Ryzon Baking Book

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.

• 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.

• 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.

• 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

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.

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.

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

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.

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.

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.

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.

• 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

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.

• 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.

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.

• 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.

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(See Recipe, page 14)

Quick breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking.

Quick bread mixtures are either doughs or batters. Batter means “that which is battered or beaten”; dough means “that which is wet or moistened.” A quick bread should be quickly mixed, and put into the oven at once. Doughs require a hotter oven than batters. Too great heat causes bubbles of gas or air to burst and run together.

Popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. When done, popovers should be crisp, hollow inside, several times the height of the batter and well cooked throughout.

When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice; a cake turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not grease a soapstone griddle.

GOOD FLOUR AND
HOW TO KNOW IT

Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by its creamy white color, by its gritty feeling, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring.

Second Prize Recipe

BY MRS. FREDERICK G. WAGNER,
LEONIA, N. J.

• 2 level cupfuls (1 pint) cold boiled rice.
• 2 level cupfuls (½ pound) flour.
• 2 level teaspoonfuls Ryzon.
• 2 level tablespoonfuls (1 ounce) sugar.
• 2 eggs—separated.
• 2 cupfuls (1 pint) milk.
• 1 level teaspoonful salt.

Mash rice until smooth. Sift flour, Ryzon, sugar, and salt together twice. Beat yolks of eggs, add whites beaten to a stiff froth, and stir them into the rice. Then add milk and flour alternately, and beat until smooth.

Have gem pans greased and a little flour sifted into each. Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes. Serve hot with butter or maple syrup. Also as a dessert with preserved fruits.

Sufficient for twenty popovers.

• 1 egg.
• 2 level tablespoonfuls (1 ounce) sugar.
• 1 cupful (½ pint) milk.
• 4 level teaspoonfuls Ryzon.
• 2 level cupfuls (½ pound) flour.
• 1 level teaspoonful salt.
• 1 tablespoonful (½ ounce) lard.
• 1 tablespoonful (½ ounce) butter.

Beat up egg, add sugar and milk, add flour sifted with Ryzon and salt, beat well; add shortening melted, and beat for five minutes.

Divide into buttered and floured popover or gem pans, and bake in a hot oven for fifteen minutes.

Always have a hot oven when making puffers.

Sufficient for fifteen puffers.

BY MARION HARRIS NEIL, AUTHOR OF
“CANNING, PRESERVING AND PICKLING”

• 1  level teaspoonful Ryzon.
• 1  level cupful (4 ounces) flour.
• ½ level teaspoonful salt.
• 2  eggs.
• 1  cupful (½ pint) milk.

Mix flour, Ryzon, and salt together and sift them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture; rub through a strainer or sieve and divide into hot, well-greased popover molds. The molds should be a little more than one-half full. Bake for thirty-five minutes in a moderate oven. The oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven rich brown puffs which may be eaten hot with sugar and cream, with maple syrup, or with butter and berries. When these are filled with whipped cream, custard, or blanc mange, they make an excellent dessert.

Sufficient for twelve popovers.

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• 4  level cupfuls (1½ pounds) white corn meal.
• 4  level teaspoonfuls Ryzon.
• 1  level teaspoonful salt.
• 3  level tablespoonfuls (1½ ounces) sugar.
• ¼ cupful (4 ounces) melted butter.
• 2  cupfuls (1 pint) water.
• 3  cupfuls (½ pound) chopped sour apples.

Sift corn meal, Ryzon, salt and sugar together; stir in water, apples and melted butter. Pour into well-greased tin and bake one-half hour in moderate oven. Serve hot.

Sufficient for six persons.

BY A. C. WOOD, WASHINGTON, D. C.

• 1 pint milk from top of quart bottle of milk.
• (This equals about ½ cup table cream and 1½ cupfuls milk).
• 1 level cupful (6 ounces) old fashioned water ground whole
• corn meal (the cup filled lightly with a spoon and
• not shaken down).
• 3 eggs, whites beaten separately.
• 1 level teaspoonful salt.
• 1 level teaspoonful Ryzon.

Scald the milk in a double boiler. Stir in the meal slowly and cook until a smooth batter which will pour from the spoon. Break in the egg yolks, one at a time, beating vigorously all the while, then fold in the stiffly beaten whites, and bake from thirty to forty minutes in a moderately quick oven. Serve immediately with a spoon from a pan in which it was baked.

This bread may also be made with hominy mush, and is nice eaten with strained honey or maple syrup.

Sufficient for eight persons.

• 1  level cupful (6 ounces) corn meal.
• ¾ cupful (3 ounces) flour.
• 3  level teaspoonfuls Ryzon.
• 1  level teaspoonful salt.
• ¼ cupful (4 tablespoonfuls) molasses—or—
• 2 level tablespoonfuls (1 ounce) sugar.
• 1  cupful (½ pint) milk.
• 1  egg, well beaten.
• 1  tablespoonful (½ ounce) melted butter.

Sift together the corn meal, flour, Ryzon, sugar (if used), and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins twenty-five minutes.

Sufficient for twelve muffins.

• 2  level teaspoonfuls Ryzon.
• 1  level cupful (6 ounces) corn meal.
• 1  level cupful (¼ pound) flour.
• ½ level teaspoonful salt.
• 2  eggs, separated.
• 3  cupfuls (1½ pints) milk.
• 2  tablespoonfuls (1 ounce) butter.

Sift meal, flour, Ryzon and salt into a basin. Beat up yolks of eggs, add two cupfuls of the milk to them and butter, melted. Mix to a smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth. Pour into a square baking pan that has been well greased. The batter should be about two inches thick. Lastly, pour into the middle the remaining cupful of milk. Do not stir, but place gently in the oven, and bake in a moderate oven for fifty minutes. Turn out, cut in squares and serve at once. The center will be custard-like in appearance.

Sufficient for six persons.

N. B.—See Master Corn Bread Recipe on page 16.

BY MISS SARAH E. GIBSON,
HAGERSTOWN, MD.

• ½ level cupful (3 ounces) corn meal.
• ½ level cupful wheat or graham flour.
• 3  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 1  cupful (½ pint) milk.
• 1  tablespoonful molasses.
• 1  tablespoonful melted shortening.

Sift corn meal, flour, salt and Ryzon together. Stir in milk, molasses and shortening. Mix all thoroughly and pour into well-greased muffin tins. Bake in hot oven for about twenty-five minutes.

Sufficient for six muffins.

• 1½ level cupfuls (12 ounces) seeded raisins.
• 6    level teaspoonfuls Ryzon.
• 3    level cupfuls (18 ounces) yellow corn meal.
• 1½ level cupfuls (7½ ounces) graham flour.
• 1½ level cupfuls (6 ounces) flour.
• 1    level teaspoonful salt.
• 1    cupful (½ pint) molasses.
•  Milk.

Wash raisins and cut them in halves, put them into a basin, add corn meal, Ryzon, salt, graham flour, and molasses mixed with enough milk to make soft. Mix thoroughly and turn into a large well-greased mold, cover, and steam steadily for three hours.

Serve hot, cut in slices.

The mold should be large enough so that it will be but half filled before steaming.

Sufficient for ten persons.

BY MISS EMMA COLLINS,
ALBANY, CAL.

• 1 level cupful (½ pint) cold boiled rice.
• 1 level cupful (6 ounces) corn meal.
• 1 level cupful (¼ pound) flour.
• 6 level teaspoonfuls Ryzon.
• 1 level teaspoonful salt.
• 1 egg.
• 1 cupful (½ pint) milk.

Beat the egg until light. Add milk, salt, corn meal and rice, and lastly flour sifted with Ryzon.

Mix thoroughly and beat hard. If necessary stir in five extra tablespoonfuls milk. Bake in three well-greased layer cake pans in hot oven for thirty minutes. When done turn out onto plate and arrange like a layer cake, spreading two layers with butter, dusting the top with powdered sugar. If desired, the egg may be omitted and another half level teaspoonful Ryzon added instead.

This makes a delicious hot bread for tea.

Sufficient for six persons.

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

• 2    cupfuls (1 pint) grated sweet potatoes.
• 1    cupful (½ pint) sweet milk.
• 1    level teaspoonful ginger.
• 2    level tablespoonfuls (1 ounce) brown sugar.
• 2    level tablespoonfuls (1 ounce) melted butter.
• 1½ level cupfuls (6 ounces) flour.
• 4    level teaspoonfuls Ryzon.
• 1    level teaspoonful salt.

Beat first five ingredients thoroughly together. Sift flour, salt and Ryzon together twice, and add to first mixture, beat a minute, turn into a buttered baking dish and bake in moderate oven for three-quarters of an hour. Serve in baking dish. This is a spoon bread and should be served as soon as taken from oven.

Sufficient for six persons.

BY MRS. MARY E. HALL,
JAMESTOWN, N. Y.

• ½ level cupful (3 ounces) corn meal.
• 2  level tablespoonfuls (1 ounce) sugar.
• 4  level teaspoonfuls Ryzon.
• 3  level cupfuls (¾ pound) flour.
• ¾ level teaspoonful salt.
• 2  level tablespoonfuls (1 ounce) butter, or butter substitute.
• 1  cupful (½ pint) milk.
• 1  egg.

Sift together corn meal, sugar, Ryzon, flour and salt. Cut in butter. Beat egg well. Add milk, using more milk if necessary, and mix with dry ingredients. Roll one-half inch thick, butter and turn over to make Parker House Rolls. Bake fifteen minutes, and serve immediately.

Sufficient for sixteen rolls.

Master Recipe

• 1  tablespoonful (½ ounce) butter.
• 2  level tablespoonfuls (1 ounce) sugar.
• 2  eggs, separated.
• 1  level cupful (6 ounces) corn meal.
• 3  level teaspoonfuls Ryzon.
• 1  level cupful (4 ounces) flour.
• ½ level teaspoonful salt.
• 1  cupful (½ pint) milk.

Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with Ryzon, and salt, and milk. Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces.

This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans.

Sufficient for six persons.

Master Recipe

• 2 level cupfuls (½ pound) flour.
• 4 level teaspoonfuls Ryzon.
• 1 level teaspoonful salt.
• 2 tablespoonfuls (1 ounce) butter
• or 1 tablespoonful butter
• and 1 tablespoonful lard.
• ¾ cupful (1½ gills) to 1 cupful milk.

Mix flour, Ryzon, and salt and sift into a basin; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed close together.

Sufficient for twelve biscuits.

BY MRS. JOHN W. TOLSON,
WASHINGTON, D. C.

• 4 level cupfuls (1 pound) flour.
• 1 level teaspoonful salt.
• 5 level teaspoonfuls Ryzon.
• 1 pound small smoked sausages.
• 4 level tablespoonfuls (2 ounces) lard.
• About 2 cupfuls milk—or milk and water.

Brush each sausage with mustard.

Sift flour, salt and Ryzon together. Work in lard and gently mix in milk enough to make a smooth dough, soft enough to be handled easily without being stiff. Roll out about ¼ inch thick. Cut in small squares. Lay one smoked sausage in each square; roll up and fasten securely by pinching dough together. Place in a pan a little distance apart and bake in a quick oven until brown.

Sufficient for fourteen dainties.

Prize Recipe

BY MRS. MARY R. DOGGETT,
BROOKLYN, N. Y.

• 3  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ¾ level teaspoonful salt.
• 1  level tablespoonful (½ ounce) sugar.
• 2  tablespoonfuls (1 ounce) lard.
• ¾ cupful (1½ gills) milk.
• ½ cupful (2 ounces) chopped preserved Canton ginger.

Sift Ryzon, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve minutes. Serve hot for luncheon or tea.

Sufficient for twenty biscuits.

Prize Recipe

BY MRS. FLORENCE LOUNDS,
FORT LEE, N. J.

• Filleted Sardines.
• 3  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ½ level teaspoonful salt.
• 3  tablespoonfuls (1½ ounces) lard.
• 2  tablespoonfuls (1 ounce) butter.
• 1  cupful (½ pint) milk, scant.

