carrots4 #f medium-sized potatoes4 #b cupfuls 7#a pint7 milk4 #c level tablespoonfuls 7 ounce7 flour4 ,,for ,,paste3 #b level teaspoonfuls ,,ryzon4 #b level cupfuls 7 pound7 flour4 #b tablespoonfuls 7#a ounce7 butter4 ,milk4 ,,for ,,pie3--,stew lamb for an hour or until it is easily pierced with a fork1 add seasonings1 onions peeled1 carrots cut in quarters1 potatoes cut in halves1 and cook until tender4 ,when done place all the meat and vegetables in a deep baking dish2 add milk to stock in pan1 thicken with flour moistened with a little water1 then pour over meat and vegetables4 ,cover with paste made as follows and bake in a hot oven for twenty-five minutes4 ,serve at once4 ,,for ,,paste3--,sift flour into a basin1 cut and rub butter into flour1 add ,,ryzon and make into a softish paste with milk4 ,turn out onto a floured baking board and roll three-fourths of an inch thick4 ,place on top of pie and bake4 ,sufficient for six to eight persons4 ,,ryzon ,,pork ,,pie lb4 fresh pork4 #a level teaspoonful powdered sage4 #b level teaspoonfuls chopped onion4 #a level teaspoonful salt4 ,wipe meat with a damp cloth and weigh it free from skin and bone4 ,cut it in small pieces1 and season it with pepper1 salt1 sage and onion1 mixing all well together4 ,take ,,ryzon ,raised ,pie ,crust1 page #eh1 while hot and cut off a quarter of the quantity for the lid and decorations of the pie1 wrap it up in paper1 and keep it warm over steam4 ,roll out the other piece into a strip four inches wide and rather thin4 ,keep it even at the edges1 and of an equal thickness all over4 ,wet along one side and one end with cold water or beaten egg4 ,bring the two ends together so as to form a ring1 and make them overlap1 pressing them well together4 ,then gather one of the sides together so as to form a bottom for the pie4 ,stand it up and make it into a good shape with the hands4 ,fill up with meat mixture1 pressing it down tightly into it4 ,make it level at the top1 with just a small rim of pastry standing above it all the way round4 ,then take the piece of pastry that has been kept warm1 roll it out thin1 and cut out a round large enough to cover the top of pie4 ,wet round the edge of this with water1 lay it on top of pie1 and press the two edges together4 ,brush the pie all over1 top and sides1 with beaten egg1 and make a hole in the top with the point of a knife4 ,pour in enough stock to one-half fill the pie4 ,roll out any trimmings of pastry that are left and cut out small leaves and decorate pie with them4 ,brush decorations also with egg1 and place pie in a greased tin4 ,bake in a moderate oven until pastry is set and brown and the meat feels tender4 ,lift pie from the oven1 and fill it up with some hot stock that will jelly when cold4 ,if the stock is not stiff enough1 dissolve a little powdered gelatine in it before using4 ,serve cold4 ,sufficient for four persons4 ,,ryzon ,,potato ,,soup ,,by ,,mrs4 ,a4 ,d4 ,,fraser1 ,,burlington1 ,,wash4 #b cupfuls chopped potatoes4 #b cupfuls 7#a pint7 water4 #d cupfuls 7#a quart7 sweet milk4 #b eggs4 level teaspoonful ,,ryzon4 #a level teaspoonful salt4 #a level tablespoonful 7 ounce7 butter4 #b level tablespoonfuls 7 ounce7 flour4 ,pepper4 ,peel and cook potatoes in water until tender4 ,add milk1 make a smooth paste of the flour in which has been sifted the salt and ,,ryzon4 ,add butter and pepper4 ,boil up once and serve with croutons4 ,if soup is too thick add more hot milk4 ,,ryzon ,,small ,,mutton ,,pies ,for six pies make double the quantity of ,,ryzon ,raised ,pie ,crust given on page #eh1 and three-fourths pound lean mutton4 ,any scraps or trimmings of mutton may be used for making these little pies1 but they must not be too fat4 ,cut them in small pieces1 removing all skin1 bone and gristle4 ,season with salt1 pepper and grated nutmeg1 and just moisten with water or gravy4 ,put aside one-third of paste to keep warm1 and divide rest into six equal-sized pieces4 ,form each of these pieces into a smooth ball1 and then form them into little cases4 ,this may either be done with the fingers or round a tumbler4 ,fill them with the meat1 and then raise up the sides again with the hands4 ,roll out paste1 which has been kept warm1 and cut out rounds to make covers for the pies4 ,wet round edges1 lay them over the pies with the wetted sides down1 and press the two edges of paste firmly together4 ,trim round with a pair of scissors1 make a small hole in top of the pies1 and brush them over with a little milk or beaten egg4 ,bake in a moderate oven for thirty minutes4 ,when the pies are ready to be served they should be filled up with a little hot gravy4 ,sufficient for six pies4 ,,ryzon ,,savory ,,breakfast ,,dish #a level teaspoonful ,,ryzon4 #a pounds cooking apples 7#e medium-sized apples average #a pounds74 #a pounds potatoes #f medium-sized potatoes 7average #a pounds74 #a level teaspoonful salt4 level teaspoonful pepper4 pound bacon4 #h pork sausages4 ,steam or bake apples and scoop out pulp1 removing all pips and bits of core4 ,steam potatoes until tender1 mash them1 add ,,ryzon1 seasonings1 and apples1 mix well and reheat4 ,cut bacon into small pieces1 fry it slowly so that the fat may run freely out1 and fry in it the sausages4 ,stir bacon fat and dice into the hot apple and potato1 pile the latter in center of well-heated platter1 arrange the sausages round1 and serve4 ,sufficient for four persons4 ,,ryzon ,,rice ,,corn ,,pudding ,,by ,,miss ,,frances ,r4 ,,dickey1 ,,san ,,juan1 ,,porto ,,rico ,illustration #a level cupful 7#f ounces7 corn meal4 #a level tablespoonful rice4 #a level tablespoonful 7 ounce7 butter4 #b cupfuls 7#a pint7 milk4 #a level teaspoonful ,,ryzon4 #a level teaspoonful salt4 #b eggs4 ,boil rice in one and one-half cupfuls water for ten minutes4 ,scald half of the corn meal with the boiled rice4 ,add melted butter and well-beaten eggs4 ,then add milk and the remainder of the corn meal1 together with the salt and ,,ryzon4 ,mix thoroughly and bake in moderate oven #dj minutes4 ,,ryzon ,,plain ,,omelet #b tablespoonfuls 7#a ounce7 butter4 #c eggs4 level teaspoonful salt4 level teaspoonful pepper4 #a tablespoonful warm water4 level teaspoonful ,,ryzon4 ,put one and one-half tablespoonfuls of the butter into an omelet pan1 and allow it to melt slowly while preparing the eggs4 ,break eggs into a bowl2 add seasonings1 water and ,,ryzon4 ,beat eggs just enough to break them or they will become watery4 ,add remainder of butter4 ,pour mixture into the pan1 then with a fork break the cooked surface in several places quickly1 so that the eggs from the top may run to the bottom and cook2 or loosen the omelet from the sides of pan letting the uncooked part run under4 ,this must be done in the beginning so as not to make the surface uneven4 ,when the egg is cooked1 but yet quite soft on the top1 tilt the pan to one side1 slip a spatula under one-half of omelet1 and carefully roll the egg to the center4 ,let it cook a moment then slide it gently onto a hot dish1 doubling it over4 ,garnish with a little parsley and serve at once4 ,sufficient for two persons4 ,the water is added to lighten the eggs4 ,milk must never be used1 as it would make the omelet heavy1 and flour must on no account enter into its composition4 ,,ryzon ,,savory ,,corn ,,pudding #a small green pepper4 onion4 #b tablespoonfuls 7#a ounce7 butter4 #b level tablespoonfuls 7 ounce7 flour4 #a level teaspoonful salt4 level teaspoonful paprika4 level teaspoonful powdered nutmeg4 level teaspoonful red pepper4 #a cupful 7 pint7 milk4 #a cupful 7 pint7 canned corn4 #a level teaspoonful ,,ryzon4 #a egg4 #b level tablespoonfuls soft bread crumbs4 cupful 7#b ounces7 buttered bread crumbs4 ,wash green pepper and cut it in half and remove seeds2 then cut in fine strips4 ,chop onion fine and cook it with pepper and butter for five minutes1 stirring constantly4 ,add flour1 seasonings1 and milk2 bring to boiling point2 then add corn1 ,,ryzon1 egg well beaten and soft bread crumbs4 ,mix and turn into a greased baking dish1 cover with buttered crumbs and bake in a moderate oven for thirty minutes4 ,serve hot as a vegetable4 ,sufficient for four persons4 ,,ryzon ,,salmon ,,and ,,tomato ,,by ,,mrs4 ,,cora ,,lee ,,wallace1 ,,topeka1 ,,kan4 #a can salmon4 #a cup 7 pint7 stewed tomatoes4 #a level tablespoonful melted butter4 level teaspoonful salt4 level teaspoonful pepper4 level teaspoonful ,,ryzon4 ,illustration ,remove all bone and skin and flake salmon4 ,mix in the other ingredients1 turn into a baking dish1 dust top with bread crumbs and bake twenty minutes in a moderate oven4 ,one can tomato soup may be used instead of stewed tomatoes1 if preferred4 ,sufficient for six persons4 ,,ryzon ,,beef ,,loaf ,,by ,,harriet ,,romer1 ,,elmira1 ,n4 ,y4 #b pounds round steak4 pound fresh fat pork4 #b cupfuls 7#a pint7 toasted bread crumbs4 #a onion grated4 #b cupfuls 7#a pint7 milk4 #a level tablespoonful salt4 level teaspoonful ,,ryzon4 teaspoonful pepper4 #a egg4 ,put steak and pork through meat grinder twice4 ,mix with crumbs1 onion1 salt1 ,,ryzon and pepper4 ,add egg slightly beaten4 ,mold into loaf and put in hot oven for ten minutes4 ,pour over loaf one can condensed tomato soup1 one cup of water4 ,put back into oven for two hours4 ,sufficient for eight persons4 ,,ryzon ,,potato ,,puff ,,by ,,mrs4 ,,allan ,,bancroft1 ,,maywood1 ,,ill4 #d level cupfuls 7#a quart7 hot mashed potatoes4 level teaspoonful salt4 level teaspoonful celery salt4 #a level tablespoonful chopped parsley4 cupful 7#a gill7 hot milk4 #a egg4 #a level teaspoonfuls ,,ryzon4 #a level tablespoonful 7 ounce7 melted butter4 ,beat all ingredients adding egg