Chapter IV: Ryzon Cookies, Doughnuts and Small Cakes

_Master Recipe_

RYZON SUGAR COOKIES

1 cupful (½ pound) butter (scant).
1 level cupful (½ pound) sugar.
2 eggs.
1 tablespoonful water.
1 teaspoonful vanilla extract.
1 level teaspoonful RYZON.
Enough flour to make a dough and roll out thin on board.

Cream butter and sugar thoroughly together with a wooden spoon. Beat eggs until very light, add to creamed mixture, beat well, add water and extract. To one-half cupful of sifted flour add RYZON and sift into other ingredients, beat until light, and then add enough flour to make a soft dough, about two level cupfuls. Turn out onto a floured baking board, knead lightly, roll out very thin, cut out with a cookie cutter and bake in a quick oven for ten minutes. These cookies are as good at six weeks as when baked. One tablespoonful of crushed caraway seeds may be substituted for vanilla extract.

Sufficient for fifty cookies.

RYZON SPICE COOKIES

5 eggs.
2 level cupfuls (1 pound) sugar.
1 lemon.
4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful powdered cloves.
½ level teaspoonful powdered cinnamon.

Beat eggs and sugar together for fifteen minutes, add grated rind and strained juice of lemon, and gradually flour sifted with RYZON, and spices. Mix carefully and drop by teaspoonfuls onto greased baking tins. Bake in a fairly hot oven for eight to ten minutes.

Sufficient for four dozen cookies.

RYZON FANCY COOKIES FOR TEA

¾ cupful (6 ounces) butter.
½ cupful (¼ pound) sugar.
2 small eggs.
1 level teaspoonful RYZON.
3 level cupfuls (¾ pound) flour.
½ teaspoonful almond extract.
½ cupful (2 ounces) ground almonds.

HARD WHITE ICING:
1 egg white.
1¾ level cupfuls (½ lb.) confectioners’ sugar.
1 teaspoonful lemon juice.
Shredded almonds.

FOR COOKIES:—Cream butter and sugar together, add eggs well beaten, flour sifted with RYZON, extract and almonds. Knead lightly, and roll out on a floured baking board. Cut with a small, plain round cutter, lay on greased tins, spread on each a little of the icing and sprinkle over a few shredded almonds. Bake in a moderate oven for ten minutes.

FOR ICING:—Sift sugar into a basin, add egg and lemon juice and beat for fifteen minutes. If too thick, add a very little more white of egg.

Sufficient for fifty cookies.

If liked, pour the following _French Water Icing_ over cookies when hot. Sift one cupful of confectioners’ sugar into a basin, mix into it sufficient cold water to make it into a thin paste, beat until smooth, flavor it as desired, and pour it over the cookies. When dry serve for tea.

RYZON FIG COOKIES

1 cupful (½ pound) butter.
2 level cupfuls (1 pound) sugar.
2 eggs, separated.
1 cupful (½ pint) milk.
1 teaspoonful orange extract.
1 teaspoonful rose extract.
3½ level teaspoonfuls RYZON.
5½ level cupfuls (1 pound 6 ounces) flour.
1 level teaspoonful salt.

FILLING:
1 pound figs.
2 level teaspoonfuls grated orange rind.
1 orange.
1 cupful (½ pint) grape juice.
1 cupful (½ pint) honey.
1 cupful (½ pint) water.

FOR COOKIES:—Beat butter and sugar to a cream, add yolks of eggs and beat well, add milk, extracts, whites of eggs stiffly beaten, and flour sifted with RYZON and salt. Knead lightly on a floured baking board and roll out very thin. Cut into shapes and spread half with the fig filling, place the other half on top, and bake in a moderately hot oven for fifteen to twenty minutes.

FOR FILLING:—Wash figs and cut them into dice, put them into a saucepan, add orange rind and strained orange and grapefruit juice, honey and water; cover and simmer, stirring often, until reduced to jam. Turn out to cool.

Sufficient for twenty-six cookies.

RYZON PEANUT COOKIES

BY MISS LOUISE FAHRIG, PHILADELPHIA, PA.

1 level cupful (¼ pound) ground, freshly roasted peanuts.
1 level cupful (½ pound) sugar.
¼ cupful (½ gill) peanut oil.
2 eggs.
1½ level cupfuls (6 ounces) flour.
½ level teaspoonful salt.
2 level teaspoonfuls RYZON.

Cream sugar and peanut oil, add beaten eggs and flour sifted twice with RYZON and salt. Mix in half the ground peanuts and sprinkle balance on cookies before putting them in a moderate oven. Bake about twelve minutes.

Sufficient for thirty cookies.

RYZON CHOCOLATE DELIGHTS

2 squares (2 ozs.) unsweetened chocolate.
3 eggs.
½ cupful (4 ounces) butter.
1 level cupful (½ pound) sugar.
1 level teaspoonful RYZON.
¾ cupful (3 ounces) flour.
½ level teaspoonful salt.
1 teaspoonful vanilla extract.
1 level cupful (¼ pound) chopped English walnut meats.

Grate chocolate and beat eggs slightly. Melt butter, add chocolate, eggs, sugar, extract, flour sifted with RYZON and salt, and add nut meats. Mix well and spread in a large greased shallow pan, and bake for twelve minutes in a moderate oven.

Cut in squares while warm.

Sufficient for thirty squares.

RYZON WALNUT MACAROONS

BY MRS. C. W. TILDEN, LOS ANGELES, CAL.

White of 2 eggs.
4 level tablespoonfuls (2 ounces) powdered sugar.
1 level tablespoonful flour.
½ level teaspoonful RYZON.
4 tablespoonfuls finely chopped walnuts.

Mix all together until stiff, and drop by spoonfuls on well-greased tin. Bake in quick oven.

RYZON GERMAN HONEY CAKE

1½ pounds honey.
8 cupfuls (2 pounds) flour.
3 eggs.
1 level cupful (½ pound) sugar.
1½ level teaspoonfuls cinnamon.
½ level teaspoonful powdered cloves.
½ lemon.
3 level teaspoonfuls RYZON.
1½ cupfuls (6 ounces) blanched and chopped almonds.
½ cupful (⅛ pound) chopped candied lemon peel.
½ cupful (⅛ pound) chopped candied orange peel.
1 level cupful (¼ pound) chopped candied citron peel.

Bring honey to boiling point, then skim and take from fire. When cool, add one pound of the flour and set overnight in a cool place. Next day beat up eggs with sugar, add almonds, peels, spices, RYZON, grated rind and strained juice of lemon; to this add the honey dough, mix well, and add remainder of flour, or sufficient to make a dough that can be easily rolled out with a rolling-pin.

Take a small part of dough (the remainder must be left in a cool place), roll it out thin, and cut in rounds or squares. Lay on greased tins and bake in a hot oven until ready. Repeat this process until the dough is all used.

If liked, powdered allspice, crushed cardamon and anise seed may be added to cakes.

These cakes are better after two weeks.

RYZON ECONOMICAL SCHOOL COOKIES

BY MARGARET L. EVANS, LANCASTER, PA.

½ cupful (¼ pound) shortening.
1 level cupful (½ pound) dark brown sugar.
1 egg.
⅓ cupful milk.
2½ level cupfuls (¾ pound) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
½ level teaspoonful powdered cinnamon.
1 level cupful (½ pound) finely chopped raisins.

Cream the sugar and shortening. Add well-beaten egg and milk. Sift together flour, salt and RYZON, adding to the above mixture. To this add the cinnamon and raisins. Roll out dough evenly and cut out in any shape desired. Place on a greased pan and bake about fifteen minutes in a hot oven.

Sufficient for fifty cookies.

RYZON SHORTBREAD COOKIES

1 cupful (½ pound) butter.
½ cupful (¼ pound) sugar.
1 tablespoonful cream.
1 teaspoonful grated lemon rind.
½ level teaspoonful RYZON.
2 level cupfuls (½ pound) flour.

Cream butter, add sugar and cream, and beat well together, add lemon rind, and gradually add flour sifted with RYZON. Knead lightly, roll out on a floured baking board and cut out with a small cutter. Lay on slightly greased tins, and bake in a moderate oven for ten minutes.

