CHAPTER I. RYZON Breads 9✦

II. RYZON Quick Breads 13 Popovers, 14; Corn Breads, 14-16; Biscuits, 17-19; Muffins and Breakfast Breads, 19-23; Waffles, 23-24; Griddle Cakes, 25-27; Fritters, 27-28.

III. RYZON Cakes 29 Loaf Cakes, 31-40; Layer Cakes, 40-42; Fillings and Icings, 43-44.

IV. RYZON Cookies, Doughnuts and Small Cakes 45 Cookies, 45-48; Doughnuts, 48-49; Small Cakes, 49-53.

V. RYZON Pastry, Pies, Shortcakes, Tarts and Tartlets 54 Pastries, 56-59; Shortcakes, 60-61; Pies, 61-63; Tartlets, 63.

VI. RYZON Puddings 64 Steamed Puddings, 64-67; Baked Puddings, 67-68.

VII. RYZON Savory Dishes 69 Including inexpensive meat dishes, left-overs, and egg and cheese recipes, 69-75.

VIII. RYZON Camp Cookery 76

IX. RYZON Home-made Candies 77

Tables of Weights, Measures and Time of Baking 80 The Ingredients of RYZON, The Perfect Baking Powder 81 The Truth About Baking Powders 81 The RYZON Plant—A Modern Food Establishment Inside Back

HOW THE RYZON BAKING BOOK WAS MADE

When the marketing of RYZON was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder.

Therefore, it was quickly decided that the RYZON Baking Book should be as much of an improvement over previous baking powder recipe books, as RYZON, The Perfect Baking Powder, is an improvement compared with the old kinds of baking powder.

To this end an extensive campaign of advertising for practical home recipes was inaugurated, with an offer of prizes to secure the best possible home recipes in use, and Marion Harris Neil was engaged to supervise the work, adding thereto her store of tested recipes, together with her experience in compiling practical cooking manuals.

Thousands of good housekeepers in many States submitted their best and most original home recipes, from which a number of prize selections were made for the RYZON Baking Book by expert judges.

The Master Recipes were obtained from the prominent cooking experts whose names they bear, and many excellent and unusual private recipes were contributed from homes where they have been in practical use.

Every one of the prize selections was carefully tested by actual baking, and doubly checked by the RYZON Service Staff, before being included in the RYZON Baking Book.

Modern recipes and the cooking schools now use standard LEVEL spoon measurements for baking powders. Much of the so-called “bad luck” which untrained cooks experience in the use of all baking powders is caused by inaccurate measurements and the use of too much or too little for perfect baking results.

GENERAL DIRECTIONS FOR USE OF RYZON

One LEVEL teaspoonful (⅛oz.) of RYZON to each cup (¼ lb.) of flour is sufficient for making cakes in which eggs are used.

Two LEVEL teaspoonfuls (¼ oz.) of RYZON to each cup (½ pint) of flour are sufficient for best results in making biscuits, muffins, waffles.

Two and one-half LEVEL teaspoonfuls (⁵/₁₆ oz.) to each cup (½ pint) of buckwheat flour, graham flour, whole grain flours and meals, are required when eggs are not used.

Each RYZON recipe gives accurate LEVEL measurements and weights of ingredients, with directions which, if carefully followed with the use of RYZON, The Perfect Baking Powder, will insure perfect home baking.

RYZON

The Perfect Baking Powder, is the result of years of research work by the General Chemical Company. This Company's staff includes some of the most eminent men in chemistry. For many years it has been producing the materials used by Baking Powder manufacturers and has been particularly well situated to understand the needs of the industry and to direct its research work along lines most likely to yield important results.

Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people and for the world a “perfect baking powder,”—one which should be not only efficient and practical, but should also fulfill all desirable requirements from the standpoint of purity and health,—is an achievement of which any company of scientific men might feel proud, especially when they are able to offer RYZON, with all of its improvements over old-fashioned baking powders, at a lower price than usually asked for high grade baking powder.