and ,,ryzon last4 ,pile in rocky form and bake ten minutes or until puffed and brown4 ,,ryzon ,,cheese ,,omelet ,,by ,,mrs4 ,,mary ,,fredericks1 ,,oak ,,ridge1 ,n4 ,j4 #c eggs well beaten4 level teaspoonful salt4 level teaspoonful ,,ryzon4 cupful 7#b ounces7 bread crumbs4 cupful 7#b ounces7 grated cheese4 #a cupful 7 pint7 milk4 ,illustration ,mix well and pour in buttered pudding dish and bake like custard4 ,one-half cupful flaked fish may be used instead of cheese to vary the dish1 making a delicious fish omelet4 ,sufficient for four persons4 ,prize ,recipe ,,ryzon ,,apriba ,,loaf ,,by ,,mrs4 ,c4 ,w4 ,,shaw1 ,,mountainville1 ,n4 ,y4 ,illustration #a level cupful 7 pint7 bacon1 fried crisp and chopped fine4 #a level cupful 7 pint7 chopped sour apples4 #a level cupful 7 pint7 boiled rice4 level teaspoonful salt4 level teaspoonful paprika4 #a egg1 well beaten4 #a cupful 7 pint7 milk4 #a level cupful 7 pound7 flour4 #a level teaspoonful ,,ryzon4 ,put bacon into a basin1 add apples1 rice1 seasonings1 egg1 milk1 and flour sifted with ,,ryzon4 ,beat all well together1 and bake in a well-greased bread-pan for thirty minutes1 or boil for one hour in equally well-greased baking powder tins4 ,serve hot1 garnished with fried apples1 or cold1 lightly spread with mayonnaise dressing4 ,the mixture may be served in ramekins4 ,so long as the proportion of flour and ,,ryzon remain constant1 that of the other ingredients may be varied to suit taste and convenience4 ,this dish contains in itself a completely balanced ration4 ,it is substantial enough for the dinner of a working man1 delicate enough for the digestion of an invalid1 simple enough for the plainest cook1 and palatable enough to make the family call for more4 ,it may be baked1 boiled1 or fried2 eaten hot1 cold or warmed over4 ,,ryzon ,,artichokes ,,la ,,remoulade ,,shells ,,by ,,carine ,,carruthers1 ,,seattle1 ,,wash4 #a cupful 7#h ounces7 butter4 #c cupfuls 7#ab ounces7 pastry flour4 #a level tablespoonful cornstarch4 #a level teaspoonful ,,ryzon4 level teaspoonful salt4 ,ice water to mix4 ,,filling3 #a can artichoke bottoms4 #b tablespoonfuls lemon juice4 #d tablespoonfuls 7#b ounces7 melted butter4 ,salt1 paprika1 minced parsley1 curry4 ,mix the ingredients for the shells in order given1 not forgetting the proper number of 8turns0 to insure flakiness4 ,bake in rather deep pat tins4 ,remove artichokes from can1 drain1 dip each in lemon juice1 then in butter4 ,broil for six minutes1 arrange in shells1 sprinkle with seasonings1 the parsley last4 ,place in the oven a moment to 8blend0 the seasonings4 ,,ryzon ,,meat ,,shortcake ,,by ,,forecast ,,modern ,,school ,,of ,,cookery ,take two thin layers shortcake dough and put together with minced cold meat flavored with onion1 pepper and salt and moistened with gravy or brown sauce4 ,brown sauce or gravy can be poured over the shortcake if liked or served with it4 ,the shortcake can also be made in individual size4 ,creamed codfish can also be used instead of meat for the filling4 ,to make the shortcake use the following recipe3 #a level cupfuls 7#f ounces7 white flour4 level teaspoonful salt4 #c level tablespoonfuls 7#a ounces7 chilled shortening4 #c level teaspoonfuls ,,ryzon4 cupful 7#a gills7 half milk half water4 ,sift flour1 ,,ryzon and salt together1 work in the shortening4 ,wet to a dough with liquid1 mix well1 then put in thin layers in layer-cake tins4 ,be sure the dough comes close to the rims4 ,bake light brown in hot oven and remove carefully one layer at a time4 ,put together with meat filling4 ,,ryzon ,,fish ,,tarts ,,by ,,forecast ,,modern ,,school ,,of ,,cookery ,,crust3 #b level cupfuls 7 pound7 flour4 #b level tablespoonfuls 7#a ounce7 butter or butter substitute4 #a level teaspoonful salt4 #b level teaspoonfuls ,,ryzon4 #b level tablespoonfuls 7#a ounce7 lard4 #f tablespoonfuls milk or water4 ,sift flour1 salt and ,,ryzon4 ,chop in shortening4 ,add milk or water4 ,stir with the blade of a knife4 ,roll out thin4 ,line ramekins or tart forms4 ,fill with fish mixture4 ,put on lattice tops4 ,bake for twenty-five minutes or until brown4 ,serve hot or cold4 ,,filling3 #a cupful 7 pint7 cold cooked fish4 cupful celery4 #a cupful 7 pint7 white sauce4 small onion4 #a small sweet pepper4 ,free fish1 before measuring1 of all skin and bone1 and flake4 ,grate the onion1 chop the celery fine1 also sweet pepper4 ,mix all with the white sauce4 ,fill the pastry shells4 ,prize ,recipe ,,ryzon ,,meat ,,fold-,,overs ,,by ,,mrs4 ,l4 ,,boisse1 ,,douglaston1 ,l4 ,i4 pound sausage meat1 fine quality4 #a level cupful 7#d ounces7 chopped cooked chicken or ham4 #a level cupful 7 pound7 boiled rice 7scant74 #a chopped pimiento 7canned red pepper74 #a tablespoonful ,worcestershire sauce4 #a egg1 separated4 #b level teaspoonfuls ,,ryzon4 #d level cupfuls 7#a pound7 