Chapter III: Ryzon Cakes

Of all the different branches of cookery the making of cakes is undoubtedly the most popular.

It is practically impossible to buy cakes that are equal to well-made home-baked ones, and so they are always appreciated. The secrets of success are, _care in following the recipe exactly_, and attention to the simple rules of mixing and baking.

With all cookery, method and order are great points to be considered. Have everything in readiness before you begin to mix a cake, for it may be spoiled if you have to stop mixing or beating to prepare an ingredient. First study and set your recipes to hand. Put out measuring cups, boards, knives, egg beaters, flour sifters, pastry brushes, bowls, basins, cake tins, and scales and weights. Measure or weigh the quantities required. Pay attention to the oven and see that it is likely to be sufficiently hot by the time the cake is ready for it.

Then get ready the necessary cake tin or tins, and prepare them in a manner suited to the kind of cake to be made.

The measuring cup should hold one-half pint. All measurements are level. All materials are measured level, _i. e._, by filling spoon or cup more than full and leveling with the back of knife.

Flour, meal, sugar, baking powder, and spices are measured after one sifting and heaped into the measure lightly. This is of importance in making good cakes. Flour should not be shaken down into the measuring cup. Flours vary in thickening qualities, therefore the exact amount of liquid cannot always be given.

It is very important to have the flour dry, as damp flour would render any cake heavy.

There are three ways of mixing. Stirring, beating, and cutting or folding.

To stir:—Let the spoon touch the sides and bottom of the bowl and move it round quickly in circles of various sizes. Do not lift it out of the mixture, and work well against the sides.

To beat:—Tip the bowl to one side. Bring the spoon or fork quickly into the mixture and through it, take it out the other side and bring it over and down again scraping the sides well each time it goes in. It is important to keep the bowl of the spoon well scraped out during mixing. Beat hard and quickly.

To cut or fold:—Turn over the mixture with a spoon or knife and lift it up, folding in as lightly as possible. Do not stir or beat but mix very gently until quite blended.

To beat butter:—In beating butter to a cream, if very hard it can be slightly warmed in the oven or put into a hot bowl, but it must on no account be melted. The best method is to soften hard butter by putting it through the food chopper. The sugar may be heated and added to the butter.

Inferior or tainted butter should never be used for cakes. If butter is employed it must be good, sweet butter being the best. If the butter is very salt it will be better to wash it in cold water, and dry it in a floured cloth before using.

For many of the plainer cakes, and especially when baking for large families, or where expense has to be considered, a cheaper kind of fat may be substituted for butter. Lard, beef drippings, beef marrow, margarine, or one of the different vegetable fats now on the market will generally answer the purpose.

Eggs must be fresh and good but not necessarily new laid. Well-preserved eggs serve the purpose excellently. They should always be broken separately into a small cup or bowl before adding them to the mixture.

With regard to sugars—always brown sugar for rich cakes that you want dark in color. Use granulated sugar for other cakes except where otherwise stated, and always sift it before use.

Fruit must be thoroughly dried before being used if it has been necessary to wash it, and floured before adding to the mixture.

To free currants from stalks, put them in a colander, look them over carefully, and remove any stones. Rub the fruit, and the little stalks will fall through the holes if the colander is shaken. Sultanas will need picking, as the stalks are larger.

Seed raisins and cut them in halves.

Candied peel looks nicest and goes farthest if cut into thin strips instead of being chopped.

Almonds should be blanched. Pour boiling water upon them, leave them to soak for a few minutes, then rub off the skins and put them into cold water to whiten; dry, cut into thin strips or chop them.

Only the yellow part of the lemon rind should be grated and used. To obtain the juice of a lemon, first roll it backwards and forwards on a board to soften it. Then cut in halves, and squeeze out the juice with the back of a wooden spoon or on a lemon squeezer; strain before using.

Though there is no limit to the variety of cakes that can be made, the greater number may be classified under one of four general heads:

1. Pound Cakes:—As the name implies, the typical pound cake has equal weight of various ingredients, a pound to a pound of sugar, butter, eggs, flour, fruit, etc. Though this proportion is not always followed, a pound cake has always a considerable quantity of butter, eggs, and sugar. The usual method of mixing is, therefore, to beat the butter and sugar to a cream, then add eggs and flour alternately, beating the mixture well between each addition. Last of all, the fruit and flavoring are added. Much of the success of these cakes depends upon good beating so as to blend ingredients and to enclose as much air as possible. Pound cakes need very careful baking—a moderate and uniform heat of oven for a considerable time, then gradually decreasing heat is essential.

2. Plain Cakes:—These, containing as they do a smaller proportion of eggs and butter, are generally mixed by rubbing the shortening into the sugar, then the dry ingredients are mixed in and the whole made into a paste with beaten eggs and other liquids. These cakes are not made so moist as pound cake, and generally require rather quicker baking. Individual recipes may give individual ways of mixing.

3. Sponge Cakes:—The chief ingredients of the best quality of sponge cake are eggs and sugar; flour must be used, but its weight is relatively small. Strictly speaking, a sponge cake contains no butter, and for this reason can be given to invalids and children to whom butter after cooking would be indigestible.

The usual method of mixing is to beat the eggs and sugar until light and creamy, this is sometimes done over gentle heat; just before baking, the sifted flour and flavoring are carefully mixed in. If butter is used, it is first melted, and, when cool, but still liquid, added to the mixture. When baking, very moderate and yet uniform heat is required.

4. Gingerbreads:—See page 52.

The baking of cakes is one of the most difficult parts of cake making. No matter how carefully the mixture has been prepared, the success or failure of the cake will very much depend upon the proper regulation of the heat of the oven. Ovens require very close observance; some are inclined to burn at the bottom, while in others the top is the hottest part, and it is only by experience and careful watching that the faults and capabilities of individual ovens can be learned.

The most correct way of gauging the heat of an oven is with the thermometer. The degrees of heat would be nearly the following:

From 400° to 450°—A hot oven.
From 300° to 350°—A moderate oven.
From 250° to 275°—A slow oven.

There are also one or two popular tests which may be applied by novices, such as the following: Sprinkle a little dry flour on a tin and place it in the oven. If there is sufficient heat to bake a cake, this will be brown in about five minutes. Or, put a piece of white paper in the oven, and if at the end of five minutes it is a good yellow color, the heat is moderate and suitable for most cakes.

After a very little experience the heat of the oven can easily be judged by simply feeling it with the hand.

A cake to be baked to perfection should rise evenly and be smooth on the top, and by the time it has been in the oven half its time a light brown crust should be formed. Owing to the variations in the heat of an ordinary oven, it is not always possible to arrive at this point of perfection; still, by careful manipulation, it may be aimed at.

When a cake rises in a cone in the center it shows that the oven has been too hot in the commencement, with the result that the sides of the cake become hardened with a crust before the mixture has had time to rise. If the cake seems inclined to rise at one side, it shows that the oven is hotter on one side than the other, and this fault may be obviated to a certain extent by turning the cake carefully during the baking. When a cake shows signs of becoming sufficiently brown before it is ready, it should be covered with a double fold of greased or wetted kitchen paper.

