Chapter V: RYZON PASTRY, PIES, SHORTCAKES, TARTS and TARTLETS

“Cut and come again,
The sirup upward springing,
While my life and taste remain,
To thee my heart is clinging;
Other dainties fade,
The newest oft the fleetest,
But of all the pies now made
The apple pie is still the sweetest.”

Pastry making supplies plenty of material for study, and indeed, when carried to perfection, is almost a fine art. A start should be made with the plainer kinds of pastry, and especially those in which the fat is well mixed with the flour before the rolling begins, such as Short Paste. When those have been thoroughly mastered, the more difficult kinds may be attempted. There are several kinds of fat which can be used for pastry making, such as butter, lard, drippings, oil, clarified fat, margarine, and various kinds of vegetable fats now on the market.

Butter is the best to use for all the finer kinds of pastry, but it must be carefully chosen and free from taint of any kind.

The very best butter must be used for making puff pastry. When a more economical pastry is wanted, good drippings, lard or margarine may be used, or a mixture of lard and butter is good. Good crust made with drippings is one of the most wholesome kinds of pastry for children. Shredded suet is used principally for making boiled pastry, the fat taken from the kidney being the best, and the beef suet preferred to mutton.

Water is usually the only liquid required for mixing the pastry. It must be as cold as possible, and in hot weather a piece of ice should be added to it. The exact amount of water to use is not always given in the recipes, as so much depends on the consistency of the fat used, and also upon whether the flour is a very dry kind or not. It will generally be found that the finer the flour the more water it will require. In the richer kinds of pastry a beaten egg or the yolk of an egg is used together with a little water.

Be careful that all utensils used, such as baking board, rolling-pin, basins, spoons, etc., are particularly clean and cool. The board should be smooth and perfectly flat. A marble slab is always to be preferred to a wooden board, as it is so cool and level. The rolling-pin should also be smooth and not too heavy. Handle it very lightly.

Clean and cool hands are always imperative. Those who have very warm hands should mix the pastry as much as possible with a knife.

Make the pastry in a cool place, not in a hot kitchen. The colder pastry is kept during the making, the lighter it will be, because it will contain more air. Cold air occupies much less space than hot. The colder the air the greater, consequently, will be its expansion when put into a hot oven. The paste must be handled and rolled lightly. Heavy rolling and handling expels the air. Never allow pastry to stick to the baking board, but lift it occasionally on the rolling-pin and dust a little flour underneath. If the rolling-pin sticks to the pastry, dust a little flour over it, and brush it off again lightly with a small brush kept for the purpose.

In making short crust, cut the butter or fat into the flour with a knife, then rub the shortening lightly into the flour with the tips of the fingers, and do not use more water than is necessary in mixing it. It is a common mistake to use too much water; to do so deprives the paste of its shortening.

Short paste is the best for children and people of weak digestion; the flour in it, being more thoroughly incorporated with the fat, gets better cooked. It is also more capable of mastication than flaky crusts, which are liable to be swallowed in flakes.

Puff paste is a kind of fine sandwich. There should be a certain number of layers of dough and layers of butter. Take every care, therefore, to prevent the butter breaking through the dough. The manufacture of this pastry requires patience, because if it is not properly cooled between the turns, the friction of rolling will melt the butter and cause it to smear into the dough.

However well the pastry may be made, success will not be attained unless the oven is rightly heated; the very lightest crusts will be totally spoiled in the baking if this important point is not carefully attended to. If the oven is not very hot the fat will melt and run out of the pastry before the starch grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven may be made; and in this way the paste will become heavy.

Take great care that the oven is hot when the paste is put into it. The heat of the oven may be tested with a thermometer or by putting into it a small piece of the pastry. If this piece of pastry browns fairly quickly, the oven may be considered hot enough. For puff pastry, the thermometer should register about 340° F. to begin with and when the pastry is well risen the heat may be reduced to 325° F.

For meat pies about 300° F. will be hot enough, and for the plainer kinds of pastry the temperature may be still a little lower.

There is so much difference in ovens, that the hottest part of one may be the coolest of another. The oven door should be opened and closed as gently as possible, and not oftener than is necessary. Watch the paste carefully that it does not take too dark a color. If it becomes too brown before it is sufficiently cooked, cover it over with a double piece of paper that has been slightly sprinkled with water.

