Chapter VI: Ryzon Puddings

_Master Recipe_

RYZON STEAMED SNOWBALLS

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.

RYZON APPLE DROPS

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.

RYZON ENGLISH PLUM PUDDING

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.

RYZON CHERRY PUDDING

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_

RYZON LEMON POT PIE

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.

RYZON PLUM DUFF

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.

RYZON STEAMED SUET PUDDING

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.

RYZON APPLE ROLY POLY

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.

RYZON RUSSIAN PUDDING

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.

RYZON PUFFS

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.

RYZON STRAWBERRY PUDDING

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.

RYZON BAKED PUDDINGS

RYZON EXCELLENT PEACH PUDDING

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.

RYZON COLONIAL PUDDING

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.

RYZON BAKED APPLE PUDDING

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.

RYZON COTTAGE PUDDING

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.

RYZON COFFEE SOUFFLÉ

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.

RYZON SULTANA ROLL

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.

RYZON BAKED APPLE DUMPLINGS

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.

By MRS. HARRIETT COLE EMMONS, Manager Ryzon Service Staff]