When the little cakes are cut into triangles they are called “petticoat tails.” 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 “petits gateaux tailes.” The Scotch people thought they said “petticoat tails,” and so they have been known ever since. Sufficient for fourteen cookies.

RYZON PENTECOST COOKIES (JEWISH)

½ cupful (¼ pound) butter.
½ cupful (¼ pound) sugar.
1 egg and 1 egg white.
1 teaspoonful almond extract.
1 level teaspoonful RYZON.
2 level cupfuls (½ pound) flour.
Powdered sugar.
Candied citron peel.

Beat butter and sugar to a cream, add egg well beaten, extract, and flour sifted with RYZON. Mix to a stiff paste, turn out onto a floured baking board, roll out thin, and cut out with a round cutter, or with the top of a wineglass. Place them on greased baking tins, brush them over with egg white slightly beaten, sprinkle with powdered sugar, and place a small piece of candied peel in center of each cookie. Bake in a moderate oven for ten to twelve minutes, and when done, place on a sieve to cool.

Sufficient for twenty-five cookies.

RYZON ROLLED WAFERS

BY FORECAST MODERN SCHOOL OF COOKERY

2½ level cupfuls (1¼ pints) dry oatmeal.
2 eggs.
1 level cupful (½ pound) sugar.
4 level tablespoonfuls (2 ounces) shortening.
2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
1 teaspoonful vanilla extract.

Put all ingredients into mixing bowl together and mix very thoroughly. Drop by teaspoonfuls on greased baking sheet and bake in a moderate oven. While still hot, roll into shape of a cigarette. If the cookie hardens so as to prevent rolling, return it to the hot oven for a moment and then roll. Sufficient for eighteen to twenty wafers.

RYZON CHRISTMAS COOKIES

½ cupful (¼ pound) butter.
½ cupful (¼ pound) sugar.
½ level teaspoonful salt.
1 lemon rind grated.
½ cupful (2 ounces) ground almonds.
2 level tablespoonfuls caraway seeds.
2 eggs.
½ cupful (¼ pint) milk.
4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
1 level teaspoonful powdered ginger.
Chopped cocoanut.
Golden syrup.

Beat butter and sugar until creamy, add salt, grated lemon rind, almonds, caraway seeds, eggs well beaten, milk, and flour sifted with RYZON, and ginger. Mix carefully, turn out onto a floured baking board, knead lightly, then roll out quickly one-fourth of an inch thick, and cut out with a fancy cutter about two inches in diameter. Place on greased tins, and bake in a hot oven for twelve to fifteen minutes.

When they are baked and cold, brush over with golden syrup, and sprinkle with cocoanut.

Sufficient for four dozen cookies.

RYZON DOUGHNUTS

RYZON GRIMSLICHS (JEWISH)

2 matzoths.
1 level teaspoonful RYZON.
¾ cupful (¼ pound) matzoths meal.
3 eggs.
1 level cupful (¼ pound) currants.
½ cupful (3 ounces) sultana raisins.
¼ cupful (2 ounces) seeded raisins.
½ level teaspoonful powdered cinnamon.
½ level teaspoonful powdered nutmeg.
½ cupful (4 ounces) sugar.
½ cupful (2 ounces) ground almonds.
Clarified sugar.

Cover matzoths with cold water and allow to soak twenty minutes, then squeeze very dry, and mix with meal, RYZON, and two of the eggs well beaten. Mix fruit, spices, sugar, almonds, and other egg well beaten. Shape a piece of the matzoth crust into an oval on the hand, place some of the fruit mixture on it, cover with a top piece of crust, shape carefully, and sprinkle with meal. Fry in smoking hot fat or hot oil. Drain and serve with clarified sugar. Sufficient for nine grimslichs.

TO CLARIFY SUGAR:—Put two cupfuls sugar into a saucepan; add two cupfuls of water and bring slowly to boiling point; then remove scum from surface. Put on lid, and boil four minutes to allow the condensing steam to clear any crystals of sugar from sides of pan. Boil gently twenty-five minutes. Remove from fire and pour it in a steady stream over the stiffly beaten whites of two eggs. Return to pan and wait until albumen of eggs coagulates and rises to surface, when all impurities will be removed and syrup left perfectly clear.

