VINTAGE COLLECTIBLE COOKBOOKS
RYZON BAKING POWDER
BAKING BOOK – 1918
by Marion Harris Neil
RYZON Baking Book – 1918
RYZON BAKING POWDER – 1918
THE STORY OF 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.
RYZON Baking Book – 1918
RYZON WAFFLES
4 level teaspoonfuls RYZON
2 level cupfuls (1/2 pound) flour
1/2 level teaspoonful salt
2 eggs – separated
1 1/2 cupfuls (3/4 pint) milk
4 tablespoonfuls (2 oz.) 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 not brown as well.
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.
This hardbound 1918 beauty measures 6 1/2” x 8” and contains 81 pages. There are some really neat, colorful graphics like the one above. Estimated value is $24-$30.
Well folks, that’s it for today. A REMINDER: Be sure you sign-up for my mailing list and receive your free vintage cookbook to download — “100 Unique Recipes from the Past”, by Tim Mack
Tags: baking book, baking powder, Marion Harris Neil, Ryzon Baking Powder, Vintage Cookbooks, vintage graphics, waffles