flour4 #a level teaspoonful salt4 cupful 7#a gills7 water4 #c tablespoonfuls 7#a ounces7 lard4 #c tablespoonfuls 7#a ounces7 butter4 ,put sausage meat into a hot pan and cook it but do not let it get brown and dry2 add ham or chicken1 rice1 chopped pimiento1 and ,worcestershire sauce1 take from fire and mix with white of egg beaten to a stiff froth4 ,sift flour1 salt and ,,ryzon together1 add lard and butter1 cut and rub them into the flour1 and make into stiffish dough with water4 ,knead lightly1 roll out one-fourth of an inch thick and cut in pieces size of a saucer4 ,put two tablespoonfuls of meat mixture in the center1 wet edges1 then fold over and press edges together with a fork4 ,brush over with beaten egg yolk1 lay on greased tins1 and bake in a hot oven until a nice golden color4 ,serve hot4 ,sufficient for ten fold-overs4 ,,ryzon ,,beefsteak ,,pie ,,by ,,miss ,,nora ,,longeway1 ,,spring ,,bank1 ,,alberta1 ,,canada #b pounds round steak 7 inch thick74 #a onion sliced4 #b level tablespoonfuls 7 ounce7 flour4 #b level tablespoonfuls 7#a ounce7 butter4 #b potatoes sliced thin4 ,salt and pepper to taste4 ,,crust3 #a level cupful 7 pound7 flour4 #b level tablespoonfuls 7#a ounce7 lard4 #a level tablespoonful 7 ounce7 butter4 #b level teaspoonfuls ,,ryzon4 teaspoonful salt4 cupful 7#a gill7 milk4 ,cut steak into squares1 cover with boiling water1 add sliced onion and potatoes4 ,cook until tender4 ,add seasonings and remove meat into casserole4 ,cream butter and flour and add to gravy4 ,pour over meat4 ,mix crust to make a soft dough4 ,roll out an inch thick1 place on top of meat and gravy and bake in hot oven4 ,sufficient for eight persons4 ,prize ,recipe ,,ryzon ,,cold ,,pigeon ,,pie ,,by ,,mrs4 ,,harold ,a4 ,,brown1 ,,caldwell1 ,n4 ,j4 #f fat pigeons1 cut in halves4 #d tablespoonfuls 7#b ounces7 butter4 #a level teaspoonful salt4 level teaspoonful white pepper4 ,juice #a lemon4 #b cupfuls 7#a pint7 good cooking sherry wine4 #a can mushrooms4 #d hard-cooked eggs4 ,parsley4 ,,for ,,paste3 #b level teaspoonfuls ,,ryzon4 #c level cupfuls 7 pound7 flour4 level teaspoonful salt4 cupful 7 pound7 lard4 #a cupfuls 7 pint7 milk4 ,draw1 clean and dry pigeons4 ,melt butter1 add pigeons and cook them until they are light brown1 then pack them in a four quart earthenware or glass baking dish or any tightly covered stewing pot1 cover with cold water and slowly bring to boiling point4 ,simmer gently five or six hours or until birds are tender2 remove them from the pot and thicken the gravy with a little flour until of the consistency of thin stew as when cold it jellies into thicker consistency4 ,add salt1 pepper and lemon juice to taste and when cool add wine4 ,place birds in the baking dish1 scattering in mushrooms and adding eggs cut in slices1 add chopped parsley to taste2 cover with gravy and pastry made as follows and bake in a moderate oven for one hour4 ,serve cold next day4 ,,for ,,paste3--,sift the flour1 salt and ,,ryzon together1 then rub in the lard with the tips of the fingers and mix in the milk with a knife or a spoon4 ,roll out and cover dish1 brush over with milk or beaten egg4 ,this pie1 with a plain salad1 makes a substantial luncheon or supper in winter holiday season to serve guests2 the portions depend on the number of birds in pie4 ,if desired1 nine pigeons may be used in pie4 ,sufficient for twelve persons4 ,,ryzon 8,,war-,,meat0 ,,loaf ,,by ,,mrs4 ,,clara ,e4 ,,wells1 ,,paton1 ,,iowa #b level cupfuls 7#a pint7 left over baked beans4 #b level cupfuls 7#ab ounces7 corn meal4 #b level teaspoonfuls ,,ryzon4 #b level teaspoonfuls salt4 level teaspoonful pepper4 #d cupfuls 7#a quart7 boiling water4 ,stir corn meal and salt into the boiling water4 ,when cooked to a mush1 add remaining ingredients4 ,pour into a greased bread-pan and bake in moderately hot oven until brown4 ,this loaf is an appetizing and nutritious meat substitute1 and is delicious sliced cold and served with home-made catsup for a supper4 ,sufficient for one loaf4 ,,ryzon ,,savory ,,cheese ,,pudding #b level cupfuls 7 pound7 grated cheese4 #a level teaspoonful flour4 level teaspoonful salt4 level teaspoonful pepper4 #a cupful 7 pint7 boiling milk4 #a tablespoonful 7 ounce7 butter4 #b eggs1 separated4 level teaspoonful ,,ryzon4 #b level tablespoonfuls bread crumbs4 ,put cheese into a bowl1 add flour1 salt1 pepper1 milk1 butter1 yolks of eggs slightly beaten1 whites beaten with ,,ryzon to a stiff froth1 and bread crumbs4 ,mix gently1 and pour into a greased fireproof dish and bake in a moderate oven for twenty minutes4 ,serve hot4 ,sufficient for six persons4 ,,ryzon ,,ham ,,croquettes ,,by ,,mrs4 ,m4 ,,bollers1 ,,new ,,york ,,city #a cupful ham 7#d ounces71 chopped fine4 cupful 7#a gill7 mashed potatoes4 level teaspoonful chopped parsley4 #a egg4 #a level teaspoonful ,,ryzon4 ,mix all ingredients together well4 ,shape and roll in bread crumbs4 ,fry in deep fat4 ,sufficient for eight croquettes4 ,,chapter ,,viii ,,ryzon ,,camp ,,cookery 8',,tis ,,substantial ,,happiness ,,to ,,eat0 ,no doubt the general principles of cooking are the same in the open air as in the kitchen4 ,yet a good cook might find it difficult to emulate the feats of some unpretentious woodsman1 if he found himself in a dark forest1 and he were told to get a hearty meal for a few hungry people as quickly as possible4 ,under such conditions fancy dishes are out of place4 ,the simplest food is the most appetizing when camping and the best to eat4 ,it should be simply prepared4 ,when making tea at the camp the old household allowance of 8one spoonful for each person and one for the pot0 will not do2 for some occult reason1 more of the leaf is required in open air cookery4 ,the same is true of coffee made in the woods1 which has a different flavor from that made anywhere else4 ,brook trout and potatoes may be rolled in wet paper and cooked in hot ashes4 ,fried fish are appetizing4 ,cleanse and wash the fish1 remove the fins1 and rub them well over with salt2 roll the fish in a mixture of flour1 salt and pepper and fry them in plenty of smoking hot fat4 ,ham sandwiches and chicken sandwiches are both appetizing1 but when one combines the two the result is delicious4 ,cream one-half cupful of butter1 using a wooden spoon1 add one cupful each of finely chopped cold boiled ham and cold boiled chicken2 season to taste with salt and pepper and spread the mixture between slices of buttered bread4 ,n4,b4--,see other ,camping ,recipes2 ,surprise ,muffins1 page #ai2 ,omelet1 page #gb2 and ,plum ,duff page #ff4 ,anything which is cooked in frying pan or kettle1 can be managed over the camp-fire4 ,,ryzon ,,corkscrew ,,bread #h level cupfuls 7#b pounds7 flour4 #d tablespoonfuls 7#b ounces7 lard or drippings4 #b level tablespoonfuls ,,ryzon4 #b level teaspoonfuls salt4 #a cupful 7 pint7 milk4 #a cupful 7 pint7 water4 ,mix and sift flour1 ,,ryzon and salt into a bowl or pan1 add lard or drippings1 rub them into the dry ingredients1 add milk and water gradually1 and mix to a dough that can be handled easily4 ,the dough must be rather stiffer than for biscuits baked in a pan4 ,have a good bed of coals and the usual two forked sticks to hold the cooking utensils4 ,take a green stick an inch or more in diameter1 and wind the dough around it4 ,rest the ends on the two forked sticks1 and turn frequently until brown and crisp on all sides4 ,pull out the stick and the bread is ready for eating4 ,sufficient for eight to ten persons4 ,corkscrew bread is one of the camper's delicacies4 ,,ryzon ,,camp ,,corn ,,bread #b level cupfuls 7 pound7 flour4 #b level cupfuls 7#ab ounces7 corn meal4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #a level teaspoonful sugar4 #b tablespoonfuls 7#a ounce7 lard or butter4 #b level tablespoonfuls egg powder4 #f tablespoonfuls evaporated milk4 #a cupfuls 7 pint7 water4 ,mix flour and corn meal together1 add ,,ryzon1 salt1 sugar1 lard or butter1 melted1 egg powder mixed with evaporated milk and water4 ,mix well and pour into a well-greased pan4 ,bake in a moderate oven for forty minutes4 ,if the campers have no oven1 bake same as ,,ryzon ,camp ,bread4 ,sufficient for eight to ten persons4 ,,ryzon ,,camp ,,griddle ,,cakes #d level cupfuls 7#a pound7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b level tablespoonfuls egg powder4 cupful 7#a gill7 evaporated milk4 #a cupfuls 7 pint7 water4 ,butter and maple syrup4 ,mix flour1 ,,ryzon1 salt and egg powder and sift into a bowl1 add evaporated milk and water and beat to a creamy batter4 ,do not have the batter thin4 ,fry in a hot frying pan1 which has been greased with a piece of pork fat4 ,serve hot with butter and maple syrup4 ,sufficient for twenty cakes4 ,n4 ,b4--,see ,master ,griddle ,cake ,recipe on page #be4 ,,ryzon ,,camp ,,pot ,,pie ,fresh meat or game4 ,potatoes4 ,onions4 ,salt and pepper4 ,sliced bacon or salt pork4 ,,for ,,dumplings3 #a level cupfuls 7#f ounces7 flour4 #c level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #a level teaspoonful 7 ounce7 shortening4 cupful 7#a gills7 water4 ,cut the game or meat into medium-sized pieces4 ,season highly with salt and pepper1 add strips of bacon1 and cover with hot water4 ,after it begins to boil1 hang kettle higher over fire so that it may cook more slowly4 ,see that the liquid in the pot does not become more reduced than one-third4 ,prepare vegetables4 ,about half an hour before the time to serve1 make a soft dough of the flour1 ,,ryzon1 salt1 shortening1 and water4 ,roll this out1 one-half inch thick1 and cut into strips4 ,pour off broth into another dish and remove most of the meat4 ,put a layer of meat1 sliced potatoes1 and