RYZON CORN MEAL DOUGHNUTS

BY MRS. GEORGE A. CLARKE, MULINO, ORE.

1½ level cupfuls (3 gills) milk.
1½ level cupfuls (7½ ounces) white corn meal.
2½ level cupfuls (¾ pound) white flour.
¼ level cupful (⅛ pound) butter.
¾ cupful (½ pound) sugar.
2 eggs well beaten.
1 level teaspoonful ground nutmeg.
1 level teaspoonful salt.
2 level teaspoonfuls RYZON.

Put corn meal and milk into double boiler and cook for ten minutes. Add butter, nutmeg and sugar to meal. Sift together flour, salt and RYZON—add to other ingredients. Roll out on a well-floured board, cut in desired shapes, fry in deep fat, drain on paper and roll in powdered sugar.

RYZON CHRISTMAS DOUGHNUTS

2 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
¼ level teaspoonful salt.
1 tablespoonful (½ ounce) butter.
1 level cupful (½ pound) sugar.
1 level teaspoonful grated nutmeg.
2 eggs.
1 teaspoonful lemon extract.
1 cupful (½ pint) milk.

Sift flour twice with RYZON and salt, and set aside. Cream butter, sugar and nutmeg together, add eggs well beaten, and beat for five minutes; add extract, milk and flour. Turn out on a floured baking board and roll out one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoking hot fat. Drain well on paper and cool.

Roll in powdered sugar.

If liked, the dough may be cut in small rounds and a marshmallow enclosed in each one before frying. Sufficient for about fifty doughnuts.

RYZON PARISIAN CRULLERS

¼ cupful (2 ounces) butter.
1 level cupful (½ pound) sugar.
2 egg yolks.
1 cupful (½ pint) milk.
1 teaspoonful vanilla extract.
3 level teaspoonfuls RYZON.
3 level cupfuls (¾ pound) flour.
¼ level teaspoonful salt.
1 level teaspoonful powdered ginger.
½ teaspoonful powdered mace.
3 egg whites.
Extra flour.
Powdered sugar.

Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with RYZON, salt and spices. Mix carefully, fold in whites of eggs beaten to a stiff froth, and enough flour to make a soft dough that can be rolled out thin. Cut into oblongs, make four gashes through the center lengthwise, and run the fingers in and out of the gashes to separate them. Fry in plenty of smoking hot fat, then drain and roll in powdered sugar. Sufficient for thirty crullers.

RYZON POTATO FRIED CAKES

BY MRS. CLARENCE G. HORTON, SAND LAKE, N. Y.

2 medium-sized potatoes.
2 level tablespoonfuls (1 ounce) butter substitute.
2 well-beaten eggs.
1½ cupfuls (¾ pound) sugar.
½ cupful (1 gill) sweet milk.
3 level teaspoonfuls RYZON.
5 level cupfuls (1½ pounds) flour.

Boil and mash potatoes. Stir in the butter before they get cold. Then add the eggs, sugar, milk and flour sifted with RYZON.

Knead more flour in on board if desired. Cut and fry in deep hot fat.

Sufficient for fifty-six fried cakes.

RYZON SMALL CAKES INCLUDING SHORTBREADS

RYZON CALLAS

BY HELEN WILSON, AMES, IOWA

3 eggs.
1 level cupful (½ pound) sugar.
2 tablespoonfuls cold water.
1 level cupful (¼ pound) flour.
1 level teaspoonful RYZON.

Beat the eggs slightly. Add sugar, flour and RYZON sifted together, and cold water. Beat three minutes. Drop by tablespoonfuls on a greased and floured tin. Bake in a moderate oven until light brown.

While still hot roll into the shape of a cornucopia and tie with a string to keep shape.

When cold fill with sweetened and flavored whipped cream. Add powdered sugar to an egg yolk—beat until stiff enough to hold its shape. Use a little of this to form stamen. This dessert will resemble a calla lily in appearance.

Sufficient for twelve callas.