Be sure the cake is sufficiently cooked before removing it from the oven. Small cakes are ready if they feel firm when gently touched with the finger. Larger cakes should be tested by running a bright and heated skewer into the center of them. If the skewer comes out sticky the cake is not cooked enough, but if it is dry and undimmed the baking is finished. Cakes should be allowed to stand for two or three minutes before removing them from the tin; they will then come out more easily. They should be cooled on a wire stand or sieve or stood on end so that the air gets around the bottom and side. When cold, put into dry and air-tight tins.

RYZON LOAF CAKES

RYZON RICH WEDDING CAKE

1½ level cupfuls (¾ pound) butter.
1½ level cupfuls (¾ pound) sugar.
2 lemons.
2 oranges.
1 nutmeg, grated.
1½ level teaspoonfuls powdered ginger.
1½ level teaspoonfuls powdered cinnamon.
½ level teaspoonful powdered allspice.
½ level teaspoonful powdered mace.
6 eggs—separated.
½ cupful (1 gill) brandy or fruit juice.
2 level cupfuls (½ pound) shredded glacé cherries.
3 level cupfuls (¾ pound) currants.
1½ level cupfuls (¾ pound) seeded raisins.
1½ level cupfuls (9 ounces) sultana raisins.
3 level cupfuls (¾ pound) shredded candied citron peel.
3 level cupfuls (¾ pound) ground almonds.
3 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
1 level cupful (¼ pound) rice flour.
½ level teaspoonful salt.

Cream butter, add gradually sugar, the grated rinds of lemons and oranges and spices, and beat for fifteen minutes, then add yolks of eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts, and peel, then sift in flour, rice flour and RYZON. Beat up whites of eggs and add them by degrees to mixture. Turn into a large papered tin, and bake carefully in a moderate oven for six hours. Put the cake aside until next day, then cover it over with frosting, leave until set, then ornament with icing in any pretty design, using an icing bag and tube.

Sufficient for one large cake.

ICING:—See page 44.

RYZON GOLD CAKE

¼ cupful (2 ounces) butter.
¾ cupful (6 ounces) sugar.
5 egg yolks.
1 level teaspoonful RYZON.
1 level cupful (¼ pound) flour.
1 pinch salt.
¼ cupful (½ gill) milk.
½ teaspoonful orange extract.

Cream butter, add gradually sugar, and when thoroughly creamed, add yolks of eggs, well beaten. Sift flour, RYZON and salt together, and add, alternately with milk, to egg mixture. Stir in extract, and turn into a well-greased and floured small, square, loaf pan. Bake in a moderate oven for thirty minutes. Sufficient for small cake.

By MRS. PERCY DUVALL, Dower House, Rosaryville, Maryland]

_First Prize Recipe_

RYZON BABA

The Baba is a cake of Polish origin. It was made known in France by Stanislas Leczinsky. The descendants of this King always ate the baba with a sauce made of sweetened wine mixed with one-sixteenth part of distilled water of tansy. So far as the judges know Mrs. Duvall’s RYZON Baba is the first one made with baking powder. First prize recipe for RYZON Baba follows:

4 eggs—not separated.
1½ level cupfuls (¾ pound) sugar.
½ level teaspoonful salt.
1½ cupfuls (¾ pint) sweet milk.
3 level cupfuls (¾ pound) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful powdered mace.
½ cupful (¼ pound) butter.
½ cupful (2 ounces) shredded candied citron peel.

SAUCE:

1 level cupful (½ pound) sugar.
½ cupful (1 gill) water.
1 wineglassful rum or ½ teaspoonful vanilla extract
and ½ teaspoonful lemon extract.

FOR BABA:—Beat eggs and sugar together until very light, remove beater, add salt, milk, flour sifted with RYZON, and mace, and add citron. Melt butter in a large turkshead baking pan (with a central opening). When melted, add butter carefully to batter, and pour batter into mold. Bake in a steady, fairly hot oven, for one hour, taking care to turn cake several times. This mixture is a thin batter and requires a slower oven than the usual “rusk.” When done, try it with a straw; if straw comes out clean, remove baba from mold onto plate on which it is to be served. Care should be taken that the cake mold is very well greased, especially the center “piece.”

FOR RUM SAUCE:—Put sugar and water into an enameled saucepan, bring to boiling point and boil until syrup spins a thread, or 218° F. by candy thermometer. Then add rum, or extracts, and cool slightly. Dip baba into syrup while it is hot, or ladle syrup over baba with spoon or broad knife, or brush on syrup. Fruit juice may be used in place of rum, or the following chocolate sauce may be used by those who prefer it to the rum sauce.

FOR CHOCOLATE SAUCE:—Put one level cupful sugar into a saucepan, add one cupful of milk, one-fourth cupful butter, and boil together until “half done,” about ten minutes, but boil “hard,” not gently. Add one-fourth cake (or one-half cake, if desired bitter) chocolate, cut into fairly small pieces. Stand on side of stove until entirely melted, but do not boil again, as the delicate flavor of chocolate is lost by boiling. Add one-half teaspoonful vanilla extract, and pour over cake one spoonful at a time.

Sift powdered sugar over the slightly sticky top before carrying to table. If desired, the center may be filled with stewed fruits.

The baba mixture may be divided into two molds. The baba may also be used for a pudding. In this case the cake is saturated with rum sauce, or orange syrup, and served with another sauce over and around base. Thin custard or apricot sauce are appropriate sauces. When a baba has not been consumed fresh, it may be cut in slices, dipped in fruit juice, covered with a batter, and fried.

Sufficient for one large cake.

RYZON SETON FRUIT CAKE

2 level cupfuls (1 pint) dried apples.
2 cupfuls (1 pint) molasses.
½ cupful (4 ounces) butter.
½ cupful (4 ounces) lard.
2 level cupfuls (1 pound) sugar.
2 eggs.
1 cupful (½ pint) milk.
2 level teaspoonfuls RYZON.
5 level cupfuls (1¼ pounds) flour.
¼ level teaspoonful salt.
1 level teaspoonful powdered cinnamon.
1 level teaspoonful powdered allspice.
½ level teaspoonful powdered mace.
½ level teaspoonful powdered cloves.
1 level teaspoonful powdered ginger.
1 level cupful (8 ounces) seeded raisins.
1 level cupful (6 ounces) sultana raisins.
½ cupful (2 ounces) shredded candied citron peel.
¼ level teaspoonful baking soda.

Pick over and wash apples, then cover them with cold water and soak over night. Press out as much water as possible, chop them fine, and put them into a saucepan with molasses and stew slowly for two hours. Turn out to cool. Cream butter, lard, and sugar thoroughly together, add the eggs well beaten, milk and flour and beat hard for five minutes. Now add the spices, salt, raisins, apples, citron, soda dissolved in a tablespoonful of water, and RYZON. Mix and divide into two buttered and floured cake tins and bake in a moderate oven for one and one-half hours.

Sufficient for two medium-sized cakes.