If the pastry is not to be used at once when taken from the oven, allow it to cool slowly in a warm kitchen. When light pastry is transported at once to a cold larder, or pantry, it is very apt to become heavy.

If any paste is left over do not bake it simply because it is made; scraps will come in nicely for little pies, entrées, savories, or fried for decoration; they are always useful to have on hand. Keep in the ice box.

Some cooks frequently, and with excellent effect, introduce various flavorings into their crusts, mixing some with the addition of lemon juice, while giving to others a delicate and very agreeable _goût_ by means of very finely chopped parsley, onion, shallot, thyme, bayleaf, or even mushrooms. Or in the case of pastry for sweet dishes (it may be sweetened or not, just as individual inclination guides) grated lemon or orange rind, spice of any kind preferred, grated nuts, or a judicious addition of a suitable extract, such flavoring being particularly effective in connection with suet or butter crust for steamed or boiled puddings.

Another way to find the right heat for pastry is to lay a piece of white paper in the oven, if it browns quickly the oven is hot enough; it should not be so hot that the pastry will “catch” quickly before it is risen, or before the contents of a pie or tart are cooked.

To prevent this a piece of greased paper may be laid lightly on the top; if the oven is very fierce, it may be slightly damped.

Pastry should never be baked in an oven in which meat is being roasted or with any other dish which generates steam, as the moist heat would be apt to destroy the crispness of the pastry.

Ovens in which heat comes from the bottom are decidedly the best for either pastry or cakes; but no one should expect to bake well in an oven which they do not thoroughly understand.

RYZON PASTRIES

RYZON MATZOTH PASTRY

1½ matzoths.
2 tablespoonfuls (1 ounce) butter or lard.
1 level teaspoonful RYZON.
¼ cupful (1¼ ounces) matzoth meal.
2 level tablespoonfuls (1 oz.) powdered sugar.
Pinch salt.
2 eggs.

Cover matzoths with water, soak for fifteen minutes and press dry. Heat butter and add soaked matzoths. Cook for two minutes, sift and add matzoth meal, sugar, RYZON, salt, and eggs well beaten. Mix well, and press into a greased pie plate with the hands as it is impossible to roll this pastry. Have pastry one-fourth inch thick.

RYZON SHORT PASTE

2 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.
½ cupful (4 ounces) butter or lard.
Cold water.

This is the easiest form of pastry making, and it is best to learn the art of making this first thoroughly before going on to the puff or, as some people call it, flaky pastry.

Sift RYZON, flour and salt into a basin, add butter or lard and cut it into small pieces in the flour with a knife, then rub it in with the tips of the fingers until it is all crumbled like bread crumbs.

Work into it a little cold water, getting it to a stiffish paste that can be rolled easily without either sticking to the board or the rolling-pin. The quantity of water needed depends a good deal on the flour and on the temperature; for the above, about one-half cupful of cold water is a fair average, though in cold weather, and with some flours, it may take nearly twice as much.

This crust must be rolled out at once to the thickness required, for if rolled too much it becomes heavy.

For a richer crust take two cupfuls of flour, one cupful of butter, one teaspoonful of RYZON, one-half teaspoonful of salt, one teaspoonful of lemon juice, the beaten yolk of one egg, and enough cold water to moisten it.

Sift flour into a basin with RYZON and salt, add butter and chop it in fine with a knife, then rub the fat into the flour by crumbling it very lightly with the tips of the fingers, not by pressing and rolling between the palms of the hands, as is a common practice.

Add yolk of egg, lemon juice, and the water slowly and gradually as the quantity depends so much on the fineness of the flour; the finer the latter, the more water will it take up.

It is easy to tell when sufficient water has been added, for when most of the liquid has been put in, the dough will cling together in little rolls, which on being pressed with the finger will not only cling together but will gather to them any loose flour there may be round them; as long as there is the least crumbliness in the dough when pressed, more liquid is wanted.

When properly mixed, the dough can be gathered into a ball, and used to wipe the mixing bowl out, like a cloth.

Make it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller, then roll it out with quick short rolls to the right thickness, being always careful to stop the roller just short of the edges of the paste. Roll it on the one side only, and be careful that it does not stick to the board or roller, keeping both these lightly floured, but do not overdo this flouring, as over-flouring, like over-rolling, will make the pastry hard and tough. To lift the paste right off the board, turn the upper end over the rolling-pin, and wind it up like a shade, unrolling it again in the same way. This saves dragging it out of shape.