RYZON BLUEBERRY OR HUCKLEBERRY TEA CAKE

BY MRS. ELIZABETH L. BROWN, SOMERVILLE, MASS.

½ cupful (¼ pound) butter.
1½ level cupfuls (¾ pound) sugar.
2 eggs.
1 cupful (½ pint) milk.
4 level cupfuls (1 pound) flour.
4 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 cupfuls (1 pt.) blueberries or huckleberries.

Cream butter and sugar thoroughly together, add eggs well beaten, and milk. Sift flour twice with RYZON and salt, and add to other ingredients. Dust berries with flour and add them to the batter. Mix carefully and divide into two well-greased square cake tins, and bake in a steady oven for three-fourths of an hour. Cut into squares and serve hot with butter and powdered sugar. Sufficient for twelve squares.

This batter may be baked in greased muffin tins.

RYZON MADELINES

1 cupful (8 ounces) butter.
1 level cupful (½ pound) sugar.
6 eggs.
1 teaspoonful lemon extract.
1 level teaspoonful RYZON.
2 level cupfuls (½ pound) flour.
¼ level teaspoonful salt.
Fondant icing. See page 44.
Glacé cherries.

Cream butter and sugar thoroughly together with a wooden spoon, add eggs, one at a time, and beat well, then add extract, and flour sifted with RYZON and salt. Mix well.

Carefully grease some plain dariole or timbale molds and set them on a baking tin. Fill molds three-fourths full with mixture, and bake in a hot oven for twenty minutes.

When cold, turn upside down and pipe a spot of fondant on each one. Finish by placing a half cherry in the center of each spot of icing.

Sufficient for twelve Madelines.

Madelines are cakes of great reputation in France. The Madelines of Commercy had a special local reputation, the consequence mainly, it was reported, of the admiration which a Polish King manifested for them when he traveled in France, 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 Madelines, and as her name happened to be Madeline Paumier, she was credited locally, and quite unduly, with the invention of the cakes.

_Prize Recipe_

RYZON DAINTY ORANGE TEA CAKES

BY MRS. C. C. BIGELOW, TARPON SPRINGS, FLA.

1½ level teaspoonfuls RYZON.
1½ level cupfuls (6 ounces) flour.
3 eggs, separated.
1 tablespoonful orange juice.
1½ level cupfuls (¾ pound) sugar (scant).
1 level teaspoonful grated orange rind.
½ cupful (1 gill) boiling water.
⅛ teaspoonful salt.

ORANGE FROSTING:

Confectioners’ sugar.
1 orange.
Candied orange peel.

FOR CAKE:—Beat yolks of eggs thoroughly, add strained orange juice and sugar and beat for ten minutes, then add salt, orange rind, boiling water, whites of eggs stiffly beaten, and flour sifted with RYZON. Divide into small greased and floured gem pans, and bake in a quick oven for ten minutes. Cool and ice with orange frosting, and decorate with tiny pieces of candied orange peel.

FOR FROSTING:—Sift confectioners’ sugar into a bowl (about two cupfuls), add strained juice of orange and beat well together; if too thin add a little more confectioners’ sugar.

Sufficient for twenty cakes.

RYZON DAINTY CINDERELLAS

2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ cupful (¼ pound) butter.
1 level cupful (½ pound) sugar.
1 egg.
¼ cupful (½ gill) milk.
1 teaspoonful orange or almond extract.
1 egg white.

Sift flour and RYZON twice. Cream butter and sugar thoroughly together, add egg well beaten, milk, extract and flour. Mix well, turn out onto a floured baking board and roll out about one-half inch in thickness.

The Cinderellas should be cut out with fancy cake cutters in diamonds, triangles, squares, hearts, stars and rounds. Brush tops of cakes with unbeaten white of egg and dust over with granulated sugar. Place on greased tins, without letting the cakes touch each other, and bake in a quick oven until nicely browned.

Sufficient for forty cakes.

RYZON FRUIT BARS

BY MRS. JAMES RICHARDS, HOUGHTON, MICH.