RYZON BIRTHDAY CAKE

1 cupful (½ pound) butter.
2 level cupfuls (1 pound) sugar.
4 eggs.
1 cupful (½ pint) milk.
1 level cupful (6 ozs.) sultana raisins.
½ cupful (2 ozs.) currants.
½ cupful (2 ozs.) shredded candied citron peel.
1 wineglassful brandy or fruit juice.
4 level cupfuls (1 pound) flour.
3 level teaspoonfuls RYZON.
¼ level teaspoonful salt.
1 level teaspoonful grated nutmeg.
Boiled frosting.

Cream butter and sugar together, add eggs, one at a time, and beat well, now add milk, fruit, brandy or fruit juice, and flour sifted with RYZON, salt and nutmeg. Pour into a well-greased and papered cake tin and bake in a moderate oven for two hours. Turn out, cool, and cover with boiled frosting, given on page 44. If liked, this cake may be decorated with tiny shamrocks and candles. Sufficient for fourteen to sixteen persons.

_Prize Recipe_

RYZON WHITE FRUIT CAKE

BY MRS. HARRY BURGESS, NASHVILLE, TENN.

1 cupful (½ pound) butter.
3 level cupfuls (1½ pounds) sugar.
8 eggs, separated.
1 cupful (½ pint) milk.
2 level teaspoonfuls RYZON.
3½ level cupfuls (14 ounces) flour.
¼ level teaspoonful grated nutmeg.
1 level teaspoonful powdered mace.
¼ level teaspoonful salt
2 cocoanuts, grated.
6 level cupfuls (1½ lbs.) shredded candied citron peel.

Cream butter and sugar thoroughly together, add beaten yolks of eggs, milk, flour sifted with RYZON, spices and salt, whites of eggs stiffly beaten, cocoanuts and peel.

Mix carefully and turn into a greased and floured cake tin and bake in a moderate oven for one and one-fourth hours. See page 44 for icings.

Sufficient for twelve to fifteen persons.

_Prize Recipe_

RYZON POLISH GUEST CAKE À LA RESZKE

BY MRS. HULDA THOMPSON, NEW YORK CITY

1 large navel orange.
8 eggs.
2⅔ cupfuls (1 pound) powdered sugar.
1 box (1 pound) fine matzoth meal.
½ cupful (¼ pound) sweet butter.
Pinch salt.
1 level teaspoonful RYZON.

First butter a cake mold very thickly with sweet butter, cold and not melted. Wash and dry orange and grate it (skin and pulp) into a large mixing bowl. Add yolks of eggs, mix well, then add gradually pinch of salt, and sugar. Sift one box of fine matzoth meal and mix with RYZON. Now beat up whites of eggs to a stiff froth and stir lightly into orange mixture, add meal and turn into the prepared mold and bake in moderate oven until ready.

This cake should be a nice brown on the top and it should be tested with a straw taken from a new broom.

This recipe was a favorite in the family of the famous singers, the de Reszke brothers, and was frequently served at the four o’clock coffee receptions given by Mme. Kronberg, née de Reszke, at her Warsaw palace.

_Prize Recipe_

RYZON MARYLAND BLACK CAKE

BY MRS. JULIUS SNOWDEN, LAUREL, MD.

1 cupful (½ pound) butter.
2⅔ level cupfuls (1 pound) brown sugar.
1 nutmeg, grated.
1 level dessertspoonful (2 level teaspoonfuls) powdered cinnamon.
1 level teaspoonful powdered cloves.
1 level tablespoonful powdered ginger.
6 eggs, separated.
2½ level cupfuls (10 ounces) flour.
4 level cupfuls (2 pounds) seeded raisins.
6 level cupfuls (1½ pounds) currants.
2 level teaspoonfuls RYZON.
½ cupful (1 gill) molasses.
½ cupful (1 gill) sherry wine or fruit juice.
4 level cupfuls (1 pound) shredded candied citron peel.

Cream butter well; add one-half of sugar mixed with spices and mix well, now add remainder of sugar mixed with beaten yolks of eggs, and beat for five minutes. Beat up whites of eggs and add them to mixture. Now add flour mixed with currants and raisins cut in halves, RYZON mixed with molasses and wine. Mix carefully and place one-fourth of this mixture in a large cake pan lined with greased paper, then sprinkle in a layer of citron. Repeat until batter and citron are all used. Bake in a moderate oven for four hours. Cover cake with greased paper while baking as it burns easily. It may be necessary to put a pan of hot water in the oven to moderate the heat, or to place a tin or an asbestos mat underneath.

Sufficient for one large cake.

RYZON OLD FASHIONED POUND CAKE

⅔ cupful (5¼ ounces) butter.
2 level cupfuls (½ pound) flour.
1 level teaspoonful RYZON.
Pinch salt.
1 cupful (½ pint) eggs—5 eggs usually fill a cup;
the eggs are measured before beating.
1½ level cupfuls (12 ounces) sugar.
2 tablespoonfuls orange flower water.

Cream butter with flour. Add RYZON and salt to eggs and beat them very light with an egg beater. Add sugar gradually, and beat well, remove the beater, add egg mixture to creamed flour, using a wooden spoon, until all is mixed. Add orange flower water, and beat thoroughly with long, light strokes. Turn into a greased and floured shallow cake tin, and bake in a moderate oven for one hour.

Sufficient for one cake (for ten to twelve people).

RYZON HASTY CAKE

¼ cupful (2 ounces) butter.
1 level cupful (½ pound) sugar.
½ cupful (1 gill) milk.
2 egg whites.
½ teaspoonful orange or almond extract.
2 level teaspoonfuls RYZON.
1½ level cupfuls (6 ounces) flour.
Pinch salt.

CHOCOLATE FROSTING:

2 squares chocolate.
¾ cupful (6 ounces) sugar.
3 tablespoonfuls milk.
½ teaspoonful almond extract.
2 egg yolks.

FOR CAKE:—Cream butter and sugar together, add milk, whites of eggs, extract, and flour sifted with RYZON and salt. Beat for five minutes, then turn into a buttered and floured tin and bake for thirty-five minutes. Turn out and cool.

FOR FROSTING:—Melt chocolate in pan of a double boiler, add sugar and milk, and cook until smooth; add egg yolks and extract and cook for one minute. Spread on cake.

Sufficient for one small cake.

RYZON WALNUT AND CHERRY CAKE

3 eggs.
¾ cupful (5 ounces) sugar.
1 level teaspoonful RYZON.
1 level cupful (¼ pound) flour.
3 level tablespoonfuls (¾ ounce) rice flour.
⅛ level teaspoonful salt.
4 level tablespoonfuls (2 ounces) butter.
½ orange rind, grated.
1 lemon rind, grated.
¼ teaspoonful vanilla extract.
¼ teaspoonful almond extract.
½ cupful (2 ounces) preserved cherries.
½ cupful (2 ounces) chopped English walnut meats.

Break eggs into a large basin, add sugar, and beat together for five minutes; then place the basin in a large pan of boiling water and beat mixture for fifteen minutes. Remove the basin to a table and beat for fifteen minutes or until the mixture is cold. Add flour sifted with rice flour, RYZON and salt, butter warmed but not hot, grated rinds of orange and lemons, extracts, nuts and cherries cut in quarters.