This pastry is sometimes called Biscuit Paste, and it is suitable for pies, tarts, tartlets, puffs, biscuits and many fancy sweets.

Sufficient for three pies.

RYZON CHOUX PASTE

1 level teaspoonful RYZON.
1 level cupful (¼ pound) flour.
1 cupful (½ pint) water.
4 tablespoonfuls (2 ounces) butter.
2 level tablespoonfuls (1 ounce) sugar.
Pinch of salt.
½ teaspoonful vanilla extract.
4 eggs.

Sift flour, which should be of the finest quality and put it in a cool part of the oven to dry. Pour water into a small saucepan, add butter, sugar, and salt, and bring to the boil, but do not let mixture reduce in quantity. Add vanilla, and flour sifted with RYZON, and stir these well together over the fire with a wooden spoon, until the paste is compact and dry, and does not adhere to the pan or spoon.

This is called a “panada.” It should not be over-cooked, or it will become oily.

Remove saucepan from the fire, and add eggs, one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness, not too soft, not too stiff, and only using the fourth egg if necessary. If the paste is too stiff, it will not rise properly; and if too soft, it will spread and lose its shape. Cool before using. This pastry is suitable for cream puffs, éclairs, profiteroles, beignets, and various fancy cakes.

For éclairs, 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 diameter, and three and one-half to four inches in length; for profiteroles and cream puffs, in little mounds varying from the size of a pea to that of a small mushroom; and for beignet soufflés, in short lengths about one inch.

In making éclairs, hold the bag obliquely to the baking tin. Let the end of the piece of paste rest on this, and continue forcing until it is long enough, drawing the bag at the same time slightly backwards. Then cut off the paste close to the tube, and go on to the next, laying down the pieces of paste about two inches apart, so as to allow room for rising.

For cream puffs and profiteroles, the bag must be held perpendicularly, the tube to begin with almost touching the baking tin, and then only so far raised to allow the mixture to be deposited in little heaps of the size required. As each heap is finished, disengage the bag, not by raising it, but by giving it a jerk and a twist. 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 pea.

Éclairs and puffs should be baked in a moderate oven until well risen, crisp, and of a pale fawn color. They should be brushed over with a little beaten egg and milk, before baking, to give them a glaze.

They rise a great deal and get quite hollow.

Éclairs and ordinary sized puffs will take from thirty to forty minutes. Just before they are required, a hole large enough to admit the tube in a forcing bag may be made in each with a sharp knife, and they may be filled with custard, whipped cream or preserves. Sufficient for 12 puffs.

RYZON PUFF PASTE

2 cupfuls (1 pound) butter.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.
Cold water.
1 egg yolk.
1 tablespoonful lemon juice.
3 level teaspoonfuls RYZON.

This is the most elaborate and expensive of the flaky pastes, and both time and some dexterity are required in its manufacture.

Weigh butter, and let it lie in ice-cold water for some time before using it.

Chill flour and sift it onto a baking board or into a basin, scoop a hollow in the center, put in salt, dissolved in one tablespoonful of cold water, yolk of egg well beaten, lemon juice and just as much ice-cold water as is required to produce, without much kneading, a smooth, workable, but rather firm dough, of which no trace should adhere to baking board. Work butter in the cold water until quite malleable, yet not unduly soft, squeeze from it all moisture in a clean cloth, and pat it between the hands into a flat square cake. The butter should be as nearly as possible of the same consistency as the paste, as if it is softer it will get rolled into it, and if harder it will break through it. Roll out paste to a little more than double the size of the slab of fat, and about one-fourth of an inch thick, lay the latter one-half, fold the other over, and place in refrigerator for thirty minutes.

Now press paste across in three or four places with the roller, roll into a long strip, being careful that the butter does not break through. Sprinkle one-half teaspoonful of RYZON on pastry each time it is rolled out. When butter melts in the oven the powder will effervesce and thus raise, or puff up the pastry more readily. Now fold pastry exactly in three, press down the folds, and lay the pastry aside in a cool place for fifteen minutes at least. This is called giving the pastry one “turn,” and seven of these is the number usually required for puff pastry.

The next time the pastry is rolled, place it with the joins at your right-hand side, and open ends towards you. Give it two “turns” this time, and again set it in a cool place for at least fifteen minutes. Repeat this until the pastry has had six rolls in all, then double the pastry instead of folding it in three, and finally roll it out to the desired size and thickness.

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 them, and on which the lightness of the paste depends.

In rolling, keep the pressure of the two hands as even as possible. If the strip of paste is inclined to become curved, this shows that you are pressing more on rounded side than on the other.

The great art in making puff pastry is to keep the butter from escaping, which it will do if the paste is too soft, or is rolled out too thinly, or not rolled out regularly. If the paste is not kept flat and even in the rolling it will not rise properly in the baking, but will have tough, hard streaks through it.

The oven for puff pastry should be hot, but not fierce, the door kept shut until the paste is set, and, after baking, the pastry ought not at once to be consigned to a cold place, but allowed to cool quite gradually.

Puff pastry is suitable for vol-au-vent, patties, pies, and many fancy dishes.

RYZON FLAKY PASTRY

2 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
1 level teaspoonful salt.
½ cupful (4 ounces) butter.
½ cupful (4 ounces) lard.
2 tablespoonfuls lemon juice.
Ice Water.

Divide shortening into four equal portions. Sift flour, RYZON, and salt into a bowl, add one portion of the fat and rub it lightly into flour. Mix to a stiff paste with lemon juice and a little ice-water. Turn out onto floured baking board, roll out to an oblong piece, and distribute a second installment of the fat in small knobs over it, to within one-fourth inch of edge. Dredge a very little flour over, fold evenly in three, press edges together with rolling-pin to exclude the air, and lay away in a cold place, or in the refrigerator for ten minutes. Repeat processes with the chilling intervals until fat is used up, roll out to the requisite thickness, and use for pies or tartlets. Sufficient for three pies.

RYZON RAISED PIE CRUST

½ cupful (4 ounces) butter or lard.
1 cupful (½ pint) hot water.
1 level teaspoonful RYZON.
4 level cupfuls (1 pound) flour.
1 level teaspoonful salt.

Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity. Sift RYZON, flour and salt into a bowl and make a well in the center of the mixture. Pour in hot liquid, mixing first with a wooden spoon or a knife, as it is rather hot, then take the hand and mix into a compact paste.

Turn out on a floured baking board, and knead lightly and quickly until free from cracks.

This paste must be used while warm for making raised pies of pork, or mutton. See page 71.

_Prize Recipe_

RYZON PIE CRUST AND COOKIES IN ONE

BY MRS. R. F. FINK, WHITE PLAINS, N. Y.

4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
2 level cupfuls (1 pound) sugar (scant).
½ cupful (4 ounces) butter.
3 eggs.
⅓ cupful (3½ ounces) milk.
2 teaspoonfuls lemon extract.

Sift flour and RYZON onto a board and add sugar. Chop and rub butter through dry ingredients, and when well mixed make a large cavity in the center; place eggs therein. With a knife proceed to partly mix eggs with flour, then add milk and extract, being careful not to let the liquid flow off the board. Continue folding in flour into liquid with knife until dough can be kneaded by hand. When dough is well kneaded, cut a piece off, roll out and line a buttered pie pan with it. Sprinkle the dough in pan with a slight dusting of flour; this helps to absorb the moisture of whatever fruit is used.

With rolling-pin as a guide, cut narrow strips of rolled out dough, and lay them crosswise at equal intervals across the pie and over the fruit. Bake in a moderate oven.

COOKIES

From trimmings left from pie crust, cookies can be made by kneading the pieces together, and rolling out again.

If several kinds of cookies are desired, such as cocoanut, peanut or raisin, divide the dough in three parts. When the dough is partly rolled out, sprinkle well with nuts or raisins, and roll them into crust, and continue rolling until the pastry is desired thickness. Cut dough in any shape desired. Lay on greased tins and bake in a moderate oven until light brown. These cookies will keep crisp indefinitely, if kept in an air-tight tin can.

Thus you have pie and cookies from the same dough. If desired, the dough may be kept in a bowl in the refrigerator for a week, or even longer, and thereby be ready for use at a moment’s notice. Keeping in the refrigerator improves paste. Sufficient for three pies.

RYZON SPICED PASTRY

2 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.
1 level teaspoonful powdered cinnamon.
1 level teaspoonful powdered nutmeg.
½ level teaspoonful powdered mace.
1½ cupfuls (12 ounces) butter or lard.
2 eggs.
Juice of 1 lemon.
4 level tablespoonfuls (2 ounces) sugar.
Cold water.