Sift flour, Ryzon and one-half teaspoonful of salt into a basin, add lard and butter, cut them in with a knife and then rub in with tips of fingers; add gradually enough milk to make a soft dough. Toss onto a slightly floured board and pat and roll with a rolling-pin until one inch thick. Cut out with a small, round cutter dipped in flour, place close together on a greased tin, bake in a hot oven from eight to ten minutes. Split while hot and place together with the sardines, seasoned with salt, between the rounds.

If liked, the sardines may be moistened with some of the sardine oil.

Sufficient for twenty-four small biscuits.

• 4  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ¼ level teaspoonful salt.
• 1  level tablespoonful (½ ounce) sugar.
• 1  tablespoonful (½ ounce) lard or drippings.
• 3  tablespoonfuls peanut butter.
• 2  eggs.
• Milk enough to make a soft dough.

Sift the flour, Ryzon, salt, and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out on a floured baking board, knead lightly, roll out, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven.

Sufficient for twelve biscuits.

BY FORECAST MODERN SCHOOL OF COOKERY

• 1  level cupful (¼ pound) flour.
• ¼ teaspoonful salt.
• ½ cupful (1 gill) water.
• 3  level teaspoonfuls Ryzon.
• 1  level tablespoonful (½ ounce) butter or fat.
• 8  level tablespoonfuls (½ cup) grated cheese.

Mix like drop baking powder biscuit. Bake twelve minutes in hot oven. They are excellent to serve with a vegetable as they are high in nutrition.

Sufficient for twelve biscuits.

• 6    level teaspoonfuls Ryzon.
• 4    level cupfuls (1 pound) flour.
• 1    level teaspoonful salt.
• 1    level teaspoonful sugar.
• 2    tablespoonfuls (1 ounce) butter or lard.
• 1    egg—separated.
• 1½ cupfuls (¾ pint) milk or milk and water.

Sift flour, Ryzon, sugar and salt into a basin; add shortening, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers. Beat up white of egg to a stiff froth, add milk to it and stir into the dry ingredients. Mix with a flexible knife, and turn out onto a floured baking board. Beat with a rolling-pin until the dough blisters, then roll out about three-fourths of an inch thick. Cut into biscuits, and lay them, not touching each other, on a greased baking pan, brush over the tops with yolk of egg beaten and mixed with one tablespoonful of milk, and bake in a quick oven for fifteen to eighteen minutes.

Sufficient for twenty-five biscuits.

BY FORECAST MODERN SCHOOL OF COOKERY

• 1 level cupful (½ pint) freshly mashed, lightly packed potato.
• 1 level cupful (¼ pound) flour.
• 2 level tablespoonfuls (1 ounce) melted butter or shortening.
• 1 level teaspoonful Ryzon.
• 1 level teaspoonful salt.

Add melted butter to mashed potato. Mix and sift flour, Ryzon and salt and add to potato mixture to make a soft dough. Roll out quickly, cut with a biscuit cutter and bake in a quick oven fifteen minutes.

This also makes a good crust for a meat pie.

Sufficient for twelve biscuits.

BY MRS. FRED FRIEDLANDER,
NEW YORK CITY

• 1 cupful stewed and pitted prunes.
• 2 level cupfuls (½ pound) flour.
• 4 level teaspoonfuls Ryzon.
• 1 level teaspoonful salt.
• 2 level tablespoonfuls (1 ounce) butter.
• 1 cupful (½ pint) milk.

Sift flour, Ryzon and salt into mixing bowl. Add butter or other shortening. Cut in with two knives until fine. Add milk slowly until a soft spongy mixture. Turn out on well-floured board. Roll quite thin—¼ inch. Cut with rather large biscuit cutter. Place one prune in center of biscuit and pinch the edges of dough up over the prune, as for a dumpling, turning that side down on the pan. Bake in quick oven.

Sufficient for twelve biscuits.

• 3  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ½ level teaspoonful salt.
• 2  tablespoonfuls (1 ounce) butter or lard.
• 1  cupful (4 ounces) chopped nut meats.
• 4  level tablespoonfuls (2 ounces) sugar.
• 1  egg.
• Enough milk to make a soft dough.

Sift flour, salt, and Ryzon together. Rub or cut in the butter and add the nuts and sugar. Beat up egg and add it to the dry ingredients, with enough milk to make a soft biscuit dough. Shape with floured hands into small balls, place well apart on greased tins, brush the tops with milk, sprinkle over with chopped nuts and bake in a hot oven from twelve to fifteen minutes. Serve hot with butter.

If liked, the biscuits may be covered with frosting or they may be split and jelly put between the halves.

Sufficient for eighteen biscuits.

• 4  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ½ level teaspoonful salt.
• ½ level teaspoonful sugar.
• 2  tablespoonfuls (1 ounce) shortening.
• 1  cupful (½ pint) or less of milk.

Sift flour, salt, sugar and Ryzon twice. Cut in shortening; then add milk gradually, mixing with a knife. The dough should be as soft as can be handled without sticking. Toss onto a lightly floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter.

Lay on greased baking tins, and bake in a hot oven from twelve to fifteen minutes.

Sufficient for twelve biscuits.

BY MRS. J. B. MAC ENTIRE,
ROANOKE, VA.

• 4  level cupfuls (1 pound) flour.
• 2  level teaspoonfuls Ryzon.
• ½ level teaspoonful soda.
• ½ level teaspoonful salt.
• 2  level tablespoonfuls (1 ounce) shortening.
• Buttermilk.

Sift dry ingredients into a bowl. Add shortening and chop until mealy. Add buttermilk gradually until it is a soft dough. Roll thin and cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve immediately.

Sufficient for twenty-five biscuits.

N. B.—See Master Biscuit Recipe on page 17.

---

BY MRS. GEORGE BANCROFT,
ANN ARBOR, MICHIGAN

• 2 level cupfuls (½ pound) flour.
• 3 level tablespoonfuls Ryzon.
• 1 level teaspoonful salt.
• 2 cupfuls (1 pint) water.

Sift flour, Ryzon and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan, if in camp, and turn when full of bubbles. When brown, serve hot with butter and maple syrup or sugar.

Sufficient for fifteen cakes.

This batter may be cooked in muffin rings.

Note that no eggs or shortening are used in this recipe.

Master Recipe

• 4    level teaspoonfuls Ryzon.
• 1½ level cupfuls (6 ounces) flour.
• 2    level tablespoonfuls (1 ounce) sugar.
• 1    level teaspoonful salt.
• ⅞   cupful (scant ½ pint) milk.
• 2    tablespoonfuls (1 ounce) butter.
• 1    egg.

Sift flour once, measure, add Ryzon, salt and sugar and sift four times, add milk gradually while stirring constantly. When smooth and free from lumps add butter, melted, mix, add egg, beaten until thick and light colored, beat well, and pour into well-greased hot gem pans. Bake twenty minutes in a hot oven.

Sufficient for twelve muffins.

BY MRS. A. R. CORWITH,
SOUTHAMPTON, N. Y.

• 1½ level cupfuls (½ pound) flour.
• 1    level tablespoonful (½ ounce) sugar.
• 1    level teaspoonful salt.
• 5    level teaspoonfuls Ryzon.
• 2    level tablespoonfuls (1 ounce) shortening.
• ¾   cupful (1½ gills) milk.
• 1    cupful (½ pint) squash.
• 1    egg.

Sift together flour, sugar, salt and Ryzon. Beat egg lightly and add to it milk and squash. Melt shortening and add to combined mixture. Beat thoroughly and turn into hot greased muffin tins. Bake about twenty minutes.

Sufficient for twenty muffins.

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

• 1  level cupful (½ pint) milk.
• 1  egg.
• 1  level tablespoonful (½ ounce) butter.
• 2  level cupfuls (½ pound) flour.
• 2  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 2  level tablespoonfuls (1 ounce) sugar.
• 1  cupful (½ pint) finely chopped apples.

Sift flour, Ryzon, salt and sugar three times. Beat egg, add melted butter and milk. Stir in dry ingredients and beat thoroughly, adding apples last. Pour into well-greased muffin pans and bake in quick oven until golden brown.

Sufficient for twelve muffins.

Prize Recipe

BY MRS. JEANNETTE YOUNG NORTON,
N. Y. CITY

• ¼ cupful (2 ounces) butter.
• ¾ cupful (3 ounces) chopped cooked ham.
• 1  beaten egg.
• 3  level teaspoonfuls Ryzon.
• ¾ cupful (¼ pound) graham flour.
• 1  level cupful (¼ pound) flour.
• 1  cupful (½ pint) milk.

Beat butter to a cream, add ham, mix well, then add egg, graham flour, flour sifted with Ryzon and milk. Mix thoroughly and divide into twelve hot, well-greased muffin tins. Bake in a hot oven for twenty minutes. Serve hot or cold.

Sufficient for twelve muffins.

BY MISS ALICE BRADLEY, PRINCIPAL,
MISS FARMER‘S SCHOOL OF COOKERY,
BOSTON, MASS.

• ½ cupful (2 ounces) bread flour.
• 3  level teaspoonfuls Ryzon.
• ¾ level teaspoonful salt.
• ¼ cupful (1½ ounces) brown sugar.
• 1  level cupful (5 ounces) graham flour.
• ⅓ cupful (1⅓ ounces) walnuts.
• 6  dates.
• 1  egg.
• ¾ cupful (1½ gills) milk.
• 2  tablespoonfuls (1 oz.) shortening, melted.

Mix and sift bread flour, Ryzon, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg well beaten, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes.

Sufficient for twelve muffins.

BY FORECAST MODERN SCHOOL
OF COOKERY

• 2    level cupfuls (1 pint) bread crumbs.
• ½   cupful (2 ounces) flour.
• 1    level tablespoonful (½ ounce) melted butter or shortening.
• ¼   level teaspoonful salt.
• 1½ cupfuls (¾ pint) milk.
• 1    egg.
• 2    level teaspoonfuls Ryzon.

Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg yolk, flour, salt, Ryzon and butter. Fold in egg white stiffly beaten. Bake in buttered muffin tins in a quick oven for twenty minutes.

Sufficient for twelve muffins.

BY MRS. ELEANOR ACKERMAN,
BROOKLYN, N. Y.

• 2 level cupfuls (½ pound) flour.
• 3 level tablespoonfuls Ryzon.
• 1 level teaspoonful salt.
• 1 cupful (½ pint) water.
• 1 cupful (½ pint) canned corn.

Sift flour, Ryzon and salt into a bowl, add water and canned corn gradually and beat well.

Bake in muffin rings or as griddle cakes on a hot well-greased griddle.

One level tablespoonful of sugar may be added if desired. Note that no eggs or shortening are used in this recipe.

Sufficient for twelve muffins.

• 2 level teaspoonfuls Ryzon.
• 1 level cupful (5 ounces) graham flour.
• 2 level cupfuls (½ pound) flour.
• 1 level teaspoonful baking soda.
• 1 level teaspoonful salt.
• 2 tablespoonfuls (1 ounce) butter.
• 1 level cupful (6 ounces) brown sugar.
• 1 level cupful (¼ pound) chopped nut meats.
• 1 egg.
• 2 cupfuls (1 pint) sour milk.

Mix flour with graham flour, Ryzon, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty minutes.

Sufficient for twenty-four muffins.

N. B.—See Master Muffin Recipe on page 20.

BY MISS EMMA COLLINS,
ALBANY, CAL.

• 1    level cupful (½ pint) cooked oatmeal.
• 1½ level cupfuls (6 ounces) flour.
• 4    level teaspoonfuls Ryzon.
• 2    level tablespoonfuls (1 ounce) sugar.
• ½   level teaspoonful salt.
• ½    cupful (1 gill) milk.
• 1    egg.
• 2    level tablespoonfuls (1 ounce) butter.

Mix and sift together flour, Ryzon, salt and sugar. Beat egg, add milk, melted butter and oatmeal. Then add dry ingredients, beat all thoroughly and pour into well-greased gem pans and bake in quick oven.

Sufficient for twelve gems.

• 2  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 2  level cupfuls (½ pound) flour.
• 1  tablespoonful (½ ounce) butter.
• 1  tablespoonful (½ ounce) lard.
• 2  eggs.
• ⅔ cupful (1¼ gills) honey.
• 5  tablespoonfuls milk.

Sift salt, Ryzon and flour into a basin. Rub in butter and lard with finger tips, add eggs well beaten, and honey mixed with milk. Mix well and divide into greased and floured gem pans, filling them half full and bake in a moderate oven for fifteen minutes.

