Chapter I: Ryzon Breads

Ryzon Liberty Bread is a direct response to the call from the United States Government's Food Administration for new breads to conserve wheat flour. We are glad to furnish this palatable, nutritious and economical recipe, which uses much less wheat flour than is customary, and is simple enough to be practical for use in every home. As a loaf bread it cuts without undue crumbling and retains moisture equal to breads in which a greater quantity of wheat flour is used.

The addition of the one egg makes it unusually suitable for children's luncheon, or bread and butter sandwiches with a tea.

RYZON LIBERTY BREAD

1 level cupful (6 ounces) corn meal.
½ cupful (¾ ounce) bran.
1½ level cupfuls (6 ounces) white flour.
6 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 level tablespoonfuls (1 ounce) shortening.
1½ cupfuls milk (½ pint) or milk and water.
1 egg.

Sift together corn meal, white flour, RYZON and salt; add bran, cut in shortening and mix thoroughly. Beat egg, add milk and mix with dry ingredients. Bake in a moderate oven thirty minutes.

This mixture may be baked as a loaf bread, as illustrated, or in gem pans for a hot bread.

Sufficient for one medium-sized loaf.

NOTE:—When using gas, light oven after loaf is put in, otherwise let bread stand for fifteen minutes before putting into a moderate oven.

RYZON BRAN BREAD

6 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
2 level tablespoonfuls (1 ounce) sugar.
1 level teaspoonful salt.
1 quart (6 ounces) bran.
2 tablespoonfuls (1 ounce) butter or lard.
1 egg.
2 cupfuls (1 pint) milk or water.
1 level cupful (6 ounces) sultana raisins.

Sift flour, sugar, salt and RYZON into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. Divide into two small greased bread pans, and bake in a moderate oven for one hour. Currants may be substituted in place of the raisins.

Sufficient for two small loaves.

Bran adds nothing to the nourishment of the body, but it has another health function to perform which is most important. It resists the action of the digestive ferments and very materially assists in removing from the system poisons caused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone of sedentary habit and has none of the ill effects of most medicines used for the purpose. Bran may be obtained in packages from the grocery, or in bulk from the feed store.

RYZON ALMOND AND RAISIN BREAD

½ cupful (3 ounces) brown sugar.
¾ cupful (1½ gills) hot water.
½ cupful (1 gill) molasses.
¾ cupful (1½ gills) milk.
3 level teaspoonfuls RYZON.
1 level cupful (¼ pound) flour.
2 level cupfuls (10 ounces) graham flour.
½ level teaspoonful baking soda.
1 level teaspoonful salt.
1 tablespoonful (½ ounce) melted butter.
¼ cupful (2 ounces) seeded and chopped raisins.
1 level cupful (¼ pound) blanched and chopped almonds.

Pour water over sugar, add molasses and milk. Mix flour sifted with RYZON, flour, salt, and soda together, and stir them into milk mixture. Add butter, raisins and almonds, and mix well. Turn into a well-greased pan and bake in a moderate oven for one and one-half hours.

The graham flour is not sifted.

Sufficient for one medium-sized loaf.

_Prize Recipe_

RYZON NUT BREAD

BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY

1 level cupful (6 ounces) brown sugar.
1 level cupful (¼ pound) chopped nut meats.
1 level cupful (¼ lb.) chopped dates, stoned.
2 level cupfuls (10 ounces) graham flour.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
4 level teaspoonfuls RYZON.
2 cupfuls (1 pint) milk.
1 egg.

Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with RYZON and salt, and egg beaten and mixed with milk. Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place. Bake in a moderate oven for one hour.

This bread is excellent for sandwiches.

Sufficient for two small loaves.

RYZON MOCK NUT BREAD

BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN.

4 level cupfuls (1 pound) flour.
2 level tablespoonfuls brown sugar.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
1 egg.
1 cupful (¼ pound) Grape Nuts.
2 cupfuls (1 pint) milk.

