Chapter I: Front Matter

Transcriber’s Notes:

Underscores “_” before and after a word or phrase indicate _italics_
in the original text.
Small capitals have been converted to SOLID capitals.
Illustrations have been moved so they do not break up paragraphs.
Typographical and punctuation errors have been silently corrected.

The Master Chefs of New York’s Leading Hotels,
Clubs and Restaurants were quick to realize the
excellence of RYZON, The Perfect Baking Powder

_Among the first_ to use RYZON were these celebrated institutions:

The Waldorf-Astoria U. S. Military Academy, Cadet
Delmonico's Mess, West Point
The Colony Club School of Household Science,
Hotel Astor and Restaurant of Pratt
Sherry's Institute
The Biltmore New York Bureau of Hospital
Hotel St. Regis Standards and Supplies
Lotos Club Hotel McAlpin
Hotel Knickerbocker The Claridge Hotel
Lambs’ Club India House
Hotel Martinique Crescent Athletic Club
The Downtown Association Café Savarin
Montauk Club Drug and Chemical Club
The Ritz-Carlton The Chemists’ Club
Bankers’ Club of America Hotel Bossert
Hotel Vanderbilt City Lunch Club
New York Yacht Club Midday Club
Hotel Gotham Syracuse University
Copley Plaza Hotel, Boston Y. W. C. A. Cafeteria
U. S. Naval Academy, Annapolis Hotel Bellevue-Stratford,
Philadelphia
Massachusetts General Hospital,
Boston

Catering to the world's most critical consumers,
their standards are the highest

CONTENTS

PAGE
Prominent New York Institutions First Using RYZON Inside Front
How the RYZON Baking Book Was Made 3
Important Measuring Directions 4
The Story of RYZON 5
Prize Winners of the RYZON Recipe Contest 6
Comparative Economy of RYZON 8
Saving Eggs by Using RYZON 8

CHAPTER
I. RYZON Breads 9

II. RYZON Quick Breads 13
Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19;
Muffins and Breakfast Breads, 19-23; Waffles, 23-24;
Griddle Cakes, 25-27; Fritters, 27-28.

III. RYZON Cakes 29
Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings
and Icings, 43-44.

IV. RYZON Cookies, Doughnuts and Small Cakes 45
Cookies, 45-48; Doughnuts, 48-49;
Small Cakes, 49-53.

V. RYZON Pastry, Pies, Shortcakes, Tarts and Tartlets 54
Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63;
Tartlets, 63.

VI. RYZON Puddings 64
Steamed Puddings, 64-67; Baked Puddings, 67-68.

VII. RYZON Savory Dishes 69
Including inexpensive meat dishes, left-overs,
and egg and cheese recipes, 69-75.

VIII. RYZON Camp Cookery 76

IX. RYZON Home-made Candies 77

Tables of Weights, Measures and Time of Baking 80
The Ingredients of RYZON, The Perfect Baking Powder 81
The Truth About Baking Powders 81
The RYZON Plant—A Modern Food Establishment Inside Back

HOW THE RYZON BAKING BOOK WAS MADE

When the marketing of RYZON was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder.

Therefore, it was quickly decided that the RYZON Baking Book should be as much of an improvement over previous baking powder recipe books, as RYZON, The Perfect Baking Powder, is an improvement compared with the old kinds of baking powder.

To this end an extensive campaign of advertising for practical home recipes was inaugurated, with an offer of prizes to secure the best possible home recipes in use, and Marion Harris Neil was engaged to supervise the work, adding thereto her store of tested recipes, together with her experience in compiling practical cooking manuals.

Thousands of good housekeepers in many States submitted their best and most original home recipes, from which a number of prize selections were made for the RYZON Baking Book by expert judges.

The Master Recipes were obtained from the prominent cooking experts whose names they bear, and many excellent and unusual private recipes were contributed from homes where they have been in practical use.

Every one of the prize selections was carefully tested by actual baking, and doubly checked by the RYZON Service Staff, before being included in the RYZON Baking Book.

_Rounding spoonful, ⅓ to ¼ oz._ OTHERS.

_Heaping spoonful, ½ to ⅜ oz._ OTHERS.]

Modern recipes and the cooking schools now use standard LEVEL spoon measurements for baking powders. Much of the so-called “bad luck” which untrained cooks experience in the use of all baking powders is caused by inaccurate measurements and the use of too much or too little for perfect baking results.

GENERAL DIRECTIONS FOR USE OF RYZON

One LEVEL teaspoonful (⅛oz.) of RYZON to each cup (¼ lb.) of flour is sufficient for making cakes in which eggs are used.

Two LEVEL teaspoonfuls (¼ oz.) of RYZON to each cup (½ pint) of flour are sufficient for best results in making biscuits, muffins, waffles.

Two and one-half LEVEL teaspoonfuls (⁵/₁₆ oz.) to each cup (½ pint) of buckwheat flour, graham flour, whole grain flours and meals, are required when eggs are not used.