sliced onion1 in the bottom of the kettle1 partially cover with strips of dough1 and repeat1 until materials are all used4 ,pour over this the hot broth1 cover closely1 and return to the fire to boil for twenty minutes4 ,this may be served directly from the kettle4 ,n4 ,b4--,the quantities of meat and vegetables used will depend solely upon the number to be served4 ,dumpling recipe will serve six people4 ,n4 ,b4--,see ,master ,dumpling ,recipe1 page #fi4 ,,ryzon ,,camp ,,bread #b level cupfuls 7 pound7 flour4 #d level teaspoonfuls ,,ryzon4 #a level teaspoonful salt4 #b tablespoonfuls 7#a ounce7 lard or butter4 #a cupful 7 pint7 milk or water4 ,mix flour1 ,,ryzon and salt together and sift into a bowl1 add lard and rub it in lightly with tips of fingers1 then add water and mix well4 ,grease a frying pan and turn in the batter1 and bake very slowly over the fire4 ,be sure to loosen from the pan with a thin knife as soon as a crust forms1 so that it can be turned over and baked on other side4 ,sufficient for four persons4 ,,chapter ,,ix ,,ryzon ,,home-,,made ,,candies ,who can resist home-made candies8 ,very few indeed1 for if well made they are delicious4 ,then1 besides being delicious1 the home article is cheap as compared with bought candy of the same quality1 and1 above all1 it is pure4 ,the making of dainty bon-bons is a very attractive pastime to the amateur housekeeper and would-be confectioner1 and it is quite surprising how many pretty and delicious candies can be made at home1 and how simple and fascinating the process4 ,the value of sugar as a food for both young and old is undisputed1 and candy is looked upon nowadays as almost a necessity instead of a mere luxury4 ,for home-made confectionery1 very few tools are necessary1 although for the more elaborate kinds the investment of a few dollars amply repays the enthusiast4 ,for instance1 there are many candies which can be made without any special instruments1 but for perfect candy boiling a sugar thermometer is a great asset1 ensuring as it does accuracy and success4 ,the candy thermometer registers over #cjj ,f4 or more4 ,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 clock4 ,different kinds of sugar are needed for the various candies--brown1 confectioners' and granulated--together with syrup1 butter1 milk1 flavoring extracts1 colors1 and such toothsome dainties as fruits1 shelled nuts1 and preserved ginger4 ,the use of a little ,,ryzon will be found of immense advantage to the amateur candy maker1 as it makes the sugar less liable to crystallize while boiling1 and gives a more creamy effect to such candies as fudge and caramels4 ,tiny crinkled paper cases are pretty for the more elaborate bon-bons1 but are not at all essential4 ,,ryzon ,,old ,,fashioned ,,molasses ,,candy #b cupfuls 7#a pint7 molasses4 #a tablespoonful vinegar4 #b tablespoonfuls 7#a ounce7 butter4 level teaspoonful ,,ryzon4 #a teaspoonful vanilla or ginger extract4 ,put molasses1 vinegar and butter into a saucepan4 ,bring to a boiling point1 and boil1 stirring all the time until the mixture is brittle when dropped into cold water1 or when it registers #bfe ,f4 by candy thermometer4 ,stir in ,,ryzon and extract and pour into a buttered tin4 ,when nearly cold pull until glossy4 ,cut into small pieces and lay on a buttered plate or wrap in waxed paper4 ,sufficient for one pound of candy4 ,,ryzon ,,cherry ,,paste #a level teaspoonful ,,ryzon4 #c level tablespoonfuls 7#a ounce7 powdered gelatine4 #a cupfuls 7#b gills7 water4 #b level cupfuls 7#a pound7 sugar4 #a level cupful 7 pound7 chopped preserved cherries4 ,a few drops red color4 #a lemon4 ,confectioners' sugar4 ,put gelatine1 ,,ryzon1 water1 sugar1 grated rind and strained juice of lemon into a saucepan1 bring slowly to boiling point1 then boil gently for fifteen minutes1 stirring constantly4 ,rinse a deep plate with cold water1 put in red color and cherries4 ,strain in mixture and stir4 ,set in a cold place until firm1 then cut into neat squares1 using a knife constantly dipped into hot water1 and roll in confectioners' sugar4 ,put into boxes lined with waxed paper4 ,sufficient for thirty squares4 ,,ryzon ,,fruit ,,and ,,nut ,,fudge #a level teaspoonful ,,ryzon4 #b level cupfuls 7#a pound7 sugar4 cupful 7 pint7 molasses4 cupful 7 pint7 cream4 cupful 7 pound7 butter4 cupful 7#b ounces7 grated chocolate4 #b level tablespoonfuls chopped preserved ginger4 #b level tablespoonfuls stoned and chopped dates4 cupful 7#b ounces7 chopped walnut meats4 cupful 7#b ounces7 blanched and chopped almonds4 #a teaspoonful lemon extract4 #a teaspoonful orange extract4 ,boil together for seven minutes1 sugar1 molasses1 cream and butter1 stirring all the time2 add chocolate and boil seven minutes more1 then add fruit1 ,,ryzon and nut meats2 stir constantly until it boils1 then cook slowly until it forms a soft ball when tried in cold water1 or #bdj ,f4 by candy thermometer1 then add extracts4 ,remove from fire1 put pan into larger pan of cold water and stir until creamy4 ,pour into buttered tins and mark into squares when half cold4 ,sufficient for fifty squares4 ,,ryzon ,,betty ,,caramels #b level cupfuls 7#ab ounces7 brown sugar4 #a level teaspoonful ,,ryzon4 cupful 7#a gill7 milk4 #a tablespoonful 7 ounce7 butter4 #a teaspoonful coffee extract4 ,pecan nut meats4 ,put into a saucepan1 sugar1 ,,ryzon1 milk and butter1 bring to boiling point and boil gently1 stirring all the time1 until the mixture forms a soft ball when tested in cold water1 or #bdj ,f4 by candy thermometer4 ,add coffee extract and pour into a dry basin1 and beat with a wooden spoon until the mixture becomes stiff4 ,then roll into large even-shaped marbles and put a pecan nut meat on top of each4 ,lay on waxed paper to become firm4 ,these caramels are a pale coffee color4 ,serve in paper cases4 ,sufficient for twenty-five caramels4 ,,ryzon ,,nut ,,candy #c level cupfuls 7#a pounds7 sugar4 #a cupful 7 pint7 corn syrup4 cupful 7#a gill7 water4 #b egg whites4 #a level teaspoonful ,,ryzon4 level teaspoonful salt4 #a level cupful 7 pound7 chopped nut meats4 #a teaspoonful almond extract4 #a teaspoonful lemon extract4 #a teaspoonful vanilla extract4 ,put into a saucepan1 sugar1 syrup and water and boil until the syrup forms a soft ball when tried in cold water1 or #bdj ,f4 by candy thermometer4 ,add salt and ,,ryzon to eggs and beat to a stiff froth4 ,take syrup from fire and add eggs1 a tablespoonful at a time1 until all has been added1 beating constantly4 ,when mixture begins to thicken1 add nuts and extracts1 and beat until creamy4 ,pour into a deep buttered pan and allow to cool4 ,cut in cubes when cold4 ,this candy is best when it has been allowed to stand for three days4 ,sufficient for thirty cubes4 ,,ryzon ,,stuffed ,,dates ,stoned dates4 #a egg white4 #a level teaspoonful ,,ryzon4 #a teaspoonful vanilla extract4 #b tablespoonfuls chopped preserved ginger4 ,confectioners' sugar4 ,pink sugar4 ,remove stones from desired number of dates4 ,drop egg white into a basin1 add ,,ryzon1 extract1 ginger and enough sifted confectioners' sugar to make a stiff paste4 ,fill dates with mixture and roll in pink sugar4 ,serve in a bon-bon dish4 ,,to ,,make ,,pink ,,sugar3--,put some granulated sugar on a piece of stiff white paper2 sprinkle over a few drops of red color1 and rub with a wooden spoon or between the hands until evenly distributed4 ,dry in a moderate heat1 occasionally separating the grains by rubbing them between the fingers1 and keep for use in a dry bottle or a tin box4 ,lump sugar may be used1 but it must be broken up with a rolling-pin and sifted4 ,sufficient for forty dates4 ,,ryzon ,,chocolate ,,fudge #b level cupfuls 7#a lbs47 sugar4 #a level teaspoonful ,,ryzon4 #b squares 7#b ozs47 chocolate1 grated4 #a cupful 7 pint7 milk4 #a tablespoonful 7 oz47 butter4 #a teaspoonful vanilla extract4 ,put sugar1 ,,ryzon1 chocolate1 milk and butter into a saucepan and bring to boiling point2 then boil1 starting from that time1 to #bdj ,f41 or until it forms a soft ball when tested in cold water4 ,remove from the fire1 add extract1 and beat until creamy4 ,pour into buttered tins and mark into squares when half cold4 ,,ryzon ,,almond ,,and ,,raisin ,,brittle #b level cupfuls 7#a pound7 sugar4 #a teaspoonful vinegar4 #c level teaspoonfuls ,,ryzon4 #a level cupful 7#b ounces7 seeded raisins4 #a level cupful 7 pound7 blanched and roasted almonds4 #a teaspoonful almond extract4 #a teaspoonful lemon extract4 ,melt sugar in a deep saucepan1 stirring all the time1 until it is a nice brown color1 or #bij ,f41 then add vinegar and ,,ryzon and boil until #cjj ,f4 by candy thermometer1 or until brittle when tested in cold water4 ,put raisins and almonds into a well-buttered tin4 ,add extracts to boiled syrup and pour at once over the fruit and nuts4 ,allow to cool and cut into squares or strips4 ,sufficient for ten strips4 ,,ryzon ,,kiss-,,me-,,quicks #d tablespoonfuls honey4 #b level cupfuls 7#a pound7 sugar4 #h tablespoonfuls water4 level teaspoonful ,,ryzon4 #a pinch salt4 #a level cupful 7 pound7 chopped ,english walnut meats4 #a teaspoonful rose extract4 #a teaspoonful orange extract4 ,put into a saucepan1 honey1 sugar1 water and ,,ryzon and stir over the fire with a wooden spoon until sugar is dissolved4 ,let it boil quickly1 stirring gently all the time1 until it forms a soft ball when tried in cold water1 or #bdj ,f4 by candy thermometer4 ,take pan from fire1 stir in salt1 nuts1 and extracts and beat until creamy4 ,pour into a buttered tin1 let cool1 and cut into neat squares4 ,sufficient for forty squares4 ,,ryzon ,,weights ,,and ,,measures pint #a cupful #a quart #d