Sift flour, RYZON, salt and spices onto a baking board. Make a hollow in center, put in shortening, broken into small pieces, and incorporate eggs well beaten, strained lemon juice, sugar and enough water to make stiff paste. The flour should be worked in from the sides, using a knife. Knead lightly, roll out into a long even strip, fold in three, turn half way round and roll out again, again fold in three, and roll out as before, and leave in a cold place for one hour before use.

Use for pie, tarts, tartlets, etc.

RYZON HOT WATER PASTE

2 tablespoonfuls (1 ounce) butter or lard.
3 tablespoonfuls boiling water.
¼ level teaspoonful salt.
1 level teaspoonful RYZON.
1 level cupful (4 ounces) flour.

Beat butter to a cream, add boiling water and stir until dissolved, then add salt, RYZON and flour. Mix and cool before using.

RYZON VOL-AU-VENT

RYZON puff pastry. See page 57.
1 beaten egg.
Filling.

A vol-au-vent is one of the most recherché dishes of French cuisine, and one which the American cook is somewhat afraid of attempting. However, if once the making of puff paste has been mastered, the making of the pastry case itself should not present much difficulty. The puff pastry should only have had six turns for a vol-au-vent case. Roll out the pastry very evenly to about three-fourths inch in thickness and let it rest for a few minutes before cutting, to allow for shrinking. Then take a round or oval cutter the size required, and lay it on the top of the pastry, keeping it one-half inch from the edge in order to have a perfectly even piece of paste. Then cut round with a sharp pointed knife, holding the knife slanting outwards from the cutter so as to make the lower edge of the pastry slightly wider in circumference than the upper. Now remove the cutter, and place the cut piece of paste on a wetted baking tin with the under side uppermost. 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 tin. Now brush over the top of the case with the beaten egg, and with a sharp knife or cutter mark a smaller round on the top, which can be removed afterwards to form the lid. Score the top across lightly with a knife, and pierce the pastry through to the tin two or three times. Then bake in a hot oven for forty minutes. When a nice color and well risen, remove the vol-au-vent from the oven, lift off the little lid of pastry, and with a fork scoop out all the soft paste from the center, being careful not to break the edges. The case should not be filled until just before serving.

The filling is the most important part of the vol-au-vent.

The foundation of this is a rich sauce of some kind, either brown or white, with a variety of different garnishes, such as small quenelles, mushrooms, truffles, small pieces of sweetbreads, chicken, veal, rabbit, etc., or if it is a fish vol-au-vent, quenelles of fish, small fillets of fish, pieces of lobster, oysters, crab meat, mussels, etc. The garnish must always be prepared and cooked beforehand and then made thoroughly hot in the sauce before being put into the pastry case. This dish is always served hot as an entrée, entrement or savory.

A vol-au-vent can also be made sweet by filling with a good compote or purée of fruit and whipped and sweetened cream.

RYZON ONE-TWO-AND-THREE PIE CRUST

1 level teaspoonful RYZON.
1 level cupful (¼ pound) sifted flour.
¼ level teaspoonful salt.
2 tablespoonfuls (1 ounce) lard or butter.
3 tablespoonfuls ice-water.

Sift the flour, salt and RYZON together; add butter or lard and cut in with a knife, then rub it in lightly with the fingers, add water, mix and use. Sufficient for one pie.

RYZON CHOPPED PASTRY

1 level teaspoonful RYZON.
2 level cupfuls (½ pound) flour.
1 level tablespoonful sugar.
¼ teaspoonful salt.
1 cupful (½ pound) butter.
1 egg.
Juice of ½ lemon.
5 tablespoonfuls cold water.

Sift flour, RYZON, sugar and salt together into a basin, add butter, and chop it into flour mixture until well blended. Beat up egg, add strained lemon juice and water, and gradually mix into dry ingredients, _chopping_, not stirring, all the time. Roll out to a long, even strip, fold in three by bringing one end over the middle and lapping the other end over. Put it away in a cool place for ten minutes. This is called giving the pastry _a turn_. Roll and fold the pastry again and roll out and use as required.

Use for pies, patties, etc.

By JANET MCKENZIE HILL, Editor of “American Cookery,” Boston, Mass.]

_Master Recipe_

RYZON STRAWBERRY SHORTCAKE

2 quart baskets strawberries.
1½ level cupfuls (12 ounces) sugar.
4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) pastry flour.
½ level teaspoonful salt.
¼ cupful (2 ounces) butter.
1 cupful (½ pint) milk (about).
Extra butter, for spreading layers.
Cream, if desired.