Beat egg in mixing bowl. Add salt, sugar, milk and Grape Nuts, then flour and RYZON sifted together. Mold into two small loaves and bake in moderate oven forty minutes.

Splendid for sandwiches.

Sufficient for two small loaves.

RYZON CURRANT LOAF

BY MRS. H. B. CLEMENT, BRISTOL, N. H.

2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 tablespoonfuls molasses.
2 level tablespoonfuls (1 ounce) shortening.
½ cupful (¼ pound) currants.
1 level teaspoonful cinnamon.
1 egg.
1 cupful (½ pint) milk—or milk and water.

Beat egg in mixing bowl, add salt, cinnamon, molasses, currants, milk and melted shortening, then flour and RYZON which have been sifted together. Turn into well-greased tin and bake in moderate oven forty-five minutes. Serve fresh with coffee or toasted with tea.

Sufficient for one loaf.

_Prize Recipe_

RYZON HEALTH BREAD, No. 2

BY MRS. N. S. BAKER, MERIDEN, CONN.

4 level teaspoonfuls RYZON.
1½ level cupfuls (2¼ ounces) bran.
½ cupful (2 ounces) entire wheat flour.
½ cupful (2 ounces) rye flour or meal.
1 level teaspoonful salt.
½ cupful (3 ounces) corn meal.
2 shredded wheat biscuits.
½ cupful (1 gill) molasses.
1 cupful (½ pint) milk.
1 cupful (½ pint) water.

Put RYZON and bran into a bowl, add entire wheat flour, rye flour sifted with salt, corn meal, shredded wheat biscuits, crushed, molasses, milk and water. Beat thoroughly and pour into a well-greased mold, cover, and steam steadily for three to four hours.

Long standing improves the flavor and makes the bread darker.

Sufficient for one medium-sized loaf which will serve six persons.

N. B.—See Prize Health Bread Recipe on this page.

RYZON STEAMED BROWN BREAD

BY MRS. A. L. CAYZER, EVANSTON, ILL.

2 level cupfuls (12 ounces) corn meal.
1 cupful (½ pint) molasses.
1 level cupful (5 ounces) graham flour.
2 cupfuls (1 pint) cold water.
½ level teaspoonful soda.
2 level teaspoonfuls RYZON.
1 level teaspoonful salt.

Sift corn meal, graham flour, RYZON and salt together twice, stir soda in molasses and add the water; stir into dry ingredients until thoroughly mixed—pour in greased mold, and steam four hours. Sufficient for one medium-sized loaf.

RYZON OATMEAL BREAD

BY MRS. ANNA TACKMEYER, RYZON SERVICE STAFF

5 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
1 level tablespoonful sugar or molasses.
2 level cupfuls cooked oatmeal.
1 egg.
½ cupful (1 gill) milk or water.

Cook 1 cupful of oatmeal in 3 cupfuls of water until a porridge; add salt, sugar and cool. Beat egg, add milk and egg to cooked oatmeal. Add flour and RYZON sifted together, mix thoroughly, turn out on molding board and knead well. Bake for one hour in moderate oven.

Sufficient for one loaf—weight 1½ lbs.

RYZON NEW ENGLAND NUT BREAD

BY MRS. WILLIAM STEVENS, BEVERLY, MASS.

½ cupful (¼ pound) sugar.
1½ cupfuls (¾ pint) milk.
4 level cupfuls (1 pound) flour.
6 level teaspoonfuls RYZON.
1 level dessertspoonful (2 level teaspoonfuls) salt.
1 level cupful (¼ pound) chopped walnuts.

Mix ingredients and allow to stand twenty minutes. Bake in a moderate oven three-quarters of an hour.

Sufficient for one medium-sized loaf.

WINCHESTER NUT BREAD

¾ cupful (1½ gills) hot water.
½ cupful (¼ pound) brown sugar.
½ cupful (1 gill) Barbados molasses.
¾ cupful (1½ gills) milk.
2 level cupfuls graham or entire wheat flour.
1 level cupful (¼ pound) flour.
3½ level teaspoonfuls RYZON.
1½ level teaspoonfuls salt.
¾ cupful (3 ounces) walnut meats, coarsely chopped.