Sufficient for twelve gems.

BY MRS. M. J. HARDING,
DETROIT, MICH.

• ¾ cupful (½ ounce) bran.
• ½ cupful (2 ounces) flour.
• 2  level teaspoonfuls Ryzon.
• ¼ level teaspoonful salt.
• 3  level tablespoonfuls (1½ ounces) sugar.
• ⅔ cupfuls (1⅓ gills) milk.
• 1  egg.

Mix dry ingredients and add to well-beaten egg and milk. Put into well-greased gem pans and bake in hot oven.

Sufficient for eight gems.

• 2  level teaspoonfuls Ryzon.
• 2  level cupfuls (10 ounces) gluten flour.
• ¼ level teaspoonful salt.
• 1  egg.
• 2  cupfuls (1 pint) milk.

Sift flour, Ryzon and salt together into a basin, add egg well beaten, and milk. Use scant measure of milk. Beat well, and pour into hot, greased gem pans, and bake in a quick oven for twelve to fifteen minutes.

Sufficient for twelve gems.

• 5 level teaspoonfuls Ryzon.
• 2 level cupfuls (½ pound) flour.
• 1 level teaspoonful salt.
• 2 level cupfuls (½ pound) whole wheat flour.
• 3 tablespoonfuls (1½ ounces) butter.
• 1 egg.
• 1 cupful (½ pint) milk.

Sift flour, Ryzon and salt into a basin, add whole wheat flour and mix thoroughly together. Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured baking board and knead lightly for a few minutes. Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty minutes.

Sufficient for twelve rolls.

• 4  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ½ level teaspoonful salt.
• 3  tablespoonfuls (1½ ounces) butter.
• 1  egg.
• ½ cupful (¼ pint) milk (scant).
• 1  level cupful (½ pound) seeded and chopped raisins.
• 3  level tablespoonfuls (1½ ounces) sugar.
• ½ level teaspoonful powdered cinnamon.

Sift flour with Ryzon and salt twice, then rub in butter lightly with tips of fingers and add one-half of egg well beaten, and milk. Turn out onto a floured baking board, knead lightly, roll to one-fourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cinnamon; roll up like a jelly roll, brush over with remainder of egg, sprinkle with sugar and cut into pieces three-fourths of an inch in thickness, lay on greased tins, and bake in a hot oven for twelve to fifteen minutes.

Sufficient for twelve rolls.

Raisins are one of the foods of which more should be known; they are fifty per cent. more nourishing than meat and far more healthful and natural. Raisins are not only a great system builder, they are also one of the best fruit tonics known, and in purity stand almost alone.

• 4  level teaspoonfuls Ryzon.
• 4  level cupfuls (1 pound) flour.
• ¼ level teaspoonful salt.
• 6  tablespoonfuls (3 ounces) butter.
• ½ cupful (4 ounces) sugar.
• 1  egg.
• ½ cupful (¼ pint) milk.
• 1  teaspoonful orange extract.
• Marmalade, orange or grapefruit.

Sift together flour, Ryzon and salt; next cut and rub in butter and add sugar. Beat up egg, add extract and milk, and stir these into the other ingredients, making the whole to a stiff paste.

Divide the mixture into fourteen or sixteen pieces, shape each into a neat ball, make a small hole in the middle, put in a little marmalade, and close it up again. Place the buns on greased baking tins with the sides which have the holes downwards. Brush over with a little milk and sprinkle with fine sugar. Bake in a hot oven for twenty minutes.

Any preferred preserve may be used in place of the marmalade.

Sufficient for fourteen or sixteen buns.

• 3    level teaspoonfuls Ryzon.
• 2    level cupfuls (½ pound) flour.
• ¼   level teaspoonful salt.
• 1½ level cupfuls (6 ozs.) whole wheatflour.
• ½   cupful (4 ounces) butter.
• ¼   cupful (2 ounces) sugar.
• 1    egg.
• ¾   cupful (1½ gills) milk.

Sift flour, salt and Ryzon and add whole wheat flour; rub in the butter with the tips of the fingers, or cut in with a knife, and add the sugar. Beat up egg, add milk, and pour among the dry ingredients, making them into a soft dough.

Knead the dough lightly and divide it into two pieces. Make each piece into a smooth round, roll out and cut into six pieces. Lay on greased tins and bake in a moderately heated oven for twenty minutes. Brush over the tops with sweetened milk a few minutes before they are quite done, and return to the oven to finish baking.

Sufficient for twelve scones.

BY MRS. A. M. CRUM,
FLORENCE, ALA.

• 1  egg.
• 1  level tablespoonful (½ ounce) shortening.
• 2  level cupfuls (½ pound) flour.
• 2  cupfuls (1 pint) milk.
• 3  level teaspoonfuls Ryzon.
• 1  level tablespoonful (½ ounce) sugar.
• ¼ level teaspoonful salt.

Beat egg, sift flour, sugar, salt and Ryzon together, add shortening, then flour and thin down with milk. Grease muffin rings or a small pan—bake in a quick oven. Serve while hot.

Sufficient for six persons.

BY MRS. REYNOLDS CASEY,
FLUSHING, MICH.

• 2  level cupfuls (½ pound) flour.
• 4  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 2  level tablespoonfuls (1 ounce) shortening.
• ¾ cupful (1½ gills) milk.
• ½ cupful (2 ounces) chopped walnuts.

Sift together flour, salt and Ryzon into mixing bowl. Cut in shortening, add milk and mix. Turn out on well-floured board and roll quite thin, sprinkle walnuts on half of the dough, folding the other half over, then cut with a biscuit cutter and bake in a quick oven.

Sufficient for twelve biscuits.

• 2  eggs.
• ¾ cupful (1½ gills) milk.
• ½ level tablespoonful sugar.
• ¾ cupful (1½ gills) canned corn.
• 1  level tablespoonful Ryzon.
• 1  level cupful (¼ pound) flour.
• ½ level teaspoonful salt.

Beat up eggs, add milk and sugar; stir in canned corn. Sift flour, Ryzon and salt together and stir them into the corn mixture, and drop into buttered muffin rings on a buttered pan and bake in a moderate oven from fifteen to twenty minutes.

Sufficient for ten cakes.

BY MRS. MEHMERT,
OLNEY, ILL.

• 1½ level cupfuls (6 ounces) flour.
• ½   cupful (¼ pound) sugar.
• 1    level teaspoonful Ryzon.
• ¼   teaspoonful salt.
• ½   cupful (¼ pint) milk.
• ½   cupful (4 ounces) raisins.
• 1    egg well beaten.
• 1    tablespoonful (½ ounce) melted butter.

Sift flour, salt and Ryzon. Add milk, raisins, well-beaten egg and melted butter. Beat all together. Pour into baking pan and sprinkle well with cinnamon, sugar and lumps of butter on top.

Bake in moderate oven from twenty to thirty minutes.

Sufficient for six persons.

• 2  eggs.
• 2  cupfuls (1 pint) sour milk or buttermilk.
• 1  level teaspoonful Ryzon.
• 2  level cupfuls (½ pound) flour.
• ¼ cupful (1¼ ounces) corn meal.
• 1  level teaspoonful salt.
• 1  level teaspoonful sugar.
• 1  tablespoonful (½ ounce) lard.
• 1  tablespoonful (½ ounce) butter.
• 1  level teaspoonful baking soda.
• 1  tablespoonful warm water.

Beat eggs light, add milk, flour sifted with corn meal, Ryzon, salt and sugar; melt lard and butter, add them with soda dissolved in warm water. Mix carefully and cook on well-greased waffle irons. Serve hot with butter and syrup.

Sufficient for sixteen individual waffles.

Waffles are artistically shaped pancakes as to their constitution, and, like these, admit of interesting and even greater variations. Their name in Old French was waufre, which has developed into gaufre and gauffre. The word is related to the German Wabe, honeycomb, and as such would be derived from the shape of the waffle, which represents a large-celled honeycomb.

Master Recipe

• 4    level teaspoonfuls Ryzon.
• 2    level cupfuls (½ pound) flour.
• ½   level teaspoonful salt.
• 2    eggs—separated.
• 1½ cupfuls (¾ pint) milk.
• 4    tablespoonfuls (2 ounces) melted butter.

Mix flour with Ryzon and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry ingredients, beating thoroughly. When well mixed fold in the stiffly beaten whites of eggs. Pour from a pitcher into the center of a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles will not brown as well.

Preparation of Waffle Iron:—Heat the iron on both sides thoroughly. Grease the iron with a piece of salt pork or a padded fork dipped into bacon drippings. Reverse the iron to distribute the fat evenly. Open, and fill the iron two-thirds full. Cover and cook about one minute on one side, then turn and cook a little longer on the other side.

This amount will fill waffle iron six times.

This recipe may be varied by substituting ¾ cupful cold boiled rice in place of 1 cupful wheat flour, and in this way save flour for the government while still serving delicious waffles.

As a breakfast or luncheon dish waffles are well known. Equally welcome are the waffles served with hot chocolate or coffee in the afternoon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible.

Special Recipe

• 1  level cupful (¼ pound) flour.
• ¾ cupful (1½ gills) cooked rice.
• 3  level teaspoonfuls Ryzon.
• 1  egg well beaten.
• 1  level teaspoonful salt.
• 2  level teaspoonfuls (½ ounce) sugar.
• ½ cupful (1 gill) milk.
• 1  tablespoonful (½ ounce) melted butter.

Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an extra egg makes these griddle cakes unusually delicious.

Sufficient for ten griddle cakes.

Master Recipe

• 4 level teaspoonfuls Ryzon.
• 3 level cupfuls (¾ pound) flour.
• 1 level teaspoonful salt.
• 3 eggs—separated.
• 2 cupfuls (1 pint) milk.
• 1 tablespoonful (½ ounce) butter.

Melt butter. Mix flour, Ryzon, and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add flour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour into a hot, well-greased griddle, to the size of a saucer. When nicely browned on one side turn with cake turner. When browned on other side remove to a hot dish. Serve hot with butter and syrup, or sugar and milk, as desired.

• 5    level teaspoonfuls Ryzon.
• 2    level cupfuls (12 ounces) buckwheat flour.
• 1    level cupful (¼ pound) flour.
• 1    level teaspoonful salt.
• 1    tablespoonful molasses.
• 2½ cupfuls (1¼ pints) milk.
• 1    cupful (½ pint) water.

Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter.

Sufficient for thirty-five cakes.

N. B.—See Master White Flour Griddle Cake Recipe on page 25.

BY MRS. E. D. COLE,
BROOKLYN, N. Y.

• 2  cupfuls (1 pint) buttermilk—or sour milk.
• 1  level cupful (½ pint) stale bread crumbs.
• ¾ cupful (6 ounces) corn meal.
• 2  level teaspoonfuls Ryzon.
• 1  level teaspoonful salt.
• ½ level teaspoonful soda.
• 1  tablespoonful molasses.
• 1  cupful (½ pint) boiling water.

Soak crumbs in milk for half hour, scald corn meal with one cupful boiling water, cool, add crumbs soaked in milk, soda dissolved in one teaspoonful hot water, stir in Ryzon, mix all thoroughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters.

(Any left over cereal may be used in place of crumbs.)

Sufficient for twenty pancakes.

BY FORECAST MODERN SCHOOL
OF COOKERY

• 2  level cupfuls (1 pint) peas (dried).
• 2  egg whites.
• ½ cupful (2 ounces) flour.
• 1  cupful (½ pint) milk.
• 2  egg yolks.
• Pepper.
• ½ level teaspoonful salt.
• 1  level tablespoonful (½ ounce) butter or fat.
• 1  level teaspoonful Ryzon.

To make this recipe it is best to use the split pea, which can be secured either in bulk or package form. These peas cook in an hour‘s time after soaking.

When the peas are tender, put through a food chopper and mix the ingredients. A tablespoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake.

If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas.

The residue strained from pea soup may be economically used for the above.

Sufficient for twelve pancakes.

• 1 level teaspoonful Ryzon.
• 3 level tablespoonfuls (1½ ozs.) potato flour.
• 2 level tablespoonfuls (1 ounce) sugar.
• 5 eggs.
• 1 tablespoonful water.
• 1 cupful (½ pint) milk.
•   Apple or currant jelly.

Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten, water and milk, and beat for ten minutes. Grease well the inside of a small frying pan, and place it over a moderate fire. When it is sufficiently hot, pour in enough of the batter to cover the surface of pan. When cooked spread with jelly, and fold into rolls. Serve hot. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice.

Sufficient for ten pancakes.

• 3 level teaspoonfuls Ryzon.
• 1 level cupful (6 ounces) corn meal.
• 1 level cupful (4 ounces) flour.
• 2 level teaspoonfuls salt.
• 3 eggs.
• 2 cupfuls (1 pint) milk.

Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, turn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. One of the eggs may be omitted, and ¼ level teaspoonful Ryzon added.

Sufficient for forty cakes.

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

• 2    level cupfuls (½ pound) flour.
• 4    level teaspoonfuls Ryzon.
• 1    level teaspoonful salt.
• 2    eggs.
• 1½ cupfuls (¾ pint) milk.
• 2    tablespoonfuls (1 ounce) sugar.
• 1    tablespoonful (½ ounce) melted butter.
• 1    cupful canned blueberries (or other fruit).

Beat eggs in mixing bowl, add milk, then add flour, Ryzon, salt and sugar which have been sifted together, adding melted butter last. Beat until it is a smooth batter, then add fruit. Pour batter into a pitcher and pour on a well-greased hot griddle to the size of a small saucer. When nicely browned turn and brown on other side. These are delicious served with cream and sugar.

Sufficient for twenty griddle cakes.

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BY MRS. ANNA TACKMEYER,
NEW YORK CITY

• 1  level cupful (¼ pound) flour.
• 2  level teaspoonfuls Ryzon.
• 2  level tablespoonfuls (1 ounce) sugar.
• ½ level teaspoonful salt.
• 1  egg.
• ¼ cupful (½ gill) milk.
• 1  cupful (½ pint) stewed apricots.

Mix and sift dry ingredients, add egg and milk and apricots. Drop mixture from tablespoon into deep hot fat. Fry until a golden brown. Drain, roll in powdered sugar and serve.

Sufficient for twelve fritters.

BY MISS RUTH FREDERICKS,
OAK RIDGE, N. J.

• 1  level cupful (¼ pound) flour.
• 3  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 2  eggs.
• ¼ level teaspoonful pepper.
• ¼ cupful (½ gill) milk.
• 1  cupful (½ pint) chopped clams.

Mix and sift dry ingredients. Add eggs, milk and clams. Mix thoroughly and drop by tablespoonfuls into deep hot fat. Fry until a deep brown. Serve hot.

Sufficient for fourteen fritters.

BY MRS. W. H. FRICKEY,
ROCHESTER, N. Y.

• 1    cupful (½ pint) corn (that has been left over).
• 1     egg.
• ½    level teaspoonful salt.
• 1    level tablespoonful (½ ounce) sugar.
• ½   cupful (1 gill) sweet milk.
• 1½ cupfuls (6 ounces) flour.
• 2    level teaspoonfuls Ryzon.

Beat egg, add salt, sugar, corn and milk, then flour and Ryzon sifted together. Drop by spoonfuls into hot fat. Serve with honey or syrup.

(Bits of ham or cold meat may be used in place of corn.)

Sufficient for twelve fritters.

Prize Recipe

BY MRS. B. M. SMYTH,
ORANGE, N. J.

• 1  small pineapple.
• 1  level cupful (¼ pound) flour.
• 2  level teaspoonfuls Ryzon.
• 2  level tablespoonfuls (1 ounce scant) powdered sugar.
• ¼ level teaspoonful salt.
• 1  beaten egg.
• ¼ cupful (½ gill) milk.
• 1  tablespoonful lemon juice.
•  
• Lemon Sauce:
• 1  level tablespoonful cornstarch.
• 1  level cupful (½ pound) sugar.
• 2  cupfuls (1 pint) boiling water.
• 1  lemon.
• 2  tablespoonfuls (1 ounce) butter.

For Fritters:—Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mixed with lemon juice. Drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color.

Drain and serve with the sauce.

For Sauce:—Mix cornstarch and sugar in saucepan, add water and cook for twenty minutes. Add grated rind and strained juice of lemon and butter, and serve very hot.

Sufficient for fourteen fritters.

N. B.—See Master Fritter Batter Recipe on page 28.

Master Recipe

• 1½ level teaspoonfuls Ryzon.
• 1    level cupful (4 ounces) flour.
• 2    level tablespoonfuls (½ ounce) cornstarch.
• 4    level tablespoonfuls (2 ounces) sugar.
• ¼   level teaspoonful salt.
• 1    egg—separated.
• ¼   cupful (½ gill) milk (generous).
• 1    tablespoonful olive oil.

Mix flour, Ryzon, cornstarch, salt and sugar and sift three times. Beat yolk and white of egg separately. Add beaten yolk and milk alternately to flour mixture; then add oil and beat until smooth. Finally fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay on absorbent paper. Trim and dust with powdered sugar and serve at once.

Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables or shell fish, etc., omit the sugar. Thin slightly with milk when used with any filling. Whole canned fruits drained from syrup, apple rings, bananas, etc., may be used for filling; or oysters, clams, etc.

Sufficient for ten large fritters.

Banana Fritters Supreme:—Cut ripe bananas in half lengthwise, then crosswise. Soak for one hour in lemon juice and sugar to taste. Thin the above batter slightly with milk, dip in each section of banana and fry in hot fat. Drain and serve with melted currant jelly.

Prize Recipe

BY MRS. J. J. O‘CONNELL,
WASHINGTON, D. C.

• 2    level cupfuls (1 pint) cold cooked hominy.
• 2    eggs.
• ½   cupful (1 gill) milk.
• ½   level teaspoonful salt.
• 1    level teaspoonful Ryzon.
• 1½ level cupfuls (6 ounces) flour.
• ½    cupful (2 ounces) chopped cooked ham.

Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and Ryzon sifted with flour. Beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat. Fry until nicely browned, then drain on paper and serve hot.

Sufficient for fifteen fritters.

---

Master Recipe

• 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.

• 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.

• 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.

• 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.

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.

• 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.

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.

• 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.

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.

• 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.

• 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.

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.

• 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.

• 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.

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.

• 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.

• 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.

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.

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.

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.

• 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

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.

• 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.

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.

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.

• 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.

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.

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.

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.

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.

• 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.

• 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.

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.

• 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.

• 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.

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.

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.

• 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.

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Master Recipe

With Hot Marshmallow Sauce

• ½   cupful (4 ounces) butter.
• 1    level cupful (½ pound) sugar.
• 3½ level teaspoonfuls Ryzon.
• 2¼ level cupfuls (9 ounces) flour.
• ⅛   teaspoonful salt.
• ½   cupful (1 gill) milk.
• 1    teaspoonful orange extract.
• 4    egg whites.
•  
• Hot Marshmallow Sauce:
• 20 marshmallows.
• 1   level cupful (½ pound) sugar.
• ½  cupful (1 gill) water.
• Sherry wine or fruit juice to flavor.

For Snowballs:—Cream butter, add sugar gradually. Sift flour, Ryzon, and salt together, add to first mixture alternately with milk. Add extract, beat egg whites to a stiff froth, fold into mixture, and beat well. Fill buttered cups two-thirds full, cover with greased papers and steam for thirty-five minutes. Serve hot with sauce.

For Sauce:—Soften marshmallows in a moderate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water, or registers 218° F., by candy thermometer. Add marshmallows and beat until mixture is smooth; flavor with sherry wine or fruit juice. Keep hot in a double boiler. If sauce seems too thick add boiling water drop by drop until of the right consistency.

Sufficient for ten snowballs.

BY MRS. M. ESKOLIN,
NORTH COLEBROOK, CONN.

• 3    level tablespoonfuls (1½ ounces) sugar.
• 3    eggs.
• 5    tablespoonfuls milk.
• 1½ cupfuls (6 ounces) flour.
• 1    level teaspoonful Ryzon.
• ¼   level teaspoonful salt.
• 1    level teaspoonful cinnamon.
• 1    level tablespoonful (½ ounce) butter.
• 3    tablespoonfuls whipped cream.
• 2    good-sized apples chopped (not very sour).

Beat together egg yolks and sugar. Add milk, flour sifted with Ryzon, salt, cinnamon, butter, whipped cream and apples. Add stiffly beaten whites of eggs and fry in smoking hot fat. Serve with maple syrup or sweet sauce.

Sufficient for twelve.

• 4    level cupfuls (1 pound) currants.
• 2    level cupfuls (12 ounces) sultana raisins.
• 2    level cupfuls (½ pound) glacé cherries.
• 2    level cupfuls (1 pound) seeded raisins.
• 4    level cupfuls (1 pound) chopped suet.
• 2⅔ level cupfuls (1 pound) brown sugar.
• 4    level cupfuls (1 pound) shredded mixed candied peels.
• 1    pound peeled and chopped apples.
• 2    level cupfuls (½ pound) bread crumbs.
• 5    level teaspoonfuls Ryzon.
• 2    level cupfuls (½ pound) flour.
• 1    level teaspoonful salt.
• 2    tablespoonfuls (1 ounce) butter.
• 1    level cupful (¼ pound) blanched and chopped almonds.
• 2    orange rinds, grated.
• 2    lemon rinds, grated.
• 2    nutmegs, grated.
• 1    level tablespoonful powdered cinnamon.
• 1    level tablespoonful powdered ginger.
• 10  eggs.
• 1    cupful (½ pint) brandy or fruit juice.

Clean fruit carefully and put it into a large mixing bowl, add cherries cut in halves, sugar, peels, apples, bread crumbs, Ryzon, flour, salt, butter, nuts, rinds of oranges and lemons, spices, eggs well beaten, and brandy or fruit juice. Mix thoroughly and allow to stand in a cool place for one hour. Divide into two well-greased molds, cover, and steam steadily for ten hours.

The puddings may be boiled instead of steaming them. Turn out and serve with hard sauce or liquid sauce. The puddings may be kept in a cool place for several weeks before using them, and reboiled for several hours as required. Left-over cold plum pudding is very good if cut in slices and fried. If liked, plum puddings may be decorated with whipped and sweetened cream and sprigs of holly.

Sufficient for twelve to fourteen persons.

• 2  tablespoonfuls (1 ounce) butter.
• 1  level cupful (½ pound) sugar.
• 3  eggs.
• 1  cupful (½ pint) milk.
• 1  tablespoonful lemon juice.
• 3  level teaspoonfuls Ryzon.
• 3  level cupfuls (¾ pound) flour.
• ½ level teaspoonful salt.
• 4  level cupfuls (1 quart) stoned cherries.
•  
• Cherry Sauce:
• 1  level cupful (½ pound) sugar.
• ¼ cupful (2 ounces) butter.
• 1  cupful (½ pint) cream.
• 1  egg.
• 1  level cupful (½ pint) stoned cherries.

For Pudding:—Cream butter and sugar thoroughly together, add eggs well beaten, milk, lemon juice, and flour sifted with Ryzon, and salt, and add cherries. Pour into a large greased mold, cover with greased paper and steam steadily for two and one-half hours. Turn out and serve hot with the sauce.

For Sauce:—Melt butter and sugar in a saucepan, add cream, egg well beaten, cherries cut in halves, and make very hot.

Sufficient for seven to nine persons.

Prize Recipe

BY MRS. K. E. JOHNSON,
NEW YORK CITY

• 3    level teaspoonfuls Ryzon.
• 1½ level cupfuls (6 ounces) flour.
• ⅛   level teaspoonful salt.
• ½   cupful (¼ pound) butter.
•   Cold water.
• 1½ level cupfuls (¾ pound) sugar.
• 3    lemons.
•   Cream.

Sift flour, Ryzon and salt into a bowl; add butter and cut into flour with a knife, then rub it in with the tips of the fingers and add sufficient cold water to make a stiff paste.

Put two cupfuls of cold water into a saucepan, add sugar and strained juice of lemons, bring to boiling point and allow to boil for twenty minutes. Then drop paste from a spoon into this boiling liquid and cover, permitting it to boil for twenty minutes longer.

Serve hot or cold with cream, or butter and sugar.