Mix carefully and turn into a well-greased and floured cake tin and bake in a moderate oven for one hour. Allow the cake to stand for five minutes before being turned out of the tin, set it aside until cold, then cover with white frosting and decorate to taste with cherries and walnut meats. See page 38 for white frosting.

Sufficient for one cake.

RYZON COCOANUT CAKE

3 tablespoonfuls (1½ ounces) butter.
1 level cupful (½ pound) sugar.
2 eggs, separated.
1 cupful (½ pint) milk.
1 teaspoonful orange extract.
2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
¼ level teaspoonful salt.
1 level cupful (¼ pound) shredded cocoanut.

White frosting. See page 38 for frosting.

Beat butter and sugar until creamy; add yolks of eggs well beaten, milk, orange extract, flour sifted with RYZON and salt; add cocoanut and whites of eggs beaten to a stiff froth. Turn into a flat, buttered and floured cake tin, and bake in a moderate oven for thirty minutes.

Cool, cover with white frosting and sprinkle over with cocoanut. Sufficient for one small cake.

RYZON PORK FRUIT CAKE

1 pound fat pork.
2 cupfuls (1 pint) boiling water.
1 level tablespoonful baking soda.
2 level cupfuls (12 ounces) brown sugar.
1 cupful (½ pint) dark molasses.
1 level tablespoonful RYZON.
5 level cupfuls (1¼ pounds) flour.
½ level teaspoonful salt.
1 level tablespoonful grated nutmeg.
1 level tablespoonful powdered allspice.
1 level tablespoonful powdered cinnamon.
1 level teaspoonful powdered cloves.
2 level cupfuls (12 ounces) sultana raisins.
2 level cupfuls (1 pound) seeded raisins.
4 level cupfuls (1 pound) currants.
2 level cupfuls (½ pound) shredded candied citron peel.
1 level cupful (¼ pound) chopped nut meats.
1 level cupful (¼ pound) chopped preserved cherries.

Chop pork, or put it through a meat grinder, add to it boiling water and allow to cool; add soda, sugar, molasses, flour sifted with RYZON, spices, salt and fruits and nuts. Turn into a large buttered and papered cake tin, and bake for three hours, or until ready, in a moderate oven.

No eggs are used in this cake.

Sufficient for one large cake.

RYZON EASILY-MADE DATE CAKE

2 eggs.
½ cupful (1 gill) milk.
1 level cupful (6 ounces) brown sugar.
⅓ cupful (2⅔ ounces) butter.
3 level teaspoonfuls RYZON.
1¼ level cupfuls (5 ounces) flour.
¼ level teaspoonful salt.
1 level teaspoonful powdered ginger.
½ level teaspoonful powdered nutmeg.
½ pound (2 cups) stoned and sliced dates.
Whipped cream.

Put eggs into a basin, add milk, sugar, butter, flour sifted with RYZON, salt and spices, add dates and beat all together for five minutes. Pour into a buttered and floured cake tin, and bake in a moderate oven for thirty-five minutes. Turn out and cut in squares, and serve with whipped and sweetened cream.

Sufficient for eight squares.

RYZON ORANGE GATEAU

3 eggs.
½ cupful (4 ounces) sugar.
Juice of ½ orange, strained.
1 level teaspoonful RYZON.
1¼ level cupfuls (5 ounces) flour.
¼ cupful (2 ounces) butter.
¼ cupful (1 ounce) chopped candied citron peel.
¼ cupful (1 ounce) chopped cocoanut.

Beat up eggs with sugar, add strained orange juice, and sift in flour with RYZON; add butter, melted. Butter and flour a small round or flat cake tin and put one-half of mixture into it, sprinkle in citron peel and cocoanut and spread remainder of mixture on top. Bake in a moderate oven for 25 minutes. Turn out and cool. Cover with white frosting, given on page 41, and ornament top with a few tiny pieces of citron peel.

Sufficient for one small cake.

RYZON PRUNE CAKE

BY MRS. EDGAR M. HALL, OELWEIN, IOWA

1 level cupful (½ pound) light brown sugar.
½ cupful (4 ounces) butter and lard.
2 eggs.
3 tablespoonfuls sweet or sour milk.
1 level cupful (¼ pound) well-cooked prunes cut in small pieces.
1 level teaspoonful cinnamon.
1 level teaspoonful nutmeg.
1¾ level cupfuls (7 ounces) flour.
2 level teaspoonfuls RYZON.

Cream sugar and shortening—add eggs well beaten, milk and cut prunes, cinnamon and nutmeg, then flour and RYZON, which have been sifted together. Bake as loaf cake.

Sufficient for one medium-sized cake.

RYZON CANADIAN WAR CAKE

BY MRS. GERTRUDE HAIG, EDMONTON, ALBERTA, CANADA

2 level cupfuls (½ pound) brown sugar.
2 cupfuls (1 pint) hot water.
1 level teaspoonful salt.
1 level teaspoonful ginger.
1 level teaspoonful cinnamon.
1 level teaspoonful allspice.
1 package (1 pound) seedless raisins.
1 level teaspoonful RYZON.
3 level cupfuls (¾ pound) flour.

Boil sugar, spices, water and raisins together for five minutes, after it begins to bubble. When cold add flour and RYZON which have been sifted together, turn into well-greased tin and bake forty-five minutes in moderate oven.

This cake is not only delicious, but most inexpensive, and well suited to war conditions. It will keep moist and good as long as any of it is left, which may not be long if there are children in the family.

It is a pleasure to publish this good, wholesome, economical cake recipe, which will appeal to the housewife of today.

By MARION HARRIS NEIL, Cookery Expert and Author of “Salads, Sandwiches and Chafing Dish Recipes,” etc.]

JELLY ROLL HINTS

To roll up a Jelly Roll after baking, the following method will be found of assistance. Turn the roll out onto a clean cloth wrung out of very hot water, and roll it up in this. The cloth must, of course, be wrung out as dry as possible before the cake is turned out on it. After a little practice, you will find that you can roll up your Jelly Roll without a single crack.

Jelly Rolls are very popular as well as useful cakes. If kept in a cake box or an air-tight tin they remain moist and fresh for a long time. They are nicer as a foundation for cake-puddings than sponge cakes.

_Master Recipe_

RYZON JELLY ROLL

3 eggs—beaten.
¾ cupful (6 ounces) sugar.
1 tablespoonful milk or cream.
1 level cupful (¼ pound) flour.
1½ level teaspoonfuls RYZON.
½ teaspoonful vanilla extract.
1 level tablespoonful (½ ounce) butter—melted.
Jam or jelly, slightly warmed.

First grease a jelly roll tin and line it with buttered paper, allowing paper to come a little above the rim of tin. Beat eggs until light, add sugar gradually, beat five minutes, add milk or cream, flour sifted with RYZON, vanilla extract and butter. Spread mixture on prepared tin; bake in a quick oven for twelve to fifteen minutes, or until firm to touch.