Hull, wash and drain berries, save a few choice berries for a garnish, cut rest in halves and mix with sugar. Sift together RYZON, flour, and salt, and work in butter with two knives; add milk gradually, and mix to a soft dough with a knife. Press dough into two well-greased layer cake tins. Bake in a quick oven for fifteen to twenty minutes. Turn one layer upside down on a serving dish, spread liberally with butter; pour on half the berries, and set the other layer above; spread with butter and rest of berries. Garnish with the whole berries and whipped cream if desired. This recipe may be used for other fruits, as blackberries, raspberries and sliced peaches.

Sufficient for four to six people.

This dough may be rolled and cut into large biscuits, and used for serving individual shortcakes.

_Prize Recipe_

RYZON CURRANT SHORTCAKES

BY MRS. G. N. HARTLEY, PLAINFIELD, N. J.

3 level teaspoonfuls RYZON.
3 level cupfuls (¾ pound) flour.
½ level teaspoonful salt.
1 level cupful (½ pound) sugar.
1 cupful (½ pound) shortening.
1 level cupful (½ pound) currants.
1 cupful (½ pint) water (scant).

Clean currants. Sift flour, RYZON, sugar, and salt into a basin, add shortening, cut it in with a knife, and then rub it in with the tips of the fingers; add currants and water gradually, and turn out onto a floured baking board. Knead lightly and roll out about one inch thick; cut into three inch squares, and mark top of each square with a knife. Place apart on greased tins and bake in a quick oven for fifteen minutes. Serve hot or cold. Sufficient for fifteen squares.

_Prize Recipe_

RYZON GRAPEFRUIT SHORTCAKE

BY MRS. WILLIAM J. MATHESON, NEW YORK CITY

4 grapefruit.
3 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ teaspoonful salt.
½ cupful (4 ounces) butter.
Milk.
Sugar.

SAUCE:
Juice of the four grapefruit.
1 tablespoonful cornstarch.
3 tablespoonfuls (1½ ounces) butter.
1 cupful (½ pound) sugar.
1 egg yolk.
1 tablespoonful vanilla extract.

FOR SHORTCAKE:—Peel grapefruit. Separate sections carefully so as not to get in any of the pulp. Hold fruit over a bowl to keep juice. Break sections into little chunks, sprinkle with a little sugar and set aside (not in cold place) till shortcake is made. Mix flour, RYZON and salt and sift into a basin. Add butter and chop it in with a silver knife until mealy, and wet to a soft consistency with cold milk.

Grease and flour a round or square baking pan. Put dough in and press it out with fingers to about one inch thick. Place it in a hot oven for the first ten minutes, then lower heat and leave it for about ten minutes longer, or until it is brown.

RYZON PIES

RYZON APPLE PIE

BY MRS. GEO. MEDLER, CHEVEY CHASE, MD.

FILLING:
6 to 8 medium-sized apples.
½ cupful (¼ pound) sugar.
2 level teaspoonfuls cinnamon.
1 level tablespoonful (½ ounce) butter.
3 tablespoonfuls cold water.

Line a deep pie plate with RYZON chopped pastry. See page 59. Place layer of thinly sliced apples in the dish, dust over with cinnamon and sugar—repeating until the dish is filled. Add three tablespoonfuls cold water and fleck with butter, place top crust on and bake in moderate oven until a golden brown.

RYZON TRANSPARENT PIE

RYZON puff pastry, see page 57.
½ cupful (¼ pound) butter.
1 level cupful (½ pound) sugar.
3 eggs, separated.
½ level teaspoonful grated nutmeg.
½ lemon.
2 tablespoonfuls brandy or fruit juice.
1 level teaspoonful RYZON.

Line a pie plate with pastry. Cream butter and sugar thoroughly together, beat in yolks of eggs, nutmeg, grated rind and strained juice of lemon, brandy and whites of eggs beaten to a stiff froth with RYZON. Bake in a moderately hot oven for thirty minutes. If liked, the edge of the pie may be decorated with meringue.