Sufficient for six persons.

• 2  level cupfuls (½ pound) flour.
• 2  level teaspoonfuls Ryzon.
• ½  level teaspoonful salt.
• ½ cupful (¼ pound) sugar.
• 1  level cupful (¼ pound) chopped suet.
• 1  level cupful (½ pound) seeded raisins.
• ½ level teaspoonful powdered nutmeg.
• 1  egg.
• 1  cupful (½ pint) milk.

Mix flour, Ryzon, salt and sugar together, and sift into a bowl, add suet, raisins, nutmeg, egg well beaten and milk. Beat for three minutes, pour into a greased mold, cover with greased paper and steam steadily for three hours. Turn out onto a hot dish, and serve with hot milk or any preferred sweet sauce, or hard sauce.

Sufficient for five to six persons.

If the pudding is boiled in a pudding cloth omit one-fourth cupful of the milk.

Plum Duff may be put in Ryzon cans and boiled over the camp fire.

BY MRS. C. N. BOLLERS,
NEW YORK CITY

• ½ cupful (2 ounces) suet, chopped fine.
• ¾ cupful (6 ounces) sugar.
• 1  cupful (½ pound) raisins.
• 1  level teaspoonful cinnamon.
• ½ level teaspoonful grated nutmeg.
• ½ level teaspoonful salt.
• ¼ cup (½ gill) fruit juice.
• 3  slices stale bread.
• 1  cupful (¼ pound) flour.
• 2  level teaspoonfuls Ryzon.
• ½ cupful (1 gill) milk.

Put suet, sugar, raisins, cinnamon and nutmeg in a bowl. Soak bread in milk and add to other ingredients, adding flour, Ryzon and salt after sifting together. Mix all thoroughly, turn into a well-greased one pound Ryzon can and steam for two hours. Serve hot with hard sauce.

Sufficient for eight persons.

• 4 level teaspoonfuls Ryzon.
• 2 level cupfuls (½ pound) flour.
• 2 level cupfuls (½ pound) whole wheat flour.
• 2 level cupfuls (½ pound) chopped suet.
• 1 level teaspoonful salt.
• 1 level cupful (½ pound) sugar.
• Milk or water.
• 3 pounds peeled and chopped apples.
• 1 lemon.

Mix flour with Ryzon, add suet, salt, one tablespoonful of the sugar and enough milk or water to make a smooth, soft dough. Turn out onto a floured baking board, knead lightly, and roll out to one-half inch in thickness.

Mix apples with grated rind and strained juice of lemon, sprinkle these over the pastry, wet pastry edges with cold water, roll up and seal edges and ends thoroughly. Roll in a pudding cloth, scalded and floured, and tied up; plunge into a pan of fast boiling water and boil steadily for three hours. Remove cloth, place the roly poly on a hot platter and serve hot with hot milk.

The roly poly may be folded and laid in a greased mold, covered with greased paper and steamed for three and one-half hours.

Other fruits may be used in place of the apples.

Sufficient for eight to nine persons.

• ¾   cupful (6 ounces) butter.
• ½   cupful (4 ounces) sugar.
• 3    eggs.
• 1    level teaspoonful Ryzon.
• 1½ level cupfuls (6 ounces) flour.
• ¼   level teaspoonful salt.
• ½   teaspoonful vanilla extract.
•   Few drops red color.
• 1    square (1 ounce) bitter chocolate.
• 4    tablespoonfuls milk.
•   Hot milk or sweet sauce.

Cream butter and sugar together, add eggs, well beaten, then stir in flour, sifted with Ryzon and salt; add vanilla extract. Now divide mixture into three portions. Color one a pretty pink with red color, leave one plain, and into the third stir chocolate which has been dissolved in milk. Now butter a pudding mold, put mixture in by spoonfuls, alternating colors as much as possible. Cover with butter paper and steam steadily for two hours. Turn out and serve with any preferred sweet sauce or hot milk. Or serve decorated with whipped and sweetened cream.

Sufficient for nine persons.

BY MRS. EDWARD ALBES,
WASHINGTON, D. C.

• 7  level tablespoonfuls preserve (cherries or raspberries).
• 1  egg.
• 1  cupful (1 pint) milk.
• 1  level tablespoonful (½ ounce) melted butter.
• ½ cupful (¼ pound) sugar.
• 2  level teaspoonfuls Ryzon.
• ½ level teaspoonful salt.
• 1  cupful (¼ pound) flour.

Beat yolk of egg well, add sugar and melted butter. Beat slightly. Add milk, flour sifted with salt and Ryzon. Beat slightly again and add well-beaten egg white and more flour if necessary to make stiff batter. Have ten cups well greased and put in each one tablespoonful of batter, then one tablespoonful of preserve. Cover preserve with another tablespoonful of batter. Put cups in steamer and cook twenty-five minutes. Serve immediately with any heavy sauce desired. These may also be baked.

Sufficient for ten persons.

• 6    tablespoonfuls (3 ounces) butter.
• ½   cupful (4 ounces) sugar.
• 1    egg.
• 1    teaspoonful strawberry extract.
• 1    cupful (½ pint) milk.
• 3    level teaspoonfuls Ryzon.
• 2¼ level cupfuls (9 ounces) flour.
• ½   level teaspoonful salt.
• 1    quart strawberries.
•   Whipped cream.

Cream butter and sugar thoroughly together, add egg well beaten, strawberry extract, milk, flour sifted with Ryzon and salt. Beat with a wooden spoon for three minutes, turn into a large well-greased mold, cover, and steam steadily for three hours. Turn out and serve with strawberries crushed, and whipped cream sweetened to taste. Other fruits may be used in place of strawberries.

Sufficient for five persons.

BY MRS. F. W. FRENCH,
SOUTH OIL CITY, PA.

• 2  level cupfuls (½ pound) sifted flour.
• 1  level tablespoonful (½ ounce) butter.
• ½ cupful (¼ pound) sugar.
• 1  egg.
• ¾ cupful (1½ gills) milk.
• ½ level teaspoonful salt.
• 3  level teaspoonfuls Ryzon.

Cream butter and sugar, beat in egg until very light, add salt, add alternately milk and flour into which Ryzon has been sifted. Bake in square pan after placing the halves of peaches over the thin batter. Into hollow of peaches where pits have been removed fill sugar which will brown while baking. Serve with whipped cream or a cream sauce. Apples or chopped dates may be used when peaches are not available.

Sufficient for six persons.

• 2    eggs, separated.
• 6    tablespoonfuls (3 ounces) sugar.
• ¾   level teaspoonful Ryzon.
• ¼   cupful (1 ounce) flour.
• ¼   level teaspoonful salt.
• 2    cupfuls (1 pint) milk.
• 1½ level tablespoonfuls chopped preserved ginger.
• 1½ level tablespoonfuls (¾ ounce) powdered sugar.
• ½   teaspoonful vanilla.

Beat yolks of eggs with sugar for ten minutes, then add flour sifted with salt and one-half teaspoonful of Ryzon. Scald milk, and pour it onto flour mixture, stirring all the time. Return to saucepan and stir over a slow fire until it forms a thick custard, add ginger, and pour into a buttered pudding dish. Beat whites of eggs to a stiff froth with remainder of Ryzon, add gradually powdered sugar and vanilla extract. Spread this meringue on top of custard and place in a very moderate oven until light brown. Serve cold.

Sufficient for six persons.

• 2  cupfuls (1 pint) milk.
• 3  level cupfuls (¾ pound) bread crumbs.
• 3  eggs.
• 1  level cupful (½ pound) sugar.
• ½ level teaspoonful salt.
• 1  level teaspoonful powdered ginger.
• 1  level teaspoonful powdered mace.
• ½ level teaspoonful powdered cloves.
• ½ cupful (3 ounces) sultana raisins.
• 2  level teaspoonfuls Ryzon.
• 3  tablespoonfuls fruit juice or brandy.
• 3  level cupfuls (1½ pints) peeled and chopped apples.
•  
• Sauce:
• 1  cupful (½ pound) butter.
• 2  level cupfuls (1 pound) sugar.
• 2  eggs, separated.
• 1  tablespoonful brandy or fruit juice.

For Pudding:—Heat milk and pour it over bread crumbs, add eggs well beaten, sugar, salt, spices, raisins, Ryzon, fruit juice and apples. Mix well, and turn into a greased baking dish. Bake in a moderate oven for one hour. Serve hot with sauce.

For Sauce:—Cream butter and sugar thoroughly together, add egg yolks, brandy or fruit juice and whites of eggs stiffly beaten. Chill before serving.

Sufficient for six to eight persons.

• ¼   cupful (2 ounces) butter.
• ¾   cupful (6 ounces) sugar.
• 1    egg.
• 1    teaspoonful lemon extract.
• 1    cupful (½ pint) milk.
• 4    level teaspoonfuls Ryzon.
• 2¼ level cupfuls (9 ounces) flour.
• ½   level teaspoonful salt.
•  
• Hard Sauce:
• ½   cupful (4 ounces) butter.
• 1    level cupful (½ pound) sugar.
• 1    teaspoonful vanilla extract.
• 1    teaspoonful hot water.

For Pudding:—Cream butter and sugar thoroughly, add egg well beaten, lemon extract, milk, and flour sifted with Ryzon and salt. Mix and beat with a wooden spoon for three minutes, then turn into a greased and floured tin or mold, and bake in a moderate oven for thirty-five minutes. Turn out and serve with sauce.

For Sauce:—Beat butter and sugar to a cream, add hot water and extract; mix well, and chill before using.

This pudding may be served with lemon, vanilla, or wine sauce, or it may be steamed for one and one-half hours and served with strawberry sauce.

Sufficient for six persons.

• 3  tablespoonfuls (1½ ounces) butter.
• 3  level tablespoonfuls (¾ ounce) flour.
• ¾ cupful (1½ gills) boiled coffee.
• ¼ cupful (½ gill) cream.
• ½ cupful (4 ounces) sugar.
• ¼ level teaspoonful salt.
• 4  eggs, separated.
• ½ level teaspoonful (¹/₁₆ ounce) Ryzon.
• 1  teaspoonful vanilla extract.
•  
• Sauce:
• 2  egg yolks.
• ¼ cupful (2 ounces) sugar.
• 1  pinch of salt.
• ½ cupful (1 gill) strong hot coffee.
• 1  cupful (½ pint) whipped cream.

For Soufflé:—Melt butter, add flour, and blend well; pour on gradually, stirring constantly, coffee, cream, sugar and salt. Stir and cook until smooth, and add well-beaten egg yolks. Cool, fold in stiffly beaten egg whites, Ryzon and vanilla, and mix carefully. Turn into a well-greased baking dish and bake in a moderately hot oven for twenty-five minutes.

For Sauce:—Mix egg yolks with sugar and salt, then add coffee. Cool and fold in whipped cream.

Sufficient for four persons.

• 1    level cupful (6 ounces) sultana raisins.
• 1    level cupful (½ pound) sugar.
•   Water.
• 1    level teaspoonful Ryzon.
• 1    level cupful (4 ounces) flour.
• ½   level teaspoonful salt.
• 1½ tablespoonfuls (¾ ounce) lard.
• 1    tablespoonful (½ ounce) butter.
•   Cream.

Put raisins and sugar into a small saucepan, cover with water and cook slowly until raisins are soft and the juice like syrup. Sift flour, Ryzon and salt into a bowl, add lard, and rub it in with the tips of fingers, and mix to a soft biscuit dough with water. Roll to one-fourth inch in thickness, spread with raisins, then roll up, pressing the ends firmly together.

Place in a greased pan and pour juice over, add butter and one-half cupful of water, and bake in a hot oven for twenty minutes or until done. Serve hot with cream.

Sufficient for five to six persons.

• ½ pound Ryzon short or flaky pastry, see pages 56, 58.
• 6  apples.
• 6  level tablespoonfuls (3 ounces) sugar.
• 6  cloves.
• 1  egg.

Roll out pastry about one-fourth inch in thickness, and cut out twelve rounds with a cutter. Peel apples thinly and core them without breaking. Place an apple in one of the rounds, and work pastry round the apple until it reaches to the middle of it; then fill center hole with sugar and a clove, lay another round of pastry on the top, and work it down to meet the other round. Fasten join with a little cold water; continue in this way until all the apples are used. Place dumplings on a greased tin, brush over with egg well beaten, and bake for thirty minutes in a moderate oven. Dredge with sugar and serve hot or cold.