Have ready sheet of paper sprinkled with sugar, and turn cake onto it. Quickly remove buttered paper and spread over with jam or jelly and roll up at once. Place on sieve or wire rack to cool. Jelly roll may be served hot as a pudding with custard sauce, or cut in slices and served cold.

Sufficient for eight persons.

RYZON DEVIL’S FOOD CAKE

2 tablespoonfuls (1 ounce) butter.
2 tablespoonfuls (1 ounce) lard.
1 level cupful (½ pound) sugar.
2 squares (2 ozs.) unsweetened chocolate.
2 eggs.
½ cupful (1 gill) milk.
1 teaspoonful vanilla extract.
3 level teaspoonfuls RYZON.
1⅓ level cupfuls (5½ ozs.) flour.
½ level teaspoonful salt.

WHITE FROSTING:

A few almonds.
2 level cupfuls (1 pound) sugar.
1 cupful (½ pint) water.
2 egg whites.
1 teaspoonful vanilla extract.
½ level teaspoonful RYZON.

PINK FROSTING:—Use pink sugar in place of white, see page 79.

FOR CAKE:—Cream butter, lard and sugar thoroughly together, add chocolate melted, eggs well beaten, milk, vanilla, and flour sifted with RYZON, and salt. Turn into a square, greased and floured cake tin, and bake for fifty minutes in a moderate oven. Turn out and cool.

FOR FROSTING:—Blanch, shred and brown a few almonds. Put sugar and water into a saucepan, stir gently now and then and bring to boiling point, remove spoon and boil until syrup forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour syrup gradually, while beating constantly, on whites of eggs beaten with RYZON until stiff but not dry, add vanilla, and continue beating until mixture is cool. Set saucepan containing frosting in larger saucepan containing boiling water, and cook on fire, stirring constantly, until mixture becomes granular around edge of pan. Take from pan of hot water and beat, using a wooden spoon, until mixture will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. Sprinkle with the prepared almonds.

Sufficient for a medium-sized cake.

RYZON QUICK TEA CAKE

2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
2 level tablespoonfuls sugar.
½ level teaspoonful salt.
½ cupful (¼ pound) butter or lard.
2 eggs—separated.
¾ cupful (1½ gills) milk.
3 level tablespoonfuls currants.

Sift together flour, sugar, salt and RYZON. Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten yolks of eggs, milk, beat well, add currants, and whites of eggs beaten to a stiff froth. Mix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes. Serve hot or cold.

Sufficient for one small cake.

_Prize Recipe_

RYZON CHOCOLATE SPONGE CAKE

BY ELIZABETH O. HILLER, DENVER SCHOOL OF COOKERY

½ cupful (¼ pound) butter.
2 level cupfuls (9 ozs.) confectioners’ sugar.
4 eggs, separated.
2 squares (2 ounces) unsweetened chocolate.
4 level teaspoonfuls RYZON.
2⅓ level cupfuls (9 ounces) pastry flour.
½ teaspoonful salt.
1 cupful (½ pint) milk.
¾ teaspoonful vanilla extract.

Cream the butter, add one cup sugar gradually while stirring constantly. Beat the yolks of eggs until thick and lemon-tinted; add to them the second cup sugar while beating constantly, then combine the two mixtures. Melt chocolate over hot water, cool and add to mixture. Sift together flour, RYZON, and salt; add alternately with milk to mixture; add extract. Then cut and fold in the whites of eggs beaten until stiff. Beat until ingredients are thoroughly blended. Turn mixture into a well-buttered tube pan and bake forty-five minutes in a moderate oven. Delicious with marshmallow frosting. See page 43.

Sufficient for one large cake.

RYZON SPONGE CAKE

5 eggs.
¼ teaspoonful salt.
1 level cupful (½ pound) sugar.
1 level teaspoonful RYZON.
1 level cupful (¼ pound) flour.
1 teaspoonful lemon extract.

Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, sift in flour mixed with RYZON, add extract and mix carefully and lightly. Turn into a well-greased and floured cake tin, and bake in a moderate oven for forty minutes.

Sufficient for eight persons.

One of the oldest kinds of light cakes that is still a universal favorite is the sponge cake.

The popularity of the sponge cake is due to its lightness and its high nutritive value, which makes it the confection _par excellence_ for children, while it is easily handled without soiling the fingers. Fine hard-grained sugar produces the best sponge cakes; both the powdery and the coarse forms should be avoided. Suitable sugar mixes readily with the eggs; the fine grains assist in breaking and creaming the yolks. Coarse sugar has a tendency to remain crystalline in the sponge batter, and the baked cakes generally show specks on top in consequence. This is most noticeable in those sponge cakes that are made by beating the yolks and whites separately.

Flour of a fairly soft nature is best for these cakes, and should be sifted before using, to make light mixing easy without toughening the batter.

RYZON GERMAN APPLE CAKE

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

FOR MIXTURE:

6 apples.
½ cupful (¼ pound) sugar.
½ lemon.
½ cupful (2 ounces) currants.
3 tablespoonfuls melted butter.
1 level teaspoonful powdered cinnamon.

FOR CAKE:—Sift flour, RYZON, sugar, and salt into a bowl; rub in shortening as lightly as possible with the fingers, just working it until fat is well blended with flour. Then mix to a soft dough with milk, or use milk and water, having this as cold as possible. Turn out onto a floured baking board, roll out, and line a well-greased square baking tin, pressing up well around the sides.

FOR MIXTURE:—Clean currants. Peel, core and cut apples in thin slices; put them on cake in even rows, sprinkle in lemon juice, currants, and sugar mixed with cinnamon. Pour on butter and bake in a moderate oven for thirty minutes.

If the apples color too much, a buttered paper may be placed over fruit during baking.

Sufficient for six persons.

RYZON CHOCOLATE CAKE

¾ cupful (6 ozs.) sugar.
½ cupful (3 ozs.) unsweetened chocolate, grated.
¼ level teaspoonful grated nutmeg.
¼ level teaspoonful powdered cinnamon.
½ cupful (4 ozs.) butter.
1 large egg.
2 level teaspoonfuls RYZON.
1 level cupful (4 ozs.) flour.
¼ level teaspoonful salt.
½ lemon.
¼ cupful (1 ounce) blanched and chopped almonds.

Sift sugar, chocolate and spices together twice, add butter, and beat with a wooden spoon until soft and creamy, add egg, beating well, add flour sifted with RYZON and salt, strained lemon juice, and almonds. Mix and turn into a tin that has been well greased and floured, and bake in a moderate oven for one hour.

Sufficient for five to six persons.

_Prize Recipe_

RYZON COFFEE CRUMB CAKE

BY MRS. MAX MONNIKENDAM, NEW YORK CITY

2 tablespoonfuls (1 ounce) butter.
3 level tablespoonfuls (1½ ounces) sugar.
2 eggs.
1 teaspoonful vanilla extract.
2 level cupfuls (½ pound) flour.
½ cupful (1 gill) milk.
2 level teaspoonfuls RYZON.
1 pinch salt.

CRUMBS FOR CAKE:

2 tablespoonfuls (1 ounce) butter.
½ teaspoonful powdered cinnamon.
4 level tablespoonfuls (2 ounces) sugar.
1 level teaspoonful flour.
2 tablespoonfuls shredded almonds.

FOR CRUMBS:—Mix butter, cinnamon, sugar and flour together until like crumbs and then add almonds.

FOR CAKE:—Cream butter and sugar together, add eggs well beaten, vanilla extract, one cupful flour, milk, and second cupful flour sifted with RYZON and salt. Mix and turn into a flat greased and floured cake tin, dust over with crumbs, and bake in a moderately hot oven for twenty minutes.

The grated rind of half a lemon may be used in place of vanilla. Sufficient for six to seven persons.

RYZON DRIED APPLE CAKE

BY MRS. GEORGIANNA DEWEY, ANN ARBOR, MICH.

1 level cupful (¼ pound) dried apples.
½ level cupful (¼ pound) sugar.
½ cupful (1 gill) milk.
1 cupful (½ pint) molasses.
½ cupful (4 ounces) raisins.
½ cupful (4 ounces) currants.
4 level tablespoonfuls (2 ounces) shortening.
1 egg.
1½ level cupfuls (6 ounces) flour.
¼ level teaspoonful soda.
2 level teaspoonfuls RYZON.
¼ level teaspoonful ginger.
¼ level teaspoonful cinnamon.
¼ level teaspoonful allspice.

Soak apples in one quart of water over night; then drain, chop fine and cook in molasses one hour. When cold add fruit, spices, sugar and egg well beaten. Add soda dissolved in one tablespoonful hot water. Add milk, then RYZON and flour sifted together. Mix all thoroughly, turn into well-greased tin and bake for one hour in very slow oven.

This keeps like old fashioned fruit cake.

RYZON CARAWAY SEED CAKE

½ cupful (4 ounces) butter.
½ cupful (4 ounces) sugar.
3 eggs.
4 tablespoonfuls milk.
1 teaspoonful orange extract.
2½ level teaspoonfuls caraway seeds.
2 level teaspoonfuls RYZON.
1½ level cupfuls (6 ounces) flour.

Cream butter and sugar together, add eggs well beaten, milk, orange extract, seeds and flour sifted with RYZON. Mix and pour into a small, square buttered and floured cake tin, and bake in a moderate oven for forty minutes.

The caraway seeds may be crushed if liked.

Sufficient for one small cake.

RYZON LAYER CAKES

_Prize Recipe_

RYZON LAYER COCOA CAKE

BY MISS JENNIE WALLACH, NEW YORK CITY

2 tablespoonfuls (1 ounce) butter.
1 level cupful (½ pound) sugar.
½ cupful (1 gill) cold water.
2 level tablespoonfuls cocoa.
1 teaspoonful vanilla extract.
2 eggs.
2 level teaspoonfuls RYZON.
1 level cupful (¼ pound) flour.

FILLING:

¼ cupful (2 ounces) sweet butter.
¼ cupful (2 ounces) powdered sugar.
1 teaspoonful vanilla extract.
4 level teaspoonfuls cocoa.

ICING FOR TOP:

¼ cake chocolate.
¾ cupful (1½ gills) boiling water.
1 level teaspoonful flour.
¾ cupful (6 ounces) sugar.
1 teaspoonful butter.
2 teaspoonfuls vanilla extract.

FOR CAKE:—Cream butter thoroughly with sugar, add water, cocoa, vanilla extract, eggs, well beaten, and flour sifted with RYZON. Divide into two greased and floured layer cake tins, and bake in a moderately hot oven for fifteen minutes. Turn out and cool.

FOR FILLING:—Cream butter and sugar together, add the vanilla extract and cocoa, mix well, and spread between the layers.

FOR ICING:—Dissolve chocolate in boiling water in a small saucepan, add sugar mixed with flour, butter and vanilla extract. Cook until thick, stirring constantly, then cool and spread on top of cake.

Sufficient for two-layer cake.

RYZON MOCK CARAMEL CAKE

BY MISS M. DELLER, MILWAUKEE, WIS.

Dissolve 1 level tablespoonful (½ ounce) butter
or butter substitute in a large iron frying pan.
Sprinkle 1 level cupful (½ pound) brown sugar over
the butter, also ½ cupful (2 ounces) of nut meats—
not too small. Have the sugar and nuts evenly spread
and set aside until the following is mixed:
1 level tablespoonful (½ ounce) butter or butter substitute.
1 level cupful (½ pound) granulated sugar.
1 egg.
2 level cupfuls (½ pound) flour.
2 level teaspoonfuls RYZON.
1 cupful (½ pint) milk.
1 level teaspoonful vanilla or any desired flavor.

Spread this mixture over the butter, sugar and nuts and bake in the frying pan like a loaf cake in a moderate oven. When done turn onto a cake plate upside down.

Sufficient for one large cake.

_Prize Recipe_

RYZON NUT TART

BY MRS. A. B. CANNIFF, NEW YORK CITY

2 level cupfuls (½ pound) chopped English walnut meats.
1 package zweiback (10 cent size).
4 eggs, separated.
1 level cupful (½ pound) sugar.
1 level teaspoonful RYZON.
1 level teaspoonful powdered cinnamon.
1 level teaspoonful powdered cloves.
Whipped cream.

Marshmallow or boiled icing. See page 43.

Chop and roll nuts and roll zweiback, or put it through a food chopper. Beat yolks of eggs and sugar together for ten minutes, add zweiback mixed with RYZON and spices, now add nut meats and whites of eggs stiffly beaten. Mix carefully and divide into two well-greased layer-cake tins. This nut tart takes ten minutes to bake in a moderate oven and it should not be permitted to bake too long. When tart has cooled, either a boiled icing, or marshmallows slightly softened in the oven, or whipped cream sweetened and flavored with vanilla extract may be used between layers and on top.

Sufficient for six to eight persons.

By MRS. ANNA B. SCOTT, Cooking Expert of the Philadelphia “North American”.]

_Master Recipe_

RYZON LAYER CAKE

1 cupful (½ pound) butter or lard.
2 level cupfuls (1 pound) sugar.
4 eggs—separated.
1 cupful (½ pint) milk.
4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
½ level teaspoonful salt.

FILLING:

2 cupfuls (1 pint) milk.
6 level tablespoonfuls (1½ ounces) cornstarch.
1 egg yolk.
6 level tablespoonfuls (3 ounces) sugar.
½ level teaspoonful salt.
1 level cupful (½ pound) seeded raisins.

WATER ICING:

1 egg white.
2 tablespoonfuls hot water.
1 teaspoonful vanilla extract.
Confectioners’ sugar.

FOR CAKE:—Beat shortening and sugar to a light cream; separate eggs, beat yolks until well mixed and add slowly to sugar and shortening; add milk very slowly, stirring all the time; beat whites of eggs until stiff and add half; sift flour, RYZON, and salt and add rest of beaten egg white and rest of flour. Line four jelly tins or one square cake pan, 12 × 14, with paper; do not grease. Put mixture on and spread smooth; bake in a moderate oven for twenty-five to thirty minutes. The cake will be four inches high.

FOR FILLING:—Rinse a saucepan with cold water, add one and one-half cupfuls of milk and bring to boiling point; stir in cornstarch which has been moistened with remainder of milk; add egg yolk, sugar, and salt; boil for five minutes; add raisins which have been washed, dried, and put through a food chopper; beat till cold then spread between cake.

FOR WATER ICING:—Beat up white of egg, add water, flavoring and enough sifted confectioners’ sugar to make a nice frosting that will spread on cake.

This cake when finished measures 7 × 13 and is four inches thick. The ingredients can be very easily divided and only half the size made.

RYZON WASHINGTON LAYER CAKE

6 level tablespoonfuls (3 ounces) butter.
1 level cupful (½ pound) sugar.
3 egg whites.
1 level teaspoonful RYZON.
1½ level cupfuls (6 ounces) flour.
⅛ level teaspoonful salt.
½ cupful (1 gill) milk.
½ teaspoonful almond extract.

FILLING:

1 cupful (2 gills) milk.
¼ cupful (2 ounces) sugar.
1 level tablespoonful (½ ounce) butter.
1 level tablespoonful flour.
1½ egg yolks.
½ teaspoonful vanilla extract.
½ cupful (⅛ pound) blanched and shredded almonds.
¼ cupful (1 ounce) shredded candied citron peel.
White Frosting. See page 38.

FOR CAKE:—Cream the butter and sugar together; beat up whites of eggs to a stiff froth, add them and beat well, then sift in flour, salt and RYZON, add milk and almond extract, and beat with a wooden spoon until quite light. Divide into buttered and floured layer-cake tins, and bake in a moderately hot oven for twenty minutes. Turn out and cool.

FOR FILLING:—Put one and one-half cupfuls of the milk into a saucepan, with sugar and butter, and bring to boiling point. Blend flour with remainder of milk, add yolks of eggs well beaten, and pour into boiling milk and stir and cook until it thickens. Cool and add vanilla. Divide into portions and add almonds to one-half and citron to the other half. Put almond mixture on one layer and citron mixture on the second. Place them together and cover top with white frosting. Sufficient for two-layer cake.

RYZON CHOCOLATE LAYER CAKE

4 squares (4 ounces) bitter chocolate.
¼ cupful (½ gill) boiling water.
½ cupful (4 ounces) butter.
1¼ level cupfuls (10 ounces) sugar.
1 teaspoonful vanilla extract.
3 eggs, separated.
2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
¼ level teaspoonful salt.
½ cupful (1 gill) milk.
White frosting. See page 38.
Chocolate frosting. See page 44.

Melt chocolate in small saucepan, add water, and cook over hot water until smooth. Cream butter and sugar thoroughly together, add chocolate, vanilla extract, yolks of eggs well beaten, flour sifted with salt and RYZON, and add milk. Beat well, cut and fold in whites of eggs beaten to a stiff froth. Divide into three greased and floured layer tins, and bake in a moderate oven for twenty-five minutes. Cool and put together with white or chocolate frosting. The top of cake should be covered with frosting.

Sufficient for a medium-sized three-layer cake.

RYZON LADY BALTIMORE CAKE

4 level tablespoonfuls (2 ounces) butter.
1 level cupful (½ pound) sugar.
Scant half cup (¾ gill) milk.
1 level teaspoonful RYZON.
1¼ level cupfuls (5 ounces) flour.
4 egg whites.
½ teaspoonful almond extract.

FILLING:

1 level cupful (½ pound) sugar.
½ cupful (1 gill) water.
1 egg white.
1 level cupful (½ pound) seeded raisins.
½ cupful (2 ounces) ground almonds.
½ cupful (2 ounces) chopped English walnut meats.
½ teaspoonful vanilla extract.

FOR CAKE:—Cream butter and sugar thoroughly together, add milk, flour sifted with RYZON and beat until smooth. Add extract and fold in whites of eggs beaten to a stiff froth. Divide into greased and floured layer cake tins, and bake in a moderately quick oven for twenty minutes. Turn out and cool.

FOR FILLING:—Put sugar and water into a saucepan and boil until it forms a soft ball when tried in cold water, or 238° F. by candy thermometer. Beat up whites of eggs to a stiff, dry froth. Pour syrup upon these eggs, beating steadily until a meringue is formed which will spread. Add vanilla, almonds, walnuts and raisins cut in halves. Spread between layers and on top.

Sufficient for two-layer cake.

RYZON MOLASSES LAYER CAKE

BY NELLIE E. ADAMS, TACOMA, WASH.

1 cupful (½ pint) molasses.
½ cupful (4 ounces) sugar.
2 eggs and yolk of 1 egg.
4 level tablespoonfuls (2 ounces) butter.
1 level teaspoonful cloves.
1 level teaspoonful cinnamon.
1 level teaspoonful salt.
¼ level teaspoonful soda.
½ cupful (1 gill) buttermilk—or sour milk.
2 level cupfuls (½ pound) flour.
2 level teaspoonfuls RYZON.

Mix and bake in three layers.

FILLING:

1 cupful (¼ pound) figs.
1 cupful (½ pound) raisins chopped fine.
1 cupful (½ pint) water.
½ cupful (4 ounces) sugar.
½ level teaspoonful vanilla.

Cook all together until soft and smooth. Frost top with white of one egg and 5 tablespoonfuls frosting sugar flavored to taste, or make a thick white icing and put between layers.

RYZON FILLINGS AND ICINGS

Cakes should be made to look attractive as well as to taste good. Many cakes are better left in their simple state without any decoration, and when this is the case particular care should be taken with the baking to avoid burning. In no circumstance should a cake be over-decorated.

One of the simplest forms of decoration is to spread a thin coating of jelly, preserve or honey over the cake, and then to sprinkle with browned or colored almonds, cocoanut, pistachio nuts, tiny candies or a mixture of these. This is very suitable for the sides of cakes where the top only is iced.

When a more elaborate decoration is wanted, one of the various icings may be used. With a large cake it is usual to ice the top only, and then to decorate with nuts, preserved fruits, bon-bons or frosting in two colors put through an icing bag.

In the decorating of tiny fancy cakes there is a wide range for individual taste and arrangement. With the help of fillings, icings and decorations, the variety of pretty cakes which can be made is endless.

Hard white icing is usually prepared with egg whites, a few drops of lemon juice and confectioners’ sugar. The dull appearance of this icing is due in many instances to insufficient beating and to its containing too much sugar. The whites should be free from yolks, and all utensils should be scrupulously clean, as the least spot of grease is sufficient to make the icing heavy.

Glacé icing may either be poured over the cakes, or the cakes may be dipped into it. If a large cake is to be iced, put it on a wire stand placed on a sheet of white paper, and pour over enough icing to cover the top only, or the top and sides as desired. Arrange any decoration on the cakes while the icing is still soft.

Butter icing must be allowed to become quite cold and hard before using. In hot weather the bowl containing the icing should be placed on ice or put in a cool place. If a large plain cake is to be iced, it is usual to split it once or twice, and put a layer of the icing between. Spread a thin coating of the icing on the top and sides of the cake, and put most of the icing into a forcing bag, with a large tube on the end of it. Force out the icing on the cake, and do it as quickly as possible before the heat of the hand has time to soften the icing.