Dissolve the brown sugar in the water, add the molasses and milk, stir in the flour sifted with RYZON and salt. Add the nut meats, turn into a buttered bread-pan, and bake about an hour and a quarter in a moderate oven.

Sufficient for one loaf.

_Third Prize Recipe_

RYZON HEALTH BREAD

BY MISS NETTIE A. BUCHANAN, DOBBS FERRY, N. Y.

2 level cupfuls (3 ounces) sterilized bran.
1 level cupful (6 ounces) corn meal.
1 level cupful (7 ounces) cream of wheat.
1 level cupful (4 ounces) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
3 cupfuls (1½ pints) milk or cream.
1 cupful (½ pint) New Orleans molasses.

Put bran into a basin, add corn meal, cream of wheat, flour sifted with RYZON and salt, and molasses mixed with milk. Beat well, and pour into large, well-greased mold,—cover and steam steadily for eight hours.

Weight of loaf when done, three and one-half pounds.

RYZON BAKING POWDER BREAD

4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.
1 level tablespoonful (½ ounce) sugar.
4 tablespoonfuls (2 ounces) butter.
1 egg.
1 cupful (½ pint) milk or ½ cupful milk and ½ cupful water.

Mix flour, RYZON, salt and sugar together and sift twice into a large bowl; add butter, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers, just working it until the shortening is well blended with flour mixture.

Beat up egg, add milk to it, then add to dry ingredients, mixing to a soft dough with a knife or spoon. Turn out onto a floured baking board, knead lightly and quickly to a smooth dough, place in a well-greased bread pan, allow to rise for fifteen minutes in a cosy place, then bake in a moderate oven for forty minutes.

Lard or drippings may be used in place of butter. Sufficient for one medium-sized loaf.

This bread is delicious. The loaf illustrated is especially good for sandwiches.

RYZON ECONOMICAL BREAD

BY MRS. WILLARD STEELE, CHATTANOOGA, TENN.

2 level cupfuls (1 pint) toasted and ground bread crumbs.
2 level cupfuls (10 ounces) graham flour.
6 level teaspoonfuls RYZON.
1½ level teaspoonfuls salt.
1 egg.
1 tablespoonful molasses.
2 cupfuls milk and water (1 pint), or potato water.

Put into a bowl bread crumbs, graham flour, RYZON and salt. Stir molasses into the milk and water and add to the dry ingredients, mixing thoroughly.

Bake in well-greased bread pans in a moderate oven until the loaves leave the sides of the pans and are a nice brown—about forty-five minutes.

Sufficient for two small loaves.

NOTE:—Left over or stale pieces of any bread may be thoroughly dried or toasted in the oven (often while other cooking is being done on top of the stove), cooled, and then ground fine through the meat chopper. These bread crumbs are useful for many things in place of flour, as in the above recipe, and may also be used to advantage to thicken meat gravies.

The water in which potatoes have been boiled will be found valuable for making breads and adds a certain amount of mineral nutriment much needed in our diet, but too often wasted.

This bread may be varied by adding raisins, nuts, dates, candied orange peel or figs, and half cupful sugar, if a sweet bread is desired.

RYZON RYE BREAD

2½ level cupfuls (10 ounces) rye flour or meal.
1½ level cupfuls (6 ounces) flour.
2 level tablespoonfuls (1 ounce) butter substitute.
6 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 tablespoonfuls molasses.
1½ cupfuls (¾ pint), scant, milk or milk and water.

Into a bowl sift rye, flour, RYZON and salt; add molasses and milk. Mix carefully, turn into a greased and floured bread tin and bake in a very moderate oven for about one hour.

Sufficient for one large loaf.

By MRS. FREDERICK G. WAGNER, Leonia, N. J.

(_See Recipe, page 14_)]