cupfuls #c teaspoonfuls #a tablespoonful #a gill cupful #d gills #a pint #b pints #a quart #d tablespoonfuls #a wineglassful #fj drops #a teaspoonful #d wineglassfuls #a cupful #d quarts #a gallon #b tablespoonfuls sugar #a ounce #d tablespoonfuls flour #a ounce #b tablespoonfuls butter #a ounce #a quart flour #a pound #a pint butter #a pound #h large eggs #a pound #b cupfuls milk #a pound #b cupfuls sugar #a pound #b cupfuls butter #a pound #a cupful crumbs pound #a cupful chopped suet pound #a square chocolate #a ounce #d cupfuls whole wheat flour #a pound #d cupfuls graham flour #a pound #a cupful chopped nut meats pound #b cupfuls corn meal #a pound ,,baking ,,time ,,table ,the following table gives approximately the time for baking biscuits1 cookies1 pies1 puddings1 and cakes4 ,the time will vary according to the state of the oven1 and the quantity to be cooked4 ,biscuits #aj to #bj minutes ,cookies #h to #ab minutes ,pies #cj to #de minutes ,pudding1 ,bread #bj to #de minutes ,pudding1 ,indian #c to #d hours ,pudding1 ,plum #d to #f hours ,rolls #ae to #bj minutes ,fritters #c to #e minutes ,muffins #aj to #bj minutes ,doughnuts #c to #e minutes ,cake1 ,fruit #b hours ,cake1 ,sponge #ce to #fj minutes ,cake1 ,loaf #dj to #fj minutes ,cake1 ,layer #ae to #be minutes ,cake1 ,plain #be to #dj minutes ,cake1 ,thin #ae to #cj minutes ,gingerbread #cj to #fj minutes ,bread1 ,white #de to #fj minutes ,bread1 ,graham #ce to #ej minutes ,bread1 ,nut #ej to #fj minutes ,whole ,wheat ,gems #be to #cj minutes ,popovers #ae to #ce minutes ,,list ,,of ,,utensils ,,and ,,helps ,,for ,,the ,,modern ,,kitchen ,white kitchen paper for covering cakes1 etc4 #a baking board #a lemon squeezer #a rolling-pin #a kettle #a chopping board #a steamer #c wooden spoons #a grater #a flour sifter ,scales and weights #a pastry brush ,tablespoons #b biscuit pans ,cookie cutters #b bread pans #a can opener #f to #h cake tins #c pie tins #a sugar sifter #a pair scissors #a double boiler #a apple corer #f bowls #a doughnut cutter #a ,dover egg beater #a vegetable brush #a wire egg beater ,pudding molds #b measuring cups #a sugar thermometer #a waffle iron ,saucepans ,gem pans #a frying pan and basket ,muffin pans #a tray #a strainer #c cake racks ,forks and knives #a flour bin #a ,palette knife ,teaspoons #a pot rest ,illustration3 ,,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 ,,ryzon1 ,,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 processes4 ,purity1 healthfulness1 and reliability in baking powder can be obtained alone by chemical control and analysis4 ,consequently1 the skilled chemist alone is competent to produce a perfect one4 ,there are three classes of baking powder--the phosphate1 the alum1 and the tartrate or tartaric acid1 known as cream of tartar4 ,the phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods4 ,in fact1 phosphates in foods are necessary to life4 ,phosphate baking powder has long been recognized as the most desirable type1 having been in use before either the cream of tartar or alum baking powders were known4 ,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 baking1 is perfect in purity1 and retains indefinitely its strength and efficiency4 ,,ryzon is made with crystallized monosodium phosphate1 a new and better kind of phosphate and the right one for baking powder1 as illustrated on this page4 ,the ingredients used in ,,ryzon are guaranteed pure1 clean and wholesome by the ,general ,chemical ,company1 whose facilities for insuring their quality are well known to the scientific world4 ,,ryzon1 ,the ,perfect ,baking ,powder1 is strictly an ,american pure food product1 made in the newest and cleanest baking powder plant in ,america4 ,illustration3 ,,where ,,ryzon1 ,,the ,,perfect ,,baking ,,powder ,,is ,,made ,these illustrations give some idea of one unit of the ,,ryzon plant1 which is constructed to conform to the most approved modern ideals in food production4 ,due regard is given to protection from fire1 in a substantial building1 and also to securing plenty of air1 light1 and sunshine4 ,absolute cleanliness is maintained in the building and among the workers1 who are examined at regular intervals by a physician4 ,corner of ,packing ,dept4 ,women's ,service ,lavatory ,illustration3 ,service facilities are fitted up to encourage personal cleanliness4 ,purity and wholesomeness are not only watchwords1 for ,,ryzon1 but also for the building where 8,the ,perfect ,baking ,powder0 is produced4 ,all the workers1 men and women1 wear white uniforms and caps1 and the entire interior of the building is finished in white enamel4 ,the ,,ryzon plant is open to domestic science teachers1 food officials1 and others properly interested in a model food establishment4 ,corner of ,girl's ,luncheon ,room ,corner of ,office ,chemical ,laboratory