RYZON LEMON FILLING

4 lemons.
4 eggs.
½ level teaspoonful RYZON.
1 level cupful (½ pound) sugar.
½ cupful (¼ pound) butter.
¾ cupful (1½ gills) water.

Strain juice of lemons into a saucepan, add eggs, RYZON mixed with sugar, butter and water. Stir over a slow fire until mixture boils two minutes. Cool and use. Sufficient for two-layer cake.

RYZON COCOANUT FILLING

4 egg whites.
1 level teaspoonful RYZON.
1 level cupful (½ pound) sugar.
1 level cupful (¼ pound) cocoanut.
½ teaspoonful almond extract.

Beat up whites of eggs with RYZON, add sugar, cocoanut, and extract, and stir over the fire until the mixture is hot. Use at once between layers and on top of cake. Sufficient for one-layer cake.

RYZON GELATINE ICING

2 level teaspoonfuls powdered gelatine.
2 tablespoonfuls cold water.
½ cupful (1 gill) boiling water.
½ level teaspoonful RYZON.
1 teaspoonful orange extract.
5½ level cupfuls (1½ pounds) confectioners’ sugar.

Mix gelatine with cold water; add boiling water, stir over fire until dissolved; add RYZON, extract, and sifted confectioners’ sugar to make thick enough to spread. Sufficient for two large cakes.

RYZON ORANGE GLACÉ ICING

1½ level cupfuls (½ pound) confectioners’ sugar.
1 orange.
A few drops yellow color.
¼ level teaspoonful RYZON.

Rub confectioners’ sugar through a fine sieve, put it into a small pan, add strained juice of orange and allow sugar to dissolve over fire; then add yellow color and RYZON, and, if necessary, a few drops of warm water. This icing should only be warm, not hot. Sufficient for one small cake.

RYZON MARSHMALLOW FROSTING

40 (½ pound) marshmallows.
1 level cupful (½ pound) sugar.
1 cupful (½ pint) water.
1 egg white.
½ level teaspoonful RYZON.
1 teaspoonful orange extract.

Melt marshmallows in double boiler. Cook sugar and water until soft ball is formed in cold water, or 240° F. by candy thermometer. Pour onto the stiffly beaten white of egg mixed with RYZON, add melted marshmallows, flavoring, and beat until of consistency to spread on cake.

Sufficient for one cake.

RYZON CHOCOLATE FRUIT FILLING

4 squares (4 ounces) unsweetened chocolate.
4 tablespoonfuls milk.
¾ cupful (6 ounces) sugar.
1 tablespoonful (½ ounce) butter.
1 egg.
¼ level teaspoonful salt.
1 teaspoonful vanilla extract.
½ level teaspoonful RYZON.
½ cupful (2 ozs.) chopped preserved ginger.
½ cupful (2 ozs.) chopped preserved cherries.

Melt chocolate in upper pan of a double boiler, add milk, sugar, butter, egg well beaten, and salt, and cook over the fire until mixture thickens, stirring constantly. Cool, add extract, RYZON, ginger and cherries. Sufficient for three-layer cake.

RYZON ORANGE FILLING

2 tablespoonfuls (1 ounce) butter.
½ cupful (¼ pound) sugar.
2 egg yolks.
1 orange.
½ level teaspoonful RYZON.
2 level tablespoonfuls (1 ounce) cake crumbs.
1 teaspoonful lemon juice.

Melt butter in a small saucepan, add sugar, yolks of eggs, grated rind and strained juice of orange, and stir over the fire until the mixture thickens, but do not allow to boil. Add RYZON, cake crumbs and lemon juice. Cool and use.

Sufficient for one-layer cake.

RYZON ALMOND ICING

1 level cupful (¼ pound) blanched and chopped almonds.
4 level tablespoonfuls (2 ounces) sugar.
1 level cupful (½ pound) sugar.
½ cupful (1 gill) water.
2 egg whites.
½ level teaspoonful RYZON.
1 teaspoonful rose extract.

Brown almonds in oven. Put the four tablespoonfuls of sugar into a small saucepan and stir over the fire until brown, add almonds, cool and pound. Boil sugar and water for five minutes, add pounded almonds, pour onto beaten whites of eggs mixed with RYZON, add extract, beat until thick enough to spread. Sufficient for one cake.

RYZON BROWN SUGAR ICING

2⅔ level cupfuls (1 pound) brown sugar.
¾ cupful (1½ gills) cream.
2 teaspoonfuls butter.
½ level teaspoonful RYZON.
1 teaspoonful vanilla extract.

Put sugar into a saucepan, add cream, butter and RYZON, and boil until mixture forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer, add vanilla and beat until thick. Sufficient for one cake.

RYZON SOUFFLÉ ICING

BY MRS. FRED FRIEDLANDER, NEW YORK

Unbeaten white of 1 egg.
3 tablespoonfuls cold water.
1 level cupful (½ pound) granulated sugar.
½ level teaspoonful RYZON.

Put all in top of double boiler. Have water underneath boiling and beat mixture seven minutes. This icing will stand several days and remain creamy. By adding fresh fruit juice this makes a delicious pudding sauce. Sufficient for one large cake.

RYZON BOILED FROSTING

1 level cupful (½ pound) sugar.
½ cupful (1 gill) water.
2 egg whites.
1 level teaspoonful RYZON.
1 teaspoonful vanilla extract.

Boil sugar and water in a saucepan until it forms a soft ball when tried in cold water, or until it registers 240° F. by candy thermometer; pour onto the stiffly beaten egg whites, pouring in a steady stream and very slowly adding, while beating, RYZON and vanilla; stir until thick.

Sufficient for one cake.

RYZON CHOCOLATE FROSTING

2 squares (2 ounces) unsweetened chocolate.
½ cupful (¼ pound) sugar.
½ level teaspoonful RYZON.
¼ cupful (½ gill) milk.
3 teaspoonfuls butter.
1 teaspoonful vanilla extract.
½ teaspoonful lemon extract.

Melt chocolate in saucepan, add sugar, RYZON, milk, and butter, and cook until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts and use.

Sufficient for one cake.

RYZON FONDANT ICING

4 level cupfuls (2 pounds) sugar.
1 cupful (½ pint) water.
½ level teaspoonful RYZON.

Melt sugar in water, add RYZON, and boil until it forms a soft ball when tested in cold water, or 240° F. by candy thermometer. Pour onto a wet platter, and as soon as syrup has slightly cooled (it should crinkle up when touched at the edge with the finger), gather it up with a scraper into a heap, then work it evenly and smoothly with a spoon until the whole becomes creamy and finally solid. Knead smooth and keep in a jar. When wanted, place the icing in a saucepan over hot water, and stir it to the consistency of thick cream, and use it for the tops of cakes and puddings. If the icing is made too hot it will be dull and brittle instead of soft and shiny.

By KATHARINE LAWRENCE, Director of Household Science, Temple University, Philadelphia]