2 eggs beaten with a pinch of salt.
1 level cupful (½ pound) sugar.
2 tablespoonfuls boiling water.
1 level cupful (¼ pound) chopped nuts.
1 level cupful (¼ pound) dates.
1 level cupful (¼ pound) flour.
2 level teaspoonfuls RYZON.
1 teaspoonful vanilla.

Break eggs into a bowl, beat, then add other ingredients in the order given, sifting flour and RYZON together. Pour into a shallow greased pan and cut in squares when cold.

Sufficient for twenty-four bars.

RYZON TEA TABLE DAINTIES

BY MRS. KATE LOWRY, CHICAGO, ILL.

2 level cupfuls (1 pint) flour.
½ level teaspoonful salt.
2 level tablespoonfuls (1 ounce) butter.
4 level teaspoonfuls RYZON.
1 level teaspoonful sugar.
1 cupful (½ pint) milk.
24 sugared dates.
24 marshmallows.
½ cupful ground nuts.

Sift flour, RYZON, sugar and salt together. Rub in the butter and add milk. Roll out thin and cut with a small round cutter. On each round place a sugared date which has been stuffed with a marshmallow and sprinkle with ground nuts. Turn half the dough over it. Pinch the edges and brush with the yolk of an egg. Bake until brown.

Sufficient for twenty-four dainties.

RYZON PARKINS

12 blanched almonds.
1⅔ level cupfuls (½ pound) fine oatmeal.
2 level teaspoonfuls RYZON.
1 level cupful (¼ pound) flour.
½ cupful (¼ pound) butter.
1 level cupful (6 ounces) brown sugar.
1 level teaspoonful powdered ginger.
1 level teaspoonful powdered cinnamon.
½ level teaspoonful powdered nutmeg.
⅓ cupful (¼ pound) molasses.
1 egg.
2 tablespoonfuls milk.

Split almonds. Mix oatmeal and flour together, rub in butter with tips of fingers, sift and add RYZON, spices and sugar. Warm molasses and pour it in; beat up egg, and add it with milk. Mix well and divide into pieces, make these into flat cakes, lay them on greased tins, place half an almond on top of each, and bake in a slow oven for twenty minutes.

Sufficient for twenty-four parkins.

RYZON OLD FASHIONED MOLASSES CAKE

BY MRS. ELLA SMITH, BROOKLYN, N. Y.

½ cupful (4 ounces) sugar.
½ cupful (4 ounces) shortening.
1 egg.
½ cupful (1 gill) sour milk.
½ cupful (1 gill) molasses.
1 level teaspoonful ginger.
1 level teaspoonful cinnamon.
3 level cupfuls (¾ pound) flour.
½ level teaspoonful soda.
2 level teaspoonfuls RYZON.

Cream sugar and shortening. Add well-beaten egg, cinnamon, ginger, molasses and milk—soda dissolved in one tablespoonful hot water. Then add flour and RYZON, which have been sifted together. Turn into well-greased tin. Bake in moderate oven about thirty minutes.

RYZON BETSY JUMBLES

BY MRS. J. C. MERRIL, NEW YORK CITY

2 cupfuls (1 pint) molasses.
¾ cupful (½ pound) butter substitute.
1 cupful (½ pint) hot water.
1 level teaspoonful ginger.
1 level teaspoonful cinnamon.
6 level cupfuls (1½ pounds) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful soda.

Put molasses, ginger, cinnamon and hot water in a mixing bowl. Add melted butter—soda dissolved in a little hot water. Then add flour and RYZON which have been sifted together. Turn out on molding board. Roll out one-quarter inch, cut and bake in a quick oven.

RYZON COCOANUT BUNS

BY MRS. JOHN W. BOGART, HACKENSACK, N. J.

2 level cupfuls (½ pound) flour.
½ cupful (¼ pound) butter substitute.
½ cupful (¼ pound) sugar.
2 level teaspoonfuls RYZON.
1 egg.
½ cupful (2 ounces) finely chopped cocoanut.
¼ teaspoonful salt.
½ cupful (1 gill) milk, or more to make a stiff batter.

Rub butter into flour, add RYZON, salt, sugar, cocoanut, the egg well beaten, and milk. Mold in small buns, place on a greased tin, dash over with milk and sprinkle with cocoanut. Bake in hot oven fifteen minutes.