RYZON PUMPKIN PIES

4 cupfuls (1 quart) stewed and strained pumpkin.
1½ level cupfuls (¾ pound) sugar.
1 level teaspoonful RYZON.
1 level tablespoonful flour.
1 level teaspoonful salt.
1 level teaspoonful powdered mace.
1 level teaspoonful powdered cinnamon.
1 level teaspoonful powdered ginger.
2 cupfuls (1 pint) milk.
RYZON chopped pastry, see page 59.

Line two pie plates with pastry. Put pumpkin into a basin, add sugar, flour, salt, and RYZON mixed together, then stir in the spices and the milk; fill into the prepared pie plates and bake in a hot oven to a rich, golden brown color.

Note that this economical recipe contains no eggs.

RYZON PUMPKIN PIE No. 2

¾ cupful (6 ounces) sugar.
1 level teaspoonful powdered cinnamon.
1 level teaspoonful powdered ginger.
½ level teaspoonful salt.
1½ level cupfuls (¾ pint) steamed and strained pumpkin.
3 eggs.
1½ cupfuls (¾ pint) milk.
½ cupful (1 gill) cream.
1 tablespoonful melted butter.
RYZON flaky pastry, see page 58.

Put sugar into a bowl, add spices, salt, pumpkin, eggs slightly beaten, milk, cream and butter. Mix and pour into a pastry lined pie plate and bake in a moderate oven for three-fourths of an hour. Cool and serve. Sufficient for one pie.

RYZON MINCE PIES

RYZON chopped pastry, see page 59.
2 pounds (8 cupfuls) boiled lean beef (chopped).
2 level cupfuls (½ pound) chopped suet.
2 level cupfuls (1 pound) seeded raisins.
2 level cupfuls (12 ounces) sultana raisins.
8 level cupfuls (2 pounds) currants.
2 level cupfuls (½ pound) chopped candied citron peel.
1 level cupful (¼ pound) blanched and chopped almonds.
1 level tablespoonful salt.
2 level tablespoonfuls powdered cinnamon.
1 level tablespoonful powdered mace.
1 level tablespoonful powdered nutmeg.
1 level tablespoonful powdered allspice.
5 level cupfuls (2½ pounds) sugar.
4 pounds peeled and chopped apples.
4 lemons.
1 cupful (½ pint) brandy.
2 cupfuls (1 pint) sherry wine.

Put beef into a large mixing bowl, add suet, fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine. Mix well and allow to stand over night, then mix again and divide into jars and seal.

This mince meat will keep all winter in a cool place. Let stand at least two weeks before using. Boiled cider may be used in place of brandy and wine. Sufficient for ten pies.

For two mince pies:—Line two pie plates with a rich crust, fill with the mince meat mixture, put a crust on top, or strips, if preferred, brush over with beaten egg or milk, and bake in a hot oven for thirty minutes. Serve warm—not HOT.

RYZON BAKEWELL PIE

RYZON short or flaky pastry. See pages 56, 58.
3 level tablespoonfuls jam or jelly.
4 tablespoonfuls (2 ounces) butter.
6 level tablespoonfuls (3 ounces) sugar.
4 eggs.
½ teaspoonful lemon extract.
½ level teaspoonful RYZON.
4 level tablespoonfuls (1 ounce) flour.
1 level tablespoonful powdered sugar.

Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with RYZON.

Spread this mixture over the jelly and bake in a moderate oven for forty minutes.

Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. Pile on top of the pie and brown lightly in the oven. Serve hot or cold.

If liked, the meringue may be placed around the pie.

RYZON PARISIAN APPLE PIE

Thinly sliced apples.
1 level cupful (½ pound) sugar.
½ level teaspoonful grated nutmeg.
1 tablespoonful lemon juice.
¼ cupful (½ gill) water.
1 tablespoonful (½ ounce) butter.
2 eggs, separated.
1 level teaspoonful RYZON.
1 level cupful (4 ounces) flour.
¼ level teaspoonful salt.
¾ cupful (1½ gills) milk.

Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water.

Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in RYZON, flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft.

Beat up whites of eggs to a stiff froth, then add two tablespoonfuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk.

Sufficient for six persons.

RYZON DEEP APPLE PIE

RYZON chopped pastry, see page 59.
8 to 12 tart apples.
1 level cupful (½ pound) sugar.
½ level teaspoonful powdered cinnamon.
½ level teaspoonful grated nutmeg.

Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprinkle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half. Roll a strip of RYZON pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the fullness thrown back in the center. Pinch cover to the rim and bake in a moderately hot oven until apples are tender.