Each RYZON recipe gives accurate LEVEL measurements and weights of ingredients, with directions which, if carefully followed with the use of RYZON, The Perfect Baking Powder, will insure perfect home baking.

RYZON

The Perfect Baking Powder, is the result of years of research work by the General Chemical Company. This Company's staff includes some of the most eminent men in chemistry. For many years it has been producing the materials used by Baking Powder manufacturers and has been particularly well situated to understand the needs of the industry and to direct its research work along lines most likely to yield important results.

Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people and for the world a “perfect baking powder,”—one which should be not only efficient and practical, but should also fulfill all desirable requirements from the standpoint of purity and health,—is an achievement of which any company of scientific men might feel proud, especially when they are able to offer RYZON, with all of its improvements over old-fashioned baking powders, at a lower price than usually asked for high grade baking powder.

After having perfected RYZON to their own satisfaction, officers of the General Chemical Company indirectly sent samples of RYZON to the most famous cooking experts. They were asked to try this new baking powder,—which then had no name,—and to say unreservedly what they thought. The replies were uniformly that this was the most wonderful baking powder ever tried, that less was required than of other baking powders, and that the results were _perfect_.

Finally, this new baking powder was sent to one of America's greatest food authorities, who was asked for his frank opinion of it from a health standpoint. He wrote, in reply, that “RYZON has qualities of excellence and physiological relations which entitle it to the confidence and patronage of the public.” His opinion has been confirmed by other leading food experts of America.

This is the reason for RYZON, which is a guaranteed American pure food product of superior quality and efficiency, at a fair price.

THE PRIZE WINNERS OF THE RYZON RECIPE CONTEST

From 8,379 recipes submitted by home and expert cooks for the use of RYZON, The Perfect Baking Powder, awards were made for originality and excellence by the judges,—Christine Terhune Herrick, Marion Harris Neil, and Mrs. Julian Heath, from typewritten copies, identified only by numbers,—the judges having no knowledge of the person to whom the awards were being made,—as follows:

PAGE
1st prize, for RYZON Baba, to Mrs. Percy Duvall, Dower House,
Rosaryville, Md. 32
So far as the judges know, Mrs. Duvall's RYZON Baba is the
first one made with baking powder.
2nd prize, for RYZON Rice Popovers, to Mrs. Frederick G. Wagner,
Lakeview Ave., Leonia, N. J. 13
3rd prize, for RYZON Health Bread, to Miss Nettie A. Buchanan,
3 Hudson Terrace, Dobbs Ferry, N. Y. 11

These three principal prize winning recipes, and other prize
winning recipes will be found on the pages indicated.

RYZON Liberty Bread, Mrs. Louise Naylor, N. Y. City 9
RYZON Nut Bread, Mrs. William H. Briggs, New York City 10
RYZON Health Bread No. 2, Mrs. N. S. Baker, Meriden, Conn. 11
RYZON Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y. 18
RYZON Sardine Biscuits, Mrs. Florence Lounds, Fort Lee, N. J. 18
RYZON Ham Muffins, Mrs. Jeannette Young Norton, New York City 21
RYZON Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J. 27
RYZON Hominy Fritters, Mrs. J. J. O'Connell, Washington, D. C. 28
RYZON Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md. 34
RYZON Polish Guest Cake à la Reszke, Mrs. Hulda Thompson,
New York City 34
RYZON White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn. 34
RYZON Coffee Crumb Cake, Mrs. M. Monnikendam, New York City 39
RYZON Nut Tart, Mrs. Aida B. Canniff, New York City 40
RYZON Layer Cocoa Cake, Miss Jennie Wallach, New York City 40
RYZON Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla. 50
RYZON Pie Crust and Cookies in One, Mrs. Rachel F. Fink,
White Plains, N. Y. 58
RYZON Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J. 60
RYZON Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City 61
RYZON Lemon Pot Pie, Mrs. K. E. Johnson, New York City 65
RYZON Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N. J. 70
RYZON Toad-in-the-Hole, Mrs. Maude Jervis, Brooklyn, N. Y. 70
RYZON Apriba Loaf, Mrs. C. W. Shaw, Mountainville, N. Y. 73
RYZON Meat Fold-Overs, Mrs. L. Boisse, Douglaston, L. I. 74
RYZON Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N. J. 75

As the result of our standing offer “$5 for each original baking
recipe accepted for our RYZON Baking Book” we are giving new
recipes. The following have been accepted for this edition:

RYZON Mock Nut Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn. 10
RYZON Currant Loaf, Mrs. H. B. Clement, Bristol, N. H. 10
RYZON Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, Ill. 11
RYZON Oatmeal Bread, Mrs. Anna Tackmeyer, New York City 11
RYZON Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn. 12
RYZON Apple Corn Bread, Miss Emma L. Morse, Oxford, Mass. 14
RYZON New Virginia Corn Meal Spoon Bread, A. C. Wood,
Washington, D. C. 14
RYZON Sweet Potato Pone, Mrs. C. W. Tilden, Los Angeles, Cal. 15
RYZON Wholesome Corn Muffins, Miss Sarah E. Gibson,
Hagerstown, Md. 15
RYZON Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal. 15
RYZON Corn Parker House Rolls, Mrs. Mary E. Hall,
Jamestown, N. Y. 16
RYZON “Hot-Dog” Dainties, Mrs. John W. Tolson, Washington, D. C. 17
RYZON Cheese Drop Biscuit, Forecast Modern School of Cookery 18
RYZON Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va. 19
RYZON Prune Biscuit, Mrs. Fred Friedlander, N. Y. City 19
RYZON Apple Muffins, Mrs. C. W. Tilden, Los Angeles, Cal. 20
RYZON Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y. 20
RYZON Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal. 21
RYZON Corn Muffins, Mrs. Eleanor Ackerman, Brooklyn, N. Y. 21
RYZON Bran Gems, Mrs. M. J. Harding, Detroit, Mich. 22
RYZON Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala. 23
RYZON Quick Coffee Cake, Mrs. Mehmert, Olney, Ill. 23
RYZON Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich. 23
RYZON Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass. 25
RYZON Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N. Y. 26
RYZON Blueberry Griddle Cakes, Mrs. Herman Waddy,
Washington, D. C. 27
RYZON Clam Fritters, Miss Ruth Fredericks, Oak Ridge, N. J. 27
RYZON Economy Fritters, Mrs. W. H. Frickey, Rochester, N. Y. 27
RYZON Prune Cake, Mrs. Edgar M. Hall, Oelwein, Ia. 36
RYZON Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada 36
RYZON Jelly Roll, Marion Harris Neil, Jersey City, N. J. 37
RYZON Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich. 39
RYZON Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis. 40
RYZON Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash. 42
RYZON Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa. 46
RYZON Economical School Cookies, Margaret L. Evans,
Lancaster, Pa. 47
RYZON Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore. 48
RYZON Potato Fried Cakes, Mrs. Clarence G. Horton,
Sand Lake, N. Y. 49
RYZON Callas, Miss Helen Wilson, Ames, Ia. 49
RYZON Fruit Bars, Mrs. James Richards, Houghton, Mich. 51
RYZON Tea Table Dainties, Mrs. Kate Lowry, Chicago, Ill. 51
RYZON Old Fashioned Molasses Cake, Mrs. Ella Smith,
Brooklyn, N. Y. 51
RYZON Betsy Jumbles, Mrs. J. C. Merril, N. Y. City 51
RYZON Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J. 51
RYZON Oatmeal Shortbread, Mrs. Isa Williams, School House,
Cedar, B. C. 52
RYZON French Cookies, Mrs. M. L. Nenans, Winslow, Ill. 53
RYZON Apple Pie, Mrs. G. Medler, Chevey Chase, Md. 61
RYZON Apple Drops, Mrs. M. Eskolin, N. Colebrook, Conn. 64
RYZON Steamed Suet Pudding, Mrs. C. N. Bollers, N. Y. City 66
RYZON Puffs, Mrs. Edward Albes, Washington, D. C. 67
RYZON Excellent Peach Pudding, Mrs. F. W. French,
S. Oil City, Pa. 67
RYZON Egg Noodles, Mrs. Belle Failing, Sedalia, Colo. 70
RYZON Potato Soup, Mrs. A. D. Fraser, Burlington, Wash. 71
RYZON Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R. 72
RYZON Salmon and Tomato, Mrs. Cora Lee Wallace, Topeka, Kan. 72
RYZON Beef Loaf, Miss Harriet Romer, Elmira, N. Y. 73
RYZON Potato Puff, Mrs. Allan Bancroft, Maywood, Ill. 73
RYZON Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N. J. 73
RYZON Artichokes à la Remoulade Shells, Miss Carine Carruthers,
Seattle, Wash. 73
RYZON Beefsteak Pie, Miss Nora Longeway, Spring Bank,
Alberta, Canada 74
RYZON “War-Meat” Loaf, Mrs. Clara E. Wells, Paton, Ia. 75

COMPARATIVE ECONOMY OF RYZON

At its price RYZON is less expensive to use than other baking powders sold at less per pound.

You buy baking powder by the pound, but it is generally used by measurement. RYZON contains 110 or more, averaging about 114, level teaspoonfuls to the pound. Other phosphate baking powders average about 95 level teaspoonfuls to the pound. We have found no other phosphate powder to contain as many as 100, and some brands of the calcium phosphate type have been found to contain only 88, level teaspoonfuls to the pound. Cream of tartar powders show a wider variance, with an occasional lighter measuring pound approaching RYZON in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of RYZON.

Furthermore, less RYZON is required by measurement for equal efficiency in baking, as ¼ to ½ more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with RYZON used as directed on the labels or in the RYZON recipes.

Hence, RYZON is more economical in use, as well as superior in quality and baking results.

SAVING EGGS BY USING RYZON

When more eggs are called for than you care to use, you can reduce the cost of a recipe by using ¼ level teaspoonful of RYZON for each egg omitted. Often ⅓ to ½ of the eggs are omitted in this way by those desiring economy.

By MRS. LOUISE NAYLOR, Ryzon Service Staff]