RYZON OATMEAL SHORTBREAD

BY MRS. ISA WILLIAMS, CEDAR, B. C.

1 level cupful (½ pound) butter.
2 level cupfuls (½ pound) flour.
1 level teaspoonful RYZON.
2 level cupfuls (12 ounces) fine Scotch oatmeal.
½ cupful (¼ pound) sugar.
1 egg.

Make a ring of the flour into which RYZON has been sifted on a pastry board. Break egg into center, add sugar on top, mix together—add butter, mix all together, then draw in the flour which is in ring around the mixture—mix it lightly, rubbing with the hands to form a paste. Knead very little after paste is formed. Make into cakes. Prick with fork and bake until brown in moderate oven. Can be decorated with almonds or peel, if liked, or dusted with sugar, or iced.

Sufficient for ten shortbreads.

RYZON SCOTCH SHORTBREAD

2 cupfuls (1 pound) butter.
1½ level cupfuls (12 ounces) sugar.
2 eggs.
2 level teaspoonfuls RYZON.
7 level cupfuls (1¾ pounds) flour.
1 level cupful (¼ pound) rice flour.

Wash butter in cold water, and squeeze it dry on a clean cloth. Place it on a baking board and knead it with sugar and when they become well incorporated, knead in eggs with the hands. Sift the flour, rice flour and RYZON onto the board, gradually knead them into the butter mixture, making a smooth paste. Divide into four pieces, make each piece into a smooth round cake, pinching the edges with the fingers. Stab all over with a skewer or a fork to prevent the paste rising. Lay on papered baking tins, and bake in a moderate oven for forty minutes. Take from the oven when ready and allow to lie on tin until cold.

Dust cakes with fine sugar, and at serving time break them into pieces.

Sufficient for four shortbreads.

At New Year in Scotland, and at Christmas in England, a good deal of decorated shortbread is sold with appropriate mottoes, of which “For Auld Lang Syne” is the greatest favorite. These mottoes may be made with caraway comfits, or with candied citron peel, or with icing put through a bag and tube.

RYZON GINGERBREAD

1 cupful (½ pint) molasses.
½ cupful (¼ pound) butter.
½ cupful (¼ pound) sugar.
1 cupful (½ pint) boiling water.
1 level cupful (¼ lb.) chopped walnut meats.
1 level cupful (½ lb.) chopped seeded raisins.
2 level teaspoonfuls RYZON.
3 level cupfuls (12 ounces) flour.
¼ level teaspoonful salt.
2 level teaspoonfuls powdered cinnamon.
1 level teaspoonful powdered ginger.
2 eggs.

Put molasses into a mixing bowl with butter and sugar, pour in boiling water and stir well, and let cool. Then add nuts, raisins, flour sifted with RYZON, spices and salt. Beat up eggs and add them, then turn into a well-greased and floured shallow pan, and bake in a moderate oven for forty minutes. Cool, and cut in squares.

Gingerbread is probably one of the oldest forms of cake known. It has certainly been known since the fourteenth century, when it was made and sold in Paris. It was formerly made of rye flour kneaded with ginger and other spices, and sweetened with honey. In some parts of Europe, gingerbread is still made in larger or smaller quantities, and baked in large blocks to be sold by weight. These are made with white or light brown dough mixed with honey and glucose. They are of a very light spongy texture, quite different from that made in this country.

Sufficient for eighteen squares.

RYZON SOFT GINGERBREAD

BY MRS. HERMAN WADDY, WASHINGTON, D. C.

1 cupful (½ pint) molasses.
¾ cupful (1½ gills) sweet or sour milk.
1½ level cupfuls (6 ounces) flour.
1 egg.
1 level tablespoonful (½ ounce) shortening.
1 level teaspoonful ginger.
½ level teaspoonful cinnamon.
2 level teaspoonfuls RYZON.
¼ level teaspoonful soda.
½ level teaspoonful salt.

Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved in hot water, flour and RYZON sifted together, then melted shortening. Bake in sheet tin. Sufficient for six persons.