Sufficient for six persons.

Sometimes deep apple pie is served with cream cheese. Mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt. Put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern. Serve hot.

RYZON LEMON MERINGUE PIE

¾ cupful (6 ounces) sugar.
3 level tablespoonfuls cornstarch.
1 cupful (½ pint) boiling water.
1 tablespoonful (½ ounce) butter.
3 egg yolks.
1 lemon rind, grated.
4 tablespoonfuls lemon juice.
RYZON flaky pastry, see page 58.

FOR MERINGUE:
3 egg whites.
3 level tablespoonfuls (1½ ounces) sugar.
½ tablespoonful lemon juice.

FOR PIE:—Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes. Add butter, egg yolks well beaten, grated rind and lemon juice. Remove from the fire and cool.

Line a pie plate with RYZON pastry, cutting the pastry larger than the plate and building up a rim; pinch with the fingers first dipped in flour. Pour in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done.

FOR MERINGUE:—Beat whites of eggs until stiff, add gradually sugar and lemon juice, and continue beating for two minutes. Pile on the top of the pie and return to the oven to brown lightly. Sufficient for six persons.

RYZON TARTLETS

RYZON COCOANUT TART

RYZON chopped pastry, see page 59.
2 eggs, separated.
1 cupful (½ pint) milk.
1 level tablespoonful cornstarch.
½ cupful (2 ounces) chopped cocoanut.
½ level teaspoonful RYZON.
½ teaspoonful vanilla extract.
2 tablespoonfuls raspberry jam.
1 level tablespoonful (½ ounce) sugar.

Line a greased glass pie plate with pastry. Perforate it in several places with a fork before putting in the oven, to avoid blistering. Bake in a moderate oven until ready.

Beat yolks of eggs with sugar. Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time. Return this to the saucepan, and add cornstarch moistened with remainder of milk. Stir until well thickened, and then remove from the fire. Add cocoanut, RYZON, extract, and whites of eggs stiffly beaten. Put jam at the bottom of pastry case, and mixture on the top. Brown lightly in the oven. Sprinkle with sugar, and serve the tart either hot or cold. Sufficient for four persons.

RYZON APPLE TARTLETS

RYZON flaky pastry, see page 58.
1 pound apples. (About 4 apples.)
2 tablespoonfuls water.
4 cloves.
½ cupful (4 ounces) sugar.
2 tablespoonfuls (1 ounce) butter.
2 eggs.
2 tablespoonfuls milk.
½ level teaspoonful RYZON.
1 level tablespoonful flour.

Roll out pastry, cut in rounds, and line greased tartlet pans; peel, core and cut apples into small pieces, put into a saucepan with water and cloves; stew until soft, add sugar and butter, when dissolved rub all through a sieve. Beat up eggs with milk, add flour sifted with RYZON and add to apples. Mix well, and put two tablespoonfuls of this mixture into tartlet pans, and bake in a moderate oven for twenty minutes.

Sufficient for fourteen tartlets.

RYZON FLORENCE TARTLETS

RYZON flaky pastry, see page 58.
½ cupful (¼ pound) butter.
½ cupful (¼ pound) sugar.
3 eggs.
1 level teaspoonful RYZON.
1 level cupful (¼ pound) cake crumbs.
Strawberry preserve.
Meringue.

Line greased tartlet pans with pastry. Cream butter and sugar together, add eggs well beaten, beat again, add cake crumbs and RYZON. Divide into tartlet tins and bake in a moderate oven for twelve to fifteen minutes. Place a little strawberry preserve on each, and then put meringue on top, using a bag and tube. Color some of the meringue pink, and pipe a fine line round at the top. Sufficient for twenty-four tartlets.

RYZON ORANGE TARTLETS

RYZON chopped pastry, see page 59.
Orange marmalade.
¼ cupful (2 ounces) butter.
¼ cupful (2 ounces) sugar.
1 egg.
½ orange.
½ level teaspoonful RYZON.
½ cupful (2 ounces) flour.

Line small patty pans with pastry. Put one teaspoonful of orange marmalade in each and set aside in a cool place. Cream sugar and butter thoroughly together, add egg well beaten, grated rind and strained juice of half of orange, and flour sifted with RYZON. Mix and divide into prepared tins. Bake in a hot oven from twelve to fifteen minutes. Sufficient for twelve tartlets.

By ELIZABETH O. HILLER, Denver School of Cookery]