Sufficient for six dumplings.

---

Quite the most interesting thing to many housewives today is the question of using left-overs, and this chapter is planned to be of assistance in offering suggestions. Some of our most attractive and nutritious dishes are made from a combination of foods remaining from one or more meals. When the family have tired of steaks, chops and roasts, a savory made dish will be welcome and also assist in reducing the high cost of living. The food value of egg or cheese as meat substitutes is well known, and the daily menu may be varied by their use.

Master Recipe

• 4  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• 1  level teaspoonful salt.
• 1  level tablespoonful (½ ounce) shortening.
• ⅞ cupful (scant ½ pint) milk and water.

Mix flour, Ryzon, and salt together and sift them into a bowl, add shortening and cut it in with a knife or rub it in with the tips of the fingers. Add liquid gradually, and drop from a spoon on the top of a boiling pot pie. Cover closely and do not remove cover for about twenty minutes. Serve immediately.

Sufficient for ten dumplings.

• 1  pound round steak.
• 2  sheep’s kidneys.
• 2  level tablespoonfuls (½ ounce) flour.
• 1  level teaspoonful salt.
• ½ level teaspoonful pepper.
• 1  cupful (½ pint) stock or water.
• 2  teaspoonfuls mushroom ketchup.
•  
• Suet Crust:
• 2  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• ½ level teaspoonful salt.
• 1  level cupful (¼ pound) chopped suet.
• Cold water or buttermilk.

For Crust:—Sift flour, Ryzon, and salt into a bowl, add suet and rub it well into flour. Then make a well in the center of these dry ingredients, and stir in enough water or buttermilk to make a soft dough. Turn out on floured baking board, knead lightly until free from cracks, then roll out to about one-fourth inch in thickness and line a greased one-and-one-half-pint basin or mold with it. Trim off round edges and roll out these scraps into a round to form a cover.

For Pudding:—Split kidneys, remove skin and inside fat, and cut them into quarters. Cut steak into small squares. Mix flour and seasonings together on a plate. Dip pieces of meat and kidney into this mixture, coating them on all sides. Place in prepared mold and pour in stock and ketchup. Place round of pastry on top and press the edges well together. Cover with a greased paper and steam steadily for three hours. Serve hot with gravy.

Chopped mushrooms or onions may also be used for flavoring.

Sufficient for five persons.

• 2  level cupfuls (1 pint) mashed potatoes.
• 1  level teaspoonful Ryzon.
• 1  level cupful (½ pint) bread crumbs.
• 4  tablespoonfuls melted shortening.
• 1  beaten egg.
• 1  teaspoonful onion juice.
• Powdered sage to taste.
• Salt and pepper to taste.

Mix all these ingredients together and use as a stuffing for any roast fowl. If preferred, celery may be substituted for the onion, and the sage may be omitted.

BY MRS. BELLE FAILING,
SEDALIA, COLO.

• 1  egg.
• ½ level cupful (2 ounces) flour.
• ½ level teaspoonful salt.
• ½ level teaspoonful Ryzon.

Break egg into mixing bowl, stir in flour sifted with Ryzon and salt, adding more flour if necessary to make a batter which will not be sticky. Stir until smooth. Roll very thin on a well-floured board, then roll up dough into long roll, and slice off thin strips. Place strips in boiling meat broth, or water, and boil for ten minutes.

Prize Recipe

BY MRS. MAUDE JERVIS,
BROOKLYN, N. Y.

• 1½ pounds lean steak.
• 1    lamb’s kidney.
• 1    level teaspoonful salt.
• ½   level teaspoonful pepper.
• 1    level teaspoonful Ryzon.
• 4    level tablespoonfuls (1 ounce) flour.
• 2    eggs.
• 2    cupfuls (1 pint) milk.

Cut steak and kidney into small pieces and put them into a greased fireproof dish, seasoning them with salt and pepper to taste. Sift flour with Ryzon and pinch of salt, add eggs well-beaten and beat for five minutes, add gradually milk and stir well and pour over steak. Bake in moderate oven for one and one-half hours and serve hot. The remains of rare beef may be substituted for the steak, and chopped onion to taste, added.

Prize Recipe

BY MRS. A. S. WESTCOTT,
EDGEWATER, N. J.

• 2   pounds stewing lamb.
• 1   level teaspoonful salt.
• ½  level teaspoonful pepper.
• 12 small onions.
• 2   large carrots.
• 6   medium-sized potatoes.
• 2   cupfuls (1 pint) milk.
• 3   level tablespoonfuls (¾ ounce) flour.
•  
• For Paste:
• 2  level teaspoonfuls Ryzon.
• 2  level cupfuls (½ pound) flour.
• 2  tablespoonfuls (1 ounce) butter.
• Milk.

For Pie:—Stew lamb for an hour or until it is easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in halves, and cook until tender. When done place all the meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour moistened with a little water, then pour over meat and vegetables. Cover with paste made as follows and bake in a hot oven for twenty-five minutes. Serve at once.

For Paste:—Sift flour into a basin, cut and rub butter into flour, add Ryzon and make into a softish paste with milk. Turn out onto a floured baking board and roll three-fourths of an inch thick. Place on top of pie and bake.

Sufficient for six to eight persons.

• ¾ lb. fresh pork.
• 1  level teaspoonful powdered sage.
• 2  level teaspoonfuls chopped onion.
• 1  level teaspoonful salt.

Wipe meat with a damp cloth and weigh it free from skin and bone. Cut it in small pieces, and season it with pepper, salt, sage and onion, mixing all well together.

Take Ryzon Raised Pie Crust, page 58, while hot and cut off a quarter of the quantity for the lid and decorations of the pie, wrap it up in paper, and keep it warm over steam. Roll out the other piece into a strip four inches wide and rather thin. Keep it even at the edges, and of an equal thickness all over. Wet along one side and one end with cold water or beaten egg. Bring the two ends together so as to form a ring, and make them overlap, pressing them well together. Then gather one of the sides together so as to form a bottom for the pie. Stand it up and make it into a good shape with the hands.

Fill up with meat mixture, pressing it down tightly into it. Make it level at the top, with just a small rim of pastry standing above it all the way round. Then take the piece of pastry that has been kept warm, roll it out thin, and cut out a round large enough to cover the top of pie. Wet round the edge of this with water, lay it on top of pie, and press the two edges together.

Brush the pie all over, top and sides, with beaten egg, and make a hole in the top with the point of a knife. Pour in enough stock to one-half fill the pie. Roll out any trimmings of pastry that are left and cut out small leaves and decorate pie with them. Brush decorations also with egg, and place pie in a greased tin. Bake in a moderate oven until pastry is set and brown and the meat feels tender. Lift pie from the oven, and fill it up with some hot stock that will jelly when cold. If the stock is not stiff enough, dissolve a little powdered gelatine in it before using. Serve cold.

Sufficient for four persons.

BY MRS. A. D. FRASER,
BURLINGTON, WASH.

• 2  cupfuls chopped potatoes.
• 2  cupfuls (1 pint) water.
• 4  cupfuls (1 quart) sweet milk.
• 2  eggs.
• ½ level teaspoonful Ryzon.
• 1  level teaspoonful salt.
• 1  level tablespoonful (½ ounce) butter.
• 2  level tablespoonfuls (½ ounce) flour.
• Pepper.

Peel and cook potatoes in water until tender. Add milk, make a smooth paste of the flour in which has been sifted the salt and Ryzon. Add butter and pepper. Boil up once and serve with croutons. If soup is too thick add more hot milk.

For six pies make double the quantity of Ryzon Raised Pie Crust given on page 58, and three-fourths pound lean mutton.

Any scraps or trimmings of mutton may be used for making these little pies, but they must not be too fat. Cut them in small pieces, removing all skin, bone and gristle. Season with salt, pepper and grated nutmeg, and just moisten with water or gravy.

Put aside one-third of paste to keep warm, and divide rest into six equal-sized pieces. Form each of these pieces into a smooth ball, and then form them into little cases. This may either be done with the fingers or round a tumbler. Fill them with the meat, and then raise up the sides again with the hands. Roll out paste, which has been kept warm, and cut out rounds to make covers for the pies. Wet round edges, lay them over the pies with the wetted sides down, and press the two edges of paste firmly together.

Trim round with a pair of scissors, make a small hole in top of the pies, and brush them over with a little milk or beaten egg. Bake in a moderate oven for thirty minutes. When the pies are ready to be served they should be filled up with a little hot gravy.

Sufficient for six pies.

• 1    level teaspoonful Ryzon.
• 1½ pounds cooking apples
• (5 medium-sized apples average 1½ pounds).
• 1½ pounds potatoes
• 6    medium-sized potatoes (average 1½ pounds).
• 1    level teaspoonful salt.
• ½   level teaspoonful pepper.
• ¼   pound bacon.
• 8    pork sausages.

Steam or bake apples and scoop out pulp, removing all pips and bits of core. Steam potatoes until tender, mash them, add Ryzon, seasonings, and apples, mix well and reheat.

Cut bacon into small pieces, fry it slowly so that the fat may run freely out, and fry in it the sausages.

Stir bacon fat and dice into the hot apple and potato, pile the latter in center of well-heated platter, arrange the sausages round, and serve.

Sufficient for four persons.

BY MISS FRANCES R. DICKEY,
SAN JUAN, PORTO RICO

• 1 level cupful (6 ounces) corn meal.
• 1 level tablespoonful rice.
• 1 level tablespoonful (½ ounce) butter.
• 2 cupfuls (1 pint) milk.
• 1 level teaspoonful Ryzon.
• 1 level teaspoonful salt.
• 2 eggs.

Boil rice in one and one-half cupfuls water for ten minutes. Scald half of the corn meal with the boiled rice. Add melted butter and well-beaten eggs. Then add milk and the remainder of the corn meal, together with the salt and Ryzon. Mix thoroughly and bake in moderate oven 40 minutes.

• 2  tablespoonfuls (1 ounce) butter.
• 3  eggs.
• ½ level teaspoonful salt.
• ¼ level teaspoonful pepper.
• 1  tablespoonful warm water.
• ½ level teaspoonful Ryzon.

Put one and one-half tablespoonfuls of the butter into an omelet pan, and allow it to melt slowly while preparing the eggs. Break eggs into a bowl; add seasonings, water and Ryzon. Beat eggs just enough to break them or they will become watery. Add remainder of butter. Pour mixture into the pan, then with a fork break the cooked surface in several places quickly, so that the eggs from the top may run to the bottom and cook; or loosen the omelet from the sides of pan letting the uncooked part run under. This must be done in the beginning so as not to make the surface uneven.

When the egg is cooked, but yet quite soft on the top, tilt the pan to one side, slip a spatula under one-half of omelet, and carefully roll the egg to the center. Let it cook a moment then slide it gently onto a hot dish, doubling it over. Garnish with a little parsley and serve at once.

Sufficient for two persons.

The water is added to lighten the eggs. Milk must never be used, as it would make the omelet heavy, and flour must on no account enter into its composition.

• 1  small green pepper.
• ½ onion.
• 2  tablespoonfuls (1 ounce) butter.
• 2  level tablespoonfuls (½ ounce) flour.
• 1  level teaspoonful salt.
• ½ level teaspoonful paprika.
• ¼ level teaspoonful powdered nutmeg.
• ⅛ level teaspoonful red pepper.
• 1  cupful (½ pint) milk.
• 1  cupful (½ pint) canned corn.
• 1  level teaspoonful Ryzon.
• 1  egg.
• 2  level tablespoonfuls soft bread crumbs.
• ½ cupful (2 ounces) buttered bread crumbs.

Wash green pepper and cut it in half and remove seeds; then cut in fine strips. Chop onion fine and cook it with pepper and butter for five minutes, stirring constantly. Add flour, seasonings, and milk; bring to boiling point; then add corn, Ryzon, egg well beaten and soft bread crumbs. Mix and turn into a greased baking dish, cover with buttered crumbs and bake in a moderate oven for thirty minutes. Serve hot as a vegetable.

Sufficient for four persons.

BY MRS. CORA LEE WALLACE,
TOPEKA, KAN.

• 1  can salmon.
• 1  cup (½ pint) stewed tomatoes.
• 1  level tablespoonful melted butter.
• ⅕ level teaspoonful salt.
• ⅛ level teaspoonful pepper.
• ½ level teaspoonful Ryzon.

Remove all bone and skin and flake salmon. Mix in the other ingredients, turn into a baking dish, dust top with bread crumbs and bake twenty minutes in a moderate oven. One can tomato soup may be used instead of stewed tomatoes, if preferred.

Sufficient for six persons.

BY HARRIET ROMER,
ELMIRA, N. Y.

• 2  pounds round steak.
• ½ pound fresh fat pork.
• 2  cupfuls (1 pint) toasted bread crumbs.
• 1  onion grated.
• 2  cupfuls (1 pint) milk.
• 1  level tablespoonful salt.
• ½ level teaspoonful Ryzon.
• ¼ teaspoonful pepper.
• 1  egg.

Put steak and pork through meat grinder twice. Mix with crumbs, onion, salt, Ryzon and pepper. Add egg slightly beaten. Mold into loaf and put in hot oven for ten minutes. Pour over loaf one can condensed tomato soup, one cup of water. Put back into oven for two hours.

Sufficient for eight persons.

BY MRS. ALLAN BANCROFT,
MAYWOOD, ILL.

• 4    level cupfuls (1 quart) hot mashed potatoes.
• ¼   level teaspoonful salt.
• ¼   level teaspoonful celery salt.
• 1    level tablespoonful chopped parsley.
• ½   cupful (1 gill) hot milk.
• 1    egg.
• 1½ level teaspoonfuls Ryzon.
• 1    level tablespoonful (½ ounce) melted butter.

Beat all ingredients adding egg and Ryzon last. Pile in rocky form and bake ten minutes or until puffed and brown.

BY MRS. MARY FREDERICKS,
OAK RIDGE, N. J.

• 3  eggs well beaten.
• ½ level teaspoonful salt.
• ½ level teaspoonful Ryzon.
• ½ cupful (2 ounces) bread crumbs.
• ½ cupful (2 ounces) grated cheese.
• 1  cupful (½ pint) milk.

Mix well and pour in buttered pudding dish and bake like custard.

One-half cupful flaked fish may be used instead of cheese to vary the dish, making a delicious fish omelet.

Sufficient for four persons.

Prize Recipe

BY MRS. C. W. SHAW,
MOUNTAINVILLE, N. Y.

• 1  level cupful (½ pint) bacon, fried crisp and chopped fine.
• 1  level cupful (½ pint) chopped sour apples.
• 1  level cupful (½ pint) boiled rice.
• ½ level teaspoonful salt.
• ¼ level teaspoonful paprika.
• 1  egg, well beaten.
• 1  cupful (½ pint) milk.
• 1  level cupful (¼ pound) flour.
• 1  level teaspoonful Ryzon.

Put bacon into a basin, add apples, rice, seasonings, egg, milk, and flour sifted with Ryzon. Beat all well together, and bake in a well-greased bread-pan for thirty minutes, or boil for one hour in equally well-greased baking powder tins. Serve hot, garnished with fried apples, or cold, lightly spread with mayonnaise dressing. The mixture may be served in ramekins.

So long as the proportion of flour and Ryzon remain constant, that of the other ingredients may be varied to suit taste and convenience.

This dish contains in itself a completely balanced ration. It is substantial enough for the dinner of a working man, delicate enough for the digestion of an invalid, simple enough for the plainest cook, and palatable enough to make the family call for more. It may be baked, boiled, or fried; eaten hot, cold or warmed over.

BY CARINE CARRUTHERS,
SEATTLE, WASH.

• 1  cupful (8 ounces) butter.
• 3  cupfuls (12 ounces) pastry flour.
• 1  level tablespoonful cornstarch.
• 1  level teaspoonful Ryzon.
• ½ level teaspoonful salt.
• Ice water to mix.
•  
• Filling:
• 1 can artichoke bottoms.
• 2 tablespoonfuls lemon juice.
• 4 tablespoonfuls (2 ounces) melted butter.
• Salt, paprika, minced parsley, curry.

Mix the ingredients for the shells in order given, not forgetting the proper number of “turns” to insure flakiness. Bake in rather deep paté tins. Remove artichokes from can, drain, dip each in lemon juice, then in butter. Broil for six minutes, arrange in shells, sprinkle with seasonings, the parsley last. Place in the oven a moment to “blend” the seasonings.

BY FORECAST MODERN SCHOOL
OF COOKERY

Take two thin layers shortcake dough and put together with minced cold meat flavored with onion, pepper and salt and moistened with gravy or brown sauce.

Brown sauce or gravy can be poured over the shortcake if liked or served with it. The shortcake can also be made in individual size. Creamed codfish can also be used instead of meat for the filling.

To make the shortcake use the following recipe:

• 1½ level cupfuls (6 ounces) white flour.
• ½    level teaspoonful salt.
• 3    level tablespoonfuls (1½ ounces) chilled shortening.
• 3    level teaspoonfuls Ryzon.
• ¾   cupful (1½ gills) half milk half water.

Sift flour, Ryzon and salt together, work in the shortening. Wet to a dough with liquid, mix well, then put in thin layers in layer-cake tins. Be sure the dough comes close to the rims. Bake light brown in hot oven and remove carefully one layer at a time. Put together with meat filling.

BY FORECAST MODERN SCHOOL
OF COOKERY

• Crust:
• 2 level cupfuls (½ pound) flour.
• 2 level tablespoonfuls (1 ounce) butter or butter substitute.
• 1 level teaspoonful salt.
• 2 level teaspoonfuls Ryzon.
• 2 level tablespoonfuls (1 ounce) lard.
• 6 tablespoonfuls milk or water.

Sift flour, salt and Ryzon. Chop in shortening. Add milk or water. Stir with the blade of a knife. Roll out thin. Line ramekins or tart forms. Fill with fish mixture. Put on lattice tops. Bake for twenty-five minutes or until brown. Serve hot or cold.

• Filling:
• 1  cupful (½ pint) cold cooked fish.
• ½ cupful celery.
• 1  cupful (½ pint) white sauce.
• ½ small onion.
• 1  small sweet pepper.

Free fish, before measuring, of all skin and bone, and flake. Grate the onion, chop the celery fine, also sweet pepper. Mix all with the white sauce. Fill the pastry shells.

Prize Recipe

BY MRS. L. BOISSE,
DOUGLASTON, L. I.

• ½ pound sausage meat, fine quality.
• 1  level cupful (4 ounces) chopped cooked chicken or ham.
• 1  level cupful (½ pound) boiled rice (scant).
• 1  chopped pimiento (canned red pepper).
• 1  tablespoonful Worcestershire sauce.
• 1  egg, separated.
• 2  level teaspoonfuls Ryzon.
• 4  level cupfuls (1 pound) flour.
• 1  level teaspoonful salt.
• ¾ cupful (1½ gills) water.
• 3  tablespoonfuls (1½ ounces) lard.
• 3  tablespoonfuls (1½ ounces) butter.

Put sausage meat into a hot pan and cook it but do not let it get brown and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire sauce, take from fire and mix with white of egg beaten to a stiff froth.

Sift flour, salt and Ryzon together, add lard and butter, cut and rub them into the flour, and make into stiffish dough with water. Knead lightly, roll out one-fourth of an inch thick and cut in pieces size of a saucer. Put two tablespoonfuls of meat mixture in the center, wet edges, then fold over and press edges together with a fork. Brush over with beaten egg yolk, lay on greased tins, and bake in a hot oven until a nice golden color. Serve hot.

Sufficient for ten fold-overs.

BY MISS NORA LONGEWAY,
SPRING BANK,
ALBERTA, CANADA

• 2 pounds round steak (½ inch thick).
• 1 onion sliced.
• 2 level tablespoonfuls (½ ounce) flour.
• 2 level tablespoonfuls (1 ounce) butter.
• 2 potatoes sliced thin.
• Salt and pepper to taste.
•  
• Crust:
• 1  level cupful (¼ pound) flour.
• 2  level tablespoonfuls (1 ounce) lard.
• 1  level tablespoonful (½ ounce) butter.
• 2  level teaspoonfuls Ryzon.
• ½ teaspoonful salt.
• ½ cupful (1 gill) milk.

Cut steak into squares, cover with boiling water, add sliced onion and potatoes. Cook until tender. Add seasonings and remove meat into casserole. Cream butter and flour and add to gravy. Pour over meat.

Mix crust to make a soft dough. Roll out an inch thick, place on top of meat and gravy and bake in hot oven.

Sufficient for eight persons.

Prize Recipe

BY MRS. HAROLD A. BROWN,
CALDWELL, N. J.

• 6  fat pigeons, cut in halves.
• 4  tablespoonfuls (2 ounces) butter.
• 1  level teaspoonful salt.
• ½ level teaspoonful white pepper.
• Juice 1 lemon.
• 2  cupfuls (1 pint) good cooking sherry wine.
• 1  can mushrooms.
• 4  hard-cooked eggs.
• Parsley.
•  
• For Paste:
• 2    level teaspoonfuls Ryzon.
• 3    level cupfuls (¾ pound) flour.
• ½   level teaspoonful salt.
• ½   cupful (¼ pound) lard.
• 1½ cupfuls (¾ pint) milk.

Draw, clean and dry pigeons. Melt butter, add pigeons and cook them until they are light brown, then pack them in a four quart earthenware or glass baking dish or any tightly covered stewing pot, cover with cold water and slowly bring to boiling point. Simmer gently five or six hours or until birds are tender; remove them from the pot and thicken the gravy with a little flour until of the consistency of thin stew as when cold it jellies into thicker consistency. Add salt, pepper and lemon juice to taste and when cool add wine. Place birds in the baking dish, scattering in mushrooms and adding eggs cut in slices, add chopped parsley to taste; cover with gravy and pastry made as follows and bake in a moderate oven for one hour. Serve cold next day.

For Paste:—Sift the flour, salt and Ryzon together, then rub in the lard with the tips of the fingers and mix in the milk with a knife or a spoon. Roll out and cover dish, brush over with milk or beaten egg.

This pie, with a plain salad, makes a substantial luncheon or supper in winter holiday season to serve guests; the portions depend on the number of birds in pie.

If desired, nine pigeons may be used in pie.

Sufficient for twelve persons.

BY MRS. CLARA E. WELLS,
PATON, IOWA

• 2  level cupfuls (1 pint) left over baked beans.
• 2  level cupfuls (12 ounces) corn meal.
• 2  level teaspoonfuls Ryzon.
• 2  level teaspoonfuls salt.
• ¼ level teaspoonful pepper.
• 4  cupfuls (1 quart) boiling water.

Stir corn meal and salt into the boiling water. When cooked to a mush, add remaining ingredients. Pour into a greased bread-pan and bake in moderately hot oven until brown.

This loaf is an appetizing and nutritious meat substitute, and is delicious sliced cold and served with home-made catsup for a supper.

Sufficient for one loaf.

• 2  level cupfuls (½ pound) grated cheese.
• 1  level teaspoonful flour.
• ½ level teaspoonful salt.
• ¼ level teaspoonful pepper.
• 1  cupful (½ pint) boiling milk.
• 1  tablespoonful (½ ounce) butter.
• 2  eggs, separated.
• ½ level teaspoonful Ryzon.
• 2  level tablespoonfuls bread crumbs.

Put cheese into a bowl, add flour, salt, pepper, milk, butter, yolks of eggs slightly beaten, whites beaten with Ryzon to a stiff froth, and bread crumbs. Mix gently, and pour into a greased fireproof dish and bake in a moderate oven for twenty minutes. Serve hot.

Sufficient for six persons.

BY MRS. M. BOLLERS,
NEW YORK CITY

• 1  cupful ham (4 ounces), chopped fine.
• ½ cupful (1 gill) mashed potatoes.
• ½ level teaspoonful chopped parsley.
• 1  egg.
• 1  level teaspoonful Ryzon.

Mix all ingredients together well. Shape and roll in bread crumbs. Fry in deep fat.

Sufficient for eight croquettes.

---

Who can resist home-made candies? Very few indeed, for if well made they are delicious. Then, besides being delicious, the home article is cheap as compared with bought candy of the same quality, and, above all, it is pure.

The making of dainty bon-bons is a very attractive pastime to the amateur housekeeper and would-be confectioner, and it is quite surprising how many pretty and delicious candies can be made at home, and how simple and fascinating the process.

The value of sugar as a food for both young and old is undisputed, and candy is looked upon nowadays as almost a necessity instead of a mere luxury.

For home-made confectionery, very few tools are necessary, although for the more elaborate kinds the investment of a few dollars amply repays the enthusiast. For instance, there are many candies which can be made without any special instruments, but for perfect candy boiling a sugar thermometer is a great asset, ensuring as it does accuracy and success. The candy thermometer registers over 300° F. or more. But for those who are not so ambitious there are many sweets which can be well made with a little experience and a careful consultation with the clock.

Different kinds of sugar are needed for the various candies—brown, confectioners’ and granulated—together with syrup, butter, milk, flavoring extracts, colors, and such toothsome dainties as fruits, shelled nuts, and preserved ginger.

The use of a little Ryzon will be found of immense advantage to the amateur candy maker, as it makes the sugar less liable to crystallize while boiling, and gives a more creamy effect to such candies as fudge and caramels.

Tiny crinkled paper cases are pretty for the more elaborate bon-bons, but are not at all essential.

• 2  cupfuls (1 pint) molasses.
• 1  tablespoonful vinegar.
• 2  tablespoonfuls (1 ounce) butter.
• ½ level teaspoonful Ryzon.
• 1  teaspoonful vanilla or ginger extract.

Put molasses, vinegar and butter into a saucepan. Bring to a boiling point, and boil, stirring all the time until the mixture is brittle when dropped into cold water, or when it registers 265° F. by candy thermometer. Stir in Ryzon and extract and pour into a buttered tin. When nearly cold pull until glossy. Cut into small pieces and lay on a buttered plate or wrap in waxed paper.

Sufficient for one pound of candy.

• 1    level teaspoonful Ryzon.
• 3    level tablespoonfuls (1 ounce) powdered gelatine.
• 1¼ cupfuls (2½ gills) water.
• 2    level cupfuls (1 pound) sugar.
• 1    level cupful (¼ pound) chopped preserved cherries.
•   A few drops red color.
• 1    lemon.
•   Confectioners’ sugar.

Put gelatine, Ryzon, water, sugar, grated rind and strained juice of lemon into a saucepan, bring slowly to boiling point, then boil gently for fifteen minutes, stirring constantly.

Rinse a deep plate with cold water, put in red color and cherries. Strain in mixture and stir. Set in a cold place until firm, then cut into neat squares, using a knife constantly dipped into hot water, and roll in confectioners’ sugar. Put into boxes lined with waxed paper.

Sufficient for thirty squares.

• 1  level teaspoonful Ryzon.
• 2  level cupfuls (1 pound) sugar.
• ½ cupful (¼ pint) molasses.
• ½ cupful (¼ pint) cream.
• ½ cupful (¼ pound) butter.
• ½ cupful (2 ounces) grated chocolate.
• 2  level tablespoonfuls chopped preserved ginger.
• 2  level tablespoonfuls stoned and chopped dates.
• ½ cupful (2 ounces) chopped walnut meats.
• ½ cupful (2 ounces) blanched and chopped almonds.
• 1  teaspoonful lemon extract.
• 1  teaspoonful orange extract.

Boil together for seven minutes, sugar, molasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then add fruit, Ryzon and nut meats; stir constantly until it boils, then cook slowly until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts. Remove from fire, put pan into larger pan of cold water and stir until creamy. Pour into buttered tins and mark into squares when half cold.

Sufficient for fifty squares.

• 2  level cupfuls (12 ounces) brown sugar.
• 1  level teaspoonful Ryzon.
• ½ cupful (1 gill) milk.
• 1  tablespoonful (½ ounce) butter.
• 1  teaspoonful coffee extract.
• Pecan nut meats.

Put into a saucepan, sugar, Ryzon, milk and butter, bring to boiling point and boil gently, stirring all the time, until the mixture forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Add coffee extract and pour into a dry basin, and beat with a wooden spoon until the mixture becomes stiff.

Then roll into large even-shaped marbles and put a pecan nut meat on top of each. Lay on waxed paper to become firm.

These caramels are a pale coffee color.

Serve in paper cases.

Sufficient for twenty-five caramels.

• 3  level cupfuls (1½ pounds) sugar.
• 1  cupful (½ pint) corn syrup.
• ½ cupful (1 gill) water.
• 2  egg whites.
• 1  level teaspoonful Ryzon.
• ¼ level teaspoonful salt.
• 1  level cupful (¼ pound) chopped nut meats.
• 1  teaspoonful almond extract.
• 1  teaspoonful lemon extract.
• 1  teaspoonful vanilla extract.

Put into a saucepan, sugar, syrup and water and boil until the syrup forms a soft ball when tried in cold water, or 240° F. by candy thermometer.

Add salt and Ryzon to eggs and beat to a stiff froth. Take syrup from fire and add eggs, a tablespoonful at a time, until all has been added, beating constantly. When mixture begins to thicken, add nuts and extracts, and beat until creamy. Pour into a deep buttered pan and allow to cool. Cut in cubes when cold. This candy is best when it has been allowed to stand for three days.

Sufficient for thirty cubes.

• Stoned dates.
• 1 egg white.
• 1 level teaspoonful Ryzon.
• 1 teaspoonful vanilla extract.
• 2 tablespoonfuls chopped preserved ginger.
• Confectioners’ sugar.
• Pink sugar.

Remove stones from desired number of dates.

Drop egg white into a basin, add Ryzon, extract, ginger and enough sifted confectioners’ sugar to make a stiff paste.

Fill dates with mixture and roll in pink sugar.

Serve in a bon-bon dish.

To Make Pink Sugar:—Put some granulated sugar on a piece of stiff white paper; sprinkle over a few drops of red color, and rub with a wooden spoon or between the hands until evenly distributed. Dry in a moderate heat, occasionally separating the grains by rubbing them between the fingers, and keep for use in a dry bottle or a tin box. Lump sugar may be used, but it must be broken up with a rolling-pin and sifted.

Sufficient for forty dates.

• 2½ level cupfuls (1¼ lbs.) sugar.
• 1    level teaspoonful Ryzon.
• 2    squares (2 ozs.) chocolate, grated.
• 1    cupful (½ pint) milk.
• 1    tablespoonful (½ oz.) butter.
• 1    teaspoonful vanilla extract.

Put sugar, Ryzon, chocolate, milk and butter into a saucepan and bring to boiling point; then boil, starting from that time, to 240° F., or until it forms a soft ball when tested in cold water. Remove from the fire, add extract, and beat until creamy. Pour into buttered tins and mark into squares when half cold.

• 2 level cupfuls (1 pound) sugar.
• 1 teaspoonful vinegar.
• 3 level teaspoonfuls Ryzon.
• 1 level cupful (2 ounces) seeded raisins.
• 1 level cupful (¼ pound) blanched and roasted almonds.
• 1 teaspoonful almond extract.
• 1 teaspoonful lemon extract.

Melt sugar in a deep saucepan, stirring all the time, until it is a nice brown color, or 290° F., then add vinegar and Ryzon and boil until 300° F. by candy thermometer, or until brittle when tested in cold water.

Put raisins and almonds into a well-buttered tin. Add extracts to boiled syrup and pour at once over the fruit and nuts. Allow to cool and cut into squares or strips.

Sufficient for ten strips.

• 4  tablespoonfuls honey.
• 2  level cupfuls (1 pound) sugar.
• 8  tablespoonfuls water.
• ½ level teaspoonful Ryzon.
• 1  pinch salt.
• 1  level cupful (¼ pound) chopped English walnut meats.
• 1  teaspoonful rose extract.
• 1  teaspoonful orange extract.

Put into a saucepan, honey, sugar, water and Ryzon and stir over the fire with a wooden spoon until sugar is dissolved. Let it boil quickly, stirring gently all the time, until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer.

Take pan from fire, stir in salt, nuts, and extracts and beat until creamy. Pour into a buttered tin, let cool, and cut into neat squares.

Sufficient for forty squares.

---

½	pint	1	cupful
1	quart	4	cupfuls
3	teaspoonfuls	1	tablespoonful
1	gill	½	cupful
4	gills	1	pint
2	pints	1	quart
4	tablespoonfuls	1	wineglassful
60	drops	1	teaspoonful
4	wineglassfuls	1	cupful
4	quarts	1	gallon
2	tablespoonfuls sugar	1	ounce
4	tablespoonfuls flour	1	ounce
2	tablespoonfuls butter	1	ounce
1	quart flour	1	pound
1	pint butter	1	pound
8	large eggs	1	pound
2	cupfuls milk	1	pound
2	cupfuls sugar	1	pound
2	cupfuls butter	1	pound
1	cupful crumbs	¼	pound
1	cupful chopped suet	¼	pound
1	square chocolate	1	ounce
4	cupfuls whole wheat flour	1	pound
4½	cupfuls graham flour	1	pound
1	cupful chopped nut meats	¼	pound
2⅔	cupfuls corn meal	1	pound

The following table gives approximately the time for baking biscuits, cookies, pies, puddings, and cakes. The time will vary according to the state of the oven, and the quantity to be cooked.

Biscuits	10 to 20	minutes
Cookies	8 to 12	minutes
Pies	30 to 45	minutes
Pudding, Bread	20 to 45	minutes
Pudding, Indian	3 to  4	hours
Pudding, Plum	4 to  6	hours
Rolls	15 to 20	minutes
Fritters	3 to  5	minutes
Muffins	10 to 20	minutes
Doughnuts	3 to  5	minutes
Cake, Fruit	2	hours
Cake, Sponge	35 to 60	minutes
Cake, Loaf	40 to 60	minutes
Cake, Layer	15 to 25	minutes
Cake, Plain	25 to 40	minutes
Cake, Thin	15 to 30	minutes
Gingerbread	30 to 60	minutes
Bread, White	45 to 60	minutes
Bread, Graham	35 to 50	minutes
Bread, Nut	50 to 60	minutes
Whole Wheat Gems	25 to 30	minutes
Popovers	15 to 35	minutes

White kitchen paper for covering cakes, etc.
1	baking board	1	lemon squeezer
1	rolling-pin	1	kettle
1	chopping board	1	steamer
3	wooden spoons	1	grater
1	flour sifter		Scales and weights
1	pastry brush		Tablespoons
2	biscuit pans		Cookie cutters
2	bread pans	1	can opener
6	to 8 cake tins	3	pie tins
1	sugar sifter	1	pair scissors
1	double boiler	1	apple corer
6	bowls	1	doughnut cutter
1	Dover egg beater	1	vegetable brush
1	wire egg beater		Pudding molds
2	measuring cups	1	sugar thermometer
1	waffle iron		Saucepans
	Gem pans	1	frying pan and basket
	Muffin pans	1	tray
1	strainer	3	cake racks
	Forks and knives	1	flour bin
1	Palette knife		Teaspoons
		1	pot rest

All baking powders are chemical compounds and all are made by chemical processes. Purity, healthfulness, and reliability in baking powder can be obtained alone by chemical control and analysis. Consequently, the skilled chemist alone is competent to produce a perfect one.

There are three classes of baking powder—the phosphate, the alum, and the tartrate or tartaric acid, known as cream of tartar.

The phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods. In fact, phosphates in foods are necessary to life.

Phosphate baking powder has long been recognized as the most desirable type, having been in use before either the cream of tartar or alum baking powders were known.

The reason why phosphate baking powders have not been more widely used has been due to the difficulty in obtaining the right phosphate—one which reacts properly in baking, is perfect in purity, and retains indefinitely its strength and efficiency.

Ryzon is made with crystallized monosodium phosphate, a new and better kind of phosphate and the right one for baking powder, as illustrated on this page.

The ingredients used in Ryzon are guaranteed pure, clean and wholesome by the General Chemical Company, whose facilities for insuring their quality are well known to the scientific world.

Ryzon, The Perfect Baking Powder, is strictly an American pure food product, made in the newest and cleanest baking powder plant in America.