RYZON CABINET CAKES

5 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ cupful (2 ounces) rice flour.
½ cupful (4 ounces) sugar.
¼ level teaspoonful salt.
¾ cupful (6 ounces) butter.
2 ounces sweet chocolate.
1 teaspoonful grated lemon rind.
½ cupful (2 ounces) shredded candied citron peel.
2 eggs.
1 teaspoonful vanilla extract.
½ cupful (1 gill) golden syrup.
1 cupful (½ pint) milk.
A few blanched and sliced almonds.

Sift flour, rice flour, salt, sugar and RYZON into a basin, add butter and rub it into these ingredients until it is like bread crumbs, then add chocolate grated, lemon rind, peel, eggs well beaten, vanilla extract, and syrup mixed with milk. Mix carefully, and divide into greased and floured small cake tins, sprinkle the tops with some almonds, and bake in a moderate oven for twenty minutes. Turn out and cool.

Sufficient for twenty-four cakes.

RYZON FAIRY ROCK CAKES

2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
6 tablespoonfuls (3 ounces) butter.
¼ cupful (1 ounce) chopped nut meats.
½ cupful (2 ounces) currants.
4 level tablespoonfuls (2 ounces) sugar.
¼ level teaspoonful powdered mace.
Pinch salt.
2 eggs.
2 tablespoonfuls milk.

Sift flour and RYZON into a basin, rub butter into flour and mix well. Add nut meats and currants, and mix with sugar, mace, salt. Beat up eggs, add milk, and mix gradually with the dry ingredients into a fairly stiff paste. Put this in small heaps on a buttered tin, and bake in a moderately hot oven for twenty minutes.

Take from the oven and cover with sifted sugar.

Sufficient for twelve cakes.

RYZON FRENCH COOKIES

BY MRS. M. L. NENANS, WINSLOW, ILL.

1½ level cupfuls (½ pound) brown sugar.
1 level cupful (½ pound) butter.
2 eggs.
2 level tablespoonfuls cocoa.
1 cupful (½ pint) cold coffee.
1 cupful chopped raisins.
1 level teaspoonful RYZON.
1 level teaspoonful cinnamon.
½ level teaspoonful cloves.
1 teaspoonful vanilla.
3 level cupfuls (¾ pound) flour.

Cream butter, sugar and eggs in mixing bowl, add cocoa, cinnamon, cloves, vanilla, coffee and raisins. Then add flour and RYZON sifted together. Pour into well-greased dripping pan. Bake in quick oven about twenty minutes. When cold cut in squares and spread with frosting.

See page 44 for frostings.

RYZON GINGER COOKIES

BY MRS. GEORGE MEDLER, CHEVEY CHASE, MD.

1 level cupful (¼ pound) brown sugar.
1 level cupful (½ pound) butter substitute.
1 cupful (½ pint) Barbados molasses.
2 eggs, well beaten.
½ level teaspoonful salt.
2½ level teaspoonfuls RYZON.
1 level teaspoonful ginger.
½ level teaspoonful cloves.
½ level teaspoonful cinnamon.
½ level teaspoonful allspice.
6 level cupfuls (1½ pounds) flour.

To mix, cream sugar and shortening, add molasses, eggs, salt and spices, flour and RYZON which have been sifted together, and turn out on well-floured board, roll one-eighth inch thick, cut any shape desired, bake in quick oven until golden brown. Sufficient for fifty cookies.

NOTE:—If unsalted shortening is used double the proportion of salt.

RYZON CHOCOLATE SQUARES

4 eggs, separated.
½ cupful (¼ pound) sugar.
½ teaspoonful almond extract.
1½ level teaspoonfuls RYZON.
1 level cupful (¼ pound) flour.
Chocolate frosting. See page 44.
Chopped nut meats.

Beat the yolks of eggs and the sugar for ten minutes, remove the beater, add the extract, the flour sifted with the RYZON, and the whites of eggs beaten to a stiff froth. Turn into a greased and floured baking sheet, and bake in a hot oven for fifteen minutes. Turn out to cool, then cut in squares. Dip the pieces of cake in chocolate icing and roll in chopped nut meats.

Sufficient for ten squares.