After having perfected RYZON to their own satisfaction, officers of the General Chemical Company indirectly sent samples of RYZON to the most famous cooking experts. They were asked to try this new baking powder,—which then had no name,—and to say unreservedly what they thought. The replies were uniformly that this was the most wonderful baking powder ever tried, that less was required than of other baking powders, and that the results were perfect.

Finally, this new baking powder was sent to one of America's greatest food authorities, who was asked for his frank opinion of it from a health standpoint. He wrote, in reply, that “RYZON has qualities of excellence and physiological relations which entitle it to the confidence and patronage of the public.” His opinion has been confirmed by other leading food experts of America.

This is the reason for RYZON, which is a guaranteed American pure food product of superior quality and efficiency, at a fair price.

THE PRIZE WINNERS OF THE RYZON RECIPE CONTEST

From 8,379 recipes submitted by home and expert cooks for the use of RYZON, The Perfect Baking Powder, awards were made for originality and excellence by the judges,—Christine Terhune Herrick, Marion Harris Neil, and Mrs. Julian Heath, from typewritten copies, identified only by numbers,—the judges having no knowledge of the person to whom the awards were being made,—as follows:

PAGE 1st prize, for RYZON Baba, to Mrs. Percy Duvall, Dower House, Rosaryville, Md. 32 So far as the judges know, Mrs. Duvall's RYZON Baba is the first one made with baking powder. 2nd prize, for RYZON Rice Popovers, to Mrs. Frederick G. Wagner, Lakeview Ave., Leonia, N. J. 13 3rd prize, for RYZON Health Bread, to Miss Nettie A. Buchanan, 3 Hudson Terrace, Dobbs Ferry, N. Y. 11

These three principal prize winning recipes, and other prize winning recipes will be found on the pages indicated.

RYZON Liberty Bread, Mrs. Louise Naylor, N. Y. City 9 RYZON Nut Bread, Mrs. William H. Briggs, New York City 10 RYZON Health Bread No. 2, Mrs. N. S. Baker, Meriden, Conn. 11 RYZON Canton Biscuits, Mrs. Mary R. Doggett, Brooklyn, N. Y. 18 RYZON Sardine Biscuits, Mrs. Florence Lounds, Fort Lee, N. J. 18 RYZON Ham Muffins, Mrs. Jeannette Young Norton, New York City 21 RYZON Pineapple Fritters, Mrs. B. M. Smyth, Orange, N. J. 27 RYZON Hominy Fritters, Mrs. J. J. O'Connell, Washington, D. C. 28 RYZON Maryland Black Cake, Mrs. Julius Snowden, Laurel, Md. 34 RYZON Polish Guest Cake à la Reszke, Mrs. Hulda Thompson, New York City 34 RYZON White Fruit Cake, Mrs. Harry Burgess, Nashville, Tenn. 34 RYZON Coffee Crumb Cake, Mrs. M. Monnikendam, New York City 39 RYZON Nut Tart, Mrs. Aida B. Canniff, New York City 40 RYZON Layer Cocoa Cake, Miss Jennie Wallach, New York City 40 RYZON Orange Tea Cakes, Mrs. C. C. Bigelow, Tarpon Springs, Fla. 50 RYZON Pie Crust and Cookies in One, Mrs. Rachel F. Fink, White Plains, N. Y. 58 RYZON Currant Shortcakes, Mrs. G. N. Hartley, Plainfield, N. J. 60 RYZON Grapefruit Shortcake, Mrs. Wm. J. Matheson, New York City 61 RYZON Lemon Pot Pie, Mrs. K. E. Johnson, New York City 65 RYZON Meldone Pie Dinner, Mrs. A. S. Westcott, Edgewater, N. J. 70 RYZON Toad-in-the-Hole, Mrs. Maude Jervis, Brooklyn, N. Y. 70 RYZON Apriba Loaf, Mrs. C. W. Shaw, Mountainville, N. Y. 73 RYZON Meat Fold-Overs, Mrs. L. Boisse, Douglaston, L. I. 74 RYZON Cold Pigeon Pie, Mrs. Harold A. Brown, Caldwell, N. J. 75

As the result of our standing offer “$5 for each original baking recipe accepted for our RYZON Baking Book” we are giving new recipes. The following have been accepted for this edition: